• Journal of the Korean Society for Marine Environment & Energy
• /
• v.15 no.2
• /
• pp.76-88
• /
• 2012

In order to investigate the distribution of water masses and spatio-temporal variation of nutrients in the coastal areas of Gangwon province of the Korean East Sea, a survey of the physico-chemical parameters (temperature and salinity) and nutrients ($NO_2$-N, $NO_3$-N, $NH_4$-N, $PO_4$-P, and $SiO_2$-Si) was carried out at 5 locations (Goseong, Sokcho, Yangyang, Gangneung, and Donghae) in February, May, August, and November 2009. The water masses included in the study area were divided into 4 groups; 1) Tsushima Surface Water (TSW), 2) Tsushima Middle Water (TMW), 3) North Korean Cold Water (NKCW), and 4) East Sea Proper Water (ESPW). The distribution of water masses was affected by the change of season. In February, surface water was derived from the TMW. The TSW was not observed in May, but only observed in August. In November, as the influence of the TSW weakened, that of the NKCW strengthened. Considering the vertical profiles of nutrients, the concentrations in all the seasons were very low within the surface water, but increased rapidly near the thermocline. Most of nutrient concentrations, except for dissolved silicate, remained constant below the depth of 200 m. However, the dissolved silicate concentration increased with depth, suggesting that silicate has a delayed regenerative pattern. The ESPW had the highest nutrient concentration, followed by the NKCW, TMW, and TSW. In February, May, and November, the N/P ratio in most of the water masses was similar to or larger than the Redfield ratio, indicating that nitrogenous nutrients did not act as a limiting factor for phytoplankton growth. However, in August, the N/P ratio in the TSW was less than the Redfield ratio, and the concentration of $NO_2$-N+$NO_3$-N was 0.86 ${\mu}m$, indicating that nitrogenous nutrients did act as a limiting factor for phytoplankton growth in the study area.

• Korean Journal of Soil Science and Fertilizer
• /
• v.40 no.4
• /
• pp.242-248
• /
• 2007

To find a feasibility of utilization of food waste slurry (FWS) generated during composting, FWS was combined with pig manure slurry (PMS) in various ratios and the change of nutrient contents and offensive odor of the combined slurries before and after fermentation were studied. The initial pH was 7.67 for PMS and 8.45 for FWS. However, during the fermentation, pH increased in the combined slurries with the higher FWS rate among the treatments while decreased in thosewith higher PMS rate. EC of each slurry sample showed that the difference among combined slurry samples has been reduced during fermentation and became stabilized in $21{\sim}23dS\;m^{-1}$ after 180 days. After 180 days fermentation, total nitrogen (T-N) decreased. T-N of mixture with a half and more FWS decreased up to 0.1%, less than the critical level (0.3%). The contents of O.M., T-N, phosphorus, calcium and magnesium decreased with fermentation while those of potash and salinity increased. From initial fermentation until 30 days, a lot of $NH_3$, as an offensive odor, was produced. However, it decreased steadily, except in higher PMS rate. In terms of producing $50{\mu}g\;ml^{-1}$ of $NH_3$, the top layer took 30 days after fertilization with FWS only, 45 days for utilized treatment with F75 (25 % of PMS), 75 days for utilized with F50 (50%) and F25 (75%) and 90 days for PMS only, respectively. $RNH_2$ also had similar trend with $NH_3$ but it was produced continuously as long fermentation proceeded. In terms of $RNH_2$, the decrease in concentration up to $50{\mu}g\;ml^{-1}$ were; 45 days for FWS only(F100), 105 days for F75 utilization, 120 daysfor F50, 165 days for F25, respectively. ethyl mercaptan was produced in PMS until 180 days after fertilization but it was not produced in FWS. Sensory tests as an integrated test of offensive odor were also done. FWS showed lower than 1 after 30 days from initial fermentation, while PMS had still offensive odor even up to 180 days from initial fermentation. It is probably affected by the continuous production of ethyl mercaptan and amines. However, considering in decrease T-N content caused by volatilization while offensive odor intensity according to official standard of fertilizer is lower than 2. Further study on controlling offensive odor needs to be done.

