To manage, sort, and grade fishery resources, it is necessary to measure their morphometric characteristics. This labor-intensive task involves performing repetitive operations on land and on a research vessel. To reduce the amount of labor required, a vision-based automatic measurement system (VAMS) for the measurement of morphometric characteristics of flatfish, such as total length (TL), body width (BW), and body height (BH), has been developed as part of a database management system for fishery resources management. This system can also measure the mass (M) of flatfish. In the present study, we describe a morphological image processing algorithm for the measurement of certain characteristics of flatfish. This algorithm, which involves preprocessing, edge pattern matching, and edge point detection, is effective in cases where the flatfish being measured has a deformed tail and is randomly oriented. The satisfactory performance of the proposed algorithm is also demonstrated by means of experiments involving the measurement of the BW, TL and BH of a flatfish when it is straightened (BW : 117mm, TL : 329mm, BH : 24.5mm), when its tail is deformed, and when it is randomly oriented.

한강 하구 해역에서 2010년 4월부터 2011년 11월까지 총 9회에 걸쳐 출현한 생물은 5 분류군 61과 126종이었다. 갑각류는 18과 34종, 두족류는 3과 5종, 어류는 35과 79종으로 분류되었으며, 그 외 종단위로 분류되지 않은 자포동물류인 해파리류와 포유류에 속하는 상괭이가 출현하였다. 한강 하구 해역의 출현종의 대부분은 어류와 갑각류로 구성되었다. 연구기간동안 주된 우점 종은 그라비새우, 꽃게, 밀새우, 갯가재 등이었으며, 어류로는 웅어와 싱어이었다. 우점한 6종에 대한 체장조성 및 평균체장을 살펴보면, 하나 이상의 체장모드를 가지는 것으로 나타났다. 하나 이상의 모드를 가지는 것은 한강 해역에 출현하는 종들이 일정시기 또는 일생동안 한강 하구 해역에서 서식하며, 산란장 또는 성육장으로 이용하고 있다는 것을 반영한다. 한강 하구 해역중 강과 가장 가까운 정점인 더리미에서는 민물어류가 출현하였으며, 홍수 등 담수의 대량 방류 시기와 조사 시기가 일치하는 경우에 민물어류가 하구 해역에서 채집되는 것으로 생각된다. 연도별 정점별 종조성을 이용하여 주성분분석을 실시하였다. 그 결과 종조성은 조사시기별 정점별 차이를 나타내었다.

Seasonal variation in species composition and abundance of fish assemblage in the north coast (NC: Ayajin) and central coast (CC: Hupo) of the East Sea were calculated using samples collected by trammel net during 2011-2012. A total of 20 species from NC and 17 species from CC were collected. Of the fishes collected, the dominant fish species were Glyptocephalus stelleri and Careproctus rastrinus in the NC, and Dasycottus setiger and G. stelleri in the CC. These 2 fishes accounted for 71.7% and 81.0% of the total number of individuals collected in the NC and CC, respectively. The number of fish species, number of individuals, biomass and species diversity indices fluctuated with the seasons. The cluster analysis and non-metric multidimensional scaling (MDS) based on Bray-Curtis similarity revealed that the fish assemblages classified into north and central groups. Analysis of similarity percentages of species contributions (SIMPER) indicated that most individual of G. stelleri and Gadus macrocephalus contributed to north group, and D. setiger and G. stelleri in central group, whereas 15 species contributed to 90% of the dissimilarity.

이 연구에서는 친환경 선박용 재료로 각광받는 탄소나노물질에 대하여 실험적 연구를 수행하였다. 탄소나노물질의 합성을 위한 열원으로서는 대향류 메탄 화염을 이용하였다. 탄소나노물질 합성을 위한 촉매로서는 페로센을 사용하였다. 합성 특성을 파악하기 위한 주요 파라메타로는 대향류 메탄 화염에 수소의 혼합 비율과 샘플링 위치를 변화시켰다. 탄소나노물질의 성향은 SEM과 TEM 이미지를 이용하여 결정되었다. 실험 결과로서는 수소의 혼합 비율이 증가할수록 탄소나노물질의 생성이 잘 이루어졌다. 또한 대향류 메탄 확산화염 내 탄소나노튜브의 생성을 위한 적정 온도로는 1500 K 정도가 적당하다는 것을 알 수 있었다.

