• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.3
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• pp.359-366
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• 1993

Molds are eucaryotic, multicellular, multinucleate, filamentous organisms that reproduce by forming asexual and sexual spores. The spores are readily spread through the air and because they are very light-weight and tend to behave like dust particles, they are easily disseminated on air currents. Molds therefore are ubiquitous organisms that are found everywhere, throughout the environment. The natural habitat of most molds is the soil where they grow on and break down decaying vegetable matter. Thus, where there is decaying organic matter in an area, there are often high numbers of mold spores in the atmosphere of the environment. Molds are common contaminants of plant materials, including grains and seeds, and therefore readily contaminate human foods and animal feeds. Molds can tolerate relatively harsh environments and adapt to more severe stresses than most microorganisms. They require less available moisture for growth than bacteria and yeasts and can grow on substrates containing concentrations of sugar or salt that bacteria can not tolerate. Most molds are highly aerobic, requiring oxygen for growth. Molds grow over a wide temperature range, but few can grow at extremely high temperatures. Molds have simple nutritional requirements, requiring primarily a source of carbon and simple organic nitrogen. Because of this, molds can grow on many foods and feed materials and cause spoilage and deterioration. Some molds ran produce toxic substances known as mycotoxins, which are toxic to humans and animals. Mold growth in foods can be controlled by manipulating factors such as atmosphere, moisture content, water activity, relative humidity and temperature. The presence of other microorganisms tends to restrict mold growth, especially if conditions are favorable for growth of bacteria or yeasts. Certain chemicals in the substrate may also inhibit mold growth. These may be naturally occurring or added for the purpose of preservation. Only a relatively few of the approximately 100,000 different species of fungi are involved in the deterioration of food and agricultural commodities and production of mycotoxins. Deteriorative and toxic mold species are found primarily in the genera Aspergillus, Penicillium, Fusarium, Alternaria, Trichothecium, Trichoderma, Rhizopus, Mucor and Cladosporium. While many molds can be observed as surface growth on foods, they also often occur as internal contaminants of nuts, seeds and grains. Mold deterioration of foods and agricultural commodities is a serious problem world-wide. However, molds also pose hazards to human and animal health in the form of mycotoxins, as infectious agents and as respiratory irritants and allergens. Thus, molds are involved in a number of human and animal diseases with serious implication for health.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.835-848
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• 2015

In the past, Korea had many kinds of jeupjang (succulent jang), a rapidly maturing original Korean jang (fermented soybean paste) of which there is no record in Chinese cookbooks. However, this local delicacy has almost been forgotten. Therefore, we looked for information about jeupjang in cookbooks written prior to the Joseon Dynasty in Korea (1392~1910) and in the 1950s. Among the recipes, there were 34 jeupjangs prepared with vegetables, such as eggplant and cucumber, and 9 without. The main ingredients of jeupjang are soybean, bran (wheat crust), and barley, and wild wheat is also used. Jeupjang is made in small portions to expedite its rapid maturation, but the most common form is egg-shaped, and there is also a flat or round, hilt-shaped version. In most cases, jeupjang consists of a mixture of meju powder (moldy soybean), water, and salt. Other ingredients can include nuruk (moldy bran), bran, wheat flour, an alcoholic beverage, maljang (dried fermented soybeans), ganjang (liquid soy sauce), malt, and takju (Korean murky wine). Jeupjang meju can be fermented in a vessel, most widely in baskets made of straw (sum and dungumi) or willow or interwoven twigs (chirung), but jars can also be used. The leaves of the paper mulberry are generally used for the mat and cover, but straw or leaves of the sumac, mulberry, or pine tree, soy, and fallen leaves are also used. Unlike other jangs, jeupjang is matured at $60^{\circ}C$ to $65^{\circ}C$, using heat emitted from the decomposition of horse dung, haystacks, or manure. Jeupjang became defunct or was transformed into jeomjang, jiraejang, mujang, paggeumjang, makjang, jipjang, and tojang. These jangs differ from jeupjang in that they use rice, malt, or hot pepper powder.

• Journal of Korean Society for Atmospheric Environment
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• v.24 no.6
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• pp.682-692
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• 2008

