• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.10
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• pp.1611-1618
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• 2005

The microbiological examinations were conducted for the hygienic evaluation on three Korean restaurants during summer season in Busan, Korea. Total one hundred and sixty swabbed samples using sponge were collected from the surface of facilities and utensils at restaurants and total and coliform counts were measured. Also thirty- six air samples were collected at inside of three restaurants for measuring total, coliform, Staphy-lococcus and mold and yeast counts. All collected samples kept in an ice-packed box were transported to the laboratory and analyzed. The results demonstrated that most swabbed samples were highly contaminated with microorganisms and coliforms. The degree of contamination depended on the sampling sites. Averages of total counts of surface swab samples were ranged from not detectable to 2.14$\times\10^{9}$/200 $cm^{2}$, while those of coliforms from not detectable to 8.34$\times\10^{7}$/200 $cm^{2}$/200 $cm^{2}$. Microorganisms also detected from most agar strips of air samples for total, coliform, Staphylococcus and mold and yeast counts. The severely contaminated sites were floor, trench, water bottle, plastic drainer, rubber gloves, shelves, and unsealed wet towel. Those sites should be focused and controlled according to control Points of sanitation standard operating Procedures. Also, periodic microbiological examination in addition to visual examination should be applied on those highly contaminated sites for reducing risk of foodborne disease outbreak at restaurants

• Korean Journal of Food Science and Technology
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• v.52 no.2
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• pp.177-182
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• 2020

This study evaluated the effect of steam heating, gamma irradiation, and ultraviolet (UV) irradiation on microorganism reduction in order to determine an effective sterilization method for red pepper powder. The effect of each treatment on the reduction of thermoduric bacteria and total aerobic bacteria in red pepper powder were as follows: 10 kGy gamma irradiation, reduction of 4 log and 6 log CFU/g, respectively; 12 mW/㎠ UV irradiation (264 nm UV-C), reduction of less than 1 log CFU/g; steam heating at 120℃ for 40 s, reduction of approximately 2 log CFU/g. High-temperature short-time processing at 110℃ for 30 s reduced the total bacterial count in Gochujang solution from 5.70 log CFU/g to 2.26 log CFU/g; at 121℃, the solution was commercially sterile. Steam heating resulted in 1, 2, and 4 log microbial inactivation in garlic, onion, and pepper powder, respectively. Steam sterilization, which consumers prefer over other methods, may be an effective method for reducing microorganisms in spice powders, including those in red pepper powder.

• Journal of the Korea Organic Resources Recycling Association
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• v.29 no.2
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• pp.5-14
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• 2021

As the implementation of carbon reduction measures would be monitored starting from 2023 in line with the Paris Agreement, it is crucial and urgent to control GHGs emitted from wastes contributing to 11% of methane emissions. Despite such importance and urgency, 93% of wastes are deposited in unsanitary landfills in developing countries, presenting challenges to methane management. Against the backdrop, landfill gas-to-energy projects have once again drawn attention for their economic substantiality secured through CDM projects while there has been much research actively carried out to estimate methane emissions and GHG reductions in landfills located in developing countries. Although a signifiant difference was found between estimations calculated based on research methodologies and actual results monitored through registered CDM projects, there has not been a study conducted on what is causing such a difference. Accordingly, the research team conducted an analysis of 18 LFG projects out of 46 that were registered as LFG CDM projects under the UNFCCC and has identified precipitation(28%), malfunction(22%), organic content(11%), amount of landfilled waste(11%) and temperature(11%) as key parameters causing the difference between the amount of methane captured and the amount of GHG reduced.

• Korean Journal of Heritage: History & Science
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• v.54 no.1
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• pp.18-31
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• 2021

