• Clinical and Experimental Reproductive Medicine
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• v.24 no.3
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• pp.377-383
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• 1997

The effects of embryo number and incubation volume on the development of mouse embryos were evaluated. The growth rate of two-cell mouse embryos to attached blastocyst stage and the growth rate of blastocysts to early somite stage were assessed after culture in different incubation volumes and embryo densities. Embryos were collected from ICR female mice superovulated with pregnant mare serum gonadotropin and human chorionic gonadotropin and mated by ICR males. In experiment 1, groups of one, five, ten, twenty 2-cell embryos were cultured in 10-, 50-, 500-, 1000-${\mu}l$ drops of BWW media under mineral oil at $37^{\circ}C$ in a humidified atmosphere of 5% $CO_{2}$ and 95% air. As the incubation volume decreased, significantly (p<0.05) higher rates of embryos reached morular and blastocyst stage on day 3 and 4 culture, respectively. In experiment 2, groups of one, five, ten, twenty blastocysts were cultured in 1- and 2-ml volumes of CMRL 1066 media under same condition as in experiment 1. However the reverse was the result. Decreasing the number of embryos incubated per volume from 1 to 20 significantly (p<0.05) increased the number of blastocysts reaching the late egg cylinder (LEC) and early somite (ES) stage on day 6 and 8 culture, respectively, regardless of incubation volume. Blastocysts cultured in 2ml had higher (p<0.05) development rates to LEC and ES stage on day 6 and 8 culture, respectively, than embryos cultured in 1ml. Our results suggest that the effects of embryo number and incubation volume on the development of mouse embryos are stage specific and the shifting point was between hatching and EEC stage.

• Korean Journal of Organic Agriculture
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• v.22 no.3
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• pp.445-455
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• 2014

The pear sucker (Cacopsylla pyricola) is the most important insect pest in Korea. The hatching rates of overwintered adults laid eggs were observed at 10, 13, 18, and $22^{\circ}C$. The liner model was draw as Y=0.00277X+0.00146(Y=developmental rate, X=temperature) about temperature and developmental rate to eggs. The developmental threshold temperature to eggs was assumed about $-0.83^{\circ}C$. The egg hatching timing over 50% as the accumulated temperature by day maximum temperature $6^{\circ}C$ over from 1st February in 2008, 2009 and 2011 was 429.7, 417.6, and 424.3 degree $^{\circ}C$, respectively, was 3 to 7days before full blooming in pear orchard. On the other hand, the abamectin 1.8EC, lime sulfer, machine oil and 13 kinds of eco-friendly materials were not shown the control effect to the eggs. To mixed stage of pear sucker, the eco-friendly materials over 90% control value were 4 kinds such as a mixture of Azadiractin A+B, Nimbin, Salanin, Meliantriol and Vepol after twice application as 21st May and 5th June in pear growing season, in 2012.

• Journal of Nutrition and Health
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• v.51 no.1
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• pp.31-39
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• 2018

Purpose: The aim of study was to determine the effects of carbohydrate, fat, protein, and fiber contents on glycemic responses in a single food item or meal. Methods: Glycemic responses were measured in 30 healthy young adults (17 males and 13 females) with various test foods, including rice, egg whites, bean sprouts, olive oil, noodles, prune, broccoli, Korean dishes, Western dishes, and salad dishes, etc. Test foods were designed to contain various carbohydrate, fat, protein, and fiber contents in single or mixed foods or dishes. After 12 hours of fasting, participants consumed test foods, and the glycemic response was measured for a subsequent 120 min (0, 15, 30, 60, 90, and 120 min). Three hundred and fifty three glycemic responses from 62 foods were collected. The incremental area under the curve (AUC) was calculated for each test food for each subject to examine glycemic responses. Statistical analysis was conducted to identify which macronutrient (carbohydrate, fat, protein and fiber) affected the AUC using a mixed model. Results: Carbohydrates (${\beta}=37.18$, p < 0.0001) significantly increased while fat (${\beta}=-32.70$, p = 0.0054) and fiber (${\beta}=-32.01$, p = 0.0486) significantly reduced the glycemic response. Conclusion: It can be concluded that the glycemic response of a meal can be modified depending on the fat and fiber contents of ingredient foods, even though carbohydrate content is maintained.

