• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.290-300
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• 2005

Increased sanitation management of foodservice establishments is required because most of the reported foodborne-disease outbreaks were in the foodservice industry. The purpose of this study was to determine the important control points for good sanitation. In this study, we inspected twenty foodservice establishments in Seoul, Kyunggi, Kyungnam with a self-developed monitoring tool. These foodservice establishments included secondary schools, universities, and industries. Six of them had appointed as the HACCP-certified establishments from the Korea Food and Drug Administration. The inspection was conducted from June to August in 2002. The inspection tool consisted of nine dimensions and sixty-five items. The dimensions were 'personal sanitation', 'supply of raw food', 'food storage', 'handling of raw food and ready-to-eat', 'cleaning and sterilization', 'waste control', 'pest control', and 'control of establishment and equipment' The highest possible score of this inspection tool is 105 points. Statistical data analysis was completed using the SPSS Package(11.0) for descriptive analysis Kruskal-Wallis. The score for the secondary schools (83.6 points) was higher than for the others and number of in compliance item was 50.9 on average. Therefore, we concluded that the secondary schools' sanitation condition was good. The foodservice establishments acquired HACCP certification was 89.7 points, which was significantly higher than that of establishments not applying foodservices in total score. Instituting the HACCP system in a foodservice is very effective for sanitation management. Many out of the compliance observations were found in the dimensions of 'waste control', 'control of establishment and equipment', and 'supply of raw food' 'Clean condition of refrigerator' item was $65\%$ out of the compliance that was the highest percent in this study. 'Notify and observance of heating/reheating temperature' was $45\%$ out of compliance. Items which were over $30\%$ out of compliance were 'sterilization of knifes and chopping boards in cooking', 'education of workers', 'maintain refrigerator temperature blow $5^{\circ}C$', and 'countermeasure of infection workers' In the results, most of the foodservice establishments were poorly managed in temperature control and cross-contamination. The important control points revealed in this study were preventing contamination, cooking temperature compliance, management of raw food and refrigerator. Therefore foodservice establishments should pay attention to education and training about important control points. The systematic sanitation management monitoring tool developed in this study can be effectively applied for conducting self-inspection and improving the sanitary conditions of their own foodservice operations.

• Proceedings of the KIEE Conference
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• 2003.11c
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• pp.769-772
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• 2003

Middleware enables different networking devices and protocols to inter-operate in ubiquitous home network environments. The UPnP(Universal Plug and Play) middleware, which runs on a PC and is based on the IPv4 protocol, has attracted much interest in the field of home network research since it has versatility. The UPnP, however, cannot be easily accessed via the public Internet since the UPnP devices that provide services and the Control Points that control the devices are configured with non-routable local private or Auto IP networks. The critical question is how to access UPnP network via the public Internet. The purpose of this study is to deal with the non-routability problem in local private and Auto IP networks by improving the conventional Control Point used in UPnP middleware-based home networks. For this purpose, this paper proposes an improved Control Point for accessing and controlling the home network from remote sites via the public Internet, by adding a web server to the conventional Control Point. The improved Control Point is implemented in an embedded GNU/Linux system running on an ARM9 platform.

• Composites Research
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• v.27 no.6
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• pp.207-212
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• 2014

The shape optimization of composite flexbeam sections of a bearingless helicopter rotor is studied using a finite element (FE) sectional analysis integrated with an efficient evolutionary optimization algorithm called particle swarm assisted genetic algorithm (PSGA). The sectional optimization framework is developed by automating the processes for geometry and mesh generation, and the sectional analysis to compute the elastic and inertial properties. Several section shapes are explored, modeled using quadratic B-splines with control points as design variables, through a multiobjective design optimization aiming minimum torsional stiffness, lag bending stiffness, and sectional mass while maximizing the critical strength ratio. The constraints are imposed on the mass, stiffnesses, and critical strength ratio corresponding to multiple design load cases. The optimal results reveal a simpler and better feasible section with double-H shape compared to the triple-H shape of the baseline where reductions of 9.46%, 67.44% and 30% each are reported in torsional stiffness, lag bending stiffness, and sectional mass, respectively, with critical strength ratio greater than 1.5.

