• Korean Journal of Environmental Biology
• /
• v.17 no.2
• /
• pp.175-182
• /
• 1999

An unprecedented mass mortality of commercially important macrobenthic animals, including Haliotis discus discus, H. diversicolor, Batilus cornutus, Sticopus japonious and Hemicentrotus puzoherrimus, occurred off the west coast of Cheju Island in summer of 1996. Phytoplankton blooms were absent along the coast. The appearances of the surface low-salinity water (SLSW) off the coast of Cheju Island preceded the mass mortality, leading to speculation that the low-salinity stress may have a crucial role in the mass mortality. Since there was no heavy rain for the same period, the precipitation was not a possible explanation for the decrease of salinity. Physical oceanographic data taken by NFRDI (1997) clearly indicated that the SLSW was present in the area between China and Cheju Island in August 1996. This is most likely due to a freshwater supply resulting from the existence of large river runoff. Evidence of the current and the distance between the Yangtz River and Cheju Island also supports the hypothesis that source of the SLSW was the freshwater originated from the Yangtz River runoff.[macrobenthic animals, mass mortality, surface low-salinity water].

• Journal of Marine Life Science
• /
• v.2 no.1
• /
• pp.34-38
• /
• 2017

FK506BP (FK506 binding protein 12) is a small peptide with a single FK506BP domain. It is involved in suppression of immune response, oxidative stress and inflammation. The purpose of this study was to investigate the gene expression of FK506BP in red seabream (Pagrus major) exposure to low water temperature (8℃, 33 psu) and low salinity (20℃, 10 psu). Results showed that, the expression of FK506BP was significantly increased in the experiment groups, such as low water temperature (8℃, 33 psu), and low salinity (20℃, 10 psu). These results suggest that FK506BP was played roles in biomarker gene on the environmental stress such as water temperature and salinity.

• Journal of Plant Biology
• /
• v.36 no.3
• /
• pp.219-224
• /
• 1993

The effects of environmental factors on the growth of Enteromorpha compressa germlings from Daeyulri (34$^{\circ}$36'N; 127$^{\circ}$47'E), the southern cost of Korea were examined in laboratory culture through combinations of irradiance and salinity and temperature and salinity. They showed a maximum growth rate at 125 $\mu$E.m-2.s-1 and 32$\textperthousand$ of irradiance and salinity combination, and at 15$^{\circ}C$ and 32% of temperature and salinity combination. Optimal parameters for the growth of germlings were 15$^{\circ}C$, 125 $\mu$E.m-2s-1 and 32$\textperthousand$. The germlings of E. compressa were survived in a wide range of irradiance, temperature and salinity levels, even though they had relatively low irradiance optimum. In the field E. compressa occurred commonly during autumn and spring seasons and disappeared in summer, except for particular habitats. This may be caused by the salinity and water temperature of this area rarely drop below 26$\textperthousand$ and 8$^{\circ}C$ during winter. A broad tolerance to environmental and rapid growth of germlings made them a wide geographical distribution over the world and a survival in both the upper and lower intertidal zones.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.31 no.6
• /
• pp.859-868
• /
• 1998

In order to investigate the relation between the marine environmental characteristics and the change of the catch in set net, the marine environment properties were analyzed by temperature and salinity observed in the western coastal area of Cheju Island from 1995 to 1996 and the results are as follows 1) Main axis of Tsushima Current appeared in the western coastal area of Cheju Island was off 2$\~$3 miles from November to May. Therefore the waters of high temperature over $14^{\circ}C$ and high salinity from $34.40\%_{\circ}$ to $34.60\%_{\circ}$ were distributed homogeneously from surface to bottom in this time. But China Coastal Waters of low salinity appeared in the Cheju Strait from June to October, surface waters became of high temperature and low salinity, and middle and bottom waters became of the temperature from 11 to $14^{\circ}C$ and the salinity over $33.50\%_{\circ}$ and then vertically sharp thermocline and halocline are formed in the western coastal area of Cheju Island. In summer, the water temperature and salinity of the surface waters in wstern coastal area of Cheju Island were lower and higher respectively than that in middle area of the Cheju Strait and the temperature and salinity of the bottom waters in this area were higher and lower, respectively than that in middle area of the Cheju Strait. Such a distribution shows a tidal front in this coastal area. On the whole year, surface temperature and salinity were from 14 to $23^{\circ}C$ and from 30.60 to $34.60\%_{\circ}$, respectively, and annual fluctuation range of temperature and salinity was within $9^{\circ}C$ and $4.00\%_{\circ}$, respectively, Thus, annual fluctuation range in this area is much narrower than that in the Cheju Strait. In bottom water, temperature ranges from 14 to $20^{\circ}C$ through the year. Thus, the fluctuation range of temperature is narrow. The low temperature of from $11^{\circ}C$ to $13^{\circ}C$ appeared in the west enterance of Cheju Strait was not shown in this coastal area. 2) The salinity of bottom water was from $33.60\%_{\circ}$ to $34.40\%_{\circ}$ in 1995, while low salinity wale. below $32.00\%_{\circ}$ appeared all depth from June in 1996. Thus, the variation of hydrographic conditions in this area is narrow in winter, and wide in summer due to the influence of China Coastal Waters. 3) In summer, surface cold water, local eddy and fronts of temperature and salinity were showed within 2 mile from the west coast of the Cheju Island due to vertical mixing by tidal current. Especially, temperature and salinity of bottom water are changed with the change of depth around Biyang-Do. Thus, the front of temperature and salinity appeared clearly between shallow area with the depth of under 10 m and deep area with of the depth of more than 50m. Surface water in outside area where high temperature and low salinity water appear intrudes between Worlreong-Ri and Geumreung-Ri. Thus, the front of temperature and salinity was made along the line that connects from this coast to Biyang-Do, The temperature of the bottom water is $2^{\circ}C$ to $4^{\circ}C$ lower than that of the surface water and its salinity is $0.02\%_{\circ}$ to $0.08\%_{\circ}$ higher than that of the surface water even in shallow area.

