• The Korean Journal of Food And Nutrition
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• v.13 no.6
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• pp.521-528
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• 2000

Conditions for processing dried condiments with powdered sea tangle were investigated. The most appropriate method for sea tangle extraction was two-stage extraction, that extracted with addition of 70% ethyl alcohol at $25^{\circ}C$ for 1 hour and residue was re-extracted with water(1:15, w/w) at 7$0^{\circ}C$ for 3 hours. The yield of soluble solids under above-mentioned conditions was 14.9%. As a result of omission tests, free amino acids were predominated in the taste compounds of sea tangle extracts rather than nucleotides, and the contribution of free amino acids and nucleotides to the taste of sea tangle extracts was remarkable. The major flavoring components of sea tangle extracts were matters of low molecular weight such as free amino acids and oligopeptides below 5,700 dalton. Contents of carbohydrate, total nitrogen and amino nitrogen in dried condiments prepared with sea tangle extracts were 64.9%, 3.7% and 2.1%, respectively. And drying yield, solubility and absorption rates at Aw 0.88 were 14.7%, 98.3% and 8.4%, respectively.

• The Korean Journal of Ecology
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• v.24 no.5
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• pp.289-296
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• 2001

Community structure of the Salix and physico-chemical properties of sediment were studied from July to September, 2000 in Nam-River watershed for the purpose of inquiring niche breadth, niche overlap and the environmental factors affecting the distribution of Salix species. Among eleven Salix species, the dominant species was Salix koreensis, while the rests were such order as S. nipponica, S. gracilistyla and S. glandulosa by the relative abundance based on the basal area. Mean values and the ranges of sediment properties such as pH, conductivity, water content, organic matter, total nitrogen, available phosphorus, clay, silt and sand were 5.3∼6.3, 14∼351 μmho/cm, 0.1∼3.4%, 0.5∼7.3%, 0.01∼0.2%, 0.1∼0.4 mg/100 g, 1.7∼22.0%, 0.2∼40.8%, 39.7∼98.0%, respectively. Altitude and annual mean temperature of each site were 20∼620 m and 9.3∼13.0℃, respectively. Niche breadth was estimated by considering the differences of the soil texture as the differences of state of source. S. glandulosa was the broadest at the level of 0.77, while the rests were such order as S. koreensis, S. nipponica were 0.69, 0.54, respectively. The niche overlap showing the level of interspecific competition was the largest as 0.94 between S. purpurea var. japonica and S. purpurea var multinervis, while S. graciliglans and S. purpurea var. japonica 0.92, S. graciliglans and S. purpurea var. multinervis 0.87, respectively. According to the analysis of the correlation between eleven species of Salix and eleven environmental factors, S. gracilistyla showed the negative correlation with conductivity, water content, total nitrogen, clay, silt and annual mean temperature, and showed the positive correlation with total nitrogen, sand and altitude. S. graciliglans showed the negative correlation with conductivity, water content, organic matter, clay, silt and annual mean temperature, and showed the positive correlation with total nitrogen, sand and altitude. S. nipponica showed the negative correlation with sand and altitude, and showed the positive correlation with water content, total nitrogen, clay, silt and annual mean temperature. S. nipponica showed the opposite results of S. gracilistyla. Soil texture, total nitrogen, water content, altitude and annual mean temperature were affecting the distribution of Salix species in Nam-River watershed.

• KSBB Journal
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• v.24 no.3
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• pp.291-295
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• 2009

This study performed verification experiment for the removal of total nitrogen in sewage from a Town M village sewage treatment plant using YPNR processes. The total nitrogen discharged after the denitrification process was maintained at a level of 8-15 mg/L, which results in the total nitrogen removal efficiency above 68% on average. The total nitrogen components in discharged water consisted of 16% of ammonia nitrogen, 6% of nitrite nitrogen, and 77% of nitrate nitrogen, which reaches a 95% nitrification efficiency. Hence, the YPNR advanced treatment process used in this study can be successfully applied to sewage treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.760-763
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• 2001

