• 한국습지학회지
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• 제21권4호
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• pp.384-391
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• 2019

최근 강우시 수계로 유출되는 비점오염물질로 인한 수질오염의 문제를 해결하고자 저영향개발(Low Impact development, LID)을 적용하고 있다. LID 시설 중 침투도랑 (Infiltration trench, IT) 과 침투화분 (Infiltration Planter, IP) 은 높은 침투율 및 침강지를 통한 오염물질 제거와 식생을 통한 영양염류 저감효율이 높다. 따라서 본 과제에서는 장기간 모니터링을 통한 침투도랑(IT)과 침투화분(IP)의 영양염류 오염물질 제거효율에 대해 분석하였다. 침투도랑(IT)과 침투화분(IP) 두 시설 모두 TSS 약 84%, TP 약 76%이상으로 제거효율이 높은것으로 나타났는데 이는 인의 화합물과 퇴적물간의 이온교환으로 인한 것으로 나타났다. 질소의 경우 침투화분시설(IP)의 제거효율이 침투도랑(IT)에 비해 약 28% 높은것으로 분석되었다. 이는 침투도랑(IT) 내 여재와 침강지에서의 침전을 통한 입자성 질소를 제거하는데 효과적이었으며, 암모늄질소(NH₄-N)와 아질산염 질소(NO₂-N)의 감소 및 질소(NO₃-N)의 증가는 질산화 및 탈질산화로 인한것으로 나타났다. 침투도랑(IT 모니터링 이벤트 중 강우강도가 11mm/hr로 강한 강우사상에서의 TN 및 TP의 저감효율은 각 34% 및 55%로 저감효율이 낮았으나, 5mm이하의 강우강도에서의 저감효율은 약 100%로 높은것으로 분석됬다. 반면 침투화분시설(IP)은 최대 강우강도 27mm/hr에서도 TN 및 TP의 저감효율은 97%이상으로 높은것으로 나타났다. 두 시설 모두 영양염류의 제거효율은 좋은것으로 나타났으나, 시설용량 및 HRT가 높고 시설 내 식생이 적용된 침투화분시설(IP)이 영양염류 제거효율이 더 높은것으로 분석되었다.

• 청정기술
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• 제28권2호
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• pp.131-137
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• 2022

현재 반도체 공정에서 다양한 by-product 및 미사용 가스가 배출되고 있다. 오염물질을 함유한 배기는 일반적으로 유기, 산, 알칼리, 열, 캐비넷 배기 등으로 분류하며, 각각의 배기 특성에 맞는 대기 방지설비에서 처리 후 배출된다. 유기 배기 물질로서 휘발성 유기 화합물(volatile organic compound, VOC)은 산소 함유 탄화수소, 유황 함유 계 탄화수소 및 휘발성 탄화수소를 총칭하는 물질이고, 알칼리 배기의 주요성분은 암모니아(NH₃), 수산화테트라메틸암모늄(Tetramethylammonium hydroxide, TMAH)등이 있다. 본 연구의 목적은 유기와 알칼리 배기가스를 동시에 처리하기 위해 직접 연소 및 로 내 온도를 일정하게 유지하여 연소 특성 파악하고 NO_X 저감률을 분석하고자 진행하였다. VOC는 Acetone, IPA(isopropyl alcohol), PGMEA(propylene glycol methyl ether acetate)을 사용하였으며, 알칼리 배기 대표 물질로는 암모니아를 사용하였다. 실험 변수로는 온도와 당량 비(equivalence ratio, ER)로 배기가스 특성을 살펴보았다. 물질별 단독 및 혼합 연소테스트를 진행하였다. VOC 단독 테스트 결과 당량 비 1.4 조건에서 완전 연소가 일어남을 확인하였다. 암모니아는 당량 비 감소에 따라 산소 및 질소산화물의 농도가 감소하였다. 혼합 연소 운전 결과 배기가스 조성 내 질소산화물의 대부분은 일산화질소였으며 이산화질소는 10 ppm 부근으로 검출되었다. 전체적으로 질소산화물의 농도는 반응온도가 증가하면서 산화반응이 활성화되어 감소하는 경향을 나타나지만 이산화탄소의 농도는 증가하는 경향을 확인하였다. 전기열원을 적용한 무 화염 연소 기술을 적용하였을 때 VOC 및 암모니아 연소가 원활하게 일어남으로써 현재 별도로 운전되는 유기 및 알칼리 배기 시스템보다 경제성 및 공간적인 측면에서 장점이 있다고 판단된다.

