• 대한기관식도과학회지
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• 제18권1호
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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.

• 한국방송∙미디어공학회:학술대회논문집
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• 한국방송공학회 1996년도 Proceedings International Workshop on New Video Media Technology
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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.

• 한국미생물·생명공학회지
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• 제48권1호
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• pp.57-63
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• 2020

지구 온난화로 인한 제주도의 해양 생태계는 지난 20년동안 온대에서 아열대로 변화되었다. 이러한 기후 변화는 난대성 어류가 서식할 수 있는 환경이 되며, 최근 제주 연안에서는 가시복(diodon holoanthus)이 발견되고 있다. 본 연구에서는 가시복의 장내미생물의 다양성을 파악하였다. 그리고 다양한 균주 중 어류 또는 인체 유해세균 가능성을 확인하고자 항균 활성 탐색을 수행하였다. Proteobacteria는 분리 된 균주 중 91%를 차지한 우점문으로 γ-proteobacteria강은 11속 142종으로 Vibrio속 35%, Photobacterium속 32%, Shewanella속 6%, Psychrobacter속 4%, Acinetobacter속 3% 및 나머지 Enterovibrio, Moraxella_g2속이 각각 1%를 차지했다. α-proteobactera강은 5속 5종으로 Brevundimonas속, Allorhizobium속, Pseudoceanicola속, Erythrobacter속 및 Methylobacterium속이 각각 1%로 나타났다. Firmicutes문 Bacilli강은 6속 10종으로 Bacillus속 5%가 가장 높았고 나머지 Terribacillus속, Paenibacillus속, Salinicoccus속, Staphylococcus속 및 Streptococcus속은 1%로 관찰됐다. Actinobacteria문 Actinobacteria강은 3속 3종으로 Janibacter속, Micrococcus속 및 Isoptericola속이 각각 1%를 차지했다.

• 한국수산과학회지
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• 제57권4호
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• pp.467-478
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• 2024

The fish assemblage characteristics in the coastal waters of Sinchang-ri in the Western region of Jeju Island were determined using trammel net samples collected from 2012 to 2022. During the survey period, 81 fish species (43 families, 12 orders) were identified. Tetraodontiformes (4 families, 9 species) and Perciformes (26 families, 57 species) accounted for 84% of the total number. Annual species variation was highest in 2017 and 2019 (36 species) and lowest in 2015 (26 species). Seasonal species variation was higher in summer (peak, 58 species) than winter (peak, 41 species). The number of individuals (1,509) and biomass (446.5 kg) peaked in August (summer) and were lowest in February (winter; 415 individuals, and 150.7 kg). 41 (50.6%) subtropical fish species were identified, and the number of species was highest in 2020 {21 (61.8%) and lowest in 2014, 2017 [16-18 (47.1-47.4%)]}. Subtropical fish species, individuals and biomass were significantly correlated with environmental factors (summer temperatures) at the sampling sites. Scarbreast tuskfish Choerodon azurio, balloon fish Diodon holocanthus, flag fish Goniistius zonatus, bluestriped angelfish Chaetodontoplus septentrionalis, hairy stingfish Scorpaenopsis cirrhosa, threeline grunt Parapristipoma trilineatum, and blackfin sweeper Pempheris japonica were the dominant species of subtropical fish in the study sites.

• 수산해양기술연구
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• 제60권2호
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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.

• 한국식품저장유통학회지
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• 제19권3호
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• pp.376-384
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• 2012

본 연구는 학교급식 식재료의 품질 관리 향상을 위한 기초자료를 마련하기 위해 대구 경북의 영양(교)사 271명을 대상으로 식재료 구매실태를 조사하였다. 전처리 채소의 사용비율은 도라지(88.4%), 마늘(87.8%), 데친 고사리(80.1%), 연근(65.7%), 우엉(63.5%), 실파(63.5%), 토란대(57.6%), 생강(35.1%), 알타리무(30.6%), 데친 취나물(29.2%), 대파(25.8%), 당근(25.5%), 양파(21.4%), 감자(8.9%) 순이었다. HACCP 인증제품 사용비율은 육류(75.9%), 계란류(66.7%), 두부(65.5%), 전처리 수산물(55.1%), 묵(49.9%), 양념류(44.9%), 김치(30.9%), 전처리 채소류(22.7%), 과일류(6.9%) 순이었다. 친환경식재료의 사용비율은 알류(31.0%), 육류(28.7%), 두부류(22.1%), 과일류(17.7%), 전처리 수산물(16.7%), 양념류(11.9%), 전처리 채소류(10.5%), 김치류(6.7%) 순이었다. 수입 식재료의 이용비율은 묵류(29.2%), 전처리 수산물(24.7%), 두부류(20.5%), 양념류(15.9%), 과일류(10.1%), 전처리 채소류(4.8%), 알류(0.7%), 김치류(0.4%) 순이었다. HACCP 인증이 필요하다고 생각하는 품목은 쇠고기와 돼지고기(81.5%), 닭고기(80.1%), 전처리 수산물(78.6%), 냉동만두(73.8%), 두부(71.6%), 깐 알류(70.8%), 어묵(69.4%), 묵(65.7%), 우유(63.1%), 김치(54.6%), 양념류(50.6%), 냉동우동(45.4%), 전처리채소(44.3%), 두채류(29.5%) 순이었다. 학교에 공급되는 전체 식재료의 품질은 상등급의 식재료가 공급되고 있다고 생각하는 학교가 59.0%로 가장 많았고, 식재료 품질 위변조 사실을 확인한 경험이 있는 경우는 전체의 8.1%, 품질인증 위변조를 확인한 품목은 육류가 12건, 농산물 2건, 닭고기와 수산물이 각 1건이었고, 위변조 사실 확인 후 시정을 요구한 것은 6건, 계약을 취소한 경우 1건이었다. 따라서 우수하고 안전한 식재료가 학교급식에 더 많이 공급될 수 있도록 생산 가공업체, 유통업체의 적극적인 협조와 영양(교)사의 철저한 검수와 적극적인 자세가 요구되었다.