• Journal of the Korean Applied Science and Technology
• /
• v.21 no.2
• /
• pp.140-147
• /
• 2004

An aqueous solution of a commercial liquid synthetic detergent for kitchen use was photodecomposed in the presence of titanium dioxides powder under an atmosphere of air at room temperature. Titanium dioxides were prepared by sol-gel method from titanium iso-propoxide at different R ratio($H_2O$/titanium iso-propoxide) and calcined at $500^{\circ}C$. All titanium dioxides were characterized by XRD, BET surface area analyzer and UV-VIS spectrometer. The surface area of titanium dioxides prepared at R ratio=6 appeared higher volume about 20% than commercial $TiO_2$ catalysts. XRD patterns of titania particles were observed mixing phase together with rutile and anatase type. Titanium dioxides prepared by sol-gel method show higher activity about 6% than commercial $TiO_2$ catalysts on the photocatalytic degradation of a commercial liquid synthetic detergent for kitchen. The concentration of the detergent decreased to about 90% of its initial value at illumination times of 2 hour. Illumination for 30 minutes decreased the concentration of oxygen to about one-fifth of the initial value.

• Journal of the Korean Society of Safety
• /
• v.16 no.3
• /
• pp.76-82
• /
• 2001

An aqueous solution of a commercial liquid synthetic detergent for kitchen use was photodecomposed in the presence of titanium dioxides ponder under an atmosphere of air at room temperature. Titanium dioxides were prepared by sol-gel method from titanium iso-propoxide at different R R ratio($H_2O$/titanium iso-propoxide) and calcined at $500^{\circ}C$. All titanium dioxides m characterized by XRD, BET surface area analyzer and UV-VIS spectrometer. The surface mea of titanium dioxides prepared at R ratio=6 appeared higher volume about 20% than commercial $TiO_2$ catalyses. XRD patterns of titania particles were observed mixing phase together with rutile and anatase type. Titanium dioxides prepared by sol-gel method show higher activity about 6% than commercial $TiO_2$ catalysts on the Photocatalytic foundation of a commercial liquid synthetic detergent for kitchen. The concentration of the detergent decreased to about 90%, of its initial value at illumination times of 2 hour. illumination for 30 minutes decreased the concentration of oxygen to about one-fifth of the initial value.

• The monthly packaging world
• /
• s.277
• /
• pp.76-79
• /
• 2016

• Journal of the Korea Furniture Society
• /
• v.25 no.4
• /
• pp.353-363
• /
• 2014

Design of the container was designed to be able to have a sense of security by emphasizing the points and easy to use sophisticated in order to match the image of the company in an environmentally friendly form of the whole. The design of the natural detergent container, because the container itself is to prevent related bar closely with water, a slip, with an emphasis on the form of fish swim, looks the handle of the oval for the harmony of the entire container I was used to the point. The image extraction in the ordinary, you can design by applying the curve of streamlined feet of thin in order to emphasize the image of honest companies, oval fuselage top, easily without slipping and harmony of the image of the entire container in view of the functional aspects can grab to, which is designed to enter the interior. The design of the natural environment detergent container industry, it was incorporated as much as possible to the vessel and corporate image and sense of stability and the proportion of the overall shape, the basic concepts, the form on the productivity and functionality in the field of design, through the change and simplicity, with an emphasis on merchantability.

• Proceedings of the Korean Society of Life Science Conference
• /
• 2006.09a
• /
• pp.94.2-94.2
• /
• 2006

• Journal of the Korean housing association
• /
• v.22 no.2
• /
• pp.1-10
• /
• 2011

This research is to suggest effective kitchen furniture design for 40, 50 pyeong-size apartment considering the quantity and volume, heights or length of stored items for cooking. The research candidates are purposive-sampled 30 households in Kangnam, Seoul. The observation shows that the volume of kitchen furniture is $3.1{\sim}5.9m^3$ and of utility furniture is $0.3{\sim}3.8m^3$. For each households hold average of 886 kitchenwares, $4.1m^3$. Such were normally stored in the upper and lower storage and tall storage closet for a kitchen. Through the field studies and depth interviews, it is shown that there are 287 (33.2%), $1.67m^3$ of the application for preparing food, certain knives, disposable products and food which is considered absolutely or comparatively hard to organize. Products that are very hard to organize are the small application for cooking, grouped kitchenware such as openers, the applications with long rod shape food, and detergent. There are 96 of such products, taking the volume of $0.32m^3$; thus, such products are considered to improve the kitchen furniture design. And the shelf of storage can the control 3cm hights according to result of this research.

• Korean journal of food and cookery science
• /
• v.24 no.5
• /
• pp.706-712
• /
• 2008

This study was conducted to evaluate the sanitation level and use of dish cloths, chopping board, and drawer in the refrigerator in 50 university students' houses located in Seoul and Kyonggido. The survey questionnaire evaluated general information, frequency of the washing, cleaning method, drying method and the associated factors. The highest percentage of the cleaning and drying methods of dish cloths were “boiling(76.0%)”, and “dry in the kitchen or on the sink(78.0%)”, respectively. For the chopping board and drawer in the refrigerator, the highest percentage of cleaning method was “use detergent” and drying method was “dry in the kitchen”. The mean of coliforms for dish cloths, chopping board, and drawer in the refrigerator was 4.46${\pm}$1.95 log CFU/100 $cm^2$, 3.92${\pm}$1.64 log CFU/100 $cm^2$, 3.48${\pm}$2.01 log CFU/ 100 $cm^2$, respectively. Salmonella spp. were not detected from all samples. But E. coli were detected from dish cloths(4.0%) and S. aureus were detected from dish cloths(16.0%), chopping board(12.0%), and drawer in the refrigerator(8.0%). The results of microbiological test of kitchen utensils indicated that the sanitary conditions of dish cloths, chopping board, drawer in the refrigerator should be improve promptly.

