• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.15 no.2
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• pp.124-134
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• 2005

To investigate the exposure effect of polynuclear aromatic hydrocarbons (PAHs), we measured airborne total PAHs as an external dose, urinary 1-hydroxypyrene (1-OHP) as an internal dose of PAHs exposure, and analyzed the relationship between urinary 1-OHP concentration and PAHs exposure. The study population contained 44 workers in steel-pipe coating and paint manufacture industries. The airborne PAHs was obtained during survey day, and urine were sampled at the end of shift. Personal information on age, body weight, height, eniployment duration, smoking habit, and alcohol consumption was obtained by a structured questionnaire. Airborne PAHs were analyzed by the gas chromatograph with mass selective detector. Urinary 1-OHP levels were analyzed by the high performance liquid chromatograph with ultraviolet wavelength detector. For statistical estimation, t-test, ${\chi}^2$-test, analysis of variance, correlation analysis, arid regression analysis were executed by SPSS/PC (Windows version 10). The mean of environmental total PAHs was $87.8{\pm}7.81{\mu}g/m^3$. The mean concentration ($526.5{\pm}2.85{\mu}g/m^3$) of workers in steel-pipe coating industries using coal tar enamel was the higher than that ($17.5{\pm}3.36{\mu}g/m^3$) of workers in paint manufacture industries using coal tar paint. The mean of urinary 1-OHP concentration ($51.63{\pm}3.144{\mu}\;mol/mol$ creatinine) of workers in steel-pipe coating industries was the higher than that ($2.33{\pm}4.709{\mu}\;mol/mol$ creatinine) of workers in paint manufacture industries. The mean of urinary 1-OHP concentration of smokers was the higher than that of non-smokers. There was significant correlation between the urinary concentration of 1-OHP and the environmental concentration of PAHs (r=O.S48, p<0.001), pyrene(r=0.859, p<0.001), and urinary cotinine (r=0.324, p<0.05). The regression equation between the urinary concentration of 1-OHP in ${\mu}g/g$ creatinine($C_{1-OHP}$) and airborne concentration of PAHs (or pyrene) in ${\mu}g/m^3$ ($C_{PAHs}$ or Cpyrene) is: Log ($C_{1-OHP}$)=-0.650+0.889×Log($C_{PAHs}$), where $R^2=0.694$ and n=38 for p<0.001.Log ($C_{1-OHP}$)=1.087+0.707${\times}$Log(Cpyrene), where $R^2=0.713$ and n=38 for p<0.001. From the results of stepwise multiple regression analysis about 1-OHP, significant independents were total PAHs and urinary cotinine (adjusted $R^2=0.743$, p<0.001). In this study, there were significant correlation between the urinary concentration of 1-OHP and the airborne concentration of PAHs. The urinary 1-OHP was effective index as a biomarker of airborne PAHs in workplace. But it was influenced by non-occupational PAHs source, smoking.

• Journal of Food Hygiene and Safety
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• v.19 no.4
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• pp.176-184
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• 2004

This study was conducted to compare and estimate the daily PAHs dietary intake from both home-cooking and dining-out, through approach of model diet used in exposure assessment of food contaminants. Food commodities reflecting in model diet were selected from the KHIDI report and were analysed in cooked or uncooked edible forms using HPLC-Fluorscence Detector. The PAHs dietary intake comparison between home-cooking and dining-out was based on one meal intake suggested in model diet and PAHs dietary intake was estimated by using food consumption rate and body weight of the Korean adult group. The daily PAHs dietary intake was calculated by permutation and combination method with assumption that a person consumed 2 meals from home-cooking menu and 1 meal from dining-out menu. The total PAHs levels in 36 food commodities with 200 samples were ranged from 2.00 ug/kg to 141.28 ug/kg and a food showing the highest PAHs level was the stir-fried anchovy. The $TEQ_{BaP}$ levels of PAHs were calculated using benzo(a)pyrene equivalents individual congener level and corresponding TEF value and the $TEQ_{BaP}$ level were ranged from $0.03\;ugTEQ{BaP}$ to $1.31\;ugTEQ_{BaP}$ and a food showing the highest $TEQ_{BaP}$ level was the hamburger. The PAHs dietary intakes per one meal from home-cooking and dining-out were $2.4\times10^{-3}\;ugTEQ_{BaP}/kg/meal\;and\;4.0\times10^{-3}\;ugTEQ_{BaP}/kg/meal$, respectively. This data showed the PAHs dietary intake from dining-out was about 1.7 times higher than from the home-cooking. The daily PAHs dietary intakes of general Korean adult having two meals from home-cooking and one meal from dining-out per a day were ranged between $8.0\times10^{-3}\~9.7\times10^{-3}\;ugTEQ_{BaP}/gg/day$ and mean value as $8.9\times10^{-3}\~9.7\times10^{-3}\;ugTEQ_{BaP}/gg/day$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.6
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• pp.511-518
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• 1985

