The present study investigated species richness and phytoplankton community structure in lakes in the Geum River Basin during autumn and spring seasons. Surveys were conducted between September and November 2019, and between April and May 2020, which corresponded to the autumn and spring seasons, respectively, to explore the distribution characteristics of the species. A total of 49 species of phytoplankton belonging to 31 genera and seven classes were identified in Cho Pyeong-ji, 51 species belonging to 29 genera and six classes were identified in Song Ak-ji, 49 species belonging to 32 genera and seven classes were identified in Cheong Cheon-ji, 82 species belonging to 45 genera and six classes were identified in Ye Dangji, and 70 species belonging to 40 genera and six classes were identified in Ganwol Lake. A total of 43 species belonging to 74 genera and seven classes were identified. The ranges of phytoplankton standing crop were as follows: 223~3533 cells mL-1 in Cho Pyeong-ji, 881~176018 cells mL-1 in Song Ak-ji, 402~6139 cells mL-1 in Cheong Cheon-ji, 262~10460 cells mL-1 in Ye Dang-ji, and 20413~330695 cells mL-1 in Ganwol Lake. Phytoplankton diversity in Cho Pyeong-ji, Song Ak-ji, Cheong Cheon-ji, Ye Dang-ji, and Ganwol Lake were 1.10~2.60, 0.56~2.03, 0.21~2.03, 0.65~2.57, and 0.44~1.12, respectively. Phytoplankton species richness in Cho Pyeong-ji, Song Ak-ji, Cheong Cheon-ji, Ye Dang-ji, and Ganwol Lake were 1.91~4.99, 1.82~3.26, 1.26~4.17, 2.07~5.37, and 1.90~2.43, respectively. Phytoplankton evenness indices in Cho Pyeong-ji, Song Ak-ji, Cheong Cheon-ji, Ye Dang-ji, and Ganwol Lake were 0.38~0.78, 0.18~0.69, 0.08~0.71, 0.22~0.72, and 0.14~0.38, respectively. Phytoplankton dominance indices in Cho Pyeong-ji, Song Ak-ji, Cheong Cheon-ji, Ye Dang-ji, and Ganwol Lake were 0.40~0.83, 0.55~0.96, 0.44~0.99, 0.42~0.93, and 0.89~0.97, respectively.

This study evaluated the quality characteristics of semi-dried noodles prepared with different water contents (wet noodles; 32, 24, 22, 20%, dry noodles; 12%). The drying process was carried out in a drying chamber at 13~18oC temperature and 75~95% humidity. The proximate composition of Korean wheat flour was as follows: water 22.1±3.64%, protein 8.6±0.13%, fat 1.3±0.10%, ash 0.7±0.02%, carbohydrates 67.3±0.10%. As water contents decreased, both L and b values significantly decreased before cooking of noodles, whereas L, a, and b values were not significantly different after cooking of noodles. Weight, water absorption, and volume of cooked noodles significantly increased as water content decreased, whereas turbidity of soup was not significantly different. Cutting hardness before cooking of noodles significantly increased as water content decreased. Sections of noodles after cooking by SEM (scanning electron microscopy) showed roughness and fewer round starch particles as water content decreased. For overall preferences according to the sensory evaluation, noodles prepared with different water contents were not significantly different. According to the results, semidried noodles have development potential to complement the disadvantages of both wet noodles and dry noodles.