• Progress in Superconductivity
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• 제8권2호
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• pp.158-163
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• 2007

YBCO do superconducting quantum interference device (SQUID) magnetometers based on bicrystal junctions have been fabricated for magnetocardiograph (MCG) measurements. We could fabricate YBCO SQUID magnetometers having magnetic field noise of about $20fT/Hz^{1/2}$ at white noise region. We have developed an MCG system employing the high performance SQUID magnetometers. The lightweight MCG system, requiring liquid nitrogen as a coolant, consists of 6-channel SQUID sensors, an adjustable patient bed with sliding motion, and data analyses software. The MCG system could record quite clear MCG signals in a room with moderate magnetic shielding. In normal operation with multi-position MCG measurements, we could obtain clear 48-point mappings of magnetic field map and current source map with high enough signal qualities far clinical trials.

• 수산경영론집
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• 제53권1호
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• pp.55-72
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• 2022

The domestic catch of squid is decreasing every year. Import volume is increasing to replace these domestic products. Import volume is expected to increase in the future, so it is necessary to study import substitution. Therefore, in this study, after selecting frozen squid, which accounts for the majority of imported squid, as the target fish species, China, Chile and Peru, which account for the majority of frozen squid imports, will be selected as the target countries for analysis. Then, the demand function of squid is estimated using the Rotterdam model, the inverse Rotterdam model, AIDS and inverse AIDS, which are the simultaneous equation demand types, and then elasticity is derived. After that, these models are compared in terms of significance, theoretical fit and practical fit.

• 센서학회지
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• 제6권4호
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• pp.258-264
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• 1997

$YBa_{2}Cu_{3}O_{7}$ 단일층 박막으로 된 직접결합형 직류 SQUID magnetometer를 설계하여 $SrTiO_{3}$기판위에 제작하였다. 검출코일은 외변 8.5 mm, 선폭은 2.6 mm로 하였으며, 조셉슨 접합의 선폭은 $3\;{\mu}m$, SQUID 인덕턴스는 50pH로 하였다. 제작된 소자의 외부 자속에 대한 전압 변조신호의 크기는 최대 $65\;{\mu}V$, 자장잡음은 1 Hz에서 약0.6 pT/$\sqrt{Hz}$ 이었다. 이 SQUID magnetometer를 사용하여 자기차폐실 내에서 심자도 파형을 측정하여 가산평균하였을 때 매우 양호한 심자도 파형을 얻을 수 있었다.

• 생명과학회지
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• 제13권4호
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• pp.481-491
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• 2003

A squid meat has not been utilized for gel products because of its lower gel forming ability. The objectives of this study were as followed; 1) the optimum heating condition on squid meat paste products and 2) the optimum added level for jelly strength of squid meat paste products. Optimum heating conditions of squid meat kamaboko were as followed; setting (pre-heating) at 15$^{\circ}C$ or 55$^{\circ}C$ for 2 hours and heating at 90$^{\circ}C$ for 60 minutes. Effect for jelly strength of starch additives wheat starch, potato starch and com starch were examined. The jelly strength of heat induced gels differed from the levels of additives. In case of adding starch, potato starch was resulted in the superior jelly strength than the other starchs, wheat starch and corn starch, at any levels. Optimum concentration was 10%(w/w) at every additives. Folding test value was B at added 10% and this value was mean good product. Data of jumbo and flying squid meat paste products added potato starch, corn starch and wheat starch of 10% were shown below, jelly strengths were 858${\pm}$34∼1020${\pm}$37gㆍcm and 966${\pm}$33∼l148${\pm}$45gㆍcm and moisture contents were 72.43∼73.04% and 71.61∼72.78%, respectively. To adding edible agar and sea tangle, showed the highest jelly strength (edible agar>sea tangle, flying squid>jumbo squid) at added 0.5%(w/w) concentration.

