• 한국물환경학회지
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• 제21권6호
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• pp.549-563
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• 2005

The study was carried out to develop and standardize the analytical method of 1,4-dioxane in water. The National Institute of Environmental Research in Korea has monitored for 1,4-dioxane in water since 1998 and it has been detected in environmental water occasionally. But the environmental pollution and analytical method in water is not well known over the world. The trace analytical method at low-${\mu}/L$ level is prerequisite in order to evaluate the residue of 1,4-dioxane in water. Evaluation of the method was demonstrated by comparing and analyzing with liquid-liquid extraction, solid-phase extraction and purge & trap technique. As a result of experiment by standard solutions and raw samples, the precision and accuracy for three methods were obtained within error rate of about 10%. Therefore, three methods were standardized as official monitoring method in Korea. Also, a convenient and simple liquid-liquid extraction method for the analysis of 1,4-dioxane in water was developed by combined with gas chromatography/mass spectrometry and applied to the water samples in Korea

• 동아시아식생활학회지
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• 제16권2호
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• pp.192-198
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• 2006

This study was carried out to investigate the effect of ultrasonic wave scanning on the quality of fried chicken breast. The ultrasonic wave scanning time was 0(US-0), 3(US-3), 7(US-7) and 10(US-10) minutes, no respective comparison here. The moisture of raw breast was higher than that of flied chicken, while the crude protein, fat and ash of fried chicken were higher than those of raw breast(p<0.05). The moisture content was influenced by the ultrasonic waves scanning, but the crude protein, fat and ash were not. The $L^*$(lightness) and $b^*$(yellowness) values of fried chicken were higher than those of raw breast but the $a^*$(redness) value of raw breast was higher than that of fried chicken. The $L^*$ value was lowest in US-0, while the $a^*$ value was not significantly different and the $b^*$ value was lowest in US-7 among the fried chicken samples(p<0.05). The fried chicken was not influenced by the ultrasonic wave scanning, indicating that the longer scanning time increased the water holding capacity. The pH ranged from 6.54 to 6.93, and the calorie of fried was higher than that of raw breast, but was not influenced by the ultrasonic wave scanning time. The VBN content ranged from 8.73 to 12.3 mg%. The TBARS value of raw breast was lower than that of flied chicken and was not influenced by the ultrasonic wave scanning time. Total amino acid was highest in raw breast and lowest in US-3(p<0.05). The taste, texture and juiciness were superior with increasing scanning time, but flavor and Palatability were not significantly different among the fried chicken samples(p<0.05).

• 한국물환경학회지
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• 제24권4호
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• pp.415-422
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• 2008

Drinking water treatment is enhanced by coagulant dosages and chlorine injection because of pH increase in raw water in droughty seasons such as spring and fall. But water quality deterioration is occurred by increase in residual aluminium and disinfection by-products. Coagulation process can be used to control natural organic matter (NOM) during water treatment. The effect of coagulation process appeared to depend on the pH of water rather than coagulant dosages. In this study, for water treatment in high pH season $H_2SO_4$ was applied for pH adjustment at full scale. Before and after pH adjustment by $H_2SO_4$ injection, water quality of drinking water was evaluate. In the result of investigation of total organic carbon (TOC) removal in high pH season, TOC was removed approximately 30~40%, which showed decrease in water treatment efficiency. Also, it is increased both particle numbers and residual Al concentration in the water. After $H_2SO_4$ injection for adjustment to pH<7.5 in settled water, treated water turbidity decreased in 0.047 NTU from 0.059 NTU, and particle numbers of filtered water decreased in 20/mL from 90/mL. On the other side, TOC removal efficiency increased in approximately 10% after adjustment of pH. In the result of decrease in pH in raw water through more coagulants and prechlorine without $H_2SO_4$ injection, trihalomethanes (THMs) concentration increased in $16{\mu}g/L$ from $8{\mu}g/L$.

