• 한국주거학회논문집
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• 제20권6호
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• pp.19-29
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• 2009

The purpose of this study is to clarify the spatial changes that have taken place in the main rooms (Anbang) and kitchens of traditional Utbangkkeokeum houses in Cheongju city, located on the central inland of Korea. These houses consist of a main house (Momchae) and a single-wing house (Nalgaechae), creating an ㄱ-shaped plan. The kitchen is in the front of the Nalgaechae, and the Anbang is at the rear. For the Momchae, the main hall (Daechung) is next to the Anbang, which is at the end of the Nalgaechae, and the room (Gunnunbang) is situated across from the Daechung. This study is based on the assumption that these houses have been conserved and altered from their original forms. As a result of alterations, many changes have occurred to the main room and kitchen spaces. The traditional main room is connected with two rooms (Utbang and Araebang), new standup kitchens are introduced, and floor heating systems are installed. The Anbang has maintained its sedentary lifestyle and the space for major daily activities such as sleeping and TV viewing. Also, TV viewing is a distinctive feature for residential purposes and the bedding is located in such a position that it is easy to observe any exterior movement for the elderly living alone. The layout of the standup kitchen has been altered to maintain the previous circulation, position and function of the entrance. Also, the kitchen and dining room were used together, and the size of these rooms has been partially increased from the original module in different ways for each case. The above findings suggest that Utbangkkeokeum houses of Cheongju city have been spatially changed while maintaining the previous lifestyle.

• 한국실내디자인학회논문집
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• 제21권5호
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• pp.85-97
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• 2012

This study is aimed to identify the color characteristics of the current Korean Brand Apartment, focused on the color of kitchens and dining rooms in the cyber model houses. The Brands which were selected for this study ranked from first to fifth in the contractor ranking and now account for 64 percent of the apartments in sale in Seoul and Gyeonggi Province. In addition, the size between $99m^2$ and $165m^2$ were selected, because it was most preferred at the 2011 survey for user preference on the size of apartment. As this study is for the colors shown on the monintor, colors were extracted from the images of web site with L*, a*, b*. And then, they were converted to Munsell values through computer program, which values were used to identify the color characteristics of hue, tone and to apply the theory of Moon Spencer. The result of the study on the color characteristics of the kitchen and dining room of the five brands' apartments is as follows. Regarding the color use, most of the brands used Y and YR color while as the accent color, P, PB and G were used. This result of main color use for hue was same as the guideline by the literature review, but color for tone showed the difference between brands and the difference between sizes. Next, regarding the color combination, first ambiguity of color harmony was shown the most. And the larger the size was, the more the contrast of color harmony was shown. It means that the color tone had close relation with the sizes of households.

• 한국식품과학회지
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• 제47권5호
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• pp.586-592
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• 2015

식품유래 병원성 미생물, 채소, 주방기구, 학교 단체급식소에서 제공되는 채소 및 주방기구에 대한 오존수의 살균효과와 단체급식소의 공중부유균에 대한 오존가스의 살균효과를 조사한 결과를 요약하면 다음과 같다. 식품유래 병원성 세균인 E. coli O-157:H7, S. Typhimurium, L. monocytogenes, S. aureus, S. mutans, B. cereus를 5 ppm의 오존수로 60초간 처리하였을 때 B. cereus (4.0 log 감소)를 제외하고 모두 5.0 log 이상 감소하였다. V. vulnificus와 V. parahaemolyticus의 경우는 호염성균인 관계로 오존수로 30초간 처리한 후에도 균이 검출되지 않았다. 상추와 오이의 경우, 5 ppm의 오존수 1,000 mL에 5분간 침지하였을 때는 일반세균이 검출되지 않았다. 그러나 당근, 들깻잎, 숙주나물 등은 오존수에 5분간 침지하여도 약 3.0 log 밖에 감소하지 않았으며, 무순은 약 2.0 log 정도 감소하여 채소의 종류별로 살균효과에 차이가 있었다. 칼과 stainless 재질의 도마의 경우 5 ppm의 오존수로 30초간 세척한 후 균이 검출되지 않았다. 그러나 나무재질의 도마는 5 ppm의 오존수로 60초간 세척하여도 균수가 약 1.5 log 정도 밖에 감소하지 않아 살균효과가 떨어지는 것으로 나타났다. A 초등학교 및 B 고등학교 단체급식소의 주방기구 및 식기에 대한 오존수의 표면 살균효과를 조사한 결과, 오존수 처리전 식탁, 물잔, 조리용기, 채소용 도마, 주방 싱크대에서는 일반세균이 $2.5-5.6log\;CFU/m^2$ 정도 검출되었으나 5 ppm의 오존수로 60초간 세척한 후에는 균이 검출되지 않아 뛰어난 표면살균효과를 나타내었다. 그러나 고무장갑의 경우 유일하게 대장균이 검출되었으며, 5 ppm의 오존수로 고무장갑을 60초간 세척한 후에도 일반세균은 2.2-2.9 log, 대장균은 1.3-1.6 log 정도 잔존하고 있었다. A 초등학교 및 B 고등학교 단체급식소의 취사장 및 식당에 오존가스 발생장치(출구농도 약 45 ppm)를 12시간 가동한 후 공중부유균을 조사한 결과 B 고등학교의 취사장을 제외한 모든 곳에서 균이 검출되지 않았으며, B 고등학교의 취사장의 경우도 1.0 log CFU/1000 L air 이하의 균만 검출되어 오존가스가 공중부유균의 살균에 탁월한 효과가 있는 것을 알 수 있었다.

