• Journal of the Korean Society of Marine Environment & Safety
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• v.12 no.1 s.24
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• pp.23-32
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• 2006

This study was conducted to find out the effects of meterological factors on oceanic conditions when cold and dry continental air mass passes through the western sea of Korea The change of ocean conditions during the winter season were more obvious in coastal area than open sea And sea surface temperature (SST) during February is lower by $3^{\circ}C$ than December but in coastal area SST dropped by $3^{\circ}C$. As for the salinity, there was not much difference between areas except southern area of Mokpo. In the coastal regions, air temperature(AT) and SST showed a positive correlation; as the air temperature goes up with the increase of SST and when the former goes down the latter decrease. SST of open sea seems to be changed by latent (Qe) and sensible heat (Qs), when the open sea lose its heat by Qe and Qs then SST goes down And when they get the heat then the SST goes up. 1here was a positive correlation between the AT of the coastal region and sea surface salinity (SSS), when the AT goes up then SSS increase and when the former goes down the latter decrease. Precipitation during the summer seasons (June$\sim$September) appeared to the more closely related with salinity of February of the following year than those of October and December.

• Journal of the Korean Society of Marine Environment & Safety
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• v.23 no.5
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• pp.513-523
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• 2017

We evaluated the viability of phytoplankton along the salinity gradient in the flood and ebb tides of spring tide of February and the ebb tide of neap tide of March 2017 in the Seomjin River Estuary. Additional laboratory experiments were also conducted to determine the reason of the pH changes along the salinity gradient using the field natural sample in February. In field, saltwater was well mixed at downstream vertically and the salinity gradient was horizontally appeared toward upstream of freshwater zone. There were strong negative correlations between salinity and nutrient (nitrate + nitrite R=0.99, p<0.001, and silicate R=0.98, p<0.001), implying that those two nutrients of freshwater origin were gradually diluted with mixing the saltwater. On the other hands, relatively high phosphate concentration was kept in the stations of saltwater over 15 psu, indicating that it was caused by resuspended sediments of Gwangyang Bay and downstream by tidal water mixing.Among phytoplankton community structure in winter, Eucampia zodiacus have occupied to be c.a. 70 % in the most stations. Based on the field survey results for survivability of phytoplankton by phytoPAM instrument, there was positive correlations between salinity and chlorophyll a (R=0.82, p<0.001) and, salinity and active chlorophyll a (R=0.80, p<0.001), implying that the dominant marine diatom species may have significantly damaged in low salinity conditions of upstream. Also, maximum mortality rate of phytoplankton caused by low salinity shock was appered to be 75% in the upstream station. In particular, the pH in spring tides of February had tended to increase with high phytoplankton accmulated stations, suggesting that it was related with absorption of $CO_2$ by the photosynthesis of dominant diatom. In laboratory experiments, phytoplankton mass-mortality caused by low salinity shock was also occurred, which is confirmed with reducing the photosynthetic electron transport activity. Following the phytoplankton mass-mortality, bacteria abundance was significantly increased in 24 hours. As a result, the mass-proliferating bacteria can produce the $CO_2$ in the process of biodegradation of diatoms, which can lead to pH decrease. Therefore, marine phytoplankton species was greatly damaged in freshwater mixing area, depending on along the salinity gradient that was considered to be an important role in elevating and reducing of pH in Seomjin River Estuary.

• Food Science and Preservation
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• v.19 no.6
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• pp.873-881
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• 2012

This study was to examine the quality characteristics of Cedrela shoots according to soy sauce conditions. First, the results were on solid samples (pickled Cedrela sinensis shoot) as follows: The pH and acidity of Cedrela shoots tended to decrease slightly in the licorice added section. The sugar content and salinity of Cedrela shoots tended to decrease gradually during the storage period. The color values of Cedrela shoots tended to change from green to dark green due to soy sauce as their storage periods. The texture of Cedrela shoots had differences according to their unique characteristics, but the change was small in the licorice added section. The overall preference appeared most high in P1-1. Next, the results were on Liquid samples (soy sauce) as follows: The pH and acidity of soy sauce tended to decrease gradually during the storage period. The sugar content and salinity did not change a lot. Microorganisms were not detected during the storage period in the established conditions. Therefore, the conditions for quality changes about pickling soy sauce during the storage period have been established and it can be anticipated to commercialize various pickle food using Cedrela shoots.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.1
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• pp.7-14
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• 1995

