• The Korean Journal of Malacology
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• v.30 no.4
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• pp.421-428
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• 2014

Total 20 surface sediments were collected in Anjung bay to investigate the physicochemical environment and heavy metal contents. The physicochemical investigation ranged from 6.41% to 11.68% (average $9.52{\pm}1.28%$) for ignition loss (IL), from 17.99 mg/g to 43.84 mg/g (average $27.53{\pm}6.39mg/g$) for chemical oxygen demand (COD), and from 0.05 mg/g to 0.61 mg/g (average $0.17{\pm}0.14mg/g$) for acid volatile sulfide (AVS) with significant correlation between water content (W/C) and COD. A contour of spatial distribution indicated higher organic pollution at the bottom of ascidian, Stylea clava, cultural waters. Most of metals contents was not exceeded the NOAA's effect range-low (ERL). Estimated enrichment factor (EF) ranging 0.96-1.12 indicated that the sediment environment of the studied waters was relatively pristine from heavy metal pollution in spite of increased vessel traffics, so far.

• Journal of Environmental Science International
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• v.26 no.6
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• pp.691-710
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• 2017

This study was performed to investigate the geochemical and benthic environment of three shellfish farms in Suncheon Bay during the period of September 2014 ~ April 2015. Three sampling stations were selected; St.1 is the shellfish farm of razor clam near Jangsan area. St.2 is the shellfish farm of small ark shell near Hwapo area and St.3 is the shellfish farm of razor clam near Yongdu area. Razor clam was the dominant species at St.1, small ark shell and granulated ark shell were dominant at St.2 and St.3, respectively. Granulated ark shell inhabited St.3, although it is not cultured at that station. This station's exposure to air during the ebb tide and sediment composition likely provides the appropriate habitat for granulated ark shell species. Analysis of the number of different species showed that 8 benthos species were found to be distributed at St.1, 18 species at St.2, and 13 species at St.3. Among three stations, the highest Ignition Loss (IL), Chemical Oxygen Demand (COD) and Acid Volatile Sulfide (AVS) values were obtained from the sediment at St.2. The analysis of pore water from St.2 also showed the highest values of Total Organic Carbon (TOC), ammonia ($NH_4^+$), Dissolved Inorganic Nitrogen (DIN) and phosphate ($PO_4^{3-}$). These results are related to the fact that species dominance and richness is the highest in St.2.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.4
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• pp.268-277
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• 1987

The changes of the aerobic viable bacterial counts, the content of chemical components and the sensory evaluation in Kimchis which were prepared with Various ingredients (red pepper, green onion, garlic and ginger) and fermentation at $20^{\circ}C$ were investigated. Aerobic viable bacterial counts were suddenly decreased with fermentation, but it was decreased slowly from the second day. Salinity of Kimchis was $1.8%{\sim}2.0%$ and titratable acidify were lower in sample 2 (deleted red pepper) and 3 (deleted green onion) on the first day but sample 4 (deleted garlic) after the fifth day. Total sugar content was decreased from $1.8{\sim}2.7g/100g$ to $0.8{\sim}1.1g/100g$ during fermentation periods. Carbon dioxide content maintained relatively higher in sample 2 and 5 (deleted ginger) with fermentation. Volatile organic acid content showed no difference in all Kimchis with fermentation. During the whole fermentation period, appearance was the worst in sample 2. Texture, off-flavor and overall-eating quality were the worst in sample 4. Carbonated flavor and overall eating quality were the best in sample 5.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.8
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• pp.5468-5475
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• 2015

This present work was aimed to analyse characteristics of fermentation and aging of Korean traditional cheongju prepared by adding of different brewing water. The three different mashes were used for fermentation and maturation. The cheongju(A) was prepared without adding of brewing water in two stage mashing. Cheongju(B) and cheongju(C) were made with adding of 1 liter and 2 liter brewing water in two stage mashing respectively whereas the cheongju(B) and cheongju(C) showed higher fermentation ability than that of cheongju(A) regarding to pH, ethanol, specific gravity and sugar concentration(brix). In terms of volatile compounds content after six months aging, cheongju(A and B) prepared by adding brewing water showed the higher content of ethyl acetate than that of cheong(C) and the concentrations were maintained during the aging period. In addition, the content of fusel oil(n-propanol, i-butanol, n-butanol, i-bmyl alcohol, n-bmyl alcohol)indicated similar pattern as ethyl acetate. The organic acid of cheongju B(4873.46 mg/l) and C(4963.12 mg/l) also indicated the higher content than that of cheongju A(4661.47 mg/l). In conclusion, cheongju B and C prepared by adding brewing water in two stage mashing showed better quality and taste than that of cheongju A.

