• 한국물환경학회지
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• 제27권6호
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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.

• 한국물환경학회지
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• 제29권4호
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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.

• 한국습지학회지
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• 제23권4호
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• pp.296-306
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• 2021

탄성도는 하나의 변수 변화에 따른 다른 변수의 변화되는 양상을 정량적인 수치로 해석하는 통계적 기법으로 상관성 분석 이상의 정보를 제공하여 기후변화 연구에 다양하게 활용하고 있다. 본 연구에서는 낙동강 주요 지류를 대상으로 기온과 수질 자료를 이용하여 탄성도를 산정하고 기온에 대한 수질의 민감도 분석을 수행하였다. 또한, T-Test 결과를 이용하여 탄성도에 대한 신뢰구간을 산정하고 탄성도의 유효성을 검토하였다. 탄성도의 강도는 여름 > 가을 > 봄> 겨울 순으로 높은 강도를 나타내고 있으며 방향은 음과 양의 탄성도가 함께 있는 지역적 특성을 나타내고 있다. 월별 관측자료를 대상으로 계층적 군집 분석을 수행 후 5개 군집으로 분류하였으며 평행좌표 그래프를 이용하여 군집 별 특성을 시각적으로 분석하였다. 주요 지류의 경우 인구밀도가 상대적으로 높고 주변에 하수처리장, 소규모 축사, 농업 활동 등의 복잡한 영향 인자로 인해 기온 탄성도의 방향과 강도는 지역적 특성을 나타내고 있다. 특히, TP의 경우 기온변화에 따른 조류성장과 사멸로 발생하는 생태계의 영양물질 순환에 따라 큰 지역적 변동성을 나타내고 있다. 낙동강 주요 지류의 기온 탄성도는 약 이상이고 유의수준 5%에서 타당하므로 기온변화에 따른 수질 변동이 존재하는 것으로 분석되었다.

• 한국습지학회지
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• 제22권3호
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• pp.178-186
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• 2020

본 연구에서는 낙동강 주요 지류의 기온과 수온 자료를 이용하여 탄성도를 산정하고 수온의 민감도 분석을 수행하였다. 탄성도에 대한 신뢰구간 추정과 가설검증이 가능한 비모수 기반의 탄성도 해석기법을 개발하여 기존 중간값을 이용하는 기법과 비교하고 적용성을 검토하였다. 계절적으로 겨울의 탄성도가 낮고 여름과 가을의 탄성도가 높은 것으로 분석되어 기온의 변동에 따른 수온 및 수질의 변동이 클 것으로 분석되었다. 공간적으로 하수처리장 방류수, 중소 축사의 가축폐수, 소규모 공장의 오·폐수 등 인위적인 요인의 영향을 받는 금호강 지역의 탄성도가 낮은 경향을 나타내고 있다. 낙동강 주요 지류의 탄성도는 약 이상이고 유의수준 5%에서 타당하므로 기후변화에 따른 기온-수온 변동이 큰 것으로 분석되었다.

• 한국물환경학회지
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• 제26권5호
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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.

• 한국식품저장유통학회지
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• 제17권4호
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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.

• 동아시아식생활학회지
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• 제16권6호
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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.

• 한국식생활문화학회지
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• 제29권5호
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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.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 1997년도 가을 학술발표회 논문집
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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.

• 한국가금학회지
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• 제22권4호
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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.