• Journal of Industrial Convergence
• /
• v.21 no.10
• /
• pp.167-180
• /
• 2023

The aim of this study is to explore the factors that influence the health care utilization of disabled workers who returned to their original workplace after an occupational accident. The study sample consisted of 457 workers who suffered from occupational accidents and were rated as disabled based on the data from the PSWCI in 2021. Data analysis was performed using a hierarchical multiple regression analysis with SPSS WIN 26.0. The study findings revealed that the number of outpatient visits was affected by factors such as daily wage payment, economic status, physical activity limitations, subjective health status, and chronic diseases. Moreover, health care expenditures were determined by factors such as having a caregiver for daily living, burn injuries, and physical activity limitations. Therefore, to increase the accessibility of health care utilization for disabled workers, the role of nurses in the workplace should be expanded, employers should include a health care utilization plan when developing a return-to-work plan, and research on the introduction of a paid sick leave system that allows workers to rest when they are sick is needed. It is also necessary to alleviate the economic burden by increasing the coverage of benefits for burn and rehabilitation treatments.

• Journal of the Society of Disaster Information
• /
• v.19 no.4
• /
• pp.788-805
• /
• 2023

Purpose: This study aimed to verify the impact of Habitat for Humanity Korea's disaster risk reduction intervention on the mental health and satisfaction with life among residents of southern Bangladesh who had constantly suffered from disaster stress due to perennial flooding. Method: The target group was 138 residents who were pre-surveyed in August 2020 and post-surveyed in November 2021. The interventions consisted of individual incremental housing, public facilities for evacuation, and disaster response training for capacity development. The data were analysed using paired sample t-tests for pre-post changes and one-way analysis of variance to identify differences between treatment groups. Result: The results showed significant improvements in residents' depression, anxiety, somatisation and satisfaction with life after the intervention, with significant differences in mental health levels between the intervention treatments. Specifically, relatively higher disaster mitigation effects were found for individual infrastructure improvements and employment facilities compared to disaster response drills. Conclusion: These results demonstrate the positive role of Habitat for Humanity Korea's disaster risk reduction interventions on the mental health recovery of disaster victims and suggest practical approaches that can be applied in disaster risk areas.

• The Korean Journal of Food And Nutrition
• /
• v.26 no.4
• /
• pp.731-736
• /
• 2013

To improve their shelf-life, domestic peaches were treated with hot air($46^{\circ}C$) for 0~9 hour, and the spoilage rate, changes of physico-chemical and sensory properties were investigated. The control showed spoilage at day 4, and then 50% of control showed spoilage on day 6. However, 12.5% of samples treated with hot air($46^{\circ}C$) for 6 hr showed spoilage on day 4. After 6 days, the spoilage rates of peaches treated with hot air treated for 3~9 hr were 16.7, 25.0, and 25.0%, respectively. Weight change of control was higher than that of hot air-treated samples for 6 days storage. There were no differences in pH of samples among the treatments, but pH increased with storage time. Hardness of hot air-treated samples was higher than that of control in the initial stage of storage. And then hardness of control sample was decreased faster than that of the hot air-treated samples for 6 days of storage. No significant changes in lightness and redness of the samples were observed after hot air treatment. Changes in yellowness of control occurred faster than that of hot air-treated samples during storage. The sensory parameters including taste, flavor, color, texture and overall acceptance at initial period were not different among treatments. The scores for taste, flavor, texture and overall acceptance of control decreased faster than those of hot airtreated samples during storage.

• Journal of Animal Environmental Science
• /
• v.13 no.1
• /
• pp.45-52
• /
• 2007

To evaluate the feed value of starfish, antimicrobial effects of its extract, nutrients contents, concentration of amino acids and its bioavailability were tested. Steaming and ether processes were applied to obtain the extract from starfish for antimicrobial effects examination. The starfish was dried at $60^{\circ}C$ for 3 days before grinding for processing and fermentation. Ground starfish(GS), extruded starfish(ES), fermented starfish(EFS) were added with enzyme and without enzyme(Non enzyme fermented starfish : NEFS). Then the nutrient composition and bioavailability of those were analyzed. The extract from starfish showed no inhibition of the growth of lactobacillus and pathogenic bacteria. Protein content showed significantly higher 62.86% and 52.82%, respectively in EFS and NEFS than GS and EGS(p<0.05). The Ca content of GS, EGS, EFS and NEFS was 17.26%, 18.26%, 5.37% and 8.55%, respectively. It was low in EFS and NEFS due to measure the Ca content after fermentation. Total amino acid was 17.17 mg/g, 20.28 mg/g, 36.30 mg/g and 29.96 mg/g in GS, EGS, EFS and NEFS, respectively. The ratio of total amino acid to protein tended to show the similar tendency as total amino acid. Both total amino acid and its ratio to protein were increased by the fermentation. Bioavailability of the protein and Ca showed more 80% in EFS and NEFS. The nutrients availability of EFS were significantly higher in laying hens than other treatments. The results of these experiments indicate that starfish would be applied as a feed ingredients if it was properly treated.

