The Study of Genetic Diversity and Population Structure of the Korean Fleshy Shrimp, Fenneropenaeus chinensis, Using Newly Developed Microsatellite Markers

Eun-Ha Shin(신은하),Hee Jeong Kong(공희정),Bo-Hye Nam(남보혜),Young-Ok Kim(김영옥),Bong-Seok Kim(김봉석),Dong-Gyun Kim(김동균),Cheul Min An(안철민),Hyungtaek Jung(정형택),Woo-Jin Kim(김우진) 한국생명과학회 2015 생명과학회지 Vol.25 No.12

대하(Fenneropenaeus chinensis)는 우리나라에서 경제적으로 가장 중요한 양식생물 중 하나이다. 그러나 대하의 유전적 특성에 대한 연구는 전무하다. 본 연구에서는 새로 개발된 13개 미세위성체 유전자좌를 이용하여 우리나라에 서식하는 4개 지역 대하의 유전 다양성 및 집단간 관련성을 분석하였다. 평균 대립유전자 richness =16.87, 평균 이형접합률 =0.845를 보여 유전 다양성은 비교적 높은 수준을 보였다. 52개 유전좌중에서 13개 유전자좌가 집단간 분석에서 Hardy–Weinberg 평형에서 유의적인 차이로 벗어났다. Neighbor-joining, principal coordinate 및 molecular variance 분석 결과로 우리나라 대하 집단은 3개 집단(나라도, 천수만, 법성포 및 채석포)으로 구성되어 있으며, 이 결과는 유전적 거리에 근거한 군집 결과와 일치하였다. 본 연구에서 조사된 유전 다양성 및 분화결과는 앞으로 대하의 지속 가능한 자원관리 및 선발 육종을 통한 유전적 개량에 적용될 수 있을 것이다. The fleshy shrimp, Fenneropenaeus chinensis, is the family of Penaeidae and one of the most economically important marine culture species in Korea. However, its genetic characteristics have never been studied. In this study, a total of 240 wild F. chinensis individuals were collected from four locations as follows: Narodo (NRD, n = 60), Beopseongpo (BSP, n = 60), Chaesukpo (CSP, n = 60), and Cheonsuman (CSM, n = 60). Genetic variability and the relationships among four wild F. chinensis populations were analyzed using 13 newly developed microsatellite loci. Relatively high levels of genetic variability (mean allelic richness = 16.87; mean heterozygosity = 0.845) were found among localities. Among the 52 population loci, 13 showed significant deviation from the Hardy–Weinberg equilibrium. Neighbor-joining, principal coordinate, and molecular variance analyses revealed the presence of three subpopulations (NRD, CSM, BSP and CSP), which was consistent with clustering based on genetic distance. The mean observed heterozygosity values of the NRD, CSM, BSP, and CSP populations were 0.724, 0.821, 0.814, and 0.785 over all loci, respectively. These genetic variability and differentiation results of the four wild populations can be applied for future genetic improvement using selective breeding and to design suitable management guidelines for Korean F. chinensis culture.

스타일라이즈드(Stylized) 게임 이펙트의 타격감을 높이는 연출 연구

신은하(Eun Ha Shin),김현석(Hyunsuk Kim) 한국디자인학회 2024 디자인학연구 Vol.37 No.1

Background : The research aims to enhance the directorial effects and impact of stylized game graphics by subdividing directorial elements based on an understanding of stylized game graphics. The main objectives are to compare the relative importance of these directorial elements and to determine their priorities. Methods : The research methodology involved reviewing theories related to impact in prior studies, and identifying the top 4 and bottom 11 directorial elements for enhancing the impact of stylized effects. After validation by five experts, paired comparison surveys were conducted for each directorial element. A survey involving 25 effects experts and relevant creators was then conducted, and the relative importance of directorial elements was analyzed using analytical hierachical process(AHP) statistics. Results : Through this study, the priorities of directorial elements for enhancing the impact of stylized game effects were classified. The analysis revealed that among the factors influencing the impact of stylized effects, animation(33.29%) emerged as the most crucial top-level factor, followed by form(31.98%), color(24.99%), and video editing(9.74%). Considering the final weights, the relative importance of directorial elements for increasing the impact of stylized game effects is ranked as follows: Saturation (18.1%), Timing (18%), Texture form regularity (17.3%), Clarity of outline (10%), Number of colors (7%), Screen shake (6.3%), Presence of cuts (6%), Afterimage (5.2%), Motion blur (5%), Shot size (3.6%), and Waiting actions (3.5%). Conclusions : To seamlessly integrate with stylized graphics and enhance impact, prioritizing elements such as saturation, timing, texture form regularity, and clarity of outline is recommended for effective effect direction. Additionally, meticulous research is needed to ensure the harmonious integration of various elements for stylized game effects, complementing the overall visual aesthetic.

