• YAKHAK HOEJI
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• v.2 no.1_2
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• pp.48-69
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• 1953

"Kimchi", which is a main side-dish on Korean table is the pickled vegitables with seasoning substances : such as onion red pepper, salt, water and etc. In this paper, the variation of pH, acidity (calculated as lactic acid) and sugar contents (calculated as dextrose) are investigated during the fermentation period of Kimchi and the effects of antiseptics (Brilliant green, malachite green, sodium benzate, salicylic acid, P-dichlor amino sulfonyl-benzoic acid) and hydrochlonic acid to prevent spoiling are studied on the Kimchi which is prepared by a simple method in this laboratory.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.507-511
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• 1994

Traditional and commercial soy sauces used for seasoning soups and cooked mungbean sprouts were evaluated for consumer preference. Table salt was included in sensory tests, because the consumer commonly used it for seasoning soups. Triangle tests with 30 trained panelists were used to evaluate differences between two soy sauces, and 9 point hedonic scale tests with 100 consumer panelists to evaluate the consumer preference. Taste of sea mustard, Chinese radish and dried pollack soups seasoned with the traditional soy sauce, commercial soy sauce for soup and table salt was significantly different. The consumer panel indicated that the commercial soy sauce for soup was most preferred and the traditional soy sauce least preferred. Taste of cooked mungbean sprouts seasoned with two sauces, prepared with either traditional or commercial soy sauces, was significantly different from each other, but the consumer panel could not detect the difference in preference.

• Korean Journal of Environment and Ecology
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• v.17 no.2
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• pp.123-132
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• 2003

This ecological study investigated the vegetation changes of abandoned salt field, 21 plots(1${\times}$lm, 1${\times}$2m) set up by the methods of Braun-Blanquet and Elenberg in a coastal island, Gasado, Jindogun, from July to September,2002. The vascular plants of abandoned salt field in the surveyed site identified 17 families and 48 species. Of these species, halophytes and mesophytes were 20(42%) and 28(58%) species. In addition, the disturbance to this habitat led to the change of halophytes in abandoned sald field, exotic plants was distributed 23 species, which included Dactylis glomerata, Conyza canadensis, Oenothera odorata, Cosmos bipinnatus, etc., in the group of, mesophytes were 20(71%) species, vegetation communities were classified into 3 community types, i.e. the halophyte grassland community(Limonium tetragonum community, Suaeda japonica community, Spergularia marina community), the wetland grassland community(Phragmites communis community, Carex scabrifolia community, Phaceturus latifolius var. angustifolius community), and the mesophyte grassland community(Erigeron bonariensis community, Daucus littoralis var. koreana community). Each communities was described the structual, distribution and changes of the vegetation in the abandoned salt field, the vegetation table and actual vegetation map were prepared.

• Journal of the Korean Professional Engineers Association
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• v.27 no.6
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• pp.72-84
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• 1994

This is about an environmental study of groundwater interference by hydrodynamic dispersion between the well A and well C in Dongsam-dong, the Yeongdo Island, Pusan, Korea. The groundwater in the study wells come from the fracture zones deeply seated in welded lapilli rhyodacitic tuff of the Late Cretaceous Yucheon Group. The boring depth at the well A is 190 meters, and the optimal pumping rate of the well A is about 100 cubic meters per day therein. The fractured aquifers in impermeable welded tuff show the conjugate fracturing type and are of anisotropic. The aquifers along two fracture zones in the well A are 80 and 100 meters in depth, respectively. It is not suggested that those fractured aquifers are simply connected between the well A and C. The sea level fluctuation by ebb and high tides in a day is not effective to the groundwater table in the well A. The pumping for 15 days at the well A doesn't give rise to any changes of the groundwater levels in the neighbor well C. The radius of influence of the well A is measured as less than 200 meters. The measuring electric conductivity for the test of salt tracer doesn't testify any relationship between the well A and the well C. There is the main difference between the well A and the well C on the basis of the water analysis of those wells. the well A is located in the high content zone of salt much over the standard value for drinking, whereas the other wells B. C. D are in the low content area of salt below the standard value. It is elucidated for the high content zone of salt in Yeongdo around the well A to have been uplifted over 20 meters.

