• Title/Summary/Keyword: chemical water quality

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Assessment of Silicate Fetilizers Application Affecting Soil Properties in Paddy Field (논토양에서 규산질비료 시용이 토양 환경에 미치는 영향)

  • Joo, Jin-Ho;Lee, Seung-Been
    • Korean Journal of Soil Science and Fertilizer
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    • v.44 no.6
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    • pp.1016-1022
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    • 2011
  • Application of silicate fertilizers is typically practiced with several year's interval to amend soil quality and improve rice productivity at the paddy field in Korea. Most of silicate fertilizers applied in Korea is slag-originated silicate fertilizer. Some water soluble silicate fertilizers are manufactured and commercially available. The objective of this study was to assess changes of soil chemical properties in paddy field by applying slag-originated silicate fertilizer and water soluble silicate fertilizer. Field experiment was conducted on a silt loam paddy soil, where four levels of each silicate fertilizer were applied in soil at the rate of 0, 1, 2, 4 times of the recommended levels. Application of slag-originated silicate fertilizer increased soil pH, while no significant pH increase occurred with the treatment of water soluble silicate fertilizers. Soil pH increased 0.4~0.5 with the 1 time of recommended level of slag-originated silicate fertilizer. Available $SiO_2$ contents also significantly increased with the treatment of slag-originated silicate fertilizer at 15 and 35 days after treatment, while decreased after 60 days after treatment possibly due to rice uptake. Exchangeable Ca, Mg and available phosphate contents in soil increased with application of slag-originated silicate fertilizer, while a little increases for them were shown with the application of soluble silicate fertilizer. $SiO_2$/N ratios in rice straw for 1 time of recommended level of slag-originated silicate fertilizer was 11.5, while that of control was 8.4, which was much lower value. Throughout this study, soil application of slag-originated silicate fertilizer enhanced soil chemical properties, while water soluble silicate fertilizer application in soil needs further study resulting in a little effects on soil property.

Effect of Marbling Score on Carcass Grade Factors, Physico-chemical and Sensory Traits of M. Longissimus Dorsi in Hanwoo (근내지방도가 한우 도체등급 요인, 이화학적 특성 및 관능적 특성에 미치는 영향)

  • Lee, Jong-Moon;Choe, Ju-Hui;Jin, Hyune-Ju;Kim, Tae-Il;Park, Beom-Young;Hwang, Do-Yon;Koh, Kyung-Chul;Kim, Cheon-Jei;Hwang, Kyu-Seok
    • Food Science of Animal Resources
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    • v.32 no.5
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    • pp.659-668
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    • 2012
  • The objective of this research was to investigate the effect of marbling scores on carcass grade factors, physico-chemical and sensory traits of Hanwoo. Data used in this study were collected from 73,316 carcasses obtained at the Nonghyup Seoul slaughterhouse in 2009 and 271 cuts of M. longissimusdorsi were analyzed to estimate beef qualities. As the marbling scores increased, backfat thickness was linearly increased (p<0.05) in cows (9.51 mm-14.69 mm) and steers (8.71 mm-14.23 mm). As the marbling scores increased, maturity of cows was increased and meat color, texture and quality grade improved for all genders. With increase of the marbling scores, crude fat contents (3.07%-26.70%), water holding capacity (52.09%-58.66%), $L^*$ value (34.08-41.97) were significantly increased (p<0.05) and Warner-Bratzler shear force was linearly decreased (p<0.05) from 8.58 kg to 2.60 kg. The increase of crude fat contents had the similar interval with the increase of marbling scores from 1 to 6 but it is sharply increased from marbling score 7. There was no difference observed on $pH_{24}$ (5.50-5.66), protein contents (19.57%-21.15%) among the marbling scores. Marbling score was significantly correlated with live weight (r=0.29) in cows, loineye area (r=0.35) in steer, and overall acceptability of panel scores (r=0.67) (p<0.01).

