• Journal of Korean Society of Water and Wastewater
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• v.21 no.1
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• pp.37-46
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• 2007

A feasibility test was conducted to evaluate the addition of turbidity substance in a coagulation process to remove natural organic matters (NOM), the precursor of disinfection by-products (DBPs). The experimental water sources were synthetic water containing 5 mg/L of humic acid and 50 mg/L of NaHCO3 and drinking water resource of Ulsan city (S Dam water, D Dam water and Nak-Dong raw water). The examined turbidity substances were kaolin, acid clay, and modified clay (0.38 meq $NH_4{^+}-N/g$ clay). In Jar tests at different concentrations of the turbidity substances (5, 10, 15, 20, 30 mg/L) using the synthetic water, the turbidity substances improved the removal of turbidity, UV-254 absorbance and dissolved organic carbon (DOC) by 23.8-38.1%, 17.0-24.5% and 2.5-44.5%, respectively. The modified clay showed higher removal efficiencies than other substances. In Jar tests using the drinking water, 10 and 20 mg/L of modified clay enhanced the removal efficiencies of turbidity, UV-254 absorbance, DOC, trihalomethane formation potential (THMFP), and haloacetic acid formation potential (HAAFP) by 3.0~4.3%, 19.1~29.0%, 12~34.9%, 4.9~36.7%, and 1.6~30.2%, respectively.

• Economic and Environmental Geology
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• v.41 no.5
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• pp.497-507
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• 2008

This study identified and quantified the hidden flows for steel and iron production in Korea using MIPS (Material Input per Service) methodology. In order to estimate the input orientated impact on the environment caused by the manufacture or services of a product, MIPS indicates the quantity of resources used for this product or service. In 2005, 71 million tons of raw materials were used to produce $17.6 million of added value and 4.8 thousand tons of finished steel. The amount of natural resources extracted from natural environments for the purpose of steel production was 245 million tons of TMR(Total Material Requirement), 1524 million tons of water, and 34 million tons of air. The material intensities for steel production by natural inputs (raw materials and energy) was 4.3 ton/ton of TMR, 28 ton/ton of water, and 0.5 ton/ton of air.

• Journal of Food Hygiene and Safety
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• v.5 no.4
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• pp.219-228
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• 1990

Whey proteins in milk were analyzed by polyacrylamide gel electrophoresis and compared with respect to electrophoregrams, densitograms and concentrations of whey proteins in raw and market milk classified according to 3 kinds of pasteurization by low temperature long time. high temperature short time and ultra-high temperature short time. Relative composition of major whey protein constituents such as bovine serum albumin, ${\alpha}\;-\;lactalbumin\;and\;{\beta}-lactoglobulin$ in raw milk were 3.71:11.44:84.85 and not affected by low temperature long time and high temperature short time pasteurization, even though there were the tendencies of some declining in the actual concentrations. But by ultra-high temperature short time pasteurization compositions of whey protein were changed to 0: 64.75: 35 in which reflected the disapprearance of bovine serum albumin and the extensive decrease of ${\beta}-lactoglobulin$. Storage of low temperature pasteurized milk at $5^{\circ}C$ resulted in a slight decrease of ${\alpha}\;-\;lactalbumin\;a\;{\beta}-lactoglobulin$, but storage at $25^{\circ}C$ did not make any changes until3rd days of storage. Most of whey proteins in high temperature short time pasteurized milk were not affected during storage at $5^{\circ}C\;and\;25^{\circ}C$, but bovine serum albumin and ${\alpha}\;-lactalbumin$ diminished in 2-3 days of storage. Whey proteins of milk treated with ultra-high temeperature were not affected during storage at $5^{\circ}C\;and\;25^{\circ}C$ except a slight decrease of ${\alpha}\;-lactalbumin$ in 2nd day of storage at $5^{\circ}C$.

• Journal of Korean Society of Environmental Engineers
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• v.39 no.4
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• pp.201-207
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• 2017

This study was conducted to investigate the characteristics of the stream current detector (SCD) and charge analyzing system (CAS), which are well known as the automatic coagulant dosage determination instruments. When the SCD system was used, the current charge value set at pH 9.3 could not be used as the coagulant dosage when the pH of the raw water decreased to 5.7, and the current charge value corresponding to pH 5.7 was required to be reset. In case of CAS system, polydadmac is stable as a cationic titrant when the pH of the raw water ranged 9.3 to 6.0. And it was effective to use polydadmac as a cationic titrant for high turbidity water. The current charge of polydadmac was almost constant between pH 5 and 11, however, the difference in charge of alum is six times in this pH range. Therefore, when the pH of the raw water was changed, it seems that the coagulant used in the actual water treatment plant was as a good cationic titrant.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.141-146
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• 2005

The objective of this study was to determine the characterisics of quality and antioxidant with various sweet potato(SP) varieties. The differences of skin color between general and colored SP was not significant. The flesh color of steamed SP was the lower than flesh of raw SP, and especially steamed purple SP(5.24) was lower than flesh SP(22.0). In physical characteristics, the hardness of raw SP showed the low values and the springness, gumness and hardness among steamed SP varieties was not significant. The total phenol content(TPC) of purple, yellow-fleshed and general SP had 13.1, 6.22 and 3.02 mg/g, respectively. In DPPH, the purple-fleshed SP had the highest free radical scanvering. Also, shingunmi$(88.5\%)$, Saengmi$(80.9\%)$ and Shinchunmi$(78.9\%)$ show the high antioxidant activities. The redness of SP was positively correlated with TPC in raw and steamed. However, the yellowness of flesh SP was negatively correlated with DPPH.