옥상녹화사업의 종류에 따른 경제성 분석

김흥순(Kim, Heung-Soon),최재연(Choi, Jae-Yeon),신은하(Shin, Eun-Ha) 대한건축학회 2014 대한건축학회논문집 Vol.30 No.10

Because of rapid urbanization, urban green space is decreasing drastically. In order to deal with the problem, the interest in creating green space on available land is increasing. This study analyzes the economic feasibility of green roof initiatives promoted in 66 public buildings in Jung-gu, Seoul under the assumption of full financial support for green roof construction. It is proven that green roof is economically feasible with various benefits such as conserving heating and cooling energy, reducing air pollution, providing rest area, and increasing aesthetic values of city and pleasantness. In terms of this, this study identifies that the lightweight green-roof project is economically feasible with number of benefits.

「부인필지」에 수록된 주식류와 침채류 조리법에 관한 문헌적 고찰

이미정,김기숙,신은하 중앙대학교 생활과학연구소 2000 생활과학논집 Vol.13 No.-

"Puinpilji" was written in 1915. We compared the cooking methods of the kinds of staple food and Chimche in "Puinpilji" with those in other cooking books. Patbap, without adding boiled redbean itself, was cooked with the boiled redbean water. The sweetness and color of Yakbap came from honey and the boiled jujube water. Tarakjuk was cooked with the same amount of milk and water. When rice was half cooked, milk was added. Patjuk was made by boiling together with a large amount of jujube and redbean. On kneading Saeal, ginger-juice was added. Tongchimi-kukmul and Jidan was used in Myongwolkwan-Naengmyon. The characteristics of Ouyuk-kimchi was that the boiled water with meat and dried fish was added to Kimchi. And also, Myongwol-Saengchiche made by adding meat of pheasant to Tongchimi-kukmul and Chonbok-chimche made by adding various materials to Junbok soaked in water were introduced in the text.

유색미의 첨가량과 발효방법에 따른 증편의 품질특성

신은하,이재경 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.4

This study was carried out to investigate the quality characteristics of Jeung-Pyun with respect to the addition ratio of pigmented rice and fermentation method. As the amount of pigmented rice was increased, the moisture content of the products added with yeast tended to increase more than those made in the traditional way. Regardless of fermentation method, L value and b value of Jeung-Pyun without pigmented rice were higher than those of Jeung-Pyun with pigmented rice, for which the values were significantly low. The samples with 5% or 10% pigmented rice had a high degree of expansion. The other samples showed no visible difference. The hardness, cohesiveness, springiness and chewiness tended to decrease. On the other hand, the adhesiveness was increased. In both fermentation methods, as the amount of pigmented rice was increased, the gelatinization degree was raised. In sensory evaluation, the characteristics of Jeung-Pyun with 30% pigmented rice were very poor, except for the characteristics on pore uniformity. The other samples and both fermentation methods were hardly different.

Reducing Microbial Populations on Refrigerated Pork Hams Treated with Acetic Acid

Lee, Jae Il,Shin, Eun Ha,Kim, Chang Ryoul,Kim, Kwang Hyun 한국식품영양학회 1996 韓國食品營養學會誌 Vol.9 No.4

초산침지법을 이용하여 4℃ 냉장시의 돼지고기 햄의 APC, GNC, pH, 및 관능평가에 대한 영향을 조사하였다. 3분동안 1.0∼3.0%(v/v)초산을 처리한 구는 12일 저장동안 GNC를 완전히 억제하였다. 3분동안 3.0%초산을 처리한 구는 12일 저장동안 APC를 완전히 억제하였다. 0∼3분동안 1.0∼3.0% 초산을 처리한 구는 12일까지 미생물학적 저장안정성을 확장하였다. 초산으로 처리한 돼지고기햄의 관능평가는 유기산 냄새 및 표백으로 인하여 신선한 돼지 고기 햄보다 낯은 등급의 기호성을 보였다. The influence of acetic acid (AA) dips on aerobic plate counts (APC), gram-negative bacterial counts (GNC), pH, and sensory tests of pork hams was studied during storage at 4℃. Pork hams were treated by dipping in 0.5∼3.0%(v/v) AA for 0∼3min. Treatments of 1.0-3.0% AA for 3 min completely (P<0.05) inhibited the GNC for 12 days of storage. Treatments of 3.0% AA for 3min completely (P<0.05) inhibited the APC for 12 days of storage. Treatments with 1.0∼3.0% AA for 0.3min prolonged the microbiological shelf-life to 12 days of storage. Sensory evaluations of pork ha,s treated with acetic acid were liked less than the fresh controls due to acidic odor and whitness.