• Korean Journal of Plant Resources
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• v.19 no.1
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• pp.144-149
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• 2006

This is a study on relationship between soil pH and flower color and growth of Hibiscus siriacus L, looking for the pH range to result the most ideal flower color. I anticipate this study result will lay a foundation of improved breeding plan of Hibiscus siriacus L. According to the result of investigation and analysis on bleeding peculiarities by each soil pH, the numbers of leaves in Honghwarang and Younggwang reached the highest at pH 7: 188.73 and 135.87 respectively. Increased pH resulted the increased number of leaves. According to the result of investigation and analysis on color changes of four kinds of Hibiscus siriacus L. at various pH level, Honghwarang's L value gradually decreased from 17.05 to 12.26 at pH increase while a value increased from 16.37 to 20.91.

• Development and Reproduction
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• v.24 no.1
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• pp.19-30
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• 2020

The pH of water is one of the main environmental factors exerting selective pressure on marine and freshwater organisms. Here, we focus on the influence of pH on an organism's ability to maintain homeostasis and investigate the effects of acidification on immunity-related genes and osmotic pressure during early development of the olive flounder, Paralichthys olivaceus. The aim of our study was to determine the influence of various pH levels on the fertilized eggs and larvae of P. olivaceus. Gametes of P. olivaceus were artificially introduced and the resulting fertilized eggs were incubated at pH 4.0 (low), 6.0, and 8.0 (equivalent to natural sea water; control). We found that all eggs sank from the water column at pH 4.0. After 38 h, these eggs showed slow development. Hatching occurred more slowly at pH 4.0 and 6.0 and did not occur at all at pH 4.0. Result of gene expression, caspase and galectin-1 were expressed from the blastula to pre-hatch stages, with the exception of the two-cell stage. HSP 70 was also steadily expressed at all pH levels over the five days. The osmolality of fertilized eggs differed marginally at each stage and across pH levels. So, this results demonstrates that low pH level is detrimental to P. olivaceus fertilized eggs.

• 한국생물공학회:학술대회논문집
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• 2000.11a
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• pp.171-174
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• 2000

The effect of the dissolved oxygen (DO) concentration on the production of manganese peroxidase by Phaenerochaete chrysosporium was studied in the immobilized reactor system. The oxygen levels significantly affected the production of manganese peroxidase (MnP) as well as that of $H_2O_2$. It is known that a high oxygen level is required to produce this enzyme. In this study, however, higher DO concentrations above a critical DO concentration inhibited MnP production. It is thought that a greater $H_2O_2$ production seen with higher DO concentrations caused adverse effects on the MnP production. On the other hand, with lower DO concentrations, $H_2O_2$ did not accumulate enough to stimulate MnP production.

• Journal of Korean Society of Forest Science
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• v.99 no.3
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• pp.432-438
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• 2010

This study was carried out to understand the effect on soil chemical property, ion contents, and growth of Lonicera japonica by treatment of simulated acid rain and wood vinegar. It was treated total 30 times by one time per 2 weeks during 150 days from June to October dividing to various pH level of simulated acid rain (each pH 5.6, 4.5, 3.5 and 2.5) and the control site (pH 6.3). The wood vinegar diluted with 500 times was also treated total 10 times by one time per 2 weeks at the experimental sites. The soil pH was reduced as pH level of simulated acid rain was decreased. The organic content, total nitrogen, and Av. $P_2O_5$ in soil showed a tendency to increment. However, the soil improvement effect was exposed to be insufficient when a wood vinegar was treated. In the component of the plant body, $SO_4{^2}$ and $NO_3{^-}$ increased due to the simulated acid rain treatment and the increment ratio was reduced in the wood vinegar treatment plot. In addition, the cation contents showed a tendency to variation due to pH of simulated acid rain. And it showed more increment in the leaves than the root. The early fallen leaves and growth inhibition of L. japonica showed up after the simulated acid rain treatment but the growth of L. japonica increased after the wood vinegar treatment.

• Journal of Korean Academy of Fundamentals of Nursing
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• v.8 no.2
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• pp.189-198
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• 2001

The purpose of this study was done to identify the relationship between the level of pain and depression in patients with rheumatoid arthritis. The subjects for this study were 222 patients registered in H University Hospital Rheumatoid Arthritis Center, and the period of data collection was from July 20, 2000 to August 30, 2000. The research instruments used in this study were the Graphic Rating Scale of Pain and the CES-D for depression. The cronbach's ${\alpha}$ of the CBS-D scale was .89. Data analysis, was done by the SPSSWIN 10.0 program using descriptive statistics. The results are as follows. 1) The total pain score ranged from 0 to 147 with a mean score for pain in patients with rheumatoid arthritis of 72.64. 2) The total depression score ranged from 20 to 72 with a mean score of 39.86. 3) There was a significant difference in pain according to sex(F=5.26, p<.05) and education level (F = 3.59, p<.05). 4) There was a significant difference in depression scores according to sex (F=7 76, p<.05) and education level (F=3.02, p<.05). 5) The level of pain had a significant correlation with the level of education level(r=-.174, p<.01). The level of depression was significant correlation with the level of pain (r=.237. p<.01).

