• Korean Journal of Plant Resources
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• v.18 no.1
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• pp.1-7
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• 2005

This study was conducted to investigate the possibility of cultivating tea plants planted in the mountain area of west Gyeongnam province, Korea for 2 years from March 27th, 2001 to July 30th 2003. Ninety each plants collected from 5 different sife were cultivated in nursery cup pot$(\phi\;16cm)$. in the greenhouse condition and transplanted in 5 different location and monitored their survival growing state etc. The results obtained are as follow : 1. Survival rate tea plants after transfer to soil was relatively high Gaya-myeon Hanyang-gun with $90.0\%$ and the lowest in Buksang-meyon Geochang-gun with $80.0\%$. The tea plant collected from Gaya-myeon showed the best growing activity at early stage. 2. For the second year of harvesting time, survival rate was the highest in Machun-myeon Hamyang-gun with $92.2\%$ and the lowest was Buksang-myeon Geochang-gun with $76.7\%$. 3. For the 3rd year of harvesting time, it was impossible to data collection because of the most upper parts of plants were killed by severe freezing weather condition. In the Baekjeon-myeon, Hamyang-gun Buksang-myeon, Ungyang-myeon Geochang-gun, which are severly cold$(below\;-10^{\circ}C)$ in winter season, seems not a suitable places for tea plant cultivation since it is very different to harvest the young loaves in growing season. In conclnsion we could select two sites Gaya-myeon, Hapcheon-gun, Machun-myeon, Hamyang-gun, as tea plant cultivation in the mountain area of west-Gyeongnam province, korea.

• Journal of Korean Port Research
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• v.12 no.1
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• pp.35-46
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• 1998

The CY can be said to function in various respect as a buffer zone between the maritime and overland inflow-outflow of container. The amount of storage area needed requires a very critical appraisal at pre-operational stage. A container terminal should be designed to handle and store containers in the most efficient and economic way possible. In order to achieve this aim it is necessary to figure out or forecast numbers and types of containers to be handled, CY area required, and internal handling systems to be adopted. This paper aims to calculate the CY area required for each container handling system in Mokpo New Port. The CY area required are directly dependent on the equipment being used and the storage demand. And also the CY area required depends on the dwell time. Furthermore, containers need to be segregated by destination, weight, class, FCL(full container load), LCL(less than container load), direction of travel, and sometimes by type and often by shipping line or service. Thus the full use of a storage area is not always possible as major unbalances and fluctuations in these flow occuring all the time. The calculating CY area must therefore be taken into account in terms of these operational factors. For solving such problem, all these factors have been applied to estimation of CY area in Mokpo New Port. The CY area required in Mokpo New Port was summarized in the conclusion section.

• Korean Journal of Environment and Ecology
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• v.38 no.3
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• pp.246-262
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• 2024

The survey conducted from 2018 to 2020 aimed to investigate the changes in fish fauna and community characteristics in the upper reaches of the Seomgang River, Korea. During the survey period, 35 sites were selected, resulting in the collection of 7,817 fish belonging to 12 families and 40 species. The dominant species was Zacco koreanus, with a relative abundance of 34.5%, followed by Z. platypus at 28.7%. Other significant species included Rhynchocypris oxycephalus (10.2%), Pungtungia herzi (5.3%), and Squalidus gracilis majimae (4.3%). Notably, four protected species - Acheilognathus signifer, Gobiobotia brevibarba, and Cottus koreanus, designated as class II endangered wildlife by the Ministry of Environment- were identified. These species predominantly inhabit the middle and lower reaches, except for Gobiobotia brevibarba, which is found in the upper reaches. Nineteen species, accounting for a 47.5% endemism rate, were endemic to Korea. The study also noted the presence of one climate-sensitive species, Cottus koreanus, and two exotic species, Carassius cuvieri and Micropterus salmoides. Community analysis indicated a trend of decreasing dominance and increasing diversity and richness from upstream to downstream, with a distinct division into uppermost reaches, upper reaches, middle and lower reaches, and lakes. The construction of the Hwaseong Dam has had a significant direct and indirect impact on the fish community. The habitat and abundance of endangered species such as R. pseudosericeus, A. signifer, and G. brevibarba decreased dramatically immediately after the dam's construction, transforming the submerged area from lotic to lentic environments. Approximately 20 years later, the habitats have stabilized, leading to an increase in the fish population and a recovery of the previously diminished endangered species. The river health (FAI) was also evaluated, with 27 sites rated as very good (A), seven as good (B), and one as fair (C). However, endangered species such as A. signifer continue to face threats from dam and river construction, while C. Koreanus has experienced a severe population decline due to river works. Additionally, the presence of the ecosystem-disrupting species M. salmoides in Hwaseong Lake raises concerns. To ensure a stable habitat for fish in the upper reaches of the Seomgang River, it is crucial to avoid indiscriminate river construction, urgently implement restoration policies for endangered species such as A. signifer, and develop management strategies to control the spread of invasive species such as bass.

