• Journal of Ship and Ocean Technology
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• 제4권4호
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• pp.34-44
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• 2000

This paper deals with the sea trial results of a fast craft with the hybrid supported type hul form. waterjet propulsion system and motion control system. The hybrid-type container ship operable in the sea with a wave height of y6 m, a speed of 50 knots and a payload of 1,500 tons were designed. A 1/8 scale 10 m- long test craft was constructed and tested in open seas. The hydrodynamic performance such as speed, turning, motion control in waves and waterjet thrush was analyzed.

• Fisheries and Aquatic Sciences
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• 제13권2호
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• pp.127-132
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• 2010

A study was conducted to investigate the effects of dietary lipid sources on the growth and fatty acid composition of juvenile sea cucumber. For 12 weeks, three replicate groups of sea cucumber (average weight 1.4 g) were fed one of three diets, containing squid liver oil (SLO), soybean oil (SO), or linseed oil (LO) as a dietary lipid source, or a control diet (CON) without added lipids. Sea cucumber survival was not significantly different among dietary treatments (P>0.05). The highest weight gain was observed in sea cucumber fed the SLO diet, whereas the weight gain of sea cucumber fed the SO diet was the lowest among dietary treatments (P<0.05). No significant differences were found in the moisture, crude protein, crude lipid, and ash contents of whole sea cucumber body among dietary treatments (P>0.05). Concentrations of 20:5n-3 and 22:6n-3 were significantly higher in sea cucumber fed the SLO diet than in those fed on the other diets. The highest 18:2n-6 and 18:3n-3 contents were observed in sea cucumber fed the SO and LO diets, respectively. The results of this study suggest that squid liver oil could be used as a good lipid source in formulated diets for juvenile sea cucumber.

• Journal of Nutrition and Health
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• 제29권3호
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• pp.286-295
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• 1996

The present study was conducted to evaluate the usefulness of four kinds of seaweeds (mixture of purple laver & sea lettuce, sea tangle, sea mustard, agar agar) as a high- fiber supplment in the therapeutic deit for the diabetic patients. Seven groups of normal and streptozotocin-induced diabetic rats were fed dietary fiber-free control diet or one of experimental diets containing 7% of one of the four seaweeds for 6 weeks. The effect of seaweeds supplementation on the body weight change, gastrointestinal function, and the control of diabetic symptoms were examined and compared with the effect of fiber-free diet or pectin diet used as references. The body weight gains of all the diabetic groups were significantly suppressed compared to the normal group. Feed efficiency ratios and body weight gains of seaweed groups were relatively higher than those of the pectin group. Sea tangle appeared to have an effect of alleviating the typical diabetic symptoms such as polyphasia, polydipsia, polyuria, urinary glucose excretion and hyperglycemia indicating its beneficial acition of improving glucose metabolism even though the degree of effectiveness was less than that with pectin. All the supplemntations of seaweeds and pectin ressulted in the significant changes in gastronitestinal functins ; shortening of GI transit time, increase of fecal volume and the length of intestine. Based on their effects of the significant changes in GI function in may be suggested that seaweeds may influence the process of digestion and absorption of nutrients in diabetic animals.

• Ocean and Polar Research
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• 제27권3호
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• pp.341-349
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• 2005

Temporal variation of the natural planktonic community in the Southern Sea of Korea was investigated by using low floating enclosed bags (3.2m deep and 2,500 liter) in order to understand the effect of enriched nitrate on the planktonic community in the spring (March-April) of 2002. Prior to beginning the incubation, the bags were placed in two different concentrations of nitrate, which consisted of control (ambient water) and experimental mesocosms (final concentration of $12{\mu}M$). The nitrate concentration in the experimental mesocosms remained significantly higher than those in control mesocosms throughout the study period (ANOYA, p<0.001). Following the addition of nitrate, abundance and chi-a concentration of phytoplankton peaked on Day 1, when diatoms established the peak in the experimental mesocosms. Diatoms consisted mainly of Thalasxiosira decipiens, Pseudo-nitzschia pungem, Leptocylindrus danicu, Thalassionema nitzschioides, Chaetoceros pseudocrinitus and Actinoptychus senariu. However, the peak did not lead to the difference in abundance and composition of phytoplankton between control and experimental mesocosms during the study period. The dinoflagellates began to increase soon after the diatoms decreased in all mesocosms. Copepods, as a dominant group in the rnosozooplankton community, showed no immediate peak in relation to the nitrate addition, but only their own developmental process from the eggs to adult stage during the study period. The bottom-up control from enriched nitrate via phytoplankton to adult copepods was not distinguished in terms of the abundance of the planktonic community. This might stem from the relatively low nitrate availability of phytoplankton at no N-limited seawater and the weak coupling between rapidly sunken diatoms and copepods through the water column.

