• Information Systems Review
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• v.25 no.3
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• pp.43-57
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• 2023

In this study, we developed an AI-based system to generate sentences that assist in creating Korean poetry. Instead of replacing the creative aspect of composition, which is considered a unique domain of humans, the focus was on generating foundational sentences to enhance human imagination efficiently. By conducting interviews with poets, the researchers extracted sentences from eight distinct datasets, enabling the generation of poetry across eight different genres. This study stands out for its innovation in developing a method for crafting literary works in Korean. Its significance lies in its potential to facilitate the creation of diverse literary forms such as essays, prose, or novels.

• Journal of Aquaculture
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• v.19 no.4
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• pp.225-230
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• 2006

A long-term (26 weeks) feeding experiment was conducted to examine the essentiality and requirement of inositol in diets for olive flounder because no information is available in the species. Five casein-gelatin based semi-purified diets were formulated to contain four different levels of myo-inositol (0, 0+antibiotic, 400, 800, and 1600 mg/kg, designated as M0, M0+, M400, M800, and M1600, respectively). One (M0+) of the control diets contained tetracycline hydrochloride (0.4%, wt/wt) as an antibiotic to inhibit biosynthesis of inositol by micro-organism in intestine of fish. Olive flounder at the early juvenile stage (initial body weight 1.22 g) were randomly distributed into fifteen 35 L tanks (48 fish/tank) and fed with one of the experimental diets (3 replicates per diet). At the end of the feeding trial, the weight gain, feed intake, specific growth rate, and protein efficiency ratio of fish fed diets containing higher levels of myo-inositol (M800 & M1600) were significantly higher than those of fish fed the other diets (P<0.05). Feed conversion ratio, survival, hematocrits, and hemoglobin of fish fed experimental diets were not significantly different among all the fish groups. Whole body compositions of fish were not different except for lipid content. The lipid content was significantly different between M0 and M400 diet groups. These results indicate that juvenile olive flounder requires dietary supplementation of myo-inositol in diets for normal growth and its optimum level seems to be approximately 800 mg myo-inositol/kg diet.

• Korean Journal of Environmental Biology
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• v.24 no.4
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• pp.380-386
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• 2006

We examined the effect of salinity on hematological changes and survival in the cultured olive flounder, Paralichthys olivaceus. Fish (mean length: 20.8 cm, mean weight: 96.1 g) were abruptly (within 30 min) exposed to salinities from 15 to 0 psu (Group I, G I) and to 35 psu (Group II, G II). After maintain during days 5, the fish were again changed from 0 to 35 psu (G I) and from 35 to 0 psu. We measured cortisol, glucose, $Na^+$, $Cl^-$, $K^+$, aspartate amino-transferase (AST), and alanine amino-transferase (ALT), hematocrit, RBC, hemoglobin and survival during the 10-days test period. Our results in G I showed that olive flounder exhibit "typical" physiological responses (in cortisol, glucose, $Na^+$, $Cl^-$, AST and survival) to the stress induced by salinity changes. In G II, olive flounder were significantly different in cortisol, glucose, and AST at 240 hours. The survival in two groups were reduced in 0 psu than 35 psu during the experimental period. This research provides baseline data on cortisol, glucose, $Na^+$, $K^+$, $Cl^-$ and survival for hypo or hyper-salinity changes.

• Fisheries and Aquatic Sciences
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• v.4 no.3
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• pp.112-119
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• 2001

Aim of this research is to investigate the effect of temperature shocks on the physiological responses of cultured olive flounder (Paralichthys olivaceus) and black rockfish (Sebastes schlegeli). Olive flounder and black rockfish were suffered with high and low temperature shocks for 4 and 8h, respectively, in laboratory conditions and then the changes in glucose, lactate, total protein, uric acid, and triglycerides-glycerol in blood plasma were analyzed. We observed that lactate and uric acid increased for up to 4h and then decreased for up to 8h by the high and low temperature shocks, and total protein decreased for up to 4h and then recovered for up to 8h by the high temperature shock in both fishes. Glucose by the high and low temperature shocks and triglycerides-glycerol by the low temperature shock increased for up to 4h, and then decreased in olive flounder, but increased for up to 8h in black rockfish. From the result, we speculated that the two fishes have an interspecific variation in the regulatory systems of glucose and triglycerides-glycero1. Glucose would play important role as an energy source during the temperature shocks and for an intermediate substance for low temperature tolerance, and glycerol of triglycerides-glycerol would play an important role for low temperature tolerance. In olive flounder, the turnover of chemical change by temperature shock took more than 4h, all chemicals returned almost to the initial level for up to 8h, but fish death followed only in 8h with the high temperature shocked group within two days. Therefore, we suggested that fish would be damaged severely by the longer time exposure of high temperature and mortality would occur after a certain time later than the shocked time as a post-effect.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.3
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• pp.215-223
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• 2009