• Applied Biological Chemistry
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• v.17 no.2
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• pp.81-92
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• 1974

In order to prepare the mashing materials for 'Takju', Korean wine, with potatoes, theywere steamed, dryed, and pulverized, and their chemical components were analyzed. As a brewing method of Takju with potatoes, general 2nd stage process with Ipkuk and Bunkuk (enzyme sources), commonly used now, was carried out and the effects of preparing conditions of Ipkuk(koji) with potato flour, mashing materials and brewing conditions on the contents of Takju mash, and of storing time on the contents of Takju, were investigated and the results obtained were summarized as follows, 1. Chemical components of steamed potatoes and potato flour were Moisture; 76.2, 10.8%, Total sugar; 16.1, 69.8%, Reducing sugar; 3.45, 13.4%, Crude protein; 2.1, 11.3%, Total acid; 0.012, 0.023% and Volatile acid; 0.0012, 0.0025% respectively. 2. The most effective preparing conditions of Ipkuk with potato flour were to incubate the potato flour added 40-50% of water for 48 hours by general preparing process of Koji, and liquefying and saccharogenic amylase activities of Ipkuk incubated at above conditions were $D40^{\circ}$ 30' 128 W.V. and 13.2 A.U.. 3. The effects of various brewing conditions on the contents of Takju mashes were as follows; 1) Optimum ratio of mashing water and materials for Takju brewing with potato flour was 140ml of water to 60g of flour in 1st stage and 260ml to 140g in 2nd stage. 2) Optimum fermentating times and temperatures for Takju brewing were at $25^{\circ}C$ for 48 hours in 1st stage and at $30^{\circ}C$ for 48 hours in 2nd stage. 3) Optimum amounts of enzyme sources for Takju brewing were 20-30% of Ipkuk and 0.5% of Bunkuk in 1st stage and 1.0% of Bunkuk in 2nd stage. 4) Methanol content of the Takju mash brewed with raw potato flour was much more than that with steamed potato flour. 5) Alcohol, fusel oil and Formol nitrogen contents of the Takju mash brewed with potato flour were less than that with wheat flour, on the contrary, methanol contents and total acidifies of them were showed conversely above. 4. The changes of chemical components and microflora in the mashes during the brewing potato flour Takju were as follows; 1) The accumulation of ethanol followed rapidly in early stage, being the highest at 72 hours (11.9%). 2) Total sugar content of the mash was decreased considerably within 48-72 hours, being 2.62% at 72 hours, and thereafter slowly. 3) Reducing sugar of the mash had a tendency of decreasing, being 0.29% at 48 hours. 4) Total acidity, volatile acidity and Formol nitrogen content of the mash were increased slowly, being 7.30, 0.20, 2.55 at 48 hours. 5) Total cells of yeast appeared the highest in 72 hours ($2.1{\times}10^8$) and thereafter decreased slowly. 6) Total cells of bacteria appeared the highest in 48 hours ($2.4{\times}10^8$) and thereafter decreased or increased slightly. 5. Takju was made from the fermented mash mixed with water to be 6% of alcohol content, and the change of alcohol content, total acidity, total cells of yeast and bacteria during the storing at $30^{\circ}C$ were as follows; 1) Alcohol content of Takju was increased slightly at 24 hours (6.2%), and thereafter decreased slowly. 2) Total acidity of Takju was increased gradually, being 6.1 at 72 hours 3) Total cells of yeast and bacteria appeared the highest at 48 hours ($2.3{\times}10^8,\;1.5{\times}10^8$), and thereafter decreased slowly. 6. Alcohol content, total acidity and Formol nitrogen content of the Takju brewed with potato flour Ipkuk or wheat flour Ipkuk and steamed potatoes(1:5) were 9.8-11.3%, 5.8-7.4, 2.5-3.3 respectively, and the color of the Takju. was similar to commercial Takju. 7. The results of sensory test for various experimental Takju, showed that the Takjues brewed with the materials combined with wheat flour and steamed potatoes(4:5 or 3.5:7.5) were not significantly different in color, taste and flavor from commercial Takju, However, those with potato flour and wheat flour (1:1 or 7:3) were significantly different from commercial Takju.

