• Smart Media Journal
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• v.7 no.2
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• pp.34-39
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• 2018

There are many studies on red tide due to the continuous increase in damage to domestic fish and shell farms by the harmful red tide. However, there is insufficient domestic research of identifying harmful red tide algae that automatically recognizes red tide images. In this paper, we propose a red tide image classification method using deep learning based open source. To solve the problem of recognition of various images of red tide algae, the proposed method is implemented by using tensorflow framework and Google image classification model.

• Proceedings of the Korea Information Processing Society Conference
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• 2012.04a
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• pp.1010-1011
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• 2012

적조란 유해조류의 일시적인 대 번식으로 바다를 적색으로 변화시키며 연안 환경 및 바다 생태계에 악영향뿐만 아니라 양식장의 어패류를 집단 폐사 시키는 현상이다. 적조에 의한 양식어업의 피해는 매년 발생하고 있으며 매년 적조방제에 많은 비용을 소비하고 있다. 이 때문에 적조 발생을 미리 예측할 수 있으면 적조에 대한 피해 및 방재 비용을 최소화 시킬 수 있다. 본 논문은 앙상블 학습은 이용한 적조발생 예측 방법을 제안한다. 제안방법은 앙상블 학습의 bagging과 boosting 방법을 이용하여서 적조를 예측의 성능을 향상시킨다. 실험결과 제안방법은 단일 분류기에 비하여서 더 좋은 적조 발생 예측 성능을 보였다.

• Proceedings of the Korea Information Processing Society Conference
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• 2011.04a
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• pp.294-296
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• 2011

적조란 유해조류의 일시적인 대 번식으로 바다물의 색깔이 변하는 자연현상으로 어패류를 집단 폐사시킨다. 적조에 의한 양식어업의 피해가 증가함에 따라서 적조에 대한 많은 연구가 이루어지고 있다. 특히 적조 발생을 미리 예측할 수 있으면 적조에 대한 피해를 최소화 시킬 수 있다. 그러나 국내의 적조 현상 예측에 대한 연구는 단순히 적조발생 판별에 그치는 등 미흡한 실정에 있다. 본 논문은 퍼지 추론을 이용한 새로운 적조발생 예측 방법을 제안한다.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.5
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• pp.625-636
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• 2011

The purpose of this study was to evaluate the relationship between bone health and sodium intake in female university students using a dish frequency questionnaire (DFQ 125), anthropometric checkups, food records for 3 days, and ultrasound measurement of calcaneus bone mineral density. Subjects were divided into two groups: normal (n=196) and osteopenia (n=52). There were no significant differences in age or height between the two groups. The average weight, body mass index, and body fat in the normal group were significantly higher than in the osteopenia group. The sodium intake of DFQ was positively correlated with the sodium intake of 3 days of dietary records (p=0.0003). There were no significant differences in the sodium intake between the two groups from DFQ. The dishes were ranked by sodium intake: kimchies were 17.68%, noodles and mandu were 16.36%, stews were 13.69%, main dishes such as meat, egg, and beans were 11.47%, and fish and shellfish were 11.07%. The frequency of eating noodles and mandu (p=0.0116), stews (p=0.0008), kimchies (p=0.0482), fish and shellfish (p=0.0362), vegetables (p=0.0064) and seasoning (p=0.0347) were negatively associated with bone mineral density. Bone health was not significantly different with increasing quartiles of sodium intake. As excessive sodium intakes may indirectly affect bone mineral density, these results suggest that to prevent osteoporosis, university students needed to be more educated about diets containing less sodium through nutrition education programs.

• Korean Journal of Microbiology
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• v.43 no.4
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• pp.256-263
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• 2007

