• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.25-31
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• 2001

Characteristics (salt concentration, weight loss, soluble solid content, moisture content, pH, textural properties) of kakdugi radish cube (kakdugi radish, $2{\times}2{\times}2\;cm$) were evaluated during salting. Five different radish cultivars harvested in autumn were immersed into 10, 15 or 20% brine solution (radish : brine solution = 1 : 2) at $15^{\circ}C$ for 5hrs. The time required to reach the optimum salt concentration (3.0%) was different among cultivars; in the 10% brine solution, 5hr for 'Taeback', 4hr for 'Bakja', 3hr for 'Kwandong' and 'Bakbong', 2hr for 'Bagkwang'. Generally, it was observed that it took shorter salting time at higher concentration of brine solution. While the highest value of weight loss of kakdugi radish cubes was observed with 'Bagkwang', the lowest, 'Taeback'. There was a decrease of pH of kakdugi radish during salting; while 'Bakja' showes little change in pH, 'Bagkwang' shows large decrease of pH. Hardness and fracturability decreased during salting; the highest value of hardness was observed with 'Taeback', the lowest, 'Bagkwang' has the highest moisture content, the lowest soluble solid content and hardness. There was a similarity of characteristics of kakdugi radish cube between two cultivars, 'Taeback' and 'Bakja', as well as 'Bagkwang', and those of 'Kwandong' and 'Bakbong' were between two types of cultivars.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.3 no.3
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• pp.165-169
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• 1998

In August 1996, seawater salinity and nutrient distribution were investigated at surface waters in the South Sea of Korea. The low-salinity (< 20.00 psu) waters were observed in the western and southwestern offshore areas of Cheju Island. Relatively low saline (< 30.0 psu) waters occupied most of the survey areas only except in the eastern part. The observed minimum salinity was lower by 11.78 psu than that of the average between 1963 and 1995. The low saline waters appeared in the upper layer of generally 10-20 m deep, and were obriously distinguished from high-salinity (> 32.00 psu) waters, 30 m deep. The low saline waters may originate from the freshwater discharge of vast amount of from Yangtze River during the heavy rainfall season in China. Phosphate concentrations in the surface waters were relatively low and were less variable than those of nitrate and silicate. The maximum concentrations of nitrate and silicate occured in the western and southwestern offshore areas of Cheju Island, where the salinities were the lowest. The concentrations of nitrate and silicate were inversely correlated with salinity, whereas that of phosphate showed a considerable scatter and non-conservative behaviours. This indicates extensive desorption reactions of suspended materials releasing phosphate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.819-825
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• 2001

Characteristics (salt concentration, weight loss, soluble solid content, moisture content, pH, textural properties) of kakdugi radish cube (2$\times$2$\times$2 cm) were evaluated during salting. Four different radish cultivars harvested in spring were immersed into 5, 10 or 15% brine (radish : brine - 1 : 2) at 15$^{\circ}C$ for 5 hr. The time required to reach the optimum salt concentration (3.0%) was different among cultivars; in 10% brine solution, 5 hr for ‘Bakbong’and ‘9621’, and 4 hr ‘Bagkwang’ and ‘Housebommu’, in 15% brine, 3 hr for ‘Bakbong’and ‘9621’, and 2 hr for ‘Bagkwang’and ‘Housebommu’. While the highest value of weight loss of kakdugi radish cube was observed with ‘Bagkwang’, the lowest, ‘Bakbong’. There was a decrease of pH of kakdugi radish during salting ; while ‘Bakbong’ showed little change in pH, ‘Bakbong’and ‘Housebommu’ showed large decrease of pH. Hardness and fracturability decreased during salting; the highest value of hardness was observed with ‘Bagkwang’, the lowest, ‘Bagkwang’. ‘Bakbong’ has the lowest moisture content, but the highest soluble solid content, while ‘Bagkwang’and ‘Housebommu’ have the highest moisture content, but the lowest soluble solid content. There was a similarity of characteristics of kakdugi radish cube between two cultivars, ‘Bagkwang’and ‘Housebommu’.

