• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• v.29 no.1
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• pp.311-316
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• 2005

A laboratory study on the adsorption of nitrate contaminated in nearshore water using various materials including several types of dredged sediments(ST) and yellow clays(YC), which are activated by hear(HT), bioleaching for heavy metal removal(BL) and neutralization(NR) was performed. The equilibrium time of the adsorption for the sediment bioleached and treated by heat(BL-HT-ST) was only 17min. which was faster than the sediment bioleached, neutralized and treated by heat(BL-NR-HT-S) (25min) or the sediment treated by the bioleaching process(BL-ST)(27min), but longer equilibrium times for yellow clay(YC) or heat treated yello clay(HT-YC) were required. The adsorption processes of nitrate in sea water for tested material could be described by Freundlich isotherm, but were significantly affected by surface characteristics of the materials. The adsorption capacities for raw sediment and heat treated sediment were 2.12, 2.19mg $NO_{3}$-N/g, respectively, which were higher than others, indicating that the sediment activated by heat could be used as a material for the improvement of nearshore water quality.

• Proceedings of the Korea Concrete Institute Conference
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• 2005.11a
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• pp.583-586
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• 2005

Strength of concrete is very important factor in design and quality management and may represent overall quality of concrete. Such strength of concrete may differ depending on amount of cement mixed, water and fine aggregate ratio. Classic concrete products have been produced mainly with ordinary portland cement(hereinafter 'cement'), water and fine aggregate as shown above, but various additives and mixture materials have been used for concrete manufacturing, along with development of high functional concrete and diversification of structures. Various kinds of chemical mixtures agents and mixture materials have been used as it requires concretes with other features which cannot be solved with existing materials only, such as high strength, high flexibility and no-separation in the water. Such addition of various mixture agents may cause change in cement hydrate, affecting strength. Hydration of cement is the process of producing potassium hydroxide, C-S-H, C-A-H and Ettringite, while causing heat generation reaction after it is mixed with water, and generation amounts of such hydrates play lots of roles in condensation and hardening. This study aims to analyze its strength and features with hydrates by making specimen according to curing temperature, types of mixture agent, mixing ratio and ages and by analyzing such hydrates in order to analyze role of cement hydrate on early strength of concrete.

• Food Science and Preservation
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• v.16 no.3
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• pp.348-354
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• 2009

We examined the quality characteristics of soybean paste prepared using Bacillus subtilisDH3, which expresses high levels of protease, and deep-sea water. The protease activity of Doenjang prepared with Bacillus subtilis DH3 was $278.83{\pm}1.68$ units/mL/min. Protease and angiotensin-converting enzyme (ACE) inhibition activities increased with aging, for up to 30 days. The electron-donating ability (EDA) of Doenjang PD(Doenjang fermented with protease prodncing B. Subtilis DH3) was $61.27{\pm}0.42%$, whereas Doenjang M (traditional Doenjang fermented with meju and salt) had a lower value of $14.47{\pm}0.41%$. The mineral content of Doenjang PD was higher than that of Doenjang M. The overall acceptability of Doenjang PD was better than that of Doenjang M.

• Journal of Biosystems Engineering
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• v.41 no.1
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• pp.43-50
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• 2016

Purpose: The present study is aimed at examining the drying characteristics of sea tangle through a combination of microwave and far-infrared drying experiment and finding the optimal drying conditions. Methods: Sea tangle was cleaned and cut into fine pieces (5mm) before they were subjected to combinational drying by microwave and far-infrared ray. The amount of specimen per drying is 2 kg. The finely cut pieces of sea tangle were preheated in a microwave dryer for three different lengths of time (10, 15, and 20 min). Subsequently, they were dried using a far-infrared dryer at tow temperatures ($90^{\circ}C$ and $100^{\circ}C$) at an air velocity of 0.8 m/s until the final moisture content reduced to 10%. Results: Sea tangle dried under the condition of 20 min of preheating in the microwave dryer and drying at $100^{\circ}C$ by the far-infrared dryer. Of the drying models verified in this study, the logarithmic model showed high accuracy with the coefficient of determination $R^2>0.7825$ and RMSE<0.1095. The rehydration ratio of sea tangle was the highest (12.87 g water/g dry matter) under the condition of 15 min of preheating in the microwave dryer and drying at $100^{\circ}C$ by the far-infrared dryer. The energy consumption for the combination of microwave and far-infrared drying was the lowest (4.78 kJ/kg water) under the condition of 20 min of preheating in the microwave dryer and drying at $100^{\circ}C$ by the far-infrared dryer. Conclusions: Considering the drying time, discoloration during drying, rehydration ratio, and energy consumption for the drying of sea tangle, the optimal drying conditions for high-quality sea tangle are 15 min of preheating in a microwave dryer and drying at $100^{\circ}C$ by a far-infrared dryer.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.977-985
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• 2002

