• Korean Journal of Remote Sensing
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• v.33 no.5_3
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• pp.821-834
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• 2017

The increase in the rate of industrialization due to urbanization has caused the Urban Heat Island phenomenon where the temperature of the city is higher than the surrounding area, and its intensity is increasing with climate change. Among the cities where heat island phenomenon occurs, Seoul city has different degree of urbanization, green area ratio, energy consumption, and population density in each administrative district, and as a result, the strength of heat island is also different. So It is necessary to analyze the difference of Urban Heat Island Intensity by administrative district and the cause. In this study, the UHI intensity of the administrative gu and the administrative dong were extracted from the Seoul metropolitan area and the differences among the administrative districts were examined. and linear regression analysis were conducted with The variables included in the three categories(weather condition, anthropogenic heat generation, and land use characteristics) to investigate the cause of the difference in heat UHI intensity in each administrative district. As a result of analysis, UHI Intensity was found to be different according to the characteristics of administrative gu, administrative dong, and surrounding environment. The difference in administrative dong was larger than gu unit, and the UHI Intensity of gu and the UHI Intensity distribution of dongs belonging to the gu were also different. Linear regression analysis showed that there was a difference in heat island development intensity according to the average wind speed, development degree, Soil Adjusted Vegetation Index (SAVI), Normalized Difference Built-up Index (NDBI) value. Among them, the SAVI and NDBI showed a difference in value up to the dong unit and The creation of a wind route environment for the mitigation of the heat island phenomenon is necessary for the administrative dong unit level. Therefore, it is considered that projects for mitigating heat island phenomenon such as land cover improvement plan, wind route improvement plan, and green wall surface plan for development area need to consider administrative dongs belonging to the gu rather than just considering the difference of administrative gu units. The results of this study are expected to provide the directions for urban thermal environment design and policy development in the future by deriving the necessity of analysis unit and the factors to be considered for the administrative city unit to mitigate the urban heat island phenomenon.

• The Journal of the Petrological Society of Korea
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• v.14 no.1
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• pp.12-23
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• 2005

Cretaceous granitic rocks in the Waryongsan area occur as a stock and show compositional changes with altitude. They include mafic microgranular enclaves (MME) with various sizes and types. The MMEs present clear evidence of magma mingling such as supercooling zone, mantling texture and back veining. The granitic rocks are divided into porphyritic granite, porphyritic granodiorite and fined-grained granite by their petrographic characteristics and modal compositions. The MMEs are discriminated to quartzdioritie, quartzmonzodiorite and tonalite. They have varying areal proportions in each granitic rock-type: 10∼l5% in the porphyritic granite, about 50% in the porphyritic granodiorite, and about 20% in the fined-grained granite. SiO₂ contents shows compositional change of 61.2∼72.0wt.%. Mean SiO₂ contents have 61.7wt.% in the porphyritic granodiorite, 68.6wt.% in the porphyritic granite. and 71.9wt.% in the fined-grained granite, respectively. Major oxide contents of the granitic rocks linearly vary with SiO₂ contents from the porphyiritic granodiorite to the fine-grained granite on Harker diagrams. Linear compositional variations seem to have been caused by differential degrees of mingling between mafic magma and host granite. Where larger amount of mafic magma was injected into the host granitic magma, the two magmas reached to thermal equilibrium more quickly and eventually chemical mixing occurred to produce the composition of the porphyritic granodiorite. On the other hand. less amount of injected mafic magma would have been responsible for mechanical mixing to produce the compositions of the porphyritic granite and the fined-grained granite. Therefore, it is considered that the granitic rocks in the Waryongsan area experienced magmas mingling resulting from the injection of more mafic magma into differentiating granitic magma, and that the compositional changes of the granitic rocks were ascribed to the degree of mingling between the two magmas.