Comparison of Growth Performances and Physico-chemical Characteristics of Hanwoo Bulls and Steers of Different Slaughtering Ages (한우 거세유무 및 도축월령에 따른 비육능력 및 도체의 이화학적 특성 비교)

  • Kim, Byung-Ki;Jung, Dae-Jin;Lee, Ji-Hong;Hwang, Eun-Gyeong;Choi, Chang-Bon
    • Food Science of Animal Resources
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    • v.31 no.2
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    • pp.257-265
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    • 2011
  • The current study was conducted to compare the growth performance and physico-chemical characteristics of Hanwoo bulls and steers of different slaughtering ages. Thirty-six Hanwoo (average age, 13-mon) were allocated into either a bull or steer group (18 animals/group). Each group was sub-divided into 26-, 28-, and 30-mon-old age groups (six animals/group). Surgical castration was performed in the steer group immediately after the experimental groups were assigned. Growth performance of the animals, as well as carcass characteristics and fatty acid composition of M. longissimus dorsi were determined. Cold carcass weights increased as carcass slaughtering age increased in both Hanwoo bulls and steers (p<0.05). Backfat thickness was thickest (p<0.05) in 28-mon-old Hanwoo bulls and 30-mon-old steer, and the M. longissimus dorsi area was widest (p< 0.05) in 28-mon-old Hanwoo bulls and steers. Marbling score, cooking loss, and water holding capacity (WHC) were higher (p<0.05) in 30-mon-old Hanwoo bulls and steers as slaughtering age increased. The shear force value was highest in 30-mon-old Hanwoo bulls and 26-mon-old Hanwoo steers compared to that in other groups. The unsaturated fatty acid composition in M. longissimus dorsi was significantly (p<0.05) higher in 28- and 30-mon-old Hanwoo bulls and steers than that in other groups. The results suggest that castration, even at late stages of Hanwoo development, improved beef carcass quality grade, and that no difference in beef quality grade had occurred (marbling score and WHC) in 28- and 30-mon-old slaughtering age Hanwoo steers.

Quality Changes of Dried Lavers during Processing and Storage 1. Quality Evaluation of Different Grades of Dried Lavers and Its Changes during Storage (김의 가공 및 저장중의 품질변화 1. 산지별 등급별 품질평가 및 저장중의 변화)

  • LEE Kang-Ho;SONG Seung-Ho;JEONG In-Hak
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.20 no.5
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    • pp.408-418
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    • 1987
  • The quality of different grades of dried lavers obtained from three culture areas was evaluated and its changes during the storage at different levels of water activity were measured. Not much differences in general chemical composition between the locality was detected except some in the content of lipid and pigments. But the quality grades of dried lavers were mainly depended upon the content of protein and pigments including chlorophyll a, carotenoids, and biliproteins although there was little difference in amino acid composition of the proteins, and glutamic acid, aspartic acid and alanine were high in general. The lipid of dried lavers was composed of a high level of polyunsaturated fatty acids, particularly, of eicosapentaenoic acid which amounted to as much as a half of the total lipid, and of palmitic acid that reached a quarter depending on grades. The quality of dried layers was significantly changed by equilibrium moisture level when stored for three months at different water activities in range of 0.1 to 0.6. The loss of chlorophyll a, carotenoid, biliproteins, ascorbic acid, and browning were markedly retarded at aw 0.1 to 0.2. Oxidation of polyunsaturated fatty acids and the loss of free amino acids were also minimized at aw 0.2. Glutamic acid and methionine were reduced very fast during the storage.

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Quality Characteristics and Antioxidant Activity of Noodle Containing Whole Flour of Korean Hull-less Barley Cultivars (국내산 통보리가루 첨가에 따른 국수의 품질 특성 및 항산화활성)

  • Lee, Mi-Ja;Kim, Kyung-Soon;Kim, Yang-Kil;Choi, Jae-Sung;Park, Kwang-Geun;Kim, Hyung-Soon
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.58 no.4
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    • pp.459-467
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    • 2013
  • This study was conducted to investigate the effects of substituting whole barley flours on quality characteristics of noodles. Noodles were made with composite flour containing 20% whole barley flour of various hullless barley cultivars and the quality characteristics, ${\beta}$-glucan content and antioxidant characteristics were investigated. In amylogram characteristics, the initial pasting temperature and peak viscosity were increased, and setback was decreased in complex flour. Noodles containing barley flour had low lightness, yellowness and high redness compare to wheat noodle. Water absorption of cooked noodles was lower than wheat noodle. The value of swelling index was high in noodles containing non-waxy barley flour and low in noodles containing waxy barley flour. Hardness and gumminess of noodles were lower than wheat noodle. Noodles containing non-waxy barley had higher hardness, cohesiveness and gumminess than noodles containing waxy barley flour. Dahan, non-waxy barley cultivar showed similar characteristics with the wheat noodle. ${\beta}$-Glucan content and antioxidant activity were increased with adding barley flour. Cooked noodle had slightly high ${\beta}$-glucan content, low starch content and low antioxidant activity compared to value of uncooked noodle.

