• Journal of Korean Society of Forest Science
• /
• v.36 no.1
• /
• pp.9-25
• /
• 1977

As a successive work of the variation studies of natural Pinus densiflora stands, some characteristics of individual trees of the three natural populations selected from the Kwang-won Province, the middle-east part of Korean peninsula, as shown in the location map, were investigated. And the statiscal differences between individuals within population, and between populations were analysed. Twenty trees from each population were selected for this study purpose. Doing this, those trees lagged in growth, usually showing poorer form, were eliminated. The results obtained are summarized as follows: 1. Though the average population ages had the ranage between 50 and 63, the growth of height or diameter was similar. Population No.9 is, however, considered to have better tree forms at glance. Population No.8 showed the heighest value not only in the clear-stem-length ratio. 0.53 but also in the crown-index 0.91. The higher value can be result from those trees having long lateral branches and relatively short crown height, meaning undesirable crown shape. In regard to the fine branchedness and the acuteness of branching angle, the population No.9. is considered to be a better one, whereas there was almost no difference in crown height among populations. 2. Checking the frequency distributions of the ratio of the clear-stem-height to the total height and the crown-indices, some difference between populations are considered. These might be attributed to the previous way of stand mangement which alters the density. 3. In the serration density, the average number of 54 per 1cm needle length, the significant differences exist between individual trees within population but not between populations. A few trees which extremly high serration density were observed. As in serration, so tendencies were in the number of stomata row and resin duct. 4. The population 8 had the resin duct index value of 0.074 as the highest which was twice or triple of the other ones. 5. The patterns of increasing process of the average 10-year-ring-segment were not similar till the 30 years of age, but beyond this, the tendency lines were aggregated. 6. Regading the average summer wood ratio, no diffrence between populations, but in the ranges, i.e. 23 to 30 in population No.8. and 16 to 36 in population No.9., with regad to the specific gravity of wood, there were hardly observed any difference between populations even in the ranges values. As the increase of tree ages, the increase of specific gravity was followed but the increasing patterns were not similar between populations. 7. No significant differences between populations in the average tracheid length and the range were detected. However, the length was increased according to the age increase. The increasing pattern was same between populations.

• The Korean Journal of Nuclear Medicine Technology
• /
• v.21 no.1
• /
• pp.54-59
• /
• 2017

Purpose The present study aimed at assessing the effectiveness of the respiratory gating method used in the flow mode and additional localized respiratory-gated imaging, which differs from the step and go method. Materials and Methods Respiratory gated imaging was performed in the flow mode to twenty patients with lung cancer (10 patients with stable signals and 10 patients with unstable signals), who underwent PET/CT scanning of the torso using Biograph mCT Flow PET/CT at Bundang Seoul University Hospital from June 2016 to September 2016. Additional images of the lungs were obtained by using the respiratory gating method. SUVmax, SUVmean, and Tumor Volume ($cm^3$) of non-gating images, gating images, and additional lung gating images were found with Syngo,bia (Siemens, Germany). A paired t-test was performed with GraphPad Prism6, and changes in the width of the amplitude range were compared between the two types of gating images. Results The following results were obtained from all patients when the respiratory gating method was applied: $SUV_{max}=9.43{\pm}3.93$, $SUV_{mean}=1.77{\pm}0.89$, and $Tumor\;Volume=4.17{\pm}2.41$ for the non-gating images, $SUV_{max}=10.08{\pm}4.07$, $SUV_{mean}=1.75{\pm}0.81$, and $Tumor\;Volume=3.56{\pm}2.11$ for the gating images, and $SUV_{max}=10.86{\pm}4.36$, $SUV_{mean}=1.77{\pm}0.85$, $Tumor\;Volume=3.36{\pm}1.98$ for the additional lung gating images. No statistically significant difference in the values of $SUV_{mean}$ was found between the non-gating and gating images, and between the gating and lung gating images (P>0.05). A significant difference in the values of $SUV_{max}$ and Tumor Volume were found between the aforementioned groups (P<0.05). The width of the amplitude range was smaller for lung gating images than gating images for 12 from 20 patients (3 patients with stable signals, 9 patients with unstable signals). Conclusion In PET/CT scanning using the respiratory gating method in the flow mode, any lesion movements caused by respiration were adjusted; therefore, more accurate measurements of $SUV_{max}$, and Tumor Volume could be obtained from the gating images than the non-gating images in this study. In addition, the width of the amplitude range decreased according to the stability of respiration to a more significant degree in the additional lung gating images than the gating images. We found that gating images provide information that is more useful for diagnosis than the one provided by non-gating images. For patients with irregular signals, it may be helpful to perform localized scanning additionally if time allows.