This study was conducted to investigate the effect of diets supplemented with different levels (0, 2.5, 5.0, and 7.5%) of yuza (Citrus junas Sieb ex Tanaka) on nutritional composition of olive flounder. Four groups of fish (242.2$\pm$14.2 g) were fed to apparent satiation twice daily for 4 months. There were no significant differences in proximate composition among the treatment groups (P<0.05). Vitamin C content in flounder muscle was higher in the yuza-added groups than in the control group, and the content among the treatment groups increased as amount of yuza added to diets increased (P<0.05). Of the eight organic acids in flounder muscle, lactic acid was predominant, followed by oxalic acid, succinic-acid, tartaric acid, and acetic acid. Flounders fed 2.5% yuza diet had the highest lactic acid content of all treatments. Four sugars were found in all groups and glucose was the major sugar. Glucose and ribose were detected as the highest sugars in the 2.5% treatment, while maltose and galactose were the dominant sugars in the 5.0% treatment. The abundant fatty acids in fed flounders were 22:6n-3 (DHA), 16:0, and l8:1n-9, which were composed of over 60% of total fatty acids. The control and the 7.5% treatment group had higher 22:6n-3 (DHA) content than the other groups. Major amino acids in samples were glutamic acid, aspartic acid, lysine, leucine, valine, arginine, and alanine. The 2.5% yuza treatment had the highest content of total amino acids and essential amino acids. There were little differences in the free amino acid compositions among the treatments. However, taurine was the predominant amino acid and made up over 47% of total free amino acids. The 2.5% added yuza group contained higher amount of sweet amino acids such as alanine, serine, proline, glycine than the other groups. The addition of yuza to diet of olive flounder had no or little effect on the nutritional components of olive flounder except for vitamin C. However, the 2.5% yuza added group had the highest nutritional values of the treatment groups.

• Microbiology and Biotechnology Letters
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• v.31 no.2
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• pp.145-150
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• 2003

Lipase from Acinetobacter sp. SY-01 plays an important role enzyme that products chiral drug. We investigated optimum condition for mass production of Acinetobacter sp. SY-01 lipase. Addition of among the different oils to medium. olive oil was optimal for enzyme production. When 0.2% olive oil was added as a carbon source, the production of lipase was increased to a maximum. The optimum pH and temperature were pH 7 and $30^{\circ}C$. In the presence of $Fe^{2＋}$ and $Ca^{2＋}$, the lipase activity was dramatically enhanced by 280% and 160%, respectively. SY-01 lipase was stable in the most of the DMSO among organic solvents. The addition of triton-X 100 increased the SY-01 lipase by 100-fold. The optimum composition of medium for production of the enzyme was 0.8% yeast extract, 0.2% olive oil, 0.4% triton X-100＋40% DMSO. 0.1% $NH_4Cl$, 0.4% $K_2HPO_4$ 3.9% $NaH_2PO_4$, 0.03% $CaCl_22H_2O$, 0.01% $FeSO_4$$7H_2O$(pH 7.0).

• Fisheries and Aquatic Sciences
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• v.14 no.2
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• pp.105-110
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• 2011

