• Fisheries and Aquatic Sciences
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• v.19 no.2
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• pp.8.1-8.11
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• 2016

To quantitatively estimate the influence of cuttlebone on the target strength (TS) of golden cuttlefish, the cuttlebone was carefully extracted from 19 live cuttlefish caught using traps in the inshore waters around Geojedo, Korea, in early May 2010 and the TS was measured using split-beam echosounders (Simrad ES60 and EY500). The TS-length relationships for the cuttlefish (before the extraction of cuttlebone, Fish Aquat Sci. 17:361-7, 2014) and the corresponding cuttlebone were compared. The cuttlebone length ($L_b$) ranged from 151 to 195 mm (mean $L_b$ = 168.3 mm) and the mass ($W_b$) ranged from 29.3 to 53.2 g (mean $W_b$ = 38.8 g). The mean TS values at 70 and 120 kHz were -33.60 dB (std = 1.12 dB) and -32.24 dB (std = 1.87 dB), respectively. The mean TS values of cuttlebone were 0.19 dB and 0.04 dB lower than those of cuttlefish at 70 and 120 kHz, respectively. For 70 and 120 kHz combined, the mean TS value of cuttlebone was -32.87 dB, 0.11 dB lower than that of cuttlefish (-32.76 dB). On the other hand, the mean TS value of cuttlebone predicted by the regression ($TS_b$ = 24.86 $log_{10}$ $L_b$ - 4.86 $log_{10}$ ${\lambda}$ - 22.58, $r^2$ = 0.85, N = 38, P < 0.01) was -33.10 dB, 0.04 dB lower than that of cuttlefish predicted by the regression ($TS_c$ = 24.62 $log_{10}$ $L_c$ - 4.62 $log_{10}$ ${\lambda}$ - 22.64, $r^2$ = 0.85, N = 38, P < 0.01). That is, the contribution of cuttlebone to the cuttlefish TS determined by the measured results was slightly greater than that by the predicted results. These results suggest that cuttlebone is responsible for the TS of cuttlefish, and the contribution is estimated to be at least 99 % of the total echo strength.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.4
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• pp.605-610
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• 2006

The objective of the present experiment was to determine the effects of slaughtering at different ages and the use of a commercial probiotic (115-Biogallinox) in broiler diets on the color properties of carcasses, during the first 24 h following slaughter. Ross 308 male broiler chickens obtained from a commercial hatchery were raised to either 35 or 42 days of age. Chickens were fed with different levels of probiotic ($P_0$: 0.0%, $P_1$: 0.1% and $P_2$: 0.2%) containing Saccharomyces cerevisiae during the experimental period. At the end of the trial all birds were slaughtered and then stored at $3^{\circ}C$ for 24 h. The pH and skin colour of carcasses were determined 1, 3, 7, 10, 13, 17 and 24 h after slaughter. Although the use of probiotic and post-mortem ageing time affected the pH (p<0.01), it was not affected by slaughter age (35 and 42 days) (p>0.05). The highest pH values occurred in carcasses of broilers fed 0.2% probiotic. The pH values of carcasses decreased with post-mortem ageing time (p<0.01). Main factors (treatment, slaughter age and post-mortem ageing time) had an effect on colour ($L^*$, $a^*$ and $b^*$) values (p<0.01). $L^*$ values of 42d-old slaughter and $P_2$ group were lower than those of 35d-old slaughter and other probiotic groups. The $a^*$ and $b^*$ values of 35d-old slaughter were lower than those of 42d-old slauhgter. The $a^*$ and $b^*$ values increased during post-mortem ageing (p<0.01). It was determined that changing of the colour traits of broiler carcasses was correlated with probiotic, pH and post-mortem ageing time. Also, it was observed that darkness of carcass colour increased as time progressed.

