• Journal of Korean society of Dental Hygiene
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• v.10 no.5
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• pp.935-945
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• 2010

Objectives : The purpose of this study was to examine the knowledge of dental hygienists on infection control in dental office and their attitude toward that in a bid to provide some information on ways of enhancing the level of infection control in dental office. Methods : The subjects in this study were 220 dental hygienists who worked in dental hospitals and clinics in Busan and South Gyeongsang Province. A survey was conducted from May 17 to June 17, 2010, and the answer sheets from 183 respondents were analyzed with a SPSS WIN 12.0 program. Statistical data on frequency, percentage and mean were obtained, and t-test, Pearson correlation coefficient and one-way ANOVA were utilized. Results : They got a mean of $4.59{\pm}.68$ in six categories of infection control knowledge. They had the best knowledge on dental waste disposal, followed by hand washing, post-sterilization management, instrument disinfection and sterilization, surface management of dental equipment and wearing personal protective equipment. They got a mean of $3.99{\pm}.54$ in attitude, and they scored lowest in practice of surface management of dental equipment. Overall, they scored higher in every aspect of knowledge than in attitude(t=11.410, p=.0.000). There was the greatest gap between their knowledge and practice in surface management of dental equipment (t=13.885, p=0.000), and there was the smallest gap between their knowledge and practice in hand washing(t=5.460, p=0.000). And a positive correlation was found between knowledge and attitude, as better knowledge of infection control led to better attitude toward that(p<.001). Finally, concerning infection control knowledge and attitude by general characteristics, the presence or absence of infection control guidelines made differences to infection control knowledge, and infection control attitude was statistically significantly different according to infection control education experiences(t=6.501, p=.012) and the presence or absence of infection control guidelines(t=22.836, p=.000). Conclusions : In order to bolster infection control in dental office, the related system should be improved to legally require dental personnels to implement infection control. Every dental office must be furnished with infection control guidelines, and sustained education should be provided for dental hygienists to carry out infection control.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.6
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• pp.322-331
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• 2019

This study was conducted to examine the correlations between knowledge and compliance of cough etiquette, and to identify the influencing factors on compliance of cough etiquette in nursing students. This was a descriptive study. Data were collected from september 3 to 14, 2018 in 173 nursing students. Data were collected through personal interviews using a questionnaire. Data were analyzed using t-test, one-way ANOVA, Kruskal-wallis test, Pearson's correlation coefficients, and stepwise multiple regression. Knowledge of cough etiquette according to the droplet infection related characteristics showed significant differences in hand washing. Compliance of cough etiquette according to the droplet infection related characteristics showed significant differences in carrying a tissue, carrying a handkerchief, hand washing, need education for cough etiquette. Knowledge of cough etiquette showed significant positive correlations with compliance of cough etiquette. Knowledge of cough etiquette, carrying a handkerchief, need education for cough etiquette, which accounted for 22% of the variance, were significant predictors influencing compliance of cough etiquette in nursing students. To improve compliance of cough etiquette in nursing students, it is necessary to carry handkerchief and to develop a education program that can raise knowledge with cough etiquette.

• Journal of the Korean Society of Food Culture
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• v.23 no.5
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• pp.582-594
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• 2008

This study aimed at evaluating current sanitation management performances in Korean-Food restaurants by their operation types and to develop sanitary training posters based on the risk factors, in an attempt to improve the level of sanitation management in Korean food service facilities. Eighteen Korean-food restaurants that are managed by franchisor, franchisees as well as self-managed with large-scale and small-scale restaurants in Seoul and Gyeonggi-Do, were evaluated by on-the-spot inspectors with an auditing tool consisting of three dimensions, nine categories and thirty four items. Data were analyzed using SPSS. The total score of each group showed that restaurants managed by franchisees ranked the highest (59 out of 100 points), while self-managed, small-scale restaurants ranked the lowest (44 out of 100 points). In the categorization of sanitation management compliance, the dimensions of food hygiene during production recorded the lowest compliance rate of 47.7% (22.89/48.0 points) followed by the dimension of environmental hygiene 59.3% (20.17/34.0 points) and personal hygiene 60.5% (10.89/18.0 points). This indicated the need for urgent improvement. The items which showed the lowest compliance rates were 'proper thawing of frozen foods' (0%), 'notifying and observing heating/reheating temperature' (6%), 'using of hand-washing facility and proper hand-washing' (33%), 'monitoring temperature of frozen-foods and cold-foods' (35%), and 'prevention of cross-contamination' (36%) among thirty four items. Self-managed, small-scale restaurants, in particular, needed to improve sanitary practices such as 'sanitation education for employee', 'verifying the employee health inspection reports', 'storing food on the shelves 15 cm distance away from the wall', 'suitability of ventilation capacity of hoods' and 'cleanliness of drainage'. On the basis of the findings of this study, we developed sanitary training posters, especially for small-scale restaurant operators. This could be an effective tool to educate food service employees on sanitary knowledge and principles and could be used to improve the existing sanitary conditions in Korean food service facilities.

