• Korean Journal of Ecology and Environment
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• v.50 no.4
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• pp.441-451
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• 2017

The present study was conducted from August to December 2016 in a cylindrical water tank with a diameter of 1 m, a height of 4 m and a capacity of 3,000 L. The field water and sediment from the Nakdong River were also sampled for the experimental culture (field water+sediment) and control culture (field water), respectively. In this study, we aimed to investigate phytoplankton succession pattern using the phytoplankton functional group in the enclosed culture system. A total of 50 species in 27 genera including Chlorophyceae (30 species), Bacillariophyceae (11 species), Cyanophyceae (7 species), and Cryptophyceae (2 species) were identified in the experimental and control culture systems. A total of 19 phytoplankton functional groups (PFGs) were identified, and these groups include B, C, D, F, G, H1, J, K, Lo, M, MP, N, P, S1, $T_B$, $W_0$, X1, X2 and Y. In particular, $W_0$, J and M groups exhibited the marked succession in the experimental culture system with higher biovolumes compared to those of the control culture system, which may be related to the internal cycling of nutrients by sediment in the experimental culture system. The principal component analyses demonstrated that succession patterns in PFG were associated with the main environmental factors such as nutrients(N, P), water temperature and light intensity in two culture systems. In conclusion, the present study showed the potential applicability of the functional group for understanding the adaptation strategies and ecological traits of the phytoplankton succession in the water bodies of Korea.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.619-624
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• 1999

This work was to study the potential health food use of germinated colored rice after germinating and drying using microwave under vacuum. Colored rice was soaked in water at $15^{\circ}C$ for 2 days and then germinated at $25^{\circ}C$ for $3{\sim}4\;days$. The germinated colored rice was dried by different drying methods: microwave vacuum drying 1, microwave vacuum drying $2\;(drying{\rightarrow}crushing{\rightarrow}drying)$, hot air drying, vacuum drying and freeze drying. Each drier except freeze drier was set to maintain the sample temperature at $60^{\circ}C$. During microwave vacuum drying 1 or 2, the sample reached $60^{\circ}C$ much faster (within 5 min) and was dried much faster ($2{\sim}3\;hrs$ than the other drying methods. The initial drying rate of microwave vacuum drying was ten times faster than that of hot air drying. The microwave vacuum drying 2 retained the highest ${\alpha}-amylase$ activity, followed by microwave vacuum drying 1, freeze drying, vacuum drying, and hot air drying.

• Korean journal of food and cookery science
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• v.28 no.2
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• pp.207-214
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• 2012

In this study, cabbage ($Brassica$ $oleracea$ var. $capitata$) Kimchi was made packed into four kinds of packaging materials, PET vessel, PP tray, OPP/AL/PE film and Nylon/PE/LLDP film, and the effects of these packaging materials on Kimchi quality characteristics, such as lactic acid bacteria counts, salinity, sugar contents, pH, total acidity, electron donating ability were examine as well as their effects on the sensory qualities after storage at a temperature of $4^{\circ}C$. The pH change ranged from pH 6.24 to 6.43 shortly after manufacture, and did not significantly change until 7 days of storage. However, it began to decrease rapidly after 14 days. On the 35th day of storage, the acidity was 0.79% in the PET vessel and 0.83% in OPP/AL/PE. Therefore, the PET vessel and OPP/AL/PE were considered appropriate packaging materials for Kimchi storage. The salinity did not change significantly during the storage period, and the sugar content generally increased in the four kinds of packaging materials, but decreasing after the 7th day of storage. After 14 days of storage, the Kimchi stored in the OPP/AL/PE film showed the highest lactic acid bacteria counts. Although the electron donating ability was the highest after proper time for fermentation, it decreased in all the packaging materials after the proper time for fermentation. However, the OPP/AL/PE film had an antioxidant potential of up to 93.18%. In the sensory evaluation, fermented Kimchi was found to be superior unfermented Kimchi. In addition, the Kimchi stored in the OPP/AL/PE film for 14 days showed the high score of 6.70 and 6.60 in overall preference. Therefore, the results of this study provide basic knowledge on the fermentation level and packaging material's condition for commercialization of small packed cabbage Kimchi. Henceforth, industrialization must include a variety of studies under these conditions to increase the merchantability.

