• Journal of the Korean association of regional geographers
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• v.7 no.4
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• pp.120-145
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• 2001

Environmental risk is one of major risks in contemporary society which is often conceptualized in terms of 'risk society'. The crisis which retains such environmental risk can be characterized by 'technical hazards', rather than natural hazards in traditional societies, because of potentiality of technical control over its generation and managing process. Environmental crisis tends to be recurred due to certain limitations of response of both government and civil society. Moreover, it can be argued that generation of environmental crisis and limitations of its managing process are inherent in problematic structures in contemporary society, especially in its 4 basic elements and their characters; that is, capitalist market economy which promotes increasing profits and decreasing cost; bureaucratic representative politics which has brought about concentration of power and evasion of responsibility, instrumental science and technology which leads to blind belief on scientific knowledge and its uncertainty; and finally individualistic way of life with exclusive and passive response to crisis. This paper aims to consider the generation and managing process of environmental crisis in terms of these 4 basic elements, with comparative studies on empirical cases of the water crisis by Phenol pollution in Taegu in 1991 and the water crisis by parasites contamination in Sydney in 1998.

• Korean Journal of Environmental Agriculture
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• v.33 no.3
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• pp.205-212
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• 2014

BACKGROUND: This study focused on the contents of flavonoid compounds in vegetables. Generally vegetables have contributed to a healthy diet, arisen from contains a large amount of fiber and functional ingredients. And flavonoid compounds are one of major functional components in the vegetables. currently research of flavonoid contents does not enough, specially in the part of homegrown vegetable. METHODS AND RESULTS: Vegetable samples were purchased in domestic market. Sample extraction by methanol, distilled water, and formic acid based solvent. Also same solvent used for mobile phase in UPLC. Eleven types of flavonoid compounds were analyzed with same kind of external standard and one kind of internal standard (galangin) for quantification. Standard calibration curve presented linearity with the correlation coefficient $R^2$ > 0.98, analysed from 1 to 50 ppm concentration. The quantitative value and multivariate analysis results were derived from the Excel and SIMCA-P11. Overall, onion has largest amount(916.5 mg/100 g) of flavonoid and also other vegetables have has significant amount[Mugwort: 138.8, Galic stem:123.6 mg/100 g etc.] of flavonoid compounds. Edible portion of vegetables per share for simulating by SIMCA-P11, root vegetables has had difference with other vegetables according to distributions and amounts of flavonoid compounds. CONCLUSION: Optionally, the results from this experiment can use to select the material for flavonoid researches. And based on these results, if this experiment will be continuously complemented, and performed, could used in various fields.

• Journal of Life Science
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• v.30 no.2
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• pp.162-168
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• 2020

Because of a continual reduction in its domestic market share, the quality of the Makgeolli, a Korean traditional liquor, needs to be upgraded. Among the several options for quality improvement, sufficient organoleptic expression of flavor is very important. We analyzed production changes of isoamyl acetate, which has a banana smell, based on fermentation temperature and sugar content through the cultivation of S. cerevisiae 98-5 KCCM 11396P using generally polished rice. The banana flavor of that fermentation mash was organoleptically high at 20℃, but a larger amount of isoamyl acetate was obtained with a higher sugar content at 10℃, based on analysis by GC-MS. Consequently, sufficient production of banana flavor from isoamyl acetate was based on the concentration of isoamyl alcohol as a substrate compound of isoamyl acetate, and the production depended highly on the maintenance of heat stability, since it is unstable in temperature and the minimized inhibition of alcohol acetyl transferase by unsaturated fatty acids. We also found that production of the flavor component required the addition of sugar and a slightly higher temperature of 20~25℃ at the beginning stage of fermentation, with additional mash fermentation and a gradual decrease in temperature to 10~15℃.

• Food Science of Animal Resources
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• v.33 no.3
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• pp.369-376
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• 2013