In order to improve the quality of traditional kochujang, submaterials like sea tangle and chitosan were added to kochujang and their effects on microbial characteristics, enzyme activities and physicochemical characteristics were investigated for 24 weeks of fermentation. The activities of $\alpha$,$\beta$-amylase in kochujmg were higher in sea tangle added at 2% level and chitosan added at 0.1% level. However, acidic protease activity decreased as the ratio of submaterials increased. Viable cells of yeasts in the kochujang increased rapidly for 4~8 weeks of fermentation, and bacterial counts decreased in submaterials added groups. Moisture contents of kochujang increased until 12 weeks of fermentation, but water activity decreased. As the ratio of sea tangle increased, water activity decreased. Consistency of kochujang increased after middle of fermentation, and they increased remarkably by addition of sea tangle. The degree of increase in total color difference ($\Delta$E) of sea tangle added group was lowest. The titratable acidity of kochujang decreased after 4 weeks, and they changed a little by addition of chitosan. Amino nitrogen contents of kochujang increased as mixing ratio of submaterials increased in the late period of aging. Ammonia nitrogen contents was lower in chitosan added kochujang at 24 week of fermentation. Reducing sugar contents of kochujang increased rapidly for 4~8 weeks of fermentation, and they increased as the ratio of chitosan increased. Ethanol contents of kochujang increased until 12~16 weeks of fermentation, with lower values in sea tangle added group. After 24 weeks of fermentation, the result of sensory evaluation showed that 0.1% chitosan added kochujang were more acceptable than sea tangle added kochujang in the taste, color and overall acceptability.all acceptability.

• Journal of Korean Society of Water and Wastewater
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• v.25 no.4
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• pp.453-462
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• 2011

This study was analyzed to determine the cause of red tide at 10 and 30 days antecedental rainfall, stage and discharge in the Taehwa River, tidal data of Ulsan port, also, it was analyzed variation of red tide population, salinity, BOD, COD, T-N, T-P at S1, S2 each point. Most of the red tide in the Taehwa River occurred by provision of proper nutrients with antecedent, the proximity between discharge and low-flow capacity, and stage and discharge of stabilized condition after the sea water was inflowed by maximum tide difference. Red tide population is not nearly related to the change of salinity, the Taehwa River seems specific features of Non-coastal rivers downstream, because red tide was occurred when salinity quite low-end condition.

• Journal of Korean Elementary Science Education
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• v.36 no.1
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• pp.1-15
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• 2017

The purpose of this study is to analyze the problems of land and sea breeze model experiment that has presented in $5^{th}$ grade curriculum in chapter "Weather and our lives" and makes better model simulation so that learners can have better and more effective way to study it. To survey the opinions from dedicated teachers about land and sea breeze model experiment, we produced the survey through interview with science exclusive teacher from M elementary school. An elementary science education expert, 3 men of science EdD modified and complemented survey and started Delphi survey to 12 science teachers who have career teaching more than 3 years. The problems found in this survey were 'one heat bulb, short heating time, small temperature difference of water and sand, lack of class time, empty space between sand and water, back of transparent boxes, little amount of scent and the location of the it' etc. But the most of all, it is hard to see the successful result of the experiment. Based on these kinds of investigations, and lots of trial and error, redesigned the new model experiment that has the most similarity to the real one and high probability of success. According to this, it was able to see the smoke forms horizontal movement along the sand and the smoke goes in one circulation cycle. through this experiment, we made a conclusion that although those scientific experiments in textbook were developed through lots of considerations of expert, to consider the aspect of consumer, it needs to reach the educational agreement about simulation experiment so that It can lead to successful experiment and high quality education.

