• Korean Journal of Ichthyology
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• v.21 no.3
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• pp.158-166
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• 2009

To obtain the fundamental data for the mass seedling production of grunt, Hapalogenys nitens, we investigated the influence of salinity and cold water temperature on hatching and survival of eggs and growth and survival of larvae and fry. In regards to salinity, we surveyed the hatching rate and floating rate of fertilized eggs, the floating rate and survival rate of hatching larvae, and the survival and growth of fry. In respect to cold temperature, we investigated the influence of degree of daily temperature decrease, acute temperature shock, and slow temperature decreases on the survival, feeding and swimming activities of fry. In the salinity experiment, the hatching and floating rates of fertilized eggs, and the floating and survival rates of hatching larvae, were shown to be higher in seawater than in brackish water. Growth and survival of larvae and fry were not different between seawater (25~32 psu) and brackish water (5~20 psu), but were significantly lower in freshwater. In the cold-temperature test, three tests showed that rearing of fry in cold water and acutely decreasing water temperature to less than $10^{\circ}C$ reduced the survival, feeding and swimming activities of the fry. Therefore, we concluded that low salinity (less than 32 psu) could reduce the hatching rate and survival of eggs, but the growth and survival of fry were not influenced by salinity, and cold water (less than $10^{\circ}C$) decreased metabolism of grunt. During winter, we found a low-temperature limit at $8^{\circ}C$.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.1 no.1
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• pp.1-8
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• 1981

Since the estuary is a very complex place in which the sea water and the fresh water meet, it is very difficult to make a general analytical description of salinity distribution in the estuary. As an attempt to investigate the characteristics of salinity variation in the estuary of the Geum River, the field observations were continuously carried out at three points near the Gunsan New Harbor at the time intervals 1 to 1.5 hours during one tidal cycle and the data were analysed. The following results were obtained; 1. It was reconfirmed that most of the ratios of the salinity to the conductivity were widely distributed between the range of 0.5 to 1.0. 2. The salinity showed the peak at the high water, and then it began to decrease gradually and had the lowest value 0 to 2 hours after the low water. 3. The density current was generally the intense mixing type and when the river discharge was very large it was of the moderate type. 4. The vertical salinity distribution was not significantly affected by the wave height. 5. The maximum vertical salinity differences were generally less than 10 g/l and the time of the occurrence of the minimum value was 0 to 3 hours after the low water when in the spring tide and in the neap tide it occurred 2 to 3 hours after the high water.

• Korean Journal of Environmental Biology
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• v.36 no.2
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• pp.232-240
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• 2018

This study was performed to investigate the effects of water temperature and salinity on the egg development and larval attachment of Ascidiella aspersa. The egg development and larval attachment were examined in 12 different water temperatures (6, 8, 10, 12, 14, 16, 18, 20, 22, 24, 26 and $28^{\circ}C$) and two salinity conditions(30 and 34 psu). The hatching and developmental rates of A. aspersa showed a tendency to increase with increasing water temperature regardless of salinity and to decrease after the optimal water temperature range. The optimal water temperatures for the hatching and development of egg of A. aspersa were in the range of $20-22^{\circ}C$. The low threshold water temperature was not different between 1.5 and $1.8^{\circ}C$ at 30 and 34 psu, respectively. The attachment rate showed the optimal water temperature range of $16-22^{\circ}C$ irrespective of the salinity and the attachment time increased continuously with increasing water temperature. Experimental results showed that optimum development and survival temperature of the egg and larvae of A. aspersa were in the range of $20-22^{\circ}C$ regardless of the salinity conditions. The results can be used to predict the distribution and occurrence of A. aspersa, and to prevent economic damages caused by its spread.

