• Korean Journal of Soil Science and Fertilizer
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• v.40 no.4
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• pp.255-261
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• 2007

Soil aggregates, resulting from physico-chemical and biological interactions, are important to understand carbon dynamics and material transport in soils. The objective of this study is to investigate stable macro-aggregate (> 0.25mm diameter) in wet sieving (SM) and their relation to soil properties in 15 sites. The clay contents of soils were ranged from 1% to 33%, and their land uses included bare and cultivated lands of annual upland crops, orchard, and grass. Undisturbed 3 inch cores with five replicates were sampled at topsoil (i.e., 0- to 10-cm depth), for analyzing SM and physico-chemical properties, after in situ measurement of air permeability. SM of sandy soils, with clay content less than 2%, was observed as 0%. Except the sandy soils, SM of soils mainly depended on land uses, showing 27%~35% in soils with annual plants such as vegetable and corn, 51% in orchard, and 75% in grass. This sequence of SM is probably due to the different strength of soil disturbance like tillage with different land uses. SM had significant correlation with cation exchange capacity, organic matter content, sand, clay, silt, bulk density, and exchangeable potassium (K) and magnesium (Mg), whereas fluctuating properties with fertilization such as pH, EC, and water soluble phosphorus weren't significantly correlated to the SM. Particularly, exchangeable calcium (Ca) had significant relation with SM, only except soils with oversaturating Ca. This study, therefore, suggested that SM could perceive different land uses and the change of soil properties in soils, necessarily considering soil textures and Ca over-saturation.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.13 no.3
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• pp.286-294
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• 2008

In order to understand the physical properties of deep-sea sediments, which mainly consist of pelagic red clays, sediment samples were collected at 24 stations using a multiple corer in the Clarion-Clipperton fracture zone of the northeast equatorial Pacific. The sampled sediment cores were examined for the mass physical properties(i.e. grain size distribution, mean grain size, water content, specific grain density, wet bulk density, void ratio, and porosity) and the geotechnical properties(i.e. shear strength and consistency limits) with the content of biogenic opal and mineral composition. Although KR1 and KR2 areas on the same latitude are logitudinally far from each other, the mass physical properties of these areas are not distinctly different except for shear strengths. The maximum shear strength of surface sediments in KR2 area is higher than that in KR1 due to the appearance of a consolidated lower layer(Unit 3) in the sediment core from KR2.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.4 no.4
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• pp.338-348
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• 1999

Physical properties of mudbelt sediments in the southeastern inner shelf of Korea are studied from 14 cores. Physical properties, compressional wave velocity, and sediment texture for core sediments are analyzed. The major source of sediment in the study area is the Nakdong River. Fine-grained sediments from the river are transported northeastward by coastal circulation and the Tsushima Current, resulting in a gradual northeastward increase in porosity and a decrease in wet bulk density and velocity. The trend matches well with the bathymetry. The mean grain size appears to be the most important variable to determine the physical properties and velocity. The variations of physical properties with burial depth are dependent more strongly on sediment texture than compaction and/or consolidation. Correlations between the physical properties and the sediment texture show slight deviations from those of the continental terrace sediment in the North Pacific and inner shelf sediment in the South Sea of Korea. The velocity is higher than that of the North Pacific and the South Sea sediments between these areas. This is probably due to differences in sedimentary, environment and mineral compositions. The higher sediment velocity in the study area may also be attributed to the escape of gas from pore space which decreases void ratio.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.5 no.4
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• pp.335-345
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• 2000

Physical and acoustic properties of the Southeastern Yellow Sea Mud (SEYSM) of Korea were studied by using 10 piston cores. The data were also compared with mudbelt sediments in the South Sea and the East Sea (southeastern inner shelf) of Korea. The sediments were mainly composed of homogeneous silt. Sandy mud and mud were minor components. The major source of sediment in the study area is probably the Keum River. Finegrained sediments discharged from the river are transported southward by coastal current, resulting in a gradual southward increase in porosity and a decrease in wet bulk density and sound velocity. The mean grain size especially appears to be the most important variable to determine the physical properties and velocity. The variations of physical properties with burial depth are dependent more strongly on sediment texture (especially, silt content) than compaction and/or consolidation. Correlations between the physical properties and the sediment texture show slight deviations from those of the East Sea and the South Sea of Korea in spite of similar pattern within the limiting values. This is probably due to the differences in silt contents, sedimentary environments, mineral compositions, and gas contents.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.37 no.2
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• pp.159-169
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• 2004

