• Journal of Korean Society on Water Environment
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• v.27 no.6
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• pp.914-925
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• 2011

The variation of streamflow is regarded as one of the most influential factors on the fluctuation of water quality in the stream. The characteristics of the variation should be taken into account in the plans for the management of Total Maximum Daily Loads (TMDLs). This study analysed and characterized spatial distribution and temporal variation of streamflow at each unit watershed in Guem-river basin. For the analysis of the distribution of streamflow, the type and the extent of the distribution were investigated for the unit watershed. For the analysis of the variation, short and long term changes of streamflow were examined. The result showed that most of the distributions were not log-normalized and the extent of variation tends to be greater at the unit watershed placed on the tributaries in the basin. A kind of margin could be granted to the unit watershed involving high variations so as to establish the water quality goal and load allotment more reasonably and effectively in view of whole waterbody.

• Journal of Environmental Impact Assessment
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• v.30 no.6
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• pp.355-360
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• 2021

As the domestic water management policy shifted from concentration-oriented water management to load management-centered Total Maximum Daily Load (TMDL), water quality and aquatic ecosystems brought changed. However, it was difficult to determine whether the water quality and the health of the aquatic ecosystem improved after the implementation of the TMDL due to changes in pollutant sources and discharge fluctuations ect, so the effect was analyzed using a log-linear model and biological indicators (Benthic Macroinvertebrates). As a result, BOD and T-P concentrations in the Jinwi River Watershed were reduced by 30% and 35%, showed the effect of improving water quality, however the benthic macroinvertebrates index (BMI) downgraded from grade D to grade E. Therefore, efforts to cultivate ecologicalrivers are necessary to upgrade the health of the aquatic ecosystem in the river watershed.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.567-578
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• 2007

This study was designed to provide basic data for the application and practical use of vinegar disinfection for raw vegetable preparation in foodservice operations. The test materials were washed and disinfected by three different methods(tap water washing, chlorine water disinfection, vinegar disinfection) and stored at $3^{\circ}C$ and $10^{\circ}C$ for 7 days. Then, their microbiological qualities were compared. Total plate counts increased over the course of the storage period, and all samples, except in the case of tap water washing, remained under the permitted limit until the 7th day of storage. In particular, vinegar disinfection showed the lowest increase in total plate counts(2.35${\sim}$4.03 log CFU/g). While the total plate counts of chlorine and vinegar disinfection were within the 6.00 limit of microbiological safety, the tap water washing treatment passed the permitted limit. The psychrotrophic counts increased steadily over the course of the storage period, and increased least at $3^{\circ}C$, however, the tap water washing showed the most drastic increase, while vinegar disinfection yielded the smallest increase.

• Food Science and Preservation
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• v.17 no.4
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• pp.457-465
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• 2010

We sought to develop lotus (Nelumbo nucifera) root Jeonggwa as a health food. Jeonggwa was mixed with 0-8% (w/w) Omija water extract and stored at $25^{\circ}C$ for 12 weeks. Quality characteristics during storage were investigated. The pH of Jeonggwa fell, and the acidity level rose, as increasing amounts of Omija water extract were added. The moisture content of Jeonggwa rose from 7-8% to 14-17% within 2 weeks of storage at $25^{\circ}C$, and was maintained at that level to the end of storage. Total viable bacterial cells in Jeonggwa were initially 2.4~3.2 log CFU/g, and increased in number during storage, but never exceeded 4 log CFU/g. The shelf life of Jeonggwa was extended when Omija extract was added. The lightness (L), redness (a). and yellowness (b) of Jeonggwa during storage at $25^{\circ}C$ were highest in control samples and the values fell with increasing Omija extract concentration (p<0.001). Mechanical evaluation Jeonggwa showed that various tested parameters fell during storage at $25^{\circ}C$. The hardness and strength of Jeonggwa were significantly reduced as the Omija extract concentration rose (p<0.05). In sensory evaluation tests, the acceptability of Jeonggwa was optimal when 2~4% (w/w) Omija extract was added.

