• Journal of Korea Water Resources Association
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• v.33 no.3
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• pp.307-314
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• 2000

This study is to investigate the recurrence characteristics of wet and dry years using over 200 year records of annual rainfall depth including Chosun Age in Korea. As well as analyzing the correlation structure of the raw data, recurrence trends of wet and dry year has been investigated based on several truncation levels (mean, $mean{\pm}0.25stdv.,\;mean{\pm}O.5stdv.,\;mean{\pm}O.75stdv.,\;mean{\pm}stdv.$). Also the transition probability among wet, dry and normal years has been derived for the same truncation levels. and finally the average return periods based on the steady-state probabilities were obtained. This analysis has been applied to not only the entire data but also partial data set of before- and after-the long dry period around 1900 in order to compare and detect the possible difference between the Chukwooki (an old raingauge invented in Chosun age) and the modem flip-bucket style. As a result, Similar pattern of dry and wet year recurrence has been found, but the return period of extremely dry years after the dry period shown longer than that before the dry period. Assuming that the dry and wet years can be defined as $mean{\pm}$ standard deviations, respectively, the return period of the wet years is shown to be about 5~6 years and that of the dry years about 6~7 years.

• Journal of Korean Society of Coastal and Ocean Engineers
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• v.15 no.2
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• pp.97-107
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• 2003

In order to evaluate the effect of dry-wet treatment on well developed tidal flats along the complex coastal line in the western part of Korean Peninsula, we adopted a finite element tidal hydrodynamic simulation model, ADCIRC incorporating newly suggested dry-wet option and applied it to Chonbuk coastal area and Keum river estuary. Model comparison with observed current data by RMS error in the Chonbuk area shows very good agreement within 1cm/sec of tidal velocity difference and 3％ of error to maximum tidal currents. However there is not seen any significant advantages in dry-wet treatment. For the tidal volume tests in the Keum river estuary, the differences are satisfied within 5％ nevertheless of dry-wet treatment but in a near cross section it marks over 20％. However both results are almost same in tidal residual tests. Thus it can be concluded that dry-wet option is not always necessary in the simulation of long-term dispersion analysis.

• Food Science of Animal Resources
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• v.39 no.4
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• pp.655-667
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• 2019

The present study aimed at investigating the effects of dry- and wet-aging methods on flavor compounds and sensory properties of low fat Hanwoo beef muscles. All the beef samples were obtained from 2-grade carcasses of Hanwoo cows. The beef samples used in the dry- and wet-aging methods were prepared in the forms of quarter beef (bone-in) and cuts (boneless), respectively. The dry-aging was carried out at $2^{\circ}C-4^{\circ}C$ and humidity of 65%-85%, while the wet-aging was done at $1^{\circ}C$ for 0, 20, 40, and 60 d. At each aging time, three muscles: longissmus thoracis (LT), glutaeusmedus (GM) and semimembranosus (SM) were taken from the corresponding quarters and cuts, and used for the flavor compounds and sensory analyses. Results showed that both aging methods significantly increased the concentrations of flavor compounds and total amount of all classes of the flavor compounds as the aging time increased (p<0.05). In the dry-aging method, the GM and SM muscles presented significantly higher total amounts of pyrazines and sulfur-containing compounds compared to the LT muscle (p<0.05). Both the aging methods improved the eating quality attributes, indicating by increased scores of sensorial attributes with increased aging time for all the muscles studied (p<0.05). However, compared to the wet-aging, the dry-aging method resulted in significantly higher scores of tenderness and flavor for the GM and SM muscles after 40 to 60 d. Thus, postmortem aging, especially the dry-aging method could be used to improve eating quality attributes (tenderness and flavor) of low fat beef muscles such as GM and SM.

