• Proceedings of the Korean Environmental Health Society Conference
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• 2003.06a
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• pp.24-25
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• 2003

Lead is ubiquitous in the human environment as a result of industrialization. China's rapid industrialization and traffic growth have increased the potential for lead emissions. Lead poisoning in children is one of the most common public health problems today, and it is entirely preventable. Children are more vulnerable to lead pollution and lead in their bodies can affect their nervous, circulatory, and digestive systems. Children are exposed to lead from different sources (such as paint, gasoline, and solder) and through different pathways (such as air, food, water, dust, and soil). Although all children are exposed to some lead from food, air, dust, and soil, some children are exposed to high dose sources of lead. Significant sources of lead for China's children include industrial emissions (often close to housing and schools), leaded gasoline, and occupational exposure that occurs when parents wear lead-contaminated clothing home from work, burning of coal for home heat and cooking, contaminated food, and some traditional medicines. To assess the blood lead level in children in China, a large-scale study was conducted in 19 cities among 9 provinces during 1997 to 2000. There were 6502 children, aged 3-5 years, were recruited in the study The result indicates that the mean blood lead level was 8.83ug/dl 3-5 year old living in city area. The mean blood lead level of boys was higher than that of girls (9.1l ug/dl vs 8.73ug/dl). Almost 30 percent childrens blood lead level exceeded 10ug/dl. The average blood lead level was higher than that of in 1985 (8.83ug/dl vs 8.lug/dl). An epidemiological study was carried on the children living around the cottage industries recycling the lead from battery. Nine hundreds fifty nine children, aged 5-12 years, living in lead polluted villages where the lead smelters located near the residential area and 207 control children live in unpolluted area were recruited in the study. The lead levels in air, soil, drinking water and crops were measured. The blood lead and ZnPP level were tested for all subjects. The results show that the local environment was polluted. The lead levels both in the air and crops were much higher than that of in control area. In the polluted area, the average blood level was 49.6ug/dl (rang 19.5-89.3ug/dl). Whereas, in the unpolluted area, the average blood level was 12.4ug/dl (rang 4.6-24.8ug/dl). This study indicates that in some countryside area, some cottage industries induce seriously lead pollution and cause children health problem. For the introducing of unleaded gasoline in some large cities, such as Beijing and Shanghai, the blood lead level showed a declined trend since 1997. By 2000, the use of leaded gasoline in motor vehicles has been prohibited in China. The most recent data available show that levels of lead in blood among children in Shanghai decreased from 8.3ug/dl in 1997 to 7.6ug/dl in 1999. The prevalence rate of children lead poisoning (blood lead >10ug/dl) was also decreased from 37.8% to 24.8%. In children living in downtown area, the blood lead level reduced dramatically. To explore the relationship between gene polymorphisms and individual susceptibility of lead poisoning, a molecular epidemiological study was conducted among children living in lead polluted environment. The result showed that the subjects with ALAD2 allele has higher ZPP level, and the subjects with VDR B allele has larger head circumference than only with b allele. In the present study, we demonstrated that ALAD genotypes modify lead effects on heme metabolism and VDR gene variants influence the skull development in highly exposed children. The polymorphism of ALAD and VDR genes might be the molecular inherited factor modifying the susceptibility of lead poisoning. Recently, Chinese government pays more attention to lead pollution and lead poisoning in children problem. The leaded gasoline was prohibited used in motor vehicles since 2000. The government has decided to have a clampdown on the high-polluted lead smelters for recycling the lead from battery in countryside. It is hopeful that the risk of lead poisoning in children will be decreased in the further

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.700-705
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• 2013

