• 상하수도학회지
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• 제30권6호
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• pp.673-682
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• 2016

In this study, we investigated influent and effluent water pollutants in 53 Public Sewage Treatment Works (PSTWs) where industrial wastewater or landfill leachate is combined four times for two years from 2014 to 2015. Also, we analyzed the characteristics of heavy metals and volatile organic carbons at influent and effluent of these PSTWs caused by sewage treatment combined with industrial wastewater or landfill leachate. As a result, six heavy metals such as barium, copper, iron, manganese, nickel and zinc, and four volatile organic carbons (VOCs) including phenols, di(2-)ethylhexyl phthalate (DEHP), formaldehyde and toluene were observed above detection limits in most of PSTWs. Also, it was revealed that six heavy metals such as hexavalent chromium, mercury, cadmium, chromium, nickel and selenium, and four VOCs including 1,1-dichloroethylene, vinyl chloride, naphthalene, and epichlorohydrin were observed more frequently according to precipitation. As a result of reviewing the monitoring data on "Water Quality Monitoring Networks" in lower watersheds of PSTWs, both heavy metals and VOCs were below detection limits, indicating that the effluent water had little influence on the watershed. Nevertheless for the better management of influent and effluent pollutants in PSTWs, it is necessary to establish the advanced management plans for water pollutants in PSTWs, which include a list of priority substances management, monitoring plans, and guidelines for industrial wastewater and landfill leachate combined in PSTWs.

• Animal Bioscience
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• 제36권11호
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• pp.1738-1746
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• 2023

Objective: The aim of this study was to investigate quality characteristics of reduced-salt, low-fat pork sausage (PS) using pre-rigor muscle and sea tangle extract (STE) to reduce salt level of sausages during refrigerated storage. Methods: Pork ham was prepared with pre-rigor and post-rigor muscle from the local market. Sausages using post-rigor muscle were manufactured with the 1.5% of salt content, and samples with pre-rigor muscle were processed by different salt concentrations (0.8%). Accordingly, PSs were prepared in 4 treatments (REF, PS with 1.5% of salt using post-rigor muscle; CTL, PS with 0.8% of salt using pre-rigor muscle; TRT1, PS with 0.8% of salt and 5% of STE using pre-rigor muscle; TRT2, PS with 0.8% of salt and 10% of STE using pre-rigor muscle). For the evaluation of quality characteristics and shelf-life of reduced-salt PS, pH and color values, cooking loss (%), expressible moisture (%), textural properties, lipid oxidation (thiobarbituric reactive substances), protein denaturation (volatile basic nitrogen), and microbiological analysis (total plate counts and Enterobacteriaceae counts) were determined. Results: The pH and temperature of pre-rigor raw pork ham were higher than those of post-rigor pork ham. Hardness of TRT2 was higher than that of REF or CTL. TRT2 had higher gumminess and chewiness than CTL. TRT1 and TRT2 had lower volatile basic nitrogen than CTL. Total plate counts of TRT2 were lower than those of CTL. Expressible moisture values of TRT1 and TRT2 were similar to those of REF. The addition of STE into PS improved functional properties and shelf-life of PS. Conclusion: Reduced-salt PS containing pre-rigor muscle and STE had similar functional properties to those of regular-salt ones, while containing approximately 47% less salt compared to regular-salt level.

• 한국축산식품학회지
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• 제44권3호
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• pp.662-683
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• 2024

Thai-Native×Anglo-Nubian goat meat cooked by grilling (GR), sous vide (SV), and microwave (MW), was compared to fresh meat (Raw) in terms of flavor development. Non-volatile [i.e., free amino acids, nucleotide-related compounds, taste active values (TAVs) and umami equivalency, sugars, lipid oxidation, Maillard reaction products] and volatile compounds, were investigated. Notably, inosine monophosphate and Glu/Gln were the major compounds contributing to umami taste, as indicated by the highest TAVs in all samples. Raw had higher TAVs than cooked ones, indicating that heat-cooking removes these desirable flavor and taste compounds. This could be proportionally associated with the increase in aldehyde, ketone, and nitrogen-containing volatiles in all cooked samples. GR showed the highest thiobarbituric acid reactive substances (1.46 mg malonaldehyde/kg sample) and browning intensity (0.73), indicating the greatest lipid oxidation and Maillard reaction due to the higher temperature among all cooked samples (p<0.05). In contrast, SV and Raw exhibited similar profiles, indicating that low cooking temperatures preserved natural goat meat flavor, particularly the goaty odor. The principal component analysis biplot linked volatiles and non-volatiles dominant for each cooked sample to their unique flavor and taste. Therefore, these findings shed light on cooking method selection based on desirable flavor and preferences.

