영산강을 대상으로 1992년부터 2009년까지 18년 동안 수집된 환경부 물환경정보시스템의 수질측정망 자료를 이용하여 수질 변동에 대한 장기적 경향을 통계 분석하 였다. 영산강 본류에 위치한 9개 지점(우치, 광주1, 광주2, 광산, 나주, 영산포, 함평, 무안1, 무안2)에서 월별로 표층 수에서 수질항목에 대해 측정하였고, 클로로필 a, 전기전 도도, BOD, TN, TP 자료를 시계열 형태로 정리, 분석하 였다. 경향분석은 MYSYSTAT 12 통계패키지를 이용하여 계절 맨-켄달 검정법과 LOWESS 검정법을 실시하였다. 경향분석 결과, 최상류 지점인 우치 정점에서 수질 항목 들의 수치가 증가하는 것으로 나타났으나 나머지 정점에 서는 전체적으로 클로로필 a와 더불어 수질이 개선되고 있는 것으로 확인되었다. 다만 클로로필 a (조류 발생), BOD, COD 등은 2007년 이후인 최근에 다시 수치가 증 가하는 것으로 나타나 이에 대한 원인조사와 대책마련이 필요할 것으로 사료된다.

In this study, seasonal Mann - Kendall test method was applied to 12 stations of the water quality measurement network of Nam-River based on data of BOD, COD, TN and TP for 11 years from January 2005 to December 2015 The changes of water quality at each station were examined through linear trends and the tendency of water quality change during the study period was analyzed by applying the locally weighted scatter plot smoother (LOWESS) method. In addition, spatial trends of the whole Nam-River were examined by items. The flow-adjusted seasonal Kendall test was performed to remove the flow at the water quality measurement station. As a result, BOD, COD concentration showed "no trand" and TN and TP concentration showed "down trand" in regional Kendall test throughout the study period. BOD and TP concentration in "no trand", COD, and TN concentration showed an "up trand" tendency in Nam-River dam. LOWESS analysis showed no significant water quality change in most of the analysis items and stations, but water quality fluctuation characteristics were shown at some stations such as NR1 (Kyungho-River 1), NR2 (Kyungho-River 2), NR3 (Nam-River), NR6 (Nam-River 2A). In addition, the flow-adjusted seasonal Kendall results showed that the BOD concentration was "up trand" due to the flow at the NR3 (Nam-River) station. The COD concentration was "up trand" due to the flow at NR1 (Kyungho-River 1) and NR2 (Kyungho-River 2) located upstream of the Nam-River. The effect of influent flow on water quality varies according to each site and analysis item. Therefore, for the effective water quality management in the Nam-River, it is necessary to take measures to improve the water quality at the point where the water quality is continuously "up trand" during the study period.

Ministry of Environment has been operating water quality monitoring network in order to obtain the basic data for the water environment policies and comprehensively understand the water quality status of public water bodies such as rivers and lakes. The observed water quality data is very important to analyze by applying statistical methods because there are seasonal fluctuations. Typically, monthly water quality data has to analyze that the transition comprise a periodicity since the change has the periodicity according to the change of seasons. In this study, trends, SOM and RDA analysis were performed at the Mulgeum station using water quality data for temperature, BOD, COD, pH, SS, T-N, T-P, Chl-a and Colon-bacterium observed from 1989 to 2013 in the Nakdong River. As a result of trends, SOM and RDA, the Mulgeum station was found that the water quality is improved, but caution is required in order to ensure safe water supply because concentrations in water quality were higher in the early spring(1~3 month) the most.

질산성질소와 염소이온은 지하수에서 흔히 나타나는 항목으로서 농약의 사용이나 도시화 등에 의하여 주로 발생한다. 일반적으로 동일 지점의 지하수 수질 자료는 관측망의 경우를 제외하고는 샘플의 수가 제한적이기 때문에 시계열 자료를 활용한 추세 평가에 한계가 있다. 본 연구에서는 제주도 수계의 분포 특성, 저지대의 낮은 지형 경사, 수리적 특성 및 다공질 지질 특성 등을 고려하여 간격의 격자를 작성하고 격자내에 포함된 수질검사 자료를 모두 취합하여 시계열 데

Rice quality is much dependent on the pre-and post harvest management. There are many parameters which influence rice or cooked rice qualitys such as cultivars, climate, soil, harvest time, drying, milling, storage, safety, nutritive value, taste, marketing, eating, cooking conditions, and each nations' food culture. Thus, vice evaluation might not be carried out by only some parameters. Physicochemical evaluation of rice deals with amy-lose content, gelatinizing property, and its relation with taste. The amylose content of good vice in Korea is defined at 17 to 20%. Other parameters considered are as follows; ratio of protein body-1 per total protein amount in relation to taste, and oleic/linoleic acid ratio in relation to storage safety. The rice higher Mg/K ratio is considered as high quality. The optimum value is over 1.5 to 1.6. It was reported that the contents of oligosaccharide, glutamic acid or its derivatives and its proportionalities have high corelation with the taste of rice. Major aromatic compounds in rice have been known as hexanal, acetone, pentanal, butanal, octanal, and heptanal. Recently, it was found that muco-polysaccharides are solubilized during cooking. Cooked rice surface is coated by the muco-polysaccharide. The muco-polysaccharide aye contributing to the consistency and collecting free amino acids and vitamins. Thus, these parameters might be regarded as important items for quality and taste evaluation of rice. Ingredients of rice related with the taste are not confined to the total rice grain. In the internal kernel, starch is main component but nitrogen and mineral compounds are localized at the external kernel. The ingredients related with taste are contained in 91 to 86% part of the outside kernel. For safety that is considered an important evaluation item of rice quality, each residual tolerance limit for agricultural chemicals must be adopted in our country. During drying, rice quality can decline by the reasons of high drying temperature, overdrying, and rapid drying. These result in cracked grain or decolored kernel. Intrinsic enzymes react partially during the rice storage. Because of these enzymes, starch, lipid, or protein can be slowly degraded, resulting in the decline of appearance quality, occurrence of aging aroma, and increased hardness of cooked rice. Milling conditions concerned with quality are paddy quality, milling method, and milling machines. To produce high quality rice, head rice must contain over three fourths of the normal rice kernels, and broken, damaged, colored, and immature kernels must be eliminated. In addition to milling equipment, color sorter and length grader must be installed for the production of such rice. Head rice was examined using the 45 brand rices circulating in Korea, Japan, America, Australia, and China. It was found that the head rice rate of brand rice in our country was approximately 57.4% and 80-86% in foreign countries. In order to develop a rice quality evaluation system, evaluation of technics must be further developed : more detailed measure of qualities, search for taste-related components, creation and grade classification of quality evaluation factors at each management stage of treatment after harvest, evaluation of rice as food material as well as for rice cooking, and method development for simple evaluation and establishment of equation for palatability. On policy concerns, the following must be conducted : development of price discrimination in conformity to rice cultivar and grade under the basis of quality evaluation method, fixation of head rice branding, and introduction of low temperature circulation.