• Korean Journal of Mineralogy and Petrology
• /
• v.34 no.3
• /
• pp.177-191
• /
• 2021

The Zhenzigou Pb-Zn deposit, one of the largest Pb-Zn deposit in the northeast of China, is located at the Qingchengzi mineral field in Jiao Liao Ji belt. The geology of this deposit consists of Archean granulite, Paleoproterozoinc migmatitic granite, Paleo-Mesoproterozoic sodic granite, Paleoproterozoic Liaohe group, Mesozoic diorite and monzoritic granite. The Zhenzigou deposit which is a strata bound SEDEX or SEDEX type deposit occurs as layer ore and vein ore in Langzishan formation and Dashiqiao formation of the Paleoproterozoic Liaohe group. Based on mineral petrography and paragenesis, dolomites from this deposit are classified three type (1. dolomite (D₀) as hostrock, 2. dolomite (D₁) in layer ore associated with white mica, quartz, K-feldspar, sphalerite, galena, pyrite, arsenopyrite from greenschist facies, 3. dolomite (D₂) in vein ore associated with quartz, apatite and pyrite from quartz vein). The structural formulars of dolomites are determined to be Ca_1.00-1.03Mg_0.94-0.98Fe_0.00-0.06As_0.00-0.01(CO₃)₂(D₀), Ca_0.97-1.16Mg_0.32-0.83Fe_0.10-0.50Mn_0.01-0.12Zn_0.00-0.01Pb_0.00-0.03As_0.00-0.01(CO₃)₂(D₁), Ca_1.00-1.01Mg_0.85-0.92Fe_0.06-0.11 Mn_0.01-0.03As_0.01(CO₃)₂(D₂), respectively. It means that dolomites from the Zhenzigou deposit have higher content of trace elements compared to the theoretical composition of dolomite. Feo and MnO contents of these dolomites (D₀, D₁ and D₂) contain 0.05-2.06 wt.%, 0.00-0.08 wt.% (D₀), 3.53-17.22 wt.%, 0.49-3.71 wt.% (D₁) and 2.32-3.91 wt.%, 0.43-0.95 wt.% (D₂), respectively. The dolomite (D₁) from layer ore has higher content of these trace elements (FeO, MnO, ZnO and PbO) than dolomite (D₀) from hostrock and dolomite (D₂) from quartz vein. Dolomites correspond to Ferroan dolomite (D₀ and D₂), and ankerite and Ferroan dolomite (D₁), respectively. Therefore, 1) dolomite (D₀) from hostrock is a Ferroan dolomite formed by marine evaporative lagoon environment in Paleoproterozoic Jiao Liao Ji basin. 2) Dolomite (D₁) from layer ore is a ankerite and Ferroan dolomite formed by hydrothermal metasomatism origined metamorphism (greenschist facies) associated with Paleoproterozoic intrusion. 3) Dolomte (D₂) from quartz vein is a Ferroan dolomite formed by hydrothermal fluid origined Mesozoic intrusion.