• Food Science of Animal Resources
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• v.37 no.6
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• pp.823-832
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• 2017

The objective of this study was to determine the effect of aging method (dry or wet) and time (20 d or 40 d) on physical, chemical, and sensory properties of two different muscles (top round and shank) from steers (n=12) using an electronic tongue (ET). Moisture content was not affected by muscle types and aging method (p>0.05). Shear force of dry aged beef was significantly decreased compared to that of wet aged beef. Most fatty acids of dry aged beef were significantly lower than those of wet aged beef. Dry aged shank muscles had more abundant free amino acids than top round muscles. Dry-aging process enhanced tastes such as umami and saltiness compared to wet-aging process according to ET results. Dry-aging process could enhance the instrumental tenderness and umami taste of beef. In addition, the taste of shank muscle was more affected by dry-aging process than that of round muscle.

• Journal of Korean Society for Atmospheric Environment
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• v.21 no.1
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• pp.39-48
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• 2005

Nitrogen and sulfur deposition was measured on Lake Pal dang from March 2002 to October 2003. Wet and dry depositions were separately measured using wet- and dry-only samplers, respectively. In order to measure the dry deposition to the water body, a dry deposition sampler composed of three pans filled with pure water, called the deposition water, was used. Since ammonium was generally in excess in ambient air, more than half of ammonium was present in the gaseous form. Ammonium concentration was also generally higher than the sum of major anion concentrations in the deposition water because gaseous species were much easily deposited than the species in fine particles. Nevertheless, the contribution of gaseous ammonia to the deposition of ammonium was not high as well as that of particulate ammonium while the contribution of gaseous nitric acid was much higher than that of particulate nitrate. Annual wet deposition fluxes of nitrogen and sulfur were five and six times higher than their dry deposition fluxes, respectively. Except for ammonium, the dry deposition flux estimated in the present work was a half of the previous results. This was mainly caused by much smaller dry deposition velocities over the water than over the ground.

• Journal of Korean Ophthalmic Optics Society
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• v.15 no.1
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• pp.39-46
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• 2010

Purpose: To assess the reliability for measuring the back vertex power of soft contact lenses by dry blotting and wet cell method using an auto-lensmeter. Methods: The soft contact lenses used for measurement were 5 types that were distributed in Korea, and 4 back vertex powers (-1.50D, -3.00D, -6.00D, -9.00D) were used. and repeatability and reproducibility were evaluated by measuring them with an auto-lensmeter by two examiners. Results: Measured powers by dry blotting method were ranged in mean differences from 0.03D to 0.18D for overall lenses, 0.10D to 0.18D for silicone hydrogel lenses, 0.03D to 0.08D for hydrogel lenses. The mean differences between two examiners were less than 0.10D, and the inter-examiner reproducibility was good for dry blotting method. The mean difference between powers determined by wet cell method were 0.09D to 0.69D, the mean differences between two examiners were 0.02D to 0.59D. The reliability of measurements and inter-examiner reproducibility were less than dry blotting method. Conclusions: The reliability of measurements for all materials was better in dry blotting than wet cell method, the re liability of measurements for silicone hydrogel lenses was low in both methods. In clinical practical which requires quick checking of back vertex power using an auto-lensmeter. dry blotting method is thought to be more efficient than wet cell one.

• Journal of Life Science
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• v.9 no.4
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• pp.368-374
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• 1999

Three soybean cultivars, Hwangkeum, Tanyeob and Enrei were planted in the same pot under glasshouse conditions to investigate the influence of the different soil water content such as pF 1.4(wet), 2.1(control) and 3.6(dry) on the transpiration rate, dry matter production and water requirement. The transpiration rate remained the high constant rates under the wet soil condition and the control than the dry condition, and showed a linear correlation between transpiration rate and solar radiation under the all condition of soil water. The transpiration rate highly increased in the morning, but dramatically decreased in the other time in a day. The dry matter production was higher under the conditions of wet soil and the control than that under the dry condition. Also, the dry matter production Tanyeob was higher than other cultivars under all soil water content. The water requirement was higher for Enrei and lower Tanyeob than the control.

