• Journal of Conservation Science
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• v.34 no.5
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• pp.397-405
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• 2018

Currently, there are very few studies on Korean wall paintings. Therefore, this study discusses the current conditions of wooden paintings and the characteristics of the adhesive agent in the painting layer separation. Korean land pine was chosen as the support, while white oysters shells, orpiment, red ocher, Noerok, and azurite were used as pigments. With four adhesive agents, including animal glue, Gelidium, methyl cellulose, and PVAc (caparol binder), a comparative experiment was conducted, by dividing them into two concentrations, of 0.5% and 1.5%. The temperature, humidity, and ultraviolet rays, which are contributing environmental factors in cultural assets after fixing, were artificially investigated. After deterioration, observed color difference, fixing, and the surface. Results showed that the animal glue strongly fixing all the colored layers compared to the other adhesives; however, azurite had a partial change when used outdoors. With Gelidium, which functioned similar to animal glue, the azurite was affected by the ultraviolet rays; nevertheless, despite the variations in temperature and humidity, it had the best gripping force compared to the other adhesive agents. Methyl cellulose was glossy at a high concentration, and was relatively strong against rapid changes in temperature and humidity. PVAc significantly reduced the binding force, compared to other adhesive agents.

• Journal of fish pathology
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• v.28 no.1
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• pp.27-35
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• 2015

VHSV is a major viral agent that affects freshwater and marine fish, causing serious economic losses in aquaculture in the world. Due to their filter-feeding activity, bivalve mollusks may act as viral transmitters after accumulation of the fish viruses released into seawater from infected fish. Amplification by RT-PCR was carried out to investigate the presence of VHSV in pacific oysters (Crassotrea gigas) and blue mussels (Mytilus edulis), inhabiting regions around aquatic farms in Korea. Primers designed from conserved regions of VHSVs allowed us to detect four different types of VHSV in a single PCR. Twenty two of the eighty four samples showed positive results of VHSV in a 2-step RT-PCR. Using six positive samples from three different regions in Korea, we cloned and sequenced the glycoprotein (G) gene (467-bp long) of VHSVs. Genetic analysis of the VHSVs detected in shellfish in various geographical areas of Korea showed highly restricted results to VHSV type Iva. This was in agreement with the reports showing only a single genotype of VHSV (Iva genotype) in outbreaks in cultured or wild fish in Korea. Consequently, we investigated VHSVs carried by bivalve mollusks inhabiting the vicinity of aquatic farms, and revealed correlationship between the type of viral accumulated in shellfish by filter-feeding, and those detected in disease outbreaks in fish.

• Journal of Aquaculture
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• v.10 no.2
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• pp.105-112
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• 1997

For improvement of fishermen's income by oyster cultivation in eastern coast of Korea, the spats of oyster (Crassostrea gigas) collected from Hadong in southern coast of Korea were transplanted to Chumunjin and cultured by hanging long line method from August 1994 to July 1995 for examination of their growth and ground environmental conditions. The environmental conditions show the annual range of water temperature as 8.33~$25.62^{\circ}C$, salinity as 32.84~$34.28\textperthousand$, PO4-P as 0.09~0.40$\mu$g-at/1, dissolived inorganic nitrogen (DIN) as 0.32~3.21$\mu$g-at/1. The growth of oyster in hanging culture was as follows : 88.7mm (shell hight) in upper layer (7m), 84.9mm in middle layer (10m) and 78.0mm in lower layer (13m) after one-year cultivation. Thus, the oysters in upper layer had grown relatively faster than those in lower layer. The relationships between shell hight (SH) and shell length (SL) in each culturing depth as follows : SL=0.5403 SH+8.5486 (r=0.9959) in upper layer, SL=0.5813 SH+3.7775 (r=0.9869) in middle layer, and SL=0.5159 SH+6.8736 (r=0.9961) in lower layer. The meat weight of oyster was the highest value as 13.24g in upper layer, and 12.68g in middle layer, and lowest as 10.96g in lower layer. The relationships between total wight (TW) and meat weight (MW) with culturing water layer were as follows : MW=0.1933 TW+0.1051 (r=0.0073) in upper layer, MW=0.1915 TW+0.1894 (r=0.9984) in middle layer, and MW=0.1650 TW+0.0558 (r=0.9983) in lower layer.

