• Journal of the Korean Home Economics Association
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• v.37 no.1
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• pp.133-143
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• 1999

Originally, ancestral rites is a ceremony to pay filial piety to ancestors continuously even though they died, and this is a startingpoint based on the thought of paying respect to ancestors and 'root consciousness' which Korean people have. In the earliest days, Korean people worshipped nature and the sacrificial rituals were performed mainly for the fods of the skies and the earth. After the end-Koryeo Era introduced [Juja-Garye]ancestrial rites of forefather in home generalized. By the way, the foods for ancestrial rites on the original literature centering the [Sa-Rye-Pyon-Ram]are as follows: raw meat(saeng: 牲), rice and broth(ban, gaeng: 飯羹), fruits(果), slice meats(po: 脯), salted dry fish(jaban(佐飯), rice punch(sikhye: 食醯), soup(tang: 湯), fish and meat, roasts beef (jeok: 炙), roast vegetable(sookchae: 熟菜), rice cake(pyon: 餠), noodles(麵), soy(醬), Kimchi(沈菜), drink(酒), green tea(cha: 茶) etc. Today, ancestral rites, basically with this conception, has a function to bind the family and relatives as one. But as double income family are increasing, most housewives have heavy burden mentally and financially to prepare the food for the ancestral. The foods for ancestral rites can be said a way to express the internal true heart, and a basic medium to practice the filial piety. Many documents let us know that a few days before the ancestral rites, we should prepare the food for it with careful and pious attitude. And, they stress that our sincere attitude in preparing food is important rather than its quantity. In this industrial society, we have lots of difficulty preparing and observing the same service as it in the traditional socity. But I think that housewives can be freed from the burden they have to some degree when they realize what the true meaning of ancestral rites is and that the food for it plays a role an external expression.

• Journal of Nutrition and Health
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• v.6 no.1
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• pp.1-9
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• 1973