• Korean Journal of Agricultural and Forest Meteorology
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• v.14 no.3
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• pp.124-131
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• 2012

This study was carried out to evaluate a possible change in freeze risk for 'Changhowon Hwangdo' peach buds in three major peach growing areas under the future climate projected by RCP8.5 emission scenario. Mean values of the monthly temperature data for the present decade (2000s) and the future decades (2020s, 2050s, 2080s) were extracted for farm lands in Icheon, Chungju, and Yeongcheon-Gyeongsan region at 1km resolution and 30 sets of daily temperature data were generated randomly by a stochastic process for each decade. The daily data were used to calculate a thermal time-based dormancy depth index which is closely related to the cold tolerance of peach buds. Combined with daily minimum temperature, dormancy depth can be used to estimate the potential risk of freezing damage on peach buds. When the freeze risk was calculated daily for the winter period (from 1 November to 15 March) in the present decade, Icheon and Chungju regions had high values across the whole period, but Yeongcheon-Gyeongsan regions had low values from mid-December to the end of January. In the future decades, the frequency of freezing damage would be reduced in all 3 regions and the reduction rate could be as high as 75 to 90% by 2080's. However, the severe class risk (over 80% damage) will not disappear in the future and most occurrences will be limited to December to early January according to the calculation. This phenomenon might be explained by shortened cold hardiness period caused by winter warming as well as sudden cold waves resulting from the higher inter-annual climate variability projected by the RCP8.5 scenario.

• Journal of the Korea Institute of Building Construction
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• v.9 no.4
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• pp.55-61
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• 2009

Recently, the number of high-rise buildings being built in Korea by major construction companies for residential and commercial use has been increasing. When constructing a high-rise building, it is necessary to apply massive amounts of concrete to form a mat foundation that can withstand the huge load of the upper structure. However, it is of increasing concern that due to limitations in terms of the amount of placing equipment, available job-sites and systems for mass concrete placement in the construction field, it is not always possible to place a great quantity of concrete simultaneously in a large-scale mat foundation, and for this reason consistency between placement lift cannot be secured. In addition, a mat foundation Is likely to crack due to the stress caused by differences inhydration heat generation time. To derive a solution for these problems, this study provides test results of a hydration heat crack reduction method by applying placement lift change and setting time control with a super retarding agent for mass concrete in a large-scale mat foundation. Mock-up specimens with different mixtures and placement liftswere prepared at the job-site of a newly-constructed high-rise building. The test results show that slump flow of concrete before and after adding the super retarding agent somewhat Increases as the target retarding time gets longer, while the air content shows no great difference. The setting time was observed to be retarded as the target retarding time gets longer. As the target retarding time gets longer, compressive strength appears to be decreased at an early stage, but as time goes by, compressive strength gets higher, and the compressive strength at 28 days becomes equal or higher to that of plain concrete without a super retarding agent. For the effect of placement lift change and super retarding agent on the reduction of hydration heat, the application of 2 and 4 placement lifts and a super retarding agent makes it possible to secure consistency and reduce temperature difference between placement lifts, while also extending the time to reach peak temperature. This implies that the possibility of thermal crack induced by hydration heat is reduced. The best results are shown in the case of applying 4 placement lifts.

• Economic and Environmental Geology
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• v.55 no.1
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• pp.97-109
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• 2022

This study focused on the physicochemical effects of bottom ash dissolved precipitation on the soil and groundwater environment. The iced column and percolation experiments showed that most of the bottom ash particles were drained as the ash-dissolved solution, while the charcoal powder was filtered through the soil. Ion species of Al, As, Cu, Cd, Cr, Pb, Fe, Mn, Ca, K, Si, F, NO₃, SO₄ were analyzed from the eluates collected during the 24 h column test. In the charcoal powder eluates, a high concentration of K was detected at the beginning of the reaction, but it decreased with time. The concentrations of Al and Ca were observed to increase with time, although they existed in trace amount. In the bottom ash eluates, the concentrations of Ca and SO₄ decreased by 30 mg·L^-1 and 67 mg·L^-1, respectively, over 24 h. It is regarded that the infiltration patterns of the bottom ash and biochar in the unsaturated zone were different owing to their particle sizes and solvent properties. It is expected that a significant amount of the bottom ash will mix with the precipitation and percolate below the water table, especially in the case of thin and highly permeable unsaturated zone. The biochar was filtered through the unsaturated zone. The biochar did not dissolve in the groundwater, although it reached the saturation zone. For these reasons, it is considered that the direct contamination by the bottom ash and biochar are unlikely to occur.

