• Proceedings of the Korea Water Resources Association Conference
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• 2011.05a
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• pp.92-92
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• 2011

수자원장기종합계획(2006)에 따르면, 우리나라는 물부족이 예상이 되고 있고, 이러한 물부족 현상은 기후변화의 영향으로 더욱 악화될 것으로 예상된다. 기후변화에 따른 물부족에 대응하기 위해서는 현행 지표수 및 지하수(Blue Water) 위주의 수자원관리와 더불어 그전에는 수자원으로 인식되지 않았던 토양수(Green Water)를 새로운 개념의 수자원으로 인식하는 것이 필요하다. 토양수는 현재 물사용량 중에서 가장 많은 비중을 차지하는 농업용수 부분에 효율적으로 활용하면, 지표수나 지하수와 같은 수자원을 대체하는 효과가 있다. 기후변화에 따른 물부족에 대응한 토양수의 효율적 활용을 위해서는, 과거 뿐아니라 미래의 지역별 시기별 토양수 공간분포특성을 분석하는 것이 선행되어야 한다. 그러므로 본 연구에서는 토양수의 분석을 통한 미래 물부족 해결에 도움이 될 새로운 수자원 관리의 기틀을 마련하기 위해 토양수 분포특성분석모델을 개발하고, 이를 활용해 과거 및 미래의 토양수의 공간분포특성을 분석한다. 토양수 분포특성분석모델은 선행 5일간의 일 강우데이터 값을 표준선행강우지표(Normalized Antecedent Precipitation Index)에 적용하여 일 단위 토양수 상태(Wet, Average, Dry condition)를 계산하는 모델이다. 과거 토양수 분석에는 인공위성 강우데이터(Tropical Rainfall Measuring Mission 3B42)를, 미래 토양수 분석을 위해서는 기상청에서 제공하는 국가표준 기후변화 시나리오(A1B)를 각각 사용하여, 과거 데이터는 27km의 격자로, 미래는 25km 격자크기로 한반도 전체의 일 단위 토양수 상태를 계산했다. 계산된 토양수 결과를 활용해 연 월별 그리고 토양수를 쓸 수 있는 시기, 즉 식물이 자라는 시기(4-9월)의 특성을 분석했다. 이를 통해 향후 기후변화에 따른 물부족 대응 토양수 수자원 활용방안에 도움이 될 것으로 예상된다.

• Fisheries and Aquatic Sciences
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• v.26 no.12
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• pp.715-725
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• 2023

Microplastic (MP) pollution in aquatic environments is a growing concern worldwide. This study investigated the abundance, types, and attributes of MPs in the surface water at two industrial sites (Avoimitro Ghat and Kalurghat) along the Karnaphuli River in Chattogram, Bangladesh. Sampling was conducted over eight months across three transects encompassing a total area of 500 m at each site. A manta net of 200 ㎛ mesh size was used to sample MPs. The obtained samples were subsequently filtered, enumerated, and characterized using a stereo microscope and imaging software. The mean abundance of MP particles (per km² ) was found higher in Avoimitro Ghat (94,861 ± 57,126) than in Kalurghat (31,343 ± 23,183). A significant statistical difference (p < 0.05) was observed in the mean abundance of MP particles between the wet and dry seasons. The fragment group of MP exhibited the most abundant category, whereas the pellet category displayed the lowest. MPs with an elongated shape prevailed at both locations throughout all seasons. At Avoimitro Ghat, blue-colored MPs demonstrated the highest mean count, while in Kalurghat, the highest mean count belonged to brown-colored MPs. The size distribution of MPs differed between the two sites, with 1-2 mm MPs being plentiful in both seasons and Avoimitro Ghat, whereas MPs ranging from 500 ㎛ to less than 1 mm were abundant in Kalurghat. Ten (10) polymer types were found from Fourier-transform infrared spectroscopy (FTIR) analysis with high levels of polypropylene atactic in both Avoimitro Ghat (32%) and Kalurghat (17%). The findings provide important insights into MP pollution in the Karnaphuli River, which may aid in developing effective strategies to mitigate the impacts of MP pollution on the aquatic ecosystem and human health.