• 한국식품저장유통학회지
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• 제31권1호
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• pp.183-196
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• 2024

본 연구에서는 AEEL의 고당으로 유도되는 장 상피세포 보호효과 및 L.brevis의 증식에 대한 영향을 확인하기 위해 수행되었다. AEEL은 우수한 환원력, 라디칼 소거 활성 및 지질과산화물 생성 억제 활성을 나타냈으며 고당, H₂O₂, 및 LPS로 유도된 HT-29 세포에서 우수한 세포 생존율 및 산화적 스트레스 억제 활성을 가지는 것으로 나타났다. 또한, AEEL은 항당뇨 활성을 가진 장내 유익균인 L.brevis의 증식에 효과를 보였으며 탄수화물 가수분해 효소인 α-glucosidase 및 최종당화산물 생성에서도 우수한 억제 활성을 나타냈다. 따라서, AEEL의 주요 생리활성 물질을 확인하기 위해 HPLC 분석한 결과, chlorogenic acid와 rutin 등이 확인되었다. 이러한 결과들을 통해, AEEL이 혈당 상승을 억제하고 고당으로 유도되는 산화스트레스로부터 장 건강을 보호하는 기능성 식품 소재로써 활용될 수 있을 것으로 사료된다.

• Natural Product Sciences
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• 제24권3호
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• pp.159-163
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• 2018

Two new polyketides, chinoketides A and B (1 - 2) with a known compound xylarphthalide A (3), were isolated from the solid medium of the endophytes from the leaves of the relic plant Distylium chinense with the "black-box" co-culture method, and the structures of two new compounds were elucidated by NMR, MS and CD spectra. And the absolute configurations of chinoketides A (1) and B (2) were determined as 2R,3R,8S and 5R,6S by calculating their ECD spectra to compare with the experimental CD spectra. Finally, the antimicrobial activities were evaluated to Erwinia carotovora sub sp. Carotovora (Jones) Bersey et al, and the results showed that compounds 1 - 3 displayed the antimicrobial activities with MIC value at 20.5, 30.4 and $10.2{\mu}g/mL$.

• Asian Journal of Atmospheric Environment
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• 제6권1호
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• pp.41-52
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• 2012

Particulate sulfate in $PM_{2.5}$, sulfur dioxide ($SO_2$) and size-segregated aerosol particle number concentrations were measured at a site ($32^{\circ}19'N$, $129^{\circ}59'E$) on the southwestern Japan coast from 5 March to 10 April, 2010. Results show frequent episodic increases of sulfate and $SO_2$. Compared to the average concentration of sulfate $4.4{\pm}2.7\;{\mu}g\;m^{-3}$ in the whole observation period, episodic sulfate reached $10.5-20.1\;{\mu}g\;m^{-3}$. The variation of sulfate always synchronized with aerosol particles in the size range of $0.1-0.5 {\mu}m$, indicating the episodic sulfate was a consequence of the increase of the sub-micron particles. $SO_2$ did not have remarkable increase in any episodes of sulfate increase. During the passage of low pressure systems which loaded Asian dust in postfrontal air, concentrated sulfate appeared right behind the front but before dust arrival, suggesting the dominance of dust-free particulate sulfate. Weather and backward trajectory analyses revealed that air parcels with high sulfate passed eastern and northeastern China or Korean peninsula before arriving at the site. In contrast, those with high $SO_2$ passed an active volcano, Mt. Sakurajima, about 100 km in the south, suggesting the $SO_2$ was more likely from the volcanic emission. The ratio of sulfate to total sulfur compounds $({SO_4}^{2-})/({SO_4}^{2-}+SO_2)$ was 0.31-0.89 in continentally originated air while was 0.25-0.43 in the air having passed the volcano, showing more efficient conversions of $SO_2$ to sulfate in the air from the continent. The close dependence of the conversion on humidity in the continentally originated air was confirmed.

• Food Science and Biotechnology
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• 제14권6호
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• pp.828-831
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• 2005

The content of vitamin $D_2$, including its precursor ergosterol, was determined in some cultivated mushrooms to manufacture fortified Doenjang (Korean traditional soybean paste) with vitamin D by supplementation with mushroom. Ergosterol was the most abundant sterol in the mushrooms (50 to 140 mg/100 g dry weight) but the ergocalciferol portion made up only 0.065% (Pleurotus eryngii) to 2.5% (stipe part of Lentinus edodes, shiitake) of the total vitamin $D_2$ of each mushroom. Changes in these compounds in L. edodes caused by UV or solar irradiation were also evaluated. Ergocalciferol content in the pileus part of L. edodes went up to $424\;{\mu}g/100\;g$ dry weight and ergosterol levels reached 139.3 mg per 100 g dry weight at maximum levels. Ergocalciferol content increased about 50% when exposed to solar radiation and increased 377% with UV irradiation. These compounds level in Doenjang was enriched as much as supplied UV irradiated L. edodes powder to before fermentation, and the supplemented mushroom did not influence the palatability of Doenjang.

