• The Korean Journal of Physiology
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• v.17 no.2
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• pp.93-101
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• 1983

A possibility whether the appearance of adaptation to cold climate during winter could occur or not in Taegu area was evaluated by comparing the data obtained in winter with that obtained by the same method in summer. Circulatory response was induced by the immersion of one hand in the cold water. The systemic and local responses in the blood circulation from the immersed hand and the unimmersed opposite hand were observed simultaneously. In addition Galvanic skin resistance(GSR) that is influenced by the activity of autonomic nervous system and the vascular tonicity was recorded. The experiment was performed by examining sixty healthy college students in winter and fifty in summer, whose mean age was 21.0, mean weight $60.6{\pm}0.90\;kg(male)$ and $48.3{\pm}0.98\;kg(female)$. The cold stimulus was applied by immersing the left hand into the cold water of $5^{\circ}C$ for 3 minutes, and the response was observed on immersed left hand and unimmersed right hand simultaneously. The observation was made through determining mean blood pressure, heart rate, amplitude of photoelectric capillary pulse (APCP) and GSR. The results obtained are as follows: The mean blood pressure was elevated during the cold stimulation. The increase of blood pressure in summer was more remarkable than in winter. At the recovery period the blood pressure was decreased to the control level in winter but the decrease below the control level was observed in summer. The increase of heart rate in summer was more remarkable than in winter during the cold stimulation. At the recovery period heart rate in both winter and summer was decreased below the control level. During the cold stimulation the APCP was decreased on both hands in winter. However it was more prominent on left hand indicating additional direct cold effect on immersed hand. In summer, the decrease of APCP during immersion was less remarkable than that in winter, but the regain of APCP was faster than that in winter at the recovery period. And the prompt increase of APCP over the control level has been obtained at the 3 minutes of the recovery period. The GSR was remarkably increased on immersed hand but slightly decreased on unimmersed opposite hand during the cold stimulation. Thus the finding on immersed hand indicates that the local direct effect of cold water is more prominent than the systemic effect, where as the finding on unimmersed hand indicates that the circulatory response to painful stress elicited by the cold stimulation is more prominent than cold temperature itself. In summary, it seems that the systemic circulatory response to the local cold stimulation of the one hand is arised more from the secondary elicited pain sensation and less from the low water temperature. On the contrary to the report of Kim et $al^{39)}$, the adaptation phenomena in blood pressure to the relatively mild cold climate in winter was not observed in this study. The difference of circulatory response observed in this study between winter and summer may be due to the difference of the magnitude of subjective sensation of the cold water stimulation by the seasonal changes in air temperature.

• Weed & Turfgrass Science
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• v.7 no.1
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• pp.1-14
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• 2018

We surveyed the distribution of exotic weeds in Korean paddy fields, uplands, orchards and pastures from 12,568 sites during 3 years, 2013, 2014 and 2015. As a result, 166 species in 28 families were identified and 7, 130, 126, and 80 species were surveyed from paddy fields, uplands, orchards, and pastures, respectively. Among the 166 species, 128 species were annual weed and 38 species were perennial weed. Especially, winter annual exotic weeds were 63 species (37.8%). 46, 16, and 104 exotic weeds were classified to their introduction period of $1^{st}$ (1876-1921), $2^{nd}$ (1922-1963), and $3^{rd}$ (1964-now) period, respectively. The exotic weeds introduced in $2^{nd}$ and $3^{rd}$ period, included 12 Invasive Alien Species. The weeds from $1^{st}$ period, however, could be grouped into native weeds as the 'naturalized weed' and managed the same as the native weeds. Especially, some exotic weeds such as common groundsel were widely distributed in Korean crop lands, and they will become more problematic in near future. Therefore, systemic research from the biology to management should be conducted and the results from the studies should be applied practically.

• Journal of the Korean Institute of Landscape Architecture
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• v.50 no.5
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• pp.80-89
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• 2022

In order to solve the limitations of horizontal thermal environment improvement, this study compared the thermal environment of the indoor and outdoor of a building in summer according to the presence or absence of a green curtain, a vertical greening method. In the summer of 2021, the air temperature, relative humidity, wind speed, and shortwave and longwave radiation were measured at a central point inside a building and the grass field outside of the building to determine the human thermal sensation index, PET and UTCI. As a result, the green curtain showed an average 1.6℃ cooler air temperature during the daytime, but it did not have an effect at night. For relative humidity, it showed higher humidity indoors by an average of 5.6% and 1.0% during the daytime and at night, respectively. Wind speed was 1.4-1.8 ms^-1 and 1.4-1.5 ms^-1 higher outdoors on average during the daytime and at night, respectively, showing a high value outdoors regardless of whether a green curtain was installed. The green curtain showed an average indoor mean radiant temperature reduction effect of 4.7℃ during the daytime, but it did not have an effect at night. In PET and UTCI, the green curtain reduced the indoor PET by about a 1/3 level, an average of 2.1℃, and the indoor UTCI by about a 1/6 level, an average of 1.1℃, during the daytime. However, no effects appeared in PET and UTCI at night. For landscape planning, a green curtain can effectively modify the thermal environment during the daytime in summer.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.11
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• pp.136-143
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• 2019

