• Journal of the Korean Society of Marine Environment & Safety
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• v.29 no.2
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• pp.139-146
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• 2023

Maritime object detection systems, which detects small maritime obstacles such as fish farm buoys and visualizes distance and direction, is equipped with a 3-axis gimbal to compensate for errors caused by hull motion, but there is a limit to distance error corrections necessitated by the vertical movement of the camera and the maritime object due to wave motions. Therefore, in this study, the distance error of maritime object detection systems caused by the movement of the water surface according to the external environment is analyzed and corrected using average filter and moving average filter. Random numbers following a Gaussian standard normal distribution were added to or subtracted from the image coordinates to reproduce the rise or fall of the buoy under irregular waves. The distance calculated according to the change of image coordinates, the predicted distance through the average filter and the moving average filter, and the actual distance measured by laser distance meter were compared. In phases 1 and 2, the error rate increased to a maximum of 98.5% due to the changes of image coordinates due to irregular waves, but the error rate decreased to 16.3% with the moving average filter. This error correction capability was better than with the average filter, but there was a limit due to failure to respond to the distance change. Therefore, it is considered that use of the moving average filter to correct the distance error of the maritime object detection system will enhance responses to the real-time distance change and greatly improve the error rate.

• Korean Journal of Ichthyology
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• v.35 no.1
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• pp.50-56
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• 2023

This study is the first to report the biometric information between the length and weight relationships (LWR) and seasonal body condition factors (K) of Sebastes zonatus Chen & Barsukov, 1976 and Thamnaconus modestus (Günther, 1877) inhabiting the waters off Ulleung-do and Dokdo. The LWRs in spring and summer, and all seasons combined were highly correlated (r²>0.959), and the regression slopes of LWRs were significantly different between the spring and summer in both species. The body conditions of the two fish were significantly higher during the spring than during the summer, reflecting their fatness in relation to spawning. The results from this study contribute to the understanding of the biology of S. zonatus and T. modestus and provide useful data for the development of conservation and management plans for these species.

• The Journal of the Acoustical Society of Korea
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• v.28 no.8
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• pp.740-754
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• 2009

Sound in the ocean is scattered by inhomogeneities of many different kinds, such as the sea surface, the sea bottom, or the randomly distributed bubble layer and school of fish. The total sum of the scattered signals from these scatterers is called reverberation. In order to simulate the reverberation signal precisely, combination of a propagation model with proper scattering models, corresponding to each scattering mechanism, is required. In this article, we develop a reverberation model based on the ray theory easily combined with the existing scattering models. Developed reverberation model uses (1) Chapman-Harris empirical formula and APL-UW model/SSA model for the sea surface scattering. For the sea bottom scattering, it uses (2) Lambert's law and APL-UW model/SSA model. To verify our developed reverberation model, we compare our results with those in Ellis' article and 2006 reverberation workshop. This verified reverberation model SNURM is used to simulate reverberation signal for the neighboring seas of South Korea at mid frequency and the results from model are compared with experimental data in time domain. Through comparison between experiment data and model results, the features of reverberation signal dependent on environment of each sea is investigated and this analysis leads us to select an appropriate scattering function for each area of interest.

• Korean Journal of Ichthyology
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• v.19 no.4
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• pp.306-317
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• 2007

Reproductive cycle with the gonad developmental phases, first sexual maturity, spawning frequency, sex ratio of the dusky mud hopper, Periophthalmus modestus were investigated by histological observations. Monthly variations of the gonadosomatic index (GSI) began to increase in May and reached a maximum in June when the gonad was getting mature during the period of higher ground (water) temperature-long day length. Changes in the GSI showed a negative correlation to the HSI, but coincided with the fatness index. The reproductive cycle can be classified into five successive stages: in female, early growing stage (April to May), late growing stage (April to May), mature stage (May to June), ripe and spent stage (June to August), and recovery and resting stage (August to March); in males, growing stage (April to May), mature stage (May to June), ripe and spent stage (June to August), and recovery and resting stage (August to March); According to the frequency distributions of egg diameters during the breeding season, Periophthalmus modestus is presumed to be a summer breeder, asynchronous group and polycyclic species to spawn 2 times or more during the spawning season. Total eggs and mature eggs in absolute fecundity and relative fecundity (per cm) increased with the increase of body length. Total eggs and mature eggs in absolute fecundity and relative fecundity (per g) did not increase with the increase of body weight. Percentages of first sexual maturity of females and males ranging from 5.1 to 5.5 cm in body length are over 50%, and 100% for fish over 7.1 cm in body length. The sex ratios of females to males over 5.1 cm in body length were not significantly different from a 1 : 1 sex ratio.

