• Journal of Fisheries and Marine Sciences Education
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• v.10 no.1
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• pp.15-30
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• 1998

The variation of the catches of Skipjack(Euthynnus pelamis) and the relationships between the SST and the fishing ground is examined using the catches data of skipjack obtained by Iwawada Fisheries Cooperative of Chiba Prefecture in Japan from 1982 to 1988. The annual mean catch for Skipjack was 151,375.1kg. the annual fluctuation of catch was that the catch in 1984 was increasing, but it was decreased less than 50% in 1985, and was repeated after being a little recovered in 1986, and it was recovered with the level of 1984 in 1988. The fluctuation of catch for Skipjack in every fishing term is that daily mean catch of the primary fishing term (January, February and March) is 894.6kg, but the middle fishing term(April and May) more than four times of the primary fishing term is 3,666.0kg, the last fishing term(June and July) was decreasing at 767.9kg and the fishing ground gradually becomes extinct. The annual mean SST in fishing ground was an extent of from $19.0^{\circ}C$ to $20.2^{\circ}C$, the mean SST of every year except 1983 was from $19.0^{\circ}C$ to $19.9^{\circ}C$. It is said that the optimum SST of Skipjack in Sotobo sea area is the degree of $19.0^{\circ}C$. Therfore, the thing which will guess the time and the location appeared the optimum SST is the very important factor to operate efficiently. About the extent of SST in fishing ground, it was from $17.0^{\circ}C$ to $19.0^{\circ}C$ on March, from $17.5^{\circ}C$ to $20.5^{\circ}C$ on April and from $17.5^{\circ}C$ to $23.5^{\circ}C$ on May, which the extent of SST was gradually larger and larger, on June from $21.0^{\circ}C$ to $23.5^{\circ}C$, fishing ground was formed only the degree of SST more than $21.0^{\circ}C$.

• Korean Journal of Soil Science and Fertilizer
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• v.28 no.2
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• pp.165-175
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• 1995

To determine the effect of soil moisture stress on growth of barley and grain quality, a pot experiment was carried out for two barley varieties(Olbori and Chogangbori) by using large plastic pot(52cm in diameter and 55cm in depth) filled with sandy loam soil under rain-controlled open green house. By means of measuring soil water potential with micro tensiometer and gypsum block installed at 10cm in soil depth, soil moisture was controlled by sub-irrigation at several irigation points such as -0.05bar, -0.2bar, -0.5bar, -1.0bar, -5.0bar and -10.0bar in soil water potential. The lower soil water potential was controlled, the shorter length of stem and internode became, and the more narrow stem diameter was. Leaf area was significantly decreased when soil water potential was controlled lower than -0.5bar, although chlorophyll content of flag and first leaves was not changed so much. Weight of grain and ear was significantly decreased when soil water potential was lower than -5.0bar and the highest grain yield was obtaind in a plot where soil water potential was controlled at -0.2bar. However, the most efficient water use of Olbori and Chogangbori was obtained at -0.5bar and -1.0bar in water potentials, respectively. Crude protain content, maximum viscosity, consistency and ${\beta}$-glucan content of barley flour increased as soil water potential significantly decreased, especially below -5.0bar, but gelatination temperature decreased as soil water potential decreased.

• Korean Journal of Soil Science and Fertilizer
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• v.44 no.6
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• pp.1027-1034
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• 2011

In order to provide the basic information on the agricultural environment in Daegwallyeong Highland, the characters of weather, water, and soil quality were investigated. The meteorological characteristics was monitored by automatic weather system (AWS) at 17 sites. The quality of water for samples were collected monthly at 24 sites depending on landuse style. Soil samples were collected from a forest, grassland, and the major vegetable cultivation areas such as potato, carrot, Chinese cabbage, onion, head lettuce, and welsh onion field. The weather showed the mountain climate, and the average yearly temperature is $6.4^{\circ}C$, the average temperature in January is $-7.6^{\circ}C$ and the average temperature in July is $19.1^{\circ}C$, and the change of temperature on the districts of Daegwallyeong is severe. The yearly record of precipitation shows 1717.2 mm. The water quality of crop field was worse than forest or grassland in Daewallyeong highland. In 2005, annual T-N, T-P, SS distribution of Chinese cabbage field showed 7.4~11.3, 0.061~0.1, and $3.0{\sim}53.0mg\;L^{-1}$. The potato field showed 3.1~7.2, 0.019~0.056 and $0.5{\sim}3.0mg\;L^{-1}$, respectively. Being compared of water quality between potato field and chinese cabbage field, it showed that the water quality of Chinese cabbage field was worse than potato field. On farming, the soil of crop cultivation showed pH 5.6 to 6.8, $18.0{\sim}42.4g\;kg^{-1}$ of OM, $316{\sim}658mg\;kg^{-1}$ of Avail. $P_2O_5$. The content of cations showed $0.41{\sim}0.88cmol_c\;kg^{-1}$ of Exch. K, $3.73{\sim}7.07cmol_c\;kg^{-1}$ of Exch. Ca and $1.17{\sim}1.90cmol_c\;kg^{-1}$ of Exch. Mg.