• Journal of the Korean earth science society
• /
• v.41 no.5
• /
• pp.504-519
• /
• 2020

Oceanic fronts, which are areas where sea water with different properties meet in the ocean, play an important role in controlling weather and climate change through air-sea interactions and marine dynamics such as heat and momentum exchange and processes by which properties of sea water are mixed. Such oceanic fronts have long been described in secondary school textbooks with the term 'Jokyung water zone (JWC hereafter) or oceanic front', meaning areas where the different currents met, and were related to fishing grounds in the East Sea. However, higher education materials and marine scientists have not used this term for the past few decades; therefore, the appropriateness of the term needs to be analyzed to remove any misconceptions presented. This study analyzed 11 secondary school textbooks (5 middle school textbooks and 6 high school textbooks) based on the revised 2015 curriculum. A survey of 30 secondary school science teachers was also conducted to analyze their awareness of the problems. An analysis of the textbook contents related to the JWC and fishing grounds found several errors and misconceptions that did not correspond with scientific facts. Although the textbooks mainly uses the concept of the JWC to represent the meeting of cold and warm currents, it would be reasonable to replace it with the more comprehensive term 'oceanic front', which would indicate an area where different properties of sea water-such as its temperature, salinity, density, and velocity-interact. In the textbooks, seasonal changes in the fishing grounds are linked to seasonal changes in the North Korean Cold Current (NKCC), which moves southwards in winter and northwards in summer; this is the complete opposite of previous scientific knowledge, which describes it strengthening in summer. Fishing grounds are not limited to narrow coastal zones; they are widespread throughout the East Sea. The results of the survey of teachers demonstrated that this misconception has persisted for decades. This study emphasized the importance of using scientific knowledge to correct misconceptions related to the JWC, fishing grounds, and the NKCC and addressed the importance of transferring procedures to the curriculum. It is expected that the conclusions of this study will have an important role on textbook revision and teacher education in the future.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.32 no.6
• /
• pp.693-698
• /
• 1999

To investigate changes of components in salt-fermented northern sand lance, Ammodytes personatus sauce during fermentation, various chemical properties were examined at 1$\~$3 months intervals during 18 months fermentation. The moisture content decreased slightly, but the content of VBN and crude protein, total nitrogen, amino nitrogen, degree of hydrolysis, and absorbance at 453 nm increased gradually during fermentation. On the other hand, ash content, pH, and salinity showed almost no change. The contents of total nitrogen, amino nitrogen, and degree of hydrolysis increased sharply until 6$\~$8 months fermentation and showed the gentle increment after that, The Hx and uric acid were the most abundant in ATP related compounds, ranging from $83.1\%$ to $92.9\%$, After 18 month of fermentation, sauce was rich in free amino acids, such as glutamic acid, alanine, Iysine, leucine, isoleucine, valine, aspartic acid in that order.

• Korean Journal of Organic Agriculture
• /
• v.25 no.2
• /
• pp.329-344
• /
• 2017

This study was carried out to investigate the hot pepper yield, chemical properties of soil and distribution of animalcule with split irrigation and input of organic matter under no-tillage hot pepper green house condition. After experiment, soil pH maintained range of 5.6~6.2 in whole treatments. Organic matter content of soil was range of $32{\sim}42g{\cdot}kg^{-1}$. Soil salinity (EC) content of soil was range of $1.0{\sim}2.7dS{\cdot}m^{-1}$. Exchangeable cations in soil were range of $0.08{\sim}0.24cmol^+{\cdot}kg^{-1}$ in K, $9.5{\sim}12.8cmol^+{\cdot}kg^{-1}$ in Ca, and $2.7{\sim}3.2cmol^+{\cdot}kg^{-1}$ in Mg. Avaliable phosphorus ($P_2O_4$) content in soil was range of $1,011{\sim}1,137mg{\cdot}kg^{-1}$. Yield of pepper was more decreased in treatment of soybean cake fertilizer than no-treatment of soybean cake fertilizer. Yield of pepper in treatment of soybean cake fertilizer was increased at 33% of standard fertilizer application. Yield of pepper in no-treatment of soybean cake fertilizer was increased at 33% and 66% of standard fertilizer application. Number of fruits was increased range of 12.5~34.9% at half division irrigation compared with whole quantity irrigation. Yield of pepper was increased range of 13.5~34.4% at half division irrigation compared with whole quantity irrigation. Nine index of nature status and 271 Individual were captured in treatment of soybean cake fertilizer. Five index of nature status and 54 Individual were captured in treatment of soybean cake fertilizer. Nature status for environmental change as index organism was 11 points and 5 points, at treatment of soybean cake fertilizer and no-treatment of soybean cake fertilizer, respectively.

