• The Korean Journal of Community Living Science
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• v.27 no.2
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• pp.295-304
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• 2016

This study was conducted to evaluate and compare the waterproofness and water vapor transport properties of 30 waterproof and breathable textiles in the market. MVTR upright cup test with water, MVTR inverted cup test with potassium acetate, and sweating hot plate test method were used for measuring the breathability of fabric samples. The waterproofness of all fabric samples and evaporative resistance of garment ensembles made with 5 selected waterproof and breathable textiles out of 30 samples were tested. The results of this study were as follows. The base fabrics of the most samples were basic weave structure with either polyester or nylon fiber. The waterproofness was over $5000mmH_2O$ for all the samples except densely woven fabrics. The evaporative resistance of garments that were made out of 5 fabric samples with a range of low to high breathability ranged $39.9{\sim}56.7m^2{\cdot}P{\cdot}W^{-1}$. The data of the water vapor transport properties of fabric samples varied with different test methods. Overall the bicomponent film fabrics showed better breathability and less standard deviation regardless of test methods. It is expected the breathability data without the information of test conditions used for marketing would confuse the consumers and the apparel manufacturers.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.1
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• pp.119-125
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• 2005

A kind of mineral water obtained from the basing of deep under the sea was reported to have a characteristic mineral composition and its effect on the quality of Kimchi was evaluated in this study. Kimchi samples were prepared with NaCl and the mineral water under rock floor as sources of salt together with fermented seafoods and fermented at 20 for 6 days. The qualities of Kimchi were evaluated by analyzing the pH, acidity, number of viable cell, lactic acid bacteria, sensory properties and texture profiles during fermentation. The pH and total acid contents were not different among Kimchi samples. The microbiological changes were not observed in the samples. The sensory scores of Kimchi containing NaCI and fermented sandlance sauce, and of Kimchi containing the mineral water under sea rock floor with fermented seafoods were significantly higher than those of the others. On the other hand, Kimchis prepared with NaCl alone or mineral water under sea rock floor alone earned the lowest sensory scores among the tested samples with an exception of firmness of the sample made with the mineral water. As the Kimchi fermentation proceeds, the hardness value of Kimchi prepared with the mineral water became higher than that of Kimchi with NaCl. This study suggests that the mineral water under sea rock floor could be useful to keep the texture of Kimchi firm during the fermentation.

• Korean Journal of Veterinary Research
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• v.42 no.3
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• pp.327-333
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• 2002

The study was carried out to examine the distribution and survival rate of Listeria monocytogenes (L monocytogenes) from various source of waters using improved isolation method. In comparision of enrichment media for isolation of L monocytogenes from water, the isolation rate and 50% detection limit of the pathogen were higher in UVM modified Listeria enrichment broth (UVM) than Listeria enrichment broth (LEB). On the other hand, when compared the selective media for isolation of the pathogen from water, the isolation rate was highest in culture at Oxford agar followed by Fraser agar, and LEB agar. In order to improve enrichment method, 100 ml of water samples with 0.1 CFU/ml of L monocytogenes was inoculated into 10 ml of UVM concentrated at 10-fold, and incubated for 24 h at $36^{\circ}C$. Isolated frequency of the pathogens in improved enrichment method completely corresponded with common (filter) method. Of a total mumber of 147 water samples from river, lake and sea, the pathogen was isolated from 1 of 39 (2.6%) river water samples and 1 of 75 (1.3%) sea water samples, but no pathogen was isolated from 33 lake water samples. Serotypes of 2 isolates were identified as type 1. L monocytogenes decreased in number from 7.2-7.4 to 4.2-4.7 log CFU/ml for 1 week poststorage (5 and $20^{\circ}C$), but the pathogens were able to be detected in river and sea water until 8 weeks after storage. However, in tap water, L monocytogenes were decreased to undetectable level after 2 weeks of storage.