This study determined the effects of the dietary moisture level and feeding rate on the growth and gastric evacuation of young olive flounder. Four experimental diets with different moisture levels (9%, 21%, 30%, and 40%) were prepared through the addition of water to the commercial extruded pellet. Three replicate groups of fish (initial weight: $106{\pm}1.4\;g$) were fed diets containing 9%, 21%, 30%, and 40% moisture to satiation or a moisture level of 9% and 30% at a restricted feeding rate (95% of satiation) for 15 weeks. The mean water temperature was $22{\pm}1.6^{\circ}C$ during the feeding trial. Gastric evacuation rates were determined post-feeding. The dietary moisture levels did not significantly affect weight gain, but the weight of the fish receiving 9% and 30% moisture diets to 95% satiation were significantly lower than those of the fish fed 9-40% moisture diets to 100% satiation (P<0.05). The feed efficiency, protein efficiency ratio, viscerosomatic index, and survival were not significantly affected by the dietary moisture levels and feeding rates. The daily feed intake of the fish fed to 100% satiation did not significantly differ among the treatment groups. The stomach contents that peaked within 3 h of feeding gradually decreased, and the stomachs of fish were completely evacuated within 18 h. The contents of the intestine peaked at 3-12 h post-feeding, and then declined with the intestine being mostly evacuated at 30 h. The moisture of the stomach contents reached approximately 70% within 3 h post-feeding and gradually increased to approximately 75% within 12 h. No considerable differences were observed in the gastric evacuation and moisture levels of the stomach contents in the fish fed the different diets. The results of this study suggest that the gastric evacuation of olive flounder was not affected by the dietary moisture level and that the addition of water into the diet displayed no beneficial effects on the growth of young olive flounder.

• Journal of fish pathology
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• v.30 no.2
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• pp.107-114
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• 2017

We evaluated the anti-parasitic efficacy of hydrogen peroxide against a scuticociliate Miamiensis avidus in olive flounder Paralichthys olivaceus. In vitro tests showed that hydrogen peroxide above 50 mg/l is effective for killing M. avidus. In vivo effects were assessed in olive flounder after immersion infection with $2.8{\times}10^3M.\;avidus/ml$ for 2 days, and in naturally infected fish obtained from Jeju area farms. Bathing treatment with 100 and 200 mg/l hydrogen peroxide showed markedly higher survival rates of olive flounder than control groups (p<0.05). The number of live M. avidus in fish tissues were reduced for 3 days in naturally-infected fish after a single bath. In conclusion, hydrogen peroxide can be a good therapeutant particularly in the early stage of M. avidus infection.

• Korean Journal of Food Science and Technology
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• v.45 no.2
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• pp.180-190
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• 2013

The purpose of this study was to determine the optimal amount of 2 ingredients, i.e., black barley flour ($X_1$), and olive oil ($X_2$), for the production of white pan bread from black barley flour. The experiment was designed according to the central composite design of response surface methodology, which showed 10 experimental points, including 2 replicates for black barley flour and olive oil. Significant differences were found in the results of the physical and mechanical properties analysis of each sample, including weight (p<0.05), volume (p<0.01), specific loaf volume (p<0.01), color L (p<0.01), color a (p<0.001), color b (p<0.05), hardness (p<0.001), springiness (p<0.01), cohesiveness (p<0.01), gumminess (p<0.001) and chewiness (p<0.05). Significant differences in the sensory measurements were observed in color (p<0.01), appearance (p<0.01), texture (p<0.05), taste (p<0.05) and overall quality (p<0.05). The optimum formulation, which was calculated using the numerical and graphical methods, was determined to be 18.00% black barley flour and 1.80% olive oil.

• Journal of fish pathology
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• v.18 no.2
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• pp.179-185
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• 2005

In Vitro hemolysis and methemoglobin (MetHb) formation in olive flounder rythrocytes were investigated using potassium permanganate ($KMnO_4$) ranging from 2 to 250 ppm, stabilized chlorine dioxide ($S-ClO_2$)ranging from 3.13 to 400 ppm, formalin (37% formaldehyde) ranging from 31.3 to 2,000 ppm and copper sulphate ($CuSO_4$) ranging from 0.04 to 5 ppm. Remarkable hemolysis was found to be induced at $KMnO_4$ concentrations of 31.3-250 ppm and $CuSO_4$ concentrations of 0.63-5 ppm. On the other hand, MetHb formation could not be found at the same treatment concentrations. It is suggested that the cell-damaging system of $KMnO_4$ may be similar from that of $CuSO_4$ in the erythrocytes of olive flounder. Remarkable hemolysis and MetHb formation were found to be induced at $S-ClO_4$ concentrations of more than 25 ppm and 6.25 ppm, respectively. Only $S-ClO_2$ showed both hemolysis and MetHb formation among the chemicals used in the present study. Formalin did not provoke hemolysis at the highest concentration of 2,000 ppm but induced MetHb formation at ranging from 250 to 2,000 ppm. These findings reveal that the mechanism involved in formalin-induced cell-damaging effects differs from that induced by $S-ClO_2$ to olive flounder erythrocytes compared with $KMnO_4$ and $CuSO_4$.