• Korean Journal of Ichthyology
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• v.17 no.1
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• pp.29-35
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• 2005

Fertilized eggs of Takifugu pardalis (Temminck et Schlegel) were collected on the coast of Jook-do in Tongyong, Korea, from March 1997 to June 1999, and hatched and reared in the laboratory to investigate osteological development of the larve and juveniles. The newly hatched larvae attained a mean of $3.13{\pm}0.05mm$ in total length (TL). Ossification first began in the parasphenoid, premaxillary and dentary. At 5 days after hatching, the postlarvae attained a mean of $3.82{\pm}0.03mm$ in TL, and their sphenotic, prefrontal, preopercle, opercle, maxillary, and articular were ossified. At 15 days, the postlarvae attained a mean of $7.84{\pm}0.06mm$ in TL, their nasal and posttemporal bones were ossified and the hyoid arch completed ossification. Ossification of all bones was completed in the juveniles (mean = $10.21{\pm}0.06mm$ in TL) at 21 days.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.18-26
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• 2014

The purpose of this study is to develop value-added functional gruel by adding fresh burdock & burdock powder. For burdock, we put fresh burdock(1.0, 2.0, 3.0, 4.0%) and burdock powder(0.3, 0.6, 0.9, 1.2%) into burdock gruel and get results from mechanical tests and sensory tests. Moisture content of fresh burdock gruel increased with more addition of fresh burdock, while burdock powder gruel had less moisture content as the addition of burdock powder increased. Lightness and pH decreased in both groups as more amount of burdock was added. From the result of an attribute difference test, 4% fresh burdock gruel showed the strongest burdock flavor and astringent taste. Among the burdock powder groups, the gruel added with 1.2% burdock powder scored the highest point in color intensity, graininess, savory taste, astringent taste, thickness and aftertaste. For overall acceptability, the gruel added with 3% fresh burdock scored the highest point and the gruel added with 0.6% burdock powder was the highest among the burdock powder groups. Based on the results of this study, the gruel added with 0.6% burdock powder and the gruel added with 3% fresh burdock were the optimum for their good characteristics and overall acceptability when produced.

• Journal of Nutrition and Health
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• v.5 no.4
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• pp.169-176
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• 1972

The present study was undertaken to determine the metabolic effect of various levels of fat in the diet. Forty males and the same number of females weighing $35{\pm}29$ were divided into three experimental groups and one control group, 10 rats each in both sexes. The dietary lipid contents were included in three levels, 2% as low, 30% as high and fat free diet in order to reflect the lipid consumption of present Korean diet. 20% sugar casein diet were employed as standard for control animals. This study was carried for 16 weeks. After these period animals were sacrificed to collect the internal organs and blood samples by heart puncture. In the result of this study, high fat diet group is lower than low fat diet group in the body weight gain, food efficiency ratio, protein efficiency ratio, urinary nitrogen and organ nitrogen contents were same trend but there is no significant difference in these respects. It was noteworty that high, and free fat diet group revealed more glucose total protein, albumin and globulin contents in the serum than other compared groups. It can be concluded that fat content whether low or high are free in the diet did not show significant effect on body nitrogen metabolism. But 30% high fat diet increased the total lipid and total cholesterol contents in the liver and the serum. This fact can be interpreted that 2% low fat diet and fat free diet do not need to increase the amount of fat content in the diet as high as 30% fat diet. This result might indicate the one possible reason to decide the recommanded dietary fat levels in Korean diet.

• Korean Journal of Ichthyology
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• v.13 no.3
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• pp.181-189
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• 2001

Spawning behavior of the Takifugu pardarlis (Temminck et Schlegel) was observed on the Jook-do coast in Tongyong from March 1997 to June 1999. The spawning ground was locted in the intertidal zone between Tongyong and Koje-do. Its bottom was mainly gravels and stones, and its depth was 0.5~1.0 m. Spawning season was from the end of the March to the middle of May. During the spawning season, the mature fishes formed school a of 10~30 individuals, then moved to the spawning ground together. When a mature female spawned eggs, the attendant males fertilized them at the same time. The fertilized eggs obtained from the parent fishes caught at the spawning ground were adhesive, opaque and spherical, measuring 1.14~1.24 mm (mean 1.19 mm, n = 50) in diameter with numerous tiny oil globules. Hatching period was about 205 hours after fertilization at water temperature of $18.0{\pm}0.5^{\circ}C$. The newly hatched larvae were 2.92~3.10 mm (mean 3.01 mm, n = 20) in total length (TL), had a large yolk, and 11~13+14~15 = 25~28 myomeres. At 5 days, the larvae had attained 3.79~3.85 mm (mean 3.82 mm, n = 20) in TL and had transformed into the postlarval stage. At 15 days, the postlarvae had attained 7.78~7.90 mm (mean 7.84 mm, n = 20) in TL. At 21 days, had larvae attained 10.15~10.27 mm (mean 10.21 mm, n = 20) in TL and had reached the juvenile stage. All fins were formed with a complete set of fin rays having the following counts: dorsal fin rays 11~12; anal fin rays 9; pectoral fin rays 14~15; caudal fin rays 11~12.