• Journal of Wetlands Research
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• v.22 no.2
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• pp.113-120
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• 2020

For the conservation of both Sericinus montela (vulnerable species by red book of Korea) and A. contorta, we investigated environmental factors affecting the growth and reproduction of Aristolochia contorta. We selected four A. contorta habitats at Gapyeong, Pyeongtaek, Cheongju, and Yeoju in Korea and surveyed community and habitat characteristics of companion species, herbivore appearance, support types, and soil physicochemical properties in July and October, 2018. Habitat environments and the growth and reproduction characteristics of A. contorta were different according to four habitats of different regions. In particular, the fastest growth speed and earliest flowering and fruiting were observed in Pyeongtaek. Growth of A. contorta in Cheongju and Yeoju were interrupted by aboveground damage from human disturbance. In this study, support types seemed to be important for growth speed of A. contorta. Flowering and fruiting timing were likely to be related to combined effects of soil cation contents and competitive and herbivore stresses. Therefore, providing effective support and reducing biological stress should be necessary for stable growth and proper flowering and fruiting timing of A. contorta. In addition, experimental evidence would be needed to figure out the effect of soil cation and biological stress on flowering and fruiting of A. contorta in detail.

• Economic and Environmental Geology
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• v.42 no.3
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• pp.261-272
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• 2009

An experimental study of the accelerated weathering was performed to investigate the variations of physicomechanical properties of deteriorated rocks due to freeze-thaw weathering for the Jurassic granite specimens from Wonju, Gangwon-do. Each complete cycle of freeze and thaw was lasted 24 hours, comprising 2 hours saturating in vacuum chamber, 8 hours freezing at -20$\pm1^{\circ}C$ and 14 hours thawing at room temperature. Freeze-thaw cycles were implemented with measuring the index physical properties as well as geometries of microfractures. The seismic velocity was found to decrease with increasing freeze-thaw cycles. On the other hand, absorption tends to increase with freeze-thaw cycles. In the end, it was concluded that variations of the index properties of deteriorated specimen depend on its initial properties and flaws in rock. The size and density of the traces of the microfracture on slab specimen were changed continuously with increasing freeze-thaw weathering. The results obtained in this study show that the box fractal dimension($D_B$) has the strong capability of quantifying the combined effect of size and density of the microfractures.

• Journal of Soil and Groundwater Environment
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• v.14 no.3
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• pp.68-79
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• 2009

Groundwater is the main water resource in Jeju Island because storage of surface water in reservoir is difficult in the island due to the permeable volcanic rocks. Because of this reason, the groundwater is expected to be very vulnerable to seawater intrusion by global warming, which will cause sea level rise. The long term change of mean sea level around the Korean Peninsula including Jeju Island was analyzed for this study. The sea level rise over the past 40 years was estimated to be of $2.16\;{\pm}\;1.71\;mm/yr$ around the Korean Peninsula. However, the rising trend around the eastern part of Jeju Island was more remarkable. In addition, the groundwater/seawater intrusion monitoring network operated by the Jeju Special Self-Governing Province shows that seawater intrusion becomes more prominent during dry 4-5 months in a year when the sea level increases. This implies that the fresh groundwater lens in the eastern part of Jeju Island is influenced by the sea level rise due to global warming in the long term scale.

• The Journal of Engineering Geology
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• v.15 no.1
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• pp.41-55
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• 2005

This research is aimed at investigating the ground characterization of the Cheongju granite area using the geophysical methods. Test site was chosen from the building site in Chungbuk University, Chongju, Chungbuk province. Furthermore, geophysical methods are employed on the outcrops in the east to map the distribution of fault and intrusion and reveal the degree of weathering. The subsurface structure mapped from seismic re-fraction survey mainly consists of two units of weathered soil and rock. Threshold of the units were determined on the basis of seismic velocity of 800 m/s, supported from the standard classification table. From the results of standard penetrating test(SPT), these units are found to show medium-high and high density, respectively. Weathering soil is subdivided in unsaturated layer and saturated layer with thresholds of seismic velocity (500 m/s) and resistivity (200 ohm-m). In particular, unsaturated layer is again classified into dry and wet portions using the GPR section. The boundary between unsaturated and saturated weathering soils corresponds to the groundwater table at depth of approximately 5～6.2 m, which is well correlated with the one from drill-core data. However, bedrock is not delineated by geophysical methods. In the GPR section, fault and intrusion observed on the outcrop are revealed not to extend to the building site. With respect to weathering degree, the outcrop characterized by low resistivity and velocity corresponds to the grade of 'completely weathered' from the geotechnical investigations.

