• Journal of Environmental Science International
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• v.18 no.1
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• pp.15-19
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• 2009

Early studies claimed that heterotrophic dinoflagellates Pfiesteria piscicida and related genera may produce a putative water-soluble toxin that causes death of fish and other marine animals. Several methods were tested to visualize plate morphology of Cryptoperidiniopsis brodyi and Pfiesteria piscicida. Cellulose plates of cells were exposed and visualized- by a membrane stripping method using Triton X-100. While calcofluor M2R white stain could readily bind to the thecal plates, details of the plate tabulation were difficult to observe. Fixation with osmium tetroxide $(OsO_4)$ produced well preserved cells with little morphological distortion, but thecal plates could not be visualized. Scanning electron microscopy (SEM) observation using the membrane stripping method showed distinctive plate tabulations between C. brodyi and P. piscicida suggesting that this method is a useful tool for morphological identification of lightly armored dinoflagellates.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.390-395
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• 2003

The purposes of this study were to identify the attributes of food and service quality, to examine the levels of satisfaction and plate wastes leftover in school meals and to determine the relationship between student satisfaction and plate wastes. A questionnaire was administrated to 1000 elementary students. The respondents comprised of 505 boys and 494 girls. The satisfaction score with the food service quality was rated as 'average', with a score of 3.06 out of 5. The quality attributes of the food service were categorized into three aspects, which included food, service and hygiene. The satisfaction scores for the food- and hygiene-related factors were 3.20 and 3.24, respectively. However, the aspect of service was rated at 2.74, indicating a low level of satisfaction. The intake rates of soup, kimchi, fish and vegetables were lower than those of other types of foods. Two groups, a no-leftovers group and a leftovers group, were classified based on whether students ate all or left foods. The satisfaction scores for the school food service attributes between the two groups revealed that the no-leftovers group was more highly satisfied with the food service quality than the leftovers group (p＜0.001).

• Applied Biological Chemistry
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• v.40 no.4
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• pp.318-322
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• 1997

As an investigation for utilization of squid viscera oil as a food source, we attempted to improve a quality of fish burger by addition of emulsion curd formed from gelatin, water and refined squid viscera oil. Judging from the results of peroxide value, brown pigment formation, color value of Hunter, jelly strength and sensory evaluation, the reasonable amount of emulsion curd for the improvement of a fish burger functionality was determined as 6% on the weight basis of the chopped mackerel meat. Total plate counts, volatile basic nitrogen and histamine contents in fish burger prepared by addition of 6% of emulsion curd were $6.2{\times}10^4\;CFU/g$, 19.0 mg/100 g, and 50.7 mg/100 g, respectively. It may be concluded, from the above results that the emulsion curd-added fish burger is a safe as a food commodity. The ratio of polyenes to saturates of emulsion curd-added mackerel burger was 1.13. By adding emulsion curd formed from gelatin, water and refined squid viscera oil, color in cross section, texture and lipid functionality of mackerel burger could be improved in part.

• Journal of the Korean earth science society
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• v.37 no.1
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• pp.1-10
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• 2016

Four entities of the Cenozoic fish fossils were discovered in the Miocene Duho Formation, Pohang, Korea. these fossils were identified as the first Pleuronectiformes in Korea based on the following-the presence of postcleithrum, the elongation of the first proximal pterygiophore of the anal fin ray, almost consistent presence of two proximal pterygiophore of the anal fin rays between the two adjacent hemal spines, the fusion of the first and second hypurals, the fusion of the third and fourth hypurals and the first preural centrum, the presence of well-developed anteriormost plate-like neural spine, the presence of the urohyal like fish-hook and its elongated sciatic part, and the division of the parahypural from the first preural centrum. On the other hand, geological studies about the Duho Formation consistently claimed that shallow-sea creatures were washed away by meteorological events such as a great flood and deposited at the bottom of deep-sea by the turbidity current. However, in Duho Formation, only shallow-sea ones have been discovered thus far. This study reported that Flat fish, deep-sea creature, was discovered in Duho Formation for the first time in Korea.

• Journal of Environmental Science International
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• v.22 no.12
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• pp.1625-1631
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• 2013

In manufacturing of flatfish skin collagen peptide (FSCP) and flatfish protein hydrolysate (FPH) by reuse of dead flatfish from fish farm in Jeju island, the industrial process was optimized with the laboratory scale research and the on-field process. Segmented unit processes from raw material incoming to shipment were established to produce commercial product of FSCP and FPH. Total plate counts of FSCP were twenty five times of FPH, but food poisoning bacteria were not detected in two samples. FSCP and FPH were safe from heavy metal such as Pb(II), Cd(II) and Hg(II). The residual contents of antibiotics and disinfection matter in FSCP and FPH were not detected. The optimized process for mass production made the one-third of the running time and two times of the yield. From economic analysis, the production cost was estimated to 22,000 and 12,000 won/kg for FSCP and FPH, respectively. Therefore the product from the reuse of dead flatfish was expected to have a considerable competitive price and high added-value functional food material compared with other commercially available fish products.

