• Journal of Korean Society on Water Environment
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• v.27 no.6
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• pp.830-840
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• 2011

Climate change has been settled as pending issues to consider water resources and environment all over the world, however, scientific and quantitative assessment methods of climate change have never been standardized. When South Korea headed toward water deficiency nation, the study is not only required analysis of atmospheric or hydrologic factors, but also demanded analysis of correlation with water quality environment factors to gain management policies about climate change. Therefore, this study explored appropriate monthly rainfall elasticity in chosen 41 unit watersheds in Nak-dong river which is the biggest river in Korea and applied monitored discharge data in 2004 to 2009 with monthly rainfall using Thiessen method. Each unit watershed drew elasticity between water temperature and water quality factors such as BOD, COD, SS, T-N, and T-P. Moreover, this study performed non-linear correlation analysis with monitored discharge data. Based on results of analysis, this is first steps of climate change analysis using long-term monitoring to develop basic data by Nak-dong river Environmental Research Center (Ministry of Environment) and to draw quantitative results for reliable forecasting. Secondary, the results considered characteristic of air temperature and rainfall in each unit watershed so that the study has significance its various statistical applications. Finally, this study stands for developing comparable data through "The 4 major river restoration" project by Korea government before and after which cause water quality and water environment changes.

• Journal of Korean Society on Water Environment
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• v.29 no.4
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• pp.476-488
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• 2013

Refractory Dissolved Organic Carbon (RDOC) is becoming more important index on management of water quality, water regulation as well as ecosystem management. We analyzed trends of RDOC using elasticity in the Nakdong river basin. If climate elasticity of streamflow is positive, change of streamflow can be defined by the proportional change in a climatic variable such as precipitation and temperature. Elasticity of streamflow to precipitation and elasticity of RDOC to precipitation were estimated in the present, and we also analyzed the variation of elasticity in the future using climate change scenarios, RCP 8.5/ 4.5. Mean streamflow elasticity is 1.655, and mean RDOC elasticity is 1.983. RDOC is more sensitive to precipitation change than streamflow. The variation of RDOC is directly proportion to precipitation in all scenarios, but the Load of RDOC is dependent on precipitation as well as others. There is a need for additional correlation analysis between RDOC and other factors for accurate prediction.

• Journal of Wetlands Research
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• v.23 no.4
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• pp.296-306
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• 2021

Elasticity is a statistical technique that interprets the changing pattern of another variable according to a change in one variable as a quantitative numerical value and provides more information than correlation analysis and is widely used in climate change research. In this study the elasticity was calculated and sensitivity analysis was performed using air temperature and water quality data of the major tributaries of the Nakdong River. In addition the confidence interval for the elasticity was calculated using the T-Test and the validity of the elasticity was examined. The strength of elasticity shows high strength in the order of summer>fall>spring>winter and the direction shows regional characteristics with both negative and positive elasticity. After performing hierarchical cluster analysis on monthly observation data they were classified into 5 clusters and the characteristics of each cluster were visually analyzed using a parallel coordinate graph. The direction and intensity of the air temperature elasticity show regional characteristics due to the relatively high population density and complex influencing factors such as sewage treatment plants, small-scale livestock houses and agricultural activities. In the case of TP it shows great regional variability according to the circulation of nutrients in the ecosystem caused by algae growth and death according to temperature changes. Since the air temperature elasticity of the major tributaries of the Nakdong River is over weak and is valid at the significance level of 5%, it was analyzed that there is a change in water quality according to the air temperature change.

• Journal of Wetlands Research
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• v.22 no.3
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• pp.178-186
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• 2020

In this study, the elasticity was calculated and sensitivity analysis was performed using air-water temperature data of the major tributaries of the Nakdong River. We developed a nonparametric elasticity analysis technique capable of estimating the confidence interval for elasticity and verifying the hypothesis, and examined its applicability compared to the existing method using the median value. It is analyzed that the elasticity of winter is low and the elasticity of summer and autumn is high, so that the fluctuation of water temperature and water quality according to the fluctuation of air temperature is large. The spatial elasticity tends to be low in the Geumho River area, which is influenced by artificial factors such as sewage treatment plant effluent, small and medium-sized livestock wastewater, and small-scale factory wastewater. Since the elasticity of major tributaries of the Nakdong River is over weak and is reasonable at a significance level of 5%, it was analyzed that the air-water temperature fluctuation caused by climate changes is large.

• Journal of Korean Society on Water Environment
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• v.26 no.5
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• pp.822-833
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• 2010

Temperature increase due to climate changes causes change of water temperature in rivers which results in change of water quality etc. and the change of river ecosystem has a great impact on human life. Analyzing the impact of current climate changes on air and water temperature is an important thing in adapting to the climate changes. This study examined the effect of climate changes through analyzing air temperature trend for Nakdong river basin and analyzed the elasticity of air-water temperature to understand the effect of climate changes on water temperature. For analysis air temperature trend, collecting air temperature data from the National Weather Service on main points in Nakdong river basin, and resampling them at the units of year, season and month, used as data for air temperature trend analysis. Analyzing for elasticity of air-water temperature, the data were collected by the Water Environment Information system for water temperature, while air temperature data were collected at the National Weather Service point nearest in the water temperature point. And using the results of trend analysis and elasticity analysis, the effect of climate changes on water temperature was examined estimating future water temperature in 20 years and 50 years after. It is judged that analysis on mutual impact between factors such as heat budget, precipitation and evapotranspiration on river water temperature affected by climate changes and river water temperature is necessary.

