• Journal of Environmental Impact Assessment
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• v.21 no.6
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• pp.823-839
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• 2012

Environmental Specimen Banks (ESBs) are playing pivotal role in monitoring the effect of environmental pollution on the ecosystem based on the retrospective analysis of the representative samples collected regularly and stored in cryogenic condition. In Korea, National Environmental Specimen Bank (NESB) was established in 2009 and the standard operating procedures (SOPs) for sampling, and cryogenic milling and storage had been prepared during 2007-2010. Since then, the tentative SOPs for the seven kinds of specimens (shoots of Red Pine (Pinus densiflora) and Korean Pine (Pinus koraiensis), leaves of Mongolian Oak (Quercus mongolica) and Zelkova Tree (Zelkova serrata), eggs of Feral Pigeon (Columba livia var. domestica), muscles and organs of Common Carp (Cyprinus carpio), and Freshwater Bivalve (Unio (Nodularia) douglasiae)) have been put to test in the field and laboratory as well against the practicality and feasibility. The SOPs were improved by reflecting the findings from the research and the following discussion regarding the selection of specimen (Feral Pigeon suffering from a control management), sample size (a problem of decreasing number of sampling trees related to increasing sampling time) and period (a problem related to a bud growth), and sampling methods etc.. In addition, barcoding system for the management of the specimen information, and monitoring system of the cryogenic storage to regulate the optimum temperature and the liquid nitrogen level were also developed for the efficient and effective control of the samples. Lastly, the safety guide and emergency protocol were augmented to guarantee a safe work environment with the cryogenic facility. These improvements of the SOPs are expected to contribute to more stable operation of the NESB.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.12 no.6
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• pp.672-680
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• 2019

This paper proposes "A Smart Farm Environment Optimization and Yield Prediction Platform based on IoT and Deep Learning" which gathers bio-sensor data from farms, diagnoses the diseases of growing crops, and predicts the year's harvest. The platform collects all the information currently available such as weather and soil microbes, optimizes the farm environment so that the crops can grow well, diagnoses the crop's diseases by using the leaves of the crops being grown on the farm, and predicts this year's harvest by using all the information on the farm. The result shows that the average accuracy of the AEOM is about 15% higher than that of the RF and about 8% higher than the GBD. Although data increases, the accuracy is reduced less than that of the RF or GBD. The linear regression shows that the slope of accuracy is -3.641E-4 for the ReLU, -4.0710E-4 for the Sigmoid, and -7.4534E-4 for the step function. Therefore, as the amount of test data increases, the ReLU is more accurate than the other two activation functions. This paper is a platform for managing the entire farm and, if introduced to actual farms, will greatly contribute to the development of smart farms in Korea.

• Journal of Korean Society of Forest Science
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• v.89 no.1
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• pp.85-92
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• 2000

Four Chamaecyparis obtusa plantations of 6, 9, 14, and 20 years were studied to investigate biomass, net production and nutrient distribution. There was wide difference in DBH and height growth of the stands according to site and soil conditions. Total biomasses of the stands of 14 years and 20 years located in gentle slopes and good soil conditions were 96.2t/ha and 145.0t/ha, and total net productions of those were 22.4t/ha/yr and 23.5t/ha/yr, respectively. Total biomasses of the stands of 6 years and 9 years located in steep slopes and poor soil conditions were 0.7t/ha and 14.0t/ha, and total net productions of those were 0.3t/ha/yr and 4.7t/ha/yr, respectively. As stand age increased, the ratios of stem wood and branches to total biomass and total net production increased, while the ratios of leaves to total biomass and total net production and the ratios of roots to total biomass decreased. Concentrations of N, P, K and Mg were greatest in the leaf and concentration of Ca was greatest in the stem bark. As stand age increased, N concentrations of the stem bark, branch, dead branch and root and K concentration of the branch decreased, while Ca concentration of the stem bark increased. Nutrient contents of the whole tree were great in order of N, K, Ca, Mg and P.

• Journal of Korean Society of Forest Science
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• v.96 no.6
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• pp.750-755
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• 2007

This study was investigate to ecological characteristic of Trioza ukogi (shinji) on the Acanthopanax senticosus for. inermis Harms during 2004-2005 in Korea. The sizes of Trioza ukogi (shinji) were $0.40{\pm}0.03mm$ in eggs, $0.36{\pm}0.03mm$ in 1st instar nymphs, $2.50{\pm}0.25mm$ in mature nymphs and $5.17{\pm}0.28mm$ in adults (to tip of folded wings), respectively. T. ukogi has two generations per year. First generation appeared from mid-July to late August with peak in early August. Second generation appeared from mid-September to mid-October with peak in late September. Overwintering adults move to host tree and mate from the early April to late May with peak in late April. Overwintering female laid on the new leaves and first generation prefers to lay on the seeds. The number of ovarian eggs was 5$57.5{\pm}23$.