• Journal of Life Science
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• v.25 no.7
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• pp.795-800
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• 2015

Oyster is a nutritionally good food ingredient. Also, oyster is used to make source for taste and flavor. This study tried to investigate optimal condition of hydrolysis of oyster and oyster cooking drip for better amino acid content to make good taste and flavor. And then this study characterized hydrolysate of oyster and oyster cooking drip. Enzymes are Acalase, Flavourzyme, Neutrase, and Protamax. The optimal condition for the highest enzyme activity is given by the company. Under the best condition of each enzymes, they react with the homogenized oyster and oyster cooking drip for 0.5, 1.0, 1.5, 2, 4, 6 hr. The degree of oysters’ hydrolysis is 13.2±0.1%. But, in the case of using enzyme, the rate of hydrolysis sharply increased as time went on during 2 hr. After 8 hr, the rate is 36.9~40.5%. Protamax showed 27.4±0.4% of hydrolysis rate in 2 hr. And the degree of oyster cooking drop hydrolysis is 42.7±0.1%. The highest of hydrolysate concentration is 72.1±0.1% using protamax. In the case of oyster, it has a similar tendency of all enzymes. Otherwise, the hydrolysate of oyster cooking drip had a difference among the enzymes. Composition of free amino acid of hydrolysate using protamax was investigated how much time showed highest rate of hydrolysis to find best amino acid composition. Hydrolysis using Protamax during 6 hr is selected for best condition.

• Fisheries and Aquatic Sciences
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• v.8 no.4
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• pp.189-194
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• 2005

Protein, lipid classes, and fatty acid composition, including n-3 highly unsaturated fatty acids (HUFAs), were analyzed in the soft parts, which we differentiated as the adductor muscles and 'other portions,' from the cultured pearl oyster after the pearl was harvested and before the nucleus was grafted to evaluate the nutritional qualities of the soft parts. Total lipid content was higher in the other portions of the soft parts ($1.25-1.26\%$) than in the adductor muscles ($0.58­0.65\%$) in both pearl oyster samples, whereas protein content was higher in the latter ($15.5­18.7\%$) than in the former ($11.2-13.9\%$; P<0.05). The percentage of total lipids (TLs) consisting of phospholipids (PLs) was higher in the adductor muscles ($60.4-68.3\%$) than in the other portions ($40.6-47.0\%$), but the percentage of nonpolar lipids (NLs) was higher in the other portions of the soft parts. The prominent lipid classes were free sterol (FS) and triglyceride (TG) in the NLs and phosphatidylcholine and phosphatidylethanolamine in the PLs. The adductor muscles contained high levels of FS and all PL classes, while the other portions contained high levels of all NL classes, especially TG (but not FS; P<0.05). The prominent fatty acids were 22:6n-3 ($17.2-24.9\%$), 16:0 ($8.35-15.8\%$), 20:5n-3 ($7.95-14.9\%$), 18:0 dimethyl acetal (DMA, $4.79-13.5\%$), 18:0 ($4.50-6.16\%$), and 20:4n-6 ($4.36-5.43\%$). The percentages of 22:6n-3, 20:4n-6, and 18:0 DMA were higher in the adductor muscles than in the other portions of both pearl oyster samples, while those of 20:5n-3 and 16:0 were higher in the other portions (P<0.05). The levels of these food components were similar to those of other bivalves or were higher, especially the protein content, indicating that the soft parts of pearl oysters, which are currently wasted, have food value.

• The Korean Journal of Malacology
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• v.32 no.4
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• pp.269-277
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• 2016

We examined the seasonal variation of the proximate, amino acid, fatty acid composition and glycogen contents of triploid Pacific oyster cultured in western coastal waters of Korea in 2015. The specimens were collected in February, May, August and November from off-bottom farming site. The lipid content was the highest in winter season (February, $2.10{\pm}0.06%$), the protein content was the highest in autumn season (November, $9.09{\pm}0.04%$) while the moisture and ash content was the highest in summer season (August, $86.00{\pm}0.12%$ and $2.67{\pm}0.03%$, respectively). The total amino acid contents was the highest in winter season (1,011.5 mg / 100 g), decreased gradually and was the lowest in summer season (486.7 mg / 100 g). The total amino acid composition was dominated by taurine, aspartic acid, glutamic acid, glycine and alanine. In the fatty acid composition, the two fatty acids, eicosapentaenoic acid and docosahexaenoic acid, which comprised that as much as 50% of the total fatty acid contents, were dominated during all season. The glycogen content was the highest in summer season ($1.26{\pm}0.03g$ / 100 g) although it was stable during the other season with the range of $0.69{\pm}0.04-0.86{\pm}0.01g$ / 100 g. Taken together, these results suggest that triploid pacific oysters have high commercial value not only in winter season but in summer season because they do not spawn and have high contents of glycogen comparing with those of diploid oyster in this period.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.924-928
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• 2005

