• Korean Journal of Environmental Agriculture
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• v.25 no.2
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• pp.138-146
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• 2006

To understand the status of water quality and work out a suitable countermeasures in Seonakdong watershed which has poor agro- environmental condition because of severe point and non-point source pollution by popularized city and near sea, we investigated the pollution sources and water quality from '03 and '05 and the result were mapped with GIS and RS for end-users's convenient comprehense and conjunction of water quality and geological data. The most degraded tributary was Hogeo stream which was affected directly by highly popularized Gimhae city, the main pollution source of the watershed. The pollution of tributaries in watershed increased the T-N of main body that reached over 4 mg/L during dry season. Pyeonggang stream and the lower part of main water way were suffered from high salt contents induced near sea and the EC value of those area were increased to 2.25 dS/m. The delivered loads of T-N and T-P were largest in Joman river as 56% and 61% of total delivered loads 1mm tributaries because of lots of stream flow. When Management mandate for irrigation water in Seonakdong river watershed was mapped for estimating integrated water quality as the basis of classification of EC and T-N contents in water, Hogeo and Shineo catchments were showed the requiring countermeasures none against nutrients hazard and Pyeonggang catchment was the vulnerable zone against nutrients and salts hazard. As the result, Seonakdong watershed had very various status of water quality by characteristics of catchments and countermeasures for improving water quality and crop productivity safely should changed depend on that.

• Journal of fish pathology
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• v.36 no.2
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• pp.263-275
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• 2023

Chum salmon (Oncorhynchus keta) is a species which returns to Korea for spawning and was produced as seed production at the Fisheries Resources Agency located in Uljin-gun, Gyeongsangbuk-do to preserve the species. However, farmed chum salmon showed symptoms of bacterial infection. Therefore, in this study, bacteria were isolated to identify the causative agent from chum salmon in October 2021. The isolated bacteria were identified based on the sequences of 16S rDNA, rpoD (RNA polymerase sigma factor σ⁷⁰), and vapA (A-layer) genes. Also, salinity-growth curve, biochemical characterization, antibiotic susceptibility test, and pathogenicity analysis were performed in four strains. As a result, four isolated strains were identified as Aeromonas salmonicida subsp. salmonicida. Additionally, the bacterial strains showed a decrease in growth as the salt concentration increased in the medium. All of the isolated strains exhibited γ-hemolysis, and the same biochemical properties. In the antimicrobial susceptibility test, all strains showed an inhibition zone of 40 to 44 mm for oxolinic acid, flumequine, and florfenicol. Pathogenic factors were assessed by RT-PCR at the mRNA level, and found that the four strains expresses the outer membrane ring of T3SS (ascV), inner membrane ring of T3SS (ascC), vapA, enterotoxin (act), and lipase (lip) genes which are well known to significantly contribute to the pathogenicity of A. salmonicida. The results of this study can be used as basic data to prevent A. salmonicida subsp. salmonicida occurring in sea-chum salmon in the future.

• Applied Biological Chemistry
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• v.11
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• pp.1-27
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• 1969

