Korea Polar Research Institute (KOPRI) installed an ionospheric sounding radar system called Vertical Incidence Pulsed Ionospheric Radar (VIPIR) at Jang Bogo Station (JBS) in 2015 in order to routinely monitor the state of the ionosphere in the auroral oval and polar cap regions. Since 2017, after two-year test operation, it has been continuously operated to produce various ionospheric parameters. In this article, we will introduce the characteristics of the JBS-VIPIR observations and possible applications of the data for the study on the polar ionosphere. The JBS-VIPIR utilizes a log periodic transmit antenna that transmits 0.5–25 MHz radio waves, and a receiving array of 8 dipole antennas. It is operated in the Dynasonde B-mode pulse scheme and utilizes the 3-D inversion program, called NeXtYZ, for the data acquisition and processing, instead of the conventional 1-D inversion procedure as used in the most of digisonde observations. The JBS-VIPIR outputs include the height profiles of the electron density, ionospheric tilts, and ion drifts with a 2-minute temporal resolution in the bottomside ionosphere. With these observations, possible research applications will be briefly described in combination with other observations for the aurora, the neutral atmosphere and the magnetosphere simultaneously conducted at JBS.

전통 재래식 간장에 표고버섯 및 천마를 첨가하여 일정기간 숙성시킨 후 분리하여 이화학적 성질 등의 변화를 측정하였다. NaCl의 함량은 대조구에 비해 실험구가 높게 나타났으며, 다른 재래식 방법으로 제조한 간장에 비해 전체적으로 염도가 낮았다. pH의 변화는 숙성이 될 수록 감소 하였으며 총당과 환원당의 함량 또한 대조구에 비해 실험군이 높은 값을 보였는데 표고버섯이나 천마로부터 유래된 당의 영향으로 인해 높아진 것으로 판단된다. Protease 활성은 실험구가 6~8배 이상 높은 값을 보였고 항산화 활성에서는 천마간장이 총 폴레페놀 함량 90.23 mg/mL, 총 플라보노이드 함량 404.44 mg/mL로 가장 높은 값을 보였으며 전자공여능 측정에서 버섯 간장이 72.71%를 나타냈다.

This study demonstrated that the physiochemical properties and anti-oxidants activities of soy sauce with Oak mushroom (MK) and Astragalus memyranaceus (AK) improved in sensory acceptability and functionality during the ripening period of 30 days. The pH content was reduced and the total acidity content was increased with time. The total sugar of AK and MK was higher than traditional soy sauce (TK), and the changes in amino nitrogen of the AK increased dramatically from 0.50 to 0.98%. During the antioxidant experiments, the total polyphenol and flavonoid contents increased at a steady rate and studies showed that the DPPH free radical scavenging activities were higher in all treatments except in the traditional soy sauce. According to the results of this study, the antioxidant activities of the AK and MK were higher than the TK, while the preference for the AK and MK was higher than the TK. In conclusion, the AK could be used as a functional soy sauce.