• Journal of Aquaculture
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• v.10 no.4
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• pp.463-472
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• 1997

Floating and hatching rates, size and survival activity index(SAI) of spawned eggs of red spotted grouper, Epinephelus akaara were studied to understand egg qualities during the spawning periods in 1992, 1993 and 1995. The fish spawned from mid-July to mid-August when temperature ranged 23~$28^\circC$. Floating, fertilization and hatching rates were higher in the eggs from early to middle than those from late during the spawning period. SAI ranged 1.8~9.6, and it was closely related to survival rate until mouth operning time (SMOT). Egg diameter decreased gradually with the time of spawning, while diameter of oil globule was constant during the spawning periods. Induced spawnings were carried out with one injection of HCG over 5, 000 IU/kg body weight. Floating, fertilization and hatching rates of the induced spawning eggs were higher than those of untreated ones. Thus, induced spawning method with HCG was recommended for collecting fertilized eggs in bulk. Optimal time for the collection of high quality eggs was supposed to be from early to middle during the spawning periods. Considering that egg qualities were vulnerable within the period, hatchability, incidence of malformed larvae, SMOT and SAI were factors to be considered together to get good quality of eggs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.1
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• pp.46-50
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• 1983

In order to find out the possibility of utilizing red pepper seed as food resources of fats and proteins, a series of studies were conducted. The red pepper seed contained 27.6% of crude fat and 22.2% of crude protein. The lipid fractions obtained by silicic acid column chromatography were mainly composed of 95.4% neutral lipid, where as compound lipid were 4.6%. Among the neutral lipid separated by thin layer chromatography, triglyceride was 85.6%, sterol ester 4.9%, free fatty acids 3.4%, diglyceride 2.5%, sterol 2.2% and monoglyceride 1.1%, respectively. The predominant fatty acids of red pepper seed oil were linoleic acid (57.1-75.4%), palmitic acid (13.9-21.3%) and oleic acid (8.0-15.1%), especially glycolipid contained 1.7% of linolenic acid and small amount of myristic acid and arachidic acid. The salt soluble protein of red pepper seed was highly dispersible in 0.02M sodium phosphate buffer containing 1.0M $MgSO_4$, and the extractability of seed protein was about 25.0%. Glutamic acid and arginine were major amino acids of red pepper seed protein. The electrophoretic analysis showed 6 bands in seed protein, and the collection rate of the main protein fraction purified by sephadex G-100 and G-200 was about 62.2%. Glutamic acid (19.9%) was major amino acid of the main protein, followed by glycine and alanine. The molecular weight of the main protein was estimated to be 93,000.