• Biomedical Science Letters
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• v.16 no.3
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• pp.133-138
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• 2010

Despite of the increasing importance of environmental mycobacteria, detection and identification of mycobacteria from environmental sources including water have been fraught with technical difficulties. Although, several protocols to optiruize isolation of mycobacteria from water sources have been reported, standard method has not yet been established. In this study, usefulness of cetylpyridinium chloride (CPC), a cationic quaternary ammonium compound, for the isolation of environmental mycobacteria from diverse water samples was evaluated. For this, water samples from diverse water sources such as effluent water, lake water, and underground water were collected, treated with diverse concentrations of CPC, and plated on the solid agar plates. Subsequently individual colonies grown on the plates were sequence analyzed for identification of each colony. In brief, the results from this study showed that the growth of mycobacteria was enhanced by use of CPC as a pre-treatment reagent to water samples by inhibiting growth of other non-mycobacteria in water. In fact, the effect of CPC to decontaminate non-mycobacteria for isolation of mycobacteria was better than 1~4% of NaOH, which is a routinely used decontaminating reagent widely employed for culturing mycobactera from sputum specimens. Therefore, the results from this study seems to support that the CPC pre-treatment may be useful for isolation of mycobacteria from diverse sources including clinical specimens which are often contaminated with other bacteria.

• Analytical Science and Technology
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• v.14 no.6
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• pp.510-515
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• 2001

There has been an increasing need for analytical methods of dissolved total iron (tFe) that are highly sensitive, rapid, inexpensive and simple for environmental samples. A sensitive flow injection analysis (FIA) method for determining the concentration of tFe in environmental samples was developed. The proposed method required 10 minutes and only $500{\mu}L$ of sample for and analysis. The standard deviation was 5.0% at $0.5{\mu}gL^{-1}$ (n=6), and the detection limit was $0.075{\mu}gL^{-1}$. The developed method was applied to environmental samples such as tap water, mineral water, rain, snow and cloud water. Since this FIA system was free form interferences of coexisting ions commonly found in samples, sub-${\mu}gL^{-1}$ level of tFe could be easily determined without further preconcentration and separation.

• Journal of Microbiology
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• v.41 no.2
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• pp.148-151
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• 2003

Waterborne parasite infections are considered a reemerging threat. Most studies on the epidemiology of human cryptosporidiosis, giardiasis, and amebiasis have been carried out in developed countries, and there is little data on the occurrence of these infections in other areas. The objective of this study was to investigate the presence of waterborne parasites such as Cryptosporidium parvum, Giardia lamblia and Entamoeba histolytica in various water samples in Ankara, turkey. A total of 85 samples were examined, 43 from the municipal water supply, 34 from wells, 6 from the Ankara River, and 2 from two untreated dams; by conventional microscopy, immunologically and by polymerase chain reaction (PCR). Oocysts of C. parvum and cysts of G. lamblia were detected by using an indirect fluorescence (antigen) assay, whereas an enzyme linked immunosorbent assay was used to detect the cysts of E. histolytica and E. dispar. In addition, PCR was used for E. histolytica, E. dispar, C. parvum and G. lamblia detection. G. lamblia was found in 2 of the 34 well water samples, and parasites were found in 3 of the 6 Ankara River samples. The 1$\^$st/ contained E. histolytica cysts and Strongyloides stercoralis larvae. the 2$\^$nd/ E. histolytica cysts, and Trichuris trichiura eggs, and the 3$\^$rd/ C. parvum oocysts only. No parasite was observed in the municipal water samples and untreated dam water samples. These results extend our knowledge on waterborne parasites, such occurrence information on waterborne pathogens assists the management and treatment of municipal water.

• Korean journal of food and cookery science
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• v.33 no.3
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• pp.292-299
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• 2017

