• Journal of Life Science
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• v.7 no.4
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• pp.377-383
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• 1997

The acute toxicity effect of triorganotin of trioganotin on the growth of microalgae and shellfish was investigated through flask culture. The value of 120 hr-LC$_{50}$ that is the median lethal concentration of TBTO on the shellfish (R. philipinarum) was found to be 6 $\mu$g/L. The acute toxicity effect of TBTO on T. suecica was obviously shown even at the concentration of 0.5 $\mu$g/L, and the effect diminished as the initial cell density increased. The effect also diminished less in the experiment done under aeration than in that done under non-aeration. To design a chemostat system for the test of chronic toxicity, the culture of T. suecica was executed in photobioreactor. In batch culture, the profiles of chlorophyII a and D.C.W. showed the growth of T. suecica very well, and the maximum specific growth rate was estimated to be 0.54 d$^{-1}$. with this value, as a dilution rate in contimuous culture, pH was nicely maintained between 7 and 9 when air was supplied with 3% CO$_{2}$. From all results and the natural environment of clam, a novel chemostat system was invented. Through this system, we can observe each independent toxicity effect of TBTO and plankton and combined toxicity effect as well.

• The Korean Journal of Malacology
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• v.28 no.4
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• pp.313-319
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• 2012

Mass production method on artificial seedling production of hard clam Meretrix petechialis was developed indoor culture system. Spawning of adult clam (SL $65.8{\pm}8.4mm$) was induced using the combined method of air exposure and water temperature raising. The fertilized eggs were developed to D-shaped larvae after 17.7 hours at $27^{\circ}C$ and hatching rate was 6.1%. Shell length (SL) of D-shaped larvae was measured to be $131.4{\pm}2.6{\mu}m$ and thereafter the larvae grew to the settled spats with SL $190.2{\pm}7.5{\mu}m$ in 4 days. Estimated survival rate of settled spats was 48.1%. Spat collection on 130,000 spats with SL $0.19{\pm}0.01mm$ performed conducted by sand bottom circulation filtering method. Collected spats grew up to $3.1{\pm}0.8mm$ in 46 days, $6.6{\pm}1.8mm$ in 87 days, and $10.5{\pm}0.9mm$ in 114 days. The relative growth between SL and shell height (SH) was calculated to be SH = 0.8501SL + 0.0196 ($R^2=0.9987$) during the whole spat period. During spats rearing, they were suffered from one time of mass mortality at SL 3.1 mm, but 51,000 spats were finally survived with the rate of 39.2% at 114 days of spat rearing in indoor tank system.

• The Research Journal of the Costume Culture
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• v.12 no.5
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• pp.819-831
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• 2004

Under the social conditions that an understanding of a men change socially and men's interests in their appearances are on the increase, this research intends to study and analyze the changes of people's sensibility of values on ads for men's cosmetics, which is said to be performed the social, cultural function reflecting the social consciousness, the value and the idea creating a new one. The documents for the research was sindonga. The ad showed that they've changed making a difference according to the times. In 1970s, it expressed a man for cleanness and modernity living in urbanized and modernized society. On the other hand, it expressed a man who won success socially and enjoyed a comfortable life in a dignified manner, or a man who was fond of sports leisure activity pursuing a clam and composed life and was interested in the skin and an appearance in 1980s. From 1990 to 2002, it expressed a man of challengeable manly beauty having a strong will toward social achievement, or a man who has a sweet manly beauty with sex appeal to a woman. Besides, it expressed a man who is soft, faithful and affectionate with a liberal and peaceful atmosphere as well.

