scholarly journals Assessment of Regional Source Contribiution of PM2.5 in the Gwangyang Bay Area

2021 ◽  
Vol 24 (2) ◽  
pp. 62-74
Author(s):  
Hye-Young Park ◽  
Gil-Young Oh ◽  
Hyun-Su Park ◽  
Hak-Rim Kim ◽  
Bo-Ram Lee ◽  
...  
Keyword(s):  
Bay Area ◽  
Regional Source ◽  
Gwangyang Bay

scholarly journals Biochemical Composition of Seston Reflecting the Physiological Status and Community Composition of Phytoplankton in a Temperate Coastal Embayment of Korea

Water ◽  
2021 ◽  
Vol 13 (22) ◽  
pp. 3221
Author(s):  
Riaz Bibi ◽  
Hee Yoon Kang ◽  
Dongyoung Kim ◽  
Jaebin Jang ◽  
Changseong Kim ◽  
...  
Keyword(s):  
Biochemical Composition ◽  
Size Structure ◽  
Salinity Gradient ◽  
Generalized Additive Models ◽  
Taxonomic Composition ◽  
Additive Models ◽  
Physiological Status ◽  
Bay Area ◽  
Close Relationship ◽  
Gwangyang Bay

The biochemical composition of seston along a salinity gradient were examined in the low-turbidity, temperate, estuarine embayment, Gwangyang Bay in Korea. Seasonal variations in sestonic protein (PRT), carbohydrate (CHO), and lipid (LIP) concentrations were analyzed to assess the effects of physiological status and taxonomic composition of phytoplankton. The concentrations of biochemical compounds displayed a close relationship with chlorophyll a (Chla). PRT:CHO ratios were high (>1.0) in the estuarine channel in warmer months and in whole bay in February, indicating a N-replete condition for phytoplankton growth. High CHO:LIP ratios (>2.5) in the saline deep-bay area during the warmer months (>2.0) emphasized the importance of temperature and photoperiod over nutritional conditions. The low POC:Chla (<200), molar C:N (~7) ratios, and biopolymeric carbon concentrations coupled with high primary productivity indicated a low detrital contribution to the particulate organic matter pool. Diatom dominance throughout the year contributed to consistently high carbohydrate concentrations. Furthermore, generalized additive models highlighted that phytoplankton community (i.e., size) structure may serve as an important descriptor of sestonic biochemical composition. Collectively, our results suggest that physiological and taxonomic features of phytoplankton play prominent roles in determining the biochemical composition of seston, supporting the fact that the ecosystem processes in Gwangyang Bay are largely based on phytoplankton dynamics.

A Qualitative Study of Ecstasy Sellers in the San Francisco Bay Area

2004 ◽  
Author(s):  
Sheigla Murphy ◽  
Paloma Sales ◽  
Micheline Duterte ◽  
Camille Jacinto
Keyword(s):  
Qualitative Study ◽  
San Francisco ◽  
San Francisco Bay ◽  
San Francisco Bay Area ◽  
Bay Area

The “Japanese Turn” in Fine Dining in the United States, 1980–2020

2020 ◽  
Vol 20 (2) ◽  
pp. 45-54
Author(s):  
Samuel H. Yamashita
Keyword(s):  
United States ◽  
New York ◽  
Los Angeles ◽  
San Francisco ◽  
San Francisco Bay Area ◽  
The United States ◽  
First Century ◽  
Further Training ◽  
Bay Area ◽  
Wide Acceptance

In the 1970s, Japanese cooks began to appear in the kitchens of nouvelle cuisine chefs in France for further training, with scores more arriving in the next decades. Paul Bocuse, Alain Chapel, Joël Robuchon, and other leading French chefs started visiting Japan to teach, cook, and sample Japanese cuisine, and ten of them eventually opened restaurants there. In the 1980s and 1990s, these chefs' frequent visits to Japan and the steady flow of Japanese stagiaires to French restaurants in Europe and the United States encouraged a series of changes that I am calling the “Japanese turn,” which found chefs at fine-dining establishments in Los Angeles, New York City, and later the San Francisco Bay Area using an ever-widening array of Japanese ingredients, employing Japanese culinary techniques, and adding Japanese dishes to their menus. By the second decade of the twenty-first century, the wide acceptance of not only Japanese ingredients and techniques but also concepts like umami (savory tastiness) and shun (seasonality) suggest that Japanese cuisine is now well known to many American chefs.

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