• Advances in concrete construction
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• v.16 no.1
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• pp.69-78
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• 2023

This investigation delves into the adverse repercussions stemming from the impact of arsenic on steel pipes concealed within soil designated for rice cultivation. Simultaneously, the study aims to ascertain effective techniques for detecting arsenic in the soil and to provide strategies for mitigating the corrosion of steel pipes. The realm of nanotechnology presents promising avenues for addressing the intricate intersection of renewable energy, oil, and environmental pollution from a novel perspective. Nanostructured materials, characterized by distinct chemical and physical attributes, unveil novel pathways for pioneering materials that exert a substantial impact across diverse realms of food production, storage, packaging, and quality control. Within the scope of the food industry, the scope of nanotechnology encompasses processes, storage methodologies, packaging paradigms, and safeguards to ensure the safety of consumables. Of particular note, silver nanoparticles, in addition to their commendable antibacterial efficacy, boast anti-fungal and anti-inflammatory prowess, environmental compatibility, minimal irritability and allergenicity, resilience to microbial antagonism, thermal stability, and robustness. Confronting the pressing issue of arsenic contamination within both environmental settings and the food supply is of paramount importance to preserve public health and ecological equilibrium. In response, this study introduces detection kits predicated upon silver nanoparticles, providing an expeditious and economically feasible avenue for identifying arsenic concentrations ranging from 0.5 to 3 ppm within rice. Subsequent quantification employs Hydride Atomic Absorption Spectroscopy (HG-AAS), which features a detection threshold of 0.05 ㎍/l. A salient advantage inherent in the HG-AAS methodology lies in its capacity to segregate analytes from the sample matrix, thereby significantly reducing instances of spectral interference. Importantly, the presence of arsenic in the soil beneath rice cultivation establishes a causative link to steel pipe corrosion, with potential consequences extending to food contamination-an intricate facet embedded within the broader tapestry of renewable energy, oil, and environmental pollution.

• Food Science and Preservation
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• v.31 no.1
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• pp.1-14
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• 2024

The utilization of coatings composed of bio-based materials in the processing and preservation of meat presents an environmentally conscious, secure, cost-effective, and superior method for prolonging the storage life of meat while also preserving its nutritional value. In this study, changes in physical, chemical, and microbiological characteristics of freshly cut beef coated with distilled water (control) and keratin-starch composites (K-S) functionalized with 0.0-, 0.2-, 0.6-, and 1.0-mL avocado peel polyphenolic-rich extract (APPPE) kept at 4℃ for 12 days were evaluated periodically at 3-day interval using standard techniques. Keratin was extracted from waste feathers, while starch was obtained from ginger rhizomes. Following a 12-day storage period, beef coated with APPPE-enriched K-S composites exhibited a significant (p<0.05) improvement in shelf life by minimizing deteriorative changes in pH and color (as determined by metmyoglobin level) in addition to inhibiting oxidative changes in lipids (as determined by TBARS level) and proteins (protein carbonyl level) in comparison to control and K-S composite without APPPE. Furthermore, microbial growth was significantly (p<0.05) suppressed in meat coated with K-S composite functionalized with APE at 0.6 and 1.0 mL compared to the control. The study suggested that APPPE-enriched K-S composite could offer an eco-friendly and safe food preservation technique for fresh meat.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.1
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• pp.24-32
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• 1984

