• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.13 no.1
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• pp.1-14
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• 2008

Eight comprehensive oceanographic cruises on a squared $30{\times}30\;km$ area have been made to investigate the short and long-term impacts on the water qualities due to the sand mining operations at Exclusive Economic Zone (EEZ) in the central Yellow Sea from 2004 to 2007. The area was categorized to 'Sand Mining Zone', 'Potentially Affected Zone', and 'Reference Zone'. The investigation covered suspended solids, nutrients (nitrate, nitrite, ammonium, phosphate), and chlorophyll-a in seawater and several parameters such as water temperature, salinity, pH, and ORP. Additionally, several intensive water collections were made to trace the suspended solids and other parameters along the turbid water by sand mining activities. The comprehensive investigation showed that suspended solids, nitrate, chlorophyll-a and ORP be sensitively responding parameters of seawater by sand mining operations. The intensive collection of seawater near the sand mining operation revealed that each parameter show different distribution pattern: suspended solids showed an oval-shaped distribution of the north-south direction of 8 km wide and the east-west direction of 5 km wide at the surface and bottom layers. On the other hand, phosphate showed so narrow distribution not to traceable. Also ammonium showed a limited distribution, but its boundary was connected to the high nitrate and chlorophyll-a concentrations with high N/P ratios. From the last 4 years of the comprehensive and intensive investigations, we found that suspended solids, ammonium, nitrate, chlorophyll-a, and ORP revealed the sensitive parameters of water quality for tracing the sand mining operations in seawater. Especially suspended solids and ORP would be useful tracers for monitoring the water qualities of remote area like EEZ in Yellow Sea.

• Korean Journal of Soil Science and Fertilizer
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• v.45 no.2
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• pp.235-240
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• 2012

This study was conducted to find out the optimum cropping system for the stable production of forage crops in the newly reclaimed land located at Gwanghwal region of Saemangum reclaimed land in which the soil is sandy loam (Munpo series). There were two treatments of nitrogen fertilization 20% increment based on the standard fertilization of 150, $200kg\;ha^{-1}$. Whole crop barley as the winter crop sowed on 27 October. After the whole crop barley was harvested at the end of May. Corn and sorghum${\times}$sudangrass as the summer crop sowed at the early of June successively on the same field. Emergence rate the whole crop barley was high while the summer crops were low. Soil salinity was increased during cultivation of summer crops. However, corn and sorghum${\times}$sudangrass were not damaged by salt. Increase of nitrogen fertilization made the growth of cultivation crops good, stem and leaf tended to have a lot of the mineral nutrients at heading stage and silking stage. After experiment, among soil chemical properties pH, content of exchangeable sodium were decreased and content of organic matter, available phosphate were increased. Dry matter yield were showed whole crop barley $13,170kg\;ha^{-1}$ and sorghum${\times}$sudangrass $19,440kg\;ha^{-1}$ by increment of nitrogen fertilization. Therefore, to improve the product and nutrient balance of reclaimed saline land comprehensive soil management should be considered.

• Economic and Environmental Geology
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• v.30 no.6
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• pp.505-517
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• 1997