I. Subject of the Study: Studies on the economical nutrition supplement of cereal foods for the improvement in our notional eating habits. II. Purpose and Importance of the Study: 1. Our nation is confronted with the situation that the rice, a principal food, short of some essential amino acids, lysine and threonine, leads to imbalanced meals insufficient in the nutrient of protein, to bring many difficulties in the elevation of our national physique. 2. The shortage of even the rice imperfect in the nutrient of protein makes the import of lots of foreign rice inevitable. It is considered that the protein supplement and decrease in the consumption amount, of rice, is a serious key to the solution of our food difficulty, and then a way of the proetin supplement of rice through the addition of essential amino acid is to be rarely applied in the view of the our present finance and situation. 3. In the present experiment, therefore, it aims to the suggestion of an aspect of the improvement in our national eating habits guiding in the nutrition elevation which our nation can afford economically through the development of first, a way of the protein supplement by the mixture of cereals producted plentifully in our country, and second, a way of the decrease in the consumption amount and the improvement in the nutrition of rice through the substitution of the other cereals for rice. III. Contents of Scope of the Study: 1. Objects of the study: Objects of the study are the following three items; a) The nutrition supplement of rice through the mixture of cereals. Our nation makes mainly rice as a principal food, but practically many kinds of cereal are produced in our country. They contain different levels and qualities of each nutrient and they are different from one another in the kinds of essential amino acid consisting protein. For that reason, the mutual complement efficeincy of insufficient nutrients is observed through the mixture of cereals. b) The nutrition supplement of rice through the addition of superior protein sources to rice, a principal food. The development of rice as superior foods in the sense of nutrition is conducted through the risement in protein quality by the addition of protein sources in good quality, for example, fish flour (anchovy flour), egg powder, milk powder, and so on, and through the supplement of vitamins and minerals. c) The decrease in the consumption amount of rice through the substitution of the other cereals for rice, as a principal food. The compensation for the short amount of rice is made by the reduction in the consumption of rice through the discovery of a way of substitution of the other cereals for rice, as a principal food and of the settlement of problems in nutrition and finance subsequent to this. 2. Contents of the study: a) An ideal mixture-ratio of cereals is established for rats by feeding mixed foods(rice-barely or rice-wheat) containing 5%, 15%, 25%, 35% and 45% level of either barely or wheat. b) The nutritive value is determined in the whole subsititution of other foods for rice, and then, a way of the complement of over and under nutrients is devised. c) The ideal combination is investigated for rats through feeding mixed foods of main food, rice and supplement foods of protein sources, soy bean, fish flour, egg powder and milk Powder. d) According to results from the above three experiments, the concise functional test for men and the examination of economical property are made. 3. Scope of the study: a) The observation of the effect of each diet on the growth rate for rats. The growth rate of rats was observed for 15 groups of mixed foods of a main food, rice, and wheat flour, barley powder or soy bean powder, respectively, and 12 groups of wheat flour diets supplemented with $1{\sim}3%$ milk powder, and rice or wheat flour diets supplemented with 5% of milk powder, egg powder, fish flour or soy bean powder, respectively. b) The determination of food consumption. The food consumption was determined at weekly intervals for 27 kinds of diet described in a) item. c) The determination of food efficiency rate. The food efficiency rate for each diet was determined by calculation from the gained body weight and the food consumption amount at the same intervals described in b) item. d) The determination of protein efficiency rate. The protein efficiency rate for each diet was determined by calculation form gained body weight and the protein amount of the food consumption amount at the same intervals described c) item. e) The determination of the body component. The hematocrite and hemoglobin levels in the blood, total nitrogen in the serum, blood sugar, and lipids and glycogen in the liver were determined. f) The observation of nitrogen balance. As a means of the observation of nitrogen balance, the total nitrogen in the urine was determined. g) The analysis of economical property. The economical property was analyzed as the gained body weight to the amount equivalent to one won through the conversion of the food consumption amount into money. h) The functional test for men. The concise functional test for men was made in order to establish if the best diet for experimental animals can be applied to men. IV. Results of the Study: The national food product plan, nationwide nutritive enlightment and the improvement activities in our country eating habits, especially, mixed and powder food problems are to be significantly referred, and the following results must be applied. a) In the mixed foods of cereals, the mixed food of the rice-barley containing $5{\sim}15%$ level of barley is best in terms of nutrition. b) The addition of superior protein sources, egg, Bilk, soy bean, or fish, respectively to either rice or wheat flour makes a great risement in the nutritive value. c) The animal protein is more effective in the elevation of nutritive value of cereals. d) Rice takes the most nutritive operation and has the highest preference, among rice, wheat flour and barley. e) Wheat flour is more economical than rice in evaluation of the gained body weight to the regular money, and the addition of fish or soy bean is more economical than that of any other supplement food. But the above results are true of the range of nutrition and economical property. f) The study on the nutrition composition and barley will lead to the improvement in our national eating habits as mixed food of the rice-barley containing $5{\sim}15%$ level of barley is more nutritive. g) This study on the nutrition only for the growing animal can not be considered as a perfect and entire evaluation. Consequently, the perfect data for our national nutrition can be obtained from the experiment similar to this for the much longer period examining, in details, the growth rate, change of physical strength, mental and bodily change, average life span, and resistance ability to infectious diseases.

• Journal of the Korean Dietetic Association
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• v.21 no.4
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• pp.320-332
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• 2015

This study investigated the main dishes of menus at university faculty cafeterias to understand current lunch menu trends. A sample of 1040 menus was collected from Internet homepages of 52 universities between March and May, 2014. The main dishes of menus were categorized into six groups based on main ingredients and cooking methods. The most frequently served main dish ingredient was pork followed by fish/seafood, and poultry. Pork dishes and chicken dishes were mainly roasted, pan fried, or deep fried with various carbohydrate ingredients to bulk them up. Large amounts of chili pepper, corn syrup, and oil were added to improve the bland flavor of these dishes, which contain starchy ingredients. In contrast to pork dishes or chicken dishes, 40.2% of beef dishes was served in a more traditional way as soup. Fewer kinds of fish or seafood were used, and the cooking methods also lacked diversity. In conclusion, main dish menus at university faculty cafeterias have undergone changes in terms of ingredients and cooking methods. Meat dishes cooked using traditional methods are becoming less common, especially for pork and chicken dishes, which are quite sweet, salty, and spicy. Extensive use of carbohydrate ingredients was found in some meat dishes and side dishes in one-dish meals.

• Journal of fish pathology
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• v.15 no.1
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• pp.37-42
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• 2002

Effect of mercury (Hg) toxicity on survival, growth, feed efficiency and oxygen consumption were examined in the juvenile olive flounder. Paralichthys olivaceus. Fishes were exposed to sublethal concentrations of Hg ranging from 0 to 0.13mg/L for 6 weeks. Hg reduced survival rate in a concentration and exposure period-dependent way and suddenly reduction occurred at Hg concentrations greater than 0.05mg/L after 6 weeks. Growth rate and feed efficiency also significantly decreased at greater than 0.028 and 0.05 mg/L respectively. Oxygen consumption rate was significantly decreased to 25 and 32% than that of the control at the Hg concentration of 0.05 and 0.13 mg/L respectively. These results suggest that Hg toxicity inhibit physiological function including growth, feed efficiency and oxygen consumption in the juvenile olive flounder, resulting in survival failure at high concentration.