• Korean Journal of Soil Science and Fertilizer
• /
• v.37 no.2
• /
• pp.91-96
• /
• 2004

Accumulation of nitrate in edible crops is undesirable due to potential risks to human health. Since nitrate has a role in the osmotic regulation of plants, salt accumulation in soil is expected to stimulate nitrate accumulation in plants. Lettuce (Lactuca sativa L.) was grown in soils of different salinities, 9.69 and $4.49dS\;m^{-1}$, in a greenhouse, and the effect of soil salinity on nitrate accumulation in lettuce was investigated. Content of nitrate in the lettuce increased significantly as soil salinity increased under low light intensity and ample supply of nitrate in root media. Soluble sugar and oxalate contents in lettuce were also significantly higher in the soil of higher salinity. Phosphate, Cl, and $SO_4$ contents in lettuce were not significantly different in soils of different salinities. Among the cations, K content in lettuce was significantly higher in the soil of higher salinity, but Na, Ca, and Mg comtents were not much influenced. Comparing to the lettuce grown in low salinity soil, although the growth of lettuce was decreased by 9% in the soil of higher salinity, nitrate accumulation in the lettuce was increased by 18.6%. These results indicate that higher nitrate content in lettuce of higher salinity soil is a positive accumulation to adapt to the water stress condition. The nitrate accumulation of vegetables grown in plastic film houses is known to be due to the heavy fertilization and low light intensity, but salt accumulation in the soil, which can lower soil water potential, is expected to stimulate the nitrate accumulation further.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
• /
• v.3 no.3
• /
• pp.165-169
• /
• 1998

In August 1996, seawater salinity and nutrient distribution were investigated at surface waters in the South Sea of Korea. The low-salinity (< 20.00 psu) waters were observed in the western and southwestern offshore areas of Cheju Island. Relatively low saline (< 30.0 psu) waters occupied most of the survey areas only except in the eastern part. The observed minimum salinity was lower by 11.78 psu than that of the average between 1963 and 1995. The low saline waters appeared in the upper layer of generally 10-20 m deep, and were obriously distinguished from high-salinity (> 32.00 psu) waters, 30 m deep. The low saline waters may originate from the freshwater discharge of vast amount of from Yangtze River during the heavy rainfall season in China. Phosphate concentrations in the surface waters were relatively low and were less variable than those of nitrate and silicate. The maximum concentrations of nitrate and silicate occured in the western and southwestern offshore areas of Cheju Island, where the salinities were the lowest. The concentrations of nitrate and silicate were inversely correlated with salinity, whereas that of phosphate showed a considerable scatter and non-conservative behaviours. This indicates extensive desorption reactions of suspended materials releasing phosphate.

• Journal of the Korean Society of Food Culture
• /
• v.34 no.4
• /
• pp.440-448
• /
• 2019

