• 한국항공우주학회지
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• 제44권4호
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• pp.316-323
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• 2016

무인항공기는 자동모드에서는 사전에 계획된 항로점(비행이거나 이/착륙)들을 입력받아 자동으로 비행한다. 무인항공기는 수동모드에서도 유인항공기와 달리 조종사가 비행체에 탑승하지 않고 지상 통제실에서 조종입력을 인가하면 무선 데이터링크를 통하여 조종입력을 전달 받아 비행하게 된다. 데이터 링크는 여러 가지 이유로 통신두절이 될 수 있으며, 이때 무인항공기는 자동으로 비행모드를 수동에서 자동으로 전환하여 비행해야 한다. 그러므로 무인항공기에서 비행조종컴퓨터는 비행안전을 담당하는 매우 중요한 장비로 철저한 검증이 요구된다. 본 논문은 무인항공기의 비행제어컴퓨터가 비행성 요구조건을 만족하고, 다양한 고장이나 비상상황에서도 강건함을 입증할 수 있도록 비행제어 알고리즘의 검증환경인 HILS(Hardware In the Loop Simulation) 시험환경을 개발할 때 고려해야 할 사항들을 연구한 것으로 비행제어 HILS 시험환경의 구성장비들과 기타 고려사항 들을 제시한다.

• 한국건설관리학회논문집
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• 제5권4호
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• pp.115-121
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• 2004

본 연구에서는 최근 군 건설사업의 추진과정에서 그 중요성이 부각되어 온 환경친화적 관점에서 폐기물 관리방안에 대하여 고찰하였다. 그동안 건설사업을 추진하면서 발생되는 환경관련 문제에 대한 해결은 발생한 환경오염 요소의 처리와 사후관리에 중점을 두고 있었다. 즉, 환경오염요소의 발생단계에서부터 원천적으로 발생량을 최소화하는 사전 예방적 접근에 대해서는 미흡한 실정이다. 따라서 이 연구에서는 폐기물 분야의 환경관련법에 대한 체계적 분석과 이를 통한 각 사업단계별 중점 검토사항의 설정으로 환경관련규정을 준수하고, 발생 폐기물의 친환경적 관리를 위한 도구로 평가 매뉴얼을 구축하고자 한다. 이를 위해 관리를 효과적으로 이행할 수 있는 도구로서 새로운 형태의 체크리스트 및 매뉴얼을 제시하였다.

• 대한영양사협회학술지
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• 제11권1호
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• pp.105-113
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• 2005

The purpose of the study was to evaluate the perception of importance about HACCP guidelines of dietitians. A questionnaire was developed to achieve research objectives and sent to random samples of 500 dietitians by a mail ; 418(84%) responses were analyzed. The respondents used three-point-scale to rate their perception of importance about HACCP from 1-"will be necessary" to 3-"very important". All statistical analyses were conducted using SAS package(version 8.12) for Windows. Means and standard deviations were computed for all variables. One-way analysis of variance and Duncan's multiple range test were used to assess differences in the perception of importance about HACCP guidelines among business and industry, health care and school foodservice managers. The study results were summarized as follows. Dietitians especially had lower perception of importance on the contents of Critical Control Points(CCPs), such as; adequate thawing methods and keeping records(1.95) and correct cleaning and sterilizing for raw vegetables and fruits(1.93). The rates of perception of importance about HACCP guidelines were significantly different from 19 of the 37 contents among business and industry, health care and school foodservice(p<.05 or p<.01 or p<.001). Generally, the item related to purchasing and inspection management had the highest perception level score and the item related to pre-preparation management had the lowest perception level score in foodservice production process(p<.001). Results indicate that there is a need for increased education of dietitians about HACCP principles and appropriate practices.

