• Journal of Environmental Science International
• /
• v.16 no.12
• /
• pp.1411-1424
• /
• 2007

Long-term trends and distribution patterns of water quality were investigated in the Asan coastal areas of Yellow Sea, Korea from 1975 to 2005. Water samples were collected at 3 stations and physicochemical parameters were analyzed including water temperature, salinity, suspended solids(SS), chemical oxygen demand(COD), dissolved oxygen(DO) and nutrients. Spatial distribution patterns were not clear among stations but the seasonal variations were distinct except COD, SS and nitrate. The trend analysis by principal component analysis(PCA) during twenty years revealed the significant variations in water quality in the study area, Annual water qualities were clearly discriminated into 4 clusters by PCA; year cluster 1988-1991, 1994-1997, and 1992-1993/1998-2005. By this multi-variate analysis we can summarize the annual trends as the followings; salinity, suspended solids and dissolved oxygen tended to increase from late 1980's, increased pH and COD from 1992, and decreased salinity and increased nitrogen and COD from 1990 due to the runoff frow agricultural lands causing eutrophication.

• Journal of Korean Society on Water Environment
• /
• v.30 no.6
• /
• pp.596-604
• /
• 2014

This research has studied the physicochemical environmental factors and communities of epilithic diatom and phytoplanktons at Hongcheon river from December 2011 to September 2012. In case of TN, the result was hypertrophic, and for TP, it ranged from mesotrophic to eutrophic. As for BOD, Hongcheon river was rated level II or better, according to the water quality level; values were found to be below 3mg/L at most sites. Total of 83 and 114 taxa of epilithic diatom and phytoplanktons respectively, were found during the research. When assessed using the TSI, it ranged from oligomesotrophic to eutrophic. In case of DAIpo, it ranged from 64.1 to 99.5, and TDI ranged from 51.5 to74.0. These results signify good water quality, level B or better, for Hongcheon river. P-IBI was rated moderate to low, which showed higher pollution than other indices. Among the biological water quality measures analyzed in the Hongcheon river study, DAIpo best matches TDI and BOD, while TDI showed greater pollution. Therefore, P-IBI appears to be inappropriate when assessing the domestic small rivers and lakes.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.26 no.6
• /
• pp.1091-1095
• /
• 1997

The physicochemical properties of rice flour and textural properties of cooked rices between Chungmubyeo and Dongjinbyeo were compared. The protein contents of Chungmubyeo and Dongjinbyeo were 7.9% and 8.8%, and the crude and total lipid were 0.82%, 0.65% and 2.34%, 1.66% respectively. The amylose content was 21.1% in Chungmubyeo and 20.2% in Dongjinbyeo. The hardness of rice grain was higher in Dongjinbyeo while water absorption was higher in Chungmubyeo. The sensory evaluation of cooked rice made from Chungnubyeo was significantly higher in shininess, roasted nutty flavor, hardness and overall eating quality than that from Dongjinbyeo. The hardness of cooked rices by rheometer was increased during storage and was lower in Chungmubyeo than Dongjinbyeo.

• Food Science and Preservation
• /
• v.5 no.2
• /
• pp.119-122
• /
• 1998

This study was conducted to blow the effect of postharvest physiological changes on garlic quality according to its ecotypes and storage temperatures. The changes of water, total soluble solids, crude stein, md total fructans were measured and the rates of respiration and sprouting were analyzed during storage at 20$^{\circ}C$ and 30$^{\circ}C$. The decrease of water content and the increase of total soluble solids were reversely appeared during garlic storage. The crude protein content was gradually increased during storage but total fructan content was decrased. The respiration late was maximized at 60days after storage and the spouting rate was gradually increased. In the aspect of ecotypic characteristics, the water content, fructan content and sprouting rate were higher in 'Namdo' cultivar than those of southern type. The high storage temperature (30$^{\circ}C$) controlled spouting and loss of fructan, and it was effective to maintain the garlic quality.

• Korean Journal of Ecology and Environment
• /
• v.47 no.3
• /
• pp.146-159
• /
• 2014

In this study, we evaluated the temporal changes of water quality in the 90 reservoirs in Korea and the relationships between water quality and their environmental factors in the reservoirs for effective management of reservoirs. The majority of study reservoirs were categorized as the eutrophic state based on Carlson's trophic index. Among 90 reservoirs, more than 55.0% were nutrient-rich based on $TSI_{TP}$ in each month, where more than 50.0% were nutrient-rich based on $TSI_{Chl-a}$ from June to November. Seasonal Mann-Kendall test was used to analyze temporal variation of water quality in the selected 60 reservoirs using monthly data from 2004 to 2008. The results showed that 27 (45.0%) reservoirs showed the improvement of water quality based on TP and Chl-a concentrations, while 14 (23.3%) and 11 (18.3%) reservoirs displayed the degradation of water quality based on TP and Chl-a concentrations, respectively. Meanwhile, a self-organizing map classified the study reservoirs into five groups based on differences of hydrogeomorphology (altitude, catchment area, bank height, lake age, etc.). Physicochemical factors and land use/cover types showed clear differences among groups. Finally, hydrogeomorphology of reservoirs were related to water quality, indicating that the hydrogeomorphological characters strongly affect water quality of reservoirs.

