• Food Science and Preservation
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• v.15 no.2
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• pp.214-218
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• 2008

In order to improve the quality of kochujang, sea tangle was added to deep sea water kochujang and their effects on component analysis and sensory evaluation were investigated for 90 days of fermentation. Crude protein, crude lipid and carbohydrate of deep sea water kochujang was higher than general kochujang. The content of potassium among the mineral in deep sea water kochujang was also presented higher than the general kochujang. Total amino acid contents were 16,608.8 ng/mg in deep sea water kochujang and 14,943.2 ng/mg in general kochujang. Content of oleic acid had the highest value at deep sea water kochujang. Sensory evaluation of showed that deep sea water kochujang were more aceeptable than general kochujang in the taste and overall acceptability.

• 한국지구과학회:학술대회논문집
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• 2010.04a
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• pp.134-134
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• 2010

Sea ices at the Tatarskiy Straitin the East/Japan Sea appear from November to April. Cold and fresh water, melted from the sea ices, may contain nutrients which are indispensable to spring bloom of phytoplankton and may provide a preferable condition to the spring bloom through changes in vertical structure of water column and stratification. Relation between the spring bloom along the Primorye coast and sea ices in the Tatarskiy Strait were investigated using multi-satellite multi-sensor data; ten-year SeaWiFS chlorophyll-a concentration data and PAR data, sea surface temperatures from NOAA/AVHRR, sea ice concentration and near-surface wind speed data from DMSP/SSMI, near-surface wind vectors from QuikSCAT, and others. We provided evidences of southwestward flowing cold water masses from sea ice and its relation of chlorophyll-a concentration. This study showed that year-to-year variations of chlorophyll-a concentration in spring were positively correlated with those of sea ice concentrations at the Tatarskiy Strait.

• Magazine of the Korean Society of Agricultural Engineers
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• v.15 no.2
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• pp.3018-3030
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• 1973

This study was carried out to investigate the effects of various mix designs of concrete on the compressive strengths and corrosive rates when the concretes were immersed in sea water of the West Sea, as the part of study related to durated to durability of concrete by action of the sea water. Concrete mix designs used in this study were ordinary Concrete mix, Concrete mixes with different admixtures such as fly ash, pozzolith and vinsol resin, and pozzolan concrete mix. The concrete specimens were made and cured for 7 days and 28 days in the fresh water in accordance with the Korean Standard specification for concrete. Compressive strengths of the specimens were measured after immersing the specimens for one year in fresh water and sea water which were placed indoors. The sea water used in this test was taken from the Bay of Ahsan. Corrosive rate was also tested after immersing the specimens in the same sea water and placed indoors for one year. The results obtained from the tests are summarized as follows; 1. Compressive strength of an ordinary concrete was the lowest of the various mix desings of concrete immersed both in the fresh water and the sea water. Therefore, the uses of pozzolan cement, fly ash, pozoolith and vinsol resin in mix design of concrete had and effect on increasing compressive strength. 2. Pozzolan concrete was the most effective on compressive strength in the fresh water, but it had less effect than concrete with fly ash admixture immersed in the sea water. 3. The use of fly ash admixture in mix design of concrete showed higher strength as the immersing age is longer both in fresh water and sea water than the other concretes besides pozzolan concrete, but the concretewith fly ash admixture had lower strength than pozzolan concrete in the sea water. Therefore, concrete with fly ash admixture might be better than the pozzolan concrete as far as durability of concrete to sea water was concerned. 4. The use of pozzolith admixture in mix design of concrete had less compressive strength than the use of pozzolan cement for fly ash admixture both in fresh water and sea water. However, the concrete with pozzolith admixture was much stronger than one with vinsol resin admixture in fresh water, but somewhat stronger in the sea water. 5. Though the use of vinsol resin admixture was more effective than ordinary concrete on compressive strength both in fresh water and sea water, it was the least compressive strength among the other concretes. 6. Relation between compressive strengths and absorption rates of every kind of concrete besides concrete with fly ash admixture showed a linear regression line and the compressive strength is highee as the absorption rate is lower. Concrete with fly ash admixture had extremely high strength in comparison with corresponding adsorption rates of the other concretes. 7. Corrosive appearance on the surface of concretes was not occured significantly when exposed to the sea water for one year, However, the specimens of concretes besides ordinary concrete were a little heavier than those cured in fresh water for 28 days.

