• Journal of Korean Neurosurgical Society
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• v.46 no.2
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• pp.123-129
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• 2009

Objective: This study was aimed to identify the incidence and risk factors of vancomycin-resistant enterococcus (VRE) colonization in neurosurgical practice of field, with particular attention to intensive care unit (ICU). Methods: This retrospective study was carried out on the Neurosurgical ICU (NICU), during the period from January. 2005 to December. 2007, in 414 consecutive patients who had been admitted to the NICU. Demographics and known risk factors were retrieved and assessed by statistical methods. Results: A total of 52 patients had VRE colonization among 414 patients enrolled, with an overall prevalence rate of 6.1%. E. faecium was the most frequently isolated pathogen, and 92.3% of all VRE were isolated from urine specimen. Active infection was noticed only in 2 patients with bacteremia and meningitis. Relative antibiotic agents were third-generation cephalosporin in 40%, and vancomycin in 23%, and multiple antibiotic usages were also identified in 13% of all cases. Multivariate analyses showed Glasgow coma scale (GCS) score less than 8, placement of Foley catheter longer than 2 weeks, ICU stay over 2 weeks and presence of nearby VRE-positive patients had a significantly independent association with VRE infection. Conclusion: When managing the high-risk patients being prone to be infected VRE in the NICU, extreme caution should be paid upon. Because prevention and outbreak control is of ultimate importance, clinicians should be alert the possibility of impending colonization and infection by all means available. The most crucial interventions are careful hand washing, strict glove handling, meticulous and active screening, and complete segregation.

• Journal of Nutrition and Health
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• v.37 no.8
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• pp.712-721
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• 2004

The objective of this study was to evaluate the microbiological quality of heating and after-heating processed foods for implementation of a HACCP system in day-care center foodservice operations. The evaluating points were microbial assessment and temperature of foods during receiving, cooking, and serving in heating process. In non-heating process, in addition to monitoring microbial assessment of food during preparation, cooking, and serving steps, the microbial populations of employees' hands and utensils and serving temperature were also evaluated. Microbiological quality was assessed using 3M Petrifilm$^{TM}$ to measure total plate count and coliforms for foods and utensils and Staphylococcus aureus for hands in five Gumi day-care centers. Microbiological quality assessment for foods and utensils is summarized as follows. Microbiological quality of the heating processed foods was satisfactory for cooking and serving steps. The internal temperature of food was above 74$^{\circ}C$. However, temperature control before the serving step was not achieved due to inappropriate time management between the cooking and serving steps. In the after-heating process, the total plate counts of boiled mungbean sprouts salad, blanched spinach salad, com vegetable salad were below the standard at the serving step. The majority of samples showed that coliforms exceeded the norm, which is thought to be the result of the cross-contamination from utensils. These results suggest that it is essential to educate employees on the importance of hand washing and of avoiding cross-contamination by using clean, sanitized equipment to serve food in the after-heating process. Establishing Sanitation Standard Operating Procedures (SSOPs) is an essential part of any HACCP system in day-care center foodservice operations.

• Korean Journal of Materials Research
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• v.12 no.12
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• pp.930-934
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• 2002

Nanosized $WO_3$ powders were synthesized by the sol-precipitation process using $WCl_{6}$ as the starting material, ethanol as a solvent and $NH_4$OH solution as a precipitant, followed by a washing-drying treatment and calcination. The effects on the powder crystallinity and microstructure of calcination temperature were investigated with XRD and FE-SEM. The $WO_3$ powders calcined at $500^{\circ}C$ and $700^{\circ}C$ showed good crystallinity and their mean particle size was 30nm and 70nm, respectively. These powders were used for the preparation of pastes which were printed as thick films on alumina substrates with comb-type Pt electrodes. The particle size strongly influenced the $NO_2$ gas sensing property of the thick films. A significant reduction in the $NO_2$ sensitivity was observed for the film prepared from larger particle size, having thus a larger grain size. For the film having a smaller grain size, on the other hand, the higher $NO_2$ sensitivity was observed and the sensitivity increased with $NO_2$ concentration.

• Environmental and Resource Economics Review
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• v.18 no.2
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• pp.191-215
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• 2009

In the real world, there exist various products in terms of price and quality, and it can be expected that a product with lower price and higher quality than others is better. Hence efficiency of consumption behaviour can be measured by the level of goodness in terms of price and quality attributes of that product. The purpose of this research is to define consumption efficiency in terms of price and quality, and to measure consumption efficiency of IT and electronic products in South Korea. From the results, many consumers have purchased inefficient products m air-conditioner, TV, digital camera, MP3 player, computer markets. On the other hand, consumers have purchase efficient products in refrigerator and washing machine markets relatively. In addition, we analyze the relationship of consumption efficiency, information channel, and electric power consumption. This research may provide meaningful information for consumer's behaviour by measuring consumption efficiency quantitatively.