• Food Science and Preservation
• /
• v.24 no.7
• /
• pp.923-933
• /
• 2017

This study was carried out to examine the quality characteristics of Doenjang manufactured with or without soaking Meju in brine according to salt concentrations (8 and 12%) during fermentation for 6 months. The moisture content and salinity of Doenjang fermented for 6 months were 54.9-60.3% and 7.8-12.5%, respectively. Doenjang using soaking Meju in brine had higher pH and lower titratable acidity than that using non-soaking Meju. The reducing sugar content in all samples was increased until 2 months and then decreased regardless of soaking Meju, especially that of non-soaking 8% Doenjang was the highest. The 8% low-salt Doenjang was shown the highest amino-type nitrogen content, especially the soaking Doenjang was higher than the non-soaking Doenjang. ${\alpha}$-amylase activity of all samples during fermentation were continuously decreased from 0.91-0.94 Unit/g to 0.01-0.06 Unit/g, especially the 8% soaking Doenjang was shown the highest activity after 2 months. Total bacterial count of the soaking Doenjang at the 6 months was in range of 7.8-8.0 log CFU/g and that of the non-soaking Doenjang was in range of 7.2-7.5 log CFU/g. By taste analysis, the 8% soaking Doenjang was shown the similar taste pattern with commercial Doenjang. In conclusion, the 8% low-salt Doenjang manufactured with soaking Meju in brine was a suitable concentration in order to reduce salt intake.

• Korean Journal of Environment and Ecology
• /
• v.23 no.1
• /
• pp.90-98
• /
• 2009

Every spring, Korea is always plagued by sandy dust from the western region of China and Mongolia. Yellow sand is causing an environmental problem to Japan and far into the American continent, let alone Korea. At present, the western region of China is going under desertification at a great speed due to climatic change and humans' damaging activities. To cope with this, each country including China is considering ecological restoration of deserts through planting. Accordingly, this research conducted a vegetation survey on Baicheng district which is a representative dry land of western China to obtain a basic data for ecological restoration of a desert. The survey revealed that Setaria viridis which invaded an arid land made a succession into Setaria viridis-Cannabis sativa var. fruderalis community together with Artemisia mongolica-Setaria viridis community due to the increase in salt concentration and alkalization subsequent to dryness. It was also found out that there finally formed Artemisia mongolica community on a flat intense in harsh wind and dryness with the continuous worsening of environmental conditions. There appeared a different type of vegetation on hilly districts where sporadic shade could come into being because the air humidity could be available relatively there. Frequently, typically appearing at the whole survey area, the Tributlus terrestris community was found to make succession into Tribulus terrestris-Cleisrogenes squarrosa community due to the aggravation of soil environment. In addition, with the worsening of the environment at hilly districts, there formed Clesirogenes squarrosa community resistant to dryness, salinity in soil and strong alkalinity. Further, there appeared higher plant life totalling to 62 taxa comprising 58 species and 4 varieties with 27 families and 49 genuses at the whole survey area. Among these, Compositae plants excellent in resistance to environment was surveyed the most, accounting for 27%.