• Food Science and Preservation
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• v.16 no.2
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• pp.276-285
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• 2009

This study evaluated the microbiological quality and safety of food items(seafood, meat, eggs, and frozen food) supplied to elementary school food services, during delivery, and analyzed the distribution/delivery system. To this end, 10 food items supplied by 13 factories in Daegu and Gyeongbuk were chosen for study. Beef and pork were delivered directly to schools in freezer vans. Seafood, chicken, and frozen food were delivered to schools by refrigerated vans(${\leq}10^{\circ}C$) that made other delivery stops before arriving at schools. After food was delivered to schools, total bacterial counts and coliforms(respectively) were as follows: mackerel($2.0{\times}10^2-3.2{\times}10^5$, $<5-4.0{\times}10^3CFU/g$), common squid($2.5{\times}10^4-6.6{\times}10^5$, $1.6{\times}10^2-6.0{\times}10^3CFU/g$), shellfish($3.2{\times}10^5-1.7{\times}10^3$, $4.0{\times}10^3-3.0{\times}10\;CFU/g$), boiled fish paste($1.9{\times}10^4$, <5 CFU/g), beef($9.2{\times}10^2-6.4{\times}10^4$, $<5-2.0{\times}10\;CFU/g$), pork($2.6{\times}10^3-1.3{\times}10^6$, $<5-2.7{\times}10^2CFU/g$), chicken($1.0{\times}10^4$, $2.4{\times}10^2CFU/g$), egg($<5-2.3{\times}10^2$, <5 CFU/g), frozen mandu($3.2{\times}10^3-9.5{\times}10^4$, <5 CFU/g), and frozen noodles($<5-9.0{\times}10$, <5 CFU/g). Bacillus cereus($2.0{\times}10\;CFU/g$) and E. coli($1.0{\times}10\;CFU/g$) were detected on shellfish, and Staphylococcus aureuswas detected on pork($3.1{\times}10\;CFU/g$) and chicken($7.8{\times}10\;CFU/g$). Most food items were double-wrapped in vinyl and placed in corrugated cardboard boxes prior to delivery, and the boxes weremixed with other food items when they were put in the vans. There was no cross-contamination during distribution. However, total shellfish bacterial counts increased slightly. These results indicate that foods need to be completely pasteurized during processing. Frozen food items should not be mixed and should be delivered by freezer vans(${\leq}4^{\circ}C$). The number of stops made during distribution/delivery should be reduced.

• Korean Journal of Ecology and Environment
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• v.38 no.3 s.113
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• pp.341-351
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• 2005

Ecological stream health, based on the index of biological integrity (IBI) , was evaluated at five sampling locations of Youdeung Stream during August-October 2004. For the study, we also analyzed spatial and temporal patterns of conventional water quality over tine period of 1995 ${\sim}$ 2004, using the water chemistry dataset, obtained from the Ministry of Environment, Korea. The water quality parameters used here were conductivity, total suspended solids (TSS), biochemical oxygen demand $(BOD_5)$, chemical oxygen demand $(COD_{mn})$, total nitrogen (TN), and total phosphorus (TP). The multi-metric model values averaged 27.8 in the stream and ranged 24 ${\sim}$ 32. The health condition was judged as 'Fair' to 'Poor' conditions, according to the stream health criteria of US EPA (1993). Longitudinal variation occurred from the upstream to downstream reach; largest differences in all water quality variables occurred between Site 5 and the other sites. This was mainly attributed to the impacts of wastewater treatment plants near the locations. Also, relative proportions of tolerance and omnivore species increased in downstream reaches. The model values, however, did not match the values, based on water quality parameters. We assume that this may be associated with primarily reduced water volumn during dry season in the stream along with modified physical habitat conditions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.485-493
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• 2003