• Korean Journal of Ichthyology
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• v.1 no.1_2
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• pp.9-18
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• 1989

Blenniid fish, Istiblennius stellifer(jordan et Snyder) is distributed in the coastal waters of south-eastern Korea and Japan. Matured adults of blenniid fish were collected from the rocky shore of Namchun-dong, Nam-gu, Pusan, Korea on May 15, 1988. The fertilized eggs were incubated and the larvae were reared in laboratory. The eggs of this species were demersal and adhesive, and their diameters varied from 0.84 to 0.88 mm(mean 0.86 mm, n=30). They have a number of small oil globules. The water temperature throughout incubation ranged from 18.5 to $23.3^{\circ}C$ and salinity was maintained at $28.2-29.5\;^{\circ}/_{\circ\circ}$. The hatching took place in 130 hours after fertilization. The newly hatched larvae were 2.70 mm in total length with 11 (abdominal)+22~25 (caudal)=33-36 myomeres. The larvae absorbed the yolk material and oil globule completely in 10 days after hatching and became postlarvae. Total lengths of the larvae reached 4.65 and 5.75 mm in 10 and 13 days after the hatching, respectively.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.1
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• pp.98-107
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• 2015

Olive flounder contains rich amount of lysine which is required for children's growth. Moreover, it is good foodstuffs for elderly, convalescent and diabetics because of low lipid content and high digestibility. This study was investigated for the purpose of obtaining basic data which can be applied to the processing of olive flounder steak. Olive flounder 100 g were chopped, mixed with vegetable (onion 20%, celery 10%, carrot 15%, garlic 1% of chopped olive flounder meat) and ingredient (bread crumbs 20 g, onion 15 g, celery 10 g, egg 1 ea, tarragon 1/2 t, blanc sauce 20 g, fresh cream 20 mL, salt and pepper pinch). Mixed dough was molded into steak shape ($12{\times}7cm$) and was processed by two types of products, Steak-1 {Roasting for 2 minutes in a frying pan wrapped with olive oil and then vacuum packaging in polyethylene film ($20{\times}30{\times}0.05mm$), and then storage at $-20^{\circ}C$ for 7 days, next thawed and warmed by microwave for 2 minutes} and Steak-2 {vacuum-packaging in polyethylene film ($20{\times}30{\times}0.05mm$), and then storage at $-20^{\circ}C$ for 7 days, after thawed, roasted during 2 minutes in a frying pan wrapped with olive oil}. The factors such as pH, TBA value, amino-N, free amino acid, chemical composition, color value (L, a, b), texture profile, sensory evaluation and viable bacterial count of the olive flounder steak (Steak-1, Steak-2) were measured. From the result of sensory evaluation, Steak-2 showed a bit more high scores than Steak-1 but it was difficult to distinguish significant difference (color, odor, taste, texture and acceptance) between Steak-1 and Steak-2 products.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.3
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• pp.625-633
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• 2015