• Journal of the Korean Society of Hazard Mitigation
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• v.5 no.1 s.16
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• pp.13-21
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• 2005

Experiments on settling behaviour of fine-grained particles without destroying the large fragile aggregates were carried out in still water with a CCD (Charged Coupled Device)-Camera. The experiments dealt with the measuring of the vertical concentration profile of cohesive particles with a CCD-Camera and the physico-chemical influences (NaCl, density, temperature and pH value) on the vertical distribution of the concentration. The vertical concentration profile of fine suspended particles (alumina and quartz) was possible up to $20,000\;mg/{\ell}$ with a CCD-Camera. The vertical concentration profile of cohesive sediments was on the decrease because of the increasing initial concentration, temperature and salinity. The vertical concentration profile of alumina was on the decrease quicker than quartz with increasing salinity. Furthermore, the pH value affects the settling behaviour of alumina. At a PH value of 4.2 the settling rate of the particles was very low and on the increase until pH 8.9 because of the aggregation behaviour of particles. From the PH value of 9 the average settling velocity was on the decrease.

• Journal of the Korean Society of Food Culture
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• v.27 no.2
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• pp.193-201
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• 2012

The purpose of this study was to investigate the effects of dill on the quality characteristics of tomato sauce during 60 days of storage. As storage time increased, the pH stays between 4.10-4.22 on all additives. The lowest pH appeared on a 0% dill added sample during the storage period, except at 45 or 60 days of storage. The more dill was added, the less sugar appeared, and this was generally consistent across other samples. As storage times increased, the sugar content showed a tendency to decrease in all additives. Salinity turned out to be between 0.90-1.48 among all of the additives. For the L-value, the more dill was added, the less the L-value decreased, and this was consistent across all the samples. As the storage period increased, the L-value showed a tendency to decrease in all samples. The more dill was added, the more the a-value showed a tendency to decrease. The b-value showed a tendency to decline the more dill was added. Also, as storage time increased, the b-value decreased in all samples. Viscosity showed a tendency to increase in all samples the more dill was added. The reducing sugar content was kept between 44.83-55.38. A sensory evaluation was performed by 15 professional panelists with scoring tests for color, flavor, taste, aftertaste, viscosity, and overall acceptability. The tomato sauce with 2% dill showed the best score in the color, flavor, and overall acceptability. From the above results, the data suggests that an addition of 2% fresh dill to tomato sauce is recommended for commercial use.

• Journal of Aquaculture
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• v.20 no.3
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• pp.178-183
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• 2007

We investigated the effect of salinity decrease, food supply and color of the rearing tank on the growth and survival of Amphiprion polymnus larvae. White tanks had the highest survival rate, followed by transparency, black and blue tanks(P<0.05). The transparency tank had the best growth, followed by black tank, white and blue tanks(P<0.05). Daily food intakes of larvae with $5.1{\sim}10.0mm$ in total length were $36.8{\sim}429.3$ Artemia nauplii. When salinity was lowered 5 psu per week from 32 psu, all the larvae died under salinity condition 17 psu. In lowered 2 psu per 3 days, its all died at 16 psu.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.1
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• pp.131-138
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• 2015

In this study, cucumber Jangachi using Sake cake was prepared and its quality characteristics verified. After preparing various cucumber Jangachi with different salt concentrations, physicochemical characteristics, hardness and sensory evaluation were investigated. Five samples (0%, 3%, 6%, 9% and 12% brine) were used and designated as treatment plots (CJ0, CJ3, CJ6, CJ9 and CJ12, respectively). Higher concentration of brine was associated with reduced pH of cucumber Jangachi and higher total acidity. Salinity decreased significantly as storage period increased. On day 0, it shows similarity to the concentration of brine, whereas it was reduced after day 28. The soluble solid content increased significantly as the storage period increased and decreased slightly after 21 days. Regarding concentration of brine, a higher concentration shows a tendency to increase but the gaps are insignificant. Reducing sugar content increased significantly as the storage period increased. The hardness increased in all treatment plots up to the 14th day, decreased until day 21, and increased thereafter. Following the sensory evaluation, saltiness was not detected in the plots, and CJ6 showed the highest texture score ($4.46{\pm}1.41$). For overall acceptability, CJ6 showed the highest score ($4.33{\pm}1.13$). According to the above results, salinity content of cucumber Jangachi using Sake cake decrease to 0.69~1.52% in 0%, 3%, 6%, 9%, and 12% brine by the 28th day. Despite decreasing salinity, texture and overall acceptability scores were higher than the above results. Thus, we conclude that it is possible to produce low salt cucumber Jangachi of high quality using Sake cake instead of high salt one.

