• The Korean Journal of Pesticide Science
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• v.20 no.3
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• pp.203-210
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• 2016

Polychlorinated biphenyls (PCBs) are ubiquitous environmental contaminants, found in the many environments. PCBs exerts various toxicological effects, including endocrine-disrupting activity. Most researches with these toxicants performed with soil matrix with mixtures of congeners, namely Aroclor, while the biological activities have been tested with animals. However, studies with pure congeners are limited. In this study, 5 congeners were synthesized and their fates (bioaccumulation, degradation, kinetics) were studied in carrot-soil system. The soil half-lives of biphenyl, PCB-1, PCB-3, PCB-77, and PCB-126 were 20.2, 16.0, 11.6, 46.5, 198.0 days, respectively. In general, the longer half-lives were observed with the higher hydrophoicity of PCBs. Times, required for maxium accumulation of PCBs in carrot (Tmax) were 10-20 days for most congeners and the concentrations were 0.4-2.6 mg/kg. The concentrations of PCBs in carrot were kept as constant after Tmax, except PCB-126. The concentration ratio between carrot and soil after 90 days of treatment were 1.7, 8.1, 1.9, 1.8, and 5.9 for biphenyl, PCB-1, PCB-3, PCB-77, and PCB-126. Because of the increase of biomass, the total residual amount of PCBs in carrots however, increased till the end of experiment. The portions of PCB-126 in carrot were 1.1% of the soil residues at 90 days after planting.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.7
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• pp.367-373
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• 2016

This study was performed to set a limitation rule to the UV sterilization process for green vegetable juice containing barley sprouts. The main constituents of the green vegetable juice, viz. barley sprouts, organic Angelica keiskei, carrots, organic dandelion, kale, wild parsley, Angelica keiskei and cabbage, were provided by the CSJ company located in Jincheon, Chungbuk, from December 1st, 2015 to March 1st, 2016. Our manufacturing process followed the general manufacturing process of a general green vegetable juice manufacturer. Table 1 shows the mixing ratio for the green vegetable juice. This green vegetable juice includes 18% vegetable sprouts, 3% barley sprouts, 18% angelica utilis makino, 1% orange concentrate, 4% apple concentrate, 6% fructooligosaccharide, 10% vegetable fermentation juice, 0.4% lemon concentrate and 39.6% purified water. We conducted UV sterilization at levels 10, 8 and 5 with powers of 230W, 320W and 320W, respectively. The UV sterilization was conducted twice at 25Hz and then once at 40Hz. In the bacterial tests after sterilization, the number of bacteria in the dandelions decreased from $2.56{\times}10^8CFU/mL$ to $5.96{\times}10^3CFU/mL$. In addition, no food poisoning or coliform bacteria were detected. Thus, this study provides the information required for setting a limitation rule using bacteria tests in the UV sterilization process for green vegetable juice.

• Strategy21
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• s.30
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• pp.236-262
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• 2012

