• Journal of Aquaculture
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• v.11 no.2
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• pp.173-182
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• 1998

The study has been conducted to understand gonadal development and the effects of $17^{\alpha}$-methyltestosterone on sex inversion of the red spotted grouper, Epinephelus akaara. Fish were collected from Deukyand bay in the southern coast of Korea in August, 1996 and then they had been cultivated at the indoor tank until August, 1997. Gonad somatic index (GSI) in the females of both treated and control group began to increase from February when water temperature was rainse again, and reached the maximum value in August, whereas it had decreased from September adn thereafter maintained relatively low value until January. Unlike females, GSI in the male or intersex of treated groups decreased after June. Hepatosomatic index (HSI) of the control group tended to show the relatively low around Autumn, whereas it showed relatively highr value in April and June when the ovary was in the growing stage. Although the treated groups showed relatively higher value of the HSI than the control, hte paterns in monthly variation of HSI were similar to the control. Sexual change of the female grouper to the male was attempted by acceleration with oral administration of $17^{\alpha}$-methyltestosterone at the dose of 0.2 and 0.5mg/kg fish for 120days. Transitional hermaphroditic gonads were observed from the various size of groupers ranging 21.0 to 36.1 cm in total length, while the functional males could be induced from th individuals of 28.8 to 33.5cm in total length. This result indicated that larger groupers than 30cm in total length should be used for sex inversion to maleness with $17^{\alpha}$-methyltestosterone.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.1017-1024
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• 2011

Korean wheat semolina (FS: fine semolina) with similar characteristics to durum wheat semolina was substituted at rates of 0, 10, 20, 30, 40, and 50% in pasta dough and the physical and cooking characteristics were investigated for making optimal pasta. Water absorption of the dough increased with the 10, 20, and 30% substitution ratio of FS. Development times were high with >30% substituted FS. This result positively influenced an increase in production and the preparation of the fresh noodle pasta. Furthermore, soft textured fresh noodles could be made due to the decrease in stability and increased weakness of the >30% substituted FS. The amylograph gelatinization characteristics of Korean wheat semolina exhibited an increase of gelatinization temperature and decrease of maximum viscosity when compared with durum wheat. The handling property of the dough showed more than 4 points in all sample groups. Weight and volume decreased and turbidity and cooking loss increased according to the increasing amount of substituted FS. However, samples with ${\leq}$ 30% FS substitution ratio had similar volumes and cooking losses when compared to the control. The L- and a-values increased and the b-value of color decreased as more FS was added. In a texture analysis, the hardness of the cooking noodles showed a low value with the >30% substituted FS. Springiness, gumminess, and chewiness exhibited a high value. In the results of a sensory evaluation, overall acceptability was high score with more than 7 points for the 30% added FS. The preferences for pasta colors were divided into white, which is similar to the Korean traditional noodle, and yellow, which is similar to durum wheat. Flavor and taste were not affected by substituting with FS. Low hardness and high chewiness was the most preferred noodle. These results suggest that >30% substituted FS was suitable for increasing quality and organoleptic qualities of Korean wheat pasta.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.20 no.3
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• pp.131-140
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• 2015

