• 한국화재소방학회논문지
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• 제27권5호
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• pp.38-43
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• 2013

보일러실이나 세탁소, 또는 음식점과 다중이용업소의 주방에 주로 설치하는 자동확산소화장치는 화재발생 시 화염이나 열에 의해 자동으로 약제가 방출되어 화재를 진압하는 소화기구 중 하나이다. 이 소화장치는 공칭방호면적에 해당하는 소화능력을 가지고 있으므로 방호대상물이 이 범위를 벗어나 있으면 유효한 화재진압이 보장되지 않지만 현행 기준에는 바닥면적에 따른 설치갯수만 요구하고 있다. 따라서 방호대상물과의 이격거리에 따라 소화성능은 달라지게 되며 이에 대한 특성을 고찰하고자 천장높이가 2.5 m인 모형화재실에 본 소화장치를 설치하고 A급, B급 모형가연물과의 수평이격거리에 따른 소화실험을 실시하였다. 실험결과 일반가연물과 유류가연물을 모두 확실하게 소화할 수 있는 최대수평이격거리는 약 30 cm인 것으로 나타났다.

• 한국환경농학회지
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• 제20권3호
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• pp.135-142
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• 2001

가정에서 발생되는 퇴비화 가능한 폐기물 중 종이류 및 골판지 등을 제외한 것을 퇴비화 용기에 투입하기 전에 주방용 야채 분쇄기로 잘게 분쇄한 것(Case III)과 가정에서 비용을 들이지 않고 간단하게 실행할 수 있는 방법인 손으로 대충 찢는 것(Case II)으로 퇴비화하면서 분해율과 생산된 퇴비의 이${\cdot}$화학성을 조사하였다. 퇴비화과정 중 퇴비화용기의 습윤 및 건조 상태 잔류 퇴비화물질의 양에 대한 회귀직선식들은 각각 $R^2$ 값이 0.95 및 0.90 이상으로 이들 식들을 이용한 잔류 퇴비화물질의 양에 대한 예측이 가능하였다. 하루 전체 퇴비화물질의 무게 감소율은 Case II와 III의 경우 각각 6.82% 및 6.93%이었으나 투입된 퇴비화 가능한 가정 폐기물만에 대한 하루 무게 감소율은 56.43% 및 53.30%로 하루 전체 퇴비화물질의 무게 감소율보다 대단히 높았다. 하루 전체 퇴비화물질의 분해 율은 Case II와 III의 경우 각각 8.81% 및 7.70%이었으나 투입된 퇴비화 가능한 가정 폐기물만에 대한 하루 분해율은 각각 19.26% 및 22.95%로 주방용 야채 분쇄기로 거의 죽 상태로 분쇄하였을 경우(Case III) 분해율이 약간 높았다. 생산된 퇴비 중 이${\cdot}$화학적 특성은 Case II와 III의 경우 예상된 바와 같이 큰 차이는 없었다.

• 한국학교보건학회지
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• 제16권2호
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• pp.13-23
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• 2003

To provide data necessary for effectively applying the HACCP system by understanding the current application condition of HACCP system and satisfaction level of the dietician in elementary schools, a mail-in survey was conducted on dieticians serving for 227 elementary schools applying HACCP system in Kyungsangbuk-Do since November 1, 2001 to December 20, 2001. 83.5% of the subjected schools were conducting more than 50% of HACCP cooking process management, and the level of cooking process management displayed significant relevance according to the number of dieticians serving the school meals. The area that was not well conducted in the field of HACCP system was proven to be water examination(94.0%), inspection on self-sanitation of cooks prior to cooking(90.6%), and maintenance of dry kitchen floor(l4.8%). The reason why the above areas are not well conducted was because of lack of time due to over workloads. Subjective dieticians had pointed out improvement of sanitary concept(58.1%) and improvement of self-sanitation (28.8%) as benefits of applying HACCP. 21.2% of the subjective dieticians were satisfied with application HACCP and 35.2% were dissatisfied with applying HACCP. In case of which the duration of applying the HACCP was longer than one year and in case of higher rate of HACCP cooking process management and longer work experience of the dieticians, the level of satisfaction was proven to be significantly higher. The most difficult things to follow in important management categories according to the features of dietitian work and work experience were food distribution of CCP7 step and maintenance of optimum temperature(70.7%). Subjective dieticians had pointed out insufficient facility or environment and lack of inspection equipments in order regarding problems of applying HACCP. Also in the level of necessity of improvement categories in applying HACCP, dieticians had replied that facility and equipment improvement was mostly needed. Due to the induction of HACCP system in school meals, comparatively well cooking process management is being conducted, and I believe it could contribute in securing safety and quality improvement of school meal by improving the sanitation concept of the dieticians. However, the satisfaction level of dieticians are rather low and there are many difficulties in maintaining optimum temperature in the process of food distribution and transportation process. Also, lack of facilities and environment, lack of inspection equipments and etc are pointed out as problems of inducing HACCP. Thus, to settle HACCP system, it is believed that brave investment must be preceded.

