• Korean Journal of Ecology and Environment
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• v.40 no.1
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• pp.130-142
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• 2007

This study was to examine impacts of turbid water on fish community in the downstream of Yongdam Dam during the period from June to October 2006. For the research, we selected six sampling sites in the field: two sites were controls with no influences of turbid water from the dam and other remaining four sites were the stations for an assessment of potential turbid effects. We evaluated integrative health conditions throughout applications of various models such as necropsy-based fish health assessment model (FHA), Index of Biological Integrity (IBI) using fish assemblages, and Qualitative Habitat Evaluation Index (QHEI). Laboratory tests on fish exposure under 400 NTU were performed to find out impact of turbid water using scanning electron microscope (SEM). Results showed that fine solid particles were clogging in the gill in the treatments, while particles were not found in the control. This results indicate that when inorganic turbidity increases abruptedly, fish may have a mechanical abrasion or respiratory blocking. The stream health condition, based on the IBI values, ranged between 38 and 48 (average: 42), indicating a "excellent" or "good" condition after the criteria of US EPA (1993). In the mean time, physical habitat condition, based on the QHEI, ranged 97 to 187 (average 154), indicating a "suboptimal condition". These biological outcomes were compared with chemical dataset: IBI values were more correlated (r=0.526, p<0.05, n=18) with QHEI rather than chemical water quality, based on turbidity (r=0.260, p>0.05, n=18). Analysis of the FHA showed that the individual health indicated "excellent condition", while QHEI showed no habitat disturbances (especially bottom substrate and embeddeness), food-web, and spawning place. Consequently, we concluded that the ecological health in downstream of Yongdam Dam was not impacted by the turbid water.

• Korean Journal of Ichthyology
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• v.20 no.4
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• pp.239-247
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• 2008

The objective of this investigation was to examine oxygen consumption (OC) and operculum movement number (OMN) of rainbow trout Oncorhynchus mykiss as a function of changes in water temperature (WT). The WT of the rearing facility was increased from $4^{\circ}C$ to $28^{\circ}C$ stepwise at $1^{\circ}C$ day at each WT (5, 10, 15, 17, 20, 23, 26, and $28^{\circ}C$) then OC and OMN were measured. The OC of the fish increased linearly with WT: O=25.0240 WT+17.5400 in the range of $4{\sim}23^{\circ}C$ However, at 26 and $28^{\circ}C$ the OC declined to around the level at $10^{\circ}C$. The OMN also increased linearly with temperature: OMN=4.4847 WT+59.2150 in the range of $4{\sim}23^{\circ}C$ but at 26 and $28^{\circ}C$ the OMN of the fish dropped slightly. The OC and OMN of the fish showed peak at $23^{\circ}C$ with the lowest values at $4^{\circ}C$. In the range of $4{\sim}23^{\circ}C$, the relationship between OC and OMN of the fish was expressed as a linear equation: OC=0.0923 OMN-308.2100. The OC of fish transferred from $15^{\circ}C$ to certain temperatures without acclimation showed a lower OC at 5 and $10^{\circ}C$ but above $15^{\circ}C$ the OC increased/decreased with temperature. The trout died in temperatures above $28^{\circ}C$ even when acclimated step by step with a $1^{\circ}C$ day increase in WT. In this experiment, a negative physiological changs occurred in the experimental fish at $23^{\circ}C$ suggesting that the optimal physiological temperature range of rainbow trout is $10{\sim}20^{\circ}C$.

• Journal of Korean Home Economics Education Association
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• v.27 no.2
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• pp.137-147
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• 2015

The target pattern is introduced for practicing a balanced dietary menu planning, but Korean soup and stew, cooked with several kinds of materials, have a problem with food group assignment in the target pattern. This study thus set out to calculate the representative nutritional values of Korean soup and stew based on intake(by 2010 Korean National Health and Nutrition Examination Survey, age group of 13~19) and preference(by select the 3 kinds of favorite soup and stew each). Total of 235 middle school students were participated by way of questionnaire, and data were analyzed. Representative energy value of vegetable soup and stew by intake were $65kca{\ell}$ and $116kca{\ell}$, respectively, which were very much different with the vegetable group representative energy value of $14kca{\ell}$ in target pattern. Representative energy value of meat fish egg legume soup and stew by intake were $149kca{\ell}$ and $211kca{\ell}$, respectively, which were very much different with the representative meat fish egg legume energy value of $94kca{\ell}$ in target pattern. As result, it is not proper to assign vegetable soup stew to vegetable food group and meat fish egg legume soup stew to meat fish egg legume food group. Representative energy values of soup and stew by preference were not much different except meat fish egg legume soup($149kca{\ell}$ by intake, $218kca{\ell}$ by preference). As conclusions, it maybe desirable to categorize soup and stew as independent food group. For more accurate energy adjustment in menu planning, devide soup and stew, and further divide to vegetable and meat fish egg legume groups may necessary.

