• Science of Emotion and Sensibility
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• v.20 no.2
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• pp.23-32
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• 2017

Although previous studies have emphasized factors affecting people's variety-seeking behavior, research has not been performed to examine the interaction effect of good-bad luck and embodied cognition (hand washing) on variety-seeking behavior. Experience of good and bad luck affects consumer information processing and hand washing is known to reverse the experience of luck. Understanding the interaction effect of good/bad luck and hand washing on variety seeking behavior will shed important light on consumer behavior including choice and product purchase. To do this, a study was performed to investigate the effects of good/bad luck priming and hand washing on variety seeking behavior. Participants were primed with good or bad luck and then were asked to either wash their hands or not. After that, they were led to choose yogurt for the next seven days and the dependent measure was the number of different tastes of yogurt participants picked up. An interaction effect of luck priming and hand washing was found. Results indicate that, in good luck condition, there was no difference in variety seeking behavior between hand washing participants and non-hand washing participants. However, in bad luck condition, hand washing participants chose less diverse tastes of yogurt than non-hand washing participants. Implications of the study findings for the field of consumer psychology and marketing are discussed.

• Transactions of the Korean Society of Machine Tool Engineers
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• v.11 no.5
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• pp.23-29
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• 2002

The soldering is widely used installing the electronic element on circuit board in the common electronic device. Since the flux which improves the liquidity of solder make the electronic and chemical performance worse, the circuit board need to wash clearly. At present however no-washing is required for the cost reduction, the chemical stability, and the protection of environment. In this research, the solder liquidity depending on the power density and the pulse width is comparatively analyzed by the diffusion area method for achieving the no-flux soldering.

• Journal of Korean Ophthalmic Optics Society
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• v.10 no.4
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• pp.293-304
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• 2005

As the eye irritant test of lens washing agent, ReNu$^{TM}$ was analysed using Draize methods (1959) according to KFDA Guidelines. In addition, to test the potential toxicity of test articles the ratio of inflammatory cells and non-inflammatory epitheloid cells were also observed using smear cytology methods against ocular discharge. At test, the histopathological changes on the cornea, iris, retina and sclera were also observed in all animals. Slight irritancy of the cornea and conjunctiva were observed at 1, 2 and 3 days after dropping in non-washing group. The Mean Index of Ocular Irritation(MIOI) of these points are detected as 4.17, 3.00 and 1.33, respectively. In washing group, slight irritancy of the cornea and conjunctiva were observed at 1 and 2 days after dropping with MIOI as 0.67 and 1.33, respectively. Therefore, ReNu$^{TM}$ was considered as non-irritating materials because the MIOI is detected below 5.00 throughout the whole experimental periods in both washing and non-washing groups. The Index of Acute Ocular Irritation(IAOI) is also detected as 4.17(1 day after dropping). Except of the somewhat increase trend of the inflammatory cell ratios in ocular discharge at 1 day after dropping of non-washing group, but significances are not detected, on the other hand, no meaningful changes on smear cytology of ocular discharges are observed in this study. In addition, no abnormal histopathological changes on the cornea, iris, retina and sclera were also not detected in ReNu$^{TM}$ dropping group compared to that of non-treated control eyes.

• Journal of Korean Ophthalmic Optics Society
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• v.12 no.2
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• pp.67-78
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• 2007

The eye irritant test of lens washing agent, CLIWELL$^{TM}$ was conducted using Draize methods according to KFDA Guidelines. In addition, to test the potential toxicity of test articles, the ratio of inflammatory cells and non-inflammatory epitheloid cells was also observed using smear cytology methods against ocular discharge. At sacrifice, the histopathological changes on Cornea, Iris, Retina and Sclera were also observed in all animals. Slight irritancy of cornea and conjunctiva was observed at 1, 2 and 3 days after dropping in non-washing group. The MIOI of these points are detected as 4.50, 1.67 and 0.67, respectively. In washing group, slight irritancy of cornea and conjunctiva were observed at 1 and 2 days after dropping with MIOI as 0.67, respectively. Therefore, CLIWELL$^{TM}$ was considered as non-irritating materials because the MIOI is detected below 5.00 throughout the whole experimental periods in both washing and non-washing groups and the IAOI was also detected as 4.50. Except for significant increase of the inflammatory cell ratios in ocular discharge at 1 day after dropping of non-washing group compared to that non-treated intact eyes, no meaningful changes on smear cytology of ocular discharges are observed in this study. In addition, no abnormal histopathological changes on the cornea, iris, retina and sclera were also detected in CLIWELL$^{TM}$ dropping group compared to that of non-treated intact eyes.

