• Proceedings of the Korean Society of Precision Engineering Conference
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• 2012.05a
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• pp.987-988
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• 2012

• Proceedings of the Korean Society of Developmental Biology Conference
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• 2002.02a
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• pp.22-23
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• 2002

• Proceedings of the Malacological Society of Korea Conference
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• 1999.11a
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• pp.12-12
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• 1999

• Archives of Plastic Surgery
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• v.51 no.2
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• pp.262-264
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• 2024

• Development and Reproduction
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• v.11 no.2
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• pp.79-84
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• 2007

The freezing susceptibilities of two larval stages (D-shaped and umbo) of the pearl oyster (Pinctada fucata martensii) were evaluated by the electron microscopy (light, transmission electron and scanning electron). The morphological shapes were examined from each pre-frozen or frozen-thawed stage of the cryopreserved larvae in liquid nitrogen by using the cryoprotectant, dimethyl sulfoxide ($Me_2SO$) mixed with sucrose. Although a portion of the shell was damaged, the hinge and prodissoconch were intact and clearly visible after preservation in liquid nitrogen. In addition, the cytoplasm of the frozen-thawed larvae maintained the normal organelle integrities, e.g., endoplasmic reticula, lipid droplets, mitochondria, nucleus and microvilli. However, some of the frozen-thawed larvae showed irregularly arranged cilia, rough shell surfaces and round-lumped cilium heads. These results indicate that P. fucata martensii larvae are susceptible to freezing, at least at those two critical developmental stages (D-shaped and umbo), and suggest a new industrial investigation including reduction method of cell injury for preserving microbial starter cultures need to be developed.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.4
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• pp.403-412
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• 2011

Hydroacoustic surveys were performed to clarify the density and spatial distribution of fish upstream and downstream of Changzhou Dam in the Pearl River, China, with regard to the condition of the spillways. Fish were densely distributed in the forebay of the upstream dam and the average fish density was 0.22 individuals/$m^3$ under open spillways on 24 June 2010, but when the spillways were closed on 25 June 2010, the fish in the upstream dam dispersed and the average fish density decreased to 0.007 individuals/$m^3$. Meanwhile, the average fish density in the downstream region was 0.28 individuals/$m^3$ before the spillway was opened on 24 May 2010, but it decreased to 0.08 individuals/$m^3$ on 26 June, just after the spillway was closed. The vertical distribution of fish upstream of the dam was not consistent. The target strength (TS) of fish upstream of the dam was larger than that of fish in the downstream region, although the distribution of TS was similar between the upstream and downstream regions. Therefore, we concluded that while numerous fish could swim to the upstream region while the spillways were open, closed spillways obstructed fish migrating upward from the downstream region.

• Journal of Conservation Science
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• v.32 no.2
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• pp.109-121
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• 2016

Mother-of-pearl turtle shell lacquerware refers to a decoration made of a mother-of-pearl, a turtle shell and metal wires. This lacquerware features bright color tone as it is produced by sprinkling metal powder over its entire surface. This study aimed to find out its material properties and characteristics by using an optical microscopy and conducting a SEM-EDS analysis on the cross section of lacquer coating. As a result, it was found that charcoal powder and soil powder were mixed for undercoating. Then a mixture of cinnabar lacquer and monoclinic arsenic sulfide mineral ($As_2S_3$) was coated on the undercoating and brass powder was sprinkled on top of it. Especially, a little amount of pigment was found on the lacquer layer, which is distinguished from the colors used for conventional lacquer patterns. In addition, it was also found that the cinnabar lacquer and monoclinic arsenic sulfide mineral were mixed together.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.6
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• pp.836-842
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• 2004

An experiment was conducted to study the performance of broilers chicks (2 to 42 d of age) fed diets containing pearl millet (PM, Pennisetum typhoides), foxtail millet (FOM, Setaria italica) or finger millet (FIM, Elusine coracana) totally replacing (w/w) yellow maize (YM) with and with out supplementing non-starch polysaccharide (NSP) hydrolysing enzymes at the rate of 0.5 g/kg diet. Enzyme preparation contained amylase 2,400 units, hemi-cellulase 5,400 units, cellulase 12,000 units, protease 2,400 units and beta-glucanase 106 units/g. Each diet was fed to eight replicates (five female Vencob broilers/replicate) housed in stainless steel battery brooders. The estimated metabolizable energy (ME) contents of YM, PM, FOM and FIM were FM (PM) were about 3,389, 2,736, 3,303 and 2,846 kcal/kg, respectively. Total replacement of YM with FOM did not influence the body weight gain, ready to cook yield, relative weights of giblet, liver, intestine, lymphoid organs (bursa and spleen) and length of intestine, antibody titers and livability at 42 d of age. But the food efficiency decreased significantly in FOM fed broilers compared those fed YM. Further, the fat content in thigh muscle reduced with FOM fed groups compared to those fed YM. The performance of broilers decreased significantly in PM and FIM fed broilers compared to those fed YM. The relative weights of giblet, gizzard and liver increased in FIM fed groups compared to those fed YM as the principal source of energy in broilers. Incorporation of NSP hydrolysing enzymes in commercial broiler diets improved the efficiency of feed utilization during starter phase but not at 42 d of age. The results thus indicate that yellow maize can be replaced in toto on weight basis in commercial broiler diets without affecting the performance. Supplementation of NSP hydrolysing enzymes was beneficial in enhancing feed utilization during the starter phase.

• The Korean Journal of Malacology
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• v.25 no.1
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• pp.81-89
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• 2009

In this study, we conducted heat-treatment on freshwater cultured pearls at various conditions in other to improve their color. Also, after heat treatment, we used the UV-Vis, ED-XRF and SEM to investigate changes freshwater cultured pearls' color, composition and internal structure. UV-Vis analysis showed the reflectivity of samples increased at most heat-treatment conditions although the reflectivity decreased at a certain temperature and duration. At $100^{\circ}c$/8 h, $120^{\circ}c$/6 h and $140^{\circ}c$/4 h, the reflectivity increased highest. In proportion to reflectivity increase, freshwater cultured pearls' color was improved. Ca, Mn, Sr and other micro elements were found from ED-XRF analysis. However, changes in composition of elements were not detected. It was found that the content of Mn in freshwater cultured pearl is higher than other micro elements. From SEM analysis, aragonite's shape was shown in narce and some of the narce were condensed after heat treatment.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.40 no.6
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• pp.350-355
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• 2007

The optimal substrates and reaction flavoring conditions were examined to develop pearl oyster extract (POE) flavor using the Maillard reaction under a model system. The sugar for the Maillard reaction was glucose, and the amino acid was cysteine, with glycine as the reaction substrate. A three-dimensional response surface method was used to monitor the dynamic changes of the substrates during the Maillard reaction. To enhance the flavor of POE, a two-step enzymatic hydrolysate (Brix $20^{\circ}$) was reacted with the precursors (1:1, v/v). A 2:1:1 mixture of 0.4 M glucose:0.4 M glycine:0.4 M cysteine (v/v) was selected as a suitable reaction system for the reappearance of baked potato odor and boiled meat odor, and masking the shellfish odor. The two-step enzymatic hydrolysate and selected precursors were reacted in a high-pressure reactor to optimize the reaction parameters. The optimum conditions were 150 minutes at $120\;^{\circ}C$ and pH 7.0. The pH was the most critical factor for the response of the baked potato odor and masking the shellfish odor, while the reaction time affected the reappearance of the boiled meat odor.