• Title, Summary, Keyword: oyster

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The Effects of the Oyster Seed Selection on Profitability of the Oyster Aquaculture Business (굴 수하식 양식에 있어 종묘의 선택이 수익성에 미치는 영향)

  • 박영병
    • The Journal of Fisheries Business Administration
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    • v.28 no.2
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    • pp.87-105
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    • 1997
  • The objective of this study is to analyze the effects of the oyster seed selection on profitability of the oyster aquaculture business The results of the analysis are as follows ; 1) The comparison of profitability among four different oyster seed applied to the four different scale : 1ha, 3ha, 5ha, and 10ha. The results of the comparison show that, for all scale, the artificial oyster seed is more profitable than the natural oyster seed or the natural oyster seed imported from Japan. 2) There are four important determinant variables of profitability to aquaculture business. In the order of their effect, it is oyster price, quantity of production, labor cost, and seed price. 3) If differences of price between the artificial hardening oyster seed and the natural hardening oyster seed are more less 1,430 won, the former is better. 4) The effect of increasing income of fishermen are estimated about 58.5 billion won or 102 billion won from the artificial oyster seed on the oyster aquaculture.

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Two-Stage Multichannel Architecture for Oyster Product Management System

  • Yang, Yeong-Yil
    • International Journal of Advanced Culture Technology
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    • v.7 no.4
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    • pp.96-103
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    • 2019
  • In this paper, we propose two-stage multichannel architecture for oyster product management system, called cloud stage and agent stage. There are two communication channels at each stage. In cloud stage, the embedded system in the smart scale communicates with the server through two channels, Ethernet or 3G/LTE mobile communication. In agent stage, PCs and smart phones called agents communicate with the server also through Internet and 3G/LTE mobile communication. Compared with previous system in which the amount of the oyster produced in oyster workplaces could be monitored only at the console of only one oyster main server, developed system makes it possible to monitor the amount of produced oyster at several PCs (or smart phones). In addition to the amount of oysters produced at all oyster workplaces the environment of oyster workplaces such as temperature and humidity can be monitored on agents to judge the freshness. Two-stage architecture with multiple channels makes it possible to monitor the amount of oyster product and environment of the oyster workplace at any place in real time.

Applicability of Oyster Shell to Concrete Ingredients (굴패각의 콘크리트 잔올재로의 활용성)

  • 양은익;손명수;김학모;정용일
    • Proceedings of the Korea Concrete Institute Conference
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    • pp.501-506
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    • 2001
  • An experimental study was carried out to investigate recycling of an oyster shell, which is disposed in open-dumped way at coastal oyster factory area. For this purpose, the chemical component and reaction of oyster shell with cement paste was examined. And, the characteristics of hardened concrete was quantitatively investigated in terms of fineness modulus and blending rate of the crushed oyster shell. Test results show that interaction between oyster shell and cement paste was not occurred and the crushed oyster shell can be used as the fine aggregate of concrete. And it is found that blending of an oyster shell caused not to reduce the 28 day compressive strength of concrete. Elastic modulus of the concrete blended with crushed oyster shells decreases with increases the blending rate which the modulus reduced about 10% when oyster shells is blended up to the 20% of the sand substitution.

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Effect of Oyster Mushroom (Pleurotus ostreatus) Powder on Bread Quality

  • Hong, Ga-Hyung;Kim, Ygoung-Soo;Song, Geun-Seoup
    • Preventive Nutrition and Food Science
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    • v.10 no.3
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    • pp.214-218
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    • 2005
  • Breads were prepared from wheat flour supplemented with oyster mushroom (Pleurotus ostreatus) powder, and effects of the supplementation of oyster mushroom powder on dough rheology and bread quality were examined. The initial pasting temperature in viscoamylograph increased, but peak and final viscosities decreased with the increased amount of oyster mushroom powder. The gradual increase of water absorption, dough development time and mixing tolerance index, and decrease of dough stability with the increased amount of oyster mushroom powder were obtained by farinographs. The supplementation of oyster mushroom powder had an effect on the bread making, resulting in an increase of loaf weight and a decrease of loaf volume. The rough and coarse crumb texture with dark color was observed with the increased amount of oyster mushroom powder. The firmness of bread crumb containing oyster mushroom powder was increased during storage periods. Sensory evaluation revealed that the addition of $1\%$ oyster mushroom powder could be supplemented to make an acceptable quality of bread.