Olive flounder (Parlichthys olivaceus) is a large carnivorous fish that live at coastal area and shallow seas in Korea. It was good texture and clean taste because of a high collagen content and low lipid content. More than 70% of olive flounder annual production was traded alive, consequently processing food product from olive flounder is rare to be towed. This study was conducted to investigate the best method of olive flounder cutlet processing. Clean fillet (headless, skinless and contain no viscera part) of olive flounder were divided into 5 portion. Every 100 g of olive flounder meat was wrapped with vinyl then flatten with meat hammer. Flatten fillet then was coated with wheat flour, and seasoned with salt and pepper. These were then coated with egg wash and bread crumbs. Two different method of processing was to make this olive flounder cutlet. Cutlet-1 was fried for 1 min in olive oil, then kept in polyethylene film vacuum packaging ($20{\times}30{\times}0.05mm$) and stored at $-20^{\circ}C$ for 7 days. After 7 days the cutlet was thawed and heat up in microwave for 2 min (Sample-1). The other proup is cutlet-2, which is directly stored in polyethylene film vacuum packaging at $-20^{\circ}C$ for 7 days then thawed and fried for 1 min in olive oil (Sample-2). The factors such as pH, TBA value, amino-N, free amino acid, chemical composition, color value (L, a, b), texture profile, sensory evaluation and viable bacterial count of the olive flounder cutlet (Sample-1, Sample-2) were measured. From the result of sensory evaluation, Sample-2 showed a little high scores than Sample-1. But there was no significant differences in color, odor, taste, texture and overall acceptance between Sample-1 and Sample-2 products.

• Korean Journal of Food Science and Technology
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• v.11 no.1
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• pp.1-7
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• 1979

This experiment was carried out to investigate the nutritive value of brewery's activated sludge on the performance and nutrients utilization of egg type chicken of babcock fed the different levels of sludge. The chemical composition, content of amino acids and mineral in brewery's activated sludge were also analyzed. 3,6,9 and 12% of brewery's activated sludge were supplemented with basal ration as a substituted ingredient to soybean oil meal in experimental ration. The results obtained were as follow: 1. Chemical composition analysis 1) Brewery's activated sludge had 42.50% of crude protein on the air dried basis, and had 15,69% of crude ash, and had 2,060 kcal of metabolizable energy per kg of sludge. 2) Total amino acid content of brewery's activated sludge was 42.50% and 99% crude protein of brewery's activated sludge was a true amino acid, and brewery's activated sludge contained especially more methionine and threonine that those of soybean oil meal. 3) In case of mineral content of brewery's activated sludge, phosphorus, magnesium, copper and iron were plentifully included. However, calcium content in brewery's activated sludge was very low. 2. Feeding trial 1) Body gain of chicken fed the different levels of sludge was decreased in proportion to increasing level of sludge was decreased in proportion to increasing level of sludge. However, no statistical differences were found out between treatments. 2) Diet intake of chicken fed the different levels of sludge was significantly (p<0.05) increased as the supplementation level of sludge in ration increased. 3) Feed conversion of chicken fed the different levels of sludge was high in proportion to increasing level of sludge in ration. However, there were no significant differences between treatments. 3. Digestion trial 1) Utilization of dry matter of chicken fed the different levels of sludge was decreased as the level of sludge in ration increased. However, no statistical differences were found out between treatments. 2) Utilization of crude protein of chicken fed the different levels of sludge was significantly (p<0.01) increased as the level of sludge was higher. Utilization of crude protein of control treatment and of sludge 3% treatment was higher than that of other treatments. 3) Utilization of crude ash of chicken fed the different levels of sludge was significantly (p<0.05) decreased in proportion to increasing level of sludge in ration. 4) Utilization of NFE of chicken fed the different levels of sludge was slightly decreased in proportion to increasing level of sludge in ration. However, no statistical differences were found out between treatments. Therefore according to this experiment, it may be concluded that brewery's activated sludge can be supplemented with chicken ration by $6{\sim}9%$.

• Korean Journal of Ichthyology
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• v.2 no.1
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• pp.53-62
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• 1990