Fine particles ($PM_{2.5}$) were collected and analyzed from November 2005 through August 2007 in Chuncheon, Korea to investigate the characteristics of $PM_{2.5}$ and its ionic constituents. The average $PM_{2.5}$ concentration during the study period was $39{\mu}g/m^3$, which is almost two times higher than the annual US NAAQS $PM_{2.5}$ standard of $15{\mu}g/m^3$. $PM_{2.5}$ concentrations were higher in spring and winter than in summer and fall. During spring, Asian Dust events dramatically enhanced $PM_{2.5}$ concentrations, and long-range transport of $PM_{2.5}$ emitted in industrial area of China often occurred during winter based on trajectory analysis. Contribution of $PM_{2.5}$ to $PM_{10}$ concentrations ranged from $72{\mu}g/m^3$ during Asian Dust events to $457{\mu}g/m^3$, indicating that a large portion of $PM_{2.5{\sim}10}$ was transported from China during Asian Dust events. Among the major ionic constituents ${SO_4}^{2-}$ showed the highest concentration, followed by ${NH_4}^+$, ${NO_3}^-$ and ${NO_2}^-$. Chuncheon appeared to be ${NH_4}^+$ rich environment, indicating that $(NH_4)_{2}SO_4$ and ${NH_4}{NO_3}$ were the predominant forms of ${NO_3}^-$ and ${SO_4}^2$ in $PM_{2.5}$. Haze has frequently occurred in Chuncheon since So-Yang dam was constructed in 1973. Haze events were observed on 23 days during sampling period, and the average $PM_{2.5}$ concentration was approximately 1.6 times higher during haze events than during non-haze events. This result suggests that haze enhances the secondary aerosol formation because the aerosol spontaneously absorbs water to form a saturated salt solution, deriving a significant increase in the mass of the particle.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.11 no.1
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• pp.1-9
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• 2013

The rare earth oxide wastes consisting of major 8 nuclides Y, La, Ce, Pr, Nd, Sm, Eu and Gd, are generated during the salt waste treatment of PyroGreen process. The final form of the rare earth is generated as the oxide state. In this study, six candidate glasses were developed to evaluate the feasibility for vitrifying the rare earth oxide wastes within the borosilicate glass system. The solubilities of the mixture of the rare earth oxide waste showed less than 25wt% at $1,200^{\circ}C$, less than 30wt% at $1,300^{\circ}C$, respectively. It means that solubility is increased with the temperature increment. The liquidus temperature of the homogeneous glass with 20wt% waste loading was determined as less than $950^{\circ}C$. In more than solubility of rare earth oxides glass, formation of rare earth-oxide-silicate crystal in glass-ceramic occurred as the secondary phase. As their viscosity at melting temperature $1,200{\sim}1,300^{\circ}C$ was less than 100 poise, electrical conductivity was higher than 1 S/cm, 20~25wt% waste loading glasses with good surface homogeneity are judged to have good operability in cold crucible induction melter. Other physicochemical properties of the developed glasses are going to be experimented in the future.

• Microbiology and Biotechnology Letters
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• v.8 no.2
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• pp.93-102
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• 1980

Fungi which were capable of producing gluconic acid were isolated from soil and tree leave samples, which had been collected in Seoul ana its vicinity. Among the 19 strains isolated, a strain named arbitrarily KUF-O4 was selected as a test strain chiefty because of its efficiency in gluconic acid production. The strain was identified as an Aspergillus sp. through its morphological properties. Optimum conditions for the gluconic acid production of KUF-O4 were investigated. The results obtained are as follows. 1. An incubation period of at least 30 hours was required for a good yield of gluconic acid. 2. A medium containing 10％ glucose needed at least 3 ％ CaCo$_3$to maintain the optimum pH for the production of gluconic acid during fermentation. 3. As a carbon source, glucose was the most effective one among the carbon sources tested. 4. As a nitrogen source, an ammonium salt was more effective than any other form of nitrogen compounds. 5. As mineral source, a small amount of both KH$_2$PO$_4$and MgSO$_4$was found to be necessary to increase the efficiency of the gluconic acid production.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.9 no.4
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• pp.196-203
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• 2004

To understand the geochemical processes in the Han River Estuary, distributions and behaviors of nutrients, dissolved organic matters, and uranium were investigated and analyzed during estuarine tidal mixing in June 2000 and February 2001. The distribution of inorganic nutrients showed very dynamic distributional patterns implying an apparent nitrification process and a concave non-conservative mixing along the salinity gradient. Dissolved organic carbon was high in the upstream region and decreased sharply in the low salinity region of around 5 psu. The 3-D fluorescence characteristic of dissolved organic matter showed two distinct fluorophores in the study area. Biomacromolecules originated mainly from the indigenous biochemical processes and geomacromolecules from terrestrial humic materials. In the study area, the distribution of geomacromolecule showed a concave non-conservative property along the salinity gradient presumably due to the flocculation and removal processes in the estuary. Meanwhile, distribution of the dissolved uranium, mainly in the form of stable uranium carbonate complex, also showed a concave non-conservative property along the salinity gradient in the Han River Estuary. From this study, the removal rate of dissolved uranium in the Han River Estuary was estimated to be about 7.1 ton per year.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.2
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• pp.125-136
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• 1990

