• Applied Microscopy
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• 제32권1호
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• pp.39-44
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• 2002

한국어류의 수정란 난막 미세구조를 분류체계에 따른 체계화 작업의 일환으로 난문의 유무, 난막의 표면 및 단면구조를 밝힘으로써 계통분류학적 기초자료를 제시하고자 경골어류, 구굴무치과에 속하는 얼룩동사리의 수정란을 실험재료로 하여 주사전자현미경과 투과전자현미경을 이용하여 관찰하였다. 수정란은 부착성 및 침성란으로 장타원형이었으며 동물극쪽에 부착사가 부착되어 있었다. 난황낭 내에는 많은 유적들이 있었으며, 난막 표면은 pore cannal들이 분포하고, 난문은 관찰되지 않았다. 난막은 두 층으로 구성되어 있었는데 외층은 전자밀도가 높은 비부착성이었으며, 내층은 전자밀도가 서로 다른 7층으로 구성되어 있었다. 이상과 같이 얼룩동사리 수정란 난막의 미세구조적 특징은 얼룩동사리의 수정란이 가지는 독특한 형태학적 형질로서 종을 분류하는데 사용될 수 있을 것으로 사료된다.

• 한국식품조리과학회지
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• 제27권3호
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• pp.39-49
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• 2011

This study was conducted to evaluate the effects of adding unrefined oil on the antioxidant activity of a tuna oil-enriched emulsion by determining DPPH radical scavenging activity, reducing power, and inhibition of low-density lipoprotein (LDL) oxidation in vitro. The emulsion consisted of tocopherol-stripped canola (18.3 g) and tuna (9.1 g) oil, one of the unrefined oils (4.6 g), such as extra virgin olive, mustard, perilla, or sesame oil, 0.5% acetic acid (64 g), and egg yolk powder (4 g). The control emulsion contained only canola (21.4 g) and tuna oil (10.6 g), as oil sources,with the same composition of the remaining ingredients. The emulsion with added unrefined oil, particularly mustard oil, showed higher radical scavenging activity and reducing power than those of the control emulsion. The radical scavenging activity and reducing power of the emulsion with added unrefined oil were higher at 1,000 ppm than at 500 ppm thus, the effect was concentration-dependent. Adding sesame or perilla oil to the tuna oil-enriched emulsion resulted in higher inhibition of LDL oxidationwhereas adding olive oil increased LDL oxidation. The results clearly showed that adding roasted mustard, sesame, or perilla oil improved the antioxidant activity of a tuna oil-enriched emulsion by increasing free radical scavenging activity, reducing power, and inhibiting LDL oxidation. The results also suggest that adding unrefined oils produces a healthier fish oil-enriched salad dressing recipe.

• 한국유기농업학회지
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• 제20권4호
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• pp.655-668
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• 2012

유기농 토마토 생산에 있어 지상부 잎에 발생하는 병은 수량을 감소시키는 중요한 요인이다. 특히 흰가루병, 잎곰팡이병, 잿빛곰팡이병이 유기농 토마토 포장에서 심각한 문제가 되고 있다. 본 연구는 저항성 품종, 환기장치, 난황유 및 미생물 농약 등 친환경적인 방제방법을 이용하여 유기농 토마토 생산 기술을 증대시키기 위해서 수행되었다. 시설하우스에 환기장치를 작동시키면 환기장치를 설치하지 않은 하우스에 비해 최고온도와 최저온도의 편차가 $2{\sim}7^{\circ}C$ 줄어들고, 평균상대습도도 1~5% 감소되었다. 그 결과 토마토 잎곰팡이병 발생이 55.0%, 그리고 토마토 잿빛곰팡이병 발생이 24.4% 억제되었다. 미생물 농약 2종을 시설하우스에서 잿빛곰팡이병과 잎곰팡이병을 대상으로 방제시험을 실시한 결과, 잿빛곰팡이병은 49.0~55.9%, 잎곰팡이병은 39.2~58.2%의 방제효과가 있는 것으로 조사되었다. 또한 난황유를 제조하여 흰가루병을 대상으로 시설하우스에서 처리한 결과 97.6%의 우수한 방제효과가 확인되었다. 잎곰팡이병과 흰가루병을 대상으로 병저항성 품종 선발시험을 실시한 결과 15품종 중 슈퍼탑을 포함한 7품종이 잎곰팡이병에 대해 저항성을 가지는 것으로 확인되었으며, 흰가루병의 경우에는 15품종 중 파워킹만이 저항성을 나타내었다.