To set up unicellular cyanobacterial strains with photo-biological $H_2$ production potential, live samples were repeatedly collected from 68 stations in the coastal zone of Korea for the four years since 2005. Among 77 cyanobacterial strains established six (KNU strains, CB-MAL002, 026, 031, 054, 055 and 058) were finally chosen as the excellent strains for $H_2$ production with $H_2$ accumulation over 0.15 mL $H_2\;mL^{-1}$ under general basic $H_2$ production conditions as well as positive $H_2$ production for more than 60 hr. To explore optimum procedures for higher $H_2$ production efficiency of the six cyanobacterial strains, the inter-strain differences in the growth rate under the gradients of water temperature and salinity were investigated. The maximum daily growth rates of the six strains ranged from 1.78 to 2.08, and all of them exhibited $N_2-fixation$ ability. Based on the similarity of the 16S rRNA sequences, all the test strains were quite close to Cyanothece sp. ATCC51142 (99%). The six strains, however, were grouped into separate clades from strain ATCC51142 in the molecular phylogeny diagram. Chlorophyll- a content was 3.4~7.8% of the total dried weight, and the phycoerythrin and phycocyanin contents were half of those in the Atlantic strain, Synechococcus sp. Miami BG03511. The growth of the six strains was significantly suppressed at temperatures above the optimal range, $30{\sim}35^{\circ}C$, to be nearly stopped at $40^{\circ}C$. The growth was not inhibited by high salinities of 30 psu salinity in all the strains while strain CB055 maintained its high growth rate at low salinities down to 15 psu. The euryhaline strains like CB055 might support massive biotechnological cultivation systems using natural basal seawater in temperate latitudes. base seawater. The biological and ecophysiological characteristics of the test strains may contribute to designing the optimal procedures for photo-biological $H_2$ production by unicellular cyanobacteria.

• Korean journal of food and cookery science
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• v.11 no.1
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• pp.69-76
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• 1995

This study was concentrated on the subject of chou formation and physicochemical characteristics on medium flour mixed with 0, 25, 50, 75, 100% of rice flour in order to clarify the possibility to substitute rice flour for wheat flour on chou preparation. The water holding capacity, swelling power, and maximum viscosity were higher in rice flour than those in medium flour but the initial pasting temperature was equal to 65$^{\circ}C$ in the two flour groups. The ratio of setback during cooling became 0.94 in the rice flour and 1.14 in the medium flour. So, the rice flour showed a slow tendency during gel formation as compared with the medium flour. The volumes of the rice choux were ranged from 80.0% to 89.0% according to the mixing ratio of medium flour as compared with that of the chou of wheat flour. But, the choux formation were increased as much as 108.8% out the paste added gelation of glutinous substance and 124.4% at the paste added Span20 of emulsifier compared to the non-addition treatment. The paste of rice flour added gelatin and Span20 showed better dispersion of components, especially, the small granules of lipid were fairly or plentifully dispersed in the paste added Span20 due to emulsifying activity. In sensory evaluation, the chou of l00% rice flour was inferior to that of medium flour on cavity-forming but the choux of wheat flour mixed with 25%, 50%, and 75% of rice flour were equal or superior to that of medium flour on all characteristics tested such as appearance, surface color, cavity-forming, chewiness, and taste. There were no significant differences on the cavity-forming expansion and taste between choux of rice flour and wheat flour Therefore, the results of this study made conclusion that rice flour would be substituted for wheat flour on the chou preparation.

• Horticultural Science & Technology
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• v.32 no.4
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• pp.427-433
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• 2014

Trellising is an important cultural practice that affects grape quality and yield. Some grape cultivars require different trellising under different climate and soil conditions. To find suitable trellis conditions for grape cultivar 'Cheongsoo', we measured growth and fruit characteristics with three different trellis systems: curtain, Geneva double curtain (GDC), and modified T. The maximum light exposure of clusters in the curtain, GDC, modified T trellis systems was 670, 1,654, and $1,649{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$, respectively. However, there was no difference in air temperature among the three trellis systems. Net $CO_2$ assimilation rate at $1,500{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$ light intensity was 13.4, 13.7, and $8.7{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$ in curtain, GDC, and modified T trellis systems, respectively. Trunk cross section area (TCSA) and bud burst rate were not significantly different among the three systems. Shoot number was 31.3, 47.0, and 37.0 in curtain, GDC, and modified T trellis systems, respectively. The shoot length was higher (243.9 cm) in the modified T trellis system than in the single curtain (171.1 cm) and GDC (151.5 cm) systems. Interior leaf number and leaf layer number were higher in the GDC system, in which there are two primary branches, in comparison to the modified T and curtain systems, which utilize one primary branch. Primary leaf area and lateral leaf area were significantly higher in the modified T trellis system in comparison to the GDC system. Berry weight, length and diameter, and total soluble solids were not significantly different among the three trellis systems. However, cluster weight and cluster number per tree were significantly higher in GDC. Titratable acidity was significantly lower in GDC. Collectively, our data suggest that the GDC trellis system is preferable for grape 'Cheongsoo' to maintain fruit quality and quantity in Korea.

