• Journal of Soil and Groundwater Environment
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• v.26 no.5
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• pp.20-28
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• 2021

Perfluorinated compounds(PFCs), an emerging environmental pollutant, are environmentally persistent and bioaccumulative organic compounds that possess a toxic impact on human health and ecosystems. PFCs are distributed widely in environment media including groundwater, surface water, soil and sediment. PFCs in contaminated solid can potentially leach into groundwater. Therefore, understanding PFCs partitioning between the aqueous phase and solid phase is important for the determination of their fate and transport in the environment. In this study, the sorption equilibrium batch and kinetic experiment of PFCs were carried out to estimated the sorption coefficient(K_d) and the fraction between aqueous-solid phase partition, respectively. Sorption branches of the PFDA(Perfluoro-n-decanoic acid), PFNA(Perfluoro-n-nonanoic acid), PFOA(Perfluoro-n-octanoic acid), PFOS(Perfluoro-1-octane sulfonic acid) and PFHxS(Perfluoro-1-hexane sulfonic acid) isotherms were nearly linear, and the estimated K_d was as follow: PFDA(1.50) > PFOS(1.49) > PFNA(0.81) > PFHxS(0.45) > PFOA(0.39). The sorption kinetics of PFDA, PFNA, PFOA, PFOS and PFHxS onto soil were described by a biexponential adsorption model, suggesting that a fast transport into the surface layer of soil, followed by two-step diffusion transport into the internal water and/or organic matter of soil. Shorter times(<20hr) were required to achieve equilibrium and fraction for adsorption on solid(F₁, F₂) increased with perfluorinated carbon chain length and sulfonate compounds in this study. Overall, our results suggested that not only the perfluorocarbon chain length, but also the terminal functional groups are important contributors to electrostatic and hydrophobic interactions between PFCs and soils, and organic matter in soils significantly affects adsorption maximum capacity than kinetic rate.

• Journal of the Korean Wood Science and Technology
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• v.52 no.3
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• pp.262-275
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• 2024

In Indonesia, Coptotermes curvignathus Holmgren and Cryptotermes cyanocephalus Light termite attacks can damage wood and causing losses of 8.7 trillion rupiah per year. Wood treatment and soil barrier are very important to protect structures and their components from termite infestation. The application of synthetic chemicals that pose risks to the environment and human health. The growing movement to replace these chemicals with new termiticides that are safe for the environment in place of persistent organic pollutants. Efficacy performance in entomopathogenic fungi spores such as that produce decanoic acid, hexadecanoic acid, palmitic acid, and octadecadienoic acid are potential compounds that provide for ecofriendly termite control. Entomopathogenic fungal spores from Metarhizium anisopliae, Trichoderma harzianum, and Beauveria bassiana, as the active ingredient were formulated with nanocellulose was added as an inert ingredient to which helped to deliver the active ingredients on controlling the target pest, and enhance the utility ability of the product fungi to control termites. The mortality of these termites successively entomopathogenic fungi was the main cause of death. The higher concentrations being associated with of nanocellulose used affect increased the number of termites mortality. M. anisopliae paired with 60% nanocellulose concentrate was the best percentage for yielded the greatest C. curvignathus and C. cynocephalus termite control. In the field testing, M. anisopliae provided better, it showed the finest result of termite control rather than B. bassiana and T. harzianum. The results of the research indicate that entomopathogenic fungi can be used for Pest Control Management as the subterranean termite and drywood termite control.

• Korean Journal of Food Science and Technology
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• v.46 no.1
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• pp.25-32
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• 2014

