• Korean journal of food and cookery science
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• v.28 no.6
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• pp.753-761
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• 2012

Although the mackerel is an excellent food, there are disadvantages of its own smell and its shelf-life. So this study aimed to examine the quality assessment, shelf-life and acceptability of mackerel marinated with different amounts of thyme extract through the salinity, pH, texture, change of color, and sensory evaluation for reducing the smell of it and improving the shelf-life and acceptability of it with the thyme of various physiologic activities. The salinity of mackerel marinated with different amounts of thyme was a lower 2% than that of the existing salted mackerel, 5%, when producing the salted mackerel in the experimental method of this study, reducing the intake of salt. The shelf life of the existing salted mackerel was up to 4 weeks, while that of the salted mackerel marinated with thyme extract was up to 5 weeks. The change in pH during storage showed that the salted mackerel marinated with thyme extract after 5 weeks were within the initial decomposition of dark-fleshed fishes, pH 6.2-6.4, which the shelf life was extended due to the preservative effect of antioxidant content. The acceptability test showed that T 1 marinated with 1% thyme extract was ideal in all flavor, taste and general acceptability.

• Korean Journal of Community Nutrition
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• v.25 no.5
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• pp.386-395
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• 2020

Objectives: The aim of this study was to investigate sodium reduction practices in school foodservice in Daegu. Methods: The survey included 199 nutrition teachers and dietitians working at elementary, middle and high schools in Daegu. The survey topics included the following: the frequency of salinity measurement, workers in charge of the measurement, average salinity of the soup and stew served, frequency and difficulties of offering low-sodium meals, Importance-Performance Analysis (IPA) of sodium reduction methods in school foodservice and the need for political support in encouraging sodium reduction. Results: The mean salinity of the soup and stew was higher in high school foodservice than in elementary and middle school foodservice. Middle and high schools have difficulties in offering low-sodium meals due to concerns of decreasing satisfaction for the meals. The results of the IPA of programs to reduce sodium in school meals showed that most of the items in the cooking and serving stages were in the 2nd quadrant (Keep up the good work), and all purchasing and menu planning stages occupied the 3rd quadrant (Low priority). To reduce sodium in school meals, government support is required in developing low-sodium recipes for school foodservice, encouraging education on sodium reduction for school foodservice officials and developing low-sodium food for institutional foodservice. Conclusions: To encourage sodium reduction in school meals, the priority is to make low-sodium recipes available. Also, it is necessary to develop a program that calculates the sodium content in menus and processed foods through National Education Information System and to establish standards for sodium levels in school foodservice.

• Economic and Environmental Geology
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• v.25 no.3
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• pp.283-296
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• 1992

The Keumryeong deposits is a low grade copper deposits in which copper minerals form disseminated grains and thin veinlets in felsic volcanics seem to be dacite. Alteration of the volcanics consists mainly pervasive propylitization and silicification. Potassic alteration characterized by biotite developed locally adjacent to southwestern contact of granodiorite body. Principal sulfide minerals in altered zone are mainly pyrite and lesser chalcopyrite. Chalcopyrite content in potassic zone is relatively higher than that of surrounding propylitized zone. Pyrite and chalcopyrite accompanies magnetite, molybdenite, sphalerite, pyrrhotite, arsenopyrite, pentlandite, marcasite, hematite, ilmenite, rutile, bismuthinite and native Bi as disseminations, veinlets and knots. Granodiorite body is propylitized and contains veinlets of pyrite, chalcopyrite and molybdenite. Fluid inclusions in sulfide-bearing quartz veinlets and quartz grains of felsic volcanics and granodiorite in altered zone consist of liquid-rich, vapor-rich, $CO_2-bearing$ and halite-bearing inclusions. These four types of inclusion intimately associated on a microscopic scale and indicate condensing or boiling of ore fluid during mineralization. Homogenization temperature of coexisting fluid inclusions are mostly in the range of 350 to $450^{\circ}C$. High salinity fluid contains 28.6 to 48.4 weight percent NaCI equivalent and moderate salinity fluid cotains 0.5 to 12.5 weight percent NaCl equivalent. Pressure estimated from $CO_2$ mole fraction of $CO_2-bearing$ inclusion range 160 to 375 bars. The Kigu copper deposits is a fissure filling copper vein developed 500 m south from the Keumryong deposits. Mineralogy and fluid inclusion data of the Kigu deposits are similar to that of the Keumryeong deposits. Homogenization temperature of fluid inclusions from the Kigu deposits are reasonable agreement with temperature estimated from sulfidation curve of cubanite-chalcopyrite-pyrite-pyrrhotite and pyrite-pyrrhotite mineral assemblages. Not only mineral occurrence and wall rock alteration in the Keumryeong deposits but also fluid inclusion data such as temperature, salinity, pressure and boiling evidences are similar to those of porphyry copper deposits.

