• Title/Summary/Keyword: residue

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Risk-based approach to develop a national residue program: prioritizing the residue control of veterinary drugs in fishery products

  • Kang, Hui-Seung;Han, Songyi;Cho, Byung-Hoon;Lee, Hunjoo
    • Fisheries and Aquatic Sciences
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    • v.22 no.12
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    • pp.29.1-29.7
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    • 2019
  • Veterinary drugs are widely used to protect production-related diseases and promote the growth of farmed fish. The use of large amounts of veterinary drugs may have potential risk and cause adverse effects on both humans and the environment. In this study, we developed risk-based ranking based on a scoring system to be applied in the national residue program. In this approach, the following three factors of veterinary drugs that may occur as residues in fishery products were considered: potency (acceptable daily intake), usage (number of dose and withdrawal period), and residue occurrence. The overall ranking score was calculated using the following equation: potency × usage (sum of the number of sales and withdrawal period) × residue occurrence. The veterinary drugs that were assigned high score by applying this approach were enrofloxacin, amoxicillin, oxolinic acid, erythromycin, and trimethoprim. The risk-based approach for monitoring veterinary drugs can provide a reliable inspection priority in fishery products. The developed ranking system can be applied in web-based systems and residuemonitoring programs and to ensure safe management of fishery products in Korea.

Fate of Some Pesticides during Brining and Cooking of Chinese Cabbage and Spinach

  • Kang, Se-Mi;Lee, Mi-Gyung
    • Food Science and Biotechnology
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    • v.14 no.1
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    • pp.77-81
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    • 2005
  • Chinese cabbage and spinach applied with eight pesticides at two different rates were subjected to brining, heat-cooking, and blanching to determine residue or transfer ratios of those pesticides. Residue ratio in discarded inedible portion varied significantly, 0-94%, depending on pesticides applied, vegetable type, and cooking processes. Average reduction ratios of residues during cooking process were 78, 46, 23, 12, 10, 9, 8, and 2% in dichlorvos, diazinon, chlorpyrifos, endosulfan, EPN, cypermethrin, deltamethrin, and fenvalerate, respectively.


  • Taeri, Bijan
    • Journal of the Korean Mathematical Society
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    • v.46 no.1
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    • pp.13-30
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    • 2009
  • A subset of n tuples of elements of ${\mathbb{Z}}_9$ is said to be a code over ${\mathbb{Z}}_9$ if it is a ${\mathbb{Z}}_9$-module. In this paper we consider an special family of cyclic codes over ${\mathbb{Z}}_9$, namely quadratic residue codes. We define these codes in term of their idempotent generators and show that these codes also have many good properties which are analogous in many respects to properties of quadratic residue codes over finite fields.

Manufacture and Performance Evaluation of Medium-density Fiberboard Made with Coffee Bean Residue-Wood Fiber (커피박과 목섬유를 이용한 중밀도섬유판의 제조 및 성능 평가)

  • Yang, In;Lee, Kwang-Hyung;Oh, Sei-Chang
    • Journal of the Korean Wood Science and Technology
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    • v.41 no.4
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    • pp.293-301
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    • 2013
  • This study discusses the feasibility of coffee bean residue as a raw material of medium-density fiberboard (MDF). In this relation, the effect of coffee bean residue known as an absorbent material on the physical and mechanical properties of MDF manufactured at its different addition level. Coffee bean residue which is a by-product of coffee mill and large amount of waste left over after processing for instant coffee was added at the level of 3, 6, and 9% on dry basis and urea formaldehyde resin was used as the adhesive. The MDF made with mixture of wood fiber and coffee bean residue was tested for physical and mechanical properties as well as formaldehyde emission. The bending strength and internal bonding strength of the MDF made with mixture of wood fiber-coffee bean residue were higher than that of the KS standard in randomized mat structure type, but not in layered mat structure type. Also, the physical properties of MDF made with mixture of wood fiber-coffee bean residue showed a considerable improvement in thickness swelling over the commercial MDF. More importantly, the formaldehyde emission rate of MDF made with mixture of wood fiber-coffee bean residue met the KS standard and was close to that of commercial MDF. These results showed the feasibility of coffee bean residue as a raw material for the production of environmentally-friendly MDF. Additional works on adhesive-coffee bean compatibility, improvement of moisture absorption effect and reduction the formaldehyde emission rate by carbonization of coffee bean residue may be required.