• 한국환경보건학회지
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• 제21권3호
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• pp.107-114
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• 1995

To assess the contribution of automobile exhaust to indoor and outdoor levels of $NO_2$ around a major trunk road in Tokyo, $NO_2$ levels of 200 homes were measured at living rooms, kitchens and outdoor at each season, from the summer of 1990 to the spring of 1991, $NO_2$ level was measured for four days using diffusion $NO_2$ dosimeter. Outdoor $NO_2$ levels at each season and indoor $NO_2$ levels at seasons when heaters were not used decreased according to the distance from the roadside. The differences between $NO_2$ levels at zone I(within 20m from the roadside) and zone III(beyond 50m) was about 3 ppb. Automobile exhaust seemed to contribute to this difference. At seasons when heaters were used, indoor $NO_2$ levels of the homes equipped with vented heater, decreased according to the distance from the roadside. However, there was no correlation between indoor levels and the distance from the roadside at homes equipped with unvented heater.

• 한국식품조리과학회지
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• 제11권5호
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• pp.557-564
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• 1995

This study was attempted to standardize preparation methods of Korean foods; Pibimbab (mixed rice) and Kongnamul Pibimbab (sprout mixed rice with soybean). We followed cooking method by using cookbooks, food service operation recipes , materials distributed by commercial food restaurants from their own experimental kitchens, and home recipes. Before those recipes were standardized, we thoroughly analyzed and modified. The total yield and portions were determined together with weights and procedures. And we evaluated food made by standardized recipes for acceptability by taste panels from Sookmyung Women's University. It concluded that yield volume for Pibimbab and Kongnamul Pibimbab after cooking for 10 persons was 6.5 kg, optimum service temperature was 7$0^{\circ}C$, preparation time was 6 hours, service volumes by one person was 650 g. This presentation for above on food materials and material weights, preparation methodsas well as cautions and references are attached in this research paper.

• 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.

• 대한가정학회지
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• 제37권10호
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• pp.43-54
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• 1999

The purpose of this study is to clarify the transition and terminology of sanitary spaces in Korean houses, based on the analysis of novels. The resets are as follows. The sanitary space huts been developed in all aspects including locations and facility levels. Duikan, Pyunso, Tongsi, Whajangsil, and Yoksil were the terminology of sanitary space that appeared often in the novels. Before 1930, the word most frequently mentioned was Duikan. Whajangsil and Yoksil appeared shortly between 1930-1750. Duikan, Pyunso, and Tongsi were presented again between 1950-1970. Whajangsil and Yoksil were substituted for most other words after 1980. Other than the usual function of sanitary space, these areas also used as hiding spaces and places where one could observe others secretly. The sanitary spaces in most novels were located behind kitchens, nearby fences or stables and were typically unpleasant places with a messy dung tub, no lighting system, and a shed-like construction.

• 에너지공학
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• 제18권1호
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• pp.17-21
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• 2009

By using the heat recovery of water-cooled chillers, it is possible to reduce the energy operating costs positively and at the same time it could fulfill the heating re-heat air conditioning system as well as the hot water requirements. Basically templifiers are designed to economically to turn the waste heat into useful heat. Waste heat is extracted from a fluid stream by cooling it in the evaporator, the compressor amplifies the temperature of the heat and the condenser delivers the heat to heating loads such as space heating, kitchens and domestic hot water. Design of higher water temperature requirements and split condenser heat recovery chiller system (using of templifiers) produced hotter condenser water approximately up to $60^{\circ}C$ and control the entire heat recovery system.

• Parasites, Hosts and Diseases
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• 제44권3호
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• pp.255-257
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• 2006

A field trial on the control effect of fipronil poison bait against German cockroaches (Blatella germanica) was carried out at different restaurant types in Sinchon, Seoul, Republic of Korea. Monitoring was performed applying food baited traps for 2 days per week. Reduction rates of German cockroaches by applying fipronil baits were 90.9% at Korean restaurants, 96.4% at Chinese restaurants, and 89.4% in beer hall kitchens after 4 weeks of the treatment. Overall average of the reduction rate was 93.9%. As the natural reduction rate at untreated restaurants was 11.5% after 4 weeks, a correction of the average reduction rate by applying the Abbot formula was 93.1 %.

• 한국식품조리과학회지
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• 제11권3호
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• pp.220-225
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• 1995

This study was attempted to standardize preparation methods of Korean foods; Chigae (Stew) such as Deonjang chigae (soybean stew) and Kimchi chigae (Kimchi stew). We followed cooking methods by using cookbooks, food service operation recipes, materials distributed by commercial food restaurants from their own experimental kitchens, and home recipes. Before this recipes were standardized, we thoroughly analyzed and modified them. The total yield and portions were determined together with material weights and procedures. And we evaluated food made by standardized recipes for acceptability, by taste panels from Sookmyung Women＇s University. It concluded that yield volune for doenjang chigae and kimchi chigae after cooking for 10 persons was 3 kg, optimum service temperature was 7$0^{\circ}C$, preparation time was 50 minutes, service volumes by one person was 300 g. This presentantion for the above on food materials and material weights, preparation methods as well as cautions and references are attached in this research paper.