• Ocean and Polar Research
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• v.25 no.3
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• pp.249-256
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• 2003

An immunological method was developed in this study to quantify reproductive output of the female butter clam, Saxidomus purpuratus. A clam egg-specific polyclonal antibody was developed using the purified butter clam egg as an antigen. An indirect Enzyme-Linked Immunosorbent Assay (ELISA) was used in quantitative measurement of the eggs. Size of the butter clam eggs ranged from $70.81{\pm}7.52{\mu}m$ in histology or $88.56{\pm}11.31{\mu}m$ in intact eggs. The predominant egg constituent was protein (37.44%), followed by lipids (11.40%) and carbohydrates (9.68%). The SDS-PAGE showed that the egg proteins are composed of several peptides of molecular weights consisting of 247, 200, 99, 91, 54 and 47 kDa. ELISA indicated that the clams collected from Geoje Island in May 2002 produced 8.2 to 26.8% of their body weight as eggs or 9,307,309 to 31,156,333 with a mean of 16,931,893 eggs per individual clam. The results of this study thus suggest that indirect ELISA using rabbit anti-clam egg IgG as a primary antibody is a rapid, affordable and sensitive method to assess reproductive output of 5. purpuratus and possibly other bivalves using a small amount of eggs.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2020.11a
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• pp.94-95
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• 2020

Oyster shells are characterized by coarse and coarse grains, but similar in strength to sand, and egg shells are fine grains but weak in strength. In terms of supply and demand of raw materials, oyster shells can be supplied only in limited periods and regions in winter and south coast of the year, but egg shells have the advantage of being able to supply and supply nationwide 365 days. This study aims to study the change in strength characteristics by mixing oyster shell powder and egg shell powder with the same particle size and mixing up to 150%. The conclusions of the flexural and compressive strength tests of mortar mixed with oyster shell powder and egg shell powder are as follows. The 7-day flexural and compressive strength with ESP added and the 3-day flexural and compressive strength with OSP added were similar, which is thought to be because the strength of OSP is higher than that of ESP.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.162-167
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• 1990

10% salted egg yolk containing 12-21% e99 white (RI 42-45) was stored at $-15^{\circ}C\;and\;-25^{\circ}C$. Changes of appearent viscosity and emulsification capacity were measured monthly(1-6 months). Viscosity, oil particle size and emulsion stability of mayonnaise which was prepared with these yolks for each storage time were also tested . In salted e99 yolk, viscosity was increased gradually with increasing the storage time, and further increased in the yolk of less egg white (higher RI), stored at $-25^{\circ}C\;than\;-15^{\circ}C$. Emulsification capacity was decreased gradually with increasing the storage time. In mayonnaise, which was Prepared with these frozen egg folks, oil Particle size became smaller gradually with increasing the storage time of egg folk, and further became smaller in the egg yolks containing low levels of egg white , stored at $-25^{\circ}C\;than\;-15^{\circ}C$. The viscosity of mayonnaise was decreased by about 2 months storage of e99 yolk, and restored thereafter, emulsion stability was decreased by 3-4 months storage of egg yolk and restored slightly thereafter.

• Fisheries and Aquatic Sciences
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• v.3 no.2
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• pp.126-134
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• 2000

We investigated the distribution of the marine cladoceran resting eggs in the intertidal sediments of Gomso Bay, Korea and compared the data with those in the subtidal sediments. The abundance of the eggs in the top 6cm of the sediments was higher than that in the other depths. The abundances of the eggs in seaward intertidal sediments below mean sea level (MSL) were higher than those in the sediments over MSL, but were not significantly different from those in the subtidal sediments. The distribution of the resting eggs of cladocerans in the intertidal sediments was affected by the grain-size and moisture content of sediments. The results of the present study suggest that the intertidal sediments as well as the subtidal sediments are a potential egg bank which plays important roles in population dynamics of zooplankton in coastal waters, in particular, recruitment of eggs into plankton.

• Korean Journal of Animal Reproduction
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• v.20 no.2
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• pp.101-109
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• 1996

This study was done to find out the methods of long-term use of liquid boar semen in 100 ml plastic bottle for artificial insemination and to investigate differences between Lactose-Egg yolk and Biitschwiler diluents according to storage temperature, and effect of final glycerol concent ration in Lactose-Egg yolk diluent. Liquid boar semen diluted with Lactose-Egg yolk diluent showed significantly higher sperm motility (p<0.05) after 0.5 and 2h incubation at 37$^{\circ}C$,than Butschwiler diluent at all storage length when it was preserved in the 5$^{\circ}C$ refrigerator. The NAR acrosome in Lactose-Egg yolk diluent a after 0.5 and 2h incubation at 37$^{\circ}C$, respectively, during preservation periods was similar to that in Biitschwiler diluent. When liquid boar semen was preserved at 15$^{\circ}C$, liquid boar semen in the Butschwiler diluent showed significantly higher percentages of sperm motility and NAR acrosome from third day to seventh than that in Lactose-Egg yolk diluent. In the effect of final glycerol concentration of liquid boar semen in the Lactose-Egg yolk diluent, the final glycerol concentration of 2% showed higer percentages of sperm motility and NAR acrosome than that of 0, 1, 3, and 5%. Farrowing rate, litter size and average pig weight at birth did not differ significantly between Lactose-Egg yolk and But schwiler diluents. As a result of this study, we found out that liquid boar semen can be stored for 6-7 days at 5$^{\circ}C$ in Lactose-Egg yolk diluent and at 15$^{\circ}C$ in Butschwiler diluent.

