• Korean Journal of Agricultural and Forest Meteorology
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• v.17 no.1
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• pp.35-44
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• 2015

Forests contain a huge amount of carbon (C) and climate change could affect forest C dynamics. This study was conducted to predict the C dynamics of Pinus densiflora and Quercus variabilis forests, which are the most dominant needleleaf and broadleaf forests in Korea, using the Korean Forest Soil Carbon (KFSC) model under the two climate change scenarios (2012-2100; Constant Temperature (CT) scenario and Representative Concentration Pathway (RCP) 8.5 scenario). To construct simulation unit, the forest land areas for those two species in the 5th National Forest Inventory (NFI) data were sorted by administrative district and stand age class. The C pools were initialized at 2012, and any disturbance was not considered during the simulation period. Although the forest C stocks of two species generally increased over time, the forest C stocks under the RCP 8.5 scenario were less than those stocks under the CT scenario. The C stocks of P. densiflora forests increased from 260.4 Tg C in 2012 to 395.3 (CT scenario) or 384.1 Tg C (RCP 8.5 scenario) in 2100. For Q. variabilis forests, the C stocks increased from 124.4 Tg C in 2012 to 219.5 (CT scenario) or 204.7 (RCP 8.5 scenario) Tg C in 2100. Compared to 5th NFI data, the initial value of C stocks in dead organic matter C pools seemed valid. Accordingly, the annual C sequestration rates of the two species over the simulation period under the RCP 8.5 scenario (65.8 and $164.2g\;C\;m^{-2}\;yr^{-1}$ for P. densiflora and Q. variabilis) were lower than those values under the CT scenario (71.1 and $193.5g\;C\;m^{-2}\;yr^{-1}$ for P. densiflora and Q. variabilis). We concluded that the C sequestration potential of P. densiflora and Q. variabilis forests could be decreased by climate change. Although there were uncertainties from parameters and model structure, this study could contribute to elucidating the C dynamics of South Korean forests in future.

• Food Science and Preservation
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• v.20 no.5
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• pp.744-750
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• 2013

The indigenous Saccharomyces cerevisiae strains S13 and D8 were isolated at the microbial succession stage during spontaneous fermentation of Campbell Early wine as a resistant to potassium metabisulfite and a high sugar concentration. In this study, the fermentation characteristics of Campbell Early wine were investigated and compared with those of S. cerevisiae W-3, an industrial wine yeast. Alcohol production by the two strains was delayed at the initial fermentation stage, but increased fast when the fermentation continued. After the fermentation, the S13 and D8 wines contained 12.6% and 13.2% (v/v) alcohol, respectively, which were significantly higher than the alcohol content of the W-3 wine (12%, v/v). No marked differences were observed in the residual soluble solid content and the pH. However, the S13 and D8 wines showed high levels of total acid content, including malic and lactic acids. Especially, the lactic acid content was 8.9-fold in the S13 wine and six-fold in the D8 wine, compared with that of the W-3 wine. The two strains produced a higher level of acetaldehyde and a lower amount of methanol in the wine than the W-3 strain. The iso-Butanol content was lower in the two indigenous yeast wines with similar levels of n-propanol and iso-amyl alcohol contents than that in the W-3 wine. In the sensory evaluation, the S13 and D8 wines had higher scores for their color, flavor, taste and overall preferences than the W-3 wine. Especially, the S13 and D8 wines had much higher scores than the W-3 wine for flavor and color, respectively.

• Clean Technology
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• v.26 no.2
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• pp.137-144
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• 2020

