• Journal of Convergence for Information Technology
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• v.10 no.10
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• pp.308-317
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• 2020

S. komarovii is halophyte that grows in soil or waters of high salinity, such as in saline semi-deserts, sloughs and seashores. Traditionally, S. komarovii has been used for food and medicinal purposes in Korea. S. komarovii was extracted in 70% ethanol to measure anti-oxidative activity using DPPH and ABTS assay. The IC₅₀ values of the S. komarovii extract against DPPH radicals and ABTS radicals were 186.10 mg/mL and 121.89 mg/mL. In addition, total polyphenol and reducing power were measured. The S. komarovii extract exhibited superior polyphenolic (22.5%) and antioxidant (28.4%) contents. Regarding cell bioactivity, MTT assay was conducted to reveal cytotoxicity of S. komarovii extract and showed the non-cytotoxicity of S. komarovii extract. Anti-inflammatory and skin whitening effects were measured at 100 ㎍/mL. Therefore, this study suggests that the S. komarovii extract can be used as a functional cosmetic product material.

• Journal of Environmental Health Sciences
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• v.37 no.2
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• pp.113-123
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• 2011

Objectives: Industrial development in Korea results in a rapid increase in the number of chemicals, some of which may be responsible for toxicity to aquatic ecosystems. In addition, the types of hazardous chemicals included in industrial effluents have gradually increased. Therefore, chemical analysis alone is not enough to assess ecological effects of toxic chemicals in wastewater. Methods: In response to new regulations as whole effluent toxicity (WET) tests for effluent discharge of 15 publicly owned treatment works (POTWs) and 25 industrial effluent treatment plants in Gyeonggi-do, which will be effective from 2011, a necessity of studies emerges that investigates toxicity levels. Results: In case of the public treatment plants, none of them had exceeded the criteria for ecotoxicity. As for individual wastewater discharge facilities, on the other hand, two types were found to exceed the criteria: pulp and paper manufacturing facilities and pharmaceutical manufacturing facilities. For the pulp and paper manufacturing facilities, monitoring results could not help determine the exact toxicant identification. However, Daphnia magna inhibition effect or death was found to leave white plums, suggesting that suspended solids treated and the polymer used in coagulant dose. In case of pharmaceutical manufacturing facilities, the general water quality parameters cannot affect Daphia magna. However, conductivity and salinity can have an effect to be 14,000 ${\mu}s/cm$, 8.1‰ by salts, respectively. Toxicity Identification Evaluation (TIE) and Toxicity Reduction Evaluation (TRE) procedures results appeared to be effective for identifying toxic compounds in $Cl^{-}$ and $SO_4^{2-}$. Conclusions: It is necessary to develop control measures for water treatment chemicals and salts used for processes such as coagulation in individual wastewater discharge facilities in order to achieve the goal to protect aquatic ecosystems in public waters.

• 한국해양학회지
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• v.12 no.1
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• pp.1-6
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• 1977

The possible effects of several environmental conditions on the catches of anchovy with a set net located in the water off Samchunpo were observed during the period of June 1∼Sep. 30, 1975. The best catches of anchovy were made when the surface water temperature was 24∼25$^{\circ}C$. If the surface temperature were below 18$^{\circ}C$ or above 26$^{\circ}C$, the catches were significantly smaller. The best catches were observed when the salinity was 28∼30 . If the salinities were below 25 or above 33 , the catches were considerably smaller. Increases in the catches were noticed as the transparency of the water decreased for certain range, and the best catches were made when the transparency was 2.0∼2.4m. The catches of anchovy were appeared to be related to the passage of cyclones, and significantly increased catches were observed 2 days after the passage of a cyclone. Significantly increased catches were also made when the atmospheric pressure was higher than 1,015mb under the influence of a tropical maritime air mass. the catches were found to be related to the tidal differences, and the average catch per day during the spring tide was 47 times as much as that of the neap tide.

