• Journal of Wetlands Research
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• v.3 no.2
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• pp.107-118
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• 2001

The aim of this paper is to grasp eutrophication aspects in Namhae coastal seas, statistically analyzing existing data for their surface seawater and bottom mud. A pollution level(ignition loess) of bottom mud, on the whole, trended to increase as moving the coastal sea around Mokpo-Wando toward the east(Gyeongnam Namhae coastal seas). Especially, the pollution level(ignition loss=10.5%) of bottom mud for the coastal sea around Tongyeong-Keoje-Gosung was similar to that(10.3%) for the coastal sea around Masan-Jinhae, whose coastal marine pollution was the severest in Namhae coastal seas. It indicates that large amounts of pollutant from aqualculture facilities have been, thus far, accumulated on the coastal sea around Tongyeong-Keoje-Gosung, considering there was no significant inflow of sewage and industrial wastewater into this coastal sea. A COD, T-N, and T-P level of surface seawater, on the whole trended to increase as moving the coastal sea around Mokpo-Wando toward the east(Gyeongnam Namhae coastal seas). A COD level appeared to be the second grade of coastal water quality over the entire year throughout all Namhae coastal seas A T-N level exceeded the third grade of coastal water quality throughout all Namhae coastal seas except the coastal sea around Mokpo-Wando. Especially, a T-N level exceeded as many as three and six times over the third grade of coastal water quality in the coastal sea around Tongyeong-Keoje-Gosung and Masan-Jinhae, respectively. A T-P level appeared to be the second grade of coastal water quality in the coastal sea around Mokpo-Wando and the third grade of coastal water quality in the coastal sea around Yosu-Narnhae and Tongyeong-Keoje-Gosung, while it exceeded as many as two times over the third grade of coastal water quality. A degree of eutrophication of the surface seawater was 1.5 in the coastal sea around Mokpo-Wando and 11.9 In the coastal sea around Tongyeong-Keoje-Gosung, gradually increasing as moving toward the east(Gyeongnam Narnhae coastal seas). It sharply increased to 146.1 in the coastal sea around Masan-Jinhae. Because the degree of eutrophication throughout all Namhae coastal seas exceeded 1, a red tide organism could pose a possibility of proliferation at any place of Namhae coastal seas if other requirements were satisfied. It indicates that a red tide may move to another place once a red tide breaks out at a place of Namhae coastal seas.

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.288-295
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• 2015

In this study, we investigate the physicochemical characteristics of dried bracken (Pteridium aquilinum Kuhn) harvested in Namhae. The moisture, ash, crude protein and crude lipid content was $10.79{\pm}0.31%$, $6.16{\pm}0.04%$, $33.20{\pm}0.40%$ and $2.45{\pm}0.27%$, respectively. The total mineral (Ca, Fe, K, Mg, Na, Mn) content was $36720.1{\pm}495.7mg/kg$, with K being the highest at $31890.0{\pm}503.8mg/kg$. The total free amino acid content was 704.41 mg/100 g, the amount of methionine, citrulline and sarcosine being higher than the others. The water and 50% ethanol extracts from the dried bracken were evaluated for the total poly phenolic compound content, antioxidant activity and xanthine oxidase and ${\alpha}$-glucosidase inhibitory activity. The total polyphenol content in the 50% ethanol extract ($1574.86{\pm}18.31mg/100g$) was higher than in the water extract ($1240.24{\pm}16.32mg/100g$). The DPPH and ABT radical scavenging activity was increased according to the concentration of bracken extract, and the activity in the 50% ethanol extract was higher than in the water extract. In addition, the xanthine oxidase and ${\alpha}$-glucosidase inhibitory activity was also higher in the 50% ethanol extract than in the water extract. In conclusion, bracken has great antioxidative and antidiabetic effects and can be used as a preventive agent for oxidation and diabetes.

• Korean journal of food and cookery science
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• v.32 no.2
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• pp.188-196
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• 2016

Purpose: In order to develop soy sauce and increase its functionality, by adding black garlic extract. Methods: We compared quality characteristics and antioxidant activity of 20 days aging black garlic soy sauce from mixed manufacturers with raw soy sauce (commercial fermented soy sauce) and different ratio of black garlic extract (65 Brix, 0.3-5.0%). Results: The salt content of the black garlic extract (0.3-5.0%) added soy sauce were 12.35-12.77%. The pH was lowered to 4.99, and acidity was increased to 2.12%, depending on the increase in black garlic extract added ratio. The crude protein and total nitrogen contents were 6.23-6.62% and 1.10-1.16%, respectively, and content of amino form nitrogen was 0.52-0.53%, without significant differences between experimental groups. Contents of reducing sugar and free sugars (fructose and glucose) tended to be higher with higher mixing ratios of black garlic extract. Total phenolic compounds and flavonoids contents were significantly increased in the 3% and 5% black garlic extract addition group. At concentrations of 62.5, 125, 250, 500, 1,000 and $2,000{\mu}g/mL$, the DPPH and ABTS radical scavenging activity of the polysaccharides isolated from control soy sauce and 5% black garlic extract added soy sauce showed higher correlation with their concentration. Conclusion: These results, confirmed that the soy sauce produced by adding more than 3% of black garlic extract has high antioxidant activity.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.559-566
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• 2010

This study was performed to confirm of characteristics of Sulgidduk containing different amounts of black garlic extract: 0% (T0), 1% (T1), 5% (T5), 10% (T10) or 15% (T15). Samples were analyzed for their physicochemical characteristics and antioxidant activities. According to the results, increasing the level of black garlic extract in the formulation caused the moisture contents of the sample to decrease (38.66~36.79%). Additionally, the L value decreased while the a and b values increased as the contents of black garlic extract in sample increased. Analysis of the texture of Sulgidduk containing different amounts of black garlic extract, found that hardness, gumminess, and adhesiveness decreased, whereas springiness increased; cohesiveness and chewiness did not significantly change. The antioxidant activities of Sulgidduk containing different amounts of black garlic extract were evaluated by measuring 1,1-diphenyl-2-picrylhydrazyl (DPPH) and, 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radical scavenging activities. In these assays, the Sulgidduk containing different amounts of black garlic extract presented significant radical scavenging activities in a dose-dependent manner.

