• Proceedings of the Korea Water Resources Association Conference
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• 2021.06a
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• pp.87-87
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• 2021

이상기후 현상으로 기후변화가 사회와 경제에 미치는 영향이 뚜렷한 추세로 변화되고 있다. 현재 기후변화에 관련된 연구는 사회 시스템에서 위험관리를 위해 기온과 강수량에 따라 다양한 분야에 미치는 영향에 대한 연구를 중점으로 이뤄지고 있다. 본 연구는 여름철 폭염에 의한 기후변화가 하천수질에 미치는 영향을 평가하기 위한 것으로, 우리나라 기상청 91개의 기상관측소에서 일일온도 33℃ 이상의 이벤트를 대상으로 환경부 수질관측망 918개에 대한 14개의 하천수질인자인 DO, BOD, COD, TOC, DOC, TN, DTN, NH4-N, NO2-N, NO3-N, TP, DTP, PO4-P, Chl-a를 분석하였다. 이를 우리나라 117개 중권역별 하천수질과 폭염강도와 지속시간을 나타내는 폭염 지수를 산정하여 분석하였다. 폭염 관련 뉴스 데이터는 2013년부터 2019년까지 Python 기반 뉴스 크롤러를 이용해 폭염 취약지수(Heat Wave Vulnerability Index, HWVI)를 기준으로 분류하여 키워드를 수집하였으며 HWVI 중 '기후노출' 키워드와 관련된 기사는 총 22,514건으로 69.9%로 수집되었다. 공간적 영향 평가를 위해 Getis-Ord Gi*를 이용하여 폭염지수와 하천수질인자간 핫스팟 분석을 실시하고 폭염관련 빅데이터가 하천수질에 미치는 영향을 평가하였다. 폭염지수는 낙동강유역 하류에 대해 Chl-a, TN, TP 항목에서 높은 밀도를 보였다. 분석대상지역 내 폭염이 발생한 확률과 반경 밖에서 발생할 확률의 우도비를 분석하기 위해 SaTScan을 이용한 공간검색통계분석을 실시하였다. 분석결과 폭염지수와 DO의 공간상관성이 높은 것으로 나타났다.

• Proceedings of the Korea Water Resources Association Conference
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• 2021.06a
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• pp.458-458
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• 2021

하천의 환경기능과 생태에 관한 관심이 증가하며 생태를 고려한 하천 유지 유량의 산정이 필요하다. 수문 특성의 물리적 서식처에 관한 연구는 PHABSIM, River2D 등의 소프트웨어 적용을 통한 유지유량증분법(IFIM), 수문 인자별 서식처적합도지수(HSI)를 기반으로 연구되고 있지만, 하천의 수질을 고려한 서식처 연구는 각 수질 인자별 서식처적합도지수 자료의 부족으로 하천유지유량 산정에 반영이 어려운 실정이다. 본 연구는 국내 하천의 수질·생태 모니터링 자료를 바탕으로 수온, DO 등의 수질 인자에 대한 피라미의 서식처적합도지수를 권역 단위로 산정했다. 수질 및 어류조사 자료는 물환경정보시스템의 최근 10년 수질측정망, 생물측정망 조사자료를 이용해 구축하였다. 피라미의 수질별 서식 적합도는 일반화가법모형(GAM)을 적용하여 수질 인자별 어류 개체 밀도 분포의 상관관계를 분석하여 지수화하였다. 특히, 어류의 서식 특성은 수계별로 상이할 수 있어 가용 데이터의 범위를 고려하여 권역별 수질 인자에 따른 피라미의 서식 특성을 분석하였다. 본 연구로 제시된 권역단위 피라미의 수질 서식처 적합도 지수는 생태를 고려한 하천사업의 계획, 평가의 기초자료를 제시할 수 있을 것이다. 또한, 피라미 외 각 하천의 주요 생태 어종 평가를 위한 수질 서식처 적합도지수 산정의 자동화를 위한 알고리즘 개발에 적용가능할 것으로 예상된다.