Linoleum is a resilient, hygienic, and eco-friendly floor covering. It was developed in England by Frederick Walton in 1863. Made of cork flour, linseed oil, and burlap as its main materials, the flexible and waterproof linoleum became globally popular in the early 20th century. Unlike the vinyl coverings, the burlap-backed linoleum was used not only in commercial spaces but also in household areas like kitchens, bathrooms, and even living rooms. As a global product, linoleum was imported and used in Korean palaces like Deoksugung and Changdeokgung in the early modern period. According to the record Deoksugung Won-Ahn, linoleum was applied to the major buildings, including Hamnyeongjeon, Deokhongjeon, and Jeonggwanheon, and various other venues. The linoleum used in these places are mainly monochrome blue and brown color, which probably means that they are from England. The trade records in the early 20th century show that linoleum was imported mainly from England and America. The Ewangjik building floor plan in the Changdeokgung Palace shows that linoleum was used extensively. There are even some originals, which were laid in 1920 and left in the Changdeokgung Palace. When Daejojeon and Huijeongdang were rebuilt in 1920, the interior was outfitted with western features and linoleum was used in areas such as bathrooms, the tonsorial parlor, and one of the rooms on the west side of Huijeongdang. In situ in the Daejojeon and Huijeongdang areas in the Changdeokgung Palace are monochrome, patterned black, and stylized floral tile patterned, which are closely similar to American products made by ALC and Armstrong company. This study will help us better understand linoleum's characteristics, its uses and the material itself. It will also form the basis for the restoration of Changdeokgung Palace as well as other modern interiors with linoleum flooring in the future.

• Investigative Magnetic Resonance Imaging
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• v.6 no.2
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• pp.152-157
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• 2002

Purpose : The differential diagnosis between Modic type I degenerative spine and infectious spondylitis sometimes is difficult, because the affected bone marrows in both disease show similar signal intensity on conventional MR imaging. We evaluate the usefulness of diffusion-wighted MR imaging for differential diagnosis between Modic type I degenerative spine and infectious spondylitis. Materials and methods : The spin-echo and diffusion-weighted MR images of eight patients with Modic type I degenerative spines and 14 patients with infectious spondylitis diagnosed by clinical findings or CT-guided biopsies we re analyzed. The diffusion-weighted imaging sequence was based on reversed fast imaging with steady-state precession (PSIF). Signal intensity changes of the vertebral bone marrow on conventional spin-echo and diffusion-weighted MR imaging were compared between degenerative spine and infectious spondylitis. Results : On T1-weighte d images, the affeted bone marrow in both disease showed hypointense signals. On T 2-weighted images, all of type I degenerative spine and 11 of infectious spondylitis showed hyperintensity, and three of infectious spondylitis showed heterogeneo us mixed signal intensity. On diffusion-weighted MR images, all of type I degenerative spine were hypointense with peripheral high signal intensity to normal vertebral body, but infectious spondylitis was hyperintense (n = 11) and hypointense (n=3). Conclusion : Diffusion-weighted MR imaging is useful to differentiate Modic type I degenerative spine from infectious spondylitis. On diffusion-weighted images, the high singal intensity of bone marrow suggests infectious spondylitis, whereas the low signal intensity of bone marrow with peripheral focal high signal intensity suggests type I degenerative spine.

• Journal of the Korea Society of Computer and Information
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• v.8 no.2
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• pp.51-56
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• 2003

The structuring of Web information supports a strong user side viewpoint that a user wants his/her own needs on snooping a specific Web site. Not only the depth first algorithm or the breadth-first algorithm, but also the Web information is abstracted to a hierarchical structure. A prototype system is suggested in order to visualize and to represent a semantic significance. As a motivating example, the Web test site is suggested and analyzed with respect to several keywords. As a future research, the Web site model should be extended to the whole WWW and an accurate assessment function needs to be devised by which several suggested models should be evaluated.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.283-289
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• 2011

The preference and satisfaction for Korean food by Chinese students studying at Mokpo National University of Korea were surveyed. The students (n=167) were 53.9% males, 58.1% Korean residents for 6 months and 47.9% in healthy condition. The recognition of Korean food was highly light taste ($3.36{\pm}0.95$) and the preference of Korean food materials was in the order of beef (46.7%), hairtail fish (28.7%), baechu (24.4%), tangerine (49.1%), milk (38.9%) in each food category. Eating habits were feeling of hunger on reason for eating (43.1%), moderate satiety degree for a diet (58.7%), no time for reason to skip diet (48.5%), family for impact factor of eating habits (55.1%) and irregular diet time for the problem of eating habits (40.1%). The recognition of Korean food menu was in the order of baechukimchi, bulgogi, ggakdugi, samgyupsal, ddeokbokki, galbitang, and gomtang; the preference order was bulgogi, doejigalbijjim, soegalbijjim, dakgalbijjim, samgyupsal, galbitang, and dakdoritang. The recognition and preference of Korean food menu were significant in bibimbap, tteokguk, doenjang jjigae, kimchi jjigae, ddeokbokki, japchae, baechukimchi, and ggakdugi (p<0.001), as well as jeonbokjuk, bibimguksu, soegalbijjim, doejigalbijjim, dakgalbijjim, saengseonmaeuntang, gomtamg (p<0.01), hobakjuk, bulgogi, and dakdoritang (p<0.05). The actual dormitory foodservice was twice daily (47.3%), <10~20 min for diet time (65.3%). The reason for using university foodservice was compulsory diet (37.1%) whereas the reason of not using university foodservice was tastelessness (45.5%); kimchi was the most leftover (27.5%). According to foodservice quality attribute, the importance and satisfaction were the highest in hygienic part. Foodservice quality attribute was significant between importance and satisfaction in all items except location of facilities foodservice (p<0.001).

