• KOMUNHWA
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• no.70
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• pp.63-88
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• 2007

The purpose of this writing is to examine the places and instruments of the dissection for deformed animal carcasses excavated in shellfish stacks of the period of the Proto-Three Kingdoms(삼한) and the Three Kingdoms(삼국). The remains were chosen, which had been excavated and finished in the analysis of the animal carcasses, and the main objects are all shells and deer, especially among Mammalia. As the result, the dissection of shells was not taken place in the habitats of the animals, but inside or around of the residence of the people. For deer, too, it was done in the public place or specific area around and inside the residence. As concerns the method of dissection for shells, for Pelecypoda(부족류), represented by Meretrix lusoria(백합), the inner meat was taken out by wrenching the shell with a kind of small knives, or by boiling, and sometimes by cracking the middle of the shell in the case of big Meretrix lusoria and Dosinorbis japonicus(떡조개). For Rapana venosa(피뿔고둥), representative of Gastropoad(배발류), the people broke the top or some parts of the body to get the inner meat or used some kind of needles and stylus to pick the inner meat out after boiling. Abalones‘ meat was attached firmly to the shell, so very sharp and proper metal instruments were used to take the meat out Relatively small-sized Reishia clavigera(대수리),Top shell(밤고둥) meats were taken out by breaking the top parts after boiling, then sucking the meats, or by picking them out by using needles and stylus in the original shape. In the case of large Mammalia like deer, in the full consideration of the point that deer itself are used in various ways, they were dissected in the order of skinning, taking out the internal organs, cutting front and rear legs, separating joint parts and meats, extracting bone-marrow by 철정, 철부, ironed hand knife in very delicate ways. It seems that skinning, and front and rear legs' cutting were taken place in the place around the residence, on the other hand joint parts' separating and bone-marrow extracting in the residence. The tools for the dissection were confirmed to be hand-knife, honed ax, hammer stone, bondstone, needles and stylus, and some other sharp instrument. They were used properly according to objects.

• Journal of the Korean Data and Information Science Society
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• v.27 no.6
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• pp.1465-1475
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• 2016

In order to secure safe meals, the hazards of microorganisms associated with food poisoning accident should be monitored and controlled in real situations. It is necessary to determined the correlation between existing common bacteria number (aerobic plate count; APC) and RLU (relative light unit) in cookware. In this paper, we investigate the correlation between ATP (RUL) and APC (CFU) by using three types of transform (inverse, square root, log transforms) of raw data in two steps. Among these transforms, the log transform at the first step has been found to be optimal for the data of cutting board, knife, soup bowl (stainless), and tray (carbon). The square root-inverse and the square root-square root transform at the second step have been shown to be optimal respectively for the cup and for the soup bowl (carbon) data.

• Journal of the Korean Society for Nondestructive Testing
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• v.33 no.5
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• pp.430-435
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• 2013

This study is investigation of the characteristics for acoustic emission signal generated by destruction on glass fiber bundles and specimen that was machined composite materials surrounding the outside of GFRP cylinder. The Amplitude of acoustic emission signal gets bigger as the cutting angle of knife increases. Accordingly, the number of hits in destruction of composite materials specimen have more in longitudinal direction (longitudinal direction to the glass fiber) than in hoop direction (horizontal direction to the glass fiber) while the amplitude of signals were bigger in hoop direction than longitudinal direction. It was found out that the amplitude of the glass fiber breakage is more than 40 dB and that the amplitude of signal for matrix crack was less than 40 dB because matrix crack signal was not observed when threshold value is 40 dB and matrix crack signal suddenly appered when threshold value is 32 dB. The slope of the amplitude is related to the acoustic emission source and the slope of the amplitude of the horizontal and vertical directions are 0.16 and 0.08. In particular, The slope of the amplitude of longitudinal direction breakage appear similar to the glass fiber breakage and therefore Acoustic emission source of longitudinal direction breakage is estimated the glass fiber breakage.

• Food Science and Preservation
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• v.13 no.4
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• pp.438-444
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• 2006

This study was carried out to obtain fundamental data such as peeling efficiency and quality of potatoes and sweet potatoes peeled by hand, machine and alkali(NaOH). The weight loss by peeling was influenced by peeling methods. Weight losses by rotational brushing-type peeler showed the lowest value, 7.9% in potato, and 7.3% in sweet potato. Any significant differences in moisture content were not found in potatoes and sweet potatoes by peeling methods. The pH of potatoes and sweet potatoes just after peeling were 5.8-6.8 and 6.23-6.63, and decreased somewhat until 3 hrs after peeling. Hardness of potatoes and sweet potatoes peeled by hand with fruit knife were better than that of others. Depending upon the peeling method used the color and color differences undergo some changes in their color and browning. Color difference value of peeled potatoes by hand with a technical tools, and by mechanical peeler such as rotational cutting-type peeler and rotational brushing-type peeler showed just slightly. In particular, changes of rotor differences value of potatoes and sweet potatoes peeled by dipping with 10% NaOH solution at $100^{\circ}C$ was the highest in the samples peeled by NaOH.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.31 no.1
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• pp.49-55
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• 1986

To obtain basic information required for improving grain yield of the two modified opaque-2 synthetics, which have been developed at College of Agr., Chungnam National Univ. in 1980 and named as Puyo No.2 and No.3, physical kernel characteristics of the two synthetics were fully investigated and results obtained are as follows: Puyo No.2 synthetics had a smaller kernel size with lighter weight than the Puyo No.3. The Puyo No.2 synthetics had higher kernel density than the Puyo No.3 with large Kernel size. The Puyo No.2 had kernels with heterogenous endosperm phenotypes. Some kernels had mottled patches on endosperm, while other kernels 1/2 and 1/2 phenotypes. All the modified opaque-2 synthetics had somewhat lighter endosperm weight than the normal check hybrid. The Puyo No.2 synthetics with smaller kernel size had more germ portion compared with large kernel, Puyo No.3. The Puyo No.2 had shown also typical endosperm texture when observed under microscope after cutting by glass knife. The lysine content of the Puyo No.2 was higher than those of other varieties studied. Breeding schemes to improve the yield capacity of the two modified opaue-2 synthetics were discussed.