Development of Oyster Culture Industry in Korea (우리 나라 굴양식업의 발상과 발달과정)

  • BAE So-Whan
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.18 no.2
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    • pp.180-194
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    • 1985
  • The author investigated the history of oyster culture in Korea through examining old books and reports dealing with the fishery. Oysters have been produced in the all coastal areas in Korea, especially the center areas of production were the Hwangupo (Hamkyongbuk-do), Younghungman (Hamkyongnam-do), the estuary of Nakdonggang (Kyongsangnam-do), Kwangyangman, Haechangman, the estuary of Yongsangang (Chollanam-do), Yonghoto (Hwanghae-do) and the estuary of Uprockgang, where the large size oyster (more than 40cm in shell height) inhabited in form of groups. It was called by nine different names in the old times, Gul, Seukhwa and Moryeo were the most common names. The oyster was used as 46 kinds of medicinal stuff. The habitat forms of natural oyster can be distinguished to two types; one is that oyster is exposed to the air during the period of low tide (A-type), another is that oyster is not (B-type). The first oyster culture by the old books in Korea was started about 530 years ago as the bottom culture method derived from the A-type of oyster. After long years, the hanging culture method might have been started from the hint of the habitat form of B-type. The oyster culture in Korea developed based on the habitat forms of natural oyster at the biginning of 1900s. After World War II, the Korean government strongly recommded the laver farmers to culture oyster as relief measures. At that time, the stone culture method was mainly adopted. The quantity of oyster production is now about $15{\times}10^6{\sim}19{\times}10^6\;\frac{M}{T}$, and the half of oyster production including seed oyster is exported to the foreign countries.

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The Effects of Increase in the Oyster Hatchery on Fishermen's Income (굴 인공종묘배양장의 육성이 어가소득에 미치는 영향)

  • 박영병
    • The Journal of Fisheries Business Administration
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    • v.29 no.2
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    • pp.143-161
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    • 1998
  • The objective of this study is to analyze the effects of increase in the oyster hatchery on fishermen's income. The results of the analysis are as follows : \circled1 The necessary quantities of oyster seed are 18,000 thousand hanging line. The 29.4%, of that has been applied by ana-seed collection and 29.1% of that has been applied by proseed collection. The demage of oyster aquaculture business is estimated about 35 billion won or 83 billion won. \circled2 The production cost per hanging line of the oyster hatchery is 1,974 won. And if it is sold by 2,500 won, return on investment will be 31.9%. Therefore profitability of the oyster hatchery is very good. \circled3 There are four important determinant variables of profitability to the oyster hatchery. In the order of their effects, it is operation number, seed price, production cost, and quantity of production. \circled4 If differences of price between the artificial hardening oyster seed and the natural hardening oyster seed are more less 1,430 won, the former is better. \circled5 The necessarily quantities of the oyster hatchery are estimated 160 units in the scale of 10,000 hanging line production to one operation. \circled6 The effect of increasing income of fishermen are estimated about 85.3 billion won or 124.5 billion won from increase in the oyster hatchery.

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Automation for Oyster Hinge Breaking System

  • So, J.D.;Wheaton, F.W.
    • Proceedings of the Korean Society for Agricultural Machinery Conference
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    • pp.658-667
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    • 1996
  • A computer vision system was developed to automatically detect and locate the oyster hinge line, one step in shucking an oyster. The computer vision system consisted of a personal computer, a color frame grabber, a color CCD video camera with a zoom lens, two video monitor, a specially designed fixture to hold the oyster, a lighting system to illuminate the oyster and the system software. The software consisted of a combination of commercially available programs and custom designed programs developed using the Microsoft CTM . Test results showed that the image resolution was the most important variable influencing hinge detection efficiency. Whether or not the trimmed -off-flat-white surface area was dry or wet, the oyster size relative to the image size selected , and the image processing methods used all influenced the hinge locating efficiency. The best computer software and hardware combination used successfully located 97% of the oyster hinge lines tested. This efficienc was achieve using camera field of view of 1.9 by 1.5cm , a 180 by 170 pixel image window, and a dry trimmed -off oyster hinge end surface.

