• The Korean Journal of Pesticide Science
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• v.18 no.4
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• pp.376-382
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• 2014

The soluble loess-sulfur mixture allowed standing to remove insoluble component materials for five weeks after manufacturing. We decreased the pH level of soluble loess-sulfur mixture at pH 1.0 modified with decreasing 25% sodium hydroxide than original content. The pH ranges of soluble loess-sulfur mixture solutions were adjusted to pH 5.0-pH 11.0 (pH 1 unit) with brown rice vinegar (pH 2.8). The pH of original loess-sulfur mixture was about pH 13 and damaged the foliar parts and young leaves of tomato after twice application. These stock solutions can be diluted 500:1 with tap water to make a 0.05% working solution and were sprayed two times with 7 days interval to the leaf and stem of tomato, which were spontaneously infected with E. cichoracearum. Control efficacy of powdery mildew ranged from 85% to 90% at 7 days after first application. After second application, each loess-sulfur mixture solutions adjusted pH level significantly suppressed the powdery mildew disease in tomato. Consequently, loess-sulfur complex adjusted pH level with brown rice vinegar was suggested to be low in acute toxicity at all different pH values and suggested to use an agent for control of tomato powdery mildew in organic farming.

• Journal of Food Hygiene and Safety
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• v.18 no.2
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• pp.87-93
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• 2003

This study was performed to investigate aflatoxin reduction resulting from the pre-treatment and the cooking and processing of corn. Aflatoxin was produced by Aspergillus parasiticus ATCC 15517 on a type of corn imported from the United States. The aflatoxin-produced com (AC) was pre-treated in three ways in order to reduce aflatoxin: exposure to sun light for 7 days (SC); ultraviolet irradiation for 56 hours (UC); and washing with water three times (WC). Four kinds of cooking and processing methods (boiling, steaming, baking, and popping) were used to reduce aflatoxin in the AC control, SC, UC, and WC. These treatments produced com gruel, com cakes, com bread and popcorn. The aflatoxin content in the samples was determined by high performance liquid chromatography. The total aflatoxin level of the AC was significantly decreased by sun light and UV (p<0.05), and decreased by washing. After cooking and processing the AC, SC, UC, and WC, and averaging the total aflatoxin levels in the final products, the greatest reduction was found in the com gruel, then the popcorn, then the corn cakes, and the least reduction in the com bread. These results indicate that sunlight and ultraviolet energy could be effective factors in aflatokin degradation in corn before cooking and processing. This study also indicates that boiling, steaming, baking and popping were helpful in reducing the aflatoxin level in the com and that the most helpful factors were exposure time to heat. More research is needed to reduce the aflatoxin level down to below the maximum tolerable level of aflatoxin in foods.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.97-104
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• 2004

Effects of sub-materials such as, ethanol, mustard, and chitosan, on enzymatic, microbial and physicochemical characteristics of kochujang were investigated during fermentation. Activity of ${\alpha}$-amylase was low in chitosan-added kochujang, whereas those of ${\beta}$-amylase and pretense did not show any remarkable difference. Viable cells of yeast and bacteria decreased in sub-material-added kochujang during fermentation, with yeast counts decreasing more rapidly in ethanol- and mustard-added kochujang than that with chitosan. Consistency of kochujang decreased during fermentation, with the highest consistency observed in ethanol-added kochujang. Oxidation-reduction potential was low in chitosan-added kochujang. Water activity of all kochujang groups decreased during fermentation with the lowest in ethanol-added kochujang. Hunter L-, a-, and b-values of chitosan-added kochujang were higher than other groups, whereas increase in total color difference of low-salt without sub-material group was lowest pH of kochujang was the highest in ethanol-added kochujang, whereas titratable acidity increased remarkably in chitosan-added group. Total sugar and reducing sugar contents of kochujang were high in ethanol-and mustard-added groups, whereas ethanol production decreased remarkably in mustard-added kochujang. Amino nitrogen content was highest in low-salt without sub-material kochujang during late aging period. Ammonia nitrogen content was lower in mustard-added kochujang. After 12 weeks of fermentation, ethanol-added kochujang was more acceptable than mustard-and chitosan-added groups in taste, color, and overall acceptabilities.