As a part of the multidisciplinary oceanographic study for the productivity enhancement in Deukryang Bay, temperature and salinity were observed from 1992 through 1993. From the results, only the data in summer of two years are compared. Owing to the contrary meteorolgical conditions in both summers both of temperature and salinity had the patterns of horizontal distributions quite different from each other. In 1992 with low precipitation, there was a tendency of temperature increase and salinity decrease from the bay mouth towards the bay head. In 1993 when the air temperature was abnormally low, isotherms and isotherms tended to be parallel to the local u3s of the bay where the warmer and less saline water distributed along the western coast. Reduced solar radiation and increase in the relative importance of the distribution of properties along the current that was parallel to the axis of the bay could be responsible for this result. Vertical structures of both temperature and salinity were dependent on the stirring effect of tidal current. Stratification was destroyed during the spring tide while it was formed during the neap tide.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.5
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• pp.398-404
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• 1993

This study was conducted in order to obtain the information for yield improvement in saline paddy. Saline concentration, growth and yield of rice, being subjected to different flooding times and days to transplanting were investigated in saline paddy with 0.35 % and 0.5 % salt concentration. Saline concentration of soil was increased to 0.41 % just after rotary in the paddy with 0.35 % salinity, but decreased to 0.20 % after 3 to 4 times of flooding treatment. And also that of surface water was decreased from 0.2 % to 0.11 %. Saline concentration of soil in 5cm depth was decreased to 0.31 % by one time flooding and to 0.22% by 3～4 times flooding but salinity below 7cm depth showed slight decrease. Seedling death was exceeded 37 % when transplanted one day after rotary in the paddy with 0.35% salinity. Death ratio was decreased to 20% by three times flooding and transplanting six days after rotary. In paddy with 0.5 % salinity, death ratio was high but the tendency was very similar to 0.35 % field. In 0.35 % saline paddy field, yields were increased by 14 % by three times flooding and transplanting six days after rotary as compared to one time flooding and transplanting are day after rotary. Therefore, 3 to 4 times flooding and transplanting 5 to 6 days after rotary are desirable in high saline paddy.

• Journal of Environmental Science International
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• v.28 no.12
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• pp.1061-1069
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• 2019

Common reed (Phragmites australis) is widespread in reclaimed land and wetland habitats. Every year, the common reed produces extensive colonies by means of underground rhizomes and ground-surface stolons. From an agricultural point of view, the common reed's large biomass is a good material for supplying organic matter. However, it has not yet been studied in terms of seedling production, transplanting conditions, and decomposition characteristics in reclaimed land. Seeds were harvested from the native common reed in Saemangeum, South Korea, the previous year and stored on an open field. The seeds were sowed in the greenhouse at the beginning of April. Common reed decomposition was studied from June to September, with the use of coarse mesh (5 mm) stem litterbags, on three samping dates and with five replicate packs per sample. These packs were dug in five soil condition (low-salinity topsoil, subsoil, high-salinity topsoil, subsoil, paddy topsoil) to 0.2 m and 0.4 m depth. The highest germination rate of common reed seeds was observed in non-salt solution, but the exhibited germination rate was 70% at 9.38 dS m^-1. The plant height of young reed decreased steadily with increasing salinity, but leaf number did not decrease by 9.38 dS m^-1. The survival rate of the two-year-old reed was 83.3%, which was 35% higher than that of the one-year reed. The transplant success rate was 0% in the no vinyl mulching in the soil, but the first year and second year seedlings survived rates were 63% and 83.3%, respectively, in vinyl mulching. Common reed decomposition rates were faster low salinity than high salinity. All nutrient contents were found to fluctuate significantly with time by soil conditions. We also need to study the growth rate of reed transplanting seedlings by soil moisture contents and the comparison of degradation in common reed tissues.