Toxin profiles of the paralytic shellfish poison (PSP) detected from domestic shellfishes collected at the market and imported. shellfishes were invested by fluorometric HPLC. Total 9 components in PSP were analysed from the imported ark shell, such as saxitoxin (STX), decarbamoylsaxitoxin (dcSTX), gonyautoxin (GTX) - 1,2,3,4,5, Cl and C2. Among those toxins, 7 components except for GTX1,4 were detected from domestic shellfishes and showed different toxin contents and toxin compositions by species. Only C group toxin (Cl +2) contained in short necked clam and hard clam $(0.06\~0.56\;nmole/g)$ which living under soil but, in the blue mussels and oysters which cultured in the open sea water, showed more higher toxicity and complicate toxin compositions. Toxin compositions in bloody clam and purplish washington clam were very different in some samples even in same species. GTX4 and GTX5 were higher in imported scallop and STX was higher in imported ark shell than other species.

• Parasites, Hosts and Diseases
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• v.33 no.3
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• pp.165-172
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• 1995

A transmission electron microscopic study was performed on the ultrastructure of the tegumental layer of GymophoLloines seoi (Digenea: Gymnophallidae) metacercarlae and adults. The metacercariae were obtained from naturally infected oysters, Crcssosoea gigas, and the adults from experimentally infected C3H mice. The tegumental layer generally revealed a small number of foldings, numerous small vacuoles, sines, and muscle bundles. Beneath the muscle layer, nuclei of the tegumental cells were located. There was little difference in the structure of the tegument between the metacercariae and adults. The oral sucker, having well-developed muscle layers, showed a similar structure to the ventral sucker except numerous foldlngs in the ventral sucker. The ventral pit was surrounded by a thin spcpiu layer, where a number of microtubules and mitochondria were seen. Around the ventral pit located well-developed circular and longitudinal muscles. The results showed that the ultrastructure of the tegumental layer of G. seoi metacercariae and adults revealed little difference from other trematodes in general. The ventral pit, a peculiar structure of this trematode, seems to function as a sphincter or an accessory adhesive organ.

• Journal of Fisheries and Marine Sciences Education
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• v.26 no.6
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• pp.1231-1244
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• 2014

Oysters, especially are excellent source of several mineral including iron, zinc and selenium, which are often low in the mordern diet. They are also an excellent source of glycogen, vitamin B12 and considered the healthiest when eaten raw on the half shell in good tasted season from November to March. This study was investigated for the purpose of obtaining basic data which can be applied to processing of two kinds of canned boiled oyster (canned boiled oyster, canned boiled oyster in bamboo salt). Shucked oyster meat was cooked in steam (15min) after washing with water, filled 90g into can (301-3), added with salt solution and then precooked for 10 min. at $100^{\circ}C$. Canned boiled oyster was added 1.5% salt solution 60mL. Canned boiled oyster in bamboo salt was added 0.5% salt solution 30mL and 0.7% bamboo salt solution 30mL. The cans were seamed using a vacuum seamer, and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at $116^{\circ}C$, $118^{\circ}C$. Viable bacterial count, proximate composition, pH, salinity, yield, VBN, amino-N, TBA, mineral, color value, free amino acid, hardness and sensory evaluation of two kinds of canned boiled oyster produced at various sterilization condition (Fo 8~12 min.) were measured after divide to meat and juice. The results showed that canned boiled oyster in bamboo salt sterilized at Fo 8 min. was the most desirable because this condition is the most economical and tasty.

• Journal of Marine Life Science
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• v.6 no.2
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• pp.88-96
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• 2021

The purpose of this study was to report the intersex identified in the oyster Crassostrea gigas (n=410, SH 43.3±11.4 mm) in the waters around 13 uninhabited islands near Yeosu. The overall sex ratio (male: female) was 1:1.1, but there was a difference between the sampling areas. In Gajangdo, Sogyeongdo, and Jungsamdo, females showed a high ratio of 65% or more, and in Songdo, Chodo, and Buseodo, males showed a high ratio of 65% or more. The overall intersexuality was about 12.8%, which was high in males, about 34.7% in females and 64.3% in males. Intersexuality was the highest with about 43.8% in Chodo of Gamak Bay. Histologically, intersex could be divided into three types: intrafollicular type, interfollicular type and mixed type. Among these three types, the intrafollicular type was the most dominant with about 81.6%. The intersex cause of oysters reported in this study is considered to require detailed research in the future.