• Title/Summary/Keyword: 아미천

Search Result 13, Processing Time 0.046 seconds

The Evaluation of River Naturalness Improvement Using AHP (계층분석과정기법(AHP)을 이용한 하천자연도평가법 개선)

  • Cho, Hong-Je;Yoon, Jong-Chun
    • Journal of Wetlands Research
    • /
    • v.11 no.3
    • /
    • pp.21-35
    • /
    • 2009
  • To propose a sound direction for river rehabilitation plan, the naturalness of the river must be evaluated. In this study, the conventional methods for evaluating the naturalness of rivers proposed by Park, et al. has been improved to estimate the weights for each items subject to assessment and applied adequate Analytic Hierarchy Process (AHP). To estimate the weights, survey was conducted on a group of 83 experts in Civil and Environmental Engineering with a customized questionnaire. The results of the survey were generalized and used to estimate the weights of each items. Among the 14 evaluation items that have been generated as a result of the estimation, a total of 7 weight values such as water quality, variations in water flow, vegetation around minor bed, curve of waterway, vegetation around flood plain, variety in minor bed width, and diversity of stream bed materials appeared to be high. The improved method for evaluating the naturalness of rivers was applied to Hoe-ya River, where the method has successfully discriminated the sections having low degree of naturalness. The proposed assessment method can be employed as a criterion to determine the business zones in the river environment maintenance projects.

  • PDF

Decision of River Rehabilitation Plan using Multi-criteria Decision Making (다기준 의사결정을 활용한 자연형 하천 대안 선정)

  • Cho, Hong-Je;Hwang, Jae-Ho;Yoon, Jong-Chun
    • Journal of Wetlands Research
    • /
    • v.12 no.2
    • /
    • pp.87-93
    • /
    • 2010
  • River restoration plan and selection method are needed to reflect the diversity of river. Meanwhile, the ultimate purpose of river restoration is natural recovery of the river. Recently. hydrophilic enhancement is a tendency to include. In this study, naturalness of a river was used to establish alternative for the natural river recovery. Also, naturalness of a river calculated by using the evaluation of river naturalness that was developed using multi-criteria decision making to fit the environmental conditions in Korea. After selection the evaluation items for assessing the naturalness of the river based on the characteristics of the river, multiple alternatives were constructed and the naturalness of river for each of those alternatives were estimated. Comparing the estimated values has made the measurement of the natural recovery effect for each alternative efficient.

Antioxidant and Antitumor Activities of Ethanol Extracts from Unhulled and Hulled Rice Hiami (Oryza sativa L. cv. Hiami) (하이아미의 정조 및 현미 추출물의 in vitro 항산화 및 항암활성)

  • Woo, Koan-Sik;Chun, A-Reum;Oh, Sea-Kwan;Kim, Kee-Jong;Kim, Dae-Jung;Yang, Chang-Ihn;Kim, Yeon-Gyu;Kim, Jae-Hyun;Jeong, Heon-Sang
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.39 no.2
    • /
    • pp.179-185
    • /
    • 2010
  • To evaluate the antioxidant and antitumor potential of a newly bred rice, Hiami (Suweon-511), total polyphenol content, $\gamma$-oryzanol content, radical scavenging activities, and antitumor activities were measured (control: Ilpum). Total polyphenol contents were 6.31 and 3.75 mg/g for unhulled (UHR) and hulled rice (HR) of Hiami, which was higher than that of Ilpum (5.66 and 3.47 mg/g). The $\gamma$-oryzanol contents were 33.53 and 39.47 mg/100 g for UHR and HR of Hiami, which was higher than that of Ilpum (24.33 and 28.68 mg/100 g). DPPH radical, hydrogen peroxide, superoxide radical and hydroxyl radical scavenging activities of 70% ethanol extracts of Hiami were higher compared to Ilpum, and UHR was higher than those of HR. Antitumor activities of the 70% ethanol extracts of Hiami and Ilpum were increased with a dose-dependent manner. The extracts of Hiami have higher activities of antitumor activities on gastric and breast cancer cell lines compared to other cancer cell lines, and Ilpum has higher activities of antitumor activities on colon and liver cancer cell lines.

Dedicatory Inscriptions on the Amitabha Buddha and Maitreya Bodhisattva Sculptures of Gamsansa Temple (감산사(甘山寺) 아미타불상(阿彌陁佛像)과 미륵보살상(彌勒菩薩像) 조상기(造像記)의 연구)