• Journal of Advanced Marine Engineering and Technology
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• v.39 no.7
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• pp.685-695
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• 2015

Mud, iron oxide, plaster, salt, minerals, and dissolved metals are sequentially deposited in accordance with the increasing concentration of seawater. In this paper, by using the physical characteristics of the seawater, we propose a new vacuum heat-transfer technology to subsequently obtain the proportion of the dissolved components in a cost-effective manner. Based on the vacuum heat-transfer characteristics of seawater, we comprehensively divide the seawater resource processes into the following four processes: (1) the salt concentration process to the saturation concentration, (2) crystallization process for salt formation, (3) mineral precipitation, and (4) remaining of dissolved metals.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.3
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• pp.285-290
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• 2001

To utilize canned oyster processing waste water effectively, this study was carried out to prepare instant powdered soup using the waste water (IPSW), Instant powdered souu from oyster hot-water extracts (IPSE) was prepared by mixing hot-water extracts powder (15 g) with table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g) and onion powder (1.5 g). In preparing IPSW, mixed powder from wash water and boiling liquid waste, instead of powder from hot-water extracts and table salt, was added (powder from boiling liquid waste: powder from wash water= 12: 8) and other additives were added in proportion to those in the IPSE, The IPSW consists mainly of carbohydrates (about $72\%$). It was not different from the IPSE. The volatile basic nitrogen, viable cell counts, coliform group of the IPSW contains 33.4 mg/100g, $2.2\times10^4CFU/g$, <180 MPN/100g, respectively, and its water activity has 0.257. So it was a hygienically safe and conservable instant food. The main fatty acids of IPSW were 16: 0 and 18: 1n-9. Its chemical score of protein was $61.4\%$ and its main inorganic matter was iron. According to a sensual evaluation, in contrast to the IPSE, the IPSW had a bit lower aroma but better taste, It was concluded from the above chemical and sensory evaluation that even the boiling liquid waste which had been mostly abandoned because of its high table salt content can be used as a good material for instant powdered soup if it's powdered and mixed adequately with powder from wash water, and its table salt content is properly adjusted.

• Korean journal of food and cookery science
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• v.32 no.6
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• pp.782-790
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• 2016

Purpose: This study aims to develop menu for tofu, which will satisfy a variety of needs of people by harmonizing tofu and other ingredients. Methods: In the present study, the standard recipes were made for tofu menu development by improving the existing recipes like Dubu-seon, Dubu-kimchi, Dubu-jeongol, and Sundubu-jjigae (soft tofu stew). Based on newly developed recipes, the nutritional analysis was conducted using the analyzing program of the Korean Nutrition Society (CAN-Pro 4.0). Food styling was devised considering the shape and color of plates, layout, and color harmony. Table design was devised empirically employing tablecloth, napkin, dinnerware, glasses, cutlery, centerpiece, and figures. Results: Food styling of Dubu-seon was devised by improving the visual aspect, using Korean traditional five cardinal colors. It turns out that the improvised version of Dubu-seon (prepared following the new recipe) can satisfy 15.1% of amount of recommended dietary fiber intake per day for both male and female adults. In case of Dubu-kimchi, the dish was developed as a one-dish meal by supplementing protein and improving food styling. Beef was added in a form of a meatballs which is especially preferred by children. However, the amount of salt was reduced due to the strong and spicy taste of kimchi itself, resulting in 32% of daily intake of sodium. Dubu-jeongol was also improvised by reducing protein content, and more vegetables were added. Food styling was also improved. Concerning Sundubu-jjigae, protein was supplemented by addition of mushrooms rather than the existing way of adding shellfish. The sodium content was 133.88 mg, which is merely 10% of daily intake. Conclusion: With the new developments in tofu menus, new food styling, and table design, this study aims to contribute towards the rise in sales in the food service industry in terms of being used as basic and critical data.

