• Journal of Environmental Science International
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• v.32 no.5
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• pp.285-301
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• 2023

This study analyzed characteristics of ozone (O₃) formation regimes in Busan over a period of recent five years (2015~2019) and compared the findings with those obtained in Seoul. We employed four observed variations: early morning commuting-hour (i.e., 06:00-09:00 LST) nitrogen dioxide (NO₂), peak-hour (i.e., 12:00-16:00 LST) O₃, 8-hour average O₃ (MDA8 O₃), and △O₃ (=O_{3_max}- O_{3_min}) in Busan and Seoul. In addition, the NO₂-O₃ relation was assessed to interpret which of NOx-limited or volatile organic compound (VOC)-limited was dominant. In Busan, the annual mean O₃ concentration was relatively higher than in Seoul, whereas there were fewer high-concentration days. The Pearson correlation coefficients (R) between Early morning-hour NO₂ and the Peak-hour O₃ was positive (but close to zero) in Busan and negative in Seoul. Likewise, the R between the Early morning-hour NO₂ and the △O₃ showed a relatively considerable positive correlation (R=+0.4~0.5)(R=+0.4~0.5) in Busan, while a weak positive correlation (R=+0.1~0.2) in Seoul. From this result, it can be inferred that the O₃ formation regime in Busan was intrepreted to be nearly neutral or relatively closer to the NO_x-limited regime than Seoul, while Seoul to the VOC-limited regime. The study findings imply that O₃ control strategies should be applied differently in Busan and Seoul. The results here were inferred from surface NO₂ and O₃ observations, and the varification studies based on in-situ VOCs measurements would be needed.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1051-1057
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• 2000

Gamma irradiation was applied to develop fermented shrimp product with lower salt concentration, high sensory quality and storage stability. Shrimp was prepared with 15 and 20% of salt and fermented at $15^{\circ}C$. The sample was irradiated for 15% added salt at the 4th week and for 20% at the 6th week during fermentation with 0, 5 and 10 kGy absorbed doses. The irradiation was applied at optimum stage of fermentation determined when the content of amino nitrogen(AN) arrived approximately 400 mg%. Chemical properties such as amino nitrogen(AN), volatile base nitrogen(VBN), trimethylamine(TMA) and neutral protease activity were examined during whole fermentation. The AN, VBN, TMA and protease activity were not affected immediately after gamma irradiation. The more NaCl concentrations and irradiation dose, the less content of chemical compounds and protease activity was found. From the results of chemical properties, it was concluded that fermented shrimp with 15% of salt and irradiated at 10 kGy before optimum fermentation, or 20% and 5 kGy or above were maintained the sound quality during storage compared with the control.