• Food Science and Preservation
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• v.16 no.3
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• pp.321-326
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• 2009

We assessed quality changes in and washing effects (time and method) on lettuce (Lactuca sativa L.) treated with micro-bubbles. Samples were treated with micro-bubbling for 1, 3, or 5 min, and the 5-min treatment yielded the best results in terms of reduced total microorganism counts, sensory aspects, and degree of washing. Total microorganism counts were 4.30 log colony-forming units (CFU)/g in unwashed lettuce(CT), 4.10 log CFU/g in hand-washed lettuce (HW), 3.98 log CFU/g in conventional, bubble-washed lettuce (BW) and 3.25 log CFU/g in micro-bubble-washed lettuce (MW). In comparison, total counts of samples examined after 10 days of storage were 7.00 log CFU/g for CT, 6.19 log CFU/g for HW, 6.02 log CFU/g for BW, and 5.89 log CFU/g for MW. The lowest counts were seen after micro-bubble treatment. BW and MW samples showed significantly higher counts than did CT and HW samples. In general, BW and MW samples did not vary significantly in count numbers. MW showed a 2.3-fold lower residual pesticide level compared with CT, and also had the lowest level of impurities. HW and BW samples were not well washed.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.46 no.2
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• pp.89-103
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• 2020

A frizz hair is referred to the fly-away hairs that have become bulky or deviated from the regular hair and the cause of that is not clear known. The internal lipids are related to the physical properties of hair such as elasticity and tensile strength and interracial studies have previously conducted to relate the lipid mass and Afrikaan hair, which has a lot of frizzy hair. Although washing hair is the only way to control the hair loss without damage of hair surface, the number of washing and lipid loss are not linearly correlated. In this study, the amount of lipid hair was analyzed by washing the hair with a few different types of shampoos containing various conditioning polymers and oils of different polarities. The results confirmed that the higher the polarity of the oil, the higher the lipid content. This method was applied to Indian frizzy hair to evaluate the degree of frizziness and found that the frizzy volume was more severe for a hair with less lipids. On the other hand, the frizzy hair volume of fly-away hairs was observed more broadly for the hairs with higher lipid contents. In addition, the friction on the surface of the hair did not differ due to the oil treatment. Taken together, it was concluded that hair frizzing was affected by the amount of lipids in the hair rather than by the adhesion between the oils. Thus, this study suggests that controlling the lipid contents in hair may be an important solution in the development of hair anti-frizzy technology.

• Food Science and Preservation
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• v.18 no.4
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• pp.502-507
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• 2011

To investigate the optimal salting conditions, the physicochemical properties of Dolsan leaf mustard were compared under various salting times and using various washing methods and storage temperatures at 10% saline. On the other hand, the cell number of lactic-acid bacteria in Dolsan leaf mustard salted under the optimal conditions was also examined during the 50-day storage. The results of the sensory evaluation of the crispness value of the Dolsan leaf mustard treated with stepwise washing after 8h salting showed the optimal conditions for long-term preservation. The pH of the salted Dolsan leaf mustard decreased with the increase in the lactic-acid bacteria during the storage at $4^{\circ}C$. The cutting energy slowly increased during the storage, but the cutting energy of the salted Dolsan leaf mustard treated with stepwise washing remained at the initial values. The color of the salted Dolsan leaf mustard did not change during 40-day storage, but the mustard turned brown after 50-day storage, for which reason it could not be made into Dolsan leaf mustard kimchi. These results could be recommended as the optimal salting conditions and storage time of salted Dolsan leaf mustard for making kimchi.

• Journal of Environmental Impact Assessment
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• v.32 no.2
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• pp.112-122
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• 2023

To restore the ecological function of contaminated soil and maximize the ecological services provided by the soil, besides the toxicity orrisk caused by pollutants, the functional aspects of the soil ecosystem should be considered. In this study, a method for evaluating the health of cleaned soil was presented, and the applicability of the proposed evaluation method was examined by applying it to soil treated with washing and landfarming. Productivity, habitat, water retention capacity, nutrient cycling, carbon retention capacity, and buffering capacity were used as soil health evaluation indicators. The results showed that the soil health was not completely recovered after remediation, and even in the case of the washed soil, the health was lower than before remediation. On the other hand, there was no significant change in soil quality due to oil pollution, but soil health deteriorated. Unlike the slightly improved soil quality after landfarming treatment, soil health was not completely restored. Therefore, the results of this study indicate that it is desirable to consider both soil quality and health when evaluating the remediation effect. The soil health evaluation method proposed in this study can be usefully utilized for the sustainable use of cleaned soil and to promote ecosystem services.

