• Proceedings of the KSRS Conference
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• 2003.11a
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• pp.703-705
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• 2003

A comparison was made between the chlorophyll a and suspended solid (SS) retrievals from OSMI and SeaWiFS sensor to chlorophyll a and SS values determined with the standard method during the NFRDI's research cruises. The percentage of organic and inorganic materials from the SS was calculated to study the contribution of turbid water in the northern part of the East China Sea. The open sea waters in the Kuroshio regions of the East China Sea showed relatively higher concentration of volatile SS. However, towards the northwestern part of the East China Sea, the situation became much more optically different with the non-volatile SS from the Yangtze river and the sea bottom sources in the sea in winter and spring seasons. Furthermore, in order to indirectly detect low salinity water with high turbidity, which related to the Yangtze river using remote sensed data from the satellites, a comparison between the results of the band ratio(nLw 490nm/nLw 555nm) of SeaWiFS (OSMI) and the distribution of low salinity around the Jeju Island was presented.

• Journal of the Korean Society of Food Culture
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• v.28 no.3
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• pp.320-327
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• 2013

The quality characteristics of Omija (Schizandra chinesis Baillon) extracts under various extraction temperatures and times were examined. The pH level of the extracts ranged from 3.35-3.47. The sugar and solid content of the samples significantly increased with increasing extraction temperatures and times (p<0.01). In contrast, the lightness of the extracts decreased with increasing extraction temperatures and times (p<0.001). In a palatability test, extracts boiled at $80^{\circ}C$ for 30 minutes scored high in terms of color, flavor, turbidity, sourness, and overall acceptability. Hydroxy radical scavenging activity and polyphenol content of the extracts significantly increased with increasing extraction temperatures and times (p<0.01). Furthermore, direct correlations between hydroxy radical scavenging activity and polyphenol content (or flavonoid content) were established through simple regression (r>0.9) for different extraction temperatures and times. From these results, extracts boiled at $80^{\circ}C$ for 120 minutes is the best to product omija beverage considering functionality and sensory evaluation as well.

• Proceedings of the Polymer Society of Korea Conference
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• 2006.10a
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• pp.262-262
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• 2006

Biodegradable and amphiphilic di-block and tri-block copolymers, prepared with monomethoxy poly ethylene glycol (MPEG) and ${\varepsilon}-caprolactone\;({\varepsilon}-CL)$, were used for the application of W1/O/W2 multi- emulsion capsules. The effects of topology and the ratio of hydrophilic moiety of PCL-based polymers on the encapsulation efficiency of the $W_{1}/O/W_{2}$ multi-emulsion capsules containing Ascorbic Acid-2-Glucoside (AA-2-G) were investigated. The ratio of PEG and PCL was 1:0.5, 1:0.75, 1:1, and 1:1.25. PEG-PCL block copolymers were added to the first step of the preparation of $W_{1}/O$ emulsions. The dispersion stability, the particle size, the morphology of the $W_{1}/O/W_{2}$ multi-emulsion capsules were observed using an on-line turbidity meter, dynamic light scattering (DLS), a confocal microscopy (with FITC) and an optical microscopy. Biodegradable behavior of the PEG-PCL block copolymers and release behavior of AA-2-G were also observed by Gel Permeation Chromatography (GPC) and High Performance Liquid Chromatography (HPLC).

• BMB Reports
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• v.35 no.4
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• pp.364-370
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• 2002

The effect of sodium n-dodecyl sulphate (SDS) on hemoglobin autoxidation was studied in the presence of a 100mM phosphate buffer (pH 7.0) by different methods. These included spectorphotometry, fluorescence technique, cyclic voltametry, differential scanning calorimetry, and densitometry. Spectroscopic studies showed that SDS concentrations up to 1 mM increased deoxy-, decreases oxy-, and had no significant effect on the met- conformation of hemoglobin. Therefore, a SDS concentration up to 1 mM increased the deoxy form of hemoglobin as the folded, compact state and decreases the oxy conformation. The turbidity measurements and differential scanning calorimetry techniques indicated a more stable conformation for hemoglobin in the presence of SDS up to 1mM. Electrochemical studies also confirmed a more difficult oxidation under these conditions. The induction of the deoxy form in the presence of SDS was confirmed by densitometry techniques. The compact structure of deoxyhemoglobin blocks the formation of met-conformation in low SDS concentrations.

• ALGAE
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• v.30 no.2
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• pp.89-101
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• 2015

Ecklonia cava Kjellman is a common kelp found in shallow subtidal in warm-temperate waters in the northwest Pacific Ocean. This species has shown substantial morphological variation along with subsistence in different locations and local environments. We quantified the magnitude of morphological variation of E. cava from six populations along ~700 km of coastline from Jeju Island to Dokdo in Korea. In addition, we examined genetic distance among the populations using random amplified polymorphic DNA (RAPD) analysis. Most morphological characteristics investigated were significantly different among locations. Multivariate analyses indicated two phenetically distinct groups (nearshore, sheltered vs. offshore, exposed), indicating wave exposure with turbidity are presumably major factors for the separation. With RAPD data, results of Nei's diversity (H) and AMOVA showed considerable variations in within- and between-populations. Pairwise ${\Phi}_{ST}$ and $N_m$ values indicated moderate gene flow between the six locations. Results of Nei's analysis revealed three genetically distinct groups, not consistent with the morphological groupings, indicating that a time gap may exist between morphological and genetic variations. This study also suggests dispersal distance of this kelp may be longer than what is commonly thought and genetic similarity in the populations was largely reflected by the direction of ocean current rather than just geographical distance.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.498-504
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• 2004

