• 한국해양학회지
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• v.27 no.3
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• pp.250-258
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• 1992

The oxygen isotope composition of surface waters in the Bransfield Strait was determined as one extra state variable in order to characterize water masses in the region, since salinity is significantly modified due to the freezing and ice-melting in the polar region. The salinity, temperature, and $\delta$/SUP 18/O values vary from 34.0 to 34.5$\textperthousand$, -.05 to 2.1$^{\circ}C$ and -0.50 t -0.26$\textperthousand$, respectively. The combined effects of evaporation, precipitation, freezing, ice-melting are reflected in the widely scattered data. Although it is small, the distribution of $\delta$/SUP 18/O of the Bransfield Strait is strongly affected by the freezing-ice melting rather than the evaporation-precipitation. The ice melted fresh water which has higher temperature, depleted salinity and nutrients may be injected to the Bransfield Strait from the north. The concentrations of nutrients are decreasing gradually from the north to the south. The waters were characterized by two groups of higher (about 19.4) and lower N/P ratio (about 16.7). The lower N/P ratio is found in the northern part where ice-melted fresh water is injected. and the higher N/P ratio is found in the southern part of the Bransfield Strait. Although more precise work is needed, the deference of N/P ratio can be an evidence of the ice melted water injection to the Bransfield Strait. Chlorophyll a concentrations, in general, increase from northwest (Waddell Sea) to the southeast (Smith and Hosseason Islands). Probably the injection of nutrient depleted fresh water from the ice melting reduce the chlorophyll a concentration.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.7 no.4
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• pp.267-285
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• 2002

Dok Island, a Pliocene volcano, lies in the southwestern part of the East Sea. Most the work to date have focused primarily on the petrolography of the island, and as a result, the morphological characteristics and internal structure of the volcanic edifices of the Dok Island remain poorly understood. To provide better constraints on these features, bathymetric data with multibeam echo sounder, 32-channel seismic and 3D gravity modeling were used in this study. Three positive topographic highs are present in the study area, and these highs satisfy the seamount criteria. They are named as Dokdo, Tamhae, and Donghae seamounts. 32-channel seismic survey was conducted to investigate the sediment thickness of the area, which shows that there are no sediments near the summit of seamounts. Away from the seamounts, however, sediment becomes thick(>2000 m) toward the western part of the study area, and sediments in the northern and southern parts are about 1000 m thick. Free-Air gravity anomalies in this study generally follow the bathymetric feature with less than -20 mGal at the western part, but increase towards the seamounts. In the summit of the Dokdo Seamount, anomalies reach over 120 mGal, and in Tamhae and Donghae seamounts, the peak anomaly shows 90 and 70 mGals, respectively. All seamounts have an isolated volcanic conduit in their centre and show regional compensation root with 0.5～1.5 km thickness. The flat-topped summit of the seamounts is probably caused by wave truncation, indicating the sea level at the time of formation of the flat-topped geometry. Comparison between the present-day sea level and subsidence level during the opening of the East Sea suggests that the seamounts in the study area have subsided by 200～300 m after the formation. Furthermore, it implies that the seamounts formed over 12～10 Ma.

• 한국해양학회지
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• v.23 no.2
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• pp.70-75
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• 1988

In order to set up a predictive model for an effective spat collection of ark shells, Anadara broughtonii, the survival rate and the time required for each developmental stage of planktonic larvae were investigated during the period from July 1 to October 30 in 1974, in one of the main ark shell seed collection areas, Chinhae Bay, in the southern part of Korea. The advent of D-shaped larvae ca. $94.3{\times}72.7{\mu}m$ long had three peaks during the surveyed period: August 25, August 31 and September 9, umbo-shaped larvae ca. $141.6{\times}108.4{\mu}m$ and full grown larvae ca. $269.3{\times}221.7{\mu}m$ long also showed three peaks: September 6, September 12 and September 20 for the former, and September 20, September 25 and October 5 for the latter, respectively. About 11 to 12 days was required for D-shaped larvae to develop to umbo-shaped stage. At this intermorphological stage, the daily survival rate was 0.93 with a total survival rate of 45% for the stage. The time required for umbo-shaped larvae to develop to full grown larvae varied from 13 to 15 days with a daily survival rate of 0.93 and with a total survival rate of 36% in the period. Twenty-five to twenty-six days were required for each peak group of the D-shaped larvae to reach a full grown stage, and their total survival rate was 16% during this developmental stage.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.22 no.1
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• pp.31-44
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• 2017