• Korean Journal of Agricultural Science
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• v.1 no.1
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• pp.67-81
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• 1974

In order to prepare the mashing materials for "Takju", Korean wine, with potatoes they were steamed, dryed, and pulverized, and their chemical components were analyzed. As a brewing method of Takju with potatoes, general 2nd stage process with Ipkuk and Bunkuk (enzyme sources), commonly used now, was carried out and the effects of preparing conditions of Ipkuk(koji) with potato flour, mashing materials and brewing conditions on the contents of Takju mash and of storing time on the contents of Takju, were investigated and the results obtained were summarized as follows. 1. Chemical components of steamed potatoes and potato flour were Moisture; 76.2, 10.8%, Total sugar; 16.1, 69.8%, Reducing sugar; 3.45, 13.4%, Crude protein; 2.1, 11.3%, Total acid; 0.012, 0.023% and Volatile acid; 0.0012, 0.0025% respectively 2. The most effective preparing conditions of Ipkuk with potato flour were to incubate the potato flour added 40-50% of water for 48 hours by general preparing process of Koji, and liquefying and saccharogenic amylase activities of Ipkuk incubated at above conditions were $D_{40^{\circ}}{^{30{\prime}}}$ 128 W.V. and 13.2 A. U. 3. The effects of various brewing conditions on the contents of Takju mashes wereas follows; 1) Optimum ratio of mashing water and materials for Takju brewing with potato flour was 140ml of water to 60g of flour in 1st stage and 260ml to 140g in 2nd stage. 2) Optimum fermentating times and temperatures for Takju brewing were at $25^{\circ}C$ for 48 hours in 1st stage and at $30^{\circ}C$ for 48 hours in 2nd stage. 3) Optimum amounts of enzyme sources for Takju brewing 20-30% of Ipkuk and 0.5% of Bunkuk in 1st stage and 1.0% of Bunkuk in 2nd stage. 4) Methanol content of the Takju mash brewed with raw potato flour was much more than that with steamed potato flour. 5) Alcohol fusel oil and Formal nitrogen contents of the Takju mash brewed with potato flour were less than that with wheat flour, on the contrary, methanol contents and total acidities of them were showed conversely above. 4. The changes of chemical components and microflora in the mashes during the brewing potato flour Takju were as follows; 1) The accumulation of ethanol followed rapidly in early stage, being the highest at 72 hours (11.9%) 2) Total sugar content of the mash was decreased considerably within 48-72 hours, being 2.62% at 72 hours, and thereafter slowly. 3) Reducing sugar of the mash had a tendency of decreasing, being 0.29% at 48 hours. 4) Total acidity, volatile acidity and Formal nitrogen content of the mash were increased slowly, being 7.30, 0.20, 2.55 at 48 hours. 5) Total cells of yeast appeared the highest in 72 hours ($2.1{\times}10^8$) and thereafter decreased slowly. 6) Total cells of bacteria appeared the highest in 48 hours ($2.4{\times}10^8$) and thereafter decreased or increased slightly. 5. Takju was made from the fermented mash mixed with water to be 6% of alcohol content, and the change of alcohol content, total acidity, total cells of yeast and bateria during the storing at $30^{\circ}C$ were as follows; 1) Alcohol content of Takju was increased slightly at 24 hours (6.2%), and thereafter decreased slowly. 2) Total acidity of Takju was increased gradually, being 6.1 at 72 hours 3) Total cells of yeast and bacteria appeared the highest at 48 hours ($2.3{\times}10^8$, $1.5{\times}10^8$) and thereafter decreased slowly. 6. Alcohol content, total acidity and Formol nitrogen content of the Takju brewed with potato flour Ipkuk or wheat flour Ipkuk and steamed potatoes(1:5) were 9.8-11.3%, 5.8-7.4, 2.5-3.3 respectively, and the color of the Takju was similar to commercial Takju. 7. The results of sensory test for various experimental Takju, showed that the Takjues brewed with the materials combined with wheat flour and steamed potatoes (4:5 or 3.5:7.5) were not significantly different in color, taste and flavor from commercial Takju, However, those with potato flour and wheat flour (1:1 or 7:3) were significantly different from commercial Takju.

