• 한국실내디자인학회논문집
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• 제21권1호
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• pp.170-176
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• 2012

Korean living culture raised the users' needs for sub-kitchen. In the traditional Korean house, there was large space related to kitchen area for preparing food and stock big and bulky housing stuffs. As apartment housing became dominant as Korean dwelling, sub-kitchen has been planed in the balcony that is not included in the sales area. In this study, the case of the apartment housing in Esiapolis, Daegu was analyzed. To plan the user-oriented sub-kitchen, the consumer research was carried out. Consumers needed a pantry, more storage near the kitchen, and wanted to place washing machine and washing stand in a sub-kitchen. Sub-kitchens were planed to meet those consumers' needs. Through this case study and former studies analysis, sub-kitchen's function unit was derived: wash, storage, auxiliary work. By combining each function unit, sub-kitchen was classified into 3 types, wash & auxiliary work, wash & storage, and wash & storage & auxiliary work. For each sub-kitchen type, components of function units, available layouts, and minimum size were recommended.

• Journal of international Conference on Electrical Machines and Systems
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• 제3권2호
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• pp.148-154
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• 2014

This paper describes problems of the sensorless starting of horizontal axis washing machines with direct drive and suggests solution, which was experimentally verified. Horizontal axis washing machines have very difficult conditions for the drive starting, especially at full load. Inertia of the tub and water, torque from the laundry make load torque at starting higher than rated one and sometimes even higher than the maximum torque of the motor, which makes sensorless starting extremely challenging task. This paper suggests modified open-loop starting, where control system is closed shortly after beginning at low speed and rotates the drum until laundry restructuring. To ensure proper work of the sensorless algorithm at low speed additional measures for increasing of the estimation algorithm performance have been taken. These measures include special algorithm for the drive parameters estimation, which has been developed and verified by the experimental results.

• 디자인학연구
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• 제15권4호
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• pp.369-378
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• 2002

가전제품 가운데 세탁기만큼 일손을 덜어주는 기계는 없다. 텔레비젼이나 식기세척기가 없어도 가정생활이 그렇게 불편하진 않겠지만 세탁기 없이 손빨래로 버틴다는 것은 상상하기 힘든 일이다. 그만큼 가전제품으로서 중요한 역할을 하는 세탁기의 형성과 디자인 발전을 살펴봄으로써 오늘날 가전제품의 발전과 진화를 이해하고자 하는 것이 이 연구의 배경이다. 먼저 세탁기는 노동절감기구들 중 대표적인 제품이란 점에 주목하여 그 기본형의 형성과 디자인 발전을 살펴보고 있다. 역사적 사례로서 세탁기가 앞서 개발되고 사용되어온 유럽과 미국을 중심으로 BO세기 세탁기의 형태 변화와 현재 정착된 세탁기를 분류하고, 거기서 발견되는 특성을 정리해보았다. 그리고 세탁기를 가사노동절약을 위한 하나의 인공물로써, 그것이 발전하는 가운데 디자인과 형태가 어떻게 진화되어왔으며, 그 과정에서는 어떠한 요소들의 영향이 있었는지 또한 분석하였다. 그리고 세탁기가 하나의 인공물로서 형성되고 진화되어 가는 과정을 한눈에 파악할 수 있는 자료를 제시하고 이를 통하여 이와 유사한 또 다른 인공물을 비교 연구하는데 있어 기준이 될만한 잣대를 제공하고자 하였다.

• 한국의류학회지
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• 제27권9_10호
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• pp.1093-1100
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• 2003

Following a treatment with edible oils and/or washing, the tensile properties of vulcanized rubber were measured to assess the effect of the sorbed edible oil. Rubber soiled with soybean oil, after 8 weeks storage in a 30$^{\circ}C$ incubator, retained 61% of its original strength, and rubber soiled and washed retained the 73%. The strength of the rubber soiled with oil decreased remarkably during the first 2 weeks. After repeating this soiling and/or washing 7 times, the soiled rubber had only 16％ of its original strength, the rubber soiled and washed had 45%. In all cases, breaking elongations were not decreased as much as tensile strengths; therefore , more of the elasticity of the rubber remained than did the strength. From these results it is concluded that washing after soiling with oils is very helpful in maintaining the strength of rubber. In this study, three different surfactant solutions, AS, AE and AS/AE, were used. In the AS solution, the contact angle of the soybean oil was greater and the work of the detergency was the smaller than in either the AE or the AS/AE solution, the loss of the strength of the rubber washed in AS solution did not decrease significantly. These results suggest that rolling-up, emulsification and solubilization also participate in the removal of oil from rubber.

• 한국조리학회지
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• 제12권4호
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• pp.269-283
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• 2006

To show the recognition of hand-sanitizer, we studied the answers of research questions where we got from the northern part of Seoul and Kyunggi Province. We had categorized two groups both industry-related people who work in restaurants, hygiene service shops, whole sales, government organizations, PC shops, factory-department stores and non industry-related people who work in schools, general offices for this study. 1. Hand sanitation level: Over 60% people washed hands 6 times a day. The group using water and soap was much bigger than the group using water for washing hands. For drying, people preferred wipe tissue, towels, clothes, non drying in that order. 2. Recognition of hand sanitizer and its usage experience: Most people(66.5%) did not know what hand sanitizer is, but they have positive attitude if they use this machine. 3. Place of hand sanitizer: The proper places to install were such public places as hospitals, restrooms, and restaurants. The fifties-group was the most frequently hand washing generation with over 9 times a day. 4. Comparison of recognition for hand-sanitizer by male and female: There were different results in each evaluation item by either male or female. The frequency and method of hand washing showed high in males, while females observed hand sanitization, installation requirements, installation areas, home installation, etc more than anything else.

