• 한국응용과학기술학회지
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• 제20권1호
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• pp.64-71
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• 2003

Squid ink was added to the low salt fermented squid by 4% of concentration and ripened at 10$^{\cric}C$ for 6 weeks and at 20$^{\cric}C$ for 28 days. The effect of the squid ink on the non-volatile organic acids of low salt fermented squid were investigated. The results are as follows; The non-volatile organic acid in the salt fermented squid without addition of the squid ink was examined and the result showed that lactic and acetic acids were the major organic acids even if very small amount of citric and oxalic acids were detected. In the squid ink added to the low salt fermented squid, total quantity of non-volatile organic acid in the latter part of the ripening was lower than no treatment groups.

• 한국응용과학기술학회지
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• 제30권3호
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• pp.488-493
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• 2013

This study shows the effect of 4% squid ink on the textural properties of squid during fermentation for 8 weeks at $10^{\circ}C$ or 32 days at $20^{\circ}C$ in 5% salt solution. Although the hardness and chewiness of the squid fermented with squid ink continuously decreased during fermentation, the degree of decrease was smaller than that of squid fermented without squid ink. We can conclude that squid ink inhibited the ripening of the low salt fermented squid.

• 한국응용과학기술학회지
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• 제28권4호
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• pp.517-525
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• 2011

Squid ink was added to the low salt fermented squid by 4% of concentration and ripened at $10^{\circ}C$ for 6 weeks and at $20^{\circ}C$ for 28 days. The effect of the squid ink on the titrable acidity and free amino acids of low salt fermented squid were investigated. The results are as follows; The titrable acidity in the salt fermented squid without addition of the squid ink was continuously decreased except for the salt fermented squid with 9% salt content till the latter stage of the ripening, had larger decreasing range than treatment groups. Seeing the composition of free amino acid, the major amino acids are proline, arginine, glutamic acid. leucine and glycine.

• 대한전기학회:학술대회논문집
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• 대한전기학회 2006년도 제37회 하계학술대회 논문집 D
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• pp.2149-2150
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• 2006

FLL 회로는 측정된 신호를 voltage to current converter를 거쳐 feedbak coil에 인가함으로써 외부 자장을 상쇄하여 SQUID의 동작점을 원점으로 회귀시켜 선형 구간을 유지하도록 하는 역할을 한다. FLL회로의 동자 범위와 특성을 분석하기 위해서는 일반적인 time-delayed feedback 회로와 사용된 OP amp의 slew rate, filter 의 amplitude 및 위상 특성, SQUID의 critical current, pickup coil 및 SQUID의 inductance 등 다양한 파라미터를 고려하여야 한다. 이러한 SQUID 회로의 복합적인 특성을 SQUID 에뮬레이터를 사용함으로써 FLL 회로를 손쉽게 설계할 수 있고, 또한 회로의 최적화도 쉽게 이를 수 있다. 또한 초전도에서 동작하는 SQUID 나 자기 차폐실이 없어도 FLL 회로 등을 개발할 수 있기 때문에 생체자기시스템의 개발 초기 단계에 널리 활용될 수 있다. 따라서 이 논문의 목적은 FLL을 포함한 SQUID 제어 회로를 SQUID 센서와 분리하기 위한 방법을 제안하는 것으로 자기적으로 coupling되어 있는 feedback 회로를 회로적으로 addition을 수행하게 함으로써 SQUID와 분리하여 회로의 동작 및 특성을 측정할 수 있다.

• 한국식품영양과학회지
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• 제24권2호
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• pp.261-267
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• 1995

Low-salted and fermented squid product, squid jeotkal was prepared with the addition of 10% salt and fermented for 50 day at 1$0^{\circ}C$. During fementation of squid, sensory evaluation and changes of volatile components were examined. Volatile flavor components in raw squid and low-salted squid jeotkal were extracted using a rotary evaporating system. The volatile concentrates were identified by GC and GC-MS. Major volatile components of raw squid were methional and 2-methyl-2-propanol. However, alcohols such as propanol, isoamyl alcohol, methionol and phenylethyl alcohol increased during the period of fermentation. The model reaction using microorganism was carried out, in order to confirm formation mechanism ofvolatile flavor compounds of the squid during fermentation. The main volatile components of Pseudomonas sp. D2 model system were isoamyl alcohol and acetoin. Those of Staphylococcus xylosus model system were isoamyl alcohol and phenylacetaldehyde.

