• 한국농공학회논문집
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• 제64권3호
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• pp.33-43
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• 2022

South Korea's agricultural nitrogen balance and phosphorus balance rank first and second, respectively, among OECD countries, and proper nutrient management is required to preserve the water quality of rivers and lakes. This study evaluates the effects of furrow mulching on the reduction of non-point source pollution (NPS) load from a sloped upland. The study site was Wanju-gun, Jeollabuk-do, and the survey period was from 2018 to 2019. The slope of the testbed was 13%, and the soil type was sandy loam. The cropping system consisted of maize-autumn Chinese cabbage rotation. The testbed was composed of bare soil (bare), control (Cont.), furrow vegetation mulching (FVM), and furrow nonwoven fabric mulching (FFM) plots. Runoff was collected for each rainfall event with a 1/100 sampler, and the NPS load was calculated by measuring the concentrations of SS, T-N, and T-P. The NPS load was then analyzed for the entire monitoring and crop cultivation periods. During the monitoring period, the effect of reducing the NPS load was 1.5%~44.5% for FVM and 13.1%~55.2% for FFM. During the crop cultivation period, it was 1.2%~80.5% for FVM and 27.0%~65.1% for FFM, indicating that FFM was more effective than FVM. As the NPS load was fairly high during the crop conversion period, an appropriate management method needs to be implemented during this period.

• 한국정보시스템학회지:정보시스템연구
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• 제24권2호
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• pp.139-162
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• 2015

Purpose This study reviews technology acceptance research in the information system area and consumer behavior research in the marketing area, sets characteristics of convergence products, personality of consumers and communication channels as main concepts and demonstrates their effects on 'relative level of attraction' and 'intent to adoption. Design/methodology/approach The survey was conducted against potential consumers who have the intent to purchase electric communication media products that provides a variety of functions and service, such as a smart TV, a tablet PC and a smart watch. All items were adapted from previous literature and revised as appropriate the purpose of this study and measured on a 7-point Likert scale with answer choices ranging from "strongly disagree" (1) to (7) "strongly agree." Totally, 300 respondents participated in the survey. Out of the 276 respondents, incomplete or invalid 24 were discarded. With them, SPSS 18.0 and AMOS 20.0 for structural equation modeling were used for the analysis. Findings Main findings are as followed;- First, it is found that 'interrelationship of technology' and 'functional diversification' of convergence products has positive effects on relative level of attraction. Second, perceived behavior control has significant effects on the intent to adoption convergence products. Third, communication through mass media has positive effects on making potential consumers feel attraction about products while there is no relationship with the intent to a. On the other hands, it is demonstrated that there is no relationship influential relationship between communication through interpersonal channels and relative level of attraction while communication through interpersonal channels has significant effects on the intent to adoption.

• 한국실내디자인학회논문집
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• 제20권3호
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• pp.182-189
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• 2011

This research suggests a way of hygienic space planing of the customer space in the university student restaurant of E University in Seoul. For this study. the behavior observation in the restaurant was conducted in order to analyze the sequence of customer behavior related space planing applying HACCP (Hazard Analysis And Critical Control Point). Also the survey was conducted to analyze opinions of customers about hygiene of the space. The results of the analyses of the observation and the survey were similar in terms of hygiene. In conclusion, for hygienic space planing of the customer space in restaurant, the space circulation should be planned according to the hygienic sequence of customer behavior. The spaces in restaurant should be divided into two areas: the clean area and the contaminated area to prevent cross-contamination. The clean area, such as spaces preparing dishes and food including water and table hall where customers eat, should be separated from the contaminated area such as the spaces where waste is handled and where dirty dishes are kept. In order to prevent cross-contamination, hygiene facility to remove contamination should be located before going to the clean area. More specifically, the hygiene facility should be located between a cash counter and a space preparing dishes so that customers can wash their hands before they touch dishes. Space arrangement with feed-back process to check the possible points of cross-contamination and correct space arrangement until the possibility of cross-contamination is removed in the restaurant.