• 분석과학
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• 제26권6호
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• pp.381-386
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• 2013

본 연구는 유해화학물질관리법에 지정되어 있는 사고대비물질 중 휘발성과 화재위험성 등급이 높은 알릴클로라이드(allyl chloride, AC)와 이황화탄소(carbon disulfide, CD)에 대하여 테들라 백에서의 보존 특성을 연구하였다. 테들라 백에서의 시료 보존성을 연구하기 위하여 시료 보존성에 영향을 줄 수 있는 시료보관 온도($2^{\circ}C$, $25^{\circ}C$), 물질 농도(저농도, 고농도), 보관 시간(0시간, 48시간, 96시간, 144시간), 단일물질과 혼합물질 등의 영향인자를 비교하여 연구하였다. 테들라 백 내에서의 시료 보존율은 시간 경과에 따라 감소하였고 각 영향인자에 대한 T-검정결과 농도와 혼합형태에 따라 유의한 차이를 보였다. 본 연구결과는 테들라 백을 사용하여 시료 채취 시 대상물질에 대한 정량적 분석정보를 제공하는데 도움이 될 것으로 판단된다.

• 유통과학연구
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• 제17권7호
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• pp.65-76
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• 2019

Purpose - The purpose of this study is to investigate economical ventilation effectiveness to reduce hazardous materials exposure and damage of workers by analyzing exposure amount of noxious substances under various ventilation conditions of nail salon for indoor environments. Research design, data, and methodology - This study was carried out with cooperation of Nail shop located in SeongNam city to involve an analysis of the environmental impact indoor air quality, pollutant exposure and economical cost-effectiveness in the nail workplace. The hazardous substances were PM-10(Particulate Matter-10㎛), VOCs(Volatile Organic Compounds) and Formaldehyde, which are the major materials of nail workplace. Results - PM-10 is reduced by about 60% with air cleaner, forced artificial ventilation by 32%, and natural ventilation by about 12%. TVOCs and Formaldehyde showed similar efficiency (80~100%) after natural ventilation and ventilation after 60 minutes. The removal efficiencies of VOCs and formaldehyde were similar to those of natural ventilation and mechanical ventilation system. However, in case of dust, natural ventilation was reduced by artificial ventilation system due to inflow of external dust during natural ventilation. Conclusions - If the pollution degree of outdoor air is not high, air volume is high, and natural ventilation is performed when the air conditioning and heating system is not operated. Even at the end of the work, it keeps operating for 60 minutes to remove the pollutants generated. Results of this analysis demonstrated that the worker environment can be improved by adopting institutional legislation and guidelines for ventilation.

• 한국환경보건학회지
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• 제40권5호
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• pp.397-406
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• 2014

Objectives: Perchloroethylene (PCE) is a volatile chemical widely used as a solvent in the dry-cleaning and textile processing industries. It was evaluated as Group 2 "probably carcinogenic to humans" by the Integrated Risk Information System (IRIS) of the United State Environmental Protection Agency (U.S. EPA) in 2012. In order to provide a scientific basis for establishing risk management measures for chemicals on the national priority substances list, aggregate risk assessment was conducted for PCE, included in the top-10 substances. Methods: We conducted the investigation and monitoring of PCE exposure (e.g., exposure scenario, detection levels, and exposure factors, etc.) and assessed its multi-media (e.g., outdoor air, indoor air, and ground water) exposure risk with a deterministic and probabilistic approach. Results: In human risk assessment (HRA), the level of human exposure was higher in the younger age group. The exposure level through inhalation at home was the highest among the exposure routes. Outdoor air or uptake of drinking water represented less than 1% of total contributions to PCE exposure. These findings suggested that the level of risk was negligible since the Hazard Index (HI) induced by HRA was below one among all age groups, with a maximum HI value of 0.17 when reasonable maximum exposure was applied. Conclusion: In conclusion, it was suggested that despite low exposure risk, further studies are needed considering main sources, including occupational exposure.

• 한국환경보건학회지
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• 제45권1호
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• pp.54-61
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• 2019

Objectives: In this study, we investigated an assessment for exposure levels of hazardous substances to kids cafes that unregulated by law. Methods: Heavy metals, volatile organic compounds, formaldehyde, pesticides and phthalate were measured at 20 kids cafes in Gyeonggi-do and Incheon. Samplings were conducted from April to July in 2018. Results: Heavy metals were detected over the standard mainly around the floor and walls in the 19 kids cafes. Pesticides were detected in 7 locations with chlorpyrifos, diazinon and cypermethrin, and showed the highest detection level of chlorpyrifos. The concentrations of DEHP in all kids cafes were exceeded with standard. The risk assessment results showed that HCHO as carcinogen had a safety level and DEHP as non-carcinogens had a safety level as assessed to be under than 0.1. Conclusions: Considering the exposure investigation results and the importance of child health protection, kids cafe should be included in the legal management list of children's activities zones.

