• Proceedings of the Korean Institute of Resources Recycling Conference
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• 2005.10a
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• pp.271-275
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• 2005

Pine bark, chinese cabbage, crap shell which are used for removing metal ions from aqueous solutions. The removal of metal ions from aqueous solution by adsorption and ion exchange on bio residues was studied. Biosorption of $Cu^{2+},\;Ni^{2+},\;Pb^{2+}$ were compared. Adsorption ability different for the factors [adsorption time, adsorbent weight, initial concentration] and all experiments pH variation were investigated. It was shown that chinese cabbage has higher metal removal ability than other materials The pH variation of metal solution were investigated according to the influences of the initial concentration and weight adsorbents.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.1
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• pp.55-63
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• 1999

This research was conducted to estimate waste rates of 69 food items after pre-preparation and amounts of food wastes disposed and it's reduction effect by education in some institutional foodservices for reduction of the food wastes. The result are as follows: 1. The waste rates were 55.40% for sweet corn, 5.73% for potatoes, 19.14% for sweet potatoes, and 33.47% for chestnuts. 2. The waste rates of fruits were 0.21-49.36%. Food items with over 40% waste rate were banana, watermelon, and pineapple. 3. The waste rates of vegetables were 1.14-52.90%. The number of foods with under 10% waste rate were 14 items(red pepper, green pepper, chard, and so on), 10-20% was 9 items(perilla leaf, chinese cabbage, ginger root, and so on), 20-30% was 5 items(root of chinese bellflower, garlic, radish-leaves, burdock, welsh onion-large type), 30-40% was 3 items(shepherd's purse, head lettuce, kale) and over 40% was 3 items(water dropwort, crown daisy, mallow). 4. The waste rates were 24.30% in chicken, 9.53-13.79% in eggs, and 9.30-55.32% in fishes. The waste rates of vegetables and fishes were higher than those of other food groups. 5. There were significantly different in amount of food wastes disposed (g/person/day) to institutional foodservices (hospital＞industrial institution＞ Korean restaurant＞elementary school). The amount of food wastes disposed, especially amount in pre-preparation phase, after education for reduction of food wastes was significantly reduced. Since these study results show significant deviations in food waste rates and education effect, there should be more studies for standard waste rates of each food and systematic education method for reduction of food wastes.

• Korean Journal of Organic Agriculture
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• v.20 no.4
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• pp.715-725
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• 2012

This study was performed to make the method of food waste manufacturing for feeding to earthworm and different ratio of earthworm cast was investigated for applying vegetable plants that cultivated in a family or roof garden. We made conventional treatment of gardening soil and prepared soils with earthworm cast (the only fertilizer) at 30, 50, 70 and 100% for planting vegetable plants and then we studied its growth feature. The treatment was repeated three times with 12 weeks for each time. The cultivation of radish and chinese cabbage were managed at the same cultivation level for RDA standard cultivation method, and each sample of soils and plants was analyzed by appropriate analysis method. The growth investigation was performed 12 week after planting, and as for growth characteristics, height, leaf diameter, leaf number, leaf length, fresh weight and dry weight were investigated. The chemical characteristics, soils and plants, were surveyed. As for the growth characteristics investigated, radish and chinese cabbage showed the biggest growth in 70% and 50% treatment with average growth of all characteristics, height, leaf diameter, leaf number, leaf length, fresh weight and dry weight, respectively. Applying these results, a new equation for vermicast recommendation for radish and Chinese cabbage in summer (June-August) was presented. The earthworm cast 50% level with the gardening soil showed the high production in chinese cabbage. In case of radish, earthworm cast 70% with gardening soil level showed great growth, significantly.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.444-448
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• 2002

The waste brine gained from successively reused brine during kimchi manufacturing can cause serious water pollution. We investigated the filtration effects on the physicochemical characteristics and microbial counts of the waste brine. Chinese cabbage was salted for five times successively, and the waste brines were filtered through sand and active carbon column. While original values of salinity and soluble solid contents of waste brine were 15.4% and $18.0^{\circ}$Brix$, respectively, we observed decrease of them to 0.1% and $0.0^{\circ}$Brix$, respectively, after filtration of the waste brine through sand followed by active carbon column. The filtration also recover pH value of the waste brine to its original value, which was decreased by successive salting from 8.3 to 6.0. We also observed that COD of waste brine increased to 63.2 ppm after five times of salting but decreased to 5.1 ppm after active carbon filtration. Total viable count was also increased with successive 5 steps of salting and was not detected after active carbon-filtration.

