• Korean Journal of Agricultural Science
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• v.44 no.4
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• pp.620-635
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• 2017

This study was intended to identify the main factors responsible for the decline in purchase of imported agricultural and fish products after Japan's nuclear power plant accident in 2011 and to compare the effects on imported agricultural produce and imported fish products. Logit model and multiple regression model analyses were performed using consumers' survey data. Psychological and qualitative factors reflecting consumers' food safety awareness and purchasing preferences, which were extracted by Factor analysis, were included as the models' explanatory variables, along with socio-demographic and economic factors. The Logit estimation showed aged, married, and low-income households had significantly higher probability of reducing their purchases of imported agricultural and fish products. However, the multiple regression results pointed out that the actual rate of decrease of imported agricultural and fish products purchases were more significantly affected by non-socio demographic factors such as past experience of purchasing imported agricultural and fish products, future intention to purchasing Japanese agricultural and fish products, and the ratio of imported to domestic agricultural and fish products before the nuclear accident, as well as consumers' feeling of food insecurity and their purchasing preferences. Moreover, the results showed that Korean consumers have reacted more sensitively to the decline in imported fish products than imported agricultural produce after the nuclear accident based on the marginal effects of various socio-demographic and economic factors.

• Proceedings of the Korea Water Resources Association Conference
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• 2005.09b
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• pp.985-986
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• 2005

• 한국약용작물학회:학술대회논문집
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• 2008.05a
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• pp.55-56
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• 2008

• Journal of the Korean Society of Food Culture
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• v.24 no.5
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• pp.533-539
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• 2009

Frying is the most popular cooking style used in food service institutions in Korea because fried dishes are well accepted by students. However, trans fat contents reduction have recently been required in many foods for health reasons Therefore, alternatives to frying such as oven baking or roasting are being used in many institutions. Steam convection ovens provide dry heat as well as steam so that they can be used to make a wide variety of Korean dishes. In this study, a menu acceptance test was conducted over 2 weeks. Pork, chicken, fish and potato dishes cooked by conventional cooking methods were served for 4 successive days, after which the same dishes were prepared using the oven. Overall, 322 junior high school students evaluated the traditionally cooked foods, while 316 evaluated the oven cooked foods. Comparison of the foods prepared using both methods only revealed a significant difference in the acceptability of foods on the fish menu (p<0.05). Specifically, the acceptance of fried fish was higher than that of the oven baked fish. Additionally, overall acceptance of the menu by males was higher than the acceptance by girls. Furthermore, students who had the preference for special ingredients showed a higher menu acceptance for the menu cooked with those ingredients. On average, approximately 25% of the meal was not consumed and left as plate waste. The portion of the fried fish not consumed was smaller than that of the oven cooked fish, but the portion not consumed did not vary based on cooking method for any other foods evaluated. Overall, it is expected that the oven cooking method will be a good substitute for frying or other cooking method for traditional Korean dishes.

• Journal of Aquaculture
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• v.18 no.2
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• pp.81-85
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• 2005

We isolated two parvalbumin cDNAS by expressed sequence tag analysis (1,577 ESTs in total) from the self-fertilizing fish Rivulus marmoratus (Cyprinodontiformes, Rivulidae). Two isoforms of parvalbumin genes showed high similarity to those of carp at 88% and 91% amino acid residues identity, respectively, and showed 79.8% similarity between two parvalbumin isoforms. Of 1,577 ESTs from R. marmroatus sequenced, parvalbumin 1 gene was most abundant. This gene was strongly expressed in the order of muscle, eye, and brain, while it was expressed slightly in other tissues. In this paper, we discussed on the R. marmoratus parvalbumin genes on its sequence and basic characteristics.

• Asian Pacific Journal of Cancer Prevention
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• v.14 no.10
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• pp.6131-6134
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• 2013

Background: The two basic methods that are currently accepted to identify the HER2 status are immunohistochemistry and flyorescence in situ hybridization (FISH). The aim of this study was to perform the dual-color silver in situ hybridization (dc-SISH) technique as an alternative to FISH. Materials and Methods: A total of 40 invasive breast carcinoma cases were assessed for HER2 gene amplification by FISH and dual-color SISH. Results: Significant correlation was found in the HER2 expression results obtained with the two approaches (p=0.001, p<0.05). The concordance rate was 92.3%. Conclusions: Foutine practical use of the dc-SISH method, which is much easier to apply, score, and evaluate, has many advantages. HER2 and CEN17 status can be evaluated simultaneously with the newly developed "Dual-Color Probe". All these specifications and the reliable results obtained support the widespread use of SISH technique in clinical practice.

