• Journal of Wetlands Research
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• v.16 no.3
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• pp.441-450
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• 2014

In this study, we consider ability of self-purification for a rational water quality management. And we assess the risk of Alkyl Benzene Sulfonic acid sodium salt(ABS) of harmful ingredients in Anseong Cheon watershed using QUAL2E model. The observations and simulated results were fitted well for BOD and ABS, but even though the trend of DO concentration change was well represented, the error between observation and simulation values was existed. We assessed the Risk assessment by calculating Risk quotient(RQ) by Predicted Exposure Concentration(PEC) and Predicted No-Effect Concentration(PNEC). Results of the impact of ABS on the self-purification of the river were Anseongcheon[0.0003(Bressan), 0.06(Criteria of Ministry of environment)], Jinwicheon[0.0002(Bressan), 0.04(Criteria of Ministry of environment). And result of the impact of ABS on the Aquatic ecosystem of the river were Anseongcheon[0.0667(Bressan), 0.005(Criteria of Ministry of environment)], Jinwicheon[0.1(Bressan), 0.0075(Criteria of Ministry of environment). All of these results were smaller than the 1.0 which is the reference value suggested by Norification No.30 of the National Institute of Environment Research. So, ABS did not affect a self-purification and aquatic ecosystem of the river. The method suggested in the study is a simple one and can provide more information for harmful ingredients than criteria of Ministry of environment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.9
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• pp.1300-1306
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• 2011

This study investigated the physicochemical characteristics of wet-milled rice flour treated with pectinase and cellulase in a steeping process. Enzyme treatments were used as follows: pectinase 0.05%, cellulase 0.05%, and mixed enzyme treatments 0.05~0.2%. For particle distribution, rice flour E-treated with mixed enzymes (pectinase 0.05% and cellulase 0.05%) was the finest at 48.3% particle distribution less than $53\;{\mu}m$. Protein contents and damaged starch were reduced by enzyme treatments. Damaged starch was the lowest (12.1%) in rice flour E compared with non-enzyme treatment (18.1%). Amylose content, water binding capacity, solubility, and swelling power all increased upon enzyme treatments, and their effects increased upon mixed enzyme treatment. For gelatinization characteristics of RVA, peak viscosity, final viscosity, breakdown, and total setback viscosity increased in rice flours treated with mixed enzymes. Especially, in steeping method with mixed enzyme treatment, pectinase 0.05% and cellulase 0.05% treatment was suitable for minimizing damaged starch and high fine particle distribution of rice flours compared with single enzyme treatment.