As one of the sensory factors for characterizing food quality, volatile compounds have been particularly contributed to sensory evaluation of fermented sea foods in Korea. But no chemical investigation of the volatile compounds of fermented anchovy as one of the most favored fermented sea food products has been reported. Accordinglry, for a series study of processing of low salt fermented sea foods, changes in volatile compounds and fatty acid composition of fermented anchovy with low salt contents ($4\%$ of salt contents) were experimented fermentation comparing with conventional fermented anchovy ($20\%$ of salt contents). Total lipid of raw anchovy was composed of $77.6\%$ of neutral lipid, $22.1\%$ of phospholipid and $0.3\%$ of glycolipid. And polyenoic acid was held $39.8\%$ of fatty acid composition of total lipid and the major fatty acids in those were $C_{22:6},\;C_{20:5}$. During the fermentation of anchovy saturated fatty acid ($C_{16:0},\;C_{18:0},\;C_{l4:0}$) and monoenoic acid ($C_{16:1},\;C_{18:1}$) increased while polyenoic acid ($C_{22:6},\;C_{20:5}$) decreased greatly. Thirty-eight kinds of volatile component from the whole volatile compounds obtained from fermented anchovy after 90 days fermentation were identified, and composed of some alcohols (8 kinds), carbonyl compounds (9 kinds), hydrocarbons (8 kinds) and fatty acids (8 kinds). During fermentation 8 kinds of volatile acids, 5 kinds of amines, 9 kinds of carbonyl compounds were also detected. Those volatile acids such as acetic acid, isovaleric acid, propionic acid, n-butyric acid were the major portion of total volatile fatty acids of 60 days fermented anchovy prepared with low salt contents. On the other hand, carbonyl compounds such as ethanal, 3-methyl butanal, hexanal, 2-methyl propanal were the major ones, while TMA held the most part of volatile amines in fermented anchovy with low salt contents after 60 days. Conclusively, there was little difference in composition of volatile components, but merely a little difference in content of those between low salt fermented anchovy and conventional fermented ones.

• Economic and Environmental Geology
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• v.36 no.5
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• pp.375-380
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• 2003

This study was carried out 1) to investigate the pH effect on solubilization of phenanthrene by biosurfactant in aqueous system and 2) to evaluate the pH effect on the biodegradation rate of phenanthrene in the presence and the absence of the biosurfactant by phenanthrene degraders. Tween 80, which is a chemically synthesized surfactant, showed greater solubilizing capacity than rhamnolipid. The solubilization capacity can be expressed as a MSR(molar solubilization ratio=moles of organic compounds solubilized per mole of surfactant). The calculated MSR of Tween 80 and rhamnolipid were 0.1449 and 0.0425 respectively. The kinetic study of phenanthrene solubilization by rhamnolipid showed that solubilization mechanism could reach equilibrium within 24 hours. Addition of 240 ppm rhamnolipid solution, which concentration is 4.3 times of Critical Micelle Concentration(CMC), caused 9 times solubility enhancement compared to water solubility. The highest solubilities were detected around a pH range of 4.5-5.5. Changes in apparent solubility with the changes in pH are possibly related to the fact that the rhamnolipid, an anionic surfactant, can form different structures depending on the pH. Two biodegradation experiments were performed in the absence and the presence of rhamnolipid, with the cell growth investigated using a spread plate method. The specific growth rates at pH 6 and 7 were higher than at the other pH, and the HPLC analysis data, for the total phenanthrene loss, confirmed the trends in the $\mu$(specific growth rate) values. In presence of rhamnolipid, maximum $\mu$ values shifted from around pH 5 which showed maximum enhancement of solubility in the abiotic experiment, compared to the $\mu$ values obtained without the biosurfactant. In this study, the increase in the observed specific grow rate(1.44 times) was not as high as the increase in solubilization(5 times). This was supported by the fact all the solubilized phenanthrene is not bioavailable to microorganisms.

