• Animal Systematics, Evolution and Diversity
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• v.31 no.2
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• pp.101-106
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• 2015

The Remora brachyptera and R. osteochir, belonging to the family Echeneidae were collected for the first time off Jeju Island, Korea, in July and August 2013 and off Ganggu-myeon, Yeongdeok-gun, Gyeongsangbuk-do in June 2014. Remora brachyptera is characterized by a sucker with 16 pairs of disc laminae and a dorsal fin that originates anterior of the origin of the anal fin. Remora osteochir is characterized by a sucker with 18 pairs of disc laminae and a sucking disc that extends beyond the posterior end of the pectoral fin. New Korean names proposed for the species are "Meo-ri-ppal-pan-i" for R. brachyptera and "Ppyeo-dae-ppal-pan-i" for R. osteochir.

• Journal of Korean Library and Information Science Society
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• v.43 no.3
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• pp.121-141
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• 2012

This study compares and analyzes the numbers and characteristics of Korea-related subjects included in the 2008 Japanese edition of the National Diet Library Subject Headings (NDLSH) and the $2^{nd}$ edition of the Chinese Classified Thesaurus(CCT). The analysis results show that 258 subjects, approximately twice as many as 137 subjects in CCT, were found in NDLSH. There are more pure subjects that exclude the references in CCT than in NDLSH. On the other hand, much more subjects are found in NDLSH in the event that personal names, corporate headings, and subjects combined with detailed headings are included. Meanwhile, more subjects are relatively engaged in the fields of politics, diplomacy, and military in CCT because CCT is characterized by socialism and by being a pro-North Korea. Moreover, the considerable numbers of subjects reflecting North Korea's viewpoint are included in CCT. NDLSH changed only recently the names of both South and North Korea into the "Republic of Korea" and the "Democratic People's Republic of Korea", respectively. On the other hand, CCT more frequently uses "Joseon" than "Korea", and the distinction between the names is unclear. CCT thoroughly supports the stance of the developed country, directly involved in the disputable subjects between two countries such as "Dokdo", "the East Sea", "Dumangang", and "Baekdusan". Both heading lists consider "Balhae" as part of Chinese history in CCT, which has ignored the position of Korea.

• Journal of the Korean association of regional geographers
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• v.3 no.2
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• pp.227-253
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• 1997

Twenty-first century will be in the era of culture and art as postmodernims progresses, therefore, geography which is is traditionally concerned with regional study needs to deeply study the culture of region. Regional symbols are clue to identify regional culture which is environments of symbolic space. Especially the study of urban culture come to the needs of times with occurring global city, urban symbols make clear urban culture and urban identity. The aim of this paper is to analyze urban symbols, that is urban songs, urban birds, urban trees, urban flowers to study urban culture in korean cities, urban symbols make clear urban spatial environment which is natural and human, and then, urban symbols make clear urban identity. The analytical results of lyrics of urban songs in the 76 cities of korea include names of mountain, river, sea and place, the names of mountain and river make clear urban identies which is natural and human characteristics, it is environment of symbolic space which brings unity, one body. Especially it is environment of symbolic space which comprise fung-soo(風水) aspects, place names well represent symbolic space. The analytical results of symbolic things, that is urban birds, urban trees, urban flowers in the 78 cities of korea indicate they are gain and gain established, they are also our environments of symbolic space which is curtual settlings of our life, but they are imported not native species but foreign species which have not environment of symbolic space. The results of this paper implicate urban symols should review. because urban symbols fit to our natural and human environments of symbolic space.

• Journal of the Korean Society of Marine Environment & Safety
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• v.25 no.6
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• pp.678-686
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• 2019

In this study, marine heat waves on coastal waters of Republic of Korea were detected using satellite-based Sea Surface Temperature Anomaly (SSTA). The detected results were compared with the warm water issues reported by the National Institute of Fisheries Science (NIFS). Marine heat waves detection algorithm using SSTA based on a threshold has proposed. The threshold value was defined as 2℃ for caution and 3℃ for warning issues, respectively. Daily averaged SST data from July to September of 2017-2018 were used to generate SSTA. The satellite-based detection results were classified into nine areas according to the place names used in the NIFS warm water issues. In the comparison of frequency of marine heat waves occurrence to each area with the warm water issue, most areas in the southern coast showed a similar pattern, that is probably NIFS uses spatially well distributed buoys. On the other hand, other sea areas had about two times more satellite detection results. This result seems to be because NIFS only considers the water temperature data measured at limited points. The results of this study are expected to contribute to the development of a satellite-based warm/cold water monitoring system in coastal waters.