• 대한영양사협회학술지
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• 제6권2호
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• pp.136-147
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• 2000

The aim of this research was to examine the management practices related to foodservice.clinical nutrition service provided by hospital foodservice operations. A survey of 30 hospital food nutrition service departments was undertaken and detailed information was collected from each, including surveys of 176 dietitians and 30 foodservice managers. Statistical data analysis was completed using the SAS/win 6.11 package for descriptive analysis and t-test. The results of this study can be summarized as follows : Out of 30 hospitals, 73.3%(22) were directly operated and 26.7%(8) were under contract foodservice management. Licensed number of beds were 768.7, with an average length of 11.4 days. The general characteristics of the dietitians were that 49.4% were aged between 25-29, and 60.8% were ordinary dietitians. 76.7% had bachelor's degree, 15.9% with master's degree and 7.4% were college graduates. Most hospital dietitians had internship training and 35.2% took a training course of 6 to 12 months. The average space of kitchen was 452.52 $m^2$, with 133.63$m^2$ for modified diet space and 18.13$m^2$ for nutrition counselling room space. The total number of normal meals was 1,255.47, with 502.93 of modified meals. The average calorie of normal meals was 2,145.04kcal, with 91.9g of protein contained in normal meal. The total food waste was 351.40kg. An average monthly cost for disposing food waste was 745,171.67 won. 83.3% of the kitchens were on the 1st basement and only 66.7%(20) of 30 hospitals had its own nutrition counselling room. 80% used dishwashers and 66.7% had an exclusive elevator for delivering meals. 80.0% of hospitals used centralized delivery service. 90% had established an area for hygiene division, 70% used dry zone within the dishwashers for sterilization, 66.7% provided spoon and chopstick, and 100% used dish cover. As means of food waste treatment, most hospitals(56.7%) used animal feed by contracters, followed by means of collection by contracters(30%) and in-house high speed fermentation machines(13.3%). It was found that only 33.3% hospitals regularly checked temperatures of the meals given to patients. Total productivity index was 3.72(meals/hour) in average, with an average productivity index for normal diet of 5.41. Average productivity index for modified diet was 4.62. Productivity indices for patient meals and clinical nutrition were 5.01(meals/hour) and 1.12(cases/hour) respectively and hospitals under self-operated foodservice management received higher points on clinical nutrition productivity index(P<0.01) than hospitals under contract foodservice management.

• 한국의류산업학회지
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• 제8권3호
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• pp.331-335
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• 2006

주방세제로 유도한 건성피부에 대한 Palmarosa, Neroli essential oil의 유효성 연구결과는 다음과 같다. 단백질 분석결과 Neroli essential oil 처리 군이 대조군과 가장 유사하게 나타났고 그 다음으로 Palmarosa + Neroli essential oil 처리 군이 대조군과 유사하게 복구되어 가고 있는 것으로 나타났고 그 다음으로 Palmarosa의 순이다. 표피층의 형태적 관찰결과로는 Palmarosa essential oil에 의한 각질층의 이탈과 Neroli essential oil에 의한 각질층의 복구에 의한 표피층의 비후 현상을 볼 수 있었으나 각각의 오일 처리군에서 계면활성제 처리 후 피부 염증에 대한 재생효과가 있음을 알 수 있었다. 염증 반응을 알아보기 위한 Mast Cell 실험에서 보면 대조군에 비해 계면활성제 연속처리군에서는 mast cell의 크기와 수가 증가되었음을 확인 할 수 있다. Neroli essential oil이 처리된 각각의 군에서는 mast cell의 수가 확연히 감소된 것을 볼 수 있다.

• 한국식생활문화학회지
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• 제34권5호
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• pp.508-533
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• 2019