Lead and zinc mineralization of the Kwangsin mine was formed in quartz and carbonate veins that filled fault-related fractures in the limestone-rich Samtaesan Formation of the Chosun Supergroup and the phyllite-rich Suchangni Formation of unknown age. A K-Ar date of alteration sericite indicates that the Pb-Zn mineralization took place during Late Cretaceous (83.5 Ma), genetically in relation to the cooling of the nearby Muamsa Granite (83~87 Ma). Mineral paragenesis can be divided into three stages (I, II, III): (I) the deposition of barren massive white quartz, (II) the main Pb-Zn mineralization with deposition of white crystalline quartz and/or carbonates (rhodochrosite and dolomite), and (III) the deposition of post-ore barren calcite. Mineralogic and fluid inclusion data indicate that lead-zinc minerals in middle stage II (IIb) were deposited at temperatures between $182^{\circ}$ and $276^{\circ}C$ from fluids with salinities of 2.7 to 5.4 wt. % equiv. NaCl and with log $fs_2$ values of -15.5 to -11.8 atm. The relationship between homogenization temperature and salinity data indicates that lead-zinc deposition was a result of fluid boiling and later meteoric water mixing. Ore mineralization occurred at depths of about 600 to 700 m. Sulfur isotope compositions of sulfide minerals (${\delta}^{34}S_{CDT}=9.0{\sim}14.5$ ‰) indicate a relatively high ${\delta}^{34}S_{{\Sigma}S}$ value of ore fluids (up to 14 ‰), likely indicating an igneous source of sulfur largely mixed with an isotopically heavier sulfur source (possibly sulfates in surrounding sedimentary rocks). There is a remarkable decrease of calculated ${\delta}^{18}O$ value of water in hydrothermal fluids with increasing paragenetic time: stage I, 14.6~10.1 ‰; stage IIa, 5.8~2.2 ‰; stage IIb, 0.8~2.0 ‰; stage IIc, -6.1~-6.8 ‰, This indicates a progressive increase of meteoric water influx in the hydrothermal system at Kwangsin. Measured and calculated hydrogen and oxygen isotope values indicate that the Kwangsin hydrothermal fluids was formed from a circulating (due to intrusion of the Muamsa Granite) meteoric waters which evolved through interaction mainly with the Samtaesan Formation (${\delta}^{18}O=20.1$ to 24.9 ‰) under low water/rock ratios.

• Food Science and Preservation
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• v.20 no.6
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• pp.791-797
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• 2013

This study was conducted to investigate the changes in the composition and microbiological properties of domestic sun-dried salt (white and gray salts) according to their collection time and production method. The results showed that the moisture contents of the white and gray sun-dried salts were 10.4~13.2% and 5.2~8.0%, respectively, and the sand contents were 0.1% and 0.2~0.3%, respectively, according to the month. Several samples exceeded the criteria of 15% moisture content and 0.2% sand content. The ash content and salinity of gray salt (below 85% and 90%, respectively) were higher than those of white salt (both below 80%). The total chloride contents of the salts collected in September and October were slightly lower than that of the others and exceeded the criteria of above 40%. In the case of mineral contents, there was no significant difference among the collection times because the analyses showed a marked deviation. The microbiological analysis showed that there was no significant difference among the production method, but the salt samples collected in September and October had relatively high detection rates of total aerobe, staphylococci, and halophilic bacteria.

• The Korean Journal of Malacology
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• v.29 no.4
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• pp.263-272
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• 2013

The development of swift's scallop Chlamys swiftii, reared in the laboratory, has been examined through the investigation of morphological characteristics in fertilized egg, larvae and juvenile. Eggs were fertilized with a dilute sperm solution to improve the survival of fertilized eggs. Developing larvae were maintained at a temperature of $16{\pm}0.5^{\circ}C$ and salinity concentration of 33 ppt. We have investigated the fertilization rates and egg number spawned at several stimulating conditions such as sunlight exposure, air dry, seawater temperature rise ($5^{\circ}C$) and seawater temperature rise ($5^{\circ}C$) after exposure of air dry for spawning induction of swift's scallop Chamys swiftii. Stimulation treated with sunlight exposure and seawater temperature rise ($5^{\circ}C$) have shown the spawning number of 700,000-900,000 and 700,000-800,000 per individual, respectively while stimulation treated with seawater temperature rise ($5^{\circ}C$) after exposure of air dry have shown the high spawning number of 1,000,000-1,500,000 per individual. Survival rate of D-shaped larvae of swift's scallop put into the different seawater temperatures of $8^{\circ}C$, $12^{\circ}C$, $16^{\circ}C$, $20^{\circ}C$ and $24^{\circ}C$ has been 4.1%, 11.6%, 32.7%, 18.6% and 3.2%, respectively. Fertilized eggs with the diameter of $72{\mu}m$ developed into trochophore larvae of $103{\pm}3.8{\mu}m$ shortly after 35 hours and to D larvae of $129{\pm}10.4{\mu}m$ shell length within 72 hours. It took 336 hours to become initial Umbo-stage larva of $145{\pm}16.8{\mu}m$ shell length. Post larvae, which have been $197{\pm}13.6{\mu}m$ shell length, spontaneously have settled in the attachment substances. It have required 528 hours from fertilized eggs to early attached juvenile to become initial juvenile size of $245{\pm}15.8{\mu}m$ shell length.

