• 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.

• Journal of Korean Society of Coastal and Ocean Engineers
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• v.24 no.4
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• pp.269-276
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• 2012

Salinity distribution in estuary and tidal river is presented by many parameters including tidal forcing, river discharge and geographical effect. Understanding the characteristics of salinity structure is very important in the aspect of water-quality, ecological, and engineering viewpoint. Field measurement was carried out to study the distribution of salinity structure at 2 surface stations at Yeomha channel in the Han River estuary. The results of short- and long-term salinity change according to short and long tidal variability is investigated. For analyzing the axial salinity distribution at Yeomha channel, the salinity data from NFRDI is used in this study. The relationship between freshwater discharge and salinity distribution is represented through the nonlinear regression equation. The empirical equation for salt intrusion length scale, including tide, river discharge, and topographical effect is presented. As the comparison of empirical equation and existing data collected in study area, the characteristic of salt intrusion length and salinity distribution is changed by tide, fresh water, and geographical effect.

• Horticultural Science & Technology
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• v.30 no.4
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• pp.417-425
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• 2012

Salinity stress is one of the most serious factors limiting the productivity of agricultural crops. The aim of this study was to assess inter-cultivar (intraspecific) variation for salinity tolerance in six Korean rapeseed (Brassica napus L.) cultivars at the seedling stage. The effect of three different salinity stress levels (EC 4, 8, and 16 $dS{\cdot}m^{-1}$) on seedlings of six cultivars was investigated through leaf size, leaf dry weight, and leaf chlorosis. At the highest salinity level (16 $dS{\cdot}m^{-1}$), the mean decrease of leaf dry weight in 'Sunmang', 'Tammi', 'Tamla', 'Naehan', 'Youngsan', and 'Halla' was about 56.2, 56.9, 78.4, 79.3, 77.4, and 80.9%, respectively. 'Tammi' and 'Sunmang' showed much less reduction in leaf dry weight than all the other cultivars. In addition, diluted seawater treatments increased the occurrence of leaf chlorosis in six cultivars. At EC 8 and 16 $dS{\cdot}m^{-1}$, 'Naehan', 'Youngsan', and 'Halla' showed a higher level of leaf chlorosis than 'Tammi' 'Sunmang', and 'Tamla'. On the basis of these results, six cultivars were placed into salinity-tolerant and sensitive groups. 'Tammi' and 'Sunmang' were the salinity-tolerant cultivars, while 'Naehan', 'Halla', 'Youngsan', and 'Tamla' were the salinity-sensitive cultivars. 'Tammi' and 'Naehan' rated as the most tolerant and most sensitive cultivar, respectively. To further analyze protein expression profiles in 'Tammi' and 'Naehan', 2-D proteomic analysis was performed using the plants grown under diluted seawater treatments. We identified eight differentially displayed proteins that participate in photosynthesis, carbon assimilation, starch and sucrose metabolism, amino acid metabolism, cold and oxidative stress, and calcium signaling. The differential protein expressions in 'Tammi' and 'Naehan' are likely to correlate with the differential growth responses of both cultivars to salinity stress. These data suggest that 'Tammi' is better adapted to salinity stressed environments than 'Naehan'.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.525-532
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• 2009

The purpose of this study was to compare the ability of Northeast Asians to discriminate the salinity in salt solution and foods, and to compare their preference of salinity. Panels of Korean, Japanese and Chinese evaluated three kinds of samples that contained different level of salt such as salt solutions, julienned radish salad, Bulgogi. The salt levels had been manipulated to produce five samples of each one. The salt solutions were prepared by adding 0.3%, 0.7%, 1.1%, 1.5%, 1.9% salt into water. Different levels of salt in Julienned radish salad and Bulgogi were prepared by adding 0.5%, 1.5%, 2.5%, 3.5%, 4.5% salt to the recipe. The results of this study showed that the three ethnic groups had significant differences in their ability to distinguish the intensity of salinity in solutions containing a high contents of salt(1.5~1.9%). According to the regression analysis, Koreans(a=1.050) turned out to be the most able to detect the intensity of salinity, compared to the Japanese (a=0.988) and Chinese (a=0.807). All ethnic groups preferred a salt concentration of 0.3%, and the preference for this concentration was lower in Japanese than in Koreans and Chinese. There were significant differences in the perception of salinity in the julienned radish salad containing more than 3.5% salt between Koreans and Chinese. Koreans (a=1.168) appeared to be the most able to detect the intensity of salinity, compared to the Japanese (a=0.908) and Chinese (a=0.793). Both Koreans and Japanese had the strongest preference for the julienned radish salad containing a 1.5% salt concentration, while the Chinese preferred a salt concentraion of 2.5%. The ability of ethnic groups to detect the salinity in Bulgogi were significantly different at high salt -concentrations (more than 3.5%), and the awareness of salinity was as fallows : Koreans(a=0.161) > Japanese (a=0.896) > Chinese (a= 0.845). Koreans and Japanese had a higher preference or the Bulgogi containing a salt concentration of 1.5%, and the Chinese had higher preference at a salt concentration of 2.5%.

