• Journal of Korean Society of Coastal and Ocean Engineers
• /
• v.25 no.2
• /
• pp.103-111
• /
• 2013

In this study, field measurements were conducted in the section about 7 km from sea dike to westward. The observations of along channel current were carried out, and water temperature and salinity were measured simultaneously at 10 stations during one tidal cycle, and sampling interval is 1 hour. The maximum ebb current is about 1.5 m/s at the surface layer but flood current is 0.4 m/s at the bottom layer during discharge period. Residual current during river discharge shows two layer structures which is typical characteristic of the estuary system. On the other hand, residual current during a period with no discharge has shown multi-layer structure different from general estuarine systems. The distribution of high salinity can be seen at the bottom layer as the effect of discharge does not reach down to the bottom layer during discharge. As a result, freshwater is not effected at the bottom layer during observation, and mixing of surface layer to bottom layer is reduced by stratification.

• Korean Journal of Food Science and Technology
• /
• v.36 no.4
• /
• pp.531-536
• /
• 2004

Synthesis conditions were optimized using response surface methodology for producing structured lipids (SL) by interesterification of DHA-enriched algae oil derived from microalgae, Schizochytrium sp. and corn oil. Reaction was performed fer 24 hr at $55^{\circ}C$ catalyzed by immobilized lipase from Rhizomucor miehei (RM IM) in shaking water bath. Major fatty acids of SL were palmitic (21.70 mol%), oleic (20.20 mol%), and linoleic (27.34 mol%) acids, and DHA (15.06 mol%). To separate newly synthesized SL-triglycerides (TG) species, HPLC with evaporative light scatting detector (ELSD) was used. Production conditions were optimized using central composite design with reaction temperature $(35-75^{\circ}C,\;X_1)$, reaction time $(2-42\;hr,\;X_2)$, and enzyme concentration $(2-14%,\;X_3)$ as variables. When variables were $70.28^{\circ}C\;(X_1),\;28.74\;hr\;(X_2),\;and\;11.30%\;(X_3)$, maximum content of selected three peaks of synthesized SL-TG species was predicted as 6.97 area%.

• Membrane Journal
• /
• v.28 no.1
• /
• pp.21-30
• /
• 2018

In this study, homogeneous and defect-free ceramic ultrafiltration membranes were fabricated by using the sol-gel method. A boehmite sol was synthesized and coated onto the surface of alumina hollow fiber microfiltration membranes. The effect of sol viscosity and surface tension on the coating layer homogeneity and thickness was investigated. The optimum coating repetition using pristine sol was determined to be 3 times, as the samples coated more than 4 times showed delamination. Fixing the coating repetition to 3 times, the effect of sintering temperature was also studied in this work. The samples sintered at $1000^{\circ}C$ exhibited the highest pure water permeability with the molecular weight cut-off (MWCO) of approximately 51 kDa (10 nm dextran), and the samples sintered at 600, $800^{\circ}C$ displayed the MWCO of 12 kDa (5 nm dextran). The ultrafiltration membranes prepared in this work showed competitive performance compared to the reported ceramic ultrafiltration membranes.

• Journal of the Korean earth science society
• /
• v.35 no.1
• /
• pp.41-53
• /
• 2014

The special observation using Radiosonde was performed to investigate precipitation events over the east coast of Korea during the winter season from 5 January to 29 February 2012. This analysis focused on the various indices to describe the characteristics of the atmospheric instability. Equivalent Potential Temperature (EPT) from surface (1000 hPa) to middle level (near 750 hPa) was increased when the precipitation occurred and these levels (1000~750 hPa) had moisture enough to cause the instability of atmosphere. The temporal evolution of Convective Available Potential Energy (CAPE) appeared to be enhanced when the precipitation fell. Similar behavior was also observed for the temporal evolution of Storm Relative Helicity (SRH), indicating that it had a higher value during the precipitation events. To understand a detailed structure of atmospheric condition for the formation of precipitation, the surface remote sensing data and Automatic Weather System (AWS) data were analyzed. We calculated the Total Precipitable Water FLUX (TPWFLUX) using TPW and wind vector. TPWFLUX and precipitation amount showed a statistically significant relationship in the north easterly winds. The result suggested that understanding of the dynamical processes such as wind direction be important to comprehend precipitation phenomenon in the east coast of Korea.