• Journal of the Korean Society of Marine Environment & Safety
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• v.29 no.4
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• pp.297-306
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• 2023

Saemangeum Lake is the largest artificial lake in Korea. The continuous deterioration of lake water quality necessitates the introduction of novel water quality management strategies. Therefore, this study aims to identify the spatiotemporal water quality characteristics of Saemangeum Lake using data from the National Water Quality Measurement Network and provide basic information for water quality management. In the water quality parameters of Saemangeum Lake, water temperature and total phosphorous content were correlated, and salt, total nitrogen content, pH, and chemical oxygen demand were significantly correlated. Other parameters showed a low correlation. The spatial principal component analysis of Saemangeum Lake showed the characteristics of its four zones. The mid-to-downstream section of the river affected by freshwater inflow showed a high nutrient salt concentration, and the deep-water section of the drainage gate and the lake affected by seawater showed a high salt concentration. Two types of water qualities were observed in the intermediate water area where river water and outer sea water were mixed: waters with relatively low salt and high chemical oxygen demand, and waters with relatively low salt and high pH concentration. In the principal component analysis by time, the water quality was divided into four groups based on the observation month. Group I occurred during May and June in late spring and early summer, Group II was in early spring (March-April) and late autumn (November-December), Group III was in winter (January-February), and Group IV was in summer (July-October) during high temperatures. The water quality characteristics of Saemangeum Lake were found to be affected by the inflow of the upper Mangyeong and Dongjin rivers, and the seawater through the Garuk and Shinshi gates installed in the Saemangeum Embankment. In order to achieve the target water quality of Saemangeum Lake, it is necessary to establish water quality management measures for Saemangeum Lake along with pollution source management measures in the upper basin.

• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.385-391
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• 1988

In an attempt to develop natural seasoning materials by use of shellfishes and crustaceans, contents of taste components such as amino acids, nucleotide and its derivatives, the extractability of oyster (Crassostrea gigas), sea mussel(Mytilus coruscus) and crab(Portanus tribuerculata) were investigated. As a result of chemical analysis and sensory evaluation, the optimum condition of extraction could be concluded as extracting fresh or frozen raw materials for about 40 min. at $95^{\circ}C$ with 1.5 to 2 times of water by volume. The contents of free amino acids in the extractions were much in sequence as crab(1,886 mg%), mussel(765 mg%) and oyster(554 mg%), and the dominant amino acids in each extracts were identified as glutamic acid, alanine, glycine, proline and arginine in oyster, threonine, alanine, arginine, glycine and glutamic acid in mussel, arginine, proline, lysine, alanine and threonine in crab respectively. In addition, the major nucleotides affecting as taste enhancer of each extracts were estimated as inosine in oyster and crab, and inosine monophosphate in mussel respectively.

• Korean Journal of Plant Resources
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• v.24 no.6
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• pp.724-728
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• 2011

With both common and Tartary buckwheat species, this study was aimed at producing new commercially useful bio-materials with higher nutritional and medicinal value due to higher components for health promotion and diseases care. In common buckwheat sprouts, it was found that root length at $20^{\circ}C$ was longer (5.93 cm) than at 25 and $30^{\circ}C$, whereas the hypocotyls length, fresh weight of each sprout, and whole fresh weight showed the highest value at $30^{\circ}C$. For Tartary buckwheat, the root length, hypocotyl length and fresh weight of each sprout and whole fresh weight were also the highest at $30^{\circ}C$. Common buckwheat (Suwon No.1) and Tartary buckwheat (KW45) sprouts cultured at $20^{\circ}C$ showed that hypocotyl length, fresh weight of each sprout, and whole fresh weight in the control were higher than those sprouts treated with 5% and 10% deep sea water (DSW), while the sprouts cultured at $30^{\circ}C$ showed were significantly longer hypocotyls than the control or 5% DSW treatment.