• Journal of the Korean Society of Safety
• /
• v.24 no.1
• /
• pp.60-68
• /
• 2009

The aim of this paper is to evaluate the compatibility of anti-vibration gloves, to predict the attenuation of vibration with different types of anti-vibration gloves, to estimate the spectra of the ISO 10819 standard, and to present an oscillating spectrum adequate for vibrating tools. This paper use two ISO standards for the measurement and evaluation of hand-arm vibration. Some anti-vibration gloves can attenuate vibration, but all the anti-vibration gloves in this study do not satisfy the ISO 10819 requirements. In case of equal vibration types, the outside materials are effective in order of leather, fabrics and rubber-coating. Anti-vibration gloves manufactured in the United State satisfy ISO 10819 criteria using United State subjects, but do not satisfy ISO 10819 using Japanese subjects. M-spectrum acceleration exists below 10Hz and H-spectrum exists above 500Hz. Generally vibrating tools have the peak of Z-axis, but generation of vibration differ from each vibrating tools.

• Journal of Environmental Health Sciences
• /
• v.38 no.3
• /
• pp.241-250
• /
• 2012

Objectives: This study was performed to investigate hygienic behavior of food handlers and general population focusing on awareness of hand-washing and the microbial load of their hands. Methods: A questionnaire survey and microbiological analysis were carried out for sixty-four people each. Samples for microbiological analysis were collected through the glove-juice method from the hands, and were analyzed for the presence of aerobic plate counts, total coliform, fecal coliform, Escherichia coli, Staphylococcus aureus, and Salmonella spp. according to the Food Code of Korea. Results: In the survey, significant differences between the food handlers and general population (p < 0.01) were found in hand-washing frequency, duration, use of hand-washing agents, washing parts of hands, hand-drying method, and method of turning off water. In eight different situations among the ten particular situations in their daily life, more food handlers responded to wash their hands than general population (p < 0.05). Bacterial load on hands with general population was consistently higher than with food handlers (p < 0.05), however, percentages of positive hands of S. aureus and Salmonella spp. were not. Conclusions: Poor hand hygiene practices were indicated by the positive results for E. coli, S. aureus, and Salmonella spp. on the hands of some respondents in both groups. This study reveals that there is the need for programs or campaigns to increase hand-washing practices of both groups.

• Proceedings of the Korea Contents Association Conference
• /
• 2009.05a
• /
• pp.765-769
• /
• 2009

The Augmented Reality of existing for the interaction which the object and background is smooth used the data glove or marker. It is inconvenient to a use and it occurs the result of immersion feeling decrease. Immersion it will wind from Augmented Reality and the hazard which it strengthens the removal of the additional entry device which stands is necessary. It recognizes the space coordinates which is accurate even from the condition where the hazard marker which will reach does not attach in necessity. Immersion feeling improvement from Augmented Reality wearing the hazard additional entry device it proposes the space coordinate creation technique of the virtuality description below for a interaction without from the present paper. The method which is proposed the image which it acquires the object of virtuality reflected at 2D space and the characteristic line about under extracting the space coordinate which reflects about under calculating it reflected. The application is possible in markerless Augmented Reality and the mobile Augmented Reality.