Pfiesteria piscicida is one of heterotrophic dinoflagellate having toxic metaboliges, and it is difficult to detect and quantify this dinoflagellate via light microscope due to small size and morphological similarity with Pfiesteria-like dinoflagellate (PLD) species. Alternatively, we developed quantitative real-time PCR assay based on EvaGreen and determined field accessibility throughout the investigation of distribution in the entire Korean coastal waters and population dynamics in Shihwa Lake. The P. piscicida-specific primers based on internal transcribed spacer 1 (ITS 1) were designed and the specificity of primers was confirmed by PCR with other genomic DNAs which have genetic similarity with target species. Through real-time PCR assay, a standard curve which had a significant linear correlation between log cell number and $C_T$ value ($r^2{\geq}0.999$) and one informative melting peak ($88^{\circ}C$) were obtained. These results implies that developed real-time PCR can accurately detect and quantify P. piscicida. Throughout the field applications of real-time PCR assay, P. piscicida was distributed in western (Mokpo and Kimje) and easthern (Gangneng) Korean coastal water even though light microscopy failed to identify P. piscicida. In the investigation of population dynamics in Shihwa Lake, the density of P. piscicida was peaked in June, July and August 2007 at St. 1 where salinity (${\leq}15psu$) was lower than the other 2 sites. In this study, we successed to develop EvaGreen bassed real-time PCR for detection and quantification of P. piscicida in fields, so this developed assay will be useful for various ecological studies in the future.

• Korean Journal of Ecology and Environment
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• v.35 no.3 s.99
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• pp.152-159
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• 2002

The seasonal variations of nitrifying bacterial population sampled from 3 sites in Moon-Chon reservoir were analyzed by in situ hybridization with fluorescently labeled rRNA-targeted oligonucleotide probes from August 2000 until July 2001. In addition, physico-chemical parameters such as temperature, pH, chi-a and DOC were measured to determine correlations between those factors and the size of nitrifying bacterial populations. Total bacterial numbers varied in the range of $0.8{\sim}1.5{\times}10^6\;cells/ml$ independent of sites and had the maximal values in March at all 3 stations. The ratio of eubacteria to total bacteria ranged from 44.9% to 79.5%, and the ratio of each nitrifying bacteria to eubacterial numbers reached only $1.0{\sim}7.4%$. The variations of ammonia-oxidizing bacteria ranged from $1.1{\times}10^4$ to $3.0{\times}10^4\;cells/ml$ without noticeable peak values whereas those of nitrite-oxidizing bacteria varied in $1.3{\sim}5.7{\times}10^4\;cells/ml$ with the increasing tendency in winter regardless of the sites. Moreover it was observed that the numbers of nitrite-oxidizing bacteria were higher than those of ammonia-oxidizing bacteria. Total bacterial numbers correlated with water temperature (r = 0.355, p<0.05) and DOC (r = 0.58G, p<0.01) positively whereas nitrite-oxidizing bacteria correlated with temperature (r = -0.416, p<0.05) and pH (r = -0.568, p = 0.001) negatively. In addition, DOC represented good correlations with eubacterial numbers (r = 0.448, p<0.01). These results indicate that temperature, DOC and pH might be one of the main factors affecting variations of bacterial populations in the aquatic ecosystem. It was also suggested that FISH method is a useful tool for detection of slow growing nitrifying bacteria.