This study investigated the effects of environmental temperature and humidity on the physiological indicators such as respiratory rate, rectal temperature, and rumination time in cows. Twenty lactating Holstein cows were used for this study. The temperature/humidity index, which can be measured by the temperature and humidity of barns, was divided into three stages to distinguish the heat stress level of cows. The temperature and humidity indexes of each stage were classified into 70 ~ 75 for T1, 76 ~ 81 for T2, and 82 ~ 87 for T3, respectively. The respiratory rates per minute were 58.60 at T1, 66.12 at T2, and 84.05 at T3, respectively (P < 0.05), and the average rectal temperatures (℃) of the cows were 38.41 in T1, 38.69 in T2 and 39.05 in T3, respectively (P < 0.05). The body surface temperatures (℃) were 36.41 in T1, 36.51 in T2, and 37.39 in T3, respectively. The rumination times (minutes/day) were 473.10 in T1, 454.76 in T2, and 399.60 in T3, respectively (P < 0.05). As global warming continues to damage the dairy industry, further research is needed to improve the welfare of dairy cows and reduce their heat stress.

• Korean Journal of Environment and Ecology
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• v.36 no.3
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• pp.327-337
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• 2022

Ecological restoration is considered a good means to prevent biodiversity loss in terms of the ecosystem's health and sustainability. However, there are difficulties in putting it into practice as there is no comprehensive and objective standard for the selection of plant species, such as environmental, ecological factors, and restoration goal setting. Therefore, this study developed an evaluation index necessary for selecting plant species for restoration using the Delphi method that synthesizes the opinions of the expert group. A survey with 38 questionnaires was conducted twice for experts in ecological restoration, etc., and the importance and priority of evaluation indicators were analyzed by dividing the restoration targets into inland and island regions. The result of the importance analysis showed that "native plants" had the highest average of 4.9 among the evaluation indices in both inland and island regions, followed by "seed security", "propagation", and "root growth rate". In the inland region, the index priority was analyzed in the order of "native plants", "appearance frequency", "root growth rate", "distribution range", and "seed security" in the island region, it was analyzed in the order of "native plants", "root growth rate", "appearance frequency", "distribution range", and "tolerance", showing slight differences between the two indicators. As a result of the importance and priority indicator analysis, we set the mean importance and priority of 4.1 and 2.9, respectively, in the inland region and 4.2 and 2.9, respectively, in the island region. As for the criteria of selecting plant species for ecological restoration, the "native plants" had the highest importance and priority. "Seed securing", 'viability", "topography", "proliferation", "tolerance", "soil conditions", "growth characteristics", "early succession", "distribution range", "appearance frequency", and "germination rate" were classified into subgroups of low importance and priority. The lowest indicators were "final stage of succession", "transition period", 'transition stage", "root", "reproduction", "soil", "appearance", "technology", "landscape", "climate", and "germination rate". We expected that the findings through objective verification in this study would be used as evaluation indicators for selecting native plant species for ecological restoration.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.67 no.4
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• pp.234-241
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• 2022

Wheat (Triticum aestivum L.) is a major staple foods and is in increasing demand in the world. The elevated temperature caused by changes in climate and environmental conditions is a major factor affecting wheat development and grain quality. The optimal temperature range for winter wheat is between 15 and 25℃, and it is necessary to study the physiological characteristic of wheat according to elevated temperatures. This study presents the effect of elevated temperature on the yield and quality of two Korean bread wheat (Baekkang and Jokyoung) in temperature gradient tunnels (TGT). Two bread wheat cultivars were grown in TGT at four different temperature conditions: T0 (control, near ambient temperature), T1 (T0+1℃), T2 (T0+2℃), (T0+2℃), T3 (T0+3℃). The period from sowing to heading stage accelerated and the number of grains per spike and grain yield reduced under T3 condition compared with those under T0 condition. Grain filling rate and grain maturity also accelerated with elevated temperature (T3). The increase in temperature led to the increase in protein contents, whereas decreased the total starch contents. These results are consistent with the decreased expression of starch synthesis genes and increased gliadin synthesis or gluten metabolism genes during the late grain filling stage. Taken together, our results suggest that the increase in temperature (T3) led to the decrease in grain yield by regulating the number of grains/spike, whereas increased the protein content by regulating the expression of starch and gliadin-related genes or gluten metabolism process genes expression. In addition, our results provide a useful physiological information on the response of wheat to heat stress.