• Food Science and Preservation
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• v.17 no.4
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• pp.444-450
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• 2010

We investigated the quality of Dombaeki (shark meat) treated without salting (NS), with salting (S), air-packed (A), and vacuum-packed (V), during storage at $4^{\circ}C$ and $-18^{\circ}C$. We explored water holding capacity, elasticity, total bacterial counts, pH, titratable acidity level, volatile basic nitrogen (VBN) value, and drip loss. Water holding capacity and elasticity values were better when salting and vacuum-packaging were employed than when samples were not salted and were packaged in air. The total bacterial counts in SV meat were significantly lower than in other samples. The pH of all samples increased slowly during storage, and the pH values of NSA samples were significantly higher than the pH values of other samples. The VBN level and drip loss of SV meat were the lowest of all samples during storage. The results show that salted vacuum-packed meat was of better quality than that stored without salting, and air-packed, regardless of storage temperature.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.677-683
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• 2006

Glutinous rice cake(Chalduk) was made by varying the hours of soaking time of glutinous rice in the water(0, 4, 8, 12, 24 hours). After storage for various periods, the sensory and physical characteristics and the degree of gelatinization were examined in order to determine the effect of glutinous rice soaking period on the quality of Chalduk. The results of the study are summarized as follows. In the sensory test, 8-hour water soaking produced the significantly highest score for salty taste, while 0-hour water soaking had the lowest score. Four-hour water soaking had the significantly highest score for the degree of chewiness. Eight-hour water soaking had the significantly highest score for overall desirability. For the moisture content of Chalduk covered with bean flour, 8-hour water soaking produced the highest moisture content but the difference was not significant. For the degree of gelatinization, 8-hour water soaking had the highest maltose content, which confirmed the suitability of 8-hour water soaking glutinous rice. Eight-hour water soaking had the lowest hardness. With increasing storage period, the hardness sharply increased. Elasticity was higher for the long-period immersed samples than for the non-immersed samples. In conclusion, an 8-hour soaking time for glutinous rice in water was proposed to maximize the Chalduk quality.

• Journal of the Korean Society of Food Culture
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• v.29 no.5
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• pp.437-443
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• 2014

The quality characteristics of noodles made from domestic Korean wheat flour added with 0, 1, 3, 5% cactus Chounnyuncho (Opuntia humifusa) powder were investigated. The water absorption and peak time of dough, as determined by farinography, increased with higher cactus powder content. Stability and elasticity of dough decreased as fermentation proceeded. Cooking characteristics of noodles made from dough such as weight, water absorption, and volume decreased with higher cactus powder content. The turbidity of cooked water increased significantly with 5% cactus powder content. For color test, L-value decreased while a-value and b-value increased with higher cactus powder content. In texture analyses, hardness, adhesiveness, springiness, cohesiveness, and gumminess increased with higher cactus powder content. In the sensory test, noodles containing 3% cactus powder were the most preferred.

• Proceedings of the Korea Concrete Institute Conference
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• 1997.10a
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• pp.61-64
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• 1997

As construction technology advances, most of concrete structures are becoming larger and taller. Therefore, high strength and quality concrete is necessary for them. So, the proposal of using belite cement is investigated to satisfy high flowing, low heat, and high strength. In this study, the compressive strength, tensile strength, and modulous of elasticity of concrete using belite cement was considered according to the mix proposition condition as a water-cement ratio, unit cement content, and sand percentage.

• Korean Journal of Poultry Science
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• v.22 no.4
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• pp.223-223
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• 1995

A study was conducted to compare the quality characteristics among commercial broiler, Wangchoo (imported dual purpose breed) and Korean native chicken(KNC). Thigh and breast meat of the broiler(7-wk old), Wangchoo(15-wk old), and Korean native chicken(15-wk old) stored for 24 h at 5t were used to analyze chemical composition, physico-chemical characteristics, textural traits and sensory evaluation test. Crude fat and moisture contents in broiler meat and crude protein content in KNC were significantly(P<.05) higher than those in the other breeds regardless of parts of the body. Total collagen content in broiler meat was significantly higher than those of the other breeds, however, the heat-soluble and the acid-soluble collagen content in Wangchoo were significantly lower than those of the other breeds. Water-holding capacities of KNC in breast meat, and of broiler in leg meat were significantly higher than that of the other breeds, while the results of the water-holding capacity and the cooking loss were reversed. Myofibrillar fragmentation index in broiler meat was significantly higher than that in the other breeds regardless of body parts. Hardness, elasticity and cohesiveness in Wangchoo were significantly higher than those in the other breeds. The prominent fatty acids were oleic, palmitic and linoleic acids and run up to 79.03~83.82 %, regardless of breeds and parts. The sensory evaluation score of tenderness, taste and preference in Wangchoo were lower compared to the broiler and KNC, however, they were not significantly different between broiler and KNC. In conclusion, the quality characteristics of KNC were excellent compared to Wangchoo.