• Korean Journal of Veterinary Research
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• v.50 no.3
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• pp.213-220
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• 2010

Salmonella (S.) Enterica infection ranks among the most common food borne bacterial infections worldwide. Although there are six subspecies of S. Enterica, the vast majority of human and animal infections are caused by strains belonging to subspecies 1 serovar Typhimurium and Enteritidis. Recent reports on antibiotic resistance of Salmonella spp. are rising steadily. The increasing problem of antibiotic resistance has rekindled interest in bacteriophage to therapy. Therefore, we investigated the efficacy of bacteriophage in S. enterica serovar Enteritidis infected mice and pigs by measuring of body condition, body weight, bacterial colonization and weight of organs based on the in vitro analysis. In vitro experiment, phage cultured with S. Enteritidis showed clear lysis pattern, the plaque forming unit (PFU) of our phage culture was $1.5{\times}10^{11}PFU/mL$, and phage showed its maximum activity at 4 h post inoculation. In mouse experiment, there was no significant difference among experimental groups in the general body conditions and body weight of mice. However, there was difference in weight of liver and spleen depending on the experimental group (p < 0.05). The weight of liver and spleen were reduced by the phage treatment. Also bacterial colonization in spleen and liver were significantly reduced by the phage treatment. In pig experiment, the general body conditions and body temperature exhibited not much difference among the pigs except few pigs in group 3 which showed poor body conditions. From the feces in each group, we could isolate the S. Enteritidis only from group 3. Bacterial enrichment culture was necessary for isolating the bacteria from 5 dpi and 10 dpi, however direct isolation was possible from 15 dpi feces. In phage treated group, postmortem lesion was better than non-phage treated group. Recently, antibiotic resistance concerns on the food-borne bacterial pathogens have been increasing because of the wide spread of the antibiotics resistance genes. This concern is widely transmitted to the human related public health. As one of the alternative treatments on the bacterial pathogens, attempt using phages have been made to control the bacterial diseases. The positive possibility of the trail using phage was observed to control the S. enterica serovar Enteritidis in this study even though the further analysis has been remained.

• Journal of Food Hygiene and Safety
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• v.26 no.4
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• pp.366-369
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• 2011

In this study, the contamination levels of total aerobic bacteria, E. coli, total coliform and S. aureus of seasoned dried fishes (SDF) in Korea were investigated. A total of 81 SDF samples were purchased randomly from 28 stores. Contamination range of total aerobic bacteria, total coliform and S. aureus were 150~1,700,000, 10~31,000 and 10~220 CFU/g, respectively. E. coli was detected in only one samples in the qualitative test. We have analyzed quantitatively Staphylococcal enterotoxins (SE-type A, C and D) produced by S. aureus contaminated in SDF using a TECRA kit and standard curve. The curve equation was Y = 0.1499 * X + 0.1183 and maximum amount of SEs in SDF was 0.71 ng/ml. Reduction speed of S. aureus in SDF stored at $37^{\circ}C$ was the highest among the samples stored for 8 days at different temperature of 7, 18 and $37^{\circ}C$. On the basis of the results, SDF in Korea can be contaminated by a variety of pathogenic bacteria. Therefore, precautionary measures are necessary for consumer protection, including the improvement of sanitary conditions in the processing plants in Korea.