• Pediatric Infection and Vaccine
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• v.22 no.3
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• pp.186-193
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• 2015

Purpose: The aim of study was to estimate the hand hygiene (HH) compliance of healthcare workers (HCWs) in a children's hospital. Methods: This study was conducted in a hospital which is a tertiary and educational children's hospital with 313 beds and 533 HCWs. Data were collected by direct observation methods from November 1, 2010 to December 31, 2010. Results: A total of 2,999 opportunities for HH were observed, and the overall HH rate was 95.3%. HH rate of the registered nurse, physicians and transferer was 97.7%, 89.2%, and 72.1%, respectively (P<0.001). Among physicians, HH rate of the fellows, professors, residents and interns was 97.5%, 93.9%, 89.7%, and 80.9%, respectively (P<0.001). HH rate in the emergency room, operation room, outpatient department (OPD), and the intensive care unit (ICU) was 97.2%, 97.2%, 95.4%, and 92.5%, respectively (P<0.001). Hand rubbing was the most frequently used (81.1%), and hand washing was frequently used in the case of 'after body fluids exposure risk' (37.7%) and 'after touching patient surroundings' (28.5%). HH methods were not statistically different from each departments (P =0.083), however, they were significantly different according to the World Health Organization (WHO) 5 Moments (P<0.001). Distributions in WHO 5 Moments by the job titles were significantly different (P<0.001). The odds ratio of physicians, ICU and OPD was 0.353 (95% CI, 0.241-0.519), 0.291 (95% CI, 0.174-0.487), and 0.484 (95% CI, 0.281-0.834), respectively. Conclusions: Compliance of HH was different by the job titles and departments. Effective custom-tailored HH programs for each job title and department need to be developed.

• Journal of Environmental Impact Assessment
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• v.28 no.5
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• pp.492-506
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• 2019

Heavy metal contaminants in the shooting range are mostly present in a warhead circle or a metal fragment present as a particle, these fine metal particles are weathered for a long period of time is very likely that the surface is present as an oxide or carbon oxide. In particular, lead which is a representative contaminant in the shooting range soil, is present as more fine particles because it increases the softness and is stretched well. Therefore, by physical washing experiment, we conducted a degree analysis, concentration of heavy metals by cubic diameter, composition analysis of metallic substances, and assessment of applicability of gravity, magnetism and floating selection. The experimental results FESEM analysis and the measurement results lead to the micro-balance was confirmed thatthe weight goes outless than the soil ofthe same size in a thinly sliced and side-shaped structure according to the dull characteristics it was confirmed that the high specific gravity applicability. In addition, the remediation efficiency evaluation results using a hydrocyclone applied to this showed a cumulative remediation efficiency of 71%,twice 80%, 3 times 91%. On the other hand, magnetic sifting showed a low efficiency of 17%,floating selection -35mesh (0.5mm)target soil showed a relatively high efficiency to 39% -10mesh (2mm) efficiency was only 16%. The target treatment diameter of soil washing should be 2mm to 0.075mm, which is applied to the actual equipment by adding an additional input classification, which would require management as additional installation costs and processes are constructed. As a result, it is found that the soilremediation of shooting range can be separately according to the size of the warhead. The size is larger than the gravel diameter to most 5.56mm, so it is possible to select a specific gravity using a high gravity. However, the contaminants present in the metal fragments were found to be processed by separating using a hydrocyclone of the soil washing according to the weight is less than the soil of the same particle size in a thinly fragmented structure.

• Journal of Korean society of Dental Hygiene
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• v.10 no.4
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• pp.617-625
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• 2010

Objectives : The research which sees collected information about dentistry infection management recognition of the patients and the infection management which the medical treatment consumer does in necessity is what, grasped and satisfaction and became the fundamental data which makes the hospital will be able to trust about dentistry image rise and dentistry environment of the medical treatment consumer who assists a dentistry character executed. Methods : From 2009 April 1st until May 28th 233 people common people who have the experience which visits a Gyeongsangnam-do area dentistry the object with the entry question law which sleeps did and the data analysis SPSS, 12.0 For Window under using produced each question item by frequency and a ratio, the analytical degree of infection management One - Way ANOVA stamps and executed t-test. Results : Information experience experienced about dentistry infection of the investigation object person to be, appeared with 74.7% and the after that dentistry assistance at the time of conduct change which experiences the answer back regarding of Former times attentively observes organization disinfecting' was most with 46.6%. The protective equipments wearing goal of the dentistry medical attendance appeared the dentistry medical attendance and patient protection 77.7%, dentistry medical attendance protection 12.9%, by patient protection 9.4% order. Before medical treatment starting of the dentistry medical attendance the hand Does not confirm' appeared 72.1%, with. The hand washing, is whole and the degree which appears is high with 4.11 points the stamp. Is high there was a possibility of knowing the thing about the recording infection where the educational background will be high and considers statistically the difference which was visible Conclusions : The education which is active and continuous is necessary about infection management and sets the guides which are standardized to the patients and about infection management and about infection prevention and exposes from dentistry practices well to emboss the thing is thought that there is a necessity to plant a trust feeling about the dentistry where the patients assist.