• Journal of the Korean Society for Marine Environment & Energy
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• v.19 no.4
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• pp.274-285
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• 2016

In order to elucidate the spatiotemporal variations of marine environmental parameters, we collected seawater samples in the middle east coast of Korea in 2013-2014. A high temperature and low salinity were distinctively observed in the summer and a low temperature and high salinity pattern in the winter. The temperature of the bottom water was in the range of $2^{\circ}C$ to $7^{\circ}C$, with the temperature being relatively high in the winter, while the salinity was measured to be around 34, with no large differences across the seasons. The dissolved oxygen concentrations were in the range of $7mg\;L^{-1}$ to $12mg\;L^{-1}$, and it was relatively high in May compared to other seasons. The seawater temperature and dissolved oxygen concentration at the surface layer showed a significant negative correlation in the autumn and winter seasons, based on which it is seemed that water temperature is the main factor controlling the amount of dissolved oxygen in the autumn and winter seasons. The dissolved inorganic nitrogen (DIN) and silicate (DSi) increased 11- and 7-fold, respectively, in the winter compared to the summer. The DIN to DIP (dissolved inorganic phosphorus) ratio for the surface seawater was approximately 16, but it was relatively low in the spring season. On the other hand, the DIN to DIP ratio was relatively high in the summer. Based on this, it is seemed that nitrogen and phosphorus were the growth-limiting nutrients for phytoplankton in the spring and summer, respectively. Water quality was I (excellent) ~III (medium) level at the most stations except for some stations (level IV) during the autumn season, having low dissolved oxygen saturations.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.119-135
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• 2013

This study investigates waxy barley powder substituted for wheat flour in bread recipes with the amounts of 0%(control), 5%, 10%, 15% and 20%. Waxy barley powder consisted of 8.33% of moisture content, 10.47% of crude protein, 1.63% of crude fat, and 2.97% of crude ash. Sedimentation value and pelshenke value have decreased as the waxy barley powder content increased. The farinograph measurement result of the bread made with waxy barley powder showed that consistency, water absorption, development time, stability and time breakdown have increased as the waxy barley powder content increased. The amylograph measurement result of the bread made with waxy barley powder showed that T have increased as the waxy barley powder content increased. Their P, H and P-H have decreased as the ingredient contents increased. Baking loss and specific loaf volume have decreased as the waxy barley powder content increased. The chromaticity measurement result of the bread made with waxy barley powder showed no significant difference as the waxy barley powder content increased. The texture measurement result showed that the hardness and gumminess of bread have increased as the waxy barley powder content increased. Their cohesiveness, springiness and chewiness have decreased as the ingredient contents increased. Overall preference scores showed a high acceptability for the bread made with 10% waxy barley powder.

• Journal of Korea Water Resources Association
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• v.57 no.8
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• pp.519-532
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• 2024

This study aims to investigate stream drying phenomena and determine ecological flow in upper Jungnangcheon basin(118.2 km²) of Han River basin. Satellite imagery was used to compare historical and current land cover, and field surveys, including fish surveys, were conducted to assess stream drying conditions. Satellite image analysis revealed a significant increase in impervious surface area due to the expansion of residential and commercial areas. Streamflow and water quality measurements at Hannae Bridge in study area during the dry season showed and average minimum flow of 1.39 m³/sec and elevated SS levels, indicating poor water quality for T-P and TOC. The representative fish species in the study area was P.herzi. Optimal habitat suitability index for depth, velocity, and substrate were 0.3~0.5 m, 0.1~0.3 m/sec, and sand, respectively. Using PHABSIM, the ecological flow for the study area was estimated as 1.00 m³/sec. The derived ecological flow can be used as a reference flow for stream drying mitigation strategies.

• Food Engineering Progress
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• v.13 no.4
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• pp.235-242
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• 2009

The purpose of this study is to establish fundamental research data for quality characteristics of Jochung by analyzing traditional manufacturing process. Two different processed rices (non-glutinous rices cooked by steaming and using an electronic rice cooker) were compared in terms of water solubility index (WSI), water absorption index (WAI), paste viscosity, reducing suger content, solid content, and dextrose equivalent over soaking time. Reducing sugar content increased for the soaked non-glutinous rice, steamed sample and microwaved sample. After 4 hr, the WSI decreased as the soaking time increased. However, there was no significant difference between WAI of the raw non-glutinous rice and the soaked non-glutinous rice. As soaking time increased, paste and breakdown viscosity increased significantly. Rice was prepared by soaking in water for 12 hr followed by the saccharification time (4, 8, or 12 h) for manufacturing Jochung. The solid content and reducing sugar content of the Jochung increased as the soaking time increased. Reducing sugar content and dextrose equivalent of Jochung from steamed rice (cooked hard) were higher than those from microwaved ones. The amount of reducing sugar and dextrose equivalent was highest in Jochung from steamed rice cooked hard (saccarification for 12 hr), with 59.40${\pm}$0.11% and 76.99${\pm}$1.78, respectively. In conclusion, the highest quality characteristics were obtained in Jochung manufactured with non-glutinous rice soaked for 12 hr followed by sacharification for 12 hr.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.4
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• pp.459-467
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• 2013

