• Elastomers and Composites
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• v.54 no.2
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• pp.91-96
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• 2019

The purpose of this study was to examine the effect of different yarn twisting methods on physical properties. Plain single jersey structured fabrics were knitted from Kevlar yarn, and from Kevlar/HPPE, and from Kevlar/Basalt fiber, and from Kevlar/Glass fiber and Kevlar/Stainless steel fiber blended and core-spun yarns. and then, The fabrics were coated NBR Latex. The physical properties, including tear strength, modulus, degree of penetration, heat resistance, and cut resistance of the knitted fabrics were investigated and compared. Kevlar/HPPE blended yarn fabrics recorded the highest heat resistance (13 Sec.). and Kevlar/HPPE blended yarn fabrics had good cut resistance (Cut Level 4).

• KEPCO Journal on Electric Power and Energy
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• v.8 no.2
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• pp.49-53
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• 2022

The distribution live-line work method is an operation method of working in a state in which electricity flows through overhead distribution lines to minimize inconvenience to electric customers due to power failure. In June 2016, to strengthen the safety of electrical workers, Korea Electric Power Corporation announced that it would in principle abolish the rubber glove method, in which workers wore protective equipment such as rubber gloves and performed their maintenance work. In addition, KEPCO announced that it would develop a short-range live working method using smart sticks and an advanced live-line maintenance robot system where workers work without touching wires directly. This paper is a preliminary study for the development of the live-line maintenance robot system, and deals with the results of analyzing the technical feasibility of whether the live works performed by workers can be replaced by robots or not.

• Journal of the Korean Society of Clothing and Textiles
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• v.34 no.4
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• pp.553-562
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• 2010

This survey investigates the conditions of summer working uniforms for contracted foodservice workers. The data were obtained from 67 workers through in-depth interviews (July 2005~October 2005). The results of study are as follows: The working environment changed to menu and cooking method (air temperature $28\sim37^{\circ}C$, humidity 72~86 %RH, radiant temperature $27\sim37^{\circ}C$, air velocity 0.14~0.37m/sec). They answered that the working environment has high temperatures, humidity, excessive noise, and liability to slide. The typical accidents were burns, cuts, slide, and ligament injuries in the workplace. Work duties consisted of cooking, serving food, washing, and cleaning up leftover food. All the employees carried out multi tasks. The primary working postures and motions were standing, crouching, and lifting. The female workers usually wore underwear (panty and brassiere), upper and lower work wear, aprons, waterproof-aprons, cotton-gloves, rubber-gloves, socks, and rubber-boots. The satisfaction of the uniform was relatively low for trousers and waterproof-aprons. The answer about the fit was generally "comfortable." They answered "back," "chest," and "head" were wet with perspiration during work. The uncomfortable parts were the crotch and neck. Questions concerning their satisfaction with the material of uniforms indicated a high rate of dissatisfaction, particularly for ventilation and absorbency. In case of the colors of the working uniform, workers preferred white color for the upper part, and black color for the lower part.

• Environmental Analysis Health and Toxicology
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• v.22 no.3
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• pp.247-254
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• 2007

This study was performed with the questionnaire survey on mercury knowledge and mercury exposure avoidance behavior, which was conducted among 1076 dental personnel in September, 2004. As for the factors effecting the mercury knowledge, it seems that they are closely related with the personnel's educational backgrounds, and their understandings of causing environmental hazardousness in the dental offices. And also, the factors effecting the behavior of mercury exposure avoidance are strongly connected with the knowledge points on mercury, the knowledge of air states in the dental clinic offices, the use of pincettes and gloves in squeezing, and rubber dam and gloves in mulling, the experience of environmental education on mercury, etc. In the survey, the higher points in mercury knowledge is closely related with the higher points in the behavior of mercury exposure avoidance. Nevertheless, the very fact that the lower points in the behavior among personnel takes on the aspect of the relatively higher points in knowledge on mercury may be understood that the generally acquired knowledge on mercury cannot be the critical factor of the behavior of mercury exposure avoidance.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.515-524
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• 2017

