• 제목/요약/키워드: Fish way

검색결과 191건 처리시간 0.03초

옥정호의 효율적인 수질관리방안 (A Scheme of Effective Water Quality Management on Lake Okjeoung)

  • 이요상;김우구
    • 한국수자원학회논문집
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    • 제34권5호
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    • pp.487-497
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    • 2001
  • 옥정호에 대한 수질변화 조사 자료를 토대로 수질모의를 실시하였으며, 그 결과 바탕으로 효율적인 댐저수지 수질관리 방안을 제시하였다. 옥정호의 수질은 계절에 다라 중영양상태와 부영양상태를 나타내는 것으로 평가되었으며 이러한 수질상태는 외부로부터 유입되는 오염원에 많은 영향을 받게 되므로 우선 유역으로부터 유입되는 오염부하의 정확한 산정이 필요한 것으로 평가되었다. 1999년에 조사한 7차례의 강우기간 중 총 부하와 일년간 발생한 총 부하를 비교하면 강우량은 17.5%인데 비해 SS는 72.8%, TN과 TP는 약 50%가 강우기에 유입되는 것으로 조상되었다. 또한 퇴적물의 용출율은 TP의 경우 가두리 양식장이 운영되던 지점에서는 11.92 mg/L, 정기수질 조사지점에서 0.2∼1.9 mg/L로 국내·외 자료와 비교하여 용출율이 작은 것으로 나타났다. 댐저수지 수질관리 방안 수립을 위하여 WASP5 모형을 적용하였으며 검증된 결과를 이용하여 각 소유역에서 오염부하 삭감에 따른 6가지 방안에 대한 수질모의를 실시하였고 각각에 대한 수질개선 효과를 제시하였다. 가장 효율적인 방안은 임실천 유역과 관촌교 유역의 오염부하를 제어하는 방안으로 평가되었으며, 가장 수질개선효과가 좋은 것은 대표 세유역의 오염부하를 제어하는 것으로 나타났다. 이를 바탕으로 수질개선을 위한 하·폐수처리장의 건설 적지를 제시하였다.

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1900년대 이전 문헌에 기록된 전 조리법의 문헌적 고찰 (A Bibliographical Study of Korean Fan Fried Side dishes(Jeon) in Korean Literatures before the 1900s)

  • 최영진
    • 한국식품조리과학회지
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    • 제28권5호
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    • pp.629-639
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    • 2012
  • Jeon refers to a type of Korean cuisine used as a side dish, made with various ingredients such as meat, vegetables, or fish, mixed with flour batter and coated with egg batter and then pan-fried on both sides with oil so that heat spreads through them well. The aim of this study was to provide a cornerstone of further research on Korean dietary life, by reviewing types, recipes and names of Jeon recorded in ancient cookbooks (Korean literatures) and by analyzing changes in recipes to make Jeon, which our ancestors used wisely as one type of side dish. Considering developments and changes recorded in old documents, the Jeon recipe appeared relatively later than the recipes for grilling, steaming et al, which had been developed much earlier, and it had not been recorded until the 1600s. Changes of Jeon recipes by time period are as follows. In the 1600s, there were three recipes: frying only with grain batter after preparation of ingredients, frying right after preparation of ingredients, and putting ingredients on already fried watery batter. These three recipes were still used in the 1700s, in addition to a new recipe, in which ingredients were oil-fried to be skewered. Today's recipe in which prepared ingredients are fried after getting coated with flour and egg only appeared in 1800s. This has been the main recipe for Jeon ever since. In that time period, there was more variety of recipes and ingredients than before. For instance, Jeon was used for soup or steamed dishes instead of being served as a dish itself. Buchimgae with mixed ingredients was also considered Jeon. In the 1900s, there appeared more names for Jeon as more sorts of ingredients got used, even though there were no new recipes for Jeon. The above-mentioned historical records show that traditional recipes for Jeon have been applied to various dishes, using diverse ingredients, and it might be a smart solution to today's problematic dietary habits involving excessive intake of nutrients, in that it provides a healthy way to add fat. In the same sense, the recipe for Jeon can play an active role in internationalization of Korean foods, in which healthiness is a main feature. According to ancient documents, the recipes for Jeon were used even for meals that were not side dishes, such as Jun-Gwa (Jung-Gwa), Jun-Yak and fried rice-cake. Also, there were dishes using the same recipes even without carrying the name of Jeon, like Buchim or Jijim. This might be worthy of further examination in culinary science.

