• Nuclear industry
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• v.5 no.11 s.33
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• pp.39-45
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• 1985

In some parts of Canada, such as Ontario, the choice between nuclear and coal is clear : the economics, environmental, and public health effects all favour nuclear. It is recognized that the economics of coal depend largely on the price of coal, which in

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.1
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• pp.10-17
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• 2013

This study investigated the food biochemical characterization of commercial seasoned sea squirt Halocynthia roretzi (CSS). The proximate composition of CSS was 77.2-82.7% moisture, 7.1-9.1% crude protein, 0.3-2.6% crude lipid and 3.5-6.3% ash. Taste compound contents of CSS were 2.3-5.4% salinity (saltiness), 0.42-1.12 g/100 g total acidity (sourness) and 114.9-330.2 mg/100 g amino nitrogen (taste intensity). The Hunter color values of CSS were 23.79-32.50 for lightness, 9.97-20.45 for redness, 14.01-20.96 for yellowness and 64.50-76.63 for color difference. The odor intensity of CSS was 35.0-62.0. According to these results, there were large differences in proximate composition, taste compounds, Hunter color values and odor intensity of CSS. Viable cell counts ranged from 6.20 to 7.69 log (CFU/g), and most of the viable cells comprised of lactic acid-forming bacteria. CSS was not detected in the coliform group.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.23 no.4
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• pp.356-366
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• 2013

Objectives: This study was conducted in order to evaluate $PM_{2.5}$ concentrations at 20 offices connected to the manufacturing industry from the beginning of September to the end of November 2012. Methods: A total of 20 samples were collected from 20 office buildings. Each $PM_{2.5}$ sample was collected by a 37 mm PTFE filter attached to a Personal Environment Monitor. Results: The geometric mean concentrations of $PM_{2.5}$ in the offices was $23.47{\mu}g/m^3$, and the mean $PM_{2.5}$ concentrations measured in smoking offices were much higher than those of measured in non-smoking offices($24.83{\mu}g/m^3$ and $21.55{\mu}g/m^3$, respectively). $PM_{2.5}$ was revealed to be higher in small offices($39.52{\mu}g/m^3$) than in medium or large offices($22.69{\mu}g/m^3$ and $11.04{\mu}g/m^3$, respectively). The mean $PM_{2.5}$ concentration of offices located on the 1st floor was higher than that of those on the 2nd floor, and those of offices located in the workplace were higher than those out of the workplace. The multiple regression model showed that concentration of $PM_{2.5}$ was positively associated with the method of ventilation. Conclusions: Smoking, ventilation method, location, and inflow of outdoor particulate matter are the most important factors for office $PM_{2.5}$ concentrations.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1280-1285
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• 2006

The presoaking conditions of soybeans in various solution for decreasing microbial contamination and improving germination were investigated. Soybeans were treated with presoaking solutions (sterilized water, 0.1% grape fruit extract, 0.1% vitamin $B_1$ derivate solution AS5 and vitagen) at $25^{\circ}C,\;35^{\circ}C,\;45^{\circ}C\;and\;55^{\circ}C$ for $3\sim12$ hr and germinate at $25^{\circ}C$, 95%RH for 3 days. Total bacterial count and coliform count of soybeans were $6.0\times10^5CFU/g$ and $3.0\times10^5CFU/g$, respectively, and the most of presoaking treatments decreased the microbial contamination. The increase of presoaking time induces low germination ratio compared with unsoaked soybeans and the germination of soybeans was not detected at $55^{\circ}C$. The germination of soybeans was effected by presoaking solutions, temperature, and time. The optimal presoaking condition for decreasing microbial contamination and promoting initial germination was using grape fruit extract at $35^{\circ}C$ for 6 hr.

• International Journal of Computer Science & Network Security
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• v.22 no.3
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• pp.173-182
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• 2022

Healthcare organizations are overwhelmingly embracing smart value-based care strategies, which focuses on providing superior treatment at a significantly lower cost and quality of service (QoS). For these purposes, fifth generation (5G) of mobile service provides an innumerable improvement that clearly outperforms previous generations e.g., 3G and 4G. However, as with most advancements, 5G is projected to introduce new challenges, prompting the community to think about what comes next. This research was conducted to examine the most recent smart 5G technology applications and the solutions they provide to the healthcare industry. Finally, the paper discusses how the upcoming 6G technology has the potential to transform the future of healthcare sector even beyond the current 5G systems.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.5
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• pp.694-698
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• 2020

The consumption of Gwamegi, a semi-dried saury Cololabis saira, and its vegetable sides has increased owing to its availability online. Therefore, this study investigated the microbial contamination levels in Gwamegi and its accompanying vegetable sides bought online by measuring total viable bacteria, coliforms, Escherichia coli, Staphylococcus aureus and fungi. The total viable bacteria ranged from 3-5 log CFU/g. The fungi in Gwamegi and garlic were 3.4 and 3.9 log CFU/g, respectively. The positive rate of bacterial contamination was 100% (2-3 log CFU/g) in Gwamegi, cabbage Brassica rapa subsp. pekinensis, and green chili Capsicum annuum, whereas the contamination positive rate was 80% and 60% (< 2 log CFU/g) in chives Allium ascalonicum L. and garlic A. sativum L., respectively. The positive rates of E. coli were 0%, 20%, 60%, and 40% in Gwamegi, green chili, cabbage, and chives, respectively. The contamination levels of E. coli were 1-2 log CFU/g. S. aureus was detected at < 1 log CFU/g in all raw materials. The data on microbial contamination levels may be used for microbial risk assessment of Gwamegi and vegetables for controlling the level of microbial contamination and securing microbiological safety.

