• Korean Journal of Environmental Agriculture
• /
• v.29 no.4
• /
• pp.348-353
• /
• 2010

The current study investigated the fate of organic matter in piggery slurry under two different store systems(closed store system and open store system) in association with different temperature. Thirty days after storing in both systems at $20^{\circ}C$, it was observed that the content of organic matter remained in piggery slurry with closed store system was twice more than that with open store system implying more efficient degradation of organic matter with open store system. Temperature also influenced on the organic matter degradation in piggery slurry as shown decline in TS and VS contents as the temperature increased. With store at $35^{\circ}C$, 29% of initial organic matter was reduced while there was only 23% reduction of organic matter at $20^{\circ}C$. There was no difference in the type of organic fatty acids(VFAs) produced under the range of temperature(20, $35^{\circ}C$) simulating summer condition. Increases in organic fatty acids contents with hydrolysis and acid producing microbial was observed from 15 days after initiating store of the piggery slurry and the total organic acid amount produced 30 days after store was $2,829\;mg{\cdot}COD/L$ and $9,123\;mg{\cdot}COD/L$ at $20^{\circ}C$ and $35^{\circ}C$, respectively. These corresponded to 5.4% and 17.4% of the initial organic matter contents in piggery slurry, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.49 no.2
• /
• pp.101-108
• /
• 2016

We investigated changes in the physiochemical quality of sailfin sandfish sauces fermented with two kojis during long-term storage at room temperature. Four fish sauces, including a control, were prepared by salt-fermentation with soybean koji (S-koji) or rice koji (R-koji) after autolysis. During storage, for 12 months, the color and levels of amino acids, total volatile base nitrogen (T-VBN) and organic acids but not moisture, salt or total nitrogen levels or pH differed markedly according to fish sauce type. The total nitrogen level was highest in S-koji, but there was no difference in the rate of increase in amino acid levels among the four fish sauces during storage. The T-VBN, of autolysis and S-koji were significantly higher than those of the control and R-koji during the entire storage period (P<0.05). The initial organic acid level did not differ among the four fish sauces, whereas it was notably higher in R-koji than in the other sauces at the end of storage. Hunter L, a and b values decreased in all fish sauces with increasing storage time. In conclusion, soybean koji may enhance the levels of nitrogen compounds as well as T-VBN in fish sauce, while rice koji reduced the formation of excess T-VBN and increased organic acid levels during storage at room temperature.

• Journal of Korean Society for Atmospheric Environment
• /
• v.17 no.1
• /
• pp.97-104
• /
• 2001

Decomposition of trichloroethlyene(TCE) in electron beam irradiation was examined on order to obtain information on the treatment of VOC in air. Air containing vaporized TCE has been studied in a flow reactor with different reaction environments, at various initial TCE concentration and in the presence and absence of water vapor. Maximum decomposition was observed in oxygen reaction environment and the degree of decomposition was about 99% at 20kGy for 2,000ppm initial TCE. The concentration of TCE exponentially decreased with dose in air and pure oxygen. The effect of water vapor on TCE decomposition efficiency was examined. The decomposition rate of TCE in the presence of water vapor (5,600 ppm) was approximately 10% higher than that in the absence of water vapor. Dichloroacetic acid, dichloroacethyl chloride and dichloroethyl ester acid were identified as primary products of this reaction adn were decomposed and oxidized to yield CO and $CO_2$. Perchloroethylene, hexachloroethane, chloroform and carbon tetrachloride were also observed as highly chlorinat-ed by products.

• Preventive Nutrition and Food Science
• /
• v.16 no.2
• /
• pp.142-149
• /
• 2011

The purpose of this study was to elucidate the physicochemical and microbiological properties of Korean traditional rice wine, Makgeolli, supplemented with black garlic extract during fermentation. Black garlic extract was diluted with distilled water to produce 0.5% and 1.0% black garlic solutions. Those solutions were then used to make rice solutions which included 2 kg rice, 40 g Nuruk (a fermentation starter), and 14 g yeast. After being mixed, the rice solutions were fermented for 7 days in a water bath at $28^{\circ}C$. The alcohol contents of the control, 0.5% and 1.0% black garlic Makgeolli were 16.9, 16.0, and 16.2%, respectively. Total acidity, total soluble solids, and color increased throughout the fermentation process. There was an increase of microorganisms throughout the fermentation period in all the samples. Glucose was the highest free sugar, and succinic acid was the highest organic acid detected in all the samples. Thirty nine volatile compounds were detected in black garlic Makgeolli.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.26 no.4
• /
• pp.639-646
• /
• 1997