• 대한예방한의학회지
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• 제17권2호
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• pp.105-127
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• 2013

Objectives : We examined the use of the moxibustion through survey on Korean Medicine Doctors (KMDs) on preparation of universal moxa product standard by fully reflecting opinions of practitioners and the industry. Methods : The questionnaire is composed of 25 questions including use of indirect moxa, side effects, complaints and improvements, general characteristics and so on, and were responded by 1,588 KMDs. For statistics, frequency analysis, chi-square analysis, T-test and ANOVA were conducted using SPSS 12.0 for windows, and the significance level was 0.05. Results : In this research, 91% of the responded KMDs was using moxibustion, and the proportion of using mediate moxibustion was shown as 63.2%. They used mediate moxibustion for side effects of direct moxa method such as risk of burn, ease of use, control of stimulation and so on. And it was mostly being conducted to women and 40 ages. Most respondents gave moxibustion treatments for the purpose of thermal stimulation on acupoint to musculoskeletal diseases. Most respondents were treating 1~2 pieces of moxibustion to patients by moxibustion points to those of 1~2 regions every time within 10 minutes. Regarding the frequency of side effects of mediate moxibustion, within 3% of respondents had experienced side effects, and the types were burn, flare and itchiness, odor and smoke. The dissatisfaction of mediate moxibustion products was moderate(2.00 out of 5 point scale), and went up public health doctors, the younger ages and the shorter clinical experience. Complaints on mediate moxibustion products were serious odor, poor attachment, risk of burn etc. Regarding ways to improve mediate moxibustion, the expansion of moxibustion's insurance cost carne out highest, followed by preparation of manual on efficacy, strengthening of training, acquiring evidence on efficacy, diversification of specifications, safety improvement, quality improvement of mediate moxibustion products. Conclusions: Many KMDs use for ease of use and give moxibustion treatments for thermal stimulation but they complain about safety, efficacy and quality of mediate moxibustion. After this it is considered that we have to elevate therapeutic effect through the improvement of mediate moxibustion products.

• 한국동물위생학회지
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• 제36권3호
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• pp.203-208
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• 2013

This survey was conducted to evaluate the microbial contamination level of butcher's shops in Seoul, Korea. For microbial inspections, a total of 584 samples (146 cotton work gloves, 146 utensils and equipments, 154 beef samples, 138 pork samples) were collected from butcher's shops. E. coli and pathogenic bacteria such as Staphylococcus aureus, Yersinia enterocolitica, Listeria monocytogenes, Salmonella spp., and E. coli O157:H7 were tested in the samples. As a result, the level of aerobic plate count (APC) ranged ${\leq}10^4\;CFU/cm^2$ from utensils and equipments, $10^1{\sim}10^9$ CFU/glove from cotton work gloves and ${\leq}10^6$ CFU/g from meat. The APC level of E. coli ranged ${\leq}10^1\;CFU/cm^2$ from utensils and equipments, ${\leq}10^5$ CFU/glove from cotton work gloves, and ${\leq}10^3$ CFU/g from meat, respectively. Staphylococcus aureus was detected in 2 beef samples, 1 pork sample, and 10 used cotton work gloves. Yersinia enterocolitica was detected in 3 beef samples, 1 pork sample, and 3 used cotton work gloves. Listeria monocytogenes was detected in 2 used cotton work gloves. In order to improve the sanitation status of butcher's shops, application of HACCP (Hazard Analysis Critical Control Point) or SSOP (Sanitation Standard Operating Procedure), regular hygiene education, and continuous monitoring for microorganisms will be required.

• 한국지능시스템학회논문지
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• 제27권2호
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• pp.119-125
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• 2017

우리나라 갯벌은 우리나라의 하천 및 중국의 양자강과 황하 등으로부터 흘러 들어온 퇴적물이 밀물과 썰물에 의해 생성된 지형이며 오염정화, 어패류 생산 등에 있어 중요성이 아주 높다. 갯벌은 직접적인 접근이 어려워 지상측량이 힘들어 항공사진측량 기법을 활용하여 고해상도의 공간 정보를 얻는 것이 효율적이다. 본 연구에서는 비용 및 촬영 주기 등에 있어 단점이 있는 유인항공기 및 인공위성을 보완하기 위해 최근 산업적으로 주목받고 있는 드론을 활용하여 갯벌 지형 생성에 대한 연구를 수행하였다. 전라남도 영광 함평만 야월리 갯벌에 대해 GPS(Global Positioning System) 기준점 측량, 시간대별 드론 영상 획득, 번들 조정, 입체영상 처리를 통하여 DSM(Digital Surface Model) 및 정사영상을 생성하고 상호 좌표등록 등의 절차를 통해 단시간 내에 공간 정확성이 높은 갯벌의 시계열 공간 정보의 생성이 가능하였다.