We performed the biochemical characteristics, molecular epidemiologocal analysis, and drug susceptibility test on V. vulnificus isolated from environmental sources in Incheon. For this study, 233 strains were isolated from seawater, sediment, shellfish. V. vulnificus isolates were divided into 15 biochemical groups, which were positive for ONPG and Amygdalin test. Among the 209 strains, 206 (98.6%) strains and 110 (52.6%) strains revealed positive for vvhA and viuB gene, and the viuB gene detection rates of V. vulnificus from seawater, shellfish and sediment were 48%, 48.5% and 61.6%, respectively. From disc diffusion test on 175 isolates, most of strains were sensitive to Imipenem (100.0%), Sulfamethoxazole/trimethoprim (98.9%), Tetracycline, Ciprofloxacin (98.3%), Ampicillin/sulbactam (97.1%), Ohloramphenicol (96.6%), Cefepime (94.9%) and Ceftriaxone (94.8%), multi-drug resistance rates was 31.5% of seawater, 34.4% of sediment and 29.2% of shellfish. PFGE was performed on 233 V. vulnificus isolates with the objective of investigating the extent of genetic diversity of these isolates in our region. We could find that at least 126 different PFGE patterns were generated according by 90% of similarity and 13 clusters by 58% of similarity. The major cluster was type I (44.6%) during the most of the year, and type J was frequent pattern in June and October. There were 9 distinct PFGE types in July, 8 types in August, 7 types in June, 6 types in September, 5 types in October 3 types in May and 1 type in March.

• Journal of Nutrition and Health
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• v.50 no.4
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• pp.350-360
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• 2017

Purpose: This study examined and compared the associations of the iron status and food intake with the blood lead, mercury, and cadmium concentrations among Korean adolescent girls, premenopausal women, and postmenopausal women. Methods: The data from the 2010~2011 Korea National Health and Nutrition Examination Survey (KNHANES) was used. The subjects were classified into three groups: adolescent girls (n = 268), premenopausal women (n = 1,157), and postmenopausal women (n = 446). The iron status was assessed by hemoglobin, hematocrit, serum ferritin, and iron concentrations, as well as the total iron binding capacity (TIBC). The food intake was estimated by a food frequency questionnaire. Results: The blood heavy metal concentrations and poisoning rate in postmenopausal women were higher than in the other groups. The iron status in the adolescent girls and postmenopausal women was higher than that in the premenopausal women. In the adolescent girls, the iron status was inversely associated with the blood cadmium concentration. The dairy food intake was inversely related to the blood lead and cadmium concentrations. In premenopausal women, the iron status was inversely associated with the cadmium concentrations. The fish and shellfish food intakes were positively associated with the mercury concentrations. In postmenopausal women, the iron status was positively associated with the mercury and cadmium concentrations. Fast foods and fried foods were inversely associated with the lead concentration. Conclusion: The premenopausal women showed a lower iron status than the adolescent girls and postmenopausal women. The associations of the iron status with the blood heavy metal concentrations were different among the adolescent girls, premenopausal women, and postmenopausal women. In addition, the relationships of the food intakes with the blood heavy metal concentrations differed among adolescent girls, premenopausal women, and postmenopausal women. Further studies will be needed to confirm these findings.

• Journal of Preventive Medicine and Public Health
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• v.27 no.1 s.45
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• pp.44-58
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• 1994

This study was conducted to examine the levels of total and organic mercury in the scalp hair of the elementary school children and adults, and their relationship with the consumption pattern of fishes and shellfishes. The scalp hair samples were collected from the occipital part of 115 children and 131 adults in costal, urban and rural areas of Kyungpook province from June to August 1991. The mercury content was analysed by the atomic absorption spectrophotometer (model IL. 555) with atomic vapor accessory (model IL. 440). The total and organic mercury contents of hair were significantly higher (p<0.01) among the children who prefer fish and/or shellfish (7.728 ppm, 6.610 ppm), and canned fish and/or fish pastes (6.969 ppm, 5.885 ppm) than those who prefer meat (4.822 ppm, 3.905 ppm) and vegetables (3.974 ppm, 3.224 ppm). The children who prefer to eat the canned fish without cooking showed a higher mercury content than the children who prefer to eat it as stew or mixed with vegetables (p<0.01). There was a dose-response relationship between the intake frequency of canned fish, raw fish and cooked fish and the content of total and organic mercury of hair, the children who eat fish almost everyday showed 2 times higher than those who eat rarely (p<0.01). The mercury content in the hair of the children who eat raw fish was significantly higher than that of the children who eat boiled or broiled fish (p<0.01). The total and organic mercury contents of adult scalp hair increased with age up to the forties and slightly decreased in the fifties. The mercury contents of those who were engaged in the fishery and raw fish restaurant were 2 times higher than those of the farmers. The mercury content of the persons who were favorite dishes of fish and shellfish were most high, and who prefer raw fish were 2 times higher than those of the persons who prefer vegetables and broiled fish. The contents of total and organic mercury in adult scalp hair showed also a increasing tendency with the intake frequency of raw and cooked fish.

