• Advances in environmental research
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• v.4 no.1
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• pp.49-68
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• 2015

Chemically activated and carbonized adsorbents were prepared from Moringa oleifera pod husks (MOP), characterized and evaluated for their ability to remove a common antibiotic - ofloxacin (OFX) from aqueous solution. The pulverized precursor was steeped in a saturated ammonium chloride solution for a day to give the chemically activated adsorbent (AMOP). A portion of AMOP was pyrolyzed in a muffle furnace at 623 K for 30 min to furnish its carbonized analogue (CMOP). The adsorbents showed favorable physicochemical attributes. The effects of operational parameters such as initial OFX solution pH and concentration, adsorbent dosage, temperature and contact time on OFX removal were investigated. At equilibrium, optimal removal efficiencies of 90.98% and 99.84% were achieved at solution pH 5 for AMOP and CMOP, respectively. The equilibrium adsorption data fitted into both the Langmuir and Freundlich isotherms. Gibbs free energy change (${\Delta}G^o$), enthalpy change (${\Delta}H^o$) and entropy change (${\Delta}S^o$) indicated that the adsorption of OFX was feasible, spontaneous, exothermic and occurred via the physisorption mode. Adsorption kinetics obeyed the Blanchard pseudo-second-order model. The results may find applications in the adsorptive removal of micro-contaminants of pharmaceutical origin from wastewater.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.11
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• pp.5615-5622
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• 2012

Seasonal distributions of the viral abundance and physicochemical parameters were analyzed at three different regions in Gwangyang Bay. Morphological structure of marine virus was observed using transmission electron microscopy. Most of marine virus had bacteriophage-like structure, but some were similar with eukaryotic microalgal virus, Ectocarpus siliculosus virus (EsV). Viral abundance at Group 1 (closed eutrophic region) was higher than viral abundances at Group 2 (closed oligotrophic region) and Group 3 (open oligotrophic region). Seasonal abundances of marine virus at Group 1 were dynamically changed. The viral density was variably changed from maximum $7.33{\times}10^8ml^{-1}$ in August to minimum $0.3{\times}10^8ml^{-1}$ in December and maintained middle value in spring and autumn. The concentration of nitrogen and phosphate sources was correlated with viral abundance. Particularly, seasonal change of dissolved oxygen concentration was opposite to the variation of viral abundance. These results showed that viral abundances were closely related with fluctuation of marine physicochemical environment in Gwangyang bay.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.4
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• pp.355-363
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• 1999

The experiments were carried out to elucidate the varietal variation of retrogradation in aged cooked rice and its association with some physicochemical properties of milled rice. The fifteen rice materials were selected from forty-three low-amylose japonica and Tongil-type rice cultivars based on palatability and retrogradation of cooked rice stratified by preliminary sensory evaluation of warm and cooled cooked rice. One japonica glutinous rice variety was included for comparison of retrogradation of cooked rice. The $\alpha$-amylase-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The desirable checking time for evaluating the varietal difference in deterioration of aged cooked rice was four hours after storing in room temperature and two hours after preserving in refrigerator based on the largest coefficients of variations in degree of retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. The retrogadation index represented by the percentage of retrogradation difference between warm and cooled cooked rice to original estimates of warm cooked rice was significantly affected by the degree of retrogradation of cooled cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked nce. The varietal difference in retrogradation of cooked rice can be effectively classified by scatter diagram on the plane of upper two principal components based on some retrogradation properties of cooked rice. The deteriorated structural change in cooled cooked rice by observing through the scanning electron microscope was more conspicuous in the fastly retrograded cooked rice than in the slower one.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.603-608
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• 2007

Changes in physicochemical quality and antioxidant activity of kiwifruits by the low dose electron beam irradiated(0, 0.3, 0.6 kGy) were investigated. Fruits were stored at $20^{\circ}C$ for 28 days and evaluated after 0, 1, 2, 3, and 4 week storage. Irradiation did not affect 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities, and pH. Vitamin C contents of irradiated fruits were higher than non-irradiated fruits. Irradiation caused no significant change in total sugar contents and reducing sugar contents. Soluble solid contents in irradiated fruits were higher than non-irradiated fruits for the initial storage period but showed lower increment rate during the storage period. Organic acid contents of irradiated fruit did not show significant effect for the initial and during the storage periods, rate of decline in organic acid content of irradiated fruit were not significantly changed. Results indicated that electron beam irradiation of kiwifruit up to 0.6 kGy is effective in was delayed ripening with no significant changes on antioxidant activity and physicochemical qualify of kiwifruit.