  • Nam, Dongsin
    • MISULJARYO - National Museum of Korea Art Journal
    • /
    • v.98
    • /
    • pp.22-53
    • /
    • 2020
  • This paper analyzes the contents, characteristics, and historical significance of the dedicatory inscriptions (josanggi) on the Amitabha Buddha and the Maitreya Bodhisattva statues of Gamsansa Temple, two masterpieces of Buddhist sculpture from the Unified Silla period. In the first section, I summarize research results from the past century (divided into four periods), before presenting a new perspective and methodology that questions the pre-existing notion that the Maitreya Bodhisattva has a higher rank than the Amitabha Buddha. In the second section, through my own analysis of the dedicatory inscriptions, arrangement, and overall appearance of the two images, I assert that the Amitabha Buddha sculpture actually held a higher rank and greater significance than the Maitreya Bodhisattva sculpture. In the third section, for the first time, I provide a new interpretation of two previously undeciphered characters from the inscriptions. In addition, by comparing the sentence structures from the respective inscriptions and revising the current understanding of the author (chanja) and calligrapher (seoja), I elucidate the possible meaning of some ambiguous phrases. Finally, in the fourth section, I reexamine the content of both inscriptions, differentiating between the parts relating to the patron (josangju), the dedication (josang), and the prayers of the patrons or donors (balwon). In particular, I argue that the phrase "for my deceased parents" is not merely a general axiom, but a specific reference. To summarize, the dedicatory inscriptions can be interpreted as follows: when Kim Jiseong's parents died, they were cremated and he scattered most of their remains by the East Sea. But years later, he regretted having no physical memorial of them to which to pay his respects. Thus, in his later years, he donated his estate on Gamsan as alms and led the construction of Gamsansa Temple. He then commissioned the production of the two stone sculptures of Amitabha Buddha and Maitreya Bodhisattva for the temple, asking that they be sculpted realistically to reflect the actual appearance of his parents. Finally, he enshrined the remains of his parents in the sculptures through the hole in the back of the head (jeonghyeol). The Maitreya Bodhisattva is a standing image with a nirmanakaya, or "transformation Buddha," on the crown. As various art historians have pointed out, this iconography is virtually unprecedented among Maitreya images in East Asian Buddhist sculpture, leading some to speculate that the standing image is actually the Avalokitesvara. However, anyone who reads the dedicatory inscription can have no doubt that this image is in fact the Maitreya. To ensure that the sculpture properly embodied his mother (who wished to be reborn in Tushita Heaven with Maitreya Bodhisattva), Kim Jiseong combined the iconography of the Maitreya and Avalokitesvara (the reincarnation of compassion). Hence, Kim Jiseong's deep love for his mother motivated him to modify the conventional iconography of the Maitreya and Avalokitesvara. A similar sentiment can be found in the sculpture of Amitabha Buddha. To this day, any visitor to the temple who first looks at the sculptures from the front before reading the text on the back will be deeply touched by the filial love of Kim Jiseong, who truly cherished the memory of his parents.

A New Early-Maturing, High Quality Rice Cultivar 'Joami' (조생 고품질 벼 신품종 '조아미')

  • Kang, Jong-Rae;Nam, Min-Hee;Kwak, Do-Yeon;Jung, Jin-Il;Kim, Dae-Sik;Kim, Jeong-Il;Song, You-Chun;Yeo, Un-Sang;Lee, Jong-Hee;Park, No-Bong;Park, Dong-Soo;Yi, Gi-Hwan;Cho, Jun-Hyeon;Kim, Chun-Song;Lee, Ji-Yoon;Jeon, Myeong-Gee;Shin, Mun-Sik;Oh, Byeong-Geon;Kang, Hang-Won;Ahn, Jin-Gon
    • Korean Journal of Breeding Science
    • /
    • v.42 no.6
    • /
    • pp.615-622
    • /
    • 2010
  • A new rice cultivar, 'Joami', was developed by the rice breeding team of Sangju Substation, National Institute of Crop Science (NICS), Rural Development Administration. It was selected by a bulk and pedigree methods from a cross-combination among 'Sambaegbyeo', 'Yukara', and 'Tonggae112'. A promising line of YR20557-1-1-3-B-3 was designated as 'Sangju 36' in 2006. Local adaptability test of 'Sangju 36' was conducted at ten sites throughout the Korean peninsula during three years from 2006 to 2008. 'Sangju 36', thereafter, was registered as 'Joami' in 2008. The cultivar headed on July 30 in the test of local adaptability. Endosperm of 'Joami' is translucent with clear chalkiness and has 5.4% higher head rice ratio than that of 'Odaebyeo'. The yield potential of 'Joami' in milled rice is about 5.40 MT/ha under ordinary fertilizer level of local adaptability test, which was 6% higher than that of 'Odaebyeo'. In an alpine area of Korea, the rice variety needs a cold tolerance and a resistance to blast disease. 'Joami' showed a tolerance reaction at Chuncheon cold tolerance screening nursery and exhibited resistance reaction to blast disease in nation-wide disease screening nursery. Therefore, 'Joami' would be well adaptable to mid-mountainous area at central and southern part of Korean peninsula.

