• Journal of Physiology & Pathology in Korean Medicine
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• v.16 no.2
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• pp.373-379
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• 2002

This paper was the design of aerosol generator for inhalation toxicology study of lead and evaluation with real time monitoring, and applied several engineering methodology to classical aerosol generator to cope with it's disadvantages. According to the testing conditions, source temperature 50℃ and inlet-duct band heater temperature 150℃, aerosol generation results for sodium chloride and lead acetate were as followings: CPM(Count Per Minute) for Sodium chloride that used for the testing material in aerosol generation and inhalation system was decreased in the 2nd and the 3rd hour's serial trials, but CVs(coefficient of variation) were maintained within 10%. CPMs for 5 and 2.5 gram of lead acetate that used for aerosol generation and inhalation exposure of lead showed similar results because of the sedimentation of lead acetate on piezoelectric crystal with time. For that reason, heating and mixing of nebulizing solution will be needed to generate lead aerosol with stable profile and maximum generation efficiency. Fluctuations of 10 and 5 gram lead acetate were low but 2.5gram was high. However, CVs for 10, 5, and 2.5gram lead acetate were within 10%. Considering the theoretical efficiencies for sodium chloride and lead acetate, 5gram sodium chloride and 2.5gram lead acetate were appropriate choice. Aerosol generation characteristics for two materials with 1 hour interval were different with respect to the fluctuation of CPM and the decrease to 10gram in it's material. For that reason, sodium chloride can not be used to estimate the aerosol generation and it's related parts for lead acetate. According to the testing conditions, source temperature 20, 50, 70℃, and inlet-duct band heater temperature 20, 50, 100, 150, 200℃, aerosol generation results for sodium chloride and lead acetate were as followings: Excluding inlet-duct band temperature 200℃, maximum CPM for sodium chloride was manifested in source temperature 70℃ with each inlet-duct band temperature conditions. We suggest that this condition was the optimum in the design of aerosol generator, inhalation system, and the testing. Maximum CPMs for 10, 5, and 2.5gram sodium chloride were from source temperature 70℃ and inlet-duct band temperature 20℃. Excluding inlet-duct band temperature 50, 200℃, maximum CPMs for lead acetate were indicated in source temperature 50℃ with each inlet-duct band temperature conditions. We suggest that this condition was the optimum in the design of aerosol generator, inhalation system, and the testing for lead inhalation study. Source and inlet-duct band temperatures for 10, 5, 2.5gram lead acetate were 50 and 100℃, 50 and 100℃, 50 and 150℃, respectively. In conclusion, considering above 2 paragraphs of results for aerosol generation, 5gram efficiencies for sodium chloride, lead acetate were higher than 2.5gram's. If inlet-duct band temperature was same, aerosol generation was increased with increase of source temperature. To get maximum aerosol generation will be the conditions that set the appropriate inlet-duel band temperature for each materials and increase the source temperature.

• Journal of Fisheries and Marine Sciences Education
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• v.26 no.5
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• pp.1175-1184
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• 2014

Fermented anchovy of the favorite sea food in Korea made from anchovy (Engraulis japonica) and salt. The study was undertaken to investigate the effects of different retorting conditions on the quality of canned salt-fermented anchovy fillet. The salt fermented anchovy fillet was prepared by fermenting anchovy(Engraulis japonica) with salt(15%) at $5^{\circ}C$ for 15 days and then cold air drying the fermented fillet for 1 hour. The dried fermented anchovy fillet(85g) was filled with olive oil(60g) into can(301-1) and seamed using a vacuum seamer, and then sterilized at Fo 9 and 11 mins in a steam system retort at 12 $1^{\circ}C$, respectively. After sterilization with different heating conditions, the pH, VBN, amino-N, color value (L, a, b), texture profile, TBA value, sensory evaluation and viable bacterial count of the canned salt-fermented anchovy fillet were measured. In both sterilized cans, the viable bacterial counts were not detected. There was no remarkable difference in physicochemical and sensory quality between sterilization conditions. The results showed that sterilization of Fo 9 min was more desirable than that of Fo 11 min to prepare canned salt-fermented anchovy fillet.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.612-617
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• 2008