• 동아시아식생활학회지
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• 제25권4호
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• pp.681-690
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• 2015

In this study, gluten-free noodles were developed and the physicochemical quality of gluten-free noodles added with nondigestible maltodextrin (NMD) was also investigated. The gluten-free noodles were prepared by addition of 0, 5, 7, and 9% NMD of total ingredients except water. Inhibition activities for ${alpha}$-amylase and ${alpha}$-glucosidase according to the addition amounts of NMD were evaluated. As a result, activities of carbohydrate-digestive enzymes decreased with an increase of the added NMD amounts. Water binding capacity and solubility of raw noodles increased upon NMD addition. Swelling power also increased as temperature rose. L value of raw noodles decreased with the addition of NMD, but b value increased. Texture profile analysis of cooked noodles showed reduction of hardness, springiness, and chewiness of noodles with NMD. On the other hand, tensile strength of cooked noodles containing up to 7% NMD was not significantly different from that of noodle without NMD. In the sensory evaluation, elasticity of noodles with 9% NMD was lower than that of other noodles, whereas other characteristics of noodles were not significantly different among noodles. Therefore, it was confirmed that the addition of 5~7% NMD had little effect on the sensory quality of noodles.

• 한국축산식품학회지
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• 제39권3호
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• pp.410-417
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• 2019

The aim of this study is to evaluate the incidence of white striping abnormality and its consequences on the quality traits of raw and processed turkey breast (chemical composition, color traits, and water holding capacity). In total, about 2300 breasts from 22 flocks were used to assess the incidence and 60 breasts to evaluate the quality traits. Our study showed that the total incidence of moderate and severe white striping was 61.3% out of them, moderate cases were 49.4%. Severe white striped turkey breast exhibited significantly lower protein content (21.1 vs. 23.2 and 23.16%, p<0.05) and higher fat content (2.3 vs. 0.77 and 1.76%, p<0.05) if compared to normal and moderate white striped breast respectively. Moreover, moderate and severe white striped meat showed significantly higher redness (a*) (2.98 and 3.14 vs. 1.48, p<0.05) and yellowness (b*) indexes (7.27 and 7.95 vs. 4.05, p<0.05) than normal meat, respectively.

• Journal of Ginseng Research
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• 제36권4호
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• pp.469-476
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• 2012

Raw ginseng root of Panax ginseng is graded according to its shape and the quality of its internal tissue. A variety of grades are sold with prices according to grade. If an inferior raw ginseng is purchased, the consumer experience an economic loss. This research was conducted in order to explore the possibility of developing a noninvasive method for investigating raw ginseng's internal tissue. It has been determined that computed tomography (CT) scanner images agreed with actual cross-sections of raw ginseng. CT images were obtained to assess the internal portions of raw ginseng, and CT scans of raw ginseng were thoroughly measured using the Hounsfield unit (HU) system, since it allows for a more detailed analysis compared to nuclear magnetic resonance imaging. HU is a measure of attenuation used for CT images, with each pixel being assigned a value using a scale on which air is defined as -1000, water as 0 and compact bone as +1000. It takes about one second to process are slice and produce an image of the raw ginseng by a one channel CT scanner. An image good enough to discriminate the internal tissues can be obtained in 1/24 seconds with a one-channel CT scanner. Using this method, images of raw ginseng can be obtained and the characteristics of the internal tissues can be observed in a short time.

• 상하수도학회지
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• 제30권6호
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• pp.707-714
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• 2016

In order to prevent secondary pollution of tap water, corrosion characteristics are investigated, and corrosion index are calculated using LI and LR to manage corrosiveness. As targeted water treatment plants from 2014 (July, once) to 2015 (July and October, 2 times), 70 plants are selected by making a division for each area and water system. (treated water samples, n=240, raw water samples, n=72). In result of pH analysis, treated water was lower than raw water to 7.12, and 7.29, respectively. LI were investigated in the order of Seomjin river, Nakdong river, Han river, Geum river, to -2.08, -1.24, -1.11, -1.10 (at raw water), and -2.18, -1.59, -1.51, -1.35 (at treated water), respectively. In case of water quality goal value (LI = -1) in Japan as control of corrosiveness, management object was investigated about 83.3%.