This study investigated the Sachanbalgi, which record the royal feasts given by the royal family of the Joseon Dynasty of Korea. These records are contained within the Gungjung Balgi, which recorded the types and quantity of items used in royal court ceremonies. The Eumsikbalgi is the general name for the records of food found within this document. Using these Eumsikbalgi, and in particular the Sachanbalgi, this study investigated the food eaten and bestowed by the Joseon royal family. The Sachanbalgi describes four categories or occasions of feasts: royal birthdays, childbirth, royal weddings, and funerals. These records allow us to reconstruct who the attendees were and what the table settings and food were for instances not directly indicated in oral records, books, or other documents. The food at these Sachan (feasts) was diverse, being related to the specific event, and its contents varied based on the position of the person who was receiving the food. Usually, Bab (rice) was not found at a Sachanbalgi, and only on two occasions were meals with Bab observed. Specifically, it was served with Gwaktang (seaweed soup) at a childbirth feast. There were seven kinds of soups and stews that appeared in the Sachanbalgi: Gwaktang, Yeonpo (octopus soup), Japtang (mixed food stew), Chogyetang (chilled chicken soup), Sinseonro (royal hot pot), and Yukjang (beef and soybean paste). Nureumjeok (grilled brochette) and Saengchijeok (pheasant), and Ganjeonyueo (pan-fried cow liver fillet) and Saengseonjeonyueo (pan-fried fish fillet) were eaten. Yangjeonyueo, Haejeon, Tigakjeon (pan-fried kelp) and other dishes, known and unknown, were also recorded. Boiled meat slices appeared at high frequency (40 times) in the records; likewise, 22 kinds of rice cake and traditional sweets were frequently served at feasts. Five kinds of non-alcoholic beverages were provided. Seasonal fruits and nuts, such as fresh pear or fresh chestnut, are thought to have been served following the event. In addition, a variety of dishes including salted dry fish, boiled dish, kimchi, fruit preserved in honey, seasoned vegetables, mustard seeds, fish, porridge, fillet, steamed dishes, stir-fried dishes, vegetable wraps, fruit preserved in sugar, and jellied foods were given to guests, and noodles appear 16 times in the records. Courtiers were given Banhap, Tanghap, Myeonhap, wooden bowls, or lunchboxes. The types of food provided at royal events tracked the season. In addition, considering that for feasts food of the royal household was set out for receptions of guests, cooking instructions for the food in the lunchbox-type feasts followed the cooking instructions used in the royal kitchen at the given time. Previous studies on royal cuisine have dealt mostly with the Jineosang presented to the king, but in the Sachanbalgi, the food given by the royal family to its relatives, retainers, and attendants is recorded. The study of this document is important because it extends the knowledge regarding the food of the royal families of the Joseon Dynasty. The analysis of Sachanbalgi and the results of empirical research conducted to reconstruct the precise nature of that food will improve modern knowledge of royal cuisine.

• Journal of Yeungnam Medical Science
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• 제8권2호
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• pp.174-184
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• 1991

농촌지역 사고의 발생정도를 파악하고 이와 관련된 인적, 환경요인을 알고자 1988년 1월 1일 부터 1988년 12월 31일 까지 1년 동안 경상북도 상주군 중동면 신암리 전 주민 1,360명을 대상으로 시행된 연구의 결과를 요약하면 다음과 같다. 대상자 1,360명 중 85건의 각종 사고가 발생하여 1,000명당 연간 발생률은 62.5였다. 연령별 발생률을 보면, 남자의 경우가 30-39세 군에서 1,000명당 연간 발생률 255.8로 가장 높았고, 여자의 경우는 60-69세가 1,000명당 연간 발생률 92.1로 가장 높았다. 성별 발생건수는 남자가 59건, 여자가 26건으로 남자에서 유의하게 높았으며, 1,000명당 연간 발생률도 남자가 86.5, 여자가 38.3으로 남자가 2배 이상 높았다. 사고를 월별, 계절별로 살펴보면 2월, 5월과 7월에 가장 많았고, 계절별로 보면 봄과 여름이 가장 많았다. 요일별로 보면 금요일에 24.7%로 가장 많이 발생하였고 그 다음이 월요일과 토요일로 각각 20.0% 발생하였다. 시간대 별로 나누어 보면 오전 9시에서 12시 사이에 전체손상의 42.2%가 발생하여 가장 많았고, 오후 9시와 오전 8시 사이에는 전체손상의 5% 미만이 발생하였다. 사고 발생시 이용한 의료기관은 보건진료소가 44건으로 51.8%를 차지하였고, 의원이 33건으로 38.8%를 차지하였다. 의료기관 이용일수는 일주일 이내에 완치된 경우가 54건으로 63.5%를 차지하였고, 한달 이상 치료한 경우도 9.4%에 이르렀다. 사고가 일어난 장소는 방과 마루, 부엌과 같은 가옥내 구조물에서 일어난 것이 23.5%, 창고나 운동장 등에서 일어난 것이 23.5% 그리고 길에서 일어난 손상이 22.4%, 논이나 밭에서 일어난 것이 20.0%를 차지하였다. 사고의 원인은 교통사고와 창상 또는 자상이 각각 17건(20.0%)으로 가장 많았다. 손상의 형태로는 개방창이 37건으로 43.5%를 차지하였고, 골절과 표면성 손상이 각각 12.9%, 다음이 중독으로 12.8%를 차지하였다. 사고의 원인이 된 도구는 농기구에 의한 것이 20건으로 가장 많았다. 손상의 부위는 손과 다리 부분이 각각 18.8%와 20.0%로 나타났고 다음이 안면부 손상이었다.