• Journal of the Korean Wood Science and Technology
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• v.50 no.3
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• pp.193-217
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• 2022

The Wooden Seated Amitabha Buddha Triad and Altarpiece have not been the subjects of definitive species identification and scientific analysis. In this study, visual investigation, portable X-ray fluorescence (p-XRF), species identification, and lacquer layer observations were carried out to determine the original materials and conservation status. Cracks, exfoliation and discoloration were detected during the visual investigation. The p-XRF data indicated that chrome oxide green, malachite, gold, cadmium red, cinnabar, minium, hematite, lead white, ink stick (Carbon), and copper were used for pigments and the coronet accessory. Tilia spp., Abies spp., and Pinus spp. were identified from both the Buddha Triad and Altarpiece. Finally, lacquer layer analyses of the base layer, lacquer layer, orange pigment layer, and gold leaf layer observed modern synthetic pigments likely used in previous conservation. As the Korean Cultural Heritage Charter and the International Charter for the Conservation and Restoration of Monuments and Sites clearly state that objects of cultural heritage must be conserved using their original materials, future conservation of these objects should utilize the data obtained in this study to employ traditional materials. Furthermore, a deterioration map diagnosis can be applied together with the obtained analysis data to understand the conservation status of and inform an appropriate and authentic conservation treatment for the Buddha Triad and Altarpiece.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.4
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• pp.425-430
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• 2022

This study was designed to verify the shelf-life of a freeze dried-block type of convenience food for rockfish Sebastes schlegeli seaweed soup product stored at different storing temperatures (25, 35, and 45℃) for 5 months. The polyunsaturated:saturated fatty acid ratio of the product stored at 25℃ was higher than that of products stored at 35℃ and 45℃ for 5 months. The colorimetric assessment indicated a noticeable decrease in the brightness of product color after 5months of storage at 35℃ and 45℃. Increased storage temperature and time negatively affected the product color. The products stored at 35℃ and/or 45℃ for more than 3 months tended to be more yellowish-red in color than those stored at 25℃ for shorter periods. No disease-causing microorganisms, including Escherichia coli and Staphylococcus aureus, posing health hazards to the human, were detected on food safety evaluation, regardless of storage conditions. Based on food visual shelf life simulator the shelf life of the rockfish seaweed soup was estimated approximately 22 months, considering the data from yellowness the safety factor of 0.7.

• Fisheries and Aquatic Sciences
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• v.26 no.5
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• pp.336-343
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• 2023

This study aimed to know the response of deep-sea squid Sthenoteuthis oualaniensis to the light colors of the artificial bait. This experiment used the commercial artificial flashlight baits commonly sold in the fishing shop. The bait has several different light color combinations. The light colors were modified into several light colors by inactivating certain colors and used as treatments. The study is expected to be able to find flashlight bait's most effective color for squid fishing. We applied red-green, green, blue, and commercial bait lights in this study. Each treatment has 3 replications. The effect was expressed as the amount of squid caught. Data were analyzed by one-way analysis of variance. Results showed a significant effect on the number of squid catches. There was significantly different squid catches among the treatments. It indicates that this artificial flashlight bait could be developed to maximize squid catches. This finding can be used for the local fishermen's income and the squid fisheries development.

• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.296-302
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• 2010

A survey on the quality improvement and preference for green onion kimchi by Chinese and Japanese consumers was conducted by 30 Korean specialists in order to develop an improved green onion kimchi product. The long green onion shape, kimchi juice, seasonings, off-odor of fermented sea food, and stimulatory flavor of green onion were the main issues considered for the improvement of green onion product. Usage of the favorite ingredients of the Chinese and Japanese consumers was also suggested. The percentages of Chinese and Japanese who already knew green onion kimchi were 54.1% and 30.3%, respectively, whereas 46.8% of Chinese and 28.1% of Japanese have actually tried green onion kimchi in Korea. There was no significant difference in the preference for green onion kimchi between Chinese (3.25/5.0) and Japanese (3.17/5.0) consumers. For recommendations for improving the quality of green onion, Chinese consumers thought off-flavor, fibrous texture, and fermentation level were more significant while the Japanese considered red color, various taste, MSG content, and length of green onion. Seasoned tofu with green onion and rice were suggested as complementary foods to green onion kimchi by the Chinese and Japanese, respectively.

