• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.19 no.3
• /
• pp.535-541
• /
• 2018

Most construction methods for the repair and reinforcement of old reinforced concrete harbor structures involve a process of applying a fiber complex or fiber complex panel just like wallpaper to the bottom of structures, such as slabs or beams. On the other hand, these techniques result in the sealing of repaired and reinforced portions of the structures by the fiber products, preventing moisture, such as rainwater entering the structures through the upper surfaces of the slabs or beams from being released, and causing the entire concrete covering of the structures to be peeled off in the long run. To prevent this, it is necessary to develop a technique to protect the basic salt from the sea water from penetrating into the structures while expelling the water absorbed in the structures swiftly. This study attempted to solve the problem by modifying the anchor bolts currently used to repair and reinforce the port structure. That is, by drilling holes into the body of anchor bolts and modifying the caps of the bolts to produce a structure that would let the water flow like a toilet trap, the moisture inside of the structure could be drained through the holes in the anchor bolts. The water discharge anchor bolts developed were tested and observed for 6 months; the water was discharged in 73% of the anchors (200 anchor installation, 145 anchors).

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.48 no.3
• /
• pp.238-242
• /
• 2003

Reclaimed tidal areas for rice cultivation are irrigated with salt mixed water when there is severe drought. Therefore, we identified the critical concentration of saline water for rice growth on a reclaimed saline soil in Korea. The experiment was conducted at the Kyehwado substation of the National Honam Agricultural Experiment Station (NHAES) during 2001-2002. Two experimental fields with 0.1-0.2% for low soil salinity and 0.3-0.4% for medium soil salinity levels were used. The experiment involved four levels of salt solution mixed with sea water (at 0.1, 0.3, 0.5, 0.7%) compared with a control using tap water in a split-plot design with three replicates. Saline solution was applied only two times at seedling stage (10 DAT and 25 DAT) for 5 days. Gyehwabyeo and dongjinbyeo, japonica rice varieties, were used in this experiment. Plant height and number of tillers sharply decreased in the 0.5% saline water in low soil salinity level and 0.1% in medium soil salinity level. For yield components, panicle number per unit area and percentage of ripened grain dramatically decreased in the 0.5% saline water in low soil salinity and 0.1% in medium soil salinity level. But 1,000-grain weight of brown rice decreased sharply in the 0.5% saline water in low soil salinity and 0.3% in medium soil salinity, indicating that this component was not much affected unlike other yield components. Milled rice yield decreased significantly with saline water level in both low and medium soil salinity. In the 0.7% low saline soil, the yield index was only 36% compared with the control. In medium soil salinity, even the control plot showed only 62% yield index compared with the control in the low soil salinity treatment. Results indicated that the critical concentration of saline water for rice growth in terms of economical income of rice production was 0.5% in low soil salinity and tap water in medium soil salinity.

• Korean Journal of Food Science and Technology
• /
• v.32 no.4
• /
• pp.920-927
• /
• 2000

Angiotensin converting enzyme(ACE) inhibitory activity of Kimchi added with salted-fermented fish products(SFFP), such as salted-fermented anchovy(SFA), salted-fermented anchovy sauce(SFAS), low salt-fermented anchovy sauce(LSFAS), salted-fermented small shrimp(SFS), low salt-fermented sandlance sauce(LSFSS) and their alternatives, such as oyster hydrolysate(OH), Alaska pollack hydrolysate(APH) and sea-staghorn extract(SSE) were studied during fermentation at $20^{\circ}C,\;10^{\circ}C\;and\;4^{\circ}C$. ACE inhibitory activities of Kimchi samples added with SFFP were increased until some fermentation period and then kept similarly constant levels at every fermentation temperature. Similar tendencies were occurred in amino nitrogen (AN) content. ACE inhibitory activities of Kimchi samples added with SFFP alternatives rapidly increased in 1st or 2nd day fermentation and then very slowly increased but AN contents showed roughly constant levels $(400{\sim}600\;mg/100\;g)$ in every fermentation temperature. Kimchi added with LSFAS had higher ACE inhibitory activity (>80%) with elevated level of AN (>600 mg/100 g) among the tested Kimchi samples. Kimchi samples added with SFFP alternatives also showed comparable activity to Kimchi added with SFFP This study shows that Kimchi added with SFFP and their alternatives is a good source as a functional food.

