벼메뚜기는 분류학적으로 메뚜기목(Orthoptera), 메뚜기과(Acrididae)에 속하는 곤충으로 작물에 피해를 주는 해충으로 인식하고 있지만 예로부터 단백질 보충을 위하여 채집하여 튀기거나 볶음요리 로 이용해 왔다. 벼메뚜기는 갈색거저리, 쌍별귀뚜라미 등과 함께 식품공전에 등록되어 있으나 1년 1세대로 가을철에 채집하여 이용하는 실정으로 공급확대에 한계가 있다. 최근 우리나라에서 벼메뚜기를 사육하고자 하는 농가와 다양한 용도로 가공을 통해 이용하려는 수요가 점차 증가하고 있으나 연중사육기술이 개발되지 않아 대량사육하는 농가가 거의 없는 실정이다. 이에 벼메뚜기의 연중대량사육기술 뿐만 아니라 인공사료 및 자동화 사육시설 개발에 따른 생산비 절감 기술 개발이 필요한 실정이다. 벼메뚜기의 먹이로는 여름작물로 옥수수, 수단그래스, 겨울작물로 밀, 보리 등의 볏과작물이 있으며 많은 양의 생엽과 발육에 적합한 작물의 선발 및 볏과작물의 통곡실 가루를 이용한 인공사료의 개발로 먹이공급 부족 시 15~20일 급여 가능하며, 벼메뚜기 사육시설로 단독형, 연결형, 절충형 등의 사육시설을 개발하여 연결형 사육시설의 수확량과 생존율이 가장 높았으며, 예취 급이 노동력이 단독형의 16% 소요되었다.

토양해충의 포식성 천적인 뿌리이리응애[Stratiolaelapsscimitus(Wo mersley)]를 이중박스 시스템을 활용하여 대량생산할 수 있는 방법을 개발하였다. 사육상자는 외부(22L, 54×36×18 cm3)및 내부상자(6.5L, 31×22×11 cm3)로 구성된 플라스틱상자이다. 내부상자에는 뿌리이리응애의 은신처 역할을 하는 왕겨(4L)를 담았다. 외부상자에는 물을 1L 채우고 그 위에 내부상자를 넣고 외부상자 덮개를 덮었다. 이 시스템은 포식성응애의 탈출을 막고 은신처의 습도를 유지할 수 있다. 천적의 먹이원으로서 긴털가루응애[Tyrophagusputrescentiae(Sch rank)]를 쌀겨에 사육하였으며, 뿌리이리응애와 마찬가지로 2중상자에서 증식시켰다. 천적응애상자에 주 1회 먹이응애를 제공하면서 25±1℃, 상대습도 60±10% 조건에서 사육하였다. 뿌리이리응애의 밀도는 4주에 3배로 증가하였으며 최종적으로 약 12만마리/상자(4L)였다. 이 방법은 간단한 뿌리이리응애 대량사육기술로서 토양해충의 생물적 방제에 큰 도움이 될 것으로 판단한다.

Formation processes of high-mass stars have been long-standing issues in astronomy and astrophysics. This is mainly because of major diculties in observational studies such as a smaller number of high-mass young stellar objects (YSOs), larger distances, and more complex structures in young high-mass clusters compared with nearby low-mass isolated star-forming regions (SFRs), and extremely large opacity of in- terstellar dust except for centimeter to submillimeter wavelengths. High resolution and high sensitivity observations with Atacama Large Millimeter/Submillimeter Array (ALMA) at millimeter/submillimeter wavelengths will overcome these observational diculties even for statistical studies with increasing num- ber of high-mass YSO samples. This review will summarize recent progresses in high-mass star-formation studies with ALMA such as clumps and laments in giant molecular cloud complexes and infrared dark clouds (IRDCs), protostellar disks and out ows in dense cores, chemistry, masers, and accretion bursts in high-mass SFRs.