In order to process instant foods which hold appropriate moisture contents and soft texture, four kinds of retort pouched seasoned-oyster products were prepared as control, seasoned products, solid smoked and liquid smoked product after seasoning and their processing conditions and quality stability during 100 days of storage were investigated. The optimum processing conditions of retort pouched seasoned-oyster product were as follows ; namely, raw oyster was seasoned at $105^{\circ}C$ for 10 min with seasoning solution prepared from sugar, sorbitol, salt, monosodium glutamate and 5'-ribonucleotide and then dipped for 30 seconds in Smoke-EZ solution(Alpha Foods Co., Ltd.) after predried for 30 min in hot-air drier. After. smoking, the seasoned and liquid smoked oyster was dried at $40-42^{\circ}C$ for 2.5 hours, vacuum packed in plastic film bag, and sterilized in a hot water circulating retort at $120^{\circ}C$ for 16 min. Comparing their quality before and after sterilization, TBA value of all the products after sterilization slightly decreased and among texture profiles hardness, toughness and chewiness slightly decreased, while elasticity and cohesiveness were rarely changed. Color value (a value) of the product treated with solid smoke or liquid smoke increased after sterilization. During storage pH, VBM and water activity of all products changed little and TBA values of the solid smoked product and liquid smoked one were lower than that of the others. Viable cell count was negative and texture changed little during storage. As for color difference during storage, green meat appeared on the surface of control and seasoned product after 15 days storage, while the masking of green meat could achieved by solid and liquid smoking treatment. And liquid smelling treatment was more effective than solid smoking. As a conclusion, retort pouched seasoned-oyster product treated with liquid smoke kept their good quality during 100 days storage and it seemed to be consumed as one of the instant foods which hold appropriate moisture contents and soft texture.

• Economic and Environmental Geology
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• v.49 no.6
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• pp.469-477
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• 2016

To evaluate the $CO_2$ storage capacity for the reservoir rock, the laboratory scale technique to measure the amount of $scCO_2$, replacing pore water of the reservior rock after the $CO_2$ injection was developed in this study. Laboratory experiments were performed to measure the $scCO_2$ displacement efficiency of the conglomerate and the sandstone in Janggi basin, which are classified as available $CO_2$ storage rocks in Korea. The high pressurized stainless steel cell containing two different walls was designed and undisturbed rock cores acquired from the deep drilling site around Janggi basin were used for the experiments. From the lab experiments, the average $scCO_2$ displacement efficiency of the conglomerate and the sandstone in Janggi basin was measured at 31.2% and 14.4%, respectively, which can be used to evaluate the feasibility of the Janggi basin as a $scCO_2$ storage site in Korea. Assuming that the effective radius of the $CO_2$ storage formations is 250 m and the average thickness of the conglomerate and the sandstone formation under 800 m in depth is 50 m each (from data of the drilling profile and the geophysical survey), the $scCO_2$ storage capacity of the reservoir rocks around the probable $scCO_2$ injection site in Janggi basin was calculated at 264,592 metric ton, demonstrating that the conglomerate and the sandstone formations in Janggi basin have a great potential for use as a pilot scale test site for the $CO_2$ storage in Korea.

• Korean Journal of Weed Science
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• v.16 no.3
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• pp.200-209
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• 1996

It is assumed to be an efficient method for keeping a germinability of weed seeds as long as possible, if a secondary dormancy is not induced by transferring the seeds of which dormancy was broken in wetting condition into drying condition. To investigate its validity, two experiments were carried out on seeds of 9 weed species ; to find out the most effective storage condition in breaking the dormancy of each weed species and to know whether there is a decrease in the germinability by transferring into drying storage condition. The dormancy of Chenopodium album and Stellaria aquatica was released well under the drying condition, but that of Echinochloa crus-galli var. oryzicola by soaking in water. Other weed species were released from dormancy by storage in wetting condition. When the seeds stored in the wetting or soaking condition, are air-dried and then restored at room or low temperature, a decreasing tendency of germinability which might cause a trouble in using them practically, was not observed except on the seeds of Persicaria vulgaris. In the case of Persicaria vulgaris, the low germination since 3 month-storage seemed not to be caused by drying, because a decrease of its germinability was observed with increasing storage period in all of the storage conditions. In contrast, high germination was induced as the seeds of Echinochloa crusgalli var. oryzicola, which were not germinated during the storage in low temperature and wetting condition, were transferred into the room temperature and drying condition. These results suggest that this approach can be one of the efficient methods for keeping a good germinability as long as possible in most weed seeds.