• Korean Journal of Breeding Science
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• v.40 no.1
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• pp.31-38
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• 2008

This experiment was carried out to improve the anther culture efficiency of barley (Hordeum vulgare L.). Callus induction rates from anther cultures of the five domestic naked barley and four unhulled varieties ranged from 0 to 5.6%, and plant regeneration rate to callus was 30.4% in the donor plants grown in a greenhouse during winter, among which the green plant regeneration rates ranged from 0 to 4.4%. Plant regeneration rate was 30.4% in the donor plants grown in a greenhouse during winter, whereas 21.3% in the normal field condition in spring. In addition, callus induction rates were 19.2% in plants grown in a normal field and 7.2% in drought-stressed condition, respectively. Being Considered the anther culture efficiency affected by the sampling time, the optimum sampling stage of anthers was 3~4 days before heading when the length between the 1st and 2nd auricles reaches 5 to 10 cm and at the uninucleate of pollen which the tip of the 2nd auricle aligns with the middle of panicle in the leaf sheath. Best callus induction rates came from the anthers stored at $4^{\circ}C$ for 3 weeks in a 10 to 15 cm diameter polyethylene bag with 5 to 10 panicles and Duwonchapssalbori and Saessalbori showed the higher induction rate of 4.8% and 1.7%, respectively.

• Food Engineering Progress
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• v.15 no.1
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• pp.56-63
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• 2011

Durum wheat semolina was added into wet-milled rice flour in order to improve chewy texture, firm bite ("al dente"), and resistance to overcooking of the ordinary rice noodles. Wet noodles were prepared by mixing 0 (control), 5, 10, 15, and 20% (w/w) of semolina per semolina and rice flour mixtures. Vital gluten (4%, w/w) and salt (2%, w/w) were added to form the pliable strands of wet noodles and final moisture contents of the raw mixtures were equalized at 45%. Pasting properties of the suspended flour mixtures as measured by the Rapid Visco Analyser (RVA) showed slight increases (up to $1.2^{\circ}C)$ in pasting temperatures along with the considerable decreases in peak viscosities as semolina increased at over 15%. Reduced shear thinning and retrogradation of the starch solution that leads to hardening of the cooked noodles were indicated by lowered breakdown viscosities and gaps between finaland setback viscosities from the RVA viscogram as semolina increased at over 10%. Reduced water uptake and turbidity increases of the cooking water as caused by the soluble starches from the noodle were also noted as the content of semolina increased. More or less significant (p<0.05) decreases in colorimetric L (lightness) value of the raw- and cooked noodles were observed as semolina increased while a- (redness) and b (yellowness) values were rather increased at the same moment. Textural properties of the cooked noodles such as hardness, springiness, cohesiveness, gumminess, and chewiness from TPA tests were significantly (p<0.05) influenced by added semolina, even at 5%-levels or more. It can be concluded that addition of semolina into rice flour could provide easy handling of the wet noodles without distortion during transportation, integrity and firm bite of the cooked noodles, and less loss of starch to the cooking water in comparison with the ordinary rice noodle. It was finally suggested that optimum level of the semolina in the product was approximately 10% for the quality wet rice noodle products.