• Journal of Food Hygiene and Safety
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• v.18 no.3
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• pp.107-112
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• 2003

Probabilistic exposure assessment has been recognized as an important tool in microbial risk assessment, because of obtained the desired results to characterize of variability and uncertainty associated with the microbial hazards. In addition, it will be provided much more actuality information than the point-estimate approaches. In this study, we present methodology using mathematical probability distribution in exposure assessment and estimating of contamination level of Listeria monocytogenes in meat and meat products as a case study. The result of estimation contaminatin level was mean ($50^{th}$ percentile) -4.08 Log CFU/g minimum ($5^{th}$ percentile) -4.88 Log CFU/g, maximum ($95^{th}$ percentile) -3.56 Log CFU/g.

• Korean Journal of Food Science and Technology
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• v.40 no.5
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• pp.503-509
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• 2008

In this study, the daily intake of preservatives in the Korean population was estimated, using data from national health and nutrition studies regarding the concentration of preservatives in each type of food, food intake by sex, age group, and weight. The level of safety of these preservatives was evaluated via comparisons with the acceptable daily intake (ADI) data established by the Joint FAO/WHO expert committee on food additives (JECFA). The Estimated daily intake (EDI) of sorbic acid is 495.85 ${\mu}g$/kg bw, benzoic acid is 215.34 ${\mu}g$/kg bw and parahydroxybenzoate is 5.01 ${\mu}g$/kg bw per day each. Their percentages in relation to ADI are 2, 4.3, and 0.1%, respectively. The comparatively high-consuming groups were taking sorbic acid 1,012.06 ${\mu}g$/kg bw, benzoic acid 229.56 ${\mu}g$/kg bw, and parahydroxybenzoate 11.58 ${\mu}g$/kg bw per day, and their intake levels as a percentage of ADI were 4.1, 4.6, 0.1%, all within safe levels. Males were found to have taken more benzoic acid than women, whereas we detected no sighificant differences in the intakes of sorbic acid and parahydroxybenzoate between males and females. The EDI of sorbic acid, benzoic acid, and parahydroxybenzoate were lower than the ADI in all age groups studied.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.4 no.2
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• pp.168-179
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• 1994

In some ceramic industries, worker exposure to dust, crystalline free silica and lead were determined and evaluated. The conclusions are as follows. 1. Crystalline silica in bulk samples was 10.5 % in sanitary ware industry, 9.4 % in tile industry, and 2.1 % in ceramic insulator industry respectively. The free silica content of air filter sample was 8.03 % in table ware industry, 5.59 % in sanitary ware industry, and 1.32 % in ceramic insulator industry. Because silica content in ceramic dust is relatively high, it is should be considered silica as important factor in evaluating for ceramic industry. 2. The silica contents in dust from tile, sanitary ware and table ware industries are above 5%, it should be classified as "Type" 2 dust. 3. The airborne concentration of respirable crystalline silica was $27.9{\mu}g/m^3$ in a sanitary ware factory and $5.8{\mu}g/m^3$ in a ceramic insualtor factory. Three of ten samples sampled the above factories were exceeded the occupational exposure levels, $100{\mu}g/m^3$. 4. Geometric mean(GM) of total dust in 11 factories was $1.00mg/m^3$ and GM of respirable dust concentration in 5 factories was $0.33mg/m^3$. Sanitary ware industry had the highest concentration of total dust, $1.62mg/m^3$ and of respirable dust, $0.88mg/m^3$. 5. Average lead concentration in air was $0.05mg/m^3$ in glazing process of 2 factories manufacturing table ware. Five of ten sample(50%) were exceeded $0.05mg/m^3$. Therefore lead exposure in pottery industry should be considered as important problem.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.4
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• pp.464-469
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• 2006

This study was conducted to evaluate a knowledge on food components of muscle and adductor muscle of pearl oyster (Pinctada fucata martensii) as pearl processing byproducts. The concentrations of mercury and chromium as heavy metal were not detected in both pearl oyster muscle and adductor muscle, and those of cadmium and lead were 0.06 ppm and 0.11 ppm in only pearl oyster muscle, respectively. Thus, the heavy metal levels of pearl processing byproducts were below the reported safety limits. The volatile basic nitrogen (VBN) content and pH of pearl oyster muscle were 11.6 mg/100g and 6.31 and those of abductor muscle were 8.6 mg/100 g and 6.33, respectively. It was concluded that pearl oyster muscle and adductor muscle might not invoke health risk in using food resource. The contents of crude protein (16.5%) and total amino acid (15,691 mg/100 g) of adductor muscle were higher than those of muscle (11.2% and 10,131 mg/100 g) and oyster (12.1% and 11,213 mg/100 g) as a control. The contents of calcium and phosphorus were 95.4 mg/100 g and 116.0 mg/100 g in muscle, 75.2 mg/100g and 148.1 mg/100 g in adductor muscle, respectively. The calcium level based on phosphorus was a good ratio for absorbing calcium. The free amino acid contents and taste values were 635.5 mg/100 g and 40.2 in muscle, and 734.9 mg/100 g and 24.1 in adductor muscle, respectively, but that (882.8 mg/100 g and 40.2) of oyster was higher than those of pearl processing byproducts. Based on the results of physicochemical and nutritional properties, pearl oyster muscle and adductor muscle can be utilized as a food resource.