• Journal of the Korean Society of Radiology
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• v.15 no.5
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• pp.675-681
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• 2021

Recently, the Ministry of Education stipulates in the distance class operation regulations that student lecture evaluations for distance learning subjects should be conducted at least twice per semester and the results should be disclosed to students. Therefore, the lecture evaluation of D college was compared with the first semester of 2020 and the first semester of 2021. As for the multiple-choice evaluation result of the distance learning mid-course evaluation, the overall average of the mid-course evaluation of the distance class in the first semester of 2020 increased from 4.1819 to 4.4000 in the mid-course evaluation in the first semester of 2021.In the case of the first semester of 2020, due to Corona 19, all non-face-to-face classes were held, but in the first semester of 2021, face-to-face classes increased. The overall satisfaction level rose from 4.18 points in the first semester of 2020 to 4.39 points in the first semester of 2021. The screen composition, sound and picture quality, playback time, face appearance, lecture material provision, and frequency of use of the top 3% and bottom 3% also increased. Despite the changes caused by the LMS replacement, which was a concern, student attendance, assignments, and test submission rates also increased compared to the previous year. The null hypothesis that 'the difference between the two scores is the same' is the null hypothesis because the probability of significance is 0.000 and less than 0.05 in the case of the best 3% of the test result of the test result of the mid-course evaluation of distance classes in the first semester of 2020 and the evaluation of the intermediate lectures in the first semester of 2021. As this was rejected, it can be seen that the best score for the 2021 school year has significantly increased compared to the first semester of 2020. Also, in the case of Worst 3% or less, the significance probability is 0.000, which is less than 0.05, so the null hypothesis that 'the difference between the two scores is the same' was rejected, indicating that the Worst score for the 2021 school year was significantly higher than that for the first semester of 2020.

• Korean Journal of Labor Studies
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• v.24 no.1
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• pp.107-156
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• 2018

This article examines the history of the in - house subcontracting and the stabilization of labor - management relations in the steel industry in Japan. The ratio of in-house subcontract workers among steel workers has increased steadily until the mid-2000s, and about 70% in case of the largest company. In-house subcontracting was used as a strategy of the company to increase the quantity flexibility of employment and to save labor costs. The in-house subcontracting company needed company-specialized skills, and the internal labor market was formed because the rate of full-time workers was high and the turnover rate was low. The in-house subcontractor introduced long-term business relationship with the steel factory by introducing the equipment and materials necessary for the performance of the work, and the factory implemented the productivity improvement policy of the in-house subcontractor, and the win-win relationship between the factory and in-house subcontractor was developed. The trade union did not oppose the idea that the expansion of in-house subcontracting contributed to corporate profits, the stability of employment of the members and maintenance of their working conditions. Since 2000, the steel factory has pursued the transformation of in - house subcontractors into subsidiaries, which has been supported by capital relations. By the way, since the mid-2000s, there has been an increase in the number of regular workers' employment. The major factors are as follows: more strengthened compliance with laws and regulations, the higher quality request of customers, stricter keeping of deadlines, and problem in recruiting of workers at in-house subcontract companies. The wage gap between the factory and in - house subcontracting was less at company B than at company S, and the wage level of in - house subcontracting was about 90% of the factory at company B. The relatively small gap at company B seems to be due to the union's movement of narrowing the gap, low market dominance and unfavorable labor market. The internal labor market has been formed in the in-house subcontracting, and the wage gap is not large, and the possibility of labor disputes is low. Industrial relations are stable in the in-house subcontract company as well as the factory. The stabilization of labor-management relations in the steel industry in Korea is required to reduce the wage gap between the factory and in-house subcontract enterprises by raising productivity and expanding the internal labor market at in-house subcontract enterprises.