• Journal of Microbiology and Biotechnology
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• v.31 no.8
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• pp.1045-1059
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• 2021

Various abiotic stressors like drought, salinity, temperature, and heavy metals are major environmental stresses that affect agricultural productivity and crop yields all over the world. Continuous changes in climatic conditions put selective pressure on the microbial ecosystem to produce exopolysaccharides. Apart from soil aggregation, exopolysaccharide (EPS) production also helps in increasing water permeability, nutrient uptake by roots, soil stability, soil fertility, plant biomass, chlorophyll content, root and shoot length, and surface area of leaves while also helping maintain metabolic and physiological activities during drought stress. EPS-producing microbes can impart salt tolerance to plants by binding to sodium ions in the soil and preventing these ions from reaching the stem, thereby decreasing sodium absorption from the soil and increasing nutrient uptake by the roots. Biofilm formation in high-salinity soils increases cell viability, enhances soil fertility, and promotes plant growth and development. The third environmental stressor is presence of heavy metals in the soil due to improper industrial waste disposal practices that are toxic for plants. EPS production by soil bacteria can result in the biomineralization of metal ions, thereby imparting metal stress tolerance to plants. Finally, high temperatures can also affect agricultural productivity by decreasing plant metabolism, seedling growth, and seed germination. The present review discusses the role of exopolysaccharide-producing plant growth-promoting bacteria in modulating plant growth and development in plants and alleviating extreme abiotic stress condition. The review suggests exploring the potential of EPS-producing bacteria for multiple abiotic stress management strategies.

• Korean Journal of Ecology and Environment
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• v.34 no.1 s.93
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• pp.1-8
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• 2001

During April 1993 to November 1994, cations, anions, and conductivity were analyzed to examine how summer monsoon influences the ionic content of Taechung Reservoir, Korea. Interannual variability of ionic content reflected hydrological characteristics between the two years(high-flood year in 1993 vs. draught year in 1994). Cations, anions and conductivity were lowest during peak inflow in 1993 and highest during a drought in 1994. Floods in 1993 markedly decreased total salinity as a result of reduced Ca$^{2+}$ and HCO$_{3}\;^{-}$ and produced extreme spatial heterogeneity (i.e., longitudinal, vertical, and horizontal variation) in ionic concentrations. The dominant process modifying the longitudinal (the headwaters-to-downlake) and vertical (top-to-bottom) patterns in salinity was an interflow current during the 1993 monsoon. The interflow water plunged near a 27${\sim}$37 km-location (from the dam) of the mid-lake and passed through the 10${\sim}$30m stratum of the reservoir, resulting in an isolation of epilimnetic high conductivity water (>100 ${\mu}$S/cm) from advected river water with low conductivity (65${\sim}$75 ${\mu}$S/cm), During postmonsoon 1993, the factors regulating salinity differed spatially; salinity of downlake markedly declined as a result of dilution through the mixing of lake water with river water, whereas in the headwaters it increased due to enhanced CaCO$_{3}$ (originated from limestone/metamorphic rock) of groundwaters entering the reservoir. This result suggests an importance of the basin geology on ion compositions with hydrological characteristics. In 1994, salinity was markedly greater (p<0.001) relative to 1993 and ionic dilution did not occur during the monsoon due to reduced inflow. Overall data suggest that the primary factor influencing seasonal ionic concentrations and compositions in this system is the dilution process depending on the intensity of monsoon rainfall.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.49 no.4
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• pp.271-278
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• 2004

This study was conducted to obtain basic information of growth, chlorophyll, and $Na^+\;and\;K^+$ content of rice (Oryza sativa L.) seedlings after transplanting in different NaCl conditions. Plants grown in pots for 8 days after germination were grown for 10 days after transplanting in 50 and 100 mM NaCl concentrations. At higher NaCl concentration, plant height, root length, dry weight and chlorophyll content were reduced with NaCl stress. Among rice cultivars, the shoot dry weight of Gancheokbyeo, Janganbyeo and Hwasungbyeo, and the root dry weight of Janganbyeo, Gancheokbyeo and Juanbyeo showed relatively low reduction compared to the other rice cultivars at 100 mM NaCl stress. The $Na^+$ content in seedling rapidly increased with the increase of NaCl concentration but $K^+$ contents decreased. There was a significant relationship between $Na^+$ content and shoot and root dry weight after transplanting rice seedlings to saline conditions. The shoot and root dry weight showed highly negative relationship with the $Na^+/K^+$ ratio in saline conditions.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.2
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• pp.263-271
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• 2011