• The Korean Journal of Malacology
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• v.29 no.3
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• pp.225-232
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• 2013

This study looked into recovery rate and histological changes in the gills of juvenile abalone Haliotis discus hannai by exposure time (3, 6, 12, 24 and 48 h) of different water temperatures (15, 20 and $25^{\circ}C$) and salinities (30, 25, 20 and 15 psu) to understand reasons for the death of abalone exposed by low salinity water. In each water temperature, abalone spats that were exposed to low salinity water (less than 20 psu) for over 6 hours showed decrease in survival rate during recovery and those were exposed at the salinity of 15 psu for more than 24 hours all died. Histological observation showed expansion or damage of gills of the species which were exposed at less than 20 psu for over 6 hours. In case of abalones exposed at the salinity of 15 psu for over 24 hours, most gill tissues were destroyed. This result was glaringly obvious at a higher water temperature, lower salinity and longer exposure time. Accordingly, suffocation caused by damage of gills considered one of direct causes of the death.

• Fisheries and Aquatic Sciences
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• v.1 no.1
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• pp.122-128
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• 1998

Characteristic changes in chlorophyll fluorescence from thalli of red alga, Porphyra, under high salt stress and during subsequent recovery were investigated, and the differences in the sensitivity to the stress among four species of Porphyra with different intertidal distributions were compared. By the treatment of NaCl with $9\%$ or higher concentrations, photochemical efficiency (Fv/Fm) decreased in a biphasic pattern: a rapid decrease was observed within 1­3 h and followed by a slow decline. The decrease of Fv/Fm was mainly due to the increase of Fo without significant increases of Fm. When the thalli treated with $15\%$ NaCl for 6 h were returned to natural sea water for recovery, the increase of Fv/Fm also showed a biphasic pattern: a rapid increase of Fv/Fm was observed within 2 h and followed by a slow increase. Differences in the sensitivity to salt stress among the four species could be found during recovery after the treatment of severe salt stress. After the treatment of $20\%$ NaCl for 6 h, Fv/Fm decreased below 0.3 in all of the four Porphyra species, and the species living in upper parts of the intertidal zone (P. suborbiculata and P. pseudolinearis) could recover better compared with the species in lower parts of the intertidal zone (P. seriata and P. yezoensis), during recovery for 24 h. The species collected from the coast of the South Sea seemed to be more tolerant than those in the East Sea.

• The Korean Journal of Malacology
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• v.29 no.4
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• pp.303-311
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• 2013

This study investigated survival, falling and structural changes of foot in Haliotis discus hannai with various water temperature and salinity. Experimental conditions were composed of control with $20^{\circ}C/33.5$ psu, higher temperature group with 23, 26, 29 and $32^{\circ}C$, lower temperature group with 3, 6, 9 and $12^{\circ}C$, and different salinities group with 33.5, 26.8, 20.1, 13.4, 6.7 and 3.3 psu. Experimental period was 7 days. Survival and falling rate of the abalone exposed to 7 days at control and experimental condition of $12^{\circ}C$ and $23^{\circ}C/33.5$ psu were 100% and 0%, respectively. Mortality and falling rate of the abalone exposed to the different temperature and salinity were dose dependent by experimental condition. Histopathological changes in epithelial and muscular layer of foot showed more obvious with experimental condition of salinity decrease than different temperature condition.

• The Korean Journal of Food And Nutrition
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• v.27 no.5
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• pp.785-795
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• 2014

This study was conducted to develop low-salinity Kimchi with acetic acid, starters and fruits added for health and taste. The quality characteristics of the developed Kimchi by storage period and salt concentrations were investigated herein. The effects of salinity and fermentation temperature ($0^{\circ}C$, $5^{\circ}C$) on the quality characteristics of low-salinity Kimchi were investigated through physicochemical and microbiological analysis. The sensory characteristics are shown in the results below. The pH and acidity were quickly changed by higher temperature over longer storage periods, with gradual decrease in the pH accompanied with an increase in acidity. The microbiological analysis revealed increase in the total cell number regardless of the concentration and strain added during the storage period. Finally, test of the overall acceptability with regard to sensory characteristics according to the different strain sets in low-salinity Kimchi showed the average score for smell, salty taste and overall acceptability were highest in the hetero-fermentation strain group.