PURPOSES : Hot-mix asphalt(HMA) concretes show a trend of strength increase at low temperature due to binder stiffness increase, but strength decrease below a ceratin low temperature. This is due to the differential thermal contraction(DTC) which is induced by a significant difference in coefficients of thermal contraction between aggregate and asphalt which is coated around the aggregate. This DTC damage is well known to occur in HMA concrete, but is not yet investigated in warm-mix asphalt(WMA) concretes. METHODS : To evaluate DTC damage on WMA in this study, the flexural strength(Sf) of WMA concretes, which were produced at 30~40℃ lower temperature, was evaluated in comparison with that of HMA at -5, -15 and -25℃. RESULTS : Most of WMA and HMA mixtures showed flexural strength increase down to -15℃ and decrease below -15℃. this type of strength reduction below -15℃ can e explained as the effect of differential thermal contraction that is a consequence of the large difference in coefficients of thermal contraction between aggregate and asphalt. the property reduction of WMA is similar the result of previous works dealt with HMA mixtures. CONCLUSIONS : Even though there is some differences by materials used, the WMA concretes showed a significantly lower DTC damage than HMA concrete at low temperature at α=0.05 level.

The purpose of this study was to develop an evaluation indicator for the industrialization of local cuisine. We conducted a literature study, interviews with experts, and a Delphi survey. The resulting evaluation indicator was divided into four groups and nine sub-groups. The four groups were locality, taste and functionality, industrial base, and business value. The nine sub-groups were traditionality, regionality, eating quality, nutrition and functionality, condition of development, technological level, rights and policy, marketability, and ripple effects. Also 22 items were created as indicators for evaluating classes ; historicity, sustainability, rarity, awareness of local resident, the number of similar restaurant, appearance, taste, nutritional balance, health functionality, availability of raw materials, suitability of environmental exchange of market, standardization of recipe, simplification of recipe, storability, intellectual property rights, government's policy, appropriacy of price, popularization, possibility of franchise, globalization, improvement of local image, vitalization of local economy. The four most important classes corresponded to one of the four groups. These classes were sustainability, taste, state (local autonomy) policy, vitalization of local economy. The implications of this study are that the possibility of industrializing the local cuisine of each region can be evaluated and applied. Moreover, these indicators could promote the discovery of local cuisines, support planning for the commercialization of local cuisine.

Since the Bovine sequencing and HapMap projects, there have been millions of genetic variations particularly including single nucleotide polymorphisms (SNPs) available throughout the cattle genome. While cataloguing substantial amounts of SNPs, copy number variation (CNV) has recently become getting great attention as an another form of genetic variation which is extensively distributed across the cattle genome. As it has been well known that CNVs can account for substantial proportions of phenotypic variance in other species including human, CNVs are highly expected to explain genetic variations of diverse economically important traits in cattle. Currently, two main approaches such as hybridization-based microarray and massively parallel sequencing-based method have been successfully applied to detect CNVs throughout the cattle genome. Although there is obvious difference of capabilities to detect genome-wide CNVs at fine scales between different platforms applied, all currently completed investigations exhibited that CNVs are extensively spread throughout the cattle genome as observed in other species. Despite these successes, there are still severe lacks of researches to identify multiple levels of CNVs from diverse cattle or multiple individuals, suggesting that there are a number of CNVs remained undiscovered. Furthermore, there are almost few investigations available to elucidate how each CNV is associated with traits of interest in cattle, so such functional study should be followed along with saturating most of potential CNVs on cattle genome.

Stearoyl-CoA desaturase (SCD1) gene plays important role in fatty acid composition. In order to find marker-assisted selection (MAS) for improving the economic trait, this study was performed to identify the 878T>C single nucleotide polymorphism (SNP) on SCD1 gene. Three genotypes (CC, CT, and TT) were detected in 878T>C SNP of SCD1 gene from 103 Hanwoo population by polymorphism chain reaction-restriction fragment length polymorphism (PCR-RFLP) and economic traits were analyzed by general linear model. The frequency of allele C and T was 0.534 and 0.466, also the genotype frequency of CC, CT and TT was 0.252, 0.563, and 0.184, respectively in the Hanwoo population. The TT genotype of SCD1 gene showed a significantly higher measures (p<0.05) of carcass weight (CW) than CT, CC genotype. No significant association was detected between genotype and other economic trait (marbling, backfat thickness, and longissimus muscle area) in this study. The results revealed that SCD1 gene 878T>C SNP could be useful for effective MAS to increase the economic quality in Hanwoo population.

본 연구는 창원지역 반도체소자 공장 1개소 2,000명 근로자 중 2001년부터 2011년까지 10년간의 사업장 물리치료실을 방문한 환자 중에서 질환부위가 근골격계질환 발생 부위에 해당되는 근골격계관련 발생 질환자 61명을 대상으로 하여, 관련 질환자가 노동부고시 11개 부담작업 범위(2003-24호)에 해당되는 작업에 얼마만큼 종사하는가를 분석하여 11개 부담작업의 범위 및 측정방법에 대한 개선안을 도출할 것을 목적으로 한다.