• The Journal of the Korea institute of electronic communication sciences
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• v.16 no.5
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• pp.957-968
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• 2021

To improve the data on reliability of the onshore fish farm water quality monitoring system and operate the system efficiently, the water quality data of the onshore seawater fish farms which are progressing test operation, and the marine environmental information network(Wando tidal station) were compared and analyzed. Furthermore, data validation, data range filters, and data displacement checks were applied to analyze the data in a way that eliminates the data errors in water quality monitoring systems and increases the reliability of measurement data.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.22 no.6
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• pp.125-138
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• 2019

This study aims to highlight the possibility in identifying species composition of fish communities using the environmental DNA (eDNA) metabarcoding technique, from both of the technical introduction and the pilot test at urban ecological streams. This new emerging survey technique using eDNA is getting popular in the world as a compensating way for the conventional field survey. However, the application to the domestic cases has yet to be studied. We attempted to use this technique for identifying fish species observed at four survey points in Hwangguji-chon, Suwon City. As a result, the detected number of species by eDNA sampled once in May was significantly matched with the total number of observed species in annual field surveys. Additionally eDNA results indicated the presence possibility of the unobserved species in field last year, even though the validation may be required. This survey technique seems to be more efficient and applicable to diverse situations of the fields and species, thereby needs to be studied further. We discussed the pros and cons of the application and summarized the research directions in future.

• Journal of Veterinary Clinics
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• v.29 no.1
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• pp.58-62
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• 2012

To protect aquatic animal health of importing countries from the potential risks associated with exotic diseases introduced through international trade of live aquatic animals, inspection of designated commodities at ports of entry is a critical component of the safeguarding system. The only way to be 100% confident that no fishes in a shipment are infected with a specific agent is to test every fish in the commodity imported with a perfect diagnostic test. For the majority of cases, this is unrealistic since the group of interest may very large particularly for aquatic animals, or imperfect tests are often available. It is, therefore, more common to test a fixed proportion of a group by preplanned sampling schemes. However, decision making based on results of testing the sample can provide quite a chance that infected groups may be misclassified as uninfected, depending on sampling strategy employed. The objective of this study was to determine the possibility that one or more fishes in the group imported being infected but tests negative after inspecting samples. This question is critical to government authorities to examine whether sampling plan is sufficient to achieve the purpose intended for. At fixed population size, the maximum number of infected fishes when all tests negative was decreased as the sampling fraction increased. The probability of including at least one undetected but infected fish in a group for negative tests increased with the number of fish tested or true prevalence. The risk was much lesser where high sensitivity test was assumed; when increasing test sensitivity from 0.9 to 0.99, this risk was dramatically reduced to about a tenth or a fourth for prevalence ranges from 2 to 10%, given sample size ranges from 10 to 200. Based on the preliminary analysis, the author concluded that current sampling plan testing 4-8% of the import proposal for human consumption still can yield high false negative results. Therefore, from the quarantine inspection point of view, an enforced commodity-specific sampling design that accounts for the cost of testing with an imperfect test at the specified design prevalence is urgent.

• Journal of the Korean Society of Food Culture
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• v.4 no.1
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• pp.39-51
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• 1989