모로코인(人)의 장신구(裝身具)와 화장(化粧)에 관(關)한 연구(硏究) (A Study of the Personal Ornaments and Make-up of Maroccan)

  • 이순홍
    • 패션비즈니스
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    • 제5권2호
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    • pp.15-34
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    • 2001
  • Ornaments are accessories for the decoration of the body or dress. They aren't unavoidably required one, but serve to make one's dress perfect as decorative industrial art objects. In Morocco, ornaments were initially used as a sign of social position or the class or an incantatory symbol. In effect, they were originally employed to adjust one's dress, not just for decoration, and they were of use for household economy. Gold, silver and handcraft available for exchange were a means of increasing one's property and an indication of social standing and wealth. In particular, the dress and jewelry of a bride was a measure of her family's wealth, regarded as a symbol of her chastity and value. The ornaments symbolically back up people's faith in supernatural power, and their real value is based on implicit form or way of decoration, not the external shape. Specifically, there is a tendency to use the form of animal as a protector, not one to frighten people. In the artistic tradition of Morocco, fish pattern stands for water and rain, and eagle and bird are considered to be related to fate. Scorpion and lizard are depicted as an inquirer of sun, and snake is a symbol of abundance and sexual instinct, being viewed to have an ability to cure disease. Turtle pattern is a symbol of saint because it protects one from the evil. The ornaments are made of gold, silver, amber, clam, garnet, glass, nielle, enamel, glaze, coral or tree, and symbolic patterns are used, including hand(a symbol of five numerals), turtle, lizard, scorpion, eye, triangle, bird and eggs. They are very big and diverse, being categorized into ornaments for the head or the chest, neckless, fibula, earring, bracelet and ring. For Moroccans, make-up is a sort of instinctive behavior to meet aesthetic and sexual desire. They also wear make-up for practical purpose of protection, intentionally inflict a wound on the skin for ceremonial or religious purpose, paint the skin with pigment, or have the part of the body tattooed for incantatory purpose. All this actions are regarded as make-up. The raw material of cosmetics is aker, a vegetable dye. They get the lips or cheeks turn red and paint eyebrows with yellow saffran powder to have a bad devil lose its strength. Tattooing is mainly done by women and viewed as a sign of their value or social organization they belong to. Sometimes that is used to represent a woman's being old enough to marry or getting married already or the frequency of marriage. Besides, tattoo is believed to prevent or remedy loose bowels or cough, depending on its location or pattern, and they often change tattoo according to the change of beauty art.

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각국 제안서에 따른 WTO/DDA 수산보조금 대응 방안 (Proposal's analysis of major fishing countries and Countermeasures under WTO/DDA)

  • 이광남;서병귀
    • 수산해양교육연구
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    • 제17권3호
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    • pp.324-339
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    • 2005
  • The WTO/DDA Negotiation on the Fisheries Subsidies started by DDA(Doha Development Agenda : 2001.11)at early 2002 has been held about 20 times until the fist half of 2005. The Negotiation will be terminated until the end of 2005 but now, it is impossible to predict the exact conclusion of the Negotiation. There is a sharp conflict of opinion on the WTO/DDA Negotiation on the Fisheries Subsidies between FFG(Fish Friends Groups : USA, New Zealand etc) and Anti-FFG(Rep. Korea, Japan etc). The Fisheries Subsidies is regulated by the WTO/DDA Negotiation that regulates on the subsidies of industrial products, fisheries products, forest products. Considering the progress of the WTO/DDA Negotiation on the Fisheries Subsidies, Guidelines for the Fisheries Subsidies Negotiation were established in Doha Ministerial Declaration at 2001 and a necessity of a special regulation on the Fisheries Subsidies has been discussed from 2002 to 2004. After june, 2004, the Negotiation was proceeding as Rep. Korea, Japan and Taiwan agreed with discussing a special regulation on the Fisheries Subsidies and At 1st, August, 2004, they reached an agreement on a necessity of a special regulation on the Fisheries Subsidies. At Feb, 2005, discussion was suspended because of presenting the joint proposal from 3 countries(Rep. Korea, Japan and Taiwan) and now discussion on the Fisheries Subsidies is giving the first consideration to classification of prohibited/non-actionable subsidies, S&D of a developing countries, small fisheries, problems of farming, grace period etc. From now on, Considering the 18th~the 20th negotiations, it is expected that discussion of fisheries subsidies regulation including property and range of prohibited/non-actionable subsidies, S&D of a developing countries, a definition of small fisheries is accelerated. In this point of view, this paper analyzed and arranged every country's proposals holding our own position and took a survey to fishermen and fisheries experts about prohibited/non-actionable subsidies. In addition, this paper intends to suggest the way of future-negotiation and provides essential data to help government's policy making through analyzing prohibited/ non-actionable subsidies, farming subsidies, S&D of a developing countries, small scale fisheries.