• Journal of the Korea Convergence Society
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• v.12 no.6
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• pp.197-203
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• 2021

In this study, to develop a higher value-added makgeolli, the Korean traditional rice wine were made of four kinds of raw material cereals (wheat flour, puffed rice, non-glutinous rice, and glutinous rice). To investigate the development potential of makgeolli as functional materials, their physicochemical characteristics, phenol, flavonoid, and vitamin contents, and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) radical scavenging activity were evaluated. Puffed rice makgeolli and non-glutinous rice makgeolli among four types of makgeolli were higher contents of alcohol (16-16.5%). Of four types of makgeolli, puffed rice makgeolli showed 5.2±0.06 mg GAE/mL, the highest level content of total phenol, and flavonoid contents of them were similarly high, with a level of 470-490 ㎍ QE/mL. Puffed rice makgeolli containing the highest level content of total phenol resulted in 81.5%, the highest activity of ABTS radical scavenging. These results suggest that puffed rice may be an effective raw material for makgeolli to be developed the antioxidant functional materials.

• Microbiology and Biotechnology Letters
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• v.13 no.3
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• pp.173-178
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• 1985

Extracellular amylase from tile filtrate of the submerged culture of Ganoderma lucidum was partially purified by ammonium sulfate precipitation and its properties were studied. The optimum pH and temperature of the enzyme activity were 5.5 and 5$0^{\circ}C$. respectively. This enzyme was most stable at pH 5.0 and stable up to 3$0^{\circ}C$, but it lost completely the activity when it was treated at 6$0^{\circ}C$ for 10 min. The enzyme was activated by the addition of M $n^{++}$, $C^{++}$ and C $u^{++}$, but inhibited by H $g^{++}$, A $g^{++}$ And various enzyme inhibitors and chemical reagents did not affect the enzyme activity. The enzyme hydrolyzed the boiled amylaceous polysaccharides, but it hydrolyzed raw starches very slowly. The activation energy of the enzyme for soluble starch was calculated and found to be 7.06 Kcal per mole. The Km values of the enzyme for soluble starch, amylose, amylopectin and glycogen were 0.16, 0.37, 0.19, and 0.16mg/$m\ell$, respectively. Maltose was found to inhibit the enzyme activity and kinetic analysis revealed a competitive type of inhibition.n.n.n.n.n.

• Preventive Nutrition and Food Science
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• v.5 no.1
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• pp.32-36
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• 2000

Prickly pear juice(PPJ) extracted from prickly pear fruit (Opuntia ficus-indica)was used as raw material for the production of alcoholic beverages. Prickly pear juice (PPJ) had 0.88 oBrix of soluble solid, pH 3.96 and 0.14% of total acidity. Alcohol fermentation of 25% PPJ including 22 oBrix of sugar and 1$\times$106 of inoculum was suitable for alcohol fermentation indicating the rapid decrease of sugar content. The 22 oBrix of sugar in PPJ (25%)GJ (50%) mixture was changed to 6.5 oBrix after fermentation at 3$0^{\circ}C$ for 7 days. The alcohol content was 9.2% (w/v). PPJ (70%)/GJ (30%) mixture produced alcoholic beverage with 6.9% alcohol content resulting in the gradual decrease of soluble for 7 days. On the other hand, PPJ (50%)/GJ(50%) mixture carried out completely the alcohol fermentation at 22$^{\circ}C$ for 6 days and enhanced the red color of alcoholic beverages.

• Journal of Microbiology
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• v.41 no.4
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• pp.284-288
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• 2003

Bacillus subtilis SFF34 degrading cholesterol was applied to reduce residual cholesterol content in fermented flatfish. When the bacterial cells were inoculated as a start culture, a maximal level (1.7 U/g) of cholesterol oxidase was obtained after 10 days, which was two times higher than that (0.8 U/g) without inoculation. Residual cholesterol contents with and without inoculation of the cells were 0.5 mg/g and 0.8 mg/g after 12 days of fermentation, respectively. Cholesterol derivatives including cholesterol- 5${\alpha},\;6{\alpha}$-epoxide, 4-cholesten-3-one and 7${\beta}$-hydroxycholesterol were detected in raw flatfish as well as fermented flatfish. Campesterol and 25-hydroxycholesterol were detected only after fermentation. However, no significant differences in their contents were observed regardless of inoculation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.203-211
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• 2013

The purpose of this study was to investigate the perception of aseptic foods (sterilized foods with radiation technology) in cancer patients in Busan. The subjects were 192 cancer patients at a hospital. This study was performed through interviews using questionnaires. Patients had perception scores on the need to develop aseptic foods (4.30 points out of 5.00), use aspetic foods (4.06/5.00), and intake aseptic foods (4.04/5.00). Patients less than 59 years old had significantly higher perception scores than those over 60 years old (p<0.05). The scores on aseptic food indicated the importance of various factors, including sanitation (4.86/5.00), good materials (4.82/5.00), nutritional value (4.79/5.00), unused of monosodium glutamate (MSG) (4.66/5.00), taste (4.61/5.00), and reasonable prices (4.60/5.00). The patients who were college graduates showed significantly higher scores and importance in good materials, proper packaging unit, simple cooking methods, food diversity, and familiar foods (p<0.05). In the aseptic menu items, patients wanted to include seasoned raw vegetables (4.11/5.00), a set menu (including cooked grain, soup, and a side dish) (4.08/5.00), seasoned cooked vegetables (4.04/5.00), low sodium kimchi (3.98/5.00), and fermented sauces (3.92/5.00). The patients with gastrointestinal cancer and other cancers (e.g. breast, thyroid, and renal cancer) had significantly higher necessity scores than lung patients for stew, seasoned raw vegetables, salad, low sodium kimchi, and a set menu (p<0.05).