This study was performed to develop duck stock using various nutritional elements in duck bone by the addition of malic acid (0.5%, 1.0%, 1.5% and 2.0%). Moisture contents, b value, and pH were decreased, while the L value, a value, salinity, and sugar contents were increased by increasing the ratio of malic acid. Thirty four types of free amino acid were detected, and the highest individual amino acid content was 1.0%. In a test for different attributes, malic acid content significantly affected properties including color intensity, transparency, acid flavor, savory flavor, acid taste, and savory taste. In the acceptance test, a malic content of 1.0% was preferred for appearance, taste, and overall quality. The optimal malic acid content for maximizing the overall quality of duck stock was 1.0%.

• 보존과학연구
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• s.7
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• pp.56-86
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• 1986

The aim of this study is to scientifical conservation for the Sin An Ship. The test object is Pinus massoniana and Cunninghamia lanceolata of Sin An Ship's timber .Comtrast object is water soaked fresh wood of Pinus densiflora and Cryptomeria japonica The results were as follows.1. M. C is 280.9% in high degraded Planking board,237.5% in low degraded Planking board,158.6% in fresh wood of Pinus densiflora,222.6% in Bulkhead167.3% in fresh wood of Cryptomeria japonica2. Absorption rate of P.E.G is good at heating condition ($55∼60^{\circ}C$), especially in highdegraded wood.3. The dimensional change of wood during air drying is somewhat shrinked That's 7.22% in low degraded Planking board9.8% in high degraded Planking board and 4.11% in water soaked Pinus densiflora.4. The dimensional change of wood during P.E.G treatment is mostly swollen of wery small quantity.5. Salinity in desalinization tank showed below 50 p.p.m. It's indicate the end of desalinization treatment.6. Filtration with filter paper was possible up to 40% concentration only. Key words :M.c ; Moisture Content, Absorption rate, Dimension change, Salinity, Filtration.

• Journal of Ecology and Environment
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• v.38 no.4
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• pp.443-450
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• 2015

The east coast of the Korean Peninsula is susceptible to fires because of the low rainfall in winter and spring, and large forest fires have occurred in this area. Lack of fresh water to combat fires has hampered efforts to prevent widespread forest fires in this region. Seawater has not been used as a suppressant because of possible detrimental effects of salt. We investigated the mobility of saline water in the forest soil and their effect on the microbial activity. Using a fire-fighting helicopter, seawater was sprayed over three plots (50 × 100 m) located on the eastern slope of the Baekdu mountain range in South Korea in April, 2011. We sampled the soil in April 4, May 20, and August 5 to determine the amount of salt that remained in the soil. The electrical conductivity value of the soil decreased to <400 μS/cm over a 1-month period. Approximately, four months after the application of seawater, the electrical conductivity value and Na⁺ content in all treatment plots did not significantly differ to those of the control plot, and total microbial activity also recovered to that of the control. Our results indicate that the amount of rainfall, soil physical-chemical properties, and topological factors may be a critical factor determining the mobility of saline water in forest soil.

• Journal of Animal Science and Technology
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• v.62 no.5
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• pp.692-701
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• 2020

This study evaluated the quality characteristics of crust derived from dry-aged Holstein and Hanwoo loins and their effects on food as additives. With respect to physicochemical properties, we examined the proximate composition, pH value, salinity, color, water and fat absorption, emulsifying capacity, and swelling yield. The protein and ash contents in the Holstein crust were significantly higher than those in the Hanwoo crust (p < 0.0001). The fat content in the Hanwoo crust was significantly higher than that in the Holstein crust (p < 0.01). The salinity, lightness, and yellowness of the Hanwoo crust were significantly lower than those of the Holstein crust (p < 0.001). Furthermore, the pH value and emulsifying capacity of the Hanwoo crust were significantly higher than those of the Holstein crust (p < 0.001). The fat absorption of the Holstein crust was significantly higher than that of the Hanwoo crust (p < 0.001). The swelling yield of the Holstein crust was significantly higher than that of the Hanwoo crust at pH 3 and 4 (p < 0.001), whereas the swelling yield of the Hanwoo crust was significantly higher than that of the Holstein crust at pH 7 (p < 0.001). Principal component analysis of dry-aged Hanwoo, Holstein, and non-aged Holstein showed different flavor patterns for each sample. Finally, the results showed that the crusts derived from dry-aged Hanwoo and Holstein loins were suitable flavor enhancers.