• Health Policy and Management
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• v.5 no.1
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• pp.31-58
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• 1995

The Korean government achieved the universal coverage of health insurance in July 1989, and concomitantly introduced a new measure of regulated health care delivery system in using medical care. There are three reasons why the government took the new health care delivery system. Firstly, there was ample room for improving the allocative efficiency in the use of medical facilities. And the second one was to constrain the dramatic increase of medical demand under health insurance. Thirdly, and the most important reason was to alleviate the patient crowdedness in big general hospitals, particularly tertiary hospitals. There are essentially two different ways to control the use of health care : one is to cut the demand for health care, and the other to regulate behaviors of providers through the use of incentives/disincentives, demand-side approach or supply-side approach. The objective of this study is to examine whether or not medical care utilization behaviors under health insurance scheme have been changed among medical facilities such as clinic, hospital, general hospital and tertiary hospital in comparison with those before and after the introduction, particularly whether the patient crowdedness in tertiary hospitals has been alleviated or not. In order to conduct this study, the insurance claim data during the period of January 1989 and July 1992 were analyzed by focusing on diagnosis of both inpatients and outpatients, and especially the fifteen most frequent diseases in ambulatory care and the seven most frequent diseases in hospitalizatio. In addition, the same analyses were made on the changes in medical care utilization by specialty department. This was because the five departments, such as family medicine, ENT, eye, dermatology and rehabilitation, were exempted from applying the regulated health care delivery system in tertiary hospitals. The study revealed that a remarkable alleviation effect in the crowdness was noted for tertiary hospitals. This effect was most conspicuous for the most frequent mild diseases of both inpatient and outpatient care. For example, the fifteen most frequent OPD care at tertiary facilities have decreased as much as by 40%, of which 34% belonged to the cut in initial visits. Meanwhile, the proportion of those who used general hospitals and private practitioner's clinics have increased due to the shift of patients. The cases from the five special departments were also decreased, but not so much as other departments. A problem was noted that, as time passed by, the decreasing tendencies of crowdness at tertiary hospitals due to the regulated system became slightly smaller. Therefore, through complementary remedies are needed for the future implementation.

• Applied Biological Chemistry
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• v.12
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• pp.83-88
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• 1969

In order to inhibit sprouting of garlics during the storage period and the extend their storage life, garlics were irradiated by gamma-rays $(Co^{60})$ and kept at room temperature. The effects of gammaradiation on sprouting inhibition, chemical contents during storage, and spoilage molds were investigated and the results are as follows. 1. Garlics obtained from Muan showed the shorter dormancy period and sprouted earlier than those from Dangjin. 2. Regarding the radioresistance, some differences were found between garlics from Muan and Dangjin. 3. The sprout of garlics from both areas was completely inhibited at 10 Krad and remarkable effect on sprouting was observed even with 5 Krad in case of garlics from Dangjin. 4. The rates of loss in moisture and weight were lower in irradiated lots than control. 5. Change of sugar content was not observed with ${\gamma}-irradiation$ under 300 Krad. 6. Spores of Aspergillus niger and Aspergillus alliaceus were little germinated at a level of 300 Krad.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.9 no.2
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• pp.360-369
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• 2008

The solar cells should be operated at the maximum power point because its output characteristics were greatly fluctuated on the variation of insolation, temperature and load. It is necessary to install an inverter among electric power converts by means of the output power of solar cell is DC. The inverter is operated supply a sinusoidal current and voltage to the load and the interactive utility line. In this paper, the proposes a photovoltaic system is designed with a step up chopper and single phase PWM voltage source inverter. Synchronous signal and control signal was processed by one-chip microprocessor for stable modulation. The step up chopper is operated in continuous mode by adjusting the duty ratio so that the photovoltaic system tracks the maximum power point of solar cell without any influence on the variation of insolation and temperature for solar cell has typical dropping character. The single phase PWM voltage source inverter is consists of complex type of electric power converter to compensate for the defect, that is, solar cell cannot be develop continuously by connecting with the source of electric power for ordinary using. It can be cause the efect of saving electric power, from 10 to 20%. The single phase PWM voltage source inverter operates in situation, that its output voltage is in same phase with the utility voltage. The inverter are supplies an ac power with high factor and low level of harmonics to the load and the utility power system.