• Korean Journal of Soil Science and Fertilizer
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• v.51 no.1
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• pp.28-34
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• 2018

Yuzu (Citrus junos) gummosis disease, caused by Phytophthora nicotianae, was first reported in 1997. As known in citrus, Phytophthora is the most fastidious soil-borne pathogen to control. In order to minimize its damage to Citrus spp., integrated pest management (IPM) approach, including fungicide chemicals and resistant cultivars, is necessary. Therefore, in this study we tried to evaluate tolerance of yuzu cultivars and its related species against yuzu Phytophthora. Trifoliate orange was evaluated as a susceptible host to yuzu Phytophthora by both mycelial growth onto extract media and immature fruit inoculation. However, in zoospores spray-inoculation on 2-year-old cuttings tree, trifoliate orange appeared to have a resistant property as showing less than 6% diseased leaf rate. Among yuzu cultivars only 'Namhae No. 1' appeared resistant property against both P. nicotianae and P. citrophthora. The 'Namhae No. 1' showed 5.7% and 10.6% diseased leaf ratio by P. nicotianae and P. citrophthora, respectively. Clearly, in order to reduce damages caused by two yuzu Phytophthora, we suggest that growers may utilize a trifoliate orange as a rootstock and 'Namhae No. 1' as a scion for fruit production.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.737-744
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• 2010

This study was performed to examine the quality and antioxidant activity of muffin containing black garlic extract powder that was stored for 9 days at room temperature. Black garlic extract powder was added to the muffin batter at concentrations of 0, 1, 4, 8, and 12%. Specific gravities of muffin batters increased as black garlic extract powder increased, whereas, height and specific volume of the muffins decreased. For the color of muffin crust and crumb, lightness decreased as the level of garlic extract powder increased, whereas redness and yellowness increased. For sensory evaluation, the color, flavor, softness, and chewiness of the muffins containing 1% black garlic extract powder were superior compared to those of other samples. Scores for taste and overall acceptability were the highest in muffin containing 4% black garlic extract powder. The antioxidant activity of muffins measured by DPPH(2,2-diphenyl-1-picrylhydrazyl) radical scavenging assay increased as the level of black garlic extract powder increased. Further, the TBARS(thiobarbutric acid reactive substance) content of the muffins containing various levels of black garlic extract powder was lower than that of control.

• Proceedings of the Korean Institute of Communication Sciences Conference
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• 2006.07a
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• pp.371-371
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• 2006

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2002.11a
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• pp.396.1-396
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• 2002

The AVT under traffic-induced vibrations was carried out on Namhae Suspension bridge in Korea. Mode shapes as well as natural frequencies up to the 15th mode were acquired exactly, and the effect of traffic mass and temperature on measured natural frequencies was investigated. The results from the AVT are compared with those from forced vibration test(FVT) and FE analysis. (omitted)

• Culinary science and hospitality research
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• v.13 no.2
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• pp.47-58
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• 2007

The purpose of this study was to develop and succeed local foods such as Yangte miyuck-gook, Getjango-tang, Boongjango-gook, Sook doenjang-gook, Mulmegi-gook and Mukjang-gook in the Namhae region. To derive standardized recipes; first, a test recipe was prepared based on the information obtained from literature material, personal interviews of Namhae natives, and surveys of restaurant recipes through restaurant owners and chefs in the Namhae area. After that, standardized recipes were made in accordance with the collected data. Then, CAN Program 2.0 was used for the nutritional evaluation. Most of these fish soups contained high percentages of protein, minerals and vitamins. Getjango-tang and boongjango-gook were higher than the other foods in most of nutrition contents, which were particularly good sources of calcium and iron.

• The Journal of Fisheries Business Administration
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• v.48 no.2
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• pp.33-51
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• 2017

The purpose of this study is to estimate conservation value of fisheries resource protected area by the double-bounded dichotomous choice contingent valuation method. The data in this analysis come from a survey of respondents of resident in fisheries resource protected area using a proportional stratified sampling from the population. The questionnaires covered all the 5 fisheries resource protected area and the sample size of every protected area was 120 questionnaires. The survey period was from August to October in 2016. Above all, the average willingness to pay amount(WTP) per person of Namhae-Tongyoung I, Namhae-Tongyoung II, Jindong bay, Hansan bay, Cheonsu bay is estimated \6,215, \13,215, \6,405, \9,785, and \10,390 respectively. And, the total value of Namhae-Tongyoung I, Namhae-Tongyoung II, Jindong bay, Hansan bay, and Cheonsu bay is evaluated \108.8 billion, \357 billion, \118 billion, 210.2 billion, \ 245.8 billion respectively. Moreover, the yearly value of Namhae-Tongyoung I, Namhae-Tongyoung II, Jindong bay, Hansan bay, and Cheonsu bay is evaluated \6 billion, \19.6 billion, \6.5 billion, 11.6 billion, \ 13.5 billion. In conclusion, fisheries resource protected area has the higher conservational value. Consequently, it is essential for now or future generation's use of fisheries resources. In light of the fisheries resource protected area's value and importance, this should be promoted to the public including the local community who utilizes fisheries resource protected area wisely. Also, this suggests that the policy for fishery resource's creation and management is needed in fisheries resource protected area.