• Korean Journal of Food Science and Technology
• /
• v.32 no.4
• /
• pp.942-948
• /
• 2000

Nitrite scavenging activity of Kimchi added with salted-fermented fish products(SFFP), such as low salt-fermented anchovy sauce(LSFAS), salted-fermented anchovy sauce(SFAS), salted-fermented anchovy(SFA), salted-fermented small shrimp(SFS), low salt-fermented sandlance sauce(LSFSS) and their alternatives, such as oyster hydrolysate(OH), Alaska pollack hydrolysate(APH) and Sea-staghorn extract(SSE) were studied during fermentation at $20^{\circ}C,\;10^{\circ}C\;and\;4^{\circ}C$. Nitrite contents of Kimchi samples added with SFFP were roughly decreased except Kimchi added with SFS and SFAS, which increased at the 2nd day of fermentation. Fermentation of Kimchi at $4^{\circ}C\;and\;10^{\circ}C$ resulted a decrease in nitrite(<5 ppm). Nitrite contents of Kimchi samples added with SFFP alternatives rapidly decreased in the initial fermentation and then kept a low level (<2 ppm). Nitrite scavenging effects of Kimchi samples added with SFFP and their alternatives were steady during fermentation, showing a little variation in samples added with SFFP. Samples added with LSFAS and OH showed higher nitrite scavenging effects(90%) than others$(70{\sim}80%)$.

• Membrane Journal
• /
• v.25 no.2
• /
• pp.132-143
• /
• 2015

Water is an essential resource for humans, but fresh water becomes scarce due to population growth and contamination of limited resources. Membrane technology has been widely used for water treatment, and forward osmosis is a process which does not need high hydraulic pressure for the operation. However, there are needs for (1) development of novel draw solutes causing low internal concentration polarization and reverse salt flux for high water flux, and (2) development of economic recovery method of the draw solutes in the diluted draw solution. Previous researches on the draw solute include $NaHCO_3$ which can be regenerated by about $60^{\circ}C$ heating, sucrose which can make potable water without additional process, and magnetic nanoparticles which can be regenerated by external magnetic field. Using the principles of forward osmosis process, sea water desalination, wastewater treatment, refinement of proteins, energy generation using pressure retarded osmosis process, preparation of diluted fertilizer, and growing algae for biofuel can be conducted. This paper summarizes characteristics of ideal draw solutes, recovery method of the draw solutes, and various application examples.

• Korean Journal of Agricultural Science
• /
• v.39 no.4
• /
• pp.515-523
• /
• 2012

Recent development and enlargement of reclaimed lands along the sea shores required to explore alternatives to existing crops, which are suitable to grow well and to declare higher profits. The objectives of this study were to investigate yield-related parameters for development of new leafy vegetables, and to screen some candidates among New Zealand spinach genotypes which were collected in Korea. Initially all the collected genotypes were grown for 7 weeks in a greenhouse of the experiment field in Chungnam National University, and then transplanted into the field to measure morphological or physiological parameters (plant height, branch number, stem diameter, chlorophyll content, and maximum canopy diameter), and yield-related parameters (leaf number, leaf length, leaf width, fresh weight and dry weight). Those parameters were quantitatively measured at 1, 5 or 9 weeks after transplanting (WAT). Parameters exhibiting statistically significant difference among the accessions were plant height, branch number, maximum canopy diameter, chlorophyll content, and leaf length. In contrast to highly correlated parameters with fresh and dry weight obtained in salt-affected soil in the earlier report, fresh weight was correlated significantly with leaf length (r=0.72), leaf width (r=0.64), and canopy diameter(r=0.66), while dry weight was correlated significantly with plant height (r=0.46), leaf length (r=0.72), leaf width (r=0.73), fresh weight (r=0.79), chlorophyll content (r=0.47), and canopy diameter (r=0.87). Based on the significantly correlated with yield parameters, the candidate accessions which were ranked in top statistical groups include CNU06A01, CNU06A13, CNU06A26, CNU06A35, CNU06A38, and CNU06A55. In order to be cultivated in reclaimed lands, it is necessary to screen out salt tolerant accessions among the above high-yielding genotypes.

• Economic and Environmental Geology
• /
• v.54 no.2
• /
• pp.199-212
• /
• 2021

The Sebyeonggwan Hall (National Treasure No. 305) is located on the Naval Headquarter of Three Provinces in Tongyeong, and it has partly undergone with several rebuilding, remodeling, repairing and restorations since it's the first establishment in Joseon Dynasty (AD 1605) of ancient Korea. This study focuses on 50 foundation stones that comprise the Sebyeonggwan. These stones are made of six rock types and currently have various shapes of the surface damages. As the foundation stones, the dominant rock type was dacitic lapilli tuffs, and provenance-based interpretation was performed to supply alternative stones for conservation. Most of the provenance rocks for foundation stones showed highly homogeneity with their corresponding stones of petrography, mineralogy and magnetic susceptibility. According to surface deterioration assessments, the most serious damages of the stones were blistering and scaling. The deterioration mechanism was identified through the analysis of inorganic contaminants, and the primary reason is considered salt weathering caused by sea breeze and other combined circumstances. Based on the mechanical durability of the stones, there was no foundation stone that required the replacement of its members attributed to the degradation of the rock properties, but conservation treatment is considered necessary to delay superficial damage. The foundation stones are characterized by a combined outcome of multiple petrological factors that caused physical damage to surfaces and internal defects. Therefore, it's required to diagnosis and monitoring the Sebyeonggwan regularly for long-term preservation.

