• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.7
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• pp.1064-1072
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• 2010

The objectives of this study were to gain an overview of practices and effect evaluation of oven utilization at school foodservice facilities in Daegu and Gyeongbuk province. Out of 147 dieticians, who responded for questionnaires, 44 dieticians used the oven and 103 dieticians did not use the oven. All statistical analyses were conducted with the SPSS 14.0 statistical software program. With regard to the style of foodservice system, 74.4% were urban, 23.3% were rural, and 2.3% were remote country. Also, 23.3% of school foodservices produced meals by batch cooking. According to the results of the expected effect and using effect analysis for 27 items, the average of evaluation score about expected effect was 1.64 points and that of using effect was 1.61 points. Both expected effect and using effect had higher scores than average points in 13 items out of 27 items. Using effect had higher scores than expected effect in 4 items. In conclusion, using ovens could help to increase foodservice satisfaction of students at school foodservice, because it can improve the various cooking methods and the food safety management. Therefore, it is important to modernize and automate cooking equipment for quality improvement of school foodservice operations.

• Journal of Bio-Environment Control
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• v.22 no.1
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• pp.27-33
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• 2013

In order to provide basic data for the development of a controlled environment cultivation system and standardization of the structures, structural status and improvement methods were investigated for the fruit tree greenhouses of grape, pear, and peach. The greenhouses for citrus and grape cultivation are increasing while pear and persimmon greenhouses are gradually decreasing due to the advance of storage facilities. In the future, greenhouse cultivation will expand for the fruit trees which are more effective in cultivation under rain shelter and are low in storage capability. Fruit tree greenhouses were mostly complying with standards of farm supply type models except for a pear greenhouse and a large single-span peach greenhouse. It showed that there was no greenhouse specialized in each species of fruit tree. Frame members of the fruit tree greenhouses were mostly complying with standards of the farm supply type model or the disaster tolerance type model published by MIFAFF and RDA. In most cases, the concrete foundations were used. The pear greenhouse built with the column of larger cross section than the disaster tolerance type. The pear greenhouse had also a special type of foundation with the steel plate welded at the bottom of columns and buried in the ground. As the results of the structural safety analysis of the fruit tree greenhouses, the grape greenhouses in Gimcheon and Cheonan and the peach greenhouses in Namwon and Cheonan appeared to be vulnerable for snow load whereas the peach greenhouse in Namwon was not safe enough to withstand wind load. The peach greenhouse converted from a vegetable growing facility turned out to be unsafe for both snow and wind loads. Considering the shape, height and planting space of fruit tree, the appropriate size of greenhouses was suggested that the grape greenhouse be 7.0~8.0 m wide and 2.5~2.8 m high for eaves, while 6.0~7.0 m wide and 3.0~3.3 m of eaves height for the pear and peach greenhouses.

• Journal of Nutrition and Health
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• v.48 no.1
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• pp.105-112
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• 2015

Purpose: This study analyzed the eco-foodservice perception and satisfaction of 344 elementary school parents in Jeju surveyed from February 1~12, 2010, with the aim of providing basic data for quality improvement of eco-foodservice in Jeju. Methods: The data were analyzed by descriptive analysis, ${\chi}^2$-test, t-test, ANOVA, and Pearson's correlation coefficients, using the SPSS Win program (version 12.0). Results: Regarding awareness of eco-friendly food materials of subjects, average score was 3.52 points (out of 5 scales) and 'difference between eco-friendly and general agricultural products (3.76)' showed the highest score whereas 'assurance standard and label of eco-friendly agricultural products (3.31)' showed the lowest score. In terms of the recognition of eco-foodservice implementation, 75.0% of parents were aware of it. Regarding the eco-foodservice satisfaction of the subjects, average score was 3.88 points (out of 5 scales) and food safety (3.98 points) showed the highest score whereas food taste (3.70 points) showed the lowest score. The eco-foodservice perception of subjects showed positive correlation with their eco-foodservice satisfaction. Conclusion: It is necessary for the government and the local government to provide continuing education for school parents in order to enhance their perception of eco-friendly food materials. In addition, systematic and appropriate government support is needed in order to ensure internal stability of eco-foodservice.

