• Korean journal of food and cookery science
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• v.26 no.4
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• pp.406-412
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• 2010

This study was conducted to investigate the effects of saltwort on the quality characteristics of tofu. In addition, we examined the potential for commercialization of tofu containing saltwort. For this study, saltwort was added to tofu at 0%, 4%, 8%, 12%, 16% and 20% and quality and sensory tests were administered. Analyzing the mineral contents of saltwort juice, K was present in the greatest amount, followed by Mg, P, Ca, and F (in decreasing order). There were significant differences in yield rates and turbidity between the groups. Acidity was highest in the control group, and acidity and volume of tofu tended to decrease with an increase in saltwort powder. L value and a value decreased as the content of slaltwort powder increased, but b value increased with increasing saltwort powder concentration. Hardness, chewiness, and gumminess were rated higher in the control and the 4% supplement groups than the others groups. In the sensory evaluation, cross section and soybean flavor were the highest in the 4% saltwort supplement group, and the presence of an "off-flavor" increased with the content of saltwort powder. The saltiness score was highest in the 20% supplement group. The 4% and 8% supplement groups were favored in the "feel after swallowing" assessment. Softness was the lowest in the 20% supplement group, and the 4% supplement group had the highest overall acceptability. As demonstrated by these results, the addition of saltwort positively affected the overall sensory evaluation of tofu and supplementation with saltwort at 4% and 8% might be considered the most appropriate choices. In conclusion, saltwort tofu expected to increase the functionality of new products, particularly with respect to product variety and health improvement.

• Parasites, Hosts and Diseases
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• v.59 no.2
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• pp.121-129
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• 2021

We aimed to explore the population dynamics of snail in 3 sites of the White Nile in Sudan. More specifically, we aimed to investigate the annual patterns of snail populations that act as intermediate hosts of schistosomes and monthly snail infection rates and ecological characteristics presumably related to snail populations. We collected snails for 1 year monthly at 3 different shore sites in the vicinity of El Shajara along the White Nile river in Khartoum State, Sudan. In addition, we measured air and water temperatures, water turbidities, vegetation coverages, and water depths and current speeds. Most of the collected snails were Biomphalaria pfeifferi and Bulinus truncatus. The population densities of snails and their infection rates varied across survey sites. The collected snails liberated S. mansoni and S. haematobium cercariae as well as Amphistome and Echinostome cercariae. Infected snails were found during March-June. The ecological characteristics found to be associated with the absence of snails population were: high turbidity, deep water, low vegetation coverage (near absence of vegetation), high water temperature, and high current speed. To our knowledge, this is the first longitudinal study of the snail population and ecological characteristics in the main basin of the White Nile river.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.2
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• pp.159-172
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• 2019

This study investigated the effects of dietary monobasic potassium phosphate (MKP) on the growth of the far eastern catfish Silurus asotus and four leafy vegetables in a hybrid biofloc technology aquaponic system. To an experimental diet containing 45% protein and 7% lipid, 1, 2, 3 or 4% MKP was added and was designated as MKP1, MKP2, MKP3, and MKP4, respectively. The optimum MKP levels were determined for the growth of fish and four leafy vegetables over 10 weeks. After the 10-week feeding trial, weight gain, feed efficiency, specific growth rate and protein efficiency ratio were higher in the fish groups fed MKP2 and MKP3 than in the other groups (P<0.05). The growth of the four leafy vegetables was also higher in the fish groups fed MKP2 and MKP3. Water quality [dissolved oxygen, pH, water temperature, electrical conductivity, turbidity, total ammonia nitrogen (TAN), $NO_2-N$, $NO_3-N$ and $PO_4-P$] was measured six times a week using a portable water quality meter and reagent measurements. The TAN (4.58-20.40 mg/L), $NO_3-N$ (24.12-52.40 mg/L) and $PO_4-P$ (20.38-48.48 mg/L) levels increased with time, while the $NO_2-N$ level remained below 0.1 mg/L throughout the study.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.6
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• pp.842-850
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• 2020

The objective of this study was to evaluate the effect of the depuration process (artificial seawater sterilization using UV light) for extending the shelf life of raw oyster Crassostrea gigas and maintaining food quality. To confirm the effects of depuration, microbiological (viable cell count) and several physiochemical analyses (pH and glycogen levels in shucked oyster and pH, soluble protein, and turbidity in filling water) were carried out during the storage of raw oysters. The results showed that depuration could effectively extend the shelf life (2-3 days) of raw oysters with minimal change in food quality, including pH and glycogen content. Thus, the depuration process proposed in this study could successfully be applied to processing practices for other shellfish to extend their shelf life and contribute to the management of seafood safety issues.

