• 한국초전도학회:학술대회논문집
• /
• 한국초전도학회 2000년도 High Temperature Superconductivity Vol.X
• /
• pp.155-159
• /
• 2000

YBCO step-edge dc SQUID magnetometers on sapphire substrates have been fabricated. CeO2 buffer layer and YBCO films were deposited in situ on the low angle (${\sim}$35$^{\circ}$) steps formed on the sapphire substrates. Typical 5-${\mu}$m-wide junction has R$_n$ of 5 ${\omega}$ and I$_c$ of 50 ${\mu}$A with large I$_c$R$_n$ product of 250 ${\mu}$V at 77K. According to applied bias current, depth of voltage modulation was changed and maximum voltage was measured 16 ${\mu}$V. Field noise of do SQUID was measured 100${\sim}$300 fT/${\surd}^{Hz}$ in the 1 $^{kHz}$, and about 1.5 pT/${\surd}^{Hz}$ in the 1/f region. For ac bias reversal method, field noise was decreased in the 1/f region. The QRS peak of magnetocardiogram was measured 50 pT in the magnetically shielded room.

• Journal of the Korean Society of Food Science and Nutrition
• /
• 제24권4호
• /
• pp.636-641
• /
• 1995

Proteolytic activities were compared using three species involving in squid jeotkal fermentation and showing positive reaction upon casein test : Pseudomonas D2, Flavovacterium odoratum and Acinetobacter calcoaceticus. Pseudomonas D2 produced highest activity of protease at 72h when incubated in our own modified medium(polypeptone, 0.5% ; tryptone, 0.5% ; NaCl, 3% ; pH, 7.5). Thus, this specie was selected for the further study. The growth pattern was coincided with the production of protease. Thus purification of protease was proceeded by ethanol precipitation, sephadex G-100 gel filtration, and DEAE sepharose ion exchange chromatography. The purified protease showed highest activity at pH 7.0 and 5$0^{\circ}C$. The enzyme was very stable over the wide ragnes of the temperature ; even with one hour heat treatment at 7$0^{\circ}C$, the enzyme showed substantial amount of the activity toward casein. In addition, the enzyme was stable over the wide range of pH. Molecular weight of the protease was determined to be 17.4 kD by SDS-PAGE.

• Journal of the Korean Society of Food Science and Nutrition
• /
• 제30권2호
• /
• pp.292-298
• /
• 2001

This study was conducted to investigate physicochemical properties of extrudates combining 4 levels of squid (0, 3, 5 and 7%) with 3 levels of defatted soy flour (0, 5, and 10%). Blends were adjusted to moisture content of 27% and then extruded in a single-screw laboratory extruder at 170rpm screw speed and 16$0^{\circ}C$ barrel temperature. The extruded materials were dried at 6$0^{\circ}C$ for 8hr to a moisture content of 3~4% and refrigerated at 4$^{\circ}C$ for 12 hour before examination for textural properties, expansion ratio, bulk density, shear force and Hunter color. Expansion ratio of extrudates decreased as squid content increased whereas bulk density and shear force increased. Expansion ratio of extrudates was not significantly different by defatted soyflour level. Bulk density of products decreased as defatted soyflour content increased but shear force of products increased as defatted soyflour content increased. In scores of sensory hedonic evaluation of snacks, appearance, flavor, texture and overall acceptability values had lowered as squid level increased. Therefore, according to materials contents on extrudates increased, nutritional contents of this products increased and also shear force and bulk density in physical properties increased whereas expansion ratio decreased.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• 제29권6호
• /
• pp.754-760
• /
• 1996

Effects of washing and additives on the texture of squid surimi gel which has been known to hard to gelation due to high protease activities and many water solubles were studied by SDS-PAGE, compression test, jelly strength and transmission electron microscopy analysis (TEM). Myosin (205 kDa) heavy chain was the major protein in water soluble fractions. It was impossible to make a gel after washing of the minced squid meat. These results suggested that squid (Todarodes pacificus) minced meat does not need a washing for good jelly products. $3.0\%$ of bovine plasma protein (BPP) produced the hardest gel ($16\%$ harder than the control) among the additives including egg white (EW), potato extracts (PE) and transglutaminase-K (TG-K) by compression test (P>0.05). Microstructure of control, $2\%$ EW and $4\%$ TG-K treated gels showed a sponge-like structure with more vacant space. Gels containing $3\%$ BPP formed the most rigid and arranged networks. Those results indicates that poor gel-network formation Was due to the degradation of myofibrillar proteins by proteases contained in the minced meat, which result in non-interlinkage.

• Progress in Superconductivity
• /
• 제8권2호
• /
• pp.152-157
• /
• 2007

Uniaxial square Helmholtz coils for testing SQUID sensors were designed and their field distributions were calculated. Optimum parameters for maximizing the uniform region in the Helmholtz mode were obtained for different uniformity tolerances. The coil system consists of 2 pairs of identical square loops, a Helmholtz pair for generating uniform fields and the other for the 2nd-order gradient fields in combination with the Helmholtz pair. Full expressions of the axial component of the field were calculated by using Biot-Savart's law. To understand the behavior of the field near the coil center, analytical expressions were obtained up to the 4th-order in the midplane and along the coil axis. The Helmholtz condition for generating uniform fields was calculated to be $d/{\alpha}=0.544505643$, where 2d is the inter-coil distance and $2{\alpha}$ is the side length of the coil square. Maximized uniform range can be obtained for a given nonuniformity tolerance by choosing $d/{\alpha}$ slightly lower than the Helmholtz condition. The pure second-order gradient field can be generated by subtracting the Helmholtz field from the field of the 2nd pair with equal magnitudes of the center fields of the two pairs. The coil system is useful for testing balance and sensitivity of SQUID gradiometers.