• 농촌의학ㆍ지역보건
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• 제33권2호
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• pp.221-231
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• 2008

Abstract - Objective: This study was conducted to investigate the effect of work conditions on job stress of social workers in Seoul. Method: For this survey, a self-reported questionnaire was administrated to 1,000 social workers working in all of organization for social welfare practice in Seoul. The number of responded questionnaires was 431. Multiple linear regression analysis was used for job stress as the dependent variables and control variables. Results: The result of multiple linear regression analysis indicated that regular rest breaks had significantly effect on job stress level but long working hours did not. When regular rest breaks was guaranteed job stress of social workers significantly lowered 8.4 point. In addition standardized regression coefficients and partial R2 of regular rest breaks was the highest score among the variables. Conclusion: This study suggests that it is the most important to guarantee regular rest breaks in the work schedule in order to alleviate job stress of social workers.

• 대한공간정보학회지
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• 제13권4호
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• pp.11-17
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• 2005

본 연구는 PDA기반의 측량용 매핑시스템을 개발하여 수치지형도를 기반으로 한 측량성과의 수정 및 갱신의 편리성을 증대시키고자 한 것이다. 이를 위해 토털스테이션과 연계한 PDA의 무선통신모듈을 개발하고 이의 효용성을 증대시키기 위한 컨텐츠를 개발하였다. 측량성과 제출용 텍스트 파일의 변환 모듈과 PC에서의 도면 편집을 위해 dxf형식의 데이터 변화 모듈을 구현하였다. 그리고 도면 레이어 제어를 통한 수치지형도의 중첩 및 갱신 모듈을 구현하였다. 구축 시스템은 현장에서 측량성과의 실시간 도면화 및 좌표 측정을 가능하게 하여 공간위치정보 측정분야에 유용하게 활용될 것이다.

• 한국해양공학회지
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• 제31권1호
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• pp.60-68
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• 2017

In this study, we analyzed the real time video image obtained from the video monitoring system to grasp the shoreline, beach width, and area change of Haeundae beach. The video monitoring techniques enabled continuous monitoring for a long period at a much lower cost than general survey methods. It was possible to grasp quantitative beach variation characteristics of Haeundae beach through image acquisition, rectification, and image processing of video images. According to the monitoring results, the erosion rate of Haeundae beach in spring and summer was -19.8% in 2014 and -6.7% in 2015. The erosion rate in 2016 was -6.4%, which showed that the erosion rate in spring and summer continued to decrease. In particular, the influence of the erosion at the time of typhoon CHABA was revealed to be smaller than in the past. It can be concluded that these variations were due to beach width expansion by beach nourishment and the installation of submerged breakwaters.

• 대한지역사회영양학회지
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• 제9권5호
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• pp.597-605
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• 2004

The purpose of the study was to investigate relationships among food safety training, knowledge, and practices of school food service employees. A questionnaire that identified employees' food safety training experience, knowledge, and practices was developed based on a review of literature. A total of 341 Korean school food service employees participated in the survey; the final usable responses were 293 (a response rate: 86%). Statistical analyses were conducted using SPSS for Windows (version 10). Most of the respondents (> 86%) took training sessions on 'proper hand washing' and 'proper food storage temperatures', whereas less than 60% had training on 'monitoring procedures and corrective actions at critical control points'. The mean score of their food safety knowledge was 8.02 out of 11. The majority of the employees knew correctly 'potentially hazardous foods (93.2%)' and 'diseases and symptoms with which they are excluded from working (87.0%)'; less than 50% chose a correct answer for 'sanitizing food contact surfaces.' A chi-square analysis revealed that the employees' actual knowledge did not differ significantly by whether they had food safety training (at the level of a =0.01), except one topic 'diseases and symptoms with which they are excluded from working.' Their self-reported practice scores were rated as 2.98 - 3.39 based on a 5-point Likert-type scale (1-not at all, 5-always). Employees' food safety training should be conducted continuously and repetitively to improve the effectiveness of the training.