• Journal of Life Science
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• v.29 no.11
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• pp.1294-1303
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• 2019

Perchlorate is an anionic pollutant that is very soluble and stable in water. It has been detected not only in soil/ground water but also in surface water, drinking water, food, fish, and crops. Perchlorate inhibits iodine uptake by the thyroid gland and reduces production of thyroid hormones that are primarily responsible for regulation of metabolism. Although various technologies have been developed to remove perchlorate from the environment, biodegradation is the method of choice since it is economical and environmentally friendly. However there is limited information on perchlorate biodegradation in salt environment such as salt water. Therefore this paper reviews biodegradation of perchlorate in salt water and related microorganisms. Most biodegradation research has employed heterotrophic perchlorate removal using organic compounds such as acetate as electron donors. Biodegradation research has focused on perchlorate removal from spent brine generated by ion exchange technology that is primarily employed to clean up perchlorate-contaminated ground water. Continuous removal of perchlorate at up to 10% NaCl was shown when bioreactors were inoculated with enriched salt-tolerant perchlorate-reducing bacteria. However the reactors did not show long-term stable removal of perchlorate. Microorganisms belonging to ${\beta}$- and ${\gamma}$-Proteobacteria were dominant in bioreactors used to remove perchlorate from salt water. This review will help our understanding of perchlorate removal from salt water to develop a decent biotechnology for the process.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.3 no.1
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• pp.27-31
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• 2002

To estimate the effect of NaCl concentration in brine solution on quality of kimchi, chinese cabbage was brined At 5%, 8%, 10% or 15% NaCl. Titratable acidity, pH, mechanical texture and sensory quality of kimchi were measured during fermentation at 10'C. The salinity of kimchi brined at 15% NaCl was 2.49%, and the rates of pH decrease, titratable acidity acidity increase and mechanical texture decrease during fermentation were lower than those of kimchi brined at 5∼10% NaCl. Furthermore, sensory characteristics such as crispness, salty taste, sourness and overall quality of kimchi brined at 15% NaCl were in good estimation.

• Proceedings of the Korea Water Resources Association Conference
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• 2017.05a
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• pp.116-116
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• 2017

지하수 인공함양은 수자원확보 및 비상시 용수를 목적으로 세계적으로 연구 및 프로젝트가 진행되고 있다. 인공함양의 방법에는 여러 가지의 방식이 있지만 본 연구는 관정을 통해 주입하는 ASTR(Aquifer Storage Transfer and Recovery)방법을 이용하여 연구하였다. ASTR이란 지표수를 인공적인 방법으로 대수층에 주입시키고, 일정기간 저장시키거나 유하시킨 후 양수하는 방법이다. 염수로 포화된 피압대수층에 담수를 주입하여 염수를 치환할 수 있는 주입-양수 시스템을 연구하였다. 염수로 포화된 대수층에서 인공함양기술을 성공시키기 위해서는 양수정으로 유입되는 염수비율이 0%을 만족하며, 주입으로 인한 수위상승량은 지반변형을 일으키지 않는 최소한의 값을 가지는 것이다. 본 연구는 앞서 언급한 인공함양기술을 성공시키기 위해 지하수 흐름모델과 최적화 모델을 결합한 최적전산모델을 이용하여 모의하였다. 지하수 흐름모델은 경계면모델을, 최적화 기법은 GA(Genetic Algorithm)을 이용하였다. 구축된 목적함수로는 양수정의 담수비율 최대화, 주입정에서의 수위상승량 최소화 그리고 양수개시시간 최소화로 구성하였다. 제약조건으로는 총 주입량 및 양수량 그리고 주입 및 양수정 개수이다. 서술한 목적함수와 제약조건을 만족하는 주입/양수정의 위치 및 유량을 최적전산모델로부터 얻을 수 있다. 기존 지하수 인공함양 및 개발은 사례별 연구 또는 전문가의 주관적 판단에 의존하는 경향이 있었다. 본 연구는 최적화 기법을 통해 복수의 관정에서 정량적인 산정이 가능하다. 현재 모델링에 의존한 연구로써 한계가 있지만, 추후 실제현장에 적용하여 모델 검정을 통해 신뢰도를 높이며 지하수 인공함양 개발에 많은 공헌을 할 수 있을 것으로 예상한다.

