• Advances in environmental research
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• v.10 no.1
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• pp.43-57
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• 2021

Evaluation of groundwater quality is vital due to its diverse use for several purposes. In the present study, groundwater quality and suitability from the Peshawar basin, Pakistan, were evaluated for drinking and irrigation purposes. The water samples were analysed for major cations (Ca, Mg, Na and K) and anions (chloride, bicarbonate and sulphate) along with other physicochemical parameters (pH, electrical conductivity, total dissolved solids, and total hardness). About 95% of the water samples were found to be within the WHO, US-EPA and Pak-EPA permissible levels for drinking purposes. Seventy percent (70%) of the water samples belonged to the hard water category. Irrigation water quality parameters, such as, chloride, residual sodium bicarbonate, sodium adsorption ratio, percent sodium, magnesium adsorption ratio, Kelly's ration and permeability index were evaluated which demonstrated that the groundwater was highly to moderately suitable for irrigation. A correlation study was conducted to find out the mutual associations among the variables. Piper diagram indicated the overall chemical nature of the study area was calcium-magnesium bicarbonate type. Cluster analysis revealed mutual apportionment of various parameters in the groundwater of the Peshawar basin, Pakistan.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.33 no.s01
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• pp.64-85
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• 1988

Peanut seeds are characterized by high oils and proteins with good quality, and are utilized as an edible oil source and a protein-rich food products. The end products, being peanut butter, salted seed, confections, roasting stock and other by-products are favored in world-wide because of their unique roasted peanut flavor. As with many other foods, interest in the composition and chemistry of peanut is largely a result of thier use as human food. Thus, a more complete knowledge of thier chemical and food quality and flavor properties is desired. Literatures are reviewed mainly focucing on the physicochemical properties and nutritional quality of oil, protein and flavor in peanuts. Chemical properties of protein and oil, and volatile flavor component in peanut seeds are studied extensively in view point of chemical and food nutritional value. But in crop base, the synthesis and genetic studies of the chemicals could not provide valuable informations on the breeding for quality improvement. Some essential amino acids are limiting in peanut seeds and the tocopherols are very important in oil stability and for dietary adequacy ratio in high linoleic acid peanut oil, but it is thought to be quite difficult to improve by breeding technique as their lack information of gene actions. However, the selections of high protein and oil, and some essential amino acids and linoleic acid rich genotypes could be helpful for the quality improving. Research studies are also needed to elucidate the relationships between flavor components and consumer perception of peanut flavor.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.574-579
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• 2008

To develop a yogurt for sensitive consumer such as infants, children or immuno-compromised patients using gamma irradiation, the effects of gamma irradiation on the microbiological, chemical, and sensory quality in a commercial plain yogurt were investigated. No viable coliform bacteria were detected in the sample and approximately a 6 decimal reduction was achieved in the number of total aerobic bacteria by irradiation at 5 kGy. The initial population of lactic acid bacteria observed in the commercial plain yogurt was 8.95 log CFU/g. Gamma irradiation significantly reduced the initial microbial level to 6.47 and 2.85 log CFU/g after irradiation at 1 and 3 kGy, respectively (p<0.05). However, irradiation dose up to 5 kGy could not completely eliminate the lactic acid bacteria in commercial plain yogurt. pH, color, lactose and lactic acid content, and sensory quality were not affected by irradiation treatment and storage. Our results suggest that irradiation can improve the microbial quality of commercial plain yogurt without impairing the physicochemical and sensory quality.

• Korean Journal of Ecology and Environment
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• v.43 no.1
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• pp.117-128
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• 2010

The water qualities of Namdae-stream, Yeongok-stream and Sacheon-stream were examined, by using physicochemical factors, trophic status and epilithic diatoms from May 2008 to February 2009. The physicochemical water qualities of three streams were, except for some construction areas and sites of downstream, generally good, having less concentration than BOD of $2\;mg\;L^{-1}$. As for the sites of downstream, there were ongoing pollution such as graduation of nutrients in Namdae-stream and Sacheon-stream, due to salinity of seawater and topographical feature of the closed estuary. The examination of trophic status of Namdae-stream showed mesotrophic status in all the sites. Also, eutrophication was in progress as from the upstream to the downstream of Yeongok-stream, and Sacheon-stream showed eutrophic status in all its sites. As a result of the biological water quality assessment, Namdae-stream, excluding the downstream site, came out to be $\beta\sim\alpha$-oligosaprobic, and biological water quality was good, having TDI less than 50. Some construction sites and downstream site of Namdae-stream are $\beta$-mesosaprobic, and with the TDI over 70, the biological water quality assessment came out to be polluted. Yeongok-stream is $\beta\sim\alpha$-oligosaprobic, and its biological water quality is good, having TDI less than 40. Sacheon-stream, excluding the upstream site on May 2008 and February 2009, is $\beta\sim\alpha$-mesosaprobic, and its TDI over 70 shows that it has been polluted. The correlation analysis showed a high correlation in both DAlpo and TDI. Also, biological assessment of water quality (DAIpo, TDI) showed higher correlation with TSI rather than BOD.

• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.333-337
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• 2001

The effect of roasting of Omija (Schizandra chinensis Baillon) on the physicochemical properties and the sensory quality of the extract was investigated in order to improve the quality of Omija beverage. The response surface methodology was introduced to optimize the roasting condition of Omija based on the sensory quality of the extract. The titratable acidity, the soluble solid content and the reducing sugar content of the extract increased with a mild roasting, but decreased with an excessive roasting. Prolonged roasting at high temperature decomposed red pigment making the color of the extract lighter, less red and less yellow. A mild roasting of Omija improved the sensory quality of the extract, and the highest sensory quality of the extract was provided with the roasting at $180^{\circ}C$ for 10 min, indicating the optimum roasting condition of Omija. The extract of the roasted Omija was superior in sensory properties to that of the unroasted one.

• Korean Journal of Ecology and Environment
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• v.55 no.2
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• pp.156-166
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• 2022

Understanding the characteristics of reservoir water quality is fundamental in reservoir ecosystem management. The water quality of reservoirs is affected by various factors including hydro-morphology of reservoirs, land use/cover, and human activities in their catchments. In this study, we classified 83 major reservoirs in South Korea based on nine physicochemical factors (pH, dissolved oxygen, chemical oxygen demand, total suspended solid, total nitrogen, total phosphorus, total organic carbon, electric conductivity, and chlorophyll-a) measured for five years (2015~2019). Study reservoirs were classified into five main clusters through hierarchical cluster analysis. Each cluster reflected differences in the water quality of reservoirs as well as hydromorphological variables such as elevation, catchment area, full water level, and full storage. In particular, water quality condition was low at a low elevation with large reservoirs representing cluster I. In the comparison of eutrophication status in major reservoirs in South Korea using the Korean trophic state index, in some reservoirs including cluster IV composed of lagoons, the eutrophication was improved compared to 2004~2008. However, eutrophication status has been more impaired in most agricultural reservoirs in clusters I, III, and V than past. Therefore, more attention is needed to improve the water quality of these reservoirs.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.1
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• pp.72-84
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• 1993

This study was carried out to understand the varietal variation in physicochemical properties of rice grain and those environmental changes by different transplanting time, and to elucidate the interrelationships among the factors related with eating quality of cooked rice. Fifty three rice samples, among which fifty samples were harvested at ordinary or late transplanted plots of the Crop Experiment Station in Suwon and three samples were harvested orpurchased from Niigata prefecture in Japan, were tested for various physicochemical components of rice grain and some physical factors of cooked rice. All of twenty seven rice cultivars tested were the recent-bred Korean japonica rice showing the wide range of maturity from early to medium-late heading and considerable difference in palatability of cooked rice. Amylose content, taste value by Nireco palatability tester (TVN), iodine blue color of cooking extracts(IB), and the ratio of IB /extracted solid amounts (ES) increased significantly by late transplanting, while viscosity (VN) and Mg / K. N value by Nireco tester, hot-water absorption of milled rice (HA), loss tangent of cooked rice by Rheolograph-Micro(LT), and most viscogram characteristics except setback viscosity (C-P) decreased drastically by late transplanting as compared with ordinary transplanting. Most of physicochemical properties of milled rice revealed narrower varietal variation in lately transplanted plot than in ordinary transplanted one. Protein content (PRO), volume expansion rate of cooked rice(VE), C-P and all physical factors of cooked rice by Rheolograph-Micro showed almost negligible seasonal variation, while amylose content (AM), VN, HA, IB/ES, peak viscosity(P), hot viscosity(H) and breakdown(P-H) viscosity exhibited considerably large seasonal variation. The early-headed varieties revealed lower amylose content and smaller seasonal variation of IB/ES compared with medium or medium-late headed rice varieties. AM was closely associatied with IB and IB / ES and VN was highly correlated with Mg/K. N and TVN in both ordinary and late transplanted plots. VN also was highly negatively correlated with cooking characteristics and highly positively correlated with viscogram properties in ordinary culture. PRO was closely connected with moisture content of milled rice and L T in ordinary transplanted plot. IB, which was closely connected with ES, was also singificantly associated LT, P and P-H in ordinary seasonal culture. IB/ES was highly negatively correlated with P, P-Hand P-H / C-P in ordinary culture but with LT and dynamic viscosity of cooked rice in late seasonal culture. The thirty rice cultivars were largely classified into two varietal groups by cluster analysis with physicochemical properties related with eating quality of cooked rice. Korean and Japanese high-quality rice cultivars were separately distributed in two respective varietal group.

