• Title/Summary/Keyword: Hand-Washing

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A Study on the Elements of Architectural Planning Required in Healthcare Accreditation - Focused on Korea Healthcare Accreditation, JCI Hospitals Standard - (의료기관 인증제도에서 요구되는 건축계획요소에 관한 연구 - 국내 의료기관인증제도, JCI 병원인증기준을 중심으로 -)

  • Kim, Ui-Hyeon;Yang, Nae-Won
    • Korean Institute of Interior Design Journal
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    • v.21 no.2
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    • pp.223-230
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    • 2012
  • These days, hospitals in Korea have great interests in healthcare accreditation. The criteria of this accreditation has been established by management, but development of the management system without facility improvement has limits. Therefore this study reclassified domestic and foreign healthcare accreditation focusing on facilities and has purpose on proposing facility elements that can be adopted in hospitals. Also, the study is relevant to the study on architecture planning of hospital according to 'Patient safety' which will be suggested in the future and has significance for establishing basis of healthcare facility planning and for improving the existing facilities. The study selected facility lists from 'healthcare accreditation' and reclassified them based on departments in the hospital. Using these lists, the study divided the hospital that has obtained 'healthcare accreditation' into departments and investigated and analyzed them. On the basis of the analysis, the study suggested facility lists involved in hand washing, waste disposal, equipment washing, quarantine, goods-movement, establishing clean/polluted area, emergency exit-way, and restricted zone.

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Adsorption of Nitrogen Oxides on Manufactured Impregnated Activated Carbon Fibers with Potassium Hydroxide

  • Kim, Hyun-Jin;Lee, Young-Whan;Choi, Dae-Ki;Lee, Eun-Il
    • Carbon letters
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    • v.3 no.4
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    • pp.198-204
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    • 2002
  • In this paper, impregnated activated carbon fiber (IACF) was manufactured to pitch-based activated carbon fibers (ACF) with potassium hydroxide (KOH) by using wet impregnation method to raise nitrogen oxides ($NO_x$) adsorptivity. The properties of IACF were observed using EPMA, TGA and DSC and $NO_x$ adsorptivity was observed at high and low temperature. Before and after adsorption was analyzed using ToF-SIMS for examine surface characterization of adsorbed $NO_x$. The results showed that the better adsorptivity appeared for increasing KOH ratio. So, $NO_x$ adsorptivity showed result that is proportional between KOH and the adsorbed amount. On the other hand, adsorbent that manufactured without washing was better $NO_x$ adsorptivity than adsorbent that manufactured with washing. The behavior of adsorption show that crossing time of NO and $NO_2$ delayed for a rising adsorptivity. And NO ratio increased but $NO_2$ ratio decreased according as KOH ratio increases. $NO_x$ was confirmed through surface analysis that remain in $NO_2^-$ and $NO_3^-$ form on IACF surface.

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Measurement of Microbic Contamination Rate in the Dispensing Process Making Suspension of Barium Sulfate Powder (분말 형태의 황산바륨을 현탁액으로 조제하는 과정에서 발생하는 미생물의 오염도 측정)

  • Kim, Young-Keun;Lee, Yang-Sub;Cho, Cheong-Chan;Ryu, Meung-Sun;Lee, Kyung-Sup
    • Journal of radiological science and technology
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    • v.24 no.2
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    • pp.53-57
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    • 2001
  • The purpose of this study is to investigate the contamination rate of barium sulfate suspension made in the exposed state in usual circumstances. This study was performed in four university hospital using the contrast media by barium sulfate powder. The specimen were detected at dispensing water, agitator and mixing tank. We also classified the suspension into general bacteria, mycete, and Bacillus coli infection. The tap water were used to dispense water in the all hospitals. Bacillus colt were not detected in the all. General bacteria and mycete were not detected in the one specimen, but detected in two specimen over defined value. In the contamination rate of agitator, mixing tank, and the manufactured, Bacillus coli were not detected in all. However, general bacteria and mycete were detected too numberous to count. In conclusion, the refined water must be used in dispensing water in manufacturing suspension. The disinfectant is also used in washing the agitator and mixing tank for sterilization. Hand washing is indispensible to manufacturing suspension for preventing from infection.