• Korean Journal of Food Science and Technology
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• v.41 no.3
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• pp.326-333
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• 2009

Heterocyclic aromatic amines (HCAs) are mutagenic and carcinogenic substances that are formed during the heating of protein-rich foods. HCAs are generally found at low amounts in a complex matrix, which requires sophisticated analysis. In this study, HCAs were extracted from lyophilized fish and shellfish samples using solid-phase extraction (SPE) and determined by liquid chromatography-electrospray ionization/mass spectrometry (LC-ESI-MS). The HCA recoveries in the fish and shellfish ranged from 15.7 to 74.7% with standard deviations from 0.2 to 7.63%. And HCA concentrations ranged from 0.8 to 1,117.7 $ng/g^{-1}$ in cooked food samples. 1-methyl-9H-pyrido[3,4-b]indole (Harman), 9H-pyrido[3,4-b]indole (Norharman), and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) were the most abundant HCAs formed in the muscle of fried mackerel, at levels of 1,117.7, 926.6, and 133.7 ng/g, respectively. 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P-2), 2-aminodipiryrido[1,2-a:3,2-d]imidazole(Glu-P-2), 2-amino-9H-pyrido[2,3-b]indole(A${\alpha}$C), 2-amino-3methyl-9H-pyrido [1,2-a:3,2-d]imidazole(MeA${\alpha}$C), 2-amino-3,4,7,8-tetramethylimidazo[4,5-f]quinoxaline (TriMeIQx), 2-amino-3,7,8-trimethylimidazo [4,5-f]quinoxaline(7,8-DiMeIQx), and 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) were only detected by small quantities ranged from 1.5 to 98.6 ng/g. Overall, this study provides useful information on HCA levels in fish and shellfish products consumed in Korea.

• Journal of the Korean Society of Food Culture
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• v.5 no.1
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• pp.59-75
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• 1990

The tzeam is the one of steaming cook that boiled the main material of poultry. meat and the sub-material of vegetables. It is always setted on the main-table in above seven chup ban sang and also kyoja sang. In this thesis, according to the kinds of tzeam in the main material of poultry, meat was to analysis reference frequency to them the materials, the measuring unit of materials, the terms of cooking and kitchen utensil by 47 books published in Korea from 1420 to 1987. 1. It was 37 kinds of tzeam in the main material of poultry, meat. 2. Materials were classified into the main-material, sub-materials, seasioning and decorations. 3. There were 43 kinds of measuring units, of them 18 kinds were for volume, 12 kinds were for quantity, 4 kinds were for length and the rest measuring units were 9 kinds. 4. There were 26 kinds of kitchen utensil for cooking. They were mainly used a hab 1 rice ball with lids, and castles (cast iron castle). 5. There were 27 kinds of cooking terms. The terms of them, 11 kinds were for heating methods, 16 terms of them were for the cutting process.

• Current Research on Agriculture and Life Sciences
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• v.5
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• pp.81-88
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• 1987

This study was conducted to determine the contents of heavy metals in Jeotkals (salted-fermented fish and shellfishes) and to investigate the major factor of their contamination. The results were as follows : Average contents of heavy metals in Jeotkals were Hg 0.076 ppm, Pb 0.677 ppm, Cd 0.112ppm, As 1.025ppm, Cu 3.540ppm, Zn 11.230ppm and Mn 2.041ppm, those in fish and shellfishes were Hg 0.051ppm, Pb 0.425ppm, Cd 0.071ppm, As 0.632ppm, Cu 2.ppm, Zn 8.052ppm, Mn 1.178ppm and Hg ND, Pb 0.05ppm, Cd 0.01ppm, As 0.02ppm, Cu 0.087ppm, Zn 0.068ppm and Mn 0.044ppm in salts. During the fermentation of the salted anchovy (Engraulis Japonicus) in each containers, the contents of Hg and Cd had little difference with control, but Pb was high in pottery and iron container and As was in iron and regenerated plastic container. During the fermentation of the salted anchovy in iron container, the contents of heavy metals increased and was to determined more at the later stage of fermentation than at the early stage. Most contents of heavy metals increased in elution experiment of containers, but Hg and Cd did not detected. The concentration of salt did not affect to the elution of heavy metals.