• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.9
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• pp.422-430
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• 2016

We investigated the abundance and composition of the zooplankton community around Dokdo in the East Sea from 2006 to 2015. Zooplankton samples were collected in the surface mixed layer by vertical hauls using a standard type net at the monitoring stations. There were no clear long-term trends in the average temperature and salinity, but relatively low salinity was recorded in the summer of 2013 and 2015. The average abundances of zooplankton in the summer increased by two orders of magnitude from $317inds./m^3$ in 2008 to $10,242inds./m^3$ in 2015. This long-term increase was accompanied by a slight increase in the chlorophyll-a concentration and a decrease in the catch of potential crucial predators (anchovy, mackerel pike, squid, herring and horse mackerel) in the study area. The dominant zooplankton, accounting for most of the long-term increase, consisted of appendicularian (Oikopleura spp.), which showed a steady increase since 2012, summer species such as Noctiluca scintillans and the cladoceran Penilia avirostris, which showed an abrupt increase, and the copepod Paracalanus parvus s.l., which showed a rapid increase after its first occurrence in summer 2010. These results suggest that the long-term increase of zooplankton could be related to the increase in the concentration of prey and the decrease in the predation pressure of potential predators around Dokdo in the study area.

• Food Science and Preservation
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• v.15 no.5
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• pp.719-724
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• 2008

The overall objectives of this study were to examine the potential of sturgeon as an intermediate moisture food (IMF) by measurement of nutritional components, such as minerals, fatty acids, amino acids, and water activity. Chemical compositions were as follows:moisture 73.2%, crude protein 19.9%, crude lipid 5.7%, ash 1.1%, and carbohydrate 0.1%. Minerals were K 317.70, P 259.88, and Mg 29.78 mg/100 g. Fatty acids detected were oleic acid (40.46% of total), palmitic acid (23.27%), and linoleic acid (15.35%). In addition, sturgeon was very rich in glutamic acid (1,189.71 mg/100 g) and deficient in serine (55.12 mg/100 g). Moisture content and water activity of sturgeon dried at $40^{\circ}C$ after soaking in different concentrationsof sugar and salt solutions were 15.12-16.24% and 0.68-0.79, respectively. Sensory evaluation of sturgeon soaked in different concentrations of sugar and salt solutions indicated that sturgeon soaked in 3.0% (w/v) sugar and salt solution scored highest.

• Journal of Food Hygiene and Safety
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• v.16 no.4
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• pp.308-314
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• 2001

This study was conducted to determine the content of heavy metals in canned foods and soft drinks available on the Korean markets. Trace metals (Pb, Cr, Cd, and Sn) were detected in 24 kinds, 120 samples by Atomic Absorption Spectrophotometer. The average concentration of heavy metals in canned foods was in the order of Sn (6.930 ppm)>Cr (0.050 ppm)>Pb (0.030 ppm)>Cd (0.008 ppm), which was the same order in soft drinks as Sn (3.519 ppm)>Cr (0.080 ppm)>Pb (0.024 ppm)>Cd (0.001 ppm). The total contents of heavy metals in canned fruits and fruit juices were relatively higher than those in cans and drinks made of vegetable and fish. It can be supposed that the high acidity owing to the organic acid of fruit itself promotes to extract metals from can materials, and although fish usually contains more heavy metals than vegetables, canned fish revealed low level because internal organs and most of skin which had more heavy metals than meat were removed throughout canning process. Because processed foods such as canned foods and soft drinks are very popular with the children and adolescence according to the change of life style and eating habit, and the possibility of exposure to heavy metals by the habitual intake of these is increasing simultaneously, it is suggested that more practical study about the process of exposure and the amount in each step is needed fur the assessment of safety.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.33 no.2
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• pp.109-117
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• 1997