Morphological development from egg to juvenile stages of the trident goby, Tridentigertrigonocephalu5 were observed in the laboratory at Pusan, Korea. The ripe eggs were spherical in shape, measuring 0.49-0.62 mm in diameter. The eggs became ellipsoid shape after the insemination and measured about 1.40-1.58 mm on the long axis. Hatching began about 158 hours after insemination at water temperature of $20.5-24^{\circ}C$. The newly hatched larvae were 2.88-3.14 mm in total length(TL), with 27-28(10+ 17-18) myomeres. Many melanophore and guanophores are distributed on eye cups, gas bladder, optic vesicle, intestine and the caudal region. Three days after hatching the yolk and oil-globule was completely absorbed and the larvae attained a total length 3.26-3.62 mm. The larvae swam actively in the aquarium and fed on the rotifer. Ten days after hatching, the larvae averaged 5.20 mm in TL and the caudal notochord flexed at $45^{\circ}$. Twenty days after hatching, the larvae averaged 7.47 mm in TL and rudimental anal, second dorsal, caudal and pectoral fins were formed. The larvae attained 12.05-12.65 mm in TL thirty five days after hatching and are found to transit the bottom-life, and first dorsal and ventral fins are completely formed. The larvae reached the juvenile stage at 45-50 days after hatching and attained 15.85-16.95 mm in TL, and all scales appeared on the body.

• Korean Journal of Ichthyology
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• v.13 no.3
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• pp.181-189
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• 2001

Spawning behavior of the Takifugu pardarlis (Temminck et Schlegel) was observed on the Jook-do coast in Tongyong from March 1997 to June 1999. The spawning ground was locted in the intertidal zone between Tongyong and Koje-do. Its bottom was mainly gravels and stones, and its depth was 0.5~1.0 m. Spawning season was from the end of the March to the middle of May. During the spawning season, the mature fishes formed school a of 10~30 individuals, then moved to the spawning ground together. When a mature female spawned eggs, the attendant males fertilized them at the same time. The fertilized eggs obtained from the parent fishes caught at the spawning ground were adhesive, opaque and spherical, measuring 1.14~1.24 mm (mean 1.19 mm, n = 50) in diameter with numerous tiny oil globules. Hatching period was about 205 hours after fertilization at water temperature of $18.0{\pm}0.5^{\circ}C$. The newly hatched larvae were 2.92~3.10 mm (mean 3.01 mm, n = 20) in total length (TL), had a large yolk, and 11~13+14~15 = 25~28 myomeres. At 5 days, the larvae had attained 3.79~3.85 mm (mean 3.82 mm, n = 20) in TL and had transformed into the postlarval stage. At 15 days, the postlarvae had attained 7.78~7.90 mm (mean 7.84 mm, n = 20) in TL. At 21 days, had larvae attained 10.15~10.27 mm (mean 10.21 mm, n = 20) in TL and had reached the juvenile stage. All fins were formed with a complete set of fin rays having the following counts: dorsal fin rays 11~12; anal fin rays 9; pectoral fin rays 14~15; caudal fin rays 11~12.

• Korean Journal of Ichthyology
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• v.11 no.1
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• pp.94-101
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• 1999

This study was conducted to observe the early life history of sea bass, Lateolabrax japonicus. The fertilized eggs were spherical in shape and turned out to be separative and floated. Their membrane and yolk having 1~5 oil globule were transparent. Fertilized eggs were measured to be 1.33~1.46 mm in diameter. Hatching of eggs were started at 74 hrs 15 mins, 54 hrs 55 mins, 50 hrs 45 mins, after fertilization in water temperature $16.0^{\circ}C$, $18.0^{\circ}C$, $20.0^{\circ}C$ respectively. The newly hatching larvae were 3.79~3.97 mm in total length with 35~37 myomeres, and mouth and anus were closed. Melanophores were distributed on the up side of head, upper jaw and margins of the body. The 5 days after hatching larvae measured 4.78~5.24 mm in total length, yolk were completely absorbed, and transformed to postlarval stage. In this time, mouth of larvae was opened, and also melanophores were presented on the lower jaw. Head of larvae grew remarkably. The 21~22 days after hatching, total length of the larvae was 7.15~8.12 mm, the caudal fin rays began to differentiation. In 31 days after hatching, the larva were 8.46~9.16 mm in total length, and tip of the caudal notochord flexed $45^{\circ}$. The larvae reached to the juvenile stage with all the fins were developed at 61 days after hatching and attained 16.28~17.31 mm in total length.