• Food Science of Animal Resources
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• v.42 no.6
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• pp.953-967
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• 2022

The objective of this study was to determine effects of aging methods (wet-aged, dry-aged, and packaged dry-aged) during 60 d on quality traits and microbial characteristics of beef. Wet-aged beef was packed by vacuum packaging and stored in a 4℃ refrigerator. Dry-aged beef was used without packaging. Packaged dry-aged beef was packaged in commercial bags. Dry-aged and packaged dry-aged samples were stored in a meat ager at 2℃-4℃ with 85%-90% relative humidity. Meat color, crust thickness, aging loss, cooking loss, Warner-Bratzler shear force (WBSF), texture profile analysis, Torrymeter, meat pH, water activity, volatile basic nitrogen (VBN), thiobarbituric acid reactant substances (TBARS), and microbial analysis were measured or performed every 15 d until 60 d of aging time. Meat color changed significantly with increasing aging time. Differences in meat color among aging methods were observed. Aging losses of dry-aged and packaged dry-aged samples were higher than those of wet-aged samples. Wet-aged beef showed higher cooking loss, but lower WBSF than dry-aged and packaged dry-aged beef. VBN and TBARS showed an increasing tendency with increasing aging time. Differences of VBN and TBARS among aging methods were found. Regarding microbial analysis, counts of yeasts and molds were different among aging methods at the initial aging time. Packaged dry-aged and dry-aged beef showed similar values or tendency. Significant changes occurred during aging in all aging methods. Packaged dry aging and dry aging could result in similar quality traits and microbial characteristics of beef.

• Proceedings of the Korean Geotechical Society Conference
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• 1999.03a
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• pp.357-364
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• 1999

The purpose of this study is to analysis the grain distribution and compaction characteristics of structural backfill with reclaimed soil. Five(5) reclaimed soil samples which passed #200 sieve have been used in the test. The study showed that the maximum dry density and the bearing value rate turned out to be becoming smaller when the more the quantity passed #200 sieve, the smaller the soil grain. The maximum dry density value calculated from the compaction md relative density test showed wet method > compaction method > dry method. The correlation coefficient between Rc and Dr based on the grain distribution and the compaction characteristics showed that the maximum dry density value by the wet method is little higher than the compaction method and dry method.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.10
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• pp.1621-1629
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• 2019

Objective: The objective of this study was to evaluate the physicochemical, sensory and taste characteristics of commercial, frozen, dry, and wet aged Hanwoo sirloin. Methods: Grade 2 sirloin from 6 Hanwoo steers (about 30 months old) were obtained after 5 days postmortem. Samples were assigned to four groups which were commercial beef (CON, control group), frozen beef (Hanwoo frozen, HF; 40 days in $-18^{\circ}C$ freezer), wet-aged beef (Hanwoo wet-aging, HW; 21 days), and dry-aged beef (Hanwoo dry-aging, HD; 40 days). HW and HD were stored in a $80%{\pm}5%$ relative humidity cooler at $1^{\circ}C$. Results: The HF group showed a significantly higher cooking loss and expressible drip with significantly higher pH compared to other groups. In addition, protein and fat contents in the HD group were higher than those in other groups (p<0.05). The shear forces in the HW and HD groups were significantly lower than those in the CON group. The HD group had significantly higher omega-3 and polyunsaturated fatty acids compared with other groups. Glutamic acid levels in the HD group were significantly higher compared with those in other groups. Electronic tongue analysis revealed that sourness of the HD group was lower than that of other groups, whereas the HD group showed significantly higher umami, richness, and saltiness compared to other groups (p<0.05). Sensory test results revealed that the HW group had significantly higher tenderness, while the HD group had significantly higher chewiness, juiciness, and overall acceptability scores. Conclusion: These results suggest that both wet- and dry-aging treatments can effectively improve sensory characteristics, and dry-aging was much more useful to enhance umami tastes and meat quality of 2 grade Hanwoo sirloins.