• 환경영향평가
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• 제11권2호
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• pp.79-91
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• 2002

Four dimensional data assimilation (FDDA) technique was considered for 3 dimensional wind field in coastal area and a set of 3 numerical experiments including control experiments has been tested for the case of the synoptic weather pattern of the weak northerly geostrophic wind with the cloud amount of less than 5/10 in autumn. A three dimensional land and sea breeze model with the sea surface temperature (SST) of 290K was performed without nudging the observed wind field and surface temperature of AWS (Automatic Weather System) for the control experiment. The results of the control experiment showed that the horizontal temperature gradient across the coastline was weakly simulated so that the strength of the sea breeze in the model was much weaker than that of observed one. The experiment with only observed horizontal wind field showed that both the pattern of local change of wind direction and the times of starting and ending of the land-sea breeze were fairly well simulated. However, the horizontal wind speed and vertical motion in the convergence zone were weakly simulated. The experiment with nudgings of both the surface temperature and wind speed showed that both the pattern of local change of wind direction and the times of starting and ending of the land-sea breeze were fairly well simulated even though the ending time of the sea breeze was delayed due to oversimulated temperature gradient along the shoreline.

• 생명과학회지
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• 제27권9호
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• pp.1011-1019
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• 2017

거문도 해풍쑥 추출물을 처리한 고등어의 저장 기간 동안의 품질 특성을 조사하였다. 5% 해풍쑥 추출물에 고등어를 2시간, 3시간, 4시간 처리한 후 개별 포장하여 $-20^{\circ}C$에 저장하여 실험하였다. 해풍쑥 추출물을 처리하지 않은 고등어(control)와 해풍쑥에 2, 3, 4시간씩 처리한 고등어의 염도는 2시간 처리한 고등어가 0.07%로 가장 낮은 수치를 나타냈다. pH는 모두 5.90~6.23를 나타냈고 산도는 15일째 감소 후 증가하는 경향을 나타냈다. 또한, 저장기간이 길수록 인장강도는 control은 증가하고, 2, 3, 4시간씩 처리한 고등어는 감소하였다. Volatile basic nitrogen(VBN) 함량은 control은 4.2~50.7 mg%, 2시간 처리한 고등어는 5.6~15.4 mg%로 control보다 가장 낮은 수치를 나타냈다. 2시간 처리한 고등어 제품에서 total polyphenol, total flavonoid 함량은 286.3~497.0 mg GAE/100 g, 177.5~385.6 mg QE/100 g를 나타냈다. DPPH, ABTS radical scavenging activity은 2시간 처리한 고등어 제품에서 50.6%, 61.3%를 각각 나타냈다. 전반적으로, 고등어를 SWM으로 단시간 처리하면 염도, pH, 산도, 경도, 항산화 활성 및 저장기간 연장과 같은 품질특성이 크게 향상되었음을 알 수 있다.

• 한국가금학회지
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• 제32권1호
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• pp.55-60
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• 2005

본 연구는 성게 껍질 분말을 사료내 첨가하여 그 첨가 수준(0, 1, 3, $5\%$)에 따라 계육의 관능검사, 육색, 지방산 및 아미노산 조성 등의 이화학적 특성을 검토하고자 broiler 160수를 공시하여 실시하였다. 전단력은 대조구보다 처리구에서 높고, 보수성은 대조구에서 높았으며(P<0.05), 가열감량, pH는 유의성이 인정되지 않았다. 관능검사 결과 성게 껍질 분말 급여구에서 연도, 다즙성, 풍미가 높은 점수를 나타내었는데 특히 T2에서 유의적인 (P<0.05) 차이를 나타내었다. 육색은 처리구에서 대조구보다 비교적 L$\ast$ 값이 낮고, a$\ast$ 값이 높아 육색이 어두운 편이었다. 대조구에 비해 처리구에서 oleic acid 함량이 유의하게 높거나 높은 경향을 나타내었으며, 총아미노산 함량은 대조구보다 처리구에 많은 함량을 나타내었다. 본 실험 결과 육계사료 내에 성게 껍질 분말의 급여는 관능검사의 결과를 개선할 것으로 사료된다.

