• Resources Recycling
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• v.29 no.4
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• pp.67-72
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• 2020

Recycling processes of spent copper wires cosisnt of several steps of cutting and chopping processes for peeling covering materials followed by gravity separation processes, where copper is recovered. Because copper thin wires could be lost during further recycling processes, the wire may need to be further treated. In the present study, the copper thin wire was treated with ball milling to prevent the loss. Since the aggregation of the copper wire could be formed by bending and entangling the copper wire each other, the degree of flexion of the copper wire was measured after ball milling. When the 0.5 cm and 3 cm copper wires were used, the 0.5 cm copper wire was not bent and the 3 cm copper wires were aggregated regardless of the ball addition. When the 1 cm and 2 cm copper wires were used, the degree of flexion was remarkable when the balls were added. In the tests using 2 cm copper wires, the aggregation ratio of the copper wire gradually increased with the amount of the 20 mm alumina ball, and when 200 ml of 30 mm alumina ball was used, the aggregation ratio increased to 89.29 %, but after increasing the ball amount further, the aggregation ratio decreased. Thus, it is expected that the loss of the copper wire could be reducedif when the copper thin wire is treated with ball milling by the aggregation of copper thin wires.

• Journal of Conservation Science
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• v.37 no.5
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• pp.579-589
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• 2021

Five waterlogged wood artefacts were excavated from Suyeong-ri site in Hwaseong, South Korea. The aim of the present study was to identify the species and estimate the date of manufacture and the manufacturing method of these artefacts. The study also aimed to conserve the original shapes of waterlogged wood artefacts by using the vacuum freeze drying method. The two large waterlogged woods were identified as Ulmus spp. and Morus spp., whereas one of the three small waterlogged woods was identified as Abies spp. and the other two as hard pine. Radiocarbon dating using wiggle match dated the manufacturing of these wooden artefacts between BCE 8520-8490 or BCE 8470-8290 in the Neolithic age, and a similar period was also confirmed for seed excavated from a place close to the location where the waterlogged wood artefacts were excavated. The surface of waterlogged wood artefacts had several traces of manufacturing processes - traces of tearing and chopping - were observed. Based on these observations, it was confirmed that stone adz was used to make these wooden artefacts. Thereafter, the waterlogged wood samples were conserved by immersing them into PEG#4,000 of concentration in water from 10% to 40% at room temperature(15~25℃) and subjecting them to vacuum freeze drying. However, the internal moisture was not completely removed in some thick parts of waterlogged woods by applying the general schedule such as raising the shelf temperature as the surface temperature rises. Therefore, additional study is required using the schedule-method for vacuum freeze drying of large waterlogged wood.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.04a
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• pp.43-43
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• 2019

Deparia pycnosora (Christ) M. Kato is a fern used as ornamental plant. In addition, it is called "Teol-go-sa-ri" in Korean name. The aim of this study was to develop a practical propagation method of D. pycnosora using tissue culture technique. Prothallus obtained from spore germination was the used as experiment materials. The prothalli (300 mg) used in all experiments were sub-cultured for 8-week intervals. The most suitable media for prothallus propagation were identified by culturing 300 mg of prothalli in $1/4{\times}$, $1/2{\times}$, $1{\times}$, $2{\times}$ MS medium and in Knop medium for 8 weeks. Also, the prothalli were cultured by chopping with a scalpel. In addition, sucrose, activated charcoal, and total nitrogen source were added in different concentrations based on the culture medium selected. Cultures were maintained at a temperature of $25{\pm}1^{\circ}C$, light intensity of $30{\times}1.0{\mu}mol-m-2{\cdot}s-1$, and a photoperiod of 16/8 h (light/dark) in in vitro. The results showed that optimum was achieved prothallus fresh weight and development in $1{\times}$ MS medium. When other components were added to the basic $1{\times}$ MS medium, prothallus propagation was maximized in $1{\times}$ MS medium supplemented with 2% sucrose, 0.2% activated charcoal, and 60 mM total nitrogen. To select a suitable soil mixture for sporophyte formation, 1.0 g of prothallus was blended with distilled water, spread on five combinations of different soil substrates (decomposed granite, horticultural substrates, peat moss, and perlite), and cultivated for 12 weeks. The sporophyte cultures were maintained at a temperature of $25{\pm}1^{\circ}C$, light intensity of $43{\pm}2.0{\mu}mol-m-2{\cdot}s-1$, humidity of $84{\pm}1.4%$, and a photoperiod of 16/8 h (light/dark). As a results, horticultural substrate alone, 2:1 (v:v) mixtures of horticultural substrate and perlite, and 2:1 mixtures of horticultural substrate and decomposed granite induced 208.0, 201.3 and 248.8 sporophytes per pot, respectively. Therefore, this result could provide a practical mass propagation method of D. pycnosora

