• Microbiology and Biotechnology Letters
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• v.26 no.1
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• pp.7-14
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• 1998

To study the oxygen tolerance mechanism of bifidobacteria, we have studied the growth of cells, the activities of the enzymes which were related with oxygen, such as catalase, superoxide dismutase(SOD), NADH oxidase, and NADH peroxidase, and cellular fatty acid compositions of Bifidobacterium adolescentis and B. longum under anaerobic and aerated (microaerobic and aerobic) conditions. B. longum grew relatively well under the microaerobic conditions, whereas the growth of B. adolescentis was inhibited under the same aerated conditions. B. adolescentis had extremely low level of NADH oxidative enzymes while B. longum had the relatively high level of NADH oxidative enzymes, whose activities were dramatically increased from 3.7 to 11.4 times by microaerobic condition but not in B. adolescentis. The activity of SOD was unexpectedly high in B. adolescentis compared with in B. longum under anaerobic and aerated conditions. The activities of catalase were not detected in all samples tested in this study. We also found that normal $C_{l6:0}$ and $C_{18:1}$ were the major fatty acids in B. adolescentis and B. longum under anaerobic and aerated conditions. 2.2-14.1% $C_{l9:0}$ cyclo fatty acid was detected only in B. longum and the fatty acid was increased by the addition of the aeration. The $C_{l9:0}$ cyclic fatty acid was identified as a cis 9, 10-methylene octadecanoic acid, which was different from lactobacillic acid in the cyclized site. 6.6%-24.6% of dimethyl acetals (DMA) which came from plasmalogen were observed in the B. adolescentis and B. longum grown under anaerobic condition, and the components were notably decreased in the cells grown under the aerated conditions. It is believed that NADH oxidative enzymes play an important role to detoxify oxygen metabolites of Bifidobacteriurn spp. under anaerobic and microaerobic conditions. Independently from oxidative enzymes, it seems that oxygen stress may induce the change of the level of cellular fatty acids showing an increase of $C_{l9:0}$ cyclo in B. longum and a decrease of $C_{l8:1}$ of plasmalogen in B. longum and B. adolescentis to adapt in environment.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.28 no.5B
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• pp.603-614
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• 2008

End-uses of household water have been changed by a life style, housing type, weather, water rate and water supply facilities etc. and those variables can be considered as an internal and exogenous factors to estimate long-term demand forecasts. Analysis of influential factors on water consumption in households would give an explanation to cause on the change of trend and would help predicting the water demand of end-use in household. The purpose of this study is to analyze the demand trends and patterns of household water uses by metering and questionnaire such as occupation, revenue, numbers of family member, housing types, age, floor area and installation of water saving device, etc. The peak water uses were shown at Saturday among weekdays and July in a year based on the analysis results of water use pattern. A steep increase of total water volume can be found in the analysis of water demand trend according to temperature from $-14^{\circ}C$ to $0^{\circ}C$, while there are no significant variations in the phase of more than $0^{\circ}C$, with an almost stable demand. Washbowl water shows the highest and toilet water shows the lowest relation with temperature in correlation analysis results. In the results of ANOVA to find the significant difference in each unit water use by exogenous factors such as housing type, occupation, number of generation, residential area and income et al., difference was shown in bathtub water by housing type and shown in kitchen, toilet and miscellaneous water by numbers of resident. Especially, definite differences in components except washbowl and bathtub water, could be found by numbers of resident. Based on the result, average residents in a house should be carefully considered and the results can be applied as reference information, in decision making process for predicting water demand and establishing water conservation policy. It is expected that these can be used as design factors in planning stage for water and wastewater facilities.

• Journal of The Korean Society of Grassland and Forage Science
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• v.32 no.2
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• pp.157-164
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• 2012

This experiment was conducted to investigate an optimum harvest time for hairy vetch (HV) seed production. The seeds were harvested at 5 times, 35, 42, 48, 54, and 58 days after flowering (DAF) in 2009 and 2010. In 2011, 3 times of harvest, 39, 49, and 53 DAF were done at Suwon, middle part of Korea. HV plants were harvested and threshed by manually at each time. Seed yield, yield components, germination rate, hard seed rate, and viviparous germination rate were investigated. The highest seed yield represented 54 DAF in 2009, 42 DAF in 2010, and 49 DAF in 2011. When the triticale, HV support plant, comes to early lodging, the time of highest yield was delayed. 1,000-seed weight linearly increased from 35 DAF to 54 DAF. The later harvested seed showed a trend of increasing germination and hard seed ratio. However, viviparous germination had occurred because of in rainy season. In conclusion, it was presumed that an optimum harvest time for safe seed production in HV should be during 42 DAF ~ 54 DAF before the rainy season considering seed yield, 1,000-seed weight and germination.