• Journal of Korean Society of Environmental Engineers
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• v.22 no.1
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• pp.1-10
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• 2000

An experimental study regarding the effect of emulsions on RO is presented. Heavy oil was added to the sea water and the distilled water separately and treated for 30 minutes by a homogenizer to make emulsions. For the case of the sea water without heavy oil the permeate decreased from the beginning of the experiment. Chloride and conductivity increased with time, due to the fouling occurring as the suspended solids in the sea water accumulated on the membrane surface. Rejection rate of salt was 99.6~99.7%. As for the sea water containing heavy oil, the permeate decreased slowly from the beginning of the experiment. This result was the same for the case of the sea water only. However. chloride and conductivity increased significantly when heavy oil was added. In the second experiment with sea water containing heavy oil, the operation time of RO was reduced considerably. With addition of oil, the chloride increased greatly, while the permeate reduced comparatively. In the experiment where emulsion of $0.3{\sim}0.8mg/{\ell}$ was supplied to RO. oil concentration was about 10ppb in the permeate at the end of the experiment. In case of the distilled water containing heavy oil. the conductivity increased. However. the permeate reduced to 30% compared to the case of the sea water containing heavy oil. The case of sea water containing heavy oil showed an opposite result, but the effect of the addition of oil on RO was significant. Oil caused fouling of the RO and the contamination of the whole system, and as the result the system could not be operated properly. As a result the membrane capacity, the amount and water quality of permeate deteriorated significantly.

• Journal of Energy Engineering
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• v.8 no.4
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• pp.567-575
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• 1999

This study found potential ability to generate electric power using difference in water temperature between sea surface water and deep water in the East Sea which includes the East Sea Proper Water with the temperature less than 1$^{\circ}C$ throughout a year without seasonal variation. To quantify the difference in water temperature between sea surface water and deep water in the East Sea. We computed the annual mean ($^{\circ}C$), the annual amplitude ($^{\circ}C$), the annual phase (degree) and the duration time which showed more than 15$^{\circ}C$ temperature difference from the water temperature data using Harmonic analysis during 1961~1997. The best place for generating electric power in the East Sea seems to be the eastward ocean areas (36$^{\circ}$ 05'N, 129$^{\circ}$ 48'E~36$^{\circ}$ 05'N, 130$^{\circ}$ 00E'E) from Pohang city. The annual mean of the difference in water temperature between sea surface water and 500 m depth was 24$^{\circ}$C at the place to generate electric power in August according to the data of 1961~1997. the maximum duration periods with more than 15$^{\circ}C$ temperature difference were 215 days (5/5-12/10) a year in the place mentioned electricity with a stable plan. In the East Sea coastal areas of the Korean peninsula, the average minimum depth to reach the East Sea Proper Water from surface water is 300 m and fluctuates between 250 m and 350 m throughout a year. Further studies could be needed for the utilization of cold water, such as the East Sea Proper Water for energy conversion.

• Journal of Advanced Marine Engineering and Technology
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• v.27 no.7
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• pp.839-844
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• 2003

As sea water is being used as only heat source of LNG open rack vaporizer, serious problem has been risen in LNG terminal by the lack of heating energy source for LNG vaporization due to the temperature drop of sea water in winter. In this paper the new double-tube triple-flow(TRIDEX) vaporizer was suggested to solve the problem and the system was thermally analysed. LPG(liquefied petroleum gas) and sea water were introduced as the heat sources for LNG TRIDEX vaporizer. The flow patterns of TRIDEX vaporizer are as follows: LNG flow in the annular space, PG(petroleum gas) flow in the inner tube, and sea water flow in the outside of the double pipe. The overall LNG vaporization system was consisted of TRIDEX vaporizer, LPG vaporizer and PG heater. LPG in TRIDEX was directly dispersed in the sea water desalination unit, so that LPG turns to be gas phase for the reuse in TRIDEX vaporizer. New TRIDEX vaporizer system for LNG evaporation was analysed as much more effective than the present single tube one in the case of colder temperature of sea water in winter.