• 한국수산과학회지
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• 제39권1호
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• pp.42-48
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• 2006

Analysis of stomach content for common squid was carried out to investigate the difference in seasonal and ontogenetic feeding behavior. Totals of 1368 common squid were collected monthly off Busan from September 2004 to August, 2005. Size range of common squid was 8.5-31.8 cm mantle length (ML) during the study period. Of the 1368 stomachs examined, 599 specimens (43.8%) were empty. Stomach contents indicated that common squid was carnivore: Large portion of stomach contents consisted of fish and mollusca (mainly common squid). The stomach contents index (SCI) seemed to increase with size, though there was no statistical difference between size classes significantly. Cannibalism was minimum in size range of 15-20 cm ML, but was steadily increased with size. Cephalopods were the major prey during spring and summer when common squid were small, but fish replaced it during autumn and winter when they became large.

• 한국수산과학회지
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• 제25권5호
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• pp.406-412
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• 1992

조미훈연 오징어(Neon flying squid, Qmmastrephes bartrannii)의 적절한 가공조건을 찾기 위하여 일반성분변화 및 단백질 품질변화를 측정하였다. 수분, 조단백질함량은 매우 감소하였으나(p<0.05) 지방, 회분함량은 그다지 증가하지 않았다. 조미, 훈연은 TBA가의 증가를 초래하였다. 여러 가지 가공단계들은 TI함량을 크게 증가시키지는 않았다. 오징어 가공전단계를 통해 측정된 TI함량은 같은 가공단계에서의 TBA가와 서로 관련이 없었다. Steak용으로 가공한 것을 제외한 모든 가공품들의 경우, 소화율과 C-PER, DC-PER이 증가하였다. 생시료의 경우, 북태평양산 빨강오징어(몸통, 다리 양쪽 모두)의 효소 소화율은 다른 오징어종에 비해 상당히 낮았다.

• 수산해양기술연구
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• 제49권3호
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• pp.208-217
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• 2013

Decoys for automatic jigging machines, the body part of a squid hook, have been developed in small and existing sizes in consideration of squid food, color blindness, and retinomotor responses and in utilization of pearl pigment, PP of high transparency, and combined mixture. In comparison of the developed silver-white decoy and existing decoys, the optical characteristics were examined, and the fishing performance of small size silver-white squid hooks was assessed in application of 4 fishing boats with the squid automatic jigging machine and metal halide fishing lamp in July, 2012. The luminances of the three squid hook colors-green, dark green and silver-white-increased as the intensity of illumination increased. Among these, the increase of silver-white was particularly distinguished. As to the average contrast of squid hooks, that of silver-white was 10.33, which was the highest, and then green 1.86 and dark green -0.10 in the order. As to the fishing performance of the silver-white hook, that of the 202 Geumyeong-ho and 101Yongjin-ho which caught squids were similar to that of the existing green hook and was relatively low in the case of the Dongbu-ho. However, that of the Haengbok-ho which caught relatively small squids whose average length was 19.9cm and installed silver-white hook in all automatic jigging machines was significantly excellent. In order to enhance the fishing performance of small size silver-white hooks, therefore, it would be effective to install in every automatic jigging machines of fishing boat and to start fishing before July by which small squids are caught.

• 한국식품영양학회지
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• 제16권2호
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• pp.130-137
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• 2003

