• Korean Journal of Environmental Agriculture
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• v.27 no.4
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• pp.328-336
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• 2008

Metal mining district drainage is a well recognized source of environmental contamination. Oxidation of metal sulfides produces acidic and metal-rich waters that contaminate local surface water and ground water in mines, mine dumps, and tailing impoundments. This monitoring study was carried out to investigate the stream water quality and pollution as affected by the Sambo mine drainage in relation to the relative distance from the mine. It obvious that pH values of the mine drainage ranged from 5.8 to 6.9, while the average concentrations of the dissolved chemical constituents for EC, $SO_4^{2-}$, $K^+$, $Ca^{2+}$, and $Mg^{2+}$ were $1.77\;dS\;m^{-1}$, 929, 14.6, 263.3, and 46.9 mg/L in mine drainage discharged from the main waste rock dumps (WRD), respectively. Furthermore, EC values and sulfate concentrations exceeded the critical toxicity levels in agricultural water for rice plant ($1.0\;dS\;m^{-1}$ for EC and 54.0 mg/L for $SO_4^{2-}$). Also, the average of dissolved cadmium concentrations ($0.016{\sim}0.021\;mg/L$) was higher than water quality standard (0.01 mg/L) for agricultural water in Korea, in addition to Zn, Fe and Mn were higher than trace metals maximum concentrations which recommended by FAO for irrigation water. The results indicate that mine drainage discharged from the Sambo mine affected stream water at least to distance of 1 km downstream of the mine water discharge point. EC values, $SO_4^{2-}$ and $Ca^{2+}$ concentrations in discharged water positively correlated with dissolved Cd, Zn, Al and Mn concentrations, while the pH values negatively correlated. In addition, EC values, $SO_4^{2-}$ and $Ca^{2+}$ concentrations were negatively correlated with pH values.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.277-285
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• 2010

The objective of this study was to manufacture spent layer chicken meat products by natural freeze-drying. The spent layers of chickens that were slaughtered at 80 wk were obtained from a local slaughter house and separated into two halves of carcasses. The samples were divided into the following groups: 1) control (non-curing), 2) curing, and 3) curing with 2% trehalose before drying. The cured meats were placed at $2^{\circ}C$ for 7 d and then transferred to a natural drying spot located in Injae City, Gangwondo, Korea. The experiment was conducted from January to March in 2008. The average temperature, RH, and wind speed were $-1.5^{\circ}C$, 63%, and 1.8 m/sec, respectively. The cured treatments showed higher pH, lower Aw and lower shear force value compared with the control. Based on the results of TBARS (2-thiobarbituric acid reactive substances) level and volatile basic nitrogen value, lipid oxidation and protein deterioration were inhibited in curing treatments during drying. Trehalose acted as a humectant because it maintained a lower water activity despite the relatively higher moisture content during drying. The polyunsaturated fatty acids content and sensory attributes were higher in cured treatments than in the control during drying. Most of the bacterial counts in the treated groups were lower by 2 Log CFU/g after 1 mon of drying, and Salmonella spp. and Listeria spp. were not found in any treatment. There was also no microbial safety problem associated with dried meat products. Based on the results of this experiment, dried meat products could be manufactured from precured spent layer chickens by natural freeze-drying during winter.