• Korean Journal of Applied Biomechanics
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• v.17 no.2
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• pp.83-91
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• 2007

This experiment studied the change in a human's control of his or her static posture by analyzing the stabilogram diffusion and, by using the said study, evaluated the control ability of different groups with different experiences. The postures had a rising requirement of heel-rise according to three conditions: heel-toe, ball, toe; the groups were divided into dance major student and non-dance majors. The results of the critical points according to posture did not show a direct relation with the change in postures that had a rising requirement of heel-rise. The diffusion coefficient(D) had greater stochastic activity for short-term regions that utilize open-loop controls without feedback than for long-term regions that used closed-loop controls with feedback to maintain balance. The directional results of the body undergoing disturbance showed that A/P direction's diffusion coefficient (D) was larger than that of M/L direction. Both feet's planar diffusion coefficients were a linear combination of the diffusion coefficients calculated for the x and y axis. In studying the different abilities to control posture between a dance major student and a non-dance majors, a comparison of open-loop control's diffusion coefficient(D) was effective, and dance major student had superior control ability to that of non-dance majors.

• The Transactions of the Korean Institute of Electrical Engineers D
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• v.53 no.9
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• pp.638-643
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• 2004

Middleware enables different networking devices and protocols to inter-operate in ubiquitous home network environments. The UPnP(Universal Plug and Play) middleware, which runs on a PC and is based on the IPv4 protocol, has attracted much interest in the field of home network research since it has versatility The UPnP, however, cannot be easily accessed via the public Internet since the UPnP devices that provide services and the Control Points that control the devices are configured with non-routable local private or Auto IP networks. The critical question is how to access UPnP network via the public Internet. The purpose of this paper is to deal with the non-routability problem in local private and Auto IP networks by improving the conventional Control Point used in UPnP middleware-based home networks. For this purpose, this paper proposes an improved Control Point for accessing and controlling the home network from remote sites via the public Internet, by adding a web server to the conventional Control Point. The improved Control Point is implemented in an embedded GNU/Linux system running on an ARM9 platform. Also this paper implements the security of the home network system based on the UPnP (Universal Plug and Play), adding VPN (Virtual Private Network) router that uses the IPsec to the home network system which is consisted of the ARM9 and the Embedded Linux.

• Annals of Clinical Neurophysiology
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• v.15 no.2
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• pp.37-41
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• 2013

Saccades are rapid eye movements that shift the line of sight between successive points of fixation. The cerebellum calibrates saccadic amplitude (dorsal vermis and fastigial nucleus) and the saccadic pulse-step match (flocculus) for optimal visuo-ocular motor behavior. Based on electrophysiology and the pharmacological inactivation studies, early activity in one fastigial nucleus could be important for accelerating the eyes at the beginning of a saccade, and the later activity in the other fastigial nucleus could be critical for stopping the eye on target, which is controlled by inhibitory projection from the dorsal vermis. The cerebellum could monitor a corollary discharge of the saccadic command and terminate the eye movement when it is calculated to be on target. The fastigial nucleus and dorsal vermis also participate in the adaptive control of saccadic accuracy.

• Korean journal of food and cookery science
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• v.13 no.5
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• pp.592-601
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• 1997

The purposes of this study were to develop Hazard Analysis Critical Control Point-based standardized recipe applicable to cook/chilled soy sauceglazed mackerel and to evaluate the qualities related to the product flow of this item. After conducting experimental cooking, preliminary test, and analysis of recipes, critical control points were identified, control methods were determined, and HACCP-based recipe was standardized. At each critical control point, time-temperature profile was recorded and microbiological analysis (total aerobic plate counts, psychrotrophic plate count, coliform, and fecal coliform count), chemical analysis (pH, acid value and volatile based nitrogen (VBN)) and sensory evaluation of the item were done. Time-temperature data showed that the time the menu item had passed through temperature danger zone (5∼60$^{\circ}C$) during all phases was 60 min. At rapid cooling, but after cooling at room temperature, the temperature of this menu item did not drop below the ambient temperature. The results of microbiological test were negative throughout all phases following cooking and the results of chemical analysis did not change significantly in terms of storage periods except for VBN which increased on 7th day significantly(p<0.05). After steam/convection oven reheating and microwave oven reheating, the sensory score of the only appearance decreased significantly related to the storage time of overall quality profiles. But significant differences were not detected according to two reheating methods. In conclusion, this HACCP-based recipe was considered as an effective tool for assuring microbial as well as sensory quality of this cook/chilled item.