본 연구는 체육전공 남녀 신입생들을 대상으로 체질량지수(Body mass index; BMI), 신체이미지, 식사태도 및 신체활동량의 차이와 상관관계를 규명하는데 있다. 남녀 체육전공 신입생 595명(남녀: 341 vs. 254)이 본 연구에 참여하였고, 대상자들은 신체이미지(Body sahpe questionnaire; BSQ), 식사태도(Eating attitude test-26; EAT-26), 및 신체활동(International physical activity questionnaires; IPAQ)에 대한 설문지를 작성하였다. 체질량지수에 따라 분류하였을 때 정상체중은 67.2%로 나타났으며, 저체중은 5.4%, 과체중과 비만이 17.8%, 9.6%로 나타났다. 남학생들의 57.7%와 여학생들의 78.7%는 정상체중으로 분류되었다. BSQ 검사 결과 총 대상자 중 불만족의 비율은 48.2%로 나타났으며, 남학생 22.9%와 여학생 82.3%가 불만족으로 나타났다. EAT-26 검사 결과 전체 20.2%가 비정상적인 식사태도를 가지고 있었으며, 남학생과 여학생의 비율은 7.3% vs. 37.4%로 나타났다. 신체활동량 조사 결과 99%의 대상자들이 활동적으로 조사되었다. BMI, BSQ, EAT-26, 그리고 신체활동량은 남녀 간에 통계적으로 유의한 차이를 보였다. 신체이미지와 식사태도는 남녀 대상자 모두에서 유의한 상관관계를 보였으며, 체질량지수는 남자 대상자들에서만 신체이미지와 식사태도와 유의한 상관관계가 있었다. 그러나 신체활동량은 남녀 모두에서 다른 변인들과 상관관계가 없었다. 결론적으로 체육전공 대학생들의 신체불만족과 비정상적인 식사태도의 비율이 높으며, 신체이미지의 불만족이 높을수록 비정상적인 식사태도를 가지고 있는 것으로 조사되었다. 따라서 이에 적합한 교육과 사회적 인식의 전환이 필요할 것으로 사료된다.

본 연구에서는 갈대군락의 영양염 물질수지 모델 구축을 위한 기초연구로서, 갈대군락 Mesocosm 실험을 통해 수층-갈대(뿌리, 잎, 줄기)-토양의 영양염(DIN, DIP) 농도의 춘계 및 하계 모니터링 결과를 이용하여 물질수지를 산정하였으며, 결과는 다음과 같다. 1) 갈대의 생체량은 춘계에는 지하경이 지상경에 비해 약 6.3~9.7% 높으며, 하계에는 지상경이 지하경에 비해 약 19.2~21.2% 높게 나타났으며, 갈대의 성장속도는 Mesocosm Tank A가 Mesocosm Tank D에 비해 지상경과 지하경 모두 2~3배 정도 빠르게 나타났다. 2) Mesocosm Tank에서의 갈대의 영양염(DIN, DIP) 농도는 춘계와 하계 모두 각각 2~3%로 차이가 적었다. 3) Mesocosm Tank별 생체량의 차이는 최대 23%로 나타나지만, 갈대가 흡수하는 영양염의 농도는 최대 3% 정도로 차이가 적었다.

Oral examination in a patient with a history of acute lymphoblastic leukemia (ALL) and allogeneic hematopoietic cell transplantation (HCT) needs considerations of leukemia relapse and graft-versus-host disease (GVHD). Oral manifestations may contribute to early detection of relapse or systemic complications making accurate oral examination and diagnosis significant. We report a case of a large tumor like mass arising in a patient with a history of ALL and HCT. The patient had been diagnosed with ALL relapse and was being treated with chemotherapy, and furthermore was suspected of GVHD development.