• Journal of Environmental Policy
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• v.6 no.3
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• pp.33-56
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• 2007

Use of chemicals has greatly increased along with development of human civilization. Concerns about potential effects of chemicals on human health and environment have also grown accordingly. Due to the enormous number of chemicals being used, however, it is neither practical nor feasible to regulate all the chemicals. Therefore, it is necessary to identify chemicals that deserve more immediate attention, based on the effects on receptors to be protected. This study was initiated by the need for developing management policies for Shihwa-Banwol Techno Valley and its vicinities of korea, where complaints and concerns on environmental contamination have been raised for long time. This study to identifies major chemicals that deserve most immediate attention in environmental health management in this area. For this purpose, the study employed CHEMS-1(Chemical Hazard Evaluation for Management Strategies), and used chemical data from Toxics Release Inventory(TRI) and environmental contamination data from the environmental pollution monitoring network. Top priority pollutants identified in Shihwa-Banwol Techno Valley area were metals and volatile organic compounds, such as dichloromethane, trichloroethylene, diazinon, tetrachloroethylene, chromium compounds, tin compounds, chloroacetic acid, ethyl acetate, and zinc compounds, in an order of decreasing importance. An evaluation of physicochemical properties of the priority chemicals and the environmental pollution monitoring network database in Shihwa-Banwol Techno Valley suggested that the media that are of potential concern would be the atmosphere and aquatic environment.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.267-271
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• 1991

The chemical and organoleptic properties of dongchimi studied for their changes during fermentation at $4{\sim}35^{\circ}C$ in 7% NaCl solution with seasonings. It was found that pH decrease showed three variation points in its slope at about pH 5.2, 4.7 and 4.1 during fermentation. A negative linear relationship between total acidity and logarithmic value of pH was obtained. The slope of the relationship curve was increased as the fermentation temperature increased. The reducing sugar was increased until pH reached$4.0{\sim}4.2$ followed by a small decrease and its amount was lowered as the temperature increased from $4\;to\;25^{\circ}C$ The major nonvolatile organic acids were lactic and citric acids. The increase in lactic acid were more marked at $25^{\circ}C$ than at $4^{\circ}C$. As fermentation proceeded the fresh radish odor significantly decreased while sourness and yeast-moldy odor increased. The crispness of the radish decreased slightly during fermentation.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.15 no.3
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• pp.115-123
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• 2010

The occurrence and variation of oxygen deficient water mass (ODW) in Namdae stream estuary, Yangyang were studied. Field observations for water properties and sediment environments were conducted at 5 stations of the estuary from April 2008 to November 2008. The coastal sandbar is developed at the estuary mouth, and there is a pool between the estuary mouth and about 2.3 km upstream of the estuary. The pool is relatively deep and narrow compared to riverbed of the estuary. The ODW was observed continuously in the pool from May to October. The ODW extends vertically up to 2 m depth in August, and maximum length of the ODW were about 2.3 km. Mean concentration of ignition loss (IL) and acid volatile sulfide (AVS) of sediment was 7.5~9.0%, $0.282{\sim}1.106\;mg/g{\cdot}dry$ wt, respectively. Ammonium concentration in the bottom layer during formation period of the halocline and the ODW was 4~23 times higher than that of surface layer. ODW was initiated by the introduction of seawater into bottom of the estuary pool to make a strong halocline, and then decomposition of organic matter within sediment accelerated the formation of the ODW.