Five commercial salt-fermented shrimps contained 29.8~48.3% of salt 3.5%~7.3% of total nitrogen and 0.3~0.7g/100g of amino-nitrogen respectively. The average peptide length(APL) of five commercial salt-fermented shrimps ranged from 10.1 to 15.0. Sample B and E showed longer APL than the others with the values of 15.0 and 14.4 respectively. Protease activity showed the large differences in five samples from 17 unit to 232 unit ; sample C showed the highest protease activity with 232 unit while sample D and E were relatively lower with 17 unit and 18 unit respectively. The chitinase activities which can hydrolyze chitin the one of components on outer layer of shrimp ranged from 14.4 unit to 171 unit. Sample E had the highest chitinase activity as 171 unit but sample B showed the lowest activity with 14.4 unit. Chitooligosaccharides of five commercial salted-fermented shrimps were consisted of monoglucosamine diglucosamine and triglucosamine.

• Korean Journal of Veterinary Research
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• v.8 no.1
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• pp.6-10
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• 1968

순화(純化)된 뉴켓슬병(病) 바이러스를 얻기 위(爲)한 기초적(基礎的)인 실험(實驗)으로 바이러스 재료(材料)를 완형액(緩衡液)의 종류(種類) 및 수소(水素)이온 농도(濃度), 한천농도(寒天濃度)를 달리한 한천(寒天)겔칼럼에 통과(通過)시켰다. 그러고 바이러스 재료(材料)의 혈구응집력가(血球凝集力價)와 총질소량(總窒素量)을 비교(比較) 측정(測定)하여 다음과 같은 결과(結果)를 얻었다. 1. 한천(寒天)겔 응과법(凝過法)을 뉴켓슬병(病) 바이러스의 순화(純化)에 간단(簡單)히 이용(利用) 할수 있다. 2. pH 7.0 이상(以上)의 인산식염(燐酸食鹽) 완형액(緩衡液)과 5~8%의 한천농도(寒天濃度) 입자(粒子)를 이용(使用)할때 가장 좋은 결과(結果)를 얻을 수 있었다. 3. 매시(每時) 5~10ml의 유출속도(流出速度)일때 55ml 부터 80ml의 유출액중(流出液中)에서 고농도(高濃度)의 바이러스를 얻을 수 있었다.

• Korean Journal of Food Science and Technology
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• v.8 no.2
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• pp.107-112
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• 1976

This experiment has been carried out to study the changes of caseins is Gouda-type cheese during ripening by the use of DEAE-cellulose column and polyacrylamide gel electrophoresis. The results obtained were as follow: 1. The amount of water soluble nitrogenous compounds in the cheese ripened for 2 and 4 months was 19.03% and 30.61% for total nitrogen in the cheese, respectively. On the other hand, the amount of 5% NaCl soluble nitrogenous compounds in the cheese increased to 41.13% for 2 months ripening, but it decreased to 22.61% at 4th month. 2. By DEAE-cellulose column, various nitrogenous compounds of Gouda-type cheese were fractionated into 5 major and several minor peaks. The proportion of some fraction areas to the whole increased with the ripening period and the others decreased. 3. Electrophoretic patterns of various nitrogenous compounds in a 4-month-old cheese showed 5 and 8 bands, repectively. 4. Sixteen amino acids were identified in soluble and precipitable compounds at 12% TCA in a 4-month-old cheese.

• Korean Journal of Environment and Ecology
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• v.31 no.4
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• pp.409-419
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• 2017

Although Korean red pine (Pinus densiflora) forests near temples are valuable as forests of the cultural landscape, they are likely to be deteriorated because of vegetation succession and climate changes. The purpose of this study is to investigate the vegetation structure, the pine vitality, and the site environmental characteristics of the pine forests near temples to identify the correlation between pine tree growth and location environment. We selected Chuneunsa, Wonhyosa, Jeungsimsa, and Taeansa Temples since these four areas still had the healthy pine forests. In all four studied area, the pine trees dominate the canopy layers while the deciduous broadleaf trees mostly inhabited appeared in the lower layers. The growth of pine trees in Jeungsimsa and Wonhyosa areas was not as good as Chuneunsa area where the pine trees tended to be older. We found higher total nitrogen content in soil in Jeungsimsa area than other areas, maybe because of increase in total nitrogen caused by the development of low vegetation in the area. This peculiarity may have led to the pine trees in the area to fall behind the deciduous broadleaf trees in competition for nitrogen nutrient and thus to show deteriorated growth. The altitude and the twig length showed a negative correlation as did the degree of slope and the mean importance percentage of the pine tree. In other words, the growth environment such as soil became poorer when the altitude and the degree of slope increased, and thus the growth amount and dominance of the pine trees were lower. The degree of slope showed a positive correlation with the twig length of the pine tree. Within boundaries of location environment where the pine tree forests were dominant, it seemed that growth of the pine trees was more favorable as the slope was steeper because the trees could avoid competition with deciduous broadleaf trees. On the other hand, the growth of pine trees deteriorated as the electrical conductivity of soil increased; increase in soil nutrients might have accelerated vegetation development of deciduous broadleaf trees and thus aggravated the growth environment of pine trees to negatively affect maintaining the health of the pine tree forests.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.3
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• pp.5-10
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• 1982