This study was investigated to determine the contamination levels of total aerobic bacteria, coliform group, E. coli and food-borne pathogens of side dishes from 2 traditional markets (100 samples) and 2 super markets (100 samples) located on Ulsan. The levels (range) of total aerobic bacteria was 4.75 log CFU/g (1.60~6.92 log CFU/g) in traditional market and 4.62 log CFU/g (2.00~6.46 log CFU/g) in super market, respectively. Coliform was detected in 64 and 66 samples sold at traditional markets and super markets, respectively. E, coli was detected in 4 and 6 samples sold at traditional markets and super markets, respectively. The food-borne pathogens, namely Bacillus cereus and Listeria monocytogenes were detected in 1 sample sold at traditional markets, respectively, and Bacillus cereus was detected in 4 samples sold at super markets. However, other pathogens such as Salmonella spp., Shigella spp., Vibrio parahaemolyticus, Yersinia enterocolitica, Clostridium perfringens, Camphylobacter jejuni and Pathogenic E. coli were not detected. The Saengchae and Seasoned Jeotgal were relatively vulnerable compared to the others in the food-borne pathogens.

Using artificial neural network (ANN) technique, auction prices for common mackerel were forecasted with the daily total sale and auction price data at the Busan Cooperative Fish Market before introducing Total Allowable Catch (TAC) system, when catch data had no limit in Korea. Virtual input data produced from actual data were used to improve the accuracy of prediction and the suitable neural network was induced for the prediction. We tested 35 networks to be retained 10, and found good performance network with regression ratio of 0.904 and determination coefficient of 0.695. There were significant variations between training and verification errors in this network. Ideally, it should require more training cases to avoid over-learning, which leads to improve performance and makes the results more reliable. And the precision of prediction was improved when environmental factors including physical and biological variables were added. This network for prediction of price and catch was considered to be applicable for other fishes.

Ti-Ni alloys are widely used in numerous biomedical applications (e.g., orthodontics, cardiovascular science, orthopaedics) due to their distinctive thermomechanical and mechanical properties, such as the shape memory effect, superelasticity and low elastic modulus. In order to increase the biocompatibility of Ti-Ni alloys, many surface modification techniques, such as the sol-gel technique, plasma immersion ion implantation (PIII), laser surface melting, plasma spraying, and chemical vapor deposition, have been employed. In this study, a Ti-49.5Ni (at%) alloy was electrochemically etched in 1M H2SO4+ X (1.5, 2.0, 2.5) wt% HF electrolytes to modify the surface morphology. The morphology, element distribution, crystal structure, roughness and energy of the surface were investigated by scanning electron microscopy (SEM), energy-dispersive Xray spectrometry (EDS), X-ray diffractometry (XRD), atomic force microscopy (AFM) and contact angle analysis. Micro-sized pores were formed on the Ti-49.5Ni (at%) alloy surface by electrochemical etching with 1M H2SO4+ X (1.5, 2.0, 2.5) wt% HF. The volume fractions of the pores were increased by increasing the concentration of the HF electrolytes. Depending on the HF concentration, different pore sizes, heights, surface roughness levels, and surface energy levels were obtained. To investigate the osteoblast adhesion of the electrochemically etched Ti-49.5Ni (at%) alloy, a MTT test was performed. The degree of osteoblast adhesion was increased at a high concentration of HF-treated surface structures.

This study surveyed and compared the temperatures established in display stands and food surfaces for cold and frozen foods in large discount stores in Korea. The temperatures established in display stands for cold food ranged with 3.5 ± 1.8 ℃ as mean, minimum and maximum were 0 ℃ and 7 ℃ . However, the surface temperatures of cold food on sale ranged with 10.7 ± 2.9 ℃ as a mean, minimum 4.6 ℃ and maximum 18.4 ℃ . Totally, the surface temperature of cold food on sale was 7.2 ℃ , as a mean, higher than established in display stands for cold food in large discount stores in Korea. 53% of the surveyed cold foods were more than 10 ℃ in surface temperature and only 47% was less than 10 ℃ . The differences between temperatures were lowest in fruits, salads and vegetables, but highest in milk products. On the other hand, the temperatures established in display stands for frozen food showed a range with −20.7 ± 1 ℃ as a mean. However, the surface temperatures of frozen food on sale showed a range with −15.4 ±5 ℃ as a mean, minimum −28 ℃ and maximum −4.6 ℃ (included defrosting). The surface temperatures of frozen food,frozen meats, frozen processed foods and ice creams were −13.8 ℃ , −15.9 ℃ , and −16.8 ℃ , respectively. Only 32.3%of surveyed frozen foods showed less than −18 ℃ in surface temperature. In conclusion, the temperatures established on cold and frozen food display stands were less than those of cold and frozen food surfaces on sale. There was also much variation in food surface temperatures during cold and frozen food storage and sales. Therefore, a temperature management system technology use at the distribution level for cold and frozen foods will be developed.