• Korean Journal of Environmental Biology
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• v.35 no.2
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• pp.198-206
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• 2017

From June 2007 to May 2008, seasonal variations of bacterial abundance and heterotrophic nanoflagellate (HNF), together with environmental factors, were investigated at weekly and monthly intervals in Kyeonggi Bay. During the study period, the water temperature and salinity varied from $1.9^{\circ}C{\sim}29.0^{\circ}C$ and 31~35.1 psu, respectively. The concentration of ammonia, nitrate+nitrite, phosphate, and silicate ranged from 0.01 to $3.22{\mu}M$, 2.03 to $15.34{\mu}M$, 0.06 to $1.82{\mu}M$, and 0.03 to $18.3{\mu}M$, respectively. The annual average concentration of Chl. a varied from $0.86{\mu}g\;L^{-1}$ to $37.70{\mu}g\;L^{-1}$; the concentration was twice as much at the surface than at the deeper layers. The abundance of bacteria and HNF ranged from $0.29{\times}10^6$ to $7.62{\times}10^6cells\;mL^{-1}$ and $1.00{\times}10^2$ to $1.26{\times}10^3cells\;mL^{-1}$, respectively. In particular, there were significant correlations between bacteria and HNF abundance (p<0.05), and then the high abundance of HNF was frequently observed with an increase of bacterial abundance in summer (p<0.001). Our results therefore indicate that bacterial abundance in the bay was mainly controlled by resources supplied as organic and inorganic substances from Lake Shihwa due to the daily water exchange after dike construction. Also, the bacterial abundance was significantly controlled by HNF grazing pressure (top-down) in the warm seasons, i.e. excluding winter, in the Kyeonggi Bay.

• Journal of fish pathology
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• v.28 no.2
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• pp.63-69
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• 2015

The biological characteristics of Bacillus sp.CPB-St as a probiotic strain to control fish streptococcosis was determined. Based on 16S rRNA sequencing, Bacillus sp.CPB-St was identified as Bacillus pumilus and named B. pumilus CPB-St (Abbreviated as CPB-St). Growth inhibitory activity of CPB-St against Streptococcus spp. was examined at three different incubation temperatures ($20^{\circ}C$, $25^{\circ}C$, and $30^{\circ}C$) and three culture media (NA, TSA, and BHIA) based on the diameter of inhibition zone. Its activity (inhibition zone of 11~29 mm) at $20^{\circ}C$ was higher than that (12~21 mm) at $30^{\circ}C$. Its activity (29 mm) in NA media was the same as that (29 mm) in TSA media. However, it was higher than that (22 mm) in BHIA media. The inhibitory activity of CPB-St against Streptococcus spp. was high at pH7. However, its activity was the same at salinity of 0.5% to 3%. CPB-St showed maximum growth after incubation at $25^{\circ}C$ for 48 h. To use CPB-St as probiotics, settlement studies in fish intestine and its efficacy through feeding are needed. CPB-St was highly resistant to gastric juice at pH4 and flounder's bile salt as well as deoxycholic acid at $300{\mu}g/ml$. CPB-St showed optimal viability in 1% NaCl. It showed similar growth in 0% to 7% NaCl. CPB-St could tolerate $-20^{\circ}C$ and $-70^{\circ}C$ for 45 min. There was no difference in the growth of the strain between room temperature and $4^{\circ}C$. Fish diet supplemented with CPB-St could be stored at low temperature without cell loss. Therefore, CPB-St might be used as probiotics to control streptococcosis of fish.