Metal-impregnated activated carbons were prepared via ultrasonic-assisted impregnation method for regeneration and low ammonia concentration. Magnesium and copper were selected as metals, while chloride (Cl^-) and nitrate (NO₃^-) precursors were used to impregnate the surface of activated carbon. The physical and chemical properties of the prepared adsorbents were characterized by TGA, BET, and NH₃-TPD. The ammonia breakthrough test was carried out using a fixed bed and flowing ammonia gas (1000 mg L^-1 NH₃, balanced N₂) at 100 mL min^-1, under conditions of temperature swing adsorption (TSA) and pressure swing adsorption (PSA, 0.3, 0.5, 0.7, 0.9 Mpa). The adsorption and desorption performance of ammonia were in the order of AC-Mg(Cl) > AC-Cu(Cl) > AC-Mg(N) > AC-Cu(N) > AC through NH₃-TPD and TSA and PSA processes. AC-Mg(Cl) using MgCl₂ showed the average adsorption amount of 2.138 mmol/g at TSA process. Also, AC-Mg(Cl) showed the highest initial adsorption amount of 3.848 mmol/g at PSA 0.9 Mpa. When metal impregnated the surface of the activated carbon, it was confirmed that not only physical adsorption, but also chemical adsorption increased, making enhancement in adsorption and desorption performances possible. Also, the prepared adsorbents showed stable adsorption and desorption performances despite repeated processes, confirming their applicability in the TSA and PSA processes.

• Korean Journal of Agricultural Science
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• v.7 no.2
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• pp.182-189
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• 1980

This experiment was carried out to study on methods of processing the fruit base which is to be used for preparing the fruit yoghurts. Common fruits were compared and peach was chosen among them for this purpose by determing the rate of decrease in hardness during the process of cooking. The maturity, temperature of cooking and methods of peeling were tested to maintain the desirable hardness during the process, and the effects of metallic ion addition on the hardness of the flesh were also studied. The results obtained were as follows. 1. The peaches were keeping the most stable texture during cooking, among common fruits, however the hardness of apples were decreased markedly. Rate of decreases in the flesh hardness were high during the initial stages of cooking then slowered in all fruits tested. 2. Flesh hardness of the peaches were largely affected by the temperature of cooking. And the texture of freeze-stored fruits was severly damaged during thawing, so that could be used only for the limited purposes such as for stirred-type yoghurt. 3. Divalent matallic ions, especially calcium ion, were effective for supporting the flesh hardness of peaches during cooking. 4. The optimal concentration of calcium chloride addition was 0.3%, and this resulted in its final concentration in the product under the legal dosage without any subsquent changes in colour and flavor. 5. The effects of calcium chloride addition were greater in the froms of dices than in those of slices, and in overmature fleshs than in immature ones. 6. Treatment of calcium chloride by soaking the slices or dices of lye-peeled peaches in 0.3% solution was found to be adaptable for the practical process.

• Food Science of Animal Resources
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• v.22 no.3
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• pp.240-246
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• 2002

The seasoned pork with soy sauce(SS) or Kochujang(SK) was manufactured using hind and fore leg as main raw material and the quality characteristics and shelf-life were investigated during storage at 5$\^{C}$ and 10$\^{C}$ after having packaged with air. The initial total aerobic plate counts(APC) of SS and SK were 5.24 and 5.75 log10 CFU/㎠, respectively. APC exceeded 7 log10CFU/cm2 after 10 days at 5$\^{C}$ and 6 days at 10$\^{C}$ far SS, and after 6 days at 5$\^{C}$ and 4 days at 10$\^{C}$ for SK, respectively. In the sensory test, the SS samples stored at 5$\^{C}$ and 10$\^{C}$ were assessed as lower than 3.0 points, the criterium of consumer acceptability, after 10 and 8 days, respectively. In the case of SK samples, the point of this time was at day 10 and 6, respectively when they were stored at 5$\^{C}$ and 10$\^{C}$. As storage time extended, pH and water content tended to decrease. Contrarily, the increase of TBA and VBN values was observed during storage and this was more pronounced at 10$\^{C}$ than at 5$\^{C}$ . The oxygen concentration in the package was 19.8 and 19.9% each for 55 and SK samples at the beginning but it was gradually decreased thereafter. On the other hand, the concentration of carbon dioxide was increased with the extension of storage. Based on the above results, the shelf-lives of seasoned pork were estimated to be 8 days for SS and SK stored at 5$\^{C}$ and 6 days for SS and 4 days for SK stored at 10$\^{C}$.