• Korean Journal of Food Science and Technology
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• v.46 no.2
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• pp.189-197
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• 2014

Onion juices were prepared by various heat treatments (at $105-120^{\circ}C$ for 4.5-5.5 h), from the onions cultivated with increasing numbers of sulfur applications (once for Sulfur-1, four times for Sulfur-4). As heat treatment intensity increased, the onion juices darkened (p<0.001), which adversely affected the sensory preference. In addition, increasing the heating temperature significantly increased the organic acid content of onion juices (p<0.001), and therefore, decreased pH (p<0.001). Heat intensity did not affect the thiosulfinate content of onion juices, suggesting that the rate of decomposition of thiosulfinate into low-molecular weight sulfur derivatives is similar over the temperature range of $105-120^{\circ}C$. Total flavonoids were higher in onion juices derived from Sulfur-4 than in Sulfur-1 onions, and increased with heat treatment intensity (p<0.001). These results indicated that heat-facilitated conversion of bound forms of flavonoids to their free forms increases the extractability of flavonoids from onions.

• Journal of Korean Society of Environmental Engineers
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• v.27 no.2
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• pp.138-144
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• 2005

This study was carried out to investigate the changes of nitrifying bacterial populations including Nitrosomonas sp. and Nitrobacter sp. in $A^2/O$ pilot plant with the configuration of anaerobic-anoxic-oxic reactors. The suspended nitrifying bacterial populations in mixed liquor and those of attached populations on granular carrier surface made by molded waste tire were analyzed by Fluorescent in situ Hybridization(FISH) method. The nitrification rate of a pilot plant showed the value of $1.97{\sim}2.98\;mg\;N/g$ MLVSS hr. The ratios of suspended ammonia oxidizer including Nitrosomonas sp. (NSO) to total bacteria in each reactor were oxic < anoxic < anaerobic. On the contrary, the ratios of suspended nitrite oxidizer including Nitrobacter sp. (NIT) were anaerobic < anoxic < oxic. The thickness, dry density and mass of the attached biomass on granular carriers were $180{\sim}188\;{\mu}m$, $38.5{\sim}43.9\;mg/cm^3$, $29.4{\sim}32.5\;mg/g$, respectively. Also, the ratios of attached nitrifier to total bacteria on granular carriers were similar regardless of ammonia/nitrite-oxidizer (NSO; 3.2%, NIT; 2.8%) and very low compared to those(NSO; $22.8{\sim}28.4%$, NIT; $17{\sim}26%$) of suspended nitrifier.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.478-482
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• 1995

The changes of the lipid composition and of the contents of carotenoid and tocopherol in wheat germ were studied during the storage at $30^{\circ}C$. The contents of triglyceride and free fatty acid were changed from 66% and 7% to 49% and 24% respectively after 30 days. The predominant free fatty acids were lauric acid (29%), palmitic acid (21%) and linoleic acid (20%), however, linoleic acid increased to 30%, lauric acid reduced to 21% after storage of 30 days. The carotenoids in the wheat germ were ${\beta}-carotene,\;{\alpha}-carotene$, lutein and taraxanthin, and the contents of these were 306, 59, 383 and 356 ng/g wheat germ, respectively. Their contents, however, were reduced to 36, 4, 203 and 149 ng respectively after 20 storage days. Especially, degradation rate of ${\beta}-carotene$ was 22.5 ng/day. The tocopherol isomers in wheat germ were ${\alpha}-,\;{\beta}-\;and\;{\gamma}-tocopherol$, and they reduced from $55,\;48\;and\;38\;{\mu}g/g$ wheat germ to 35, 32 and $32\;{\mu}g$ respectively after 20 storage days. The ${\alpha}-tocopherol$ was degraded by $1.26\;{\mu}g/day$ at this storage condition.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.582-592
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• 1995