• Journal of the Korean Institute of Landscape Architecture
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• v.36 no.1
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• pp.80-89
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• 2008

Generally, trees lining the streets are the most easily accessible green areas in the city and constitute the smallest basic unit in the formation of the urban linear green axis. This study attempts to interpret issues related to city trees from a comprehensive and relational viewpoint. The site of this study is Central Park Street in front of Incheon Metropolitan City Hall. This street is representative of those in Incheon City. This study is an inter-relational interpretation of issues by measuring the vitality of these trees. The following are results of this study: First, the vitality of city trees is higher in those trees growing in natural ground than those growing in plant gratings. This observation can lead to budget savings and increased natural areas in the city. Also, if planter and multi-layering planting methods are introduced where damage to trees is predicted, variation to urban landscape can be achieved while linking to reinforced rearing foundation of street-side trees. Second, there is need for a holistic approach to caring for street-side trees regarding the damage caused by drastic pruning and strong street lights. The typical functions of these trees, like supplying freshness in summer, absorbing solar radiation, and controlling the urban micro-climate are closely related to the vitality of the trees. Accordingly, the function and ecology should be understood holistically, not separately. In this aspect, the functional and ecological use of the multi-layering planting method is effective in protecting pedestrians from vehicles as well. Third, the fallen leaves of monotonous rows of trees have different ecological and functional effects. Not only is the index of greenness in the urban setting increased, but there are also aesthetic and symbolic effects. Fourth, in spite of being the street along which Incheon Metropolitan City Hall, major administrative buildings and Central Park are located, this street does not have its own special identity to discriminate it from other streets. It fulfills only functional criteria based on uniformity. If there is no paradigm shift from today's street system based on vehicles, the role of landscape architecture will be very passive in regards to street-side trees, the minimum unit of urban green. Fifth, on this particular street, many trees were planted in December, which reflects a deficiency of short and long-term strategy, like a street-tree master plan. In this aspect, we still lack a mature culture concerning these trees as a basic unit in urban greenery. Furthermore, there needs to be cultural introspection concerning present administrative practices.

• Journal of Korean Society of Forest Science
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• v.83 no.2
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• pp.221-228
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• 1994

Respitation and growth rates of leaves, branches, stems and roots of 2 to 11-yr-old red pine trees(Pinus densiflora) were examined and applied to Thornley's growth equation, $$R=(\frac{1-Yg}{Yg})\frac{dW}{dt}+mW$$. The conversion efficiency of substrates(Yg), maintenance respiration coefficients(m), relative growth rates(${\mu}$) were estimated. The efficiency of conversion of substrates (Yg) was 0.3637g/g dw/yr and the maintenance respiration coefficient(m0 was 0.094g/g dw/yr. The relative growth rate(${\mu}$) was remarkably reduced with age from 0.90(2-year-old) to 0.33:11 year-old). The Ratio of gross respiration(R) per gross photosynthesis(Pg), R/Pg showed the range of 0.6~0.7 and annually 64% of Pg was spent for constructive respiration. The 3.4% of dry weight of whole tree was spent for maintenance respiration.

• Korean Journal of Microbiology
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• v.37 no.1
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• pp.61-65
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• 2001

Epifluorescence microscopy was used to observe epiphytic bacteria directly on plant leaf surfaces as well as indirectly in the leaf liberating solution by staining with fluorochromes of 4',6-diamidino-2-phenylindole (DAPI) and acridine orange(AO). Epiphytic bacteria could not be well observed on the leaf surface by staining with AO due to an intrusive orange or red background fluorescence. However, DAPI gave us clear epifluorescent images of the bacteria on the leaf. On the contrary, epiphytic bacteria in the liberating leaf solution were well observed on filters stained by both types of fluorochrome, although DAPI showed better fluorescent images than AO and not necessarily required a washing step of the filters stained. The optimum conditions of the DAPI stains were 5 $\mu$g/ml for 5 min both for leaves and for filters of the liberating solution. It was confirmed that a critical step in the epifluorescence microscopy of leaf surfaces was to minimize release of water from the leaf. For this, the stained leaf samples were put on a filter paper, kept in a dry oven at $70^{\circ}C$ for 2 min instead of air-drying, and then immediately observed by epifluorescence microscopy. The established technique was applied to enumerate epiphytic bacteria on oak tree leaf surfaces.