Morgenthau claims that in international relations, there are the economic, political, and military powers that enable a nation to achieve its political and diplomatic goals. This paper explores the possibility of resolving international conflicts with naval power. First, the theoretical and historical perspective, naval power was used as a final resort to force a nation's political or diplomatic objective on an enemy nation when negotiations failed, and this was done through the physical and psychological destruction of the enemy by naval power. But as the use of military power has decreased because of the invention of the nuclear weapon, the existence of a large and capable navy deterrent has become one of the most useful military options among a nation's diplomatic measures. In other words, he focused on the political usefulness of naval power as a deterrent and coercive diplomatic tool for persuading other nations to acquiesce, rather than using naval power and actual military action as a final resort. The reason for this is that compared to army and air force, navy's flexibility, continuity, and the ability to deter are greater. The navy provides excellent accessibility through its wide mobility on the sea, and it has been shown through research that the navy possesses a political usefulness that facilitates the solution of conflicts through presence, naval intervention, and naval blockade. On the other hand, among the factors that could improve the influence of the navy are alliance relations, a reliable and powerful navy, carrots and sticks that it would have to deal with in the case of successful or unsuccessful negotiations, and support from international opinion. On this paper I introduce E.N.Luttwak's naval suasion theory. By the his theory, there are two mode of naval suasion. One is latent naval suasion the other is active suasion. Latent suasion there are deterrent mode and supportive mode. Active naval suasion there are coercive mode and supportive mode. Coercive mode has positive and negative. The limitations of naval suasion have been identified as follows. First, because the objective of the use of naval power is persuading enemy nations, the results are unpredictable. Second, the leaders of all countries possess limited understanding on the complexities of naval power and therefore lack understanding of the usefulness of naval power when choosing options. Third, in case of failure through naval suasion, prestige and reputation of a nation can be damaged. Finally, the following are additional possible research topic. First, a research on the decision making process of choosing naval power as a measure to resolve conflicts is needed. Lastly, research on the size of the navy and types of ships required for efficient naval suasion is needed. Today's world requires cooperative security regime so that middle class navy also requires political use of naval power in solving international conflicts. Therefore, additional research on this topic is needed.

• Journal of Life Science
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• v.15 no.1 s.68
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• pp.66-70
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• 2005

In order to preserve the freshness of vegetables and to reduce the rate of decay, grapefruit seed extract (GFSE), a natural microorganism growth inhibiting agent, was applied during the preservation process of heat treated carrot and spinach. To investigate synergic effect of heat and GFSE treatment, carrots and spinaches were treated with or without 10 ppm of GFSE at $70^{\circ}C$. Surface color, texture and microbial counts of the samples were measured during storage at $4^{\circ}C$. GFSE showed an effective inhibitory activity against aerobic bacteria and yeast which might be involved in the decay of vegetables. Heat treatment at 2 min at $70^{\circ}C$ could also well preserve the color and texture of the vegetables. From the results, optimal concentrations of GFSE were 10 ppm and 50 ppm with heat treatment of 2 min $70^{\circ}C$ for the growth inhibitory effect to aerobic bacteria and yeast and preservation of color and texture.

• Korean Journal of Environmental Agriculture
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• v.3 no.1
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• pp.10-15
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• 1984

To get information on the behavior of phorate in vegetables under the subtropical conditions, phorate granule (10%) was applied to silt loam soil at the rate of 40㎏ a.i./ha and incorporated to 10㎝ soil depth just befere sowing. Insecticide residues in vegetables were determined with GLC and confirmed qualitatively with TLC. Phorate and its metabolites were absorbed by the radish and carrot roots and rapidly translocated into foliages. The compounds detected in vegetables were phorate, phorate sulfoxide, and phorate sulfone. Residue levels of compounds in radishes were higher in foliages than in roots and much more residues were present in leaf lamina than in midribs. The concentration of the total residues in vegetable roots was rapidly decreased with the time, while the amount of total residues in radish roots was increased with the time. Therefore, the rapid decline of residue levels in vegetables was mainly attributed to the dilution of insecticide residues by the rapid growth of these vegetables.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.303-310
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• 2002

An optimization for fermentation processes to make lactic acid juice with extracts from apples, carrots, celery, watercress, jujube and lycii (3 : 3 : 1 : 1/2 : 1 : 1/2) using co-cultures of Leuconostoc mesenteroides, Lactococcus lactis and Lactobacillus cellobiosus isolated from Dongchimi had been investigated on the emphasis of composition of sugars and sodium chloride at various temperatures. The concentration of sugars less than 25% and salt less than 0.8% did not affect remarkably the cell growth of lactic acid bacteria and acid formation during fermentation. The fermenting juice showed increases in the population of lactic acid bacteria and acidity, and decreases in population of coliform bacteria and sugar concentration with high cultural temperature. At $25^{\circ}C$ viscous substance was not formed as it had at $15^{\circ}C$. The optimum composition, based on the sensory evaluation, was determined to be oligosaccharide and 0.2% for sodium chloride. It took 3 days to produce the most preferable juice of pH 3.62 at $25^{\circ}C$. At the optimal state the fermented juice showed viable cell counts (cfu/mL) of exponential numbers 8 for lactic acid bacteria and 4 for yeast. Coliform bacteria which had been $5.6{\times}10^2\;cfu/mL$ at the beginning of fermentation were not detected.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.1
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• pp.36-50
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• 1998

