• Korean Journal of Soil Science and Fertilizer
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• v.4 no.2
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• pp.137-141
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• 1971

In order to observe the effect of soil added to oil cake in the preparation of liquid fertilizer for flower culture use, a laboratory experiment was carried out, in addition to a pot experiment done with Petunia as an indicator plant. The results obtained are as follows; 1. Faster decaying, and heavier accumulation of ammonia was observed in the mixture of soil, oil cake and water than the mixture of only oil cake and water. At the same time, the former gave better effect on the growth of Petunia than the latter. It was considered that the early raise of pH in the mixture of soil, oil cake and water stimulated the decomposition of oil cake. 2. No pH raise and a small accumulation of ammonia even at the mixture of soil, oil coke and water was observed when temperature was low, around $12-25^{\circ}C$. However, the deficiency of ammonia in the mixture of soil, oil cake and water was large enough to result in the better growth of Petunia than in the mixture without soil.

• Korean journal of applied entomology
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• v.31 no.4
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• pp.386-395
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• 1992

The black pine bast scale, Matsucoccus thunbergianae, causes severe damage to the black pines of southern coastal areas. It has one generation a year, coming out of the pine bark to mate a and lay eggs from early March to early May. Especially, its peak time is from late March to m mid-April. The host plants were found to be 7 species, Pinus thunbergii, P. strobus, P. taeda, P. b banksiana, P. massoniana, P. taiwannesis, and P. densiflora. The percentage of damaged black p pine by the age were 0.8% for I-year old ones, 3.7% for 4-6 years, 5.2% for 7-9 years, 9.3% f for 10-12 years, 8.1% for 13-15 years, 7.8% for 16-18 years, 6.7% for 19-21 years, 3.3% for 2 22-24 years, 1.9% for 25-27 years, and 1.1 % for 28 years. The highest rate of damage happened to 7 -20 years old trees, whereas the highest rate of damage upon branches happened to 6 6-7 years old ones. Finally, as far as the trunk is concerned, the damages proceeded from the m middle parts of the trunk, whose branches were alive up to the top. The rates of damage s spread in pure forest/mixed forest area were turned out to be 81.3/52.5% in Koheung, 80.3/ 5 58.1 % in Haenam, and 76.3/48.5% in Muan. That is, the damage rate was higher in the pure f forest areas than the mixed forest ones. The higher the density of trees beyond 20 trees per m 100$m^2$, the higher the damage rate was.

• Journal of the Korean Geographical Society
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• v.29 no.3
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• pp.233-252
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• 1994

One of major advantages of Lumped model is its ability to simulate extended flows. A further advantage is that it requires only conventional, readily available hydrological data (rainfall, evaporation and runoff). These two advantages commend the use of this type of model for the analysis of the hydrological effects of landuse change. Experimental Catchment(K11) of Kimakia site in Kenga experienced three phases of landuse change for sixteen and half years. The Institute of Hydrology offered the hydrological data from the catchment for this research. On basis of Blackie's(l972) 9-parameter model, a new model(R1131) was reorganized in consideration of the following aspects to reflect the hydrological characteristics of the catchment: 1) The evapotranspiration necessary for the landuse hydrology, 2) high permeable soils, 3) small catchment, 4) input option for initial soil moisture deficit, and 5) othel modules for water budget analysis. The new model is constructed as a 11-parameter, 3-storage, 1-input option model. Using a number of initial conditions, the model was optimized to the data of three landuse phases. The model efficiencies were 96.78%, 97.20%, 94.62% and the errors of total flow were -1.78%, -3.36%, -5.32%. The bias of the optimized models were tested by several techniques, The extended flows were simulated in the prediction mode using the optimized model and the data set of the whole series of experimental periods. They are used to analyse the change of daily high and low-flow caused by landuse change. The relative water use ratio of the clearing and seedling phase was 60.21%, but that of the next two phases were 81.23% and 83.78% respectively. The annual peak flows of second and third phase at a 1.5-year return period were decreased by 31.3% and 31.2% compared to that of the first phase. The annual peak flow at a 50-year return period in the second phase was an increase of only 4.8%, and that in the third phase was an increase of 12.9%. The annual minimum flow at a 1.5-year return period was decreased by 34.2% in the second phase, and 34.3% in the third phase. The changes in the annual minimum flows were decreased for the larger return periods; a 20.2% decrease in the second phase and 20.9% decrease in the third phase at a 50-year return period. From the results above, two aspects could be concluded. Firstly, the flow regime in Catchment K11 was changed due to the landuse conversion from the clearing and seedling phade to the intermediate stage of pine plantation. But, The flow regime was little affected after the pine trees reached a certain height. Secondly, the effects of the pine plantation on the daily high- and low-flow were reduced with the increase in flood size and the severity of drought.

• Applied Biological Chemistry
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• v.44 no.4
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• pp.224-229
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• 2001

This study was carried out to examine the quality stability of powdered soup using powder from oyster wash water (PSW). To compare the quality stability, powdered soup from oyster hot-water extracts (PSE) was also prepared by mixing hot-water extract powder (15 g), table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g), and onion powder (1.5 g). In preparing PSW, powder from oyster wash water, instead of powder from oyster hot-water extracts, was added and other additives were the same proportion as PSE. The PSW and PSE were packed with laminated film bag (OPP,$20\;{\mu}m$; PE, $20{\mu}m$; paper, $45\;g/m^3$; PE, $20\;{\mu}m$; Al, $7\;{\mu}m$; PE, $20\;{\mu}m$), and then stored at ambient temperature for 12 months. The moisture content, water activity, peroxide value, and fatty acid composition showed little changes during storage of the PSW, The pH, volatile basic nitrogen content, and brown pigment formation increased slightly, while white index decreased slightly during storage of PSW. No significant difference was observed in the changes of food components between PSW and PSE during storage. According to a sensory evaluation, the change in quality of PSW was negligible during 12 months of storage. From the results of the chemical experiment and sensory evaluation, PSW packed with laminated film bag (OPP, $20\;{\mu}m$; PE, $20\;{\mu}m$; paper, $45\;g/{\mu}m$; PE, $20\;{\mu}m$) was revealed to be preserved in good quality during 12 months of storage.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.2
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• pp.166-172
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• 2002

The top shell, Omphalius pfeifferi capenteri meat vacuum-packed in can (diameter$\times$height, 74.1mm$\times$50.7mm) were heated at 115$^{\circ}C$ up to $F_0$ values of 5 min, 10 min, 15 min and 20 min, and the changes in food components were studied. After 14 days storage at 37$^{\circ}C$ and 55$^{\circ}C$, no growth of microorganism and panelling were recognized from the canned meats which were sterlized at 115$^{\circ}C$ with $F_0$ value of S min and over. In the case of proximate composition of the canned meats, the moisture content decreased with the increase of $F_0$ value, while crude protein increased. The increase of volatile basic nitrogen content, pH and degree of browning and the decrease of mineral, total amino acid, free amino acid, trimethylamine oxide, total creatinine contents and yields were observed during thermal processing, In sensory evaluation on color, texture and taste in the canned meats, no significant difference was observed among a boiled sample and the canned meats heated at re value of 10 min and below. But, in the canned meats heated at $F_0$ value of over 15 min, its sensory scores decreased with the increase of $F_0$ value. From these results, the reasonable $F_0$ value for preparation of the heat-treated top shell meats was in the range of 5$\~$10 min.