• Food Science and Biotechnology
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• v.16 no.6
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• pp.879-883
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• 2007

This study examined whether dietary supplementation with sea tangle alters the intestinal morphology of streptozotocin-induced diabetic rats and affects the glucose absorption rate. Forty male Sprague-Dawley rats were divided into 2 groups and fed either a control (AIN76-based) diet or a sea tangle-supplemented diet. After 3 weeks, 10 rats in each group received an intramuscular injection of streptozotocin (45 mg/kg BW), and feeding was continued for 3 additional weeks. Dietary supplementation with sea tangle resulted in a lower fasting plasma glucose level compared with the control diet in diabetic rats. Scanning electron micrographs revealed serious damage to the jejunal villi of diabetic rats fed the control diet, whereas supplementation with sea tangle alleviated the damage. In a separate experiment, 20 male Sprague-Dawley rats were divided into 2 groups and fed either a control diet or a sea tangle-supplemented diet for 5 weeks, and fasted rats were subjected to in situ single-pass perfusion. The glucose absorption rate determined in the absence of digesta was decreased by 34% in the jejunum of rats fed a sea tangle diet compared with those fed a control diet. In conclusion, sea tangle supplementation lowered glucose absorption rate, altered intestinal morphology, and appeared to protect villi from damage caused by diabetes mellitus.

• Strategy21
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• s.41
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• pp.52-84
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• 2017

After finishing Cold War, the U.S. Navy's ability to Sea control has been gradually eroded last 15-20 years. The global security environment demands that the surface Navy rededicate itself to sea control, as a new group of potential adversaries is working to deny U.S. navy command of the sea. China has been increasing their sea denial capability, such as extended anti-surface cruise missile and anti-surface ballistic missile. To cope with this situation, the U.S. Naval Surface Forces Command has announced Surface Forces Strategy: Return to Sea Control. It is a new operating and organizing concept for the U.S. surface fleet called 'distributed lethality'. Under distributed lethality, offensive weapons such as new ASCMs are to be distributed more widely across all types of Navy surface ships, and new operational concept for Navy surface fleet's capability for attacking enemy ships and make it less possible for an enemy to cripple the U.S. fleet by concentrating its attack on a few very high-value Navy surface ships. By increasing the lethality of the surface ships and distributing them across wide areas, the Navy forces potential adversaries to not only consider the threat from our carrier-based aircraft and submarines, but they now consider the threat form all of those surface ships. This idea of using the distributed lethality template to generate surface action groups and adaptive force package and to start thinking about to increase the lethal efficacy of these ships. The U.S. Navy believes distributed lethality increases the Navy's sea control capability and expands U.S. conventional deterrence. Funding new weapons and renovated operating concept to field a more lethal and distributed force will enable us to establish sea control, even in contested area. The U.S. Navy's Surface Forces Strategy provides some useful implications for The ROK Navy. First the ROK Navy need to reconsider sea control mission. securing sea control and exploiting sea control are in a close connection. However, recently the ROK Navy only focuses on exploiting sea control, for instance land attack mission. the ROK Navy is required to reinvigorate sea control mission, such as anti-surface warfare and anti-air warfare. Second, the ROK Navy must seek the way to improve its warfighting capability. It can be achieved by developing high-edge weapons and designing renewed operating concept and embraced new weapon's extended capabilities.

• International Journal of High-Rise Buildings
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• v.1 no.2
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• pp.73-80
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• 2012

In order to use sea breezes to counter the heat island phenomena, i.e. to promote urban ventilation, it is necessary to clarify the effect of building morphology and height on large-scale wind fields. In this study, the sea breeze in the vicinity of the Kanto Plain in Japan is simulated using a mesoscale meteorological model incorporating an urban canopy model, and the inland penetration of sea breezes is accurately reproduced. Additionally, a mean kinetic energy balance within a domain (Control Volume; CV) moving along the sea breeze is analysed. From the results, it is clarified that the sea breeze is interrupted by the resistance and turbulence caused by buildings at the centre of Tokyo. The interruption effect is increased in accordance with the height of these buildings. On the other hand, adverse pressure gradients interrupt in the internal region.

• Journal of the Korean Society of Industry Convergence
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• v.21 no.6
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• pp.389-394
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• 2018

Remotely operated vehicle(ROV) and autonomous underwater vehicle(AUV) have been used for underwater surveys, underwater exploration, resource harvesting, offshore plant maintenance and repair, and underwater construction. It is hard for people to work in the deep sea. Therefore, we need a vision control system of underwater submersible that can replace human eyes. However, many people have difficulty in developing a deep-sea image control system due to the deep sea special environment such as high pressure, brine, waterproofing and communication. In this paper, we will develop an Ethernet based remote image control system that can control the image mounted on ROV.

• Proceedings of the KIEE Conference
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• 2007.04a
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• pp.319-321
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• 2007

This paper introduces a general overview of the 6000m class deep-sea ROV. Hemire and Henuvy. and then describes its motion control system. It is developed by Korea Ocean Research & Development Institute(KORDI) for 6 years since 2001. sponsored by the Ministry of Maritime Affairs and, Fisheries (MOMAF). Hemire is remotely operated by a fiber optic telemetry. where 6 thrusters are controlled by operator in manual mode and by auto depth control and auto heading control in auto mode. In this paper. operational mechanism of manual and automatic mode with some convenient functions for operator is desc.ribed. Finally, results of sea trial conducted at the Philippine sea where a depth is 5.770m are shown.