Effect of Formic Acid Addition on the Quality of Barley Silage in Accordance with Growth Stage (Formic Acid 첨가가 보리의 생육단계별 Silage 품질에 미치는 영향)

  • 박남배;곽종형;고영두
    • Journal of The Korean Society of Grassland and Forage Science
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    • v.4 no.3
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    • pp.214-219
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    • 1984
  • This experiment was conducted to investigate the effects of formic acid addition(0.2%, 0.4% and 0.6% levels) and wilt on the quality of barley silage in accordance with growth stage, and pH and organic acid content were also analyzed. The results obtained were summarized as follows: 1. In the chemical composition of raw barley, moisture, crude protein and crude fat were decreased with advancing the maturity, but crude fiber and NFE were reversely increased. The water soluble carbohydrate content was 12.7% in the milky stage and was the highest among growth stages. It was also decreased with advancing the maturity. 2. The crude protein content of barley silage was increased by addition of formic acid and wilt treatment. ADF and NDF content were increased with advancing the maturity. ADF content was decreased in proportion to addition of formic acid. 3. pH tended to a little increase with advancing the maturity and was a little low by increasing the level of formic acid. The lactic acid content was the highest in the milky stage and in the 0.6% formic acid addition. Based on the above results, it would be suggested that the superior quality of barley can be produced from the heading stage to the milky stage from 0.4% to 0.6% in the level of formic acid for the making of barley silage.

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Utilization of Chitin Prepared from the Shellfish Crust 2. Effect of Chitosan Film Packing on Quality of Lightly-Salted and Dried Horse Mackerel (갑각류부산물을 이용한 키틴의 제조 및 이용에 관한 연구 2. 키토산필름포장이 반염건(半鹽乾) 전갱이의 가공 및 저장 중 품질에 미치는 효과)

  • AHN Chang-Bum;LEE Eung-Ho
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.25 no.1
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    • pp.51-57
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    • 1992
  • The preservative effect of chitosan film packing on quality of lightly-salted and dried horse mackerel was studied. In preparation of chitosan film, blue crab shell chitosan was dissolved in dilute acetic acid$(1.0\%,\;v/v)$, filtered, and spreaded on plastic plate and dried at $50\pm2^{\circ}C$. The chitosan film thus obtained was neutralized with 1.0N NaOH for 2 hrs and dried at room temperature after washing several times with distilled water. The lightly-salted and dried horse mackerel product was prepared by drying for 4 hrs at $40\pm2^{\circ}C$ in hot air dryer after packing with the chitosan film. During storage at $5.0\pm0.5^{\circ}C$, moisture content of the product was higher than that of the reference, but contents of VBN(volatile basic nitrogen) , amino nitrogen, and TMA of the product on dry basis were lower than those of the reference. Viable cell count, TBA value, and peroxide value of the product were also lower than those of the reference. Judging from the result of sensory evaluation, the chitosan film packing in the storage of lightly-salted and dried horse mackerel was remarkably elongated shelf-life of the product. From the results of chemical and sensory evaluation, it was concluded that chitosan film packing was an effective method for retaining the quality of lightly-salted and dried horse mackerel.

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Chemical Properties Distributions of Commercial Organic By-product Fertilizers (시판 부산물비료의 화학성 분포)

  • Lee, Chang-Ho;Yoon, Young-Man;Ok, Yong-Sik;Lim, Soo-Kil;Kim, Jeong-Gyu
    • Korean Journal of Soil Science and Fertilizer
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    • v.37 no.1
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    • pp.1-6
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    • 2004
  • Agricultural recycling of livestock wastes by composting has lots of beneficial effects on crop production and soil fertility. Most of composts are made from pig manure and water content controller such as saw dust, bark, rice hulls etc. by aerobic processing. But the insufficient supply of saw dust, bark etc. cause the indiscreet use of industrial waste having heavy metals and toxic synthetic chemicals. This research investigated the present quality status of organic by-product fertilizers, and suggested the way of quality interpretation under the statistical approaches based on median, mean and weighted average value. Since the data of one hundred of samples for heavy metal contents (Cd, Pb, Cu, and Cr) and OM/N showed extremely left-skewed distribution, the median was more useful than the mean in representing the characteristics of distribiition for each items. The weighted average value will be a useful index for the quality based on the total amount of producing.