• Journal of the Korean Society of Marine Environment & Safety
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• v.25 no.6
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• pp.666-677
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• 2019

In order to understand the distribution of organic matter and heavy metal concentrations in the surface sediments of fishery resources protection areas (FRPAs), we measured the grain size, ignition loss (IL), chemical oxygen demand (COD), acid volatile sulfide (AVS), and concentrations of heavy metals (As, Cd, Cr, Cu, Fe, Hg, Pb, and Zn) in the surface sediments collected at 54 stations of 5 FRPAs (Gamak Bay, Yeoja Bay, Deukryang Bay, Wando coast, and Youngkwang coast) in the southwestern coast of Korea in February 2017. The surface sediments consisted of fine sediment such as mud, with 2.9~8.8Ø (7.4±0.1Ø) of mean grain size. The average concentrations of IL, COD, and AVS in the sediments were 4.63±0.96 %, 13.0±3.1 mgO₂/g·dry, and 0.092±0.124 mgS/g·dry, respectively, and were lower for sediments from the Youngkwang coast than those from other FRPAs. The average concentrations of heavy metals in the sediment were 7.5±0.9 mg/kg for As, 0.04±0.02 mg/kg for Cd, 70.2±9.7 mg/kg for Cr, 15.3±2.8 mg/kg for Cu, 3.3±0.5 % for Fe, 0.014±0.003 mg/kg for Hg, 25.0±6.0 mg/kg for Pb, and 99±14 mg/kg for Zn, respectively, and were relatively higher for sediments in the inner bays than those from the outer bays and coasts. Based on the assessment of sediment samples using the sediment quality guidelines (SQGs), the pollutant load index (PLI), and the ecological risk index (ERI), the surface sediments of FRPAs in the southwestern coast of Korea do not appear to be polluted by heavy metals, suggesting that the heavy metal concentrations in the sediments would not adversely impact aquatic and benthic organisms.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.14 no.4
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• pp.213-228
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• 2009

This study was conducted to investigate spatio-temporal changes in macrobenthic community structure and benthic environmental conditions in Geoje-Hansa Bay, which is the greatest oyster producing site in Korea. Field survey for benthic environment and macrobenthos was seasonally carried out at 15 stations covering oyster farming sites and non-farming sites from February to November, 2008. The grain size of surface sediments was dominated by very fine silt with the mean phi of about $9\;{\Phi}$ and TOC was 1.9% on average. Mean dissolved oxygen content was 8.1 mg/L and lowest in August corresponding to the 2nd degree in seawater quality criteria. Total species number was 351 and mean density was $3,675\;ind./m^2$, both of which were dominated by polychaete worms. Spatio-temporal variation in above two biological variables was great with higher values seasonally in spring and spatially in channels rather than inner bay. Dominant species were Lumbrineris longifolia (21.3%), Aphelochaeta monilaris (17.8%) and Ericthonius pugnax(6.1%), all of which are typical species of organically enriched area. From the multivariate analyses, the whole macrobenthic community was distinguished into two groups of channel and inner bay group. Spatio-temporal changes of macrobenthic community in Geoje-Hansan Bay were related to those of TOC and acid volatile sulfide (AVS). Our results showed that Geoje-Hansan Bay should be intermediately affected by organic pollution, and that such organic enrichment was more remarkable at farming stations in the inner bay.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.131-142
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• 1989

As a part of investigation for utilizing anchovy more effectively as a food source, this work was undertaken the changes in keeping quality and taste compounds in the extracts from rapid fermented anchovy sauce during storage at room temperature. Rapid fermented products was made of chopped anchovy, water, koji and soybean protein isolate (20:10:2:1, w/w) thorough hydroxazine for 6 hours at $50^{\circ}C$. The liquified anchovy sauce extracts, contained 15% salt(w/w), were stored for 60 days at room temperature. The changes in pH, acidity, amino nitrogen and contents of taste compounds of the products were negligible during storage. The viable cell counts and histamines of the products were less than 30(colony/e extracts), 7.2-21.8(mg/100g extracts) during storage predominant free amino acids showed in the extracts from products were alanine, glutamic acid, histidine, lysine, leucine, valine and the total contents of those free amino acids were 60.4-64.3% of total free amino acids at final stage of storage. The major nucleotides and their related compounds of the products were revealed hypoxanthine, which were 69% over the total nucleotides and their related compounds. Using the omission test, the major taste compounds in the products were revealed free amino acids, nucleotides and their related compounds. The non-volatile organic acids, total creatinine, betaine, and TMAO were seemed to act an auxiliary role in taste of the extracts from rapid fermented anchovy sauce.