• Korean Journal of Environmental Biology
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• v.27 no.1
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• pp.48-57
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• 2009

The characteristics of physico-chemical factors and the species compositions of phytoplankton were investigated to analyze the marine ecosystem at the depths during summer in the coast of Dokdo (stations DOK1$\sim$3). The mean values of conductivity (32 mS cm$^{-1}$), total dissolved solids (45 mg L$^{-1}$), salinity (35.5 psu), total suspended solids (39 mg L$^{-1}$) were the highest in DOK1. The biomass (chl-${\alpha}$) of phytoplankton was the highest in the surface of station DOK1 (3.1 ${\mu}g$ L$^{-1}$). By means of physico-chemical factors (salinity, turbidity, chl-${\alpha}$, T-N, T-P and Si), the coast of Dokdo was estimated to be more polluted than the previous results in 2000. A total of 72 species in Dokdo were composed of 54 species (76.1%) for Bacillariophyceae and 13 species (18.3%) for Dinophyceae, 3 species (4.2%) for Chrysophyceae and 1 species (1.4%) for Cyanophyceae. The standing crops of phytoplankton were the highest (8.5 $\times$ 10$^4$ cells L$^{-1}$) at 20 m of station DOK1, while they were the lowest (1.65 $\times$ 10$^4$ cells L$^{-1}$) at 30 m of station 1. The dominance index was maximum (0.73) at 10 m of station DOK1 and was minimum (0.4) at 30 m of station 1. The diversity index was the highest (2.92) in the surface of station 2, while it was the lowest at 20 m (1.58). The dominant species of phytoplankton were Chaetoceros affinis (3.3 $\times$ 10$^4$ cells L$^{-1}$) at 20 m, Climacosphenia moniligera (2.8 $\times$ 10$^4$ cells L$^{-1}$) at 40 m and Melosira juergensii (1.7 $\times$ 10$^4$ cells L$^{-1}$) at 10 m of station DOK1. At the surface of station DOK2, the dominant species were Bacillaria paxillifer and Richelia intracellularis (1.4 $\times$ 10$^4$ cells L$^{-1}$, respectively), while it was Paralia sulcata (1.6 $\times$ 10$^4$ cells L$^{-1}$) at the surface of station DOK3. The station DOKl, where affected by upwelling, turbulence and convection due to the East Korean Warm Current, was the most eutrophicated water body in three stations. The monitoring of marine ecosystem in the coast of Dokdo should be continued to show the alternatives for water and species conservation and to purify the eutrophicated water body due to artificial pollutants as well as physico-chemical factors by the global warming, the climatic change, CO$_2$ etc.

• Journal of Bio-Environment Control
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• v.13 no.1
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• pp.61-66
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• 2004

To investigate the effect of charcoal on the physico-chemical characteristics in the growing media and the growth of oriental melon, six treatment, 0%, 10%, 20%, 30%, 40%, and 50% charcoal, were added into the growing media, Baroker. The value of pH in the charcoal contained growing media (CGM) was recorded higher and further increased by raising the charcoal ratio and by growing period. In 20% CGM, the range of pH was adequate to grow crop as 5.2${\sim}$5.8. Contents of Ca and K in CGM increased by raising the ratio of charcoal, while contents of Mg and Na decreased. The growth of oriental melon seedlings in 20% and 30% CGM was better than in other treatments, in terms of fresh and dry weight of shoot, plant height, leaf area, lear width and relative growth rate. Both the physico-chemical properties of growing media and the growth of oriental melon seedlings were changed by the addition of charcoal. These results suggest that charcoal can be used as mixing material with other potting media for producing the seedling of good quality.

• Journal of the Korean Professional Engineers Association
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• v.33 no.5
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• pp.77-82
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• 2000

In this study, effect of freezing and cryogenic crushing on physico-chemical characteristics of sardine, pollack and sqiud representative for domestic frozen fishery products was investigated and some product using them was tried to be prepared. Dehead and viscerated, washed fishes were subjection to freezing without air circulation and liquid N2 gas at -20$\^{C}$,-40$\^{C}$ and -80$\^{C}$, and then frozen fishes were crushed by hammermill, masscolloider and the product was stored added with anti-freeze such as sorbitol, phosphates, starch and egg Powder, qualify of frozen squid surimi was not changes during 70 days at below -20$\^{C}$ . The results of quality characteristics and sensory evaluation of patties and nugget which made from shattered squid and pollack were similar to commercial products in flavor, color and texture, but sardine meat was inferior to commercial products in flavor and color.