• Korean Journal of Ecology and Environment
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• v.40 no.3
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• pp.403-411
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• 2007

The purpose of the study was to evaluate fish community, based on conventional at Shannon-Weaver diversity index (H'), and ecological health, based on the Index of Biological Integrity (IBI) using fish assemblage in the eight sites of Nakdong River during June${\sim}$August 1999. Total number of species sampled was 19 species, and two sensitive species of Zacco temminckii (51%) and Rhynchocypris oxycephalus (28%) dominated the fish community. Also, trophic guild analyses showed that insectivore was 87% of the total and omnivore was rare, indicating that the ecological health is well maintained in the system. The pattern of spatial variation in the diversity index(H') was very similar to patterns of the species number and individual number, whereas the pattern of H' was not matched with the tolerance and trophic guild data. The diversity index (H') showed highest (1.56) in Site 6 where the proportion of sensitive species and tolerant species was minimum and maximum, respectively, and where the insectivore and omnivore were minimum and maximum. In other words, the diversity index was not matched at all with the trophic and tolerant guilds, indicating that the conventional index did not reflect the ecological characteristics of fish community in the system. In the mean time, the ecological health (IBI) averaged 33.5 (n=8), indicating "good${\sim}$fair condition" and the IBI values matched with trophic and tolerance guilds. Maximum IBI occurred in Site 2 where the sensitive and msectivore species were nearly maximum, and the tolerant and omnivore species were almost minima, indicating that IBI values were closely associated with the ecological functions and health conditions. Overall data suggest that the conventional diversity index may not effective for a evaluation of fish community, and that in contrast the IBI approach may be a useful tool for diagnosis of stream community.

• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.241-250
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• 2010

This study was conducted to improve the kimchi intake for high school students of various kimchi sub-ingredients and foods using kimchi. The students believed that kimchi is good for health. The overall satisfaction, baechu quality and the taste and degree of fermentation of kimchi was high, but there was a low preference for offered kimchi kinds, kimchi subingredient, foods using kimchi. The types of kimchi preferred and often offered in school meals were baechu-kimchi and kkakdugi. The common kimchi sub-ingredients were radish and welsh onion in vegetables, squid and oyster in sea foods, saeu-jeot and myeolchi-jeot in salted fish, and pear and apple in fruits. The preference for kimchi sub-ingredients were high for sesame leaf and yeolmu in vegetables, saeu-sal and squid in sea foods, saeu-jeot and nakji-jeot in salted fish, and pear and apple in fruits. The foods using kimchi preferred and often offered with school meals were kimchi-jjigae, bokkeumkimchi, kimchi soup, kimchi-bokkeum-bap, and kimchi-jeon. The kimchi sub-ingredient for which students had the greatest preference was meats. Among the foods using kimchi with meats, the most preferred were kimchi-pyeonyuk bossam, doejigogi kimchi duruchigi, and kimchi galbi-jjim. Among the foods using kimchi with noodles, the most preferred were kimchi- bibimmyeon, kimchi -naengmyeon, and kimchi-cheese spaghetti. Among the foods using kimchi with vegetables, the most preferred were kimchi-pa-jeon, kimchi- deopbap and kimchi- goguma gui. Of the foods using kimchi with processed foods, the most preferred were kimchi-mandu, kimchi-bacon jumeok-bap and kimchi- cheese omelet. Among the foods using kimchi containing sea food, kimchi-haemul bokkeum-bap, kimchi-hoe-deopbap, and kimchi-saeu-jjim were most preferred. Overall, these results suggest that various kimchi sub-ingredients and foods using kimchi should be improved for kimchi intake of school meals.