• Journal of Aquaculture
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• v.1 no.1
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• pp.13-24
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• 1988

In order to investigate a reasonable rearing density and the possibility of high-density rearing, flounder, Paralichthys olivaceus, juveniles of 2.53$\pm$0.24 cm in total length and 1.12$\pm$0.12 cm in body height were used in this study. The initial rearing density of them was 10 (D10), 20 (D20), 30 (D30) and 40 (D40) individuals per 137.75 $cm^2$ of bottom area, respectively. Ranges of water temperature and specific gravity during the rearing period of 65 days were $21.0\~27.0^{\circ}C$ and 1.024$\~$1.026, respectively, showing relatively higher values than that of natural sea water. Dissolved oxygen during the rearing period was 5.4$\~$7.5 ml/$\iota$ and inorganic nitrate was 0.07$\~$0.48 ppm in $NH_4^+-N$, 0.006$\~$0.33 ppm in $NO_2^{-}-N$ and 3.89$\~$34.06 ppm in $NO_3^{-}-N$. Growth in total length and body height of the juveniles in four rearing density at the end of the experiment was 8.17$\pm$0.80 em and 4.16$\pm$0.39 em, the highest in D20 and 7.72$\pm$0.40 cm and 3.94$\pm$0.21 cm, the lowest in D10. Significant differences, however, were not recognized between the slope values of growth regressions in four rearing density. Slope values of the relative growth between total length and body height of the juveniles in four rearing density were 0.5346, the highest in D10 and 0.5165, the lowest in D30, but there were no significant differences in those values. Survival rate of juveniles at the end of the experiment was $90\%$ in D10, D20 and D30, but that of D40 was $75\%$. The relationship between total length X body height (X) and body surface area of ocular side (Y) to calculate the rate of Y to bottom area in rearing tank (covering rate) as an indicator of rearing density was expressed by a linear regression, Y=0.5994X+0.1840. Covering rate in four rearing density at the end of the experiment was ranged 1.2$\~$4.1 times. Judging from the covering rate above 4 times, it seems to be possible rearing the flounder juveniles in high-density.

• Childhood Kidney Diseases
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• v.23 no.2
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• pp.111-115
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• 2019

Vitamin D dependent rickets type 1A (VDDR1A) is an autosomal recessive disorder caused by mutations in CYP27B1. Clinical findings are growth retardation, hypotonia, muscle weakness, hypocalcemic seizures, and radiological features of rickets. We aimed to present the VDDR1A case with a genetic study of CYP27B1. The 14-month-old boy was admitted to the hospital due to a seizure. Serum calcium, phosphorus, alkaline phosphatase, parathyroid hormone (PTH), 25(OH) vitamin D, and 1,25(OH)2 vitamin D values were 5.1 mg/dL, 3.7 mg/dL, 705 IU/L, 429 pg/mL, 24.9 ng/mL, and 8.8 pg/mL, respectively. Radiological study showed cupping and fraying of the distal ulna and radius. The molecular genetic study revealed that the patient had a compound heterozygous mutation, $Phe443Profs^*24$ and c.589+1G>A, in CYP27B1. Genetic analysis of the family members presented that the mother was heterozygous for the mutation c.589+1G>A, and that the father was heterozygous for $Phe443Profs^*24$. The patient was treated with calcium lactate and calcitriol. Until now, six Korean patients with VDDR1A have been studied. Including this case, Korean patients with VDDR1A were found to have only three different mutations in 14 alleles, indicating that the mutation in the CYP27B1 gene is homogeneous in the Korean population.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.752-757
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• 1995

The effect of fermentation temperature on the changes of pH, acidity, salt content, color and vitamin C of mustard leaf kimchi during various storage days was investigated. The conditions of fermentation temperature were set at $4^{\circ}C$ (sample A) and $20^{\circ}C$ (sample B), and $4^{\circ}C$ after keeping at $20^{\circ}C$ for 12 hours(sample C) and $20^{\circ}C$ for 36 hours(sample D). As the fermentation proceeded, pH of sample stored at low temperature(sample A) was drop ped gradually from initial pH of 5.24 but there was great pH drop in the sample stored at high temperature(sample B, D). The salt content of the sample B at high temperature increased remarkably, and then the values showed D > A > C. The Humter values of L and a increased at the optimum ripening period, the higher the initial fermentation temperature(B) and the later the initial fermentation time at $20^{\circ}C$ those values, then decreased. The Hunter value of b constantly increased until day of 108. As fermentation time passed, the content of total vitamin C decreased to the range of 9.0mg% to 14.0mg% up to 24 days of fermentation, and at the optimum ripening period, it increased to the range of 14.0mg% to 22.0mg%, and at the fermentation period(until day 108), it decreased gradually.