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An Analysis and Comparison of the Single and the Married: Their form of Using the Washing Machine (독신 미혼와 기혼의 세탁기 사용 형태 비교 분석)

  • Yoon, Hyung-Kun
    • Archives of design research
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    • v.19 no.1 s.63
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    • pp.263-272
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    • 2006
  • People's values as well as their behavioral form of using a product are changing due to the rapid introduction of diverse cultures and the Five-day workweek system. The single and the married are the subjects of this study: it is aimed to evaluate and analyze, thus grasping their difference in behavioral form of using a washing machine, the main factors they consider to be important when purchasing one, and the level of satisfaction they get from their own washers. A questionnaire was used as a tool for a better Factor Analysis and Frequency Analysis research. There were 6 essential factors which unmarried people take into consideration when purchasing a washer: economical efficiency, measure of capacity, design, type, brand and advertising, function. On the other hand, economical efficiency, convenience, measure of capacity, function, and type was what the married thought would be the 6 central factors.

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An Analysis of Housing and Domestic Living of Vietnamese Immigrant Workers Who were Living in the Metropolitan Area in Korea (재한(在韓) 베트남인 이주 노동자의 주거 및 주생활 : 우리나라 수도권 지역을 중심으로)

  • Lee, Young-Shim;Choi, Jung-Shin
    • Journal of the Korean Home Economics Association
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    • v.47 no.2
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    • pp.39-53
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    • 2009
  • The purpose of this study was to analyze the state of Vietnamese housing in Korea. Using ethnographic methodologies, it was examined that 22 Vietnamese households in Korea in relation to their usage of housing space. The following conclusion were established; 1). Most of households had kitchen+1 or 2 bedrooms and the majority households preferred separated kitchen and living room areas. 2). Most households had a washing machine in bathroom and they regarded bathtub as not very necessary. They all preferred the bathroom with enough space for using washing machine and hand washing both. 3). Their preferred seating style was using chairs on sleeping as like in Vietnam but they preferred eating without chairs and treated large family and guest without chairs specially. 4). All of them were took their shoes off usually and preferred designated shoes space at the entrance to the house which was not used in Vietnam. 5). A Floor material of all households was vinyl on living room and bedrooms and most of them who had been using tile only in Vietnam preferred vinyl here. 6). All of households had a modified Ondol and most of them who had never been used this before preferred and they regarded as a desirable heating system. 7). They considered the kitchen as the most important housing space and the direction of housing was the one to consider when they built or buy the house.

Effect of Neutralization of Red Mud on Arsenic Stabilization in Soils (레드머드 중화 방법에 따른 토양 중 비소의 안정화 특성 평가)

  • Woo, Jio;Kim, Eun Jung
    • Journal of Soil and Groundwater Environment
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    • v.26 no.6
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    • pp.65-73
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    • 2021
  • Since the amount of red mud, generated from aluminum smelting process as a by-product, has increased worldwide, the recycle and metal resource recovery from the red mud is becoming more important. In this study, in order to recycle the red mud as a soil stabilizer to remediate arsenic contaminated soils, neutralization of red mud was investigated. Red mud was neutralized by washing with distilled water and NaCl, CaCl2, FeCl3, and HCl solutions and heating at 200-800℃, and arsenic stabilization characteristics in soils were evaluated with the neutralized red mud. Although washing with distilled water was not effective in neutralizing red mud, the application of the washed red mud to soils lowered the soil pH compared to the application of untreated red mud. Among NaCl, CaCl2, FeCl3, and HCl solutions, washing with FeCl3 showed the most effective in lowering pH of the red mud from pH 10.73 to pH 4.26. Application of the neutralized red mud in soils resulted in quite different arsenic stabilization efficiency depending on soil samples. In M1 soil, which showed relatively high arsenic stabilization efficiency by untreated red mud, the neutralization of red mud resulted in little effect on arsenic stabilization in soil. On the other hand, in M2 soil, which showed low arsenic stabilization efficiency by untreated red mud, the neutralization of red mud increased arsenic stabilization significantly. Soil characteristics such as clay minerals and pH buffering capacity seemed to affect reactions between red mud and soils, which resulted in different effects of the red mud application on soil pH and arsenic stabilization efficiencies.