• Journal of Korean Society of Environmental Engineers
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• v.35 no.8
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• pp.554-563
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• 2013

The purpose of this study is to evaluate the possibility of nutrient release at up and downstream of Kangchun weir, upstream of Yuju and Ipo weir in Namhan River. For this survey, we measured basic characteristics of the sediments (water content, ignition loss, TOC, TP, SRP, TN, phosphorus fractionation) and conducted nutrients release experiments under both aerobic and anaerobic condition. The overlying water from the sediment-water column was analyzed for nutrients (i.e. TP, $PO_4$-P, TN, $NO_3$-N, $NH_3$-N) everyday for 18days. Result of soil texture experiment showed that sediments are Sand. SRP concentration before the release experiment was different with the value after the release experiment. According to this result, we can find that there were more activated release processes in anaerobic condition. $PO_4$-P increased from 1 to 8 days and remained at the maximum value (7~8 days) afterward. The rapidly increase of $PO_4$-P was observed from 1 to 2~3 days whereas the TP continuously increase from 1 to 18 days. The $PO_4$-P release rate calculated by up to 7~8 days data highly correlated with initial SRP concentration with $R^2$=0.8502. $NO_3$-N release rate appears constantly decreasing trend as -5.7~-3.08 $mg/m^2{\cdot}day$, otherwise the $NH_3$-N release rate, by-product of a organic matter decomposition using nitrate as electron acceptor, was 0.57~2.41 $mg/m^2{\cdot}day$. Substantial portion in TN can be induced by organic nitrogen which originated from the tributary passing through non-point pollutant source. Compared with other similar researches, phosphorus and nitrogen release rates obtained in this study can be considered as relatively low values. Since this study targeted the sediments accumulated by one time of flooding season, there are limitation to generalize theses results. Therefore, it is necessary to consistently monitor and investigate the accumulation of nutrients in the sediment for understanding the effect of weir construction on the overlying water quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1060-1067
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• 2001

Effect of various thickening agents on kakdugi fermentation was investigated by measuring physicochemical and sensory properties during fermentation at 2$0^{\circ}C$. Paste of seven kinds of thickening agents (wheat flour (WF), waxy rice flour (WR), corn starch (CS), acid modified starch (AM), aretylated distarch adipate (AA), hydroxypropyl distarch phosphate (PP) and xanthan gum (XG) ) at 0.25% concentration was added to kakdugi. Total acidity during fermentation was not different among thickening agents, but slightly lower in XG than control at the 7th day of fermentation. At 0 day of fermentation, free sugar amount were higher in thickening agent addition groups than control, but rapidly decreased to below control at the 7th day of fermentation, except XG. Glucose and fructose which were the major free sugars, decreased rapidly during fermentation, whereas mannitol increased in all samples. Viscosity of kakdugi liquid was much higher in thickening agent addition groups than control at 0 day of fermentation, but rapidly decreased from 1 day of fermentation. However, initial viscosity was maintained only in XG. Hardness at the 7th day of fermentation was higher in WR, PP, XG than control. The result of sensory evaluation shows that there were no significant difference in sour odor, sour taste and savory taste among samples. Moldy odor was higher in WR, WF and AM, but was not significantly different in XG, PP, AA compared to control. Viscosity of XG and PP, and starchy taste of XG were higher than those of control. Overall preference of XG, AM, PP were not significantly different from that of control. Xanthan gum was considered to be a good thickening agent for kakdugi but it is necessary to find a minimum concentration for kakdugi since starch taste of xanthan gum.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.11
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• pp.7227-7236
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• 2015