In order to hold the behavior of fish school to the set-net, a series of tag-recapture experiments were carried out in two fishing grounds of the middle sized set-nets which were located in 20m depth on the coast of Keojedo and Namhaedo in the Southern part of Korea from September to October in 1996. In the experiments, the leading ability of the leader and the fish court and the recapturing ability of the bag nets were checked out for the six species of fish in method of discharging the tagged fishes at side points of leader, and the middle points of the fish court and the bag nets in a hauling step, and recapturing them at the bag nets in the next hauling. The results obtained are as follows; 1. The ratio recaptured at the both side bag-nets in the next hauling after discharged from the fish court in the previous step was 20.3% in small size of mackerel Scomber japonicus, 16.2% in small size of horse mackerel Trachurus japonicus, 10.3% in black sea-bream Acanthopagrus schlegelii, 19.1% in red barracuda Syhyraena pinguis, 16.3% in halfbeak Hemiramphus sajori, 20.0% in gizzard shad Konosirus punctatus individually, and totally in six species of fish, that was 17.2%. 2. The ratio recaptured at the same bag net after discharged in the both side bag-nets was 21.7% in small size of mackerel, 21.5% in small size of horse mackerel, 6.7% in black sea-bream, 17.8% in red barracuda, 16.8 in half-beak, 19.1% in gizzard shad individually, and totally in six species of fish, that was 18.8%. 3. The leading ratio from side points of the leader departed from door in 25m to fish court was 58.9% in small size of mackerel, 74.6% in small size of horse mackerel, 38.0% in black sea-bream, 54.7% in red barracuda, 58.6% in half-beak, 54.5% in gizzard shad individually, and totally in six species of fish, that was 57.8%. So it was assumed that the leader of set-net was very effective in leading to the swimming direction of small size of mackerel, small size of horse mackerel, red barracuda, half-beak and gizzard shad. 4. Red barracuda, half-beak and gizzard shad entered into bag net of upstream in large numbers than bag net of downstream, and small size of horse mackerel and black sea-bream entered into bag net of downstream in large numbers than bag net of upstream. 5. Small size of mackerel and small size of horse mackerel had high remaining rate in the bag net of downstream, and black sea-bream, red barracuda and half-beak had high remaining rate in the bag net of upstream.

• The Korean Journal of Ecology
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• v.22 no.3
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• pp.169-179
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• 1999

The present study was undertaken to classify and describe the spring naturalized plant communities in old-Andong city by the methodology of the ZM school of phytosociology. As a result, the vegetation was classified into the six communities and two subcommunities: A. Bromus tectorum community A-a. Bromus japonicus subcommunity, A-b. Melica onoei subcommunity; B. Poa pratensis community; C. Rumex crispus community; D. Oenothera lamarckiana community; E. Ambrosia artemisiifolia var. eiatior community; F. Rumex conglomeratus community. The total taxa of the naturalized plant communities consisted of 31 families, 86 genera, 114 species and 13 varieties. Of which the taxa of the naturalized plant species consisted of 8 families, 21 genera, 25 species and 1 variety. The result of Bray-Curtis ordination revealed that the plots suveyed were arranged according largely to the vegetation units of' the communities. Also the interspecific affinity was examined by an analysis of interspecific association and the main component species in the communities were divided into two groups. The naturalized rate was higher in the communitise affected by strong human impacts, while was lower in the communities affected relatively less by human impacts. On the other hand the seasonal changes of the communities and the naturalized rate between the spring and the autumn were investigated. Many naturalized communities present in Spring were replaced by the other native ruderal communitues in the Autumn. The naturalized rate based on the dominance was largely decreased over from the spring to the Autumn.

• The Korean Journal of Community Living Science
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• v.20 no.3
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• pp.423-435
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• 2009

Meal menus were developed and applied for rural elderly of Gangwon and Chungnam areas at agricultural off-season. Amounts of the major nutrients of carbohydrate, protein, lipid, and calorie considered in the menu based on the dietary reference intakes(DRI) of the elderly aged over 65 years were 97.5g, 22.5g, 13.3g, and 600kcal, respectively. In Chungnam, softness and overall acceptance of rice in menu 4, consisted of cereals and rice, kimchi stew with tuna, pan-fried bulgogi mushroom, seasoned dropwort carrot, kimchi, and banana, scored the highest values of 8.5 out of 9.0point hedonic scale (p<0.05). In Gangwon, soup and side dish of menu 3 (rice, frozen pollack pot stew, meatball fried in egg, seasoned sea lettuce, and banana) scored significantly the highest of all (p<0.05). Overall acceptance of all the menus were high over 7.8 without significance in Chungnam. Overall acceptance of the menu 3 scored significantly the highest with value of 8.5 and menu 4 (rice, spicy chicken soup, seasoned bean sprouts, broiled brown seaweed trunk, kimchi, tomato) had significantly the lowest value with value of 7.8 in Gangwon(p<0.05). The total leftover volume of menu 4 was significantly the highest with score of 56g and the menu 4 showed the highest unit cost of 2,900won in Chungnam. However, the total leftover volume of all menus did not show significance ranging from 9g to 19g in Gangwon.