• Journal of the Korean Society of Food Culture
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• v.5 no.3
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• pp.349-359
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• 1990

This study was carried out to understand and analyze the cooking and processing methods presented in CHE MIN YO SUL, Chinese books of husbandary was written in sixth century. This book was composed of two parts-part I is Agricultural production and part II is product-Utilization. Especially, wines and yeast(NU RUK) written in part II were studied at this study paper. Most of yeast was made of barley and wheat. These materials had been prepared as raw, steamed, and roasted state by proper ratio with kinds of yeast and then fermented as dough state. Occasionally, various kinds of soup made from cocklebur, leaves of mulberry tree, wormwood etc. put into yeast dough. Yeast doughs were shaped round and square with or without hole in the center, made in July of the lunar calendar and fermented for 3 or 4 weeks. There were 43 kinds of wines in this book. Most of them were made of all kinds of cereals grown at that time-rice, waxy rice, millet, waxy millet etc. These cereals had been steaming or cooking gruel with grain or powder state and then fermented with yeast. These wines were prepared by single or double brewing methods and the kinds of double brewing wines were more than single brewing wines by two times. There were none of wines made from fruit and distilled wines. Generally, single brewing wines were not made in Apr., Nov., Dec., of the lunar calendar and double brewing wines were not made in Aug., Oct., Nov., of the lunar calendar. And ripenning periods of wine brewing were various, from 1 day to 7 months for single brewing, from 2 days to 8 months for double brewing.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.312-324
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• 2008

In this study, we investigated the names and various types of "kwa-jung" along with their recipes and ingredients occurring in Korean cookbooks published before the 17th century. The kwa-jungs were classified into 7 groups including Yoomilkwa, Yookwa, Dasik, Junkwa, Kwapyun, Yutganjung and Dang. A total of 72 kinds of kwa-jung were found. 26 kinds of Yoomilkwa, 18 kinds of Yookwa, 7 kinds of Dasik, 10 kinds of Junkwa, 1 kind of Kwapyun, 3 kinds of Yutganjung and 8 kinds of Dang. Among the types of Yoomilkwa, Yackwa was recognized as the best food according to the references. Also the cooking methods for items had a tendency to become simpler as society became modernized. Original and rare Ingredients were often substituted with other items that could be found more easily where people lived As recorded, the Yookwa group included kangyung, sanja, and bingsakwa. And as society became modernized, people tended to buy Yookwa in the store rather than making it at home due to its complicated and often difficult cooking process. The Dasik items were a kneaded mixture of flour, or the flour of chestnuts, with honey. These were formed into various patterns like birds, animals, butterflies, tree leaves and flowers, or as ki-wha by using printing cooking utensils Honey was used as a sweetener and as a combining material. The Junkwa consisted of roots or fruits that could be easily obtained these cooked or raw foodstuffs were then mixed with sugar and simmered. The Kwapyun used sour fruit juices as a main ingredient. These were then combined with sugar and simmered and allowed to harden. Then they were cut into square shapes after cooling. Yutkangjung was a mixture of yut, chochung, honey or syrup and pine nuts. which was combined over low heat. After mixing and stirring it was cut into square shapes. Finally, the Yut was typically cooked with grains and powdered malt and stirred until thickened.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.731-748
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• 2007

In this study, we investigated e kinds and names of side dishes along with their recipes and ingredients occuring in Korean cookbooks published before the 17th century. The side dishes were classified 79 kinds of Guk, 23 kinds of Jjim and Seon, 15 kinds of Gui, 3 kinds of Jeon, 7 kinds of Nureumi, 3 kinds of Bokkeum, 30 kinds of Chae, 11 kinds of Hoe, 7 kinds of Jwaban, 6 kinds of Mareunchan, 12 kinds of Pyeonyuk and 5 kinds of Jeonyak, Jokpyeon and Sundae. The earliest records were found on Guk, Jjim, Jwaban, Po and Pyeonyuk Gui, Namul and Hoe were recorded after the 1500's and Nureumi, Jeon, Jeonyak, Jokpyeon and Sundae were developed relatively late in the late 17th century. As to the kinds of side dishes, Guk was the most common. Guks cooked before the 17th century used different recipes and more types of ingredients than today, including some that are not used today. For Jjim, various seasonings were added to main ingredients such as poultry, meat, seafood and vegetable. Most of the records found for Jjim used chicken as the main ingredient. Gui was recorded as Jeok or Gui and there weren't many ingredients for Gui before the 17th century. Gui was usually seasoned with salt or soy bean sauce and broiled after applying oil. Vegetables were broiled after a applying flour-based sauce. The Jeon cooked at that time was different from the one that is cooked today in that cow organs or sparrows were soaked in oily soy bean sauce before being stewed. Nureumi, which was popular in the 17th century, but rarely made today, was a recipe consisting of adding a flour or starch-based sauce to stewed or broiled main ingredients. Chae was a side dish prepared with edible plants, tree sprouts or leaves. Chaes like Donga and Doraji were colored with Mandrami or Muroo. Hoe was a boiled Hoe and served after boiling seafood. Jwaban was cooked by applying oil to and then broiling sparrows, dudeok, and mushrooms that had been seasoned and dried. For dried Chans, beef or fish was thin-sliced, seasoned and dried or sea tangle was broiled with pine nuts juice. There are some recipes from the 17th century whose names are gone or the recipes or ingredients have changed. Thus we must to try to rebuild three recipes and develop recipes using our own foods of today.