• Journal of Korean Society of Water and Wastewater
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• v.34 no.6
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• pp.403-410
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• 2020

The difficulty of securing freshwater sources is increasing with global climate change. On the other hand, seawater is less affected by climate change and regarded as a stable water source. For utilizing seawater as freshwater, seawater desalination technologies should be employed to reduce the concentration of salts. However, current desalination technologies might accelerate climate change and create problems for the ecosystem. The desalination technologies consume higher energy than conventional water treatment technologies, increase carbon footprint with high electricity use, and discharge high salinity of concentrate to the ocean. Thus, it is critical to developing green desalination technologies for sustainable desalination in the era of climate change. The energy consumption of desalination can be lowered by minimizing pump irreversibility, reducing feed salinity, and harvesting osmotic energy. Also, the carbon footprint can be reduced by employing renewable energy sources to the desalination system. Furthermore, the volume of concentrate discharge can be minimized by recovering valuable minerals from high-salinity concentrate. The future green seawater desalination can be achieved by the advancement of desalination technologies, the employment of renewable energy, and the utilization of concentrate.

• Journal of The Korean Society of Grassland and Forage Science
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• v.43 no.1
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• pp.42-49
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• 2023

The plant-specific NAC transcription factors control various biological processes, including plant development and stress responses. We have isolated an ANAC032 gene, one of the NAC transcription factor family, which was highly activated by multi-abiotic stresses, including high salt and drought in Arabidopsis. Here, we generated transgenic plants constitutively expressing ANAC032 and its knockout to identify the functional roles of ANAC032 in Arabidopsis under abiotic stress responses. The ANAC032-overexpressing plants showed enhanced tolerance to salinity and drought stresses. The anac032 knockout mutants were observed no significant changes under the high salt and drought conditions. We also monitored the expression of high salt and drought stress-responsive genes in the ANAC032 transgenic plants and anac032 mutant. The ANAC032 overexpression upregulated the expression of stress-responsive genes, RD29A and ERD10, under the stresses. Thus, our data identify that transcription factor ANAC032 plays as an enhancer for salinity and drought tolerance through the upregulation of stress-responsive genes and provides useful genetic traits for generating multi-abiotic stress-tolerant forage crops.

• Journal of Nutrition and Health
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• v.52 no.2
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• pp.185-193
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• 2019

Purpose: This study was conducted to develop standards for the salinity and sodium content in representative Korean foods high in sodium. Methods: A total of 600 foods from four seasonings (soy sauce, soybean paste, red pepper paste, and ssamjang) and 16 representative Korean foods high in sodium were collected from 10 households, 10 industry foodservice establishments, and 10 Korean restaurants in 10 cities nationwide and analyzed for their salinity and sodium content. Based on the findings, the standards with a 20% ~ 30% reduced sodium content and salinity from the current level were presented. Results: The suggested standards of salinity (and sodium content per 100 g) were less than 12% (4,500 mg) for soy sauce, 9% (3,500 mg) for soybean paste, 5% (2,000 mg) for red pepper paste, and 6% (2,500 mg) for ssamjang. The reduced standards of salinity for soups were suggested to less than 0.5% for clear soup and 0.7% for soybean paste soup, while for broths, it was 0.6% for clear broth and 0.7% for other broths. The standards of salinity for stews were suggested to less than 0.8% for soybean paste stew, 0.6% for other stews, 0.9% for steamed and stir-fried fish dishes, 1.0% for braised dishes, 4.0% for stir-fried dried fishes, 1.3% for other braised dishes including vegetables, and 1.5% for pickled vegetables and kimchi. Conclusion: Standards for the sodium content and salinity were suggested to reduce the sodium level in fermented soybean sauces and representative Korean high sodium dishes by 20% from the current levels. Nevertheless, it will be necessary to adjust the standards properly to reduce the sodium content and salinity further by considering the future status of sodium intake.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.9 no.4
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• pp.204-211
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• 2004

Autonomous profiling CTD floats are a useful tool for observing the oceans. We, however, cannot perform post-deployment calibration of the CTD's attached to the floats, and the assessment of the accuracy and stability of the profile data from the floats is one of the important issues in the delayed mode quality control of the profiles. Variations in salinity in the intermediate level of East Sea is comparable to the accuracy of salinity data required by the international Argo Program, which is 0.01. Therefore, we can assess the credibility of salinity data from the floats deployed in the East Sea using three independent methods while considering the East Sea as a salinity calibration bath. The methods utilized here are 1) comparison of high quality CTD data and float data obtained at similar locations at similar time, 2) comparison of float data obtained at similar locations at similar time, and 3) investigation of long term stability and accuracy of salinity data from parking depths. All three methods show that without any calibration, the salinity data satisfy the accuracy criterion by the Argo Program. While assuming that the intermediate level temperature in the East Sea is as homogeneous as the salinity, we have applied the three methods to temperature data. We found that the accuracy of temperature reading is 0.01$^{\circ}C$, which is about twice larger than the requirement by the Argo Program, 0.005$^{\circ}C$. This does not mean that the temperature readings are inaccurate, because the intermediate level temperature does vary spacially and temporally more than the accuracy interval required by the Argo Program. If we take into account the variation in the intermediate level temperature, the accuracy of temperature data from the floats is not significantly different from that proposed by the Argo Program. Therefore, one could use both temperature and salinity profiles from the floats assessed in this study without calibration.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.26 no.1
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• pp.49-61
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• 2021