• Food Science of Animal Resources
• /
• v.27 no.3
• /
• pp.267-276
• /
• 2007

This study was conducted to determine the effect of cryoprotectants (sugar, sorbitol, polyphosphate) on the physico-chemical characteristics of chicken breast surimi manufactured by pH adjustment (pH 11.0) during freezing storage. The final surimi was divided into experimental units to which the following treatments were randomly assigned: C (Alaska pollack surimi: two washings, 4% sugar +5% sorbitol ${\pounds}'$ 0.3% polyphosphate additive): T1 (chicken breast surimi: pH 11.0 adjusted, 0.3% polyphosphate additive): T2 (chicken breast surimi pH 11.0 adjusted, 5% sorbitol +0.3% polyphosphate additive); T3 (chicken breast surimi: pH 11.0 adjusted, 4% sugar +5% sorbitol +0.3% polyphosphate additive). The crude protein content of the control was higher than all treated samples, however the moisture, crude fat and crude ash of T3 were higher than the control (p<0.05). The pH, WHC and collagen content of the control were higher than all of the treated samples, and these values decreased with storage time for all treatments and the control (p<0.05). The cholesterol content of the control was lower than all treated samples, but the myofibrillar protein contents of all treated samples were higher than the control (p<0.05). The cooking loss of T2 was lower than the control and the other two treatments (p<0.05). The $L^*,\;a^*\;and\;b^*$ values of all treated samples were higher than those of the control during freezing storage (p<0.05). The W value of T3 at 1.5 and 3 months of freezing storage was higher than the control and T1 (p<0.05). The myoglobin and met-Mb contents of the control were similar to all treated samples, and the met-Mb content of the control and all treated samples increased with storage time (p<0.05). Immediately after freezing, the hardness of the control was higher than all treated samples, however it was lower after 1.5 and 3 months of frozen storage (p<0.05). The cohesiveness and gumminess of the control were higher than all treated samples immediately after freezing, however the values for T3 were higher than those of the control and the other two treatments during frozen storage for 1.5 and 3 months (p<0.05).

• The Korean Journal of Petroleum Geology
• /
• v.5 no.1_2 s.6
• /
• pp.9-15
• /
• 1997

The study area is located in the Central Bransfield Basin, Antarctica. To analyze the morphology of seafloor, structure of basement, and seismic stratigraphy of the sedimentary layers, we have acquired, processed, and interpreted the multi-channel seismic data. The northwest-southeastern back-arc extension dramatically changes seafloor morphology, volcanic and fault distribution, and basin structure along the spreading ridges. The northern continental shelf shows a narrow, steep topography. In contrast, the continental shelf or slope in the south, which is connected to the Antarctic Peninsula, has a gentle gradient. Volcanic activities resulted in the formation of large volcanos and basement highs near the spreading center, and small-scale volcanic diapirs on the shelf. A very long, continuous normal fault characterizes the northern shelf, whereas several basinward synthetic faults probably detach into the master fault in the south. Four transfer faults, the northwest-southeastern deep-parallel structures, controlled the complex distributions of the volcanos, normal faults, depocenters, and possibly hydrocarbon provinces in the study area. They have also deformed the basement structure and depositional pattern. Even though the Bransfield Basin was believed to be formed in the Late Cenozoic (about 4 Ma), the hydrocarbon potential may be very high due to thick sediment accumulation, high organic contents, high heat flow resulted from the active tectonics, and adequate traps.

• Korean Journal of Soil Science and Fertilizer
• /
• v.43 no.3
• /
• pp.268-274
• /
• 2010

The properties of upland soils are much more dependent upon topography than those of paddy soils, and they give us very useful information to manage the upland fields. Therefore, we investigated the selected physical and chemical properties of upland soils at 84 and 150 topographic sampling sites, respectively. The topographic sites included 34.7% of local valley and fans, 18.7% of hilly and mountains, 20.0% of mountain foot slopes, 14.0% of alluvial plains, 8.0% of diluvium, and 4.6% of fluvio-marine deposits. Based on the investigation, soil textures in Jeonbuk upland fields were mostly sandy loam, sandy clay loam, clay loam, and clay soils, especially sandy clay loam soils were evenly distributed in all of the topographic sites. Soil slopes in the sites ranged from 0 to 15%, which showed an optimal condition for farm land. Soil bulk density and compaction values were from 1.19 to 1.24 g $cm^{-3}$ and from 12.1 to 13.9 mm, respectively. As comparing with the optimal conditions of soil chemical properties for upland soils proposed by National Institute of Agricultural Science and Technology, Korea, 37%, 42.7%, 93.0% of the sites were within optimum levels with soil pH, content of soil organic matter, and electrical conductivity, respectively. However, 64.0%, 47.3%, 48.7%, and 42.7% of the upland soils contained excess levels of exchangeable K, Ca, and Mg, and available phosphorus, respectively. In addition, the contents of heavy metals, As, Cd, Cr, Cu, Hg, Ni, Pb, and Zn, in the Jeonbuk upland soils were much less than threshold levels.