• Journal of Life Science
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• v.15 no.4 s.71
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• pp.522-527
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• 2005

A total of 5 female elk dEER $(220kg\pm10kg)$ were included in a study on the changes in physicochemical properties of deer meat during storage at $4^{\circ}C\;and\;-2^{\circ}C$. The deer was exposed to normal pre-slaughter handling and put under anesthesia before slaughtered. The loin and leg cuts were deboned from the carcass after 24hrs slaughter. The samples weighing approximately 300g were packaged using wrap packaging and stored for 3, 7, 11 and 15 days at $4^{\circ}C\;and\;-2^{\circ}C$. Water-holding capacity was decreased with increasing storage days at $4^{\circ}C\;or\;-2^{\circ}C$, respectively The deer meats kept at $-2^{\circ}C$ showed lower TBARS value than the meats kept at $4^{\circ}C$, and it was possible to extend the storage period of the meats. VBN values of the meats kept at $4^{\circ}C\;and\;-2^{\circ}C$ showed as edible values after storage for 15 days, although there were no significant differences among the storage temperature. pH values of loin and leg tended to be increased with the passage of storage time, and the values of the meats kept at $-2^{\circ}C$ was lower than that at $4^{\circ}C$. The change of meat softness was remarkable at $4^{\circ}C$, and the change at $-2^{\circ}C$ was slow. Therefore, it was effective to extend the storage period when the meats were kept at $-2^{\circ}C$. Color of the meats kept at $-2^{\circ}C$ was darker than that at $4^{\circ}C$, the index of red color was higher for the meats kept at $-2^{\circ}C$, and yellow color of meats kept at $-2^{\circ}C$ was more rapidly changed with the passage of storage time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.12
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• pp.1649-1655
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• 2009

The antioxidant activities of water extracts from wild vegetables such as Ligularia fischeri (GC), Capsicum annuum L. (GCY), Aster scaber (CNM), Petasites japonicus S. et Z. Max (MYD), Ipomoea batatas L. (Lam) (GGM) were evaluated and compared with water extracts from freeze dried block. The antioxidant properties of water extracts from wild vegetables and their freeze dried block were evaluated using different antioxidant tests; 2.2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging, hydroxyl radical scavenging and nitrite scavenging activities. The water extracts from wild vegetables were found to have a higher total phenolic content than water extracts from freeze dried block. Total phenolic contents of water extracts from GC, GCY, CNM, MYD, and GGM were $471.66{\pm}3.52\;{\mu}g/mg,\;141.33{\pm}2.51\;{\mu}g/mg,\;177.33{\pm}2.88\;{\mu}g/mg,\;238.66{\pm}9.50\;{\mu}g/mg\;and\;122.67{\pm}3.51\;{\mu}g/mg$, respectively. At the concentrations of 1000 ppm, water extracts from GC, GCY, CNM, and GGM showed higher activities than water extracts from their freeze dried block on DPPH radical scavenger activity. The activity of water extracts from CNM, GC, GCY, MYD, and GGM were 90.9%, 89.9%, 76.6%, 71.1%, and 57.4%, respectively. When 10000 ppm of GC, GCY, CNM, MYD, and GGM water extracts tested for hydroxyl radical scavenging activity, activities were increased by 38.8%, 33.4%, 35.9%, 34.3%, and 33.8%, respectively and a similar effect was found with water extracts from GCY, CNM, and GGM freeze dried block at 10000 ppm concentration. However, the water extracts from GC and MYD was slightly more effective than freeze dried block extracts. The water extracts from wild vegetables and their freeze dried block had effective DPPH radical scavenger activity and hydroxyl radical scavenging activity at all tested concentrations. Nitrite scavenging activity of GC water extract significantly increased in a dose-dependent manner and the extract had higher nitrite scavenging activity than extracts freeze dried block extracts. We found that freeze dried block maintained antioxidant activities of the wild vegetables.