The repeated shipboard measurements that have been conducted by the National Institute of Fisheries Science (NIFS) for more than a half century, provide the valuable long-term hydrographic data with high spatial-temporal resolution. However, this unprecedent dataset has been rarely used for oceanic climate sciences because of its reliability issue. In this study, temporal variability of salinity error in the NIFS data was quantified by means of extremely small variability of salinity in the deep layer of the south-western East Sea, in order to contribute to studies on long-term variability of the East Sea. The NIFS salinity errors estimated on the isothermal surfaces of 1℃ have a remarkable temporal variation, such as ~0.160 g/kg in the year of 1961~1980, ~0.060 g/kg in 1981~1994,~0.020 g/kg in 1995~2002, and ~0.010 g/kg in 2003~2014 on average, which basically represent bias error. In the recent years, even though the quality of salinity has been improved, there still remain relatively large bias errors in salinity data presumably due to failure of salinity sensor managements, especially in 2011, 2013, and 2014. On the contrary, the salinity in the year of 2012 was very accurate and stable, whose error was estimated as about 0.001 g/kg comparable to the salinity sensor accuracy. Thus, as long as developing proper data quality control procedures and sensor management systems, I expect that the NIFS shipboard hydrographic data could have good enough quality to support various studies on ocean response to climate variabilities. Additionally, a few points to improve the current NIFS shipboard measurements were suggested in the discussion section.

• Journal of the Korean Society of Food Culture
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• v.24 no.3
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• pp.279-285
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• 2009

Kimchi and soup/stew samples were collected from Korean restaurants in the Jeonju area and their salinity levels were analysed. Restaurant owners were also surveyed to assess their salt acceptability and attitudes. The average salinity of the Kimchi samples was 2.0${\pm}$0.4% and that of the soup/stew samples was 1.0${\pm}$0.3%. The average salinity of the soup samples was 0.9${\pm}$0.2% and that of the stew samples was 1.1${\pm}$0.3%, and the average salinity of the stews was significantly higher than that of the soups (p<0.001). The average salinity of bean-paste soups was 0.9${\pm}$0.2% and that of clear soups was 0.8${\pm}$0.2%, in which the average salinity of the bean-paste soups was significantly higher than that of the clear soups (p<0.05). When asked about the saltiness of their side dishes, soups/stews, and Kimchi, the largest number of owners answered 'ordinary'. About 50.4% of the owners also answered 'ordinary' for their salt acceptability, and 59.8% answered that their customers have 'ordinary' salt acceptability. However, a significantly higher ratio of owners in the group whose Kimchi samples had low salinity answered that their customers' salt acceptability was for 'flat' foods as compared to the group whose Kimchi was of high salinity (p<0.05). About 45.7% of the owners answered that 'they participated in controlling the saltiness of all their dishes', and 40.2% answered that 'they considered the traditional saltiness of their menu items as more important than the saltiness acceptability of their customers.' Also, 82.7% of the owners answered 'they made the Kimchi themselves.' The types of frequently served soup were clear soup, such as bean-sprout soup and seaweed soup, followed by bean-paste soup and thick beef soup, in order. The types of frequently served stews were Gochujang stew with frozen pollack or croaker, bean-paste stew, and clear stew.

• Journal of the Korean Society for Marine Environment & Energy
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• v.12 no.1
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• pp.35-46
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• 2009