• Korean Journal of Food Science and Technology
• /
• v.28 no.6
• /
• pp.1038-1044
• /
• 1996

The salt-fermented anchovy sauce (AS) was packed in round No. 307-1 can, and thermally processed at $121.1^{\circ}C$ to obtain Fo values of 3, 5 and 10. The changes of food components and qualifies by thermal processing of sterilized AS (RAS) were examined. The compositions of AS were as followed; pH 6.81, VBN 394.7 mg/100g, total nitrogen 2,195.5 mg%, amino-nitrogen 1,010.5 mg%, and acidity 10.5 ml. Viable cell counts of AS on 0%, 5%, 20% NaCl-medium were $2.9{\times}10^3,\;9.1{\times}10^3$ and not detected, respectively. And viable cell counts of RAS were not detected. Acidity, total nitrogen and amino nitrogen contents of AS decreased slightly with the severeness of heat treatments, whereas pH and VBN content were increased. Total free amino acid contents of raw AS and RAS were 12,802.5 mg% and $11,212.6{\sim}12,105.4\;mg%$, and major amino acids were alanine, glutamic acid, leucine, isoleucine, valine and lysine. Also contents of IMP, hypoxanthine, TMAO and TMA in AS and RAS were 42.1 mg% and $35.5{\sim}40.9\;mg%$, 103.7 mg% and $103.1{\sim}105.5\;mg%$, 78.8 mg% and $58.2{\sim}71.6\;mg%$, 55.8 mg% and $58.9{\sim}68.5\;mg%$ respectively. And a little changes were observed in whole volatile components of AS with severeness of heat treatments by GC chromatogram patterns. Judging from the chemical and sensory evaluations, the Fo 3 heat treatment sample was not inferior to raw AS, and maintained good quality for 1 year storage.

• Food Science and Preservation
• /
• v.25 no.1
• /
• pp.145-154
• /
• 2018

The purpose of this study was to investigate the ability of natural antioxidants as stabilizers for meat by-products to prevent lipid oxidation. The white internal organs were evaluated using different treatments: no antioxidant (control), ascorbic acid (T1), Artemisiacapillaris Thunb. (T2), Opuntia (T3), Schisandra chinensis (T4), and Saururuschinensis (Lour.) Baill (T5). Antioxidant activities were analyzed by measuring DPPH contents, superoxide anion radical levels, nitrate scavenging activities, and total polyphenol contents. T1 and T2 showed higher antioxidant activities and total polyphenol contents (p<0.05). Additionally, changes in physicochemical properties (pH, color, volatile basic nitrogen [VBN], and thiobarbituric acid reactive substances [TBARS]) and microbiological aspects in white internal organs processed with antioxidants were investigated. As storage time increased, the CIE $a^*$ and $b^*$ values of the white internal organs processed with natural antioxidants were decreased (p<0.05), and CIE $L^*$ values were low, particularly for the T3 sample relative to that in the control. Moreover, the pH, VBN, and TBARS values of samples T2-T5 were increased after 7 days of storage, but showed low values compared with those of the control (p<0.05). Moreover, compared with the control group, the treatments showed antimicrobial effects. Our results indicated that these natural antioxidants could be used as lipid oxidation stabilizers of meat by-products during storage and that Artemisiacapillaris Thunb. and Opuntia may have applications as natural antioxidants in the meat by-product industry.

• Korean Journal of Heritage: History & Science
• /
• v.39
• /
• pp.243-280
• /
• 2006

At the Bujang-ri Site, Seosan, South Chungcheong Province, around 220 archaeological features, including semi-subterranean houses and pits of Bronze Age and semi-subterranean houses, pits, and burials of Baekje period had been identified and investigated. In Particular, mound burials No. 5 of 13 of Baekje mound burials yielding a gilt-bronze cap along with other valuable artifacts drew international scholarly attention. The gilt-bronze cap from the mound burial No. 5 is a significant archaeological data not only in the study of Baekje archaeology but also in the study of international affairs and exchange at that time. At the time of exposure, the gilt-bronze cap was already broken into a number of pieces and seriously damaged by corrosion, and hardening and urethane foam were necessary in the process of collecting its pieces. Ahead of main conservational treatments on cap, X-ray photograph and CT(computerizes tomography) were taken in order to examine interior structure of the cap and to decide appropriate treatments. In the five layers identified in the profile of cap, a textile layer was set between a metal and a layerof bark of paper birch for avoiding direct contact of the metal and the bark of paper birch. Analyses were executed for examining textile layer and a layer of fibroid material. According to microscopic analysis, while the textile layer consisted of the simplest plain fabric with one fold among three kinds of textile structures, the layer of fibroid material was mixed with two or three kinds of fibers. A comparative analysis with standard sample using FT-IR (Fourier Transform Infrared Spectroscopy) announced that both textiles and fabrics were hemp. Analysis of kind of the paper birch resulted in barks of paper birch with 15 fold. A metallographic microscope, SEM, and WDS were used for the analysis of microscopic structures of plated metal pieces. While amalgam plating was treated as a plating method, the thickness of the plated layer, a barometer of plating technique, was ranged from $1.72{\mu}m$ to $8.67{\mu}m$. The degree of purity of gold (Au) used in plating was 98% in average, and less than 1% of silver (Ag) was included.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.22 no.1
• /
• pp.431-438
• /
• 2021