• Food Science and Preservation
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• v.18 no.6
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• pp.875-883
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• 2011

Brown rice vinegar was made from brown rice mash with different brewing starter addition rates in static culture, and its quality characteristics were investigated. As a result, the amounts of alcohol produced in the fermentation process were shown to be 9.1, 8.8, 8.6 and 8.5% in the Nuruk 75 : crude enzyme 25 (B), Nuruk 50 : crude enzyme 50 (C), Nuruk 25 : crude enzyme 75 (D) and Nuruk 0 : crude enzyme 100 (E), respectively. The higher the percentage of crude enzyme added was, the lower the alcohol content that was produced. Nuruk 100 : crude enzyme 0 (A) was appeared to contain the lowest alcohol content (7.7%). In addition, the titratable acidity in all the groups was about 0.7%. The final titratable acidity (BV) of brown rice vinegar made with static culture was the highest (approximately 5.2%). The initial pH appeared to be between 3.6~4.0 and steadily decreased as the fermentation progressed, and the pH was almost unchanged after 15 day fermentation. The examination of the changes in the organic acids showed that the acetic acid content was similar in all the groups, and that the single starter added (AV, EV) group had much more other organic acids than the mixed starters added (BV, CV, DV) group. From these results, the mixed starters (Nuruk and crude enzyme) added group appeared to be superior to the single starter added in terms of alcohol production ability and vinegar quality. As the future aging process, however, is expected to change the flavor components and sensory characteristics, studies on various quality factors of vinegar are needed.

• Korean Journal of Remote Sensing
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• v.34 no.6_1
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• pp.1041-1053
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• 2018

In this study, a real-time storage level and capacity monitoring and forecasting system for Yongdam Dam watershed was developed using high resolution satellite image. The drought indices such as Standardized Precipitation Index (SPI) from satellite data were used for storage level monitoring in case of drought. Moreover, to predict storage volume we used a statistical method based on Principle Component Analysis (PCA) of Singular Spectrum Analysis (SSA). According to this study, correlation coefficient between storage level and SPI (3) was highly calculated with CC=0.78, and the monitoring and predictability of storage level was diagnosed using the drought index calculated from satellite data. As a result of analysis of principal component analysis by SSA, correlation between SPI (3) and each Reconstructed Components (RCs) data were highly correlated with CC=0.87 to 0.99. And also, the correlations of RC data with Normalized Water Surface Level (N-W.S.L.) were confirmed that has highly correlated with CC=0.83 to 0.97. In terms of high resolution satellite image we developed a water detection algorithm by applying an exponential method to monitor the change of storage level by using Multi-Spectral Instrument (MSI) sensor of Sentinel-2 satellite. The materials of satellite image for water surface area detection in Yongdam dam watershed was considered from 2016 to 2018, respectively. Based on this, we proposed the possibility of real-time drought monitoring system using high resolution water surface area detection by Sentinel-2 satellite image. The results of this study can be applied to estimate of the reservoir volume calculated from various satellite observations, which can be used for monitoring and estimating hydrological droughts in an unmeasured area.

• Korean journal of food and cookery science
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• v.1 no.1
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• pp.74-81
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• 1985