This study was conducted to determine the usefulness of bamboo leaf powder as a functional ingredient for buckwheat cold noodles. The anti oxidative and fibrinolytic activities of bamboo leaf powder were very high, and were further maintained or improved after strong heat treatment. We prepared buckwheat cold noodles using 0%, 3% or 5% of bamboo leaf powder. Only the cohesiveness of the noodle having 5% bamboo leaf powder was lower than that of the noodles contained 0% and 3% bamboo leaf powder. The L-, a- and b-values were significantly different between noodles which contained bamboo leaf powder and those which did not. Nevertheless, the amount of bamboo leaf powder didn't affect the color parameters of buckwheat cold noodles. According to sensory evaluation, the addition of bamboo leaf powder improved the score of color and texture of buckwheat cold noodles, but overall acceptance was not significantly affected. Cooked volume, cooking loss and turbidity of buckwheat cold noodle containing 5% bamboo leaf powder were lower than the others, indicating that adding 5% bamboo leaf powder prevented the softening of the noodles with moist heat. We concluded that the application of bamboo leaf for the production of buckwheat cold noodle will be a good way to intake the biologically active ingredients for good health.

• Journal of Korean Society on Water Environment
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• v.22 no.6
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• pp.1082-1087
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• 2006

BAC backwashing process in ozone-BAC advanced water treatment process was experimentally studied. The operation and performance of backwashing were evaluated by measuring the effects of water temperature and water input rate on the backwashing interval and duration, and also the change of the amounts of biofilm and HPC in treated water before and after backwashing. The experiments were carried out with the pilot scale test module built in a existing water treatment plant, and the following results were obtained. Longer backwashing time than that of design operating condition was needed for satisfying the suitable turbidity of washing water effluent. Depending on water temperature, 7 days of backwashing cycle was recommended for the period lower than $15^{\circ}C$, and 10 days for the period higher than $15^{\circ}C$. After backwashing, the amounts of biofilm and HPC decreased to 1/10 and 80%, respectively.

• Journal of Korean Society of Water and Wastewater
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• v.20 no.4
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• pp.573-584
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• 2006

This study was carried out to investigate the causes of fish kills in the Yudeung Stream in Daejeon, Korea using literature reviews, governmental and our water quality monitoring data of the study site, rainfall data, intensive water quality monitoring during rainfall events, sediment pollutant contents and laboratory bioassay tests. Fish kill in urban streams can be caused by combined effect of reduction in dissolved oxygen concentration, increase in toxic material or increase in turbidity in waterbody due to introduction of surface runoff or effluent of combined sewer overflows after rainfall from the watershed areas. Despite of extensive and intensive field surveys and laboratory tests, it was found that those conventional methods have limitations to identify causes of fish kills in urban streams. It would be necessary to use dynamic water quality modeling to predetermine the range and level of water pollution in the stream and automatic water quality monitoring system that can collect water samples and detect water quality continuously.

• Journal of Korean Society of Water and Wastewater
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• v.22 no.3
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• pp.315-322
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• 2008

Recently there has been a great deal of interest in promotion of the utilization of rainwater. In this paper, we compared qualities of the rainwater collected from the top of vinyl houses to those of precipitated rainwater itself in Jeju Island. The pH of the collected rainwater was acidic and lower than the precipitated one. As a storm progresses, the pH of the collected water gradually increases. Ranges of EC of the precipitated and collected rainwater were 1-118 and $1-475{\mu}S/cm$. Most of Cl and turbidity values of the collected rainwater were less than 20 mg/L and 20 NTU, while those of the precipitated rainwater were less than 10 mg/L and 5 NTU. Differences in qualities between precipitated and collected rainwater indicate that qualities of the collected rainwater should be changed by the first flush effects, and imply that long term continuous monitoring for the qualities of collected rainwater is essential to quantify the first flush phenomenon more accurately.

• Korean journal of food and cookery science
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• v.25 no.3
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• pp.267-274
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• 2009

The principal objective of this study was to evaluate the quality characteristics of dried wheat flour noodles made with different concentrations of added shrimp powder, for use in elderly foodservice operations. The cooking quality, mechanical textural properties, and viscosity of the noodle samples were measured, and sensory evaluations were conducted with the prepared noodles. As measured by an amylograph, the gelatinization points of the composite shrimp powderwheat flour noodles increased, whereas viscosity at 95$^{\circ}$C, viscosity at 95$^{\circ}$C after 15 minutes, and maximum viscosity values decreased, with increasing shrimp powder content L and b color values were reduced, and the a value increased, with increasing amounts of shrimp powder, Also, greater concentrations of shrimp powder caused increases in the weight and volume of cooked noodles as well as the turbidity of the soup. With regard to the textural characteristics, the shrimp powder additive increased hardness and reduced adhesiveness, cohesiveness, and springiness. Overall, according to the sensory evaluation results, the noodles prepared with 15% shrimp powder were more preferred than the other samples.