To measure rheological properties of the starch dough, an Extrusion Capillary Viscometer(ECV) cell was self-made and attached to Instron machine(Model 1140). Apparent viscosities of corn and waxy corn starch doughs were measured and their gelatinization degrees were determined by enzymatic analysis. When corn and waxy corn starch doughs with $36{\sim}52%$ moisture content were heated at $60{\sim}100^{\circ}C$, come-up time of the cold point of doughs decreased from 220 sec to 140 sec with increased in the moisture content. In the measurement range of $36{\sim}52%$ moisture content and $60{\sim}100^{\circ}C$ heating temperature, both corn and waxy corn starch doughs showed pseudoplastic flow behaviors. At the same shear rate, both shear stress and viscosity of starch dough decreased as the moisture content increased. At the moisture content above 44%, the shear stress and viscosity of starch dough decreased as the heating temperature increased from $60^{\circ}C\;to\;70^{\circ}C$, but increased as the heating temperature increased from $80^{\circ}C\;to\;100^{\circ}C$. When the moisture content increased and heating temperature, the gelatinization degree of starch dough increased from about 10% to about 62%. The gelatinization degree of waxy corn starch dough was $15{\sim}20%$ higher than that of corn starch dough under the same gelatinization conditions. The effects of moisture content on the viscosity of starch dough were examined by Arrhenius equation. As the moisture content increased, viscosity of starch dough decreased. But the effect of moisture content was greater in the range of $80{\sim}100^{\circ}C$ than in the range of $60{\sim}70^{\circ}C$ heating temperature.

• Korean journal of food and cookery science
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• v.14 no.1
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• pp.1-8
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• 1998

The characteristics of Kimchi, associated with proceeding velocity of fermentation, and microbial changes, were investigated during fermentation where kimchi were prepared by the addition of different kinds of minor ingredients. In all samples, total acidity increased, and the pH and total reducing sugar content decreased as the fermentation proceeded. Redox potentials decreased from early to middle fermentation period but thereafter increased and had the lowest value at optimum ripening stage. The counts of total viable and lactic acid bacteria increased rapidly at the begining and decreased slowly. These bacterial counts of kimchi samples containing ginger, red pepper powder, and mixture of all minor ingredients were higher than those of other samples. The number of Leuconostoc mensenteroides reached the maximum at the optimum fermenting stage, Lactobacillus plantarum appeared at the time when Leu. mesenteroides reduced. All these phenomena were observed earlier in the samples containing raw red pepper and later in the samples added garlic than in other samples. It is suggested that garlic is the ingredient which improved storage capacity by prolonging fermentation period by lactic acid bacteria beneficial to less acidification, and ginger and red pepper powder are materials which gave better taste to kimchi by stimulating the growth of Leu. mesenteroids. And redox potential was an useful indicator in choosing optimum ripening time during fermentation.

• Economic and Environmental Geology
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• v.43 no.6
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• pp.603-613
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• 2010

The Domi Basin in the South Sea of Korea is located between the Jeju Basin and Ulleung Basins, and is characterized by several sediment sags that are interested to have formed by crustal extension. This paper aims to derive an optimized seismic data processing procedure which helps stratigraphic interpretation of the Domi Basin. In particular, our data processing flow incorporated horizon velocity analysis (HVA) and surface-relative wave equation multiple rejection (SRWEMR) to improve the quality of stack section by enhancing the continuity of reflection events and suppressing peg-leg multiples respectively. As a result of processing procedures in this study, unconformities were recognized in the stack section that defines the early and middle Miocene, Eocene-Oligocene sequences. In addition, the overall quality of the stack section was increased as essential data to investigate the evolution of the basin. The suppression of multiple resulted in the identification of the Cretaceous basement. The data processing scheme evaluated through this study is expected to improve the standardization of processing sequences for seismic data from the Domi and adjacent Sora and north-Sora Basins.