• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.1015-1021
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• 2007

To expand the use of rainbow trout, the preparation of canned rainbow trout was conducted and the characteristics were also examined. Canned boiled rainbow trout was low in moisture, while high in lipid and ash compared to commercial canned salmon. There was no difference in the protein content between two kinds of canned fish. The contents of free amino acid and total amino acid of canned boiled rainbow trout were 330.9 mg/100 g and 18.2 g/100 g, respectively, and the major amino acids were glutamic acid (68.6 mg/100 g) and anserine (124.1 mg/100 g) in free amino acid and glutamic acid (18.0%), aspartic acid (8.6%), lysine (8.4%) and leucine (8.9%) in total amino acid. The mineral contents of canned boiled rainbow trout were 123.3 mg/100 g for potassium, 271.3 mg/100 g for calcium, 40.3 mg/100 g for magnesium, 2.4 mg/100 g for ferrous and 244.3 mg/100 g for phosphorus. The fatty acid composition of canned boiled rainbow trout was the highest (43.7%) in polyenoic acid, followed by monoenoic acid (28.8%) and saturated acid (27.5%) and their main fatty acids were 16:0 (18.4%), l8:1n-9 (20.6%), l8:2n-6 (17.3%) and 22:6n-3 (12.7%), respectively.

• Journal of Aerospace System Engineering
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• v.17 no.4
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• pp.58-66
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• 2023

The latest global issues are the Space economy and low-orbit Space communication. 3GPP announced Release 17 standardization in June 2022, and in this regard, the United States prepared a strategy to enhance the competitiveness of the low-orbit 5G-NTN Space industry, and create an ecosystem at the national level in March 2023. Global smartphone semiconductor manufacturers have announced the development and verification results of standard-based chip technology, and satellite communication operators are launching low-orbit 5G-NTN Space communication services and rate products through convergence between terrestrial communication networks. This study diagnoses the current status of Korea's low-orbit 5G-NTN space communication ecosystem. We present our ecosystem creation strategy in terms of fair competition in the market, the service legal system, and the national R&D governance system.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.2
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• pp.212-218
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• 2006

Changes of paralytic shellfish poison (PSP) contents, toxicity and toxin composition with pH and storing periods at different temperature in toxic blue mussel, Mytilus edulis, were tested by using fluorometric HPLC method. Toxicity at pH 3 was the highest as 14.1 MU/g $(100\%)$ and showed 12.9 MU/g $(92.1\%)$ at pH 5, 9.0 MU/g $(63.8\%)$ at pH 7, 3.6 MU/g $(25.5\%)$ at pH 9 and 0.8 MU/g $(5.7\%)$ at pH 10 which suggested PSP was unstable at alkaline conditions. The decrease in toxicity during storage days was depend on pH and temperature. The toxicity markedly decreased until during the first S day storage $(19.9\~65.3\%)$ at all pH (3, 5, 7, 9) and temperature (30, 5, $-20^{\circ}C$), but, slightly decreased after then till to 30 days. C group toxin (C1 and C2) was the major components and other toxins such as GTX 1,2,3,4, STX and dcSTX were detected. Among the 8 toxins, GTX1,4, dcSTX and STX were firstly decreased according to the decreasing the toxicity at all processing conditions. The toxicity in blue mussel (14.1 MU/g) were able to remove by heating over 10 minutes at pH higher than 7.

• Nuclear industry
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• v.22 no.2 s.228
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• pp.9-15
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• 2002

• Journal of Korea Game Society
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• v.20 no.5
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• pp.3-12
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• 2020

The introduction of 5G greatly reduced service traffic speed and capacity problems. In this communication environment, the market demand for cloud games is increasing, and cloud games are considered as a replacement for mobile games in the future. This study explains the changes in the game industry, and the characteristics and market status of cloud games. Next, this study suggests competitive advantage elements for cloud games market. We expect that this study could help make decisions related to policy support for the cloud game market and industry.

• Korean Journal of Ichthyology
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• v.23 no.2
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• pp.119-127
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• 2011

Fish species composition in eelgrass bed of Geoje island, Korea was determined using monthly samples collected by a surf net from August 2009 to July 2010. A total of 31 species, 1,387 individuals and 4,776.5 g of fishes were collected. The dominant species were Rudarius ercodes, Gymnogobius heptacanthus, Ditrema temminckii, Takifugu niphobles, Hypodytes rubripinnis, Chaenogobius annularis, Aulichthys japonicus, Syngnathus schlegeli, Pterogobius elapoides which accounted for 89.3% of total number of individuals of fish collected. Eelgrass biomass showed a peak in August (DW 154 g/$m^2$), low values in November (DW 31 g/$m^2$) to February (DW 41 g/$m^2$), and started growing from May (DW 78 g/$m^2$). The biomass of fish increased by the catch of a large number of Gymnogobius heptacanthus, Chaenogobius annularis, Pterogobius elapoides, Rudarius ercodes and Pseudoblennius percoides in May and September when the eelgrass grew fast. Meanwhile, Syngnathus schlegeli, Urocampus nanus and Aulichthys japonicus were collected year-round with no clear relationship to the biomass of eelgrass bed.