• 분석과학
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• 제30권3호
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• pp.122-129
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• 2017

Methamphetamine addiction is a critical issue due to the lack of effective pharmacotherapy and high potential for relapse. Nevertheless, there are no distinct biomarkers for diagnosis or prognosis for methamphetamine addiction. In the present study, a rat model for methamphetamine self-administration was established and alteration of urinary metabolites by methamphetamine addiction was investigated by the targeted metabolite analysis using mass spectrometry. Rat urine samples were collected at three time points (before and after addiction and after extinction) from the methamphetamine-addicted group as well as the age-matched control group. The collected samples were prepared using AbsoluteIDQ p180 kit and analyzed using flow injection analysis (FIA) - or high performance liquid chromatography (HPLC) - tandem mass spectrometry (MS/MS). The levels of lysine, acetylornithine and methioninesulfoxide were distinctively altered depending on the status of metheamphetamine addiction or extinction. In particular, the level of acetylornithine was reversely changed from addiction to extinction, for which further studies could be useful for biomarker discovery or mechanistic studies for methamphetamine addiction.

• 한국도서관정보학회지
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• 제20권
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• pp.455-470
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• 1993

In recent years, the intellectual property rights (IPR) are increasingly becoming trade goods and the subject of international trade negotiations. During the past decades, intellectual properties earned critical importance for economic development in both developed and developing countries. Developed countries, headed by the United States, that recognize the economic value of the IPR in the world market are aggressively seeking for universal protection of IPR throughout the world. Intellectual properties have unique qualities that distinguish them from other tangible goods. Most importantly, they are public goods created on the basis of knowledge and information accumulated throughout human history and shared by different cultures. However, there is a growing tendency that the quality of public goods are being etched away as the property concept in IPR expands. In this paper, I discuss how copyright and patent laws incorporated the concept of property right as natural right to one's intellectual creations in early formation of the laws in Europe. I argue that copyright law and patent law are the historical products resulting from political, economic, and ideological factors interacting in a certain society. A history of copyright and patent points to that the intellectual property rights as natural lights of authors and inventors as argued by developed countries in international disputes, are not universal, but unique historical products. Copyright and patent laws have been shaped and developed as regulatory measures by governments to promote and control industries by providing authors and inventors with monopoly incentives. Since property right was used as a regulatory device it was restricted. This is to enhance the distribution of knowledge and information rather than to ensure the property right as an absolute right.

• 한국생산제조학회지
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• 제25권3호
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• pp.189-197
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• 2016

Green vehicles include electric vehicles, natural gas vehicles, and fuel cell vehicles (FCVs). In FCVs, pressure vessels have cylinder valves to control hydrogen flow. These valves should be of high quality in terms of safety because hydrogen is stored at ultra-high pressure in pressure vessels. Hence, safety evaluation of these valves is necessary to secure the safety of the FCV. A structural analysis of the cylinder valve was conducted in this study by using a commercial finite element analysis code. The results showed that the safety factor of valve component ranged 1.06-186.44. After categorizing, the stress components at critical points of the cylinder valve parts were evaluated using the corresponding allowable design criteria in the ASME code. The pressurization cycle test was performed as per the regulation to evaluate the safety of the valve.

• 수산해양교육연구
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• 제25권4호
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• pp.819-827
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• 2013

Water quality has been considered to be one of sanitation standard operating procedures (SSOP) for hazard analysis critical control points (HACCP) application in aquaculture farms. This study was conducted to evaluate a hazard caused by water used in aquaculture farm of rainbow trout. The water quality was analyzed to investigate both physiochemical and bacteriological level in water samples collected from aquaculture farm of rainbow trout, Oncorhynchus mykiss. No significant difference were observed on water temperature and pH from season to season. However, the levels of dissolved oxygen were decreased as the outside temperature was increased, even if the levels were adequate for aquaculture. Also, other physiochemical analysis including biochemical oxygen demand (BOD), chemical oxygen demand (COD) and suspended solid (SS) revealed that the waters for aquaculture analyzed in this study was suitable for rainbow trout aquaculture. The bacterial analyses were also revealed that the waters for aquaculture were met to both coliform group (<18 MPN/100mL) and viable cell count (<100 CFU/mL). However, some of waste waters from aquaculture farms showed higher levels of BOD and COD than those of waste water standard (<2 ppm), suggesting that regular cleaning of fish tank and precipitation tank is needed.