• Korean Journal of Food Science and Technology
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• v.52 no.1
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• pp.1-10
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• 2020

The present study identified the restrictions on the use of sous-vide products in the Korean HMR market for small and medium-sized manufacturing companies. A detailed literature review revealed that the HMR market in Korea is close to saturation. Notably, the technologically advanced products produced using sous-vide seem to display significant potential to overcome market saturation. The sous-vide method differs from conventional cooking techniques and is characterized by maintenance of food texture along with flavor enhancement. However, due to the unfamiliarity of the manufacturers with this method and the unclear food safety regulations, mass food manufacturing companies do not agree on using this method; hence, sous-vide production is usually undertaken by small/medium sized companies catering primarily through online marketing portals. This study highlights the various restrictions to the implementation of sous-vide production, and discusses several practical implications of sous-vide production that would help users of this technique enter the HMR market.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.4
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• pp.456-463
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• 2006

The purposes of this study were to extract choice attributes of bakery cafe customers and to conduct important- performance analysis (IPA) of choice attributes perceived by bakery cafe customers. The questionnaire was developed through literature review and focus group interview, and modified after pilot test. The questionnaires for main survey were distributed to 320 males and females aged 20 and over in Seoul. A total of 275 questionnaires were used for analysis (85.9%) and the statistical analyses were conducted using SPSS Win (12.0) for descriptive analyses, exploratory factor analysis, reliability analysis, and correlation analyses. The main results were as follows. 'Products', 'convenience to use', 'services and price', 'interior environments' 'brand' and 'location' dimensions were extracted as choice attributes dimensions of bakery cafe customers and customers of bakery cafe regarded 'sanitation and cleanness', 'kindness of employees', 'quality of products', 'comfortable and pleasant facilities' and 'taste of bakery products' as more important than other attributes. In addition, the results of IPA showed that marketing managers of bakery cafes should focused on the dimension of 'services and price' in the reason that this dimension was low at performance although customers regarded it very important. Overall, researchers and managers of bakery cafes should understand unique choice attributes of bakery cafe customers, and make efforts to establish marketing strategies that meet bakery cafe customers' needs.

• Journal of Korean Society of Environmental Engineers
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• v.36 no.6
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• pp.434-441
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• 2014

This study is purposed to measure airborne asbestos concentrations at demolition sites and surrounding areas of asbestos containing buildings in Seoul and examine whether the measurement results correspond with allowable exhaust standard for asbestos of the Asbestos Safety Control Act. The airborne asbestos concentrations for 37 sites were below the detection limit ($7fiber/mm^2$) in 101 (35%) out of 288 samples. The whole average airborne asbestos concentration in 37 sites was $0.003{\pm}0.002f/cc$(max 0.0013 f/cc) and almost the whole airborne asbestos concentrations were satisfied with allowable exhaust standard for asbestos, 0.01 f/cc, of the Asbestos Safety Control Act. So possibility of asbestos exposure is not yet a major concern at current levels for sites demolished of asbestos containing buildings in Seoul. Looking at each sampling point, the average airborne asbestos concentrations in boundary line of site, entrance of sanitation, around the workplace (in), around the workplace (out), negative pressure units, storage area for waste, outlet for waste and residential area of residents were respectively $0.002{\pm}0.002f/cc$, $0.004{\pm}0.002f/cc$, $0.004{\pm}0.002f/cc$, $0.004{\pm}0.002f/cc$, $0.004{\pm}0.002f/cc$, $0.005{\pm}0.004f/cc$, $0.005{\pm}0.003f/cc$ and $0.003{\pm}0.002f/cc$. As a result, all sampling points of study were satisfied with allowable exhaust standard for asbestos, 0.01 f/cc, of the Asbestos Safety Control Act.