• Culinary science and hospitality research
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• v.18 no.2
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• pp.134-148
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• 2012

This study was conducted to investigate the state of cooking activities at home and at school among the elementary school 6th graders in Gyeongbuk province. For 'interest in cooking', 86.9% of the subjects answered 'very interested,' and the answers were significantly different according to sex(male 45.6%, female 77.8%, p<0.01). Above 70.0% of the subjects answered that they could cook by themselves and the responses were significantly different according to sex(male 35.3%, female 66.7%, p<0.01). The children had experiences of chopping(64.8%), slicing round(62.3%), cutting dice(62.3%), cutting julienne(53.3%), cutting diagonally(45.1%), slicing semicircle(34.4%), and cutting paysanne(22.1%). 93.4% of the subjects had cooking experience at home and most parents(95.1%) were positive to children's cooking at home. The reasons for cooking at home were 'like to cook'(55.3%), 'to satisfy hunger'(17.5%), 'to eat foods that I want'(14.0%), etc. The only 10.7% of the subjects answered 'difficult' or 'very difficult' for the cooking classes at school. The 62.3% of the subjects have cooked the foods again at home that they learned at school, and the responses were significantly different according to sex(p<0.05). The foods that the children wanted to cook at school were pizza, spaghetti, Tteokbokki, hamburgers, etc. The children answered that they had difficulties in 'seasoning'(34.4%) and 'cleaning up after cooking'(21.5%). What the children wished about the cooking class of their schools included 'to cook more often'(35.8%), 'to cook more diverse foods'(29.7%), 'to have the school equipped with cooking tools and facilities'(14.8%), etc. Therefore, the cooking classes for the elementary school students need to be planned considering these results about children's cooking abilities, skills and demands.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.603-616
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• 2010

Based on recent dramatic increases in foodborne outbreaks in restaurants, self-managed sanitation systems are now recommended to control contributing risk factors. This study aimed to improve sanitation management practices in restaurants and had two objectives. First, we tried to develop a self-managed sanitation check-list, including risk factors contributing to foodborne illness and Korean food hygiene regulation articles. We also tried to evaluate current sanitation management practices in restaurants according to operation and restaurant type. Thirty restaurants were evaluated by on-the-spot inspectors using an auditing tool consisting of four dimensions, seventeen categories, and forty-one items. Total compliance rate categorized by operation type significantly differed between chain restaurants and self-managed restaurants, with values of 85.5% and 51.6%, respectively. Therefore, self-managed restaurants, which showed the lowest compliance rate of below 30.0%, need more strict control to improve current unsanitary management practices, specifically relating to 'sterilization of knives, chopping boards, and wiping cloths', 'sanitation training', 'not allowing access into the kitchen to outsiders', 'handling of food or utensils on shelves at a 15 cm distance away from floor', 'prevention of cross-contamination of cooked foods or vegetables', and 'records of kitchen access or inspection'. Thus, an effective food sanitation system is essential and should be implemented to improve the existing sanitary conditions in restaurants. However, the most important factor to achieving food sanitation management objectives is food handlers' self-motivation.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.34 no.4
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• pp.408-421
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• 1989