• Journal of fish pathology
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• v.19 no.1
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• pp.7-15
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• 2006

Amyloodinium sp. was found on the gills of mullet (Mugil cephalus) cultured on land. No external symptoms in the diseased fish were found except decoloration of the gills. In fresh preparations of the gills the parasites were opaque round or oval shape with a bright nucleus and 43.5 ㎛ (18.2～72.7, n=20) in size. In preparations added a drop of Lugol solution, they were black with the same shapes in fresh preparations and 43.5 ㎛ (n=20) in size. The parasites were stained black and blue in a droplet of Lugol solution and Diff-Quick III solution, respectively and their sizes were a little larger than in wet preparations. After stained with May-Grunwald Giemsa, the parasites appeared granular eosinophlic in the peripheral cytoplasm and granular strong basophilic in the center. In silver impregnated specimens the peripheral granules were negative and the central ones positive. The granules appeared brown in purplish cytoplasm after staining with Lugol solution. The parasites developed by binary division when they were cultivated in filtered seawater at 20℃. Histopathologically severe epithelial hyperplasia and fusion in the gill filaments resulted in clubbing, especially the proximal region of the filament. Epithelial hyperplasia was also found in the basal regions of the gill filaments and some epithelial cells were occasionally detached from the filaments. Some pear-shaped trophonts of the parasites with rhizoid attached on the gill filaments showing hyperplasia of the epithelial cells and mucous cells.

• Journal of the korean academy of Pediatric Dentistry
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• v.40 no.4
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• pp.247-252
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• 2013

Pit and fissure sealant prevents biofilm accumulation, plays a role in forming a barrier to acidic substance made by the bacteria. The Surface reaction-type pre-reacted glass ionomerI(S-PRG) filler was developed in 1999. S-PRG filler releases fluoride continuously and does not decompose under wet conditions. The aim of this study was to test the microleakage and anticariogenic effect to adjacent enamel of S-PRG filler-containing pit and fissure sealant. Sound premolars and molars were used in this study. A S-PRG filler-containing pit and fissure sealant, Beautisealant$^{(R)}$(Shofu, Japan) was used for this experiment, the composite resin sealant Concise$^{(R)}$(3M ESPE, USA) was used as control. For the microleakage test, all teeth surface were double coated with finger nail varnish, with the exception of a 1.0 mm window around the restoration margins. The teeth were immersed in 2% methylene blue solution for 24 hours and then rinsed in tap water. For the anticariogenic effect evaluation, all tooth were immersed in artificial carious solution for 9 days and rinsed with tap water. Each tooth was embedded in orthodontic acrylic rein and subsequently sectioned longitudinally in a bucco-lingual direction with a low-speed diamond saw. The cut sections were examined using a stereomicroscope. Differences in microleakage between the two groups were not different significantly. But the S-PRG filler-containing pit and fissure sealant showed higher anticariogenic effect than that of flowable resin sealant.

• Tuberculosis and Respiratory Diseases
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• v.42 no.5
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• pp.744-751
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• 1995

Background: Asthma is an inflammatory disease because there are many inflammatory changes in the asthmatic airways. Axon reflex mechanisms may be involved in the pathogenesis of asthma. Sensory neuropeptides are involved in this inflammation, which is defined as neurogenic inflammation. Substance p, neurokinin A, and neurokinin B may be main neuropeptides of neurogenic inflammation in airways. These tachykinins act on neurokinin receptors. Three types of neurokinin receptors, such as $NK_1$, $NK_2$, and $NK_3$, are currently recognized, at which substance p, neurokinin A, and neurokinin B may be the most relevant natural agonist of neurogenic inflammation in airways. The receptor subtypes present in several tissues have been characterized on the basis of differential sensitivity to substance p, neurokinin A, and neurokinin B. Plasma extravasation and vasodilation are induced by substance p more potently than by neurokinin A, indicating NK1 receptors on endothelial cells mediate the response. But airway contraction is induced by neurokinin A more potently than by substance P, indicating the $NK_2$ receptors in airway smooth muscles. These receptors are used to evaluate the pathogenesis of brochial asthma. FK224 was identified from the fermentation products of Streptomyces violaceoniger. FK224 is a dual antagonist of both $NK_1$ and $NK_2$ receptors. Purpose: For a study of pathogenesis of bronchial asthma, the effect of FK224 on plasma extravasation induced by vagal NANC electrical stimulation was evaluated in rat airway. Method: Male Sprague-Dawley rats weighing 180~450gm were anesthetized by i.p. injection of urethane. Plasma extravasation was induced by electrical stimulation of cervical vagus NANC nerves with 5Hz, 1mA, and 5V for 2 minutes(NANC2 group) and for sham operation without nerve stimulation(control group). To evaluate the effect of FK224 on plasma extravasation in neurogenic inflammation, FK224(1mg/kg, Fujisawa Pharmaceutical Co., dissolved in dimethylsulphoxide; DMSO, Sigma Co.) was injected 1 min before nerve stimulation(FK224 group). To assess plasma exudation, Evans blue dye(20mg/kg, dissolved in saline) was used as a plasma marker and was injected before nerve stimulation. After removal of intravascular dye, the evans blue dye in the tissue was extracted in formamide($37^{\circ}C$, 24h) and quantified spectrophotometrically by measuring dye absorbance at 629nm wavelength. Tissue dye content was expressed as ng of dye per mg of wet weight tissue. The amount of plasma extravasation was measured on the part of airways in each groups. Results: 1) Vagus nerve(NANC) stimulation significantly increased plasma leakage in trachea, main bronchus, and peripheral bronchus compared with control group, $14.1{\pm}1.6$ to $49.7{\pm}2.5$, $17.5{\pm}2.0$ to $38.7{\pm}2.8$, and $12.7{\pm}2.2$ to $19.1{\pm}1.6ng$ of dye per mg of tissue(mean ${\pm}$ SE), respectively(p<0.05). But there was not significantly changed in lung parenchyma(p>0.05) 2) FK224 had significant inhibitory effect upon vagal nerve stimulation-induced airway plasma leakage in any airway tissues of rat,such as trachea, main bronchus, and peripheral bronchus compared with vagus nerve stimulation group, 49%, 58%, and 70%, respectively(p<0.05). Inhibitory effect of FK224 on airway plasma leakage in neurogenic inflammation was revealed the more significant in peripheral bronchus, but no significant in lung parenchyma. Conclusion: These results suggest that FK224 is a selective NK receptor antagonist which effectively inhibits airway plasma leakage induced by the endogenous neurotransmitters relased by neurogenic inflammation in rat airway. Tachykinin receptor antagonists may be useful in the treatment of brochial asthma.

