• 정보교육학회논문지
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• 제16권1호
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• pp.11-20
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• 2012

프로그래밍의 핵심은 어디까지나 알고리즘 학습에 있으며 이를 통한 창의적이고 논리적인 문제해결력의 향상이 프로그래밍 학습의 목표인 것이다. 그렇다면 어떤 알고리즘들을 어떠한 순서대로 가르치는가에 대한 고민을 좀 더 해 볼 필요가 있으며 그 효과성에 대해서도 연구해 볼 필요가 있을 것이다. 본 연구는 개념적 알고리즘의 내용들을 한국정보올림피아드 초등부 경시부문의 문제들을 이용하여 학습할 수 있도록 알고리즘 학습 교재를 개발하고 이 효과를 검증하였다.

• 생명과학회지
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• 제17권10호
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• pp.1309-1314
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• 2007

방글라데시의 양식어류 생산에서 가장 큰 문제점은 어병이며, 어병을 진단하는 위해서는 병변부의 조직병리학적 진단이 필수적이다. 방글라데시의 주요 잉어과에 속하는 몇몇 어류에 대해서는 조직병리학적 연구가 진행되었지만, 고유종(indigenous species)이면서 담수 소형어류인 어종에 대해서는 거의 연구가 이루어지지 않은 상태이다. 그러므로 본 연구는 보양식으로 경제적 가치가 높은 Thai koi (Anabas testudineus)에 대한 조직병리학적 특성을 규명하고자 하였다. 2006년 8월부터 2007년 2월까지 7개월간 방글라데시 미멘싱(Mymensingh)지역의 두 양어장에서 임상학적 그리고 조직병리학적 관찰을 통해 Thai koi(A. testudineus)의 건강상태를 조사하였다. 어류개체의 홍반, 출혈, 외상, 원생동물 피낭(cyst)과 같은 비정상적 증상에 대한 임상학적 진단을 월별로 조사하였다. 동절기양어장의 수질 요인 중에서 수온, 용존산소량과 같은 변수는 어류에게 적합하지 않은 것으로 나타났다. 임상학적으로는 12월부터 1월 사이에 병에 걸린 어류가 더 많았고, 8월과 9월 사이 그리고 2월에는 외형상으로는 거의 정상에 가까웠다. 12월과 1월에 피부탈락, 피부외상, 궤양과 꼬리지느러미의 손실과 같은 여러 가지의 임상학적 증상이 나타났다. 조직병리학적 측면에서 8월과 9월 기관의 구조는 정상으로 나타났다. 10월과 11월 사이에는 미미한 병적 증상들이 발견되었고, 12월과 1월에는 조직 괴사, 핵응축(pyknosis), 염증, 출혈, 이상비대(hypertrophy), 세포과형성(hyperplasia), 1 2차 새판(gill lamellae)의 손상과 같은 현저한 조직병리학적 변화가 발견되었다. 반면에 2월에는 어류의 병적증상이 점차적으로 감소하였다. 개개의 어류양식장을 고찰해 보았을 때, Relance Aqua Farm의 어류가 Sotota Mastshya Hatchery의 어류보다 더 감염률이 높았다. 본 연구 결과는, Thai koi의 월별 임상학적 조직병리학적 진단을 통해, 어병 발생 시기를 예측하고, 예방하기 위한 기초자료로 활용될 수 있다.

• 한국정보과학회:학술대회논문집
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• 한국정보과학회 2004년도 봄 학술발표논문집 Vol.31 No.1 (A)
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• pp.415-417
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• 2004

정보통신 및 인터넷의 급속한 발전으로 디지털 콘텐츠의 유통이 활발해지고 있으나 디지털, 콘텐츠에 대한 서비스 방식이 위치정보를 가지고 서비스하는 URL(Uniform Resource Locator)방식의 문제점과 기존의 물리적인 저작물r이 디지털 콘텐츠로 전환되면서 기존의 식별자로는 디지털 콘텐츠의 특성을 충족시키는 식별이 미흡하고 한계가 있다. 따라서, 해외 주요 디지털 콘텐츠 서비스기관의 식별체계 활용사례를 분석하고 그 결과를 토대로 한국과학기술정보연구원(KISTI) 고유 식별자인 KOI(Kisti Object Identifier)를 개발하고 개발된 KOI를 기반으로 과학기술분야 전자원문 연계시스템을 설계 및 구현하였다.

