• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.8 no.2
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• pp.242-253
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• 1998

South Korea has been producing asbestos over 60 years. The use of asbestos was over 50 years for production of asbestos slate and 27 years for asbestos friction materials including asbestos textile and brake-lining. Thus, it can be supposed that asbestos related diseases such as asbestosis, lung cancer and mesothelioma could be found in the vulnerable workers exposed to asbestos in 1955-1975, given the average latency period of 10-30 years. Asbestos was produced primarily by Japanese during World War II In Korea. The production of chrysotile peaked to 4,815 tons in 1944. From 1978 to 1984, 10,000 tons of asbestos were produced annually. However, the production was interrupted by raising labor costs and extinction of mine reserves, and finally they had to depend on import for the need of asbestos. In 1945, there were 16 asbestos mines, in total, with the addition of new asbestos mines in South Korea. Imports of asbestos was increased from 74,000 tons to 95,000 tons during the period of 1976 - 1992. But the imports was reduced to 88,000 tons in 1995. Since, in addition to the import of asbestos itself, the imports of asbestos products were increased as well and the accumulation of asbestos reached to 30,000 tons during the period of 1964 to 1993. In 1965, there was only one asbestos company with 207 employees. But the size of asbestos industry has been expanded so much that 118 asbestos companies could be found in 1993 with 1,476 workers. However, there was no record on the survey of asbestos concentration to which workers were exposed in any companies in 1983. The record of the air-borne concentration of the asbestos in textile working places in 1984 showed 6.7 fibers/cc by geometric mean(GM), but it was reduced to 1.2 fibers/cc in 1993. GMs of asbestos in working places for construction materials and asbestos textiles were also decreased from 1.7 fibers/cc to 0.55 fibers/cc during the period of 1984 - 1996.

• Korean Journal of Applied Biomechanics
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• v.15 no.2
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• pp.11-20
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• 2005

This study has a purpose on contributing to apprehend safe and right way to stop to the inline skate beginners and to the instructors who teaches line skating on the basis for the result of the kinematical analysis on Heel brake stop movement of the inline skate, focusing on the displacement on COG, angle displacement of ankle joint, angle displacement of knee joint, angle displacement of hip joint, using a 3D image method by DLT. To achieve this goal, we analysed the kinematical factor of the 3 well-trained inline skating instructors and obtained the following results. 1. During the movement of heel-brake stop, when strong power was given to a stable and balanced stop and the lower limbs, if the physical centroid is lowered the stability increases, and if it is placed high from the base surface, as the stability decreases compared to the case of low physical centroid, we should make a stop by placing a physical centroid in the base surface and lowering the hight of physical centroid. 2. To make a stable and balanced stop and to provide a strong power to the lower limbs, it is advisable to make a stop by decreasing an angle displacement of ankle joint during a "down" movement. In case of the left ankle joint, in all events and phases the dorsiflexion angle showed a decrease. Nevertheless, in the case of the right ankle joint, the dorsiflexion angle shows an increase after a slight decrease. The dorsiflexion angle displacement of ankle joint can be diminished because of the brake pad of the rear axis frame of the right side inline skate by raising a toe, but cannot be more decreased if certain degree of an angle is made by a brake pad touching a ground surface. To provide a power to a brake pad, it is recommended to place a power by lowering a posture making the dorsiflexion angle of the left ankle joint relatively smaller than that of the right ankle. 3. To make a stable and balanced stop and to add a power to a brake pad, the power must be given to the lower limbs in lowering the hight of physical centroid. For this, it is recommended to make a down movement by decreasing the flexion angle of a knee joint and it is necessary to make a down movement by a regular decrease of the angle displacement of knee joint rather than a swift down movement in every event and phase. 4. The right angle displacement of hip joint is made by lowering vertically the hight of physical centroid as leaning slightly forward. If too narrow angle displacement of hip joint is made by leaning forward too much, the balance is lost during the stop by placing the center in front. To make a stable and balance stop and to place a strong power to the lower limbs, it is recommendable to make a narrow angle by lower the hip joint angle. However, excessive leaning of the upper body to make the angle too narrow, can cause an instable stop and loss of physical centroid. After this study, it is considered to assist the kinematical understanding during the heel brake stop movement of the inline skate, and, to present basic data in learning a method of stable and balanced stop for the inline skating beginners or for the inline skate instructors in the present situation of the complete absence of the study in inline skating.