Milk is well known to be rich in some nutrients such as protein, calcium, phosphorus, and vitamins. In particular, absorption and bioavailability of calcium receive lots of attention because calcium is very little absorbed until it is changed to the ionized form in the intestine. In this study, concentration of the soluble calcium was determined in the commercial bovine milk products, which were processed by different heat-treatment methods for pasteurization. As for general constituents, lactose, fat, protein, and mineral were almost same in the liquid milk products by different processors. Ultrafiltration of the skimmed milk caused little change in the permeate as for lactose content but both fat and protein decreased. pH values ranges from 6.57-6.62 at room temperature and slightly increase after centrifugation, 10,000 g, 10 min. Rennet-coagulation activity was the lowest in the ultra high temperature (UHT-)milk compared to the low temperature long time (LTLT-) and high temperature short time (HTST-)milk products. Each bovine milk products contains 1056.5-1111.3 mg/kg of Ca. The content of sulfhydryl group was the lowest in raw milk compared to the commercial products tested. For the skimmed milks after ultrafiltration with a membrane (Mw cut-off, 3 Kd), soluble Ca in the raw milk was highest at 450.2 mg/kg, followed by LTLT-milk 336.4-345.1 mg/kg, HTST-milk 305.5-313.3 mg/kg, UHT-milk 370.3-380.2 mg/kg in the decreasing order. After secondary ultrafiltration with a membrane (Mw cut-off, 1 kD), total calcium in raw milk had a highest of 444.2 mg/kg, and those in the market milk products. As follow: UHT-milk, 371.3 to 378.2 mg/kg; LTLT-milk, 333.3 to 342.2 mg/kg; HTST-milk 301.9 to 311.2 mg/kg in a decreasing order.

• Korean Journal of Microbiology
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• v.37 no.1
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• pp.92-99
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• 2001

High-cell-density cultivation of Ralstonia eutopha KHB 8862 by fed-batch fermentation in a 200 l pilot plant was carried out for the mass production of poly(3-hydroxybutyrate) (PHB). After 80 h of cultivation, the dry cell weight (DCW), PHB concentration, and PHB yield from fructose syrup reached 168 g/l, 74%DCW, and 0.27 (w/w), respectively, resulting in a productivity of 1.6 g of PHB/L/h. Based on these results, the PHB production cost from bacterial fermentation was analyzed and economic evaluation was performed. In the case of new investment being implemented or not, the production cost of PHB was US$ 3.15/kg and US$ 2.41/kg, respectively. PHB productivity and PHB yield on a carbon substrate were both important factors to be optimized. The increase of PHB yield on a carbon sources significantly decreased the PHB production cost but the increase in productivity had a relatively slight effect on the decrease in PHB production cost because the cost of carbon sources (37%) for PHB was larger in proportion to total cost than the depreciation cost (17%). These results suggest that the increased PHB yield from carbon sources and the development of new cheaper substrates would be more effective in decreasing PHB production cost than the increase in productivity. It was demonstrated that PHB is not in competition with consumable plastics such as PET in present market. Therefore, it is essential to lower production cost to be used as a bulk product and desirable to develop new application fields for PHB such as biomedical and cosmeceuticals.

• Journal of Food Hygiene and Safety
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• v.22 no.2
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• pp.132-136
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• 2007

Disinfectants/sanitizers, showing the bactericidal activity of $5log_{10}$ reduction against E. coli ATCC 10536 and Staphylococcus aureus ATCC 6538 used far assessing disinfectants/sanitizers efficacies, were examined whether showing similar efficacies against Salmonella spp. and Listeria monocytogenes, the major food poisoning bacteria, isolated from foods in current Korean market. The bactericidal efficacies on sodium hypochlorite and benzalkonium chloride were assessed by quantitative suspension tests in both 'clean' and 'dirty' conditions, respectively. Test organisms were consisted of E. coli ATCC 10536, Staphylococcus aureus ATCC 6538, Salmonella typhimurium ATCC 13311, Salmonella Enteritidis ATCC 13076, Listeria monocytogenes ATCC 19111, 10 kinds of Salmonella spp. from foods, and 11 kinds of Listeria monocytogenes from foods. More than $5log_{10}$ reduction in viable count for all strains was only achieved with benzalkonium chloride at the tolerance exemption concentration under dirty conditions. However, all strains were achieved more than $5log_{10}$ reduction under clean conditions.

• Korean Journal of Food Science and Technology
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• v.47 no.4
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• pp.446-451
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• 2015

The market for green vegetable juice (GVJ) is growing owing to the increasing demand for healthy food; however data on the safety and quality of GVJ are poorly reported. The objective of this study was to investigate the change in microbial community in GVJ during storage and its contamination by E. coli O157:H7. The microbial community was analyzed via culturable and non-culturable methods at 5, 10, and $25^{\circ}C$ for different storage times. In the non-culturable method, denaturing gradient gel electrophoresis (DGGE) was used. The initial bacterial concentration was $2.92{\times}10^5CFU/mL$, which exceeded the limit prescribed by the Korean Food Hygiene law. The results of the DGGE analysis indicated that the microbial community during storage was diverse and the spoilage lactic acid bacteria were prevalent at a later stage. Other bacteria such as Rahnella, Citrobacter, Pseudomonas, and Cyanobacteria were identified. Thus, the results strongly emphasize the need to pay attention to GVJ production safety, especially with respect to temperature control, in order to prevent the growth of foodborne pathogens such as E. coli O157:H7 and other spoilage bacteria.