• Korean journal of food and cookery science
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• v.27 no.3
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• pp.59-70
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• 2011

The effects of Backryeoncho (Opuntia ficus-indica var. saboten) powder addition (0, 0.4, 0.8, and 1.2%) on the pH, titratable acidity, lactic acid contents, microbial contents, texture, and sensory evaluation of cabbage Kimchi, stored at $10^{\circ}C$ for 36 days were studied to establish an optimum recipe. Upon addition of Backryeoncho powder, pH was higher than that of Kimchi without powder after 36 days of fermentation. The titratable acidity was increased by the addition of Backryeoncho powder, and 0.4% powder added Kimchi showed the slowest changing level. During the fermentation period, the degree of salinity decreased with the addition of powder from 2.52 to 2.19 to 2.10. The a value was higher in Kimchi with added Backryeoncho powder in a dose-dependent manner compared with control Kimchi. The cutting force and compression force were higher during the fermentation period, and especially addition of 0.4% powder showed the highest value of hardness. The addition of powder slowed growth of lactic acid bacteria as compared with the control samples. In the sensory evaluation of overall taste, 0.4% addition of powder improved the quality of Kimchi. Therefore, addition of 0.4% Backryeoncho powder apears to be an acceptable approach to enhance the quality of Kimchi without reducing acceptability.

• Journal of Food Hygiene and Safety
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• v.14 no.3
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• pp.270-276
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• 1999

In previous reports, the authors isolated the algicidal marine bacterium, Alteromonas sp. SR-14 and demonstrated its growth inhibition of diatom, Chaetoceros calcitrans (C. calcitrans). In this paper, we studied the effects of cell free culture filtrate of Alteromonas sp. SR-14 on the growth of C. calcitrans, and the characteristics of the algal growth inhibition substance. The culture filtrate of Alteromonas sp. SR-14 grown in peptone broth showed growth inhibition activity against C. calcitrans. The reasonable culture conditions of the bacterium for producing of algal growth inhibition substances were $15~20^{\circ}$ in temperature, 7.0-9.0 in pH and $23~30{\textperthousand}$ in salinity, respectively. The algal growth inhibition activity of culture filtrate was increased from stationary phase in growth curve of Alteromonas sp. SR-14. The molecular weights of algal growth inhibition substances produced by Alteromonas sp. SR-14 were ranged about from 3 KDa to 12 KDa. Among the substances, less than 10 KDa fraction were stable by heating at $100^{\circ}$ for 10 minutes, while more than 10 KDa fraction were heat labile. According to the experimental results, the algal growth inhibition substance produced by the bacterium was not a single compound.

• Journal of Environmental Health Sciences
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• v.43 no.6
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• pp.516-524
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• 2017

Objectives: The annual catch of the common squid Todarodes pacificus in Korean coastal waters has gradually increased since the late 1980s. We investigated the long-term effects of climate variability on the variation in catches of the squid in the offshore fisheries of Korea. Methods: Moving average method, correlation analysis, and regression analysis were used to determine the relationship between the environmental factors and fluctuation in the catch of the squid during the past 30 years (1981- 2010). A ten-year moving average was calculated and used for each variable. Results: Squid catches in Korean coastal waters increased over time, and there were significant variations within every ten years (p < 0.001). Air temperature, atmospheric pressure, and wind grade among the meteorological factors, alongside sea surface temperature (SST) and concentrations of phosphate phosphorous, and nitrite/nitrate nitrogen in the sea water increased and were positively related with the catch size of squid (p < 0.001). However, salinity decreased and was negatively related with the catch size (p < 0.001). The increase in air temperature and SST was almost parallel, although there was a time lag between the two factors. Conclusion: These results suggest that there is a causal association between climate change and squid populations. Climate change, especially ocean warming, appears to have been largely favorable for squid range expansion into Korean seas. Although the expansion may be helpful for the human food supply, the safety of the squid caught should be monitored since the concentrations of phosphorous and nitrogen in the sea water increased, which indicates that Korean seas have grown gradually more polluted.