• Journal of the Korean Society of Fisheries and Ocean Technology
• /
• 제34권2호
• /
• pp.105-116
• /
• 1998

This paper, examines the relationship between water temperatures and fishing conditions of common squid by the squid angling fishery from June to September in 1993-1995. The condition of the common squid fishing largely depended on the fluctuation of water temperature in the coastal area of Gampo. Monthly mean water temperatures during June m September in 1993 and 1994 were relatively higher than those in 1995 in Gampo area. But the values between July and August in 1995 were about 5$^{\circ}C$ lower than those in 1993 and 1995. Coefficients of variation (CV) of water temperature showed the lowest value during July ~ September in 1993, however, the highest value was observed in July and August in 1994. Catch per unit effort (CPUE ; kg/angling) showed a peak with 73.7kg in 1993 when the CV was low. On the other hand, the lowest CPUE of 39.6kg was observed in 1994 when the CV was high. It was concluded that the high stability of water temperatures and the weak strength of cold water have caused the good fishing conditions of common squid.

• Journal of the Korean Society of Fisheries and Ocean Technology
• /
• 제13권2호
• /
• pp.27-32
• /
• 1977

The paper deals the fishing condition of the stern trawlers operated in the Atlantic coast of Africa. The datas are gathered from the Korean stern trawlers operated in the area from June, 1975 to May, 1976. The obtained results are summarized as follows: 1. The mean catch per haul are calculated as, cuttle fish 14.5kg, large size squid(more than :lOOg of body weight) 28.2kg, small size squid(less than 300g) 36.4kg, octopus 47.0kg. 2. Small size cuttle fish(less than5OOg of body weight) are caught much during after spring tide in July to September, yet, large size ClIttle fish(more than 500g) are caught much during neap tide in October to January. 3. Small size squid(less than 300g of body weight) are cBught much during after spring tide in October to December, yet, large size squid(more than 3OOg) are caught much during before spring tide in October to March. 4. Octopus are caught during neap tide in July to August.

• Journal of Marine Bioscience and Biotechnology
• /
• 제1권4호
• /
• pp.311-316
• /
• 2006

Enzymatic ethanolysis of fish oil with immobilized lipase was investigated for reducing the free fatty acid contents and enhancing the function of fish oil. Ethanolysis reactions were carried out in erlenmeyer flask (25ml) containing a mixture of squid viscera oil and 99.9% ethanol using 1% (based on w/w squid viscera oil) immobilized lipase. The reaction mixtures were incubated at $50^{\circ}C$ and shaken at 100rpm. Ethanol was added into the mixture by stepwise addition method of Shinmada[9]. Measurement of free fatty acid molar amounts was studied by Acid Value. Tendency of oil variation during transesterification was studied by TLC method. Enzymatic ethanolysis composed diglyceride, monoglyceride and fatty acid ethyl ester with reducing free fatty acid contents. Also, selective ethanolysis by Lipozyme TL-IM and Lipozyme RM-IM mostly did not react at the sn-2 position of squid viscera oil. Lipozyme RM-IM was more suitable enzyme to reduce the free fatty acid contents by ethanolysis than Lipozyme TL-IM. Squid viscera oil was transformed into suitable properties (5 in Acid Value) for functional fish oil production.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• 제44권2호
• /
• pp.118-125
• /
• 2011

In this study, an angiotensin I-converting enzyme (ACE) inhibitor from squid skin was purified and characterized. Squid (Todarodes pacificus) skin protein isolates were hydrolyzed using six commercial proteases: alcalase, ${\alpha}$-chymotrypsin, neutrase, papain, pepsin, and trypsin. The peptic hydrolysate had the highest ACE inhibitory activity. The ACE inhibitory peptide was purified using Sephadex G-25 column chromatography and reverse phase high-performance liquid chromatography (HPLC) with a $C_{18}$ column. The purified ACE inhibitory peptide was identified and sequenced, and found to consist of seven amino acid residues: Ser-Ala-Gly-Ser-Leu-Val-Pro (657Da). The $IC_{50}$ value of the purified ACE inhibitory peptide was 766.2 ${\mu}M$, and Lineweaver-Burk plots suggested that the purified peptide acts as a noncompetitive ACE inhibitor. These results suggest that the ACE inhibitory peptide purified from the peptic hydrolysate of squid skin may be of benefit in developing antihypertensive drugs and functional foods.

• Korean Journal of Food Science and Technology
• /
• 제29권6호
• /
• pp.1208-1212
• /
• 1997

Isolation and identification of predominant microorganisms in fermented squid with low salt were carried out during fermentation at $10^{\circ}C$. Dominant strains were lactic acid bacteria(80%) including Lactobacillus plantarum, Lactobacillus brevis, Leuconostoc sp., Pediococcus sp. and Streptococcus sp. Leuconostoc, Pediococcus and Streptococcus were shown in the early stage of fermentation and gradually increased until optimum stage of squid fermentation, and then decreased rapidly. Lactobacillus grew lastingly during fermentation. Yeasts were detected in the middle stage of fermentation and shown rapid increase after the last stage of fermentation, suggesting that yeasts participate in putrefaction of fermented squid with low salt.