• Journal of Bio-Environment Control
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• v.26 no.4
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• pp.353-360
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• 2017

In this study, the design and performance test of the air to water heat pump capable of producing hot water for greenhouse heating by using the surplus solar heat inside the greenhouse and the air heat outside greenhouse as the selective heat source were conducted. The heat storage operations using the surplus solar heat and the outside air heat were designed to be switched according to the setting temperature of the greenhouse in consideration of the optimum temperature range of the crop. In the developed system, it was possible to automatically control the switching of heat storage operation, heating and ventilation by setting 12 reference temperatures on the control panel. In the selective heat storage operation with the surplus solar heat and outside air heat, the temperature of thermal storage tank was controlled variably from $35^{\circ}C$ to $52^{\circ}C$ according to the heat storage rate and heating load. The heat storage operation times using the surplus solar heat and outside air heat were 23.1% and 30.7% of the experimental time respectively and the heat pump pause time was 46.2%. COP(coefficient of performance) of the heat pump of the heat storage operation using the surplus solar heat and outside air heat were 3.83 and 2.77 respectively and was 3.24 for whole selective heat storage operation. For the comparative experiment, the heat storage operation using the outside air heat only was performed under the condition that the temperature of the thermal storage tank was controlled constantly from 50 to $52^{\circ}C$, and COP was analyzed to be 2.33. As a result, it was confirmed that the COP of the heat storage operation using the surplus solar heat and outside air heat as selective heat source and the variable temperature control of the thermal storage tank was 39% higher than that of the general heat storage operation using the outside air heat only and the constant temperature control of the thermal storage tank.

• Korean Security Journal
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• no.57
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• pp.231-252
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• 2018

we have long used foreign words in using the term for guard security despite the obvious existence of own language, the use of foreign terms is strong in foreign feeling in delivery. and also weakens the true meaning of security. there are no terms expressed independently in korean, and we(they) are negligent in finding them and use the terms of foreign language. as a result, we(they) brought about a lack of choice in terms of proper security for our langage. currenty, it is widely used as a security guard even though there is an appropraite word that corresponds to the meaning and meaning of security guards in our words, we still use enlish expressions. there is because the English language is used for convenience regardless of weather the term is appropraite or not, and as the power of the English language is great amid in the trend of globalization. lt is easy to use english without thinking in terms of the use of terminology. ultimitely, however, this is due to the lack of awareness of the korean language. with these reasons, we must find the term of security guards in pure korean language. until now, we have used the terms 'guard, security, protect' as the terms security and protection the term 'Jikim' refers to the korean language as a means to be vigilant and guarded. Jikim refers to the action of maintaining the current safe state. Like school jikimi, children safety jikimi and environment jikimi, Jikim is already being used in many places. Therefore, the term 'guard' should be changed to an appropriate Korean term, and the term 'Jikim' is considered to be the most appropriate term in various sections. so, 'Jikim' will be appropriate in korean, which corresponds to the meaning of security guards. the guardian here is called the Jikimi. Jikimi is a combination of the word Jikim and the korean pronounce 'I' which means people

• Journal of Life Science
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• v.29 no.6
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• pp.747-753
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• 2019

Cognitive decline is characterized by reduced long-/short-term memory and attention span, and increased depression and anxiety. Such decline is associated with various degenerative brain disorders, especially Alzheimer's disease (AD) and Parkinson's disease (PD). The increases in elderly populations suffering from cognitive decline create social problems and impose economic burdens, and also pose safety threats; all of these problems have been extensively researched over the past several decades. Possible causes of cognitive decline include metabolic and hormone imbalance, infection, medication abuse, and neuronal changes associated with aging. However, no treatment for cognitive decline is available. In neurodegenerative diseases, changes in the gut microbiota and gut metabolites can alter molecular expression and neurobehavioral symptoms. Changes in the gut microbiota affect memory loss in AD via the downregulation of NMDA receptor expression and increased glutamate levels. Furthermore, the use of probiotics resulted in neurological improvement in an AD model. PD and gut microbiota dysbiosis are linked directly. This interrelationship affected the development of constipation, a secondary symptom in PD. In a PD model, the administration of probiotics prevented neuron death by increasing butyrate levels. Dysfunction of the blood-brain barrier (BBB) has been identified in AD and PD. Increased BBB permeability is also associated with gut microbiota dysbiosis, which led to the destruction of microtubules via systemic inflammation. Notably, metabolites of the gut microbiota may trigger either the development or attenuation of neurodegenerative disease. Here, we discuss the correlation between cognitive decline and the gut microbiota.

• Korean Security Journal
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• no.10
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• pp.103-125
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• 2005

Hazard are defined here as threat to life, well-being, material goods and environmental from the extremes of natural processes or technology. The challenges of natural and technology in increasing the exposure of people and property to risk pose a dilemma for any government seeking the fullest protection for its people and their property. As society progresses and as technology improves and becomes ever more intricate and far reaching, the human species is confronted with increasingly diverse and numerous catastrophic events. Not so infrequently, unfortunately, the impact of either a man-made or natural disaster is compounded by the fact that policy makers have neither prepared themselves or the public to respond appropriately to a disaster once the tragedy has struck. Many concerns have been raised for importance of emergency management after 1990's numerous urban disasters in Korea. Emergency management is the discipline and profession of applying science, technology, planning, and management to deal with extreme events that can injure or kill large numbers of people, cause extensive damage to property, and disrupt community life. When the primary function of private security is to protect lives and property of clients, emergency management should be included in the security service and many countermeasures should be carried out for that purpose. The purpose of this study is to establish ways and means needed to improve the private security emergency management system in Korea. This study is spilt into four chapters. Chapter I is the introduction part. Chapter II introduces the reader to a private security and emergency management theory, and Chapter III deals with the establishment of an effective emergency management system in Korea private security, Chapter IV is a conclusion. Policy makers and private security industry employers in Korea has not concerned with the importance of training and education by lack of recognition and has been passive about qualified guards. And the authorities supervising and the administrating the guards has not recognized the importance of private security and has neglected the training of the guards. In theses contexts, private security should develop and maintain a educational program of emergency management to meet their responsibilities to provide the protection and safety of the clients. Today's modern corporate security director, is, first of all, a competent, well-rounded business executive and, second, a 'service expert'. And, emergency management personnel in private security industry need continuous training.