• Journal of the Korean Society of Fisheries and Ocean Technology
• /
• v.31 no.2
• /
• pp.142-152
• /
• 1995

The combined bottom trawl and hydroacoustic survey was conducted by using the training ship Oshoro Maru belong to Hokkaido University in November 1989-1992 and the training ship Nagasaki Maru belong to Nagasaki University in April 1994 in the East China Sea, respectively. The aim of the investigations was to collect the target strength data of fish school in relation to the biomass estimation of fish in the survey area. The hydroacoustic survey was performed by using the scientific echo sounder system operating at three frequencies of 25, 50 and 100kHz with a microcomputer-based echo integrator. Fish samples were collected by bottom trawling and during the trawl surveys, the openings of otter board and net mouth were measured. The target strength of fish school was estimated from the relationship between the volume back scattering strength for the depth strata of bottom trawling and the weight per unit volume of trawl catches. A portion of the trawl catches preserved in frozon condition on board, the target strength measurements for the defrosted samples of ten species were conducted in the laboratory tank, and the relationship between target strength and fish weight was examined. In order to investigate the effect of swimbladder on target strength, the volume of the swimbladder of white croaker, Argyrosomus argentatus, sampled by bottom trawling was measured by directly removing the gas in the swimbladder with a syringe on board. The results obtained can be summarized as follows: 1.The relationship between the mean volume back scattering strength (, dB) for the depth strata of trawl hauls and the weight(C, $kg/\textrm{m}^3$) per unit volume of trawl catches were expressed by the following equations : 25kHz : = - 29.8+10Log(C) 50kHz : = - 32.4+10Log(C) 100kHz : = - 31.7+10Log(C) The mean target strength estimates for three frequencies of 25, 50 and 100 kHz derived from these equations were -29.8dB/kg, -32.4dB/kg and -31.7dB/kg, respectively. 2. The relationship between target strength and body weight for the fish samples of ten species collected by trawl surveys were expressed by the following equations : 25kHz : TS = - 34.0+10Log($W^{\frac{2}{3}}$) 100kHz : TS = - 37.8+10Log($W^{\frac{2}{3}}$) The mean target strength estimates for two frequencies of 25 and 100 kHz derived from these equations were -34.0dB/kg, -37.8dB/kg, respectively. 3. The representative target strength values for demersal fish populations of the East China Sea at two frequencies of 25 and 100 kHz were estimated to be -31.4dB/kg, -33.8dB/kg, respectively. 4. The ratio of the equivalent radius of swimbladder to body length of white croaker was 0.089 and the volume of swimbladder was estimated to be approximately 10% of total body volume.

• Korean Journal of Soil Science and Fertilizer
• /
• v.9 no.4
• /
• pp.235-244
• /
• 1976

Following results are obtained by re-evaluating N. P. K. and soil improvement trials conducted from 1964 to 1969 in valley paddy soils in rolling lands (Jisan-series, imperfectly drained and Yongji-series, moderately well drained). 1. Average grain yield of rice in no fertilizer plots and the highest yield plots for Yongji-series (31 experiments) were 319 and 507kg/10a respectively, and that of Jisan-series (15 experiments) were 396 and 567kg/10a respectively. The fertility difference between two series may have been a result of the cultivation history. Jisan-series is a mature soil which has a long cultivation history and Yongji-series is sub-mature soil 2. Soil chemical characteristics for Jisan-series are charaterized by 12.8meq/100g in CEC, 6.5meq/100g in exchangeable Ca, 3.9% in OM, and 64 ppm in available $P_2O_5$ For Yongji-series they were 10.4meq/100g in CEC, 4.7meq/100g in exchangeable Ca, 3.2% in OM and 103ppm in available $P_2O_5$. 3. Deep plowing and application of organic matter and lime are expected to be effective in increasing fertility level of soils of Yongji-series. The same will be effective in some soils of Jisan series where the fertility level is low. 4. Jisan-series shows high response to nitrogen, while Yongji series shows sharp decrease in rice yield at the high levels of nitrogen. Both series, however, showed high response to nitrogen only when the OM level was higher than 3%. 5. The optimum level of nitrogen was 8~9kg for Jisan-series, and 10~11kg/10a for Yongji-series. The yield increase per kg of applied nitrogen was 12kg for Jisan-series and 13kg for Yongji series. 6. The optimum level of phosphorus at the optimum level of nitrogen was 6kg/10a for Yongji-series and 3kg/10a for Jisan-series. The optimum level of phosphorus, however, was different depending upon the nitrogen level. It was assumed that Yongji-series required more fertilizer (available $P_2O_5$ was 110ppm) than Jisan-series (available $P_2O_5$ was 64ppm) because the availability of P was higher in Jisan-series than Yongji-series due to the severe reduction of Jisan-series. 7. The response of potassium was also depending upon the nitrogen level. In Yongji-series the potassium response at 8kg/10a nitrogen level decreased with increasing levels of potassium, but the higher level of introgen, potassium response was also higher. In Jisan-series potassium response was recognized at all nitrogen levels. The optimum level of potassium at the optimum level of nitrogen was 8kg/10a in both serieses. 8. The reasonable ratio of NPK fertilizer seems to be 1:0.6:0.6:for Yongji-series and 1:0.4:1 for Jisan-series as N:$P_2O_5$:K.