The effects of knit stitches on the knit construction and the dimensional stability to washing and drying of wool weft-knitted fabrics (세탁과 건조에 따른 양모 위편성물의 편성조직별 형태 변화)

  • Park, Seeun;Baek, Seong Phil;Park, Myung-Ja
    • Journal of the Korea Fashion and Costume Design Association
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    • v.24 no.2
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    • pp.1-10
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    • 2022
  • The purpose of this study is to analyze the structural properties of 100% wool fabrics knitted with various stitch types and to evaluate dimensional stability from shrinkage in wet cleaning and drying. Materials were weft-knitted from twenty-four different stitches with 7 gauge using a computerized flatbed knitting machine. Weight, thickness, density, and length were measured. A domestic washing machine and a tumble dryer were used for the shrinkage test. The results are as follows: Knitted fabrics were divided into 3 groups based on weight per unit area. Porous knits show light weight whilst milano, pintuck, rib stitches belong to the heaviest group. A positive correlation between weight and thickness was found and the same result was obtained for wale density and weight. Dimensional shrinkage of knitted fabrics was increased during repetitive wet cleaning and drying regardless of knit stitches. Especially, fabrics knitted with float, tuck, cable, and links & links stitches samples were contracted more than 15% in the first treatment whereas 2x1 rib stitch showed 1% shrinkage rate. Fisherman and milano stitches contracted in both course and wale direction with similar shrinkage rates. However, porous knits with float and tuck stitches shrank in course direction by 20% as well as cable samples contracted from 5% to 20% after repeated washing and drying. On the other hand, 30% and 15% contraction of wale direction occurred in orderly float and links & links stitches, respectively. Machine dried knits have a higher shrinkage rate than air-dried knits, but the drying method did not affect to the direction of contraction. In conclusion, variations of knit, tuck, and float stitches affect knit construction and dimensional stability from shrinkage in wet cleaning and drying of wool knitted fabrics.

Evaluation of a Waterless, Scrubless Chlorhexidine Gluconate/Ethanol Surgical Scrub and Povidone-Iodine for Antimicrobial Efficacy (물과 솔 없이 사용하는 외과적 손 소독제 Chlorhexidine/Ethanol 혼합제와 Povidone-iodine의 소독 효과)

  • Choi, Jeong-Sil
    • Journal of Korean Academy of Nursing
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    • v.38 no.1
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    • pp.39-44
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    • 2008
  • Purpose: The purpose of this study was to compare 1% chlorhexidine-gluconate/61% ethanol (CHG/Ethanol) emollient and 7.5% povidone-iodine (PVI) scrub for antimicrobial, residual effect, and skin condition. Method: CHG/Ethanol emollient hand hygiene was performed waterless, and brushless by operating doctors and nurses (N=20). PVI hand washing was performed with water and a brush (N=20) for 5 min. The subjects were asked to press their left hand in hand-shaped agar before a surgical scrub, immediately after a surgical scrub and after the operation. The amount of isolated microorganisms were calculated by counting the number of divided areas($1{\times}1cm$, 160 cell) which were culture positive in the hand culture plate. The skin condition was evaluated. Result: The antimicrobial count of CHG/Ethanol emollient and PVI immediately post surgical scrub was 0.0 vs. 4.1 (p>.05), and after the operation was 0.1 vs. 37.8 (p>.05)respectively. The Residual effect of CHG/Ethanol emollient immediately post surgical scrub and after the operation were 0.0 vs. 0.1 (p>.05), and PVI were 4.1 vs. 37.8 (p>.05)respectively. The skin condition and satisfaction of CHG/Ethanol emollient was higher than PVI (p<.05). Conclusion: The antimicrobial effect between CHG/Ethanol emollient and PVI were the same. Considering skin condition, satisfaction and allergic reaction CHG/Ethanol emollient for surgical scrub is recommended in Korea.

