• Transactions of the Korean Society of Mechanical Engineers B
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• v.23 no.3
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• pp.330-341
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• 1999

An experimental study for the two types of burners used in the non-oxidizing direct fired furnaces of the heat treatment process for the cold rolled plate has been carried out to investigate the combustion characteristics and the oxidization of the surface of steel plate. A steep temperature gradient and entrainment of residual oxygen were found near the heating surface in the flame of the nozzle mixing burner which has strong swirl velocity component. It was concluded that the elimination of the residual oxygen and the increase of the temperature of combustion gas on the heating surface are needed to enhance the performance of the burners for application to the non-oxidizing direct fired furnaces.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 1997.06b
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• pp.11-12
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• 1997

니트로소디메틸아민이 발암성 물질이라는 것이 1954년 Barnes와 Magee에 의해 발견된 이래 이것이 지금까지 학자들에게 관심의 대상이 되고 있는 이유는 발암력이 강하여 극미량으로도 생체내에 암을 유발시킬 수 있을 뿐만 아니라, 대부분의 발암성 물질이 신체의 특정기관에 발암작용을 나타내는데 비해 이 물질은 신체의 여러 부위에 암을 유발시킬 수 있다는 점 그리고 이 물질이 햄, 소시지, 베이컨, 알코올음료, 김치 및 어류 가공품 등 어려 가지 식품에 널리 분포되어 있다는 사실 등을 들 수 있다. 니트로소 화합물은 구조로 보아 티트로소아민과 니트로소아미드로 구분되는데 전자는 제 2급 아연이 산화질소 유도체와 반응하여 생성된 니트로소 유도체이과 후자는 오소, 아미드 등이 치환된 니트로소 유도체로서 화학적인 성질이나 생물학적인 작용이 상이하다. 즉 니트로소아민은 식품에서 안정한 화합물인 반면에 대부분의 니트로소아미드는 불안정하다. 지금까지 연구된 바에 의하면 3백 여종의 니트로소 화합물에 대하여 동물실험을 행한 결과 발암성이 90% 이상 인정되었다. 식품 중 니트로소 화합물의 전구물질 중 질산염과 아질산염은 식품의 가공 저장 및 조리과정 중 니트로화의 된 전구물질인데 이는 육가공품의 색소고정, Cl. Botulinum에 의한 식중독 방지 및 풍미의 향상을 위하여 수 세기 동안 식품첨가제를 사용되어 왔으며, 유럽이나 미국 등지에서는 아직도 육가공품에 아질산염의 첨가가 논란의 대상이 되고 있다. 식품 중 니트로소 화합물에 대한 북유럽 식품 3천여 점을 분석한 결과 검출된 니트로소 화함물은 니트로소디메틸아민이 대부분이며 맥주에서 66%로 검출률이 가장 높았고 다음으로 염지육 및 치즈의 순 이었다. 조리한 일본산 해산 식품 중에 니트로소디메틸아민이 최고 313$\mu$g/kg, 캐나다산 해산 건조 식품에서는 67$\mu$g/kg, 홍콩산 염건어에는 1,400 $\mu$g/kg , 훈연어류에는 N-nitrosothiazolidine이 13,700 $\mu$g/kg , 우리 나라 해산 식품 중 니트로소디메틸아민은 건조가오리, 동결건조명태, 건조오징어, 굴비 및 소건새우 등에서 2.8~86.0 $\mu$g/kg 으로서 비교적 높은 양이 검출되었을 뿐 아니라 이들 식품을 조리할 경우 3.6~13배 증가하였다. 또한 김치와 젓갈류 중에서도 니트로소디메틸아민이 검출된다는 연구가 있다. 식품 중 니트로소 화합물의 생성율 억제시키기 위하여 최근 20여년간 연구된 바를 요약하면 아스코르브산과 같은 억제제의 첨가, 가공방법 및 조리방법의 개선이 비교적 바람직한 방법으로 인정되고 있다. 위의 방법을 적용하여 베이컨을 조리한 결과 낮은 온도에서 오랜 시간 가열하는 것이 높은 온도에서 짧은 시간 가열한 것보다 니트로화 반응이 훨씬 낮았고 또 마이크로웨이브로 조리하는 것이 니트로소아민을 최소화 시키는 방법이었다. 염지육은 아스코르브산이나 토코페롤 등의 니트로화 억제제를 첨가할 경우 니트로소 화합물이 현저히 감소 하였는데 이는 산화질소의 소거 능력이 우수하기 때문인 것으로 밝혀졌다. 가공방법의 개선으로서는 가공시 식품을 공기에 노출시킬 경우 특히 직화로 가열된 공기에 노출되면 니트로소아민의 생성이 매우 높은 것으로 보고되어 있는데 그 대표적인 예로 맥아를 직화로 건조할 경우 맥주 중에 니트로소 화합물이 훨씬 높은 양이 검출된다고 보고되어 있다. 대체로 식품의 가공 조리 및 저장 중 니트로소화합물에 대한 메커니즘은 상세히 밝혀져 있으나 생체내에서의 생성이나 억제 등에 대한 연구는 아직도 미흡한 실정이라이 분야에 대한 연구가 절실히 요구된다.

