• Food Science and Preservation
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• v.13 no.1
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• pp.95-101
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• 2006

Quality characteristics of Cheongbukjangs with $1\~3\%$ desalted and dried sea tangle powder were investigated after fermentation for 48 hr at $40^{\circ}C$. Addition of sea tangle, irrespective of concentration, did not affect pH and slime content of Cheongbukjang. Color L* and a* values were generally decreased with increasing sea tangle concentration. There were no significant differences in total microbe, amino nitrogen content, and protease and amylase activity between control and Cheongbukjangs with up to $2\%$ sea tangle. However, addition of $3\%$ sea tangle resulted in decreased total microbe, amino nitrogen content, and enzyme activity compared with those of control. Fiber content increased with increasing sea tangle concentration and hardness increased by 1.5 times at $2\%$ sea tangle and by 2.6 times at $3\%$ sea tangle compared with that of control. Results for sensory evaluation revealed that addition of $2\%$ sea tangle was the optimum concentration in view of reducing bitter taste and odor, and improving overall acceptability.

• Journal of Ship and Ocean Technology
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• v.4 no.4
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• pp.34-44
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• 2000

This paper deals with the sea trial results of a fast craft with the hybrid supported type hul form. waterjet propulsion system and motion control system. The hybrid-type container ship operable in the sea with a wave height of y6 m, a speed of 50 knots and a payload of 1,500 tons were designed. A 1/8 scale 10 m- long test craft was constructed and tested in open seas. The hydrodynamic performance such as speed, turning, motion control in waves and waterjet thrush was analyzed.

• Fisheries and Aquatic Sciences
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• v.13 no.2
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• pp.127-132
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• 2010

A study was conducted to investigate the effects of dietary lipid sources on the growth and fatty acid composition of juvenile sea cucumber. For 12 weeks, three replicate groups of sea cucumber (average weight 1.4 g) were fed one of three diets, containing squid liver oil (SLO), soybean oil (SO), or linseed oil (LO) as a dietary lipid source, or a control diet (CON) without added lipids. Sea cucumber survival was not significantly different among dietary treatments (P>0.05). The highest weight gain was observed in sea cucumber fed the SLO diet, whereas the weight gain of sea cucumber fed the SO diet was the lowest among dietary treatments (P<0.05). No significant differences were found in the moisture, crude protein, crude lipid, and ash contents of whole sea cucumber body among dietary treatments (P>0.05). Concentrations of 20:5n-3 and 22:6n-3 were significantly higher in sea cucumber fed the SLO diet than in those fed on the other diets. The highest 18:2n-6 and 18:3n-3 contents were observed in sea cucumber fed the SO and LO diets, respectively. The results of this study suggest that squid liver oil could be used as a good lipid source in formulated diets for juvenile sea cucumber.

• Journal of Life Science
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• v.27 no.9
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• pp.1011-1019
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• 2017

This study examined the influence of sea wind mugwort extract treatment on quality characteristics of mackerel during storage. Mackerel were packaged individually and then immersed in 5% sea wind mugwort extract for 2, 3, or 4 hr and stored at $-20^{\circ}C$. The salinity of a control (no treatment) and that of mackerel immersed in sea wind mugwort for 2 hr was lowest (0.07%). pH of 5.90-6.23, and the change in acidity was in the opposite range. Immersion for 2, 3, and 4 hr led to a decrease in the tensile strength of the samples following storage, whereas the tensile strength of the control increased. The volatile basic nitrogen (VBN) content of the mackerel immersed for 2 hr was significantly lower than that of the control (5.6-15.4 mg% vs. 4.2-50.7 mg%). In the mackerel immersed for 2 hr, the total polyphenol and total flavonoid content was 286.3-497.0 mg gallic acid equivalents (GAE)/100 g and 177.5-385.6 mg quercetin equivalents (QE)/100 g, respectively. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2-azino-bis(3-ethyl-benzothizoline-6-sulfonic acid) (ABTS) radical scavenging activities of the mackerel immersed in sea wind mugwort for 2 hr were 50.6% and 61.3%, respectively. Overall, the immersion of mackerel in sea wind mugwort for a short time significantly improved quality characteristics, such as salinity, pH, acidity, hardness, antioxidant activity, and perceptible quality, following storage.