Quality Attributes of Bread with Soybean Milk Residue-Wheat Flour (비지가루 첨가 식빵의 품질 특성)

  • 신두호;이연화
    • The Korean Journal of Food And Nutrition
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    • v.15 no.4
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    • pp.314-320
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    • 2002
  • When the soybean milk residue flour were added to the respective wheat flour at level of 5%, 10% and 15% the possibility of bread making were studied. Vital gluten was added to the soybean milk residue portion of a 10% composite flour at levels of 3%, 6% and 9% to improve bread quality. And test was baking properties of soybean milk residue composite flour and sensory evaluation of composite breads. Major components of soybean milk residue flour were crude protein, 22.0%; crude lipid, 13.2%; carbohydrate, 54.3%; and dietary fiber, 27.2%. When 5%, 10% and 15% soybean milk residue flour was blended with wheat flour, water absorption, development time and bread weight were increased, and volume of dough and loaf was decreased. But improved bread-making properties by adding gluten. Color of crumb got darker as the percentage of soybean milk residue flour increased, got brighter when gluten was added. Texture of bread increased in chewiness and hardness as the percentage soybean milk residue flour increased but not different in cohesiveness. The use of vital gluten showed influence to springiness, chewiness and hardness. The sensory evaluation showed that 5% soybean milk residue-wheat bread was similar to bread made from wheat flour in overall acceptability. And the bread made by miting gluten were better than 10% soybean milk residue-wheat bread in overall acceptability.

Evaluation and Analysis of Composition of Shredder Residue from End-of-life Vehicle (폐자동차 차피파쇄잔류물의 組咸에 대한 分析評價硏究)

  • 오종기;이화영;김성규
    • Resources Recycling
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    • v.10 no.4
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    • pp.34-41
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    • 2001
  • A research was performed to evaluate a use of shredder residue to currently dispose of at landfills. Laboratory analyses were conducted to determine especially the fuel characteristics of shredder residue. For this aim, shredder residue was classified by the particle size as well as by the type of material and the content of Cl, S, ash, and calorific value were determined. Due to the chlorinated plastic content of shredder residue, mean concentration of Cl was found to exceed 4wt% except one sample while that of S was ranged from 0.25 to 0.39 wt%. As far as calorific value was concemed, plastic was observed to be more than 10,000 kcal/kg while wood/paper and fiber accounted for approximately 4,000 kcal/kg. Shredder residue was found to contain varying trace amounts of metal elements, including Fe of 6∼8.5 wt%. Hg and Cr(VI) were not detected, however, while Cd was contained as small as 0.0004-0.0009 wt%.

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Underestimation of Dietary Exposure to Pesticide Residues in Relation to Residue Definition in South Korea (국내 잔류농약 residue definition과 관련된 식이노출의 과소평가)

  • Lee, Mi-Gyung
    • Journal of Food Hygiene and Safety
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    • v.35 no.5
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    • pp.452-458
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    • 2020
  • In this study we aimed to find out pesticide types with probability for underestimation of dietary exposure to pesticide residues in Korea by comparing the residue definitions between Korea and Codex standards. In addition, we sought to establish priorities regarding the necessity of review concerning pesticide types and their impacts based on the risk assessment and dietary exposure underestimation. As a result, we found that according to the residue definition information, 44 pesticides have probability for underestimation in terms of dietary exposure assessments. Among them, 24 pesticides have priority for review of dietary exposure underestimation and its impacts on risk assessment, based on the ADI values of pesticides, Korean MRL information and toxicological information of metabolite. The 24 pesticides were as follows: acibensolar-S-methyl, chlorfenapyr, chlorothalonil, cyantraniliprole, cyclaniliprole, cyflumetofen, dithiocarbamates, fenamidone, fenpyroximate, fluazifop-P-butyl, fluopicolide, flupyradifuron, fluxapyroxad, glyphosate, hexythiazox, isoprothiolane, isopyrazam, myclobutanil, penthiopyrad, propiconazole, spinetoram, spiromesifen, spirotetramat, trifloxystrobin. Furthermore, chlorfenapyr, chlorothalonil, dithiocarbamates and fenamidone may have considered a top priority for review due to greater toxicity of metabolite. This study could be of great use for improvement on risk assessment approaches in South Korea regarding pesticide residues in food commodities.