The contents of free sugars, organic acids, amino acids, total carotenoids and pectin of pumpkin were analysed. Weight percentage of flesh was 84% of total weight. Rind and funicular attachment of seed were 10% and 3.5%, respectively. Major free sugars in pumpkin were fructose, glucose, sucrose. In flesh, fructose and glucose were the major free sugars, corresponding to 87% of total free sugars . Total sugar content in the flesh was three times higher than that in the funicular attachment of seed. Contents and composition of free amino acids were quite different according to the different parts of pumpkin. Non-volatile organic acids in pumpkin was malic, succinic and fumaric acid. The major acid in the flesh and funicular attachment of seed was malic acid and the contents in these parts were 85.2mg% and 226.5mg%, corresponding to 63% and 70% of the total organic acids, respectively. Eigh-tyseven percent of total carotenoids in the pumpkin was in the funicular attachment of seed, amounting 65.3mg%. However flesh and rind contained 6.6mg% and 3.3mg%, respectively. Water soluble pectin consisted 58% of the total soluble pectin in different parts of pumpkin, and soluble Pectin content was higher in funicular attachment of seed than in flesh. The major neutral sugars of the pectin in flesh and funicular attachment of seed were galactose and glucose consisting 45% and 36.5% of total neutral sugars.

• Journal of Environmental Health Sciences
• /
• v.50 no.1
• /
• pp.25-35
• /
• 2024

Background: There are concerns about the health effects of various environmental pollution exposures among residents living near coal-fired power plants (CFPP). Objectives: This study attempted to compare the concentrations of heavy metals in blood and urine and those of urinary volatile organic compound (VOC) metabolites according to the residential separation distance. Methods: Participants in the study totaled 334 people who have lived for more than 10 years in areas within 10 km of a CFPP. The separation distance was analyzed in quartiles by dividing it into Q1 (88 people), Q2 (89 people), Q3 (89 people), and Q4 (68 people). We explained the purpose of this study to the participants and collected blood and urine after obtaining signatures on a participation agreement. Results: The study participants were 102 males (30.5%) and 232 females (69.5%), with an average age of 71. The average length of residence and distance were 43.8 years and 4,800 meters. The geometric mean concentrations of Pb, Cd, and Hg in blood and As and Cd in urine were respective 1.35 ㎍/dL, 1.43 ㎍/L, 3.16 ㎍/L. They were 167.88 ㎍/g for creatinine and 1.58 ㎍/g creatinine. The metabolite concentrations of VOCs were 50.67 ㎍/g creatinine in t, t-muconic acid (t, t-MA), 10.73 ㎍/g creatinine in benzyl mercapturic acid, 317.05 ㎍/g creatinine in phenylglyoxylic acid, 123.55 ㎍/g creatinine in methylhippuric acid, and 190.82 ㎍/g creatinine in mandelic acid. The concentration of Pb in the blood and Cd and t, t-MA in the urine of residents within affected area of the CFPP showed statistically significant differences among distance groups. Conclusions: The concentration of urinary VOCs metabolites, especially t, t-MA, differed according to the distance groups of residents within the affected area of CFPP (p<0.05).

• Korean Journal of Food Science and Technology
• /
• v.29 no.6
• /
• pp.1166-1174
• /
• 1997

This study was designed to investigate the changes in physicochemical and sensory characteristics of traditional kochujang during aging, which was prepared with a different meju fermented for various periods of time. The non-volatile organic acid contents in all samples gradually increased up to 90 days of fermentation. Kochujang prepared with a 40-day-fermented meju had $1.14{\sim}2.54$ times highter organic acid content after 90 days of aging as compared to other kochujang preparations. The most abundant free sugars were found to be glucose and fructose representing $82.27{\sim}100%$ of total free sugar contents in kochujang. 17 kinds of free amino acid including Glu, Asp and Met were found in traditional kochujang aged for 90 days. Glu was noted as the most contributing amino acid to the brothy taste of kochujang in the light of increasing ratio and content of Glu among free amino acids during aging. The total free amino acid contents of kochujang increased with an Increase in fermentation time of meju. Results of sensory evaluation revealed that kochujang prepared with a 40-day-fermented meju was best in terms of flavor and taste. These results suggest that kochujang prepared with a 40-day-fermented meju had the highest quality in terms of physicochemical and sensory characteristics of kochujang.

