• Fisheries and Aquatic Sciences
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• v.6 no.1
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• pp.34-40
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• 2003

Three panel trammel nets were made illegal for the brown shrimp (Penaeus japonicus) or fishes by Korean fisheries law while trammel nets for fleshy prawn in the West sea remained legal. In this study a single panel tangle net with vertical loop lines rigged between the float line and sinker line was specially designed to catch brown shrimp. This net was developed for the first time after observation of the brown shrimp behaviour when reacting to a net in an observation tank. In field experiments these single tangle nets were compared with the traditional trammel nets in the coastal waters of the Keoje area. The mean number of the brown shrimp for 53 fishing operations was 1.13 per unit panel of the single tangle nets when fitted with the vertical loop lines. This was $84\%$ of the mean catch of 1.36 achieved with the trammel nets. These results of fishing experiments using single tangle nets in the field revealed a high fishing efficiency for the brown shrimp and showed little difference from trammel nets. The size of the brown shrimp or number of by-catch was not different between single tangle nets and trammel nets.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.3 no.3
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• pp.161-171
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• 1970

1. The higher the temperature of the sea water, and the smaller the size of the oriental brown shrimp, the higher the feeding rate of the shrimp will be as long as the temperature ranges from $19^{\circ}\;to\;30^{\circ}C$, and each shrimp weighs from 1.6 to 14.9 grams. The average daily feeding rate is between 18 to 44 percent. 2. The nighttime feeding rate is always higher than the daytime feeding rate. However, the daytime feeding rate can be raised to from 22 to 37 percent of the daily feeding rate iii the non-sediment, dark or direct-sunshine-shielded conditions. Growth can thus be accelerated to that extent under such conditions. 3. When anchovy and short-necked clam meats were simultaneously used as food, a greater quantity of anchovy meat was consumed than short-necked clam meat both during the daytime and nighttime. When anchovy and short-necked clam meats were simultaneously given, the averaged daily feeding rates of anchovy and short-necked clam meats were 12.9 percent and 10.3 percent, respectively. 4. The following equation applies to the relationship between the freight of the oriental brown shrimp (W in grams) and their daily growth rate (DGR in percent): log DGR=0.7035-0.7864 log W. The daily growth rate is in inverse proportion to the size of the shrimp. 5. The efficiency of food conversion of the oriental brown shrimp fluctuates between 2.8 and 7.8 percent without extensive difference depending on the size of the shrimp. This was very small as compared with the corresponding figures so far known for fish and cuttlefish.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.37 no.6
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• pp.505-510
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• 2004

The feeding habits of brown barracuda (Sphyraena pinguis) were analyzed using the stomach contents of monthly samples collected from coastal waters of Gadeok-do, Korea from January to December, 1998. Brown barracuda occurred mainly from summer to autumn in the study area, and ranged from 15 to 35 cm in standard length. Brown barracuda was a piscivorous fish which, mainly consumed teleost fish such as anchovy (Engranlis japonicus) and chefoo thryssa (Thfssa kammalensis). Its diet also included small quantities of shrimp and cephalopods. Although smaller fishes (<25 cm SL) consumed shrimp and cephalopods as well as fish, larger fishes (>30 cm SL) consumed exclusively teleost fish. The prey size increased with increase of fish size.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.13 no.3
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• pp.121-124
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• 1980

Microscopical studies of Leucothrix sp. and its histological effect on the gill tissue of Penaeus japanicus have been made. Infection of Leucothrix sp. results in color change of the gills of the shrimp which is mainly due to the brown or black pigments of the filamentous bacteria. Higher degree of the infections makes necrosis and serious histological changes of the gill tissue and this infection affects the respiratory activity of the shrimp.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.600-604
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• 2001

Immunoassay was used to study the detection method of irradiated shrimp. Sandwich ELISA was formatted with monoclonal antibody (Ab) (M-IgG) and polyclonal Abs (P-IgG) and polyclonal Abs (P-IgG) individually produced against brown shrimp tropomyosin (TPM) as an antigen. When M-IgG was used as a coating Ab to capture TPM, and P-IgG were used as reaction Ab against captured TPM could be detected in the range of 12.5 to 50 $\mu\textrm{g}$/mL. Detected concentrations of TPM from irradiated shrimp decreased dose-dependently, and the concentration of Ag by combination of irradiation with heating or freezing treatments also decreased. This results suggests the possibility for Sandwich ELISA, one of immunological analyses, to be applied for detecting irradiated shrimp.

• Animal Systematics, Evolution and Diversity
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• v.30 no.4
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• pp.319-322
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• 2014

Two specimens of pontoniine shrimp, Periclimenes brevicarpalis (Schenkel, 1902), having a symbiotic relationship with sea anemones are reported for the first time in Korea. The specimens were collected by SCUBA diving in Jejudo Island. It has a transparent body with a few large white spots on the carapace, abdomen, telson and uropods. Blue bands are on the cheliped and pereiopods. Five brown eyespots with orange centers are on the telson and uropods. The morphology is described and illustrated with a color image of the living specimens. Two species of Korean Periclimenes, P. ornatus, and P. brevicarpalis, can be distinguished by the position of the anterior dorsolateral spine of the telson. This study extends its previously known range from Japan to Korea. Korean pontoniine now includes six species belonging to five genera of Conchodytes, Cuapetes, Onycocaris, Periclimenaeus, and Periclimenes.