• 한국식품조리과학회지
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• 제6권1호
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• pp.27-31
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• 1990

These experiments were carried out to compared with components of AGM and raw beef. The results obtained were summarized as follows: 1) In proximate compositions of raw beef and AGM, water, protein, and fat were 71.21% and 48.47%, 29.35% and 21.85%, 5.36% and 14.95%, respectively. 2) Total amounts of amino acids of AGM were higher than raw beef, and glutamic acid was the highest in both, but methionine was the lowest in AGM, and cystine, in raw beef. 3) In fatty acids composition, unsaturated fatty acids were 90.4%, and linoleic acid (57.63%), among them, was the highest in AGM. But in raw beef, saturated fatty acids were 35.2%, and oleic acid, among them, was the highest content.

• 한국세라믹학회지
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• 제53권1호
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• pp.1-6
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• 2016

In this year, Koreans have a shortage in agricultural and drinking water due to severe algal blooms generated in major lakes. Waste oyster shells were obtained from temporary storage near the workplace at which oysters were separated from their shells. Heating ($1000^{\circ}C$ for 1 h in air) was employed to convert raw oyster shell powders into calcium oxide powders that reacted efficiently with phosphorus and nitrogen to remove algal blooms from eutrophicated wastewater. As the dispersed amount of heated oyster shell powders was increased, water clarity and visual light penetration were improved. Coagulation, precipitation and carbonation process of the heated oyster shell powders in a water purifier facilitated removal of eutrophication nutrient such as phosphorus and nitrogen, which is both beneficial and economically viable. $CO_2$ implantation by carbonation treatment not only produced thermodynamically stable CaO in oyster shells to derive precipitated calcium carbonate (PCC) but also accelerated algal removal by activation of coagulation and precipitation process. The use of oyster shell powders led to a mean reduction of 97% in total phosphate (T-P), a mean reduction of 91% in total nitrogen (T-N) and a maximum reduction of 51% in chemical oxygen demand (COD), compared with the total pollutant load of raw algal solution. Remarkable water quality improvement of algal removal by heated oyster shell powders and PCC carbonation treatment will allow utilization as water resources to agricultural or industrial use.

• 대한환경공학회지
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• 제36권1호
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• pp.35-41
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• 2014

소독부산물의 일종인 트리할로메탄류(THMs)는 정수처리 공정에서 소독제로 사용되는 염소와 수중에 잔존하는 유기물질이 반응하여 생성된다. 일반적으로 염소계 및 브롬계 THMs는 일반적인 수돗물에서 검출되기 때문에 잘 알려져 있으나, 요오드계 THMs (I-THMs)의 경우는 수중에 요오드 이온이 존재할 때 생성된다. I-THMs는 약품취를 유발하며, 또한 염소계나 브롬계 THMs에 비해 인체독성이 더 강한 것으로 알려져 있다. 현재 I-THMs 분석을 위한 공인된 분석법은 없는 실정이다. 10종의 THMs 분석을 위해 headspace 전처리장치와 GC/ECD를 이용하여 최적화된 분석법을 개발하였으며, 개발된 분석법에 의한 검출한계(LOD)와 정량한계(LOQ)는 각각 12 ng/L~56 ng/L 및 38 ng/L~178 ng/L로 나타났다. 강물, 해수 및 하수처리장 최종방류수의 matrix 영향을 평가하였으며, 본 연구에서 개발된 분석법은 별도의 전처리 과정이 필요치 않아 간편하고 빠르며 자동화된 방법으로 수중에 미량으로 함유된 I-THMs 분석에 적합한 것으로 나타났다.