• Title/Summary/Keyword: 무기영양

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Spatiotemporal Variations of Marine Environmental Parameters in the South-western Region of the East Sea (동해남부연안 해양환경특성 시공간적 변화)

  • Won, Jong-Ho;Lee, Young-Woo
    • The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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    • v.20 no.1
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    • pp.16-28
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    • 2015

  • In order to elucidate the spatiotemporal variations of marine environmental parameters, we collected seawater samples in the south-western region of the East Sea in May, August, and November 2012 and February 2013. The concentrations of dissolved inorganic nutrients (dissolved inorganic nitrogen, phosphorus, and silicate) in surface seawater during the summer season were lower than those during autumn and winter seasons, which the mixed layer is deeper. The low nutrient concentration in spring and summer seasons seems by consumption of dissolved inorganic nutrients by phytoplankon photosynthesis (high chlorophyll a concentration) and the limited supply of dissolved inorganic nutrients from subsurface layer having high nutrients. The low nutrient concentration during spring season seems to be related to the limited supply of dissolved inorganic nutrients from land and subsurface layer because the concentration of chlorophyll a was low. The DIN:DIP ratio was a wide range of average $15.6{\pm}13.6$ in the surface seawater compared to that of average $14.8{\pm}4.2$ in the bottom seawater during sampling periods. The dissolved inorganic nitrogen might act as a limiting factor of the growth of phytoplankton because the DIN:DIP ratio (on average $8.35{\pm}4.67$) was low during the spring season.

  • https://doi.org/10.7850/jkso.2015.20.1.16 인용 PDF KSCI

The Nutritional Components of Buckwheat Flours and Physicochemical Properties of Freeze-dried Buckwheat Noodles (메밀의 영양성분과 냉동건조 막국수의 이화학적 성질)

  • 이상영;심호흠;함승시;이해익;최용순;오상룡
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.20 no.4
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    • pp.354-362
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    • 1991

  • To investigate nutritional and biochemical values of buckwheat, amino acids and minerals in buckwheat harvested from Kangweon-do were analysed. Mixed flour between buckwheat and wheat were made to be used for buckwheat noodle and were also analysed minerals and major nutrients in composite flours. When three different levels of flour mix were compared, major nutrients were about same among those mixes but minerals were higher by adding more buckwheat flour, especially by adding more imported buckwheat flour. From this mixed flour, 9 minerals and 16 amino acids including 9 essential amino acids were analysed. Contents of selenium, sodium and magnessium were very high in buckwheat flour, Therefore, nutritional value of domestic buckwheat was highly evaluated. BAP method was used to determine the change of gelatinization in the noodles prepared by extruder at 8$0^{\circ}C$, and in the noodles during freeze drying and refrigeration. 70% of gelatinization was done during noolding process and retrogradation was severe during refrigeration.

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