• Journal of Nutrition and Health
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• v.29 no.3
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• pp.286-295
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• 1996

The present study was conducted to evaluate the usefulness of four kinds of seaweeds (mixture of purple laver & sea lettuce, sea tangle, sea mustard, agar agar) as a high- fiber supplment in the therapeutic deit for the diabetic patients. Seven groups of normal and streptozotocin-induced diabetic rats were fed dietary fiber-free control diet or one of experimental diets containing 7% of one of the four seaweeds for 6 weeks. The effect of seaweeds supplementation on the body weight change, gastrointestinal function, and the control of diabetic symptoms were examined and compared with the effect of fiber-free diet or pectin diet used as references. The body weight gains of all the diabetic groups were significantly suppressed compared to the normal group. Feed efficiency ratios and body weight gains of seaweed groups were relatively higher than those of the pectin group. Sea tangle appeared to have an effect of alleviating the typical diabetic symptoms such as polyphasia, polydipsia, polyuria, urinary glucose excretion and hyperglycemia indicating its beneficial acition of improving glucose metabolism even though the degree of effectiveness was less than that with pectin. All the supplemntations of seaweeds and pectin ressulted in the significant changes in gastronitestinal functins ; shortening of GI transit time, increase of fecal volume and the length of intestine. Based on their effects of the significant changes in GI function in may be suggested that seaweeds may influence the process of digestion and absorption of nutrients in diabetic animals.

• Ocean and Polar Research
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• v.27 no.3
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• pp.341-349
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• 2005

Temporal variation of the natural planktonic community in the Southern Sea of Korea was investigated by using low floating enclosed bags (3.2m deep and 2,500 liter) in order to understand the effect of enriched nitrate on the planktonic community in the spring (March-April) of 2002. Prior to beginning the incubation, the bags were placed in two different concentrations of nitrate, which consisted of control (ambient water) and experimental mesocosms (final concentration of $12{\mu}M$). The nitrate concentration in the experimental mesocosms remained significantly higher than those in control mesocosms throughout the study period (ANOYA, p<0.001). Following the addition of nitrate, abundance and chi-a concentration of phytoplankton peaked on Day 1, when diatoms established the peak in the experimental mesocosms. Diatoms consisted mainly of Thalasxiosira decipiens, Pseudo-nitzschia pungem, Leptocylindrus danicu, Thalassionema nitzschioides, Chaetoceros pseudocrinitus and Actinoptychus senariu. However, the peak did not lead to the difference in abundance and composition of phytoplankton between control and experimental mesocosms during the study period. The dinoflagellates began to increase soon after the diatoms decreased in all mesocosms. Copepods, as a dominant group in the rnosozooplankton community, showed no immediate peak in relation to the nitrate addition, but only their own developmental process from the eggs to adult stage during the study period. The bottom-up control from enriched nitrate via phytoplankton to adult copepods was not distinguished in terms of the abundance of the planktonic community. This might stem from the relatively low nitrate availability of phytoplankton at no N-limited seawater and the weak coupling between rapidly sunken diatoms and copepods through the water column.

• Journal of Fisheries and Marine Sciences Education
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• v.29 no.1
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• pp.1-12
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• 2017

The purpose of this study was to identify the effects of a hands-on training regarding maritime safety including abandon ship and fire-fighting as related to sea survival, fire-fighting knowledge and emergency response leadership in seafarers engaged on a seagoing ship. The study was conducted with a nonequivalent control group pre-posttest design. Two hundred-sixty-six participants were assigned to either the experimental group(128) or control group(138). The hands-on training regarding maritime safety included sea survival and fire fighting drill, and it was implemented with the experimental group for two days from July 1, 2015 to June 30, 2016. Data was analyzed using chi-square, t-test and ANCOVA by using IBM SPSS Statistics(version 24) program. The experimental group who had the hands-on training showed significantly higher sea survival knowledge(F=902.32, p<.001), shipboard fire-fighting knowledge(F=1013.76, p<.001) and emergency response leadership(F=1802.62, p<.001) for maritime safety compared with the control group who had traditional education. The results indicate that a hands-on training is an effective teaching method to improve sea survival, fire-fighting knowledge and emergency response leadership in seafarers engaged. Further study is needed to identify the effect of a hands-on training regarding maritime safety according to the environmental changes of seafarers.

