• Korean journal of food and cookery science
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• v.15 no.5
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• pp.490-499
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• 1999

The purpose of this study was to investigate the changes of taste components in the boiled beef brisket soup stock and shank soup stock by varying pretreatment, boiling temperature and time. Free amino acids and nucleotides color and sensory evaluation in each samples were analyzed. The results were obtained as follows : 1. The amount of free amino acids in the brisket soup stock pretreated by soaking and blanching showed a tendency to increase in proportion to boiling time. The amount of glutamic acid in the brisket soup stock was much in order of soaking > blanching > roasting pretreatment. While the amount of glutamic acid in the boiled soup stock samples pretreated by soaking and blanching was much more at low temperature than at high temperature, the glutamic acid contents in the boiled soup stock pretreated by roasting were large at high temperature. The amount of glutamic acid in pretreated by soaked soup stock showed the highest and recorded 8.73 mg% at 6 hour-low temperature-boiling. 2. The amount of free amino acids in the shank soup stock did not show any regular tendency and had few changes in quantity by the methods of pretreatment. Each amount of glutamic acid in the shank soup stock pretreated by soaking and blanching was the highest, when boiled for 3 hours at high temperature. The samples pretreated by roasting showed the highest record 2.49 mg%, when boiled for 6 hours at high temperature, but could not recognize any regular tendency in the case of boiling at low temperature. 3. The amount of nucleotides in the brisket soup stock generally showed increase in proportion to boiling time. The amount of 5'-IMP extracted from the brisket soup stock was much in order of blanching > soaking > roaking pretreatment, but few differences between blanching and soaking soup stock samples. The amount of 5'-IMP extracted from soup stock samples pretreated by soaking and blanching was high at low-boiling and by roasting at high-boiling. Each amount of 5'-IMP extracted from soup stocks pretreated by soaking(BSL) and blanching(BBL) was the highest at 6 hour-low-boiling(37.06 mg%), and 5 hours(38.37 mg%) respectively. The amount of 5'in the soup stock pretreated by roasting(BRH) showed the highest records at 6 hour-high-boiling(10.85 mg%). 4. The amount of 5'-IMP extracted from the shank soup stock preteated by soaking and blanching showed a tendency to decrease after 3 hours boiling irrelative of boiling temperature. The amount of 5'in the shank soup stock was much in order of soaking > blanching > roasting pretreatment and showed high at the boiling of high temperature. In the sample pretreated by roasting it showed the highst records when boiled for 6 hours at high temperature(1.55 mg%). 5. The L Value of the brisket soup stock pretreared by roasting at high temperature(BRH) was the lowest and the b value of it was the highest of all the brisket samples boiled for 6 hours. No differences were found in the Value of L, a, and b in shank soup stock by the methods of pretreatment and boiling temperature. 6. The sensory scores in color and flavor of the brisket soup stock showd that BRH was higher than the other samples, and the preference in taste and overall was the highest in BSH while it was the lowest in BRH. The preference in the all sensory characteristics of SSH was higher than any other shank soup stock, but did not show any significant difference statistically.

• Journal of Korean Society of Environmental Engineers
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• v.37 no.4
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• pp.234-239
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• 2015

Various leaching tests were applied to the soil affected by accidental leakage of HF in an industrial area in Korea. Three different leaching methods including pH-stat, continuous batch leaching, and column tests were adopted to assess leaching characteristics and mobility of fluorine(F) in soil and the potential risks to ecosystem. Both natural and spiked samples were used for the leaching tests. F concentrations in the batch tests increased by leaching rapidly in the early stage of leaching and then maintained rather constant levels. Column leaching test also show similar result to that of the batch test. pH also controlled the leaching behavior of the soil. With increasing pH, more F was released in the pH-stat test. This is mainly due to the competition and exchange with hydroxyl ions, as pH increase to the alkaline range. Most of the F released by the accident seem to have removed in the very early stage of leaching, whereas some natural proportion from soil minerals are thought to have been released very slowly. Therefore, little F released during the accident remained, based on the results of this study on the samples after two years of the accident. We could conclude that soil contaminated by external effects such as chemical accidents should be managed immediately, especially with F.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 1998.06a
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• pp.38-42
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• 1998

