• Korean Journal of Materials Research
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• v.12 no.12
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• pp.930-934
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• 2002

Nanosized $WO_3$ powders were synthesized by the sol-precipitation process using $WCl_{6}$ as the starting material, ethanol as a solvent and $NH_4$OH solution as a precipitant, followed by a washing-drying treatment and calcination. The effects on the powder crystallinity and microstructure of calcination temperature were investigated with XRD and FE-SEM. The $WO_3$ powders calcined at $500^{\circ}C$ and $700^{\circ}C$ showed good crystallinity and their mean particle size was 30nm and 70nm, respectively. These powders were used for the preparation of pastes which were printed as thick films on alumina substrates with comb-type Pt electrodes. The particle size strongly influenced the $NO_2$ gas sensing property of the thick films. A significant reduction in the $NO_2$ sensitivity was observed for the film prepared from larger particle size, having thus a larger grain size. For the film having a smaller grain size, on the other hand, the higher $NO_2$ sensitivity was observed and the sensitivity increased with $NO_2$ concentration.

• Environmental and Resource Economics Review
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• v.18 no.2
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• pp.191-215
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• 2009

In the real world, there exist various products in terms of price and quality, and it can be expected that a product with lower price and higher quality than others is better. Hence efficiency of consumption behaviour can be measured by the level of goodness in terms of price and quality attributes of that product. The purpose of this research is to define consumption efficiency in terms of price and quality, and to measure consumption efficiency of IT and electronic products in South Korea. From the results, many consumers have purchased inefficient products m air-conditioner, TV, digital camera, MP3 player, computer markets. On the other hand, consumers have purchase efficient products in refrigerator and washing machine markets relatively. In addition, we analyze the relationship of consumption efficiency, information channel, and electric power consumption. This research may provide meaningful information for consumer's behaviour by measuring consumption efficiency quantitatively.

• Journal of the Korean Society of Clothing and Textiles
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• v.25 no.5
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• pp.891-900
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• 2001

The purpose of this study were to evaluate the physical properties and dyeability of cellulase and alkali(NaOH, KOH) treated ramie/man-made fiber mixture fabrics. The mixture fabrics were plain weave made by rayon and polyester fiber as warp yarn, and ramie as weft yarn. The crease resistance, drape, tensile strength, and water absorbancy were measured for test fabrics. The K/S value of dyed fabrics were calculated using color difference meter. Also colorfastness to washing and sunlight of dyed fabrics were evaluated. The results obtained from this study were as follows: Thickness and weight per unit area of alkali treated two mixture fabrics(rayon/ramie, polyester/ramie) increased compared to those of untreated fabrics, but cellulase treated fabrics did not changed a little. And alkali treated rayon/ramie mixture fabrics showed more change than polyester/ramie mixture fabrics on the thickness and weight. Tensile strength and water absorbancy of cellulase treated fabrics decreased compared to those of untreated, but crease resistance increased. Crease resistance, tensile strength(warp direction), water absorbancy and drape of NaOH treated rayon/ramie mixture fabrics decreased compared to those of untreated, but tensile strength(weft direction) increased. Water absorbancy and drape of NaOH treated polyester/ramie mixture fabrics decreased compared to those of untreated, but crease resistance and tensile strength(weft direction) increased. Tensile strength of KOH treated two mixture fabrics increased compared to that of untreated, but water absorbancy and drape decreased. Total hand of cellulase and alkali treated rayon/ramie mixture fabrics was improved compared to untreated. Dyeability of treated mixture fabrics was increased compared to untreated.

• Korea-Australia Rheology Journal
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• v.17 no.3
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• pp.117-123
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• 2005

Background: Reduced deformability of red blood cells (RBCs) may play an important role on the pathogenesis of chronic vascular complications of diabetes mellitus. However, available techniques for measuring RBC deformability often require washing process after each measurement, which is not optimal for day­to-day clinical use at point of care. The objectives of the present study are to develop a device and to delineate the correlation of impaired RBC deformability with diabetic nephropathy. Methods: We developed a disposable ektacytometry to measure RBC deformability, which adopted a laser diffraction technique and slit rheometry. The essential features of this design are its simplicity (ease of operation and no moving parts) and a disposable element which is in contact with the blood sample. We studied adult diabetic patients divided into three groups according to diabetic complications. Group I comprised 57 diabetic patients with normal renal function. Group II comprised 26 diabetic patients with chronic renal failure (CRF). Group III consisted of 30 diabetic subjects with end-stage renal disease (ESRD) on hemo-dialysis. According to the renal function for the diabetic groups, matched non-diabetic groups were served as control. Results: We found substantially impaired red blood cell deformability in those with normal renal function (group I) compared to non-diabetic control (P = 0.0005). As renal function decreases, an increased impairment in RBC deformability was found. Diabetic patients with chronic renal failure (group II) when compared to non-diabetic controls (CRF) had an apparently greater impairment in RBC deformability (P = 0.07). The non-diabetic cohort (CRF), on the other hand, manifested significant impairment in red blood cell deformability compared to healthy: control (P = 0.0001). Conclusions: The newly developed slit ektacytometer can measure the RBC deformability with ease and accuracy. In addition, progressive impairment in cell deformability is associated with renal function loss in all patients regardless of the presence or absence of diabetes. In diabetic patients, early impairment in RBC deformability appears in patients with normal renal function.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.17 no.2
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• pp.101-110
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• 2007

