• Ocean and Polar Research
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• v.33 no.1
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• pp.55-68
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• 2011

The distribution and inter-annual variation of nutrients (N, P, Si) and dissolved/particulate organic carbon were investigated in the equatorial thermocline ridge ($7^{\circ}{\sim}11.5^{\circ}N$, $131.5^{\circ}W$) of the northeast Pacific. From the Oceanic Nino Index and Multivariate ENSO Index provided by NOAA, normal condition was observed in July 2003 and August 2005 on the aspect of global climate/ocean change. However, La Ni$\~{n}$a and El Ni$\~{n}$o episodes occurred in July 2007 and August 2009, respectively. Thermocline ridge in the study area was located at $9^{\circ}N$ in July 2003, $8^{\circ}N$ in August 2005, $10^{\circ}N$ in July 2007, and $10.5^{\circ}N$ in August 2009 under the influence of global climate/ocean change and surface current system (North Equatorial Counter Current and North Equatorial Current) of the northeast Pacific. Maximum depth integrated values (DIV) of nutrients in the upper layer (0~100 m depth range) were shown in July 2007 (mean 21.12 gN/$m^2$, 4.27 gP/$m^2$, 33.72 gSi/$m^2$) and higher variability of DIV in the equatorial thermocline ridge was observed at $10^{\circ}N$ during the study periods. Also, maximum concentration of dissolved organic carbon (DOC) in the upper 50 m depth layer was observed in July 2007 (mean $107.48{\pm}14.58\;{\mu}M$), and particulate organic carbon (POC, mean $9.42{\pm}3.02\;{\mu}M$) was similar to that of DOC. Nutrient concentration in the surface layer increased with effect of upwelling phenomenon in the equatorial thermocline ridge and La Ni$\~{n}$a episode, which had formed in the central Pacific. This process also resulted in the increasing of organic carbon concentration (DOC and POC) in the surface layer. From these results, it is suggested that spatial and temporal variation of chemical and biological factors were generated by physical processes in the equatorial thermocline ridge.

• Applied Chemistry for Engineering
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• v.19 no.3
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• pp.299-303
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• 2008

A thermally cross-linkable polymer, poly[(2,5-dimethoxy-1,4-phenylenevinylene)-alt-(1,4-phenylenevinylene)] (Cross-PPV), was synthesized by the Heck coupling reaction. In order for the polymer to be cross-linkable, 20 mol% excess divinylbenzene was added. The chemical structure of Cross-PPV and thermally crosslinked Cross-PPV were confirmed by FT-IR spectroscopy. From the FT-IR, UV-Vis, and PL spectral data, thermally crosslinked Cross-PPV was insoluble in common organic solvents. The HOMO and LUMO energy level of thermally cross-linked Cross-PPV were estimated -5.11 and -2.56 eV, respectively, which were determined by the cyclic voltammetry and UV-Vis spectroscopy. From the energy level data, one can easily notice that thermally crosslinked Cross-PPV can be used for hole injection layer effectively. Bilayer structured device (ITO/crosslinked Cross-PPV/PM-PPV/Al) was fabricated using poly(1,4-phenylenevinylene-(4-dicyanomethylene-4H-pyran)-2,6-vinylene-1,4-phenylenevinylene-2,5-bis(dodecyloxy)-1,4-phenylenevinylene (PM-PPV) as the emitting layer, which have HOMO and LUMO energy levels of -5.44 eV and -3.48 eV, respectively. The bilayered device had much enhanced the maximum efficiency (0.024 cd/A) and luminescence ($45cd/m^2$) than those of a single layer device (ITO/PM-PPV/Al, 0.003 cd/A, $3cd/m^2$). The enhanced performance originated from that fact that cross-linked Cross-PPV facilitatse the hole injection to the emissive layer and the injected hole and electron from ITO and Al are recombined in emitting layer (PM-PPV) effectively.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.462-471
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• 1997

Effect of citron on Dongchimi (watery radish kimchi) fermentation was investigated by sensory evaluation and the measurement of non-volatile organic acids, soluble pectin, and the texture during fermentation up to 36 days. Dongchimi with various levels of citron (0, 1, 2, 4, 6％) was fermented at 10$^{\circ}C$. In sensory evaluation, citron-added Dongchimi showed the higher scores in most characteristics than Dongchimi without citron in which Dongchimi with 2％ citron was the most preferable. The non-volatile organic acids of Dongchimi were identified as lactic acid, oxalic acid, succinic acid, malic acid, and citric acid. There were significant changes in the contents of lactic acid, succinic acid, malic acid, and citric acid during fermentation. Generally, the content of hydrochloric acid-soluble pectin (HSP) of Dongchimi occupied the higher ratio in the total soluble pectin content. Generally, the content of hot water-soluble pectin (HWSP) of Dongchimi decreased and that of sodium hexametaphosphate-soluble pectin (NaSP) increased during fermentation. The hardness of radish in Dongchimi showed the highest score on 23$\^$rd/ day and decreased thereafter.

• Korean Journal of Medicinal Crop Science
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• v.1 no.1
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• pp.28-37
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• 1993

The low seed propagation is one of the problem needed a lot of seed tuber for the propagation in yam. Therefore this experiment was carried out to understand the possiblility of seed tuber propagation by tissue culture of yam. In-vitro stem node of yam was cultured by concentration treatments of 1/2, 1/4 and 1/8 with MS medium additted with each concentration levels of IAA, NAA, IBA, kinetin and BA. Acorrding to the Iower concentration than MS medium, length of shoots was promoted, leaf emergence shoots and rooting shoots were increased at 1/8 MS medium during the culturing period of stem node in yam. Fixed IBA and kinetin under the concentration of MS mdeium was inhibited severely by the heigh concentration additted with lAA $1mg\;/\;{\ell}\;and\;NAA\;4mg\;/\;{\ell}$. But fixed IBA $5mg\;/\;{\el}l\;and\;kinetin\;2mg\;/\;{\ell}$ with concentration of 1/8MS medium was remarkably promoted leaf emergence shoots and rooting shoots by $1mg\;/\;{\ell}$ of additted lAA and NAA. Percentage of induced shoots was increased by combination treatments of lAA. $1.5mg\;/\;{\ell}\;and\;kinetin\;2mg\;/\;{\ell}$, also leaf emergence shoots and rooting shoots were promoted by combination treatments of lAA $1.5mg\;/\;{\ell}\;and\;kinetin\;2mg\;/\;{\ell}$.