• 대한수의학회지
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• 제34권2호
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• pp.375-379
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• 1994

A teratogenicity test of 'folpet' was carried out in the developing chick embryos to investigate and validate the safety of rural environmental hazardous materials. Folpet was administered to chick embryos' yolk sac at a rate of 0.1mg and 0.01mg per SPF eggs at 96 hours of incubation. The morphological changes were examined. Fertility ratio of SPF eggs used was 94.9%. Hatching rate of untreated control group was 74.4% and the group dosed with 100ul of corn oil into the yolk sac was 70.0%. The $LD_{50}$ of folpet was 0.663mg/100ul/egg. After hatching, mean body weight, body length, claw length and beak length of high and low dose administered groups were not significantly different from untreated and vehicle control group. There was no abnormal appearence in all the groups. Therefore it seems that, within the doses applied, folpet dose not induce potential teratogenicity in the developing chick embryos.

• 한국문화재보존과학회:학술대회논문집
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• 한국문화재보존과학회 2004년도 제20회 발표논문집
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• pp.72-74
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• 2004

The color change of lead-containing pigments is one of the most serious diseases in watercolor, oil paintings and wall paintings. These pigments have a tendency to darken or brighten. It was proved that oxidation of lead containing pigments in the formation of brown-colored lead dioxide is a photochemical reaction under high humidity conditions. Therefore, we carried out some analogic experiments on the color change of three typical lead containing pigments ; $Pb_3O_4$, Pbo and $PbCo_3{\cdot}Pb(OH)_2$ at the conditions of illuminations under the high humidity ($2PbCo_3{\cdot}Pb(OH)_2$ R. H.). The reason for the chemical reactions are discussed and the results of these experiments are shown in some spectrograms, micrographs and X-ray micro-diffraction patterns. Important conclusions were drawn in our research. Due to the formation of brown $PbO_2$, red lead $(Pb_3O_4)$ and massicot (PbO) turned brown or dark when they were illuminated light under high humidity. We noticed that the brightening of red lead occurred d to admixture with chalk or lead white in egg yolk or linseed oil medium on exposure to light. Lead white used in oil paintings turned yellowish on dark.

• 한국수산과학회지
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• 제15권4호
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• pp.323-328
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• 1982

1930년 12월 11일 일본국 정관현 구명군 무판노의 지선에서 어획된 돌가자미에 난성숙호르몬주사를 하여 성숙산난시킨 수정난의 사육에 의한 난발생과 난화자어에 관하여 관찰하였다. 난은 구형이며 분리부성난으로 난경은 $1.014\sim1.04mm$로 유구는 없다. $8.0\sim9.5^{\circ}C$의 수온에서 수정후 73시간 45분만에 변화하였다. 부화직후의 자어는 전장 $3.09\sim3.146mm$로 근절수는 17+20=37이다. 부화후 1일의 자어는 전장 3.77mm로 난황위에는 $3\sim4$개의 흑색소포가 나타나고 난황의 등쪽에 많이 분포한다. 전장 3.96mm의 자어에서는 눈에 착색이 된다. 부화후 2일의 전장 4.056mm의 자어에서는 난황은 상당히 전수되고 입은 아직 열리지 않는다. 그리고 척색의 말단부에 꼬리지느러미의 원기가나타났다. 전장 4.21mm 의 자어에서는 입이 완성되고 눈도 움직인다. 난화후 3일의 전장 $4.342\sim4.394mm$의 자어에서는 소화관은 더욱 분화하고 흑색세포는 두부의 아래턱 주위와 부부의 막지느러미 뒷쪽에 확산 분포한다. 전장 4.76mm의 자어에서는 등쪽의 막지느러미의 가장 자리가 오목하게 패여진다.

• 한국어류학회지
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• 제26권4호
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• pp.267-273
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• 2014

본 연구는 개베도라치의 산란행동 및 난 발생과 자어의 형태발달을 조사하여 분류학적 연구의 기초자료로 이용하고자 실시하였다. 수정란은 구형으로 백색의 불투명한 침성 점착란이었고 유구의 수는 10~11개였으며, 난의 크기는 0.90~1.43 mm (평균 $1.11{\pm}0.23mm$, n=10)범위였다. 사육 수온은 $25.5{\sim}28.5^{\circ}C$ (평균 $27.0^{\circ}C$), 염분 32.5~33.5‰ (평균 33.0‰) 범위를 유지하였다. 난 발생 과정은 2세포기 후 24시간에 배반이 난황의 2/3 이상을 덮고 내려와 초기 낭배기에 달하였다. 2세포기 후 330시간에는 비공과 입이 형성되었고, 머리부터 난막을 뚫고 나오면서 부화가 시작되었다. 부화 직후의 전기 자어는 전장 2.59~3.02 mm ($2.81{\pm}0.25mm$, n=5)로 입과 항문은 열려 있었고, 난황과 유구는 흡수된 상태였다. 부화 후 3일째 후기 자어는 전장 3.02~3.07 mm ($3.04{\pm}0.04mm$)로 막으로 된 꼬리지느러미가 원기모양으로 분화하기 시작하였다. 부화 후 13일째 후기 자어는 전장 3.04~3.20 mm ($3.12{\pm}0.11mm$)로 아래턱과 윗턱이 발달하면서 먹이 섭취하기 시작하였다.