• Journal of the Korean Society of Food Culture
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• v.18 no.1
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• pp.9-16
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• 2003

The purpose of this study was to develop the standardized recipe and to analyze the nutrients of stir-fried whip-arm octopus as one of the kind of traditional local foods in Busan. The standardized recipe was developed by using cookbooks, home recipes, and the recipes by commercial food restaurants. The nutrient was analyzed by using an AOAC method. Sensory evaluations were made on nine sensory attributes by a 12-member panel. As the results, the whip-arm octopus was recorded as a food source for health, rejuvenation in Jasanobo. Since early 1900, the stir-fried method has been used for cooking with the ship-arm octopus. The main ingredients were whip-arm octopus, onion, large green onion as the local stir-fried whip-arm octopus in Busan. The ingredients of soup were shrimp, little neck clam, and water. Seasoning sauce was mixed with red pepper powder, soy sauce, sesame oil, chopped garlic, chopped onion, and sugar. The seasoning sauce was fermented for three days. The results of sensory scores were salty seasoning 3.66/5.00, taste 3.75/5.00, thickness 3.84/5.00, and smell 4.09. Nutrient retention per 100g of the stir-fried whip-arm octopus was 67.54kcal, protein 6.43g, fat 1.66g, Ca 28.06mg, Fe 2.56mg, cholesterol 68mg, and taurin 51mg. Fatty acid consists of various unsaturated fatty acids such as linoleic acid(46.24%) and oleic acid(33.67%).

• Journal of the Korean Society of Food Culture
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• v.36 no.2
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• pp.158-167
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• 2021

This study evaluated the degree of harmony of food pairing with Korean traditional liquors according to the taste and flavor. In-depth interviews were performed with eight experts from May 7 to 17, 2016, to screen Korean traditional liquor and food. For traditional liquor, Sanseong-makgeolli, Hansansogokju, Damsol, Gamhongro, and Andong Soju were chosen. For foods, pan-fried beef, squid with vinegar dressing, clam soup, honey-filled rice cake, prune, grilled mushroom, Swiss cheese, pistachio, honey, and chocolate cake were chosen. Harmonization of the analytical results Sanseong-makgeolli, between honey and Pan-fried Beef achieved the most harmonious results. Hansansogokju with honey and prune were harmonious. Damsol and Gamhongro, which are distilled liquor and containing added ingredients, were perfect matched with chocolate cake and squid with vinegar dressing. In the degree of harmony between Andong Soju and food, it was confirmed that squid vinegar and Swiss cheese were the most harmonious. Through the results of this study, it was found that the degree of harmony with food was different depending on the characteristics of alcoholic beverages. In addition, it is believed that not only taste and flavor, but also the alcohol content of alcoholic beverages will play an important role in the harmony with food.

• The Korean Journal of Malacology
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• v.27 no.4
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• pp.291-297
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• 2011

In an attempt to improve the substrate condition for Manila clam (Ruditapes philippinarum) culture, crushed oyster (Crassostrea gigas) shells were spread on the muddy tidal flat of Namseong-ri, Podu-myeon, Goheung-gun, Jeollannam-do in April 2008. To test the suitability of the crushed oyster shell added substrate, seed clams were transplanted from Taehwa river estuary in Ulsan city in June 2008. Over 23 months of sampling, the mean grain size and the sorting in the experimental site containing the crushed oyster shell were significantly higher than the control site. The ignition loss, water content, chemical oxygen demand (COD) and acid-volatile sulfide (AVS) level were also significantly higher in the crushed oyste shell added substratum. Survival of the clams transplanted to the crushed oyster shell added substratum was significantly higher and all the clams transplanted to the normal muddy substratum died in August 2009, 13 months after the transplantation. At the end of the experiment in April 2010, the transplanted clams reached 36.10 mm in shell length and 8.92 g in total weight with survival of 43.5%. Our study suggested than crushed oyster shell added in the mud dominant substratum greatly improved living condition and survivability of clams.