• Food Science of Animal Resources
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• v.25 no.2
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• pp.210-217
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• 2005

This study was designed to evaluate the quality comparison of emulsion-type sausages made from different Rhus verniciflua Stokes (RVS) sources. The pigs were fed a supplemented concentrate diet with a RVS supplement of $4\%$ feed for 5 weeks before slaughter. The RVS extract was prepared from 100g of RVS sawdust and 1L of distilled water for 48 hours. Emulsion-type sausages were made using lean meat or dietary RVS han1 lean $(51.07\%)$, ice water or RVS extract $(19.63\%)$, back fat $(26.60\%)$ and other additives $(2.70\%)$. The treated sausages were divided into non-dietary meat with water (T1, Control), dietary RVS meat with water (T2), non-dietary meat with RVS extract (T3), and dietary meat with RVS extract (T4). The crude fat was significantly lower (p<0.05) in dietary RVS meat-added sausages (T2, T4) than in control sausage (T1). The lightness ($L^{\ast}$) and redness ($a^{\ast}$) were significantly lower (p<0.05) in RVS extract-added sausages (T3, T4) during refrigerated storage. The $a^{\ast}$ value was higher (p<0.05) in T2 than in the other treatments. The VBN and TBARS values were significantly lower in RVS extract-added sausages (T3, T4) during refrigerated storage. The hardness, adhesiveness, gumminess, and chewiness were significantly lower (p<0.05) in T2 than in the other treatments. This results showed that feeding of RVS in diet and/or RVS extract had a significant impact on the quality of emulsion-type sausage. The RVS extract-added emulsion-type sausages (T3, T4) showed dark and reddish color although they were more effective in delaying the protein deterioration and lipid oxidation. Consequently, the sausage prepared from pigs fed $4\%$ RVS with water (T2) was more effective in increasing the $a^{\ast}$ value, textural properties, and delaying the protein deterioration, lipid oxidation than that without RVS in diet.

• Journal of Korea Multimedia Society
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• v.18 no.4
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• pp.506-523
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• 2015

The intent is to determine whether or not the custody transfer is helpful for data transmission in challenging underwater communications when running Bundle protocol or underwater protocols. From the point of view defending side, Underwater Acoustic Network (UAN) will be a serious threat for its strong functionality long rang and high precision of surveillance and detection. Therefore, countermeasures must be taken to weaken its effect. Our purpose is analyzed that how to benefit from the UIoT to learn from, exploit and preserve the natural underwater resources. Delay/Disruption Tolerant Network (DTN) is essential part of the network heterogeneity communication network. The vulnerability and potential security factors of UIoT are studied thereafter. Security mechanisms for an underwater environment are difficult to apply owing to the limited bandwidth. Therefore, for underwater security, appropriate security mechanisms and security requirements must be defined simultaneously. The paper consists of mathematical and security model. Most important point of view in the security challenges of effective Buffer and Storage management in DTN.

• Bulletin of the Korean Chemical Society
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• v.34 no.9
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• pp.2787-2794
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• 2013

Cholesterol and cholesterol oxidation products (COPs) may accumulate in foods of animal origin during processing or storage. An effective and sensitive analytical method was developed by increasing the UV absorption of compounds through derivatization by attaching a chromophore to the functional groups of cholesterols (cholesterol, 20-hydroxycholesterol, 7-ketocholesterol, cholestane-$3{\beta}$-$5{\alpha}$-$6{\beta}$-triol, 25-hydroxycholesterol, and $5,6{\alpha}$-epoxycholesterol). The influences of the reaction time, volume of reaction solvent, amounts of derivatizing reagent, and extraction solvents were investigated, as they may influence the reaction and extraction yield. The derivatized COPs were analyzed simultaneously on a C18 column (2.1 mm i.d. ${\times}$ 100 mm length, $3.5{\mu}m$ particle size) using a gradient elution with water and acetonitrile. The derivatized COPs showed increased sensitivity and selectivity in HPLC/UV-Vis. The LOD and LOQ were in the concentration ranges of 0.018-0.55 mg/kg and 0.059-1.84 mg/kg from the powdered milk. And the accuracy and precision were 78.1-116.7% and 1.1-9.9%, respectively.