• Food Science and Preservation
• /
• v.21 no.5
• /
• pp.627-635
• /
• 2014

We investigated the changes in the quality characteristics of Doenjang with low salt contents (6, 8, 10, and 12%) and 10% garlic. The Doenjang was analyzed at an interval of a week during its fermentation for six weeks, at room temperature. Its L color gradually decreased, but its a and b colors did not change significantly. Its salinity increased by about 1% after six weeks. In contrast, immediately after its preparation, its pH was gradually decreased and its acidity was increased for the fermentation. The reducing sugar was significantly increased from 1.34~1.88 g/100 g immediately after its preparation to 7.25~9.13 g/100 g after six weeks, which was higher as the salt concentration decreased. The amino-type nitrogen doubled from 100~130 mg% at 0 week to 210~290 mg% at six weeks, which were lower with the higher salt concentrations. The growth curve of the Bacillus fermentation strains of Doenjang increased to two weeks but gradually decreased since, and the growth of the Bacillus was favorable for up to two weeks in the Doenjang with 10% and 12% salt added. Otherwise, the yeast was reduced rapidly during the early fermentation of the Doenjang, and slightly changed after three weeks of fermentation. The results of this study showed that the reducing sugar and amino-type nitrogen contents of the low-salt garlic Doenjang were higher with the lower salt dose, and the physicochemical quality of the 6%-salt Doenjang was not significantly affected. Thus, we suggest that low-salt Doenjang can be manufactured with the addition of 6% salt and 10% garlic.

• Food Science and Preservation
• /
• v.20 no.2
• /
• pp.191-198
• /
• 2013

In this study, wheat doenjang was manufactured using Korean wheat meju and soybean meju, and its quality were investigated according to mixing ratio of meju. The general characteristics such as moisture contents, pH and salinity of wheat doenjang, which is fermented and aged at $25^{\circ}C$ for 70 days, were slightly decreased time dependently as similar pattern. The pH of wheat doenjang ranged from 4.95 to 5.11% and generally decreased with aging. The moisture contents was 54.5~57.5%, and there was no significant differences in the aging period. Also, there was no significant changes in the salt contents. The amino-type nitrogen contents were 376.27~600.91 mg% at day 70 of the aging period, and showed 3 fold change compared to the initial contents. The reducing sugar contents showed significant difference between the samples, and repeated fluctuation in the aging period. Wheat meju sample A, which contains 50% of soybean meju, showed the highest antioxidation ability. In addition, wheat meju sample A showed the highest score in the sensory evaluation of the colour, taste, flavor, and overall acceptability. Therefore, wheat doenjang manufacturing at a 1:1 of mixing ratio will lead to desirable quality of wheat doenjang.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.35 no.6
• /
• pp.595-600
• /
• 2002

Comparison of blood properties in juvenile black seabream (Acanthopans schlegeli) between transfer from seawater to freshwater (sFW) and transfer from freshwater to seawater (fSW) were investigated for 60 days. Plasma cortisol levels in sFW were significantly increased from 34.2 $\pm$ 28.6 ng/mL at the beginning to 365.6 $\pm$ 136.0 ng/mL at 3 hours, and decreased to the beginning level at 24 hours. However, in fSW, no significant differences in the cortisol levels were recognized throughout experimental period. No significant difference was found in the glucose levels between sFW and fSW. The transfer from seawater to freshwater of juvenile black seabream resulted in reduced $Na^{+}\;and\; Cl^{-}$ concentrations for 24 hours (decreasing from 165.3 $\pm$ 2.5, 146.0$\pm$ 2.2 to 118.3 $\pm$ 12.3, 78.0$\pm$ 7.0 mEq/L, respectively), but these were completely recovered the beginning levels at 30 days. Total protein and AST showed no significant differences between the two rearing conditions, while ALT was markedly elevated at 3 hour in sFW and at 24 hours in fSW. Ht in sFW was increased from 18.5 $\pm$ $0.6\%$ at the beginning to 25.3 $\pm$ $4.0\%$ at 12 hours, and was decreased to the beginning level at 24 hours. Ht, RBC and Hb in fSW were also significantly higher at 12 hours, but recovered to their initial levels at 24 hours. All fish were dead until 50 days in sFW while survival rate in fSW was $85\%$ at the end of experiment.