• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.6
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• pp.581-585
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• 1985

This study was carried out with blue mussels at Otsuchi Bay in Japan from August 1981 to May 1982, in order to investigate the effect of the parasitic pea crab (Pinnotheres pholadis) on the reproductive capacity of host blue mussels (Mytilus edulis galloprovincialis). The results show that pea crabs delay gonad development of host mussels about one month and lower their fatness rate by intercepting nutrients. The parasitization with pea crabs is thought not to prevent spawning activity itself, but to reduce the number of germ cell resulting in the reduced space of gonads.

• Korean Journal of Forensic Psychology
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• v.13 no.2
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• pp.147-167
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• 2022

This study was conducted to find out the difference in judgment of murder cases by participants' generation according to the type of murder. 196 adults in their 20s and older were randomly assigned to one of the scenarios of parricide, filicide, and murder, then responded to the judgment(ex. judgment of the perpetrator, degree of deviation from social norms, and judgment of victim responsibility). Finally, 128 responses were used in the analysis. As a result, it was found that the main effect of the murder type and the interaction effect of the generation and the murder type were not shown in all dependent variables. However, the difference between generations was statistically significant in the judgment of the perpetrator (e.g., perpetrator blame, perpetrator responsibility, intentional crime, etc.), indicating that millennials made unfavorable judgments to the perpetrator. Especially, in the case of parricide, it was found that millennials made unfavorable judgments to perpetrators than older generations. Also, it was found that the participants of the older generation tended to make unfavorable judgments toward the perpetrator of murder rather than the perpetrator of parricide. Finally, based on these results, this study proposed the need to reconsider the 'victim of survivors' factor, which is considered as a weighing of an offense for special sentencing factors.

• Food Science and Preservation
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• v.14 no.5
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• pp.439-444
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• 2007

This study was carried out to analyze the quality change of salted mackeral treated with extracts of edible plan(Diospyros kaki, Teucerium veronicoides and Zanthoxylum schinifolium) during storage for develope of preparation methods and high quality of mackerel. The Hunter's color values of salted mackerel was not changed during strange. L, a and b value of salted mackerel teated with Korean herbal extracts was lower changed than those of control(mackerel not treated extracts of edible plants). Adhesiveness, and viscosity of salted mackerel was higher at $4^{\circ}C$ during storage than those at $25^{\circ}C$, and was higher in groups treated extects of edible plants at early storage than those in control group. Hardness was low in the salted mackerel treated extracts of edible plane and control group during storage. The salted mackerel treated Z. schinifolium extracts was the highest scores in sensory evaluation among groups.

• Food Science and Preservation
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• v.19 no.3
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• pp.344-353
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• 2012

This study was carried out to investigate the rheological properties of dough and the quality characteristics of breads with Saesalbori (non-waxy barley) and Saechalbori (waxy barley) flours added at concentrations of 10, 20, and 30% to wheat flour. The maximum viscosity increased in the Saesalbori flour mixtures and decreased in the Saechalbori flour mixtures. The dough stability of the 10% barley flour mixtures was equal to that of the control while that of the 30% barley flour mixtures decreased more. The extensibility of the dough decreased with the increasing level of barley flour in all the blends, but the resistance of the dough increased. As the ratio of barley flour increased, the loaf volume of the breads significantly decreased, but the bread weight increased. The 10% Saesalbori flour mixtures increased the hardness of the breads but did not cause any significant change in the other TPA parameters while the 10% Saechalbori flour mixtures did not cause any change in all the TPA parameters. The sensory evaluation results showed that the 10% barley flour mixtures had no significantly different overall acceptance from the control, and that the 20% substitution still resulted in acceptable sensory qualities. The results of the study also showed that the bread-making properties of Saesalbori were improved by germination, but those of Saechalbori declined.