In order to study low salinity Oiji (cucumber pickled in salt) with a reduced content of sodium, which was accomplished by replacing the salt in this saliferous food, we produced Oiji using sea tangle and, then performed physicochemical and sensory evaluations. It was found that the moisture content of Oiji was decreased with increasing the amount of added sea tangle. The pH and acidity were significantly different between the samples made with sea tangle, and the pH and acidity showed no consistent tendency according to the amount of sea tangle powder added. The salinity of Oiji was the highest in the control Oiji (2.92%), and the higher the amount of sea tangle added, the lower was the salinity in the Oiji with the salt replaced by sea tangle (2.78 to 2.89%). The sodium content of Oiji was also the highest in the control Oiji (591.65 mg/100 g) and significantly decreased with the increasing addition of sea tangle (560.43~366.71 mg/100 g). The color value of Oiji showed a significant difference between the samples, with no consistent tendency according to the amount of added sea tangle powder. The hardness of Oiji was significantly greater in the Oiji with the salt replaced by 40% of sea tangle, with greater hardness noted as the amount of added sea tangle powder increased (217.70 g). As a result of the acceptance test of Oiji, there were significant differences between the samples in overall acceptance, appearance, and taste, showing that the Oiji with salt replaced by 30% of sea tangle was significantly highest in overall acceptance and taste. The attribute difference test showed a significant difference only for the brown color, while no significant differences were found between the samples for off-flavor, bitter taste, fermented taste, salty taste, sour taste, hardness and crispness. The above results demonstrated that when sea tangle was substituted for 30 to 40% of the salt content, the Oiji with a low content of sodium and low salinity can be produced with a high level of taste and overall preference. Therefore, this study firmly demonstrated that 30 to 40% of the salt can be replaced by sea tangle as a substitute in order to produce Oiji that has low salinity, a low sodium content.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2017.06a
• /
• pp.189-189
• /
• 2017

Salinity is one of the major abiotic stresses that severely affect crop production throughout the world; especially rice plant which is generally categorized as a typical glycophyte as it cannot grow in the presence of salinity. Phenotypic resistance of salinity is expressed as the ability to survive and grow in a salinity condition. Salinity resistance has, at least implicitly, been treated as a single trait. Physiological studies of rice suggest that a range of characteristics (such as low shoot sodium concentration, compartmentation of salt in older rather than younger leaves, high potassium concentration, high $K^+/Na^+$ ratio, high biomass and plant vigour) would increase the ability of the plant to cope with salinity. Criteria for evaluating and screening salinity tolerance in crop plants vary depending on the level and duration of salt stress and the plant developmental stage. Plant growth responses to salinity vary with plant life cycle; critical stages sensitive to salinity are germination, seedling establishment and flowering. We have established a standard protocol to evaluate large rice germplasms for overall performance based on specific physiological traits for salt tolerance at seedling stage. This protocol will help in identifying germplasms which can perform better in the presence of different salinity treatments based on single trait and also combination of different physiological traits. The salt tolerant germplasm can be taken forward into developing better varieties by conventional breeding and exploring genes for salt tolerance.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.36 no.3
• /
• pp.306-316
• /
• 2003

We conducted a time-series analysis of temperature and salinity of sea water around Jeju Island, Korea. Monthly mean temperature and salinity was influenced by precipitation and weather conditions on Jeju as well as by oceanographic conditions of the open sea such as the Tsushima Warm Current and sea water in coastal areas. Salinity of Jeju coastal waters was the highest in April, and it was always over 34.00 psu with tiny fluctuation between December and June. Due to the effects of the Tsushima Warm Current, Jeju coastal waters maintained high salinity and stability. Low salinity and its large fluctuations during summer were closely associated with the China Coastal Water and precipitation in Jeju. The place of the lowest water temperature was the northeast coasts of Jeju (Gimneong, Hado, Jongdalri). In winter, as warmer water of the Tsushima Warm Current appeared in western area of Jeju dwindled flowing along the northern coasts of Jeju area and becoming cool, the lowest water temperature often appeared locally in Gimnyeong and its vicinitly in summer. The Tsushima Warm Current flows into the east entrance of Jeju Strait, but its influence is weak because of geometry and strong vertical mixing due to fast tidal currents.

• Journal of the Korean Society of Food Culture
• /
• v.30 no.1
• /
• pp.20-28
• /
• 2015

In this study, the eating out behavior and recognition of salinity in restaurant food in Jecheon area were examined. Demographic characteristics of the subjects, eating out behavior and perception of salinity in food purchased in restaurants were surveyed. Also salinity of the high Na-containing menus were measured using salimeter. Exactly 51.6% of the study subjects usually ate out more than one to two times per week. A large percentage (88.6%) of the subjects mentioned that they ate more than half the amount of liquid in their dishes. The study participants recognized that the salt concentrations of stews, soups and noodles in their orders were high. JJamppong was recognized as the most salty among nine kinds of eating out menus, whereas mulnaengmyeon was the least. Although the recognized salt concentration of mulnaengmyeon was relatively low, this dish had the highest salinity out of nine eating out menus. Relative salinities of eating out menus were higher than absolute salinity mostly except yukgaejang. It is necessary to supply exact nutrition information and widely implement nutrition labeling. Furthermore, consumers should personally be careful to limit consuming food with high sodium levels when dining at restaurants and eat less liquid in dishes.