Soil venting이 오염토양중 가솔린의 용출거동에 미치는 영향을 정량적으로 예측하기 위하여 가솔린의 휘발과 용해거동이 Raoult의 법칙에 의해 설명되어 질 수 있는지를 평가해보았다. 먼저 순수 가솔린의 용해거동과 휘발거동에 대해 검토해 보고 이후 토양중 가솔린의 거동에 적용하여 보았다. 가솔린성분들의 용해거동은 휘발에 의한 성분조성의 변화와 상관없이 Raoult의 법칙에 의해 비교적 정확하게 예측될 수 있었으며 오차범위는 naphthalene을 제외하고는 최고 $\pm$ 100% 이내였다. 오염토양의 형태로 가솔린이 존재하는 경우에도 Raoult의 법칙에 의해 정확히 예측될수 있었으나 토양중 농도가 초기 20,000 mg/kg에서 1,360 mg/kg로 감소한 경우에는 용출농도가 예측치의 50-70% 수준으로 낮은 경향을 보였다. 한편 soil venting시 휘발에 따른 조성변화를 Raoult의 법칙을 이용하여 산정하고 각 성분조성에 대한 개별물질들의 용출잠재성을 결정하는 모델을 이용하여 실험결과와 비교하여 보았다.

• Journal of Applied Biological Chemistry
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• v.62 no.3
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• pp.251-255
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• 2019

The effect of soaking temperature on the moisture uptake and the protein loss of soybeans during soaking process investigated. As the soaking temperature increased, the soaking rate significantly increased and Peleg model was suitable for describing the soaking characteristics of the soybean with high $R^2$ values (>0.991). The soaking time to achieve the target moisture content of soybean (130%) was estimated to be 12.6, 3.11 and 2.31 h at 25, 35 and $45^{\circ}C$, respectively. Peleg model well described the protein loss kinetics of soybean during soaking with high $R^2$ values (>0.941). The results showed that the protein loss of soybean at the target moisture content were 35.2, 93.1 and 103.0 mg/g at 25, 35 and $45^{\circ}C$, respectively. In this study, the optimum soaking condition for quality of soybean was 12.6 h of soaking time at $25^{\circ}C$.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.1
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• pp.72-84
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• 1993

This study was carried out to understand the varietal variation in physicochemical properties of rice grain and those environmental changes by different transplanting time, and to elucidate the interrelationships among the factors related with eating quality of cooked rice. Fifty three rice samples, among which fifty samples were harvested at ordinary or late transplanted plots of the Crop Experiment Station in Suwon and three samples were harvested orpurchased from Niigata prefecture in Japan, were tested for various physicochemical components of rice grain and some physical factors of cooked rice. All of twenty seven rice cultivars tested were the recent-bred Korean japonica rice showing the wide range of maturity from early to medium-late heading and considerable difference in palatability of cooked rice. Amylose content, taste value by Nireco palatability tester (TVN), iodine blue color of cooking extracts(IB), and the ratio of IB /extracted solid amounts (ES) increased significantly by late transplanting, while viscosity (VN) and Mg / K. N value by Nireco tester, hot-water absorption of milled rice (HA), loss tangent of cooked rice by Rheolograph-Micro(LT), and most viscogram characteristics except setback viscosity (C-P) decreased drastically by late transplanting as compared with ordinary transplanting. Most of physicochemical properties of milled rice revealed narrower varietal variation in lately transplanted plot than in ordinary transplanted one. Protein content (PRO), volume expansion rate of cooked rice(VE), C-P and all physical factors of cooked rice by Rheolograph-Micro showed almost negligible seasonal variation, while amylose content (AM), VN, HA, IB/ES, peak viscosity(P), hot viscosity(H) and breakdown(P-H) viscosity exhibited considerably large seasonal variation. The early-headed varieties revealed lower amylose content and smaller seasonal variation of IB/ES compared with medium or medium-late headed rice varieties. AM was closely associatied with IB and IB / ES and VN was highly correlated with Mg/K. N and TVN in both ordinary and late transplanted plots. VN also was highly negatively correlated with cooking characteristics and highly positively correlated with viscogram properties in ordinary culture. PRO was closely connected with moisture content of milled rice and L T in ordinary transplanted plot. IB, which was closely connected with ES, was also singificantly associated LT, P and P-H in ordinary seasonal culture. IB/ES was highly negatively correlated with P, P-Hand P-H / C-P in ordinary culture but with LT and dynamic viscosity of cooked rice in late seasonal culture. The thirty rice cultivars were largely classified into two varietal groups by cluster analysis with physicochemical properties related with eating quality of cooked rice. Korean and Japanese high-quality rice cultivars were separately distributed in two respective varietal group.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2008.11a
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• pp.443-446
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• 2008

