• Korean Chemical Engineering Research
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• v.48 no.3
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• pp.382-390
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• 2010

In this research hydrogen sulfide, ammonia and toluene were designated as the representative source of malodor and VOC, respectively, frequently generated at the compost manufacturing factory and publicly owned facilities. The optimum operating condition to treat the waste air(2 L/min) containing malodor was constructed using photocatalytic reactor/biofilter process with humidifier composed of fluidized aerobic anf anoxic reactor. The ammonia(300 ppmv) of fed-waste air was removed by 22, 55 and 23% at the stage of photocatalytic reactor, humidifier and biofilter, respectively. The toluene(100 ppmv) of fed-waste air was removed by 20, 10 and 70% at the stage of photocatalytic reactor, humidifier and biofilter, respectively. Therefore the water-soluble ammonia and the water-insoluble toluene were treated mainly at the stage of humidifier and biofilter, respectively. In addition, hydrogen sulfide(10 ppmv) was almost treated at the stage of photocatalytic reactor and its negligible trace was absorbed in humidifier so that it was not detected before biofilter process. The nitrate concentration of the process water from anoxic reactor was found lower by 3 ppm than that from fluidized aerobic reactor. Besides, the dissolved ammonia-nitrogen concentration of the process water from humidifier remained at the high value of 1,500-2,000 ppm, which may be attributed to the existence of ammonium chloride and other source of ammonium nitrogen.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.1
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• pp.25-35
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• 1989

To prepare a new type of fish sauce from skipjack scrap, it was examined the effect of koji on the sauce flavor, conditions of low salt fish sauce processing and the changes of taste com-pounds during its fermentation. To prepare the skipjack scrap sauce, chopped skipjack head paste was mixed with $6.6\%$ skipjack viscera, $26.9\%$ koji, $71\%$ of $25\%$ brine, $13.3\%$ salt and $7.6\%$ glucose, and fermented at $25\pm4^{\circ}C$ for 90 days. The same process was also carried out to prepare the low salt skipjack scrap sauce adding $7.6\%$ sorbitol, $0.3\%$ lactic acid and $9.8\%$ ethyl alcohol instead of $13.3\%$ salt. The major free amino acids in the products were glutamic acid, Iysine, valine, phenylalanine, alanine, leucine and isoleucine at 90 days of fermentation. And the contents of total free amino acids in both products were 3,307mg/00m1, 3,637.1mg/100m1 at 90 days of fermentation. The predominating non-volatile organic acids showed in the products were lactic acid, succinic acid, pyroglutamic acid, which were $90\%$ over contents of the total non-volatile organic acids. Total non-volatile organic acid contents in both products were 1,002.1mg/100ml, 1,312.9mg/100m1 at 90 days of fermentation. During fermentation of sauce, ADP, AMP and IMP were decreased, while inosine and hypoxanthine were increased. The major taste compounds of the products were rove진ed free amino acids and non-volatile organic acids. The nucleotides and their related compounds, total creatinine, betaine, TAMO and sugar were seemed to be having an auxiliary role in taste of those products. Fishy odor in skipjack scrap sauce can be improved by adding koji. And the low salt skipjack scrap sauce ($9.12\%$ of salt contents) can be prepared by the replacement of a part of salt with sorbitol, lactic acid and ethyl alcohol. From the results of sensory evaluation and chemical experiments, the skipjack scrap sauce products supposed to be at least equal to the sold soy sauce on the market in quality.