More than thirty kinds of sea food pickles have been eaten in Korea. Out of these salted yellow tail pickle, salted clam pickle, salted oyster pickle, and salted cuttlefish pickle were employed for the analysis of their components, identification of main fermenting microbes, and determination of enzyme characteristics concerned. Also studied was the effect of enzymic action of microbes, which are concerned with the fermenting of pickles, on the production of flavorous 5'-mononucleotides and amino acids. The results are summarized as follows: 1. Microflora observed in the pickles are: (a) Total count of viable cells after 1-2 months of pickling was found to be $10^7$ and that after 6 months decreased to $10^4$. (b) Microbial occurence in the early stage of pickling was observed to be 10-20% Micrococcus spp., 10-20% Brevibacterium spp., 0-30% Sarcina spp., 20-30% Leuconostoc spp., ca 30% Bacillus spp., 0-10% Pseudomonas spp., 0-10% Flavobacterium spp., and 0-20% yeast. (c) Following the early stage of pickling, mainly halophilic bacteria such as Bacillus subtilis, Leuconostoc mesenteroides, Pediococcus halophilus and Sarcina litoralis, were found to exhibit an effect on the fermentation of pickle and their enzyme activities were in direct concern in fermentation of pickles. (d) Among the bacteria participating in the fermentation, Sarcina litoralis 8-14 and 8-16 strains were in need of high nutritional requirement and the former was grown only in the presence of purine, pyrimidine and cystine and the latter purine, pyrimidine and glutamic acid. 2. Enzyme characteristics studied in relation to the raw materials and the concerned microbes isolated are as follows: (a) A small amount of protease was found in the raw materials and 30-60% decrease in protease activity was demonstrated at 7% salt concentration. (b) Protease activity of halophilic bacteria, Bacillus subtilis 7-6, 11-1, 3-6 and 9-4 strains, in the complete media decreased by 10-30% at the 7% salt concentration and that of Sarcina litoralis 8-14 and 8-16 strains decreased by 10-20%. (c) Proteins in the raw materials were found to be hydrolyzed to yield free amino acids by protease in the fermenting microbes. (d) No accumulation of flavorous 5'-mononucleotides was demonstrated because RNA-depolymerase in the raw materials and the pickles tended to decompose RNA into nucleoside and phosphoric acid. (e) The enzyme produced in Bacillus subtilis 3-6 strain isolated from the salted clam pickles, was ascertained to be 5'-phosphodiesterase because of its ability to decompose RNA and thus accumulating 5'-mononucleotide. (f) It was demonstrated that the activity of phosphodiesterase in Bacillus subtilis 3-6 strain was enhanced by some components in the corn steep liquor and salted clam pickle. The enzyme activity was found to decrease by 10-30% and 40-60% at the salt concentration of 10% and 20%, respectively. 3. Quantitative data for free amino acids in the pickles are as follows: (a) Amounts of acidic amino acids such as glutamic and aspartic acids in salted clam pickle, were observed to be 2-10 times other pickles and it is considered that the abundance in these amino acids may contribute significantly to the specific flavor of this food. (b) Large amounts of basic amino acids such as arginine and histidine were found to occur in salted yellow tail pickle. (c) It is much interesting that in the salted cuttlefish pickle the contents of sulfur-containing amino acids were exceedingly high compared with those of others: cystine was found to be 17-130 times and methionine, 7-19 times. (d) In the salted oyster pickle a high content of some essential amino acids such as lysine, threonine, isoleucine and leucine, was demonstrated and a specific flavor of the pickle was ascribed to the sweet amino acids. Contents of alanine and glycine in the salted oyster pickle were 4 and 3-14 times as much as those of the others respectively. 4. Analytical data for 5'-mononucleotides in the pickles are as follows: (a) 5'-Adenylic acid and 3'-adenylic acid were found in large amounts in the salted yellow tail pickle and 5'-inosinic acid in lesser amount. (b) 5'-Adenylic acid, especially 3'-adenylic acid predominated in amount in the salted oyster pickle over that in the other pickles. (c) The salted cuttlefish pickle was found to contain only 5'-adenylic acid and 3'-adenylic acid. It has become evident from the above fact that clam and the invertebrate lack of adenylic deaminase and contain high content of adenylic acid. Thus, they were demonstrated to be the AMP-type. (d) 5'-Inosinic acid was contained in the salted yellow tail pickle in a significant concentration, and it might be considered to be IMP-type. 5. Comparative data for flavor with regard to the flavorous amino acids and the contents of 5'-mononucleotides are: (a) A specific flavor of salted yellow tail pickle was ascribed to the abundance in glutamic acid and aspartic acid, and to the existence of a small amount of flavorous 5'-inosinic acid. The combined effect of these components was belived to exhibit a synergistic action in producing a specific fiavor to the pickle. (b) A specific flavor of salted clam pickle has been demonstrated to be attributable to the richness in glutamic acid and aspartic acid rather than to that of 5'-mononucleotides.

• Korean Journal of Soil Science and Fertilizer
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• v.43 no.5
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• pp.578-583
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• 2010

Acid rain and its problem to environment such as acid precipitation and environmental problems related to the air pollution in East Asia has been emerging. To evaluate the acidity and chemical characteristics of rainwater precipitated in western Korea, Suwon and Taean, its pH and ion concentrations were investigated during farming season (April to November) in 2009. Also, ion composition and cation-affected neutralization were determined to evaluate the contribution of cations on the acidity of rainwater. Ion and electrical conductivity between the measured and the estimated showed high correlation. The $Na^+$ in rainwater was the main cation followed by ${NH_4}^+>Ca^{2+}>H^+>Mg^{2+}>K^+$. Sum of $Na^+$ and ${NH_4}^+$ contents was over 65% of total cations contents. In the case of anions, the concentration was in order of ${SO_4}^{2-}>{NO_3}^->Cl^-$. The ${SO_4}^{2-}$ among anions in rainwater composed about 61%, which showed on average 130.2 ${\mu}eq\;L^{-1}$ and 121.3 ${\mu}eq\;L^{-1}$ during monitoring at Suwon and Taean, respectively. Also, 89.6 and 88.6% of soluble sulfate in rainwater at Suwon and Taean area was NSS-${SO_4}^{2-}$ (Non-Sea Salt sulfate). Especially, ${NH_4}^+$ and $Ca^{2+}$ contributed greatly in neutralizing the acid rain in dry season. Total nitrogen content flowed into soil from rain was around 1~2 kg $ha^{-1}$ in each month, but in July at Suwon, it reached 6 kg $ha^{-1}$ due to heavy rain (over 7.3 mm).