• Journal of Environmental Impact Assessment
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• v.11 no.2
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• pp.79-91
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• 2002

Four dimensional data assimilation (FDDA) technique was considered for 3 dimensional wind field in coastal area and a set of 3 numerical experiments including control experiments has been tested for the case of the synoptic weather pattern of the weak northerly geostrophic wind with the cloud amount of less than 5/10 in autumn. A three dimensional land and sea breeze model with the sea surface temperature (SST) of 290K was performed without nudging the observed wind field and surface temperature of AWS (Automatic Weather System) for the control experiment. The results of the control experiment showed that the horizontal temperature gradient across the coastline was weakly simulated so that the strength of the sea breeze in the model was much weaker than that of observed one. The experiment with only observed horizontal wind field showed that both the pattern of local change of wind direction and the times of starting and ending of the land-sea breeze were fairly well simulated. However, the horizontal wind speed and vertical motion in the convergence zone were weakly simulated. The experiment with nudgings of both the surface temperature and wind speed showed that both the pattern of local change of wind direction and the times of starting and ending of the land-sea breeze were fairly well simulated even though the ending time of the sea breeze was delayed due to oversimulated temperature gradient along the shoreline.

• Journal of the Korean Society of Food Culture
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• v.19 no.4
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• pp.419-428
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• 2004

The Purpose of this study was to investigate the effect of dietary sea tangle in diabetic rats treated with streptozotocin(STZ). Four groups of rats (Sprague-Dawley male rats,180-200g) were normal rats fed control diet(C), diabetic rats fed control diet(CD), normal rats fed sea tangl diet(T), and diabetic ,rats fed sea tangle diet(TD), diabetes was induced by single injection of streptozotocin(60mg/kg B.W.). High density lipoprotein(HDL) of T and TD group were higher than other groups(C and T groups). And the weekly change of blood sugar was decreased in the 3th and 4th weeks. But serum triglyceride (TG) of diabetic rats fed sea tangle diet(TD) was lower than diabetic rats fed control dlet(CD). Activity of hepatic microsomal Glucose 6-phosphatase(G6Pase) was significantly increased CD and TD groups higher than C and T groups. Hepateic glutathione S-transferase(GST of T, CD and TD groups were significantly lower than C group(p<0.05), glutathione peroxidase (GPX) of T and TD groups were significantly higher than C and CD groups(p<0.05).

• Korean Journal of Poultry Science
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• v.32 no.1
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• pp.55-60
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• 2005

The experiment was conducted to study the effect of sea urchin shell powder (SUSD) on the sensory evaluation, meat color, fatty acid and amino acid contents of chicken meat. One hundred sixty broilers were fed diets for five weeks containing 0, 1, 3 and $5\%$ of sea urchin shell powder. The shear forces of the treatment groups were higher than the control uoup and the water holding capacity (WHC) was higher in the control group (P<0.05). The heating loss and pH were not significantly different between control and treatment groups (P<0.05). The hardness, juiciness and flavor evaluated by sensory evaluation were improved by treatments, especially in T2 (P<0.05). The meat color of the treatments group showed redder and darker than that of the control group owing to lower L$\ast$ and higher a$\ast$ value. Among fatty acids, oleic acid contents of the treatment groups were higher than that of the control group. The treatment groups showed a significantly higher total amino acid content (P<0.05) compared to the control group. The results of this experiment indicated that dietary SUSP tended to improve the sensory evaluation.