To assess trans fatty acids (tFAs) intake of middle school students in Busan, behavior of having meals and 3 day's food record were surveyed in 800 subjects. 35.3% of subjects responded to twice a day in frequency of snack intake. Preferred snack items were ice cream (68.6%) and milk (57.0%). Subjects of dining out preferred jajangmyon (54.6%), seasoned chicken (50.5%), fried chicken (35-3%) in order when dined out. Mean daily tFAs intake of subjects was 1.68$\pm$0.04 g. Mean daily intake level of girls was 1.89$\pm$0.06 g which was significantly higher than that of boys, 1.40 $\pm$ 0.05 g (p<0.001). Naturally derived tFAs intake was 1.04$\pm$0.03 g which corresponded to 62.1% of total tFAs intake per day and industrially derived tFAs intake was 0.64 $\pm$ 0.02 g, 37.9% of total tFAs intake per day. Calorie percentage of tFAs was 0.8% and fat percentage of tFAs was 3.16%. The level of tFAs intake showed a significant difference with monthly allowance (p<0.05) and frequency of snack intake (p<0.001) in girls, which was not the case in boys. The main sources of tFAs were milk and dairy products (34.3%), bakeries (18.3%), and fish and meat products (16.2%), in order. From above results, we can conclude that tFAs intake of middle school student is not as much as that of Western teenagers. However, exact estimation of tFAs intake requires database of tFAs in broad range of processed foods commonly consumed in Korea.

• Journal of the Korean Society of Food Culture
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• v.18 no.4
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• pp.333-345
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• 2003

We conducted a survey on Japanese women's consciousness of food culture and their traditional food consumption by self filling-out questionnaire during January, 2000 for the period of a month, For the survey we selected 250 women residing in Kyoto, Japan. For the statistic work we used SAS package system, and t-test, $\cal{X}^2-test$ and Duncan's multiple range test were also used to verify the results significance. The purpose of this survey lies in gathering a basic data on the comparative direction of Korean and Japanese women's food culture in the future 1. Comparing the preferred food purchase place, In case of Korean women, traditional market was comparatively more preferred while Japanese women relatively preferred convenience store (p<0.001). 2. In case of Japanese women, they answered there is no difference from ordinary days on New Year's Day (71%) and Christmas (40%) while 38% answered they prepare food at home. 40% said they prepare food on parents-in-law's birthday, and 41% said no difference from ordinary days. 52% said they prepare food at home on husband's birthday. For their own birthday, 32% said yes to preparing food at home while 45% said no difference and 22.3% said eating out. For children's birthday 65% said preparing at home, 16.3% said no difference and 14.9% said eating out. 3. Comparing the conception on traditional food, Korean women answered 'complicated' (77%) most while 'simple' (5%) least, which indicates their demands for simplified recipes. In case of Japanese women, 'complicated' (44%) was most while 'scientific' (6%) was least which indicates their demands for scientific way of recipes. There were differences shown by age (p<0.001) and the older the more said 'simple' or 'logical' (p<0.01). 4. As the reason for the complicity of traditional food recipes, Koreans said 'too many hand skill' (60%) most while 'too many spices' (8%) least. For Japanese, 'various kind of the recipe' (55%) was most while 'too many hand skill' (7%) was least. There were significant differences shown by academic background (p<0.01) and income(p<0.01), and the lower the academic background, the more said 'too many spices' as the reason for the complicity in making traditional food. Generally, the lesser the income, the more tendency to say 'various kinds of the recipe'. 5. In case of Koreans, 'the recipe is difficult' (56%) was high while 'uninterested' (9%) was low in answer which showed differences by academic background (p<0.05), and in case of Japanese, 'no time to cook' (44%) was high while 'uninterested' (7%) was low. 6. The following is the reasons for choosing traditional food as a snack for children. In case of Koreans, they answered as 'traditional food' (34%), 'made from nutrious and quality materials' (27%), 'for education' (22%) and 'suites their taste' (17%) revealing 'traditional food' is highest. In case of Japanese, it was revealed in the order of 'made from nutrious and quality materials' (36.3%), 'traditional food' (25.2%), 'suites their taste' (22.6%), 'for education' (12.8%) and 7. Comparing the most important thing for the popularization of traditional food in the world, Koreans answered 'taste and nutrition' (45%) most while 'shape and color' (6%) least. In case of Japanese, 'taste and nutrition' (75%) was answered most while 'hygienic packaging' (4%) was least. Both considered 'taste and nutrition' as most important thing for the popularization of traditional food in the world. 8. In case of Koreans, they answered they learn how to make traditional food 'from mother' (47%), 'media' (18%), 'school' (15%), 'from mother-in-law' (14%), 'private cooking school' (4%) and 'close acquaintances' (2%). In case of Japanese, they said mostly learn 'from mother', but it was also shown that the lower the academic background the lesser the tendency of learning 'from mother' but 'from school' (p<0.001). 9. About the consumption of traditional fermented food, Koreans said they make kimchi (90%), pickled vegetables (39%), soy sauce (33%), bean paste (38%), salted fishery (12%) and traditional liquors (14%) at home while 67% for salted fishery and 48% for traditional liquors answered they buy rather than making at home. On the other hand, Japanese answered they mostly buy kimchi (60%), soy sauce (96%), bean paste(91%), natto(92%), salt fermented fish foods (77%) and traditional alcoholic beverage (88%) to eat. This difference was shown very distinct between Korean and Japanese women (p<0.001). 10. About the most important thing in food, Koreans answered in the order of 'liking and satisfaction' (33%), 'for health' (32%), 'for relieve hunger' (18%) and 'convenience' (17%). In case of Japanese, it was revealed in the order of 'for health' (61%), 'liking and satisfaction' (20%), 'to relieve hunger' (16%) and 'convenience' (3%). This shows that Japanese women take comparably more importance to health than Korean women. The conception of food was shown different between Korean and Japanese women (p<0.001), and Koreans showed level 4-5 of food culture while Japanese showed level 5.