• Journal of the East Asian Society of Dietary Life
• /
• v.1 no.3
• /
• pp.259-276
• /
• 1991

The review of side dishes, oereal dishes and seasonings of the banquet on the 24th year of King Kojong in Chosun Dynasty were summarized as follows: 1. Ten kinds of soups(=Tang), that is Yyolguja Tang$.$Guja Tang$.$Keumjung Tang$.$Whanja Tang$.$Jap Tang$.$Gol Tang$.$Seunggiwa Tang$.$Jeopo Tang$.$Haesam Tang$.$Yang Tang were served. The most frequently served soup among them was Yyolguja Tang. 2. Various kinds of dried meat/fish were piled up most highly among dishes. Sliced beef and minced beef among dried meats, white cud$.$yellow cud$.$flatfish$.$skate$.$shark$.$octopus$.$dried abalone$.$cuttle fish$.$dried scallop were piled up together. 3. Sliced of boiled beef/pork and gelatined knuckles were assorted. Boiled meat which was made of beef, pork, lamb, liver, stomach, brisket and plat flank of caw was chiefly used for boiled beef, hams for boiled pork, mediumsized lamb for boiled lamb. And the legs and stomach of caw, old chicken, mullet were used for gelatined knuckle. 4. Three kinds of pan-frying dishes that was stomach and liver of caw, and mullet were usually piled up, If one kind in one dish, sea cucumber and mullet were used respectively. 5. Boiled abalone was dried abalone with soaked, sliced and boiled down in soysauce. 6. Roasted dish was usually made of assorted food stuffs. Sometimes chicken an pheasant was used for roasted dish. 7. Steamed dish was like this : assorted beef, fresh abalone, sea cucumber, mullet, young pork, chicken, dried abalone. 8. Raw dish was made of intestine of caw, fresh abalone and mullet. 9. Poached egg was serving decorated with red pepper, pine-nut and green onion. 10. Seasoned green-been-jelly was served only one time. 11. Radish kimchi was served only one time. 12. Chief foods were nuddle and stuffed bun. 13. Served seasings were honey, mustard, soysauce with vinegar, salt. Review from banquet menu, 34 kinds of side dishes were served : 10 kinds of soup, dried fish/meat, boiled beef, boiled pork, gelatined knuckle, 5 kinds of panfrying, boiled-down-abalone in soysauce, 3 kinds of roast, 5 kinds of steamed, 3 kinds of raw dishes, pouched egg, green-bean-jelly, kimchi. 4 kinds of chief foods were served : nuddle, dry nuddle, 2 kinds of dumping.

• Journal of the Korean Society of Fisheries and Ocean Technology
• /
• v.11 no.1
• /
• pp.1-7
• /
• 1975

The physical oceanographic investigations in Kwang Yang Bay, were carried out for seven times from May 1974 to May 1975. The results of this survey show that the salinity of the bay water is generally lower than that of the adjacent sea water, and mean surface salt ni ty in March and July were 20.8-25.2\ulcorner and 31. 8-32. 5\ulcorner. The month with the minimum surface water temperature was January with $2.5~5.2^{\circ}C:$ the maximum monthly value was $ 23.8-24.2 ^{\circ} C$ in September. The surface water temperature were related to the heat budget at the sea surface in the bay water, the degree of relationship was good. The mean vertical stability in the bay water(0-10m)were 297XI0^{-6} in July and -IXto^{-6} in January. The computed vertical stability indicate that the vertical mixing could move down to the depths of 15m during late autumn and winter, but the rest of season hardly take place to the depths of tom.

• Journal of the Korean Society for Marine Environment & Energy
• /
• v.7 no.1
• /
• pp.42-46
• /
• 2004

Deep Ocean Water (DOW) is formed within restricted area including polar sea (high latitude) by cooling of surface seawater and globally circulating in the state of isolation from surface seawater. Although it is not as obvious as estuaries mixing, brine ground water is mixture of recirculated seawater and ground water. Seawater having high osmotic pressure infiltrates into an aquifer which is connected to the sea. In order to clarify the characteristics of deep ocean water and brine ground water, we investigated their origins, chemical compositions, water qualities and resources stabilities. While concentrations of stable isotopes (/sup 18/O and ²H) in seawater is 0‰, those in brine ground water is on meteoric water line or shifted toward oxygen line. It means that origin of brine ground water is different than that of deep ocean water. The ions dissolved in seawater (Na, Ca, Mg, K) are present in constant proportions to each other and to the total salt content of seawater. However deviations in ion proportions have been observed in some brine ground water. Some causes of these exception to the rule of constant proportions are due to many chemical reactions between periphery soil and ground water. While DOW has a large quantity of functional trace metals and biological affinity relative to brine ground water, DOW has relatively small amount of harmful bacteria and artificial pollutants.