• 한국안전학회지
• /
• 제19권2호
• /
• pp.41-46
• /
• 2004

The formation of rust on metallic substrate is known to cause the damages and destructions of raw materials, which is one of the leading reasons of sturctural collapses and many kind of hazards in modern industry. Polymer gels with rust removing effects were compounded in this study by employing various kinds of acids like hydrochloric acid, phosphoric acid, gluconic acid, oxalic acid as the rust removing ingredients. TEA(Triethanolamine) as dispersant and hydrophilic chemical were used for effective gelation of acids. Also corrosion inhibitor was added to enable the coating effect and to improve rust removing effect on metallic surface. In order to investigate the rust properites on metallic substrate, artificial rusts were prepared in salt solution, using iron, copper, aluminium and brass as the base metals. The properties of gel compounds were checked by gelation, pH, viscosity, morphology property and rust removing test. Developed gel compounds in this study have a good rust removing property, showing a strong adhesion on horizontal and vertical metallic surface, and can be easily rinsed off by water.

• 한국안전학회지
• /
• 제24권5호
• /
• pp.13-20
• /
• 2009

The risk assessment of thermal hazard to identify chemical or process hazard during early process developments have been considered. The early identification of thermal hazards associated with a process, such as rapid heats of reaction, exothermic decompositions, and the potential for thermal runaways before any large scale operations are undertaken. This paper presents to evaluate the safe operating parameters/envelope for exist plant operations. The assessment of thermal hazard with operating conditions such as amount of process materials, inhibitor, and catalyst on esterification process in manufacture of concrete mixture agents are described. The experiments were performed by a sort of calorimetry with the Multimax reactor system as a screening tool. The aim of the study was to evaluate the thermal risk of process material and mixture in terms of safety security to be practical applications in esterification process. It suggested that we should provide the thermal hazard of reaction materials to present safe operating conditions with cause of accident through this study.

• 한국포장학회지
• /
• 제13권2호
• /
• pp.43-50
• /
• 2007

The production, distribution, and consumption of Korean medicinal herbs have increased every year because of an increase of health considerations. But there are no sufficient standardization procedures in packaging and distribution systems related to these herb products. The standardization of packaging material and dimension could be a good addition for establishing proper quality control methods for Korean medicinal herbs. Medicinal herbs deteriorate under physical, chemical and biological hazards such as oxidation, textural change under high moisture content, color change by light, sanitation problems by insect invasion and contamination. Packaging standardization with proper functional packaging materials is critical to ensure the qualities of medicinal herbs. Also, storage and distribution efficiencies can be improved by achieving packaging dimension standardization. This review summarizes recent research trends related to quality evaluation methods and major quality deterioration factors of Korean medicinal herbs. This paper also offers reviews on some of problems and challenges in current packaging and distribution systems of medicinal herb industries and briefly suggests advanced quality control methods through packaging standardization.

• 대한안전경영과학회지
• /
• 제16권3호
• /
• pp.175-183
• /
• 2014

In spite of international efforts to control nuclear weapons and chemical, biological, and radiological (CBR) weapons, North Korea obtains and sells CBR weapons illegally. As a result, the worldwide threat of CBR weapons is increasing. Unfortunately, civil defense education and training for CBR weapons have not been adopted for real situations because of the long period of absence of an actual combat. In this study, virtual training scenarios that are applied to the simulation were made in 5 steps to cope with CBR situations. These scenarios are expected to have three effects. First, trainings can be improved with experience and education. Second, the problems and health hazards of CBR weapons and supplies can be solved with CBR virtual training simulation experience. Finally, corresponding effects can be recognized and predicted in real situations through roles and mission procedures of simulation scenario.

• 한국직업건강간호학회지
• /
• 제25권2호
• /
• pp.85-95
• /
• 2016

Purpose: The purpose of this study was to examine the burn characteristics of female patients hospitalized in a burn center. Methods: This is a retrospective descriptive study. The subjects were 222 female patients aged over 19 years old having burn injuries from work sites between January 1, 2012 and December 31, 2014. Data were collected using electronic medical records about the burn-related characteristics. The data were analyzed descriptively. Results: Many of the subjects were in their forties and fifties. Most subjects showed burns with an area of less than 10% of the body surface with a severity of second degree. Scalding burns were the most frequent. Contact burns were usually of third-degree severity and occurred on hands and wrists. Flame burns affected the largest body surface area and frequently occurred on the face and mainly caused by explosion of a stove or kitchen gas. Chemical burns frequently occurred on the lower limbs. Conclusion: Female workers are exposed to the hazards of burn injuries in industrial accidents. Types of burn differ depending on the workplace conditions. Therefore, preventative measures for burn injuries should be established in accordance with the characteristics of each industry to which female workers belong.