• Journal of the Mineralogical Society of Korea
• /
• v.28 no.1
• /
• pp.71-81
• /
• 2015

This study was carried out in order to investigate the mineralogical characteristics of the core sediments (03GHP-02 and HB13-2), obtained from the Ulleung Basin and Hupo Basin, Korea. The results on mineral compositions, clay mineral compositions, and the total contents and sequential extraction of different fractions of the phosphorus in core samples showed that those values are different in two cores and also at different depths. In both samples, mineral compositions were the same, composed mainly of quartz, microcline, albite, calcite, opal A, pyrite, and clay minerals (illite, chlorite, kaolinite, and smectite). However, the sample from Hupo Basin contains more opal A. Both samples, especially the ones from Hupo Basin contains more smectite than those reported from East Sea, indicating the influence of paleo-Hwangwei River and the Tertiary Formation of Korea Peninsula. For the samples from Uleung Basin, at 0.7-3.5 m range in depth, the low content of opal A and the low illite crystallinity index can be inferred to indicate the relatively cool climate, corresponding to the ice age. Also, the content of total phosphorus was low in those samples. It was reported that East Sea at that time was isolated from the neighboring seas due to the decrease of the sea level, and as a result, the influx of sediments was supposed to be little through the strait and rivers. For the samples from Hupo Basin, there is no significant changes in clay mineral composition and the distribution of phosphorus with increasing depth. This little change can be interpreted to indicate that the sediments comprising the core might be deposited in a relatively short period of time or deposited in sedimentary environment in which there's no significant changes in sediment supplies. The values of crystallinity index of clay minerals are high in those samples, indicating that it was relatively warm during that time. Although the increase of fluctuation pattern can be observed, showing that the climate of this period often changed, it is supposed that it was generally warm.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
• /
• v.20 no.2
• /
• pp.78-91
• /
• 2015

Macrobenthic community was studied at 87 stations including intertidal and subtidal area in Yoja Bay, south coast of Korea in summer season of July 2001. Duplicate sediment samples were taken using a van Veen grab ($0.1m^2$) in each station. Mud facies of the sediments were widly distributed in the bay. And relatively high content of sand was shown in the Bulgyo-cheon stream estuary. A total of 274 species was occurred with a mean density of $2,346ind./m^2$ and a mean biomass of $78.2g/m^2$. The polychaetes were species- and density-dominant faunal group with a total of 122 species (44.5% of the total number of species), and mean density of $1,543ind./m^2$ (65.8% of the mean density). Meanwhile, molluscs were biomass-dominant faunal group with $44.4g/m^2$. Bio-Env. analysis showed that the combination of bottom salinity and sand content of the surface sediments was highly correlated to the major macrobenthic communities. The macrobenthic species number, decreasing toward inner bay from mouth of the bay, was significantly correlated to the sediment environmental variables and bottom water salinity. The spatial distribution of abundance showed significant correlation to the sand and mud contents and mean grain size of the surface sediments. Major dominant species were Minuspio japonica (polychaete) with a mean density of $1,167ind./m^2$ at upper part of the bay where salinity was low and Eriopisella sechellensis (amphipod) with $152ind./m^2$ in central part of the bay. Species diversity (H') was $3.0{\leq}$ in the mouth part of the bay and ranged 2.0-3.0 in the inner part of the bay, which showed a significant positive correlation to bottom salinity. Total number of species also showed significant correlations to the sediment composition and bottom salinity. Based on the cluster analysis the macrobenthic community of the bay was classified into five station groups from the bay mouth toward the inner part of the bay depending on the species composition. From the SIMPER analysis Minuspio japonica, Eriopisella sechellensis and Sternaspis scutata mainly contributed to the classification of station group. These results suggested that the macrobenthic communities of the bay were mainly influenced by bottom salinity together with sediment composition, and that the studies of spatial distributions of major dominant species and benthic communities should be conducted continuously to monitor the Yeoja Bay benthic environment.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
• /
• v.5 no.4
• /
• pp.285-294
• /
• 2000