An investigation was conducted to evaluate the hygienic status of 53 high school foodservice systems in Gyeonggi province by using hygiene management guide checklist, ATP bioluminescence assay of food utensils were conducted during process. The 5 hygiene management guide checklist groups about personal hygiene, cooking facilities control, cross contamination control, cook and storage control, management control were checked by experts and had good grades but there were some inadequate behaviors on observation. Total cleaning levels were inadequate, including hand, rubber gloves, aprons, knives, food tray, machine and instruments. The possibility of cross contamination is also noted in handles for refrigerators, ovens, food dryers, hand washing. It was also noted that there were too much work on the nutritionist and cook, additional personnel need to be added. lack of space, deterioration of facilities were identified in some high school foodservice systems. ATP bioluminescence assay was conducted on surface of food facilities, ATP ranged $1,393{\pm}5,041.2RLU$ on yellow gloves, $244{\pm}258.7RLU$ on pink gloves, $3,780{\pm}11,418.6RLU$ on apron, $49,056{\pm}62,831.4RLU$ on refrigerator grip, $41,422{\pm}61,259.8RLU$ in oven, $31,407{\pm}41,344.9RLU$ on hand cleaning board.

• Proceedings of the KIEE Conference
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• 2007.07a
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• pp.1970-1971
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• 2007

The efficiency of such work highly depend on the worker's safety, who is protected by tools such as gloves, sleeves, blankets and flexible coverings among other manufactured natural-rubber goods. Use, storage and maintenance of these tools guarantee the quality and durability of the material. However, it might be observed that good tools made of such material are disapproved of when received from manufacturers or when they are removed from the warehouse for replacement. This work shows the experimental results obtained from ageing at a temperature of $100^{\circ}C$ for 48, 70 and 312 h, although the application of AC electrical tension in samples and the measuring of current leakage are presented. The measurements in samples were carried out with samples prepared from the deformulated commercial materials and respectively reformulated into thin films. The obtained results showed the mechanisms of conduction of samples in low and high electric fields. It was also identified an electric tension transition showing that in low fields it prevails the Ohm's law conduction, and in high electric fields it prevails the conduction of space charge limited current (SCLC). These results can support the natural rubber formulation process having as their main objective the reducing of the mechanisms that occur under high conduction current in high electric fields, which leads the material to a dielectric breakdown. It is necessary to research this raw material from different internationally standard clones to characterize dielectric and electric properties for industrial applications. Moreover, this natural material has a low commercial price when compared to the synthetic ones.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.216-220
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• 2002

The microbiological examinations of food service operations were conducted for the hygienic evaluation at four elementary schools in Busan, Korea. Total one hundred and seventy two swabbed samples using sponge were collected from the surface of environments, utensils and equipments of food service facilities and analyzed by measuring the total, coliform and psychrotrophic count. Sampling sites were the surfaces of floors, drains, walls, knives, cutting boards, rubber gloves, vinyl aprons, plastic containers, carriers, shelves, trays, dry shelves, electric tray dryer, food containers, soup containers, rice cookers, frying pans, boiling cookers, refrigerators, dumb waiters and dishwashers. The swabbed samples kept in an ice-parked box were transported to a laboratory and analyzed. The results demonstrated that the degree of contamination depended on the sampling sites. Averages of total counts of surface swab samples were ranged from 0.62 to 7.79 Log CFU/200 cm$^2$. The level of coliforms were ranged from not detectable to 5.26 Log CFU/200 cm$^2$, and those of psychrotrophs from not detectable to 6.15 Log CFU/200 cm$^2$. The severely contaminated sites were dumb waiters, drains, rice cookers, knives, plastic containers and floors. Also cutting boards, rubber gloves, carriers, drying shelves, vinyl aprons, boiling cookers, soup containers, frying pans and refrigerators were highly contaminated with the level of abode 3.5 Log CFU/200 cm$^2$. Therefore, those sites should be focused and controlled according to control points of sanitation standard operating procedures (SSOP). Also, periodic microbiological examination in addition to visual examination is recommended on these highly contaminated sites indicated above results at food service operations in elementary school.

