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Affecting Factors on Discriminatory Behavior toward Mentally Disabled in the Nursing Students 护生对智障人士歧视行为的影响因素
Pub Date : 2021-08-31 DOI: 10.13000/jfmse.2021.8.33.4.969
Jeong-eon Park
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引用次数: 0
Prediction of Dust Collection Efficiency According to the Shape of Electrode and Collecting Plate for Electrostatic Precipitators Using Gas Flow Analysis 用气流分析预测电除尘器电极和集尘板形状的集尘效率
Pub Date : 2021-08-31 DOI: 10.13000/jfmse.2021.8.33.4.962
Kyeong-Ju Kong, Jeong-Uk Lee, S. Han
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引用次数: 0
Processing and Quality Characteristics of High Value-added Low-salt Fermented Sea Squirt Halocynthia roretzi with Yujacheong 高附加值低盐发酵海鞘的加工及品质特征
Pub Date : 2021-08-31 DOI: 10.13000/jfmse.2021.8.33.4.1013
Ryeong-Won Kwon, Myeong-Cheol Shin, Seon-Woong Hwang, Dong-hwan Kim, Sang-Ho Lee, Jin-Hyo Park, Jeong-Gyun Kim
This study was conducted to determine the optimum fermentation time of low-salt fermented sea squirt with Yujacheong. Experimental samples were prepared by adding 1% of roasted salt and 5% of Yujacheong to 1 kg of sea squirt and then changed the fermentation time to 0 (YFT-0), 24 (YFT-24), 48 (YFT-48), 72 (YFT-72) and 144 (YFT-144) hours. The viable cell count of YFT-0, YFT-24, YFT-48, YFT-72 and YFT-144 were 4.2, 5.1, 4.0, 3.3 and 3.0 logCFU/g, respectively. There was not significantly different in moisture, crude protein, crude lipid and ash content of proximate composition according to the increase of fermentation time. The amino nitrogen content tend to increase from 130.7 to 200.1 mg/100 g with the increase of fermentation time. The amount of free amino acid gradually increased with the increase of fermentation time. In the sensory evaluation of the low-salt fermented sea squirt with Yujacheong, the shape score of all samples did not show significant differences, but color, odor, taste and overall acceptance score decreased except YFT-24 had the highest score of texture after 24 hours of fermentation. Therefore, fermentation at 3~4 for 24 hours was suggested to be the optimum manufacturing condition. °C
以鱼加汤为原料,对低盐发酵海鞘的最佳发酵时间进行了研究。实验样品为在1 kg海鞘中添加1%的烤盐和5%的鱼加清,发酵时间分别为0 (YFT-0)、24 (YFT-24)、48 (YFT-48)、72 (YFT-72)和144 (YFT-144) h。YFT-0、YFT-24、YFT-48、YFT-72和YFT-144的活细胞计数分别为4.2、5.1、4.0、3.3和3.0 logCFU/g。随着发酵时间的延长,近似组分的水分、粗蛋白质、粗脂肪和灰分含量均无显著差异。随着发酵时间的延长,氨基氮含量有从130.7 mg/100 g增加到200.1 mg/100 g的趋势。随着发酵时间的延长,游离氨基酸含量逐渐增加。在低盐发酵海鞘的感官评价中,发酵24 h后,除YFT-24质地评分最高外,其余样品的形状评分均无显著差异,但颜色、气味、味道和总体接受评分均有所下降。因此,建议以3~4℃发酵24 h为最佳生产条件。°C
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引用次数: 1
A Study on the Deep Learning Mechanism of Gen Z Learners Z世代学习者深度学习机制研究
Pub Date : 2021-08-31 DOI: 10.13000/jfmse.2021.8.33.4.929
Sung-Mi Park
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引用次数: 0
Macrobenthic Community and Benthic Health Assessment of Central Area in Asan Bay 牙山湾中心区大型底栖生物群落与底栖生物健康评价
Pub Date : 2021-08-31 DOI: 10.13000/jfmse.2021.8.33.4.903
Kwang-Bae Kim, Yoon-Jin Jung, Jeong-Kyu Oh, Hoon Kang, D. Son, Chae-Woo Ma
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引用次数: 0
Analyzing Economic Effectiveness of Fisheries Patents by Technology Area:Focusing on NIFS’s R&D Cases 基于技术领域的渔业专利经济效益分析——以水产科学院的研发案例为例
Pub Date : 2021-08-31 DOI: 10.13000/jfmse.2021.8.33.4.819
Hye-seong Kim, B. Min, Jeong Yong Lee, Hyun Chul Kim, J. Yi, Do-Hoon Kim
{"title":"Analyzing Economic Effectiveness of Fisheries Patents by Technology Area:Focusing on NIFS’s R&D Cases","authors":"Hye-seong Kim, B. Min, Jeong Yong Lee, Hyun Chul Kim, J. Yi, Do-Hoon Kim","doi":"10.13000/jfmse.2021.8.33.4.819","DOIUrl":"https://doi.org/10.13000/jfmse.2021.8.33.4.819","url":null,"abstract":"","PeriodicalId":148968,"journal":{"name":"JOURNAL OF FISHRIES AND MARINE SCIENCES EDUCATION","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128158199","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Construction of Artificial Spawning Area for Octopus minor in Muddy Tidal Flat, Chonnam Area 全南泥沼滩涂小章鱼人工产卵区建设
Pub Date : 2021-06-30 DOI: 10.13000/jfmse.2021.6.33.3.561
S. Kwak, Sung- Soo Kim, Jin-Muk Kang, Ok-In Choi, J. Jin, G. Kim
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引用次数: 0
An Analysis on the Export Competitiveness of Fishery Products in Korea"s FTA partners 韩国FTA伙伴国水产品出口竞争力分析
Pub Date : 2021-06-30 DOI: 10.13000/jfmse.2021.6.33.3.584
Oh-Min Kwon, Bong-Tae Kim
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引用次数: 0
Concept Analysis of Leadership Activities in the Nursing Students 护生领导活动的概念分析
Pub Date : 2021-06-30 DOI: 10.13000/jfmse.2021.6.33.3.667
Jeong-soo Kim
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引用次数: 0
A Study on the Advancement of Department of Fisheries in Solomon Islands National University 所罗门群岛国立大学渔业系发展研究
Pub Date : 2021-06-30 DOI: 10.13000/jfmse.2021.6.33.3.677
Kyoung-Uk Kang
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引用次数: 0
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JOURNAL OF FISHRIES AND MARINE SCIENCES EDUCATION
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