• The Korean Journal of Food And Nutrition
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• v.15 no.4
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• pp.321-325
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• 2002

For examination, amaranth was first dried its surface after sufficient soaking in water. Dried amaranth was roasted when the moisture contents reached 30∼50%, its nasty smell disappeared and its color turned to yellow and it was puffed. Pretreated amaranth was added to biscuit for the improvement of apparence and merchandise value. The maximum expansion was reported at the moisture percentage of 130∼160% according to the examination of expansion and moisture percentage. In order to compare gelatinization of different processing, three different amaranth were prepared as follows ; Raw amaranth, steamed/dried amaranth, and roasted amaranth. The degree of gelatinization was increased as the percentage of moisture was increased and the degree of gelatinization of roasted amaranth was higher than the one of steamed/dried amaranth, their moisture contents were 62.10% and 57.59%, respectively In addition, the hardness($\times$10$\^$5/dyn/㎠) of roasted amaranth was showed lower values than that of steamed amaranth and raw amaranth were showed the large values. After examining biscuits containing each amaranth, raw amaranth had problem with nasty smell and bad texture, and streamed/dried amaranth were able to remove viscosity but turned brown. Biscuits containing roasted amaranth had good smell and texture, and besides the color of biscuits became bright because roasted amaranth turned white. Biscuits tasted best when it contained 5% of roasted amaranth. The rancidity of biscuits with 5% roasted amaranth were proceeded slowly while roasted amaranth itself had high acid value and peroxide value. For the safety from oxidation, it was fairly safe for about 6 months.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.33 no.1
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• pp.305-316
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• 2013

To find out if modern roundabout is still effective under drivers behavior and driving conditions in Busan Metropolitan City, the effects before and after introduction of roundabout were analyzed. According to analysis on velocity profile at roundabout, velocity deviation decreased, and average vehicle speed was close to design speed. As a result, it has been confirmed that most roundabouts were properly built. In terms of traffic operation, average vehicle speed improved by 87.2% when a traffic intersection was replaced by a roundabout. therefore, it has been found out that the introduction of roundabout has a positive effect on increasing vehicle speed by reducing traffic congestion. In addition, annual benefits expected from the replacement from a traffic intersection to a roundabout were KRW 872 million as follows; KRW 410 million in traffic communication, KRW 39 million in transportation safety, KRW 255 million in energy saving, KRW 95 million in reduction of air pollution and KRW 73 million in reduction of traffic signal installation cost. In other words, if 10% (193 spots) of all traffic intersections (1,926 spots in total) in Busan City are replaced by roundabouts, the municipal authority would be able to save about KRW 168.3 billion. According to analysis on the benefits expected from the installation of roundabouts compared to the investment cost for traffic intersections, about KRW 679 million could be saved per roundabout. Considering 10% of all traffic intersections in the City of Busan, about KRW 131 billion could be saved annually. The traffic accidents in roundabout usually occur because drivers aren't aware of right-of-way rules. Once the right-of-way rules settle, the number of traffic accidents would significantly decrease. In addition, it is urgent to promote education and campaign for drivers, pedestrians and bikers on the roundabout.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.484-491
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• 2005

Quantitative microbial risk assessment (QMRA) analyzes potential hazard of microorganisms on public health and offers structured approach to assess risks associated with microorganisms in foods. This paper addresses specific risk management questions associated with Staphylococcus aureus in kimbab and improvement and dissemination of QMRA methodology, QMRA model was developed by constructing four nodes from retail to table pathway. Predictive microbial growth model and survey data were combined with probabilistic modeling to simulate levels of S. aureus in kimbab at time of consumption, Due to lack of dose-response models, final level of S. aureus in kimbeb was used as proxy for potential hazard level, based on which possibility of contamination over this level and consumption level of S. aureus through kimbab were estimated as 30.7% and 3.67 log cfu/g, respectively. Regression sensitivity results showed time-temperature during storage at selling was the most significant factor. These results suggested temperature control under $10^{\circ}C$ was critical control point for kimbab production to prevent growth of S. aureus and showed QMRA was useful for evaluation of factors influencing potential risk and could be applied directly to risk management.