Evaluation on Four Volatile Organic Compounds (VOCs) Contents in the Groundwater and Their Human Risk Level

  • Song, Dahee;Park, Sunhwa;Jeon, Sang-Ho;Hwang, Jong Yeon;Kim, Moonsu;Jo, Hun-Je;Kim, Deok-Hyun;Lee, Gyeong-Mi;Kim, Ki-In;Kim, Hye-Jin;Kim, Tae-Seung;Chung, Hyen Mi;Kim, Hyun-Koo
    • Korean Journal of Soil Science and Fertilizer
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    • v.50 no.4
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    • pp.235-250
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    • 2017
  • In this study, we monitored 4 volatile organic compounds (VOCs) such as chloroform, dichloromethane, 1,2-dichloroethane, and tetrachloromethane in groundwater samples to determine the detection frequency and their concentrations and evaluated the health risk level considering ingestion, inhalation, and skin contact. 75 groundwater wells were selected. 24 wells were from monitoring background groundwater quality level and 51 wells were from monitoring groundwater quality level in industrial or contamination source area. In the results, the detection frequency for chloroform, dichloromethane, 1,2-dichloroethane, and tetrachloromethane was 42.3%, 8.1%, 6.0%, and 3.4%, respectively. The average concentrations of VOCs were high in the order of chloroform ($1.7{\mu}g\;L^{-1}$), dichloromethane ($0.08{\mu}g\;L^{-1}$), tetrachloromethane ($0.05{\mu}g\;L^{-1}$), and 1,2-dichloroethane ($0.05{\mu}g\;L^{-1}$). Chloroform had the highest detection frequency and average detection concentration. In the contaminated groundwater, the detection frequency of VOCs was high in the order of chloroform, dichloromethane, 1,2-dchloroethane, and tetrachloromethane. The average concentrations for chloroform, dichloromethane, 1,2-dichloroethane, and tetrachloromethane were $2.23{\mu}g\;L^{-1}$, $0.08{\mu}g\;L^{-1}$, $0.07{\mu}g\;L^{-1}$, and $0.06{\mu}g\;L^{-1}$, respectively. All the 4 compounds were detected at industrial complex and storage tank area. The maximum concentration of chloroform, dichloromethane, and 1,2-dichloroethane was detected at industrial complex area. Especially, the maximum concentration of chloroform and dichloromethane was detected at a chemical factory area. In the uncontaminated groundwater, the detection frequency of VOCs was high in the order of chloroform, dichloromethane, and 1,2-dchloroethane and tetrachloromethane was not detected. The average concentrations for chloroform, dichloromethane, and 1,2-dichloroethane were $0.57{\mu}g\;L^{-1}$, $0.07{\mu}g\;L^{-1}$, and $0.03{\mu}g\;L^{-1}$, respectively. Although chloroform in the uncontaminated groundwater was detected the most, the concentration of chloroform was not exceeding water quality standards. By land use, the maximum detection frequency of 1,2-dichloroethane was found near a traffic area. For human risk assessment, the cancer risk for the 4 VOCs was $10^{-6}{\sim}10^{-9}$, while the non-cancer risk (HQ value) for the 4 VOCs is $10^{-2}{\sim}10^{-3}$.

Effects of Addition of Mugwort Powder and Carcass Grade on the Quality Characteristics of Pork Patty (쑥 분말 첨가와 도체등급이 돈육 패티(Patty)의 품질에 미치는 영향)

  • 문윤희;강세주;김영길;양종범;정인철;현재석
    • Food Science of Animal Resources
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    • v.23 no.2
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    • pp.97-102
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    • 2003
  • This study was carried out to investigate the effect of addition of mugwort powder and carcass grade on the quality characteristics of pork patty. Pork patties prepared from A patty(grade B pork patty), B patty(grade B pork patty containing mugwort powder), C patty(grade E pork patty) and D patty(grade E pork patty containing mugwort powder). The chemical composition, calorie, residual nitrite, surface color, textural properties, water holding capacity and sensory evaluation were evaluated. Moisture contents(%) were not different among patties, and crude fat(%) and calorie values of patties prepared from grade B pork meat were higher than those of patties prepared from grade E pork meat. Crude ash contents(%) were not different among patties, and residual nitrite contents(ppm) of patties containing mugwort powder were lower than those of patties without mugwort powder. Hunter L and b values of patties prepared from grade B pork meat were higher than those of patties prepared from grade E pork meat, and Hunters a values of patties prepared from grade E pork meat were higher than those of patties prepared from grade B pork meat. Hardness, cohesiveness and chewiness values of patties prepared from grade B pork meat were lower than those of patties prepared from grade E pork meat. Aroma, taste, texture, juiciness, color and palatability values were not different among patties.