• 한국수산과학회지
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• 제41권6호
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• pp.471-477
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• 2008

Development of egg, larvae and juveniles for the Pacific mackerel, Scomber japonicus are described following natural fertilization in the indoor tank of $25^{\circ}C$ water temperature. Following a routine hormone treatment technique for the brood stock, male and female mackerels were artificially matured by intramuscular injections of LHRHa at a dosage of $400{\mu}g/kg$ body weight (BW)+Domperidone at a dosage of $4{\mu}g/kg$ body weight (BW) to induce maturation in a separate aquarium and induced natural spawning. Fertilized eggs were ca. 1.0 mm in diameter; spherical in shape with a single oil globule; pelagic and non-adhesive. Hatching occurs 41 hours after fertilization at $23-24^{\circ}C$. The newly hatched larvae was 3.03 mm in average total length (ATL), the mouth and anus were not open, oil globule located in posterior end of yolk sac, and preanal length was 42.8% of TL. The larvae measuring 2.89 mm ATL, almost absorbed yolk sac and oil globule material in 2 days after hatching, in which the mouth and anus were open. Melanophores, branch or star in shape were observed on the top of head, peritoneal region and along the ventral contour. In 13 days after hatching, the larvae was 6.88 mm ATL, its posterior end of notochord began to flex upward, finfold of caudal fin appeared, jaw teeth were already formed. In 19 days after hatching, the larvae was 7.71 mm ATL completed only caudal fin rays (9+8), and preanal length was 49.4% of TL. In 37 days after hatching, the larvae was 27.4 mm ATL already completed all the fins, and preanal length was 59.9% of TL.

• 한국식품조리과학회지
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• 제18권4호
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• pp.390-398
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• 2002

The purpose of this study was to select a cake ingredient acting as an emulsifier to retard the retrogradation of rice cake commercially available. For the purpose, Backsulgi, a traditional Korean rice cake, was prepared by adding various ingredients having high contents of lecithin such as raw soybean powder, parched soybean powder, soybean oil, egg yolk powder, and then the changes in the sensory and textural characteristics of the cakes were determined while storing them at the temperatures of 4$\^{C}$ and 20$\^{C}$ for 0, 1, 2 and 3 days. Based on the sensory evaluation, Backsulgi samples added with raw soybean flour were significantly different in roasted nutty smell, roasted nutty taste, softness, moistness, cohesiveness and overall quality compared with the control in the longer storage time at 20$\^{C}$.

• 한국식품조리과학회지
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• 제29권1호
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• pp.53-62
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• 2013

Lipid oxidation and antioxidants changes in perilla oil emulsion added with chlorophyll were studied during storage in the dark or under 1,700 lux light at $25^{\circ}C$ for 48 h. The emulsion was consisted of perilla oil (33.12 g), 5% acetic acid (66.23 g), egg yolk powder (0.5 g), and xanthan gum (0.15 g), and Chlorophyll b was added to the emulsion at 0, 2.5 and 4 mg/kg. The lipid oxidation was evaluated by headspace oxygen consumption and hydroperoxide formation, and tocopherols and polyphenols were monitored by HPLC and spectrophotometry at 725 nm, respectively. The lipid oxidation of the perilla oil emulsion in the dark was not significant regardless of the addition of chlorophyll. Light increased and accelerated the lipid oxidation of the emulsion, and increased addition level of chlorophyll under light increased it further. However, there was no significant change in fatty acid composition in any case. Contents of tocopherols and polyphenols in the emulsion were not significantly changed during storage in the dark regardless of chlorophyll addition, indicating their little degradation. Tocopherols and polyphenols in the emulsion were significantly degraded during storage of the emulsion under light, and the degradation rate of polyphenols was increased with addition level of chlorophyll. The lipid oxidation of the perilla oil emulsion was inversely related with the residual amounts of tocopherols and polyphenols, with more dependent on the retention of polyphenols than that of tocopherols.