The purpose of this study was to investigate quantity food production practices in foodservices by analysing the menus of April, 1996, The questionnaire was developed and responded to by 96 dietitians in Sangju, Munkyung, Gumee, Kimchun, and Andong during November, 1996. The survey was performed by simple random samplings. The results were as follosw; 1. Hospitals and industry served food for thirty days and schools for twenty days. Kimchi was a select-menu for hospitals and one side dish for industry and schools. The type of menu was a single use menu which consisted of cooked rice, soups and three side dishes. 2. The most frequently used ingredients were green onions, rice, carrots, onions, Korean radish roots, pork, eggs, glutinous rice, and milk. Kimchis were served most frequently in all food services and cooked rices and soups were next. 3. The age of most of the respondents was 26 to 30.54.2% of subjects were juniou college graduates and 77.1% were single. Fifty seven point three percent of the dietitians lived with family relatives, or friends. 87.5% of the dietitians had been working for 1 to 5 years. 4. Most foodservices were self-operated. The number of meals served was determined by meal coupon counting in hospitals(37.5%), meal board counting in industry(29.2%), and attendance card counting in schools(41.1%) The cost of sales per meal was approximately 2,450 won in hospitals and was approximately 1,100 won in industry and schools. The average number of days per menucycle was 7.4 in hospitals. 10.3 in industry and 25.5 in schools. Hospitals, industry, and schools held about 118, 265 and 263 recipes respectively. The average number of dietitians was 2.6 in hospitals and 1.0 in industry and schools. Except for the number of recipes, the general practices of foodservices were significantly different(P<0.05). 5. In the general quantity food production, food and seasonings measuring was hardly done. the percentage of foodservices using chemical seasonings was higher in hospitals and industry than in schools. the most important concern was taste, Registered cooks were employed in 75% of schools but only 50.0% in hospitals and 20.8% in industry. Most of the dietitians respinded that their cooks skill was not bad. The education of unregistered cooks was performen once or two times a month in hospitals and industry, and in schools performed everyday. The problem when educating cooks was the lack of cooking skill of the dietitians in schools, and the lack of time in hospitals, and the negative attitude toward education in industry. The method for improving cooking in all foodservices was OJT, or the extension of education facilities and the development and dissemination of standard recipes. The frequency of throwing away leftovers was higher in hospitals. But in industry, the frequency of saving leftovers was higher. 6. Though all foodservices have standard recipes, the number that used them was low, Another problem is that standard recipes resulted in leftovers. The inconveniences of using standard recipes were the difficulty of applying standard recipes to various numbers of customers the complication of use, or facility insufficiency.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.270-278
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• 2016