• Korean Journal of Ecology and Environment
• /
• v.43 no.1
• /
• pp.117-128
• /
• 2010

The water qualities of Namdae-stream, Yeongok-stream and Sacheon-stream were examined, by using physicochemical factors, trophic status and epilithic diatoms from May 2008 to February 2009. The physicochemical water qualities of three streams were, except for some construction areas and sites of downstream, generally good, having less concentration than BOD of $2\;mg\;L^{-1}$. As for the sites of downstream, there were ongoing pollution such as graduation of nutrients in Namdae-stream and Sacheon-stream, due to salinity of seawater and topographical feature of the closed estuary. The examination of trophic status of Namdae-stream showed mesotrophic status in all the sites. Also, eutrophication was in progress as from the upstream to the downstream of Yeongok-stream, and Sacheon-stream showed eutrophic status in all its sites. As a result of the biological water quality assessment, Namdae-stream, excluding the downstream site, came out to be $\beta\sim\alpha$-oligosaprobic, and biological water quality was good, having TDI less than 50. Some construction sites and downstream site of Namdae-stream are $\beta$-mesosaprobic, and with the TDI over 70, the biological water quality assessment came out to be polluted. Yeongok-stream is $\beta\sim\alpha$-oligosaprobic, and its biological water quality is good, having TDI less than 40. Sacheon-stream, excluding the upstream site on May 2008 and February 2009, is $\beta\sim\alpha$-mesosaprobic, and its TDI over 70 shows that it has been polluted. The correlation analysis showed a high correlation in both DAlpo and TDI. Also, biological assessment of water quality (DAIpo, TDI) showed higher correlation with TSI rather than BOD.

• Korean Journal of Food Science and Technology
• /
• v.28 no.4
• /
• pp.644-649
• /
• 1996

The purpose of this study was to investigate the relationship between physicochemical properties and optimum amount of added water for cooking in the preparation of Korean cooked rice (bab). Seven different kinds of rice samples were tested for their chemical and physical properties in relation to the eating quality after cooking with various amounts of water added. The amylose content and water content of rice did not show significant correlation with the amount of added water for optimum cooking. The width of rice kernel, expansion ratio, amylogram maximum viscosity showed significant correlation with the optimum ratio of added water for cooking.

• The Korean Journal of Food And Nutrition
• /
• v.14 no.6
• /
• pp.596-604
• /
• 2001

Twelve varieties of Korean rice and ten varieties of Japanese rice were selected. After being milled. they were analyzed about various physicochemical properties such as moisture, protein and amylose, a -amylase activity, gelatinization properties. And after being cooked with proper amount of water texture and other physical properties were measured by Texturometer, Tensipresser and Rheolograph-micro. Finally the sensory evaluation test was carried out. The results were as follows. 1. In case of protein contents, amylose contents and $\alpha$-amylase activity, Korean rice had a slightly higher value than Japanese As a consequence. Korean rice showed a little stronger hardness and a little weaker stickiness compared with Japanese rice. 2. Amylose contents showed very high correlation with other physicochemical properties and peak viscosity and gelatinization temperature of RVA, the ratio of stickiness to hardness( -Hl/Hl ) of Texturometer and the tan $\delta$(the ratio of dynamic loss to dynamic viscoelasticity) of Rheolograph-micro showed high correlation with other analyzed properties. 3. The ( -/+)work balance of low compression test(25% ) of Tensipresser analysis(texture analysis on the surface of cooked rice) and tan f of Rheolograph-micro showed very high correlation with sensory evaluation results. By using this parameters as major independent variables, some trials to derive high confidence multiple regression equations were accomplished. By the equations it would be possible to make an approximate pre-estimate of eating quality for unknown japonica rice.

• Journal of Korean Society of Forest Science
• /
• v.90 no.1
• /
• pp.146-154
• /
• 2001

This research was conducted to investigate the seasonal changes in physicochemical characteristics of stream water at the four points in the northeastern part of the Puk'ansan National Park from July of 1998 to November of 2000. The average pH of stream water was 6.6(6.53~6.74) and the dissolved oxygen was ranged from 11.0 to $11.3mg/{\ell}$, which indicated that the water quality could be categorized in the first class for the quality of river water quality standard. The average electrical conductivity of stream water was 106.8(52.3~154.0) ${\mu}S/cm$ and the electrical conductivities of downstream water were ranged from 139.4 to $154{\mu}S/cm$, which were about 1.7~3.0 times higher than those in upstream water that showed from 52.3 to $81.6{\mu}S/cm$. The amount of anion($Cl^-$, $NO{_3}^-$, $SO{_4}^{2-}$) which indicates the pollution index in downstream was higher than that in upstream, In addition, the seasonal impacts of pollution on stream water were higher in Autumn than in Spring or Summer.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.20 no.6
• /
• pp.637-645
• /
• 1991

Physicochemical factors affecting cooking and eating quality of rice and their mechanisms were investigated. The stickiness of cooked rice was negatively correlated with amylose content(r=0.58, p<0.05) and protein content(r=-0.72, p<0.01), but not affected by crude fat content of rice. The ultrastructure of cooked rice grain showed the progressive gelatinization of starch from the periphery toward the center of the endosperm as water and heat energy diffused into. The rate of water diffusion appears to be dependent on the cell arrangement in the endosperm and the protein content of milled rice. Once water and heat reach the starch granules, the rate of in situ gelatinization of starches appears to be dependent on their own gelatinization temperature range and amylose content. Protein acts as a barrier for the swelling of starch and water diffusion in two ways : 1) by encasing starch granules in the starchy endosperm, and 2) by forming a barrier between the subaleurone layer and the starchy endosperm. Therefore, the separation and fragmentation of the outermost layers of the endosperm occurred more easily in the low-protein content rices, and was associated with increases of solids lost in cooking-water at 95$^{\circ}C$ and stickiness of cooked rice.