• The Korean Journal of Community Living Science
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• v.26 no.3
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• pp.489-498
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• 2015

This study investigates the effects of a China root (Smilax china L.) extract on the chemical and microbiological characteristics and antioxidant activity of the sausage stew sauce and the soft-tofu stew sauce over a 5-week storage period. Commercial sauces were obtained from the market, and samples were prepared using four different concentrations of the China root extract (0% (control), 0.5%, 1.0%, and 1.5%) and stored at $5^{\circ}C$ and $20^{\circ}C$. Over the 5-week storage period, pH and salinity showed slight changes in both the sausage and soft-tofu stew sauces, but there was no significant difference (p<0.05) regardless of the extract amount and temperature. At 5 weeks, there were significant decreases in the total microbial count in groups with the China root extract (p<0.05) for both the sausage and soft-tofu stew sauces at $5^{\circ}C$. Over the whole storage period, no coliform, yeast, and mold were detected in any sample. S. aureus counts were not detected in 1.0% and 1.5% China root groups at $5^{\circ}C$, but 1.00-1.60 log CFU/g was found in the control and 0.5% groups. DPPH radical scavenging activity at 5 weeks showed an increase with an increase in the amount of the China root extract in both sauces. These results indicate that the China root extract inhibited microbial growth during storage as well as scavenging activity and thus that it can be considered to prolong the shelf life of commercial sauces.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.2
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• pp.167-177
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• 1990

Rapid production of sardine sauce using sardine meal koji and autolysate from sardine meat was investigated. The sardine meal koji was prepared by mixing sterillized sardine meal with $10\%$ flour and $10\%$ soy sauce koji, and cultivating the mixture for 48hrs at $30^{\circ}C$ and $80\%$ R. H. For sardine autolysate preparation, chopped sardine was mixed with water (10:8= sardine:water, w/w) and autolyzed for 6hrs at $550^{\circ}C$. The optimum temperature and salinity were $40^{\circ}C$ and $15\%$ for rapid fermentation of sardine sauce. Sardine sauce were prepared experimentally under 10 kinds of conditions and fermented for 20 days. The excellent effects of sardine meal koji and autolysates from sardine meat on rapid processing of sardine sauce were showed in enhancing its flavor and advancing of nitrogenous compounds.

• Fisheries and Aquatic Sciences
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• v.3 no.3_4
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• pp.200-204
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• 2000

To investigate pre-salting conditions in the preparation of salted anchovy from large anchovy, anchovy were salted with various salt concentration and stored at $5^{\circ}C$ and $20^{\circ}C$ for 10 days. Moisture content decreased with the increase of salt and the salinity increased in proportion to salt concentration at $20^{\circ}C$. Total nitrogen decreased slightly as the increase of salt concentration during pre-salting at $20^{\circ}C$. The nitrogenous components such as amino nitrogen and extractable nitrogen were invariable or decreased until 7 days in salt concentration over $25\%$ during pre-salting at $5^{\circ}C$. These results imply that soluble nitrogen with moisture run out of anchovy body in high salt concentration and the hydrolysis was inhibited by salt over $25\%$ at $5^{\circ}C$. VBN content were constant in salt concentration over $25\%$ until 7 days, regardless of curing temperature. The POV were under the influence of salt concentration and temperatures. We concluded that the optimal condition for preparation of salted anchovy were pre-salting with salt over $25\%$ at $5^{\circ}C$ for 7 days.

• Journal of the Korean Geosynthetics Society
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• v.15 no.4
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• pp.97-104
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• 2016

This paper performed consolidation tests on soft ground with and without artesian pressure conditions to find out characteristics of leaching effects using two types of one-dimensional column equipment(height : 1,100mm, outer diameter : 250mm). Artesian pressure of 5.5kPa was applied to the bottom of soft ground inside column equipment. Distribution of salinity and shear strength with soil depth were measured after the consolidation test. From the results, it was found that distribution of undrained shear strength and salt concentrations were similar at the top of clay ground irrespective of artesian pressure condition. However, at the bottom of clay ground, the values of undrained shear strength and salt concentration under artesian pressure were lower than those without artesian pressure. This result indicates that structure of soft soil with artesian pressure was weakened by salt leaching. Electronic resistance results showed that void ratio under artesian pressure condition was more reduced than that without artesian pressure condition.