Purpose: The present study explored cookie making performance using Jeju magma seawater to elucidate the effects of minerals in water on quality of baked goods. Methods: Seven water samples were analyzed for their mineral content, pH and water hardness. Starch pasting properties of flour in water samples was analyzed using RVA, and cookie making performance using water samples was evaluated with the AACCI wire-cut cookie baking method. Quality of cookies was measured by weight loss during baking, cookie geometry, color, and firmness. Results: Hardness of water samples ranged from 0-4200, and mineral content was in the order of magma seawater > 100% ED mineral water > 50% ED mineral water > 10% ED mineral water > tap water > Samdasoo > distilled water. RVA results showed that water hardness exhibited significant relationships with pasting temperature (p<0.05, R=0.863), peak viscosity (p<0.001, R=0.944), final viscosity (p<0.05, R=0.861), and setback (p<0.05, R=0.782). Cookie baking results showed that cookie diameter increased in the order of magma seawater < 100% ED mineral water < 50% ED mineral water < 10% ED mineral water $\approx$ tap water < Samdasoo < distilled water. Conclusion: As mineral content in water increased, flour pasting temperature and viscosity increased, whereas cookie diameter decreased with color fading. However, cookies formulated with 50% ED mineral water showed similar cookie geometry and texture to those with tap water. Therefore, controlling the mineral content of water can be successfully applied to produce mineral-enriched cookies.

• Korean journal of food and cookery science
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• v.7 no.4
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• pp.71-86
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• 1991

This study was attempted to enhance nutritional value of cooked rice by adding milk in cooking water. Cooked and soaked rice with five different levels of milk in cooking water (0%, A: 30%, B: 50%, C: 70%, D: 100%, E) was tested for rheological parameters, fine structural changes, sensory evaluation. 1. Water absorbance of raw rice in cooking water with varying amountes of milk, was tested at $5^{\circ}C$ and $15^{\circ}C$ for 2 hours. Water absorption ratio was decreased as milk content was increased and soaking temperature was low. Time for maximum water absorption of sample A was 40 min at 1$15^{\circ}C$ but for sample B to D, it was not reached until 120 min. 2. Electronmicroscopic observation revealed that starch granules of rice lost their regular forms by soaking for 90 minutes, but recovered most of initial regularity after 24 hours. Increase in milk content of soaking water decreased marginal sharpness of the starch granule, presumably due to reduced swelling of the granule. 3. Degree of gelatinization of cooked rice was highest in sample A and progressively decreased as milk content was increased. It was, however, increased in all samples when the cooking water to rice ratio was raised from 160% to 180%. During 4 hour storage, rates of retrogradation were not different between A and B samples, but those of C, D and E were about 2.5 times higher than A and B under the optimal condition of 170% cooking water to rice ratio. This was in the order reverse to hardness order of AC>A, D＞E at cooking water to rice ratios of 160% and 170%, above which A sample surpassed the rest of samples. 4. Sensory evaluation conducted by fifteen university students as panelists showed that there were more significant differences among five samples in flavour, texture than appearance and a notable preference for b and C over A, D and E.

• Journal of environmental and Sanitary engineering
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• v.5 no.1
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• pp.73-82
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• 1990

This study was conducted to investigate the vibrio sap contamination of aquarium (water) in Incheon Area The results obtained were as follows : 1. V. parahaemolyticus was detected 20.4% at samples of aquarium water and not detected at underground water 2. V. unlnificus was not detected at all samples 3. Underground water was similar to aquarium water on pH and the concentration of salt 4. Underground water proved it's safety bacteriologically 5. V. parahaemolyticus was common in the sea water between July to October.

• Proceedings of the Korean Environmental Health Society Conference
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• 2005.06a
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• pp.323-325
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• 2005

This study was performed to investigate the levels of cadmium (Cd), copper (Cu), lead (Pb), and zinc (Zn) in water and rice samples taken from five sites on a stream used for agricultural water in the Jeon-buk area, Korea. The water samples were collected by the recommendation methods of the World Health Organization, and rice samples were randomly selected from the paddy rice. The water and rice samples were analyzed by the recommendation methods of Food Code of Korea and using ICP. Although there was variation between sampling sites, the levels of the metals of rice were on average much higher than those of water. The ratios of metal levels of rice to water were: Cd 8.0${\sim}$35.4; Cu 2.2${\sim}$7.2; Pb 5.9${\sim}$18.3; and Zn 10.6${\sim}$75,7. These results indicate that there was transfer of the metals from the water to the rice, This study also suggests that there might be another pathways for the transfer of the metals to the rice.