In order to investigate spatial and temporal distributional characteristics of major water qualities in the Saemangeum area during the Saemangeum dike construction, salinity, COD, dissolved nutrients(DIN, Silicate) and heavy metals were analyzed from the surface water collected in April, May, August and November 2002. The overall value of Salinity, COD, DIN, and silicate in surface waters were in the range of $13.08{\sim}31.96\;psu$, $0.12{\sim}3.43\;mg/L$, $0.001{\sim}2.638\;mg/L$, and $0.010{\sim}3.181\;mg/L$, respectively. The COD and DIN in each survey showed the highest concentration at the mouth of Mangyeong river estuary(St. 1) where freshwater flow into the Saemangeum area. The concentrations of nutrients were high in the inner part of the Saemangeum dike with low-salinity, and low nutrients in the outer part of the dike with high-salinity, which strongly indicated that concentrations were adjusted by physical mixing. The ranges of dissolved metals and acid-soluble Hg in surface seawater were $0.006{\sim}0.115{\mu}g/L$ for Co, $0.26{\sim}0.114{\mu}g/L$ for Ni, $0.14{\sim}0.93{\mu}g/L$ for Cu, $0.04{\sim}0.53{\mu}g/L$ for Zn, $0.010{\sim}0.043{\mu}g/L$ for Cd, $0.010{\sim}0.795{\mu}g/L$ for Pb, and $0.25{\sim}4.16{\mu}g/L$ for Hg. The highest concentrations of some metals except for Cd were found at the estuary(Sts. 1 or 3). In most cases, a decreasing order of metal concentrations towards open sea(low-salinity$\rightarrow$high-salinity) was observed and showed positive relationship with DIN and silicate caused by land base pollutants input. On the other hand, due to Cd desorption from suspended solids in saline water, dissolved Cd concentrations were high in high-salinity area and low in low-salinity. In November, Co, Zn, Cu and Pb were relatively high in the northern area of the outer-side of Saemangeum, which was only influenced by the Geum river discharge. The concentrations of most dissolved metals of this study were lower than those of the past data in this area, but higher than those in Lena river estuary under the pristine environment.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.4
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• pp.454-459
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• 2016

Pre- or post-harvest processing is required to mitigate the risk of norovirus infection mediated by shellfish or seafood. We investigated the environmental resistance of human norovirus (HuNoV) under various conditions of temperature, salinity, and pH in seawater. Male-specific coliphage (MSC) was as the reference virus for all tests. At 4℃, HuNoV GII4 spiked into seawater was continually detected by RT-PCR for 35 days, regardless of salinity or pH level. It maintained nearly stable concentrations, meaning HuNoV can sustain a viral population in seawater long enough to be accumulated by shellfish and other filter feeders during winter. MSC was also stable at 4℃ although viral infectivity dropped sharply after 28 days. The effects of salinity and pH on MSC were indistinct. At 25℃ the detectable period of HuNoV GII4 by RT-PCR in seawater decreased to about one-third or half of the period at 4℃. High salinity (32 psu) and alkaline pH (8.5) were also unfavorable for sustaining HuNoV abundance at 25℃ in seawater. The resistance patterns of MSC to high temperature, high salinity, and alkaline pH were more dramatic and viral infectivity decreased over time, almost in direct proportion to experimental days. MSC was undetectable after 12 days under all salinities and pH levels at 25℃.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.3
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• pp.199-206
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• 2001

Behavior of nutrients along the salinity gradients in the Seomjin River estuary was investigated in March July, September and November, 1999. Sampling sites were set based on the surface salinity during each cruise rather than geographic locations. The results suggest that source of nitrate and silicate was the Seomjin River discharge, while that of nitrite and phosphate was waste disposal from the Gwangynng Bay near the mouth of Seomjin River estuary. Ammonia was supplied inside the estuary at the region about $6\~8$ km far from Nancho Island. Strong removal behavior of some nutrient such as ammonia, phosphate and silicate was observed at $5\~15$ psu salinity area in November, where high concentrations of $chlorophyll\;a\;(>8{\mu}g/L$) occurred. High N : P ratios and entirely removal of phosphate at chlorophyll a peak region suggest that phosphate is the limiting factor for phytoplankton growth. Relatively high ratios of Rb to Ra (Rb: Fluorescence before acidification, Ra: Fluorescence after acidification) at $5\~15$ psu salinity region in November indicate that phytoplankton were in good physiological condition.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.1 no.1
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• pp.1-8
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• 1981

Since the estuary is a very complex place in which the sea water and the fresh water meet, it is very difficult to make a general analytical description of salinity distribution in the estuary. As an attempt to investigate the characteristics of salinity variation in the estuary of the Geum River, the field observations were continuously carried out at three points near the Gunsan New Harbor at the time intervals 1 to 1.5 hours during one tidal cycle and the data were analysed. The following results were obtained; 1. It was reconfirmed that most of the ratios of the salinity to the conductivity were widely distributed between the range of 0.5 to 1.0. 2. The salinity showed the peak at the high water, and then it began to decrease gradually and had the lowest value 0 to 2 hours after the low water. 3. The density current was generally the intense mixing type and when the river discharge was very large it was of the moderate type. 4. The vertical salinity distribution was not significantly affected by the wave height. 5. The maximum vertical salinity differences were generally less than 10 g/l and the time of the occurrence of the minimum value was 0 to 3 hours after the low water when in the spring tide and in the neap tide it occurred 2 to 3 hours after the high water.