• Korean Journal of Food Science and Technology
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• v.50 no.2
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• pp.152-164
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• 2018

Fermented seasoning pastes were prepared by Aspergillus oryzae and Bacillus subtilis using three edible insects, Tenebrio molitor larvae (TMP), Gryllus bimaculatus (GBP), and Bombyx mori pupa (SPP), with soybean (SBP) as a negative control. Volatile compounds were extracted by the headspace solid-phase microextraction (HS-SPME) method and confirmed by gas chromatograph-mass spectrometry (GC-MS). In total, 121 volatiles from four samples were identified and sub-grouped as 11 esters, 18 alcohols, 23 aldehydes, 5 acids, 10 pyrazines, 2 pyridines, 7 aromatic hydrocarbons, 10 ketones, 19 alkanes, 9 amides, 4 furans and 3 miscellaneous. TMP, GBP, SPP and SBP had 48, 54, 36, and 55 volatile compounds, respectively. Overall, 2,6-dimethylpyrazine and trimethylpyrazine were found by a high proportion in all samples. Tetramethylpyrazine, a main flavor of doenjang, a Korean fermented seasoning soybean paste, was identified as one of the major compounds in TMP, SPP, and SBP. SBP had benzaldehyde, hexanal, n-pentanal, and aldehydes and SPP with pyrazines.

• Journal of Applied Biological Chemistry
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• v.60 no.3
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• pp.283-291
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• 2017

Rice that the half of population in the world eats as a staple food is mostly produced and consumed in Asia. However, its consumption is nowadays decreasing mainly due to diet diversity. Accordingly, some attempts are in demand to enhance the utilization of rice. In this study, profiling of volatile and non-volatile flavor components in rice pastes obtained by ${\alpha}$-amylase was performed and compared according to nine different rice cultivars domestically cultivated in Korea using gas chromatography-mass spectrometry combined by solid phase microextraction and gas chromatography-time of flight-mass spectrometry after a derivatization, respectively. In total, 46 volatile compounds identified included 6 alcohols, 6 aldehydes, 4 esters, 4 furan derivatives, 4 ketones, 1 acid, 1 sulfur-containing compound, 7 hydrocarbons, 5 aromatics and 8 terpenes. The non-volatile flavor components found were composed of 12 amino acids, 6 sugars and 4 sugar alcohols. In principal component analysis, rice paste samples could be discriminated according to cultivars on the score plots of volatile and non-volatile flavor compounds. In particular, some volatile compounds such as pentanal and 4,7-dimethylundecane could contribute to distinguish Senong 17 white and Senong 17 brown, whereas ethanol, 6-methylhep-5-en-2-one, and tridecane could be highly related to the discrimination of Iipum from other cultivars. Among non-volatile compounds, some amino acids such as glycine, serine and ${\gamma}$-aminobutyric acid and some sugars such as sucrose and fructose were mainly responsible for the discrimination of Danmi from the other cultivars. On the other hand, galactose, arabitol and mannose were more closely related to Senong 17 white than Senong 17 brown.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.29 no.4
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• pp.477-487
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• 2019

Objectives: Firefighters are known to be exposed to a variety of toxic substances, but little information is available on the exposure profile of firefighting activities. The aims of this study were to conduct exposure monitoring of toxic chemicals at fire scenes, to compare the concentrations of respective chemicals among firefighting tasks, and to assess the main factors influencing the concentrations of chemicals. Methods: Researchers performed sampling at firefighting scenes during four weeks in 2013. At the scene, we collected samples based on firefighters' own activities and examined the situation and scale of the accident. Collected samples were classified into three categories, including fire extinguishing and overhaul, and were analyzed in the laboratory according to respective analysis methods. Results: A total of fourteen fire activity events were surveyed: five fire extinguishing, six overhaul, and three fire investigations. Although no substance exceeded the ACGIH TLV, PAHs were detected in every sample. Naphthalene ranged from 0.24 to 279.13 mg/㎥ (median 49.6 mg/㎥) and benzo(a)pyrene was detected in one overhaul case at 10.85 ㎍/㎥. Benzene (0.01-12.2 ppm) was detected in every task and exceeded the ACGIH TLV. No significant difference in concentrations between tasks was shown. Conclusions: These results indicate that all firefighting tasks generated various hazardous combustion products, including possible carcinogens.