• Reproductive and Developmental Biology
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• v.28 no.1
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• pp.21-27
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• 2004

This study was conducted to investigate the developmental ability of caprine embryos after somatic cell interspecies nuclear transfer. Recipient bovine and porcine oocytes were obtained from slaughterhouse and were matured in vitro according to established protocols. Donor cells were obtained from an ear-skin biopsy of a caprine, digested with 0.25% trypsin-EDTA in PBS and primary fibroblast cultures were established in TCM-199 with 10% FBS. The matured oocytes were dipped in D-PBS plus 10% FBS ＋ 7.5 $\mu$ g/ml cytochalasin B and 0.05M sucrose. Enucleation were accomplished by aspirating the first polar body and partial cytoplasm which containing metaphase II chromosomes using a micropipette with an out diameter of 20∼30 $\mu$m. A Single donor cell was individually transferred into the perivitelline space of each enucleated oocyte. The reconstructed oocytes were electric fusion with 0.3M mannitol fusion medium. After the electrofusion, embryos were activated by electric stimulation. Interspecies nuclear transfer embryos with bovine cytoplasts were cultured in TCM-199 medium supplemented with 10% FBS including bovine oviduct epithelial cells for 7∼9 day. And porcine cytoplasts were cultured in NCSU-23 medium supplemented with 10% FBS for 6 ∼8 day at $39^{\circ}C, 5% CO_2 $in air. Interspecies nuclear transfer by recipient bovine oocytes were fused with electric length 1.95 kv/cm and 2.10 kv/cm. There was no significant difference between two electric length in fusion rate(47.7 and 44.6%) and in cleavage rate(41.9 and 54.5%). Using electric length 1.95 kv/cm and 2.10 kv/cm in caprine-porcine NT oocytes, there was also no significant difference between two treatments in fusion rate(51.3 and 46.1%) and in cleavage rate(75.0 and 84.9%). The caprine-bovine NT oocytes fusion rate was lower(P＜0.05) in 1 pulse for 60 $\mu$sec(19.3%), than those from 1 pulse for 30 $\mu$sec(50.8%) and 2 pulse for 30 $\mu$sec(31.0%). The cleavage rate was higher(P＜0.05) in 1 pulse for 30 $\mu$sec(53.3%) and 2 pulse for 30 $\mu$sec(50.0%), than in 1 pulse for 60 $\mu$sec(18.2%). The caprine-porcine NT oocytes fusion rate was 48.1% in 1 pulse for 30 $\mu$sec, 45.2% in 2 pulse for 30 $\mu$sec and 48.6% in 1 pulse for 60 $\mu$sec. The cleavage rate was higher(P＜0.05) in 1 pulse for 30 $\mu$sec(78.4%) and 1 pulse for 60 $\mu$sec(79.4%), than in 2 pulse for 30 $\mu$sec(53.6%). In caprine-bovine NT embryos, the developmental rate of morula and blastocyst stage embryos were 22.6% in interspecies nuclear transfer and 30.6% in parthenotes, which was no significant differed. The developmental rate of morula and blastocyst stage embryos with caprine-porcine NT embryos were lower(P＜0.05) in interspecies nuclear transfer(5.1%) than parthenotes(37.4%).