• Food Science and Biotechnology
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• 제18권6호
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• pp.1541-1544
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• 2009

This study evaluated effects of enzymatic hydrolysates of squid on cholesterol lowering in rats. Thirty male rats were blocked into 3 groups [high cholesterol diet (control), 5% normal squid, and 5% enzymatic hydrolysates of squid] and were raised for 10 weeks. Triglyceride level in enzymatic hydrolysates of squid-fed rats was lower than that in the control. Serum low density lipoprotein-cholesterol level followed in the order of control>normal squid>enzymatic hydrolysates. Serum high density lipoprotein-cholesterol level in enzymatic hydrolysates of squid-fed rats was higher than that in control rats. Liver cholesterol level in enzymatic hydrolysates of squid-fed rats was lower than that in control rats.

• 한국응용과학기술학회지
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• 제30권2호
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• pp.348-355
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• 2013

오징어 젓갈에 오징어 먹즙을 2% 및 4% 농도로 첨가하고 $10^{\circ}C$에서 8주일간, $20^{\circ}C$에서 32일간 숙성시키면서 아미노태 질소와 근육단백질 변화를 분석한 결과는 다음과 같다. 오징어 먹즙이 첨가되지 않은 오징어 젓갈의 아미노태 질소는 식염 농도가 낮고 숙성온도가 높을수록 숙성 후반까지 계속 유의성 높게 증가하여 숙성이 촉진되었으며 오징어 근육의 단백질 변화는 myosin heavy chain이 숙성 초반에 현저히 분해되지만 actin의 변화는 거의 없어서 protease에 강하였다. 오징어 먹즙을 첨가한 오징어 젓갈의 아미노태 질소 함량은 숙성후반까지 계속 증가하였으나 증가폭은 무 첨가군에 비하여 적었으며 오징어 근육 단백질 중 myosin heavy chain은 숙성 중반에 현저히 분해되었으며 식염농도가 높고, 온도가 낮은 먹즙 첨가군은 분해 속도가 느렸다.

• Progress in Superconductivity
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• 제3권1호
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• pp.78-82
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• 2001

The spatial resolution of $high-T_{c}$ scanning SQUID microscope is limited by the washer size of SQUID and the gap distance between SQUID sensor and the sample. In this work, we tried to improve the spatial resolution of scanning SQUID microscope by reducing the size of SQUID sensor fabricated with $YBa_2$$Cu_3$$O_{7}$ thin film. Outer dimensions of the SQUiDs we tested are 24 $\mu\textrm{m}$ $\times$ $ 28\mu\textrm{m}$, $12 \mu\textrm{m}$ $\times$ $16\mu\textrm{m}$, $12\mu\textrm{m}$ x $12\mu\textrm{m}$, $10 \mu\textrm{m}$ $\times$ $10 \mu\textrm{m}$ each. To operate them in the flux-locked loop scheme, we used a direct-coupled electronics instead of using conventional electronics involving a modulation scheme. Since the direct-coupled feedback scheme does not require modulation current adjustment that poses as a practical difficulty in the SQUID operation in modulation-scheme, the direct feedback operation is rather simpler than the conventional modulation method. The resulting noise features were dominated by the noise of preamp in FLL electronics except that of the largest SQUID. The noise levels of SQUIDs are expected below 1$\times$$10^{-5}$ $\Phi_{0}$H $z^{1}$2/ (at 300 Hz), that is a typical noise level for SQUID made of $YBa_2$C $u_3$$O_{7}$ thin film. The data acquisition and motion-controlling parts were also improved, resulting in faster data acquisition rate and less vibration of the system.m.