To develope a rapid processing method for fish sauce, processing conditions of fish sauce from sardine waste was investigated. The chopped waste was homogenized and hydrolyzed by commercial proteolytic enzymes such as Complex enzyme-2000($2.18\cdot10^4$ U/g solid) and Alcalase($1.94\cdot10^4$ U/g solid) in a cylindrical vessel with 4 baffles and 6-bladed turbine impeller. Optimal temperature for the case of hydrolysis with Complex enzyme-2000 was 50 and that with Alcalase was $55^{\circ}C$. In both cases, the reasonable pH, amount of water for homo-genization, enzyme concentration and hydrolyzing time were 8.0, $40\%$ (W/W), $3\%$ and 100 min, respectively. Heating of the filtrated hydrolysate for 2 hours at $90^{\circ}C$ with $6\%$ of invert sugar was suitable for pasteurization of the hydrolysate and inactivation of enzymes. Flavor, taste and color of the hydrolysate was improved during the thermal treatment in which the browning reaction products might participate and result in antioxidative and bactericidal effects. Combined use of $0.005\%$ of Caryophylli flos with invert sugar was also effective for the improvement of taste. Yield of the fish sauce based on the total nitrogen in the raw sardine waste was $91.2\~92.3\%$ and $87.2\~87.8\%$ of the total nitrogen in the fish sauce was in the form of amino nitrogen. The pH, salinity and histamine content of the fish sauce prepared with $15\%$ of table salt were $6.1\~6.2$, $14.2\~14.4\%$ and less than $10mg\%$, respectively. The fish sauce was stable during the storage of 60 days at $26\pm3^{\circ}C$ on bacterial growth and its quality was also maintained.

• Microbiology and Biotechnology Letters
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• v.9 no.3
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• pp.159-164
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• 1981

Reinforced Calcium-alginate gel entrappment method for enzyme immobilization is described with an example of penicillin amidase from Bacillus megaterium KFCC 10029, a partially constitutive mutant of B. megaterium ATCC 14945. Penicillin amidase recovered from the fermentation broth by adsorption on celite is mixed with alginate and gelatin solution, and cast into a pellet or noodle form by coagulation in calcium salt solution followed by crosslinking with glutaraldehyde. Optimum pH and temperature of the immobilized enzyme preparation were 8.0 and 6$0^{\circ}C$, respectively. Kinetic constants such as Km value and the inhibition constant of 6-APA and phenylacetic acid were 2.6 mM, 7.4 mM and 21.2 mM, respectively. The enzyme leakage from the adsorbent during operation was successfully prevented owing to the increase of physical strength of gel coat. The half lives in a column reactor were 6 and 30 days at the respective temperature of 4$0^{\circ}C$ and 3$0^{\circ}C$, which were the 6-8 fold increased values as compared with those of without entrappment. The results highly recommended the use of reinforced Calcium-alginate gel entrappment method for the enhancement of physical strength and the operational stability of alginate gel entrapped enzyme.

• Korean Journal of Weed Science
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• v.4 no.2
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• pp.135-142
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• 1984

To obtain the basic information for weed management in polder land, a colligated assessment on weed distribution and it`s plant sociological indices on Gyewha polder land were arranged. At the situation of assessment, the Gyewha polder land was reclaimed with aim with paddy-rice production. As a result of reclamation, the salinity of most soil samples were below 0.3%, and acidity ranged from pH 5.5 to 6.5. Total weed species were counted as much as 17 species (3 gramineae, 7 cyperucese, and 8 broad-leaved species), and a most dominant species, Scirpus maritimus, were succeeded with Monochoria v., Eleocharis a., and Cyperus d., etc. by reclamation. Declining of soil salinity and soil pH, the number of weed species, individuals, biomass, species diversity, evenness, sociability index were increased, but the population particularity was weaken in tendencies. By developing of reclamation, the weed species which is summer annual broad leaf, wind and water disseminating, and tussock formed species are increased instead of salt-resistant, perennial cyperus, and rhizomatous extending species.

• Applied Biological Chemistry
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• v.35 no.4
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• pp.254-259
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• 1992

The processing conditions and food components of meaty textured sardine burgers were studied to develope a new form of burger, The separated sardine meat was chopped, mixed with 14.1% emulsion curd, 1.5% table salt, 2.0% sugar, 0.4% sodium bicarbonate, 0.2% polyphosphate, 0.1% monosodium glutamate, 8.0% bread powder, 0.4% onion powder, 0.1% garlic powder, 0.1% ginger powder and 3.0% soybean protein by remodeled stone mortar. This seasoned sardine meat was fried in soybean oil $(165{\pm}2^{\circ}C,\;3min)$. The main fatty acids of sardine burger were palmitic acid, oletic, acid, linoleic acid, eicosapentaenoic acid and docosahexaenoic acid. Amino acid composition of sardine burger were mainly consisted of histidine, glutamic acid, leucine and lysine. The major taste compounds in the product were revealed nucleotides and their related compounds $(11.19{\sim}11.96\;{\mu}mole/g)$ such as IMP and free amino acids (1824.8 mg/100g) such as histidine, glutamic acid, leucine and lysine. Total creatinine, betaine and trimethylamine oxide were seemed to act an auxiliary role in taste of product.