For this research, the Atka-fisher which are used commonly in many homes for baking and broilling were broiled by an iron baking method, a pan baking method, a grill baking method and a microwave baking method respectively after 20 hours salting with 3% salt concentration of fish muscle weight. This thesis has an intention of appreciating the tastes according to each baking method through a sensory test, of examining the corelation between the change of texture measured by Rheometer and a sensory test and of comparing the changes of chemical component of the fish. The results were as follow: 1. The appearance of the broiled Atka-fish maintained a good appearance by the iron baking method and the grill baking method. In the color, the iron baking method and the grill baking method by direct :fire resulted a good score too. In the flavor, there was a significant difference between the grill baking method and the microwave baking method while there was no difference between the iron baking method and the pan baking method. The result of tenderness showed that the pan baking method has the highest score. Difference between the iron baking method and the pan baking was not significant. There was no difference in tenderness between the grill baking method and the microwave baking method. The iron baking method showed-the highest score in juciness and the microwave baking method stowed the highest score in acceptability however the differences were not significant. 2. As a result of the measurement of the texture by Rheometer, the iron baking method and the grill baking method showed higher score than other methods in hardness and chewiness. In springiness and cohesiveness, there was no significant difference among methods. As a result of the measurement of the texture by Rheometer, the corelation with a sensory test was considered to be low. 3. After broil, the cooking retention was the highest in the pan baking method and the moisture content was the highest in microwave baking method. Nitrogen content was the highest in the iron baking method. Fat content was the highest in the iron baking method, followed by the grill baking method, the pan baking method, and the microwave baking method. Free amino acid content was the highest in the iron baking method, followed by the grill baking method, the pan baking method and the micro-wave baking method.

• Korean Journal of Environmental Agriculture
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• v.16 no.3
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• pp.249-254
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• 1997

The constructed wetland system which is applicable to rural wastewater treatment was examined by pilot plant experiment. Removal rates of nutrients including nitrogen and phosphorus and total coliform were evaluated. The $NH_4\;^+$ concentration of the influent was in the range of 91.57 to 275.88mg/l and the effluent concentration was about 40% lower than the influent. The decreasing of the $NH_4\;^+$ concentration might be due to volatilization, plant uptake, adsorption onto soil particles, and mainly nitrification. However, generally concentrations of $NO_2\;^-$ and $NO_3\;^-$ were increased in the effluents compared to the influent concentrations, which implies that nitrogen components in the system were nitrified. Overall, the average removal rate of the nitrogen was about 5% which seems inadequate as a wastewater treatment system, and this system needs improvement on nitrogen removal mechamism. The removal rate of the phosphorus was quite high and effluent concentration was very low. Reason for high removal rate of the phosphorus might be mainly strong adsorption characteristic onto soil particles. The average removal rate of the total coliforms was about 83%, and main removal mechanisms are thought to be adsorption onto soil and inability to compete against the established soil microflora. From the results of the study, the constructed wetland system needs to be improved in nitrogen removal mechanism for field application.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.4
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• pp.521-527
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• 2008

Acanthopanacis cortex extracts added Yakju was manufactured and then fermentation and quality characteristics of Yakju were examined. Acanthopanacis cortex extracts added Yakju showed totally similar characteristics with the non-extract added Yakju of control groups. The pH showed almost no change to pH 4.0 after 6 days of fermentation and it was decreased only once in only fermentation time of 3 days. The acidity of Acanthopanacis cortex extracts added group showed no difference to the control group. The sugar obrix and reducing sugar content showed decrease in all two groups in the initial fermentation stage; however, it showed slow decrease as the late fermentation stage. The Acanthopanacis cortex extracts added Yakju showed less alcohol content than the control group in the initial fermentation stage. However, after 6 days of fermentation, the Acanthopanacis cortex extracts added Yakju showed more alcohol contents and constant increase till the final fermentation day. The pH, acidity, reducing sugar and alcohol content showed rapid changes between fermentation days 0 through 3. Therefore, it means that the Acanthopanacis cortex extracts added Yakju fermentation actively takes place between the days 0 through 3. Organic acids detected in Yakju were acetic, lactic, oxalic, malic and succinic acids. The acetic acid was the highest among the total acid contents. Eleutheroside E and chlorogenic acid, known as the effective components of Acanthopanacis cortex, showed stable status without changes in component content till stage two fermentation. The contents of eleutheroside E and chlorogenic acid were $7.61\pm0.39{\mu}g/mL$ and $3.63\pm0.18{\mu}g/mL$ on the final fermentation day, respectively. The fusel oil was slightly detected in both groups with values of $0.08\pm0.001{\sim}0.86\pm0.03mg%$ in n-propyl alcohol, isobutyl alcohol and isoamyl alcohol content. The Acanthopanacis cortex extracts added group was similar to the control group in the overall sensory test.