떡류(類)의 문헌적(文獻的) 고찰(考察) -(1670년${\sim}1943$년의 우리말 조리서를 중심으로)- (A Bibliographical Study of Dock(Korean rice cake))

  • 맹혜열;이효지
    • 한국식생활문화학회지
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    • 제3권2호
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    • pp.153-162
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    • 1988
  • $D{\acute{o}}ck$ (Korean rice cake) is a peculiar food of Korea made of grain. By means of cooking from, it is defined as 'Pulvberzed food of grain' $D{\acute{o}}ck$ was one of the daily food, but development of boild rice had narrowed it's use to the food of festive days and ceremonies. $D{\acute{o}}ck$ is used as a main food of all Kinds of ceremonies from one's birth to death, such as the Three seven day(a baby's twenty-first day of life), one hunderdth day, birthday, wedding, both brithday, funeral and sacrifical rites, vocational ceremonies, such as a sacrifice to spirits and a srevics for a big catch of fish. It is also used as a present and seasonal food. A large variety of $D{\acute{o}}ck$ is available and its recipe is scientific and reasonable. In this treatise, the Kinds of $D{\acute{o}}ck$ and the frequency of them, the material, the recipe, the measuring unit of material, cooking kitchen utensils and the cooking terms are studied from the books published in Korea from 1670 to 1943. 1. $D{\acute{o}}ck$ was classified as Tcbin $D{\acute{o}}ck$(steamed), Chin $D{\acute{o}}ck$(strikn), Chijin $D{\acute{o}}ck$(fried) and Salmun $D{\acute{o}}ck$(boiled), according to its way of cooking. 2. There were 122 Kinds of $D{\acute{o}}ck$, 57 were Tchin $D{\acute{o}}ck$, 35 Chin $D{\acute{o}}ck$, 20 Chijin $D{\acute{o}}ck$, and 10 Salmun $D{\acute{o}}ck$. 3. There were 34 Kinds of measuring units. Of them, 13 for volume, 4 for weight, 9 for quantity, 4 for length and 4 for the rest. 4. There were 55 Kinds of cooking Kitchen utensils but now many of them are not used because of mechanization or automation of tools of living. 5. There were 143 Kinds of cooking terms. Of them 49 for the preparing process, 25 for the mixing process, 27 for well-forming process 10 for process of getting ready to cook, 14 for heating process, 10 for cutting process, 5 for dishin process and 3 for process of soaking in sugar or honey.

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한국 노인의 치아건강도와 선호식품과의 관련성 (Correlation of Korean Elderly Dental Health Capacity and Preferred Foods)

  • 주온주;김인자
    • 치위생과학회지
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    • 제15권6호
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    • pp.712-720
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    • 2015
  • 본 연구는 65세 이상 노인들의 치아건강도와 선호식품과의 관련성을 알아보고자 국가통계자료인 2010년과 2011년 국민건강영양조사 원시자료를 분석하여 다음과 같은 결론을 얻었다. 채소류, 과일류, 기타식품의 선호도가 높은 사람은 T-health 지수와 FS-T 지수가 높았고, ST와 PT도 많은 반면, 채소류, 과일류, 기타식품의 선호도가 낮은 사람은 MT가 많은 것으로 나타났다. T-health 지수는 곡류, 과일류, 기타식품, 65~69세, 70~74세, 소득분위 중하위권과 하위권에서 유의하였고, ST는 곡류, 기타식품, 65~69세, 70~74세, 소득분위 중하위권에서 유의한 영향을 미쳤다(p<0.05). FS-T 지수는 과일류, 유지 및 당류, 기타식품, 65~69세, 70~74세, 소득분위 중하위권과 하위권에서 유의하였으며, PT 및 MT는 곡류, 과일류, 65~69세, 70~74세, 소득분위 중하위권과 하위권에서 유의한 영향을 미쳤다(p<0.05). 이상의 결과를 종합하면, 65세 이상 노인들의 치아건강도와 식품의 선호도는 밀접한 연관성이 있는 것으로 조사되었다. 특히, 노인들의 치아건강도에 따라 선호식품에 차이가 있으며, 노인들의 치아건강상태가 영양불균형을 초래하는 위험요인으로 작용될 수 있다는 것에 주목할 필요가 있다. 따라서 노인들을 비롯한 모든 연령층에서 치아건강을 유지하기 위한 노력이 필요하며, 생애에 걸쳐 구강건강관리 를 할 수 있는 프로그램 마련이 필요할 것으로 판단되었다.