• Korean Journal of Community Nutrition
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• v.12 no.5
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• pp.617-629
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• 2007

To ensure the microbiological safety of food items prepared after cooking process, this study was aimed to identify the hazards related with cooked foods donated to foodbanks through quantitative microbial analysis. Five foodbanks located in Incheon and Gyeonggi area among government-dominant foodbanks were surveyed from February to June, 2007. Manager, recipient, donator, type and quantity of donated foot and facility and equipment were examined for the general characteristics of foodbank. The time and temperature of food md environment were measured at steps from after-production to before-distribution, and the microbial analysis was performed mainly with indicator organism and major pathogens. The amount of cooked foods donated to each foodbank was about 20 to 30 servings and consisted of 80% of total donated foods. Only three foodbanks had separate offices for foodbank operation and four institutions had at least one temperature-controlled vehicle. The flow of donated foods was gone through the steps; production, meal service and holding at donator, collection by foodbank, transport (or holding after transport) and distribution to recipients. It took about 3.8 to 6.5 hours at room temperature from after-production to before-distribution. Only aerobic plate counts (APC) and coliforms were found in microbial analysis. The APC after production were relatively high in $8.2{\times}10^5,\;7.4{\times}10^5,\;6.9{\times}10^5$ and $4.2{\times}10^5 CFU/g$ while $2.8{\times}10^6, \;9.4{\times}10^5,\;1.0{\times}10^6$ and $5.4{\times}10^5CFU/g$ before distribution in mixed Pimpinella brachycarpa, mixed chard mixed amaranth and mixed spinach, respectively. The levels of coliforms in mixed chard and mixed spinach were complied with the standards of the Ministry of Education and Human Resources Management The level of APC in boiled pork was increased from $< 1.0{\times}10 CFU/g$ to $4.0{\times}10^2 CFU/g$. One of delivery vessels was shown $6.2{\times}10^3 CFU/100 cm^2$ in APC, which was over the standards for environment. One of serving tables also showed the high level of $1.2{\times}10^3 CFU/100 cm^2$ in APC and $6.6{\times}10^2 CFU/100 cm^2$ in coliforms. These results suggest the sanitary management of holding at donator and the time-temperature control are key factors to ensure the safety of cooked foods donated to foodbank.

• Journal of Korean society of Dental Hygiene
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• v.9 no.2
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• pp.165-178
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• 2009

The purpose of this study was to provide basic information for improving oral health and dental hygiene through comprehensive dental hygiene care. The subjects in this study were 54 patients who had been treated for 4 weeks in clinic of the Dental Hygiene Department of G University under comprehensive dental hygiene control and care and measured their oral condition, intensity of oral malodor, Simplified Oral Hygiene Index (S-OHI), and Modified Personal Hygiene Performance Index (PHP-M), and surveyed their oral health behavior and oral health consciousness. The results of the study were as follows: 1. The intensity of malodor decreased by 16.49ppb from 75.33ppb on the first visit to 50.84ppb on the last visit when the comprehensive dental hygiene care had been finished. 2. As to change in S-OHI according to gender between the first visit and the last visit for comprehensive dental hygiene care, S-OHI decreased from 2.89 on the first visit to 1.16 on the last visit, and the difference was statistically highly significant. 3. As to change in PHP-M index by tooth according to gender and age between the first visit and the last visit, PHP-M index of the first 6 teeth decreased very significantly from 0.50 on the first visit to 0.34 on the last visit. 4. As a whole, significant improvement was observed in every tooth. According to gender and age, PHP-M index for Tooth No. 26, 36 and 32 decreased significantly in men and women, and those aged under 30 and those aged 30 or over, but for Tooth No. 13 and 15 and 44 it decreased significantly only in men and those aged 30 or over, and for Tooth No. 44 only in men. As presented above, the oral health behavior and oral health consciousness of the visitors to the oral prophylaxis practice room are very important, and it is necessary to enhance their interest in and knowledge of how to improve oral health. Furthermore, comprehensive dental hygiene care required for improving the visitors' oral health.

• Korean Journal of Food Science and Technology
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• v.17 no.6
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• pp.474-481
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• 1985

Radurization effects on fried fish meat paste with Co-60 gamma irradiation at 0-5 kGy and physicochemical aspects of the stored samples at low ($3{\pm}1^{\circ}C$, LT) and room ($10-20^{\circ}C$, RT) temperatures were investigated. The initial microbial loads of the samples were $2.2{\times}10^3/g$ in total bacterial count, $2.8{\times}10^2/g$ in yeasts & molds, and $1.0{\times}10^2/g$ in coliform group, respectively. An irradiation dose of more than 3 kGy was shown to be effective for the radurization of stored samples and there is no apparent difference between air and vacuum packaging groups. The chemical components related to the quality underwent similar changes in the nonirradiated and irradiated groups; however, as the storage time was prolonged the quality of nonirradiated samples rapidly deteriorated. Textural parameters of the samples were little affected by the applied doses, and sensory evaluations showed that 3 kGy irradiation was the optimum dose level to extend the shelf-life of fried fish meat paste up to 2 times at RT and 3 to 4 times at LT, respectively compared with the nonirradiated control.