• Applied Biological Chemistry
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• v.10
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• pp.69-100
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• 1968

1. In order to investigate on the microflora and enzyme activity of mold wheat 'Nuruk' , the major source of microorganisms for the brewing of Takju (a Korean Sake), two samples of Nuruk, one prepared at the College of Agriculture, Chung Nam University (S) and the other perchased at a market (T), were taken for the study. The molds, aerobic bacteria, lactic acid bacteria, and yeasts were examined and counted. The yeasts were classified by the treatment with TTC (2, 3, 5 triphenyltetrazolium chloride) agar that yields a varied shade of color. The amylase and protease activities of Nuruk were measured. The results were as the followings. a) In the Nuruk S found were: Aspergillus oryzae group, $204{\times}10^5$; Black Aspergilli, $163{\times}10^5$; Rhizogus, $20{\times}10^5$; Penicillia, $134{\times}10^5$; Areobic bacteria, $9{\times}10^6-2{\times}10^7$; Lactic acid bacteria, $3{\times}10^4$ In the Nuruk T found were: Aspergillus oryzae group, $836{\times}10^5$; Black Aspergilli, $286{\times}10^5$; Rhizopus, $623{\times}10^5$; Penicillia, $264{\times}10^5$; Aerobic bacteria, $5{\times}10^6-9{\times}10^6$; Lactic acid bacteria, $3{\times}10^4$ b) Eighty to ninety percent of the aerobic bacteria in Nuruk S appeared to belong to Bacillus subtilis while about 70% of those in Nuruk T seemed to be spherical bacteria. In both Nuruks about 80% of lactic acid bacteria were observed as spherical ones. c) The population of yeasts in 1g. of Nuruk S was about $6{\times}10^5$, 56.5% of which were TTC pink yeasts, 16% of which were TTC red pink yeasts, 8% of which were TTC red yeasts, 19.5% of which were TTC white yeasts. In Nuruk T(1g) the number of yeasts accounted for $14{\times}10^4$ and constituted of 42% TTC pink. 21% TTC red pink 28% TTC red and 9% TTC white. d) The enzyme activity of 1g Nuruk S was: Liquefying type Amylase, $D^{40}/_{30},=256$ W.V. Saccharifying type Amylase, 43.32 A.U. Acid protease, 181 C.F.U. Alkaline protease, 240C.F.U. The enzyme activity of 1g Nuruk T was: Liquefying type Amylase $D^{40}/_{30},=32$ W.V. Saccharifying type amylase $^{30}34.92$ A.U. Acid protease, 138 C.F.U. Alkaline protease 31 C.F.U. 2. During the fermentation of 'Takju' employing the Nuruks S and T the microflora and enzyme activity throughout the brewing were observed in 12 hour intervals. TTC pink and red yeasts considered to be the major yeasts were isolated and cultured. The strains ($1{\times}10^6/ml$) were added to the mashes S and T in which pH was adjusted to 4.2 and the change of microflora was examined during the fermentation. The results were: a) The molds disappeared from each sample plot since 2 to 3 days after mashing while the population of aerobic bacteria was found to be $10{\times}10^7-35{\times}10^7/ml$ inS plots and $8.2{\times}10^7-12{\times}10^7$ in plots. Among them the coccus propagated substantially until some 30 hours elasped in the S and T plots treated with lactic acid but decreased abruptly thereafter. In the plots of SP. SR. TP. and TR the coccus had not appeared from the beginning while the bacillus showed up and down changes in number and diminished by 1/5-1/10 the original at the end stage. b) The lactic acid bacteria observed in the S plot were about $7.4{\times}10^7$ in number per ml of the mash in 24 hours and increased up to around $2{\times}10^8$ until 3-4 days since. After this period the population decreased rapidly and reached about $4{\times}10^5$ at the end, In the plot T the lactic acid becteria found were about $3{\times}10^8$ at the period of 24 fours, about $3{\times}10$ in 3 days and about $2{\times}10^5$ at the end in number. In the plots SP. SR. TP, and TR the lactic acid bacteria observed were as less as $4{\times}10^5$ at the stage of 24 hours and after this period the organisms either remained unchanged in population or ceased to exist. c) The maiority of lactic acid bacteria found in each mash were spherical and the change in number displayed a tendency in accordance with the amount of lactic acid and alcohol produced in the mash. d) The yeasts had showed a marked propagation since the period of 24 hours when the number was about $2{\times}10^8$ ㎖ mash in the plot S. $4{\times}10^8$ in 48 hours and $5-7{\times}10^8$ in the end period were observed. In the plot T the number was $4{\times}10^8$ in 24 hours and thereafter changed up and down maintaining $2-5{\times}10^8$ in the range. e) Over 90% of the yeasts found in the mashes of S and T plots were TTC