• The Korean Journal of Food And Nutrition
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• v.34 no.6
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• pp.612-620
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• 2021

To increase the utilization of Centella asiatica (CA), enzymes such as cellulase and pectinase were added and the physicochemical properties of the treated CA were analyzed. In addition, apple-CA jam was prepared using the enzyme-treated CA, which had the best antioxidant properties, and the physicochemical and sensory qualities of the jam were measured. There was a high content of ascorbic acid, polyphenols, flavonoids, reducing sugar, amino acid, minerals and DPPH radical scavenging activity in the enzyme-treated group. The antioxidant component and activity in the jam prepared by adding enzyme-treated CA increased with an increase in the amount of enzyme-treated CA. In the soluble solids, the higher the amount of enzyme-treated CA, the higher the value, but there was no significant difference in pH. The sensory evaluation of the jam, in particular the taste, showed that the highest preference was observed when the enzyme-treated CA was added in the range of 5.0~6.7%, and the control group showed the lowest preference. There was no significant difference in flavor and spreadability among the treatment groups, however, the control group showed the highest color preference. In the overall acceptability, when 5.0% of enzyme-treated CA was added, the highest acceptability was shown.

• Korean Journal of Environmental Agriculture
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• v.41 no.1
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• pp.16-23
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• 2022

BACKGROUND: Rice production by the current standard cultivation method is predicted to decrease due to global warming. It seems that there has been a strong warming trend in Hwaseong-si, Gyeonggi-do. This study attempted to understand the climate change in Hwaseongsi, Gyeonggi-do and to analyze the effect of climate change on rice production. METHODS AND RESULTS: The statistical and physicochemical analyses were performed using the rice cultivar 'Chucheongbyeo' yields grown at the rice paddy field plot in the Gyeonggi-do Agricultural Research and Extension Services and the weather data measured in near the rice paddy plot. CONCLUSION(S): There was no significant difference between the average rice yields per area in 2000s (2001~2010) and 2010s (2011~2020), but the rice yield variability was greater in 2010s than in 2000s. The mean, minimum, maximum temperature, and the sunshine hours were evaluated for the correlation with the rice yield. The understanding of climate change in Hwaseong-si, Gyeonggi-do and the major weather factors affecting changes in rice yield, presented in this study, would enhance scientific understanding of regional climate change, and improve rice cultivation management.

• Applied Biological Chemistry
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• v.43 no.4
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• pp.260-265
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• 2000

To determine the quality change of the irradiated eggs during storage, fresh shell eggs were irradiated using $^{60}Co$ at 0, 1, 5, 10, 30 kGy and stored for 30 days. The york index, color, pH, viscosity, egg weight, and SDS-PAGE profile of the irradiated eggs were examined. During storage, york index values of the irradiated eggs and the control were decreased and the increase of dose decreased yolk index. However, the yolk index values were increased temporarily at 10 kGy and 30 kGy. The yolk color had a bright yellow with increases in dose level and there was no significant change during storage. The albumen viscosities were decreased with increases in dosage and were decreased during storage. Also, the albumen pH values of the irradiated eggs were higher than that of the control and were increased during storage. The weight losses of eggs were increased during storage and there were no significant changes by dose level. SDS-PAGE profile of the egg white proteins of the shell eggs showed the change in molecular weight distribution and had aggregation pattern as well as degradation. CD and fluorescence spectroscopy study showed changes in the secondary and tertiary structure of egg white proteins by ${\gamma}-irradiation$. Therefore, this study clearly indicates that irradiation dose of eggs should be appropriate to prevent the loss of egg qualities.

• Journal of Korea Water Resources Association
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• v.38 no.8 s.157
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• pp.665-674
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• 2005

The aim of this study is to evaluate 3 types of sedimentation basins: dredging, shield skirt and auxiliary dam, constructed at inlets of two irrigation reservoir and to estimate the most beneficial type and fitted size, SAR(surface to area ratio), for pollutant removal efficiency(RE). For this, RE of major water quality items and change of physicochemical properties in sediments before and post construction of sedimentation basin(SB) were investigated. RE depended on SB types, water quality items and survey times with wide range from $-87\%$ to $92\%$. Long term overall removal efficiency by ROC(regression of concentration) method were $18\%$ in dredging, $29\%$ in shield skirt and $42\%$ in auxiliary dam type. There was a change of physicochemical properties in sediments at auxiliary dam type, while a slight change at dredging and shield skirt type. In comparison to RE, SAR and hydraulic retention time at 3 types of SB, auxiliary dam type was the most beneficial one. Thus, it is recommended that SB would be constructed in completely separated structure from water body of a reservoir with SAR ranged from 0.7 to $1.0\%.$

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• Korean Journal of Pharmacognosy
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• v.44 no.2
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• pp.200-208
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• 2013

The aim of this study was to evaluate the shelf-life of Bojungikgi-tang (Buzhongyiqi-tang in Chinese) by long-term storage test. Experiments were performed to evaluate the stability such as the selected physicochemical, pH, identification, heavy metal, microbiological experiment, and amount of marker compounds under a long-term storage test of Bojungikgi-tang decoction. The significant change was not showed in pH, heavy metal, microbiological, and identification test based on long-term storage test. Furthermore, the HPLC analysis was performed for the determinations of liquiritin, glycyrrhizin, nodakenin, and hesperidin in Bojungikgi-tang by long-term storage test. We were calculated shelf-life of Bojungikgi-tang decoction based on the amount change of four constituents. Consequently, Shelf-life by four compounds at room temperature was predicted 23 month. The suggested shelf-life would be helpful on the storage and distribution of herbal medicine.