• Journal of Plant Biotechnology
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• v.45 no.4
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• pp.400-408
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• 2018

Biodiversity has continued to degrade in the $21^{st}$ century due to global warming occasioned by destruction of the environment around the world.. The Nagoya protocol places Korea in a unique position to effectively develop and protect its domestic genetic resources. Microalgae under study in this research contains large amount of antioxidant substances such as beta carotene and astaxanthin, that can be used as biological resource owing to the large amounts of biomass that can be secured through photosynthesis. However, it is difficult to preserve it since cryopreservation method used for long-term preservation is yet to be developed. A basic study for long term cryopreservation was carried out on Nizschia frustulum and Nitzschia amabilis which belong to marine diatoms. As cryoprotectants (CPAs), glycerol, DMSO, and methanol which penetrate into cells were prepared at 5%, 10%, and 15% concentrations each, in case of methanol, it was tested at concentrations of 5%, 10% and 12% by its nature. Two kinds of microalgae, N. frustulum and N. amabilis, were diluted with $10^2$, $10^3$ and $10^4cells\;ml^{-1}$, respectively. The highest survival rate was shown at12% concentration of methanol, and the figures were $6.94{\pm}0.31%$ in N. frustulum and $8.85{\pm}0.16%$ in N. amabilis. As a result of 3 weeks cultivation of thawed microalgae after freezing, the result is shows that N. frustulum increased about 10 times faster and N. amabilis increased about 12 times the original concentration.

• Korean Journal of Heritage: History & Science
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• v.51 no.2
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• pp.4-21
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• 2018

This paper reviewed the legitimacy of the name of those sixteen pieces of hat artifacts known in Korean as pyeongjeongmo and currently housed by the National Palace Museum. This was undertaken in order to rectify the error of calling them pyeongjeongmo. Also, the paper suggested pyeongjeongmo's production method to apply representation of the artifacts or production of Joseon officials' hats as representation of ritual costumes in the royal court. The name pyeongjeongmo originated from pyeongjeonggeon. Gyeongguk Daejeon recorded that noksas wore yugak-pyeongjeonggeon and seoris wore mugak-pyeongjeonggeon, but the pyeongjeongmo artifacts housed in the National Palace Museum have been found irrelevant to those pyeongjeonggeons put on by both noksas and seoris. Rather, they has been confirmed as corresponding to dugeon or jogeon worn by byeolgams or suboks who served at the palace of the crown prince or princess. Through the investigation of the artifacts, the researchers could find out the tailoring and sewing methods, the finished look, and the folding manner of pyeongjeonggeon. Although the structure of pyeongjeonggeon was generally consistent, the frontal look was slightly different depending on the folding manner, resulting in three distinguished types of pyeongjeonggeon. Regardless, the pyeongjeongmo was made with one piece of fabric by a flat tailoring and folding method to create a three-dimensional hat. The finished shape appeared low in the front and high in the back side structure. The head girth was 55~59 cm, and the height was 19.4~21.5 cm. To make it with one piece of fabric, the head girth part was tailored in the same direction as the strands. Based on the artifact Changdeok 23820, this paper has also suggested a finished reproduction through the processes of preparing the materials, mounting, making the center ornaments, sewing and folding. The tailoring was completed with black silk fabric which was cut in a unique shape designed in advance, and hemp fabric which was mounted to the former. The top part of the head was finished with black threads, and the center line at the back was fixed with decolored cotton threads by blanket stitches with 3.5~4 cm intervals. Bamboo strands were inserted in the inside of the front-folded part, which then was fixed by patterned stitches with white cotton thread. At the back, a small bamboo clasp was attached so that one can lock it to the headband and prevent it from falling off.

• (The) Research of the performance art and culture
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• no.36
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• pp.75-102
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• 2018

