• Korean Journal of Agricultural Science
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• v.27 no.2
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• pp.71-80
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• 2000

This study was carried out to find the botanical characters for 27 color rice genetic resources collected from domestic 17 lines (including three varieties) and exotic 10 lines. We could gain the major informations from these materials for development of color rice variety. These lines showed a various variations in characters measured. Especially, Denorado introduced from Philippine was longer in culm length, panicle length and 1,000 grains weight than others. Whereas grain length and width of Sinucninul line introduced from Japan were similar to check, Heukjinjubyo. Heterosis degree for major characteristics of Suwon#432 ${\times}$ Heukmi#940018 combination among $F_1$ hybrids superior to others in tillers per plant, panicle length and 1,000 grains weight. Therefore, these lines and their combinations were expected as color rice developing line through progeny test in the future.

• Proceedings of the Korea Water Resources Association Conference
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• 2021.06a
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• pp.102-102
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• 2021

광양만의 해수교환은 주로 여수해만을 통해 이루어지고, 만의 동측에는 노량수로를 통해 진주만으로의 해수교환이 일어나고 있으며, 만의 북측에는 섬진강을 끼고 있다. 광양항 건설 전 만내의 수심은 약 10 m 이내로 얕았으며, 만의 입구인 여수해만과 노량수로에서의 수심은 약 20 m 이상이었다. 광양만은 1982년 광양제철소의 건설을 시점으로 하여 광양항의 확장 개발, 폐기물처리장 건설 등으로 인한 매립이 진행되었다. 특히, 섬진강 하구는 광양만 개발 전에는 넓은 조간대 퇴적층의 발달로 다양한 생태계환경을 유지하고 있었으나, 광양항 건설 및 하구에서 모래 준설 등으로 인해 근래에 와서는 해수의 역류가 심각한 상태이다. 1982년 광양제철소 건설이후 계속적으로 광양만을 개발함으로써 해양환경에 큰 변화가 발생하였다. 따라서, 본 연구에서는 광양만 개발 전·후의 조석 및 해수유동의 변화특성을 해석하기 위해 조석 및 조류에 대한 현장관측과 3차원 해수유동 수치모형실험을 수행한 후 남해도를 둘러싸고 있는 광양만, 진주만 등의 조석 및 조류의 변동특성을 해석하였다. 광양만 개발 전·후의 해수유동의 변동특성을 해석하기 위해 김 등(1999)에 의해 개발된 3차원 layer·level 혼성 해수유동 모델을 광양만, 진주만을 포함하는 남해도 주변해역에 적용하여 30일간의 수치계산결과를 이용하여 해수유동의 변동특성을 해석하였다. 모델에서 격자간격은 동서-남북방향 동일하게 200 m, 시간간격은 20 sec, 계산영역은 동서방향으로 52 km, 남북방향으로 65 km인 260×325 격자체계로 구성 운영하였다. 외해 개방경계에서 조위는 수로국에서 관측한 조위와 본 연구에서 관측한 조위를 보간하여 사용하였다. 광양만 개발전·후의 조류의 변동특성을 수치해석한 결과 여수해만에서는 광만만 개발전이 개발 후보다 유속이 강하게 나타났으나, 노량수로에서는 개발 후가 개발전보다 유속이 훨씬 강하게 나타났다. 이와 같은 현상은 광양만 개발로 광양만으로 유입되는 조량이 감소함으로 인해 여수해만에서는 유속이 감소한 것으로 생각된다. 노량수로에서 개발 후가 개발전보다 유속이 증가한 것은 여수해만을 통해 유입한 해수가 개발 후에는 광양만의 해수면적 감소로 광양만의 서측으로 유입하는 조량이 감소한 반면에 광양만의 북측(섬진강 하구) 또는 동측(노량수로)으로 유입하는 조량이 많기 때문인 것으로 사료된다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.4
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• pp.464-469
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• 2006