• Korean journal of food and cookery science
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• v.31 no.2
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• pp.128-135
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• 2015

Blueberry juice extraction (JE), hot water extract (HE), and 50% ethanol extract (EE) were fermented with Lactobacillus plantarum CGKW3. We investigated the quality characteristics and antioxidative activities of yanggaeng prepared with different amounts of fermented blueberry extract (JE, HE, EE). The viable cells in fermented HE was higher (7.49 log CFU/mL) than JE (7.28 log CFU/mL) and EE (6.99 log CFU/mL), during the fermentation period. The viable cells and acidity in yanggaeng increased significantly with increasing levels of fermented blueberry extract (p<0.05). In terms of color, the lightness and yellowness decreased significantly, but redness increased with increasing levels of fermented blueberry extract. In the texture profile analysis, control showed the highest result in hardness. Cohesiveness did not show significant differences, according to amount of fermented blueberry extract. The springiness decreased with the increasing levels of fermented blueberry extract. Antioxidant activity, which was measured by DPPH and reducing power, was significantly higher than those of control; and it increased proportionally according to the amount of fermented blueberry extract. Anthocyanin contents were increased proportionally with the increasing levels of fermented blueberry extract. Sensory evaluation showed that the color, taste, flavor, texture, and overall acceptability of yanggaeng containing the JE, HE, and EE were higher than those of the control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1415-1422
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• 2014

Hot water extraction concentrate was prepared from Alliun hookeri root (AHR) to evaluate its applicability to yogurt. The highest antioxidant activity of hot water concentrates was obtained under extraction conditions of 4 hr at $95^{\circ}C$. Antioxidant activities measured by DPPH radical assay, ABTS radical cation assay, reducing power, and cheating activity were highly correlated with total phenolic (89.51 mg/g) and total flavonoid (52.71 mg/g) contents, with R values of 0.94 and 0.96, respectively. Yogurt was fermented with a commercial lactic acid bacteria mixed strain (Yo-mix$^{TM}$ 305) for 10 hr at $42^{\circ}C$ after addition of 0~10% (w/w) hot water concentrates from AHR to yogurt base. As fermentation proceeded, pH and $^{\circ}Brix$ of yogurt decreased from 6.57~6.60 to 4.34~4.51 and from 8.10~8.90% to 4.60~5.25%, respectively, whereas titrate acidity, viscosity, and viable cell numbers increased from 0.22~0.23% to 1.01~1.10%, from $0mPa{\cdot}s$ to $202.55{\sim}290.50mPa{\cdot}s$, and from 6.40~6.80 log CFU/mL to 8.60~9.20 log CFU/mL, respectively. There was no significant difference in any sensory attribute between the control and 2.5% addition group, suggesting that 2.5% hot water concentrate from AHR could be used to manufacture yogurt.

• Journal of Environmental Impact Assessment
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• v.23 no.5
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• pp.323-336
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• 2014

Using hedonic price method, this paper analyzes the impact of restriction for water quality protection on property value with the officially announced price of reference land in the city of Namyangju in 2012 to evaluate Water Use Fee, based on beneficiary pays principle, levied on the downstream area of the Han River in Korea. The results from the regression analyses of the models used show that the double-log model is the preferred model in the case of Namyangju. Using the double-log model, the total compensation for the city of Namyangju is estimated to be 8.6 trillion won with 95% confidence interval between 4.4 trillion and 12.4 trillion won. Under the perpetuity compensation scheme at the discount rate of 10%, the estimated annual compensation is 0.9 trillion won with 95% confidence interval between 0.4 trillion and 1.2 trillion won. This is more than Water Use Fee collected in 2012 for the Han River, which is approximately 0.5 trillion won. Considering the size of the restricted area of the Paldang area, which is more than 18 times of that of Namyangju, the rate of Water Use Fee, which is based on beneficiary pays principle and imposed on the residents of the downstream area, needs to be increased to sufficiently compensate the economic loss caused to the upstream areas of the Han River in Korea.