• Journal of Food Hygiene and Safety
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• v.3 no.3
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• pp.117-129
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• 1988

Packaged meal manufacturing establishments in Seoul city and Kyungkido province were assessed in terms of the sanitary conditions and practices, time and temperature, and microbiological quality. Sanitary check-lists were developed to evaluate the sanitary condition of sampled packaged meal manufacturing establishments. Microbiological tests on.food containers, equipments, and foods in various phases of product flow were done. The results of the study are summarized as follows; 1) Sanitary condition of kitchen.and sanitary practices of employees in.large and medium establishments were evaluated as the some improvement required in order to meet all standards. But sanitary practices of employees in small establishments were evaluated as the unsatisfactory state with negligence or ignorance of safe practice. 2) The microbiological quality of basic ingredients and food materials after pre-preparation were poor. 3) Time and temperature data indicated that phases of holding ingredients at room temperature after cooking, assembly and packaging before delivery were critical. 4) Microbiological test results for food containers, equipments indicated that sanitary conditions of stainless steel ware, knife, wiping clothes and cutting board should be improved promptly. 5) Critical control points identified were ingredients, pre-preparation, Holding, and assembly and packaging. 6) Guidelines were suggested for effective quality control of packaged meals production.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.3
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• pp.383-387
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• 2006

Microbiological hazard analysis of foodservice facilities and utensils of 6 hospitals in the Honam region was evaluated. In the microaerosol evaluation, the microbial counts of dinning table, kitchen, and freezer were comparatively high, and it indicated the microbial contamination of these facilities should be effectively managed. In the microbiological hazard analysis evaluation of cooking utensils and appliances, the total plate counts of cutting boards, knife, and meal plates were comparatively high but did not reveal significance. The counts of coliforms, Staphylococcus aureus and Escherichia coli, were lower than the general limit of microbial contamination, and the microbiological safety of the cooking utensils and appliances were satisfactory. In the microbial safety evaluation of side dishes, microbial counts of heat-cooked foods were generally low and microbiological hazards of these side dishes were comparatively low.

• Journal of Korean Society of Forest Science
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• v.22 no.1
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• pp.49-62
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• 1974

1. In the comparison of survival ratio among three different methods(bark graft, veneer graft, root graft), bark graft showed the highest survival ratio and root graft was the lowest. It was shown to be significant at the level of 5% in the analysis of variance for the results. It was able to be supposed that one of the main causes for the results was the different amounts of ferric tannic acid which was formated owing to the reaction of grafting knife with tannic acid oozing from cutting faces of the tree. In juvenile tissue graft, the survival ratio of inverted radicle graft was a little higher than that of juvenile stem graft, but there was no significant difference between two methods in analysis of variance. 2. The most hairs of chestnut tree leaves were recognized as stellates on the most part of leaves except for venation. The number of rays in the stellates was ranged from 4 to 8 generally. It was shown to be highly significant differences at the level of 1% among the each race growing at the similar environmental condition in the length of ray and the distributed ratio of the stellates having different ray number. 3. Excepting for the basal width of serration there were no significant differences between $Imakita_1$, $Imakita_2$ as well as between $Teteuchi_1$, $Teteuchi_2$ at the each point of experimental items in this study. Such results made this study more useful. 4. Among the races that were growing in the similar environmental condition, there were highly significant differences at the level of 1% in the length and the width of serration. 5. The rolling of hair, the angle of serration from the leaf margin, the existence of lateral vein in the serration, the intrusion of main vein into the serration and the width of main vein were observed to be somewhat useful as the subsidiary methods for the identification of chestnut races.

• Journal of Food Hygiene and Safety
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• v.36 no.1
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• pp.42-50
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• 2021

Along with the rapid growth of the food service industry, food safety requirements and hygiene are increasing in importance in restaurants and hotels. Accordingly, there is a need for quick and practical monitoring techniques to determine hygiene status in the field. In this study, we investigated 5 domestic 5-star hotels specifically, personal hygiene (hands of workers), cooking utensils (knife, cutting board, food storage container, slicing machine blade, ice-maker scoop) and other facilities (refrigerator handle, sink). In addition, we examined the hygiene management status of customer contact points (tongs for buffet, etc.) to derive the correlation between the ATP values as a, a verification method. As a result of our five-hotel survey, we found that cooking utensils and personal hygiene were relatively sanitary compared to other inspection items (cookware 92.2%, personal hygiene 91.4%, facilities and equipment 76.19%, customer contact items 88.6%). According to our ATP-based mothod, kitchen utensils (51 ± 45 RLU/25㎠) were relatively clean compared to other with facilities and equipment (167 ± 123 RLU/25㎠). In the present study, we also evaluated the usefulness of the ATP bioluminescence method for monitoring surface hygiene at hotel restaurants. After correlation analysis of surveillance of hygienic status points and ATP assay, most results showed negative and high correlation (-0.64--0.89). Our ATP assay (92 ± 67 RLU/25㎠) of each item after cleaning showed signigicantly reduced results compared to the ATP assay (1020 ± 1254 RLU/25㎠) for normal status, thereby indicating its suitability as a tool to verify the validity of cleaning. By our results, ATP bioluminescence could be used as an effective tool for visual numerical evaluation of invisible contaminants.