This study was conducted to evaluate a knowledge on food components of muscle and adductor muscle of pearl oyster (Pinctada fucata martensii) as pearl processing byproducts. The concentrations of mercury and chromium as heavy metal were not detected in both pearl oyster muscle and adductor muscle, and those of cadmium and lead were 0.06 ppm and 0.11 ppm in only pearl oyster muscle, respectively. Thus, the heavy metal levels of pearl processing byproducts were below the reported safety limits. The volatile basic nitrogen (VBN) content and pH of pearl oyster muscle were 11.6 mg/100g and 6.31 and those of abductor muscle were 8.6 mg/100 g and 6.33, respectively. It was concluded that pearl oyster muscle and adductor muscle might not invoke health risk in using food resource. The contents of crude protein (16.5%) and total amino acid (15,691 mg/100 g) of adductor muscle were higher than those of muscle (11.2% and 10,131 mg/100 g) and oyster (12.1% and 11,213 mg/100 g) as a control. The contents of calcium and phosphorus were 95.4 mg/100 g and 116.0 mg/100 g in muscle, 75.2 mg/100g and 148.1 mg/100 g in adductor muscle, respectively. The calcium level based on phosphorus was a good ratio for absorbing calcium. The free amino acid contents and taste values were 635.5 mg/100 g and 40.2 in muscle, and 734.9 mg/100 g and 24.1 in adductor muscle, respectively, but that (882.8 mg/100 g and 40.2) of oyster was higher than those of pearl processing byproducts. Based on the results of physicochemical and nutritional properties, pearl oyster muscle and adductor muscle can be utilized as a food resource.

• Journal of Global Scholars of Marketing Science
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• v.6
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• pp.1-23
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• 2000

오늘날 유통업을 둘러싼 시장환경의 급속한 변화와 유통구조의 재편은 지역 재래시장에 심각한 영향을 미치고 있다. 다양화, 개성화된 신소비행태의 확산, 개방화에 따른 상품고 유통시장의 국제화, 정부규제 완화, 지방화 시대의 도래, 정보화의 진전, 다양한 신업태 등장 등 지난 수십 년간 경험하지 옷한 새로운 환경의 도래는 유통업계 전체에 엄청난 변화를 강요하고 있다. 이러한 새로운 유통 환경속에서 자생적 경쟁력이 취약한 지역 재래시중 은 유통 환경변화에 적응하지 못해 침체를 면치 못하고 있다 이 같은 재래시장의 침체와 위축은 지역 영세상인의 생계문제와 진주지역의 경제에까지 영향올 미치고 있는 실정이다. 현재 지역의 재래시장이 직면해 있는 실태를 살펴보면, 첫째, 국내 유통시장 완전 개방9 따른 유통 산업구조의 변화와 극심한 경기침체 등의 경제환경의 변화, 소비자 욕구의 다양화에 따른 소비환경의 변화, 유통구조 변화의 영향으로 따른 신업태의 출현함으로써 기존의 경쟁상권의 판도 변화에 대한 대응력의 부족올 문제점으로 지적할 수 있다. 둘째, 상인자본의 영세성으로 인한 시설의 불비와 낙후성, 공중 및 환경시설의 미비, 주차공간의 미확보 등 시장의 시설적 측면에서 문제점이다, 세째, 시장활성화에 대한 상인들의 자발적인 노려과 이의 실천을 위한 확고한 의지의 결여 및 서로 믿고 신뢰하는 시장문화의 부재, 그리고 시장기능의 악화에 대한 상인들의 깊이 있는 성찰과 인식이 부족한 점을 지적할 수 있다. 넷째, 소비자들이 재래시장올 외면하는 가장 큰 이유는 '품질과 성능에서의 차별화 독자성'의 결여를 들 수 있겠다. 다섯째, 독창적인 커뮤니케이션의 부족이다. 동대문 시장이 상인들의 끊임없는 노력으로 세계적인 의류패션의 메카를 일궈낸 것을 타산지석으로 삼아야 할 것이다.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.3 no.1
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• pp.38-44
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• 1970

