• Journal of the Optical Society of Korea
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• v.13 no.1
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• pp.80-85
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• 2009

An experimental study of energy absorption and x-ray emission from ultrashort laser pulse irradiation of in-situ produced solid clusters has been performed. Silver clusters produced by a 30 mJ, 300 ps laser pulse were irradiated up to an intensity of $3{\times}10^{17}\;W/cm^2$ by a 70 mJ, 45 fs compressed laser pulse from the same Ti:sapphire laser. Absorption of the laser light exceeding 70% was observed, resulting in an x-ray yield (>1 keV) of ${\sim}60{\mu}J$ pulse. This may constitute a much simpler means of intense x-ray generation using ultrashort laser pulses as compared to the irradiation of structured / pre-deposited cluster targets, and it offers higher x-ray conversion efficiency than that from gas clusters and planar solid targets.

• Korean Journal of Ichthyology
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• v.22 no.4
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• pp.217-224
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• 2010

An investigation was carried out to obtain basic information needed to develop methods for artificial propagation and conservation of the mottled skate Raja pulchra, an important food resource in western Korea that has declined from overfishing. In this paper we provide evidence of multiple spawning and describe properties of the ovary, and morphology of the egg capsule and the fully-formed offspring. The vitellogenic follicles in the ovary was $179.8{\pm}57.1$ (54~247) and can be classified into five size groups, which the last group of ova are considered as the moving to the capsule gland where fertilization and encapsulation of ova take place. The morphology of the egg capsule of R. pulchra is unique among the species of the family Rajidae and showed multi-embryo characteristics, having two to six yolks in each capsule. The adaptive morphological changes of larvae developing inside the egg capsule are described based on specimens extracted from the capsule.

• Journal of Audiology & Otology
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• v.24 no.1
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• pp.35-39
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• 2020

Background and Objectives: The cortical auditory evoked potential (CAEP) is a useful objective test for diagnosing hearing loss and auditory disorders. Prior to its clinical applications in the pediatric population, the possible influences of fundamental variables on the CAEP should be studied. The aim of the present study was to determine the effects of age and type of stimulus on the CAEP waveforms. Subjects and Methods: Thirty-five healthy Malaysian children aged 4 to 12 years participated in this repeated-measures study. The CAEP waveforms were recorded from each child using a 1 kHz tone burst and the speech syllable /ba/. Latencies and amplitudes of P1, N1, and P2 peaks were analyzed accordingly. Results: Significant negative correlations were found between age and speech-evoked CAEP latency for each peak (p<0.05). However, no significant correlations were found between age and tone-evoked CAEP amplitudes and latencies (p>0.05). The speech syllable /ba/ produced a higher mean P1 amplitude than the 1 kHz tone burst (p=0.001). Conclusions: The CAEP latencies recorded with the speech syllable became shorter with age. While both tone-burst and speech stimuli were appropriate for recording the CAEP, significantly bigger amplitudes were found in speech-evoked CAEP. The preliminary normative CAEP data provided in the present study may be beneficial for clinical and research applications in Malaysian children.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.2
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• pp.207-213
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• 2008

This study examined the effects of added amounts of skate (Raja kenojei) flour on the physical and sensory properties, and consumer acceptability of Jook. As the level of skate flour increased the L-values and b-values decreased, and a-values increased. The Jook also had higher viscosity and lower spread ability values as the amount of skate flour increased. Sensory characteristics, such as color intensity, viscosity, nutty taste, and off-flavor increased significantly with the addition of skate flour. A consumer acceptability test indicated that the 3% skate flour group had the highest overall acceptability, appearance, flavor, and texture. In conclusion, to enhance the quality of Jook, a 3% addition of skate flour would be the useful.

• Food Science and Preservation
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• v.17 no.4
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• pp.435-443
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• 2010

Physicochemical and functional properties of collage from skate skin (Raja Kenojei) are examined depending on pH and NaCl concentration in the medium. The solubility decreased as NaCl concentration increased but, turbidity increased as concentration of collagen increased. Oil-holding capacity and water-holding capacity were similar to other fish skin collagens. Emulsion activity, creaming stability, and viscosity were lowest at where pH levels were isoelectric point regions of collagens. However, the higher pH values at 7.0-9.0 caused increasing foam expansion, foam viscosity, and gel strength. These results indicated that collagen from skate skin could be used as a functional ingredient for food and industrial applications.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.231-237
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• 2009

The principal objective of this study was to determine the quality characteristics of tofu prepared with the addition of skate (Raja kenojei) powder. The moisture, crude ash, carbohydrate, crude protein, and crude lipid contents of the used skate powder were 5.34%, 14.15%, 1.90%, 76.60%, and 2.08%, respectivly. The yield rate of the tofu did not differ significantly with the level of added skate powder; however, significant reductions in pH and a significant increase in acidity were observed. The L and b values of the tofu decreased with increases in the amount of added skate powder in the formulation, whereas the a values increased directly with the amount of added skate powder. Furthermore, hardness was increased significantly as the level of skate powder increased. In terms of overall acceptability, the preferred tofu samples were the control and the group to which, 1.0% skate powder was added.