• ALGAE
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• v.38 no.1
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• pp.71-80
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• 2023

The oomycete pathogens Pythium porphyrae, causing red rot disease, and Olpidiopsis spp. causing Olpidiopsis-blight, cause serious economic losses to Pyropia sea farms in Korea. During the washing step for Pyropia processing, these pathogens proliferate rapidly, significantly reducing the quality of the final product. To develop non-acidic treatments for these pathogens, various calcium salts were tested against the infectivity of P. porphyrae and Olpidiopsis pyropiae on Pyropia gametophytes, and calcium propionate was the most effective. When Pyropia blades were immersed in 10 mM calcium propionate for 1 h after inoculation with the oomycete pathogen, infection rate of both oomycete pathogens on day 2 was significantly lower (7.1%) than control (>95%). Brief incubation of Pyropia blades in calcium propionate also reduced the spread of infection. The infected area of Pyropia thallus was reduced to 14.3% of the control in 2 days after treatment with 100 mM calcium propionate for 30 s. In field experiments conducted in actual aquaculture farms, it has been shown that a brief 30 s wash every two weeks with 100 mM calcium propionate can effectively reduce the spread of oomycetes throughout the entire culture period. The above results suggest that calcium propionate can be a useful means for controlling the spread of oomycetes not only during laver processing but also during aquaculture.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.6
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• pp.909-915
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• 2023

A specimen of longarm mullet Moolgarda cunnesius (Valenciennes, 1836) belonging to the family Mugilidae was collected from Yerae-dong, Seogwipo-si, Jeju-do Island, Korea, on July 19, 2023, using a hand net. The specimen was identified as Moolgarda cunnesius based on its morphological traits, including pectoral fin reaching the third or fourth spine of the first dorsal fin, anal fin higher than the first and second dorsal fin, two dorsal and caudal fin membranes with small melanophores, and a slightly convex interorbital region. Furthermore, molecular analysis, specifically comparison of the 623 base pairs of mitochondrial DNA COI sequences, confirmed that our specimen perfectly matched M. cunnesius. It is well known that the species is widely distributed in the Indo-West Pacific Ocean, including the Red Sea, Taiwan, and northern Australia, and this study shows that it also inhabits the Jeju-do Island, Korea. Additionally, we propose a new Korean name 'gin-pal-sung-eo' for this species.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.2
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• pp.118-126
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• 1986

Vibrio vulnificus is a recently recognized halophilic organism that nay cause serious human infections. Patients infected with V. vulnificus often have a history of exposure to the sea, suggesting that the organism may be common inhabitant of marine environment. The purpose of this experiment is to investigate the distribution and bacteriological characteristics of V. vulnificus. The strain used in this experiment was isolated from sea water and sea products such as common octopus (Octopus variabilis), ark shell (Anadara broughtonii), blue crab (Ericheir japonica), and sea squirt (Synthia roretzi) collected in Pusan area from July to October in 1985. V. vulnificus was frequently isolated in August when temperature of sea water was around $26^{\circ}C$ and rarely isolated in October when temperature of sea water was around $18.5^{\circ}C$. The distinctive biochemical characteristics of V. vulnificus were ONPG hydrolysis positive and fermented lactose and not grown in peptone water contained $8\%$ NaCl. The optical density at 660 nm of the growth of V. vulnificus was reached maximum level after 8 hours of culture at $35^{\circ}C$ in brain heart infusion broth but that of V. vulnificus was little increased at $15^{\circ}C$ for 14 hours. Optimum temperature and pH for the growth of V. vulnificus were around $35^{\circ}C$ and 8.0. The specific growth rate and the generation time of V. vulnificus isolated from the samples were $1.21\;hr^{-1}$, 34 min at $35^{\circ}C$ and $0.61\;hr^{-1}$, 69 min at $25^{\circ}C$, respectively. V. vulnificus did not grow on eosin-methylene-blue agar, salmonella-shigella agar, deoxycholate agar but grew well on Endo agar, xylose-lysine-deoxycholate agar and hektoen enteric agar. On Endo agar, the colonies of V. vulnificus were red and achieved a diameter of 2 to 4 mm as a feature enabling differentiation of V. vulnificus from other Vibrio spp. V. vulnificus grow well on TCBS agar forming green colonies. V. vulnificus refrigerated at $4^{\circ}C$ exhibited a linear decline of its viablity as 1 log cycle in every 16 hours storage, while V. vulnificus freezed at $-18^{\circ}C$ almost became extinct.

