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강우 발생에 따른 남해군 봉천 방출수가 강진만 해역의 세균학적 수질에 미치는 영향 평가
박큰바위 ( Kun Ba Wui Park ),조미라 ( Mi Ra Jo ),이희정 ( Hee Jung Lee ),권지영 ( Ji Young Kwon ),손광태 ( Kwang Tae Son ),이태식 ( Tae Seek Lee ) 한국수산과학회(구 한국수산학회) 2011 한국수산과학회지 Vol.44 No.6
We investigated the effect of the discharged water from Bong Stream, which is located in the drainage area of Gangjinman area on the bacteriological water quality in the coastal area after rainfall events. Following 12.5 mm of rainfall, water discharged from Bong Stream had a very limited effect on bacteriological water quality in adjacent area and the affected area did not extend to the designated area. On the other hand, after 23 mm rainfall, the density of fecal coliform at stations located in the designated area was higher than at stations located in the adjacent area. The degree of bacteriological contamination at the surveyed stations in the coastal area after rainfall events did not show a relationship with distance from the shoreline. These results indicate that the direction of spread and the range of contaminants from the drainage area were affected by tides at the time of the survey. Therefore, a detailed survey of the effects of tides on the diffusion characteristics of the contaminants from Bong Stream is needed to establish a proper management plan for the surveyed area.
가열처리 조건에 따른 오염굴(Crassostrea gigas) 중의 Male SpecificColiphage와 노로바이러스 농도변화
박큰바위 ( Kun Ba Wui Park ),박용수 ( Yong Su Park ),권지영 ( Ji Young Kwon ),유홍식 ( Hong Sik Yu ),이희정 ( Hee Jung Lee ),김지회 ( Ji Hoe Kim ),이태식 ( Tae Seek Lee ),김풍호 ( Poong Ho Kim ) 한국수산과학회 2015 한국수산과학회지 Vol.48 No.6
Noroviruses (NoV) are known to cause acute epidemic gastroenteritis worldwide. Outbreak strains are predominantly genogroup I (GI) and genogroup II (GII) in oysters Crassostrea gigas. We investigated the changes in concentration of male specific coliphage (MSC) and NoV under heat treatment of the naturally contaminated oyster, Crassostrea gigas. After heat treatment for 5 min in 85℃, no viable MSC was detected. The concentrations of GI and GII NoV decreased by 1.65 log and 2.25 log, respectively, following heat treatment for 5 min at 100℃. Moreover, both GI and GII NoV were completely deactivated by heat treatment for 10 min at 100℃. Therefore, in order to reduce the risk of norovirus infection from contaminated oysters, immersion in boiling water for at least 10 min is recommended.
열처리에 의한 굴(Crassostrea gigas)의 영양성분 변화
심길보 ( Kil Bo Shim ),김민아 ( Mina Kim ),박큰바위 ( Kun Ba Wui Park ),손광태 ( Kwang Tae Son ),임치원 ( Chi Won Lim ) 한국수산과학회 2015 한국수산과학회지 Vol.48 No.6
The aim of this study was to investigate changes in the biochemical characteristics of the Pacific oyster Crassostrea gigas in response to boiling water bath (85°C, 100°C) and autoclaving (100°C) heat treatments for 5, 10, 15, and 20 min. The weight loss (7.6.9.5%) of oysters exposed to a 100°C boiling water bath for 15 min was lower compared to those receiving no treatment. Oysters exposed to the 100°C boiling water bath for 20 min lost 27.8% of their total weight. The 100°C autoclaving treatment resulted in weight loss of 13.0.26.1%, with the highest weight loss occurring after 10 min of treatment (26.1%). Heat-treated oysters had significantly higher levels of crude lipid and crude protein relative to untreated oysters (P<0.05). In the heat-treated oysters, total amino acids (including proline and glutamic acid) were increased, but they were decreased by the 20-min 100°C boiling water bath and autoclaving treatments. The fatty acid composition of oysters was not significantly affected by the water bath heat treatment, but oysters treated with 100°C autoclaving for 20 min had decreased polyunsaturated fatty acids. Oysters exposed to the water bath heat treatment had significantly increased vitamin A content, but 100°C autoclaving for 20 min was associated with reduced vitamin A content, as compared to all of the other heat treatments. Therefore, oysters were affected by heat treatment, undergoing metamorphosis and weight loss, but nutrient quality did not change significantly compared to controls, except with the 20-min 100°C boiling water bath and autoclaving treatments.
경남 거제만 및 자란만 굴( Crassostrea gigas )의 일반성분, pH, 글리코겐 함량의 월별 변화
김민아 ( Min A Kim ),심길보 ( Kil Bo Shim ),박재승 ( Jae Sung Park ),오은경 ( Eun Gyong Oh ),신순범 ( Soon Bum Shin ),박큰바위 ( Kun Ba Wui Park ),임치원 ( Chi Won Lim ) 한국수산과학회 2014 한국수산과학회지 Vol.47 No.6
The seasonal variation in the proximate composition, pH, and glycogen contents of oystersCrassostrea gigas collected in Geoje and Jaran Bays on the southern coast of Korea was studied between March 2012 and February 2013. In the Geoje Bay oysters, the moisture content was 77.49-81.50 g/100 g, lipids ranged between 1.22 and 2.47 g/100 g, proteins between 9.46 and 13.11 g/100 g, and ash between 1.88 and 2.58 g/100 g. In the Jaran Bay oysters, the moisture content was 74.22-82.05 g/100 g, lipids comprised 1.32-2.37 g/100 g, proteins 9.19-13.35 g/100 g, and ash 1.96-2.45 g/100 g. The moisture content was highest in October and January in Geoje and Jaran Bay, respectively, and tended to increase from July until September. The highest protein levels occurred in August in both bays, which coincided with the timing of oocyte maturation, and then decreased at the beginning of total spawning. The highest lipid levels occurred in April in Geoje Bay, and February in Jaran Bay. The glycogen content was 0.40-2.28 g/100 g in Geoje Bay, and 0.61-3.53 g/100 g in Jaran Bay, and was highest in February and decreased from March onwards. The lowest glycogen content occurred in September and then increased from October onwards. The pH ranged between 6.29 and 6.48, and 6.32 and 6.59, for Geoje and Jaran Bay, respectively, and was highest in February.