• Journal of the Korean Society of Industry Convergence
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• v.10 no.1
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• pp.15-20
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• 2007

The aim of this study is to measure the removal characteristics of organic matter and bacteria with the use of ozone to reduce the problems caused by bacteria and organic matter which appear in sea-water is summer season. When the total input of ozone was $1.4mg/{\ell}O_3$, the removal rate of bacteria and E-coli from sea-water proved to be 100%. With the same input of ozone, on the other hand, the removal rate of COD turned to be relatively low, 50%, which was to the fact that sea-water consists of salt matter which is a kind of COD matter. This result supports the idea that we can keep using ozone steadily in the future to remove organic matters and bacteria from sea-water because ozone destructs relatively less salt matter in sea-water. Also, the treatment effect rate of SS, turbidity and organic matters such as $NH_3$-N, $NO_3$-N etc, was very high. As a result, we assume that the treatment of organic matter in sea-water with ozone is very effective

• Journal of Environmental Science International
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• v.2 no.1
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• pp.27-42
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• 1993

Based on the Results of Marine Meteorological and Oceanographical Observations during 1966∼1987 and the Ten-day Marine Report during 1970∼1989 by Japan Meteorological Agency, the possible area where the Japan Sea Proper Water (JSPW) can be formed is investigated by analyzing the distribution of water types in the Japan Sea. The Japan Sea can be divided into three subareas of Northern Cold Water(NCW), Polar Front(PF) and Tsushima Warm Current (TWC) by the Polar Front identified by a 6℃ isothermal line at the sea surface in vinter. Mean position of the Polar Front is approximately parallel to the latitude 39∼40。N. The standard deviation of the Polar Front from the mean position of about 130km width is the smallest in the region between 136。E and 138。E where the Polar Front is very stable, because the branches of the Tsushima Current are converging in this region. However, standard deviations are about 180∼250km near the Korean peninsula and the Tsugaru Strait due to greater variability of warm currents. In the NCW area north of 40∼30。N and west of 138。E, the water types of the sea surface to the loom depth are similar to those of the JSPW. This fact indicates that the surface layer of the NCW area is the possible region of the JSPW formation in winter.

• Journal of the Korean earth science society
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• v.23 no.6
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• pp.474-485
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• 2002

The object of this study is to investigate the contamination degree and the interpretation of sea water intrusion phenomena with hydrogeochemical and hydrogen-oxygen stable isotope of coastal aquifer in the Gogum area, Korea. The physical characteristics of groundwaters is the neutral pH condition and transitional Redox environments, and groundwater is affected by sea water & surface water. The chemical properties of groundwaters are showing an increase in contamination owing to the sea water intrusion, waste water from the surface and agricultural chemicals. In the case of chloride, 6 samples of the groundwater in the study area are in excess of the drinking water standard. The Piper diagram shows the contamination in GG-4 and 14 by sea water intrusion. GG-3, 7 and 13 dominate the Na-HCO$_{3}$ type water and regional (GG-14) is indicated to dominate the Na-Cl type water such as sea water. According to the Sl (saturation index), sea water is oversaturated with respect to calcite and dolomite, GG-3, 14 and 18 are approaching the saturation state. The hydrogen-oxygen stable isotope ratio of groundwaters originates in the meteoric water, and groundwaters of GG-1, 5 and 14 display high oxygen isotope value due to surface water trespass and sea water intrusion. The result of this study, GG-14 is contaminated by sea water intrusion, groundwaters expected GG-3, 7 and 13 is in progress to artificial pollution and sea water intrusion.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.1
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• pp.119-125
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• 2005

A kind of mineral water obtained from the basing of deep under the sea was reported to have a characteristic mineral composition and its effect on the quality of Kimchi was evaluated in this study. Kimchi samples were prepared with NaCl and the mineral water under rock floor as sources of salt together with fermented seafoods and fermented at 20 for 6 days. The qualities of Kimchi were evaluated by analyzing the pH, acidity, number of viable cell, lactic acid bacteria, sensory properties and texture profiles during fermentation. The pH and total acid contents were not different among Kimchi samples. The microbiological changes were not observed in the samples. The sensory scores of Kimchi containing NaCI and fermented sandlance sauce, and of Kimchi containing the mineral water under sea rock floor with fermented seafoods were significantly higher than those of the others. On the other hand, Kimchis prepared with NaCl alone or mineral water under sea rock floor alone earned the lowest sensory scores among the tested samples with an exception of firmness of the sample made with the mineral water. As the Kimchi fermentation proceeds, the hardness value of Kimchi prepared with the mineral water became higher than that of Kimchi with NaCl. This study suggests that the mineral water under sea rock floor could be useful to keep the texture of Kimchi firm during the fermentation.