• Magazine of the Korean Society of Agricultural Engineers
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• v.11 no.3
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• pp.1731-1738
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• 1969

1. For the purpose of analyzing the plan of new reclamation project and its evaluation, actual studies for the existing polders are required. 2. The variations of the salt content of soil, yields and staus of its plantation have been studied for six areas reclaimed in relatively recent years, including Kangwha, Daechon, Chopo, Eushin, Kwangyang and Chinkyo. 3. The annual yields from the project were only 52 percent in the first year as compared with kilograms per 10 a. in the Hachirogata polder in Japan. 4. Such a low productivity in the existing polders in Korea is chiefly by the high ground water table, unfavourable conditions of subdrainage in the root zone, and saline damages of existing high salt content. That is because the depth of drainage ditches is too shallow and layout distance between every drainage ditches is also too long. 5. In order to overcom such a uncertiainties, the drainagedistance suitable for these areas has been Calculated by using the Donnans formula. Applying to the formula, drainage facilities are so densie that land use capability may be decreased. 6. For the purpose of ensuring the effective desalinization and high land use capability, feasible interval to establish the culvert has been studied in accordance with both formulas of Donnan and Hoogan. 7. In order to accomplish the early desalinization in both areas of new reclamation or existing polders, the problems of internal drainages should be resolved. for this puprose in addition to the endeavour of the personnels actually engaged in such works. The actual support of the related agencies for financial assitance is required.

• Korean Journal of Food Science and Technology
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• v.25 no.2
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• pp.105-108
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• 1993

A new devised conductivity meter was used in the rapid and convenient determination of salt contents of soysauce and margarine. The equation $(1){\sim}(5)$ was set up between the electric conductivity (x) for 100 times diluted solution of soysauce and the salt contents (y). y=0.083x-1.253 $(at\;15^{\circ}C)$ (1) y=0.077x-2.062 $(at\;20^{\circ}C)$ (2) y=0.071x-2.686 $(at\;25^{\circ}C)$ (3) y=0.066x-3.153 $(at\;30^{\circ}C)$ (4) y=0.062x-3.522 $(at\;35^{\circ}C)$ (5) y=(-0.001139t+0.0999)x+(-0.126t+0.557) $(temperature\;range;\;15{\sim}35^{\circ}C)$ (6) y=salt contents [%], x=conductivity $[{\mu}{\Omega}^{-1}{\cdot}cm^{-1}]$, $t=temp.\;[^{\circ}C]$. The salt contents could be estimated by the equation $(1){\sim}(6)$ and the measured conductivity. The estimated salt contents agreed with that determined by conventional method within 0.27[%] as salt contents. For margarine, the equation (7) was setup between the conductivity (x) and the salt contents (y) y=0.00266x+0.057 $(at\;20^{\circ}C)$ (7) y=salt contents [%], x=conductivity $[{\mu}{\Omega}^{-1}{\cdot}cm^{-1}]$ The salt contents estimated with the equation (7) and the measured condutivity agreed with that determined by conventional method within 0.028[%] as salt contents. The electric conductivity obtained with conductivity meter could be a valuable criteria salt contents test of Korean soysauce and margarine determining in a few second or minute by handy compact portable meter.

• The Journal of Engineering Geology
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• v.13 no.1
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• pp.17-27
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• 2003

In this study, a phenomenon of saltwater intrusion was monitored under various conditions regarding recharge and pumping rate using time domain reflectometry for a laboratory scale unconfined aquifer to verify the basic theory behind seawater intrusion and to investigate movement of salt-freshwater interface in accordance with the ratio of pumping and recharge rate. Results showed that a thick mixing zone was formed at the boundary instead of a sharp salt-freshwater interface that was assumed by Ghyben and Herzberg who derived an equation relating the water table depth $(H_f)$ to the depth to the interface $(H_s)$. Therefore our experimental results did not agree with the calculated values obtained from the Ghyben and Herzberg equation. Position of interface which was adopted as 0.5 g/L isochlor moved rapidly as the Pumping rate $(Q_p)$ increased for a given recharge rate $(Q_r)$. In addition, interface movement was found to be about 7 times the ratio of $Q_p/Q_r$ in our experimental condition. This indicates that Pumping rate becomes an important factor controlling the seawater intrusion in coastal aquifer.