• Korean Journal of Soil Science and Fertilizer
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• v.42 no.6
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• pp.454-459
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• 2009

In order to identify the effect of soil salinity on saturated hydraulic conductivity in reclaimed paddy soils, we established the soil columns uniformly packed with soils collected at every 20 cm up to 60 cm from the reclaimed paddy area with high and low salinity which has been cultivated rice plants for the last 30 years. The soil textures were sandy loam and loamy sand for high-salinity and low-salinity topsoils, respectively. For high-salinity and low-salinity soils the ECes were ranged from 25.2 to $37.8dS\;m^{-1}$ and 3.0 to $3.4dS\;m^{-1}$ while the ESPs were ranged from 7.70 to 20.84 % and from 5.12 to 11.33 %, respectively. The bulk densities of the soil columns were adjusted to $1.15{\pm}0.03g\;cm^{-3}$. The results of the soil column experiments shows that the stabilized saturated hydraulic conductivity of low-salinity soil was $0.62cm\;hr^{-1}$ at the topsoil while there were little water flow at the bottom of the soil columns packed with high-salinity soils. After removal of $Na^+$ ions with $1N\;NH_4OAc$ from the high-salinity soil, Ksat of the saline soil was drastically increased to $0.23cm\;hr^{-1}$. Soil columns of high-salinity topsoil treated with four different concentration of NaCl influent after removal of soluble and exchangeable cations with $1N\;NH_4OAc$ show Ksat in the range of $0.1{\sim}0.15cm\;hr^{-1}$ and the Ksat slightly decreased as the concentration of NaCl influent was increasing. Conclusively, we could assume that $Na^+$ can be significantly contributed to the saturated hydraulic conductivity in newly reclaimed sandy soil.

• Korean Journal of Poultry Science
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• v.45 no.4
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• pp.261-272
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• 2018

This study was conducted to evaluate the difference in the quality of chicken thigh meat from conventional and animal welfare farms during refrigeration storage over 9 days. Chicken thigh meat from conventional (CTC, n = 30) and animal welfare farms (CTW, n = 30) was tested. The pH value was significantly lower in CTW (6.28) than in CTC (6.37) on day 1; however, no significant differences were found on subsequent days. The yellowness of CTW was higher than that of CTC on day 1, but CTW showed lower yellowness than did CTC on day 7 and 9. The cooking loss, water holding capacity, lightness, redness, and coliform levels of CTC did not show any significant difference when compared with CTW during storage. The shear force of CTW was significantly higher than that of CTC on day 1, 3, 7, and 9. Total microorganism and coliform in CTC and CTW increased with increasing storage days. On day 7 and 9, the total microorganism level of CTW was lower than that of CTC. The thiobarbituric acid value of CTW was lower than that of CTC on day 9. The volatile basic nitrogen (VBN) of CTW was lower than that of CTC during storage. Anserine content and 1,1-diphenyl-2-picryl-hydrazyl(DPPH) scavenging activity of CTW was significantly higher than CTC on day 1. These results suggest that CTW stayed fresher for longer than did CTC because of low total microorganism level on day 7 and 9, and VBN during refrigerated storage.