This study was performed to find out hazardous factors in the loaded works of muscular skeletal disorders(MSDs) for four company attached to dining workers from October 2005 to June 2006. The results are summarized as follows. 1. 42.5% of workers in study group were 40-50 years old, and females were higher than males, and the average of body weight was 70kg, 57kg in males and females, respectively. Working time per day was mostly 7-9hours, and the rate of worker who had never education and training was 46%. 2. The upper part and right part of body were higher than lower part and left part in symptoms of muscular skeletal disorders. Body parts which complained of symptoms were the order of right shoulder(55%), right arm(54%), right hand,(40%) waist(35%), leg(25%), and neck(24%). 3. The results of evaluation in the loaded works of muscular skeletal disorders to cooking, dish supply, preparing side dish, and washing the dishes and cleaning the floor of cooking room using RULA and OWAS checklists was action level 4(potential hazards, needs of change workplace), and the result of evaluation using back compressive force needed control measures as 779.27 lbs~1,274.04 lbs. In a view point of the result of this study, large dining rooms should be designed by ergonomic technology for the work surface height, width, and depth. The height of carrying car should be lower to 70cm, and repetitiveness and handling weight should be reduced by mechanical means, and education and training also should be performed for all of workers positively.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.47 no.5
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• pp.33-42
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• 2015

Pitches contained in thermomechanical pulp negatively influence paper qaulity and pulp and papermaking process. Without controlling TMP pitches suitably, it is hard to make a certain quality of paper. In order to control pitches in TMP, they must be quantitatively recognized by proper tools. One of the most widely used way to detecting TMP pitches is a staining method using a hydrophobic dye such as Sudan IV. Sudan IV could be used with three different protocols including different application of its dissolution, washing, dyeing time, etc. The dyeing protocols were classified into three categories including Stain I, Stain II, and Stain III. In dyeing time, Stain I required more than 24 hours to dye pitches. On the other hand, Stain III could stain TMP pitches with the most brief way. The images of red-stained pitches could be captured by a stereomicroscope with ${\times}35$ and ${\times}45$ magnifications, and then quantitatively analysed measuring their numbers and areas by Carl Zeiss AxioVision (ver. 4.8.2) program. Among three protocols, both Stain I and Stain III were the most ideal methods to detect TMP pitches because they detected more pitches and bigger pitch areas compared to Stain II against the same specimen. In particular, it was recognized that Stain III could be used as the most useful tool to detect TMP pitches accurately within several minutes.

• Korean Journal of Community Nutrition
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• v.12 no.3
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• pp.310-321
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• 2007

Effective and systematic sanitation management programs are necessary to prevent foodborne disease outbreaks in school foodservice operations. The purpose of this study was to identify the elements to improve in order to ensure the safety of school food service by evaluating sanitation management practices implemented under HACCP-based programs. The survey was designed to assess the level of hygiene practices of school food service by using an inspection checklist of food hygiene and safety. Fifty-four school foodservice establishments considered as poor sanitation practice groups from two year inspections by Seoul Metropolitan Office of Education were surveyed from September to December in 2005. Inspection checklists consisted of seven categories with 50 checkpoints; facilities and equipment management, personal hygiene, ingredient control, process control, environmental sanitation management, HACCP system and safety management. Surveyed schools scored $68.0{\pm}12.42$ points out of 100 on average. The average score (% of compliance) of each field was 10.7/20 (53.3%) for facilities and equipment management, 7.4/11 (67.2%) for personal hygiene, 7.4/11 (74.1%) for ingredient control, 22.4/32 (69.8%) for process control, 8.9/12 (73.8%) for environmental sanitation management, 4.2/7 (59.7%) for HACCP systems management, and 7.2/8 (89.7%) for safety management, respectively. The field to be improved first was the sanitation control of facilities and equipment. The elements to improve this category were unprofessional consultation for kitchen layout, improper compartment of the kitchen area, lacks of pest control, inadequate water supply, poor ventilation system, and insufficient hand-washing facilities. To elevate the overall performance level of sanitation management, prerequisite programs prior to HACCP plan implementation should be stressed on the school officials, specifically principals, for the integration of the system.

