• Journal of Environmental Impact Assessment
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• v.16 no.6
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• pp.421-432
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• 2007

To investigate temporal and spatial variations of hydrodynamics and environmental conditions in Gyeonggi Bay, including Han River estuary, numerical experiments were performed using 3-dimensional fine grid numerical ocean model. The model successfully reproduced the physical phenomena already known in Gyeonggi Bay where tide and fresh water discharge are dominant forcings. The calculated harmonic constants of tide and tidal current agreed well with those of observations at nine tide stations and two tidal current stations. Tidal asymmetries along the Yeomha Waterway, mainly caused by non-linear effect, were well reproduced and agreed well with observations. Time series of salinity at four stations(A, B, C and D) and horizontal distributions of monthly averaged salinity show that Gyodong and Seokmo Waterways play an important role in fresh water discharge into the Gyeonggi Bay rather than Yeomha Waterway.

• Journal of Microbiology and Biotechnology
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• v.25 no.9
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• pp.1502-1509
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• 2015

The objectives of this study were to evaluate the effect of combined treatments (slightly acidic electrolyzed water (SAEW), ultrasound (US), or mild heat (60℃)) on the growth of Listeria monocytogenes and Salmonella enterica serovar Typhimurium in fresh-cut bell pepper, and the shelf-life and sensory quality (color and texture) were followed during storage at 4℃ and 25℃. An additional 0.65, 1.72, and 2.70 log CFU/g reduction was achieved by heat treatments at 60℃ for 1 min for DW, SAEW, and SAEW+US, respectively. Regardless of the type of pathogen, the combined treatment (SAEW+US+60℃) achieved a significantly (p < 0.05) longer lag time in all treatment groups. This combined treatment also prolonged the shelf-life of bell pepper up to 8 days and 30 h for the storage at 4℃ and 25℃, respectively. There was also no significant difference in the color and hardness of treated (SAEW+US+60℃) bell pepper from that of control during the storage. This new hurdle approach is thus expected to improve the microbial safety of bell peppers during storage and distribution.

• 한국태양에너지학회:학술대회논문집
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• 2008.11a
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• pp.172-177
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• 2008

This study was carry out evaluation of long-term performance for the decentralized desalination system with the solar thermal system and the photovoltaic power system. First operating demonstration system was set up in Cheju in 2006. These system comprises the desalination unit with designed daily fresh water capacity of $2m^3$ and is supplied by a $120m^2$ evacuated tubular solar collector, a $6m^3$ heat storage tank, and a 5kW photovoltaic power generation supply the electricity for hydraulic pumps to move the working fluids. In a clear day more than 400W/$m^2$, the daily fresh water showed to produce more than about 500liter, and from January, 2007 to October, 2008 for 2 years, solar irradiance daily averaged was measured 370W/$m^2$, the daily fresh water yield showed that can be produced about 330liter.

• Journal of Veterinary Clinics
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• v.25 no.4
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• pp.307-309
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• 2008

The metacercariae species have often been isolated from fresh water fish in Korea. In this study, we reported Clinostomum complanatum, a species of metacercariae isolated from gill and muscle of Korean barbel (Hemibarbus mylodon), a natural monument fresh water fish in Korea, by morphological observation. The excysted metacercariae, tongue-shaped and progenetic, were 3.11-4.62 mm in length and 0.90-1.43 mm in width. Fresh water fishes are known as the second intermediate hosts of C. complanatum. This is the first isolation report from Korean barbel.

• The Journal of the Korea Contents Association
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• v.10 no.11
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• pp.154-161
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• 2010

With Jewelry industry is becoming active with gradual increase of transactions of pearl and diamond. The pearl market of recent times the size of that market was magnified because the pearls of various type are imported. The necessity of new design development and grasps properties of pearl is demanded clearly because like that. This research analyzed the cultivated brown pearl and black pearl which is sold from market with gemological Analysis. As result, it is ascertained the dyed fresh water pearl. I suggest the design which uses the chocolate brown color pearl beads which the consumers prefer and another pearl design which is concept of wedding gift through CAD/CAM works.

• Journal of Environmental Health Sciences
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• v.24 no.2
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• pp.100-103
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• 1998

A survey on the incidence of metacercariae infection of Clonorchis sinensis in the fresh water fish, Pseudorasbora parva which is well known as the second intermediate host for this fluke was carried out in the upper stream of Phoung-tack stream, Kyungki province during the period of October to November 1997. Forty fish in P. parva were collected by netting, or using the bait in transparent bowls from the two different districts located in Osung-myun, Phoungtack-gun and transported to the laboratory. The body length and weight were measured. They were from 5.0 to 7.6 cm in length and 1.0 to 5.0 g in weight. A total of 40 P. parva were divided 3 groups by the size (70-79, 60-69 and 50-59 mm) and were digested by artificial digestion with pepsin-Hcl solution in a 36$\circ$C incubator and then examined the infection density of metacercariae of the fresh water fish under a binocular dissecting microscope. The incidence of metacercariae infection in P. parva was 406 of 40 examined and the metacercariae detection rate showed 77.5%. The average number of metacercariae detected in P. parva was 10.2. The results of the survey indicate that Clonorchis sinensis infection may occur by consuming raw fresh water fish caught from the upper stream of Phoungtackho, Kyungki province.