• Journal of Nutrition and Health
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• v.47 no.1
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• pp.77-88
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• 2014

Purpose: This study analyzed the foodservice satisfaction and menu preference of 506 high school boarding students in Jeju surveyed from July 2-30, 2012 with the aim of providing basic data for improving the quality of boarding food-service management. Methods: The data were analyzed using descriptive analysis, t-test, and Pearson's correlation coefficients, using the SPSS Win program (version 12.0). Results: Regarding satisfaction with dormitory foodservice, the satisfaction scores for service and hygiene were 3.46 (out of 5 scales), whereas the score for menu quality was 3.26 points. In terms of satisfaction by meal, dinner showed the highest score, at 3.70 (out of 5 scales). The satisfaction scores for breakfast were significantly higher in girls (3.36) than boys (2.93). Regarding intake of meals provided, dinner showed the highest score, at 3.96 (out of 5 scales), whereas breakfast showed the lowest score, at 3.63 points. Intake of lunch and dinner was significantly higher in boys (4.12, 4.17, respectively) than girls (3.72, 3.76, respectively). Regarding the requirements of subjects for dormitory foodservice, 43.4% of subjects selected improvement of food taste and 36.6% of girls chose menu diversity. In terms of menu preferences for main dishes, the students preferred noodles (4.06) and one-dish cooked rice (3.92) to cooked rice (3.66). The subjects preferred beef rib soup (4.10) and Kimchi stew (3.99) in soups and stews. With regard to the menu preferences for side dishes, steamed foods showed the highest score, at 3.95 (out of 5 scales), whereas seasoned foods showed the lowest score, at 2.89 points. The students preferred beef, pork, and chicken to fish and vegetables. The students preferred dessert the most with fruit juices (4.52). Bread and rice cake were more favored by girls, showing significant differences between boys and girls (p < 0.05, p < 0.01, respectively). Conclusion: Development of a systematic nutrition education program that can encourage practice of proper eating habits is needed. In addition improvement of the quality of boarding school meals through the service of various menus is needed.

• Korean Journal of Ecology and Environment
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• v.39 no.3 s.117
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• pp.320-330
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• 2006

An integrated health of a lotic ecosystem, Cho River, was evaluated by various approaches such as conventional water quality analysis, physical assessments of Qualitative Habitat Evaluation Index (QHEI), and the bioassay of Index of Biological Integrity (IBI) durin August${\sim}$September 2005. The IBI model used in the study was based on original multivariate metric model and then modified the metric attributes of the model for the regional application. Physical habitat health, based on the QHEI, was estimated using eleven metrics. During the study, values of IBI model averaged 36, which was judged as 'fair' to 'good' conditions. Spatial variations in the model values were evident: the headwater site (S1) was estimated as 48, indicating an 'excellent' condition, and the other sites were estimated 32${\sim}$38, 'good' condition. Values of the QHEI in the all sites averaged 148, which is judged as a good condition. The QHEI values varied from 120 (fair condition) to 199 (excellent condition) depending on the location of the stream. Site 5 (S5) was estimated as 'fair${\sim}$good' condition, while Site 7 (S7) was estimated as 'excellent' condition. The biological health, based on the IBI, reflected the habitat health. However, chemical conditions in terms of pH, turbidity, electric conductivity, dissolved oxygen (DO) did not make a difference in the biological health because of minor chemical differences among the locations.