• Journal of the Microelectronics and Packaging Society
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• v.12 no.4 s.37
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• pp.307-313
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• 2005

Electromigration behavior in the Sn96.5Ag3.0Cu0.5 solder lines was investigated and compared Sn96.5Ag3.0Cu0.5 with eutectic SnPb. Measurements were made for relevant parameters for electromigration of the solder, such as drift velocity, threshold current density, activation energy, as well as the product of diffusivity and effective charge number (DZ$\ast$). The threshold current density were measured to be $2.38{\times}10^4A/cm^2$ at $140^{\circ}C$ and the value represented the maximum current density which the SnAgCu solder can carry without electromigration damage at the stressing temperatures. The electromigration energy was measured to 0.56 eV in the temperature range of $110-160^{\circ}C$. The measured products of diffusivity and the effective charge number, DZ$\ast$ were $3.12{\times}10^{-10} cm^2/s$ at $110^{\circ}C$, $4.66{\times}10^{-10} cm^2/s$ at $125^{\circ}C$, $8.76{\times}10^{-10} cm^2/s$ at $140^{\circ}C$, $2.14{\times}10^{-9}cm^2/s$ at $160^{\circ}C$ SnPb solder existed incubation stage, while SnAgCu did not have incubation stage. It was thought that the diffusion mechanism of SnAgCu was different from that of SnPb.

• Korean Journal of Ichthyology
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• v.4 no.2
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• pp.44-54
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• 1992

The blenniid fish, Pictiblennius yatabei(Jordan et Snyder) is ditributed in the central and southern Japan and southern Korea. The fish grows to a maximum size of 9cm in total length, and it seems to be matured in two years. Sex dimorphisms of the fish appear in the crest and the anal fin. Five egg masses of the fish were collected in Tongyoung Bay near Kyeong Nam on June 16 and 20, 1991. The eggs were laid on inner surface of empty shells of the oyster, Crassotrea gigas and blue mussel, Mytilus edulis. Each egg mass was guarded by the male parent. Numbers of eggs in each of masses were as about 450~1000.The eggs were spherical but somewhat oval in shape and ranged from 0.72 to 0.80mm in longer axis and from 0.55 to 0.65mm in shorter axis. Each egg was provided with an adhesive pedestal. Hatching took place in 105 hours after formation of embyo at the water temperature varying from 20.0 to $21.4^{\circ}C$. Melanophores appearing on the yolk remarkably changed in form during the embryonic development.The newly hatched larvae, having 32~34 somites, were from 2.71 to 3.35mm in total length. The larvae absorbed the yolk material and oil globule completely in 7 days after hatching and became postlarvae. Nine days after hatching, the larvae averaged 5.35mm in TL and the caudal notochord flex at $45^{\circ}$ Total lengths of the larvae reached 6.00 and 6.58mm in 11 and 13 days after the hatching, respectively.

• Journal of Aquaculture
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• v.3 no.1
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• pp.49-63
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• 1990

A population ecological study was carried out to estimate survival and growth rates, biomass, biological production and turnover ratio of cultured sea squirt, Halocynthia roretzi, by growth stages, using data from in situ culture experiment off Hansando in the southern part of Korea from February 1985 to July 1986. The squirt population followed an exponential decay function and the instantaneous coefficient of total mortality (Z) was estimated to be 0.0614 $month^{-1}$(Var (Z) = 0.000126). Growths in total weight and meat weight of squirts were expressed as linear functions during the period of culture experiment. The growth of squirts showed a negative correlation with the water temperature. The mean biomass per string ranged from 2.14 kg for March of the first year to 16.26 kg for March of the next year. The biological production per string was estimated to range from 3.28 kg for the first summer (June - July) to 6.46kg for the first late winter (February-March). The peak of turnover ratio occurred in the late winter (February-March) as 3.013 and the ratios sharply declined thereafter. Based on the results of this study, management implications for culturing sea squirts were also suggested. The optimum harvest time ($t_{mb}$) when the peak biomass in terms of total weight occurred was estimated to be late June of the second year, which corresponded to 16.7 months after the main hanging. However, the time when the peak biomass in terms of meat weight was occurred was early July of the second year. The maximum harvest biomass was 17.4 kg per string in terms of total weight and 6.3 kg per string in terms of meat weight. In conclusion, the process of culture should be conducted on the basis of the knowledge of population ecological theories as shown in this study.