• Journal of Korean Society on Water Environment
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• v.22 no.1
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• pp.172-176
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• 2006

Fe(III)-Coated Star Fish (ICSF) was prepared by reaction of calcined Star Fish (SF) with Fe(III) solution at an elevated temperature. To investigate the stability of ICSF at acidic condition, dissolution of Fe was studied at pH 2 as a function of time. Extracted iron was negligible over the entire reaction time. This stability test suggests the applicability of ICSF in the treatment of wastewater even at low pH. Adsorption capacity of Cu(II) onto SF and ICSF was investigated in a batch and a column test. In the pH-edge adsorption, adsorption of copper onto SF and ICSF was quite similar over the entire pH range due to the presence of an important amount of Fe in SF itself. From the adsorption isotherm obtained with variation of the concentration of Cu(II), ICSF showed 1.6 times greater adsorption capacity than SF. Also, ICSF showed a greater removal capacity of Cu(II) in the column test.

• Proceedings of the Korea Information Processing Society Conference
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• 2015.10a
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• pp.1341-1344
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• 2015

In this paper, the designed fish robot is researched and developed for aquarium underwater robot. This paper is a study on how the outside technology merely to find the location of fish robots without specific sensor or internal devices. This model is designed to detect the position of the Robotic Fish in the Mat lab and Simulink. This intends to recognize the shape of the tank via a video device such as a camera or camcorder using an image processing technique to identify the location of the robotic fishes. Here, we are applied the two methods, one is Hom - Schunk Method and second one is newly proposed method that is the comparing image data algorithm. The Horn - Schunck Method is used to obtain the velocity for each pixel in the image and the comparing image data algorithm is proposed to obtain the position with comparing two video frames and assumes a constant velocity in each video frame.

• Journal of Fisheries and Marine Sciences Education
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• v.28 no.5
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• pp.1258-1265
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• 2016

The aim of this study was to evaluate the impact on the fishery resources and marine ecosystems by derelict fishing gears as part of the R & E (Research and Education) program that supervised by the busan metropolitan city office of education. In this study, we verified the ghost fishing effects caused by derelict fishing gears through the process which fish were caught to be attracted to bait for gillnet and trap in tank. In results, the dead fish to be gilled in gillnet and to enter in pot have been shown to attract other fish to the bait role. The result showed that the ghost fishing was caused by abandoned, lost or discarded fishing gears continuously. In particular, as a result of pot experiment, if the lost pot has a escape device, the entered fish could escape from the pot and the fisheries resources could protect from derelict fishing gears. In addition, the high school students are capable of raising the problem solving skills through carrying out the research project and expect to contribute to raising awareness about the protection of the marine environment.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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• pp.421-431
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• 2014

In this study, preferences and eating frequency of fish were surveyed in 390 foodservice employees in the Gyeongbuk and Daegu areas. The most common response to degree of fish intake was 'half eaten'. In the home, 'fish intake 1~2 times per a week' was chosen as the most common response. There was a significant difference(p<.05) in the frequency of fish consumption based on gender. 'Fish intake 3~5 times per a week' was most commonly chosen by subjects under 20 and over 60 years, whereas the most common response in those 41~60 and 21~40 years old was 'fish intake 1~2 times per a week'. The most preferred method of fish cooking was 'roast', 'frozen pollack' Tang was chosen as the favorite Tang(soup) dish and 'Hairtail' was chosen as the favorite boiled and grilled fish dish. Reasons for avoiding or preferring fish were related to 'tastes and recipes'. 'Mackerel' was the favorite dish for both men and women. 'Flatfish' and 'mackerel pike' were disliked by men and women, respectively. Cooked meat was eaten more often than fish regardless of gender. Besides, preference for meat was higher than that for fish in all age groups, except those over 60 years old. 'fish has good nutrition and health' was the most common response When subjects were asked to compare fish with cooked meat.