• 한국경영정보학회:학술대회논문집
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• 2007.06a
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• pp.905-910
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• 2007

과거에는 유선통신, 무선통신, 이동통신 분야가 독립적으로 시장을 형성하고 있었다. 그러나 모든 정보통신의 전송방식이 디지털화 되고 IP(lnternet Protocol)화 되면서 이동통신분야에도 디지털과 IP화로 인해 유 무선 연동서비스는 물론 VolP(Voice over Internet Protocol)까지 바라보고 있다. 이처럼 최근에 변화하고 있는 이동통신망의 IP화 현상은 통신 사업자들의 변수로 작용할 가능성이 크다. 이에 따라 본 논문에서는 이동통신망이 IP망으로 진화하는 과정의 배경을 논하고 직 간접적으로 이동통신망이 IP망으로 진화할 때 이동통신사업자의 고려사항에 대한 의미를 분석한다. 이러한 분석을 통해 이동통신사업자의 입장에 대하여 무선인터넷과 망 연동에 따른 내용을 중심으로 이슈를 제기하고자 한다.

• Journal of the Korean Orthopaedic Association
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• v.56 no.4
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• pp.294-304
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• 2021

Ankylosing spondylitis causes ankylosis of the spine due to ossification of the articular cartilage and ligaments around the vertebral body as well as the sacroiliac joint. This pathophysiology limits joint movement and, in many cases, causes pain and deformity of the spine. If this disease is left untreated, it ultimately causes ankylosis and ossification of the whole-body joints. The symptoms generally develop before age 30 years, and the gradual progression of the disease adversely affects the physical function, professional ability, and quality of life. This increases the likelihood of developing psychiatric disorders, such as depression. The authors are aware of this severity and introduce recent trends and studies to prevent surgical treatment with various medications before systemic ossification. This paper presents various surgical treatments and complications in patients who were unable to prevent progression and underwent surgical treatment.

• Childhood Kidney Diseases
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• v.9 no.1
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• pp.31-37
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• 2005

