• Journal of Environmental Health Sciences
• /
• v.21 no.3
• /
• pp.38-47
• /
• 1995

The Bioconcentration factor (BCF) is used as an important criterion in the risk assessment of environmental contaminants. Also it can be used as indicator of biomagnification of environmentally hazardous chemicals through food-chain as well as a tool for ranking the bioconcentration potential of the chemicals in the environment. This paper reports the measured BCF value on Chlorothalonil in Carassius auratus(goldfish), under steady state, and examined correlation between the BCF value and the partition coefficient or acute toxicity or physicochemical properties. Carassius auratus(goldfish) was chosen as test organism and test period were 3-day, 5-day. Experimental concentrations were 0.005, 0.01 and 0.05 ppm. Chlorothalonil in fish tissue and in test water were extracted with n-hexane and acetonitrile. GC-ECD was used to detecting and quantitating of Chlorothalonil. Partition coefficient was determined by stir-flask method. $LC_{50}$ was determined on Chlorothalonil. Carbaryl and BPMC. The obtained results were as follows. 1. It was possible to determine short term BCFs of Chlorothalonil through relatively simple procedure in environmental concentrations. 2. $BF_3$ of Chlorothalonil in concentration of 0.005, 0.01 and 0.05 ppm were 2.1866$\pm$0.23446, 3.5269$\pm$0.23517, 10.2045$\pm$0.18053 and BCFs were 6.6543$\pm$0.55257, 6.9774$\pm$0.02500, 23.4576$\pm$2.06884, respectively. 3. Chlorothalonil concentration in fish extract and BCFs of Chlorothalonil were increased as increasing test concentration and prolonging test period. 4. Fate of test-water concentration on Chlorothalonil was greater than that of control-water con-centration. It is considered that greater fate of test-water concentration on Chlorothalonil is due to hydrolyzing nitrile group under the mild condition and substituting chloro group by some aromatic compounds in test water. 5. Determined logP of Chlorothalonil was 2.80. And determined $LC_{50}$ of Chlorothalonil in time of 24, 48, 72 and 96 hr were 0.1684, 0.1402, 0.1400, 0.1352(mg/l) respectively. And $LC_{50}$ of Carbaryl in above times were 19.918, 18.635, 18.466, 18.12(mg/l) respectively. $LC_{50}$ of BPMC were 10.248, 9.166, 9.087, 8.921(mg/l) respectively. 6. It is suggested that the BCF of Carbamates depend on partition coefficients. But BCF of Chlorothalonil, organochlorine pesticide, would be strongly influenced by steric, electronic effect of substituents than partition coefficient.

• Korean Journal of Soil Science and Fertilizer
• /
• v.43 no.6
• /
• pp.828-836
• /
• 2010

This study was conducted to evaluate soil erosion risk with a standard unit watershed in the upper Han river basin using the spatial soil erosion map according to the change of landuse. The study area is 14,577 $km^2$, which consists of 10 subbasins, 107 standard unit watersheds. Total annual soil loss and soil loss per area estimated were $895{\times}10^4\;Mg\;yr^{-1}$ and 6.1 Mg $ha^{-1}\;yr^{-1}$, respectively. A result of analysis with a subbasin as a unit showed that annual soil losses and soil loss per area in Namhan river basins was more than in Bukhan river ones. Predicted annual soil loss according to the landuse ranked as Forest & Grassland > Upland ${\gg}$ Urban & Fallow area > Paddy field > Orchard. Upland area covered 6.2% of the study area, but the contribution of total annul soil loss was 40.6% and that of Forest & Grassland was 44.2%. As a evaluation of soil erosion risk using the spatial soil erosion map, we could precisely conformed the potential hazardous region of soil erosion in each unit watersheds. The ratio of regions, graded as higher "Moderate" for annual soil loss, were respectively 8.7%, 7.9% and 7.8% in 1001, 1002 and 1003 subbasins in Namhan river basin. Most landuse of these area was upland, and these area is necessary to establish soil conservation practices to reduce soil erosion based on the field observation.