• Korean Journal of Food Science and Technology
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• v.48 no.4
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• pp.354-360
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• 2016

We investigated the quality and antioxidant activities of sponge cake prepared containing 1-5% of green tea powder (GT). The water content in the cake increased with an increase in the amount of GT added. Although the hardness and springiness of the rice sponge cake increased, the adhesiveness decreased with increasing the level of GT. The cohesiveness, chewiness, and resilience of the rice sponge cake with GT were similar to those of the control. Chromaticity determination revealed that lightness, redness, and yellowness of the crust decreased with increasing GT content. Total polyphenol and flavonoid contents increased proportionally with increasing GT level. Antioxidant activity, measured by DPPH and ABTS radical scavenging as well as reducing power activities, was significantly higher in the rice sponge cake with GT than in the control. Sensory evaluation determined that addition of 1-3% GT to the rice sponge cake maintained the color, taste, texture, flavor, and overall acceptance similar to that of the control.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.7
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• pp.966-975
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• 2015

Heat production in ruminants follows a diurnal pattern over the course of a day peaking 3 hours following afternoon feeding and then gradually declining to its lowest point prior to morning feeding. In order to clarify the cooling period most effective in reducing decreases in feed intake and milk production, experiments were carried out based on the diurnal rhythm of heat production and heat dissipation. In experiment 1, the effects of hot environment on milk production were investigated. The animals were kept first in a thermoneutral environment ($20.0^{\circ}C$, 80.0%) for 12 days, they were then transitioned to a hot environment ($32^{\circ}C$, 80.0%) for 13 days before being returned to second thermoneutral environment for a further 12 days. In experiment 2, the effectiveness of daytime cooling or nighttime cooling for improving milk production in hot environment was compared. While ten lactating Japanese Saanen goats (aged 2 years, weighing 41.0 kg) during early lactation were used in experiment 1, ten lactating goats (aged 2 years, weighing 47.5 kg) during mid-lactation were used in experiment 2. The animals were fed 300 g of concentrated feed and excessive amounts of crushed alfalfa hay cubes twice daily. Water was given ad libitum. The animals were milked twice daily. When exposed to a hot environment, milk yield and composition decreased significantly (p<0.05). Milk yield in the hot environment did not change with daytime cooling, but tended to increase with nighttime cooling. Compared to the daytime cooling, milk components percentages in the nighttime cooling were not significantly different but the milk components yields in the nighttime cooling were significantly higher (p<0.05). The results indicate that nighttime cooling is more effective than daytime cooling in the reduction of milk production declines in lactating goats exposed to a hot environment.

• Microbiology and Biotechnology Letters
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• v.36 no.1
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• pp.55-60
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• 2008

Colored rices are a hulled grains having red or purple pigments in bran. Especially black rice (Heugjinjubyeo) is considered to be a healthy food in Asia. Black rice is of great interesting because of the possible biological activity with their anthocyanins. Anthocyanins are water-soluble plant pigments and representatives of flavonoids. The anthocyanins in black rice include cyanidin 3-O-glucoside, peonidin 3-O-glucoside, malvidin 3-O-glucoside, pelagonidin 3-O-glucoside and delphinidin 3-O-glucoside. In this study, anthocyanins in a black rice were analyzed quantitatively and qualitatively with HPLC and UV-Vis spectrophotometer. The anthocyanins contained approximately 95% of cyanidin-3-O-glucoside and 5% of peonidin-3-O-glucoside. Antioxidant activities of the anthocyanin extract were investigated by using various in vitro methods. The 100g/ml concentration of the anthocyanin extracted exhibited 88.83% inhibition on the peroxidation of linoleic acid, 55.20% DPPH free radical scavenging activity, 54.96% superoxide anion radical scavenging activity, and 72.67% hydrogen peroxide scavenging activity. And it also showed high ferrous ion reducing capability. These results suggest that the anthocyanin extracted from black rice may be utilized as a possible antioxdiant agent against ROS.

• Journal of Korean Society of Environmental Engineers
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• v.28 no.1
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• pp.1-6
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• 2006

Biological nutrient removal(BNR) process used in this study, which was packed with EPS(expanded polystylene) media, has more many advantages in aspect of reducing hydraulic retention time(HRT) of the process and having less effect of temperature in the winter season than commercial process in the present. Bench-scale study was performed using domestic wastewater. In the results, it was observed that the T-N removal efficiencies in HRT 6 hr and HRT 4 hr were 55% and 51%, respectively, showing the small reduction (about 4%) of T-N removal efficiency according to shortening of HRT. In comparison of T-N removal characteristic in summer and winter seasons, it showed that T-N removal efficiencies in summer and winter seasons were 65% and 54%, respectively, showing the 11% lower T-N removal efficiency in winter season than in summer season due to deterioration of nitrification in winter season. In the studies of influent loading rate and C/N ratio, the process showed stable effluent quality under the condition of broad influent loading rate and C/N ratio. Therefore, it is anticipated that the developed process in this study could be applicable to small wastewater treatment plant in nutrient removal.