Purpose: We have investigated for the purpose of studying change of vitamins and minerals in frequently used vegetables by low moisture cooking method. Methods: Vitamin B complex, vitamin C and mineral (Mg, Ca, K, Zn, Fe) contents are analyzed in vegetables such as spinach, cabbage, bean sprouts and carrot which are heat-treated with degrees of water contents. Low moisture cooking method represents heat-treated vegetable (LM experiment group) with 25 wt.% water content for the vegetable weight while general blanching method includes heat-treated vegetable (GB experiment group) with 500-1,000 wt.% water content for the vegetable weight. Results: Retention rate of vitamin B1 (thiamin) in the LM experiment group is relatively high (87.50-95.68%) and dosen't show considerable differences from raw vegetables. On the other hand, the retention rate of vitamin $B_1$ in GB group's cabbage and spinach dramatically decreased to 19.46-25.00%. Retention rate of vitamin B2 (riboflavin) is sustained stably in LM experiment group (75.00-87.50% in bean sprouts, cabbage and spinach), represents that low moisture cooking method has relatively higher contents in vitamin $B_2$. The LM experiment group has 71.43-85.71% on retention rate of niacin while the GB group shows relatively lower niacin (57.14-64.58%), represents conflicting results from the general idea that vitamin $B_3$ is relatively stable in heat treatment and blanching. Retention rate of pantothenic acid is considerably higher in both LM and GB experiment group, indicates vitamin pantothenic acid is relatively stable in the various cooking condition such as amount of water and heat treatment. In the experiment under various water contents, vitamin C is not detected in both bean sprouts and carrots, while the contents in cabbage and spinach are 19.87 mg/100 g and 26.65 mg/100 g respectively. In the same experiment, the retention rate of Vitamin C in LM experiment group (91.65%, 92.23%) is considerably higher than GB group (58.08%, 61.61%). Retention rate of Mg, K, Fe in the LM experiment group is relatively higher than GB group. Conclusion: Resultingly, the observations suggests that minimum water quantity and minimum heat treatment processes should be established in cooking vegetables which have soluble vitamins and minerals.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1271-1277
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• 2000

The extracts from tomatoes, apples, carrots, mallows, watercreses+pine needles, Angelica keiskei Koiz, jujubes and lemons were selected and mixed at the ratio of 3 : 3 : 3 : 1/2 : 1/2 : 1/2 : 1/2 : 1/5 on the basis of sensory evaluation. The mixed extracts were divided into three lots and treated as follows. The first lot was heated for 15 sec at $96^{\circ}C$ without centrifugation and filtration, the second filtered through a ultramembrane filter. For the third one, the ultrafiltrate combined with autoclaved retentates on the membrane filter and the previous centrifugal precipitation. The mixed juices were stored in the glass bottles with atmosphere or in film package with nitrogen gas. And then they were stored at $4^{\circ}$ and $20^{\circ}C$. During storage the treated juices showed $pH\;4.07{\sim}4.10$, titratable acidity $66.35{\sim}84.08$, soluble solid $7{\sim}9^{\circ}Brix$, reducing sugar $5.42{\sim}6.97%$, glucose $1.96{\sim}2.30%$ and fructose $3.46{\sim}4.14%$. The ultrafiltered juices showed yellow color, different from orange color of other treatment lots. Peroxidase activity and microbial population were inhibited by thermal treatment and ultrafiltration. The browning effects of the mixed juice of fruits and vegetables during storage were caused by ascorbic acid oxidation and non-enzymatic browning reaction, which could be reduced by change and packing with nitrogen gas instead of atmosphere inside bottles.

• Food Science and Preservation
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• v.15 no.5
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• pp.669-674
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• 2008

Mul-kimchi is more watery than traditional kimchi and is prepared using large amounts of salted water, Chinese cabbage, radishes, and carrots. The quality characteristics of Mul-kimchi prepared with Chaenomelis Fructus water extract (1, 3, or 5%, w/v) (CF Mul-kimchi) or water (control) were investigated during fermentation for 21 days at $10^{\circ}C$. The initial pH values were 6.53 (control), 4.14 (1% CF Mul-kimchi), 3.61 (3% CF Mul-kimchi), and 3.54 (5% CF Mul-kimchi). The pH did not change significantly in CF Mul-kimchi but gradually decreased in the control during fermentation. Changes in titratable acidity were reflected in pH movements. Viable lactic acid bacteria in CF Mul-kimchi were at lower levels than in the control. Viable bacterial levels in Mul-kimchi decreased with increasing concentration of CF water extract. Textural features, such as hardness, cohesiveness, chewiness, and springiness, were higher in CF Mul-kimchi than in control. Anti-oxidative activity, measured by DPPH radical scavenging and nitrite scavenging, of CF Mul-kimchi, were higher than in control, and the activities rose with increasing levels of CF water extract. The sensory qualities of 1% CF Mul-kimchi showed the highest values in taste and overall acceptability among the Mul-kimchi preparations tested.