• Korean Journal of Environmental Biology
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• v.38 no.4
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• pp.625-633
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• 2020

The effects of temperature and salinity on egg development and settlement of the ascidian Herdmania momus were investigated. Adult specimens were collected from the Dodu Yacht facility in Jeju Island, Korea(33°30'30.54"N, 126°27'55.46"E) in August 2018. Egg development and larval settlement were observed and recorded at 8 h intervals using a stereomicroscope, under nine temperature (10, 13, 16, 19, 22, 25, 28, 31, and 34℃), and four salinity regimens (28, 30, 32, and 34 psu). The highest hatching rate (82.8±7%) was observed at 32 psu and 25℃ and the lowest hatching rate (1.0±2%) was at 34 psu and 13℃. The developmental rate (0.222±0.0994) was highest at 28 psu and 28℃, and lowest (0.016±0.008) at 30 psu and 13℃. The highest settlement success rate (77.1±5%) was at 32psu and 25℃ and the lowest(0.1±1.0%) was at 30psu, and 13℃. The rate of settlement(0.080±0.000) was highest at 28psu and 28℃, and lowest(0.013±0.000) at 30psu and 13℃. Both hatching and settlement success rates increased as temperature increased and tended to decrease beyond an optimal temperature range. Herdmania momus preferred 30-34 psu salinity and 22-25℃ temperature. This study provides baseline information about the life history of H. momus, and important data to control the damage caused by the increase in number and distribution of this invasive ascidian.

• Korean Journal of Ecology and Environment
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• v.39 no.3 s.117
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• pp.352-365
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• 2006

In order to evaluate the change of aquatic environment in the reclaimed Hwaong Reservoir, situated in the early stage after construction, this study was conducted to measure the change of precipitation, temperature, and salinity from June 2002 to January 2006. The range and mean of temperature was $-0.7{\sim}33.4^{\circ}C$ and $13.6^{\circ}C$, respectively. Temperature of upstream part rapidly changed during the transitional period; from spring to summer and from fall to winter. It showed abrupt decrease with high discharge from the streams temporarily. While, hypolimnetic temperature of upstream happened to be somewhat higher than that of surface or downstream. The range and mean of salinity was 0.3${\sim}$32.3 psu and 25.3 psu, respectively. Vertical difference of salinity was marked, and the change in the surface water was much higher than middle or bottom layers. It showed the marked difference at all stations, except for the bottom layer of upstream into which Namyang Stream flows, indicating that vertical gradient of salinity is strongly sustained in the reservoir. Salinity was changed markedly during the storm period (June${\sim}$October), and freshwater with low salinity was expanded from upstream to downstream along the surface layer. The surface of the reservoir was totally covered by the stream discharged water with a large amount of silt and low salinity during this period. The difference of temperature and salinity between the surface and bottom layer ranged $-10.6{\sim}9.7^{\circ}C$ and $-27.1{\sim}30.0$ psu, respectively. The big difference of salinity appeared with a large discharge of freshwater from the streams or large input of seawater through the gate. Salinity was negatively correlated with temperature, indicating the influence of monsoon storm events on the salinity under the whole watershed scale of this brackish reclaimed reservoir.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.8
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• pp.298-303
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• 2020

This study examined the washing conditions for high-quality solar salt. The salinity of the washing water was set to 5 % to prevent yield loss, and the temperatures of the washing water were 5, 10, 17.5, and 20 ℃. After washing the solar salt, the moisture content, salinity, insoluble matter, and sandy powder were measured from the solar salt. In addition, the color properties, L*[lightness], a*[redness], b*[yellowness], and yield were measured. The moisture content of the salt showed a tendency to increase when the temperature of the washing water was above 10 ℃, and the salinity and yield tended to decrease as the temperature of the washing water was high. The amount of insoluble matter decreased with decreasing temperature of the washing water. In the case of sandy powder, the highest value was 0.67 % at a washing water temperature of 5 ℃, and the value was 0.57 % under the other temperature conditions. Regarding the color properties, the b* [yellowness] of the color of the solar salt increased when the washing water temperature was high. This appeared to decrease the appearance quality. According to the above results, a washing water temperature above 10 ℃ was appropriate. The development of design factors of a high-quality solar salt production system is expected with experiments to define the drying conditions after the washing process.