• Journal of The Korean Society of Grassland and Forage Science
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• v.34 no.1
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• pp.1-8
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• 2014

Field studies were conducted from the years 2009 to 2012 in order to determine the cultivation limit as well as to evaluate the characteristics and forage production of warm season grass in Korea. Two bermudagrass [Cynodon dactylon (L.) Pers.] cultivars, two bahiagrass (Paspalum notatum Flugge) cultivars and a Kleingrass [Panicum coloratum L.] cultivar were compared for forage production and quality in the mid-southern regions of Korea. The experimental design was a randomized block design (RBD) with three replications. The number of days to seedling emergence for bremudagrass and bahiagrass was observed as approximately 12 days and 28 days after seeding, respectively. In Kwangju, the heading dates of bahiagrass and kleingrass were 21 August and 10 July, respectively,. Warm season grass did not winter in the mid-regions (Kimjea, Cheonan) of Korea. All of the Bermudagrass cultivars had higher dry matter (DM) than bahiagrass at the first harvest. The dry matter yield of kleingrass was usually greater than the other entries at all study sites. Peak forage DM production of bermudagrass and bahiagrass cultivars occurred in June and July, respectively. The contents of crude protein (CP) and total digestibility nutrient (TDN) for bermudagrass cultivars were usually greater than the other entries at all study sites. Further, acid detergent fiber (ADF) and in vitro DM digestibility (IVDMD) were similar across all cultivars.

• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.331-338
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• 2018

The purpose of this study was to determine the optimum sterilization conditions for the production of retorted steamed egg using response surface methodology. Sterilization processes for eighteen conditions using varying sterilization temperature ($X_1$), time ($X_2$), and method ($X_3$) as the independent variables were carried out through a $3^2{\times}2$ experimental factorial design. Quality evaluations after sterilization included measurements of $F_0$ value ($Y_1$), peak stress ($Y_2$), pH ($Y_3$), color value ($Y_{4-6}$), and organoleptic test [preference for appearance ($Y_7$), overall acceptability ($Y_8$), and preference for texture ($Y_9$) and egg taste ($Y_{10}$)]. Dependent variables ($Y_{1-10}$) of eighteen conditions were more affected by temperature and time than by the sterilization method. Eight factors were selected among the dependent variables as significant factors related to the quality of the steamed egg. Finally, by establishing an optimum range of each dependent variable and contour analysis, the optimum sterilization conditions for the production of steamed egg were determined to be $120^{\circ}C$ for 25 min using a 2-step sterilization process.

• The Korean Journal of Food And Nutrition
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• v.18 no.4
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• pp.341-348
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• 2005

The quality characteristics of bread added with the levels of $0\%,\;1.0\%,\;2.0\%\;3.0\%\;and\;4.0\%$ prickly pear powder were investigated. Mixing water absorption capacity was increased by increasing amounts of prickly pear powder. Mixing time of dough was increased compared to that of wheat flour by added prickly pear powder, while it decreased as prickly pear powder content increased. Dough stability of wheat flour added with $1.0\%$ prickly pear powder was similar to wheat flour dough, while decreased by increasing amount of prickly pear powder at the range of $2.0\~4.0\%$. Pasting temperature($66.1\~66.9^{\circ}C$) of wheat flour added with $1.0\%,\;2.0\%\;3.0\%\;and\;4.0\%$ prickly pear powder was lower($67.8^{\circ}C$) than that of wheat flour. Peak viscosity($2,226\~2,375$ cp) of wheat flour added with $1.0\%,\;2.0\%\;3.0\%\;and\;4.0\%$ prickly pear powder were higher(2,288 cp) than control, and increased with increasing amount of prickly pear powder Setback($797\~750$ cp) of wheat flour added with $1.0\%,\;2.0\%\;3.0\%\;and\;4.0\%$ prickly pear powder were lower(803 cp) than that of wheat flour, and decreased with increasing amount of prickly pear powder. The volume of dough added with prickly pear powder decreased compared to that of the wheat dough. The specific loaf volume of bread added with prickly pear powder decreased($8.0\~18.5\%$) compared to that of the wheat bread. Color of crumb was deep red gradually with the increasing amount of substituted prickly pear powder. Hardness, adhesiveness, gumminess and chewiness of bread were increased gradually with the increasing amount of substituted prickly pear powder but the springiness was decreased. The sensory evaluation showed that bread of wheat flour added with $2.0\%$ prickly pew powder was superiority than the wheat flour bread.