• Journal of Life Science
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• v.23 no.4
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• pp.529-536
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• 2013

This study was carried out to investigate the characteristics of white soybean Chungkookjang fermented by Bacillus subtilis D7. The highest germination rate was obtained under $25^{\circ}C$ when water was supplied for 4 days at intervals of 2 hr. The total isoflavone content was 971.3 ${\mu}g/g$ before germination and 1023.8 ${\mu}g/g$ after germination. The amino type- and ammonia type-nitrogen contents of Chungkookjang were proportional to the fermentation time. The pH values of all Chungkookjang soybeans increased up to pH 7.8-8.0 during fermentation. The number of viable cells in all Chungkookjang soybeans increased significantly up to 24 hr. The protease activity of all Chungkookjang soybeans increased up to 30-36 hr. The ${\alpha}$- and ${\beta}$-amylase activities of Chungkookjang fermented by B. subtilis D7 were enhanced with increasing fermentation time. Analysis of the effect of Chungkookjang intake on the liver function of mouse showed that the alkaline phosphatase (ALP) activity and the superoxide dismutase (SOD) activity in the Chungkookjang diet group were markedly higher than those in the control group. The asparatate aminotransferase (AST) activity in the germinated soybean Chungkookjang diet group was higher than that in the nongerminated soybean Chungkookjang diet group. Therefore, Chungkookjang soybeans fermented with B. subtilis D7 can be expected to have an increased content of functional components and improved quality characteristics.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.36 no.2
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• pp.117-125
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• 2000

The waveform and spectrum analysis of Tursiops truncatus(bottlenose dolphin) sonar signals were carried out on the basis of data collected during the dolphin show at the aquarium of Cheju Pacificland from October 1998 to February 1999. When greeting to audience, the pulse width, peak frequency and spectrum level from the five dolphins'sonar signals were 3.0ms, 4.54kHz and 125.6dB, respectively. At the time of warm-up just before the show, their figures were 5.0㎳, 5.24kHz and 127.0dB, respectively. During the performance of dolphins, with singing, peak frequency ranged 3.28∼5.78kHz and spectrum level ranged 137.0∼142.0dB. With playing ring, pulse width, peak frequency and spectrum level were 7.0㎳, 2.54kHz and 135.9dB, and when playing the ball, the values were 9.0㎳, 2.78kHz and 135.2dB, respectively. The values determined from the five dolphins during jump-up out of water were : pulse width 2.0㎳, peak frequency 4.50kHz and spectrum level 126.8dB. When they responded to trainer's instructions, the values were 2.25㎳, 248kHz and 148.7dB, respectively, and greeting to audience, the peak frequency and spectrum level were 5.84kHz and 122.5dB. During swimming under water, peak frequency and spectrum level were determined to be 10.10kHz and 126.8dB. It was found that there exited close consistencies in pulse width, frequency distribution and spectrum level between whistle sounds and dolphin's sonar signals. Accordingly, the dolphins can be easily trained by using whistle sound based on the results obtained from the waveform and spectrum of the dolphin's sonar signals.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.35 no.3
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• pp.243-250
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• 2009

