• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.3 no.3
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• pp.124-141
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• 1998

The objectives of this study are to investigate the trace (minor) elemental and isotopic compositions of calcitic skeletons, such as barnacle, echinoid, branching and encrusting calcareous algae and oyster, from the eastern coast of Korean peninsula and Cheju Island, and to compare their variations with latitude, that is, the temperature of ambient seawater at which the skeletons grew. Articulated and encrusting red algae are composed of high-Mg calcite (7-21 mol% $MgCO_3$). Echinoids are also composed of high-Mg calcite (7-15 mol% $MgCO_3$). Whereas barnacles are composed of low-Mg calcite (1-5 mol% $MgCO_3$). The Mg compositions of articulated red algae, barnacle and oyster tend to increase with increasing water temperature, whereas those of encrusting red algae and echinoid do not show any trend. Sr compositions of articulated red algae, echinoid and barnacle tend to decrease with increasing water temperature, whereas those of encrusting red algae and oyster do not show any trend. Mn compositions of articulated red algae and encrusting red algae decrease with an increase of water temperature, whereas those of echinoid and barnacle do not show any trend. Fe compositions of articulated red algae tend to decrease with increasing water temperature, whereas those of encrusting red algae and oyster increase. Fe compositions of echinoid and barnacle do not show any trend with water temperature variations. Ba compositions of echinoid and low-magnesium calcitic skeletons do not show any trend with water temperature variations. Ba compositions of articulated red algae tend to decrease with increasing water temperature, whereas those of encrusting red algae increase. Cd and Pb compositions of all the skeletons tend to increase with increasing water temperature. Cu compositions of encrusting red algae increase with increasing water temperature, whereas articulated red algae, echinoid, barnacle and oyster do not show any trend. Zn compositions of high-magnesium calcitic skeletons and low-magnesium calcitic skeletons do not show any trend. Estimated water temperatures from oxygen isotopic data of all the skeletons except for the barnacle arc higher than the range of temperature of the shallow seawater of the East Sea and around Cheju Island. The oxygen isotopic compositions of oyster and echinoid are well clustered, and they do not show any trend with increasing water temperature. Therefore, this could reflect that the organisms have not secreted their shells in oxygen isotopic equilibrium with ambient seawater due to vital effect. Thus, the oxygen isotopic composition of barnacle can potentially be utilized for paleotemperature estimate whereas those of other organisms in this study may not be useful.

• Journal of Korean Society of Environmental Engineers
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• v.35 no.7
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• pp.464-471
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• 2013

In this study, the resource efficiency and future metal resource requirement in photovoltaic (PV) production system were evaluated by using material balance data and life cycle assesment (LCA) method. As a result, in the resource efficiency of ferrous and non-ferrous metal, lead and tin had higher resource efficiency than other materials in all PV systems (SC-Si, MC-Si, CI(G)S, CdTe). In the resource efficiency of rare metals, gallium and rhenium in silicon system and rhenium and rhodium in thin-film system ranked as the first and second high resource efficiency. In case of rare earth metal, gadolinium and samarium took higher resource efficiency. The results of the future metal resource requirement in PV systems showed that 2,545,670 ton of aluminium, 92,069 ton of zinc, 22,044 ton of copper, 1,695 ton of tin and 31 ton of nickel will be needed by 2030 in South Korea, except resource recycling supplement.

• Korean Journal of Food Science and Technology
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• v.42 no.3
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• pp.281-286
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• 2010

The objective of this study was to analyze the microbial populations in the raw ingredients of kimchi and their changes during an automated commercial manufacturing process. High population numbers of total aerobic bacteria, lactic acid bacteria, Leuconostoc sp., and yeast were detected in garlic, ginger, red pepper powder and this result revealed that these ingredients were the major source of microbials in kimchi. Additionally, during the salting process of Chinese cabbage, rapid microbial growth was observed and the consecutive washing process was determined to be ineffective, lowering the microbial count by only one log reduction. Yeast was also detected in various ingredients. These results strongly suggest that, in order to lower the microbial population numbers in kimchi, the side-ingredients and salting process should be subjected to the appropriate sanitization or sterilization processes at the HACCP level. Beside, treatment of salted Chinese cabbage with sodium hypochlorite solutions after the salting step is recommended. To inhibit yeast growth, appropriate chemical treatment and approval of additive uses to control microbials should be considered. These experimental results and suggestions will be used to improve the kimchi manufacturing process in factories.

• Applied Chemistry for Engineering
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• v.9 no.1
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• pp.135-140
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• 1998

The constituents of deposits on paper machine and holes/spots in paper have been analyzed by a combination of analytical techniques, such as FTIR, Py-GC-MS, and EDS. FTIR spectroscopy was used prior to Py-GC-MS and EDS analysis, as a preliminary analysis. The analysis of organic components was carried out with a pyrolysis unit connected to a GC-MS, and inorganic components in ash were analyzed by SEM equipped with an EDS analyzer after pyrolysis at $590^{\circ}C$. The deposits on the dryer section were complex pitch, which was the mixture of the organic components of fatty acid ester and starch, and the inorganic components of talc, clay, and calcium carbonate. The complex pitch was estimated to come from the coated broke. We knew the deposits on the metering rod of sym-sizer were associated with the interaction of unstable alkyl keten dimer(AKD) and $CaCO_3$. The compositions of holes or spots varied considerably and were associated with chemical interaction within the system. The holes, spots, and blotches in the finished paper were PE and PP from pulp sources, complex pitch that were caused by the interaction of the different additives in the system, polymer such as flexible PVC that was used for the prop of palette, and hot melt as adhesives that came from the inadequate handling of broke. In addition, we identified that poly(caprolactam) which is used for forming fabrics or press felts, could be mixed with the raw materials by accident and results in streaks on coating.