• Fire Science and Engineering
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• v.33 no.4
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• pp.28-34
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• 2019

Regardless of the ignition source, the main factors affecting the spread of flames to the human body are combustibles. The sound absorption material, which is the finishing material used in music institutes and karaoke rooms, consists of polyurethane that generates a large amount of toxic gas with a high amount of combustion gases during a fire. Still, the current law does not require the use of impregnated finishing materials for tutoring services with less than 100 users. In this study, the rate of flame diffusion was measured using the MultiRaelite composite gas measuring instrument (target substance VOC, HCHO, SO₂, CO₂, CO, HCN, and NO₂) for the collection of sound-absorbing materials installed in the actual music academy. The results showed that the toxic gas found in this experiment exceeded the allowable concentration of TWA (Time Weighted Average) and STEL (Short Term Exposure Limit). In addition, a comparative combustion test of the general sound absorber and non-combustion sound absorbing materials on the market showed wide differences in ignition and diffusion. Therefore, based on the results of the experiment, private institutes with less than 100 users should be mandated to use non-combustion sound absorbing materials.

• The Korean Journal of Pesticide Science
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• v.15 no.4
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• pp.502-506
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• 2011

Most countries have the legislation and regulation for POPs control in food. In here, we studied the quantitative analysis of 24 organochlorine POPs (${\alpha}$-HCH 1, ${\beta}$-HCH 2, ${\gamma}$-HCH 3, ${\delta}$-HCH 4, trans-chlrodane 5, 2,4'-DDE 6, ${\alpha}$-endosulfan 7, cis-chlordane 8, 2,4'-DDD 9, endrin 10, ${\beta}$-endosulfan 11, 2,4'-DDT 12, endosulfan sulfate 13, HCB 14, aldrin 15, trans-nonachlor 16, 4,4'-DDE 17, dieldrin 18, 4,4'-DDD 19, cis-nonachlor 20, 4,4'-DDT 21, heptachlor 22, heptachlor epoxide 23 and mirex 24) with GC-ECD. The retention time of analytes were ranged between 19.18 min and 34.69 min, and their peak intervals were over 0.05 min at least. LOQs were ranged 0.003 ~ 0.033 ng/g, and their recovery rates were showed 60.9 ~ 120.8% on the 0.1 ng/g concentration of 24 organochlorine POPs. All tested 30 sundried salts were collected on Korean retailed market, and any analyte was not found in all the samples on LOQ levels.

• KSBB Journal
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• v.6 no.4
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• pp.327-336
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• 1991

A study on the optimum hydrolysis conditions of fish skin through the aid of enzymes and the development of a natural seasoning using the hydrolysate has been carried out for the effective utilization of fish skin. Using the "pH-drop" techniques the collagenase and pronase were identified as most suitable for this purpose. The $K_m$ and $V_{max}$ values of pronase were 1.82 mgN/ml and 0.06 mgN/mL/min, respectively. The hydrolysis conditions of the cod skin for the pronase were as follows: reaction temperature, $50^{\circ}C$; reaction time, 3hrs; pH 6; enzyme concentration, 0.03%. The degree of hydrolysis at these conditions was 76.8%. But after hydrolyzing cod skin with collagenase for 1hr, when the pronase was treated, the degree of hydrolysis was 83.13%. The molecular weight of the hydrolysate was 8,000 daltons. Among the amino acids in the hydrolysate, glycine(27.95%), glutamic acid(10.94%), proline(7.39%), aspartic acid(9.47%) and serine(7.39%) were responsible for 64.23% of the total amino acids. But valine, methionine, isoleucine, leucine, phenylalanine and histidine having a bitter taste were only 13.05%. From the results of the sensory evaluation, the imitation sauce which was made of 20% fermented soy sauce prepared from the hydrolysate was at least similar to the traditional soybean sauce in product quality. The complex seasoning containing 31.7% of the hydrolysate was nearly equal to complex seasonings on the market, too.