• Journal of Nutrition and Health
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• 제37권8호
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• pp.722-731
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• 2004

The objective of this study was to evaluate the microbiological quality of non-heat-processed foods for implementation of a HACCP (Hazard Analysis and Critical Control Point) system in day-care center foodservice operations. The evaluating points were microbial assessment of foods, utensils, and employee's hands during preparation, cooking, and serving. The temperature of non-heated food being served was also measured. Microbiological quality was assessed using 3 M Petrifilm/syp TM/ to measure total plate count and coliforms for food and utensils and Staphylococcus aureus for hands in five Gumi day-care centers. Results showed low microbiological quality of non-heated foods. This was probably due to contaminated raw ingredients and cross-contamination that occurred during preparation and cooking (e.g., unsatisfactory washing and disinfection of raw materials and utensils). These results suggest that it is essential to educate employees on good personal hygiene (hand washing) , prevention of cross-contamination through use of properly washed and sanitized utensils, and proper washing and disinfection of raw vegetables. Establishing Sanitation Standard Operating Procedures (SSOPs) are an essential part of any RACCP system in day-care center foodservice operations.

• 한국식품조리과학회지
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• 제27권4호
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• pp.55-65
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• 2011

This study was performed to analyze the microbiological hazards of ready-to eat sandwiches and to evaluate the effect of implementing a hazard analysis and critical control points (HACCP) for quality improvement of ready-to-eat sandwiches. In total, 174 samples were examined for the microbiological hazard analysis. About 37.4% of the samples had an aerobic plate count ${\geq}$6 log CFU/g, and the numbers of coliforms exceeded 3 log CFU/g in 82.2% of the samples. Additionally, Staphylococcus aureus, E. coli, and Salmonella spp. were detected in 10.3%, 4.6%, 1.1% of sandwiches, respectively. In contrast, E. coli O157:H7, and Listeria monocytogenes were not detected in any of the samples. The results of the microbiological verification after implementing a HACCP throughout the production process indicated that S. aureus, E. coli, Salmonella spp., E. coli O157:H7, and L. monocytogenes were not detected in any of the samples. Consequently, implementing a HACCP is effective for quality improvement of ready-to-eat sandwiches.

• 대한지역사회영양학회지
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• 제9권5호
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• pp.597-605
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• 2004

The purpose of the study was to investigate relationships among food safety training, knowledge, and practices of school food service employees. A questionnaire that identified employees' food safety training experience, knowledge, and practices was developed based on a review of literature. A total of 341 Korean school food service employees participated in the survey; the final usable responses were 293 (a response rate: 86%). Statistical analyses were conducted using SPSS for Windows (version 10). Most of the respondents (> 86%) took training sessions on 'proper hand washing' and 'proper food storage temperatures', whereas less than 60% had training on 'monitoring procedures and corrective actions at critical control points'. The mean score of their food safety knowledge was 8.02 out of 11. The majority of the employees knew correctly 'potentially hazardous foods (93.2%)' and 'diseases and symptoms with which they are excluded from working (87.0%)'; less than 50% chose a correct answer for 'sanitizing food contact surfaces.' A chi-square analysis revealed that the employees' actual knowledge did not differ significantly by whether they had food safety training (at the level of a =0.01), except one topic 'diseases and symptoms with which they are excluded from working.' Their self-reported practice scores were rated as 2.98 - 3.39 based on a 5-point Likert-type scale (1-not at all, 5-always). Employees' food safety training should be conducted continuously and repetitively to improve the effectiveness of the training.