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Experimental study on the Physical and Mechanical Properties and Acid-Resistance of Concrete with Oyster Shell (패분을 혼입한 콘크리트의 물리.역학적 특성 및 내산성에 관한 실험적 연구)

  • 서대석;민정기;정현정;남기성;성찬용
    • Proceedings of the Korean Society of Agricultural Engineers Conference
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    • pp.319-323
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    • 1999
  • This study is performed to evaluate the physical and mechanical properties and acid-resistance of oyster shell concrete. The result shows that the unit weights of concrete with oyster shell are decreased by 1∼2% than that of the normla cement concrete. The highest strength is achieved by 2.5% oyster shell filled oyster shell concrete, it is increased compressive strength by 4% , tensile strength by 6% and bending strength by7% than that of the normal cement concrete, respectively . The acid-resistanceis increased with increase of the content of oyster shell. It is 1.6 times of the normal cement concrete by 15% oyster shell filled oyster shell concrete. Accordingly, oyster shell concrete will improve the properties of concrete.

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A Study on the Estimation of Greenhouse Gas Using Oyster Shell Recycling for Paper Filler

  • Park, Seung-Chel;Seo, Ran-Sug;Kim, Sung-Hu
    • Journal of Environmental Science International
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    • v.25 no.1
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    • pp.23-29
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    • 2016
  • This study has conducted greenhouse gas emission reduction test as using Oyster-shells originated PCC paper filler compare to non-Oyster shells used PCC. This examination was estimated and calculated in accordance with both IPCC (Intergovernmental Panel on Climate Change) and World Business Council for Sustainable Development (WBSCD). The greenhouse gas emission reduction estimation result indicates that, when oyster shells are recycled and used as paper filler, it reduces $27.97tCO_2\;per\;100\;ton$ of oyster shells. It is greenhouse gas emission $44.27tCO_2$ from PCC production changed to carbon emission reduction when replaced with oyster shell. LNG greenhouse gas emission $16.3tCO_2$ in relation to the pre-treatment with oyster shell per 100 ton is also reflected. As a result, it is assumed that roughly $0.2797tCO_2/oyster\;shell{\cdot}ton$.

Comparison of Food Component of Oyster Drip Concentrates Steamed under Different Retort Pressures (레토르트 열처리 조건에 따른 굴자숙수 농축물의 식품성분 특성 비교)

  • Yoon, Min-Seok;Kim, Hyung-Jun;Park, Kwon-Hyun;Heu, Min-Soo;Yeum, Dong-Min;Kim, Jin-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.42 no.3
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    • pp.197-203
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    • 2009
  • This study was conducted to investigate the food components of cooking drips from shell oysters steamed under various retort pressures. Among the drips from shell oyster steamed under different retort pressures (1.0, 2.0, 2.5, 3.0, 3.5, 4.0 and 4.5 kg/$cm^2$) the oyster drip obtained at the 4.5 kg/$cm^2$ of retort pressure had the highest degree of brix, yield, crude protein, glycogen and trichloroacetic acid soluble-N contents, while its salinity was the lowest. In the results of food safety test, the presence of E. coli (18 MPN/100 g>) and viable cell (30 CFU/g>) in the oyster drip was in acceptable level as a food-stuff. However, the sensory evaluation such as color, flavor and taste, total amino acid and free amino acid contents of cooking drip from shell oyster steamed at 4.5 kg/$cm^2$ were inferior to those of oyster wash water. Differences in the major amino acids of total amino acid and free amino acid between oyster cooking drip and oyster wash water were also found. The results suggested that the effective use methods of oyster cooking drip should be investigated.