In order to determine the horizontal and vertical distributions of metals and prospect the recent metal pollution history in Nakdong Estuary, we took surface and core sediments. Maximum value of organic matter occurs at the upstream site located 4 km from Nakdong barrage, and the concentration of trace metals (Zn, Cu, and Pb etc.) decrease seaward in the estuary. The sedimentation rates, based on $^{210}$Pb$_{ex}$ and $^{137}$Cs activities, were 0.34 cm/yr in inside of barrage (core 1) and 0.25 cm/yr in Changrim (core 4). Sediment mixing layer does not exist in core 1, where anoxic condition is known to be prevail. The topmost sediment layer of core 4 (<3.5 cm) is severely mixed. At sites 1 and 4, concentrations of Cu slowly increased during the period of 1920-1970, rapidly increased during 1970-1990, and followed by slight decrease after 1990. Zn contents increased in early 1960s and peaked in 1993, and followed by decrease after 1990s. Pb has increased continuously since early 1970s. At the downstream of the barrage, Cu and Zn have increased in the topmost layer. The trend of increase of Cu is evident after 1950 (11 cm in sediment depth). Overall trend of heavy metal concentration clearly indicates the pollution has been increasing after the construction of the barrage.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.9 no.2
• /
• pp.79-110
• /
• 1976

In Korea fermented fish and shellfish have traditionally been favored and consumed as seasonings or further processed for fish sauce. Three major items in production quantity among more than thirty kinds which are presently available in the market are fermented anchovy, oyster and small shrimp. They are usually used as a seasoning mixture of Kimchi in order to provide a distinctive flavor. Fermented small shrimp, Acetes chinensis is most widely and largely used ana occupies an important position in food industry of this country. But no study on its taste compounds has been reported. This study was attempted to establish the basic data for evaluating taste compounds of fermented small shrimp. The changes of such compounds during fermentation as free amino acids, nucleotides and their related compounds, TMAO, TMA, and betaine were analysed. In addition, change in microflora during the fermentation under the halophilic circumstance was also investigated. The samples were prepared with three different salt contents of 20, 30 and $40\%$ to obtain the proper degree of fermentation at a controlled tempeature of $20{\pm}2^{\circ}C$. The results are summarized as follows: Volatile basic nitrogen increased rapidly until 108 days of fermentation and afterwards it tended to increase slowly. Amino nitrogen also increased rapidly until 43 days of fermentation and then increased slowly. Extract nitrogen increased and marked the maximum value at 72 day fermentation and then decreased slowly. ADP, AMP and IMP tended to degrade rapidly while hypoxanthine increased remarkably at 27 day fermentation but slightly decreased at 72 day fermentation. It is presumed that the characteristic flavor of fermented small shrimp might be attributed to the relatively higher content of hypoxanthine. In the free amino acid composition of fresh small shrimp abundant amino acids were proline, arginine, alanine, glycine, lysine, glutamic acid, leucine, valine and threonine in order. Such amino acids like serine, methionine, isoleucine, phenylalanine, aspartic acid, tyrosine and histidine were poor. In small shrimp extract, proline, arginine, alanine, glycine, lysine and glutamic acid were dominant holding $18.5\%,\;14.6\%,\;10.8\%,\;8.7\%,\;8.1\%\;and\;7.7\%$ of total free amino acids respectively. The total free amino acid nitrogen in fresh small shrimp was $63.9\%$ of its extract nitrogen. The change of free amino acid composition in the extract of small shrimp during fermentation was not observed. Lysine, alanine glutamic acid, proline, glycine and leucine were abundant in both fresh sample and fermented products. The increase of total free amino acids during 72 day fermentation reached approximately more than 2 times as compared with that of fresh sample and then decreased slowly. Fermented small shrimp with $40\%$ of salt was too salty to be commercial quality as the results of organoleptic test showed. It is found that 72 day fermentation with $20\%\;and\;30\%$ of salt gave the most favorable flavor. It is convinced that the characteristic flavor of fermented small shrimp was also attributed to such amino acids as lysine, proline, alanine, glycine and serine known as sweet compounds, as glutamic acid with meaty taste, and as leucine known as bitter taste. The amount of betaine increased during fermentation and reached the maximum at 72 day fermentation and then decreased slowly TMA increased while TMAO decreased during fermentation. The amount of TMAO nitrogen in fermented small shrimp was $200mg\%$ on moisture and salt free base. Betaine and TMAO known as sweet compounds were abundant in fermented small shrimp. It is supposed that these compounds could also play a role as important taste compounds of fermented small shrimp. At the initial stage of fermentation, Achromobacter, Pseudomonas, Micrococcus denitrificans which belong to marine bacteria were isolated. After 40 day fermentation, they disappeared rapidly while Halabacterium, Pediococcus, Sarcian, Micrococcus morrhuae and the yeasts such as Saccharomyces sp. and Torulopsis sp. dominated. It is concluded that the most important taste compounds of fermented small shrimp were amino acids such as lysine, proline, alanine, glycine, serine, glutamic acid, and leucine, betaine, TMAO and hypoxanthine.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.18 no.6
• /
• pp.550-556
• /
• 1985