• Journal of Food Hygiene and Safety
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• v.8 no.4
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• pp.241-249
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• 1993

This study was performed to investigate the remainity of synthetic surfactant (LAS) by HPLC and the microbial contamination on stainless steel dishes. For the maintenance and the improvement of school lunch program's safety, the remainity of synthetic surfactants (LAS) on stainless steel dishes washed with auto dishwasher was investigated by HPLC, and the microbial contamination on same dishes was surveyed. The results were as follows: (1) The remainity of synthetic surfactant (LAS) a) The residue of LAS was very small because of the repeated washing of dishes by strong pressurized water. b) The remainity range of LAS on stainless steel dishes was 2.1~7.2 $\mu\textrm{g}$/dish. The remainity of general surfactants was higher in cold water then warm water. The amount of residual general surfatants was 5.95 $\mu\textrm{g}$/dish in cold water, and 2.95 $\mu\textrm{g}$/dish in warm water. There was no difference of the remainity of special surfactants by water temperature. The amount of residual surfactants was 3.9 $\mu\textrm{g}$/dish. c) There was no difference of residue amount by washing times. (2) The microbial contamination after washing with general surfactants. 1) The mean MPN of E. coli was 203(53~345) on 1 hr, 19(6~28) on 2 hrs, in cold water, and 1100(only 1 dish of 1 school) on 1 hr, 24(6~42) on 2hrs. 2) After washing with general surgactants the mean of contamination by general microbials was 956(25~2300)on 1 hr, 694(45~2500) on 2 hrs. in cold water and 803(5~2300) on 1 hr, 671(5~2500)on 2 hrs. After washing with special surfactants the mean of contamination by general microbials was 788(136~2900) on 1 hr, 1122(15~3000) on 2 hrs, in cold water and 537(5~2000) on 1 hr, 88(15~150) on 2 hrs in warm water. (3) Like the results of this study, the good washing methods of stainless steel dishes for school luch program were as follows. First, for washing stainless steel dishes, the use of special surfactants was recommended at 30~4$0^{\circ}C$ water. Second, at 7$0^{\circ}C$ water, the rinsing of dishes was recommended. Third, the final rinsing at 8$0^{\circ}C$ combined with simple disinfection and dry was recommended.

• Food Science and Biotechnology
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• v.16 no.6
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• pp.958-962
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• 2007

This study was conducted to determine the effects of microorganism inactivation using 3 ppm of aqueous ozone (AO), 1% citric acid, 1% lactic acid, and 1% acetic acid alone, as well as the combinations of AO and organic acid, for washing the raw materials of saengsik (carrot, cabbage, glutinous rice, barley) with or without agitation. The combination of AO and 1% of each organic acid significantly inactivated spoilage bacteria in both the vegetables and the grains (p<0.05). However, in the glutinous rice, no inhibitory effects were shown for total aerobic bacteria by using water, ozone, or the combination of AO with citric acid or lactic acid, without agitation. Microbial inactivation was enhanced with agitation in the grains, whereas dipping (no agitation) treatments showed better inhibitory effects in the vegetables than in the barley, suggesting that washing processes should take into account the type of food material.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.3
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• pp.449-455
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• 2008

This study was carried out to compare the quality properties of chicken breast surimi manufactured by four different procedures/methods. Surimi was made from chicken breast by washing two (T1) or four times (T2) with water as well as by pH adjustments at 3.0 (T3) or 11.0 (T4). The contents of moisture and crude fat were significantly higher in the surimi manufactured from pH-adjusted material than after washing. Again, collagen and yield were significantly higher in chicken breast surimi manufactured from washed than pH-adjusted samples, whereas crude protein was higher in the pH-adjusted than washed surimi samples. There was no significant difference in myofibrillar protein content among the surimi manufactured after different washing times and differences following pH adjustments were found. T4 showed highest myofibrillar protein content rating among the surimi samples. All physical characteristics were higher in pH-adjusted chicken breast surimi than in T1 and T2 washed surimi samples. The pH-adjusted surimi had higher hardness, gumminess and chewiness than washed surimi samples (p<0.05). The chicken breast surimi made by pH adjustments had higher lightness (L*) than when made by washing times, whereas pH 3.0-adjusted surimi samples had lower whiteness (W) then the other surimi samples. Myoglobin content was significantly higher in the surimi manufactured from pH-adjusted chicken breast samples.

