• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2003.05a
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• pp.365-366
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• 2003

주꾸미는 서해 연안 어족의 자원감소와 함께 어장 환경 악화에 의해 매년 생산량이 감소되고 있으며, 금후에는 양적 성장이 어려울 뿐만 아니라 어업인의 소득 감소가 예상되고 있다. 따라서 주꾸미의 생산량을 지속적이고 안정적으로 유지하기 위해서는 지금까지의 어선ㆍ어업에서 탈피하여 주꾸미의 인공 종묘생산 및 자원조성을 위한 종묘의 대량 방류가 필요하다. 주꾸미 종묘생산시 시료의 무게 측정, 표지작업, 인공채란, 수송 그리고 질병치료 등을 위해 주꾸미 유생을 그물망으로 포획하는 것은 유생에 물리적 손상과 스트레스를 주어 폐사의 1차 원인이 되기도 한다. (중략)

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.05a
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• pp.596-598
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• 2001

두족강(Cephalopoda)의 정자에 관한 연구는 Chun(1903)의 연구를 필두로 많은 연구가 있었다(Pickford 1940, 1957; Franzen, 1967; Young 1977; Fioroni, 1981; Boss, 1982), 이들 중 Franzen(1967)은 광학 현미경을 통해 Cephalopoda를 대상으로 여러종의 정자 변태 과정을 관찰한 바 있다. 특히 전자현미경을 사용한 연구는 1968년 Galangau와 Tuzet에 의해 시작되었고 정자의 미세구조와 상세한 변태과정이 보고되어져 왔다(Longo ＆ Anderson, 1970; Maxwell, 1974, 1975; Fields ＆ Thompson, 1976; Arnold ＆ Williams-Arnold, 1978; Healy, 1988; Alvarez Perez et al. 1990). (중략)

• The Korean Journal of Malacology
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• v.30 no.4
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• pp.437-441
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• 2014

One specimen of Argonauta argo belonging to the family Argonautidae, was collected Songjeong, southeastern coastal water of Korea on July 12, 2010. The specimen, a mature female of 76 mm mantle length and 97 mm shell length. The number of ribs are 56 in shell. The shell is distinct between the arm I's. The I arm has expanded, hemi-discoidal web to which the distal part is fused together. The funnel is large and exceeds the base of arm IV. The arms formula is IV > $II{\fallingdotseq}III$ > I. The specimen was female. Fecundity was 155,203 eggs. This species is pelagic octopus and important prey item of dolphin.

• The Journal of the Korea institute of electronic communication sciences
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• v.13 no.2
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• pp.397-404
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• 2018

As the usage of internet is increasing, a lot of user behavior are written in a log file and the researches and industries using the log files are getting activated recently. This paper uses the Hadoop based on open source distributed computing platform and proposes a customized tourism system by analyzing user behaviors in the log files. The proposed system uses Google Analytics to get user's log files from the website that users visit, and stores search terms extracted by MapReduce to HDFS. Also it gathers features about the sight-seeing places or cities which travelers want to tour from travel guide websites by Octopus application. It suggests the customized cities by matching the search terms and city features. NBP(next bit permutation) algorithm to rearrange the search terms and city features is used to increase the probability of matching. Some customized cities are suggested by analyzing log files for 39 users to show the performance of the proposed system.

• Journal of Aquaculture
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• v.10 no.3
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• pp.301-310
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• 1997

To investigate a possibility of the species genetic relationship for the soluble proteins analysis on the class Cephalopoda in the Yellow Sea, the isolate eye, muscle and liver proteins from five species (Sepia esculenta, Sepiella japonica, Loligo chinensis, Loligo beka and Octopus minor) were analysed using different electrophoretic techniques (Davis-polyacrylamide gel electrophoresis, SDS-PAGE, exponential gradient SDS-PAGE, thin-layer isoelectro-focusing and two-dimensional PAGE). The average molecular weight of the soluble eye and muscle proteins was estimated at 35-50 KDa, separated b the exponential gradient SDS-PAGE. It was corresponds to that of electrophoretic patterns by t재 dimensional PAGE. By which the thin layer IEF, the target proteins showed a reasonable specificity based on their isoelectric points (pI) 7.5-8.5.

• Korean Journal of Food Science and Technology
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• v.44 no.3
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• pp.362-366
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• 2012

This study was performed to promote the effective utilization of edible marine resources and to develop functional food material from edible marine resource extracts for inhibiting lipid accumulation in liver. Edible marine resource extracts (ME) were prepared by hot water (MWE) and 80% ethanolic (MEE), and both the MWE and MEE extracts were assessed as to their cell cytotoxicity, and Oil Red O staining. Results demonstrated that ME showed no cytotoxic effects. However, treatment with MEE in the concentration of 1000, 500, and 250 ${\mu}g/mL$ significantly inhibited the lipid accumulation in HepG2 cells compared to MWE. Especially, among the 80% ethanolic extracts, Pagrus major, Larimichthys polyactis, Clupea pallasii, Octopus minor, Enteroctopus dofleini, Styela clava, dried sea mustard, and Enteromorpha intestinalis showed greater lipid accumulation inhibitory activity than the others.

• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.9-21
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• 2002

This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.54 no.4
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• pp.333-342
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• 2018

In order to manage and rebuild fishery resources, the fishing effort should be controlled effectively. Especially in the setting up of the proper level of fishing efforts, economic standards as well as biological standards must be carefully considered to promote the sustainable and economically viable development of fisheries. This study is aimed to estimate optimal fishing effort of giant octopus by combo fishing which uses longline in Gangwon with statistical data. The result showed that current fishing effort is 28% higher than $E_{MEY}$. Unit fishing cost for each voyage will be 27% lower and unit fishing profit will be 17% higher than the current situation when the fishing effort meets $E_{MEY}$. Although current fishing effort is similar to the $E_{MSY}$, current catching is 16% higher than MSY and 22% higher than MEY.