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.5
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• pp.618-625
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• 2018

With the passing of time, exposed concrete structures are affected by a range of environmental, chemical, and physical factors. These factors seep into the concrete and have a deleterious influence compared to the initial performance. The importance of identifying and preventing further performance degradation due to the occurrence of deterioration has been greatly emphasized. In recent years, evaluations of the target life have attracted increasing interest. During the freezing-melting effect, a part of the concrete undergoes swelling and shrinking repeatedly. At these times, chloride ions present in seawater penetrate into the concrete, and accelerate the deterioration due to the corrosion of reinforced bars in the concrete structures. For that reason, concrete structures located onshore with a freezing-melting effect are more prone to this type of deterioration than inland structures. The aim of this study was to develop a high performance mortar mixed with a mineral admixture for the durability properties of concrete structures near sea water. In addition, experimental studies were carried out on the strength and durability of mortar. The mixing ratio of the silica fume and meta kaolin was 3, 7 and 10 %, respectively. Furthermore, the ultra-fine fly ash was mixed at 5, 10, 15, and 20%. The mortar specimens prepared by mixing the admixtures were subjected to a static strength test on the 1st and 28th days of age and degradation acceleration tests, such as the chloride ion penetration resistance test, sulfuric acid resistance test, and salt resistant test, were carried out at 28 days of age. The chloride diffusion coefficient was calculated from a series of rapid chloride penetration tests, and used to estimate the life time against corrosion due to chloride ion penetration according to the KCI, ACI, and FIB codes. The life time of mortar with 10% meta kaolin was the longest with a service life of approximately 470 years according to the KCI code.

• 한국해양학회지
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• v.28 no.3
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• pp.212-228
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• 1993

A chenier, about 860 m long, 30 to 60 m wide and 0.6∼1.6 m high, occurs on the upper muddy tidal flat in the Gomso bay, western coast of Korea, It consists of medium to fine sands and shells with small amounts of subangular gravels. Vertical sections across the chenier show gently landward dipping stratifications which include small-scale cross-bedded sets. the most probable source of the chenier is considered to be the intertidal sandy sediments. Vibracores taken along a line transversing the tidal flat reveal that the intertidal sand deposits are more than 5 m thick near the low-water line and become thinner toward the chenier. The most sand deposits are undertrain by tidal muds which occur behind the chenier as salt marsh deposits. C-14 age dating suggests that the sand deposits and the chenier are younger than about 1,800 years B.P. The chenier has originated from the intertidal sand shoals at the lower to mid sand flat, and has continuously moved landward. A series of aerial photographs (1967∼1989) reveal that intertidal sand shoals (predecessor of the western part of chenier) on the mid flat have continuously moved landward during the past two decades and ultimately attached to the eastern part of the chenier already anchored at the present position in the late 1960s. Repeated measurements (four times between 1991 and 1992) of morphological changes of the chenier indicate that the eastern two thirds of the chenier, mostly above the mean high water, has rarely moved whereas the western remainder below the mean high water, has moved continuously at a rate of 0.5 m/mo during the last two years (1991∼1992). This displacement rate has been considerably accelerated up to 1.0 m/mo in winter, and during a few days of typhoon in the summer of 1992 the displacement amounted to about 8∼11 m/mo for the entire chenier. these facts suggest that macro-tidal currents, coupled with winter-storm waves and infrequent strong typhoons, should play a major role for the formation and migration of chenier after 1,800 B.P., when the sea level already rose to the present position and thereafter remained constant.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.1
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• pp.1-6
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• 1982

Fermented anchovy pickle isone of the favorite sea food in Korea made from anchovy (Engraulis japonica) and salt. Lipid oxidation and proteolysis in the salted anchovy were rapidly occured at the early stage of ripening and the rate of proteolysis seemed to be sligtly delayed with the ripening. The major fatty acids in the raw anchovy were saturated of acids $C_{16:0}$, $C_{18:0}$ and $C_{14:0}$ while most of unsaturated acids were $C_{22:6}$, $C_{18:1}$and $C_{16:1}$ and they marked 30.8% ana 48.7% to the total fatty acids, respectiyely. When the pickle was ripened for 91 days, $C_{14:0}$$C_{16:0}$ acids were greatly increased, whereas $C_{22:6}$, $C_{20:5}$ and $C_{20:1}$acids were decreased. The main fatty acids of lipids of the anchovy pickle were $C_{16:1}$ and $C_{18:1}$ (30%). Amino acid composition of the HCl hydrolysates of raw anchovy showed big·her contents of glutamic acid, Iysine, aspartic acid, leucine and alanine while the contents of tryptophan, methionine, tyrosine, serine and phenylalanine were the lower. In free amino acid composition, the raw anchovy contained much of histidine, alanine, leucine, Iysine and arginine, and the anchovy pickle ripened for 91 days showed higher levels in the contents of lysine, leucine, glutamic acid, alanine and aspartic acid. In the ripened anchovf pickle aspartic acid, glycine, glutamic acid, isoleucine and valine incressed whereas thistidine decreased.