• Safety and Health at Work
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• 제13권2호
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• pp.227-234
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• 2022

Background and Purpose: In 2021, lung cancer in school food workers was first recognized as an occupational cancer. The classification of the carcinogenicity of cooking fumes by International Agency for Research on Cancer (IARC) was based on Chinese epidemiological data. This study aimed to determine the hazard levels of school cooking fumes in Korea. Materials and Methods: Based on public school cafeterias in one area, 25 locations were selected for the survey according to the number per school type, ventilation states, and environmental pre-assessments of cafeterias. Two inside cooking areas using a heat source and one outside cooking area were selected as control measurement points. Measurements of CO, CO₂, polycyclic aromatic hydrocarbons (PAHs), and total volatile organic compounds (TVOCs), including benzene, formaldehyde, and particulate matter (PM10, PM2.5, PM1, respectively), were taken. The concentrations and patterns of each substance in the kitchens were compared with the outdoor air quality. Result: Known carcinogens, such as the concentrations of PAHs, formaldehyde, TVOC (benzene), and particulate matter in school cooking fumes, were all detected at similar or slightly higher levels than those found outside. Additionally, substances were detected at relatively low concentrations compared to the Chinese cooking fumes reported in the literature. However, the short-term exposure to high concentrations of CO (or composite exposure with CO₂) and PM2.5 in this study were shown. Conclusion: The school cooking fumes in South Korea was a relatively less harmful than Chinese cooking fumes, however short-term, high exposure of toxic substances can cause a critical health effect.

• 한국산업보건학회지
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• 제33권3호
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• pp.317-331
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• 2023

Objectives: Construction workers are exposed to various hazardous substances simultaneously. However, little is known about the exposure hazards in construction industry. This study was aimed at identifying the risk of exposure hazards among construction workers. Methods: The expert survey (n=29) was conducted, including construction industry health managers (n=11) and work environment monitoring experts (n=18), on exposure probability, intensity and risk of hazardous substances by construction occupations Results: The exposure hazards of 30 construction occupations were identified and summarized through a literature review and expert survey. The most prevalent hazards were in order of noise, awkward posture, heat/cold, crystalline silica, cement/concrete dust, metal fumes, and volatile organic compounds. The hazards with highest risk score(over seven points) at construction occupations were noise(formwork carpenter, concrete finisher, rebar worker, demolition worker, driller/rock blaster), hazardous rays(welder), heat/cold (earthworks, formwork carpenter, rebar worker, concrete placer, scaffolder), awkward posture(bricklayer, caulker/tile setter, rebar worker) and heavy lifting(bricklayer, rebar worker). Among construction workers, the job types with the highest risk of exposure to carcinogens, and in which occupational cancer has been reported, were in order of stonemason, concrete finisher, rock blaster, welder, insulation installer, painter, scaffolder, plant worker and earthworks in order Conclusions: Systematic research and discussion on occupational disease among construction workers and its various hazardous factors are needed to establish job exposure matrix for facilitating standard for promptly processing the workers' compensation.

• Asian-Australasian Journal of Animal Sciences
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• 제33권5호
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• pp.812-824
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• 2020

Objective: The aim of this work was to assess the effect of fermented blueberry (FB; 2%, 4%, and 6%) on the oxidative stability and volatile molecule profiles of emulsion-type sausage stored at 4℃ for 28 days. Methods: The antioxidant activity of FB was determined through radical-scavenging activity against 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals. Four formulations of sausage treatments with different FB levels (0%, 2%, 4%, 6%) were prepared, then peroxide value (POVs), thiobarbituric acid-reactive substances (TBARS) values, protein carbonyls and thiol groups were measured. The aroma profiles of sausages for each treatment was also determined. Results: The half maximal inhibitory concentration indicated that FB had greater scavenging ability than ascorbic acid against DPPH and hydroxyl radicals. Sausages with FB significantly retarded increases in POVs and TBARS, as well as in the content of protein carbonyls during all storage days (p<0.05). Particularly, 4% and 6% FB-treated sausages had better oxidation inhibition effects. However, FB accelerated the reduction in thiol groups (p<0.05). Additionally, FB inhibits the excessive formation of aldehyde compounds; for example, hexanal, which may cause rancid flavors, decreased from 58.25% to 19.41%. FB also created 6 alcohols (i.e., 2-methyl-1-propanol, 3-methyl-1-butanol, and phenylethyl alcohol), 5 ester compounds (i.e., ethyl acetate, ethyl lactate, and ethyl hexanoate) and 3-hydroxy-2-butanone in the sausages that contribute to sausage flavors. The principal component analysis showed that the aroma profiles of sausages with and without FB are easily identified. Conclusion: The addition of FB could significantly reduce the lipid and protein oxidation and improve oxidative stability for storage. Also, adding FB could inhibit rancid flavors and contribute to sausage flavors.