• Korean journal of food and cookery science
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• v.12 no.2
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• pp.186-192
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• 1996

Retrogradation of non-waxy rice (NWR) and waxy rice (WR) cakes (45% moisture) stored at 5$^{\circ}C$, $25^{\circ}C$ and -2$0^{\circ}C$ was studied by differential scanning calorimetry (DSC) and enzymatic ($\beta$-amylase-puuulanase) method. With DSC, endotherms did not appear with rice cakes stored at room ($25^{\circ}C$) and deep freezing (-2$0^{\circ}C$) temperatures but did with samples stored at low temperature (5$^{\circ}C$), showing accelerated retrogradation by low temperature. Onset temperature (To) and peak temperature (Tp) did not change under 14 days at 5$^{\circ}C$ but enthalpy values ($\Delta$H) increased rapidly within one day and increased steadily until 5th day of storage, then equilibrated. Higher $\Delta$H were obtained with WR cakes than NWR cakes. It was suggested that more amylopectin recrystallization occured with WR than NWR. Degrees of gelatinization of rice cakes determined by enzymatic method increased in the following order: 5$^{\circ}C$ < $25^{\circ}C$ < -2$0^{\circ}C$. In contrast with DSC results, dogrees of gelatinization of NWR cakes, were relatively lower than that of WR cakes. However, increased retrogradation extents (melting enthalpies) caused reduced enzyme susceptibilities to $\beta$-amylase-pullulanase system, among NWR or WR cakes stored at 5$^{\circ}C$. The degrees of retrogradation of rice cakes stored at 5$^{\circ}C$ were higher than those stored at $25^{\circ}C$ and -2$0^{\circ}C$ without regard to the kind of rice. The higher sensitivity of the enzymatic method was obtained than that of DSC method when the degrees of retrogradation of rice cakes were determined during storage under this experiment conditions.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.976-982
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• 1998

The effects of the glycoprotein (PAG) isolated from Pteridium aquilinum on the immune function was examined in mice. PAG was intraperitoneally administered into BALB/C mice for 14 days and the antibody forming ability to hen egg lysozyme (HEL) and the blastogenic responses of splenocytes were measured. PAG treatment significantly increased antibody formation to HEL in a dose-dependent manner. Blatogenesis of splenocytes in response to lipopolysaccharide (LPS, B-cell specific mitogen) or phytohemagglutinin (PHA, T-cell specific mitogen) was also increased after treatment with PAG, indicating that the PAG increases both humoral and cellular immunities. To examine whether the immune function of PAG was via a direct effect on the lymphocytes, splenocytes were isolated from BALB/C mice, exposed to various concentrations of PAG in vitro and the blastogenic responses were measured. In vitro exposure to PAG significantly increased blastogenesis of splenocytes to LPS up to $500{\;}{\mu}g/kg$, whereas the blastogenic response to PHA was not altered by PAG treatment. To identify the fraction responsible for the increase in the immune function, the effect of periodate digest, pronase digest or purified polysaccharide on the antibody production to HEL was examined. Crude protein fraction of PAG significantly increased the antibody formation to HEL. On the other hand, both crude and purified polysaccharide fractions did not have any effects on the antibody production ability. These data indicated that 1) PAG increased both humoral and cellular immune functions, 2) the increase in humoral immunity was probably via a direct action of PAG on lymphocytes and 3) the protein portion of PAG was responsible for the increase in humoral immunity.