• Journal of the Korean earth science society
• /
• v.35 no.1
• /
• pp.19-28
• /
• 2014

The radiative transfer for TIROS operational vertical sounder (RTTOV) and the community radiative transfer model (CRTM) are two fast radiative transfer models (RTM) that are used as observation operators in numerical weather prediction (NWP) systems. This study compares the basic structure and input data of the two models. With data from Advanced Microwave Sounding Unit-A (AMSU-A), which has channels of various frequencies, observed brightness temperature ($T_B$) and simulated $T_B$s from the two models are compared over the ocean surface in two cases-one where cloud information is included and the other without it. Regarding AMSU-A sounding channels (5-14), the two models produce no large significant differences in their calculated $T_B$, but RTTOV produces smaller first guess (FG) departures (i.e., better results) in window and near-surface sounding channels than does CRTM. When adding cloud water and ice particles from Unified Model (UM), the $T_B$ bias between observations and simulations are reduced in both models and the bias at 31.4 and 89 GHz is substantially decreased in CRTM compared to those of RTTOV.

• Korean Journal of Food Science and Technology
• /
• v.25 no.1
• /
• pp.1-8
• /
• 1993

Extruded defatted soy flour (DSF) with twin screw extruder was compared with steam treated DSF for soy sauce fermentation. Independent variables of response surface methodology (RSM) for extrusion were barrel temperature $(145{\sim}165^{\circ}C)$, feed moisture content $(25{\sim}35%)$, and feed rate $(20{\sim}30\;kg/hr)$. Extrusion conditions for production of the extrudates having highest water absorption capacity, lowest bulk density and highest expansion ratio were obtained by regression analysis of each dependent variable. Electron photomicrographs revealed significant increase of porosity inside the koji made from extruded DSF. Therefore, growth of fungi inside the koji made from extrudates of DSF was accelerated to achieve higher activities of protease, ${\alpha}-amylase$, and glucoamylase compared to the koji made from steamed DSF. Although amino acid composition of soy sauces prepared from two different DSF did not show any significant difference, the content of free amino acids in soluble nitrogen compounds was higher $(13%{\pm}2)$ in soy sauce made from extruded SDF. During the whole period of fermentation color of soy sauce made from extrudates of DSF was darker. Sensory evaluation did not reveal any serious off-odor and off-taste in the soy sauce fermented from extruded DSF.

• The Korean Journal of Malacology
• /
• v.15 no.2
• /
• pp.105-113
• /
• 1999

This study was measured environmental factors of flat oyster habitats and biomass of flat oyster to improve the productivity of flat oyster. Water temperature and salinity of the flat oyster habitat ranged from 5.5 to 27.4$^{\circ}C$ and from 31.2 to 33.4 , respectively. Average concentrations of DO, COD, DIN and PO$\_$4/$\^$3/ -P were 7.11 mg/l, 4.55 $\mu\textrm{g}$-at./l and 0.36 $\mu\textrm{g}$-at./l respectively. Surface sediments at the sampling area were composed of coarse sand, sandy silt and silty sand. Average level of IL, COD and AVS in the surface sediments were 2.6%, 13.70 mg/g dry and 0.33 mg/g dry respectively. In each sampling station, total standing crops of phytoplankton showed peaks twice in February and August. Dominant species of phytoplankton occurred in Haechang Bay throughout the year were Skeletonema costatum, Paralia sulcata, Eucampia zodiacus, Chaetoceros curvicetus, C. affinis, C. debilis, C. decipiens, Asterionella glacialis, Pseudonitzschia longissima, Pseudonitzschia seriata, Ceratium furca and C. fusus. Ten species of the bivalves were collected at the flat oyster habitat. Most of bivalves were the eutrophic species Ostrea denselamellosa, Crassostrea gigas, Ruditapes philippinarum, Scaphraca subcrenata, Scapharca broughtonii, Atrina pectinata, Fulvia mutica, Mytilus edulis, Protothaca jedoensis and Megacardita ferruginosa. The mean density of them was 21 inds./㎡ (479.14 g/㎡), while that of the flat oyster was at 0.25 inds./㎡ (231.25 g/㎡).