• Journal of the Korean Society of Marine Environment & Safety
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• v.28 no.5
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• pp.746-752
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• 2022

Kiribati, a South Pacific island, and its surrounding countries are gradually submerging to rising sea levels. The sea level continues to change according to the degree of thermal expansion of glaciers and seawater that decreases with increase in temperature. Global warming affects both the amount and volume of seawater, thus increasing sea level. Tidal phenomena occur twice a day to the attraction of celestial bodies such as the moon and the sun. The moon changes the angle of orbiting surface with the Earth equator every 18.6 years, and the magnitude of the tidal force changes depending on the distance between the Earth equator and the moon orbital surface. The University of Hawaii Sea Level Center selected Tarawa, Christmas, Kanton of Kiribati,, Lautoka, Suva of Fiji,Funafuti of Tuvalu, Nuk1u'alofa of Tonga, and Port Vila of Vanuatu. When comparing tide levels for each year for 19 years, the focus was on checking the change in sleep to Tide levels, and rising sea levels was the effect of Tide levels. The highest astronomical tides (HAT) and lowest astronomical tides (LAT) were identified as Tarawa 297.0, 50.8 cm, Christmas 123.8, 19.9 cm, Kanton 173.7, 39.9 cm, Lautoka 240.7, 11.3 cm, Funafuti 328.6, 98.4 cm, Nuk1u'alofa 188.8, 15.5 cm, Port Vila 161.5, -0.5cm, respectively. The Sea level rising speed was Tarawa 3.1 mm/year, Christmas -1.0 mm/year, Kanton 1.6 mm/year, Lautoka 3.1 mm/year, Suva 7.4 mm/year, Funafuti 1.4 mm/year, Nuk1u'alofa 4.2 mm/year, and Port Vila -1.2 mm/year, respectively

• Journal of Life Science
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• v.22 no.4
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• pp.524-531
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• 2012

Soybean is one of the most common food materials causing food hypersensitivity reactions in Korea. In this study, we have investigated the effect of roasting and fermentation on the allergenicity of soybean. Three kinds of soybean ($Daepung$, $Daewon$, and $Taegwang$) were prepared as raw, roasted, and fermented by $Bacillus$ $subtilis$ GSK 3580, and then their proteins were extracted. The proteins were separated using SDS-PAGE, and the detection of IgE specific to soybean proteins was performed by immunoblotting using 7 sera of soybean allergy patients and non-allergic control individuals. Serum specific IgE to soybean was measured by ELISA. The SDS-PAGE of raw soybean proteins showed various-sized bands ranging from 9 to 76 kDa, which are known as major allergens. In particular, 9, 21, 34, 52, 72, and 76 kDa proteins are known as LTP, Kunits trypsin inhibitor, $Gly$ m Bd 30K, ${\beta}$-subunit, ${\alpha}$-subunit, and ${\alpha}$'-subunit of ${\beta}$-conglycinin, respectively; these are major allergens in soybean. In contrast, only peptides of less than 35 kDa were found in roasted and fermented soybeans. IgE immunoblot analysis of three roasted species of soybeans commonly detected at 38-40 kDa and 10-15 kDa. The protein bands in fermented soybean showed very weak signals or were not detected. In addition, the reactivity of most patients' sera to soybean was decreased after roasting and fermentation. With these results, it may be concluded that the allergenicity of soybeans is reduced by the roasting and fermentation processes. It is supposed that allergenic proteins in soybean were degraded by heat treatment methods and proteolytic enzymes were secreted from fermenting microorganisms.

• Applied Chemistry for Engineering
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• v.10 no.5
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• pp.660-665
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• 1999

Structure of water soluble chitosan (WSC) was confirmed by Fourier transform infrared spectrometer (FT-IR), X-ray diffractometer and thermal analyser. The viscosity average molecular weight of WSC ranged from $3.0{\times}10^{4}$ to $4.5{\times}10^{4}$. Using the WSC having viscosity average molecular weight of $3.0{\times}10^{4}$, the antimicrobacterial effects against microorganism and oral microorganism showed 81.7% and 80.6% for Staphyloccus aureus and Bacillus subtilis, respectively, while the anitmicrobacterial effect exhibited 100% and 73.8% against Streptococcus mutans and Streptococcus sanguis, respectively. Therefore it is concluded that WSC is more effective against oral microorganism that microorganism in terms of antimicrobacterial effects. WSC sample with the viscosity average molecular weight of $4.5{\times}10^{4}$ exhibited a half of the antimicrobacterial effect of the low MW sample, indicating that the WSC with low MW was better than that with high MW. Chitin and chitosan showed a drastic decrease of acidity from pH 7.0 to 4.9 after 8 minute incubation time and reached an equilibrium after that. WSC, however, restrained pH of the sample from lowering up to about 16 minutes of incubation and reached an equilibrium after that. WSC obviously showed a buffering effect against pH change.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.46 no.3
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• pp.229-235
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• 2001

