• Korean journal of applied entomology
• /
• v.27 no.2
• /
• pp.68-80
• /
• 1988

A series of taxonomic works was conducted to revise genus Olethreutes in Korea. All availa - ble synonyms, collected localities and dates, flight period and known distribution ranges for the total 16 identified species including 3 newly recorded species; Olethreutes subtilana(Falko-vitsh), Olethreutes aurofasciana(Haworth), Olethreutes moderata Falkovitsh, were repersented, and genital of males or females for all known species were illustrated. Some known host plant in home or abroad were also cited.

• Animal Systematics, Evolution and Diversity
• /
• v.4 no.1
• /
• pp.47-56
• /
• 1988

한국 육상성 이완보동물(Heterotardigrada, Tardigrada)상을 조사하기 위하여 1985년 4월부터 1987년 10월까지 전국 각 지역에서 채집된 이끼와 지의류를 조사한 결과, 이 중 14개 지소에서 표본들을 열었고 동정한 결과 10종의 육상 이완보류가 확인되었다. 이들에 대한 그림과 아울러 기재 또는 특기 (remarks )를 기록하였는바 2종을 제외한 나머지 8종은 한국에서 처음으로 보고되는 종들이다.

• Applied Biological Chemistry
• /
• v.46 no.3
• /
• pp.207-213
• /
• 2003

Kochujang was prepared for this study with raw material inoculated by commercial enzyme of amylase and protease. Volati1e compounds of Kochujang were analyzed using a purge and trap method during fermentation and identified with GC-MSD. Total 54 kinds of volatile flavor components like 16 kinds of alcohol, 16 kinds of ester, 7 kinds of acid, 4 kinds of aldehyde, 2 kinds of alkane, 1 kind of benzene, 3 kinds of ketone, 1 kind of alkene, 2 kind of amine, 1 kind of phenol, other 1 were found. Total number of volatile flavor detected right after manufacturing were 23 kinds like 3 kinds of alcohol, 6 kinds of ester, 3 kinds of aldehyde. After 30 days storage, total number of volatile flavor went up to 31 kinds with addition of 4 kinds of alcohol, 1 kind of ester. The total number of volatile flavor after 120 days storage were increased to 49 kinds. Volatile flavor compounds detected during the storage period were total 20 kinds like 6 kinds of alcohol such as 2-methyl-1-propanol, ethanol, 3-methyl-1-butanol, 5 kinds of ester such as ethyl acetate, isoamyl acetate, ethyl butyrate, 3 kinds of aldehyde such as butanal, acetaldehyde and 6 kinds of others. Even though peak area % of flavor compound varied depends on fermentation period, ethanol, ethyl acetate, ethyl butyrate, ethenone, 2-methyl-1-propanol, 3-methyl-1-butanol were the main compounds that consisted of flavor from Kochujang which was made with enzyme treatment. Ethly acetate showed the highest result in the treatment of right after manufacturing, 3-methyl-1-butanol had up to 90th day and ether were the other days.

• Animal Systematics, Evolution and Diversity
• /
• v.6 no.1
• /
• pp.145-160
• /
• 1990

As a result of the systematic study on the marine anascan bryozoans in Korea, a total of 27 species were identified and the following seven species were new to Korean fauna ; Membranipora perfragilis, Membranipora serrilamella, Terminoflustra sagamiensis, Callopora lineata, Thalamoperella rozieri, Canda retriformis and Amastigia xishaensis.

• Proceedings of the Korean Society of Fisheries Technology Conference
• /
• 2000.05a
• /
• pp.163-164
• /
• 2000

Vibrio는 새우양식장 및 종묘배양장의 사육수에서 가장 qlsqjsgkrp 출현하며 양식새우의 질병과 직간접적으로 관련을 갖고 있는 주요 병원성 세균류로서 이들 종의 신속한 동정은 질병의 조기진단 및 대책을 위하여 매우 중요하기 때문에 이에 대한 연구가 많이 이루어져 왔으나 일부 Vibrio 종들간의 생리, 화학적 특성이 너무도 유사하여 동정에 많은 어려움을 겪고 있다. (중략)

• Animal Systematics, Evolution and Diversity
• /
• v.1 no.1_2
• /
• pp.41-60
• /
• 1985

제주도산 게류상을 밝히고 이것들을 분류하기 위하여 미동정 기존 표본등과 1985년 1월-5월사이에 15개 지소에서 채집된 표본들을 동정하고 아울러 문헌상의 기록도 종합·정리하였다. 그 결과 16과 104종의 분류목록을 얻었다. 104종 중 제주도 미기록종이 8종이며, 이중 Pugettia minor, Menaelthius monoceros , Echinoecus pentagonus 등 3 종은 한국미기록종인 바 도판과 함께 Remarks 등을 기록했다. 제주도산 게류 104종은 한국 기지종 183종의 56.8%를 차지하며, 104종 중 41%(39.4%)은 한국에서는 제주도 해역에서만 발견된 것이고 62종은 남방형이다.