• Clean Technology
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• v.20 no.3
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• pp.232-240
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• 2014

The significance of thermoplastic polyolefin polypropylene (PP) lies in its potential to replace polyvinyl chloride (PVC), the most widely used material for automobile interiors (door trim, dash board), which discharges harmful compounds in certain conditions. Another benefit of PP (0.855 amorphous - 0.946 crystalline $g/cm^3$) is its low density compared to that of PVC ($1.1-1.45g/cm^3$), which reduces vehicle weight. Market demand for eco-friendly water-based adhesive/coating material is rising significantly as a substitute for solvent-based adhesive/coating material which emits VOC and causes harmful working conditions. Under such context, in this study, a series of eco-friendly waterborne polyurethane-urea primer (a paint product that allows finishing paint to adhere much better than if it were used alone) for hydrophobic PP were prepared from different mix of DMPA content, NCO/OH molar ratio, various wt% of silicone diol and various soft segment content, among which DMPA of 21 mole %, NCO/OH molar ratio of 1.2, modified silicone diol of 5 wt% and soft segment content of 73 wt% led to good adhesion strength. Additionally, the incorporation of optimum content of additives (0.5 wt% dispersing agent, 0.5 wt% levelling agent, 1.5 wt% antifoaming agent, 3.0 wt% matting agent) into the optimum waterborne polyurethane-urea also enabled good stability, levelling, antifoaming and non-glossy.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.4
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• pp.326-335
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• 1988

In order to increase the availability of filefish scrap, the ordinary and low salt sauce were prepared, and identified their taste compounds in their products. To process the filefish scrap sauce, chopped filefish scrap was mixed with koji, 25% brine, slat and glucose (25.0 : 65.0 : 12.5 : 7.0, w/w) and fermented at $25{\pm}4^{\circ}C$ for 120 days. The same process was also carried out to process the low salt sauce adding sorbitol, lactic acid and ethyl alcohol (7.0 : 0.7 : 9.0. w/w) instead of salt. While amino nitrogen and volatile basic nitrogen(VBN) of products were decreased, pH and reducing sugar were increased all alone the fermentation period. The major free amino acids of products at final stage of fermentation were glutamic acid, alanine, leucine, lysine and aspartic acid. And the contents of total amino acid in the ordinary and low salt sauce were 4126.6(mg/100m1 sauce), 4519.5(mg/100m1 sauce) after fermentation. Hypoxanthine was revealed as the major constituent among nucleotides and their related compounds through fermentation. Free amino acid-N in the filefish scrap sauces were from 56.3%(ordinary) to 60.7%(low salted) of extractive nitrogen. From the sensory evaluation, the quality of products from filefish scrap sauce were almost equal to sold soy sauce on the market.

• Journal of Life Science
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• v.27 no.10
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• pp.1152-1160
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• 2017

A unicellular green alga was axenically isolated from a tidal pool on Ulleung-do, Korea. Morphological, molecular, and biochemical analyses revealed that the isolate belonged to Auxenochlorella protothecoides. The current study is the first record of this species in Korea. The microalgal strain was named as A. protothecoides MM0011 and its growth, lipid and pigment compositions, and biomass properties were investigated. The strain is able to thrive in a wide range of temperatures ($5{\sim}35^{\circ}C$) and to withstand up to 1.5 M NaCl. The results of GC/MS analysis showed that the isolate was rich in nutritionally important polyunsaturated fatty acids (PUFAs). Its major fatty acids were linoleic acid (27.6%) and ${\alpha}-linolenic$ acid (39.6%). Thus, this indigenous microalga has potential as an alternative source of ${\omega}3$ and ${\omega}6$ PUFAs, which currently come from fish and plant oils. Also, the HPLC analysis revealed that the value-added antioxidant, lutein, was biosynthesized as the accessory pigments by the microalga. A proximate analysis showed that the volatile matter content was 85.6% and an ultimate analysis indicated that the gross calorific value was $20.3MJ\;kg^{-1}$. Since 40.5% of total nitrogen and 27.9% of total phosphorus were removed from the medium, respectively, it also has potential as a feedstock for biofuel applications which could be coupled to wastewater treatment. In addition, the biomass may also serve as an excellent animal feed because of its high protein content (51.4%). Therefore, A. protothecoides MM0011 shows promise for application in production of microalgae-based biochemicals and as a biomass feedstock.