This study aimed to analyze the general ingredients and volatile compounds of ipguk (koji) and nuruk soju distilled under reduced pressure (RP) or atmospheric pressure (AP) conditions. After the secondary brewing process, soju made using ipguk had a final fermentation alcohol content of $18.0{\pm}0.6%$, whereas soju made using nuruk reached $14.3{\pm}1.7%$. The level of succinic acid was the highest in ipguk soju ($7,685.33{\pm}34.97$ ppm), but nuruk soju also showed a high level of succinic acid ($5,945.79{\pm}76.30$ ppm) after its final fermentation. In an analysis of fusel alcohol content, the level of n-propanol in ipguk soju (389.10-397.27 ppm) was similar under different RP (50 cm Hg and 60 cm Hg) and AP conditions ($80^{\circ}C$ and $90^{\circ}C$). Under RP and AP conditions, the isoamyl alcohol/isobutanol (A/B) ratio was similar, ranging from 1.32-1.35. In ipguk soju distilled under RP conditions of 50 cm Hg and 60 cm Hg, the amount of the toxic component, acetaldehyde, was 8.59 and 9.27 ppm, respectively. Under AP conditions, the amount of acetaldehyde in ipguk soju distilled at 80 and $90^{\circ}C$ was 9.80 and 10.63 ppm, respectively, indicating that the amount of acetaldehyde did not differ depending on the distilling method used. These results suggest that the liquor distilled from the mash produced using ipguk under RP conditions may be of a higher quality.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.75-81
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• 2010

In order to investigate the effects of different milling degrees on the quality of glutinous rice wines, the physicochemical properties and volatile compounds of various wines were evaluated. Sample wines prepared from glutinous rice with 90, 80, and 70% milling yields were analyzed for ethanol, pH, total acids, amino acids, soluble solids, coloring degree, UV absorbance, reducing sugars, organic acids, free sugars and volatile compounds. After fermentation for 17 days, ethanol contents in the wines ranged from 15.2 to 15.85%, while total acid levels ranged from 0.31 to 0.35%. The amino acid contents in four samples ranged from 0.63 to 0.73%, while soluble solid contents ranged from 11.4 to $13.1^{\circ}Bx$. The wine prepared from glutinous rice with a 30% degree of milling showed the highest coloring degree, UV absorbance and reducing sugar content among four samples. Furthermore, this wine had the highest levels of malic acid and acetic acid, while the glutinous rice wine prepared from rice with a 0% degree of milling had the highest levels of succinic acid and lactic acid. In all the glutinous rice wines tested, the most abundant free sugar was glucose followed by maltose. With increasing degree of milling, the alcohol, amino acid and organic acid contents of the glutinous rice wines decreased, whereas soluble solids, coloring degree, UV absorbance, reducing sugar and free sugar contents increased. Volatile compounds were identified using GC-MSD, and thirty-nine esters, seven alcohols, six acids, one aldehyde, four alkanes, one alkene and two miscellaneous compounds were identified in the glutinous rice wines. Using relative peak area, it was determined that other than ethyl alcohol, hexadecanoic acid ethyl ester was the major component and was primarily found in the range of 11.566-18.437%. Succinic acid diethyl ester and isoamyl laurate decreased with an increasing degree of milling, whereas hexanoic acid ethyl ester and 2-octenoic acid ethyl ester increased. Overall, it was shown that different milling degrees greatly affected the physicochemical and volatile characteristics of the glutinous rice wines.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1017-1024
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• 2014

This study was carried out to develop mulberry wines fermented with traditional microorganisms (Saccharomyces cerevisiae B-8). S. cerevisiae B-8 is a traditional fermentation microorganism isolated from domestically grown Rubus occidentalis. Each S. cerevisiae B-8 and Fermivin was inoculated into mulberry up to $1{\times}10^9$ CFU/kg, followed by incubation at $25^{\circ}C$ for 10 days. Mulberry fermented with S. cerevisiae B-8 (MBB) had a high alcohol content (16.47%), and the fermentation rate of MBB was faster than that of mulberry fermented with Fermivin (MBF). The total polyphenol and flavonoid contents of MBB were higher than those of MBF. DPPH radical scavenging activity of MBB was as high as that of MBF. ABTS radical scavenging activity of MBF was higher than those of MBB and mulberry juice (MBJ). In addition, reducing power of MBB was much higher than other samples. Flavor constituents of the two fermented wines were analyzed by gas chromatography and mass spectrometry. Twenty-three compounds from the sample were separated and identified as fifteen esters, six alcohols, an aldehyde, and an acetate. Particularly, tetradecanoic acid, ethyl ester of orris and violet flavor were ten times more abundant in MBB than in MBF. Several ester components were two times more abundant in MBB than in MBF. In conclusion, current findings indicate that MBB might have better antioxidant activities with flavor, which contributes to improved wine production with high quality and function.