This paper deals with the proximate composition of the cultured sea mussel (Mytilus edulis) which are distributed along the whole coastline of Korea, particularly abundant in the southern coast Studies on seasonal variation in chemical constituents of the mussel at Northern Bay of Choongmu were carried out from March to December 1968 and the results obtained are as follows: 1. Moisture content in mussel meat was $78.5\%$ on the average; the maximum amounted to $81.3\%$ during May-June, while the minimum was $77.8\%$ in September. 2. Crude protein was in the range of $10.9-13.7\%$; the maximum was In September-October, the minimum appeared in March, and the average value was $12.8\%$. 3. Lipids on the average was $2.5\%$ and there was no markable difference .between the high and low contents. 4. Total sugar was $5\%$ during September-October in its highest, while there appeared minor contents during winter season. 5. Crude ash on the average was $1.5\%$ the and maximum was in November-December. As for minerals in the ash, $963mg\%$ of phosphate, $82mg\%$ of calcium, and $188mg\%$ of iron were found respectively. 6. pH was in the range of 6.02-6.55, but it generally declined to acidity in the summer season. 7. In amino acid contents, there found 16 kinds; $710mg\%$ of glutamic acid, $696mg\%$ of aspartic acid, $383mg\%$ of Iysine, $225.4mg\%$ of valine, $225.1mg\%$ of proline, etc. 8. The amounts of Protein, lipids and total sugar are tend to increase from August to October, particularly in September.

• Korean journal of applied entomology
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• v.21 no.3 s.52
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• pp.153-158
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• 1982

The study was conducted to obtain the basic information on the diseases epidemics of vegetable crops grown in Namji, Jinju, Gimhae and Suncheon under the extremely varied and specified conditions, plastic film house. The disease survey was conducted from the end of April, 1951 to April 1982. Leaf mold and late blight were serious foliar disease in tomato during the seedling stage, especially when the infected seeds were sown. The diseases increased rapidly 35 days after seeding. In both continuous cultivation of cucumber and rotation with upland crops, incidence of Fusarium wilt was severe while incidence of the disease was negligible in cultivations after paddy rice or grafting on pumpkin. Downy mildew of cucumber was severe in Jinju and Suncheon area, however, it was not so serious in Namji area where the growing season of cucumber was unfavorable for the maximum disease incidence. Cucumber mosaic virus disease was prevalent in the areas surveyed and the disease incidence was increased rapidly after June. Powdery mildew prevailed at the early stage of cucumber growth after transplanting in Namji area. Root rot and wilting caused by Phytophthora capsici was as the most destructive disease in pepper grown under the vinyl house, especially in Namji and Jinju area where the pepper has been cultivated intensively. The Phytophthora attacked most parts of young plants during the winter time and then induced crown rot on the adults plants. Cultivation of pepper in vinyl house was almost impossible because of the Phytophora disease by the end of June. Virus diseases to tomato plants were prevalent throughout the surveyed area and the damage was also severe. In Jinju and Gimhae area leaf mold and late blight showed high infection rate in tomato during the harvest time.

• Journal of the Korean Society of Marine Environment & Safety
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• v.21 no.4
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• pp.315-326
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• 2015

Temporal and spatial variations of surface water temperature in Jinju Bay for the period of 2010~2011 were studied using the data from temperature monitoring buoys deployed at 17 stations in the south coast of Korea. Water temperature shows the maximum late in January and the minimum early in August. Seasonal variation of water temperatures at the north part of the bay is smaller than the middle and the south. In summer, the lowest and the highest of maximum water temperature are distributed around Jijok Channel which is located at the south of the bay. The fluctuations of water temperatures at Noryang and Daebang Channel are smaller than others because of vertical mixing caused by passage of strong tidal currents. Wind and strong currents affect on the stratification of the surface water layer near Daebang Channel. High temperatures come in frequently around the north area when eastward constant flows appear at neap tide as blowing westerly in the springtime at Noryang Channel. Spectral analyses of temperature records show significant peaks at 7~20 day periods at Noryang Channel, 7~20 day and semidiurnal at the west coast of Changsun Island and Jijok Channel and 7~20 day and diurnal at the middle of the bay. Temperature fluctuation at Noryang Channel shows high coherence and has leading phase with those at other stations in the bay. However, the phase of temperature fluctuation at Noryang Channel falls behind that at Daebang Channel. Daebang Channel has an influence on the temperature fluctuation only at the west and middle part of the bay. Cross-correlation analyses for the temperature fluctuation show that Jinju Bay could be classified into six areas; Noryang Channel, the area of convergence and divergence at the north, Daebang Channel, the west coast of Changsun Island, the mixing area at the middle of the bay and the south inside of the bay, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.25 no.2
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• pp.144-150
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• 1992