To prepare more stringent regulations for USCG Phase II ballast water management, this study investigated the staining efficiency of SYBR Green I(SGI) and SYBR Gold(SG) on the virus-like particle (VLP). A dye with high staining efficiency was applied to the treated water that was passed through the ballast water treatment system (BWTS). VLP staining was observed most clearly under the 100-fold and 200-fold dilution of the stock solution when the volume of filtered samples was 0.5 mL to 2 mL. The staining efficiency of SGI and SG did not show a significant difference. On the other hand, the green fluorescence of viruses in the sample stained with SGI was more pronounced than in the samples stained with SG (expressed yellow fluorescence), making it easier to observe. The abundance of VLP in the test water and control water treatments that did not pass through the two types of BWTS (electrolysis type, UV + electrolysis type) was approximately 109 - 1010 VLP 100 mL-1. In contrast, no stained VLP was observed in the treated water treatments. Moreover, SGI was confirmed to be effectively stained under various salinity conditions, including seawater, brackish water, and freshwater. Further verification tests and development of staining methods under various BWTS are required, but the SGI staining method is believed to be a good alternative to the VLP live/dead determination of the USCG Phase II type approval test.

• Journal of Life Science
• /
• v.18 no.9
• /
• pp.1212-1218
• /
• 2008

The synergistic effect of conjugated linoleic acid (CLA) and $\gamma$-oryzanol (OZ) on the reduction of visceral and body fats was investigated in mice. Female ICR mice, 10 weeks of age, were acclimated for one week and then randomly divided into 5 treatment groups by body weights: Control (70 ${\mu}l$ olive oil + 30 ${\mu}l$ CLA), CLA-OZ 1 (70 ${\mu}l$ olive oil + 30 ${\mu}l$ CLA + OZ 0.5 mg), CLA-OZ 2 (70 ${\mu}l$ olive oil + 30 ${\mu}l$ CLA + OZ 1.0 mg), OZ (100 ${\mu}l$ olive oil + OZ 1.0 mg), and Olive oil (100 ${\mu}l$ olive oil). Samples were daily intubated, p.o., for 4 weeks. Food and water were ad libitum. Four weeks later, mice were sacrificed by neck dislocation, followed by measuring whole body weight, empty carcass weight (ECW), which is weight without organs and visceral fats, visceral fats, body fats and protein content. Mice treated with CLA (control) sample maintained significantly, p<0.05, lower whole body weight, ECW, visceral and body fats, relative to mice treated with olive oil sample, indicating that CLA reduces the visceral and body fats. The CLA-OZ 1 treatment significantly reduced, p<0.05, visceral and body fats as compared to OZ treatment, but not significantly different from control treatment.Meanwhile, CLA-OZ 2-treated mice maintained significantly, p<0.05, lower visceral and body fats than control and OZ-treated mice. Protein contents in mice were not affected by any other treatments. These results suggest that OZ enhanced the reduction of visceral and body fats in mice by CLA.

• The Korean Journal of Food And Nutrition
• /
• v.15 no.2
• /
• pp.144-150
• /
• 2002

Sweet persimmon were tested in order to identify their use as secondary material which is excellent in function and taste as food. Samples were soaked for 1 and 5 min with NaCl concentration(0, 1 and 3%) at a certain heating temperature(25, 75 and 95$\^{C}$), and then tannin, vitamin C, flavonol, color intensity, sensory test and textural properties were analysed. The results of the analyses were as follows. Tannins were decreased as heating temperature, NaCl concentration and soaking time were increased, especially, that the control was 420 mg% but decreased 228 and 198 mg% at 95$\^{C}$(1 and 3% NaCl concentration) for 5 min. soaked in each. Vitamin C content also decreased more in higher temperature and NaCl concentration than control(122.4 mg%). Color intensity showed higher value in 1. and b than in heating temperature, NaCl concentration and soaked time longer remarkably, but a value decreased. The peel of sweet persimmons was analyzed myricetin(2.0 $\mu$g/g), quercetin(34.5 $\mu$g/g) and kaemperol(1.1$\mu$g/g), but in pre-treatment sample(95$\^{C}$, 1% NaCl concentration and 5 min. soaked) was showed higher myricetin(9.5 $\mu$g/g) and quercetin(5.5 $\mu$g/g). Textural properties were good in pre-treatment sample(95$\^{C}$, 1% NaCl concentration and 5 min. soaked) such as brittleness, cohesiveness, gumminess and chewiness. In sensory analysis, the pre-treatment samples(95$\^{C}$, 1% NaCl concentration and 5 min. soaked and 95$\^{C}$, 3% NaCl concentration and 1 min. soaked) were showed higher point than others.