• Korean Journal of Medicinal Crop Science
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• v.9 no.2
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• pp.99-107
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• 2001

Germination of Codonopsis pilosula seeds and afterward their seedling emergence have been occasionally very poor due to their dormancy and structural defects. The study was done to determine the treatment effects of priming, $GA_3$, agitation and washing during and after priming, drying and water imbibition after drying on germination of its seeds and then of the successive three combined treatment after priming on the its seedling emergence to model its presown seed treatment. While agitation at the speed of 10 rpm was made or not, priming using $Ca(NO_3)_2$ and $GA_3$ under their different concentrations and light quality illuminated for 12 hours a day were done separately. Then their two best results were compared to determine the better one. Using the above determined best result, washing was done 3 minutes in the tap water or not, and drying of washed seeds was made under 4 different lights, and water imbibition of the dried seeds with differed period were successively done to deduce its presown seed treatment. In the comparison of the best germination rate of priming and $GA_3$, the former showed considerably higher rate than the latter; the priming treatment was done at agitated $Ca(NO_3)_2$ 150 mM solution under darkness or 12 hour red light illumination a day for 2 days. Washing after priming enhanced the rate compared to no-washing. Drying was the best way at which seeds washed were desiccated under $35^{\circ}C$ and 4 hour red light illumination. Water imbibition immediately before sowing must be made for 2 days. Seedling emergence rate was the highest at the seeds from successive 4 treatments, priming, washing, drying and water imbibition before sowing of two others, the priming and washing, or the priming, washing and water imbibition, meaning that its presown seed treatment must follow the procedure of the above 4 successive ones.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.4
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• pp.584-590
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• 2009

The effects of different washing time and pH adjustment of surimi-like materials from pork leg on quality characteristics were investigated. Surimi was made from pork leg by washing two or four times with water, as well as by pH adjustments of 3.0 or 11.0. The control surimi was made by two times washing from Alaska pollock. The content of crude protein was higher in the surimi manufactured from pork leg with pH adjustments. The highest gel strength was found in the control, and the control had greater lightness and whiteness value. The control had higher texture attributes than the other samples, whereas the surimi from pork leg made by a pH 11.0 adjustment had higher texture attributes than the pH 3.0 adjustment. The sensory color was higher in the control compared to other surimi samples, whereas aroma was lower in the control. However, there were no significant differences in overall acceptability among the surimi samples.

• Journal of Korean Academy of Nursing Administration
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• v.2 no.2
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• pp.5-16
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• 1996

The purpose of this study is to identify the handwashing knowledge and attitudes of resistered nurses on general wards. Subjects for this study include 182 nurses working in general wards of a hospital in Seoul area. Data were collected by a questionnaire from July 30 to August 10,1996. Statistical analyses were done by the SPSS/PC program. The techniques used in this sudy included frequencies, chi-square test. The results of this study are summarized as follows. 1. 34.6% of the respondents reported that they washed their hand an average of 5 to 7 times during the work day. 2. 38.5% of the respondents reported always washing after each patient contact. Only 9.9% always washed before contact with a patient. 3. 56.6% of the respondents reported a washing time of 10 to 20 seconds, whereas 29.1% washed 21 to 30 seconds. Chi-square tests were employed to determine any differences in handwashing frequency and duration by age, working years, work position. There were no satistically significant differences among the variables. 4. 95.6% of the subjects used water and plain soap during the washing process. The respondents washed the palms of the hands, the backs of their hands and between their fingers(33%). Only 17.6% removed rings before handwashing. Similarly, 11% removed their wristwatch. The majority(96.2%) reported that they used communal textile towel to dry their hands. When asked what method they used to turn off the water faucet after washing, 98.4% reported using direct hand-to-faucet contact. 5. Nursing activities that showed the highest handwashing rates was after wound dressing(22.9%), followed by suctioning(21.4%), injection(21.2%), inserting catheter(18%). 6. Reasons cited for reduced handwashing frequency included being too busy to wash more often(74.7%), no need to wash more often(11.0%) and dry skin caused by frequent handwashing(3.3%). 7. When asked where they obtained their current knowledge of handwashing techniques, they reported professors(73.6%), resisted nurses(14.8%) and supervisor(6.6%). 8. Nursing staff thought that proper handwashing was important factor in decreasing nosocomical infections(72.4%).