With different salt concentration (18, 22, 26 & 30%), the changes of the chemical components for fermentation of the Korean native and modified soy sauce were investigated. Color intensity (absorband and pH were lower in the modified soysauce than in the native one. Total nitrogen content was high in the modified soysauce and with the lower salt concentration. Reducing sugar and total nitrogen were produced more in the modified soysauce. Reducing sugar attained to the maximum content at 4 wee and thereafter decreased. Total volatile acid in the higher salt concentration was produced much in the initial stage and decreased until 4 weeks, but slowly increased thereafter. Acetic acid showed the higher yield in the modified soysauce. Butyric acid and propionic acid were produced 18 and 19 times more the native soysauce than in the modified soysauce, and those were produced much with the lower salt concentration.

• Journal of Wetlands Research
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• v.2 no.1
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• pp.19-29
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• 2000

The physico-chemical characteristics of core sediment, community dynamics of Salix species during the sedimentation were investigated in 1990~1997 for the purpose of inquiry to reveal the effects of terrestrialization on the environment and plant community in a natural wetland. The study site, Paksil-nup wetland was a valley blocked lake located near Hwang-River, Hapcheon-gun, Gyeongsangnam-do, Korea. The values of conductivity, organic matter, total nitrogen, exchangeable K, and exchangeable Ca were higher, and pH was lower in the upper layer of the core sediment. Soil properties such as available phosphorus, exchangeable Ca, exchangeable Na increased, and organic matter, total nitrogen, exchangeable K decreased during the sedimentation. Salix nipponica was the dominant species, and Salix glandulosa was subdominant among 10 Salix species. Sahx species were supposed to be the pioneer plants in shrub and tree layers during the succession in Paksil-nup wetland. Age class of SaliX species community from the epilittoral zone to the infralittoral zone were low, and age of Saljx species distributed from 2 years to 11 years. DBH, height, mean number of branches, number of herb species, and light intensity were increased, whereas density was decreased from a lower age to a higher age community. Salix nipponica was superior than Sahx purpurea var. japonica and other Salix species during the interspecific competition among Salix species.

• The Korean Journal of Food And Nutrition
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• v.10 no.4
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• pp.521-527
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• 1997

A liquefied seasoning material was manufactured by using the enzymatic hydrolysis for the benefit of highly effective utilization of cockle shell by-product, and their quality was investigated. The weight ratio of by-product to whole cockle shell was 32.7%, and the contents of moisture and crude protein in the raw cockle shell by-product were 83.1% and 10.7%, respectively. The optimal concentrations of protease such as Protease N. P.(Pacific Chemical Co.) and Alcalase(Noo co), used in order to reduced the hydrolysis period, were effective at 4%(w/w), and optimal hydrolyzing time was 8 hours and after 8 hours were little changed. To improve flavor of the liquefied seasoning material, by Maillard reaction used thermal treatment, addition of glucose was very effective. And addition in hydrolysate with 10% glucose, 9% table salt, 2% starch and 0.5% caramel were suitable for promotion of taste. Total nitrogen and amino type nitrogen in the product were 1,607mg% and 1,264mg%, respectively. And the ratio of amino type nitrogen to the total nitrogen was 78.6%. The major free amino acid were glutamic acid, lysine, leucine, valine and aspartic acid, and content of glutamic acid was 1,027.5mg%.