• The Korean Journal of Zoology
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• v.8 no.2
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• pp.28-32
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• 1965

It is well known that many kinds of chemical or metalic agent which were ionized or undissociated at toxified external medium and remarkable effect occurred to the fresh water fish. The effects of hydrogen ion concentration on serum protein of fresh water fish, (phycephalus argus CANTOR) had not been reported yet. In this point, authors attempted to study the changes of A/G ratio, total protein, hemoglobin, hematocrit, RBC , liver and kidney weight of snake head in the above environment. 95 snake heads were subjected to external medium with PH-4.5 and A/G ratio, hematocrit, hemoglobin, total protein, RBC, and liver & kidney weight were measured at 32.80, 15202000 and 272 hours respectively. In whole experimental period, L 1 and L2 globulin increased, on the other, albumin decreased as compare with control . Hence, the A/G ratio decreased remarkably . Though, total protein increased prominently through the whole experimental period, hematocrit, hemoglobin, RBC, increased only at 80 hours, and then decreased as compared to the control. Liver weight revealed distinctive increase at 80 hours, but no remarkable change could be seen there after. Hence, kidney weight revealed continuous rise. By these results, it may be said that as snake head were subjected to external medium with PH-4.5, this environmental factor influenced protein metabolism , blood component and organs.

• Korean Journal of Medicinal Crop Science
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• v.17 no.6
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• pp.397-406
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• 2009

The low quality fresh ginseng was extracted by water at $80^{\circ}C$ and 240 bar for 20 min (HPE, High pressure extraction process). The cytotoxicity on human normal kidney cell (HEK293) and human normal lung cell (HEL299) of the extracts from HPE showed 28.43% and 21.78% lower than that from conventional water extraction at $100^{\circ}C$ in adding the maximum concentration of $1.0\;mg/m{\ell}$. The human breast carcinoma cell and lung adenocarcinoma cell growth were inhibited up to about 86%, in adding $1.0\;mg/m{\ell}$ of extracts from HPE. This values were 9-12% higher than those from conventional water extraction. On in vivo experiment using ICR mice, the variation of body weight of mice group treated fresh ginseng extracts from HPE of 100 mg/kg/day concentration was very lower than control and other group. The extracts from HPE was showed longer survival times as 35.65% than that of the control group, and showed the highest tumor inhibition activities compared with other group, which were 70.64% on Sarcoma-180 solid tumor cells. On the high performance liquid chromatogram (HPLC), amount of ginsenoside-$Rg_2$, $Rg_3$, $Rh_1$ and $Rh_2$ on fresh ginseng were increased up to 43-183% by HPE, compared with conventional water extracts. These data indicate that HPE definitely plays an important role in effectively extracting ginsenoside, which could result in improving anticancer activities. It can be concluded that low quality fresh ginseng associated with this process has more biologically compound and better anticancer activities than that from normal extraction process.

• Journal of Life Science
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• v.17 no.5 s.85
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• pp.652-657
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• 2007

To make functional fresh-cut yam using natural spices, the water or the methanol extract was prepared from different kinds of natural spices including ginger, wasabi, black pepper, mustard, cinnamon, chinese pepper, garlic, thyme, rosemary, chamomile, and peppermint. The extraction yields were varied as spice sources and extraction solvents used. Among the water extracts, peppermint extract showed strong antithrombosis activity with 26-folds extended thrombin time, and the $IC_{50}s$ of the extracts from cinnamon and rosemary were $61.3{\mu}g/ml\;and\;84.3{\mu}g/ml$ in DPPH scavenging assay, respectively. Whereas, the antimicrobial activity of all water extracts was ignorable. Among the methanol extracts, the extracts from thyme, ginger, and cinnamon showed antimicrobial activity against yam putrefactive bacteria. Strong antioxidative activity was found in the extracts from cinnamon and thyme. Based on these results, the functional fresh-cut yam was prepared using the water extract from peppermint or cinnamon. The antioxidative and antithrombin activities in the fresh-cut yam were maintained at $4^{\circ}C$ for 24 hr. Our results suggest that the natural spices could be applied to production of functional fresh-cut yam.

• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.24-32
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• 2005

Changes in apple slices during cold storage were investigated by evaluating the physical properties such as degree of browning and compression force. Chemical properties such as PPO activity and total phenol contents were also determined and sensory evaluation was carried out. The correlation analysis between browning parameters was conducted. Degree of browning was increased in the order of fresh apple slice, water-dipped apple slice, $0.5\%$ ascorbic acid solution-dipped apple slice and CP(caramelization product) from sucrose-dipped apple slice. PPO activity was increased in the order of fresh apple slice, water-dipped apple slice, $0.5\%$ ascorbic acid solution-dipped apple slice and CP(caramelization product) from sucrose-dipped apple slice. Amongst several treatments, CP from sucrose-dipped apple slice showed the lowest degree of browning and PPO activity. Total phenol contents were decreased from 60 to 56.2 mg and from 59.6 to 56.0 mg in fresh apple slice and water-dipped apple slice, respectively, but CP from sucrose-dipped apple slice and $0.5\%$ ascorbic acid solution-dipped apple slice were increased from 51.9 to 52.8 mg and from 54.1 to 54.4 mg, respectively, showing the smallest changes when compared with fresh apple slice and water-dipped apple slice. Compression forces of apple slices during cold storage were decreased in the order of fresh apple slice, water-dipped apple slice, $0.5\%$ ascorbic acid solution-dipped apple slice and CP from sucrose-dipped apple slice. In sensory evaluation of apple slices during cold storage, CP from sucrose-dipped apple slice had higher score than the other treatments. In addition, a significant correlation was observed among degree of browning, PPO activity and phenol content. Therefore, CP from sucrose-dipped apple slice seems to be effective in controlling of enzymatic browning during cold storage. In addition, CP from sucrose-dipped apple slice seems to be effective on other several factors. These results suggest that CP from sucrose should be a potential source for controlling enzymatic browning during storage of vegetables and fruits.