• Journal of Life Science
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• v.25 no.11
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• pp.1280-1289
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• 2015

Fish-meat gel is being produced mostly relying on surimi and raw materials imported from Southeast Asia and North America and present in small amount in local markets. In this study, common farmed local fishes were examined as stable and reliable sources of surimi for fish-meat gel production. For testing, five main farmed-fish of Korea, namely; Bastard halibut (Paralichthys olivaceus), Red sea bream (Pagrus major), Korean rockfish (Sebastes schlegeli), Common mulle (Mugil cephalus), and Finespotted flounder (Pleuronichthys cornutus) were used following a traditional washing process. The quality of the surimi was determined by the values of water content, whiteness index, gel strength and impurity. Accordingly, fish-meat gel and surimi quality experiments were carried out by measuring compressive and texture properties, expressible moisture content, Hunter color scale values and SDS-page protein patterns. Also gel characteristics were compared with that of FA and RA grade surimi (Alaska Pollock). Fish-meat gels were prepared by salt mincing the farmed-fish surimi with NaCl (2% w/w) and moisture adjustment to 84% by ice water adding. Prepared fish-meat paste was filled into 20-25 cm long polyvinylidene chloride casings and heated at 90℃ for 20 min. The whiteness values of fish-meat gels produced from surimi were increased by using farmed-fish and became comparable to that of FA Alaska Pollock gel. Among all tested farmed-fish, P. olivaceus and P. major exhibited better properties than RA Alaska Pollock and similar properties to FA Alaska Pollock. Therefore, current data suggests that fish farming can be an efficient and sustainable fish-meat source for fish-meat gel production in Korea.

• Korean Journal of Environmental Biology
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• v.37 no.4
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• pp.545-553
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• 2019

This study was conducted to determine whether the water in which nitrate accumulated during long-term fish culture in an aquaponics system without water exchange could be removed and reused as catfish-culturing water. The catfish (Silurus asotus) were cultured in the urban aquaculture system using BFT (Biofloc Technology) aquaculture and an aquaponics system (two rearing tanks, 3 tons each) without exchanging the rearing water. After 151 days (from March to August) of rearing, 2.8 g of fry had grown to an average weight of 171.3 g (total weight, 56.53 kg) and 235.5 g (total weight 71.1 kg), respectively. The overall survival rate was 65% in the urban aquaculture system. However, the survival rate was 77.7% before separation into the two tanks. The survival rates after the separation were 92.9% and 78.0%. In the early biofloc watermaking process, there was a high mortality rate. After water stabilization, the mortality rate decreased and some mortality occurred during the period when the total amount of suspended solids (TSS) increased. The results of monthly blood analysis of the catfish showed that the AST concentration was significantly higher in April. Blood ALT levels and triglycerides showed no difference in the rearing period and the glucose, cholesterol, and total protein levels were significantly higher in July. There was no difference in the other periods. The plants produced by the aquaponics system using catfish-rearing water were lettuce, basil, chard, and red chicory. These showed smooth growth and a total of 148.85 kg of plants were harvested in five months. It was possible to remove nitric acid from the aquaponics system and reuse it as catfish-rearing water. Maintaining proper plant quantity according to the capacity of the catfish showed that the combination of agricultural and aquatic products was possible.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.7 no.2
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• pp.68-77
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• 2002

We investigated the outbreak, maintenance, and decline of the red tide dominated by C. polykrikoides in the coastal waters off Southern Korea from August to October, 2000, by combining field data and NOAA satellite images. In general, the C. polykrikoides blooms, which have occured annually in Korean coastal waters from 1995 to 1999, initiate between late August and early September around Narodo Island and expand to the whole area of the southern coast. However, initiation and short-term change of the bloom of 2000 were quite different from the pattern observed previously. In mid-August, thermal fronts in sea surface temperature(SST) were formed: 1) between the Tsushima Warm Current Water (TWCW) and the Southern Korean Coastal Waters (SKCW), 2) between the jindo cold water mass and the southwestern coastal waters, and 3) between the upwelled cold waters in the southeast coast and the offshore warm waters. Free-living cells of C. polykrikoides were concentrated in these frontal regions. In late August, the thermal front TWCW-SKCW approached the mouth of Yeosuhae Bay where Seomjin River water and anthropogenic pollutants from the Industrial Complex of Gwangyang Bay are discharged. In the blooms of 2000 initiated in Yeosuhae Bay in late August, the dominant species, C. polykrikoides, co-occured with Alexandrum tamarense, Gymnodinium mikimotoi, Skeletonema coastatum, and Chaetoceros spp. Two typhoons, 'Prapiroon' and 'Saomai' during and the C. polykrikoides bloom probably affected the abundance of this species. After the former typhoon passed the Korean Peninsula, cell growth of C. polykrikoides was maximal, but after the latter typhoon, the C. polykrikoides bloom disappeared (20 September). On 5 October, the blooms dominated by C. polykrikoides broke out within the coastal waters of Jinhae Bay and Hansan-Keoje Bay. NOAA satellite images showed that the isothermal line of 22$^{\circ}C$ extended into Jinhae Bay. In this bloom, C. polykrikoides also occurred simultaneously with Akashiwo sanguinea(=Gym-nodinium sangunium), a common red tide-forming dinoflagellate species in fall and winter in these coastal bays.