• 정보관리연구
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• 제41권3호
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• pp.191-209
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• 2010

서로 다른 정보자원 간의 연결을 의미하는 참조연계 서비스를 위해서는 참고문헌 데이터베이스 구축과 식별자 매칭 작업이 필요하다. CrossRef, PubMed, Web Of Science 등의 많은 해외 기관들은 Inera의 eXstyles, Parity Computings의 Reference Extractor 등의 자동화 도구들을 이용하여 DOI, PMID 등의 식별자를 기반으로 하는 참조연계 체제를 구축하였다. 국내에서도 한국과학기술정보연구원, 한국연구재단 등의 여러 기관에서 참고문헌 데이터베이스를 구축하고 있다. 그러나 각 단체별로 채택하고 있는 다양한 참고문헌 기술 형식 때문에 망라적인 데이터베이스 구축은 많은 어려움에 직면해 있다. 이에 참고문헌을 자동으로 파싱하여 메타데이터를 추출하고, DOI, PMID, KOI의 식별자를 매칭하는 Citation Matcher 시스템을 개발하여 참고문헌 데이터베이스 구축의 효율성을 향상시키고자 한다.

• 한국수산과학회지
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• 제45권1호
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• pp.43-49
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• 2012

A feeding trial was conducted to investigate the effects of dietary carotenoid source and level on growth and skin color of red- and white-colored fancy carp Cyprinus carpio var. koi. Nine experimental diets (designated as CON, SP5, SP10, AS50, AS100, CA50, CA100, PA5 and PA10) were formulated to contain 5-10% Spirulina powder, 5-10% paprika powder, 50-100 ppm astaxanthin and 50-100 ppm canthaxanthin. The CON diet without supplementation of carotenoid source was considered as the control diet. Each experimental diet was fed to three replicate groups of fish (3.6 g/fish) to visual satiation three times a day for 8 weeks. Survival, growth and feed efficiency of fish were not significantly affected by dietary inclusion of carotenoid source and level (P>0.05). After 8 weeks feeding period, the values of $a^*$, $L^*$and $b^*$ of fish skin were significantly changed by dietary carotenoid source (P<0.05), but not carotenoid level. The $a^*$ value of fish fed the diets containing CA and PA was higher than control and SP diets (P<0.05). Based on the results of this study, it can be concluded that dietary inclusion of 50 ppm canthaxanthin or 5% paprika powder could increase the redness of red-and white-colored fancy carp fingerling.

• 한국수산과학회지
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• 제46권4호
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• pp.365-370
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• 2013

This study investigated the effect of dietary paprika on the skin coloration of red- and white-colored fancy carp Cyprinus carpio var. koi, in two age groups: 0-age ($7.4{\pm}0.1$ g/fish) and 1-age ($164{\pm}2.9$ g/fish). Three isonitrogenous diets were formulated to contain 0, 5, and 10% paprika (Con, P5 and P10, respectively). Three replicate groups of 0-age fish and two replicate groups of 1-age fish were fed one of the experimental diets for 9 weeks. Survival, weight gain, and feed efficiency were not significantly affected by the dietary paprika level (P>0.05) at both fish sizes. The dietary paprika level influenced the redness ($a^*$), lightness ($L^*$), and yellowness ($b^*$) of fish skin. The $L^*$ value of the skin of the fish fed the P5 and P10 diets tended to decrease with feeding period. The skin $a^*$ value of 0-age fish (small) fed the diets containing paprika increased significantly with feeding period and was higher than that of fish fed the control diet after 3 weeks (P<0.05). However, the $a^*$ value of 1-age fish (large) fed the diets containing paprika tended to increase slightly with feeding period. At the end of the experiment, the skin total carotenoid level was increased significantly in fish of both sizes fed the P5 and P10 diets compared to fish fed the control diet. Therefore, 5% paprika powder in the diet increases the skin redness of red- and white-colored fancy carp, especially in small fish.

• 한국수산과학회지
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• 제50권3호
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• pp.257-262
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• 2017

This study was conducted to investigate the growth and skin color of red- and white-colored fancy carp Cyprinus carpio var. koi juvenile reared at different water temperatures (21, 24, 27, and $30^{\circ}C$) for eight weeks. Two experimental diets were prepared to contain 10% Arthrospira platensis or 10% Arthrospira pacifica powder. After the feeding trial, survival was 100% in all group. Weight gain of fish reared at 24, 27, and $30^{\circ}C$ was higher than $21^{\circ}C$ group. Feed efficiency was not affected by water temperature and dietary Arthrospira sp. Daily feed intake tended to increase with water temperature. The $a^*$ value of skin coloration was affected by Arthrospira sp., but not by water temperature. Fish fed the diet containing A. pacifica powder reared at $27^{\circ}C$ had the highest $a^*$ value among the groups. Total carotenoids were highest in fish fed the diet containing A. pacifica powder reared at $21^{\circ}C$. Based on the results of this study, we conclude that 24-$30^{\circ}C$ water temperature was the optimal range for growth, and dietary inclusion of A. pacifica improved the skin redness of red- and white-colored fancy carp reared at $27^{\circ}C$.