• ALGAE
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• v.24 no.1
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• pp.1-29
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• 2009

A synthesis of early exploration and the discovery of marine algae in the upper North Pacific and Bering Sea is presented covering the period from the late 1730s to around 1900. Information is provided about these early efforts to gather natural objects, including seaweeds, and names of these algae are enumerated. The first collections of marine algae in this broad region were those made by steller and Kracheninnkov from the Kamchatka Peninsula,Russia,during the Second Kamchatkan Expedition (1735-1742) and were described by Gmelin (1768). The first known algal collections in Alaska were those made byMerck in his 1790-1791 visits to Unalaska Island during the Billings expedition (1785-1794). British-sponsored expeditions for commercial purposes and for exploration and dis-covery allowed surgeon-naturallist Archibald Menzies to garher seaweeds that Dawson Turner and others worked up back in Europe. Several of the Russian Expeditions during the first half of the 18'!' century had naturalists aboard. the first Russian circumnavigation of the globe (1803-1806), with the ships 'Nadeshda' and 'Neva,' under the com-mand of Capt. Adam von Krusenstern had naturalists Langsdorff, Tilesius, and Horner, all of whom collected sea-weeds. The naturalist Adelbert Chanmisso accompanied the Romanzof Expedition (1815-1818) on the Russian vessel 'Rurik' under the command of Otto von Kotzebue and made collections of algae in the Aleutians as well as in the Kurils and Kamchatka. The Lutke expedition of 1826-1829 consisted of thw ships. Feodor Lutke was in command of the 'Seniavin' with K.H. Mertens aboard as physician-naturalist, and the 'Moller' was under the command of staniukovich accompanied by the naturalist G. Kastalsky. The first American-sponsored scientific expedition (1838-1842) was that commanded by Charles Wilkes, and the algae that were collected were worked up by J.W. Bailey and W.H. Harvey. The Russian naturalist Ilya Voznesenskii spent the period 1839-1849 in Russian Americ (Alaska and northern California) energetically traveling and making numerous collections of natural objects as well as ethno-graphic artefact. His algae were described by F.j. Ruprecht back in St. petersbung. The Swedish scientific vessel, the'Vega' (1878-1880), was under the command of Nordenskiold. The naturalist F.R. Kjellman made algal collections from Port Clarence, Alaska, as well as from bering Island and St. Lawrence Island in the Bering sea. The Harriman Alaskan Expedition in the summer of 1899, with the ship 'George W. Elder,' was sponsored by railroad magnate E.H. Harriman of New York City and had several scientific personnel aborad, including the phycologist De Alton Saunders. Algae were collected in Alaska and Washington. During the same summer of 1899 a scientific expedition organized by the University of California and including W.L. Jepson, L.E. Hunt, A.A Lawson, and W.A. Setchell as participants also visited Alaska and made collections of alage from various locations.

• Korean Journal of Ichthyology
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• v.20 no.4
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• pp.318-323
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• 2008

A single specimen of the ophichthid Muraenichthys gymnopterus (254.6 mm TL) was collected from the middle Yellow Sea off Incheon, Korea. It represents the first record of the species, the genus, and the subfamily from Korea. This species is characterized by the following combination of characters: a constricted midlateral gill opening; dorsal fin origin before anus, closer to the anus than to the gill opening; blunt teeth, jaw teeth in bands, and multiserial dentition; third preopercular pore present; single infraorbital pore between anterior and posterior nostrils; brownish colour; depth and width of gill opening 43.2 times and 33.7~65.3 times in total length, respectively; eye diameter 15.0~31.0 times in head length and total vertebrae 154~161. New Korean names are proposed, "Gaet-mul-baem-a-gwa" for the subfamily Myrophinae, "Gaet-mul-baem-sok" for the genus Muraenichthys, and "Gaet-mul-baem" for M. gymnopterus.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.24 no.3
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• pp.153-166
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• 1991

Laver is sea weeds that might have been eaten by Korean people since ancient times. The begining of laver culture is not known exactly, but it appears to be prehistoric age. Some laver culture complexes have been built in southern coastal sea of Korea around 1910. This paper was considered about the origin and development process of Korean laver culture industry by investigating Korean and Asian old books concerned. The results are as follows. 1. According to the Korean old books ralated, the name of laver is classified into 10kinds. Gim and Hae-I were called by Korean. Gim means weeds and Hae-I means the manufactured laver by cutting and drying like paper sheet. Ja-Chae and Hae-Tae are come from Chinese, however they are commonly called by Korean, Japanese and Chinese. Rest six names are come from Chinese botany. 2. As Chinese used laver as medicine for wen, scrofula, fever, vomiting, diarrhoea and. so on, they didn't regard it as foods and took into account an warning by Chinese botany that they could take ill when overeating it. On the other as Korean people have eaten it with pleasure nevertheless the Chinese warning, various foods using laver have been developed. The typical food is rice covering laver sheet. It is also popular to Japanese. 3. Laver culture can be carried out in all coastal seas around Korean peninsula, the best sea area for it is the middle west of south sea. 4. Seopkkoji type is a laver culture method that when branches of tree are put in tidal flat laver sporules are attached and gronm on them. It was begun by Hae-Jak Kun(a group of fishery slaves) on Kwang-Yang bay the most suitable for. laver growth at the beginning of King $Sung-long(1469{\~}1481)$. It is assumed that when Hae-Jak Kun set Oe-Jeon(a sort of fixing fishing gear) to catch tributary fish for king, they could find grown laver attached on Oe-Jeon and invent Seopkkoji type for exclusive laver culture. That was carried out 200 fears earlier than in Japan. Dde-Bal type is more advanced and productive laver culture method with thinly spilt bamboo tied like screen(one end fixed on bottom and other end set free in water), It is assumed that Dde-Bal type was begun in Wan-Do county in King Chull-Jong(1830). All laver culture methods developed were transfered to Japan.