• The Journal of the Convergence on Culture Technology
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• v.8 no.5
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• pp.749-754
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• 2022

High adhesion and water resistance of the skin surface are required for wearable and skin-attachable electronic patches in various medical applications. In this study, we report a stretchable electronic patch that mimics the drainable structure pattern of the hexagonal channels of frog's pads and the sucker of an octopus based on carbon-based conductive polymer composite materials. The hexagonal channel structure that mimics the pads of frogs drains water and improves adhesion through crack arresting effect, and the suction structure that mimics an octopus sucker shows high adhesion on wet surfaces. In addition, the high-adhesive electronic patch has excellent adhesion to various surfaces such as silicone wafer (max. 4.06 N/cm²) and skin replica surface (max. 1.84 N/cm²) in dry and wet conditions. The high skin-adhesive electronic patch made of a polymer composite material based on a polymer matrix and carbon particles can reliably detect electrocardiogram (ECG) in dry and humid environments. The proposed electronic patch presents potential applications for wearable and skin-attachable electronic devices for detecting various biosignals.

• Journal of Nutrition and Health
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• v.6 no.2
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• pp.45-56
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• 1973

Salted fish and shellfish have been widely used in Korea from olden times as side-dishes, although the processes and methods of pickling have varied depending on localities. The common raw materials for these subsidiary food articles include anchovy, shrimp, yellow corvina, oysters, octopus, top-shell, shellfish, pollack roe and pollack intestines. It must be pointed out here, however, that the salted stuffs now marketed locally are highly unscientific and unsanitary in the way they are processed and sold, and this has prompted this writer to undertake a study on these native food articles. The following findings have been obtained from this study on the changes in Formonitrogen and Protease Activity, effected by the density of salt and the degree of storing temperature, of the pickles of cedfish gills, codfish intestines, pollack intestines, shellfish, oysters, cuttle fish and octopus. 1) Codfish Gills The Protease Activity of the pickled codfish gills was greater in the groups of lesser doses of salt and higher degrees of storing temperature. The same was true in the case of Formonifrogen, too. The Formonitrogen of the pickled codfish gills was larger in the groups of lesser salt and higher teimperature. 2) Codfish Intestines The amount of Formonitrogen of the pickled codfiah intestines became greater, as time went by, in the groups of lesser salt than those of larger doses of salt, with the speed of its formation getting faster as the storing temperature rose from $5^{\circ}C$ to $15^{\circ}C$ and $30^{\circ}C$. The Protease Activity was also greater in the groups of lesser salt and higher temperature. The group, stored at 10% salt and $30^{\circ}C$, rotted in five days. 3) Pollack Intestines The amount of Formonitrogen of the pickled pollack intestines was greater in the groups of lesser amount of salt and higher degrees of storing temperature. The Protease Activity of the pickled pollack intestines began decreasing from the 11th day after the pickling in the groups stored at colmparatively high degrees of temperature$(15^{\circ}C-30^{\circ}C)$, while that of the group stored at $5^{\circ}C$ kept rising. The effects of the amount of salt were little. The group stored at 15% salt and $30^{\circ}C$ started rotting on the 13th day while that stored at $30^{\circ}C$ decayed on the 7th day. The group stored at 20% salt and $30^{\circ}C$ rotted on the 9th day. 4) Oysters The amount of Formonitrogen of the pickled oysters became greater as the storing temperature rose and the doses of salt were lowered. The Protease Activity was not affected at any measurable degree by the density of salt in the group stored at $5^{\circ}C$, but became greater as the storing temperature rose to $15^{\circ}C$ and $30^{\circ}C$. The group stored at 10% salt and $30^{\circ}C$ rotted on the 5th day while that stored at 20% salt and $30^{\circ}C$ on the 13th day. 5) Shellfish The amount of Formonitrogen of the pickled shellfish became greater, as time went by, it the groups of lower consistency of salt than the groups of higher density of salt, although the decay of the former groups was faster than the latter groups. The density of salt best fitted for the pickling appeared to be about 20% with the storing temperature to be $15^{\circ}C$, at which the pickled stuff became most tasty on the 7th day. The oysters stored in three groups at $5^{\circ}C$, $15^{\circ}C$ and $30^{\circ}C$ respectively showed the greatest Protease Activity alike at 0% of salt, but the activity declined as the density of salt increased. The Protease Activity of each group rose for the first 11 days after the pickling, but began declining from the 13th day onward, with the groups of higher temperature retaining higher Protease Activity than the groups of lower temperature. 6) Cuttlefish Both the amount of Formonitrogen and the degree of Protease Activity of the pickled cuttlefish were greater in the groups of lower density of salt and higher degree of storing temperature. The oysters pickled at 10% salt and $15^{\circ}C$ degenerated on the 13th day while that of 10% salt and $30^{\circ}C$ deteriorated on the 7th day. 7) Octopus Both the Formonitrogen and the Protease Activity of the pickled octopus were greater in the groups of lower density of salt, but as time went by, the Protease Activity in all groups dwindled after a climbing. In general, the Formonitrogen and the Protease Activity of the pickled oysters became greater as the storing temperature got higher. One group stored at 10% salt and $15^{\circ}C$ rotted in 13days while another group stored at $30^{\circ}C$ decayed in 7 days.