• Korean Journal of Agricultural and Forest Meteorology
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• v.16 no.2
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• pp.103-113
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• 2014

Under climate change, it is likely that the suitable area for forage crop cultivation would change in Korea. The potential cultivation areas for italian ryegrass (Lolium multiflorum L.), which has been considered one of an important forage crop in Korea, were identified using the EcoCrop model. To minimize the uncertainty associated with future projection under climate change, an ensemble approach was attempted using five climate change scenarios as inputs to the EcoCrop model. Our results indicated that most districts had relatively high suitability, e.g., >80, for italian ryegrass in South Korea. Still, suitability of the crop was considerably low in mountainous areas because it was assumed that a given variety of italian ryegrass had limited cold tolerance. It was predicted that suitability of italian ryegrass would increase until 2050s but decrease in 2080s in a relatively large number of regions due to high temperature. In North Korea, suitability of italian ryegrass was considerably low, e.g., 28 on average. Under climate change, however, it was projected that suitability of italian ryegrass would increase until 2080s. For example, suitability of italian ryegrass was more than 80 in 10 districts out of 14 by 2080s. Because cold tolerance of italian ryegrass varieties has been improved, it would be preferable to optimize parameters of the EcoCrop model for those varieties. In addition, it would be possible to grow italian ryegrass as the second crop following rice in Korea in the future. Thus, it merits further study to identify suitable areas for italian ryegrass cultivation after rice using new varieties of italian ryegrass.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.4 no.1
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• pp.33-39
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• 1999

In order to understand the importance of tidal action and $NH_4{^+}$ -nitrification in the removal of dissolved oxygen (DO) and $NH_4{^+}$, concentrations of DO, $NH_4{^+}$, $NO_2{^-}$ and $NO_3{^-}$ were measured with time for water samples collected at different tidal state in the eutrophic macrotidal Han River estuary. Field measurements indicated that most environmental parameters, except for the water temperature and DO concentration, were tightly controlled by the eutrophic freshwater runoff and large-scale tidal action. Dark incubation of the water sample at $25^{\circ}C$ showed that the removal rates of DO and $NH_4{^+}$ in high tide sample were 2.76 ${\mu}M\;O_2\;d^{-1}$ and 1.76 ${\mu}M\;N\;d^{-1}$ respectively, and increased to 5.66 ${\mu}M\;O_2\;d^{-1}$ and 3.36 ${\mu}M\;N\;d^{-1}$ respectively, in low tide sample. These changes indicated that microbial degradation and uptake of organic matter and inorganic nutrients were more active during low tide. $NH_4{^+}$-nitrification responsible for total DO removal in low tide (23.81%) and $NH_4{^+}$ turnover rates due to $NH_4{^+}$-nitrification in low tide (0.18 $d^{-1}$) were approximately 3.7 times and 3 times, respectively, higher than those in high tide. These results indicated that $NH_4{^+}$ -nitrifying bacteria introduced into the Han River estuary during low tide played a significant role in the removal of DO and $NH_4{^+}$. The decreasing removal rates in DO and $NH_4{^+}$ with the increasing tidal level seemed to be associated with the salinity impact on the halophobic freshwater $NH_4{^+}$-nitrifying bacteria. The results implied that anthropogenic $NH_4{^+}$ sources should be treated prior to the freshwater runoff into the estuary for the effective control of $NH_4{^+}$ in the Han River estuary. These results also suggest that parallel ecological studies on the chemoautotrophic nitrifying bacteria are essential for the elucidation of nitrogen cycles in the eutrophic Han River estuary.