• Journal of Korean Society of Disaster and Security
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• v.10 no.1
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• pp.85-90
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• 2017

The purpose of this study is to investigate the effect of vertical and horizontal refraction on the lower part of the power supply and control system of various facilities and machinery that use electricity, so that the power distribution system, which is an important electric facility installed in buildings and public facilities, Type earthquake resistant pads to protect the substructure and prevent short-circuiting on the upper part of the system. The GR-63-CORE (Scale 8.3 class) It is earthquake disaster prevention and disaster prevention technology that satisfies seismic performance. As a research result, it is possible to protect the electricity and communication infrastructure, which can contribute to shortening the time for recovering the electric facilities to the normal state in case of an earthquake, and preventing the fire caused by the destruction of the electricity supply facility in case of an earthquake. As a result, it is possible to minimize the spread of fire that occurs when a large-scale earthquake occurs and to minimize the damage of people and damage to property, and it can contribute to the securing of electric infrastructure that enables citizens to quickly recover to daily life even after suffering a major earthquake. In addition, the technology can be applied to ensure the seismic resistance of the equipment in the communication and computer room, and it can be applied to various fields where the facility function can be stopped due to the shaking of the earthquake base.

• Journal of Animal Science and Technology
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• v.48 no.5
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• pp.683-690
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• 2006

Two experiments were conducted to investigate the effects of molasses supplementation levels to silage materials in ensiling herbal medicine meal on the quality of silage, and its palatability in Korean native goats. In experimentⅠ, molasses were added at the levels of 0, 0.5, and 1.0% to herbal medicine (Deasihotang) meal, with three replicates per each level. They were kept at room temperature for 40 d in glass bottles in order to get silage samples. In experiment Ⅱ, nine 1.5-yr-old Korean native female goats were employed to measure their palatability. In experimentⅠ, lactic acid contents in molasses treatments were significantly (p<0.05) higher, and pH and butyric acid contents was lower than those of non-molasses control treatment. In addition, molasses treatments increased total microbial cell counts in MRS medium for lactobacillus, but decreased total microbial cell counts in PDA medium for fungi. Molasses supplementation to silage materials increased in vitro dry matter disappearance rate. Molasses supplementation tended to increase silage intake in Korean native goat (experiment II), however, the difference was not significant. It is concluded that molasses supplementation to silage materials in ensiling Daesihotang meal could improve its preservability and palatability, the larger the amount the better the quality.

• Horticultural Science & Technology
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• v.16 no.4
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• pp.533-536
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• 1998

In order to develop a pretreatment solution for cut rose, the effects of surfactants [Tween 20, Triton X-100, polyoxyethylene 4 lauryl ether (PLE)], germicides (aluminum sulfate, $AgNO_3$, dichloroisocyanuric acid, STS, benzalkonium chloride, 8-hydroxyquinoline sulfate), sucrose, and hormones (ABA and kinetin) on the longevity and quality of 'Red Sandra' were investigated in environment-controlled room. Although 20 and 50 ppm Tween 20, and 500 ppm PLE appeared, in appearance, to be effective in retarding blueing and wilting, respectively, they didn't show statistical differences as compared to distilled water control. Among germicides, $AgNO_3$ was the most effective in delaying petal blueing, petal withering, and reduction of fresh weight, regardless of its concentration, while, in the case of STS, only 1mM treatment was effective in delaying of petal withering. Only 5% sucrose treatment delayed petal blueing, petal withering, and bent neck, but showed no significant difference as compared to 500 ppm aluminum sulfate. Finally, single or combination treatments of ABA and cytokinin were found to rather stimulate the senescence of cut rose.

• Journal of Food Hygiene and Safety
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• v.22 no.1
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• pp.63-75
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• 2007

A survey on sanitary management at 98 food service institutions located in Jeollabuk-Do were conducted. Food service institutions included 13 hospitals, 38 schools, 40 enterprises, and 7 others. The sterilization in boiling water was used for disinfection of tableware, spoon and chopsticks, and dish towel. Cooking kit, refrigerator, chopping board, and knife were sterilized with disinfectant. Frequency of sanitary training program on employees was 56.1% for 1 time/month, 12.2% for 2-3 times/month, and 11.3% for 1 time/week. Preparing ratio of defrosting, warehouse and rest room, and washing and sterilization diary were 73.8, 60.5, and 54.5%, respectively. However, checking ratio of environments (9.5%), personal sanitation (10.8%), and sanitary training program diary(8.4%) were low. Major obstacle factors on the introduction of Hazard analysis critical control point (HACCP) system into food service institutions were lack of equipment and facilities (54.1%) and lack of understanding and data on HACCP system (17.3%). Therefore, in order to reduce the outbreak of food-borne diseases increasing frequency, we estimated that the introduction of sanitary management system and the conversion of dietician' perception on sanitary managements in food service institutions were needed.