• Korean Journal of Environment and Ecology
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• v.32 no.6
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• pp.591-602
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• 2018

Clithon retropictus has been designated as an endangered wildlife Class II due to its high value as a biological indicator species capable of judging environmental quality such as salinity, water flow, and ground conditions. However, basic research on its physiological and ecological characteristics is still lacking. As such, this study intended to examine the impact of environmental conditions such as salinity and soil particle size on the size and density of Clithon retropictus at the Yeoncho river estuary. The investigation of the salinity, which is a key variable that affects the distribution of organisms in the estuary, showed that Clithon retropictus could grow at a salinity ranging from 0#x2030; (freshwater) to 25‰ (brackish water). The coarse gravel (19-75mm) tended to increase nearer the upper stream (under the Yeoncho weir), while the proportion of particles smaller than sand (less than 19mm) increased toward the downstream. The population and the size of the individuals decreased rapidly in the downstream where water stagnated near the Yeoncho weir, and the salt water joined. The results indicated that Clithon retropictus had a high tolerance to salinity, but the adaptability was weaker toward the extremes since the population, and the size tended to decrease as the salinity increased. The correlation analysis revealed that both salinity and soil particle size affected the population and individual size. The correlation between the individual size and salinity was -0.242 (P <0.01), indicating that the size decreased with increasing salinity. The correlation between individual size and coarse gravel having a particle size of 19mm or more was 0.420 (P <0.01), indicating that the size increased with increasing the particle size.

• 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 Institute of Convergence Signal Processing
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• v.21 no.1
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• pp.1-6
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• 2020

To make an automated system for a salt field, it is necessary to measure the salinity and water level of the evaporation site. In this paper, a method to simultaneously measure the salinity and water level by measuring the buoyancy forces of two fixed buoyancy bodies is proposed. The proposed measurement method measures the buoyancy of the main part and reference part when the measuring device is immersed in the salty water, and simultaneously measures the salinity and water level through the sum and difference of the two buoyancy forces. Since there is no mechanical movement in the measurement of buoyancy, measurement errors and maintenance needs can be reduced in the mudy environment of salt field. By applying the proposed method, we developed a system that can simultaneously measure salinity and water level remotely at the evaporation site of a salt field. Through a measurement experiment using a reference salty water having various levels of salinity, the results of a salinity error of 0% and a water level error of 2mm were obtained, and the effectiveness of the proposed salinity and water level measuring device was verified. When an automated system is constructed using the developed salinity and water level measuring device, labor reduction, work environment improvement, and productivity improvement are expected.

• 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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.6
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• pp.859-868
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• 1998

In order to investigate the relation between the marine environmental characteristics and the change of the catch in set net, the marine environment properties were analyzed by temperature and salinity observed in the western coastal area of Cheju Island from 1995 to 1996 and the results are as follows 1) Main axis of Tsushima Current appeared in the western coastal area of Cheju Island was off 2$\~$3 miles from November to May. Therefore the waters of high temperature over $14^{\circ}C$ and high salinity from $34.40\%_{\circ}$ to $34.60\%_{\circ}$ were distributed homogeneously from surface to bottom in this time. But China Coastal Waters of low salinity appeared in the Cheju Strait from June to October, surface waters became of high temperature and low salinity, and middle and bottom waters became of the temperature from 11 to $14^{\circ}C$ and the salinity over $33.50\%_{\circ}$ and then vertically sharp thermocline and halocline are formed in the western coastal area of Cheju Island. In summer, the water temperature and salinity of the surface waters in wstern coastal area of Cheju Island were lower and higher respectively than that in middle area of the Cheju Strait and the temperature and salinity of the bottom waters in this area were higher and lower, respectively than that in middle area of the Cheju Strait. Such a distribution shows a tidal front in this coastal area. On the whole year, surface temperature and salinity were from 14 to $23^{\circ}C$ and from 30.60 to $34.60\%_{\circ}$, respectively, and annual fluctuation range of temperature and salinity was within $9^{\circ}C$ and $4.00\%_{\circ}$, respectively, Thus, annual fluctuation range in this area is much narrower than that in the Cheju Strait. In bottom water, temperature ranges from 14 to $20^{\circ}C$ through the year. Thus, the fluctuation range of temperature is narrow. The low temperature of from $11^{\circ}C$ to $13^{\circ}C$ appeared in the west enterance of Cheju Strait was not shown in this coastal area. 2) The salinity of bottom water was from $33.60\%_{\circ}$ to $34.40\%_{\circ}$ in 1995, while low salinity wale. below $32.00\%_{\circ}$ appeared all depth from June in 1996. Thus, the variation of hydrographic conditions in this area is narrow in winter, and wide in summer due to the influence of China Coastal Waters. 3) In summer, surface cold water, local eddy and fronts of temperature and salinity were showed within 2 mile from the west coast of the Cheju Island due to vertical mixing by tidal current. Especially, temperature and salinity of bottom water are changed with the change of depth around Biyang-Do. Thus, the front of temperature and salinity appeared clearly between shallow area with the depth of under 10 m and deep area with of the depth of more than 50m. Surface water in outside area where high temperature and low salinity water appear intrudes between Worlreong-Ri and Geumreung-Ri. Thus, the front of temperature and salinity was made along the line that connects from this coast to Biyang-Do, The temperature of the bottom water is $2^{\circ}C$ to $4^{\circ}C$ lower than that of the surface water and its salinity is $0.02\%_{\circ}$ to $0.08\%_{\circ}$ higher than that of the surface water even in shallow area.

• Korean Journal of Ichthyology
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• v.17 no.1
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• pp.43-48
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• 2005

We investigated physiological responses of hybrid striped bass (Morone chrysops ${\times}$ M. saxatilis) to gradual changes of salinity from 33 psu to 0 psu and from 0 psu to 33 psu in two separate trials. Gradual salinity change was not accompanied by an increase in cortisol level in the plasma however, the glucose level in the plasma increased. $Na^{+}$, $Cl^{-}$ and osmolality significantly increased with rising salinity, but they did not change with dropping salinity. The hybrid striped bass adjusted effectively without stress to the gentle change of salinity.