• Korean Journal of Soil Science and Fertilizer
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• v.43 no.3
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• pp.335-340
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• 2010

This study was conducted to select organic materials (OM) and nitrogen sources in composting of waste mushroom bed from Agaricus bisporus. We examined physio-chemical properties of the organic materials and the mixture ratio for preparing the wasted mushroom bed (M) compost. The carbon content of sawdust was higher than those of rice straw (R) as OM source and the nitrogen content was high in the order of fowl manure (F)>> pig manure (P)> cow manure (C). The compost was prepared to maintain the criteria of above 25% organic matter and then the change of their ingredients was estimated during the process of fermentation. The temperature of waste mushroom bed+pig manure+rice straw (MRP) treatment was varied fast throughout fermentation, on the other hand the temperature of waste mushroom bed+pig manure+sawdust (MSP) treatment was steadily elevated to the middle of composting. The pH of the compost was somewhat high to pH 8.5~9.0 at the early stage, but decreased to 7.5 at the end stage of composting. The content of OM after fermentation was decreased to the level of 19~21% in rice straw, but the sawdust treatment maintained 25~27% organic matter. The waste mushroom bed+fowl manure+rice straw (MRF) treatment, which contains 26.2% organic matter and 0.68% nitrogen, was the highest among them. The volume of compost was reduced to 50% by using rice straw as organic matter, but reduced to 30% by using the sawdust. The contents of heavy metal in the compost were suitable within the legal criteria. The number of microorganisms were higher in the rice straw than those in the sawdust. It was high in the order of fowl manure> pig manure> cow manure. The major groups consisted of aerobic bacteria, gram negative bacteria and Bacillus sp. and their populations after fermentation were increased to $1{\times}10^1{\sim}1{\times}10^2\;cfu\;g^{-1}$ rather than those before fermentation. Therefore we concluded that the waste mushroom bed+fowl manure+sawdust (MSF 3:9:1 v/v/v) treatment was suitable combination for high organic matter and nitrogen source, and the periods of composting were 50~60 days.

• The korean journal of orthodontics
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• v.27 no.2
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• pp.335-347
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• 1997

Vitamin D is known to exert its action by activating DNA and RBA within target cells to produce proteins and enzymes that can be used in bone resorption process. Particularly, the active form of vitmain D, 1,25-dihydroxycholecalciferol $[1,25-(OH)_2D_3]$, is considered to be one of the most potent stimulators of osteoclatic acitivity in vitro. The purpose of this study was to evaluate the effect of 1,25-Dihydroxyvitamin $D_3$ on the avtivity of periodotal ligament cells and, the experimental tooth movement. Human periodontal ligament cells were collected from the first premolar tooth extracted for the orthodontic treatment, and were incubated in the environment of $37^{\circ}C$, 5% $CO_2$ and 95% humidity. Microtitration(MIT) assay was done at 10, 25, 50 and 100ng/ml of 1,25-Dihydroxyvitamin $D_3$. 21 Sprague-Daft rats were divided into a control gmup(3), and experimental groups(18) where 100g of force from helical spring was applied across the maxillary incisors 1,25-Dihydroxyvitamin $D_3$ was injected into periodontal ligament at the mesial or distal surface of maxillary incisors so that we can compare the control side and the experimental side. Expreimental groups were sac rifled at 12, 24, 36, 48, 72hours and 7 days after force application, respectively. And the obtained tissues were evaluated histologically. The observed results were as follows. 1. The activity of periodontal ligament cells in l0ng/ml or 25ng/ml of 1,25-Dihydroxyvitamin $D_3$ 1,25-Dihydroxyvitamin $D_3$ was not significantly different to the control at the cultivation of 1, 2 and 3 days. 2. The activity of periodontal ligament cells was significantly increased at 3 days in 50 ng/ml of 1,25-Dihydroxyvitamin $D_3$ and 2, 3 days in 100g/ml of 1,25-Dihydroxyvitamin $D_3$. 3. Up to 7 days after force application, there was no difference in osteoblastic activity, tearing of periodontal ligament and proliferation of capillary at tension side between 1,25-Dihydroxyvitamin $D_3$ injection side and the control side. 4. The osteoclastic activity and the resorption of alveolar bone was greater in 1,25-Dihydroxyvitamin $D_3$ injection side than the control side at 36 hours after force application.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.2
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• pp.172-180
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• 2009

