• Journal of the Korea Safety Management & Science
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• v.17 no.1
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• pp.149-168
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• 2015

It is expected that the temperature in Pyeongyang will be similar to that ($16.6^{\circ}C$) in Seogwipo in the late 21st century, and most of South Korea will enter the subtropical climate due to climate change. Change in the precipitation pattern like the range of fluctuation caused by climate change will lead to expanded uncertainty in securing reliable water supply, along with a serious impact on demands for living and industrial water due to change in the volume and period of river outflow. As industrial water for production activities is estimated based on the contract quantity, it is difficult to apply rationalization of water usage and incentives in water recycling. Therefore many companies are making efforts in complying with the effluent standard while spending few resources on such rationalization and recycling. This study researched water risk management over 115 Korean companies by 28 questions in 4 categories. Through the research, this study aims to understand water risk management levels and seek response plans.

• Journal of Sensor Science and Technology
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• v.24 no.5
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• pp.306-310
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• 2015

IoT(Internet of Things) based underground risk assessment system surrounding water pipeline enables an advanced monitoring and prediction for unexpected underground hazards such as abrupt road-side subsidence and urban sinkholes due to a leak in water pipeline. For the development of successful assessment technology, the PSU(Water Pipeline Safety Unit) which detects the leakage and movement of water pipes. Then, the IoT-based underground risk assessment system surrounding water pipeline will be proposed. The system consists of early detection tools for underground events and correspondence services, by analyzing leakage and movement data collected from PSU. These methods must be continuous and reliable, and cover certain block area ranging a few kilometers, for properly applying to regional water supply changes.

• Journal of Navigation and Port Research
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• v.39 no.6
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• pp.485-491
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• 2015

The technology review about risk of hypothermia of victim according to heat transfer characteristic of life raft and sea state can use accident correspondence of standing and sinking of ship. This study studied heat transfer characteristics required for the design of life raft and thermal insulation property analysis and evaluation methods. In addition, it is study for comprehend the risk of hypothermia and suggest analysis result that is experiment of thermal insulation property and body temperature property for decide of prediction the body temperature decline Thermal Analysis apply the finite element analysis method is comprehended the property of heat conductivity, convective effect of sea water and properties changes according to property of insulation material. it measure the heat flux with attach temperature sensor on body in order to comprehend the variation of body temperature with boarding a life raft experiment on a human body. This study validate results by comparing variation of temperature measured from experiment on a body with variation of temperature from finite element analysis model. Also, the criteria of hypothermia was discussed through result of finite element analysis.

• Journal of Food Hygiene and Safety
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• v.31 no.4
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• pp.250-257
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• 2016

This study was conducted to extract the factors affecting the microbial safety of leaf and stem vegetables in the high school foodservice and to provide information for supplying the safe foodservice menu. The lunch and dinner menu (1,945 data) of the total 6 high schools at the Central and the South Region in March, June, September, and December were collected. The frequency analysis and the multiple correspondence analysis (MCA) based on the 3 factors (potentially hazardous food (PHF), leafy and stem vegetables in the menu, the cooking methods) were conducted. The most frequent PHF was the menu of blanched vegetables, salads, seaweeds and fried chicken. The most frequent consumed leaf and stem vegetables were spinach, chive, lettuce, Western cabbage, perilla leaf, iceberg lettuce, chicory, leek and broccoli. MCA based on the leaf and stem vegetables, the region, and the cooking method (cooked/non-cooked) showed that garlic stem and spinach were more used in the Central Region, while water drop-wort were more used in the South Region. Iceberg lettuce, Bok choy and leek were included frequently in the PHF menu. Plant products frequently used in PHF menu requires the food safety system such as Good Agricultural Practice (GAP) to reduce the microbial risk. The menu database according to raw materials based on cooking methods (heating or mixing) as well as the development and verification of menu based on the microbial safety will be contributed to provide the safer foodservice menu.