• Journal of Microbiology and Biotechnology
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• v.14 no.3
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• pp.639-642
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• 2004

The pH as a control parameter for oxidation-reduction potential (ORP) was investigated through the denitrification by Ochrobactrum anthropi SY509 under non-growing condition. The optimal pH of nitrate reductase was 7.0, and the minimal ORP level was －250 mV for the denitrification under aerobic condition. In the case of anaerobic condition, the optimal pHs of nitrate and nitrite reductase were shifted to 10.0 and 9.0, respectively, and the minimal ORP levels of nitrate and nitrite reductase were decreased to －370 mV and －340mV, respectively. In the case of alkaline pH and anaerobic condition, the denitrification efficiency of nitrate was increased up to about 2-fold over that of neutral pH and anaerobic condition. Therefore, the combined control of pH and ORP in the anaerobic condition is shown to be an important parameter in the biological denitrification process.

• Journal of the Korean Society of Industry Convergence
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• v.19 no.4
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• pp.237-244
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• 2016

This paper investigates the possibility to increase the economic value of the thinned young apple trough fermentation process. It is studies the optimal fermentation condition of thinned young apple by manipulating preparation treatment and sugar content. To do this following steps are done. Firstly, different preparation treatment for thinned young apple such as whole apple, cutting apple, and blending apple were done. The different sugar content such as $24^{\circ}Brix$, $15^{\circ}Brix$ and $4^{\circ}Brix$ was added. Secondly, the sugar contents and pH level were measured during fermentation process. Finally, statistical analysis was used to examine the relation between the preparation treatment, sugar content and pH level during the fermentation process. The experimental result shows that the different preparation treatment influences to the fermentation process. The blending apple treatment gave lower pH level compared to other kind treatments. The sugar content of thinned young apple was decrease during the fermentation process. The statistical analysis shows that the manipulation preparation treatment and sugar content affect the final pH level and whole fermentation process. Experimental result shows that the thinned young apple fermentation could be proposed as new alternative product in the market. The best fermentation process was obtained from blending thinned young apple treatment with $24^{\circ}Brix$.

• Korean Journal of Soil Science and Fertilizer
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• v.51 no.1
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• pp.61-70
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• 2018

This study was carried out to review and compare crop cultivations upon chemical properties of paddy soil and qualitative characteristics of rice in Sejong-city from a point of view of farming extension to rice farmers and to utilize the result of the study as a basic guideline for precise agricultural practice. The pH in soils of Sejong was about 6.1-6.6 and had no difference with an average pH of paddy soils in Chung-Nam with pH 6.1. However, the average of organic matter, calcium (Ca) and available silicate in Sejong was lower than the average of them in Chung-Nam. The yields of rice were higher in 2010 than in 2011 and 2012, and the protein contents of rice were the highest in 2011 while the lowest water contents of rice in 2011. The protein contents upon regions were the highest in 2011 with 6.1%, and the amylose contents were the highest in Yeondong-myun, Jeoneu-myun, and Yeonseo-myun in 2010 while Kumnam-myun and Jeondong-myun were the highest in 2012. With the increase of precipitation, the protein content level in rice was increased while the amylose content level tended to decrease. Correlations between the chemical properties of paddy soil and the quality of rice and between level of organic matter in soil and amylose contents were negative (r = -0.507), and the correlation between the moisture contents and amylose contents (r = 0.419) and between the water contents and whiteness (r = 0.485) were positive. Because the quantity and quality of rice yield is determined by the soil characteristics, the consultation to farmers for the proactive soil analysis and for the maintenance of stable level of pH, organic matter and available silicate based on historical results of analysis is highly recommended. Also, the analysis on the effect of the weather and the soil characteristics affecting the quality and quantity of rice would be another good way.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.221-235
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• 2011

This study focuses on the qualitative characteristics of mackerel marinated with herb extracts. By differentiating the amounts of garlic, ginger and basil, the optimal amount of each ingredient to he added has been found. According to the result of the experiment, the highest level of preference has been shown for the combination of 3% of garlic, 3% of ginger and 2% of basil, generating the optimal amounts to be added. Since the pH change shown by the mackerel marinated by adding the optimal combination of 3% of garlic, 3% of ginger and 2% of basil is included in the range of pH 6.2-6.4, which is the initial point of decomposition for red-fleshed fish, it can be considered to be appropriate for the qualitative characteristics of the product. According to the differences test, GA3 bas shown the lowest level of strength, making it soft. Also, GA3 has shown the highest level of elasticity together with the characteristic of being moist. As a result, it can be said that garlic is better than ginger and basil. According to the preference test, GA3 has shown the highest level of preference in terms of appearance, flavor, texture, taste and overall preference. By considering the above results of the experiment, GA3 (3% of garlic) can be regarded as the optimal amount to be added.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.16 no.2
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• pp.1-15
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• 2005

This study was intended to make Korean type of sourdough bread using domestic wheat produced in Korea, while measuring and analyzing gluten content, pH level, TTA level and mixograph of wheat to extract the most excellent sourdough starter. Furthermore, this study also used CrumbScan to compare and analyze the properties of product as shown in making sourdough bread with the above starter. pH level ranged from 4.0 to 4.5 throughout all kinds of Korean wheat four, which were considered to be appropriately available as sourdough starter. As the result of analysis from mixogram, SF fit for making bread but korean wheat flour showed less level of mixing tolerance and content of protein, which were considered inappropriate for making bread. As the result of imaging analysis by CrumbScan, SF, KWF 5 and KWF 6 showed the higher fineness and elongation than any other kind of korean wheat flour, which were considered appropriate for making bread.