• Bulletin of the Korean Chemical Society
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• v.35 no.12
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• pp.3489-3494
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• 2014

In search of new antileukopenia agents, twenty dithiolopyrrolone derivatives were synthesized and evaluated for their leukocyte-increasing activities in normal mice. Among the synthesized compounds 4-23, compounds 5 and 6 showed significant leukocyte-increasing activity ( p < 0.01), and compounds 4, 9 and 16 had a moderate effect ( p < 0.05). Compound 5 also displayed stronger leukocyte-increasing activity than that of the positive recombinant human granulocyte colony stimulating factor (rhG-CSF). Above all, compound 5 would be a potential antileukopenia agent which deserved further research.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.2
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• pp.151-161
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• 2023

This study examined the nutritional characteristics of commercial Sik-hae (CS). The proximate composition per 100 g of CS: 12.7±3.8 g crude protein, 4.4±1.0 g crude lipid, and 6.0±1.2 ash. The total amino acid content range and average per 100 g of CS were 5.65-16.32 g and 11.69±3.76 g, respectively, and the major amino acids were aspartic acid and glutamic acid in all products. The major fatty acids of CS were 16:0 (all products), 18:1n-9 [8 types, flounder sik-hae (FS, all products), sandfish sik-hae (SS), anchovy sik-hae (AS) and black edged sculpin sik-hae (BESS)], 18:2n-6 (9 types, excluding AS), 20:5n-3 (4 types, FS-1, 2, 3, 5), and 22:6 [3 types, FS-3, Alaska pollock sik-hae (APS)-1 and AS]. As a supply source of mineral, 7 types (FS-1, 2, 3, 5, SS, AS and BESS) of calcium, 9 types [FS (all products), APS-1, SS, AS and BESS] of phosphorus, 6 types (FS-1, 3, 5, APS-1, SS and AS) of magnesium and 5 types (FS-1, 4, APS-2, SS and AS) of iron were expected.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.4
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• pp.397-407
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• 2022

This study investigated the collagen and texture properties of commonly consumed sliced raw fish species (CC-SRF) [olive flounder (OF), red seabream (RS), Atlantic salmon (AS), coho salmon (CoS) and sockeye salmon (SS)] distributed in Korea as sliced raw fishes. The crude lipid contents of CC-SRF were 5.5% for OF, 6.8% for RS, 18.5% for AS, 16.1% for CoS, and 5.7% for SS. The collagen content and solubility from CC-SRF were 622 mg/100 g and 78.0%, respectively, in OF, 270 mg/100 g and 75.6%, respectively, in RS, 237 mg/100 g and 24.1%, respectively, in AS, 341 mg/100 g and 65.7%, respectively, in CoS, and 246 mg/100 g and 17.9%, respectively, in SS. The texture of CC-SRF was affected by the lipid content, collagen content, acid solubility, hydroxylation, and cross linkage degree. The highest hardness of CC-SRF was obtained from OF, followed by RS, SS, AS and CoS. There was, however, no difference (P>0.05) in hardness between OF and RS and between AS and CoS.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.4
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• pp.494-504
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• 2023

Sik-hae is a traditional and well-liked salt-fermented seafood with a low salt concentration in Korea. However, it is challenging to find data on market degradation. This study was conducted to investigate sensual characteristics, such as taste, odor and color, of 10 types of commercial Sik-haes [flounder (5 type), Alaska pollock (2 type), black edged sculpin, anchovy, and sandfish] as basic data for developing new products. The salinities of the commercial Sik-haes were significantly difference in the range of 3.0-6.7%. The pH and total acidity of 10 types of commercial Sik-haes were 4.45-5.24 and 0.84-1.46 g/100 g, respectively. The amino acid nitrogen and free amino acid contents, and total taste value were 72.0-333.0 mg/100 g, 425.6-1,726.4 mg/100 g and 17.0-115.9, respectively. According to the taste value, the major taste-related amino acids were aspartic acid and glutamic acid. Volatile basic nitrogen content and Hunter redness value of commercial Sik-haes were 24.5-80.9 mg/100 g and 10.9-28.5, respectively. However, food-grade additives, such as citric acid and monosodium, are occasionally used in commercial Sik-haes to achieve a lower pH or enhance flavor and aroma.