소노 시온 영화와 '응시'의 종교: 환상·욕망·사랑 (Sion Sono's Films and Religion in Terms of the 'Gaze' : Fantasy, Desire, and Love)

  • 박규태
    • 종교문화비평
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    • 제25호
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    • pp.77-122
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    • 2014
  • 우리에게는 아직 생소한 일본의 영화감독 소노 시온(원자온(園子溫), 1961~현재)은 <자살클럽>(2001)의 대성공 이래 그 속편인 <노리코의 식탁>(2005)을 비롯하여 <기묘한 서커스>(2005) 및 '증오 3부작'이라 칭해지는 <사랑의 노출>(2008), <차가운 열대어>(2010), <사랑의 죄>(2011) 등 시적이고 철학적인 메시지를 수반하는 충격적이고 자극적인 폭력과 독창적이고 도전적인 터치의 섹슈얼리티 묘사를 거쳐, 3 11 동일본대진재 이후 내놓은 <두더쥐>(2011)와 <희망의 나라>(2013)에서는 보다 직접적인 방식으로 현실참여적인 비전을 제시하고 있다. 본고의 목적은 응시와 대상a, 환상과 욕망, 상상계-상징계-실재계, 주이상스(jouissance) 등의 라캉(Jacques Lacan, 1901-1981)적 개념들을 도구 삼아 소노 시온의 영화 가운데 <사랑의 노출>(愛のむきだし)에 대한 정신분석학적 해석을 시도하는 데에 있다. 그 과정에서 특히 사랑 담론에 주목하는 한편, 라캉으로 영화 또는 종교를 말한다는 것이 종교연구자에게 어떤 새로운 전망을 제시해 줄 수 있는지를 모색하고자 한다. 이때 다음과 같은 라캉의 세 가지 문제의식 즉 (1)오인의 구조로부터 출발하자는 제안 (2)틈새(간극, 잉여, 구멍, 공백)와 부재(결여, 결핍) 또는 실패의 적극적인 의미를 수용하는 자세 (3)시각(eye, 주체가 대상을 보는 것)으로부터 응시(gaze, 대상이 주체를 보는 것)로 전환하자는 문제의식 등으로부터 적지 않은 시사를 받을 수 있으리라고 기대된다.

『여지도서(輿地圖書)』에 나타난 진상(進上) 관련 조항의 분석 (A study of Jinging(進貢) Bangmul(方物) Provisions in Yoji Doseo(輿地圖書))

  • 전상욱
    • 헤리티지:역사와 과학
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    • 제44권3호
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    • pp.150-163
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    • 2011
  • "여지도서(輿地圖書)"는 18세기 영조(英祖) 때 전국적인 지리지를 간행하기 위한 목적으로 편찬되었다. 비록 공식적인 간행은 이루어지지 않았지만, 조선후기 각 군현의 사회상 및 경제상황에 관한 풍부한 정보를 담고 있어 일찍부터 그 자료적 가치를 주목받아 왔다. 특히 진상 관련 조항은 다른 진상 관련 자료가 진상물의 분정 상황이 도 단위까지만 파악된 것과 달리 도내 즉, 고을 단위까지 진상물이 파악되어 있어, 진상물의 전국적인 분정상황을 엿볼 수 있는 중요한 조항이다. "여지도서(輿地圖書)"의 진상 관련 조항은 진공(進貢) 조항과 방물(方物) 조항으로 구성되어 있는데, 각 조항에는 물품명 상납시기 수량 등이 기록되어 있다. 그러나 각 고을별로 기재양식은 차이가 있을 뿐 아니라 상납시기와 수량에 관한 정보가 부실하여 물품명을 중심으로 분석하였다. 진상 관련 조항에 수록된 물품은 약재류 어류 조개류 해조류 과실류 젓갈류 무기류 모피류 부채류 등을 들 수 있다. 이를 진상물목(進上物目)에 따라 분류한 후 도별로 정리하여 다른 진상 관련 자료와 비교하면 "여지도서(輿地圖書)" 진상 관련 조항의 자료적 성격이 18세기 전반 각 고을에서 현물상납하는 물품이 수록되어 있음을 알 수 있다. 그런데 이러한 물품은 대동법 실시 이후 대부분의 공물은 경중에서 마련한 것과 달리 진상물은 현물상납이 유지된 점을 고려하면 대부분 진상물로 구성되었음을 알 수 있다. 그리고 이러한 진상물의 현물상납 유지로 인해 매년 상당한 액수의 경비가 지방에서 소비됨으로써 지방 상업 발달의 배경으로 작용할 수 있었다.