Introduction The fashion business is known as one of the major industries that is suffering from rising concerns about the consumption of its product, which led to a reorganization of the fashion supply chain to become more sustainable three decades ago. The interest in the concept of sustainability and demand for sustainable marketing activities is gradually growing in the fashion industry due to the negative image and press it receives. Within the luxury fashion segment, the three main themes that are recognized to contribute to sustainability are exclusivity, craftmanship and limited production. However, luxury brands are increasingly shifting their attention and commitment towards environmental and social issues to be incorporated in the concept of sustainability. Yet, the majority of consumers has little understanding or misunderstands the concept of sustainable fashion and marketing, which leads to a gap between attitudes towards sustainability and actual behavior. As a result, fashion brands are trying to leverage their brand by making sustainability a key marketing strategy to raise awareness about social, environmental, economic and cultural issues. Extant research has not explored this recent trend to understand how consumers evaluate fashion brands with a sustainable marketing communication, especially in the context of luxury brands. This study investigates how luxury and mass fashion brands can utilize sustainable marketing contents in social media communication to reach their target group and enhance their equity with sustainability associations. Theoretical Development Associative network models of memory have served as a fundamental framework for a wide range of studies related to the formation and transfer of associations. According to associative network theory, brand knowledge is represented in form of an associative network of memory nodes connected to each other. Nodes are activated when cues, such as advertising, are presented. Mere exposure to cues was shown to be sufficient to active associations and facilitate association transfer. While brands are continuously attempting to make use of associative power to leverage brand equity, extant research has provided compelling reasons to accept that association transfer can also result in brand dilution when a retrieval of conflicting or negative associations occurs. Especially in the context of luxury brands consisting of very unique associations and being different from mass brands in many regards, managing the brand’s associative network is a crucial task in order to send the right signals to consumers and maintain exclusivity. This study investigates how social media communication of different sustainability dimensions affects brand attitude and how it ultimately impacts behavioral outcomes in an attempt to build brand equity for mass and luxury fashion brands. Method and Data The hypotheses are tested with 273 respondents who participated in an online experiment. They were first asked to state their involvement with the category fashion. Subsequently, subjects were presented with a brand post either for the mass or luxury brand including claims related to one of the four sustainability dimensions or no claims for the control group respectively. The experiment consisted of a 2 (brand: mass or luxury) x 5 (sustainability dimensions: none, cultural, economic, environmental, social) factorial design. The measures that followed included attitudinal as well as behavioral constructs related to the brand, sustainability as well as social media use. Analysis of covariance is applied to test for main effects and interaction effects. Summary of Findings This study provides evidence that social media communication of a sustainable brand affects the purchase intention of consumers. The findings indicate a significant difference between the mass and the luxury brand used for this study. The mass brand exhibits the potential to leverage associations with cultural, economic, and environmental sustainability. However, the results only reveal a marginally significant higher purchase intention when cultural sustainability is communicated compared to when the brand does not provide any sustainable associations. In contrast, the luxury brand suffers from significant brand dilution across all four sustainability dimensions resulting in a decline in purchase intention. Key Contributions The findings reveal that sustainability communication exerts a diverging influence depending on the type of brand that is involved. This study suggests that mass brands are able to benefit from sustainability communication in an attempt to leverage brand equity. However, for a luxury brand this type of associations rather presents a liability that might dilute the brand. The findings of this study provide important insights for brand managers. Since mass brands are currently increasing efforts into sustainable communication in the fashion industry, the results suggest that this might be a promising investment. However, luxury brands are advised to carefully manage the communication of salient content related to sustainability as it might harm the invaluable and unique associations inherent in a luxury brand.