• Applied Biological Chemistry
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• v.44 no.4
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• pp.224-229
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• 2001

This study was carried out to examine the quality stability of powdered soup using powder from oyster wash water (PSW). To compare the quality stability, powdered soup from oyster hot-water extracts (PSE) was also prepared by mixing hot-water extract powder (15 g), table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g), and onion powder (1.5 g). In preparing PSW, powder from oyster wash water, instead of powder from oyster hot-water extracts, was added and other additives were the same proportion as PSE. The PSW and PSE were packed with laminated film bag (OPP,$20\;{\mu}m$; PE, $20{\mu}m$; paper, $45\;g/m^3$; PE, $20\;{\mu}m$; Al, $7\;{\mu}m$; PE, $20\;{\mu}m$), and then stored at ambient temperature for 12 months. The moisture content, water activity, peroxide value, and fatty acid composition showed little changes during storage of the PSW, The pH, volatile basic nitrogen content, and brown pigment formation increased slightly, while white index decreased slightly during storage of PSW. No significant difference was observed in the changes of food components between PSW and PSE during storage. According to a sensory evaluation, the change in quality of PSW was negligible during 12 months of storage. From the results of the chemical experiment and sensory evaluation, PSW packed with laminated film bag (OPP, $20\;{\mu}m$; PE, $20\;{\mu}m$; paper, $45\;g/{\mu}m$; PE, $20\;{\mu}m$) was revealed to be preserved in good quality during 12 months of storage.

• Korean Journal of Microbiology
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• v.51 no.2
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• pp.126-132
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• 2015

Three different methods (simple washing of plastic and pulp sample, washing after direct heating of the diapers, and the heating after washing of plastic and pulp sample) were carried out to decrease total coliforms and heterotrophic plate count (HPC) in the diaper's plastic and pulp. Plastic and pulp samples were obtained from diaper by treatment with 10% $CaCl_2$ and 4% sea salt water, dilution with 1,000 ml tap water, and draining by using sieves. Three times washing was the most appropriate for the reduction of microorganisms in plastic and pulp. By three times washing, the number of total coliforms in the plastic and pulp samples showed 92.8% and 99.8% of decrease, respectively, and the number of HPC showed 97.3% of decrease in the plastic and 98.5% of decrease in the pulp. The washing after direct heating of the fecal contaminated diapers was not effective because HPC in the plastic and pulp samples were still detected about 2-3 log CFU/g in the plastic and 1-2 log CFU/g in the pulp, respectively, even after heating at $60^{\circ}C$, $80^{\circ}C$, $100^{\circ}C$ for 12 h. Meanwhile, total coliforms and HPC were completely sterilized at $80^{\circ}C$ for 4 h by heating after washing of plastic and pulp samples, suggesting that this method was the most appropriate method for the reduction of microorganisms in plastic and pulp obtained from fecal contaminated diapers.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.41 no.4
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• pp.341-350
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• 2015

Skin carrys out protective role against harmful outer environment assaults including ultraviolet radiation, heavy metals and oxides. Especially, ultraviolet-B (UVB) light causes inflammatory reactions in skin such as sun burn and erythma and stimulates melanin pigmentation. Furthermore, the influx of UVB into skin cells causes DNA damage in keratinocytes and dermal fibroblasts, inhibition of extracellular matrix (ECM) synthesis which leads to a decrease in elasticity of skin and wrinkle formation. It also damages dermal connective tissue and disrupts the skin barrier function. Prolonged exposure of human skin to UVB light is well known to trigger severe skin lesions such as cell death and carcinogenesis. Haloarcula vallismortis is a halophilic microorganism isolated from the Dead Sea, Its growth characteristics have not been studied in detail yet. It generally grows at salinity more than 10%, but the actual growth salinity usually ranges between 20 to 25%. Because H. vallismortis is found mainly in saltern or salt lakes, there could exist defense mechanisms against strong sunlight. One of them is generation of additional ATP using halorhodopsin which absorbs photons and produces energy by potential difference formed by opening the chloride ion channel. It often shows a color of pink or red because of their high content of carotenoid pigments and it is considered to act as a defense mechanism against intense UV irradiation. In this study, the anti-inflammatory effect of the halophilic microorganism, H. vallismortis, extract was investigated. It was found that H. vallismortis extract had protective effect on DNA damage induced by UV irradiation. These results suggest that the extract of halophilic bacterium, H. vallismortis could be used as a bio-sunscreen or natural sunscreen which ameliorate the harmful effects of UV light with its anti-inflammatory and DNA protective properties.