Korean Chochgal is a kind of salted, fermentive food mainly made of fish in our country. It has been a suitable side'dish for the diet of rice. It has made use of an accompaniment of wine, seasoning, food of ceremony and a folk remedy. There were various kinds of Chochgal and various way of for preparation. For a long time it has developed in how to cook and how to eat. Nowaday, it has lessened to use Chochgal. In this thesis, the kinds of Chochgal and the reference frequency to them, the material, the measuring unit of material, the making terms, and the cooking kitchen utensils are studied out of the 86 books published in Korea from 1200 to 1984. 1. It was classifed Choch, Sikhae, and Oyukchang as how to cook. 2. There were 147 kinds of Chochgal, 100 kinds of Choch, 40 kinds of Sikhae and 7 kinds of Oyukchang in our traditional documents. 3. Materials were classified into main material, sub-material, and seasonings. As main materials there were fish, internals of fish, spawn, flesh, salt and soy sauce. As sub-materials there were seasoning, flavor, vegetables and cereals. 4. There were 41 kinds of measuring units. Of them, 17 kinds are for volume, 9 kinds are for quantity, 3 kinds are for length, and 12 kinds are for the rest. 5. There were 52 kinds of cooking kitchen utensils. They used mainly a sieve and pebbles. To store Chochkal a kind of jar, a woodenware and a clay ware were used. To shelter it from the wind, they sealed it with leaves and oiled paper. But few of them are used nowaday. 6. There were 209 kinds of cooking terms. Of them, 35 kinds are for the washing process, 51 kinds are for the preparing process, 38 kinds are for the making process, 25 kinds are for the fermenting process, 24 kinds are for the keeping process, and 36 kinds are for the eating(using) process.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.6
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• pp.907-916
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• 2013

The aim of this study was to compare community structure of larval fish species in the northern East China Sea during normal meteorological conditions in autumn 2009, during the El Ni$\tilde{n}$o period in 2009-2010, and during the La Nina period in 2010. Fifty taxa were recorded during the study period; the most dominant species were Benthosema pterotum and Gobiidae spp. In October 2008 during the normal period, warm water from the Tsushima Warm Current (TWC) intruded more into the surface and middle layers, and cold water affected by the Yellow Sea Cold Water (YSCW) intruded into the bottom layer. In October 2009 during the El Ni$\tilde{n}$o period, intrusion of the China Coastal Water (CCW), which has low salinity (<32.2 psu), was more apparent than intrusion of the TWC or YSCW. In October 2010 during the La Nina period, intrusion of the TWC and CCW was relatively weak, resulting in the lowest temperature and highest salinity observed during the study period in the eastern part of the study area. Hierarchical cluster, one-way ANOSIM (analysis of similarities), and SIMPER (similarity-percentages procedure) analyses provided two main results. First, the abundance of the most dominant larval fish species in autumn of the normal period was greater than that in autumn of the El Ni$\tilde{n}$o/La Nina periods, resulting in a significant difference in ichthyoplankton community structure between the periods. The abundance of Benthosema pterotum increased in the normal period, possibly influenced by the intrusion of cold water from the YSCW; the abundance of species residing in Korean waters (e.g., Gobiidae spp.) probably decreased during the El Ni$\tilde{n}$o/La Nina periods. The second finding was that the abundance of subtropical larval fish in autumn of the normal period was generally larger than that during autumn of the El Ni$\tilde{n}$o/La Nina periods. This could have been induced by the stronger intrusion of warm water from the TWC during the normal period. Although differences in oceanographic conditions between El Ni$\tilde{n}$o and La Nina periods were observed, the differences in ichthyoplankton community structure between the two periods were not significant.

• Journal of Aquaculture
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• v.11 no.2
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• pp.141-149
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• 1998

Spawning inducement of striped knife-jaw, Oplegnathus fasciathus, was attempted by two experiments. In experiment I (Exp. I), water temperature was gradually increased from 14.5$^{\circ}C$ in December 15, 1996 to $21.0^{\circ}C.$ in February 22, `997 and then maintained at this level. Photo-period was also gradually increased from 10.5L/13.5D in December 15, 1996 to 15.5L/8.5D in February 17, 1997, and then maintained at this level. In experiment II (Exp. II), water temperature was increased in the same way from Exp. I. Photoperiod was natural conditions from December 1996 to March 9, 1997, and then suddenly increased to 15.5L/8.5D until the end of experimental period. Spawning of the fish was occurred from February 22 through April 2, 1997 (for 40 days) in Exp. I. Number of total spawned eggs was 30.04 million and fertilization rate was 77.2%. The fish began to spawn at $21.0^{\circ}C.$ and 15.5L/8.5D. It requied 65 days to spawn since the water temperature had increased from $14.5^{\circ}C.$ to $21.0^{\circ}C.$. Spawning of the fish was not occurred until March 9, 1997 in Exp. II. After 7 days, photo-period was suddenly incresed to 15.5L/8.5D and fish were spawned from March 17 through April 4, 1997 (for 20 days). Number of total spawned eggs was 21.28 million and fertilization rate was 72.1%. The fish began to spawn at $21.0^{\circ}C$ and 15.5L/8.5D. It required 65 days to spawning since the water temperature had increased from $14.5^{\circ}C$ to $21.0^{\circ}C$.