Introduction In recent times, mass customization strategy has been actively adapted even in the food service industry, which provides services wherein consumers select the main ingredients of the food they order according to their preference. In this study, we examine the effect of mass customization strategies perceived by consumers in the food service industry. We also includes the external and internal environmental factors stimuli surrounding the situation of purchasing customized food items to better predict how consumer’s perceived value of mass customization might be formed within the context of service industry. Evidence shows that consumers’ perceived value is high for mass customization in food consumption service compared to food service for a fixed menu. The findings further suggest that this effects of mass customization on consumer perception is moderated by social influence (group vs. individual) and food type (utilitarian vs. hedonic). Theoretical Development Recent research in the field of mass customization has demonstrated that the advantage of designing consumer’s own products is in increasing consumer's perceived benefits while engaging in the customization of tangible products. These studies have shown that the mass customization provides consumers with a utilitarian value due to the purchase of optimized products that meet their individual needs and various values that are embedded in the customization process, such as hedonic value, self-expressive value, and creative achievement (Merle, Chandon, Roux, & Alizon, 2010; Yoo & Park, 2016), and that this value recognition leads to positive attitudes and behavioral responses such as high willingness to pay (Franke, Keinz, & Steger, 2009; Schreier, 2006), purchase intent, and loyalty (Yoo & Park, 2016). However, whereas research on mass customization focusing on tangible products has been actively conducted, research in the field of intangible services, is still lacking in two respects. First, there has been very little discussion of the effectiveness of mass customization strategies in the food service industry. Specifically, based on the stimuli-organism-response (S-O-R) framework, which states that environmental stimuli (S) lead to the formation of a customer perception (O) that induces consumers’ behavioral responses (R) (Mehrabian & Russell, 1974), existing research focused on the relationship of customer’s behavioral response to mass-customized food service (S-R relationship) (Kuo & Cranage, 2010; Wolf and Zhang, 2016), failing to embrace S-O relationship that focuses on how mass customization differs from a standard system in terms of how consumers perceive value. Considering that mass customization services can be regarded as a form of customer engagement strategy (Chathoth et al., 2014; Chathoth et al., 2016), it can be assumed that mass customization in services can induce positive consumer perception. Second, little research has yet examined situational factors that affect consumer response in purchasing mass customization of products/service. Considering that service environments play a significant role in service delivery by strengthening customer perceptions and retention (Baker, Parasuraman, Grewal, & Voss, 2002; Sherman, Mathur, & Smith, 1997), it is necessary to identify the internal and external environmental factors that limit or enhance consumers’ perceived value of the mass customization for effective implementation of the mass customization strategy. The aim of the present research is to empirically examine the effects of mass customization on consumer responses. It is hypothesized that consumers’ perceived value might be high for mass customization in food consumption service (compared to food service for a fixed menu) (H1), which is consistent with previous literature on consumer responses to mass customization in tangible. Furthermore, the current research further includes various environmental stimuli surrounding the situation of purchasing customized food items to better predict how consumer’s perceived value of mass customization might be formed within the context of service industry. Based on the assumption that (a) people's choice of consumption is affected by the expectations of how others evaluate their decisions (Ariely & Levav, 2000; Calder & Burnkrant, 1977) and that (b) consumers are more concerned about social norms and therefore make similar choices to blend in resulting in uniformity at the group level (Tice, Butler, Muraven, & Stillwell, 1995), it is expected that consumers sometimes feel compelled to refrain from choosing favorites because of how they expect to be perceived by others, hindering consumer’s benefits of mass customization. In addition, there are two food types based on the goal of consuming food: utilitarian food and hedonic food (craving for sweetness, e.g., desserts) (Wansink, Ittersum, & Painter, 2004; 2005). In pursuing the hedonic goal, the consumer tendency to engage in various behaviors is strengthened by the desire to express one’s personality to others (Ariely & Levav, 2000; Ratner & Kahn, 2002). Accordingly, in the present research, we explore the perceived value of mass customization moderated by social influence (H2), and food type (H3). In this model, social influence (group vs. individual), which is the factor outside the scope of customizing process, is regarded as an external variable and food types (utilitarian vs. hedonic), divided according to the purpose of food consumption, as an internal variable. Method We used a 2 (customization: low vs. high) × 2 (social influence: individual vs. group) between subject experiment conducted on the subjects regarding two types of food service: utilitarian food (main course) and hedonic food (dessert). We assigned 208 participants randomly to one of four conditions. Participants were asked to imagine they were visiting the high customized restaurant with their colleague together (vs. alone) that provide high customized service (vs. low customized service) and saw a menu for a food item. Modified from Kuo and Cranage (2010) study, two level of customized menu scenarios were used in this study. In the high customization scenario, participants are told that they were in a restaurant where they were offered to customize their dishes with choices of ingredients. In the low customization condition, participants were told that they were in a restaurant where they ordered among fixed menu items. Based on pretest result, we used pasta, which is entrée for the utilitarian food, and use ice-flake, which is dessert for the hedonic food. After reading the scenario, participants provide their perceived value of mass customization ratings of the service process. Results and Conclusion First, an analysis of variance (ANOVA) revealed a significant effect of mass customization demonstrating that on perceived value, participants who read mass customization service condition had a higher perceived value on their food than participants in the fixed menu condition (H1). Second, in order to examine whether social influence (H2) and food type (H3) moderate the effect of mass customizatino on consumer perceptions, a moderated moderation model was performed a bootstrapping procedure with 5000 samples using the PROCESS model 3 (Hayes, 2016). The result revealed a significant three-way interaction effect among level of customization (high vs. Low), social influence (group vs. individual), and food types (utilitarian vs. hedonic). As the level of customization increases, the overall perceived value increases; however, it is confirmed that, when making decisions about food in a group situation, there are restrictions on perceiving the value that the consumer can customize and feel as compared to the individual situation. Finally, impact of social influence on the perceived value of customization is moderated by food type (hedonic vs. utilitarian). In other words, in hedonic food consumption situation, the modeartion effect of social influence on the perceived value of customization is weakened. Consumers are more likely to appreciate the process and consider it more palatable when they use mass customization service in restaurant. However, when people are conscious of the presence of others, the act of selecting food ingredients according to one’s own preference is restricted. Therefore, even if customized food is ordered in the presence of the group, its perceived value will be as lower than that of a fixed menu. In addition, when people use mass customization service in hedonic food consumption situations, regardless of group influence, they perceive that the value of customized menu is higher than that of the fixed menu. We expect that the study findings and framework will provide practical and theoretical implications such as the development of theories on food service situations, as well as aid restaurants in establishing marketing strategies. In addition, identifying internal and external environmental factors that limit consumers’ perceived value of mass customization will enable restaurants to find a suitable menu composition method to enhance and maintain customers’ perceived value and build a promotional strategy accordingly.