• Applied Biological Chemistry
• /
• v.17 no.2
• /
• pp.81-92
• /
• 1974

In order to prepare the mashing materials for 'Takju', Korean wine, with potatoes, theywere steamed, dryed, and pulverized, and their chemical components were analyzed. As a brewing method of Takju with potatoes, general 2nd stage process with Ipkuk and Bunkuk (enzyme sources), commonly used now, was carried out and the effects of preparing conditions of Ipkuk(koji) with potato flour, mashing materials and brewing conditions on the contents of Takju mash, and of storing time on the contents of Takju, were investigated and the results obtained were summarized as follows, 1. Chemical components of steamed potatoes and potato flour were Moisture; 76.2, 10.8%, Total sugar; 16.1, 69.8%, Reducing sugar; 3.45, 13.4%, Crude protein; 2.1, 11.3%, Total acid; 0.012, 0.023% and Volatile acid; 0.0012, 0.0025% respectively. 2. The most effective preparing conditions of Ipkuk with potato flour were to incubate the potato flour added 40-50% of water for 48 hours by general preparing process of Koji, and liquefying and saccharogenic amylase activities of Ipkuk incubated at above conditions were $D40^{\circ}$ 30' 128 W.V. and 13.2 A.U.. 3. The effects of various brewing conditions on the contents of Takju mashes were as follows; 1) Optimum ratio of mashing water and materials for Takju brewing with potato flour was 140ml of water to 60g of flour in 1st stage and 260ml to 140g in 2nd stage. 2) Optimum fermentating times and temperatures for Takju brewing were at $25^{\circ}C$ for 48 hours in 1st stage and at $30^{\circ}C$ for 48 hours in 2nd stage. 3) Optimum amounts of enzyme sources for Takju brewing were 20-30% of Ipkuk and 0.5% of Bunkuk in 1st stage and 1.0% of Bunkuk in 2nd stage. 4) Methanol content of the Takju mash brewed with raw potato flour was much more than that with steamed potato flour. 5) Alcohol, fusel oil and Formol nitrogen contents of the Takju mash brewed with potato flour were less than that with wheat flour, on the contrary, methanol contents and total acidifies of them were showed conversely above. 4. The changes of chemical components and microflora in the mashes during the brewing potato flour Takju were as follows; 1) The accumulation of ethanol followed rapidly in early stage, being the highest at 72 hours (11.9%). 2) Total sugar content of the mash was decreased considerably within 48-72 hours, being 2.62% at 72 hours, and thereafter slowly. 3) Reducing sugar of the mash had a tendency of decreasing, being 0.29% at 48 hours. 4) Total acidity, volatile acidity and Formol nitrogen content of the mash were increased slowly, being 7.30, 0.20, 2.55 at 48 hours. 5) Total cells of yeast appeared the highest in 72 hours ($2.1{\times}10^8$) and thereafter decreased slowly. 6) Total cells of bacteria appeared the highest in 48 hours ($2.4{\times}10^8$) and thereafter decreased or increased slightly. 5. Takju was made from the fermented mash mixed with water to be 6% of alcohol content, and the change of alcohol content, total acidity, total cells of yeast and bacteria during the storing at $30^{\circ}C$ were as follows; 1) Alcohol content of Takju was increased slightly at 24 hours (6.2%), and thereafter decreased slowly. 2) Total acidity of Takju was increased gradually, being 6.1 at 72 hours 3) Total cells of yeast and bacteria appeared the highest at 48 hours ($2.3{\times}10^8,\;1.5{\times}10^8$), and thereafter decreased slowly. 6. Alcohol content, total acidity and Formol nitrogen content of the Takju brewed with potato flour Ipkuk or wheat flour Ipkuk and steamed potatoes(1:5) were 9.8-11.3%, 5.8-7.4, 2.5-3.3 respectively, and the color of the Takju. was similar to commercial Takju. 7. The results of sensory test for various experimental Takju, showed that the Takjues brewed with the materials combined with wheat flour and steamed potatoes(4:5 or 3.5:7.5) were not significantly different in color, taste and flavor from commercial Takju, However, those with potato flour and wheat flour (1:1 or 7:3) were significantly different from commercial Takju.