Processing Condition of Seasoning Material of the Mixture of Laminaria and Enzyme-Treated Mackerel Meat (다시마와 효소처리 고등어육을 이용한 조미소재의 제조 조건)

  • Lee, Kang-Ho;Song, Byung-Kwon;Jeong, In-Hak;Hong, Byeong-Il;Jung, Byung-Chun;Lee, Dong-Ho
    • Korean Journal of Food Science and Technology
    • /
    • v.29 no.1
    • /
    • pp.77-81
    • /
    • 1997
  • In order to develop a new type of natural seasoning material combining fish meat with seaweed, a processing method of the mixture of enzyme treated mackerel meat and Laminaria powder was studied. Mackerel meat previously boiled and deboned was treated with proteolytic enzyme to enhance taste of meat by proper hydrolysis. The enzyme-treated meat was dried at $100{\pm}2^{\circ}C$ for 4 hrs, and finally mixed with kelp power, moistened in advance, plus binding agents (0.02% calcium carbonate) to aid the formation of pellets by extrusion. Boiled mackerel meat of enzyme treated (0.03% Protease-A) at $50^{\circ}C$ for 90 min was adequate to result an increase in 6 times of total free amino acid content and about 10% increase of taste-enhancing amino acids such as glutamic acid, glycine, arginine, lysine.

  • PDF

Antioxidant Compounds and Antioxidant Activities of Ethanol Extracts from Milling By-products of Rice Cultivars (벼 품종별 도정 부산물 에탄올 추출물의 항산화 성분 및 항산화 효과)

  • Oh, Sea-Kwan;Kim, Dae-Jung;Chun, A-Reum;Yoon, Mi-Ra;Kim, Kee-Jong;Lee, Jun-Soo;Hong, Ha-Cheol;Kim, Yeon-Kyu
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.39 no.4
    • /
    • pp.624-630
    • /
    • 2010
  • This study was conducted to determine antioxidant compounds and antioxidative activities of by-products including rice bran and half-crashed rice by rice milling. DPPH, ABTS radical scavenging activities and reducing power have been used to investigate the relative antioxidative activities of 70% EtOH extracts from by-products. The contents of total polyphenol, total flavonoid and $\gamma$-oryzanol in EtOH extracts were measured by spectrophotometric methods, and vitamin E was carried out by HPLC. Ethanol extract from rice bran showed markedly antioxidative activity than that from half-crushed rice. Among EtOH extracts from milling by-products, rice bran of 'Hongjiju' tended to have the most effective antioxidative activity compared to the others. These results suggested that by-products of rice milling have the potent antioxidative activity and these activity are partly due to the antioxidative compounds present in by-products including rice bran and half-crushed rice.

Biophoton Emission as a Biomarker of Mouse Fatty Liver induced by Carbon Tetrachloride (사염화탄소를 이용한 마우스 지방간에서의 새로운 생체발광 측정법)

  • 김정대;임재관;최준호;이병천;유혜란;박대훈;천병수;소광섭
    • KSBB Journal
    • /
    • v.19 no.1
    • /
    • pp.12-16
    • /
    • 2004
  • Recently the measurement of biophoton emission has attracted increasing attention in the study on physiological state of biological systems. We report the measurements of biophoton emission from the mouse fatty liver induced by carbon tetrachloride, CCl$_4$. The hepatotoxin, CCl$_4$ in olive oil, was injected intraperitoneally into two groups of ICR mice which were made of 6 mice in each group. The control groups corresponding to the treated groups were prepared with the injections of olive oil only. After the injections, livers of two groups were extracted and measured biophoton emission in 24 hours and 72 hours later, respectively. We also extracted the plasma in the blood and measured the transaminase activity. Results show that biophoton emission from the livers in 24-hour treated group is 69.3${\pm}$21.2 counts/min/$\textrm{cm}^2$, which is two times more larger than that in 24-hour control group, 29.5${\pm}$5.9 counts/min/$\textrm{cm}^2$ Biophoton emission from the livers in 72-hour treated group is 37.0${\pm}$14.8 counts/min/$\textrm{cm}^2$. These biophoton results correlate with those of the biochemical assays. We conclude that biophoton emission can be used as a biomarker of mouse fatty liver induced by CCl$_4$.

Quality Changes of Seasonning Material of the Mixture of Laminaria and Enzyme Treated Mackerel Meat during Storage (다시마와 효소처리 고등어육 조미소재의 저장중 품질 변화)

  • Lee, Kang-Ho;Jeong, In-Hak;Hong, Byeong-Il;Jung, Byung-Chun;Jung, Woo-Jin;Min, Jin-Gi
    • Korean Journal of Food Science and Technology
    • /
    • v.30 no.3
    • /
    • pp.552-556
    • /
    • 1998
  • In this study, the quality stability of a kind of natural seasoning material, the mixture of enzyme treated mackerel meat and Laminaria powder during the storage was investigated by measuring the TBA(thiobarbituric acid)value, extend of browning, changes in amino nitrogen and chlorophyll a, and fatty acid composition, and the results of sensory evaluation. Addition of sodium alginates (0.08%) and calcium carbonate (0.02%) seemed effective as a binder to yield clarity of the hot water extract of the product. In results, the mixture of Laminaria powder and the enzyme treated mackerel meat added with 0.08% sodium alginate and 0.02% calcium carbonate was more stable in overall quality than the other cases of preparation. And the taste of the mixture could favorably compete with that of dried anchovy extracts.

  • PDF