• Microbiology and Biotechnology Letters
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• v.13 no.1
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• pp.65-70
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• 1985

The production media, partial purification and the enzymatic characteristics of laccase from Pleurotus ostreatus were investigated. Among various media tried the double strength onion media showed much higher production of laccase compared to glucose and/or CMC added media. The laccase from Pleurotus ostreatus has the optimum pH of 5.94 for the activity and appears to be stable at relatively broad pH spectrum (4.7-8.7). The experiments on the temperature stability shows that above 90% activity could be preserved after holding at $30^{\circ}C$ for 40 min., 60% activity was remained after 40 min. at $50^{\circ}C$. The Km value of the laccase from Pleurotus ostreatus was estimated to be 3.209mM and the molecular weight of laccase was estimated to be 55,000 by SDS-Polyacrylamide gel electrophoresis.

• Journal of Industrial Technology
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• v.22 no.B
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• pp.103-108
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• 2002

This research was performed to investigate the generation and physico-chemical characteristics of municipal solid wastes. The results were as follows: i) The generation rate and bulk density were 0.157 kg/cap/d and 147.8 g/L in residential zone, respectively. In non-residential zone, the generation and bulk density were 1.71 kg/cap/d and 85.6 g/L, respectively. Consequently, bulk density of non-residential zone was lower than that of residential zone. ii) The wastes consisted of 90% of combustibles and 10% of incombustibles in residential zone. And the wastes from non-residential zone was composed 85% of combustibles and 15% of incombustibles. iii) Water content was estimated at 47~50% in residential zone and restaurants. In non-residential zone, except restaurants, water content was in the range of 10~30%. Ash content was nearly 10% in overall zone.

• Journal of the Korean Ceramic Society
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• v.27 no.5
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• pp.684-692
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• 1990

Ultrafine magnetite powder for the ferromagnetic fluid was prepared by an addition of alkaline solution to the solution containing Fe2+ and Fe3+ ions at 6$0^{\circ}C$. The optimum condition of the magnetite synthesis was delineated by examining such various physico-chemical properties as Fe2+/Fe+3 ratio in the powder, phase characteristics, MHC and $\sigma$max. A new scheme for the steric stabilization of colloidal dispersion was proposed using the concept of the buffer group action for the increased interfacial density of the stabilizing moieties at colloid particle/dispersion medium interface. The proposed concept was successfully applied to the preparation of the kinetically stable kerosinebased ferrofluid using Tween and Span as dispersants. In the dispersion of magnetite particles in a kerosine, Tween(polyoxyethylene sorbitan oleate) acts as a primary stabilizer which provides an anchor group, whereas Span(sorbitan oleate) can be classified as a secondary stabilizer which adsorbs on the surface of magnetite particle through the action of the buffer group. Dispersion studies using various quantities of Tween and Span supported the concept of the buffer group action for increased dispersion characteristics of the kerosine based ferromagnetic fluid.

• KSBB Journal
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• v.13 no.5
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• pp.554-560
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• 1998

Biopolymer from alkaline-tolerant Bacillus so. was purified, and its physico-chemical and structural properties were investigated. Crude biopolymer, precipitated by acetone from culture broth was fractionated into two fractions by gel chromatography on Sephadex G-200. Among two fractions, one fraction(PS I), which an acidic biopolymer precipitated by the CPC(cetylpyridinium chloride) treatment was studied further. PS I fraction had carboxyl groups and was positive at color reaction of sugar. PS I fraction also showed UV absorbance at 190-225nm. The purified acidic biopolymer was composed of 4% glucose, 8% glucosamine and 88% glutamic acid. Sugar components of the purified acidic biopolymer seemed to be linked to PGA(polyglutamic acid) which existed in the from of ${\gamma}$-peptide bond. By the results of Smith degradation of sugar components, glucose and glucosamine was bound by 1,3 glocosidic linkage. Therefore, this biopolymer was a glycopeptide, oligosaccaride ${\gamma}$-PGA. We concluded that the equivalent weight and the molecular weight of this biopolymer were estimated as about 171 and 5x105 dalton, respectively.