To develop a new natural whitening agent for cosmetics, we investigated the inhibitory effects of Poria cocos Bark extracts (PCBE) and its active compound on melanogenesis. PCBE showed ROS scavenging activities in 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and xanthine/xanthine oxidase system with the $IC_{50}$ values of $19.4{\pm}2.21{\mu}g$/mL and $IC_{50}=103{\pm}3.33{\mu}g$/mL, respectively. PCBE reduced intracellular tyrosinase activity about 34 % at concentration of $50{\mu}g$/mL. And PCBE reduced melanin contents of B16 melanoma cells about 51 % at concentration of $50{\mu}g$/mL without cell cytotoxicity (below $100{\mu}g$/mL). We purified one active compound from PCBE and identified its structure. It was identified as 3-$\beta$-hydroxylanosta-7,9(11),24-trien-4-oic acid, triterpene family, by $^1H$-NMR, $^{13}C$-NMR and Mass analysis. 3-$\beta$-hydroxylanosta-7,9(11),24-trien-4-oic acid showed ROS scavenging activities in DPPH radical and xanthine/xanthine oxidase system with the $IC_{50}$ values of $4.3{\pm}0.15{\mu}g$/mL and $54{\pm}1.67{\mu}g$/mL, respectively. Also, it was shown that 3-$\beta$-hydroxylanosta-7,9(11),24-trien-4-oic acid reduced intracellular tyrosinase activity about 43 % at concentration of $10{\mu}g$/mL. And it inhibited melanin synthesis in a dose dependent manner ($IC_{50}=3.6{\mu}g$/mL) without cell cytotoxicity (below $100{\mu}g$/mL). 3-$\beta$-hydroxylanosta-7,9(11),24-trien-4-oic acid inhibited tyrosinase, TRP-1 and TRP-2 expression at protein level. These results suggest that PCBE and 3-$\beta$-hydroxylanosta-7,9(11),24-trien-4-oic acid reduced melanin formation by the inhibition of tyrosinase activity and expression in B16 melanoma cells. Therefore, we suggest that PCBE could be used as a useful whitening agent.

• Food Science and Preservation
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• v.13 no.1
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• pp.24-29
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• 2006

This study was carried out to promote aspects of preservation and convenience of red pepper paste (r.p.p.). Sample was prepared with spray drying (s.d), vacuum drying (v.d) and freeze drying (f.d) methods. The prepared powdered samples were stored for 90 days at $35^{\circ}C$ in seal condition. After powdered samples were hydrated, the samples were used for analysis such as a sensory test, texture, color and changes of component According to sensory test, quality of dried red pepper paste were better in order to f.d.r.p.p. < s.d.r.p.p. < v.d.r.p.p. Changes of pH, reducing sugar, amino nitrogen and NaCl of dried r.p.p. were not observed compared to control but viscosity decreased by about $15\%$ During the storage, acidity decreased by about $15\%$ and reducing sugar, amino nitrogen and ethanol decreased slightly. Hunter L, a and b values decreased from 24.8-27.3 to 23.6-24.4, from 10.8-12.0 to 8.3-9.3 and from 7.1-7.9 to 4.4-5.5, respectively.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.32-37
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• 1997

The rate constants and activation energies for formation of two chemical markers, M-1 and M-2 at sterilization temperatures were determined in a meatball system. Destruction rates for bacterial spores were also determined. The rate constants for M-1 and M-2 formation at $121^{\circ}C$ were 0.03 and 0.28 Abs/min, respectively. The activation energies for M-1 and M-2 were 27.9 and 24.6 Cal/mol. M-2 was formed faster than M-1 and reached a maximum and decreased. M-1 formation continued up to 30 min at $121^{\circ}C$ and 10 min at $131^{\circ}C$, which makes M-1 a more useful chemical marker for high $F_0$ values. The D-values for spores (B. stearothermophilus ATCC 12980) at 111, 114.4, 117.7 and $121^{\circ}C$ were 7.5, 4.5, 1.9 and 0.58 respectively. At temperatures between 111 and $121^{\circ}C$, there was a liner correlation between destruction of the spores and the M-1 formation. It was difficult to get accurate D-value at $126^{\circ}C\;and\;131^{\circ}C$, because almost all spores were dead before temperature at the center of the meatball reached $126^{\circ}C$. These data suggest that the chemical marker should be used to evaluate overprocessing as well as microbial lethality in aseptic processing.