The survey revealed that, due to the discharge characteristics of seafood wastewater, irregular inflow loads were caused, making it difficult to treat the wastewater safely. It is crucial for the operation of pressure and floating tanks for the treatment of high-concentration organic wastewater such as seafood wastewater. The survey of operation factors for the pressure and floating tanks revealed this: A/S ratio 0.05 (design criteria 0.01), the pressurized air pressure 8bar(design criteria 6bar), the pressure tank pressure 6bar (design criteria 4.5bar), and HRT 60sec(design criteria: 10sec). Also, the recirculation rate was changed to over 40%(design criteria: 30%), and the surface load rate was changed to under $13.7m^3/m^2{\cdot}hr$(design criteria: under $17.7m^3/m^2{\cdot}hr$); thus, compared to the initial design criteria, the operation factors were changed according to inflow characteristics, thus enhancing the pressure and floating tank performance. The survey of inflow load revealed BOD 140.7%, $COD_{Mn}$ 120.32%, and SS 106.3%, compared to the inflow design criteria, as well as T-N 135.5% and T-P173.3%, higher than the design criteria. The survey of the treatment facility annual operation cost revealed high portions in sludge treatment cost(27.7%) and chemicals costs(26.0%), and the sludge treatment cost will likely further increase due to the ban on ocean dumping. The unit cost for the treatment of seafood wastewater was found to be KRW 3,858 per ton, more than 27 times higher than the sewage treatment cost(KRW 142.6/ton), presumably because the seafood wastewater contains high-concentration organic substances and nutritive salts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.1006-1016
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• 2011

Saltwort (Salicornia herbacea L.), as a natural additive for regulating Mul-kimchi fermentation, was assessed for physicochemical and sensory characteristics of Yulmoo Mul-kimchi during storage. Saltwort in the form powder was directly added to the Yulmoo Mul-kimchi preparation at 0 (control), 1, 3, 5, and 7% (w/v) per weight of salt to evaluate their physicochemical, sensory, and microbiological characteristics in storage at $10^{\circ}C$ for 30 days. The pH values of all treatments were high, indicating a less acidic environment in all treatments compared to those of the control sample throughout the preservation period. Total acidity increased with storage time as is usually seen with normal kimchi fermentations, whereas the increases were more gradual in the 3 and 5% treatments. The increases in total vitamin C continued until days 6 (control) to 13 (7%), and were different according to the amount of added saltwort and then they decreased after each peak. The fluctuation in reducing sugars fol owed a similar trends of total vitamin C content by showing an initial increase, followed by a decrease based on the saltwort concentration and storage day. The 5% treatment was most effective for suppressing the increase in turbidity among all treatments. The 3 and 5% treatments showed the highest lactic acid bacteria counts during the entire preservation period. In the sensory evaluation results, adding saltwort at more than 3% concentration attained an overall higher scores of acceptability with respect to color, smell, taste, fresh taste, sour taste, crisp, and overall acceptability characteristics. In conclusion, adding saltwort, particularly at concentrations of 3 and 5% extended the preservation period of Yulmoo Mul-kimchi by retarding fermentation effectively.

• Korean Journal of Remote Sensing
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• v.37 no.5_2
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• pp.1281-1293
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• 2021

The recent launch of the GOCI-II enables South Korea to have the world's first capability in deriving the ocean color data at geostationary satellite orbit for about 20 years. It is necessary to develop a consistent long-term ocean color time-series spanning GOCI to GOCI-II mission and improve the accuracy through validation using in situ data. To assess the GOCI-II's early mission performance, the objective of this study is to compare the GOCI-II Chlorophyll-a concentration (Chl-a), Colored Dissolved Organic Matter (CDOM), and remote sensing reflectances (R_rs) through comparison with the GOCI data. Overall, the distribution of GOCI-II Chl-a corresponds with that of the GOCI over the Yellow Sea, Korea Strait, and the Ulleung Basin. In particular, a smaller RMSE value (0.07) between GOCI and GOCI-II over the summer Ulleung Basin confirms the GOCI-II data's reliability. However, despite the excellent correlation, the GOCI-II tends to overestimate Chl-a than the GOCI over the Yellow Sea and Korea Strait. The similar over-estimation bias of the GOCI-II is also notable in CDOM. Whereas no significant bias or error is found for R_rs at 490 nm and 550 nm (RMSE~0), the underestimation of R_rs at 443 nm contributes to the overestimation of GOCI-II Chl-a and CDOM over the Yellow Sea and the Korea Strait. Also, we show over-estimation of GOCI-II R_rs at 660 nm relative to GOCI to cause a possible bias in Total suspended sediment. In conclusion, this study confirms the initial reliability of the GOCI-II ocean color products, and upcoming update of GOCI-II radiometric calibration will lessen the inconsistency between GOCI and GOCI-II ocean color products.