• The Korean Journal of Mycology
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• v.12 no.2
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• pp.59-64
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• 1984

The effects of cultural conditions in the rice straw media for cellulolytic enzymes production by Pleurotus sajor-caju were investigated. The optimum moisture content, pH and temperature for enzymes production were 60%, 7.0 and $35^{\circ}C$ in $C_1-cellulase$, and 60%, 5.0 and $25^{\circ}C$ in $C_x-cellulase$, and 60%, 7.0 and $20^{\circ}C$ in ${\beta}-glucosidase$, respectively. When light was irradiated during the cultivation period, $C_1-cellulase$ and ${\beta}-glucosidase$ production were decreased but $C_x-cellulase$ production increased at $500{\sim}1,000\;lux$. During the cultivation period, $C_1-cellulase$ production was contrary to $C_x-cellulase$ and ${\beta}-glucosidase$. Among the various materials added, rice bran was effective to $C_1-cellulase$ production, cotton seed cake and rice bran to $C_x-cellulase$ production, and defatted soybean and fish meal to ${\beta}-glucosidase$ production. The optimum concentration of rice bran for enzymes production were 20% in $C_{1-}$, $C_x-cellulase$ and 10% in ${\beta}-glucosidase$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.2
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• pp.222-228
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• 1997

Toha-jeot, a traditional salt-fermented seafood in Korea, was purchased on the market in order to analyze the flavor compounds. Volatile flavor compounds in unfermented and fermented Toha-jeot were compared by vacuum simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrometry. A total of 104 volatile flavor compounds were detected in both samples. Of these, 66 were positively identified, composed of aldehydes(14), ketones(8), alcohols(30), terpenes(20), sulfur-containing compounds(10), aromatic compounds (6), esters(12) and miscellaneous compounds(8). Levels of several other compounds such as aldehydes, terpenes, sulfur-containing compounds and esters decreased with fermentation time, whereas alcohols, ketone and aromatic compounds increased. Particularly, levels of alcohols in fermented Toha-jeot was 21 times higher than those of unfermented one. Major volatile flavor compounds in both samples were composed of terpenes, sulfur-containing compounds, esters and ethanol.

• Applied Biological Chemistry
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• v.36 no.1
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• pp.51-57
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• 1993

For the effective untilization of mackerel as a food source, the most desirable processing conditions of mackerel based burger were investigated. The mackerel was beheaded, gutted, washed with tap water and deboned with the meat seperator. Then it was substituted with 15% pig meat and mixed with additives such as 18.3% emulsion curd, 3.0% soybean protein, 2.0% sodium chloride, 2.0% sugar, 0.1% monosodium glutamate, 0.2% polyphosphate, 0.4% sodium bicarbonate, 0.5% beef extract powder, 0.3% onion powder, 0.1% ginger powder and 0.1% garlic powder to a mixed meat. The seasoned mackerel based meat was molded to a thickness of 10 mm and a diameter of 80 mm, fried for 2 min. The examined mackerel based burger was superior to mackerel based burger by another processing conditions.

• 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.

• Journal of the Korea Organic Resources Recycling Association
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• v.24 no.4
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• pp.11-20
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• 2016

Depletion of natural resources and reduction of greenhouse gas emissions are an important issue which we have to solve. The recycling of waste has emerged as a global concern. In Korea, the development of cost-effective treatment and recycling technologies also need to be improved. In this study, we compared and analyzed the cost per unit of treatment and recycling of organic waste, and presented an effective recycling scheme. We investigated the current status of treatment and costs for six types of organic wastes from 80 workplaces, including organic wastewater treatment sludge, processed organic sludge, and plant residues. In addition, environmental costs for greenhouse gas reduction were calculated. It's an economic way that organic waste is composted and used as cement additives. In particular, the economic analysis was done by realistic results of the survey target companies. In conclusion, in order for reliable processing and recycling of organic wastes, wastewater treatment sludge and sewage sludge need to be classified based on hazard characteristics. Finally, technical difficulties need to be further resolved such as odors, leachate, and debris on recycling organic wastes.

• Journal of the Korean Society of Marine Environment & Safety
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• v.22 no.2
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• pp.160-166
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• 2016

Crew fatigue has been recognized as a major cause of maritime accidents. Systematic study on crew fatigue has a direct impact on the human factor, but the various measures being taken to prevent human error account for most of the causes of marine accidents situation are still insufficient. In this study, 128 people who have a variety of career and job types boarded the T/S Hanbada were analyzed the changes of fatigue during the 87-days a Maritime Silk Road Sailing Expedition. Crew fatigue was measured by period of time onboard classified as mental, physiological and physical changes through survey responses and individual interviews of nurses. Also, it was identified the fatigue factor through quantitative statistical analysis. As a result of repeated measures analysis of variance for the changes of fatigue in position and gender criteria in accordance with boarded period, the position-specific analysis was that Professor Rating group has appeared to feel more mental and physical fatigue than the student population. Also, the results of fatigability about the sex-specific analysis have been found that women feel more physical fatigue than men.