Acidic and basic mixtures of odorous compounds are commonly emitted from various sources, and, in an absorption process, pH conditions in the liquid phase significantly affect the performance. In this study, the effect of pH on mass transfer in a bubble column reactor was evaluated using hydrogen sulfide and ammonia as a model mixture. Their mass transfer coefficients were then calculated. Furthermore, the total mass transfer coefficients as a function of pH were evaluated, and the experimental data were fitted into an empirical equation using dimensionless numbers. The mass transfer rates of hydrogen sulfide, the non-ionic form, increased dramatically with increasing pHs, while those of ammonia were almost unchanged because of its high solubility. As a result, a favorable pH condition for less soluble compounds must be selected to achieve high absorption capacity. The total mass transfer rates, which took into account pH effects as well as all the non-ionic and ionic constituents together, were found to be from 2.2 to 2.4 × 10−3 min−1 for hydrogen sulfide and ammonia, respectively, and they were almost constant at different pHs. The empirical equations, which were derived to obtain the best fit for the total mass transfer rates, implied that a method to increase diffusivity of each compound should be applied to improve overall mass transfer. In addition, when using the empirical equation, a mass transfer coefficient at a given set of pH and operating conditions can be calculated and used to design a water scrubbing process.

The aim of the present work was to develop simultaneous methods of quantification of carazolol, azaperone, and azaperol residues in livestock and fishery products using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Samples were extracted from beef, pork, chicken, egg, milk and shrimp using acetonitrile (ACN); while flat fish and eel were extracted using 80% ACN. For purification, ACN saturated n-hexane was used to remove fat composition. The standard calibration curves showed good linearity as correlation coefficients; r 2 was > 0.99. Average recoveries expressed were within the range of 67.9-105% for samples fortified at three different levels (0.5 × MRL, 1 × MRL and 2 × MRL). The correlation coefficient expressed as precision was within the range of 0.55- 7.93%. The limit of quantification (LOQ) was 0.0002-0.002 mg/kg. The proposed analytical method showed high accuracy and acceptable sensitivity based on Codex guideline requirements (CAC/GL71-2009). This method can be used to analyze the residue of carazolol, azaperone, and azaperol in livestock and fishery products.

작은뿌리파리는 넓은 기주 범위를 가지며 시설하우스에서 피해를 주는 주요 해충이다. 이를 해결하기 위한 방제 방법을 연구하기 위해 재현성 있는 사육방법을 개발보급시켜야 할 필요가 있다. 본 연구는 실내에서 작은뿌리파리에 대한 대량사육시스템을 구축하고 생태적 특성을 연구하였다. 작은뿌리파리의 온도별 발육을 조사한 결과, 20℃에서 부화율, 용화율, 우화율이 가장 높았으며, 성충을 제외한 발육기간이 20.8일로 가장 짧았다. 성충수명은 온도가 높아질수록 수명이 짧아졌으며, 20℃에서 평균 144개로 가장 많이 산란하였다. 작은뿌리파리 유충 사육배지 조성이 유충 발육에 미치는 영향을 알아본 결과, 물한천배지와 감자디스크배지가 부화율 84.7, 84.4%로 높았으며, 유충기간은 감자디스크배지가 14.7 일로 가장 짧았다. 용화율, 우화율은 감자디스크배지가 85.2, 82.6%로 가장 높았고 산란수도 125.6개로 가장 높았다. 우화케이지에서 생육배지를 선발한 결과, 우화율은 원예용 상토 50% + 톱밥 25% + 잘게 간 감자 25% 배지가 접종 14일차의 우화율이 88.4%로 가장 높았다. 우화케이지의 생육배지 적정 접종밀도는 유충 1,000개 접종 시 84.7%로 가장 높았고, 유충 3,000, 5,000, 7,000개 접종시 81.4, 58.8, 38.7%로 유충 접종량이 많을수록 우화율이 낮았다. 위 실험 결과에 따라 작은뿌리파리의 대량사육시스템의 사육단계별 자세한 사항을 정리하였다.