• Journal of Species Research
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• v.10 no.3
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• pp.217-226
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• 2021

During a project aiming to comprehensively investigate indigenous prokaryotic species in Korea, a total of 20 bacterial strains phylogenetically belonging to the the class Bacilli of the phylum Firmicutes were isolated from various environmental sources such as soil, air, tidal flat, sea water, grain, wetland, breast milk and healthy human urine. Phylogenetic analysis based on 16S rRNA gene sequences revealed that 20 bacterial strains showed the high sequence similarities (≥98.7%) to the closest type strains and formed robust phylogenetic clades with closely related species of validly published names in the class Bacilli of the phylum Firmicutes. In the present study, we report 20 species of 13 genera of seven families of two orders of one class in the phylum Firmicutes, which have not been previously reported in Korea. Morphological, biochemical, and physiological characteristics, isolation sources, and NIBR deposit numbers of these unrecorded bacterial species are described in the species descriptions.

• Korean Journal of Ichthyology
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• v.35 no.2
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• pp.121-128
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• 2023

Two specimens of Polymetme elongata (Phosichthyidae; Polymetme) were collected by a bottom trawl from both the southern coastal waters of Jejudo Island in October 2016 (70.65 mm SL) and Yellow Sea, Korea in August 2022 (54.04 mm SL). They are an elongated body with large mouth, 11 dorsal fin rays, 10 pectoral fin rays, 7 pelvic fin rays, 30~32 anal fin rays, 1 adipose fin, 18 gill rakers, 44 vertebrae, 1 preorbital photophore, 1~2 ventrolateral rows of photophores on body, 1 paired photophores in symphysis of lower jaw, 9 branchiostegal rays, 2 rows of 8 phorophores between pelvic fin origin and anal fin origin, and 1 row of 23 photophores thereafter. At the origin of anal fin, the second photophore is more higher than third photophore and the first photophore is most lowest. Our specimens differ from the other species of the same genus by the ratio of the head length to the standard length (1/5) and the gill rakers (18), absolutely. As this species is the first record of the family Phosichthyidae, genus Polymetme, and P. elongata in Korean waters, we suggest their new Korean names, "Gin-ael-tung-i-gwa", "Gin-ael-tung-i-sog", and "Gin-ael-tung-i", respectively.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.731-748
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• 2007

In this study, we investigated e kinds and names of side dishes along with their recipes and ingredients occuring in Korean cookbooks published before the 17th century. The side dishes were classified 79 kinds of Guk, 23 kinds of Jjim and Seon, 15 kinds of Gui, 3 kinds of Jeon, 7 kinds of Nureumi, 3 kinds of Bokkeum, 30 kinds of Chae, 11 kinds of Hoe, 7 kinds of Jwaban, 6 kinds of Mareunchan, 12 kinds of Pyeonyuk and 5 kinds of Jeonyak, Jokpyeon and Sundae. The earliest records were found on Guk, Jjim, Jwaban, Po and Pyeonyuk Gui, Namul and Hoe were recorded after the 1500's and Nureumi, Jeon, Jeonyak, Jokpyeon and Sundae were developed relatively late in the late 17th century. As to the kinds of side dishes, Guk was the most common. Guks cooked before the 17th century used different recipes and more types of ingredients than today, including some that are not used today. For Jjim, various seasonings were added to main ingredients such as poultry, meat, seafood and vegetable. Most of the records found for Jjim used chicken as the main ingredient. Gui was recorded as Jeok or Gui and there weren't many ingredients for Gui before the 17th century. Gui was usually seasoned with salt or soy bean sauce and broiled after applying oil. Vegetables were broiled after a applying flour-based sauce. The Jeon cooked at that time was different from the one that is cooked today in that cow organs or sparrows were soaked in oily soy bean sauce before being stewed. Nureumi, which was popular in the 17th century, but rarely made today, was a recipe consisting of adding a flour or starch-based sauce to stewed or broiled main ingredients. Chae was a side dish prepared with edible plants, tree sprouts or leaves. Chaes like Donga and Doraji were colored with Mandrami or Muroo. Hoe was a boiled Hoe and served after boiling seafood. Jwaban was cooked by applying oil to and then broiling sparrows, dudeok, and mushrooms that had been seasoned and dried. For dried Chans, beef or fish was thin-sliced, seasoned and dried or sea tangle was broiled with pine nuts juice. There are some recipes from the 17th century whose names are gone or the recipes or ingredients have changed. Thus we must to try to rebuild three recipes and develop recipes using our own foods of today.