• Textile Coloration and Finishing
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• v.13 no.1
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• pp.38-44
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• 2001

The adsorption ability of dyes on chitin, a natural polymer was investigated for decolorization of dye wastewater. Chitin was manufactured in lab by decalcification in dilute aqueous hydrochloric acid solution and deproteination in dilute aqueous sodium hydroxide solution with shrimp shells. Absorbance of residue solution of dyebaths after dye adsorptions of chtin were measured in varieties of dye concentration and dipping periods. Three kinds of Direct dyes -C.I. Direct Red 81 (red 81), C.I. Direct Brown l(brown 1) and C.I. Direct Green 26(green 26) - were used. Red 81 and brown 1 have smaller molecular weight than green 26. The results from experimentals were of]tamed as follows: 1) Adsorption of green 26 was improved in dyebath by addition of salt, but red 81 and brown 1 were not found any improvements. 2) Smaller size of chitin particles could be absorbed much more speedy. In this experiments, the smallest range of chitin particle size was $250\mu{m}$ and less. 3) The most efficient amount of chitin for 20m1 of dyebath was 0.2g, 4) Both of red 81 and brown 1 showed good and speedy adsorption abilities as dyestuffs of over 90 percent in just one minute in dyebath of 0.01% dye concentration. But green 26 was absorbed slowly because of its large molecular weight. It took 40minutes to absorb dyestuffs of over 90 percent in dyebath of 0.01% dye concentration.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.822-827
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• 2000

Gamma irradiation was applied to reduce shrimp allergy. Shrimp heat-stable protein(HSP) and shrimp protein extract were gamma-irradiated at 1, 3, 5, 7 or 10 kGy in an aqueous state (1.0 mg/mL). The changes in allergenic and antigenic properties of protein extract and HSP resulted from gamma irradiation were monitored by ELISA with mouse mAb or human patients sera and immunoblotting. Conformational changes in irradiated HSP were measured by both GPC-HPLC and SDS-PAGE. The binding ability of shrimp allergic patients IgE to irradiated protein extract or irradiated heat-stable protein was dose-dependently reduced. When measured by gel permeation chromatography and sandwich ELISA, the amount of intact heat-stable protein in the irradiated solution was reduced by gamma irradiation depending upon the applied dose. SDS-PAGE showed that the main band disappeared and new bands appeared in a higher molecular weight zone. The results provide a new possibility to use irradiation process for reducing the allergenicity of shrimp.

• Korean Journal of Food Science and Technology
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• v.19 no.1
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• pp.5-11
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• 1987

Lipid oxidation is one of the major factors affecting on deterioration of nutritional quality in boiled and dired fish products. In this paper, the relationship between oxidized products of lipid, brown pigments, and available lysine during the drying and the storage of boiled and dried shrimp (Metapenaeus joynri) was investigated. Fresh shrimps were bioled in 5% sodium chloride solution. The boiled shrimps were treated in two ways, sun drying and hot air drying at $30{\pm}5^{\circ}C$. And the two dried products were stored at $30{\pm}5^{\circ}C$ for one month. The results obtained are as follows: TBA value increased up to 20 days and hereafter gradually diminished. POV was increased for processing and increased 15 days of storage. TBA value and POV increased rapidly while available lysine diminished during the sun drying and hot air drying. Brown pigment was increased during lipid oxidation but it was not statistically significant. This result implicits that the drying had greatly influenced on the oxidation of lipid and makes amino acids 'unavailable'. But there is no remarkable difference between the sun dried shrimps and the hot air dried shrimps so far as the lipid oxidation and available lysine.

• Journal of the Korean Society of Food Culture
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• v.7 no.2
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• pp.119-125
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• 1992

To analyze food material and table wares in daily reception dishes of Choson Dynasty, studied historic book 'Young jeob Dogam Zabmulsek Euigwae' (1609, 1643 year) described the daily reception dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. 1. Food material for reception Chinese envoy were vegetable, pickled vegetable, soup (?水), brown seaweed, kelp, green seaweed, garlic, pine mushroom, mushroom, driedfish, fish egg, shrimp, pork, pheasant, fowl, salted fish shrimp and etc, various fruits preserved in honey, green peajelly, buck wheat jelly and bean curd. 2. The table wares were rice bowl(鉢里), small bowl of porcelain(甫兒), water bowl(大貼), plate(貼是), small dish(鍾子), small earthen ware jar(東海), jar(缸), pottery(甕), table(盤), chopsticks(?), washbowl(洗面盆), earthen ware steamer(甑), kettle(釜), brazier(爐), measuring cup(升), unit of measure(合), meter(稱子), spoon(匙), chest (函), lid(蓋), large rice bowl(所羅) and bowl(椀).