This study was carried out to compare the physicochemical characteristics and sensory quality of Sogokju (Korean traditional rice wine) prepared with waxy rice varieties. Among tested waxy rice varieties, highest protein contents (8.11%) was observed in cv. Sangjuchal, and highest whiteness and L-value were observed in cv. Hwaseonchal, while no significant differences in gelatinization temperature could be observed among tested varieties, and cv. Boseokchal and Sinseonchal exhibited higher breakdown viscosity compared to the others. The alcohol contents of Sogokju with waxy rice varieties ranges from 13.0 to 13.4%, and the brix degree and turbidity were within the range of 20.5 to 24.6 $^{\circ}Bx$, and 0.0344 to 0.0530, respectively. The highest L-value (6.90), b-value (l.45), pH (4.79), total acidity (0.8384%), and glucose content (10.843 g/100 ml) could be observed in Sogokju made with cv. Sangjuchal. The organic acids such as succinic acid, malic acid, citric acid and oxalic acid could be detected in Sogokju. Although no variety-dependant differences in appearance, aroma, and taste could be found in sensory evaluation, Sogokju made with cvs. Sinseonchal, Haepyeongchal, and Hwaseonchal showed higher overall quality than Sogokju made with cv. Dongjinchal, which is most widely used for Sogokju used for Sogokju production nowadays.

• Journal of Animal Science and Technology
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• v.48 no.4
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• pp.513-520
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• 2006

A series of four in vitro experiments were conducted to evaluate condensed molasses solubles (CMS) as a source of nitrogen for ruminal microbes. In experiment 1, as compared with urea, the value of CMS as a nitrogen source was examined. In experiment 2, to determine the time needed for maximal response of microbial synthesis, the treatments were incubated for increasing times (from 6 h to 16 h). Because a sediment that was assumed to cause nitrogen loss was found after incubation in experiments 1 and 2, it was decided to avoid formation of sediment using sugar instead of molasses or a shorter time incubation (experiments 3 and 4). Furthermore, in experiment 4, because the extent to which ammonia nitrogen is released from CMS and urea before 6 h of incubation was uncertain, it was decided to examine the peaks of concentrations of ammonia nitrogen released from CMS and urea by sampling after 2 h incubation. There was no significant difference in the concentration of microbial-N between molasses/CMS and molasses/ urea treatments in experiment 1, although there were greater decreases in ammonia concentration with the molasses/CMS treatment. The microbial protein synthesis was increased progressively until 10 h for both treatments (experiment 2). Although ingredients that were completely soluble (sucrose, urea) were used in experiment 3, the sediment was still evident suggesting that the sediment was largely of microbial not feed origin. Ammonia release from CMS was much faster than from urea during 2 h incubation. In conclusion, the results of the present studies suggest that the feed value of CMS as a source of nitrogen for ruminal bacteria was similar to that of urea when it was estimated in vitro.