• Korean Journal of Agricultural Science
• /
• v.1 no.1
• /
• pp.67-81
• /
• 1974

In order to prepare the mashing materials for "Takju", Korean wine, with potatoes they were steamed, dryed, and pulverized, and their chemical components were analyzed. As a brewing method of Takju with potatoes, general 2nd stage process with Ipkuk and Bunkuk (enzyme sources), commonly used now, was carried out and the effects of preparing conditions of Ipkuk(koji) with potato flour, mashing materials and brewing conditions on the contents of Takju mash and of storing time on the contents of Takju, were investigated and the results obtained were summarized as follows. 1. Chemical components of steamed potatoes and potato flour were Moisture; 76.2, 10.8%, Total sugar; 16.1, 69.8%, Reducing sugar; 3.45, 13.4%, Crude protein; 2.1, 11.3%, Total acid; 0.012, 0.023% and Volatile acid; 0.0012, 0.0025% respectively 2. The most effective preparing conditions of Ipkuk with potato flour were to incubate the potato flour added 40-50% of water for 48 hours by general preparing process of Koji, and liquefying and saccharogenic amylase activities of Ipkuk incubated at above conditions were $D_{40^{\circ}}{^{30{\prime}}}$ 128 W.V. and 13.2 A. U. 3. The effects of various brewing conditions on the contents of Takju mashes wereas follows; 1) Optimum ratio of mashing water and materials for Takju brewing with potato flour was 140ml of water to 60g of flour in 1st stage and 260ml to 140g in 2nd stage. 2) Optimum fermentating times and temperatures for Takju brewing were at $25^{\circ}C$ for 48 hours in 1st stage and at $30^{\circ}C$ for 48 hours in 2nd stage. 3) Optimum amounts of enzyme sources for Takju brewing 20-30% of Ipkuk and 0.5% of Bunkuk in 1st stage and 1.0% of Bunkuk in 2nd stage. 4) Methanol content of the Takju mash brewed with raw potato flour was much more than that with steamed potato flour. 5) Alcohol fusel oil and Formal nitrogen contents of the Takju mash brewed with potato flour were less than that with wheat flour, on the contrary, methanol contents and total acidities of them were showed conversely above. 4. The changes of chemical components and microflora in the mashes during the brewing potato flour Takju were as follows; 1) The accumulation of ethanol followed rapidly in early stage, being the highest at 72 hours (11.9%) 2) Total sugar content of the mash was decreased considerably within 48-72 hours, being 2.62% at 72 hours, and thereafter slowly. 3) Reducing sugar of the mash had a tendency of decreasing, being 0.29% at 48 hours. 4) Total acidity, volatile acidity and Formal nitrogen content of the mash were increased slowly, being 7.30, 0.20, 2.55 at 48 hours. 5) Total cells of yeast appeared the highest in 72 hours ($2.1{\times}10^8$) and thereafter decreased slowly. 6) Total cells of bacteria appeared the highest in 48 hours ($2.4{\times}10^8$) and thereafter decreased or increased slightly. 5. Takju was made from the fermented mash mixed with water to be 6% of alcohol content, and the change of alcohol content, total acidity, total cells of yeast and bateria during the storing at $30^{\circ}C$ were as follows; 1) Alcohol content of Takju was increased slightly at 24 hours (6.2%), and thereafter decreased slowly. 2) Total acidity of Takju was increased gradually, being 6.1 at 72 hours 3) Total cells of yeast and bacteria appeared the highest at 48 hours ($2.3{\times}10^8$, $1.5{\times}10^8$) and thereafter decreased slowly. 6. Alcohol content, total acidity and Formol nitrogen content of the Takju brewed with potato flour Ipkuk or wheat flour Ipkuk and steamed potatoes(1:5) were 9.8-11.3%, 5.8-7.4, 2.5-3.3 respectively, and the color of the Takju was similar to commercial Takju. 7. The results of sensory test for various experimental Takju, showed that the Takjues brewed with the materials combined with wheat flour and steamed potatoes (4:5 or 3.5:7.5) were not significantly different in color, taste and flavor from commercial Takju, However, those with potato flour and wheat flour (1:1 or 7:3) were significantly different from commercial Takju.