A Study on the Retrieval of River Turbidity Based on KOMPSAT-3/3A Images (KOMPSAT-3/3A 영상 기반 하천의 탁도 산출 연구)
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- Korean Journal of Remote Sensing
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- v.38 no.6_1
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- pp.1285-1300
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- 2022
Turbidity, the measure of the cloudiness of water, is used as an important index for water quality management. The turbidity can vary greatly in small river systems, which affects water quality in national rivers. Therefore, the generation of high-resolution spatial information on turbidity is very important. In this study, a turbidity retrieval model using the Korea Multi-Purpose Satellite-3 and -3A (KOMPSAT-3/3A) images was developed for high-resolution turbidity mapping of Han River system based on eXtreme Gradient Boosting (XGBoost) algorithm. To this end, the top of atmosphere (TOA) spectral reflectance was calculated from a total of 24 KOMPSAT-3/3A images and 150 Landsat-8 images. The Landsat-8 TOA spectral reflectance was cross-calibrated to the KOMPSAT-3/3A bands. The turbidity measured by the National Water Quality Monitoring Network was used as a reference dataset, and as input variables, the TOA spectral reflectance at the locations of in situ turbidity measurement, the spectral indices (the normalized difference vegetation index, normalized difference water index, and normalized difference turbidity index), and the Moderate Resolution Imaging Spectroradiometer (MODIS)-derived atmospheric products(the atmospheric optical thickness, water vapor, and ozone) were used. Furthermore, by analyzing the KOMPSAT-3/3A TOA spectral reflectance of different turbidities, a new spectral index, new normalized difference turbidity index (nNDTI), was proposed, and it was added as an input variable to the turbidity retrieval model. The XGBoost model showed excellent performance for the retrieval of turbidity with a root mean square error (RMSE) of 2.70 NTU and a normalized RMSE (NRMSE) of 14.70% compared to in situ turbidity, in which the nNDTI proposed in this study was used as the most important variable. The developed turbidity retrieval model was applied to the KOMPSAT-3/3A images to map high-resolution river turbidity, and it was possible to analyze the spatiotemporal variations of turbidity. Through this study, we could confirm that the KOMPSAT-3/3A images are very useful for retrieving high-resolution and accurate spatial information on the river turbidity.
The present study is an attempt to solve the basic problems involved in the control of the Sclerotium disease. The biologic stranis of Sclerotium rolfsii Sacc., pathogen of Sclerotium disease of Magnolia kobus, were differentiated, and the effects of vitamins, various nitrogen and carbon sources on its mycelial growth and sclerotial production have been investigated. In addition the relationship between the cultural filtrate of Penicillium sp. and the growth of Sclerotium rolfsii, the tolerance of its mycelia or sclerotia to moist heat or drought and to Benlate (methyl-(butylcarbamoy 1)-2-benzimidazole carbamate), Tachigaren (3-hydroxy-5-methylisoxazole) and other chemicals were also clarified. The results are summarizee as follows: 1. There were two biologic strains, Type-l and Type-2 among isolates. They differed from each other in the mode of growth and colonial appearance on the media, aversion phenomenon and in their pathogenicity. These two types had similar pathogenicity to the Magnolia kobus and Robinia pseudoacasia, but behaved somewhat differently to the soybaen and cucumber, the Type-l being more virulent. 2. Except potassium nitrite, sodium nitrite and glycine, all of the 12 nitrogen sources tested were utilized for the mycelial growth and sclerotial production of this fungus when 10r/l of thiamine hydrochloride was added in the culture solution. Considering the forms of nitrogen, ammonium nitrogen was more available than nitrate nitrogen for the growth of mycelia, but nitrate nitrogen was better for sclerotia formation. Organic nitrogen showed different availabilities according to compounds used. While nitrite nitrogen was unavailable for both mycelial growth and sclerotial formation whether thiamine hydrochlioride was added or not. 3. Seven kinds of carbon sources examined were not effective in general, as long as thiamine hydrochloride was not added. When thiamine hydrochloride was added, glucose and saccharose exhibited mycelial growth, while rnaltose and soluble starch gave lesser, and xylose, lactose, and glycine showed no effect at all,. In the sclerotial production, all the tested carbon sources, except lactose, were effective, and glucose, maltose, saccharose, and soluble starch gave better results. 4. At the same level of nitrogen, the amount of mycelial growth increased as more carbon Sources were applied but decreased with the increase of nitrogen above 0.5g/1. The amount of sclerotial production decreased wi th the increase of carbon sources. 5. Sclerotium rolfsii was thiamine-defficient and required thiamine 20r/l for maximun growth of mycelia. At a higher concentration of more than 20r/l, however, mycelial growth decreased as the concentration increased, and was inhibited at l50r/l to such a degree of thiamine-free. 6. The effect of the nitrogen sources on the mycelial growth under the presence of thiamine were recognized in the decreasing order of
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