• Korean Journal of Bronchoesophagology
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• v.18 no.1
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• pp.13-18
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• 2012

Objective This study was conducted to gather basic information of 3D CT in detecting and gaining information of esophageal foreign body (FB) models. Materials and Methods The chest model was made using PVC bottle, rubber balloon and plaster. Fish bone, Persimmon stone were used to mimic foreign bodies of esophageal model. The foreign body models were inserted into the balloon removing air from it and the balloon was sealed. The esophageal FB model was inserted into the chest model. The remaining space in the chest model was filled with fish paste and water to simulate soft tissue around esophagus. CT of chest model was reconstructed three-dimensionally by Rapidia software to make images of foreign body models. The axial CT, MPR image and VOI image were compared with real foreign body materials as to shape, size, location and orientation. Results Esophageal FB models were easily made. CT data gave good 3D images and showed realistic foreign body materials. Conclusion The results indicate the usefulness of 3D CT technique to help in diagnosis of esophageal foreign body models.

• Proceedings of the Korean Society of Broadcast Engineers Conference
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• 1996.06b
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• pp.18-21
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• 1996

In the field of Virtual Reality, many studies have been reported. Especially, there are many studies on generating virtual creatures on computer systems. In this paper we propose an algorithm to automatically generate 3D fish models from 2D images which are printed in illustrated books, pictures or handwritings. At first, 2D fish images are captured by means of image scanner. Next, the fish image is separated from background and segmented to several parts such as body, anal fin, dorsal fin, ectoral fin and ventral fin using the proposed method“Active Balloon model”. After that, users choose front view model and top view model among six samples, respectively. 3D model is automatically generated from separated body, fins and the above two view models. The number of patches is decreased without any influence on the accuracy of the generated 3D model to reduce the time cost when texture mapping is applied. Finally, we can get any kinds of 3D fish models.

• Microbiology and Biotechnology Letters
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• v.48 no.1
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• pp.57-63
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• 2020

Over the past 20 years, global warming has transformed the marine ecosystem of the Jeju Island into a subtropical zone making it conducive to the production of tropical fishes. Recently, the balloon fish (Diodon holoanthus) has been found off the coast of the Jeju Island. In this study, we analyzed the diversity of its intestinal microorganisms as a representative for the surrounding environment. In addition, the isolates were evaluated for their antibacterial activity. A total of 161 strains of various species were identified and isolated using 16S ribosomal RNA gene sequence analysis. They were separated into three groups, of which Phylum Proteobacteria was found to be the most dominant with 91% sequence similarity. This includes the class γ-proteobacteria that is made up of twelve genera and twenty-four hundred species. The second group comprised strains of the genus Vibrio, made up of 35% Photobacteria, 32% Shewanella, and 6% Psychrobacter. It was also determined that 4% of the isolates were Acinetobacter, 3% were Enterovibrio, while Moraxella_g2 accounted for 1% of the total isolates. Class α-proteobactera includes five genera and five species; Brevundimonas, Allorhizobium, Pseudoceanicola and Erythrobcter, each accounting for 1% of the total isolates. The Firmicute strains belonged to six genera and ten species. 5% of the strains were Terribacillus, while Paenibacillus, Salinicoccus, Staphylococcus and Streptococcus accounted for 1% each of the total isolates. Actinobacteria accounted for the final phylum with strains belonging to three genera and ten species with Janibacter, Micrococcus and Isoptericola each accounting for 1% of the total isolates.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.60 no.2
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• pp.114-127
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• 2024

A variation of fish assemblage in the coastal waters of Sagye-ri, southern Jeju Island was determined using samples collected by trammel net from 2012 to 2022. The total fish species caught by trammel net were identified 88 species, 46 families, 12 orders, and the number of appearance and biomass were 3,479 individuals and 883.6 kg. The annual variation of species was the highest in 2013 at 46 species and the lowest in 2021 at 30 species. The seasonal variation of species was higher in summer at 67 species and lower in winter, autumn at 47 species. The annual diversity index, evenness index, and richness index were appeared 2.42-3.00, 0.69-0.78 and 5.18-7.24 at each years. The dominance index appeared highest in 2013 and the lowest in 2018. Cluster analysis based on the number of individuals of fish was classified into two groups at the dissimilarity level of 57%, and results of SIMPROF analysis revealed significant differences in community structure among the two groups. The subtropical fishes were identified a total of 42 species (47.7%) and the number of species was higher in 2013 at 25 (54.3%) species and lower in 2018 and 2021 at each 17 (54.8~56.7%) species. The dominant species of subtropical fishes were appeared rabbit fish (Siganus fuscescens), scarbreast tuskfish (Choerodon azurio), bluestriped angelfish (Chaetodontoplus septentrionalis), balloon fish (Diodon holocanthus), and flag fish (Goniistius zonatus) at study sites.

• Food Science and Preservation
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• v.19 no.3
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• pp.376-384
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• 2012

This study was conducted to investigate the food purchasing management of school food services. The subjects consisted of 271 school dietitians in the Daegu and Gyeongbuk area. The percentages of ready-to-use vegetables actually being used were as follows: root of balloon flowers, 88.4%; garlic, 87.8%; blanched bracken, 80.1%; raw lotus root, 65.7%; burdock, 63.5%; small green onion, 63.5%; stem of taro, 57.6%; ginger, 35.1%; radish root, 30.6%; blanched asterscaber, 29.2%; large type welsh onion, 25.8%; carrot, 25.5%; onion, 21.4%; and potato, 8.9%. The percentages of HACCP-certified products being used were as follows: meat, 75.9%; eggs, 66.7%; soybean curds, 65.5%; ready-to-use seafood, 55.1%; starch jellies, 49.9%; spice, 44.9%; kimchi, 30.9%; ready-to-use vegetables, 22.7%; and fruits, 6.9%. The percentages of environment-friendly food items being used were as follows: eggs, 31.0%; meat, 28.7%; soybean curds, 22.1%; and fruits, 17.7%. Of these food items, meat and ready-to-use seafood were being used the most in the elementary schools. The percentages of imported food items being used were as follows: starch jelly, 29.2%; ready-to-use seafood, 24.7%; soybean curds, 20.5%; spice, 15.9%; and fruits, 10.1%. The food items requiring HACCP certification were as follows: beef and pork, 81.5%; chicken, 80.1%; ready-to-use seafood, 78.6%; frozen dumplings, 73.8%; soybean curds, 71.6%; peeled eggs, 70.8%; fish paste, 69.4%; starch jelly, 65.7%; milk, 63.1%; kimchi, 54.6%; spice, 50.6%; frozen noodle, 45.4%; ready-to-use vegetables, 44.3%; and bean sprouts, 29.5%. It was confirmed that 8.1% of the sanitation monitoring results were intentionally misreported. Therefore, to supply good and safe foods to schools, active management is needed in schools and food manufacturing and delivery companies.