• Applied Biological Chemistry
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• v.47 no.3
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• pp.307-314
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• 2004

Specification and heavy metal contents of canned seafoods packed in oil were investigated. 30 species of canned tuna were classified by 4 groups as follow; group (sample codes, 1-10) composed of tuna and oil only, group (11-18) composed of tuna, vegetable and oil, group (19-27) composed of tuna, sauce and oil, and group (28-30) composed of tuna, vegetable, sauce and oil. Commercial canned shellfish packed in oil were mainly produced from sea mussel (sample codes, 31 and 32) and oyster (33-35). Can bodies of canned tuna were made by tin-plate, and used c-enamel or aluminium-paste as coating materials. In pH values of canned tuna, sample codes 1-10 (pH 5.55-5.69) and 19-27 (pH 5.17-5.85) were higher than sample codes 11-18 (pH 4.95-5.43) and 28-30 (pH 5.20-5.38). There was no difference in salinity (1.3-1.9%) and vacuum degree (15-18 mmHg) among canned samples. Heavy metal contents of canned seafoods ranged from 1.04-9.03 ppm for Sn, and 0.17-0.68 ppm for Pb. Those values are below the permitted range (less than 150 ppm for Sn and 2 ppm for Pb).

• The Korean Journal of Zoology
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• v.34 no.1
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• pp.110-122
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• 1991

기름종개과의 N. toni, L. costota, N. multifasciata 3종에 대한 형태분석, 핵형분석 및 전기영동법에 의한 유전자 분석을 실시 각 종의 지리적 변이 및 계통적 유연관계를 조사하였다. 형태 측정치에 대한 discriminant 분석결과 연 yoni 월악산집단, 1. costoto 거제도집단 그리고 환multifasc지물 산철집단이 같은 종내 타 집단들과 형태상 완전히 분리 되어졌다. 핵형분석에서 N. muftifosciota와 1. costoto는 2n: 50으로 염색체수는 조사된 전 집단이 변리없이 동일하였다. N to티 삼척과 진부집단은 2n: 50으로 동일하였으나 고성집단은 2n=50, In : 48인 염색체상이 한개체에서 동시에 발견되었고, 인형성부위의 위치 및 형태가 타 집단과 차이가 있었다. 전기영동을 실시하여 총 28개의 유전자를 검출, 분석하였다. 3종중 N. multifosciata 청도집단의 유전적 변이 (HDi 123, HG : .160)가 가장 높았고, N. toni 고성집단이 가장 적었다. ( HD= .017, HG= .015). N. yoni 고성집단과 강릉집단은 각 집단의 고유한 genetic marker를 다수 갖고 있으며 타집단들과 유전적 근연관계도 매우 먼 것으로 나타나 각기 독립된 별종으로 추정된다.

• Korean journal of food and cookery science
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• v.5 no.1
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• pp.23-29
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• 1989

These experiments were carried out to study the factors affecting quality and textural characteristics in the preparation of artificial gluten meat (AGM). Effects of heating temperature and heating time on properties of AGM and sensory evaluation were summarized as follows: 1. In heating temperature and heating time, the samples cooked at $120^{\circ}C$ more approached to raw beef than samples cooked at $100^{\circ}C$ in L Values. The samples were not affected significantly by heating time, but the sample cooked at $120^{\circ}C$ for 20 minutes rather approached to raw beef on textural properties. 2. Results of sensory evaluation. (1) Sensory panelists liked the sample that contained 30% of walnut, 100% of water, and cooked at $120^{\circ}C$ of heating for 20 minutes, because the sample showed the best color, springiness and chewiness on those conditions. (2) Different formulas of walnut and oil in AGM showed significantly in color and juiciness, and then they liked the sample containing 30% of walnut and 10% of oil. (3) Different formulas of oil and water showed significantly in hardness, juiciness and shear force, and then they liked the sample containing 10% of oil and 100% of water.

• Journal of the Institute of Convergence Signal Processing
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• v.8 no.3
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• pp.143-148
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• 2007

The many studies have been proceeding to express accurately the feature of a sudden signal and a uncertain system in the image processing field. It is well know that Fourier Transform is widely used for frequency analysis of any signal. However, The frequency transform domain is not used for expressing the sudden signal change and non-stationary signal at the time-axis by this method. This paper describes of image analysis by discrete wavelet transform. Wavelet modulus maxima on transformed plane gives the Lipschitz exponent expression, which is useful to examine the characteristics of signal or the edge of an image. It is possible to reconstruct the original image only using the few maxima points. The fractal analysis is applied as an examples. The visualized image of oil flow on a ship model is analyzed. The fractal variable is obtained by the maxima analysis and the good results on the exprement is obtained by the visualized image analysis.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.2
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• pp.105-112
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• 1988

We found five unrecored fish species from samples collected by trawlings around the southern coastal waters of Korea from March to August, 1986 and identified them as Neoscopelus microchir Matsubara, Ariomma indica Day, Cubiceps squamiceps Lloyd, Melakichthys elegans Matsubara et Yamaguti and Bembrops caudimacula Steindachner.