The effects of seeding and clipping termination dates, and seeding and fertilizer rates on forage and grain yields were evaluated in 1989 harvest year for dual production of forage and grain of naked and malting barleys in Cheju province. In the experiment I, 'Saessalbori' (naked barleY)1 and 'Doosan 22' (malting barley) were seeded on Sept. 21, Oct. 12 and Nov. 2, respectively. An unclipped(grain-only) treatment that was planted on Nov. 2 was included for check. In the experiment II, the two above cultivars were planted at seed rate of 14, 20 and 26 and kg/l0a. Fertilizer rates were 9-6-12, 17-13-8 and 22-16-11 (N-P$_2$O$\sub$5/-K$_2$O) kg/l0a. Seeding dates were Oct. 13 and Nov. 7 for clipped treatments and grain -only treatment(seeding rate: 14kg/l0a, N-P$_2$O$\sub$5/-K$_2$O=9-6-12 kg/l0a), respectively. All treatments in both experiments were harvested for grain yield. In Saessalbori, survival following forage removal was 100％ regardless of seeding and clipping termination dates, and seeding and fertilizer rates. In Doosan 22, survival percenage decreased with increasing seeding and fertilizer rates when plants was clipped in January to Febuary. Forage yield of two cultivars increased with early planting and delays in clipping termination and tended to increase as seeding and fertilizer rates were increased. Crude ash and fat were not affected by seeding and fertilizer rates, and clipping date. Crude protein increased with an increase in fertilizer rate and decreased with delays in clipping date. N free extract tended to increase with delaying clipping date and decreased with increasing fertilizer rate. Earlier planting resulted in earlier heading and maturity. Clipping slightly delayed heading of Saessalbori and greatly delayed that of Doosan 22. Maturity of Doosan 22 was delayed 3 to 5 days by increased fertilization. Clipping shortened culm length more severely in Doosan 22 than in Saessalbori. The later the clipping termination, the shorter the culm length. The number of spikes per m$^2$ and the number of kernels per spike were not affected by clipping in Saessalbori while those of Doosan 22 were decreased with delays in clipping termination. Delaying forage harvest resulted In a reduction in grain yield. However, final clipping on Feb. 27 reduced grain yield of Saessalbori by only 6-11 ％ compared to the grain-only treatment. In Doosan 22, forage harvest after Dec. 28 resulted in 6 to 66％ reduction of grain yield. The data indicate that grazing of naked and malting barleys until late Feb. and late Dec., respectively, might not reduce grain yields when planted on mid-Sept. to mid-Oct.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1558-1566
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• 2015

The purpose of this study was to examine dietitians' perception of importance about standards of foodservice management associated with long-term care hospital accreditation. This study was carried out through a postal survey consisting of 500 questionnaires, and 157 returned questionnaires were used in the statistical analysis. The results were summarized as follows. Average scores of perception of importance were 4.54/5 points in foodservice production management domain, 4.56/5 points in foodservice facilities management domain, and 4.70/5 points in foodservice sanitation domain. The average scores of importance of long-term care hospitals without accreditation were significantly (P<0.05) lower than those of hospitals with accreditation in items of 'establishment of ventilation equipment in kitchen', 'establishment of hand-washstand in toilet (warm-water, soap)', 'setup of sterilizing foothold in entrance of kitchen and toilet', 'division and use of knife, chopping board, gloves, and utensils before and after cook', 'establishment of cleaning plan and cyclic practice', and 'recording of receiving diary'. Results indicate that there is a need to supplement a casebook of regulations by suggesting detailed and critical limits in the case of below average points of importance. A manual, including HACCP standards for foodservice management of long-term care hospitals, is needed, along with education and webpage for comparing notes on accreditation of long-term care hospitals.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.747-759
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• 2001