• Korean Journal of Materials Research
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• v.10 no.8
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• pp.569-574
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• 2000

To improve the ductility of $Al_3Hf$ and $Al_3Ta$ intermetallic compounds, which are the potential temperature structural materials, the mechanical alloying behaviour and the effect of ternary additions on the $Ll_2$ phase formation were investigated. During the mechanical alloying by the SPEX mill, the $Ll_2$ $Al_3Hf$ intermetallic compound was formed after 6 hours of milling in AL-25%Hf system. In AL-25%Ta system, however, only the $D0_{22}$ $Al_3Ta$ intermetallic compound was formed until 30 hours of milling and the $Ll_2$ phase was not observed. In AL-12.5%M-25%Ta(M=Cu, Zn, Mn, Fe, Ni) systems, the additions of Cu and Zn had no effect on the $D0_{22}$ structure of the binary $Al_3Hf$ and the additions of Mn, Fe and Ni produced the amorphous phase. Therefore it was considered that these ternary additions could not overcome the energy difference between $Ll_2$ and $D0_{22}$ structures in the $Al_3Hf$ intermetallic compound. In AL-12.5%M-25%Hf(M=Cu, Zn, Mn, Fe, Ni)systems, the additions of Cu and Zn did not affect the $Ll_2$ structure of the binary $Al_3Hf$ but the additions of oMn, Fe and Ni produced the amorphous phase as they did in AL-12.5%M-25%Ta systems. Therefore, it was considered that the Ni, Mn and Fe additions promote the formation of amorphous phase in $Al_3X$ intermetallic compounds.

• Korean Journal of Ecology and Environment
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• v.38 no.1 s.110
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• pp.54-62
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• 2005

The present study was to determine how seasonal rainfall intensity influences nutrient dynamics, ionic contents, oxygen demands, and suspended solids in a lotic ecosystem. Largest seasonal variabilities in most parameters occurred during the two months of July to August and these were closely associated with large spate of rainfall. Dissolved oxygen (DO) had an inverse function of water temperature (r = = = - 0.986, p<0.001). Minimum pH values of<6.5 were observed in the late August when rainfall peaked in the study site, indicating an ionic dilution of stream water by precipitation. Electrical conductivity (EC) was greater during summer than any other seasons, so the overall conductivity values had direct correlation (r = 0.527, p<0.01) with precipitation. Ionic dilution, however, was evident 4 ${\sim}$ 5 days later in short or 1 ${\sim}$ 2 weeks in long after the intense rain, indicating a time-lag phenomenon of conductivity. Daily COD values varied from 0.8 mg $L^{-1}$ to 7.9 mg $L^{-1}$ and their seasonal pattern was similar (r = 0.548, p<0.001) to that of BOD. Total nitrogen (TN) varied little compared to total phosphorus (TP) and was minimum in the base flow of March. In contrast, major input of TP occurred during the period of summer monsoon and this pattern was similar to suspended solids, implying that TP is closely associated (r = 0.890, p<0.01) with suspended inorganic solids. Mass ratios of TN : TP were determined by TP (r= -0.509, p<0.01) rather than TN (r= -0.209, p<0.01). The N : P ratios indicated that phosphorus was a potential primary limiting nutrient for the stream productivity. Overall data suggest that rainfall intensity was considered as a primary key component regulating water chemistry in the stream and maximum variation in water quality was attributed to the largest runoff spate during the summer monsoon.

• Korean Journal of Food Science and Technology
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• v.42 no.5
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• pp.613-619
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• 2010

Three varieties of taro flours (Altoran, Josaengjong, and Jaeraejong) were analyzed to evaluate their nutrient composition and physicochemical properties. Moisture contents of the three taro cultivars varied from 5.74-10.30%. Among the three cultivars, Altoran flour had higher protein and fat contents than other cultivars. There were 17 kinds of amino acids in the three taro flours. The major fatty acids in the three taro flours were linoleic acid (46.5-51.4%), palmitic acid (21.7-25.8%), and oleic acid (12.3-18.7%), and two thirds of the total fatty acids were unsaturated fatty acids. Potassium, phosphorus, magnesium, and calcium were the most plentiful minerals in the three taro flours, and the free sugars were glucose, fructose, and sucrose. The total dietary fiber contents of the three taro flours ranged from 12.97 to 17.60%. From these results, Altoran contained a high level of dietary fiber, minerals, essential amino acids, and free sugars. Jaeraejong showed the highest water absorption index. The water soluble index of Altoran was higher than that of the other cultivars. From the differential scanning calorimeter results, the gelatinization temperatures of the three taro flours were $84.98-89.91^{\circ}C$. The pasting temperature of the three taro flours was from 46.77 to $49.30^{\circ}C$ by rapid visco-analyzer. Among these varieties, Josaengjong had the highest peak viscosity and final viscosity, whereas Altoran had the lowest. These taro cultivars are expected to be potential material for application in taro processed foods, due to their gelatination and pasting properties.