Sedimentation and depositional pattern of the fine-grained sediments in the southeastern inner shelf of Korea were studied using a very high-resolution seismic profiles and sediment data. The recent mud deposits up to 45 m thick are distributed in the inner shelf forming a nearshore belt from the eastern part of Geoje Island to off the Pohang along the coast. The sediment in this area consists of homogeneous mud with mean grain size between $8.6\;to\;5.3\phi$ and does not show any distinct variability It gradually becomes finer and well sorted northeastward along the coast. Sediments normally appear as structureless massive mud but X-radiographs show that some bioturbation and faint lamination are present. The sediments accumulate at a rate of 0.18-0.44 cm/yr and the rate coincides well with the long-term (a 1000-year scale) accumulation based on very high-resolution seismic data. Distribution of wet bulk density and velocity shows a gradual increase from the southeastern part of Ulsan to off Pohang, whereas porosity shows a reverse pattern. Correlations between velocity and porosity/mean grain size are different from other regions compared, due to the difference of sediment texture and sedimentary environment. The recent shelf deposits are seismically characterized by three distinct facies: 1) well-stratified (near the river mouth), 2) semi-transparent (eastern part of Geoje Island), and 3) transparent (off Ulsan). The results suggest that fine-grained sediment derived from rivers, forming a nearshore mud belt, have been transported northeastward by the northeastward-flowing coastal current.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.321-321
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• 2017

Water availability in rainfed lowlands (RFL) is strongly affected by climate change. In RFL, rice plants are exposed to soil moisture fluctuations (SMF) but rarely to simple progressive drought as widely believed. Typical RFL field is characterized by a about 5-cm thick high bulk density hardpan layer underneath the cultivated layer at about 20 cm depth that impedes deep root development. Root system has the ability to develop in response to changes in SMF, known as phenotypic plasticity. We hypothesized that genotypes that can adapt to RFL have root plasticity. The roots can sharply respond to re-wetting after drought period and thus penetrate the hardpan layer when the hardpan is wet and so becomes relatively soft, and thus access water under the hardpan. This study aimed to identify CSSLs derived from a cross between Sasanishiki and Habataki which adapted to such RFL conditions. We used 39 CSSLs together with the parent Sasanishiki, which were grown in hydroponics and pot under transient soil moisture stresses (drought and then rewatering), and compared with continuously well-watered (WW) (control) up to 14 days after sowing (DAS), and 20 DAS, respectively. Based on the results of hydroponics and pot experiments, we selected a few lines, which were grown in the soil-filled rootbox with artificial hardpan layer and without artificial hardpan. For the rootbox without artificial hardpan, plants were grown under WW and transient soil moisture stresses for 49 DAS. While the rootbox with artificial hardpan, the plants were grown under WW (control) and SMF (WW up to 21 DAS, 1st drought (22-36 DAS), rewatering (37-44 DAS), and followed by 2nd drought (45-58 DAS)). Among the 39 CSSLs, only CSSL439 (SL39) consistently showed significantly higher shoot dry weight (SDW) than Sasanishiki under transient soil moisture stress conditions as well as SMF conditions in all the experiments. Furthermore, under WW, SL39 consistently showed no significant differences from Sasanishiki in shoot and root growth in most of traits examined. SL39 showed significantly greater total root length (TRL) than Sasanishiki under transient soil moisture stress, which is considered as phenotypic plasticity in response to rewatering after drought period. Such plastic root development was the key trait that effectively contributed to root elongation and branching during the rewatering period and consequently enhanced the root to penetrate hardpan layer when the soil penetration resistance at hardpan layer reduced. In addition, using the rootbox with artificial hardpan layer ($1.7g\;cm^{-3}$, heavily compacted), SL39 showed greater root system development than Sasanishiki under SMF, which was expressed in its significantly higher TRL, total nodal RL, and total lateral RL at hardpan layer as well as at below the hardpan layer. These results prove that SL39 has plasticity that enables its root systems to penetrate hardpan layer in response to rewatering. Under SMF, such root plasticity contributed to its higher gs and Pn.