• Proceedings of the Zoological Society Korea Conference
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• 1998.04a
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• pp.33-33
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• 1998

The most recent, Jeong and Nakabo (1997) described Raja koreana as a new species based on an adult female specimen collected from the southwestern coast of Korean Peninsula. Raja koreana has several unique characters not shared with any other supraspecific taxa of Rajoidei, but it was provisionally included in the genus Raja because of having no information of its clasper. Later, two mature males and a few specimens of the species were collected from near the type locality. Therefore, a new genus should be erected for this species. The new genus is characterized by the followings: Rostral shaft straight, narrow and thick in depth: unsegmented base with filamentous cartilage. Dorsal surface of tail with a row of distinct thorns along midline, patches of distinct thorns anterior to first dorsal fin and between first and second dorsal fins in bathe sexes; most thorns directed anteriorly, and thornlets directed posteriorly. Scapulocoracoid comparatively short and high, rear corner high, without anterior bridge, postventral fenestra expanded. Distal tip of accessory terminal 1 claspser cartilage well separated from the tip of accessory terminal 2 clasper cartilage.

• Korean Journal of Ichthyology
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• v.11 no.2
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• pp.198-210
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• 1999

Based on the reviewing the present specimens and published data, taxonomic revision about the Korean names and distributional ranges of the rajid fishes (Rajidae) in Korea was conducted. As a result, the family Rajidae from Korea was classified into 4 genera encompassing 11 species, Bathyraja bergi, B. isotrachys, Dipturus kwangtungensis, D. macrocauda, D. tengu, Okamejei acutispina, O. boesemani, O. kenojei, O. meerderooortii, Raja koreana and R. pulchra. Proposed new Korean names are "Salhongeo-sok" for the genus Dipturus and the "Hongeo-sok" for the genus Okamejei, because those are elevated from subgeneric to generic rank recently. In particular, the new korean names are needed to be given that, the genus Raja is "Chamhongeo-sok" and R. pulchra is "Chamhongeo". The occurrence of Bathyraja bergi is recognized as in the Korean waters according to this revision. The check list and the map of geographic distributions of 11 species of Rajidae from Korea are presented.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.6
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• pp.619-626
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• 2012

This study investigated the food quality characteristics of mottled skate Raja pulchra including the proximate composition, taste, color, flavor and texture as affected by area caught (Heuksando and Daecheongdo), sex and fish weight (heavy, intermediate and light grades). Based on viable cell counts, all of the mottled skates studied remained fresh. The moisture and protein contents of the mottled skate did not differ by the area caught and fish weight, but differed by fish sex. The taste of mottled skate was affected only by fish weight. The texture of the mottled skate differed according to fish sex and fish weight. The odor intensity did not differ for the three parameters.

• Journal of the Korean Society of Food Culture
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• v.23 no.2
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• pp.235-242
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• 2008

In this study, the physicochemical and microbiological properties of market-available skate (Raja kenojei) kimchi were evaluated in comparison to long-term fermented Baechu kimchi. The comparative results for the skate (Raja kenojei) and Baechu kimchi products are as follows: salt concentrations = 3.40% and 3.95%, respectively; pH and acidity values = 4.01 and 3.90, and 0.65% and 0.82%, respectively; redox potential Eh values = 119.82 mV and 123.08 mV respectively; reducing sugars levels = 15.51 mg% and 13.23mg%, respectively; ascorbic acid levels = 24.21mg% and 22.18mg%, respectively; color L-values = 46.86 and 44.54, a-values = 15.46 and 12.28, and b-values = 29.94 and 28.36, respectively; hardness properties = 11.36 kgf and 10.23 kgf, respectively; hot water soluble pectin (HWSP) contents and sodium hexametaphosphate soluble pectin (NaSP) contents = 15.23% and 17.35%, and 32.51% and 29.64%, respectively; hydrochloric acid soluble pectin (HClSP) contents = 55.1% and 53.2%, respectively; total viable cell counts = $4.78{\times}10^8$ and $1.35{\times}10^8$, respectively; lactic acid bacteria counts = $5.18{\times}10^5$ and $1.32{\times}10^5$, respectively; and yeast levels = $8.52{\times}10^5$ and $5.23{\times}10^5$, respectively.