• Economic and Environmental Geology
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• v.35 no.1
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• pp.1-12
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• 2002

Manus Basin, located in the equatorial western Pacific, is a back arc basin formed by collision between the IndoAustralian and the Pacific Plates. The basin is host to numerous hydrothermal vent fields and ore deposits. The basement rocks of the Manus Basin consist primarily of dacite and basaltic andesite. Some of the minerals that form the hydrothermal chimneys that were dredged on the Manus basin include pyrite, chalcopyrite, marcasite, sphalerite and galena. The chimneys can be classified into chalcopyrite dominant Cu-rich type and sphalerite dominant Zn-rich type. The concentration of Zn shows good positive correlation with that of Sb, Cd and Ag. The content of Cu, on the other hand, positively correlates with that of Mo, Mn and Co. For samples that were taken from Zn-rich chimney, a strong positive correlation is found between Au and Zn contents. The chimney also shows enrichments of Cd, Mn and Sb. On the other hand, the samples from Cu-rich chimney exhibit strong correlation among Au, Zn and Pb, and are enriched in Mo and Co concentration. Average contents of Au in Cu-rich and Znrich chimneys were 15.9 ppm and 29.0 ppm, respectively. Because of high concentration of Au with Ag and Cu, the ore deposit have high economic potential. Homogenization temperatures and salinities of fluid inclusions in anhydrite and amorphous silica from Zn-rich chimney are estimated to be l74-220$^{\circ}$C and 2.7-3.6 equiv. wt. % NaCI, respectively. These value suggest that ore forming processes were occurred at around 200$^{\circ}$C and that the oxygen fugacity changed from 2: 10$^{-39.5}$bar to -s: 10$^{-40.8}$bar and the sulfur fugacity from -s: 10$^{-14.7}$bar to 10$^{-13.4}$bar during the process. It appears that the temperature at which the ores formed on Cu-rich chimney was higher than that on Zn-rich chimney.

• Journal of Food Hygiene and Safety
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• v.27 no.3
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• pp.277-284
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• 2012

The objective of this study was to investigate and evaluate microbial contamination levels of leafy greens (perilla leaf and lettuce) and its distributing conditions at different seasons (Feb, May, Aug, and Nov of the year 2011) in order to provide insight into any potential health hazards associated with consumption of these commodities. Leafy greens were collected from a farm located in Geumsan, Chungnam and wholesale markets (WM) and traditional markets (TM) located in Suwon. At the same time, temperature and relative humidity fluctuations experienced by the leafy greens during distribution from the farm to the distribution center were measured by a data logger. The contamination levels of perilla leaf and lettuce were determined by analyzing total plate count. Coliform groups, Bacillus cereus, Escherichia coli, Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes and Staphylococcus aureus were determined. The contamination levels of total aerobic bacteria, coliform groups and B. cereus in both vegetables sampled during May and August found to be higher than those sampled during February and November. E. coli O157:H7, Salmonella spp., L. monocytogenes were not detected in the vegetables analyzed in this study. There were no significant trends between samples at WM and TM in the contamination levels. Relative humidity of vegetables distributed from the farm to the distribution center showed over 90% during distribution regardless of measured seasons. In the case of background microflora on leafy greens, the density was significantly increased at 20, 30 and $37^{\circ}C$ during storage of 24h. E. coli O157:H7 and B. cereus inoculated on the leaves also showed similar increases in the storage tests. The microbial contamination levels determined in this study may be used as the fundamental data for microbial risk assessment.