• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.4
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• pp.352-362
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• 1985

In succession to the previous paper, the present study was directed to investigate the optimal processing conditions of meat paste products with mackerel. To improve the gel forming ability of meat paste, washing conditions with water and alkaline solution, setting time and temperature, and heating temperature were controlled, and the influences of the freshness of raw mackerel and mixing ratios of ordinary and dark muscle on the qualities of meat paste products were discussed. The most effective condition for the keeping freshness of raw mackerel meat among different storage conditions was the forozen storage at $-20^{\circ}C$, followed by the storage at $-3^{\circ}C$ and ice storages, and this relation was coincided with the effect for maintaining of gel forming ability among above conditions, but there was no effect on keeping freshness of raw mackerel in the storage at $25^{\circ}C$. Gel strength of meat washed with tap water decreased with washing time, particularly, the meat washed three times showed higher gel strength than the meat washed more than 5 times. And the removal ratios of water soluble protein were $60\%$ in the meat washed three times and $90\%$ in the meat washed nine times. Washing effect of raw mackerel meat with alkaline solution was great at pH $6.5{\sim}7.0$ of meat paste yielding the highest gel strength in the meat washed with $0.5\%$ sodium bicarbonate solution. Gel strength of meat paste product decreased with the increase of mixing ratios of ordinary and dark muscle in the raw meat. In the setting conditions of meat paste examined, 15 hours at $5^{\circ}C$ and 2 hours at $30^{\circ}C$. The most suitable temperature for gel forming in heating conditions was $90^{\circ}C$, fellowed by $100^{\circ}C\;and\;80^{\circ}C$.

• Korean Journal of Agricultural and Forest Meteorology
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• v.11 no.4
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• pp.162-173
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• 2009

Information on the expected geographical shift of suitable zones for growing crops under future climate is a starting point of adaptation planning in agriculture and is attracting much concern from policy makers as well as researchers. Few practical schemes have been developed, however, because of the difficulty in implementing the site-selection concept at an analytical level. In this study, we suggest site-selection criteria for quality Fuji apple production and integrate geospatial data and information available in public domains (e.g., digital elevation model, digital soil maps, digital climate maps, and predictive models for agroclimate and fruit quality) to implement this concept on a GIS platform. Primary criterion for selecting sites suitable for Fuji apple production includes land cover, topography, and soil texture. When the primary criterion is satisfied, climatic conditions such as the length of frost free season, freezing risk during the overwintering period, and the late frost risk in spring are tested as the secondary criterion. Finally, the third criterion checks for fruit quality such as color and shape. Land attributes related to these factors in each criterion were implemented in ArcGIS environment as relevant raster layers for spatial analysis, and retrieval procedures were automated by writing programs compatible with ArcGIS. This scheme was applied to the A1B projected climates for South Korea in the future normal years (2011-2040, 2041-2070, and 2071-2100) as well as the current climate condition observed in 1971-2000 for selecting the sites suitable for quality Fuji apple production in each period. Results showed that this scheme can figure out the geographical shift of suitable zones at landscape scales as well as the latitudinal shift of northern limit for cultivation at national or regional scales.

• Economic and Environmental Geology
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• v.55 no.6
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• pp.727-736
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• 2022

Ice wedges are subsurface ice mass structures that formed mainly by freezing precipitation with airborne dust and surrounding soil particles flowed through the active layer into the cracks growing by repeating thermal contractions in the deeper permafrost layer over time. These ice masses characteristically contain high concentrations of solutes and solids. Because of their unique properties and distribution, the possibility of harnessing ice wedges as an alternative archive for reconstructing paleoclimate and paleoenvironment has been recently suggested despite limited studies. It is imperative to preserve the physicochemical properties of the ice wedge (e.g., solute concentration, mineral particles) without any potential alteration to use it as a proxy for reconstructing the paleo-information. Thawing the ice wedge samples is prerequisite for the assessment of their physicochemical properties, during which the paleo-information could be unintentionally altered by any methodological artifact. This study examined the effect of thawing conditions and procedures on the physicochemical properties of solutes and solid particles in ice wedge samples collected from Cyuie, East Siberia. Four different thawing conditions with varying temperatures (4 and 23℃) and oxygen exposures (oxic and anoxic) for the ice wedge sample treatment were examined. Ice wedge samples thawed at 4℃ under anoxic conditions, wherein biological activity and oxidation were kept to a minimum, were set as the standard thawing conditions to which the effects of temperature and oxygen were compared. The results indicate that temperature and oxygen exposure have negligible effects on the physicochemical characteristics of the solid particles. However, the chemical features of the solution (e.g., pH, electric conductivity, alkalinity, and concentration of major cations and trace elements) at 4℃ under oxic conditions were considerably altered, compared to those measured under the standard thawing conditions. This study shows that the thawing condition of ice wedge samples can affect their chemical features and thereby the geochemical information therein for the reconstruction of the paleoclimate and/or paleoenvironment.