In order to evaluate the marine mollusc muscle as foodstuff not only from the biochemical aspect but also from the view point of food science, we have analyzed the protein and amino acid compositions of the echiurid (Urechis unicinctus) and sea hare (Aplysia kurodai) muscle. The protein quality of the muscles was also investigated using in vitro methods based on in vitro digestibility, predicted digestibility, computed PER (C-PER) and discriminant computed PER(DC-PER). The remarkable feature of the protein compositions of the both muscles was that water soluble protein occupied a large amount of the muscle protein with fairly lower contents of the salt soluble protein. From the analysis of SDS-PAG electrophoresis, the sarcoplasmic proteins in the echiurid and the sea hare muscles were composed of 15 and 10 subunits, respectively. The free amino acid compositions of the total amino acids in the echiurid and sea hare muscle were characterized with $75\%$ of glycine and alanine, and with $78\%$ of taurine, respectively. The amino acid anaylsis of both muscle proteins showed that the echiurid muscle was rich in glycine, aspartic acid, glutamic acid, arginine and lysine, but was poor in cysteine, while the sea hare muscle was rich in glycine, glutamic acid, aspartic acid and arginine, but was negligible in cysteine and tryptophan. In the total amino acid profiles of the freeze dried muscles in echiurid and sea hare, there was not found a significant difference compared to the amino acid compositions of the muscle proteins. Predicting the protein quality of the echiurid and sea hare muscles using the in vitro method, it was apparently low compared to the muscle protein of fishes.

• Journal of Aquaculture
• /
• v.19 no.3
• /
• pp.173-177
• /
• 2006

This study was conducted to evaluate extruded pellets (EP) for growth of adult flounder by comparing with raw fish-based moist pellet (MP). Two replicate groups of 150 fish per each tank (initial mean weight 329 g) were fed one of seven EP (EP1, EP2, EP3, EP4, EP5, EP6 and EP7) and a MP for 8 months. Survival of fish fed the MP was not significantly different from that of fish fed the EP1, EP5 and EP7, but significantly higher than that of fish fed the EP2, EP3, EP4 and EP6 (P<0.05). Weight gain of fish fed the MP was significantly lower than that of fish fed the EPI (P<0.05), but not significantly different from that of fish fed EP2, EP3, EP4, EP5, EP6 and EP7. Feed efficiency of fish fed the MP was significantly lower than EP1, EP3, EP4, EP5 and EP6 (P<0.05), but not significantly different from that of fish fed EP2 and EP7 Feed supply (kg/tank) of fish fed the MP was significantly higher than that of fish fed all EP (P<0.05). Condition factor of fish fed the MP was not significantly different from that of fish fed all EP. The contents of moisture, crude protein and lipid in dorsal muscle and whole body was not significantly different among the groups. It is concluded that the dietary formulation used in the EP1, EP3, TP4, EP5 and EP6 can be applied in the practical extruded pellet feeds for adult flounder (329-680g).