본 연구는 과산화수소를 이용하여 디젤오염토양의 처리시 중금속 용출특성, 백연가스 발생특성 등을 평가하기 위하여 실험을 하였다. 중금속 용출속도는 반응시간 15분까지 용출이 지속적으로 증가하다가, 15분 이후 점차적으로 감소하는 경향을 보였다. 이러한 과산화수소(H$_2$O$_2$) 처리방법은 토양내 중금속 용출속도를 가속화시켜 실제 현장에서 적용될 경우 이로 인하여 지하수에 심각한 영향을 미칠 수 있으므로 ex-situ 방법 등과 같은 방법을 고려한 2차 오염에 대한 대책이 필요할 것으로 판단된다. 또한, 백연가스의 발생량은 과산화수소의 농도가 높을수록 많이 발생하는 것으로 관찰되었으며, 이는 높은 농도의 과산화수소와 유류오염토양이 급격하게 반응하기 때문인 것으로 판단된다. 백연가스 중 Hexane이 가장 높은 농도로 검출되었으며, 이 외에도 Cyclopentane, Benzene, Ethylbenzene, m,p-Xylene, Undecane 등이 많이 발생하는 것으로 나타났다. 따라서 백연가스 중에 함유된 고농도의 휘발성유기화합물(VOCs)이 주변 환경에 유해한 영향을 미칠 것으로 예상되므로 적절한 대기오염방지시설을 설치하여 제거한 후 대기로 방출하는 것이 필요하다고 판단된다.

• Journal of the Mineralogical Society of Korea
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• v.32 no.4
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• pp.303-312
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• 2019

In this study, X-ray diffraction, ICP analysis, and leaching experiments were performed to analyze the heavy metals and dissolution characteristics of Andong dam sediments. As a result of X-ray diffraction analysis, Andong dam sediment consists of quartz, plagioclase, chlorite and illite. ICP analysis of sediment showed very high concentrations of As and Cd. Leaching experiments were performed in aerobic and anaerobic condition in a disturbed state. The results of leaching experiment showed that more heavy metals were leached in aerobic than anaerobic conditions. Heavy metal that increased in concentration with time in aerobic conditions were Mn, Zn and Cd, and those in anaerobic conditions were Mn, Fe and As. The leaching ratio of heavy metal concentration in sediment was Mn > Cd > Zn > Ni > Cu > As > Pb ≒ Fe ≒ Cr and Mn > As > Cu > Ni > Zn > Pb ≒ Cd ≒ Fe ≒ Cr in aerobic and anaerobic conditions, respectively.

• Journal of Environmental Impact Assessment
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• v.26 no.3
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• pp.207-216
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• 2017

Several bioassays have been performed for assessment of the impact of polluted sediments. The direct exposure method using sediments is limited by difficulty controlling feeding and its effects on organisms. Furthermore, only macro-organisms and benthic organisms are used. To evaluate the potential application of sediment elutriate as a complementary strategy for impact assessment, copepods, small organisms with a short life cycle, were exposed to sediment elutriates, and several end-points were measured. As a result, sediment elutriates prepared from polluted sites caused growth retardation in marine copepods. In terms of molecular biomarkers, antioxidant-related and chaperone protein gene expression levels were increased in a dose- and time-dependent manner. Thus, we suggest that sediment elutriate tests can provide an effective alternative for toxicity assessment using whole sediment samples. Further studies are required to obtain sufficient data for future applications.

• Journal of the Korean GEO-environmental Society
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• v.14 no.1
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• pp.61-68
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• 2013

This paper presents an experimental results on the environmental characteristics of waste tire. Experimental program includes a set of laboratory leaching tests and field pilot test for leachate analysis. Laboratory tests were conducted to illustrate how properties such as TOC, pH, turbidity and Zn change with tire sizes and drain conditions. In field pilot test, water samples were collected form a drainage system installed below the tire-reinforced retaining wall and analyzed for chemical quality. Laboratory leaching tests performed on various particle sizes of waste tire indicated that as tire size is increased, the concentration of leachate is decreased. In continuous flow column tests, the concentration of leachate decreased with the number of exposure periods or pore volumes flushed through the waste tire. However, during pause flow column tests, the concentration of leachates were increased with time. Field monitoring of effluent indicated that no significant adverse effects on ground water quality had occurred over a period of 12 months.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.5
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• pp.379-387
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• 2002

The focus of this study was the influence of organic acids such as acetic, citric and malic acid on the dissolution of calcium (Ca), magnesium (Mg), and phosphorus (P) on chicken thigh bone. As the concentration (0, 0.5, 1, 2, 4%) of acetic, citric, and malic acid increased, the resultant contents of calcium, magnesium, and phosphorus were higher than that of the control. When the boiling time (2, 4, 6, 8, 12 hours) was increased, dissolved amounts of several minerals from the chicken thigh bone increased. Calcium dissolved the most when chicken stock was boiled for 12 hours with 4% of malic acid added. In addition to minerals, amino acids and proteins were further extracted by adding organic acids. The soup stock which contains minerals such as calcium, can be obtained by boiling the chicken thigh bone for 12 hours with an organic acid.