Puruose : Thin glomerular basement membrane disease(TGBMD) is found in patients with family history of hematuria. TGBMD is autosomal dominant and is known to be one of the commonest causes of asymptomatic hematuria. This study was conducted to evaluate the histological and clinical features of patients with TGBMD. Methods : 150 cases diagnosed with TGBMD by renal biopsy while admitted in the department of pediatrics, Kyungpook National University Hospital between January 1999 and December 2003 comprised the study group. The following parameters were retrospectively anaIyzed age of onset, hematuria pattern, existence of proteinuria, process of diagnosis, laboratory findings, thickness and character of basement membrane and family history. Results : The mean age at the time of diagnosis was 7.9 years. The male to female ratio was 65:77. 94 patients or 66% visited the hospital with a chief complaint of persistent microscopic hematuria. Gross hematuria accounted for 13 cases or 9%. 78 cases(55%) were found to have hematuria for the first time from a routine school urinalysis screening. The renal biopsy showed the thickness of basement membrane to be 186$\pm$36 nm. Focal lamellation of the basement membrane was found in eight cases. In the family history, hematuria was shown in 10 cases on the Paternal side, 13 on The maternal side and none on both sides. In seven cases, hematuria was shown among siblings. No significant differences were found among the laboratory test results which were conducted at an average interval of fifteen months. Conclusion : TGBMD is one of the major causes of asymptomatic hematuria in children, which was diagnosed in increasing numbers since school urinary mass screening test started in 1998. In cases with familial progressive renal disease or focal duplication in the basement membrane Alport syndrome should be considered.

• Economic Analysis
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• v.25 no.1
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• pp.66-122
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• 2019

As the Korean economy grew, employment expanded steadily, with the number of economically active people increasing and the employment-to-population rate also increasing. However, the working age population started to decline in 2017, and the employment of women and young people has been sluggish. The proportion of non-salaried workers in Korea is much higher than in other OECD countries, and is also excessive, considering Korea's income levels. In addition, the proportion of non-regular workers and the proportion of workers employed at small companies are particularly high among salaried workers. In light of these characteristics of Korean employment, the urgent problems facing the employment structure can be summarized by the deepening dual structure of the labor market, the increase in youth unemployment, sluggish female employment figures, and an excessive share of self-employment. Overall, it is seen that labor market duality is the main structural factor of the employment problems in Korea. Therefore, in order to fundamentally address this employment problem, it is necessary to concentrate policy efforts on alleviating labor market duality.

• Journal of Nutrition and Health
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• v.41 no.8
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• pp.870-886
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• 2008

The purposes of this study were to (a) analyze school foodservice employees' knowledge and performance degree of HACCP system and (b) provide the basic data for planning the strategies which can be performed for systematic HACCP system in school foodservice. For these purposes, the subjects included 91 dieticians (a response rate 98.9%) and 270 foodservice employees (a response rate 98.2%) at school in Jeju city and they were surveyed from October 21 to November 4, 2006. The data were analyzed by descriptive analysis, reliability analysis, t-test, ANOVA (Duncan multiple range test) and Pearson's correlation coefficients using the SPSS Win Program (version 12.0). In terms of the number of training practice, the result of sanitary training indicated that the dieticians who trained the employees more than once per a week (48.6%) or everyday (36.3%) were 84.7%. And the dieticians who were higher age, full-time job, and working at middle school implemented significantly more training the employees. In the training methods, 40.7% of dieticians used the oral presentation and 37.4 % utilized the printed matters. Also, most of employees (98.1%) have experienced for the training, 39.6% of them did not have regular training experience and 40.7% of them responded that they were understanding the HACCP system well. The result of employees' knowledge level of HACCP system reported that the items of the personal hygiene scored the highest (92.3 points) whereas the items of CCP3 scored the lowest (58.3 points) as the average being 84.2 points (out of 100 scale). In terms of the performance degree of HACCP system, the average was 4.40 (out of 5 scale), the items of the personal hygiene scored the highest as 4.51 whereas the items of CCP2 scored the lowest as 4.31 points. The dieticians' perception degree of employees' performance degree in HACCP system showed that the average was 4.13 (out of 5 scale), so it was significantly lower than actual performance degree as average 4.40 (out of 5 scale). Additionally the employees' knowledge level was positively correlated to performance degree and employees' knowledge level of CCP3, CCP4, and the personal hygiene significantly influenced to the HACCP performance degree. Finally, the dieticians have to recognize correctly the employees' performance degree and on the basis of it must plan the sanitary training which has a proper contents and methods to enhance the employees' knowledge level and achieve more systematic HACCP system in school foodservice.