• Journal of Environmental Impact Assessment
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• v.14 no.1
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• pp.37-46
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• 2005

In this study, field surveys were performed for 12 stations in main stream of Hongjechun and 3 stations in 2 tributaries, respectively, in order to find out dried reaches of the stream, and to examine the water quality of the stream, and to suggest methods to improve the stream concerned into eco-stream. In the results of water quality in stream, however distinct difference for seasonal variation of the water quality was not found, the water quality of winter was relatively better than that of other seasons. Annual mean concentration of BOD was 6.5mg/L in the upper reach, 11.8mg/L in the middle reach, 15.3mg/L in the lower reach of main stream, and total mean was 12.5mg/L, while the BOD concentration was 3.6mg/L in the upper reach, and was 9.6mg/L in the low reach of Gukichun, the tributary. Based on flow examination, the level of water depth was so low and the flow can not be traveled downstream in the reach between ST-9 and ST-10 for low water season, whereas it was observed that the flow was traveling except the dry season even the water level was lower than that of adjacent stations.

• Journal of Nutrition and Health
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• v.29 no.6
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• pp.615-621
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• 1996

Experiments were carried out in humans to assess the relationship between viscosity and post-prandial glucose response of soluble fibers. Eight(3 male and 5 female) healthy individuals were tested for their glucose response after taking control meals or 3 test fiber meals of different viscosities. Meal viscosity of the test food was adjusted to be between 200 and 70, 000 cps. There was a significant increase in post-prandial glucose response(p=0.01) in control meals by solely increasing the volume of water. Fiber with the highest viscosity konjac mannan demonstrated the lowest relative glucose response(70.1$\pm$6.6), followed by medium viscosity xanthan (79.3$\pm$8.7)and low viscosity psyllium (86.3$\pm$10.5). The difference is significant at the level of p<0.05. However, no significant difference in relative glucose response of the same fiber was found when the 4 levels of water were added to make different meal viscosity of each fiber (p=0.476). This result suggested that hypoglycemic action of soluble dietary fibers is related to fiber viscosity rather than meal viscosity.

• 한국방재학회:학술대회논문집
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• 2008.02a
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• pp.199-202
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• 2008

It is well-known fact that tidal difference between the ebb and flow in Yellow Sea is about 9 m so that it has largest value in the world. This wide range of tide level enables Yellow Sea water to intrude into main stream of Han River. However, the study of the tidal reach of Han River has not been carried out thoroughly since North and South Koreas share this region so that topography data and physical measurement are lacking. In this study, to examine the reverse flow and dispersion behavior by tidal effect at the tidal reach of Han River, 2-D river analysis models were applied. RMA-2 was applied to calculate the horizontal velocities and water surface elevation. With the results of velocities and water depth, RAM4, which is 2-D advection-dispersion model based on FEM was simulated to analyze the horizontal transport behavior of BOD.

• Journal of Korean Society of Coastal and Ocean Engineers
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• v.23 no.5
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• pp.393-400
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• 2011

The mass transport is very complicated at the area which has the macro tide and complex geometry such as Gyeonggi bay. Especially, the long period current has a strong influence on the estuarine ecosystem and the long-term distribution of substances. The long period current is caused by several external forcing, whose unique characteristic varies spatially and temporally. The variation characteristics of long period current is analysed and its generation mechanism is studied. The tidal nonlinear constituents such as overtide and compound tide are generated due to nonlinear interaction and it causes mean sea level setup. The tidal wave propagating up into estuary is transformed rapidly by decrease of cross-sectional area and depth. Therefore the mean sea level is getting rise toward upriver. The high and low tide level is similar between down-river(Incheon) and up-river(Ganghwa) during neap tide when the tidal deformation is decreased. The tidal phase difference between two tidal stations causes a periodic fluctuation of sea level difference. The low water level of Ganghwa station during spring tide does not descend under EL(-)2.5 m, but the low water level of Incheon fall down under EL(-)4.0 m. The variation of tidal range and its sea level are increased during spring tide. It is found that the long period current $M_{sf}$ is quite similar to that of sea level difference between the two tidal stations. It means that the sea surface inclination caused by the spatial difference of tidal deformation is important forcing for the generation of long period current.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.5
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• pp.638-642
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• 2004

In Australia, many cropping areas are affected by salt. In these regions, Chenopodiaceous plants, such as Atriplex, Kochia and Bassia spp have been planted to improve soil conditions. These plants have become invaluable feed resources for grazing animals in dry summers, but have a high sodium content. To assess the impact of high salt intake on grazing deer, two experiments were conducted. The first experiment used 30 fallow weaner deer to examine the effect of salt level in the diet on feed intake, water intake and body weight of fallow deer. Salt was added to lucerne chaff at 0, 1.5, 3.0, 4.5 and 6% and fresh water was offered all the time. Increasing the salt level in the diet from 0 to 6% didn't affect feed intake, osmotic pressure and mineral concentration in blood of fallow deer. However, water intake was significantly higher (p<0.05) in deer fed diets containing more than 3% salt. Body weight was lower (p${\leq}$0.056) for fallow deer in July and August when salt content was over 3%, suggesting they can ingest over 15 g sodium/day without significant depression in both feed intake and growth rate if the fresh water is available. In the second experiment, 18 red weaner deer were fed lucerne chaff diets containing 1.5, 4.5 and 6.0% salt with 6 deer/diet. The results revealed that feed intake and blood osmotic pressure were similar (p>0.05) for red deer fed different levels of salt although the feed intake declined from 1.91 to 1.67 kg with the increase of salt level from 1.5% to 6.0% in the diet. Water intake was significantly higher for deer fed diets containing over 4.5% salt, but there was no difference in body weight during the experiment. However, no recommendation can be made on the salt tolerance of red deer due to limited increment of salt level in the diet.