• Fisheries and Aquatic Sciences
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• 제13권1호
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• pp.79-83
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• 2010

Since 1998, a new viral disease with high mortality has been consistently recorded in Korea in cultured carp, Cyprinus carpio. In this study, we investigated an epizootic of the disease that caused high mortality rates in carp obtained from 11 farms in Korea between 1999 and 2007. Assessment of koi herpesvirus (KHV) levels in diseased carp was carried out to determine if this virus was the etiologic agent of disease in this instance. High mortality rates in carp were recorded mainly in the spring and autumn at water temperatures between $19^{\circ}C$ and $24^{\circ}C$. Diseased fish typically showed surface discoloration, with a thick opaque mucus covering the body and gills. Protozoan parasites and bacteria were recovered from 7/29 (24%) and 2/26 (8%) of fish, respectively. Evidence of viral infection was marked; cytopathic effects (CPEs), characterized by cell rounding and an extended cytoplasm in fathead minnow (FHM) cells, were detected in 40/41 fish (98%). A high mortality rate (80%) resulted when supernatants of cell cultures showing CPEs were applied to previously healthy fish. KHV was detected by polymerase chain reaction in 6/41 fish (15%), but was not detected in supernatants obtained from cell cultures showing CPEs. These results suggest that KHV may not be the etiologic agent of the high mortality occurring among cultured carp in Korea; therefore, some other-as yet unidentified-infective agent must be responsible.

• 수산해양교육연구
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• 제27권2호
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• pp.414-421
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• 2015

This study was conducted to investigate the effects of Spirulina level in the diet on growth and skin color of red- and white-colored fancy carp Cyprinus carpio var. koi at different feeding periods. Five experimental diets (designated as Con, S5, S9, S13 and S17) were prepared to contain 0, 5, 9, 13 and 17% Spirulina. Each experimental diet was fed to two replicate groups of fish (6.6 g/fish) to visual satiation three times a day for 12 weeks. Weight gain and feed efficiency of fish were not affected by dietary Spirulina level. The values of redness ($a^*$), lightness ($L^*$) and yellowness ($b^*$) of the fish skin were influenced by dietary Spirulina level at different feeding period. The $L^*$ value of skin in the fish fed S9, S13 and S17 diets tended to decrease with feeding period. The skin $a^*$ value of the fish increased significantly with feeding period and dietary Spirulina level. The skin $a^*$ value of the fish fed the diets containing 5-17% Spirulina was higher than that of fish fed control diet at 6 and 12 weeks of feeding. The skin $a^*$ value and total carotenoids of the fish fed the S17 diet was the highest among groups. Based on the results of this study, it can be concluded that dietary inclusion of Spirulina powder could increase the skin redness of red- and white-colored fancy carp.

• 한국수산과학회지
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• 제47권6호
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• pp.790-795
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• 2014

A feeding trial was conducted to investigate the effects of dietary carotenoids sources on growth and skin color of red- and white-colored fancy carp Cyprinus carpio var. koi. Nine experimental diets (designated as Con, CP, PA, SP, OP, MB, TO, BE and PO) were formulated to contain Carophyll Pink, red paprika, Spirulina, Opuntia, mandarin bark, tomato, beet and Porphyra, respectively. Each experimental diet was fed to two replicate groups of fish (22.9 g/fish) to visual satiation three times a day for 8 weeks. Weight gain and feed efficiency of fish fed the diets containing Spirulina or Opuntia were higher than those of fish fed the control diet (P<0.05). The values of $a^*$, $L^*$ and $b^*$ of fish skin were significantly changed by dietary carotenoids sources (P<0.05). The $a^*$ values of fish fed the diets containing Carophyll Pink, red paprika and Spirulina were higher than those of fish fed other diets (P<0.05). The skin total carotenoids of fish fed the diets containing Spirulina and Opuntia were higher than those of others (P>0.05). Based on the results of this study, it can be concluded that dietary inclusion of red paprika and Spirulina pacifica could increase the skin redness of red- and white-colored fancy carp.