• Korean Journal of Rural Living Science
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• v.2
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• pp.43-49
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• 1991

농촌주부의 농작업 피로도를 줄이고 작업능률 향상을 이루는데 기여하고자 농촌주부 12명과 대학생 6명을 피험자로 딸기선별작업과 파출하작업에 대하여 작업대 사용 유무에 따른 피로도와 에너지 소비량을 비교하였다. 피험자의 신장은 한국인 평균보다 작았으며 체중은 비슷하였다. 뇨로서 하루 약 1100$m\ell$ 정도를 배설하였고 총질소 7.5g과 Creatinine 0.9g 정도를 포함하였다. 작업대의 사용으로 자각적 피로와 신체피로부위 조사에 의한 피로도는 감소를 보였으며 객관적 피로도인 Flicker값은 변화가 적었다. 그러나 Creatinine 배설량과는 양의 상관을 보였다. 피험자의 기초대사량은 0.0157㎉/kg/min이며 안정대사량은 0.0213㎉/kg/min이었다. 작업대의 사용으로 1kg의 작업에 드는 시간과 에너지는 감소하였으나 통계적 유의성은 없으며 농부증과 기초대사량은 음의 상관을 보였다.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.4 no.1
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• pp.17-24
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• 2006

A demonstration facility for advanced spent fuel conditioning process (ACP) is under construction in KAERI. In this hot cell facility, all process equipments and materials are taken in and out only through the rear door. The working table in front of the process rear door is specially designed to be openable for the efficient use of the space. This paper presents the structural safety analysis of the openable working table, for the normal operational load condition and accidential drop condition of heavy object. Both cases are investigated through static and dynamic finite element analyses. The analysis results show that structural safety of the working table is sufficiently assured and the working table is not collapsed even when an object of 500 kg is dropped from the height of 50 cm.

• Journal of Food Hygiene and Safety
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• v.29 no.4
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• pp.253-259
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• 2014

This study was conducted to investigate survival of Bacillus cereus (B. cereus) on stainless steel and polyvinyl chloride (PVC) and its transfer from two material to lettuce. The stainless steel and PVC were innoculated with B. cereus and stored at 6 combination conditions (temperature : $20^{\circ}C$ and $30^{\circ}C$, relative humidity (RH) : 43%, 69%, and 100%). Although the total numbers of B. cereus at RH 43% and RH 69% were reduced by 3.53-4.00 log CFU/coupon within 24 h regardless of material type, the spore numbers of B. cereus was lasted at 3.0 log CFU/coupon. When two materials were stored at $30^{\circ}C$, RH 100%, the spore numbers of B. cereus was rapidly increased by 3.0 log CFU/coupon. In addition, the reduction rate of B. cereus was decreased in the presence of organic matter. Transfer rate of B. cereus from surface of stainless steel and PVC to lettuce was increased by 10 times in the presence of water on the lettuce surface. As a result of this study, the presence of B. cereus on produce contact surfaces can increase the risk of cross-contamination. Thus, it is important that the packing table and conveyer belt in post harvest facility should be properly washed and sanitized after working to prevent cross-contamination.

• Journal of the Korean Geotechnical Society
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• v.35 no.12
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• pp.101-109
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• 2019

The bucket platform is a new structure suitable for construction of offshore bridge foundations and providing the temporary support for equipments and labour. The platform can be subjected to moment loading due to the eccentric loading or the horizontal load by wave and wind. Therefore, a three dimensional finite element analysis was performed to evaluate the moment bearing capacity of the bucket platform, varying soil density, the diameter and embedment depth of the bucket. The numerical modeling was verified and compared with the moment-rotation curve from a field loading test. The uniform sandy ground was assumed and the moment load was applied at the top plate of the platform, increasing bucket rotation. The moment-rotation relations were analyzed to determine the moment capacity, which was influenced by the embedment depth and diameter of the bucket. Finally, a preliminary design equation was suggested to estimate the moment bearing capacity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1457-1465
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• 2009

This study was conducted to analyze the food safety management practices and to provide data that could be used to improve food safety management at kindergarten foodservice establishments in Daegu and Gyeongbuk province. Microbiological hazard analysis was conducted from May to July, 2008 at the four foodservice establishments. A total (20 items) of foodservice facilities, cooking utensils, and equipment were tested about total plate counts, coliforms, E. coli, Staphylococcus aureus, Salmonella spp., and Listeria monocytogenes. The microbiological detected levels were higher than the critical limits for prepreparing and cooking knives, chopping boards, working tables (both prepreparing and cooking), refrigerator (inside wall), bart, basket, and tray. E. coli, Salmonella spp., and Listeria monocytogens were not detected in any samples. However, Staphylococcus aureus were detected in rubber gloves for cooking and trench in the bottom at one foodservice establishment. In conclusion, these results suggest that a prerequisite programs guideline should be provided to improve the food safety levels at kindergarten foodservice establishments and the foodservice manager must maintain proper food safety technique for foodservice facilities, cooking utensils, and equipment at kindergarten foodservice establishments to prevent cross-contamination and spread of foodborne pathogens.

• The Safety technology
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• no.198
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• pp.45-45
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• 2014

• 월간 기계설비
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• s.318
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• pp.82-87
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• 2017

• The Safety technology
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• no.153
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• pp.54-57
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• 2010

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.10 no.3
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• pp.232-241
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• 2017

This study was carried out to design the stable elements of the aerial work machinery used in the orchard and farmland which had been conducted in the previous research. A hydraulic lifting lift has been developed to work safely at irregular and inclined locations using an auto leveling system and a horizontal sensor. The development of a centralized controller including remote control has been carried out in order to control the elevated work platform. Through the developed module, we carried out on-site test run to check whether the control is stable in the elevation workbench. Through the structural analysis of the elevation workbench, the maximum load and the equal load amount that the worker can safely work on the workbench are presented.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.1
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• pp.328-335
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• 2013

The purpose of this study was to evaluate the height of workbench in dental lab for ergonomic body type which dental technicians are suitable and suggest to effective improvement of workspace. For this purpose, we measured the height, weight, body sizes of total 77 junior majoring in dental laboratory science where they study school located in Gyeonggi and Chungcheong area and we research uncomfortable body type when they had a clinical training. For comparative analysis we had visited 15 dental lab and 2 dental lab of general hospital and we had measured the height of workbench and desk including chair and then We had statistical analysis measured value. Especially we analyzed the important factor causing inconvenience for work environment. As a result, we had examined, we found following results The sand table was the most uncomfortable equipment, when they have clinical training. There is no correlation between sexual characteristics of junior in college and selection of uncomfortable equipment. It is reasonable to assume that sand table which is lower than recommended height brings out inconvenience. It is analyzed that the optimum height of sand table in dental lab for junior in college is lower than the recommended height. The optimum height of sand table in dental lab has deviation according to height of junior in college. The height of worktable in dental lab was lower than recommended height. The recommended range could not apply to posture of dental technician with different height uniformly.