• Journal of the Korean Society for Marine Environment & Energy
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• v.11 no.1
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• pp.55-62
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• 2008

This study investigated the status and problems of marine-related environmental impact assessment and a utilization-consultation system in Korea and suggested improvement of the review organization. Also, it conducted SWOT analysis based on evaluation of functions, roles and performance of the marine environmental impact assessment center and proposed development strategies of the center through introduction of expert opinions and advanced systems. The performance statement-review by the center in 2007 included 358 cases in total; 165 (46.1%) for consultation on utilization of sea area, 104 for environmental impact assessment (29.0%), and 89 (24.9%) for prior environmental review. The consultation on utilization of sea area can be divided into that for public water surface-use (41%) and reclamation (32%), and sea aggregate extraction process (21%). Although bad impacts on marine environment are reducing under the current system, there are some limits and problems to supplement it in terms of content, system and operation. Review system on sea area utilization-impact(marine environmental impact assessment center) by marine environmental management law needs to obtain expertise, fairness and efficiency and, to do so, have operational supports and institutional improvement to maximize its own functions and roles. At the same time, it is necessary for the center to establish identity and the status as a professional review organization by setting active development strategies inside the center. Finally, it should strengthen an consultation system of marine environmental impact assessment led by the related ministry to achieve effective coastal management.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.16 no.3
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• pp.389-396
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• 2018

The Kori-1 Nuclear Power Plant (NPP), WH 2-Loop Pressurized Water Reactor (PWR) operated for approximately 40 years in Korea, was permanently ceased on June 18, 2017. To reduce worker exposure to radiation by reducing the dose rate in the system before starting main decommissioning activities, the permanently ceased Kori-1 NPP will be subjected to full system decontamination. Generally, the range of system decontamination includes Reactor Pressure Vessels (RPV), Pressurizer (PZR), Steam Generators (SG), Chemical & Volume Control System (CVCS), Residual Heat Removal System (RHRS), and Reactor Coolant System (RCS) piping. In order to decontaminate these systems and equipment in an effective manner, it is necessary to evaluate the influence of the flow characteristics in the RCS during the decontamination period. There are various methods of providing circulating flow rate to the system decontamination. In this paper, the flow characteristics in Kori-1 NPP reactor coolant according to RHR pump operation were evaluated. The evaluation results showed that system decontamination using an RHR pump was not effective at decontamination due first to impurities deposited in piping and equipment, and second to the extreme flow unbalance in the RCS caused deposition of impurities.

• Applied Biological Chemistry
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• v.51 no.4
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• pp.281-287
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• 2008

Effect of combined use of anti-microbial materials, such as alcohol, mustard and chitosan, or pasteurization on the quality of low salted kochujang was investigated during storage at $30^{\circ}C$ for 12 weeks. Activity of amylase decreased during storage, with lower activity in pasteurized kochujang than the other groups. Acidic protease activity increased during storage, but neutral protease activity decreased after 4 weeks. Viable cells of yeast increased during storage, but bacterial counts decreased gradually and did not show any remarkable difference among the test groups. Hunter a-values decreased as storage time increased, whereas L- and b-values decreased after 4 weeks and the degree of increase in total color difference (${\Delta}E$) was low in the supplementary ingredients added kochujang. The moisture contents and water activities decreased during storage with being lower in supplementary ingredients added groups. Titratable acidity of kochujang was decreased after 4 weeks of storage with the highest in combination of the supplementary ingredients added group. Oxidation-reduction potential was low in the supplementary ingredients added kochujang. Total sugar and reducing sugar contents of kochujang decreased during storage, with the highest contents in the supplementary ingredients added group. Ethanol content of kochujang increased during storage, whereas ethanol production was reduced in ethanol added one. Amino-nitrogen and ammonia-nitrogen contents decreased during storage with being lower in kochujang prepared with supplementary ingredients. Therefore, supplementary ingredients added kochujang would be effective for extending shelf-life of kochujang.