• Journal of Practical Agriculture & Fisheries Research
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• v.21 no.1
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• pp.149-157
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• 2019

This study interested on management of broodstock and the effect of raise the temperature for promotion of maturity in Tresus keenae. For management of broodstock, we performed indoor and outdoor culture. In addition, broodstock was put in exposure and immersion condition. This experimental design is aimed at knowing the optimal management of broodstock. In addition, we investigated the promotion of maturity, growth and survival rate when raise the temperature of the breeding seawater of broodstock in winter season. Result that, the management of broodstock was shown to be more effective obesity and survival rate in outdoor culture than indoor culture. In addition, there is no anthropogenic food supply in management and it is easy to management because it is kept under natural environmental conditions. Therefore, It is considered appropriate to management to outdoor culture. In raise the temperature, survival rate was lower in the experimental group than in the control group. However, obesity was significantly increased compared with the control group. Also, gonad showed that the sex maturity was promoted. If sex maturation is not developed due to seasonal water temperature, the promotion of sexual maturity through heating is considered to be an effective method in terms of artificial seed production.

• The Journal of the Convergence on Culture Technology
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• v.2 no.4
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• pp.1-21
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• 2016

This article examined the different types of Jeonuhwa as recorded in 16 royal palace studies from the Joseon dynasty (1392-1909). The ingredients used in Jeonuhwa during the Joseon dynasty were categorized as follows: 16.0% for gray mullet(秀魚) and fish(生鮮), 14.2% each for liver and cow stomach, 12.3% for sea cucumber(海蔘), 4.7% each for crab(蟹), clam(生蛤), and chunyup(千葉), 3.9% each for pork meat(豬肉), octopus, 2.8% each for oyster(石花), pheasant(生雉), and chicken(鷄), 2.0% each for croaker(民魚), and brain (骨), 0.9% each for duck(鴨子), pigeon(山鳩), dobi(都飛), snapper, white fish(白魚), mussel(紅蛤), haeran(蟹卵), quail(鶉鳥), egg(鷄卵), and sesame(實荏子). This observation may be associated with commercial industrial development that prevailed during the late Joseon dynasty. Further studies will be conducted on recipes and ingredients recorded in Euigwe in order to develop a standardized recipe for Jeonuhwa.

• The Korean Journal of Malacology
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• v.24 no.1
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• pp.25-32
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• 2008

In order to estimate the necessity of refrigerated storage of fresh seafood for short-term storage, and evaluate the effect of refrigerated storage on pen shell Atrina pectinata and clam Ruditapes philippinarum collected from Jang-su of Deukryang Bay and I-mok of Sunchen Bay in South Korea, the counts of coliform, Escherichia coli and total aerobic bacteria in A. pectinata and R. philippinarum under non-refrigerated $(28{\pm}1^{\circ}C)$ and refrigerated storage conditions $(4{\pm}1^{\circ}C)$ were determined. The results indicated that the storage at temperature of $4^{\circ}C$ possessed significant effects on inhibiting bacterial growth in live seafood. And refrigerated storage had different effect on A. pectinata and R. philippinarum. Different species and culture environments significantly influenced the initial and ultima bacteria counts. This study confirmed that refrigerated storage for short-term storage of live seafood was necessary, and indicated that the effect of refrigerated storage was influenced by comprehensive effectors.

• Journal of fish pathology
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• v.18 no.1
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• pp.49-58
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• 2005

Hemacolor stain, histopathological observation and FTM incubation assay were applied to detect Perkinsus sp. infection in Manila clams (Ruditapes philippinarumi taken from culture beds at Tean and Gochang from March 2002 to August 2003. The prevalency was 100% in the clams from Gochang and 20-70% from Tean. Of the three methods, histopathological observation was the most effective to detect the infection. And the parasites was most abundant in gills. When PCR assay was applied to detect Perkinsus sp. for four species of Mollusc such as manila clam, surf clam (Mactra veneriformis), oyster (Crassostrea gigas) and Thomas' rapa whelk (Rapana venosa) taken from Tean and Gochang from April to July 2004, the parasites were detected from all the species at the infection rates of 95%, 62%, 46.9% and 10% in that order. The infection rate was much higher in the species burrowing in the bottom sediments than those attaching on the tidal rock. The results suggest that Perkinsus sp. may affect almost all the molluscs inhabiting western coastal areas of Korea.