Whose Science is More Scientific? The Role of Science in WTO Trade Disputes

  • Kim, Inkyoung;Brazil, Steve
    • 분석과 대안
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    • 제2권1호
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    • pp.31-69
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    • 2018
  • This study examines the role of science in resolving trade disputes. After the Great East Japan Earthquake of 11 March 2011 that not only jeopardized the people of Japan, but also put the safety of an entire region at risk, the Republic of Korea (Korea) has imposed import bans as well as increased testing and certification requirements for radioactive material on Japanese food products. Japan has challenged these restrictions at the World Trade Organizations Dispute Settlement Body (DSB). This study aims to explain how international trade agreements and previous DSB rulings have dealt with different scientific viewpoints provided by confronting parties. In doing so, it will contrast the viewpoints espoused by Korean and Japanese representatives, and then analyzes the most similar case studies previously ruled on by the DSB, including the case of beef hormones and the case of genetically modified crops including biotech corn, both between the United States and the European Communities (EC). This study finds that science is largely subordinate to national interests in the case of state decision-making within the dispute settlement processes, and science has largely been relegated to a supportive role. Due to the ambiguity and lack of truly decisive decisions in the Appellate Body in science-based trade disputes, this study concludes that the Appellate Body avoids taking a firm scientific position in cases where science is still inconclusive in any capacity. Due to the panel's unwillingness to establish expert review boards as it has the power to do, instead favoring an individual-based system so that all viewpoints can be heard, it has also developed a system with its own unique weaknesses. Similar to any court of law in which each opposing party defends its own interests, each side brings whatever scientific evidence it can to defend its position, incentivizing them to disregard scientific conclusions unfavorable to their position. With so many questions that can arise, combined with the problems of evolving science, questions of risk, and social concerns in democratic society, it is no wonder that the panel views scientific information provided by the experts as secondary to the legal and procedural issues. Despite being ruled against the EC on legal issues in two previous cases, the EC essentially won both times because the panel did not address whether its science was correct or not. This failure to conclusively resolve a debate over whose science is more scientific enabled the EC to simply fix the procedural issues, while continuing to enforce trade restrictions based on their scientific evidence. Based on the analysis of the two cases of disputes, Korea may also find itself guilty of imposing an unwarranted moratorium on Japan's fish exports, only to subsequently pass new restrictions on labelling and certification requirements because Japan may have much scientific evidence at its disposal. However, Korea might be able to create enough uncertainty in the panel to force them to rule exclusively on the legal issues of the case. This will then equip Korea, like the EC in the past, with a way of working around the ruling, by changing whatever legal procedure they need to while maintaining some, if not most, of its restrictions when the panel fails to address its case on scientific grounds.

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가을철 서해에 출현하는 고등어(Scomber japonicus)의 섭식특성 (Feeding Characteristics of Chub Mackerel Scomber japonicus in the Yellow Sea of Korea in Autumn)

  • 박현솔;김창신;양재형;송세현
    • 한국어류학회지
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    • 제35권4호
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    • pp.278-284
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    • 2023
  • 우리나라 가을철 서해에 출현하는 고등어의 섭식특성을 파악하기 위해 2021년 10~12월, 2022년 9~11월에 대형선망어업에 의해 어획된 827개체의 위내용물을 분석하였다. 이번 연구에서 고등어의 가장 중요한 먹이생물은 어류였으며, 어류 중에서도 멸치가 가장 우점하였다. 그 외에, 요각류, 단각류, 난바다곤쟁이류, 두족류, 곤쟁이류, 생이류, 게류 등이 출현하였으나, 각각 13.7% 이하의 상대중요도지수비를 보여 그 양은 매우 적었다. 고등어의 생태적 지위를 알아보기 위해 고등어의 영양단계를 살펴본 결과, 3.84의 값을 나타내었다. 크기군별 위내용물 조성을 알아본 결과(<25.0 cm, 25.0~30.0 cm, 30.0~35.0 cm, 35.0~40.0 cm, ≥40.0 cm), 큰 크기군으로 갈수록 난바다곤쟁이류, 요각류와 단각류의 상대중요도지수비는 감소하는 반면, 어류의 상대중요도지수비는 지속적으로 증가하는 경향을 나타냈다. 또한, 성장함에 따라 고등어의 평균 먹이생물 개체수는 통계적으로 유의한 차이가 나타났으며, 평균 먹이생물 중량 또한 크기군이 증가함에 따라 유의한 차이를 나타냈다.