• Korean journal of food and cookery science
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• v.14 no.1
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• pp.84-90
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• 1998

A research was carried out to determine the formation, contents in foods, and antioxidative effects of conjugated linoleic acid (CLA). CLA was known as a mixture of positional isomer of linoleic acid (LA), that was included in milk, meat, and fish. The formation of CLA from methyl linoleate and soybean oil (SBO) storecd at 20${\pm}$1$^{\circ}C$ was higher than at 40${\pm}$1$^{\circ}C$, and CLA formation from methyl linoleate stored at 20${\pm}$1$^{\circ}C$ was over 13 times higher than early amounts(188 ppm) and was higher than that from SBO. In edible vegetable oils, the content of CLA were the highest in canola oil (CAO, 348 ppm) but were decreased during storage at 40${\pm}$1$^{\circ}C$, while the content of CLA in cotton seed oil (CSO) were 292 ppm, which increased dramatically (1322 ppm) during 28 days of storage at 40${\pm}$1$^{\circ}C$. Because the peroxide value (POV) of CSO at that time was very low (10.05 meq/kg $.$ oil), CLA occurrence of CSO was shown to be very available during storage at temperature. CLA content of milk from a market ranged 293∼2148 ppm, which depended on the manufacturing, companies. In meat, the CLA content was very high in pork (2379 ppm), and among fishes, that of spanish mackerel was the highest (1040 ppm, almost same as beef, which increased greatly (2039 ppm) during boiling with seasoning. Antioxidative effect of CLA on SBO was almost same as that of BHT until 7 days of storage at 40${\pm}$1$^{\circ}C$, but decreased greatly after that period. In case of com oil (CNO), antioxidative effects of CLA were higher than those or BHN and tocopherol, suggesting that the effect was different depending on the kinds of oils used as substrates. During heating at 180${\pm}$1$^{\circ}C$, antioxidative effect of CLA on SBO appeared almost same as those or BHT and tocopherol, and it was also shown greater effects in heating at high temperature (180${\pm}$1$^{\circ}C$) than at low temperature(40${\pm}$1$^{\circ}C$).

• Journal of Nutrition and Health
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• v.42 no.1
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• pp.78-96
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• 2009

The purpose of this study was to analyze and evaluate the menu served in government offices foodservice by using Kasavana & Smith's Menu-Engineering. Sales and food costs were collected from the daily sales reports for a year from Jan 2 to Dec 31 in 2007. Calculation for menu analysis and customer's data were done by computer using the MS 2003 Excel spreadsheet program and SPSS 12.0 package program. Menu mix% (MM%) and unit contribution margin were used as variables by Kasavana & Smith. Four possible classifications by Menu-Engineering technique were turned out as 'STAR', 'PLOWHORSE', 'PUZZLE', 'DOG'. The main menus served during a year were 128 dishes and about 141 peoples visited this restaurant daily. The mean age of the men was $44.1\;{\pm}\;6.3$, women were $32.7\;{\pm}\;6.4$ and showed that was statistically higher than that of women (p < .0001). The rates of STAR menus were 'Western style (75.0%)', 'guk/tang-ryu (48.1%)', 'jjigae/ jeongol-ryu (23.1%)', 'bap-ryu (17.2%)' in sequence. There were no STAR menus in gui/jorim/jjim-ryu. PLOWHORSE menus were 'gui-ryu (75.0%)', 'guk/tang-ryu (29.6%)', 'bap-ryu (27.6%)' in sequence. There were no PUZZLE or DOG menus in 'jjigae/jeongol-ryu'. PUZZLE menus were 'jorim/jjim-ryu and Myeonryu (each 33.3%)', 'bap-ryu (31.0%)' in sequence. PUZZLE menus were a lots of 'Chinese food (75.0%)' and 'myeonryu (55.6%)'. This study provides the basic data based on regularly menu analysis method applied the scientific menu analysis techniques in government offices food services, I'd like to suggest that the menu management must be done based on the necessity and result of menu analysis according to the seasonal and middle, long-term plans.