• Journal of Trauma and Injury
• /
• v.30 no.4
• /
• pp.145-157
• /
• 2017

Purpose: We accessed epidemioloy of 908 acute burns (7 years) in the military, of injuries and propose proper educational programs to suit community. Methods: We surveyed burn demographics, circumstances of injuries, size, result of treatment. Results: The mean age was 20.6 years. The flame burns (FB) (325, 35.8%) were most common, followed scald (SB) (305, 33.6%), contact (CB) (219, 24.1%), electric (EB) (45, 5.0%) and chemical burns (ChB) (14, 1.5%). The more occurred during winter (29.7%). SB had mean 3.9% total body surface area (TBSA). The 251 (82.3%) had superficial burns by spillage of hot water/food on lower limbs (45.6%), feet (33.8%) in summer (34.8%), treated with simple dressing (92.8%). Morbidity rate was 5.6%; post traumatic stress disease (PTSD) (0.7%). FB had large wound (9.3% TBSA). The 209 (64.3%) had superficial burns by ignition to flammable oils (31.7%) and bomb powders (29.2%) on head/neck (60.3%), hands (58.6%) in summer (31.7%), autumn (30.2%). They underwent simple dressing (83.4%) and skin graft (16.0%). Morbidity rate was 18.8%; PTSD (10.5%), inhalation injuries (4.0%), corneal injury (3.7%), amputations (0.9%), and mortality rate (1.2%). CB had small (1.1% TBSA), deep burns (78.5%) by hotpack (80.4%) on lower limbs (80.4%). The more (59.8%) underwent skin graft. EB had 6.8% TBSA. The 29 (64.4%) had superficial burns by touching to high tension cable (71.1%) on hand (71.1%), upper limbs (24.4%) in autumn (46.8%). They underwent simple dressing (71.1%) and skin graft (24.4%). They showed high morbidity rate (40.0%); loss of consciousness (13.3%), nerve injuries (11.1%), neuropathy (8.9%), amputations (2.2%), and mortality rate (2.2%). Conclusions: The cook should wear apron over the boots during work. The lighter or smoking should be strictly prohibited during work with flammable liquids or bomb powders. Don't directly apply hotpack to skin for a long time. Use insulating glove during electric work. Keep to the basic can prevent severe injury and proper education is important.

• Journal of Environmental Health Sciences
• /
• v.37 no.4
• /
• pp.298-305
• /
• 2011

Objectives: There has been a great amount of controversy in the food industry over the effectiveness of using gloves. The objectives of this study were to examine the microbial contamination of food handlers' hands and determine if using gloves could ensure safe handling of foods. Methods: Samples were collected through the glove-juice method from the bare and gloved hands of food handlers at work and were analyzed for the presence of aerobic plate counts, total coliform, fecal coliform, Escherichiacoli, Staphylococcus aureus, and Salmonella spp. Microbiological testing was conducted according to the Food Code of Korea. Results: Microbial contamination was consistently higher with bare hands than with gloved hands, although the microbial loads on both hands increased over time. Under certain conditions, there were significant differences between the bacterial loads on bare and on gloved hands (p<0.05). E. coli, S. aureus, and Salmonella spp. were still alive on both bare and gloved hands at the time the food handlers finished their work. Conclusions: Wearing gloves was associated with a marked reduction of bacterial contamination of the hands. However, the practice of continuously wearing gloves during food handling increases the potential for cross-contamination of bacteria. The findings of this study emphasize the need for a rational use of gloves, and strict adherence to hand hygiene compliance among food handlers.

• Journal of Environmental Health Sciences
• /
• v.39 no.1
• /
• pp.71-82
• /
• 2013

Objectives: This study was performed in order to investigate hand hygiene practices among food-service businesses employees based on the awareness of hand-washing and load of indicator bacteria on their hands. It focused on the comparison of full-time and part-time workers in food-service workplaces. Methods: A direct-interview questionnaire survey and microbiological analysis were carried out with sixty workers each. Samples for microbiological analysis were collected through a modified glove-juice method from the hands of the food-service workers and were analyzed for aerobic plate count, total coliform, fecal coliform, Escherichia coli, Staphylococcus aureus, and Salmonella spp. Microbiological analysis was done according to the Food Code of Korea. Results: Significant differences (p<0.01) were found in the survey between the full-time and part-time workers in hand-washing frequency, use of hand-washing agents, and hand-drying methods. More full-time workers responded to washing their hands after preparing food, after visiting outside, after handling raw materials, and before putting on gloves/when changing gloves than did part-time workers (p<0.05). No remarkable difference was found in bacterial load on the hands except in the aerobic plate count between the two groups. The detection of E. coli, S. aureus, and Salmonella spp. on the hands of some food-service workers in both groups revealed poor hand hygiene practices. Conclusions: The results of this study indicate that there is a need for training programs in order to improve hand hygiene practices and strict hand hygiene compliance by food-service workers.