• Hwankyungkyoyuk
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• v.19 no.1 s.29
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• pp.14-29
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• 2006

The purpose of this study was to test effect of STS instruction using the subject matter of marine life on middle school students' perception of ocean. The objects of 156 students were sampled from the 1st grade of a middle school and were divided into an experimental group and a control group. 79 students of the control group were treated with traditional instruction, while 77 students of the experimental group were treated with STS instruction materials. All of the students took test of perception of ocean before and after the instructions. The perception of ocean was divided into four categories; value of sea, development of marine resources, research and conservation of sea, and perception of sea-related vocation. The results of the pretest and the posttest indicated that the perception of ocean of the experimental group was statistically significantly higher than that of the control group. Specially in categories of the value of sea and the research and conservation of sea, the scores of the experimental group were significantly higher than those of the control group.

• Food Science of Animal Resources
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• v.35 no.6
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• pp.748-756
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• 2015

The effects of sea tangle, sea mustard, hijiki, and glasswort were investigated based on the proximate composition, salinity, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics of reduced-salt (NaCl) meat batter and frankfurters. The moisture content, salinity, lightness of the meat batter and frankfurter, hardness, gumminess, and chewiness of the reduced-salt frankfurters with sea weeds were lower than the control without seaweed (p<0.05). The protein content, springiness, and cohesiveness of the reduced-salt frankfurters were not significantly different among the treatments (p>0.05). The moisture content, salinity, cooking loss, lightness, redness, hardness, gumminess, and chewiness of treatments with sea tangle and with sea mustard were lower than the control (p<0.05). Among the sensory traits, color was highest in the control (p<0.05). The flavor was also highest in the control. The treatments with sea tangle and with sea mustard samples had high tenderness, juiciness, and overall acceptability scores similar to the control (p<0.05). The results of this study show that the combination of low-salt and seaweed in the formulation successfully improved reduced-salt frankfurters, improving sensory characteristics to levels similar to the regular salt control (1.5%).

• Food Science of Animal Resources
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• v.30 no.1
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• pp.55-61
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• 2010

Breakfast sausages containing 1, 2, 3, and 4% sea tangle powder (Lamina japonica) were prepared. No differences were found in moisture, protein, and fat contents among the control and treatments. However, the ash content increased with increasing amounts of sea tangle powder (p<0.05). The pH levels in the treated samples were lower than the control in both the meat batters and the breakfast sausages (p<0.05). The $L^*$ and $a^*$ values of the meat batters and breakfast sausages were decreased by the addition of the sea tangle powder, and the control had the highest $b^*$ value (p<0.05). The added sea tangle powder improved cooking loss and improved emulsion stability. The T4 sample (containing 4% sea tangle powder) was shown to have the lowest cooking loss and water loss (p<0.05). The hardness, gumminess, and chewiness of the treatments increased compared to the control due to the presence of dietary fibers in the sea tangle. In the sensory evaluations, the 1% sea tangle powder treatment received a lower color score, but received significantly higher scores for flavor, tenderness, and juiciness (p<0.05). Collectively, the breakfast sausage containing 1% sea tangle powder was determined to have the highest overall acceptability. Altogether, the best results, in terms of physicochemical and sensory properties, were obtained for the breakfast sausage containing 1% sea tangle powder.

• Preventive Nutrition and Food Science
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• v.5 no.4
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• pp.219-224
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• 2000

Dieary effects of sea tangle on immune functions were investigated in diabetic mice. Four groups of ICR mice weighing 33.36$\pm$1.01 g were fed either an AIN-76 diet only (control), or with additional sea tangle powder, sea tangle water extract, and alginate at the level of 13.6%, 4%, and 1%, respectively by weight. Cellulose was omitted in sea tangle powder and alginate diets. After 10 days of feeding respective experimental diets, all mice were made diabetic by five consecutive intramuscular injections of streptozotocin (40mg/kg body weight per day) and fed the diets for four more weeks. Plasma IgG concentrations but not those of IgM were significantly higher in mice fed sea tangle powder, extract or alginate than those on the control diet. Plasma TNF$\alpha$ levels were, however, lower in those fed sea tangle power or water extract than control and alginate fed groups. TNF$\alpha$ releases from macro phages isolated from four groups and cultured with 5 $\mu\textrm{g}$/mL LPS for 24 hors showed a similar tendency to the results of plasma concentrations in the respective groups, but IL-1$\beta$ releases were not different among four groups. Lymphocyte proliferation in response to LPS (10$\mu\textrm{g}$/mL) measured using splenocytes cultured for 3 days was highest in the alginate fed group (594$\pm$38%) and those of sea tangle powder (536$\pm$47%) and extract (547$\pm$34%) fed groups tended to be higher than the control (523$\pm$30%). It is concluded that sea tangle contains immunomodulatory components besides alginate that could enhance humoral immunity of itself. The immunomodulatory effects of sea tangle constituents is regarded as beneficial for diabetic subjects.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.3
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• pp.534-541
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• 1999

This study was undertaken to examine the effect of sea tangle and sea mustard on physiochemical and sensory characteristics of cakes and the possibility commercialization of these functional cakes. The moisture contents of cakes prepared with sea tangle and sea mustard were higher than those of control, and a positive correlation between water holding capacity(WHC) and moisture contents was observed(r=0.836). As addition level of sea tangle and sea mustard was increased, volume of cakes were decreased, whereas hardness was increased slightly and color became deep. Hardness was strongly correlated to the volume of cakes(r= 0.914). Visual observation by photomicrography showed that, as addition level of sea mustard and sea tangle was increased, formation of air cells were prohibited and thus volume of cakes was decreased. The microstructural observation by scanning electron microscopy(SEM) showed that air cells of cakes were well developed up to 5% addition of sea tangle powder. As a result of the sensory evaluation for the cakes prepared with sea tangle and sea mustard, no significant difference was observed between control and those addition levels up to 5%. Flavor was proved to be the most important factor in determining overall acceptability and hedonic hardness score was inversely correlated to the objective hardness value(r= 0.853).