• Korean Journal of Environmental Biology
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• v.38 no.3
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• pp.333-342
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• 2020

The aim of this study was to define the toxic effects of phenanthrene (PAHs) on the fertilization and normal embryogenesis rates in the two species of sea urchin (Hemicentrotus pulcherrimus and Mesocentrotus nudus). The sperm and fertilized eggs of both sea urchin species were exposed to serial dilutions of phenanthrene for 10 min and 48 hours, respectively. The fertilization rate and normal embryogenesis rate of H. pulcherrimus and M. nudus were decreased in a concentration-dependent manner. The EC₅₀ for the fertilization rate of H. pulcherrimus and M. nudus was 17.48 mg L^-1 and 16.21 mg L^-1, and the EC₅₀ for the normal embryogenesis rate was 2.99 mg L^-1 and 0.36 mg L^-1, respectively. Between the two species, H. pulcherrimus was more sensitive to phenanthrene exposure, and 48 h normal embryogenesis was the more sensitive endpoint. Therefore, the results of this study demonstrated that the exposure of both sea urchin species to phenanthrene caused alterations in egg fertilization and the early developmental stages.

• Journal of the Korean Society for Marine Environment & Energy
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• v.15 no.3
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• pp.247-256
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• 2012

Stable carbon isotope ratio of oil components are known to be unaffected by weathering processes and thus has been widely used to determine the origin of spilled oil. In this study, molecular index and composition of stable carbon isotope in 15 crude oils and petroleum product were analyzed and used as oil fingerprints to determine the discriminating power of each fingerprinting method among target crude oils. Through the fingerprints of alkane distribution only Bintulu and B-C(1%) were distinguishable from other crude oils. The pristane/phytane ratio can classify the crude oils into three groups but differentiation of crude oils within a group was impossible using the ratio. The crude oils of A.L., A.S.L., Foroozan and B-C(1%) were differentiated from the other oils using PAH source recognition indexes of C2D/C2P and C3D/C3P. The usage of 4-mD/1-mD and 2/3-mD/1-mD ratio was able to distinguish A.S.L., Bintulu and Oman from the other crude oils. However the PAH source recognition ratios in the other crude oils were similar and thus they were impractical to be used for source identification among the target crude oils. Stable carbon isotope ratios of alkanes were able to uniquely specify each crude oil in the plot of ${\delta}^{13}C_{C21}$ and ${\delta}^{13}C_{C25}$ except A.L., A.M., Qatar-Marine, B-C(1%). The oil fingerprinting method using stable carbon isotope ratios of individual alkane compounds showed more discriminating power among the target crude oils than the conventional source recognition indexes of PAHs or alkanes.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.330-338
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• 2002

This study was performed to develop natural spices and functional foods using Cheongung (Cnidium officinale) which is one of the Korean medicinal plants. The volatile flavor patterns of Cnidium officinale were detected by electronic nose with 6 metal oxide sensors, and the principal component analysis was carried out. The volatile flavor components of Cnidium officinale were isolated by simultaneous steam-distillation extraction with pentane and diethylether (1 : 1), and essential oils were analyzed by capillary GC and GC/MS. The free radical scavenging activity of ethanol and methanol extracts from Cnidium officinale was measured by using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and compared with ${\alpha}-tocopherol$ as reference. The principal component analysis showed the difference of principal components between fresh and drying samples. Eighty-five volatile flavor components (643.64 ppm) from fresh Cnidium officinale were identified and the major components were butyl phthalide, sabinene, neocnidilide. Sixty-four volatile flavor components (218.15 ppm) from hot air dried one were identified and the major components were butyl phthalide, sabinene, 3-N-butyl phthalide. And 73 volatile flavor components (784.15 ppm) from freeze dried one were identified and the major components were butyl phthalide, sabinene, ${\beta}-selinene$. The free radical scavenging activity of methanol cold extract (500 ppm) of freeze dried Cnidium officinale was higher than other samples. And methanol and ethanol cold extracts (above 250 ppm) of freeze dried sample were higher than ${\alpha}-tocopherol$ $25\;{\mu}M$ (22.34%).