Leafy vegetables are used in various cuisines worldwide; however, as they cannot be peeled and their leaf surface area is large, the risk of retaining pesticide residues on these vegetables is relatively higher than on others. To our knowledge, this is the first comparative study to reveal the effect of removing pesticide residues from five artificially contaminated leafy vegetables (lettuce, perilla leaves, spinach, crown daisy, and ssamchoo (Brassica lee ssp. namai)) using different removal methods. The percent reduction range for each method was 43.7–77.0%, and the reduction range for the five leafy vegetables was 40.6–67.4%. Lettuce had the highest reduction (67.4 ± 7.3%), whereas ssamchoo had the lowest reduction (40.6 ± 12.9%). Spinach and crown daisy showed no significant difference in their reductions. Based on reduction by method, running water (77.0 ± 18.0%) and boiling (59.5 ± 31.2%) led to the highest reduction, whereas detergent (43.7 ± 14.5%) led to the lowest reduction. The reductions of chlorfenapyr, diniconazole, indoxacarb, fludioxonil, pyraclostrobin, and lufenuron in the leafy vegetables were lower with blanching and boiling than with other methods (p < 0.05). These results highlight the importance of thoroughly washing leafy vegetables to lower the intake of pesticide residues before cooking.

The present study proposes a method for measurement of the internal shape of power grip using casting and 3D scanning method. Three handle design dimensions and twelve handle design related hand dimensions were defined by referring hand anthropometry studies. Thirty Korean participants with various hand length were recruited. Power grip hand shapes with different wrist postures (radial deviation 20°, ulnar deviation 30°, neutral 0°) were measured using casting material and 3D scanning system. Separately measured inner hand and outward hand shape were combined and edited during post-processing of hand scan data. Power grip inner shape was analyzed in terms of width, height, and circumference. The width of the internal power grip shape was largest at 28.9 mm in the radial deviation posture and smallest at 26.3 mm in the ulnar deviation posture. The height and circumference of the power grip were the largest in the neutral wrist position (36.9 mm, 81.8 mm) and decreased 2% to 7% and 1% to 3%, respectively, in the ulnar/radial deviation posture compared to a neutral posture. The analysis of the internal shape of the hand according to the wrist posture can be applied to the design of the handle used for wrist radial/ulnar deviation posture.

The study was conducted for safety evaluation of 208 kinds of residue pesticides on 200 dried agricultural products, which are distributed in Gwangju. The method of monitoring was the second of Multi Class Pesticide Multi-residue Methods in Korean Food Code, and GC-ECD, GC-NPD, GC-MSD, and LC-MS/MS were used as evaluation equipment to analyze. The residue level in pesticides were 15.5% (31 of 200 samples) and 4 samples exceeded MRLs. 4.5 mg/kg of pyraclostrobin (MRL; 3.0 mg/kg) was detected in red pepper, 1.49 mg/kg of chlorpyrifos (MRL; 0.13 mg/kg) in daikon leaves, 38.26 mg/kg of pyridalyl (MRL; 0.25 mg/kg) in pepper leaves, 0.98 mg/kg of chlorpyrifos (MRL; 0.05 mg/kg), respectively. Pesticides were found on the 15 samples among the 21 samples of red pepper which is a fruit vegetable, and this resulted in high detection rate of 71%. In addition, pesticides were detected on chwinamul, shitake, siler divaricata, daikon leaves and others within MRLs. The frequent detected kinds of pesticides were insecticide (47.6%), fungicide (33.3%), acaricide (14.3%), nematicide (4.8%) in the order named, and pesticides were methoxyfenozide > pyraclostrobin > azoxystrobin, chlorantraniprole > novaluron, trifloxystrobin in frequent order.

This study surveyed the real state of children-favored food sold within the green food zone in Gwangju and whether they were high calorie and low nutrition food (HCLNF) or not. A total of 124 samples, which were kimbab (8), tteokbokki (7), toast (12), and Mandu (8) in meal and fried (potato, 6), fried (etc, 6), sundae (7), chicken (skewed, 7), chicken (gangjeong, 5), hot dog (7), corn dog (7), oden (7), slush (27), and oden soup (10) in between meal, were surveyed. The test items are moisture, ash, crude fat and protein, carbohydrate, free sugars, sodium, and saturated fat. In 35 samples of four meal categories, every samples had sodium more than the criteria (600 mg per serving size) and had saturated fat lower than the criteria (4 g per serving size) except twelve toasts. All of toasts were identified as HCLNF due to saturated fat and sodium contents. Four toasts also exceeded the calorie criteria (500 Kcal per serving size). In 89 samples of ten between meal categories, every samples had protein more than the criteria (2 g serving size) excepting slushes and had free sugars lower than the criteria (17 g per serving size) excepting one chicken (gangjeong). Most of fried foods, chickens (gangjeong), and corn dogs had saturated fat more than the criteria (4 g per serving size). But only five fried foods and five chickens (gangjeong) were identified as HCLNF due to calorie (500 Kcal per serving size). In 27 samples of slushes, 20 samples had free sugars more than the criteria (17 g per serving size) with no protein, so they all were identified as HCLNF.

Methane is a potent greenhouse gas that is produced naturally through various biological processes, including the decomposition of organic matter. Two common sources of methane production are cow dung and paddy soil. Cow dung is a rich source of organic matter and is widely used as a fertilizer and fuel. Methane production from cow dung occurs in the rumen of cows during the digestion process, where the bacteria present in the rumen break down the organic matter and produce methane as a by-product. The major methanogens are members of the Archaea domain, specifically the genus Methanobrevibacter. These methanogens are known to produce methane by breaking down the complex organic matter in the cow's stomach. Paddy soil is the soil used for cultivating paddy rice, which is flooded with water during the growing season. The flooded conditions create anaerobic conditions, which promote the growth of methanogenic bacteria in the soil. These bacteria break down the organic matter in the soil and produce methane as a by-product, which is released into the atmosphere through the rice plant roots and the soil surface. The major methanogens are also members of the Archaea domain, but they belong to a different genus called Methanosaeta. Methanosaeta are known to produce methane by metabolizing acetate, which is produced by other microorganisms in the soil. In this report, we compare the methane production of two different agricultural methane sources in terms of bacterial diversity and biochemical pathways for methane production.