• Journal of Animal Science and Technology
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• v.62 no.5
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• pp.702-712
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• 2020

Synthetic nitrite imparts a reddish-pink color to meat and a distinct flavor to meat products, delays lipid oxidation, and inhibits microbial growth and pathogens. However, excessive intake of nitrite might result in the production of carcinogenic nitrosamine, which might increase the risk of cancer in humans. Therefore, we aimed to find an alternative natural colorant for pork sausages. Pork sausages were mixed with 0.014% sodium nitrite (NaNO₂) alone (CON), without either NaNO₂ or purple-fleshed sweet potato powder (PP; CON1), 0.5% PP alone (PP1), 1% PP (PP2) alone, 0.011% NaNO₂ and 0.5% PP (SP1), and 0.011% NaNO₂ and 1% PP (SP2). The sausages were then cooked and stored for physicochemical analysis on days 0, 5, 10, 15, and 20. The a* and W* values were the greatest and lowest in the SP2 and CON1 treatments, respectively (p < 0.05). The concentrations of residual nitrite in the sausages at 20 days decreased in the order of CON > SP1, SP2 > PP2 > PP1, CON1. The fatty acid content was higher, and flavorous amino acids were more in PP2 (p < 0.05). The fatty acid composition was comparable between the SP2 and CON groups, but the contents of glutamic acid and alanine were greater in the SP2 group. In conclusion, SP2 (0.011% NaNO₂ with 1% PP) could be added as a natural colorant for pork sausage production, and NaNO₂ could be substituted with up to 20% PP without detrimental effects on sausage appearance and/or quality.

• Journal of Korean Society on Water Environment
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• v.20 no.2
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• pp.110-119
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• 2004

The combination of biological and physical/chemical technologies is a promising technique to reduce highly concentrated pollutants in livestock wastewater. It is suggested to treat livestock wastewater efficiently as follows: firstly, biodegradable organic matters, nitrogen and some of phosphorus should be removed by a biological treatment process and then residual non-biodegradable organic matters, color and phosphorus be eliminated by physicochemical technologies. In this study, therefore, the integrations of chemical coagulation, activated carbon adsorption, Fenton oxidation and ozonation were evaluated to provide appropriate post-treatment processes for biologically pre-treated livestock wastewater. After chemical coagulation followed by ozonation or Fenton oxidation process, the quality of treated wastewater could meet the discharge limit in Korea. However, a yellowish brown color still remained in the treated wastewater after a single method such as coagulation and Fenton oxidation was applied. The ozonation was found to be the most effective technology for the decolorization. Neither simple biological nor physicochemical treatment provides adequate decolorization and sufficient depletion of organics in livestock wastewater so far. Consequently, the integration of Fenton oxidation and ozonation with a biological treatment process is recommended to treat livestock wastewater in terms of removal efficiency.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.52 no.1
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• pp.45-50
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• 2007

This study was investigated the relationship between palatability and physicochemical properties of rice kernels from two rice cultivars, including Gopumbyeo and Palgongbyeo. Major fatty acids of rice were oleic(35% in Gopum, 33.2% in Palgong, respectively) and linoleic acids (42.9% in Gopumbyeo, 40.7% in Palgongbyeo, respectively). There were significant differences in composition of amino acids and content of sugar from non-starch polysaccharide between two rice cultivars. However, no difference was found in mineral contents between Gopumbyeo and Palgongbyeo. In Rapid Visco Analyzer examination, pasting temperature and breakdown of Gopumbyeo were lower than those of Plagongbyeo. In X-ray diffraction patterns of starches separated from two rice cultivars, traditional A type and there was no difference in crystalline of rice starch. We could also obtain the results that Goupumbyeo, known to have good eating quality, had higher palatability value than Palgongbyeo.