The purpose of this study is to investigate the quality changes and contamination of microorganisms such as Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) in cherry tomatoes and head lettuces during the storage of different temperatures and periods. This study determines the pH levels, color changes and the growth patterns of microorganisms in cherry tomatoes and head lettuces during storage of 14 days at $5^{\circ}C$, $10^{\circ}C$ and $15^{\circ}C$. According to the results, the pH level is being reduced with storage periods in cherry tomatoes and head lettuces. The $L^*$, $a^*$ and $b^*$ values of cherry tomatoes are decreased with storage period, whereas the $a^*$ and $b^*$ values have increased with storage of the head lettuces. With regards to the types of microorganisms, the aerobic count plate (ACP), coliform count (CC), mold and yeast are being detected when cherry tomatoes and head lettuces are stored at $5^{\circ}C$, $10^{\circ}C$ and $15^{\circ}C$, whereas the S. aureus and E. coli are not being detected at 14 days of storage. The ACP, CC and yeast of cherry tomatoes increase with storage period, whereas the mold of cherry tomatoes was decreased after 14 days of storage. For the head lettuces, APC and CC have significantly increased with storage, whereas the mold stored at $5^{\circ}C$, $10^{\circ}C$ and $15^{\circ}C$ decreased after 21 days of storage. From these studies, we can confirm that changes in quality characteristics and the types of microorganisms existed in cherry tomatoes and head lettuces during storage were the ACP, CC, mold and yeast, whereas the E. coli and S. aureus are not detected.

• Conservation Science in Museum
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• v.14
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• pp.91-113
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• 2013

Cheongpung Buwongun Kim Wu-myeong's Funeral Bier, an important folklore cultural property No.120, possessed by Chuncheon National Museum was donated in 2002 (by Kim Seonggu). It consists of a bier, yoyeo(腰輿), myeongjeongdae(銘旌臺), and manjangdae(輓章臺). It has a high value as the oldest royal bier. The bier which had a resting time in the storage for special exhibition of "The great cultural treasure of Gangwon province" was inspected in September 2012 and colored pigment layer of the wooden part had the risk of peeling off and surface damage of the textile was serious. Therefore, conservation treatment was conducted. In addition, knots and susiks(垂飾) were severely damaged and their exhibition was impossible. Therefore, a reproduction to replace them through a close investigation was made. All parts of the funeral bier were in separation except for the basic furniture. Conservation was made by dividing the parts into wooden parts and textile parts. Yoyeo was reinforced after disassembling bujae from it and then was reassembled. Paraloid B-72 2 wt% (in ethyle acetate), acrylic resin, was applied to the wooden part of the bier in order to reinforce the colored pigment layer with the addition of sodium alginate 2 wt%(in stilled water) and glue 4 wt%(in stilled water). The pollutants on the surface of the textile part were removed (vacuuming) and its creases were smoothed out (steaming). Fat-soluble pollutants were removed using an nonionic surfactant(Saponin, concentration at 0.25 to 0.5 g/𝑙, in de-ionized water). After the disassembly of the yoyeo from the broken wooden, it was bonded with glue (3 wt% for the first gluing, 35 wt% for gluing), and pine wood was used to restore missing parts. In the process of connecting Wongak(雲角), the original metal hinge and nails were reused to complete the assembly.

• Asian Journal of Turfgrass Science
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• v.17 no.4
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• pp.129-146
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• 2003

Research was initiated to compare establishment vigor, uniformity, rooting potential and turf quality in sods of cool-season grasses (CSG). Several turfgrasses grown under pure sand soil were tested. Establishment vigor, uniformity, rooting potential and turf quality were evaluated in the study. Turfgrass entries were comprised of three blends from Kentucky bluegrass (KB, Poa pratensis L.), perennial ryegrass (PR, Lolium perenne L.), and tall fescue (TF, Festuca arundinacea Schreb.), respectively and three mixtures among them. Differences by treatments were significantly observed in establishment vigor, uniformity, rooting potential and turf quality. Early establishment vigor was mainly influenced by germination speed, being fastest with PR, intermediate with TF and slowest with KB. In a late stage of growth, however, it was affected more by growth habit, resulting in highest with KB and slowest with TF. There were considerable variations in sod uniformity among turfgrasses. Best uniformity among monostand sods was associated with KB, while poorest one with TF. PR sod produced intermediate uniformity between KB and TF. The uniformity of polystand sods of CSG mixtures was inferior to that of monostands of KB, PR and TF, due to characteristics of mixtures comprised of a variety of color, density, texture and growth habit. The greatest potential of sod rooting was found with PR and the poorest with KB. Intermediate potential between PR and KB was associated with TF. In CSG mixtures, it was variable, depending on turfgrass mixing rates. Generally, the higher the PR in mixtures, the greater the sod rooting potential. At the time of sod harvest, however, turfgrass quality of KB was superior to that of PR. because of its characteristics of uniform surface, high density and good mowing quality. These results suggest that a careful expertise based on turf quality as well as sod characteristics like establishment vigor, uniformity and rooting potential be strongly required for the success of golf course or athletic field in establishment.