• Journal of the Korean GEO-environmental Society
• /
• v.9 no.2
• /
• pp.23-29
• /
• 2008

It has been mentioned that CSTR (Completely Stirred Tank Reactor) and UASB (Upflow Anaerobic Sludge Blanket) processes, the existing anaerobic processes, have problems in the treatment of highly concentrated particulate organic wastewater (HCPOW). Therefore, this paper discusses the treatment possibility of distillery wastewater which is a typical HCPOW using ADEPT (anaerobic Digestion Elutriated Phased Treatment) process. In the comparison of CSTR and ADEPT, ADEPT produced much higher gas than that of CSTR removing more organic matters and suspended solids in ADEPT process, ADEPT had no effect on the decrease in pH by volatile fatty acids and showed steady pH in spite of relatively short HRT. In the results of removal rate according to recycle ratios between 6Qin and 2Qin in ADEPT, 6Qin showed high removal rate during the operation time. Therefore it appears that ADEPT had an applicability for the treatment of distillery wastewater. ADEPT could be a economical process, due to the short HRT, the energy recovery by the methane production, and the utilization for carbon source of produced organic acid from the ADEPT-acid reactor.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.48 no.4
• /
• pp.555-563
• /
• 2015

Organic matter and trace metals were investigated in surface sediments of Gomso Bay, where there is dense Manila clam Ruditapes philippinarum farming activity, to evaluate contamination of sediments in intertidal shellfish farming area. We measured mean grain size (Mz), chemical oxygen demand (COD), ignition loss (IL), acid volatile sulfide (AVS), total organic carbon (TOC), and total nitrogen (TN), and trace metals (As, Cd, Cr, Cu, Fe, Hg, Mn, Pb and Zn) in intertidal and sublittoral sediments. The intertidal sediments were mainly composed of coarser sediments (sand, silty sand, and sandy silt), with Mz values ranging from 2.61 to 4.79 Ø. Mz and the content of organic matter in sediments were lower in the intertidal zone than in the sublittoral zone. The mean metal concentrations in surface sediments decreased in the order Fe > Mn > Zn > Cr > Pb > Cu > As > Cd > Hg. The metal concentrations in surface sediments showed a significant positive correlation with Mz and organic matter content, indicating that metal concentrations in the surface sediments of Gomso Bay are controlled by Mz and organic matter. The concentrations of organic matter and trace metals in the study region were lower than or similar to those in other intertidal zones in western coast and much lower than those reported in other shellfish farming areas in Korea. Our results suggest that intertidal Manila clam farming sediments from Gomso Bay are not contaminated by organic matter and trace metals.

• Korean Journal of Food Science and Technology
• /
• v.37 no.4
• /
• pp.525-531
• /
• 2005

Quality characteristics of ogapiju prepared by adding different raw materials such as Acanthopanax(0, 0.1, 0.25, 0.5%), Ganoderma lucidum(0, 0.05%), pine needle (0, 0.05%), and red ginseng(0, 0.05%) were evaluated by chemical analyses and sensory evaluation. Total organic acid contents of samples containing ogapi and other medicinal herbs were higher than that of control group. Major free amino acid was histidine. Contents of total amino acid and free sugar were highest in sample C (Acanthopanax 0.1, G. lucidum 0.05, pine needle 0.50, red ginseng 0.05%). In each sample 31-49 volatile components were identified by solid-phase microextraction method, and 42 components were detected by sniff-test using GC-olfactometry. Ogapiju showed higher content of ${\alpha}-copaene$ than control group ${\alpha}-Pinene$, camphene, ${\beta}-pinene$, sabinene, ${\alpha}-terpinene,\;{\gamma}-terpinene$, p-cymene, terpinolene, ${\alpha}-thujone,\;{\beta}-thujone,\;{\alpha}-terpineol$, carvone, and ${\beta}-ionone$ were not identified in control group. Volatile composition of ogapiju was characterized by higher amount of terpenoids. Green and herbaceous note was stronger in ogapiju than control group. Sensory evaluation indicated that good taste and palatability were highest in sample C.