Tetrodotoxin (TTX) analogues were first determined from the liver extracts of puffer fish, Takifugu niphobles, by LC/MS with Hydrophilic Interaction Liquid Chromatography (HILIC). In total, 7 TTX analogues were detected within 20 minutes as follows; 5,6,11-trideoxyTTX (34.0%, 1,029.6 nmol/g), 6,11-dideoxyTTX (29.3%, 887.6 nmol/g), TTX (22.1%, 667.8 nmol/g), 4,9-anhydro-TTX (11.2%, 339.3 nmol/g), 11-deoxyTTX＋5-deoxyTTX (2.6%, 78.6 nmol/g), and 4-epiTTX (0.8%, 23.6 nmol/g). Mouse toxicity of diluted liver extracts showed the highest toxicity at pH 3 (8.7 MU/mL) and decreased, as increasing pH, to 1.4 MU/mL at pH 10. At acidic (pH 5) and neutral conditions (pH 7), mouse toxicity of liver extracts (79 MU/mL) decreased slowly, as increasing temperature from $80^{\circ}C$ to $115^{\circ}C$, and time until 1 hour; in contrast, at the akaline condition (pH 9), the toxicity decreased rapidly to the more than half within 10 minutes. Individual toxicity of the fillet of T. niphobles were between $43.2{\sim}106.7$ MU, and $64{\sim}78%$ of its toxicity was eluted to soup when boiled with 3 volumes of water during 10 minutes.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.17 no.3
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• pp.139-148
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• 2012

The short-term variation of salinity and temperature in a dyked estuarine environment is mainly controlled by the freshwater discharge from the dyke. We examined the distribution of salinity and temperature by the freshwater discharge in the Yeongsan River estuary using the CTD data obtained from 8 stations through three surveys in June (weak discharge) and August (intensive discharge), 2010. During the weak discharge in June, the surface salinity showed 30-32.5 psu and its horizontal gradient was relatively high around Goha-do (0.25~0.32 psu/km). On the other hand, the salinity of the bottom layer was almost constant in the range of 33 psu. Water temperature ranged $19{\sim}21^{\circ}C$ and displayed higher gradient in north-south direction than the gradient of east-west direction. During the intensive freshwater discharge on August 12, the salinity dropped to 9~26 psu. The maximum horizontal gradient of surface salinity reached 3.8 psu/km in the north of Goha-do where the strong salinity front was formed, and the horizontal salinity gradient of bottom layer was 0.28 psu/km. The horizontal gradient of water temperature was $-0.45^{\circ}C/km$ in the surface and $-0.12^{\circ}C/km$ in the bottom with high surface temperature near the dyke and decreasing gradually to the river mouth. After 3 days of the intensive discharge ($3^{rd}$ survey), the surface salinity increased to 22~26 psu. However, there still existed relatively high horizontal gradient around Goha-do. In the mean time, the bottom salinity decreased to 26.5~27.5 psu, but its gradient was not big as much as the surface gradient. According to time series of CTD profile near the dyke, the discharged fresh water jetted down temporarily and then recovered gradually with the recovering speed of 0.4 m/hour for the discharge case of $13{\times}10^6$ ton. Due to the combined effects of freshwater discharge and surface heating during the summer of 2010, the Yeongsan estuary, in general, underwent intensified vertical stratification, which in turn caused the inhibition of vertical mixing, especially inside area of estuary. Based on the spatial distribution of salinity and temperature, the Yeongsan estuary can be divided into three regions: the Goha-do area with strong horizontal gradient of salinity and temperature, inner estuary from Goha-do to the dyke with low salinity, and outer estuary from Goha-do to the coasts with relatively high salinity.