• Journal of Environmental Impact Assessment
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• v.23 no.4
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• pp.285-295
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• 2014

In this study, we analyzed probability distribution of EMCs (Event Mean Concentration) of COD, TOC, T-N, T-P and SS from rice paddy fields and compared the mean values of observed EMCs and the median values of estimated EMCs ($EMC_{50}$) through probability distribution. The field monitoring was conducted during a period of four crop-years (from May 1, 2008, to September 30. 2011) in a rice cultivation area located in Emda-myun, Hampyeong gun, Jeollanam-do, Korea. Four probability distributions such as Normal, Log-normal, Gamma, and Weibull distribution were used to fit values of EMCs from rice paddy fields. Our results showed that the applicable probability distributions were Normal, Log-normal, and Gamma distribution for COD, and Normal, Log- Normal, Gamma and Weibull distribution for T-N, and Log-normal, Gamma and Weibull distribution for T-P and TOC, and Log-normal and Gamma distribution for SS. Log-normal and Gamma distributions were acceptable for EMCs of all water quality constituents(COD, TOC, T-N, T-P and SS). Meanwhile, mean value of observed COD was similar to median value estimated by the gamma distribution, and TOC, T-N, T-P, and SS were similar to median value estimated by log-normal distribution, respectively.

• Food Engineering Progress
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• v.14 no.4
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• pp.316-321
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• 2010

The efficacy of the ozonated water (0.1, 0.2, 0.4, 0.6, and 1.0 ppm) in reducing the risk of food-borne disease was investigated in this study. After inoculation of Listeria monocytogenes (ATCC 19112), Salmonella enterica subsp. enterica biovar Typhimurium (ATCC 12598), Escherichia coli O157:H7 (ATCC 43890) to lettuce, spinach, and beef, inhibition effect with different washing concentrations, time, and methods with ozonated and tap water were evaluated. As a result, there were 2.16 to 3.85 log CFU/mL reduction in different foods and 7 log CFU/mL reduction on cutting boards after watering with ozonated water. Higher than 0.2 ppm of ozonated water treatment reduced the growth of food-borne disease bacteria with increasing washing time and ozone concentration. These results suggested that the ozonated water treatment effectively improved the microbiological quality and food safety.

• Journal of Korean Society of Water and Wastewater
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• v.37 no.5
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• pp.261-269
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• 2023

In light of recent social concerns related to issues such as water supply pipe deterioration leading to problems like leaks and degraded water quality, the significance of maintenance efforts to enhance water source quality and ensure a stable water supply has grown substantially. In this study, scan statistic was applied to analyze water quality complaints and water leakage accidents from 2015 to 2021 to present a reasonable method to identify areas requiring improvement in water management. SaTScan, a spatio-temporal statistical analysis program, and ArcGIS were used for spatial information analysis, and clusters with high relative risk (RR) were determined using the maximum log-likelihood ratio, relative risk, and Monte Carlo hypothesis test for I city, the target area. Specifically, in the case of water quality complaints, the analysis results were compared by distinguishing cases occurring before and after the onset of "red water." The period between 2015 and 2019 revealed that preceding the occurrence of red water, the leak cluster at location L2 posed a significantly higher risk (RR: 2.45) than other regions. As for water quality complaints, cluster C2 exhibited a notably elevated RR (RR: 2.21) and appeared concentrated in areas D and S, respectively. On the other hand, post-red water incidents of water quality complaints were predominantly concentrated in area S. The analysis found that the locations of complaint clusters were similar to those of red water incidents. Of these, cluster C7 exhibited a substantial RR of 4.58, signifying more than a twofold increase compared to pre-incident levels. A kernel density map analysis was performed using GIS to identify priority areas for waterworks management based on the central location of clusters and complaint cluster RR data.