• KSBB Journal
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• v.27 no.4
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• pp.222-226
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• 2012

In this study, the effect of gamma irradiation on the microbial contamination and biological activities of tuna cooking juices was investigated. Tuna cooking juice was by-produced during the canning processing, and had various functional components. But, it was shown that the tuna cooking juice was seriously contaminated. Gamma irradiation effectively reduced the microbial population in tuna cooking juice. Also, 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity, tyrosinse inhibitory activity, and ACE inhibitory activity of tuna cooking juices were all increased as a result of gamma irradiation. These results suggest that wasted tuna cooking juices can be used as a functional component in the food and cosmetic industries if the irradiation technology were applied.

• The Korean Journal of Applied Statistics
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• v.20 no.2
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• pp.313-322
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• 2007

Several robust censored depth regression methods are compared under contamination. Park and Hwang(2003) suggested a way to circumvent the censoring issue by incorporating Kaplan-Meier type weight in halfspace regression depth and Park(2003) used a similar technique to simplicial regression depth. Hubert et al. (2001) suggested a high breakdown point regression depth based on projection called rcent. A new method to implement censoring in rcent is suggested and compared with two precedents under various contamination and censoring schemes.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 2002.04a
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• pp.110-113
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• 2002

Statistical- based, principal component analysis (PCA) was applied to chemical data from two underground storage systems containing LPG to assess the usefulness of such technique at the initial stage (Pyeongtaek) or middle stage (Ulsan) of hydrochemical studies. For the first case, both natural and anthropogenic contamination characterize regional groundwater. Saline water buffered by Namyang lake affects as a natural factor, whereas cement grouting influence as an artificial factor. For the second study area, contaminations due to operation of LPG caverns, such as disinfection activity and cement grouting effect, deteriorate groundwater quality. This study indicates that principal component analysis would be particularly useful for summarizing large data set for the purpose of subsurface characterization, assessing their vulnerability to contamination and protecting recharge zones.

• Journal of Microbiology
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• v.44 no.1
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• pp.126-128
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• 2006

This study confirms that Taq DNA polymerase could be contaminated with the $blaTEM-1_a$ gene. It also proposes two different methods that could be used to overcome DNA contamination: (i) DNase I treatment prior to PCR amplification; and (ii) the use of a highly purified Taq DNA polymerase which was devoid of detectable contamination.

• Proceedings of the KIEE Conference
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• 2011.07a
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• pp.2173-2174
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• 2011

At the moment, the section insulators for different phases used for over head contact wire system has been all imported since its first application. However, because the section insulators need frequent maintenance and replacement due to the wear by the friction with pantograph and the contamination, which causes its life shorter than as expected, it is required to develop the insulation material with better wear-resistance characteristics and contamination-resistance characteristics. In this thesis, the author developed the section insulator which adopts Teflon tube insulation material which is composed of the Teflon material with the excellent electrical characteristics and wear-resistance characteristics for a longer expected life than that made of conventional FRP.

• Journal of Food Hygiene and Safety
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• v.1 no.1
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• pp.57-66
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• 1986

Campylobacter jejuni has been recognized as one of the causes of human gastroenteritis. The feces of a variety of reservoir animals contain c. jejuni as commensals in the intestinal tracts, and are fundamental source of contamination. The intestinal organisms contaminate carcasses, equipment tools hands of the processing line workers and air of the processing facility. Once the contamination happens in the slaughterhouses or the meat processing facilities, it is very difficult to keep the carcasses free from the infection of c. jejuni. Various disinfectants are effective in minimizing the number of Campylobacter infections in the processing facilities by washing contaminated carcasses, tools, and hands. Direct contact with infected animals has been incriminated in transmission of infection caused by C. jejuni. Freezing, cooling with dry air and gamma irradiation are an effective way for preserving the meat and eliminating the transmission, but broad and enforced studies are needed for the practical use.

• The Journal of Information Technology
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• v.8 no.2
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• pp.85-91
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• 2005

We studied a pollution mechanism for simulation of contamination environment in industrial concentrated area of around a metropolitan that made to circulated flow in the chamber. In case of the virgin both side of EPDM or Silicon insulator, we confirmed that the pollution to much more than service insulator in the field. Also contamination of initial state of the virgin didn't falling in spite of physical outside factor easily. This study confirmed to that the silicon was too much accumulated pollution contrast to EPDM insulator from scatter(spray) point to regular interval position use the Kaolin contaminant in the chamber. There are effected to the hydrophobicity of polymer insulator due to the pollution. In ceramic insulator, we get to know that pollution is much more at the Post insulator with vertical than with horizontal setup insulator.

• 한국신재생에너지학회:학술대회논문집
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• 2009.06a
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• pp.167-167
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• 2009

결정질실리콘 태양전지를 제조함에 있어 실리콘 기판 내의 금속 불순물들은 소자제작 시에 성능 저하의 원인으로 작용한다. 따라서 본 연구에서는 실리콘 기판에 Cr, Cu, Ni 불순물을 강제 오염시킨 후 태양전지를 제작하여 각각의 불순물에 대한 특성을 조사 하였다. p-type 실리콘 기판을 오염시키기 위해 일정 시간동안 표준용액에 담근 후 질소 분위기에서 열처리 하여 불순물을 확산시켰다. 이후 상용 공정을 이용하여 태양전지를 제작하고 기판내 금속불순물 농도에 따른 태양전지의 동작특성을 분석하였다.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.23 no.2
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• pp.57-64
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• 2013

Objectives: Skin exposure to diisocyanates may be an important risk factor for respiratory sensitization to leading asthma. However little is known about the extent of worker's diisocyanates skin exposure and the effectiveness of personal protective equipments in polyurethane foam manufacturing companies. This study provides data on diisocyanates skin exposure, surface diisiocyantes contamination of foams and the effectiveness of personal protective gloves in five polyurethane foam manufacturing companies. Materials and methods Colorimetric SWYPE pads are used for the determination of diisocyanates on surfaces of workers skin and polyurethanes foams. Results: The forearms, necks and faces of workers in polyurethane foam manufacturing companies were found to be contaminated with diisocyanates. Heavy contamination with uncured diisocyanates at large block foams surfaces were found. Personal gloves of workers for skin protection showed significant penetrations by diisocyanates. Conclusions: We found that all workers in polyurethane foam manufacturing companies could be exposed to diisocyanates by skin exposure. Also further researches which would better quantify skin exposure are needed.

• Microbiology and Biotechnology Letters
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• v.27 no.3
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• pp.246-251
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• 1999

To extend the storage period and to inhibit contamination of Kimchi by Escherichia coli, conditions of Kimchi brining and effects of the fermentation starter, halophilic Lactobacillus HL-48 were investigated. Optimum brining condition for Kimchi was accomplished in 15% NaCl and at pH2.5-3.0 adjusted by lactic acid. Starter-treated Kimchi showed pH 4.2 after 18hr fermentation, while the pH of starter-untreated Kimchi resulted in 3.3. After 36hr fermentation, the number of E. coli in starter-treated Kimchi was found clearly to decrease and not detected macroscopically, but contamination of E. coli (5.3$\times$103CFU/ml) was observed in starter-untreated sample. Organic acids in Kimchi contained organic acids such as oxalic acid, citric acid, malic acid and lactic acid. among ther, lactic acid content was remarkably high in the early fermentation stages. However, from 24hr fermentation, lactic acid content of starter-untreated Kimchi was higher than that of starter-treated Kimchi.