This study was conducted to provide basic data on the amount of sodium and the setting of permissible error range of actual measurement, which is a problem for cabbage kimchi nutrients subject to labeling. The sample targeted was baechu (Kimchi cabbage) kimchi, which might have a large variation in sodium content by part of kimchi. Kimchi samples were collected twice from eight companies by season (spring, summer, fall, and winter). The average sodium content in kimchi samples was 619±87 mg/100 g (range, 534±63 mg/100 g to 783±40 mg/100 g). The error in average annual sodium content of abandonment kimchi (maximum value difference compared to the minimum value) was 26.8 to 64.3%. Sodium contents in kimchi produced in spring and summer were relatively low. However, deviation between individuals was large. It was found that cases exceeding the permissible error (120%) standard varied depending on the criteria for setting the amount of sodium. In addition, due to seasonal differences, sodium content in kimchi exceeded 120% of the labeling value. Thus, it is necessary to set standards suitable for characteristics of kimchi to prevent unintentional violations of labeling standards by raw materials and manufacturing processes.

This study evaluated the physicochemical and microbial quality characteristic of seasonal commercial kimchi for hygienic safety levels. The pH of seasonal commercial kimchi was 3.84-6.36 and the titratable acidity and salinity of the samples were 0.21-1.16 and 1.19-1.54%, respectively. The content of nitrate and nitrite in the commercial kimchi were lower in the spring and summer, which was affected by acidic condition of the kimchi depending on fermentation. Heavy metal contents in commercial kimchi are not an issue because they were detected only at very low levels. The total aerobic bacteria and coliforms counts ranged from 5.25 to 8.44 Log CFU/g and 0.00 to 5.08 Log CFU/g, respectively. The total aerobic bacteria and coliforms were detected more in summer than in the other seasons. E. coli was detected in three of the samples tested. Food-borne pathogens were not detected in any of the samples except for B. cereus. B. cereus was detected in the fall in more than 70% of samples. These results suggest that commercial kimchi distributed in the fall maintain the quality properties and the microbiological safety of kimchi compared to the other seasons. Therefore, further studies as an effective distribution system for the particular seasons will be needed to guarantee the hygienic safety levels of commercial kimchi required by the consumers.

Carbon-coated Cu nanopowders with core/shell structure have been successfully fabricated by pulsed wire evaporation (PWE) method, in which a mixed gas of Ar/ (10 vol.%) was used as an ambient gas. The characterization of the samples was carried out using x-ray diffraction (XRD), scanning electron microscope (SEM), and high resolution transmission electron microscope (HRTEM). It was found that the nanoparticles show a spherical morphology with the size ranging of 10-40 nm and are covered with graphite layers of 2-4 nm. When oxygen-passivated Cu nanopowders were annealed under flowing argon gas (600 and 800), the crystallinity of phase and the particle size gradually increased. On the other hand, carbon-coated Cu nanopowders remained similar to as-prepared case with no additional oxide or carbide phases even after the annealing, indicating that the metal nanoparticles are well protected by the carbon-coating layers.

Trace analysis of Cd and Pb at surface modified thick film graphite electrode with Bi nanopowder has been carried out using square-wave anodic stripping voltammetry (SWASV) technique. Bi nanopowder synthesized by gas condensation (GC) method showed the size of nm with BET surface area, . For a strong adhesion of the Bi nanopowder onto the screen printed carbon paste electrode, nafion solution was added into Bi-containing suspension. From the SWASV, it was found that the Bi nanopowder electrode exhibited a well-defined responses relating to the oxidations of Cd and Pb. The current peak intensity increased with increasing concentration of Cd and Pb. From the linear relationship between Cd/Pb concentrations and peak current, the sensitivity of the Bi nanopowder electrode was quantitatively estimated. The detection limit of the electrode was estimated to be and for Cd and Pb, respectively, on the basis of the signal-to-noise characteristics (S/N=3) of the response for the solution under a 10 min accumulation.

The magnetic alloys of Cu-Fe () were prepared by a mechanical alloying method and their structural and magnetic behaviors were examined by X-ray diffraction and Mossbauer spectra. The magnetization curves did not distinctly show the saturation at 70 kOe for the concentrated alloys of . The Mossbauer spectrum of at room temperature shows one Lorentzian line of the paramagnetic phase, whereas the Mossbauer spectrum of consists of sextet Lorentzian line at room temperature and a centered doublet line. The Mossbauer spectra of measured in the temperature ranges from 13 to 295 K, implies that to consists of two magnetic phases. One superimposed sextet corresponds to the ferromagnetic iron in Cu and the other one indicates the superparamagnetic iron rich phase.

Effects of oxygen deficiency on the room temperature ferromagnetism in Fe-doped reduced have been investigated by comparing the air-annealed compound with secondly post-annealed one in vacuum ambience. The air-annealed sample showed a paramagnetic behavior at room temperature. However, when the sample was further annealed in vacuum, a strongly enhanced ferromagnetic behavior was observed at same temperature. spectra of air-annealed sample at 295K showed a single doublet of , suggesting that the Fe ions are paramagnetic. On the other hand, the absorption spectra after vacuum-annealing exhibited two doublets, in which one is the same component with air-annealed sample and the other is new doublet corresponding to state. This result suggests that the occurrence of ferromagnetism in reduced sample may be interpreted as the contribution of unquenched orbital moment of ions.

식중독 유발 바이러스인 HAV는 제 1군 감염병원으로 규정되면서 감염 시 원인식품을 빠르게 분석하게 되었으며 그로 인해 정확하면서 빠른 검출기술을 요구하게 되었다. 본 연구에서는 HAV에 오염된 상추에서 신속하게 바이러스를 검사하기 위해서 IMS를 통하여 신속하게 HAV를 순수 분리 및 농축하였고, 형광물질인 quantum dot을 활용하여 형광검출을 실시하였다. 또한 일반적으로 바이러스 농축에 사용되는 PEG 농축방법과 비교하였을 때 검출능은 유사한 결과를 얻었으나, 농축시간 면에서는 IMS를 통한 방법이 효과적이었다. 또한 IMS 방법으로 확보된 항원을 Quantum dot을 활용하여 10분 이내에 바이러스를 검출할 수 있었다. 본 연구에서 제시된 검출기반은 식품 유통 과정 중 다양한 식중독 바이러스로부터 소비자를 보호 할 수 있는 검사방법으로 활용될 수 있다고 기대된다.