• Journal of Food Hygiene and Safety
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• v.5 no.3
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• pp.99-110
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• 1990

Time and temperature, microbiological quality of sauteed beef or pork were assessed in five general hospital foodservice operations. The microbiological quality of basic ingredients was poor and strict temperature control of refrigeration was required during delivery, and storage after receiving. In pre-preparation and cooking phases, improper handling practices of employees such as reusage of wiping cloth, indiscreet use of cutting board, and food handling with contaminated hands were noticed. During cooking phase, internal temperature of sauteed beef or pork reached a temperature of $74^{\circ}C$ or higher and the microbiological quality was good in general except hospital A. In all but hospital B, cooked foods were held at too high temperature in humid kitchen environment where could have permitted considerable bacterial multiplication. The sanitary conditions of container, equipments, and supplies were poor and should be improved promptly. The critical control points identified were: Hospital A: basic ingredients, pre-preparation, cooking, and preservice holding; Hospical B: bll8ic ingredients, and pre-preparation; Hospital C: basic ingredients, pre-preparation, pre service holding, and service; Hospital D: basic ingredients, pre-preparation, preservice holding, and service; and Hospital E: basic ingredients, pre-preparation, pre service holding, and service.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.23 no.3
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• pp.19-30
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• 1978

Use of herbicides in Korean agriculture has increased rapidly in recent years accompanying with ever-increasing pressure of farm labor shortage. Herbicides occupied already the second place in the rank of pesticides consumption in 1977. The agricultural experiment stations have carried out over 50 trials of chemical weed control each year since 1968. These research works and registration trials contributed much to the present wide use of herbicides. The pesticide management act amended in 1977 requires reevaluation of pesticides for their efficacy every 5 year-term. However, the development of sound weed control program and recommendations has been hempered very much by the lack of qualified workers of weed control research in agricultural experiment stations and in the institute for pesticide registration trial. Critical review of the past research works on herbicide evaluation and the present status indicates strong need for 1) the characterization of the nature of local and national weed problem, 2) the improvement of ability of the staffs in charge of weed control research through appropriate training on the basics and experimental techniques, and 3) organization and activities of weed control research committee. Furthermore, the present article attempts to clarify commonly misled points in the establishment of herbicide evaluation plan, in the design and execution of field trials, and in the assessment of trial results of the past works from the viewpoint of the basic principles with some case studies for resolution of specific enigmas.

• Journal of Environmental Science International
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• v.8 no.1
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• pp.107-113
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• 1999

A new biological nutrient removal system combining $A^2/O$ process with fixed film was developed in this work and the characteristics of denitrification were especially investigated in the combined fixed film reactor(CFFR). Media was added in the anaerobic, anoxic and aerobic reactors, respectively. Tests were made to establish the effluent level of $NO_x-N$, COD, DO and nitrite effects on $NO_x-N$ removal in the CFFR by decreasing hydraulic retention time (HRT) from 10.0 to 3.5 hours and by increasing internal recycle ratio form 0% to 200%. The influent was synthesized to levels similar to the average influent of municipal wastewater treatment plants in Korea. SARAN media with a porosity of 96.3% was packed 40% / 130% / 25% based on its reactor volume, respectively. It was found that COD rarely limited dentrification in the anoxic reactor because of high $C/NO_x/-N$ ratio in the anoxic reactor, while DO concentration in the anoxic reactor and $NO_2-N/NO_x/-N$ from the aerobic effluent inhibited denitrification in the anoxic reactor. It was proved that the critical points of DO concentration in the anoxic reactor and $NO_2-N/NO_x/-N$ from the aerobic effluent were 0.15mg/L and 10%, respectively. As the internal recycle ratio increased, DO concentration in the anoxic reactor and $NO_2-N/NO_x/-N$ from the aerobic effluent increased. Especially, at the condition of internal recycle ratio, 200%, DO concentration in the anoxic reactor and $NO_2-N/NO_x/-N$ from the aerobic effluent exceeded the critical points of 0.15mg/L and 10%, respectively. Then, denitrification efficiency considerably decreased. Consequently, it was represented that the control of DO concentration in the anoxic reactor and $NO_2-N/NO_x/-N$ from the aerobic effluent can assure effective denitrification.