• 수산해양기술연구
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• 제30권3호
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• pp.150-160
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• 1994

Drift gillnet fishery for neon flying squid in the North pacific was one of the major pelagic fisheries of Korea until 1992, its annual catch was 79, 000M/T as average during 1988-1992, but moratoriumed since 1993 according to the decision of UN. Therefore, for the developing of the new fishing gear for the squid, the seven types of rip hook by automatic squid jigging machine were experimented by the korean research vessel Pusan 851 (G/T 1.126, 2.600 PS) in the North Pacific (38 $^{\circ}$30'-43 $^{\circ}$N, 152 $^{\circ}$E-178 $^{\circ}$W) from July 6. 1993 to August 31. 1993. The investigation on catch rate, dropout rate, and catch condition of the rip hooks related to the fishing lamp power for aggregating the squid were carried out during the period. The results obtained are as follows: The composition of catch by automatic squid jigging machine was 83.9% for neon flying squid. 15.5% for boreopacific gonate squid. 0.6% for boreal clubhook squid, and 0.01% for luminous flying squid. The catch rate of neon flying squid was 94.6% in 13.6-18.3$^{\circ}C$ of surface water temperature and 5.4% in others. The higher catch rate of neon flying squid was made in the range 13.6-18.3$^{\circ}C$ of temperature at the surface and about 1$0^{\circ}C$ of temperature at the 100m layer. The CPUE of neon flying squid in the 13.6-18.3$^{\circ}C$ of surface water temperature was ranged 0.8-11.8kg (8.7kg as average). The mantle length and body weight of neon flying squid caught in the experiment were ranged 18.3-51.3 cm, 140-3, 980g and mean mantle length and mean body weight were 29.4cm, 972g respectively. The catch rate of neon flying squid was the highest at dawn with a value of 25.0% of the total catch. The body weight of neon flying squid caught by the D type hooks was 1.7 times more than that of the A type hooks. The dropout rate of neon flying squid caught by the seven types hooks was 7.9-57.5% (19.0% as average), and dropout rate of the D type hooks was 7.9% with 2.7 times decrease than that of the A type hooks. The catch efficiency of small sized neon flying squid in case of using on-off switch method on fishing lamp in 15 minutes intervals was 2.6 times higher than that of the on-switch method with same fishing lamp power.

• 수산해양교육연구
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• 제9권1호
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• pp.71-82
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• 1997

최근 오징어는 주요 대상어종이 되고 있으므로, 동중국해와 우리 나라 남해에서 어획되는 Short-finned squid와 Long-finned squid에 대해 분석하였다. 조업시험은 실습선 새바다호를 이용하여 다이아몬드형 망목에 의한 조업시험은 망목의 크기가 A(51.2mm), B(70.2mm), C(77.6mm), D(88.0mm), E(111.3mm)인 5종의 끝자루를 제작하여 1991년 6월부터 1992년 12월 중에 행하였으며, 정방형망목에 의한 조업시험은 망목의 크기가 A(51.2mm), B(70.2mm), C(77.6mm), D(88.0mm)인 4종의 끝자루를 제작하여 1992년 7월부터 1994년 6월 중에 행하였다. 다이아몬드형 망목과 정방형 망목의 끝자루에 Cover net를 부착하고 Trouser방식으로 실시하였다. 분석한 결과를 요약하면 다음과 같다. 1. 동장이 201mm 이상 되는 도피율은 D Type가 A type 보다 Short-finned squid는 55%, Long finned squid는 46% 컸다. 2. Short-finned squid의 어획량은 한국남해가 동중국해 보다 2.5배 많았으며, Long-finned squid는 동중국해가 한국남해 보다 14.3배 많았다. 3. 다이아몬드형 망목의 선택성곡선에서 Short-finned squid의 평균 선택동장 49mm, 평균 50% 선택동장 141mm 이었으며, Long-finned squid의 평균 선택동장 48mm, 평균 50% 선택동장 122mm 이었다. 정방형 망목의 선택성곡선에서 Short-finned squid의 평균 선택동장 67mm, 평균 50% 선택동장 156mm 이었으며, Long-finned squid의 평균선택 동장 60mm, 평균 50% 선택동장 137mm 이었다. 4. Short-finned squid에 대한 Master curve 선택성곡선 에서 다이아몬드형 망목은 기울기 3.01, 선택계수 2.10 이었으며, 정방형 망목은 기울기 1.82, 선택계수 2.37 이었다. Long-finned squid에 대한 Master curve 선택성곡선에서 다이아몬드형 망목은 기울기 3.11, 선택계수 1.81 이었으며, 정방형 망목은 기울기 2.35, 선택계수 2.08 이었다.