• Land and Housing Review
• /
• v.8 no.1
• /
• pp.1-11
• /
• 2017

The government has been constructing and supplying public rental housing to ordinary people in order to stabilize housing since 1989. However, the public rental houses initially supplied to ordinary people are at high risk for safety accidents due to the deterioration of the facilities. Therefore, this study is aimed to propose a solution to solve the life safety hazards of the old rental housing complex as a follow-up study of Analysis of Accident Patterns and Hazard Factor for Life Safety in Rental Housing Complex. Types of life safety accidents that occur in public rental housing complexes are sliding, falling, crash, falling objects, breakage, fire accidents, traffic accidents and criminal accidents. The types of safety accidents that occur in rental housing complexes analyzed in this study are sliding, crashes, falling objects, and fire accidents. Although the incidence of safety accidents such as falling, breakage, traffic accidents and crime accidents in public rental housing complexes is low, these types are likely to cause safety accidents. The method of this study utilized interviews and seminar results, and it suggested ways to solve the life safety hazards in rental housing complexes. Interviews were conducted with residents and managers of rental housing complexes. Seminars were conducted twice with experts in construction, maintenance, asset management, housing welfare and safety. Through interviews and seminars, this study categorizes the life safety hazards that occur in rental housing complexes by types of accidents and suggests ways to resolve them as follows. (1) sliding ; use of flooring materials with high friction coefficient, installation of safety devices such as safety handles, implementation of maintenance, safety inspections and safety education, etc. (2) falling ; supplementation of safety facilities, Improvement of the design method of the falling parts, Safety education, etc. (3) crash ; increase the effective width of the elevator door, increase the effective width of the lamp, improve the lamp type (U type ${\rightarrow}$ I type), etc. (4) falling objects and breakage ; design of furniture considering the usability of residents, replacement of old facilities, enhancement of safety consciousness of residents, safety education, etc. (5) fire accidents ; installation of fire safety equipment, improvement by emergency evacuation, safety inspection and safety education, etc. (6) traffic accidents ; securing parking spaces, installing safety facilities, conducting safety education, etc. (7) criminal accidents; improvement of CCTV pixels, installation of street lights, removal of blind spots in the complex, securing of security, etc. The roles of suppliers, administrators and users of public rental housing proposed in this study are summarized as follows. Suppliers of rental housing should take into consideration the risk factors that may arise not only in the design and construction but also in the maintenance phase and should consider the possibility of easily repairing old facilities considering the life cycle of rental housing. Next, Administrators of rental housing should consider the safety of the users of the rental housing, conduct safety checks from time to time, and immediately remove any hazardous elements within the apartment complex. Finally, the users of the rental housing needs to form a sense of ownership of all the facilities in the rental housing complex, and efforts should be made not to cause safety accidents caused by the user's carelessness. The results of this study can provide the necessary information to enable residents of rental housing complexes to live a safe and comfortable residential life. It is also expected that this information will be used to reduce the incidence of safety accidents in rental housing complexes.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.3
• /
• pp.457-463
• /
• 2013

The purpose of this study was to apply the Hazard Analysis Critical Control Point (HACCP) system to the production of dressing. The hazard analysis examined the main materials, industrial water, microbial evaluation, and airborne microorganisms of each working area, as well as the pathogenic microbial contamination risk. The survey was conducted at SJ Company in Jincheon (Chungchengbuk-do), Korea for 30 days from April 1, 2012 to April 30, 2012. The results showed that raw material microorganisms had a total plate count in industrial water below $3.00{\times}10$ CFU/mL in working room I, working room II, the packing room, washing water, and the inspection room for five times in each place. During dressing production (including heat treatment and mixing), general bacteria were detected at an average of $3{\times}10$ CFU/mL, but yeast, mold, and pathogenic bacteria were not detected. Airborne microbiological evaluation (for total plate count, yeast, and mold) found levels below the legal limit at each working area. While workers were positive for microbes in total plate counts, coliform and Staphylococcus aureus were not detected. In conclusion, standards for hygienic management should be established to prevent and decrease hazards, such as general bacteria and pathogenic microorganisms (for example, E. coli, B. cereus, Listeria spp, Salmonella spp, Staph. aureus, Clostridium perfringens, yeast, and mold), and to found critical limits for microorganisms with an HACCP system.

• Korean journal of food and cookery science
• /
• v.23 no.5
• /
• pp.589-600
• /
• 2007

Recently, with the rapid expansion of the franchise restaurants, ensuring food safety has become essential for restaurant growth. Consequently, the need for food safety training and related material is in increasing demand. In this study, we identified potentially hazardous risk factors for ensuring food safety in restaurants through a food safety monitoring tool, and developed training materials for restaurant employees based on the results. The surveyed restaurants, consisting of 6 Korean restaurants and 1 Japanese restaurant were located in Seoul. Their average check was 15,500 won, ranging from 9,000 to 23,000 won. The range of their total space was 297.5 to $1322.4m^2$, and the amount of kitchen space per total area ranged from 4.4 to 30 percent. The mean score for food safety management performance was 57 out of 100 points, with a range of 51 to 73 points. For risk factor analysis, the most frequently cited sanitary violations involved the handwashing methods/handwashing facilities supplies (7.5%), receiving activities (7.5%), checking and recording of frozen/refrigerated foods temperature (0%), holding foods off the floor (0%), washing of fruits and vegetables (42%), planning and supervising facility cleaning and maintaining programs of facilities (50%), pest control (13%), and toilet equipped/cleaned (13%). Base on these results, the main points that were addressed in the hygiene training of restaurant employees included 4 principles and 8 concepts. The four principles consisted of personal hygiene, prevention of food contamination, time/temperature control, and refrigerator storage. The eight concepts included: (1) personal hygiene and cleanliness with proper handwashing, (2) approved food source and receiving management (3) refrigerator and freezer control, (4) storage management, (5) labeling, (6) prevention of food contamination, (7) cooking and reheating control, and (8) cleaning, sanitation, and plumbing control. Finally, a hygiene training manual and poster leaflets were developed as a food safety training materials for restaurants employees.