Manjungpan Chunhyangga is established by Manjung Kim Sohee. She selectively chose and arranged the songs by Jung Jungryeol, Song Mangap, Jung Eungmin, Kim Yeonsoo, Park Dongsil, and Jung Kwangsil. Kim Sohee once stated that while a major section of Chunhyangga is based on the songs by Jung Jungryeol, Song Mangap, Jung Eungmin, and Kim Yeonsoo, the whole part of Okjungga is derived from Park Dongsil. However, there is not much material that will provide enough information with regard to what musical characteristics Park Dongsilje Chunhyangga possessed. Under the circumstances, the voice of Park Dongsilje, left by Kim Sohee, triggers curiosity on Park Dongsilje Chunhyangga. It can also be construed that there must be a good reason for choosing Park Dongsilje for Okjungga, unlike other parts. Therefore, this paper attempted to find out what the unique features of Par Dongsilje are and what the reasons behind Kim Sohee's musical choice were through comparison and analysis of Kim Sohee's musical features in Okjungga. The following are the results. Firstly, Okjungga is a created verse by its nature and it does not possess specific features to a school. Therefore, the reason for choosing Park Dongsilje could have been based on musical reason rather than verse. Secondly, the lyrics of Park Dongsilje Okjungga is closer to that of Song Mangap rather than that of Jung Jungryeolje. It can be argued that it falls between the two of them. Thirdly, the tone and melody of Park Dongsilje Okjungga falls in the middle section of Dongpyenje and Supyenje. Fourthly, the analysis of Jinyangjo rhythm out of the whole Manjungpan Chunhyangga shows that there are slight differences among Song Mangapje, Jung Jungryeolje, and Jung Eungminje. Park Dongsilje is very unique in the sense that it does not use utbutim in gyemyeonjo part in Manjungpan Chunhyangga. Park Dongsilje Okjungga is a song to which the tone, melody, and sigimsae of Supyeonje is added to lyric butimsae of Dongpyeonje. It can be seemed as simple and less sophisticated because, with its simple lyric butimsae, it shows a less complicated tone utilization rather than Jung Jungryeol. With lighter decoration of music, feelings can be conveyed more directly. That is probably why Kim Sohee commented on Park Dongsilje Chunhyangga that it is the most mournful song for Chunhyang and it is the song that moves anyone who listens to the song. Consequently, Kim Sohee accepted Park Dongsilje Okjungga and she created different feelings to Manjungpan Chunhyangga which has repeatedly displayed the color of Jung Jungryeol. Combining the lyric addition of Dongpyeon style and the melody of Supyeon style can crated a different language.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.63 no.4
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• pp.304-313
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• 2018

The objective of this study was to investigate the resistance starch(RS) content and in vitro hydrolysis index of roasted rice flours for low GI food development. This study used intermediate and high amylose rice varieties containing resistant starch. The intermediate amylose rice varieties 'Ilmi' and high amylose rice varieties, 'Goami4' and 'Dodamssal' were tested. The crude fat and crude protein contents of the rice cultivars ranged 2.12~3.08% and 6.2~7.63%, respectively. The RS and amylose contents of Dodamssal and Goami4 were higher than those of Ilmi. RS content of Ilmi was not significantly different before and after roasting treatment. The RS content of Goami4 before roasting was significantly higher than that of Dodamssal, but the RS content of Dodamssal was higher than that of Goami4 at temperatures above $210^{\circ}C$ of roasting. The soluble starch decreased after roasting in Goami4 and Dodamssal. Starch hydrolysis index (HI) and expected glycemic index (GI) were higher in order of Imi, Goami4 and Dodamssal regardless of roasting treatment. The sensory evaluation showed high scores in Dodamssal for color, flavor, bitter taste, bitter taste, sweet taste and sweetness at $240^{\circ}C$ for 10 min and $210^{\circ}C$ for 30 min. The results of this study indicate that Dodamssal was suitable varieties for powder meal with low GI.

• Korean Journal of Environmental Biology
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• v.37 no.1
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• pp.93-108
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• 2019

To investigate the temporal-spatial distribution of picophytoplankton in relation to different water masses in the northern East China Sea (ECS), picophytoplankton abundance were investigated using flow cytometry with environmental factors in 2016-2017. The results from the analysis of flow cytometer data showed that Synechococcus appeared across all seasons, exhibiting its minimum abundance in winter and maximum abundance in summer. Furthermore, high abundance was detected in the surface mixed layer during spring and summer when vertical stratification occurs; in particular, Synechococcus exhibited maximum abundance in thermocline layer, indicating a close correlation to water temperature and thermocline formation. In addition, the abundance of Synechococcus indicated a decrease in the western seas in 2017 compared to 2016 under the strong influence of the Changjiang Diluted Water (CDW). This was determined by the significant influence of the CDW on the abundance of Synechococcus during summer in the northern waters of the ECS. In contrast, Prochlorococcus did not appear during winter and spring, and its distribution was limited during summer and autumn in the eastern seas under the influence of the Kuroshio current. The largest range of Prochlorococcus distribution was confirmed during autumn without the influence of the CDW. Thus, the distribution pattern of each picophytoplankton genus was found to be changing in accordance to the extension and reduction of sea current in different seasons and periods of time. This is anticipated to be a useful biological marker in understanding the distribution of sea currents and their influence in the northern waters of the ECS.