• Journal of the Korean Society of Marine Environment & Safety
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• v.28 no.1
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• pp.10-18
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• 2022

With the increase in world trade through ships, the destruction of the marine ecosystem and socioeconomic damage due to invasive alien species (IAS) are continuously increasing. In particular, marine organisms attached on the hull surface and niche area increase the friction resistance of ships as well as the invasion of non-indigenous species, and causes a decrease in operational efficiency and an increase in GHG (Green House Gas) emissions. The International Maritime Organization (IMO) has recently begun revising guidelines for the control and management of ship's biofouling, and New Zealand and California in the United States are already regulating biofouling management under their own laws. This study investigated the management status of the submerged surface of ships and marine organisms attachments on five international ships entering South Korea, and analyzed species group and coverage (%) of biofouling communities to evaluate the LoF (Level of Fouling) rank. Macroflouling was observed on all ships surveyed, and specially, the adhesion of macro organisms in niche areas such as bow thruster, bilge keels and sea-chest gratings appeared to be at a serious level. This study proposed the management direction our country should take with regard to ship's biofouling and the improvement measures for evaluation of LoF rank and inspection methods of hull and niche ares.

• Journal of Food Hygiene and Safety
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• v.32 no.5
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• pp.381-388
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• 2017

In this study, we investigated the levels of natural preservatives of benzoic acid, sorbic acid, and propionic acid in spices. The quantitative analysis was performed using high performance liquid chromatography-tandem mass spectrometry (LC-MS/MS) for benzoic acid and sorbic acid and gas chromatography-mass spectrometry (GC-MS) for propionic acid. The sample was extracted with ethanol using sonication, then centrifuged and evaporated to dryness and redissolved to 1 mL with ethanol to use for the instrumental analysis. The analytical method was validated based on linearity, recovery, limit of detection (LOD), and limit of quantification (LOQ). This method was suitable to determine low amounts of naturally occurring preservatives (benzoic acid, sorbic acid, and propionic acid) in various spices. Benzoic acid, sorbic acid, and propionic acid were found in 165 samples, 88 samples, and 398 samples, respectively from the total of 493 samples. The concentration of benzoic acid, sorbic acid, and propionic acid were ranged at ND-391.99 mg/L, ND-57.70 mg/L, and ND-188.21 mg/L in spices, respectively. The highest mean levels of benzoic acid, sorbic acid, and propionic acid were found in cinnamon (167.15 mg/L), basil leaves (22.79 mg/L), and white pepper (51.48 mg/L), respectively. The results in this study provide ranges of concentration regarding naturally occurring benzoic acid, sorbic acid, and propionic acid in spices. Moreover, the results may use to the case of consumer complaint or trade friction due to the inspection services of standard criteria for the preservatives of spices.