• Journal of Biosystems Engineering
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• v.27 no.4
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• pp.273-282
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• 2002

This study was intended to measure and analyze hand-transmitted vibrations from cultivator in idle and operation modes for three different types of field works. Based on this analysis a time for the white finger syndrome to appear on 10% of the operators was estimated assuming that their daily exposure is 3 hours. The 4 methods to reduce the hand vibration were also proposed and compared with each other. The results of the study were summarized as follows : The highest vibration level was recorded during trenching operation, resulting in a total average vibration of 11.5 m/s$^2$. Followings were 7.6 m/s$^2$ during rotary tillage and 7.0 m/s$^2$ for weeding. When exposed to these levels of vibrations three hours a day, the white finger syndrome is likely to appear in 4 years for trenching, 6.2 years for rotary tillage and 6.8 years for weeding operations. Isolation of hand vibration performed by a rubber pad, anti-vibration gloves, a handle anti-vibration device and engine mounts were respectively 15.7%, 16.5%. 26.1% and 27.0%, resulting in most effective methods of the handle anti-vibration device and engine mounts. A better performance of about 33.9% was achieved when both the handle anti-vibration device and engine mounts were used.

• Journal of the Korean Dietetic Association
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• v.13 no.3
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• pp.250-264
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• 2007

The purpose of this study was to compare dietitians' with cooks' actual sterilization performance for improving points of sanitation practices of cooking instruments and facilities in Kyonggi Province school foodservices. A total of 400 questionnaires were mailed to the dietitians and the cooks at elementary and middle schools in Kyonggi Province. Finally, 140 dietitians and 140 cooks replied by making a total of 280 replies(70%). The results of this study found that the cooks' attitudes toward the sterilization of the vegetable cutter body, multiple shelf, and distributing cart showed higher frequencies than the dietitians'. Cooks disinfected the vegetable cutter blade, multiple shelf, distributing cart, cook's aprons, and 'L' transporting cart better than dietitians' guides expected. In the sterilization method, cooks performed better than indicated when cooking with rubber gloves. The most difficult thing in dietitians' managing sterilization was the lack of cooking facilities and instruments. They strongly demanded the detailed explanatory notes according to their own Cities and Provinces and the circumstantial manual of disinfection parts in School Foodservice Sanitary Management Guide. There were possibilities of food-poisoning, infection and safety incidents due to the budgetary shortage of cooking facilities and instruments.

• Journal of Korean society of Dental Hygiene
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• v.12 no.2
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• pp.379-389
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• 2012

Objectives : The purpose of this study was to improve the practice level on dental hygienists'infection prevention by examining the actual condition of dental hygienists'infection control and analyzing factors of having influence upon this. Methods : A questionnaire survey was carried out from July 18, 2011 to August 26 targeting dental hygienists who work at medical institutions where are located in Daegu, Busan and Ulsan Metropolitan Cities and Gyeongsangnam buk-do. After then, the following conclusions were obtained. Results : 1. As a result of surveying practice by item in the practice level of infection prevention, the items with high practice level in the management of infectious diseases were surveyed to be 12 months(89.6%) for health-checkup cycle and to be having experience of vaccination(78.0%) for hepatitis type B. The items with high practice level in the management and practice of washing hands were indicated to be in order of regularly paper towel(87.7%) and hands cleaning after regular medical examination(80.5%). In the item of the practice on wearing and managing individual protection equipment, regularly wearing(93.1%) rubber globes given washing implements was indicated to be high. 2. As a result of analyzing working career, working institution, working region, and practice level of infectious-disease management, the appearance of fulfilling infection control guidelines at medical institution and the experience of education for infection control were indicated to have difference depending on working institution. Regularly health checkup was indicated to have difference depending on respondents' working career and working institution. 3. The whole average in the practice level of infection prevention according to working career, working institution, and working region was indicated to be 2.55 out of 3-point perfection. 4. Wearing latex gloves was indicated to have statistically significant difference depending on working institution(p<0.001) and working region(p<0.001). The exchange of latex gloves every patient and the use of paper apron had statistically significant difference depending on working region(p<0.001). 5. As a result of comparing the frequency of using protection equipment for preventing infection according to the management of infectious diseases, the statistically significant difference was shown depending on the appearance of infection control guidelines at medical institution(p<0.001), the appearance of having experience of health checkup(p<0.01), and the appearance of having experience of vaccination for hepatitis type B(p<0.05). Conclusions : The above-mentioned findings showed that the denture satisfaction of the denture-wearing senior citizens was linked to their subjective oral health awareness. Therefore it will be possible to improve denture-wearing elderly people's quality of life when oral health plans geared toward boosting their denture satisfaction are carried out.