• Food Engineering Progress
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• v.14 no.3
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• pp.208-216
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• 2010

Lab scale experiments were conducted in order to assess the applicability of $CaCO_{3}$-alginate beads as neutralizer for the high cell density cultivation and prepare the direct vat inoculation cultures of isolated sourdough lactic acid bacteria. With increasing the amount of bead and decreasing the diameter of bead in acidic solution, the neutralizing effect of $CaCO_{3}$-alginate bead became higher. In batch process with $CaCO_{3}$-alginate beads, Lactobacillus amylovorus DU-21 isolated from sourdough showed the highest viable cell counts and optical density in MRS broth. The values of viable cell counts and optical density were 9.996 log CFU/mL and 3.97, respectively. Experiments on the conditions which increase viability during lyophilization were carried out and the following results were obtained; 15% glycerol revealed the high cryoprotective effect on the concentrated cultures during lyophilization among the two cryoprotective agents. Consequently, $CaCO_{3}$-alginate beads and 15% glycerol were found to be useful not only to cultivate Lactobacillus amylovorus DU-21 but also to preserve strain.

• Korean Journal of Breeding Science
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• v.42 no.1
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• pp.61-74
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• 2010

Flour characteristics of 26 Korean wheat cultivars (KWC) were evaluated to assess consumer satisfaction with 6 imported wheat and 5 commercial wheat flours. In physical characteristics of flours, Particle size of SW (soft white) was similar to Dahong, Geuru, Milsung, Olgeuru, Seodun, Tapdong, and Uri. DNS (dark northern spring) was similar to Jeokjoong, Joeun, Sukang, and Younbaek. Ash and damaged starch content of KWC was similar to that of imported wheat and commercial flour (Com), but lightness value ($L^*$) were lower than those of Com. Particle size of flour positively correlated with ash, damaged starch, and lightness value ($L^*$) of flour. L ($^*$) value of flour negatively correlated with ash, damaged starch, and particle size of flour. In protein characteristics, Protein content of SW and commercial flour for baking cookie (Com5) was similar to Baekjoong, Jinpoom, Milsung, Olgeuru, Saeol, and Uri. HRW (hard red winter) and commercial flour for baking bread (Com3) was similar to Hanbaek, Joeun, Jopoom, Keumkang, and Sukang. SDS sedimentation volume based on a constant flour weight (SDSS) of KWC was lower than those of DNS and Com3. Mixograph water absorption of KWC similar to imported wheat and Com. Mixing time and maximum dough height (Hm) of KWC were higher than those of imported wheat and Com. Protein content positively correlated with SDS sedimentation volume and water absorption of mixograph. SDS-sedimentation volume positively correlated with water absorption of mixograph, mixing time of mixograph, and height of dough development. In starch characteristics of flour, ASW (Australian standard white) flours showed lower amylose content, higher peak viscosity, breakdown, and setback in pasting properties than other flours. KWV flours showed higher amylose content and lower peak viscosity than those of AH (Australian hard), ASW, commercial flour for making white salted noodles (Com1), commercial flour for making yellow alkaline noodles (Com2), and Com3.

• Korean Journal of Breeding Science
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• v.42 no.4
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• pp.397-406
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• 2010

Field screening method has been commonly used for purity test of $F_1$ hybrid seeds in melon and oriental melon. However, as this method takes a lot of time and cost, molecular marker-based purity test is necessary. To develop molecular markers for purity test, thirty pairs of SNP (single nucleotide polymorphism) primers were obtained from melon EST sequences, and 10 polymorphic markers showing HRM (high resolution melting) polymorphisms between parents of two melon cultivars and one oriental melon cultivar were selected. Blind tests were performed to validate usefulness of the selected markers for purity test. Blind test results showed that HRM genotypes were matched with the expected identity of individual sample, $F_1$ hybrid, male or female parents. Three HRM-based SNP markers were converted to CAPS markers for general use which is favor to breeders. We expect that SNP markers developed in this study will be useful for purity test of $F_1$ hybrid seeds in melon and oriental melon.