The sanitary status of 264 restaurants was investigated to develop a program of sanitary education at restaurants for improving sanitary levels of restaurant and consumers’ food safety. This investigation was performed through direct interviews on general items and sanitations for employees, facilities, equipments and food treatment. The restaurants are grouped into four different types according to the food served: Korean style food, Japanese style raw fish, roasted ribs, and western style food. It is found that sanitary education for employees are conducted at 66.5% of the total restaurants. The highest percentages are obtained by Korean style food restaurants (83.1%) and the lowest by western style food restaurants (55.6%).Washing facilities for employees are equipped at only 66.8% of the total restaurants. In the personal sanitation, 96.6% of the employees wash their hand after touching a dirty stuff, 77.5% after touching money and 57.1% after using telephone. It is also revealed that during food preparation shoes, overgarments, and caps are worn by 58.5%, 55.5%, and 20.6% of the employees, respectively. 73.5% of the restaurants are equipped with dish storages facilities while only 59.2% of restaurants have sterilizers for dishes. Also, chopping boards are sterilized more than once a week by 74.8% of them and knives everyday by 71.6%, 15.4% of restaurants sterilize their knives only once a week. 56.8% of restaurants check temperatures of the refrigerators and 26.2% of restaurants do not even sterilize the refrigerators. 31.8% of restaurants sterilize the kitchens with sodium hopochlorite after cooking. 93.3% of the restaurants store the raw food and the cooked foods separately. 49.8% of the restaurants refroze thawed food and 19.4% of the restaurants reuse leftovers. The frozen foods are thawed at room temperature by 49.4% of the total restaurants and 66.7% of the roasted rib restaurants.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.2
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• pp.107-115
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• 2000

Preservative effects of natural preservatives, citric acid and salt on chopped garlic were investigated. Bacterial multiplying and browning of chopped garlic were very effectively repressed by 0.5-1% citric acid. Salt had an effect on the repression of bacteria multiplying and browning of chopped garlic except for 1% NaCl. Synergistic effect between citric acid and NaCl was also very good for decreasing bacteria multiplying and maintaining Hunter color of chopped garlic. Compounded effect of the GF. citric acid. and ascorbic acid was somewhat proper in the sensory evaluation of chopped garlic. And the sensory evaluation score was the highest in chopping size 3mm(diameter) and viscosity 4500cp. of chopped garlic.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.4
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• pp.1084-1091
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• 2015

Aquaculture of olive flounder started in the middle of 1980's and now farming has been taken place in many places along the coastal line in Korea. The taste of olive flounder has a good chewy texture because of high collagen content, low fat content, so it is popular for sliced raw fish. Olive flounder is popular among Koreans but the consumption pattern is uniformly so as to be used as sliced raw fish but not other ways. So, now there needs to develop high valued-processed food using olive flounder. This study was set to investigate the processing of terrine by using olive flounder, in which terrine is French style meat loaf that is well favored around the world. In this study, terrine was prepared by chopping olive flounder meat with 39 g egg white and 10 mL fresh cream (per 50 g fillet) and then seasoned with 5 mL lemon juice, 5 mL brandy, 0.05 g salt and 0.05 g pepper. The 25 g of dough was placed on a vinyl wrap, put with 2 g cheese, and layered an another 25 g dough, and then rolled up and wrapped by aluminium foil. Two different cooking methods were used for terrine processing in this study. Terrine-1 was cooked by vacuum sealed in polyethylene film ($20{\times}30{\times}0.05mm$) after boiling for 5 min and stored at $-20^{\circ}C$ for 7 days. Terrine-2 was prepared by vacuum sealed in polyethylene film ($20{\times}30{\times}0.05mm$) and stored at $-20^{\circ}C$ for 7 days. After 7 days, Terrine-1 was thawed and then heated up in microwave for 2 min (Sample-1), while Terrine-2 was thawed and then boiled in water for 5 min (Sample-2). Viable bacterial count, chemical composition, pH, salinity, hardness, TBA, free amino acid content, and sensory evaluation were measured for both Sample-1 and Sample-2. Especially, the scores of sensory evaluation of Sample-2 is slightly higher than that of Sample-1. On the other hand, there were no significant differences on color, odor, taste, texture, and overall acceptance between Sample-1 and Sample-2.