pink type while both TTC red pink and TTC red types held range of $2{\times}10-3{\times}10^7$ throughout the entire fermentation. f) The population of TTC pink yeasts in the plot SP was as $5{\times}10^8$ much as that is, twice of that of S plot at the period of 24 hours. The predominance in number continued until the middle and later stages but the order of number became about the same at the end. g) Total number of the yeasts observed in the plot SR showed little difference from that of the plot SP. The TTC red yeasts added appeared considerably in the early stage but days after the change in number was about the same as that of the plot S. In the plot TR the population of TTC red yeasts was predominant over the T plot in the early stage which there was no difference between two plots there after. For this reason even in the plot w hers TTC red yeasts were added TTC pink yeasts were predominant. TTC red yeasts observed in the present experiment showed continuing growth until the later stage but the rate was low. h) In the plot TP TTC pink yeasts were found to be about $5{\times}10^8$ in number at the period of 2 days and inclined to decrease thereafter. Compared with the plot T the number of TTC pink yeasts in the plot TP was predominant until the middle stage but became at the later stage. i) The productivity of alcohol in the mash was measured. The plot where TTC pink yeasts were added showed somewhat better yield in the earely stage but at and after the middle stage the difference between the yeast-added and the intact mashes was not recognizable. And the production of alcohol was not proportional to the total number of yeasts present. j) Activity of the liquefying amylase was the highest until 12 hours after mashing, somewhat lowered once after that, and again increased around 36-48 hours after mashing. Then the activity had decreased continuously. Activity of saccharifying amylase also decreased at the period of 24 hours and then increased until 48 hours when it reached the maximum. Since, the activity had gradually decreased until 72 hours and rapidly so did thereafter. k) Activity of alkaline protease during the fermentation of mash showed a tendency to decrease continusously although somewhat irregular. Activity of acid protease increased until hours at the maximum, then decreased rapidly, and again increased, the vigor of acid protease showed better shape than that of alkaline protease throughout. 3. TTC pink yeasts that were predominant in number, two strains of TTC red pink yeasts that appeared throughout the brewing, and TTC red yeasts were identified and the physiological characters examined. The results were as described below. a) TTC pinkyeasts (B-50P) and two strains of TTC red pink yeasts (B-54 RP & B-60 RP) w ere identified as the type of Saccharomyces cerevisiae and TTC pink red yeasts CB-53 R) were as the type of Hansenula subpelliculosa. b) The fermentability of four strains above mentioned were measured as follows. Two strains of TTC red pink yeasts were the highest, TTC pink yeasts were the lowest in the fermantability. The former three strains were active in the early stage of fermentation and found to be suitable for manufacturing 'Takju' TTC red yeasts were found to play an important role in Takju brewing due to its strong ability to produce esters although its fermentability was low. c) The tolerance against nitrous acid of strains of yeast was marked. That against lactic acid was only 3% in Koji extract, and TTC red yeasts showed somewhat stronger resistance. The tolerance against alcohol of TTC pink and red pink yeasts in the Hayduck solution was 7% while that in the malt extract was 13%. However, that of TTC red yeasts was much weaker than others. Liguefying activity of gelatin by those four strains of yeast was not recognized even in 40 days. 4. Fermentability during Takju brewing was shown in the first two days as much as 70-80% of total fermentation and around 90% of fermentation proceeded in 3-4 days. The main fermentation appeared to be completed during :his period. Productivity of alcohol during Takju brewing was found to be apporximately 65% of the total amount of starch put in mashing. 5. The reason that Saccharomyces coreanuss found be Saito in the mash of Takju was not detected in the present experiment is considered due to the facts that Aspergillus oryzae has been inoculated in the mold wheat (Nuruk) since around 1930 and also that Koji has been used in Takju brewing, consequently causing they complete change in microflora in the Takju brewing. This consideration will be supported by the fact that the original flavor and taste have now been remarkably changed.