본 연구의 목적은 마찰력의 크기에 따른 동조질량감쇠기(Tuned mass damper, 이하 TMD)의 성능변화를 조사하고, 이에 기초 하여 TMD의 최적 설계 파라미터를 결정하는 것이다. 일반적인 TMD 설계는 레일의 마찰력을 최소화하는 것을 전제로, 진동수비와 감 쇠비의 최적값이 제시되어 있다. 본 연구에서는 선형점성, 마찰력, 그리고 점성과 마찰을 동시에 가지는 TMD에 대하여 조화하중과 랜덤하중을 사용한 수치해석을 통해 최적진동수비와 최적감쇠비의 변화를 조사하였다. 마찰력의 경우에도 점성감쇠와 같이 특정 크기까지는 제어효율이 증가하나, 특정 값 이상에서는 TMD 성능이 급격히 저하되는 특성을 가진다. 점성감쇠와 마찰력이 동시에 존재하는 경우, 마찰력이 증가함에 따라 최적감쇠비가 감소하였으며, 마찰력의 크기를 반드시 고려하여 최적감쇠비를 결정해야한다. 풍하중을 받는 76층 벤치마크 구조물에 설치된 TMD에 대한 설계를 통해 제안된 최적 파라미터가 제어성능을 향상시키는 데 있어 유효함을 확인하였다.

When piles adjacent to deep excavations (i.e. tunnel operation), pile for slope stabilization, highway embankments near abutment piles in soft soil, the load generates lateral soil movement on pile. The lateral soil movement leads to develop the horizontal pressure between the pile and soil, also increase deflection as well as bending moment in the pile. In order to investigate a single pile subjected to horizontal loads due to the movement of the upper soil layer, the pile and soils are modelled by using 3D finite element analysis in this paper. The finite element analysis software used in this study is ANSYS. Furthermore, the soil's elastic behaviour follows the Mohr-Coulomb model and the pair of contact elements is used to simulate the pile-soil contact. A good correlation between laboratory and predicted results is observed in the validation analysis. The parametric study also demonstrates that soil Young's modulus and soil movement profile are key factors in predicting the behaviour of the pile.

본 연구에서는 우리나라 식품공전에서 불검출 물질로 관리하고 있는 니트로빈(nitrovin)에 대해 고감도 정량·정성 분석이 가능한 LC-MS/MS를 적용하여 적합한 분석법을 제시하고자 하였다. 수산물 시료는 아세토니트릴/물로 추 출하고 아세토니트릴 포화 헥산으로 지방을 제거하여 고상추출 카트리지를 적용하여 정제하였다. 분석물질은 전기분무이온화방법의 positive mode에서 이온화하여 MRM 조건을 확립하여 분석하였다. 개선된 시험법은 CODEX CAC/GL-71 가이드라인에 따라서 정확성, 정밀성, 직선성, 정량한계에 대한 검증을 통하여 유효성을 확인하였다. 본 실험에서의 정량한계는 0.001 mg/kg 수준이며, 정량한계를 포함하는 표준시료에서 얻어진 검량선의 상관계수(r2)는 0.985 이상으로 시험법의 직선성이 유효함을 판단할 수 있었다. 또한, 수산물(넙치, 장어 및 새우) 시료에 대한 니트 로빈의 평균 회수율과 변동 계수는 72.1~122%, 2.9~16.9% 로 확인되어 정확성 및 정밀성이 CODEX가이드라인에 부합하였다. 따라서, 개선된 니트로빈 정량분석법은 수산물 중 니트로빈을 분석하는데 적합하며, 니트로빈에 대한 지속적인 잔류실태조사에 활용되어 수산물 중 니트로빈의 안전관리에 기여할 것으로 판단된다.