• The Korean Journal of Food And Nutrition
• /
• v.26 no.2
• /
• pp.226-233
• /
• 2013

The optimal amount of loquat leaf extract (LLE, $18^{\circ}$ Brix), fructose, and cream were determined to develop a rice beverage supplemented with LLE. The loquat leaves were extracted by water at $80^{\circ}C$ for 6 hrs and then concentrated to 18% of solid for 1 hr at the same temperature to extraction. To investigate the optimal concentration of the additives, the response surface methodology (RSM) was employed for the experimental design. The addition amounts of the additives were coded. Sweetness, bitterness, off-taste, color, taste preference, and total preference were affected significantly (P<0.05) by the addition of LLE, fructose, and cream. Cream masked the bitterness and off-taste. The total preference of the LLEsupplemented rice beverage showed a lower score than the commercialiy available rice beverages. To achieve the preference level of the commercial rice beverages, the regression between fructose and LLE concentration was calculated as: fructose= $0.618{\times}(LLE)^2+0.406{\times}(LLE)$. Conclusively, cream had an effect of masking the bitterness of rice milk, and the preference was highly related to the addition amount of fructose.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.33 no.3
• /
• pp.262-271
• /
• 2000

This study was carried out to clarify the spatial and temporal patterns of benthic environments and macrobenthos on the subtidal soft-bottom in Chonsu Bay. Seasonal surface water temperature was similar to the bottom layer, but freshwater discharges into the outlets dereased the surface salinity around the dyke in summer. Bottom dissolved oxygen was decreased deeply around the dyke and created the de-oxygenated layer during summer. Sediment grain size was consisted of finer at the neighboring of the dyke than the mouth of the bay. Organic matters including the sediment were decreased at the mouth of the bay. A total of 311 species ($769\;ind./m^2$) were identified. Polychaetes were the most abundant faunal group in the number of species and densities. The number of species revealed the spatial patterns that it was higher in the mouth of the bay, and their densities showed seasonal changes by mass recruitment occurred at the most of the area in summer, At this time, opportunistic species, Lumbrineris iongifolia and Theora fragilis, were also recruited massively. Chonsu Bay were classified into five station groups by the cluster analysis. The dominant species around the dyke were composed to opportunistic species, those in middle area were Sternaspis scutata, Paraplionospio pinnata, and those in the mouth of the bay were Mediomastus californiensis, Nephtys polybranchia. Seasonal fluctuations and spatial difference of environments seem to have influenced to the species compositions and affected to the stability of benthic ecosystems spatial-temporally In Chonsu nay.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.9
• /
• pp.1477-1484
• /
• 2005

The effects of various seasoning components, pH of seasoning solution, heating time and storage temperature were investigated on the color and textural properties of the salted radish root (nanmooji) The effects of individual seasoning components in the salted radish root, additives of polyphosphate (AD3), citric acid (AD5), malic acid (AD2) delayed the color changes and softening more, compared to control soaked in water. On the other hand, additives of potassium sorbate (AD1), succinic acid (AD7), MSG (AD8), saccharin (AD6) accelerated the color changes and softening of the salted radish roots. The effects of pH of seasoning solution($X_1$), and heating time ($X_2$) were central composite design and response surface analysis. R- square represented dependent variables correlated independent variables ($X_1,\;X_2$), showed over 0.8 in the color and area value calculated thickness and firmness of salted radish root. Especially, R- square of 'b' represented 'yellow-green' was 0.899. And the result of crossing analysis of individual independent variables ($X_1,\;X_2$), showed that both independent variables had significant effects on the color and textural changes of the salted radish root. The salted radish root increased its color changes and softening, rapidly at $40^{\circ}C$, compared to the other storage temperatures at most storage periods.