• Applied Microscopy
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• v.32 no.4
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• pp.339-344
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• 2002

Recently, there has been an increase in the cosmetologic treatments on hair in Korea. To investigate the time when morphological characteristics of human scalp hair take mature form, hairs of 0, 3, 6, 12, 24 months, and of adult scalp hair were compared. Also, the physico-chemical effects of commonly used cosmetological treatments; hair-dryed, dye coated, stained and permanent waved scalp hairs were observed by scanning electron microscopy. Two year-old hair was similar to the adult hair, and all hairs received cosmetologic treatments except for coated hair showed various degree of deformation and damage. These results suggest that routinely used cosmetologic treatments may give harmful effects on hairs. More detailed studies in large scale may be necessary.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.2
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• pp.257-262
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• 2016

This study was conducted to compare the physicochemical traits of dry-cured hams made from two different three-way crossbred pigs: Yorkshire${\times}$Landrace${\times}$Duroc (YLD) and Yorkshire${\times}$Berkshire${\times}$Duroc (YBD). Animals were slaughtered at a live weight of 110 to 120 kg and cooled at $0^{\circ}C$ for 24 h in a chilling room, the ham portion of the carcasses were cut and processed by dry-curing for physico-chemical analyses. While the moisture and crude protein contents of dry-cured ham were higher in YLD than in YBD, crude fat and ash content were higher in YBD (p<0.05). The salt contents of ham from YBD were higher than those from YLD (p<0.05). YBD ham samples showed a higher $L^*$ and $b^*$ values than those from YLD, while YBD ham showed lower $a^*$ value (p<0.05). Thiobarbituric acid reactive substances (TBARS) and volatile basic nitrogen (VBN) values of YLD hams were lower than those of YBD samples (p<0.05). Hardness, gumminess, chewiness, and shear force values of YBD ham were higher than those of YLD sample (p<0.05). Saltiness was significantly higher in YBD ham than in YLD samples (p<0.05). YLD ham displayed a superior quality than YBD. Considering the meat quality parameters of two-way crossbred ham, YLD hams could be more suitable for the production of dry-cured products.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.313-320
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• 2010

In this study, kiwi fruit, which has various medical actions and excellent functionality, was used together with gruels for comparison and analysis of to compare and analyze the changes in physico-chemical quality of a kiwi fruit-gruel according to the amount of kiwi concentrate added to the gruel. Analysis on the sensual quality of kiwi fruit-gruel spread was done to indicate to it was executed to find out the merchandising potential of the preparation and to provide basic data for gruel commercialization. Increasing content of kiwi concentrate decreased the solid content and pH of kiwi fruit, and increased sweetness and viscosity. Significant changes in chromaticity to L(lightness) and a(redness), texture qualities of hardness and cohesiveness, gumminess, springiness, color, flavor, sourness, and sweetness were evident with increasing kiwi concentrate. Concerning overall acceptability and sensory evaluation, 20% softness samples were most preferred. The findings may lead to enhanced medical/nutritional activity and functionality of kiwi fruit-supplemented gruel. The more the kiwi concentrate was added to the gruel, solid content and pH of the kiwi fruit-grue decreased. The sweetness and viscosity of kiwi fruit-gruel increased. For chromaticity to L(lightness) and a(redness) of the gruel decreased and showed significant difference between sample groups. For texture, there were significant changes shown for hardness and cohesiveness the amount of kiwi concentrate added was different, increased There was a significant change between samples for gumminess. As for springiness, there was a significant change between samples. There were significant difference between each sample for color, flavor, sourness, sweetness. For softness, overall-acceptability and sensory evalution 20% group was most preferred based on this study, from the physico-chemical and sensual perspective, 20% group is highly recommended for adding kiwi concentrate into gruel. In conclusion, this study is meaningful as it enhanced the functionality and quality of a gruel by combining kiwi fruit with various medical action and excellent functionality, with Kiwi Fruit and presented a basic material for creating a kiwi concentrate combined gruels.