This study was conducted to investigate the effects of substituting whole barley flours on quality characteristics of noodles. Noodles were made with composite flour containing 20% whole barley flour of various hullless barley cultivars and the quality characteristics, ${\beta}$-glucan content and antioxidant characteristics were investigated. In amylogram characteristics, the initial pasting temperature and peak viscosity were increased, and setback was decreased in complex flour. Noodles containing barley flour had low lightness, yellowness and high redness compare to wheat noodle. Water absorption of cooked noodles was lower than wheat noodle. The value of swelling index was high in noodles containing non-waxy barley flour and low in noodles containing waxy barley flour. Hardness and gumminess of noodles were lower than wheat noodle. Noodles containing non-waxy barley had higher hardness, cohesiveness and gumminess than noodles containing waxy barley flour. Dahan, non-waxy barley cultivar showed similar characteristics with the wheat noodle. ${\beta}$-Glucan content and antioxidant activity were increased with adding barley flour. Cooked noodle had slightly high ${\beta}$-glucan content, low starch content and low antioxidant activity compared to value of uncooked noodle.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.2
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• pp.115-120
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• 1994

To find out the effects of preharvest sprouted degrees of barley on yield, grain quality and germination rate, various sprouted grains were planted. The grains sprouted upto 2 mm and 4mm of root lengths showed regerminating rates of 68% and 49% respectively, and those above 4mm of root length decreased seriously in regerminating rate. First of all, the PI (promptness index) of sprouted barley compared with that of intact barley decreased conspicuously even in 2mm of root length. Grain yield decreased inversely with the growth of root lengths of sprouted grains. The times required to polish the naked barley up to polishing yield of 72% and husked one upto that of 64% were shortened inversely with the root lengths of sprouted grains. The rate of split kernel against sound one after polishing increased greatly by 17.6% to 36% in sprouted barley compared to 2% to 3.5% of the control which presoaked in water for 2 hours. Whiteness indexes of polished kernels of the sprouted barley and the control were higher than that of intact one. The index, however, was lowered inversely with root lengths in sprouted barley.

• Asian Journal of Turfgrass Science
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• v.18 no.2
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• pp.97-104
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• 2004

Anaerobic soils limit the amount of free oxygen available in the rhizosphere and therefore will impede grass root development and restrain nutrient availability for turf growth. An in-situ study was conducted on existing greens to investigate the relationship between $CO_2$ content in the rhizosphere and turf quality. Nine greens were selected in the study. On each green, five 1-m diameter circular plots were randomly selected for conducting the experiment. The greens were sampled 7 times from August, 1998 to August, 1999. Data collected from each plot included turf quality index, $CO_2$ content, and physical properties of the rooting mixtures. Turf quality declined drastically when $CO_2$ content in rhizosphere increased to $5\;to\;6{\mu}LL^{-1}$ during the late summer season. The $CO_2$ content increased as water content in the root zone increased, but was inversely related to infiltration rate. Cultivation of a golf green may reduce $CO_2$ content in the rhizosphere, but the benefit of cultivation decreased with time.

• Korean Journal of Food Science and Technology
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• v.2 no.1
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• pp.96-103
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• 1970

No foods are available commercially for weanling infants except a limited amount of expensive milk products in Korea. Although the majority of infants are breast-fed, when it is not possible, rice products must usually be substituted which is not sufficient in protein. Therefore, it is urgent to develop low-cost quality protein food mixtures. In order to accomplish this purpose three food mixtures (F-S-2, F-F-3 and F-P-4), consisting of rice (37∼46%), soybean (24∼40%), FPC (3∼7%), vitamins, minerals and other food additives, are developed. The food mixtures are white to light yellow in color; dispersed readily in water with water absorption index 320; viable bacterial population, less than $10^4$ per gram; sedimentation value, 63; Bostwick consistency value, 15cm/30%; and ring test value, 23cm/30%. The products contain 22∼25% protein and ensure reasonably balanced essential amino acids for the requirement of infants compared with FAO provisional pattern, Rao's maximum growth requirements and Holt's amino acid requirements in early life. Although threonine is limiting, protein score of F-P-4 formula is 93 based on the modified FAO provisional pattern (1965). Furthermore, a 100g of the products supplies required amounts of vitamins and minerals by the recommended daily dietary allowances for infants.