• Korean Journal of Ecology and Environment
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• v.50 no.2
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• pp.216-237
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• 2017

Thermal effluent of the hot spring has long been a field of interest in the relationship between temperature gradient and freshwater algae in geology, limnology and aquatic ecology throughout the world. On the other hand, many artificial hot springs have been developed in Korea, but the research on them has not been still active. This study was performed every month from December 2015 to September 2016, to elucidate the spatiotemporal effects of thermal wastewater effluent (TWE) on the ecosystem of benthic algal assemblage in four stations(BSU (upstream), HSW (hot spring wastewater outlet), BSD1~2 (downstream)) of the upstream reach of the Buso Stream, a tributary located in the Hantan River basin. During the survey, the influencing distance of temperature on TWE was <1.0 km, and it was the main source of N P nutrients at the same time. The effects of TWE were dominant at low temperature and dry season (December~March), but it was weak at high temperature and wet season (July~September), reflecting some seasonal characteristics. Under these circumstances, the attached algal communities were identified to 59 genera and 143 species. Of these, the major phylum included 21 genera 83 species of diatoms(58.0%), 9 genera 21 species of blue-green algae (14.7%) and 25 genera 32 species of green algae (22.4%), respectively. The spatiotemporal distribution of them was closely related to water temperature ($5^{\circ}C$ and $15^{\circ}C$) and current ($0.2m\;s^{-1}$ and $0.8m\;s^{-1}$). In the basic environment maintaining a high water temperature throughout the year round, the flora favoring high affinity to $PO_4$ in the water body or preferring stream habitat of abundant $NO_3-PO_4$ was dominant. As a result, when compared with the outcomes of previous algal ecology studies conducted in Korea, the Buso Stream was evaluated as a serious polluted state due to persistent excess nutrient supply and high thermal pollution throughout the year round by TWE. It can be regarded as a dynamic ecosystem in which homogeneity (Summer~Autumn) and heterogeneity (Winter~Spring) are repeated between upstream and downstream.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.15-32
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• 2002

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s-1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great progress and success was obtained in development of high-quality japonica cultivars and quality evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice cultivars and special rices adaptable for food processing such as large kernel, chalky endosperm, aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer, Recently, new special rices such as extremely low-amylose dull or opaque non-glutinous endosperm mutants were developed. Also, a high-lysine rice variety was developed for higher nutritional utility. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and texture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak, hot paste and consistency viscosities of viscosities with year difference. The high-quality rice variety "IIpumbyeo" showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic microscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high probability of determination. The $\alpha$-amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were IIpumbyeo, Chucheongyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tonsil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice breed. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large grain rices showed better suitability far fermentation and brewing. The glutinous rice were classified into nine different varietal groups based on various physicochemical and structural characteristics of endosperm. There was some close associations among these grain properties and large varietal difference in suitability to various traditional food processing. Our breeding efforts on improvement of rice quality for high palatability and processing utility or value-adding products in the future should focus on not only continuous enhancement of marketing and eating qualities but also the diversification in morphological, physicochemical and nutritional characteristics of rice grain suitable for processing various value-added rice foods.ice foods.