• Science of Emotion and Sensibility
• /
• v.24 no.4
• /
• pp.117-128
• /
• 2021

In this work, we study smart gloves that can prevent carpal tunnel syndrome when using a mouse. Because the left and right wrist movements are fine, a tensile fabric sensor with a large gauge factor and low hysteresis was required before the study. A universal testing machine was used to calculate each gauge rate on four different fabrics, and the fabric with the least hysteresis was selected. In addition, three attachment methods were analyzed using Arduino to select a method with a large sensor value change. For prototypes made by attaching to the selected fabric, data patterns were analyzed using Arduino. The first method identifies only one sensor (A sensor), and the second identifies two sensors (A and B sensors). When the wrist is bent to the right, tensile fabric sensors are attached to both the left (A sensor) and right (B sensor) sides of the wrist, the A sensor is strained, increasing the △sensor value, and the B sensor is relaxed, decreasing the △sensor value. However, when the wrist was bent to the left, the pattern was analyzed in the opposite direction. Through this study, we examined smart gloves to prevent carpal tunnel syndrome with an algorithm that turns on the LED when the wrist is bent, and based on the results of this study, we will directly use mice on 10 people to identify problems and solve problems when used.

• Journal of Food Hygiene and Safety
• /
• v.27 no.3
• /
• pp.215-223
• /
• 2012

This study was performed to investigate hygienic behavior of food workers on the awareness of hand-washing, and the microbial load of their hands. This study focused on the comparison of fast food restaurant workers and full-service restaurant workers. A questionnaire survey and microbiological analysis were carried out for thirty fast food restaurant workers and forty full-service restaurant workers. Samples for microbiological analysis were collected through the glove-juice method from the hands of the food workers, and were analyzed for the presence of aerobic plate counts, total coliforms, fecal coliforms, Escherichia coli, Staphylococcus aureus, and Salmonella spp. Microbiological analysis was done according to the Food Code of Korea. In the survey, significant differences (p < 0.05) were found between the fast food restaurant workers and full-service restaurant workers in the use of hand washing tools and method of turning off water. More full-service restaurant workers responded to wash their hands after touching face, hair, or clothes; after handling raw food materials, and more fast food restaurant workers periodically (p < 0.05). Aerobic plate counts were higher in fast food restaurant workers while total coliforms were higher in full-service restaurant workers (p < 0.05). No remarkable difference was found between the two groups in the load of fecal coliforms, E. coli, S. aureus, and Salmonella spp. Poor hand hygiene practices were indicated by the positive results for E. coli, S. aureus, and Salmonella spp. on the hands of some food workers in both groups. The findings of this study emphasize the need for strict adherence to hand hygiene compliance among the food workers.

• Journal of the Korea Society of Computer and Information
• /
• v.16 no.1
• /
• pp.163-173
• /
• 2011

In this paper, we propose a new paradigm of augmented reality board game environment and a portable game assistant(PGA) which can help gamers with strategy information. Previous AR board games consist of a private and public space. The public space provides rules of the game and shows the scene of game. And the gamers control game pieces in the public space. The previous games use the RFIDs for recognizing positions of the pieces, and the VR/AR environment for providing the scene of the game. However the RFIDs are expansive, and the VR/AR environment is inconvenient because it uses additional devices: the DataGlove, the digital pen, and the HMD. The proposed system recognizes positions of real pieces using the computer vision technique, and uses a monitor to provide dynamic effects. In the private space, previous systems provide entire screen of game and position of specific pieces, but cannot be controled the pieces by gamers. Therefore, in this system, we provide PGA that helps the user to plan of the strategy individually using universally mobile. The PGA helps to plan the strategy in the individual area, and to play easily in the side of the user's convenience.

• Journal of Food Hygiene and Safety
• /
• v.26 no.4
• /
• pp.330-335
• /
• 2011

This study was performed to determine the transfer rates of each foodborne pathogen from pork meat packaging during the processing. We analyzed the transfer rate of Listeria monocytogenes from contaminated pork meat to worker's hands (wearing polyethylene gloves, PEG; cotton gloves, CG; and bare hands), cutting boards and knives, and vice versa. Transfer rate of CG 100.00% was higher than that of bare hands 2.513% and PEG 1.511%. In particular, when wearing Co, the transfer rate from the CG to bare hands with CG was 0.08%. Also, the range of transfer rates from contaminated pork meat to cutting board and knife was 0.352-3.791%. In contrast, transfer rates from the workers' hands (with PEG/CG and bare hands) to cutting board, knife, and pork meat ranged from 0.001 to 0.141%. There was a lower transfer rate from workers' hands than from pork meat. These findings indicate that use of PEG could effectively reduce or prevent the cross-contamination compared to CG and provide important information concerning the consecutive transfer of L. monocytogenes during food processing.