• Journal of Plant Biotechnology
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• v.35 no.3
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• pp.177-183
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• 2008

Ac/Ds mutant lines of this study were transgenic rice plants, each of which harbored the maize transposable element Ds together with a GUS coding sequence under the control of a promoterless(Ds-GUS). We selected the mutants that were GUS expressed lines, because the GUS positive lines will be useful for identifying gene function in rice. One of these mutants was identified knock-out at Oszinc626(NP_001049991) gene, encoding a RING-H2 zinc-finger protein, by Ds insertion. In this mutant, while primary root development is normal, secondary root development from lateral root was very poor and seed development was incomplete compare with normal plant. RING zinc-finger proteins play important roles in the regulation of development in a variety of organisms. In the plant kingdom, a few genes encoding RING zinc-finger proteins have been documented with visible effects on plant growth and development. The consensus of the RING-H2(C3-H2-C3 type) domain for this group of protein is $Cys-X_2-Cys-X_{28}-Cys-X-His-X_2-His-X_2-Cys-X_{14}-Cys-X_2-Cys$. Oszinc626 encodes a predicted protein product of 445 amino acids residues with a molecular mass of 49 kDa, with a RING-zinc-finger motif located at the extreme end of the C-terminus. RT-PCR analysis indicated that the expression of Oszinc626 gene was induced by IAA, cold, dehydration, high-salinity and abscisic acid, but not by 2,4-D, and the transcription of Oszinc626 gene accumulated primarily in rice immature seeds, root meristem and shoots. The gene accumulation patterns were corresponded with GUS expression.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.5
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• pp.757-764
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• 2016

The purpose of this study was to investigate the salt and sodium content of lunch meals served at middle schools in Gyeongsangbuk-do. Four middle schools were investigated for their salt and sodium content and salt content contributing rate per meal. Average salt content of every lunch meal was 4.41 g, and average sodium content was 1,736.02 mg. During the investigation period, the lowest sodium content was 943.19 mg while the highest was 2,827.56 mg. Samples were classified into 16 food items and investigated for salt and sodium content. Total average salinity was 1.06%. Kimchi was the saltiest, followed by fresh-vegetables, boiled-vegetables, stir-fried foods, pan-fried foods, and hard-boiled foods. Total average salt content was 0.74 g, and most salty dishes were single dish rice noodles, followed by stews, steamed foods, broths, soups, kimchies, stir-fried foods, roasted foods, and hard-boiled foods. Samples were classified into seven menu groups, including cooked rice, single dish rice noodles, soup stew, main dish, side dish, kimchi, and desserts. Contributing rate of total average salt content was high in single dish rice noodles (40.56%), soup stew (23.23%), kimchies (20.30%), and main dish (18.13%). These results can be useful for establishing a database for sodium contents of meals in middle schools. 'SamSam foodservice' should be initiated in school foodservice to reduce sodium intake.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.550-556
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• 2014

Rice bran contains both excellent nutritional value and functional advantages. Its utilization is limited due to reducing texture and low storage. To satisfy various tastes, Bacillus spp. having high amylase and protease activities were selected. Using the strains, we made whole grain soybean Meju with a reduced manufacturing period by increasing the concentration of total nitrogen. We made soy sauces with mashing ratios of soy bean and rice bran at 10:0, 9:1, 7:3, and 5:5, and then compared their physiochemical properties. After 2 weeks of fermentation, the sugar content increased from 21~22% to 30~32%. However, pH and salinity showed no differences. At a ratio of 9:1, total nitrogen, amino nitrogen content, and total free amino acid contents were the highest at 1.62%, 652.52 mg%, and 8,804.03 mg/kg, respectively, compared to other mashing ratios of soy bean and rice bran. Especially, the contents of aspartic and glutamic acid, which increase delicate flavoring, were higher in our soy sauce compared to those of general traditional soy sauce and brewed soy sauce, which were 504.25 and 1,262.25 mg/kg, respectively. Serine and alanine, which are related to sweet taste, were present at 49.50 and 518.75 mg/kg, respectively, which were the highest among all mixing ratios, at a ratio of 9:1. Compared to general traditional soy sauce and brewed soy sauce, the contents of histamine and tyramine among biogenic amines decreased to 35.85 and 41.04 mg/kg, respectively. Finally, a soy bean and rice bran mixing ratio of 9:1 was determined to be the optimal mixing ratio in the sensory evaluation.