• Journal of Korean Society on Water Environment
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• v.37 no.6
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• pp.433-441
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• 2021

The aim of this study was to optimize the ozonation and ceramic membrane integrated process for greywater reclamation. The integrated process is a repeated sequential process of filtration and backwash with the same ceramic membrane. Also, this study used ozone and oxygen gas for the backwashing process to compare backwashing efficiency. The study results revealed that the optimum filtration and backwash time for the process was 10 minutes each when comparing the filtrate flow and membrane recovery rate. The integrated process was operated at three different operating conditions with i) 10 minutes for filtration and 10 minutes for ozonation, ii) 10 minutes for filtration and 10 minute for oxygen aeration, and iii) continuous filtration without any aeration for synthetic greywater. The integrated process with ozone backwashing could produce 0.55 L/min of filtrate with an average of 18.42% permeability recovery, while the oxygen backwashing produced 0.47 L/min and 6.26%, respectively. And without any backwashing, the integrated process could produce 0.29 L/min. This shows that the ozone backwash process is capable of periodically recovering from membrane fouling. The resistance of the fouled membrane was approximately 34.4% for the process with ozone backwashing, whereas the resistance was restored by 10.8% for the process with oxygen backwashing. Despite the periodical ozone backwashing and chemical cleaning, irreversible fouling gradually increased approximately 3 to 4%. Approximately 97.6% and 15% turbidity and TOC were removed by ceramic membrane filtration, respectively. Therefore, the integrated process with ozonation and ceramic membrane filtration is a potential greywater treatment process.

• The Korean Journal of Food And Nutrition
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• v.21 no.1
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• pp.43-50
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• 2008

This study used Omija extract as a natural congelation to compare and analyze soybean curd's physicochemical and sensory quality characteristics in order to improve functional benefits and taste of soybean curd. When Omija extract concentration increased, protein content went up considerably while crude fat and yield significantly decreased. In the pH change, the group with Omija extract were lower than control and the change was not much noticeable but slightly checked as the storage period was extended. The turbidity tended to increase as the storage period was longer. In the acidity change, the group with 0.5% Omija extract showed rapid increase on the 4th day after starting storage, and it can be interpreted that decomposition started at the moment. As the storage period was extended, brightness and yellowness remarkably decreased and redness considerably enhanced: higher concentration Omija extract worked to decreased brightness and to increase yellowness and redness. In accordance with the storage period, hardness, brittleness and gumminess increased and springness decreased, but there was no considerable change in cohesiveness: in accordance with the concentration, hardness, brittleness and gumminess significantly increased, but there was no considerable change in cohesiveness. In terms of sensory quality, the group with 1% of Omija extract showed the best appearance, flavor, taste and after swallowing results. The group with 1% Omija extract was the most preferred, $4.89{\pm}0.32$ in the overall preference. In conclusion, adding Omija extract can improve soybean curd's physicochemical and sensory quality characteristics. Moreover, the extracts can be expected to play an important role in encouraging Omija's value and widening its appliances to various food.

• Journal of Physiology & Pathology in Korean Medicine
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• v.17 no.5
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• pp.1141-1146
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• 2003

In order to investigate different and original theories on pathology of eyes from the past main etiology of fire and heat, two texts of Si-sheng-xin-yuan written by Huang Yuan Yu and Eui-gam-jung-ma written by Lee Gyu Jun are selected and analysed in terms of pathology and prescription. Huang explained that diseases of the eyes are usually born of functional disorders of spleen and stomach(脾胃升降失調) accompanied with turbidity change of energy and blood(氣血淸濁變化). In the meantime, Lee described that the diseases are made from disorders of activities of essence, spirit, energy and blood stored in 5 viscera. So following them, the main point of treatment for the diseases of eyes is to restore and clarify the stagnated gastrointestinal(GI) function, or to supply the clear essence and blood to eyes respectively. Also they have same opinions that the fire and heat are the secondary symptoms of the optical diseases. Therefore Huang focused on cleaning the phlegm and leaking the moisture of GI tract to treat those symptoms, and Lee emphasized on nourishing essential energy of kidney and liver on the other hand. Although they preferred to use radical therapy than symptomatic one. But it can be deduced that Huang's theory is more positive and direct therapy and Lee's one is more basic but indirect treatment.

• Economic and Environmental Geology
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• v.57 no.3
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• pp.293-303
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• 2024