• Journal of environmental and Sanitary engineering
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• v.16 no.1
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• pp.108-116
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• 2001

It is difficult to task to achieve high biological nutrient removal from municipal wastewater because of low organic content. Volatile fatty acids(VFAs) produced from acid fermentation of food wastes can be utilized as external carbon sources for the biological nutrient process. Significant reduction and stabilization of the food wastes can also be obtained from the acid fermentation. The objective of this study is to evaluate characteristics of acid fermentation of the food wastes. Results obtained from the batch experiment of various organic wastes showed that the food wastes had high potential to be used as an external carbon source because of the largest production of the VFAs with low nitrogen and phosphorus content. The fish waste was found to be the next possible organic waste, while the others such as radish cabbage and molasses waste showed high VFAs consumption potential as a results of high nitrogen and phosphorus content. alkaline hydrolysis of the food waste was carried out using NaOH prior to the acid fermentation. As the alkali addition increased, solubilization of the organics as well as TSS reduction increased. However, fraction of soluble COD to total COD became stable after a sharp increase. Alkali addition greater than 0.5g NaOH per g TS resulted in significant increase in pH.

• Journal of the Korean Dietetic Association
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• v.13 no.4
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• pp.357-367
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• 2007

This research was performed to evaluate the effects of nutrition education on food waste reduction at school food service. A dietitian conducted nutrition education on environmental protection and proper eating attitude and poor eating habits for 3rd and 5th graders at an elementary school in Seoul. The effectiveness of the education was evaluated by surveying the students before and after the education; 375 responses were analyzed. A questionnaire was designed to compare changes of the students' attitudes and plate waste before and after education. Plate wastes of boiled black rice(p<0.05), potato soup(p<0.05), amaranthus herb salad(p<0.01), and cabbage kimchi(p<0.05) decreased significantly after education. Students' eating attitudes improved significantly(t= -6.22, p<0.01) after nutrition education. Major reasons the students did not eat all foods they were served were large portion sizes (30.59%), low menu preference (29.79%), and tastes (17.82%). The menus with high plate waste rates were cooked vegetable items (35.64%) and soup items (26.6%). After education, students' attitudes on ‘food waste pollutes the Earth(p=0.013)’, ‘food preparation for birthday parties(p<0.01)’, and ‘restaurant selection for eating out (p<0.01)’ changed significantly. After education, plate waste and portion sizes that the students perceived were not negatively correlated. In conclusion, nutrition education on proper eating habits and source reduction is an effective method to reduce food waste generation and to improve students' eating attitudes and awareness on environment.

• Korean Journal of Agricultural Science
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• v.45 no.2
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• pp.197-203
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• 2018

Biochar is the carbon solid produced through the pyrolysis of a biomass from organic sources such as agricultural waste, animal manure, and sludge under limited or anaerobic conditions. Biochar has the effect of reducing greenhouse gases through the carbon sequestration method; additionally, biochar is known to function as a soil amendment. This experiment was conducted to evaluate the application of biochar on the growth characteristics of Chinese cabbage at Chungnam National University in Daejeon, Korea. The Chinese cabbage was grown for 50 days in a glasshouse in pots. A pruning branch was used to produce the bead and pellet forms of biochar through pyrolysis. The biochar was added to the soil at 0, 2, and 5% by weight. The Chinese cabbage with the 2% treatment of the bead form of biochar had the highest fresh weight ($149.43{\pm}15.92g\;plant^{-1}$) which was increased by 10% compared to the control ($136.91{\pm}31.46g\;plant^{-1}$). Moreover, for the 5% treatment of the bead form of biochar ($60.91{\pm}9.82g\;plant^{-1}$), the growth decreased by 57% compared to the control. As the content of the bead form of biochar increased, the shoot dry weight, leaf number, leaf length and lead width that appeared decreased. An increase in the total organic matter, Avail. $P_2O_5$, Ex. cation and EC was observed when the biochar content was increased. Our results support the application of 2% biochar in the bead form for increased growth of Chinese cabbage.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.997-1007
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• 2010