• 수산해양교육연구
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• 제29권1호
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• pp.1-12
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• 2017

The purpose of this study was to identify the effects of a hands-on training regarding maritime safety including abandon ship and fire-fighting as related to sea survival, fire-fighting knowledge and emergency response leadership in seafarers engaged on a seagoing ship. The study was conducted with a nonequivalent control group pre-posttest design. Two hundred-sixty-six participants were assigned to either the experimental group(128) or control group(138). The hands-on training regarding maritime safety included sea survival and fire fighting drill, and it was implemented with the experimental group for two days from July 1, 2015 to June 30, 2016. Data was analyzed using chi-square, t-test and ANCOVA by using IBM SPSS Statistics(version 24) program. The experimental group who had the hands-on training showed significantly higher sea survival knowledge(F=902.32, p<.001), shipboard fire-fighting knowledge(F=1013.76, p<.001) and emergency response leadership(F=1802.62, p<.001) for maritime safety compared with the control group who had traditional education. The results indicate that a hands-on training is an effective teaching method to improve sea survival, fire-fighting knowledge and emergency response leadership in seafarers engaged. Further study is needed to identify the effect of a hands-on training regarding maritime safety according to the environmental changes of seafarers.

• 한국식생활문화학회지
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• 제34권4호
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• pp.440-448
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• 2019

In order to study low salinity Oiji (cucumber pickled in salt) with a reduced content of sodium, which was accomplished by replacing the salt in this saliferous food, we produced Oiji using sea tangle and, then performed physicochemical and sensory evaluations. It was found that the moisture content of Oiji was decreased with increasing the amount of added sea tangle. The pH and acidity were significantly different between the samples made with sea tangle, and the pH and acidity showed no consistent tendency according to the amount of sea tangle powder added. The salinity of Oiji was the highest in the control Oiji (2.92%), and the higher the amount of sea tangle added, the lower was the salinity in the Oiji with the salt replaced by sea tangle (2.78 to 2.89%). The sodium content of Oiji was also the highest in the control Oiji (591.65 mg/100 g) and significantly decreased with the increasing addition of sea tangle (560.43~366.71 mg/100 g). The color value of Oiji showed a significant difference between the samples, with no consistent tendency according to the amount of added sea tangle powder. The hardness of Oiji was significantly greater in the Oiji with the salt replaced by 40% of sea tangle, with greater hardness noted as the amount of added sea tangle powder increased (217.70 g). As a result of the acceptance test of Oiji, there were significant differences between the samples in overall acceptance, appearance, and taste, showing that the Oiji with salt replaced by 30% of sea tangle was significantly highest in overall acceptance and taste. The attribute difference test showed a significant difference only for the brown color, while no significant differences were found between the samples for off-flavor, bitter taste, fermented taste, salty taste, sour taste, hardness and crispness. The above results demonstrated that when sea tangle was substituted for 30 to 40% of the salt content, the Oiji with a low content of sodium and low salinity can be produced with a high level of taste and overall preference. Therefore, this study firmly demonstrated that 30 to 40% of the salt can be replaced by sea tangle as a substitute in order to produce Oiji that has low salinity, a low sodium content.

• 생물환경조절학회지
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• 제15권2호
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• pp.156-161
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• 2006

토마토 초장의 경우 심층수처리는 대조구에 비해 두상관수는 50%, 저면관수는 58% 감소하였고, 표층수 처리구에서는 두상관수는 49%, 저면관수는 56% 감소하였으며, NaCl 처리구에서는 두상관수는 47%, 저면관수는 57%감소하여 저면관수 처리방법이 도장억제에 더 효과적이었다. 지상부 생체중의 경우 두상관수보다 저면관수에서 더 감소하는 경향을 보였으나 뚜렷한 차이가 나타나지 않았다. 지하부 생체중 대조구에 비하여 두상관수는 38%정도 감소한 반면 저면관수는 49% 정도 감소하여, 저면관수에 의해 생육이 현저히 억제되는 결과를 보였다. 지상부와 지하부의 건물중은 생체중과 비슷한 경향을 나타냈다. 이와 같은 결과는 염에 의한 뿌리생육의 저하 때문인 것으로 판단된다. 경경은 대조구에 비해 감소하였지만 처리 방법 간에 뚜렷한 차이를 보이지는 않았다. T/R률에 비추어 보면 두상관수 처리에서 묘소질이 더 뛰어났으나, 묘의 충실도(compactness)는 처리구간 차이는 나타나지 않았다. 토마토의 경우 초장의 억제정도나 묘의 충실도에 비춰보아 저면관수 방법이 도장억제에 더 효과적이라 사료된다. 오이의 경우 처리 농도의 증가에 따라 초장, 생체중, 건물중, 경경, 엽면적이 감소하였다. 저면관수가 두상관수에 비해 도장억제 효과와, 생육억제가 좀 더 뚜렷이 나타나기는 하였으나 두 처리간의 유의적 차이는 나타나지 않았다.