• Food Quality and Culture
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• v.3 no.1
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• pp.27-33
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• 2009

This study evaluates the effectiveness of the "Seoul Sanitation Grading System Evaluation Index" developed earlier and to analyze sanitation management practices in restaurants in Seoul, Korea. The categories evaluated were the food management standard, facilities/equipment standard, and essential checking items specified in the law. These items were graded and classified into A ($100{\sim}90$), B ($89{\sim}80$), C ($79{\sim}70$) and Score (less than 69) based on the criteria set by the present researchers. We randomly selected 56 restaurants in five local cities (Jung-gu, Seocho-gu, Jongno-gu, Songpa-gu and Yeongdeungpo-gu) and investigated each by actually visiting the site of business. The achievement rate for food management standard was 80.8%; as for the specific items in the category, it was the highest in food ingredients at 77.1% and the lowest in food storage at 62.1%. For the facilities/equipment standard, the achievement rate was 77.8%; as for the specific items in the category, it was the highest for vermin at 88.1% and the lowest for operation at 70.8%. The achievement rate for overall individual sanitary management was 70.7% and in the category, the lowest score was seen in hand washing at 57.1%. The overall average score of sanitation management practices using the Seoul Sanitation Grading System Evaluation Index in restaurants in Seoul was 73.7, which fell into the C category. As for the number of restaurants in each grade category, there were 10 (17.9%) in each category of A ($100{\sim}90$), B ($89{\sim}80$) and C ($79{\sim}70$) with 30 (53.6%) scoring higher than 70, whereas those scoring less than 69 included 26 (46.4%). The average scores for those restaurants designated by local governments (exemplary restaurants, general restaurants, best Korean restaurants in Seoul) were not significantly different; however, they were higher in franchises than those small restaurants ran by individuals.

• Textile Coloration and Finishing
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• v.16 no.3
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• pp.22-30
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• 2004

The polyester fabrics were treated with the chitosan with various solubility in optimized treatment condition. The treatment method was discussed to be a high functional finishing for the polyester fabric to obtain the high moisture absorption and anti-microorganism property by evaluating the effect of the chitosan purification method on the yield and anti-microorganism property of the chitosan. On the other hand, soluble polyurethane was added to the chitosan treatment solution and/or plasma pretreatment was done. The addition of soluble polyurethane give a high add-on ratio as well as a linen like effect of treated polyester fabric. The results were as follows: 1. In the treatment of polyester fabric by the chitosan solution, a soluble PU resin and low temperature plasma treatment were done to obtain high binding force between the fabrics and the chitosan. The add-on rate and the moisture absorption ratio of the fabrics treated with the chitosan-PU after treated with the plasma slightly increased more than those of the fabrics treated with the chitosan only. 2. Anti-static property of the fabrics treated with the chitosan decreased rapidly with increasing of the chitosan concentration. The washing fastness of the fabrics treated with the chitosan-PU after treated with the plasma was better than those of the fabrics treated with chitosan only. The wrinkle resistance of the treated fabrics decreased constantly with the concentration of the chitosan. The bending rigidity of the treated fabrics increased greatly. On the treatment of polyester fabric under optimum condition, the microorganism reduction rate kept above 90％ after 10times launderings. 3. As the polyester fabrics which has flat yam was used as a weft yams were treated with the chitosan-PU as give a functional finishing effects such as durability, moisture absorption, anti-static and anti- microorganism property. Treated polyester fabric showed a good functional finishing effect and a linen like property.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.294-303
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• 2008

The purpose of this study was to investigate middle school students` perceptions on foodborne illness prevention in relation to their personal hygiene practices. The survey was administered in July, 2007 at one middle school, with a total of 390 students participating. The self-completed questionnaire consisted of several questions regarding the students` awareness of foodborne illness, perceptions of foodborne illness prevention, and personal hygiene practices. T-tests were used to identify the differences in their perceptions of foodborne illness prevention based on gender and Chi square tests were used to identify the relationships between their perceptions of foodborne illness prevention and personal hygiene practices. Eight percent of the respondents experienced foodborne illness at least once a year and 33.8% of them have stopped eating certain foods due to anxiety towards foodborne illness. The students perceived school foods (26.0%) and street foods(17.9%) as the main sources of foodborne illness, and dairy products(20.0%) and fresh fish (19.7%) were considered foods having the greatest potential for causing foodborne illness. Many students were aware of Escherichia coli O157(43.1%) and Hepatitis A(23.3%), but only a few recognized Clostridium botulinum(4.1%) and Salmonella(7.9%), even though these are major foodborne illness-causing pathogens. The students considered foodborne illness prevention very important(mean = 4.33); also, the results showed that many washed their hands 3-4 times (34.1%) and 5-6 times(29.2%) per day. Hand washing frequency was significantly related to the perceived importance of personal hygiene practice as well as to education on safety and sanitation. However, the students` perception on the importance of personal hygiene practices were not significantly different based on having received safety and sanitation education. Ultimately, these results will be used to develop guidelines for effective education on safety and sanitation.