• Korean Journal of Soil Science and Fertilizer
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• v.33 no.3
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• pp.175-181
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• 2000

This study was carried out to investigate the change of soil physical properties in long-term fertilized paddy soils with a Fine silty family of Typic Halpaqueps (Pyeongtaeg series). Treatments fertilized consisted of no fertilizer, compost, NPK, NPK+compost for thirty one years and of NPK+silicate for seventeen years. Water stable aggregate and degree of aggregate stability, which were higher in surface-soil than sub-soil, were high in order of NPK + compost > NPK + silicate > compost > NPK > no fertilizer plot. The ratio of aggregate larger than 0.5mm was high at compost and silicate plots but that smaller than 0.5mm was high at no fertilizer and NPK plots. And this aggregate stability showed negative correlation with soil hardness and bulk density ; positive correlation with sedimentation volume of soils in water. Sedimentation volume of soils in water was a little higher in surface-soil than sub-soil and in wet soil than dry soil, respectively. Pore space ratio and water retention capacity of soils were the most increased by the application of compost and not affected by silicate as in cases of liquid limit and plastic limit. Ignition loss of soils was high in order of NPK + compost > compost > NPK + silicate > NPK > no fertilizer plot. And field shattering ratio of soil mass smaller than 25.4mm was relatively high in NPK + compost, compost, and silicate plots.

• Economic and Environmental Geology
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• v.39 no.6 s.181
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• pp.739-752
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• 2006

Deep-sea surface sediments acquired by multiple corer from 69 stations in the Clarion-Clipperton fracture zone of the northeast equatorial Pacific, were examined to understand the correlation of mass physical properties and sedimen-tological processes. The seabed of the middle part ($8-12^{\circ}N$) of the study area is mainly covered by biogenic siliceous sediment compared with pelagic red clays in the northern part ($16-17^{\circ}N$). In the southern part ($5-6^{\circ}N$), water depth is shallower than carbonate compensation depth (CCD). The mass physical properties such as grain size distribution, mean grain size, water content, specific grain density, wet bulk density, void ratio, and porosity of sediments are distinctly different among the three parts of the study area. Surface sediments in northern part are characterized by fine grain size and low water contents possibly due to low primary productivity and high detrital input. Conversely, sediments in the middle part are characterized by coarse grain size and high water contents, which might be caused by high surface productivity and deeper depth than CCD. The sediments show low water contents and high density in the southern part, which can be explained by shallower depth than CCD. Our results suggest that the variations in mass physical properties of sediments are influenced by combined effects including biogenic primary productivity of surface water, water depth, especially with respect to CCD, sedimentation rate, detrital input, and the geochemistry of the bottom water (for example, formation of authigenic clay minerals and dissolution of biogenic grains).

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.15-32
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• 2002

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s-1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great progress and success was obtained in development of high-quality japonica cultivars and quality evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice cultivars and special rices adaptable for food processing such as large kernel, chalky endosperm, aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer, Recently, new special rices such as extremely low-amylose dull or opaque non-glutinous endosperm mutants were developed. Also, a high-lysine rice variety was developed for higher nutritional utility. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and texture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak, hot paste and consistency viscosities of viscosities with year difference. The high-quality rice variety "IIpumbyeo" showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic microscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high probability of determination. The $\alpha$-amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were IIpumbyeo, Chucheongyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tonsil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice breed. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large grain rices showed better suitability far fermentation and brewing. The glutinous rice were classified into nine different varietal groups based on various physicochemical and structural characteristics of endosperm. There was some close associations among these grain properties and large varietal difference in suitability to various traditional food processing. Our breeding efforts on improvement of rice quality for high palatability and processing utility or value-adding products in the future should focus on not only continuous enhancement of marketing and eating qualities but also the diversification in morphological, physicochemical and nutritional characteristics of rice grain suitable for processing various value-added rice foods.ice foods.