The purpose of this study was to examine the dietary attitudes, dish preferences, and plate waste status of elementary school students in Chungnam province. Questionnaires fearuring dietary attitudes, dish preferences, and plate waste measurements over 4 days were administered to 278 elementary school students (3~6th grades; boys 124, girls 154). Regarding plate waste of food, subjects showed the following in decreasing order: soup > vegetable > fish > kimchi > rice > meat. Regarding food preference, cooked rice showed the highest preference among rice dishes, whereas both boys and girls preferred stir-fried rice among one-dish meals. For soup, soup cooked with mear was highly preferred. However, soup with vegetables was preferred less. For meat, soy sauce-glazed chicken and bulgogi were the most preferred boys and girls. In addition, boys indicated a higher preference for most of the meat dishes than girls. Among the many types of kimchi, Chinese cabbage kimchi (Baechu Kimchi) was the most preferred. For the school meals, the served and consumed amounts by boys were higher than those of girls. However, there was no significant difference in plate waste between the boys and girls. To improve management of school meals, dietitians should understand factors that influence students' food preferences.

• Korean Journal of Environmental Biology
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• v.22 no.4
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• pp.501-506
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• 2004

In organic agriculture, choose of effective and cheap bio-pesticide is very important. The authors developed an insecticidal extract from neem cake, waste of neem oil from kernel, and applied as a bio-pesticide. Bio-pesticide neem cake extracts experiment on cabbage pest was carried out at Wonju Agricultural Technology and Extension Center from 11 March to 30 May 2003. There were six treatments with three replications, using completely randomized design. Treatments involved three and six sprays of synthetic pyrethroid pesticide cypermethrin 10 EC at the dilution rate of 2.2 mL $L^{-1}$ of distilled water and four, five and six sprays of bio-pesticide neem at the dilution rate of 13.3 mL $L^{-1}$ of distilled water, and untreated control. For each treatment, designated sprayings were done at 7 days interval. Pre-spray data showed that the plants in all the experimental plots were already infested with aphid (Aphis gossypii), and diamondback moth (Pluetella xylostella). The results indicated that all neem pesticide treatments were more effective in insecticidal activity than the untreated control and the chemical treatments in controlling aphids and diamondback moth. Among the three neem treatments, there were no significant differences between them.

• Korean Journal of Food Science and Technology
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• v.47 no.1
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• pp.6-12
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• 2015

This study was performed to determine the optimal hydrolysis conditions for the production of hydrolysates, including water-soluble dietary fiber from Chinese cabbage, with commercial enzymes. The optimal pH and temperature for hydrolysis of the hemicellulose fraction were pH 5.0 and $40^{\circ}C$, and optimal enzyme concentrations were 45 units and 21 units for Shearzyme plus and Viscozyme L, respectively. The yields of the hydrolysate including the water-soluble dietary fiber from the hemicellulose fraction by Shearzyme plus and Viscozyme L were 22.64 and 24.73%, respectively, after a 72 h reaction. The molecular weight distribution of alcohol-insoluble fiber was characterized by gel chromatography; degradation of hemicellulose increased with increasing reaction time. Our results indicate that the hemicellulose fraction was degraded to water-soluble dietary fiber by enzymatic hydrolysis, and its hydrolysate could be utilized as new watersoluble food materials.