• Journal of the Korean Professional Engineers Association
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• v.28 no.4
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• pp.54-75
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• 1995

This synthesis has been prepared from a review of literature on Truck Escape Ramps technology and a survey of current practice by state department of transportation. Their locations have been determined usually from a combination of accident experience and en-gineering judgement, but new tools are emerging that can identify needs and sites without waiting for catastrophic accidents to happen. The Grade Severity Rating Systems holds promise in this regard. Design Procedures for truck excape ramps continue to evolve. Gravel arrester beds are clearly the preferred choice across the country Rounded aggregate, uniformly graded in the approximate size range of 13 to 18mm. Tech-nical publications typically have dassified TER types as paved gravity, sandpile, and ar-rester bed ramps. The design speed for vehicle entry into the ramp in critical to the deter-mination of ramp length. An escape ramp should be designed for a minimum entry speed of 130km/hr, a 145km/hr design being preferred. The ramps should be straight and their angle to the roadway align-ment should be as possible. The grade of truck escape ramps show the adjustment of ramp design to local topography, such as the tradeoff of ramp length against earthwork requirements. A width of 9 to 12m would more safety acommodate two or more outof con-trol vehicles. Reguarding comments on the most effective material, most respondents cited their own specification or referred to single graded, rounded pea gravel. The consensus essentially Is that single graded, well -rounded gravel is the most desirable material for use in arrester beds. The arrester beds should be constructed with a minimum aggregate depth of 30cm. Successful ramps have used depths between 30 and 90cm.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.625-632
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• 2008

Rye-wheat mixed bread samples made with substitutions of 20, 40, 60 and 80% sourdough, and control made with the addition of naturally fermented raisin extract, were examined for quality characteristics such as pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, water activity, color, texture, external and internal surface appearance, and sensory qualities, in order to determine the optimal ratio of sourdough in the formulation. As the incubation time of sourdough increased, pH decreased, while total titratable acidity increased. The pH of rye-wheat mixed doughs decreased with increasing sourdough content, but total titratable acidity increased. The rye-wheat mixed breads prepared with substitutions of sourdough had higher pH and lower total titratable acidity than the control group. Fermentation power of dough expansion of rye-wheat mixed doughs increased with increasing incubation time. Specific volume was maximum on the 20% substitution sourdough. Baking loss was inferior with the 80% substitution sourdough. Water activity and lightness was minimum on the control group. The higher amounts of sourdough showed the higher tendency of lightness, redness and yellowness. In the texture characteristics, hardness, gumminess, and chewiness was minimum on the control group and tended to increase with higher substitution of sourdough. Substitution of sourdough showed decrease adhesiveness. Fracturability, cohesiveness, and resilience of all rye-wheat mixed breads were not significantly different. Springiness was maximum on the 20% substitution sourdough and minimum on the 40%. A side of loaf of rye-wheat mixed breads, except for 20%, had a poor break and shred. In sensory evaluation, as substitution amount of sourdough increased, the scores of color and consistency of crumb, uniformity of crumb pore, gumminess, and overall acceptability decreased; while the density of crumb pore, springiness of crumb, aroma of rye flour, sourness, and bitterness showed the reverse effect; the 20, 40, and 60% sourdough samples obtained fairly good scores. In conclusion, these results indicated that $20{\sim}60%$ of sourdough could be very useful as a substitute for baker's yeast in developing rye-wheat mixed bread.

• Journal of Preventive Medicine and Public Health
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• v.25 no.2 s.38
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• pp.141-147
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• 1992

This study was carried out not only to determine blood alcohol levels by time but also to examine the changes of working ability and reaction speed after ingestion of alcohol. Fifteen healthy students aged from 21 to 27 volunteered as subjects for this study, Liguor (Sojoo) in concentration of 25% ethyl alcohol was administrated with the amount of 1ml of ethyl alcohol per kg of body weight to the subjects. The concentration of alcohol in the blood were determined by the 'Alcohol Sensor 100' at 5, 30, 60 and 90 minutes after the administration of alcohol. Also, the choice reactiontest, the eye-hand coordination test and kraepelin test were examined at the same time after checking of alcohol concentration in the blood. The results of this study can be summarized as follows. 1. Mean blood alcohol level changes resulting from administration of 1ml of ethyl alcohol per kg of body weight were $0.16%(160{\pm}57mg/100ml,\;0.10%(100{\pm}42mg/100ml),\;0.08%(80{\pm}36mg/100ml)\;and\;0.03%(30{\pm}24mg/100ml)$ at the 3, 30, 60 and 90 minutes after the administration respectively The peak in the concentration of blood alcohol was 5 miniutes after the ingestion according to alcohol examination by the respiration. 2. As for choice reaction test, reaction times became prolonged as blood alcohol levels increased. The reaction time showed a significant changes when the blood alcohol concentration reached 0.08% or more after alcohol ingestion. 3. In eye and hand coordination test, the accuracy of the performance became decreased as blood alcohol levels increased. The difference of accuracy of the test was significantly shown when alcohol levels in the blood reached 0.08% or more after alcohol intake. 4. As for kraepelin test, the abilities of calculation also became lowered as blood alcohol levels increased. The abilities of calculation differed signigicantly from control group when alchool levels of 0.08% and more.