• 한국신재생에너지학회:학술대회논문집
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• 2010.06a
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• pp.171.1-171.1
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• 2010

Riverbank filtration wells have been developed to supply a heat source/sink of water in the alluvium aquifer to ground water heat pumps for cooling and heating of a green house. In order to look for an appropriate site to carry out the research, two sites of Jinju and Gumi areas were investigated. In the results of the electrical resistivity surveys, Jinju and Gumi areas have the alluvium aquifer in the depth of 6~17 m and 10~20 m under the ground respectively. Two boreholes have been drilled in each site of both areas. The averaged water level at Jinju site is about 3 m under the ground, and 3.5 m and 6.5 m of sandy gravel aquifer layers are existed in each site. While Gumi site has 10 m water level and 2.5 m and 4.6 m of sandy gravel aquifer. Therefore, it is expected that $1,000m^3$/day of water could be withdrawn at Jinju site rather than Gumi site.

• Magazine of the Korean Society of Agricultural Engineers
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• v.41 no.5
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• pp.68-76
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• 1999

The purpose of the study was to investigated the change of hydraulic characteristics like water surface profile and rivered section in the down stream of Keum river after the construction of esturary dam. The effect of esturary dam on the flood control in the Keum river was recognized with the data of two flood events happened in July, 1987 before the construction and in August, 1995 after the construction of estuary dam. For example , duration time above the water level of the warning -flood was changed from 46.5 to 42.8 hours and duration time above the eater level of the danger-flood was changed from 24.7 to 19.8 hours at the Kyuam station. The time difference to reach the water level of the designated -flood between Kyuam and Kangkyung was changed from 3 hours in 1987 to 12 hours and 20 minutes in 1995. The water surface slope of river decreased 25.6% between estuary dam and Kangkyung and increased 16.5% between Kangkyung and Kyuam, and decreased 8.8% between Kyuam and Kongju. As the result, velocity was getting faster and river bed was scoured in the reach of Kangkyung and Kyuam, and velocity was getting slower and river bed was sedimented in the reach of Kangkyung and estury dam.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.21 no.1
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• pp.157-163
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• 2007

This paper presents a method to calculate generation power for integrating Sihwa tidal power into power systems. The sea levels of 1 minute interval using cubic interpolation based on the forecasted levels of high and low water offered from Nori(National Oceanographic Research Institute) are calculated. If the sea level is greater than the lake level and the difference between sea level and lake level at high tide is over the default value, it begins to calculate the tidal power. It is seen that tidal power can supply power to demand side stably and economically from assessment of effect for integrating tidal power into power systems.

• Journal of the Korean Society of Food Culture
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• v.30 no.6
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• pp.818-824
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• 2015

Makgeolli is a health beneficial food for diabetes compared to other alcoholic beverages. We examined the effect of Makgeolli on blood glucose level and survival rate in a streptozotocin (STZ)-induced diabetic mouse model. We force fed 30 male STZ-induced diabetic ICR mice Makgeolli consisting of 6% alcohol (DM-MAK), 6% ethanol (DM-EtOH), or distilled water (DM-DW) for 4 weeks. In the DM-MAK group, food intake and water intake were higher than those of other groups after 4 weeks. Body weight, however, was not different among the experimental groups. We also found no significant difference in blood glucose level among the experimental groups. In normal ICR mice fed Makgeolli for 1 week, the area of the blood glucose curve was higher than those of other groups fed 6% ethanol, 2% glucose, or distilled water. Survival rates of STZ-induced diabetic mice fed Makgeolli, 6% ethanol, or DW for 4 weeks were 100%, 25%, and 62.5%, respectively. In conclusion, Makgeolli had no beneficial effect on blood glucose in a STZ-induced diabetic mouse model, although their survival rate was high. These results show that Makgeolli has an effect on type 1 diabetes through other mechanisms than blood glucose control.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.569-575
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• 2008

The principal objective of this study was to determine the appropriate water content for optimal texture in high omega-3 fatty acid saury nuggets. The approach adopted in this study essentially involved variations in water levels(0{\sim}25%$). The main ingredients of the nuggets included saury mince, mild pizza cheese and hydrated textured soy protein concentrate. The formulated products were molded(dia. 4.5, thickness 1.5 cm, 20 g), battered lightly, flash-fried far 4 min at $160^{\circ}C$ and frozen until they were tested. The frozen nuggets were cooked to $65^{\circ}C$, then subjected to sensory evaluation, texture analysis at 80% deformation, and expressible fluid tests. The moisture contents in the nugget batter and the cooked nuggets were determined. In our sensory evaluation, nugget texture was adjudged the best in the nuggets prepared with a 20% water level(S5). The hardness and chewiness in the nuggets were reduced with increases in the water level. However, when the nuggets contain more than 15% water(S4, S5, S6), we noted no significant differences in the hardness values. The difference in moisture content between the uncooked nugget bat or and the cooked nugget was most profound in the nugget prepared with a water level 25%(S6). The nugget prepared with a water level 25% was also the highest in expressible fluids, and was also highest in internal moisture content. The texture preference of nuggets was correlated positively with moistness(r=0.881) and moisture content(r=0.827), and correlated negatively with firmness(r=-0.870) and cohesiveness(r=-0.839), and these correlations were significant.