• Korean Journal of Poultry Science
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• v.45 no.4
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• pp.261-272
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• 2018

This study was conducted to evaluate the difference in the quality of chicken thigh meat from conventional and animal welfare farms during refrigeration storage over 9 days. Chicken thigh meat from conventional (CTC, n = 30) and animal welfare farms (CTW, n = 30) was tested. The pH value was significantly lower in CTW (6.28) than in CTC (6.37) on day 1; however, no significant differences were found on subsequent days. The yellowness of CTW was higher than that of CTC on day 1, but CTW showed lower yellowness than did CTC on day 7 and 9. The cooking loss, water holding capacity, lightness, redness, and coliform levels of CTC did not show any significant difference when compared with CTW during storage. The shear force of CTW was significantly higher than that of CTC on day 1, 3, 7, and 9. Total microorganism and coliform in CTC and CTW increased with increasing storage days. On day 7 and 9, the total microorganism level of CTW was lower than that of CTC. The thiobarbituric acid value of CTW was lower than that of CTC on day 9. The volatile basic nitrogen (VBN) of CTW was lower than that of CTC during storage. Anserine content and 1,1-diphenyl-2-picryl-hydrazyl(DPPH) scavenging activity of CTW was significantly higher than CTC on day 1. These results suggest that CTW stayed fresher for longer than did CTC because of low total microorganism level on day 7 and 9, and VBN during refrigerated storage.

• Journal of Climate Change Research
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• v.2 no.4
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• pp.297-307
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• 2011

This study investigates relation of food safety incidents with climate. Therefore food safety incidents and climate data during 1999 to 2009 have been analyzed. In situ observations of monthly mean temperature, maximum temperature, minimum temperature, precipitation, and relative humidity in 60 observation stations of Korean Meteorological Administration (KMA) have been used in this study. Food safety incidents data have been constructed by searching media reports following Park's method (2009) during the same period. According to the Park's method, 729 events were collected. To analyze its relations, food safety incidents data have been classified into chemical, biological, and physical hazards. Pearson product-moment correlation coefficients have been applied to analyze the relations. The correlation of food safety incidents has negative one with precipitation (-0.48), and positive one with minimum temperature(0.45). Precipitation has been correlated with biological and physical hazards more than chemical hazard. Temperatures (mean temperature, maximum temperature, and minimum temperature) have been correlated closely with chemical hazard than others. Food safety incidents data has been interblended with human behavior factor through decision-making processes in food manufacturing, processing, and consumption phases of "farm-totable" food processing. Act in the preventing damage will be obvious if the hazard were apparent. Therefore abnormal condition could be more dangerous than that of apparent extreme events because apparent events or extreme events become one of alarm over hazards. Therefore, human behavior should be considered as one of the important factors for analysis of food safety incidents. The result of this study can be used as a better case study for food safety researches related to climate change.

• Journal of Food Hygiene and Safety
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• v.34 no.1
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• pp.1-12
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• 2019

The health benefits associated with consumption of fresh produce have been clearly demonstrated and encouraged by international nutrition and health authorities. However, since fresh produce is usually minimally processed, increased consumption of fresh fruits and vegetables has also led to a simultaneous escalation of foodborne illness cases. According to the report by the World Health Organization (WHO), 1 in 10 people suffer from foodborne diseases and 420,000 die every year globally. In comparison to other processed foods, fresh produce can be easily contaminated by various routes at different points in the supply chain from farm to fork. This review is focused on the identification and characterization of possible sources of foodborne illnesses from chemical, biological, and physical hazards and the applicable methodologies to detect potential contaminants. Agro-chemicals (pesticides, fungicides and herbicides), natural toxins (mycotoxins and plant toxins), and heavy metals (mercury and cadmium) are the main sources of chemical hazards, which can be detected by several methods including chromatography and nano-techniques based on nanostructured materials such as noble metal nanoparticles (NMPs), quantum dots (QDs) and magnetic nanoparticles or nanotube. However, the diversity of chemical structures complicates the establishment of one standard method to differentiate the variety of chemical compounds. In addition, fresh fruits and vegetables contain high nutrient contents and moisture, which promote the growth of unwanted microorganisms including bacterial pathogens (Salmonella, E. coli O157: H7, Shigella, Listeria monocytogenes, and Bacillus cereus) and non-bacterial pathogens (norovirus and parasites). In order to detect specific pathogens in fresh produce, methods based on molecular biology such as PCR and immunology are commonly used. Finally, physical hazards including contamination by glass, metal, and gravel in food can cause serious injuries to customers. In order to decrease physical hazards, vision systems such as X-ray inspection have been adopted to detect physical contaminants in food, while exceptional handling skills by food production employees are required to prevent additional contamination.