The thermal and photometric properties of mulching materials modify the radiation and energy balance on the mulched soil surface and thereby change the soil temperature. The soil surface energy balances and soil temperatures under the mulching treatments of non-mulched control, recycled paper (RPM), and black polyethylene film (BPFM) were compared before and after the establishment of potato canopy. On August 30 in 1998 when potato was not emerged yet and solar radiation was 17.9 MJ $m^{-2}$${day}^{-1}$ , the net radiation of the soil surface was estimated as 10.(1, 2. 4, and 1.3 MJ $m^{-2}$${day}^{-1}$ under the control, BPFM, and RPM, respectively. The sensible and latent heat loss from the soil surface was 9.65 MJ $m^{-2}$${day}^{-1}$ in the control, most of the net radiation being lost through evaporation and convection, whereas it amounted only to 1.39 MJ $m^{-2}$${day}^{-1}$ in BPFM and 1.36 MJ $m^{-2}$${day}^{-1}$ in RPM. Therefore, the soil heat fluxes were 0.36 1.02, and 0.06 MJ m$^{-2}$ day$^{-1}$ under the control, BPFM and RPM, respectively. On September 27 when potato canopy was fully developed, the soil surface net radiation in the control was sharply decreased as compared to that of Aug. 30, whereas the net radiation of the mulched soil surfaces showed little changes. The soil heat flux was -0.01, 0.95, and 0.12 MJ $m^{-2}$${day}^{-1}$ at the soil surface under the control, BPFM and RPM, respectively. As the mulching treatments brought about such alteration of energy partitioning into the soil, the highest soil temperature was recorded in BPFM and the lowest in RMP without regard to potato canopy development. However, the soil temperature differences among the treatments become smaller when potato canopy were fully developed.

• Korean Journal of Food Science and Technology
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• v.39 no.5
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• pp.534-540
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• 2007

In this study, waxy rice starch was chemically modified using phosphorous oxychloride ($POCl_3$, 0.002-0.008%). Then the physicochemical properties of resulting cross-linked waxy rice starches were investigated in order to reduce the steeping time of Yukwa (a Korean oil-puffed rice snack) processing. The swelling powers of the cross-linked waxy rice starch samples were higher than the native waxy rice starch at temperatures above $60^{\circ}C$, and their increases were proportional to the $POCl_3$, concentration. The solubility of the cross-linked waxy rice starch was lower (1.6-3.4%) than the native waxy rice starch (2.7-6.1%). However, the moisture sorption isotherm of the cross-linked waxy rice starch was not significantly different from the native waxy rice starch. The rapid visco analyze. (RVA) pasting temperatures $(65.4-67^{\circ}C)$ of the cross-linked waxy rice starch were lower than those of the native starch $(67^{\circ}C)$. The RVA peak viscosities (287-337 RVU) of the cross-linked waxy rice starch were higher than that of native starch (179 rapid visco units (RVU)), and increased with increasing $POCl_3$ concentration. For the differential scornning calorimeter thermal characteristics, although Tc shifted toward higher temperatures with cross-linking, the To, Tp, and amylopectiin melting enthalpy of the cross-linked waxy rice starch showed no differences compared to the native waxy rice starch. The X-ray diffraction patterns of both the native and cross-linked waxy rice starches showed typical A-type crystal patterns, suggesting that cross-linking mainly occurs in the amorphous regions of starch granules. Therefore, the cross-linking reaction did not change the crystalline region, but altered the amorphous region of the waxy rice starch molecules, resulting in changes of solubility and RVA pasting properties in the cross-linked waxy rice starch. In summary, since cross-linked waxy rice starch has a high puffing efficiency and no browning reaction, it may be applicable for Yukwa processing without a long steeping process.