• Progress in Superconductivity
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• 제3권1호
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• pp.13-16
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• 2001

We have measured the reflectivity of superconducting infinite-layer compounds $Sr_{0.9}$ $Ln_{0.1}$ Cu $O_2$ (Ln=La, Gd, Sm) with $T_{c}$ : 39 K using a Fourier-transform infrared spectrometer. We have identified the optical phonon modes from their infrared reflectivity and conductivity spectra and have proposed possible displacement patterns. The La- and the Gd-doped compounds exhibited only four ($2A_{2u}$ $+2E_{u}$) out of the five ($2A_{2u}$ $3E_{u}$) infrared-active phonons predicted by a group theoretical analysis whereas the Sm-doped compound exhibited all five modes. For the La-doped sample, we investigated the temperature dependence of the optical response functions in a wide temperature range of 7 - 300 K. In FIR region, the reflectivity is apparently enhanced below ~120 $cm^{-1}$ as temperature decreases across $T_{c}$. The value of $2$\Delta$/k_{B}$ $T_{c}$ is about 4.5, which is consistent with maximum gap value of d-wave $high- T_{c}$ cuprates.> c/ cuprates.uprates.s.

• 한국식품영양학회지
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• 제31권2호
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• pp.264-271
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• 2018

The objective of this study was to investigate taste profiles and the correlation of Doenjang soup solution prepared with three different temperatures (5, 25, $45^{\circ}C$) and using an electronic nose (e-nose), electronic tongue (e-tongue), and descriptive analyses by trained panelists. A total of 17sensory attributes were generated from the descriptive analyses for the Doenjang soup solution. There were significant difference among the samples in the cooked soybean flavor, the cooked soybean odor, the soy sauce odor, the sweet odor, the sweet taste, and the sweet aftertaste attributes. The intensities of these sensory attributes tended to increase as the serving temperature of the Doenjang soup solution increased. There were seven volatile compounds detected by the electronic nose: ethanol, propanal, 2-methylpropanal, ethyl acetate, 3-methylbutanal, and beta-pinene. The intensities of the volatile compounds increased as the temperature of the Doenjang soup solution increased. On the other hand, the intensities of the basic tastes by the e-tongue decreased as the temperature of the Doenjang soup solution increased. In conclusion, the e-nose, e-tongue, and descriptive analysis results showed different correlations depending on the temperature of the Doenjang soup solutions.

• Mycobiology
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• 제43권3호
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• pp.184-194
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• 2015

A compressive description of tropical milky white mushroom (Calocybe indica P&C var. APK2) is provided in this review. This mushroom variety was first identified in the eastern Indian state of West Bengal and can be cultivated on a wide variety of substrates, at a high temperature range ($30{\sim}38^{\circ}C$). However, no commercial cultivation was made until 1998. Krishnamoorthy 1997 rediscovered the fungus from Tamil Nadu, India and standardized the commercial production techniques for the first time in the world. This edible mushroom has a long shelf life (5~7 days) compared to other commercially available counterparts. A comprehensive and critical review on physiological and nutritional requirements viz., pH, temperature, carbon to nitrogen ratio, best carbon source, best nitrogen source, growth period, growth promoters for mycelia biomass production; substrate preparation; spawn inoculation; different supplementation and casing requirements to increase the yield of mushrooms has been outlined. Innovative and inexpensive methods developed to commercially cultivate milky white mushrooms on different lignocellulosic biomass is also described in this review. The composition profiles of milky white mushroom, its mineral contents and non-enzymatic antioxidants are provided in comparison with button mushroom (Agaricus bisporus) and oyster mushroom (Pleurotus ostreatus). Antioxidant assay results using methanol extract of milky white mushroom has been provided along with the information about the compounds that are responsible for flavor profile both in fresh and dry mushrooms. Milky white mushroom extracts are known to have anti-hyperglycemic effect and anti-lipid peroxidation effect. The advantage of growing at elevated temperature creates newer avenues to explore milky white mushroom cultivation economically around the world, especially, in humid tropical and sub-tropical zones. Because of its incomparable productivity and shelf life to any other cultivated mushrooms in the world, milky white mushroom could play an important role in satisfying the growing market demands for edible mushrooms in the near future.

• 한국식품과학회지
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• 제30권4호
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• pp.728-732
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• 1998

시판되고 있는 가공식품 중 이취(異臭) 미역 및 이취(異臭) 쌀엿의 냄새성분을 규명하고, 이의 발생원인을 밝히고자 하였다. 이취 미역에서는 naphthalene,2-methylnaphthalene, 1-methylnaphthalene, 2,6-dimethylnaphthalene, 1,5-dimethylnaphthalene, 1,8-dimethylnaphthalene, 2,7-dimethylnaphthalene, 1,4,6-trimethylnaphthalene, 2,3,6-trimethylnaphthalene 등 나프탈렌계화합물들이 검출되었으며, 이취 쌀엿에서는 butanoic acid, hexanoic acid, heptanoic acid, octanoic acid, nonanoic acid, decanoic acid, dodecanoic acid,tetradecanoic acid 등 유리지방산 및 2-furanmethanol, 2-furancarboxaldehyde 이 검출되었다. 미역의 이취 생성원인은 채취선박의 페인트 오염으로부터, 쌀엿은 변패된 쌀을 당화의 원료로 사용한데 기인한 것으로 본다.