• 한국산업보건학회지
• /
• 제24권3호
• /
• pp.393-403
• /
• 2014

Objectives: Korean Occupational Safety and Health Agency(KOSHA) intended to provide guidance to respirator program administrators on respirator selection. The purpose of this project is to suggest a preliminary respirator selection guide(PRSG) for the final guidance certified by KOSHA for the correct selection of respirators in the workplace. Materials: This PRSG was made on the based of current status of respirator usage including respirators available in Korea, foreign documents search and so on. PRSG was partially modified NIOSH pocket guide to chemical hazards, 3M Respirator Protection Resource Guide(RPRG) and OSHA Assigned Protection Factor(APF) rulemaking. Results: Respirators for chemicals having Korean Occupational Exposure Limits(KOELs) can be recommended in PRSG. For the others chemicals that have no KOELs, PRSG tells you what respirators you can select, using a simple step-by-step approach after health hazard assessment like HSE procedure. Conclusions: PRSG helps you to decide the right level of protection for a given hazardous substance and how to select the right respirators. PRSG is thus expected to reduce significant misuses of respirators for the work environment.

• Journal of Dairy Science and Biotechnology
• /
• 제34권4호
• /
• pp.271-278
• /
• 2016

The main purpose of milk heat-treatment is to improve milk safety for consumer by destroying foodborne pathogens. Secondly, heat-treatment of milk is to increase maintaining milk quality by inactivating spoilage microorganisms and enzymes. Pasteurization is defined by the International Dairy Federation (IDF, 1986) as a process applied with the aim of avoiding public health hazards arising from pathogens associated with milk, by heat treatment which is consistent with minimal chemical, physical and organoleptic changes in the product. Milk pasteurization were adjusted to $63{\sim}65^{\circ}C$ for 30 minutes (Low temperature long time, LTLT) or $72{\sim}75^{\circ}C$ for 15 seconds (High temperature short time, HTST) to inactivate the pathogens such as Mycobacterium bovis, the organism responsible for tuberculosis. Ultra-high temperature processing (UHT) sterilizes food by heating it above $135^{\circ}C$ ($275^{\circ}F$) - the temperature required to destroy the all microorganisms and spores in milk - for few seconds. The first LTLT system (batch pasteurization) was introduced in Germany in 1895 and in the USA in 1907. Then, HTST continuous processes were developed between 1920 and 1927. UHT milk was first developed in the 1960s and became generally available for consumption in the 1970s. At present, UHT is most commonly used in milk production.

• 한국화재소방학회논문지
• /
• 제32권1호
• /
• pp.1-6
• /
• 2018

인화점은 산업현장에서 액체의 화재 및 폭발 위험을 결정하는데 사용되는 가장 중요한 변수 중 하나로써 가연성 물질의 화재 위험성을 나타내는 지표이며 안정성 평가에 많이 사용되고 있다. 따라서 본 연구는 다양한 산업에서 용매로 사용되는 이성분계 혼합물 중 {methanol+toluene}, {ethanol+toluene} 그리고 {1-propanol+toluene}에 대한 인화점을 SETA 밀폐식 인화점 측정기를 이용하여 측정하였다. 각 이성분계 혼합물에 대한 인화점을 예측하기 위해 Raoult's의 법칙, Wilson, NRTL 및 UNIQUAC 파라미터를 이용하였고 실험 결과와 비교하였다. Raoult's의 법칙을 제외한 비교 결과, 모든 예측값과 실험값은 유사한 값을 보였고 편차가 1.69 K이내의 결과를 보였다.

• The Korean Journal of Pain
• /
• 제7권1호
• /
• pp.53-58
• /
• 1994

Thermography has proven to be an effective way to monitor near-surface blood flow in the body, as well as detecting sensitive changes accompanying painful conditions. Thermography is a non-invasive technique free of biological hazards. It provides a comfortable method of diagnosis and evaluation for neuropathic disorder and its treatment. The following are 3 cases of neuropathic disorder and treatment with follow-up thermography.

• Journal of Dairy Science and Biotechnology
• /
• 제29권2호
• /
• pp.69-73
• /
• 2011

Food borne pathogens are a growing concern for human health and food safety throughout the world. Milk and dairy products are commonly associated with spoilage or contamination from a wide variety of physical, microbial, and chemical hazardous. Microbiological risk analysis consists of three components: risk assessment, risk management, and risk communication, and overall objective of this process is ultimately public health protection. The microbiological risk assessment is useful tool to evaluate food safety as it is based on a scientific approach. In addition risk assessment process includes quantitative estimation of the probability of occurrence of microbial hazards to evaluate more accurate human exposure. The aim of this study is to review the microbiological risk assessment on the prevalence of bacterial foodborne pathogens in milk and dairy products.