River mining, the extraction of sand and gravel from riverbeds, is rising at an alarming rate to keep pace with the increasing demand for construction materials worldwide. The far-reaching deleterious effects of river mining include the lowering of water levels, the augmentation of turbidity, and the erosion of riverbanks, i.e., the disruption of water flow and alteration of river morphology. Aggregates demand, geolocation, and the economy of Bangladesh accelerated illegal extraction. However, limited research has been carried out in this region, despite the severe impact on aquatic and terrestrial ecosystems. To address the corresponding consequences and direct the scope for further research, it is required to evaluate existing studies of other countries having similarities in river morphology, climate, economy, and other related parameters. In this respect, based on previous studies, the effects of sand extraction are particularly prominent in India, having 54 cross-boundary rivers with Bangladesh. The geological profile of numerous rivers in the past decades has been altered due to natural aggregate mining in the Indian subcontinent. Hence, this study focused on relevant research in this region. However, the existing research only focuses on the regional portion of the aforementioned international rivers, which lacks proper assessments of these rivers, taking into account especially the mining effects. Moreover, several global rivers that have similarities with Bangladeshi rivers, considering different parameters, are also included in this study. The findings of this article underline the pressing need for more efficacious measures to address the adverse effects of river mining and safeguard ecosystems and communities globally, especially in the Indian subcontinent, where the situation is particularly vulnerable. For this reason, targeting the aforementioned region, this review highlights the global evidence in assessing the future effects of river mining and the need for further research in this field.

• ALGAE
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• v.18 no.2
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• pp.145-156
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• 2003

Seasonal investigations were conducted to determine the major aquatic environmental factors and the variation of phytoplankton in Pyeongtaek Reservoir in March, June, September, and December 2000. Heavy rainfall mainly occurs from late June to mid-September, and water quality of reservoir was high in the influent zone of stream and riverine zone of reservoir. The biomass of phytoplankton was related to aquatic environmental factors. In particular, its value increased where nutrient concentration was high. Likewise, the increase of turbidity was found to have anthropogenic effects on the varying quantity of phytoplankton. The phytoplankton composition in quantitative survey identified into 43 genera and 71 species. Species numbers of Bacillariophyceae, Cyanophyceae, and Chlorophyceae accounted for 17%, 15%, and 49%, respectively, with the remainder constituting less than 3-7%. The distribution of such phyla also significantly varied according to seasons, accounting for 25%, 37%, 61%, and 14% in March, June, September, and December, respectively. Bacillariophyceae and Chlorophyceae were observed throughout the year, while Cyanophyceae proliferated in June and September. Euglenophyceae and Dinophyceae were prevalent in March and September, while Cryptophyceae occurred in March and December. The succession trend of phytoplankton showed the maximum cell density was followed by Bacillariophyceae (6.8$\times$$10^3$ cells ${\cdot}$ml)$\rightarrow$ Chlorophyceae (3.7$\times$$10^3$ cells ${\cdot}$ml)$\rightarrow$Cyanophyceae (1.3$\times$$10^4$ cells ${\cdot}$ml)$\rightarrow$Cryptophyceae (1.2$\times$$10^3$ cells ${\cdot}$ml). The cell density was the highest in the upstream. Dominant species were composed of Aulacoseira ambigua, Stephanodiscus hantzschii f. tenuis of Bacillariophyceae, Anabaena spiroides var. crassa, Microcystis aeruginosa, Oscillatoria amphibia of Cyanophyceae, Actinastrum hantzschii var. fluviatile, Pediastrum duplex var. reticulatum of Chlorophyceae, Euglena gracilis, Trachelomonas spp. of Euglenophyceae, and Chroomonas spp., Cryptomonas spp. of Cryptophyceae. As a results, seasonal variation of phytoplankton in Pyeongtaek Reservoir was evident in spite of inflow the high concentration of nutrients from watershed streams, because hydrological control and anthropogenic disturbance in reservoir were found to have major effects on the retention time of water.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.882-890
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• 2008

The present study investigated the influence of different volumes of red hot pepper juice on the quality characteristics of fresh Pasta noodle. Supplementation with 0% (control), 2.5%, 5%, 7.5%, or 10% red hot pepper juice produced similar gelatinization characteristics of peak viscosity, temperature at peak viscosity, hot paste viscosity and numerical value of breakdown. However, increasing concentrations of red hot pepper juice produced progressively and significantly low cold paste viscosity and setback. The chromaticity of wet and cooked noodles was significantly lower in L value and significantly higher in +a and +b values with increasing volumes of red hot pepper juice. The texture of fresh noodles displayed no significant differences in hardness, adhesiveness and chewiness. The springiness and cohesiveness were lower and higher with the increase of added red hot pepper juice, respectively, but the differences just attained significance. For cooked noodles, adhesiveness, springiness, cohesiveness and chewiness tended to be higher with increasing volumes of red hot pepper juice, but again the differences just attained significance. Cooking characteristics of weight, volume, moisture absorptive power and turbidity decreased with increasing volumes of red hot pepper juice. Sensory characteristics of acceptability including appearance, color, flavor, taste, texture and overall-acceptability improved with increasing red hot pepper juice volume, in particular with 5% and 7.5%. Amylograph characteristics for initial paste temperature positively correlated with the texture characteristics for chewiness (p<0.05). Negatively correlated amylograph parameters included texture for springiness with for peak viscosity (p<0.01), texture for adhesiveness with hot paste viscosity (p<0.01) and breakdown with texture for adhesiveness, cohesiveness and chewiness (p<0.05).