• 간호행정학회지
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• 제2권2호
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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%).

• 한국연초학회지
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• 제25권2호
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• pp.137-143
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• 2003

Among the most popular means of mainstream smoke collection for specific analysis are solvent traps. Determination of the carbonyl compounds as their 2,4-dinitrophenylhydrazones(DNPHs) by HPLC offers increased sensitivity and reproducibility in the analysis of mainstream cigarette smoke. In this work, the mainstream smoke of a reference cigarette(lR4F) was collected in four kinds of gas washing bottles and their effects on the analysis of carbonyl compounds were investigated. The results show that the porosity of fritted glass filter in gas washing bottles exerted profound effect on the composition of the carbonyl compounds in mainstream smoke.

• Nutrition Research and Practice
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• 제6권4호
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• pp.366-374
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• 2012

In order to create a worker-friendly environment for institutional foodservice, facilities operating with a dry kitchen system have been recommended. This study was designed to compare the work safety and work environment of foodservice between wet and dry kitchen systems. Data were obtained using questionnaires with a target group of 303 staff at 57 foodservice operations. Dry kitchen facilities were constructed after 2006, which had a higher construction cost and more finishing floors with anti-slip tiles, and in which employees more wore non-slip footwear than wet kitchen (76.7%). The kitchen temperature and muscular pain were the most frequently reported employees' discomfort factors in the two systems, and, in the wet kitchen, "noise of kitchen" was also frequently reported as a discomfort. Dietitian and employees rated the less slippery and slip related incidents in dry kitchens than those of wet kitchen. Fryer area, ware-washing area, and plate waste table were the slippery areas and the causes were different between the functional areas. The risk for current leakage was rated significantly higher in wet kitchens by dietitians. In addition, the ware-washing area was found to be where employees felt the highest risk of electrical shock. Muscular pain (72.2%), arthritis (39.1%), hard-of-hearing (46.6%) and psychological stress (47.0%) were experienced by employees more than once a month, particularly in the wet kitchen. In conclusion, the dry kitchen system was found to be more efficient for food and work safety because of its superior design and well managed practices.

• 한국포장학회지
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• 제18권1_2호
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• pp.39-44
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• 2012

표면살균처리(초음파수, 염소수, 전해수) 후 PE 필름으로 진공포장 되어진 슬라이스 더덕의 저장 중 효과를 살펴보았다. 저장 초기에는 대조구에 비하여 표면살균처리된 신선편이 더덕은 총균수와 대장균군이 10배 이상 적게 측정되었다. 저장 20일 후 초음파수 처리구는 미생물뿐만 아니라 중량감모율, 부패율, 조직감과 표면색택이 대조구와 차이를 보이지 않을 정도로 품질이 저하되었다. Video microscope system을 이용하여 슬라이스더덕의 표면을 측정하였을 때 염소수와 전해수 처리구는 저장 10일까지는 초기와 큰 차이를 보이지 않았다. 그러나 저장 20일 후에는 슬라이스더덕 표면을 전해수 처리하여 PE필름으로 진공포장한 것이 조직감 뿐만 아니라 표면색의 갈변이 가장 적음에 따라, 저장 중 품질 유지에 가장 효과적인 것으로 나타났다.

• 복식
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• 제51권3호
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• pp.75-85
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• 2001

The system of washing and shrouding a dead body is a series of procedures for encoffining in funeral rites, which are taken after death indentification by using CHOKWANG and praying for the resurrection of a dead body by calling a soul departed from the body. The washing and shrouding a dead body (hereinafter reffered to as "YEOMSEUP") is the broad concept which contains the procedures of washing, clothing and shrouding the body. The clothing includes washing, putting rices into the mouth. and then dressing while the shrouding includes first wrapping, second-wrapping and encoffining. The clothes for YEOMSEUP (all clothes and articles for funeral rites are designated) will be put in the coffin along with a dead body according to the YEOMSEUP procedures. Dasan, a SILHAK scholar in the late Yi Dynasty, pointed out some problems of the funeral rites observed in those days. At the same time, he found that the problems had arisen from the misinterpretation of the original descriptions in Chinese characters. and had tried to correct them. The books written by Dasan basically emphasized his ideology reshaping the whole procedures by trimming and removing meaningless formalities which are too much luxurious and wasteful and making them as a part of the original principles of the funeral rites. His Intents are clearly shown in his wrings on practical ettiquttes, such as SANGRYESAJON and SANGUIJEOLYO. In its attempt, this study aims at reformulating the DASAN\\`s SANGRYESAJON in terms of YEOMSEUP methods. A lot of virtues of the Dasan, like WOOSU, SIMUI, DAEDAE, MO, SORYUMHYO and DAERYUMHYO could also be found accordingly. The merits and characteristic in funeral rites are an obedience in filial duty, the pursuit of frugality. and the efficiency of practical functions. It could be said that the resurvey of DASAN′s theory on YEOMSEUP procedures is a meaningful work today when the original meaning of funeral rites fades out. Furthermore, discussions of refined burial service and encouraging cremation designed to improve land use, which are widely spread among people, could weaken the basic philosophy of YEOMSEUP and more likely propagate the atmosphere of despising the dignity of human beings.