Paralytic shellfish toxins in mussels Mytilus edulis and dinoflagellate Alexandrium tamarene from Jinhae Bay, south coast of Korea were investigated. The mussels collected in March-April, 1989 showed toxicities of 7.5 MU/g of whole meat(31-88 MU/g of the digestive gland) , and those collected in 1990 showed toxicity level of 1.9-9.9 MU/g of whole meat by the standard mouse bioassay. Analysis of toxins by high performance liquid chromatography revealed the presence of gonyautoxin 1-4$(48-76\%)$ gonyautoxin 8 and epi-gonyautoxin $8(C1-C2,\;14-39\%)$, saxitoxin$(1-10\%)$, neosaxitoxin$(l-7\%)$ and trace amount of decarbamoylgonyautoxin 2 and 3(dcGTX2, dcGTX3) in the mussels of 1989. While, Mussels collected in 1990 contained a significantly larger proportion of neosaxitoxin $(44-50\%)$ than did those of 1989. A. tamarense isolated in April 1989 produced the same toxins in culture with slightly higher proportion of Cl, C2, dcGTX2 and dcGTX3 than in the mussels. The difference was within a range of toxin change during accumulation by shellfish and during sample preparation for analysis. It was thus concluded that the dinoflagellate was the cause of toxins in the mussels.

• Food Science and Preservation
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• v.22 no.6
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• pp.823-830
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• 2015

Physicochemical properties of five commercial rice products were investigated in order to select the appropriate rice varieties for the preparation of frozen fried rice. Among the evaluated rice varieties, Onnuri (16.06%) had the highest amylose content, while Beakjinju (11.83%) had the lowest. The water absorption index ranged from 1.45 to 1.65 g/g. Regarding the Hunter's color values, the L and a values of all rice varieties decreased while the b value increased with freezing-storage following the cooking process. The initial pasting temperature showed no significant differences among the five rice varieties. The highest viscosity (peak, trough, and final) and setback were found in the Sindongjin, while the lowest breakdown was found in the Baekjinju variety. Hardness, chewiness, and cohesiveness of all five cooked rice varieties decreased while their adhesiveness increased after freezing-storage. Under electron microscopy scanning, pores were observed inside the tissue of frozen cooked rices manufactured from Baekjinju and Hopum varieties, while substantially smooth tissue structure was observed in Sindognjin, Onnuri, and Ilmi rice varieties.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.4
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• pp.321-326
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• 1986

Oyster (Crassostrea gigas), arkshell (Anadare(Scapharce) broughtonii) and sea-mussel (Mytilus edulis) were investigated as to their lipid classes. Lipid extracts from shellfishes were fractionated into neutral lipid (NL), glycolipid (GL) and phospho-lipid (PL) by column chromatography with silicic acid. The fatty acid compositions of their lipid classes and lipid fractions were determined by gas liquid chromatography (GLC). Total lipid contents of shellfishes were $3.5\%$ in the oyster, $1.4\%$ in the arkshell, $1.0\%$ in the sea-mussel. The major fatty acids of total lipids were palmitic acid, eicosapentaenoic acid and docosahexaenoic acid in the oyster and the sea-mussel, palmitic acid, oleic acid and eicosapentaenoic acid in the arkshell. The lipid composition of neutral lipid fractions in shellfishes was separated and identified as free sterol, free fatty acid, triglyceride, hydrocarbon and esterified sterol by TLC. Of these classes, triglyceride fraction was most abundant, amounting to 55.6, 77.7 and $60.4\%$ in the three samples mentioned above, respectively. The main fatty acids of glycolipid were palmitic acid, eicosaenoic acid and docosahexaenoic acid in oyster, myristic acid, palmitic acid and palmitoleic acid in the arkshell, docosahexaenoic acid, linolenic acid and palmitic acid in the sea-mussel. The major fatty acids of phospholipid were palmitic acid, eicosapentaenoic acid and docosahexaenoic acid in the oyster and sea-mussel, palmitic acid, eicosapentaenoic acid and erucic acid in the arkshell.