• KSBB Journal
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• v.20 no.2 s.91
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• pp.106-111
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• 2005

The functional relationship between the number of mole of an i-fatty acid (Si) included in fish oil and the hydrolysis time(t) was expressed as a mathematical model, $S_i=-{\alpha_i}1n(t)+\beta_i$. The average errors of calculated values on the basis of the measured values were distributed in the range of less than $5\%$ for all the 15 fatty aids composing of fish oil. The equation of hydrolysis rate of each fatty acid was deduced as $v_i={\gamma_i}exp(\frac{S_i}{\alpha_i})$ from the above-mentioned $S_i=-{\alpha_i}ln(t)+{\beta_i}$. Therefore the hydrolysis yields of fatty acids were analyzed using the equation of $S_i\;Vs.\;t.$. The 15 fatty acids were categorized into 4groups from the view point of hydrolysis yield. The hydrolysis yields of the first group, including C14:0, C16:0, C16:1, C18:0, C18:1 (n-7) and 1l8:1 (n-9), were higher than $70\%$ at 48 hr of hydrolysis. Those of the second group, C20:1, C22:1, C18:3, C20:4 and C20:5, were distributed from $40\%,\;to\;60\%$, and third group were around $30\%$. The final group containing only C22:6 was very hard to be hydrolyzed and the yield was less than $20\%$ at the same time.

• Korean journal of food and cookery science
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• v.8 no.1
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• pp.21-25
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• 1992

This study was undertaken for the purpose of investigating the texture of mungbean starch gel. By the sensory evaluation result of 8% mungbean starch gel, ‘shine’ tended to increase as the addition level of oil increased, but clarity tended to be decreased. In elasticity, hardness, cohesiveness and overall quality, 2% oil gel was more preferable then those of other levels. The result of 10% mungbean starch gel was similar to that of 8% mungbean starch gel. In 8% and 10% mungbean starch gel, ‘shine’ characteristic in sensory evaluation showed the positive correlation with L, a, and b values in mechanical test. However clarity in sensory evaluation showed the negative correlation with L, a, and b values in mechanical test.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.255-260
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• 1990

The effects of different concentrations of tocopherols on the oxidation stability of evening primrose oil (EPO) in the dark $(35{\pm}2^{\circ}C)$ were evaluated by some physicochemical characteristics such as peroxide, conjugated diene value and fatty acid composition. The results of the present study were as follows; Alpha-tocopherol at all concentrations (0.02%, 0.05%, 0.10%) showed a prooxidant effect during autoxidation of EPO. This prooxidant activity of alpha-tocopherol increased as its concentration increased rapidly. Delta-tocopherol showed antioxidant activity as its concentration increases at an early stage of storage. But the activity was fairly poor antioxidant activity and was not greater than antioxidant activity of BHT. However, the antioxidant effect of delta-tocopherol and BHT showed no apparent differences as compared with result of none.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.26 no.2
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• pp.213-217
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• 1990

This study suggests a new type flow control logic valve which have grooves on the main poppet valve. The grooves connect oil supply port to pilot chamber and the oil passages made by the grooves are designed to vary in proportion to the displacement of the main poppet valve. From analytical formulations on the hydraulic circuit including the flow control valve, equations on the characteristics of the valve were obtained. In the experiment, the relationships between valve displacement and flow rate to the load side, and the variations of flow rate to the load side according to the variation of load pressure were investigated. From the experimental and numerical results, it was ascertained that the flow control valve designed in this study had excellent characteristics on proportional control and remote control.

• Bulletin of the Society of Naval Architects of Korea
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• v.30 no.2
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• pp.31-43
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• 1993

본 연구에서는 힁부재가 없는 AFRAMAX급 신구조 방식의 유조선을 개발하고자 하였다. 설계의 기본 개념은 1) 이중선체구조를 채용하여 해난사고 발생시 기름유출 방지를 피하고, 2) 힁부재가 없는 극히 단순한 선체구조를 채용하여 용접 로봇등을 활용한 자동건조 비율을 높임으로써 건조 생산성을 향상시키는데 주안점을 두고 있다. 설계 결과 얻어진 선체구조는 기존의 유조선 구 조와 매우 상이하다. 초기구조설계단계에서 구조 부재의 치수는 기존의 선급설계 지침을 활용 하여 결정하였으나, 기존의 유조선 구조와 비교하여 구조배치가 크게 바뀌어 졌기 때문에 기존의 선급설계지침을 만족했다고 해서 구성부재와 국부구조뿐만 아니라 구조 전체적으로도 충분한 구조안전성을 가지고 있는지는 확실치 않다. 따라서 직접구조해석에 의한 구조안전성 평가가 필수적으로 요구되며, 이를 위해 저자들은 선체구조의 최종 종강도(ultimate longitudinal strength), 최종 힁강도(ultimate transverse strength) 및 최종 국부강도(ultimate local strength )를 기준으로한 구조안전성 평가를 수행하였다. 본 논문에서는 이들 중에서 국부 구조부재에 대한 안전성평가 문제만을 다루었다. 결론적으로, 본 연구에서 개발한 선체구조는 건전상태(intact condition)하에서 뿐만 아니라 손상상태하에서도 구조부재는 좌굴 또는 붕괴하지 않고 전반적 으로 충분한 구조안전성을 가지고 있다는 결론을 내릴 수 있었다.