• The Journal of Engineering Geology
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• v.13 no.1
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• pp.17-27
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• 2003

In this study, a phenomenon of saltwater intrusion was monitored under various conditions regarding recharge and pumping rate using time domain reflectometry for a laboratory scale unconfined aquifer to verify the basic theory behind seawater intrusion and to investigate movement of salt-freshwater interface in accordance with the ratio of pumping and recharge rate. Results showed that a thick mixing zone was formed at the boundary instead of a sharp salt-freshwater interface that was assumed by Ghyben and Herzberg who derived an equation relating the water table depth $(H_f)$ to the depth to the interface $(H_s)$. Therefore our experimental results did not agree with the calculated values obtained from the Ghyben and Herzberg equation. Position of interface which was adopted as 0.5 g/L isochlor moved rapidly as the Pumping rate $(Q_p)$ increased for a given recharge rate $(Q_r)$. In addition, interface movement was found to be about 7 times the ratio of $Q_p/Q_r$ in our experimental condition. This indicates that Pumping rate becomes an important factor controlling the seawater intrusion in coastal aquifer.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.3 no.4
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• pp.207-212
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• 1970

The fellowing results are obtained by experiment on the variation of enzyme activity during pickling anchovy (Engraulis japenicus) in vinegar. 1) Protease activity increased during brine-salting. It decreased for a short time by tile addition of acetic acid and gradually changed at an invariable ratio during pickling. 2) Lipase activity decreased during brine salting but increased temporarily by the addition of vinegar, after this no fixed tendency could he observed during pickling whereas acid value abviously increased. 3) VBN (Volatile basic nitrogen) and NaCl content quickly increased during brine salting. During pickling VBN increased slowly while NaCl content scarcely varied. 4) The bacterial plate count decreased suddenly when the anchovy were placed in brine but it increased during brine salting and decreased again when anchovy were pickled and the number of count remained the same thereafter. 5) To maintain preservation effects, the acidity of the vinegar must be maintained more than $2\%$ in the muscle. 6) Based on this experimental condition, it transpires that 8 days of immersion In brine produces sufficient salt concentration in the muscles. From the results of VBN, acidity, amino nitrogen, lipase activity, and organoleptic tests, the quality of pickle was still preserved after 47 days and taste of the pickle seemed best on the thirty second day of the storage.

• Journal of Korea Water Resources Association
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• v.49 no.5
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• pp.431-438
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• 2016

Large energy consumption is one of the main weaknesses of RO desalination. A new method is proposed to reduce the energy consumption of RO desalination which depends on the salinity of the feedwater. Low salinity feedwater can be obtained using groundwater wells which extracts both fresh groundwater and subsurface sea water. Subsurface feedwater is advantageous in overcoming other problems associated with surface seawater intakes. Salinities of groundwater depend on a number of factors. In this work a new simulation-optimization model is proposed to identify well locations and pumping rates with would provide the required design flow rate with the minimum salinity. When groundwater is developed in a coastal area, the saltwater wedge advances inland and may contaminate existing groundwater wells, which must be prevented. The model can protect existing wells while developing minimum salinity feedwater. Examples are provided to demonstrate the usage of the model.

• Journal of Korea Water Resources Association
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• v.48 no.1
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• pp.23-35
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• 2015

In this study, the behavior of fresh water body between the injection and production wells with the fresh water injection rate in a saline aquifer is numerically analyzed by using a three-dimensional numerical model. 8 injection wells are arranged at equidistant intervals on a concentric circle and one production well is located at the center of this circle. In the case that the fresh water injection rate is relatively small, the fresh water body around a injection well screen is not mixed with neighboring ones and is independently distributed. However, when the injection rate is increased, the size of the fresh water body is continuously increased, and the areas, where saline and fresh water among injection wells are mixed, are appeared. The mixed degree is increased as the injection rate is increased. This phenomenon is identically generated around the production well. Moreover, when the injection rate is increased, the ratio of saline water in and around the production well is decreased.