• Safety and Health at Work
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• v.9 no.2
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• pp.180-183
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• 2018

Background: This research investigates the degrees of slipperiness felt by the participants who walk on contaminants applied to a floor surface to decide degrees of slipperiness for various contaminants. Methods: For the experiment, 30 participants walked on a floor to which six contaminants were applied. All participants took the analytic hierarchy process (AHP)-based slipperiness questionnaire survey for the six kinds of contaminants, and the results were compared with the coefficient of friction. Results: The results of slip risk from the AHP indicate that grease is the most slippery of the six contaminants, followed by diesel engine oil, hydraulic oil, cooking oil, water-soluble cutting oil, and water in a decreasing order of slipperiness. When the results of slip risk from the AHP are compared with the static coefficient of friction for each contaminant, the order of slip risk follows the same trend. Although the results of slip risk from the AHP coincide with the static coefficient of friction, further study would be needed to investigate this relationship. Conclusion: This study will contribute as reference material for future research on preventing industrial accidents that result in falls from high places due to slipping.

• Journal of Korean Society of Environmental Engineers
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• v.30 no.6
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• pp.609-615
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• 2008

In this study, the design of UV-free reflecting reactor was studied to enhance the cutting fluid life for cutting machine. And also, the stability of cutting fluid with addition of biocide in cutting fluid and without biocide was compared with respect to the cutting fluid concentration, pH changes and microorganisms. Low number of microorganism was observed in the cutting fluid after UV-free reflecting treatment as compare to the cutting fluid which was added biocide and just cutting fluid alone. PH of the cutting fluid after UV-free reflecting treatment was about 9$\sim$8.5 while others were observed considerably low. The oil contents of cutting fluid which was added biocied and pure cutting fluid were almost degraded with the passage of time. However, in case of UV-free reflecting reactor, 4$\sim$3.5 Brix oil contents were observed in the cutting fluid.

• Korean Journal of Poultry Science
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• v.12 no.1
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• pp.31-38
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• 1985

To learn more about the productivity of edible meat and its functional properties of spent hen, 60 White Leghorn fowls at 20 month of age were randomly divided into 6 groups, 10 hen for each group, and processed. As the productivity of edible meat, the yield of dressed carcass, giblets, cut-up meat, and breast and leg (thigh and drustick) muscles were determined. The approximate chemical composition, the content of salt-soluble protein, the emulsifying capacity and W.H.C. of breast and leg muscle were measured as the functional properties. The results were summarized as follows. 1. The average live weight of spent hen was 1,576.7g from which the yield of dressed carcass and giblets were 998.9g(63.4%) and 75.3g(4.8%) respectively. It means the yield of ready-to-cook form was 1,074.2g(68.2%) and the inedible byproducts was 502.5g (31.8%). 2. The average, weight of each part of cut-up chicken were: neck 41.0g(4.1%), wings 135.9g (13.6%), breast 276.7g (27.7%), legs 323.6g (42.4%). back 176.1g(17.6%) and the cutting-loss was 45.6g(4.6%). 3. The average weight of total edible muscle from breast and leg was 51.5g(85.86% of breast and leg cut weight) and the percentages based on the carcass and live weights were 51.6% and 32.7%, respectively. 4. The contents of H$_2$O, protein, fat and water-protein ratio of breast muscle were 72.95%, 20.54%, 1.59% and 3.55, respectively and those of leg muscle were 71.9%, 19.12%, 3.96% and 3.76%, respectively. 5. The salt-soluble protein contents of breast and leg muscle were 7.97% and 6.26% and their concentrations based on the total protein content were 38.8% and 32.74%, respectively. 6. The emulsifying capacity of breast and leg muscle was 43.23$m\ell$and 43.23$m\ell$, respectively. 7. The W. H. C- of breast and leg muscle was 54.23% and 52.61%, respectively.