• Journal of fish pathology
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• v.19 no.1
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• pp.1-6
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• 2006

Numerous large whitish cysts were found on the scale of wild mullet, Mugil cephalus captured in Jin-Hae bay of southern coastal sea of Korea. The cyst consisted of many trophozoites, mature spores and interstitial tissues of host origin. Spores were 8.25 ㎛ (7.26-9.35) in length, 6.3 ㎛ (5.63-6.78) in width, 4.34 ㎛ (3.96-5.04) in thickness. Polar capsules were 4.45㎛ (3.8-5.4) in length and 2.35 ㎛ (1.62-2.86) in width, and the length of polar filament was about 39.57 ㎛ (26.3-56.33). Based on the spore morphology and the host & tissue specificity, the present specimens were identified as Myxobolus episquamalis Egusa, Maeno & Sorimachi, 1990. Deformation of bony plate of the scales and infiltration of inflammatory cells were observed in the histological sections.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.997-1007
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• 2010

The purpose of this study was to examine the dietary attitudes, dish preferences, and plate waste status of elementary school students in Chungnam province. Questionnaires fearuring dietary attitudes, dish preferences, and plate waste measurements over 4 days were administered to 278 elementary school students (3~6th grades; boys 124, girls 154). Regarding plate waste of food, subjects showed the following in decreasing order: soup > vegetable > fish > kimchi > rice > meat. Regarding food preference, cooked rice showed the highest preference among rice dishes, whereas both boys and girls preferred stir-fried rice among one-dish meals. For soup, soup cooked with mear was highly preferred. However, soup with vegetables was preferred less. For meat, soy sauce-glazed chicken and bulgogi were the most preferred boys and girls. In addition, boys indicated a higher preference for most of the meat dishes than girls. Among the many types of kimchi, Chinese cabbage kimchi (Baechu Kimchi) was the most preferred. For the school meals, the served and consumed amounts by boys were higher than those of girls. However, there was no significant difference in plate waste between the boys and girls. To improve management of school meals, dietitians should understand factors that influence students' food preferences.

• Microbiology and Biotechnology Letters
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• v.8 no.3
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• pp.155-166
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• 1980

Studies have teen undertaken to investigate the degree of microbial contamination in the subsidiary materials which have been known as an important source of microorganisms associated with spoilage of fish sausage and fish paste products. Twenty hinds of food ingredients including starch, spices and condiments, 59 samples in total collected from commercial fish sausage processing plants and supermarket in the period of July to October 1979, were examined for standard plate count, coliform and fecal coliform, mold and yeast, thermoduric microorganisms, aerobic sporeformers (mesophilic and thermophilic), anaerobic sporeformers (mesophilic and thermophilic) and sulfide spoilage anaerobes. The results obtained are summarized as follows. 1. Among the food ingredients examined, corn starch, black pepper, hot pepper, onion, garlic, ginger, beef extract and frank marked high bacterial contamination with general and sporeforming microorganisms. And bacterial content of marked samples were generally higher than that of the samples from plants. 2. The high standard plate count caused by high content of these bacteria like thermoduric, mesophilic or thermophilic sporeforming aerobes. 3. Bacterial content of food ingredients such as black pepper and beef extract being used in plants, and black pepper, hot pepper, onion and garlic from the market were exceeded the bacterial standards being enforced in Japan and U. S. A. 4. Average standard plate count was in the range of 10$^4$to 10$^{5}$ /g for black pepper, wheat flour, onion and garlic collected from plants, and 10$^{5}$ to 10$^{7}$ /g for black pepper, hot pepper, onion and garlic from market. No plate count was observed in pepper essence and coloring material. 5. Coliform organism was detected in starch, black pepper, hot pepper, onion, garlic, ginger and gluten that showed high standard plate but no fecal coliform in the samples except black pepper and hot pepper. 6. Average mold and yeast count was 140 to 460/g for corn starch, wheat flour and black pepper from plants, and 10$^3$/g for black pepper and hot pepper from market. No count was observed in the other ingredients. 7. Sulfide spoilage sporeforming anaerobes boiled for 5 min. at 10$0^{\circ}C$ and incubated at 55$^{\circ}C$ was not detected in all the samples examined.

• Journal of Ocean Engineering and Technology
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• v.25 no.6
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• pp.29-34
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• 2011

Various types of coastal structures have been constructed to prevent coastal disasters. Among these coastal structures, submerged breakwaters have been used more widely than all of the other coastal structures because of their excellent advantages in scenery effects, construction efficiency, and environmental benefits. This study investigated the potential of the horizontal plate submerged breakwater model. Usually, it is necessary for a submerged breakwater to minimize and compensate for the negative impacts on the marine environment and ecosystem caused by the marine construction. Thus, the prevention of coastal disasters was verified for this submerged breakwater model, regardless of its function as a fish reef. The purpose of this study was to investigate the hydraulic characteristics with changes in the crest width and porosity of a horizontal plate submerged breakwater and compare the results of this study with the results of other studies on permeable and impermeable submerged breakwaters.

• Journal of Fisheries and Marine Sciences Education
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• v.12 no.1
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• pp.22-82
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• 2000

The ship hull construction materials of fishing boat has changed in order that wooden, steel, and fiber glass reinforced plastic(FRP). The fishing boat made from FRP has increased every year because that materials has proved excellent of the characteries for fishing boats construction members. Recently, FRP tend towards evasion for the pollution of air enviroment. Therefore. the materials of fishing boat construction must be exchanged by another one. Aluminium alloys must be recommended for fishing boats construction mateials because that is light weight and corrosion resisting in the sea water. Regulation of the standard of ship hull construction for aluminium alloys fishing boats did not enact laws in the interior now. Therefore, this regulation was studied by the following items. that is Rudder, Bottom construction, Side hull plate construction, Deck plate construction, piller. Water tight bulkhead, Deep tank, Fish tank, Stern construction, Superstructure, Deck house construction, Hatch, Engine room opening, Hatch opening, Bulwark, Welding and Rivet etc. A study on the regulation will be contributed to enact laws for fishing boat construction of aluminium alloys.