• Pediatric Infection and Vaccine
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• v.25 no.3
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• pp.148-155
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• 2018

Purpose: The purpose of this study was to investigate the clinical significance of Bacille Calmette-$Gu{\acute{e}}rin$ (BCG) site reaction in terms of diagnosis and outcome prediction in young children with Kawasaki disease (KD). Methods: The incidence of BCG site reaction in the respective age ranges was investigated in 1,058 patients who were admitted at Asan Medical Center between January 2006 and February 2017. The 416 patients under 18 months of age were enrolled as subjects for the analysis of the association between BCG site reaction and other laboratory and clinical findings. The analysis was performed separately in complete and incomplete KD groups. Results: The incidence rate of BCG site reaction was peaked at 6-12 months (83%) and decreased with increasing age after 12 months in 1,058 patients (P<0.001). The incidence rate was above 70% in KD aged less than 18 months and more frequent than those of cervical lymphadenopathy. The logistic regression analyses showed that the principal clinical findings including conjunctivitis (P=0.781), red lips/oral mucosa (P=0.963), rash (P=0.510), cervical lymphadenopathy (P=0.363), changes in extremities (P=0.283) and the coronary artery aneurysm (P=0.776) were not associated with the BCG site reaction. Conclusions: The BCG site reaction could be a useful diagnostic tool independent to principal clinical findings in KD developing in children aged <18 months, who underwent BCG vaccination. Outcome of KD patients was not different between groups with or without the BCG site reaction in both complete KD and incomplete KD.

• Korean Journal of Environmental Biology
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• v.37 no.1
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• pp.19-30
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• 2019

To investigate the characteristics of seasonal environment and phytoplankton community structure in the coastal area of Dokdo, a survey of Dokdo around waters was conducted during the four seasons. Phytoplankton of 4 phylum 72 species in four seasons were collected in Dokdo around water. The seasonal mean abundance of phytoplankton were $3.32{\times}10^4cells\;L^{-1}$ in winter, $1.04{\times}10^4cells\;L^{-1}$ in spring, $0.28{\times}10^4cells\;L^{-1}$ in summer, and $4.86{\times}10^4cells\;L^{-1}$ in autumn in Dokdo around water. During winter, the diatoms Chaetoceros spp. had dominated. During spring, when the nutrients in the euphotic layer were depleted, the nano-flagellates and Cryptomonas appeared at surface layer. In summer, the abundance of phytoplankton was relatively low, which lead to occurrence of diatoms such as genus of Chaetoceros, Rhizosolenia, and Skeletonema. In autumn, Pseudo-nitzschia spp. was the most dominant species and tropical species such as Amphisolenia sp. and Ornithocercus magnificus were observed, implying that they may have introduced within warm water current such as Kurosiwo Current. Therefore, although natural phytoplankton communities in the vicinity water of Dokdo are mainly influenced by Tsushima Warm Current branched Kurosiwo Current, their population dynamics was affected on the spatio-temporal change of physicochemical factors by short-term wind events, namely "island effect". Long-term survey research is needed to facilitate food-web response in marine ecosystem associated with phytoplankton biomass and physicochemical factors including the warm water current in oligotrophic offshore water of Dokdo, which may have significant role for sustainable use of Dokdo.