• Journal of Environmental Science International
• /
• v.23 no.11
• /
• pp.1953-1961
• /
• 2014

Increasing public concerns over odors and air regulations necessitates the remediation of a wide range of odor substances for industrial and indoor purpose. Currently, the wet scrubbing technique by neutralization using oils is being used to treat odor substances such as Ammonia($NH_3$), Methyl Mercaptan($CH_3SH$), Hydrogen Sulfide($H_2S$), Methylamine($CH_3NH_2$), Acetaldehyde($CH_3CHO$). The chemical analysis is performed to analyze the composition of an Arctium Lappa Root extract by VOC analyzer(Phocheck 5000Ex, ION SCIENCE co.) The objectives of the this study are to clarify the possibility of the neutralization of odors sprayed in the fixed bed and determine the removal efficiencies for different input odor concentrations. It is found that Ammonia($NH_3$), Methyl Mercaptan($CH_3SH$), Hydrogen Sulfide($H_2S$), Methylamine($CH_3NH_2$), Acetaldehyde($CH_3CHO$) are significantly removed and their removal efficiencies are higher than 98%. The kitchen detergent with Arctium Lappa Root extract showed excellent removal efficiencies of odor substances and high possibility for the development of kitchen detergent with odor removal.

• Journal of Food Hygiene and Safety
• /
• v.22 no.4
• /
• pp.365-369
• /
• 2007

This study was conducted to seek optimum concentration and treatment time of fermented rice water (Rizen) to disinfect food-borne bacteria in kitchen towel. $2.65\;log_{10}cfu/g$ of E. coli was reduced when double or triple diluted fermented rice water was treated during 2 hours. In case of concentrated fermented rice water, crude and double diluted solutions showed complete sterilization after 2 and 5 hours, respectively. On the other hand, triple, quadruple, quintuple diluted solutions needed 24 hours for complete sterilization. The effect of fermented rice water as a disinfectant was compared with water, detergent and chlorine treatment against E. coli and S. Typhimurium contaminated in kitchen towel. The initial number of E. coli in untreated kitchen towel were $5.0\;log_{10}cfu/g$ and were decreased to 4.32, 3.70 and 3.02 by treatments of water, detergent and chlorine, respectively. The double and triple diluted fermented rice water and double diluted concentrated fermented rice water also reduced the E. coli in kitchen towel to 2.43, 2.30 and $1.88\;log_{10}cfu/g$, respectively. The initial number of S. Typhimurium in untreated kitchen towel were $4.80\;log_{10}cfu/g$ and were decreased to 4.12, 3.58 and 2.81 by treatments of water, detergent and chlorine, respectively. The double and triple diluted fermented rice water and double diluted concentrated fermented rice water also reduced the E. coli in kitchen towel to 2.14, 2.03 and $1.59\;log_{10}cfu/g$, respectively. Consequently, the fermented rice water is thought to be a good disinfectant to reduce food-borne bacteria like E. coli and Salmonella contaminated in kitchen towel.

• Journal of Environmental Science International
• /
• v.24 no.2
• /
• pp.221-228
• /
• 2015

In this research traditional Buddhist dietary life style was studied as an alternative for both saving water and decreasing water pollution from household. A traditional dietary life style for the Buddhist monks, called Balwoo Gongyang, and its modernized one for citizens, called Dish Gongyang were examined with water use amount, wastewater quality and pollutant loading rate, and were compared with the kitchen wastewater from household. And several types of natural detergent were also examined to compare their effect on the wastewater quality and pollutant loading rate. This research was carried out using the wastewater from Balwoo and Dish Gongyang in J building located in Seoul. Wastewater generation from Balwoo Gongyang that was about $1.0{\ell}$/capita/day was very low compare to that from dish washing in normal household($32.6{\ell}$/capita/day). In case of Dish Gongyang, water generation was 1.8 times higher than that from Balwoo Gongyang, but it was just 1/19.2 of normal household. When the wastewater quality of Balwoo Gongyang was compared with the kitchen wastewater of normal household, SS was 1/16($15mg/{\ell}$), COD was 1/7($22.1mg/{\ell}$), BOD was 1/9($24.1mg/{\ell}$) and T-N was 1/16($1.7mg/{\ell}$). Pollutant loading rate from Balwoo Gongyang was very low, COD 18.0 mg/capita/day, SS 12.3 mg/capita/day and it was 1/290, 1/639 of that from dish washing wastewater from normal household, respectively. Pollutant loading rate from Dish Gongyang was also low 1/13(SS)~1/144(TN) compared to dish washing wastewater from normal household. As a natural detergent, used water from washing rice showed very low pollutant loading rate. It was concluded that Dish Gongyang that was a modernized and simplified dietary life style of Balwoo Gongyang, was very eco-friendly. Especially when it was combined with natural detergents using by-product from cooking process, its effect on the water pollution was very low.