• Korean journal of food and cookery science
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• v.23 no.1 s.97
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• pp.41-49
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• 2007

The substitution effects of whey protein isolate(WPI) for egg in the preparation of sponge cake were determined by objective and subjective tests. Milk whey is drained from milk curd as a by-product of cheese manufacture. Whey protein is known as a good nutritional source and a functional material for many processed foods, especially baked goods. WPI contains above 90% whey protein. The specific gravity and viscosity of sponge cakes tend to be affected by WPI substitution. The cooking loss of sponge cakes with WPI substituted for egg(abbreviated as WPI cake) during oven baking was smaller than that made with egg(abbreviated as egg cake) and the specific loaf volume of WPI cake was larger than that of egg cake. The number of pores was highly increased and the size of pores was more uniformly and finely distributed in the cross section of WPI cake than those of egg cake, as observed by scanning electron microscopy(SEM). The hardness, gumminess and chewiness of WPI cake made with 10-20% WPI substitution were the lowest among all the tested cakes, including egg cake, thereby confirming the considerable improvement in their cake qualities. By the results of sensory evaluation, appearance, pore uniformity, softness, chewiness, moistness, flavor, mouth feeling, and overall acceptability of 10-20% WPI substitute cakes were evaluated as being significantly superior to those of all other cakes(p<0.05). These results support the better physicochemical characteristics and sensory evaluations of sponge cake prepared with 10-20% of WPI substitution for egg.

• Archives of Pharmacal Research
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• v.18 no.2
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• pp.84-89
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• 1995

The complexation and physical characteristics of egg phosphatidylcholine (PC) liposome containing amphotericin B(AmB) were investigated through circular dichrosim(CD) spectra, the size distribution, the turbidity change, and the calcein release. CD spectra of AmB-containing egg PC mxture exhibited a positive peak around 330 nm indicative of complexation of AmB and four negative peaks. The positive peak increased up to $2.2{\;}millidegree/{\mu}g$ AmB as AmB contents increased up to 12% (w/w), suggesting that AmB-phospholipid complexation was promoted by the antibiotics. The effective diameter of liposomesa by dynamic light scattering decreased from 450 nm to 220 nm as the amount of AmB in liposomes increased from o to 30% (w/w). The complexation may be responsible for the reduction in size. On the other hand, at around 1 mN deoxycholate (DOC), the reltive turbidities of 5 and 10% (w/w) AmB-containing liposome suspension were less than 1 probably due to the soblubilization of the complex, while those of pure PC liposome suspension were larger than 1 at the same concentration. Deoxycholate-induced release of liposomes, indicating the intercalation of the drug into the bilayers. Therefore, it is concluded that in AmB/eggPC/water system, AmB-phospholipid complexcoexists with AmB-containing liposomes.

• Proceedings of the Zoological Society Korea Conference
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• 1994.10a
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• pp.105.1-105
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• 1994

No Abstract, See Full Text

• Applied Microscopy
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• v.40 no.1
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• pp.9-14
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• 2010

Coreoleuciscus splendidus is a teleost belonging to Gobioninae, Cyprinidae. The oogenesis was investigated by light microscope. The ovary was located between intestine and air bladder, a grayish and ellipsoidal shape with the major axis 20 mm and the minor axis 5 mm. Cytoplasm of oogonia was basophilic and many nucleoli were located at inside of nuclear membrane. In primary oocytes, yolk vesicles were distributed only in the marginal area and egg envelope was not formed on the outside of an egg. In secondary oocytes, the egg envelope was formed and yolk vesicles in the cytoplasm were increased than the earlier stage. The basophilic substance of cytoplasm was changed to acidic. In case of matured egg, thickness of egg envelope and size of egg were increased. The yolk vesicles were changed to yolk mass in accordance with development. In conclusion, the oogenesis of C. splendidus was characterized by the increase in cell size, the formation and accumulation of yolk, and the decrease of basophilic substance in the cytoplasm. The oogenesis of C. splendidus is similar with other Cyprinidae fishes. But further study on ultrastructural study of fertilized egg envelope will be necessary to get the species specificity.

• Applied Microscopy
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• v.38 no.4
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• pp.315-319
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• 2008

Glow-light tetra, Hemigrammus erythrozonus is a teleost belonging to Characidae. The natural habitate of this fish is the wild in the Essequibo river, Guyana and South America. The oogenesis of glow-light tetra was investigated by light microscopy to compare with those of other families. A pair of ovary was located between swim bladder and intestines. The ovary was of white color and ellipsoidal shape with the major axis 11 mm and the minor axis 4 mm. Cytoplasm of oogonia was basophilic and many nucleoli were located at inside of nuclear membrane. In primary oocytes, yolk vesicles were distributed only in the marginal area and egg envelope was not formed on the outside of an egg. In secondary oocytes, the egg envelope was formed and yolk vesicles in the cytoplasm were increased than the earlier stage. The amount of basophilic substance was decreased. In case of matured egg, thickness of egg envelope and size of egg were increased, basophilic substance was distributed in only around the egg envelope. The yolk vesicles were changed to yolk mass in accordance with development. In conclusion, the oogenesis of glow-light tetra, Hemigrammus erythrozonus was characterized by the increase in cell size, the formation and accumulation of yolk, and the decrease of basophilia a in the cytoplasm. The oogenesis of glow-light tetra seems to share common patterns in Characidae, teleost and have a similar pattern with other teleost.