• Journal of the Korean Dietetic Association
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• v.2 no.2
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• pp.141-157
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• 1996

This study was carried out to obtain the information concerning food preferences of 588 men working at industry in Ulsan area. The subjects of this study were composed of 245 clerical workers and 343 physical workers. The results of this study can be summarized as follows: 1. Average age of this subjects was 36.1 years(ranging from 21 to 57), in the educational background, most of subjects were high school graduates. The mean height and weight were l71.6cm and 67.5kg. 2. In the preference of food 1) The preference for staple foods, well-milled cooked rice was preferred the most by the subjects. Kalkooksoo(hot noodle), cooked rice covered with raw fish pieces, bread with red bean were preferred the most by the workers. 2) The acceptance for side-dishes were high in sirak(woogyogi) soup, bach tang, soybean paste soup, broiled fish, wild plant namul, small radish kimchi and crab steaming products by clerial and physical workers all together. 3) The preferences for fruits and beverages were high in water-melon, pear, fruit juice and Korean traditional beverage.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.50 no.4
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• pp.551-555
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• 2014

ADCPs have been widely used to estimate the dynamic characteristics and biomass of sound scattering layers (SSLs), and swimming speed of fish schools for analyzing SSLs spatial distribution and/or various behavior patterns. This result showed that the verification of the mean volume backscattering strength (MVBS or averaged SV, dB) acquired by the ADCP would be necessary for a quantitative analysis on the spatial distribution and the biomass estimation of the SSLs or fish school when ADCP is used for estimating their biomass. In addition, the calibrated sphere method was used to verify values of each MVBS obtained from 4 beams of ADCP (153.6 kHz) on the base of 3 frequencies (38, 120, 200 kHz) of Scientific echo sounder's split beam system. Then, the measured SV values were compared and analyzed in its Target Strength (TS, dB) values estimated by a theoretical acoustic scattering model.

• Journal of Ecology and Environment
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• v.44 no.1
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• pp.54-61
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• 2020

Background: Most fish undergo prey switch from juvenile to adult. It is thought that slightly different feeding habits occur among adult fishes due to growth, spawning, habitat change, and so on. Therefore, the diet of the John Dory Zeus faber (≥ 24 cm TL) was studied in the coastal waters of Korea by analysis of stomach contents, with comparison by season and size class of diet composition and prey diversity. Monthly samples were taken from February 2017 to January 2018. Results: The results showed that the John Dory was a piscivorous predator, and pisces had occupied 82.3% of IRI%. Trichiurus lepturus and Trachurus japonicus were important preys in all size classes and seasons. Diet composition differed among the size classes and seasons (Chi-square test, P < 0.05). As body size of Z. faber increased, the occurrence of benthic fish (Glyptocephalus stelleri) tended to increase. The seasonal prey composition also changed depending on the abundant species of each season. Conclusions: Z. faber is a piscivorous predator. The consumption habits of Z. faber appear to different results by their size and seasons. This study suggests that Z. faber could be considered an opportunistic predator.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.41 no.2
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• pp.101-106
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• 2005

This study was carried out to observe the underwater geometry of the anchovy boat seine by two fishing operation systems. One was a traditional operation system that used a fish detecting boat, another was a new operation system that used the same fishing gear with floats and sinkers in comparison with a fish detecting boat. Vertical opening of the fishing gear that used a casting net, working depth of each part of the fishing gear that used a new operation system was almost canstant, but was gradually shallow in a traditional operation system. Just before hauling net, working depth of each part of the fishing gear that used a new operation system was maintained stable, but was vertically unstable in a traditional operation system because as rear part of the fishing gear was risen up the upper layer. Just after hauling net, working depth of the fishing gear that used a new operation system was also maintained stable, and then anchovy school could be lead to bag net.

• International journal of advanced smart convergence
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• v.9 no.3
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• pp.127-136
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• 2020

The purpose of this study is to measure the productivity of fisheries in China's coastal areas (including inland and marine fisheries) and to analyze the factors influencing the development of fishery economy in each province by comparing regional differences. The input indicators used for efficiency analysis are fish farms, ships and staff numbers, and the output indicators are fish catch and net income. In this paper, we used six years of data from 2013-2018 and DEA-Malmquist index was used to analyze the efficiency of coastal fisheries production in 11 areas of China's coast. According to the analysis from 2013 to 2018, the fishery output efficiency in China's coastal areas has improved to some extent, but most provinces and regions are characterized by technological progress, and the technological efficiency still needs to be further improved. The conclusion can provide reference for the development planning and policy measures of regional fishery industry in China's coastal areas.