The squid had not been utilized for gel products because of its lower gel forming ability. The objectives of this study were as followed; 1) the optimum heating condition on squid meat paste products and 2) the optimum added level for jelly strength of squid meat paste products. Optimum heating conditions of squid meat kamaboko were as followed; setting(pre-heating) at 15$^{\circ}C$ or 55$^{\circ}C$ for 2 hours and heating at 9$0^{\circ}C$ for 60 minutes. The additives examined were as follows; 20mM EDTA, 10mM PMSF, 5 $\mu$mol/100g TGase, 0.2% potassium bromate, 2% collagen, 2% sucrose ester of stearic acid and 1% egg shell powder. The effects of additives on jelly strength were observed as follow, in descending order; 10mM of PMSF>5 $\mu$mo1/100g of TGase>0.2% of potassium bromate>20mM of EDTA. But sucrose ester of stearic acid and 1% egg shell powder were no effect. The solvents examined were as follows; n-amyl alcohol, n-butyl alcohol, n-hexyl alcohol, ethyl alcohol, ethylene glycol, propylene glycol and glycerin glycol. It showed that high jelly strength as 787gㆍcm for 3% of n-butyl alcohol and 749gㆍcm for 3% of n-amyl alcohol. To adding 5% of n-butyl alcohol and n-amyl alcohol, gave the highest jelly strength and water holding capacity(WHC). Effect of alcohol on jelly strength appeared higher value at added 5% of n-butyl alcohol than n-amyl alcohol, and flying squid product was higher than jumbo squid product.

• 한국식품영양과학회지
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• 제34권3호
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• pp.433-437
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• 2005

전자선 조사가 건조된 오징어의 미생물학적 안전성과 품질에 미치는 영향을 확인하였다. 전자선은 2-16 kGy의 선량으로 각각 조사하여 대조구와 비교하였다. 실험 결과 전자선에 의해 건조된 오징어에 존재하는 미생물 수가 유의적으로 감소하는 것을 확인하였다 건조된 오징어에 존재하는 총 호기성 세균, 곰팡이와 효모, 대장균 군의 D/sub 10/ value는 각각 8.57, 4.60, 8.10 kGy로 나타났다. 전자선 조사된 시료 및 대조구에 대한 Hunter 색차계의 L, a, b 값을 측정 한 결과 유의적 차이가 없는 것으로 나타났고, 관능검사의 경우도 조사된 시료와 대조구와의 큰 변화는 나타나지 않았다. 따라서 전자선 조사로 인해 건조된 오징어의 미생물학적 안전성과 품질 개선의 가능성을 확인하였다.

• 한국수산과학회지
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• 제33권1호
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• pp.51-54
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• 2000

오징어 가공 폐액 중에는 기능성 물질로 분류되고 있는 taurine이 다량 함유되어 있다는 사실이 밝혀졌기에 고부가가치 물질로서의 이용을 위한 기초 자료의 확보를 위해 본 연구가 시도되었다. 오징어 가공공장에서 각 공정별로 시료를 취하여 유리 아미노산과 taurine의 함량을 측정하고, 탈피액이나 자숙액 중의 taurine 함량을 확인하였다. 그 결과 원료, 탈피 및 자숙 오징어의 경우 proline이 $800{\~}997mg/100g$으로 가장 높은 함량을 나타내었고, 다음으로 taurine이 $730{\~}820mg/100g$으로 높았다. 자숙 오징어는 아미노산의 손실이 일어나 원료에 비해 $60{\%}$ 정도의 유리아미노산이 감소한 것으로 나타났으며, taurine의 함량도 다른 아미노산과 마찬가지로 크게 감소한 것으로 확인되었다. 조미 오징어 제품에서의 taurine 함량은 큰 변화가 없었는데, 이는 자국 전처리 과정 중에 taurine이 크게 감소한 후 조미 및 구이 공정에서는 큰 변화가 없는 것으로 판단되었다. 한편, 탈피액 및 자숙액 중의 유리 아미노산 함량은 각각 639.1 mg/100ml, 470.7ml100ml이었고, 이중 taurine 함량이 각각 144.9mg/100ml, 117.9mg/100ml로 유리아미노산의 약 $30{\%}$를 차지하였다. 이상의 결과로 오징어 가공공정 중의 탈피 및 자숙 과정 중에 유출되는 taurine을 효율적으로 회수할 수 있는 방법이 개발된다면 가공폐수의 처리는 물론이고 taurine 산업적 생산도 가능할 것으로 판단되었다.