• Korean Journal of Food Science and Technology
• /
• v.29 no.6
• /
• pp.1144-1150
• /
• 1997

Volatile flavor components of soybean koji kochujang made from a glutinuous rice by improved method were analyzed by using a purge and trap method during fermentation, and identified with GC-MSD. Fifty-six volatile flavor components including 16 alcohols, 15 esters, 7 acids, 4 aldehydes, 5 alkanes, 3 ketones, 1 benzene, 1 alkene, 2 phenol and 2 others were found in improved kochujang. The number of volatile flavor components detected immediately after making kochujang were 32 and increased to 46 components after 30 day of fermentation. The most number 55 of volatile flavor components were found after 90 day of fermentation. Thirty-one kinds of volatile flavor components were commonly found through the fermentation period 9 alcohols such as 2-methyl-1-propanol, ethanol, 3-methyl-1-butanol, 8 esters such as methyl acetate, ethyl acetate, 2-methylpropyl acetate, 3 aldehydes such as butanal, acetaldehyde, furfural and 11 othesrs. Although the various types of peak areas (%) of volatile flavor components were shown in kochujang during the fermentation days, ethanol. ethyl acetate, ethyl butanoate, 2-methylpropyl acetate, 2-methyl-1-propanol and 3-methyl-1-butanol were mainly detected during fermentation. Those might be the major volatile flavor components in kochujang made by improved method. Peak area of ethanol was the highest one among the volatile flavor components at immediately after mashing and 90 day while ethyl acetate showed the highest Peak area after $30{\sim}60$ day of fermentation and 3-methyl-1-butanol showed the highest peak area after $120{\sim}150$ day of fermentation.

• Proceedings of the Plant Resources Society of Korea Conference
• /
• 2001.04a
• /
• pp.17-37
• /
• 2001

2000년 6월부터 2000년 10월까지 정읍근교의 정읍 천연림에서 많은 균류를 채집하여 동정하였다. 그 결과 균류다양성은 2문, 3아문, 4강, 14아강, 10목, 31과, 110종을 확인하였다. 그 중에서 미기록종은 이끼귀버섯(Crepidotus epibryus), 황금바퀴버섯(Orbilia xanthostigma)등 이었다. 우점과는 송이과와 광대버섯과였다. 생태적 자원은 식용버섯은 43종, 재배종은 8종, 독버섯은 15종, 약용버섯은 13종, 항암버섯은 15종, 균근형성균은 17종 그리고 목재부후균은 31종이었다.

• Korean Journal of Food Science and Technology
• /
• v.31 no.5
• /
• pp.1221-1226
• /
• 1999

Volatile flavor components of glutinous rice koji kochujang made by an improved method were analyzed by using a purge and trap method during fermentation and identified with GC-MSD. Twenty-one volatile flavor components detected immediately after making kochujang including 6 alcohols, 6 esters and 2 aldehydes. Forty-six volatile flavor components including 15 alcohols, 15 esters, 5 acids, 5 aldehydes, 1 alkane, 1 amine, 1 alkene and 3 others were found in an improved kochujang after 150 day of fermentation. Twenty kinds of flavor components, 5 alcohols such as ethanol, 3-methyl-1-butanol. 2-methyl-1-propanol, 6 ester such as ethyl acetate. 2-methylpropyl acetate, ethylbutanoate, phenylacetate, 2 aldehydes and 7 others were commonly found through the fermentation period. Peak area(%) of ethenone was the highest one among the volatile flavor components at immediately after mashing, and ethyl acetate showed the highest peak area after $30{\sim}60$ day of fermentation, and ethanol showed the highest peak area after $90{\sim}120$ day of fermentation, and 3-methyl-1-butanol showed the highest peak area after 150 day of fermentation(as major components). 2-Methyl-1-propanol, 1-butanol and methylbenzene were detected in glutinous rice koji kochujang during the fermentation.

• Korean Journal of Ichthyology
• /
• v.32 no.4
• /
• pp.239-244
• /
• 2020

The morphological characteristics of a larval fish (7.8 mm in body length) collected off Chuuk, Micronesia were highly similar to those of larval Omosudis sp., except fin development and body length. It was identified as Omosudis lowii by partial mitochondrial 12S rRNA gene analysis. The morphological traits of the larval fish validated by the molecular genetic marker will be informative for species-level identification of larval Omosudis lowii.