• Journal of dental hygiene science
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• v.12 no.4
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• pp.413-421
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• 2012

The main purpose of this study is to present practical data for the development of the health enhancing programs for the dental hygiene students. This data is based on the investigation of the psychosomatic self-reported symptoms of the dental hygiene students. Out of the random selection of the current dental hygiene students in Gyeonggi-do and Gangwon-do districts. We conducted a survey and analyzed the collected data from 432 respondents. The results are as follows: 1. The mental appeals (19.37) were higher then the physical appeals (17.53) and of the items in psychosomatic symptoms, the point of mental instability the highest (21.85); whereas, that of mouth and anal scored the lowest (14.59). 2. In terms of the religion, statistical significance was shown among physical appeals (p<.01), mental appeals (p<.05), multiple subjective symptom (p<.01), digestive organs (p<.01), aggressiveness (p<.01), nervousness (p<.01), and eye and skin (p<.05), mental instability (p<.05). 3. Concerning the living conditions, Statistical significance was found on the items such as physical appeals (p<.05), mental appeals (p<.01), depression (p<.001), irregular and life (p<.001), multiple subjective symptom (p<.01), lie scale (p<.01) and mouth and anal (p<.05), digestive organs (p<.05). 4. As for regular health check-ups, statistical significance was shown in the following items such as mental appeals (p<.05), depression (p<.01), multiple subjective symptom (p<.05), mental instability (p<.05).

• Food Science and Preservation
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• v.23 no.4
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• pp.502-509
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• 2016

The seasonal appearance and the chemical composition characteristics of cladode of Opuntia humifusa were investigated in this study. The minor (horizontal) and major (vertical) axes, the width, and weight of O. humifusa cladode were compared for its appearance features. Moisture, crude protein, ash, fat, color, dietary fiber, mineral, and amino acids contents were measured for the comparison of their chemical composition characteristics. The cladode of O. humifusa harvested in summer showed higher values of minor and major axis, width, and weight than those harvested in winter. According to the results of Hunter color index, cladode of O. humifusa harvested in summer showed the highest lightness level (Hunter L value). In the meanwhile, cladode of O. humifusa harvested in spring showed the highest Hunter a (redness) and b (yellowness) values. Cladode of O. humifusa harvested in summer had the lowest crude protein and crude fat contents, while it showed the highest crude ash content. The total contents of moisture and dietary fiber were significantly greater than summer-harvested cladode of O. humifusa followed by spring- and winter-harvested cladode of O. humifusa. The major mineral content of all seasonal cladode of O. humifusa was $Ca^{2+}$. Glutamic acid and aspartic acid were the major amino acids in all seasonal samples. Contrary, the contents of total amino acids and free amino acids were the lowest in summer-harvested cladode of O. humifusa. Taken together, it was concluded that the appearance and chemical quality of cladode of O. humifusa was versatile depending on the harvesting season.

• The Korean Journal of Food And Nutrition
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• v.23 no.3
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• pp.428-433
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• 2010

Tomato were stored at different temperatures($10^{\circ}C$, $20^{\circ}C$, room temperature and $30^{\circ}C$) for 5 days. During the storage period, Brix, pH, color, texture, vitamin C, lycopene were analyzed. Brix and pH had a little change. Texture force of tomato decreased with storage time and we could see a softening for tomato stored at $30^{\circ}C$ for 1 day. Addtional, the $L^*$(lightness) and $b^*$(yellowness) decreased and $a^*$(redness) increased with storage time. Addtionally, content of vitamin C increased up to 9.08 mg/100 g~17.82 mg/100 g after 5 days storage according storage temperature, whereas content of lycopene increased up to 3.81 mg/kg~34.56 mg/kg after 5 days storage according storage temperature. Optimal mature temperature for tomato was room temperature.