A Comparative Study on the Food Hygiene Attitude and Personal Hygiene Management of High School Students according to Gender (고등학생의 식품위생태도와 개인위생관리의 성별에 따른 비교연구)

  • Kim, Suk Hee
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.20 no.4
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    • pp.207-213
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    • 2019
  • This study aimed to provide basic data for the development of education programs on food hygiene attitude and personal hygiene management of high school students according to gender. From July 16 to October 15, 2015, questionnaires were distributed to 30 students per grade at 16 high schools in Chungcheongnam-do, and a total of 1,214 questionnaires(excluding uncollected and insufficient questionnaires) were processed using SPSS(ver 18.0). According to the study, female students more checked the expiration date for food(3.78, 3.57), ate stored food without heating(2.83, 3.02) and stored it according to the characteristics(3.92, 3.72) than male students. On the other hand, male students answered they looked at food packaging more closely(3.34, 3.22), and always used personal plates when they ate(3.43, 3.32), than female students. Female students were always better at hand washing after went to toilet(4.25, 3.94), used individual cups when using water purifiers(3.45, 3.32), kept nails cleaner(3.61, 3.49), and went around(2.14, 2.53) and went to toilet during meals than male students(2.22, 2.57). Boys answered they were better at hand washing before meals(3.64, 3.50), with right way(3.58, 3.46), and covering with a tissue, handkerchief or sleeve when they coughed(3.55, 3.37) than girls. In this study, high school students showed significant differences between gender in food hygiene attitude and personal hygiene management, with different areas requiring improvement. Therefore, this study suggests the need for education on food hygiene attitude and personal hygiene management differentiated according to gender.

Verification of the HACCP System in School Foodservice Operations - Focus on the Microbiological Quality of Foods in Non-Heating Process - (학교급식소의 HACCP 시스템 적합성 검증(II) -비가열조리 공정을 중심으로-)

  • 전인경;이연경
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.7
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    • pp.1154-1161
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    • 2004
  • The objective of this study was to evaluate microbiological Quality of HACCP application in elementary school foodservice operations. Microbiological Quality of utensils and non-heated foods such as salad was measured two times at five elementary schools in Daegu. The two experimentations differed in that after the first experimentation employees were educated and trained on HACCP based sanitation standards with a goal of improving microbiological Quality of foodservice. Microbiological Quality, time, and temperature were evaluated at three critical control points (CCPs): washing and disinfecting, personal hygiene and non-cross contamination. Micro-biological Quality was assessed using 3M petrifilm to measure total plate count and coliform group. The first experimentation showed low microbiological Quality due to cross contamination of utensils and cooking gloves; high microbiological count of the garlic, powdered red pepper, and ginger; and not thoroughly washing and disinfecting vegetables. In the second experimentation, microbiological Quality was greatly improved by washing and thoroughly disinfecting raw ingredients and utensils, and using good personal hygiene. However, microbiological Quality of seasonings was still low. Immediate corrective actions were required in one of the foodservice operations that was assessed. These results strongly suggest that foodservice operations should address non-heated food Quality. It is essential to measure microbiological Quality regularly and continually train and retrain employees on hand washing and disinfecting raw ingredients. Further studies are needed to determine whether pathogens are present in raw vegetables and seasonings.