• Analytical Science and Technology
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• v.29 no.3
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• pp.114-125
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• 2016

In this study, 165 wastewater discharge facilities in 10 business types were investigated with regard to 24 specific hazardous substances that included heavy metals, VOCs, CN, and phenol in the Gwangju city. Cu in the range from from 0.008 to 35.420 mg/L was detected in all business types and the detection rate was 46.8 %. Other heavy metals, such as Cd, As, Hg, Pb, and Cr⁺⁶ were detected as well. However, their detection rates ranged between 0.6 and 1.8 %. CN and phenol were detected in one and five facilities, respectively. 12 species of VOCs were detected: chloroform 80.6 % (0.42 to 81.60 μg/L), benzene 16.4 % (1.49 to 3.31 μg/L), trichloroethylene 11.5 % (1.78 to 6.02 μg/L), 1,1-dichloroethylene 10.3 % (1.23 to 5.89 μg/L), and dichloromethane 8.5 % (0.28 to 968.86 μg/L) in the detection rate order. The concentration of VOCs was detected in trace amounts, except for dichloromethane that exceeded the effluent quality standard in three business types, namely, metal manufacturing, food industry, and car washing facility. Chloroform was detected in all business types, where 24.88 μg/L were detected in the laundry business and 53.41 μg/L in the water supply business; the mean concentration of chloroform in these two business types was higher than elsewhere. Therefore, for the disposal of non-degradable specific hazardous substances in industrial wastewater, it is necessary to introduce physical and chemical processes, such as activated carbon adsorption, fenton oxidation, ozone treatment, as well as photocatalyst and the UV radiation.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.25-31
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• 2009

In the present study, three types of teriyaki sauce were prepared using chicken bone and eel bone, which are commonly used as the primary ingredient of teriyaki sauce, as well as codfish bone, which has various functions. The and analyzed their quality characteristics of the different types of teriyaki sauce were then compared through physiochemical and sensory evaluation. The results of this study were as follows. The water content was lowest and the ash content was highest in teriyaki sauce that was prepared using chicken bone as the primary ingredient. In addition, the Ca, K, Mg, Na and P content were highest in the teriyaki sauce that was prepared using chicken bone as the primary ingredient. The total free amino acid content was highest in teriyaki sauce prepared using chicken bone, followed by sauces prepared using codfish bone and eel bone. The levels of free amino acids evaluated in this study occurred in the following order for all teriyaki sauces: glutamic acid > aspartic acid > leucine. When the sensory evaluation was conducted, teriyaki sauce prepared using chicken bone as the main ingredient was found to be best, followed by sauce prepared using codfish bone in terms of palatability and viscosity among descriptive scales, and smell and general preference among hedonic scales. The results of this study suggest that teriyaki sauce could be produced using codfish bone instead of chicken bone, which would enable production of a high value-added product through the use of a common byproduct. This would result in the efficient use of unused resources, prevention of environmental pollution and supply of an inexpensive that could be widely used in the food processing and food service industries.