• Journal of Food Hygiene and Safety
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• v.37 no.2
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• pp.87-96
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• 2022

Recently, the purchase of fresh-cut produce and meal kits has increased. Ready-to-eat (RTE) fresh-cut products have potentially hazard of cross-contamination of various microorganisms in the processes of peeling, slicing, dicing, and shredding. There are frequent cases of protozoa food poisoning, such as Cyclospora and Cryptosporidium, caused by fresh-cut products. The objective of the study is to investigate the microbiological qualities of various types of RTE fresh-cut products in the domestic on/offline markets. RTE fresh-cut fruits cup (n=100), fresh-cut vegetables (n=50), and vegetables in meal kits (Vietnamese spring rolls and white radish rolls kits, n=50) were seasonally analyzed. The contamination levels of hygienic indicator organisms, yeast and mold (YM), and foodborne pathogens (Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7) were monitored. Overall, the lowest microbiological qualities of meal kits vegetables were observed, followed by RTE fresh-cut fruits cup and fresh-cut vegetables. Contamination levels of total aerobic bacteria, coliforms, and YM in meal kits vegetables were 5.91, 3.90, and 4.71 logs CFU/g, respectively. From the qualitative analysis, 6 out of 200 RTE fresh-cut products (3%) returned positive result for S. aureus. From the quantitative analysis, the contamination levels of S. aureus in purple cabbage from a meal-kit and fresh-cut pineapple were below the acceptable limit (100 CFU/g). Staphylococcus enterotoxin seg and sei genes were detected in RTE fresh-cut celery and red cabbage from meal-kits, respectively. S. aureus contamination must be carefully controlled during the manufacturing processes of RTE fresh-cut products. Neither Cyclospora cayetanensis nor Cryptosporidium parvum was detected in the samples of RTE fresh-cut products and vegetables from meal-kits from the Korean retail markets.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.629-635
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• 2002

This study was performed to develop low-fat comminuted sausages (LFSs, < 3%) manufactured with 1% single (Konjac flour, KF; kappa-carrageenan, k-CN and Locust bean gum, LBG) or mixed hydrocolloids and to select the best combination which had similar textural characteristics to those with regular-fat (~25% fat) control. In experiment 1, LFSs were formulated with each 1% hydrocolloid, smoked and cooked to an internal temperature of 71.7$^{\circ}C$. The pH range of LFSs was 6.29 to 6.34 and approximately 23~24% of fat was removed in the final products, resulting in the higher moisture and protein contents (%) in LFSs, as compared to regular-fat control. No differences (p>0.05) in cooking loss (CL, %), expressible moisture (EM, %), and hunter color values (L, a, b) were observed with the addition of each 1% hydrocolloid. However, LFSs containing 1% k-CN had textural hardness values similar to those with low-/regular-fat controls, whereas LFSs having either KF or LBG had similar cohesiveness values to those with regular-fat counterpart. Tn experiment 2, two or three mixed hydrocolloids were added to the low-fat sausage formulation. The addition of mixed KF+LBG (KLL) and KF+CN+LBG(KCL) reduced EM and textural hardness values, as compared to low-fat control. Among the treatments, LFSs containing two or three combinations of CN with KF or/and LBG had similar textural characteristics to those with regular-fat control. These results suggested that multiple addition of CN with other hydrocolloids (KF or LBG) for the replacement of fats in LFSs would be recommended for the proper functional and textural properties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.935-945
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• 2009

This study was performed to find the optimum ratio of ingredients in the Chinese quince jam. The experiment was designed according to the D-optimal design of mixture design, which included 14 experimental points with 4 replicates for three independent variables (Chinese quince paste $45{\sim}60%$, pectin $1.5{\sim}4.5%$, sugar $45.5{\sim}63.5%$). A mathematical analytical tool was employed for the optimization of typical ingredients. The canonical form and trace plot showed the influence of each ingredient in the mixture against final product. By use of F-test, sweetness, pH, L, b, ${\Delta}E$, and firmness were expressed by a linear model, while the spreadmeter value, a, and sensory characteristics (appearance, color, smell, taste, and overall acceptability) were by a quadratic model. The optimum formulations by numerical and graphical method were similar: Chinese quince paste 54.48%, pectin 2.45%, and sugar 53.07%. Optimum ingredient formulation is expected to improve use of Chinese quince and contribute to commercialization of high quality Chinese quince jam.