• Journal of the Korean Society of Clothing and Textiles
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• v.25 no.5
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• pp.891-900
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• 2001

The purpose of this study were to evaluate the physical properties and dyeability of cellulase and alkali(NaOH, KOH) treated ramie/man-made fiber mixture fabrics. The mixture fabrics were plain weave made by rayon and polyester fiber as warp yarn, and ramie as weft yarn. The crease resistance, drape, tensile strength, and water absorbancy were measured for test fabrics. The K/S value of dyed fabrics were calculated using color difference meter. Also colorfastness to washing and sunlight of dyed fabrics were evaluated. The results obtained from this study were as follows: Thickness and weight per unit area of alkali treated two mixture fabrics(rayon/ramie, polyester/ramie) increased compared to those of untreated fabrics, but cellulase treated fabrics did not changed a little. And alkali treated rayon/ramie mixture fabrics showed more change than polyester/ramie mixture fabrics on the thickness and weight. Tensile strength and water absorbancy of cellulase treated fabrics decreased compared to those of untreated, but crease resistance increased. Crease resistance, tensile strength(warp direction), water absorbancy and drape of NaOH treated rayon/ramie mixture fabrics decreased compared to those of untreated, but tensile strength(weft direction) increased. Water absorbancy and drape of NaOH treated polyester/ramie mixture fabrics decreased compared to those of untreated, but crease resistance and tensile strength(weft direction) increased. Tensile strength of KOH treated two mixture fabrics increased compared to that of untreated, but water absorbancy and drape decreased. Total hand of cellulase and alkali treated rayon/ramie mixture fabrics was improved compared to untreated. Dyeability of treated mixture fabrics was increased compared to untreated.

• Korea-Australia Rheology Journal
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• v.17 no.3
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• pp.117-123
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• 2005

Background: Reduced deformability of red blood cells (RBCs) may play an important role on the pathogenesis of chronic vascular complications of diabetes mellitus. However, available techniques for measuring RBC deformability often require washing process after each measurement, which is not optimal for day­to-day clinical use at point of care. The objectives of the present study are to develop a device and to delineate the correlation of impaired RBC deformability with diabetic nephropathy. Methods: We developed a disposable ektacytometry to measure RBC deformability, which adopted a laser diffraction technique and slit rheometry. The essential features of this design are its simplicity (ease of operation and no moving parts) and a disposable element which is in contact with the blood sample. We studied adult diabetic patients divided into three groups according to diabetic complications. Group I comprised 57 diabetic patients with normal renal function. Group II comprised 26 diabetic patients with chronic renal failure (CRF). Group III consisted of 30 diabetic subjects with end-stage renal disease (ESRD) on hemo-dialysis. According to the renal function for the diabetic groups, matched non-diabetic groups were served as control. Results: We found substantially impaired red blood cell deformability in those with normal renal function (group I) compared to non-diabetic control (P = 0.0005). As renal function decreases, an increased impairment in RBC deformability was found. Diabetic patients with chronic renal failure (group II) when compared to non-diabetic controls (CRF) had an apparently greater impairment in RBC deformability (P = 0.07). The non-diabetic cohort (CRF), on the other hand, manifested significant impairment in red blood cell deformability compared to healthy: control (P = 0.0001). Conclusions: The newly developed slit ektacytometer can measure the RBC deformability with ease and accuracy. In addition, progressive impairment in cell deformability is associated with renal function loss in all patients regardless of the presence or absence of diabetes. In diabetic patients, early impairment in RBC deformability appears in patients with normal renal function.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.17 no.2
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• pp.101-110
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• 2007

This study was performed to find out hazardous factors in the loaded works of muscular skeletal disorders(MSDs) for four company attached to dining workers from October 2005 to June 2006. The results are summarized as follows. 1. 42.5% of workers in study group were 40-50 years old, and females were higher than males, and the average of body weight was 70kg, 57kg in males and females, respectively. Working time per day was mostly 7-9hours, and the rate of worker who had never education and training was 46%. 2. The upper part and right part of body were higher than lower part and left part in symptoms of muscular skeletal disorders. Body parts which complained of symptoms were the order of right shoulder(55%), right arm(54%), right hand,(40%) waist(35%), leg(25%), and neck(24%). 3. The results of evaluation in the loaded works of muscular skeletal disorders to cooking, dish supply, preparing side dish, and washing the dishes and cleaning the floor of cooking room using RULA and OWAS checklists was action level 4(potential hazards, needs of change workplace), and the result of evaluation using back compressive force needed control measures as 779.27 lbs~1,274.04 lbs. In a view point of the result of this study, large dining rooms should be designed by ergonomic technology for the work surface height, width, and depth. The height of carrying car should be lower to 70cm, and repetitiveness and handling weight should be reduced by mechanical means, and education and training also should be performed for all of workers positively.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.47 no.5
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• pp.33-42
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• 2015

Pitches contained in thermomechanical pulp negatively influence paper qaulity and pulp and papermaking process. Without controlling TMP pitches suitably, it is hard to make a certain quality of paper. In order to control pitches in TMP, they must be quantitatively recognized by proper tools. One of the most widely used way to detecting TMP pitches is a staining method using a hydrophobic dye such as Sudan IV. Sudan IV could be used with three different protocols including different application of its dissolution, washing, dyeing time, etc. The dyeing protocols were classified into three categories including Stain I, Stain II, and Stain III. In dyeing time, Stain I required more than 24 hours to dye pitches. On the other hand, Stain III could stain TMP pitches with the most brief way. The images of red-stained pitches could be captured by a stereomicroscope with ${\times}35$ and ${\times}45$ magnifications, and then quantitatively analysed measuring their numbers and areas by Carl Zeiss AxioVision (ver. 4.8.2) program. Among three protocols, both Stain I and Stain III were the most ideal methods to detect TMP pitches because they detected more pitches and bigger pitch areas compared to Stain II against the same specimen. In particular, it was recognized that Stain III could be used as the most useful tool to detect TMP pitches accurately within several minutes.

• Korean Journal of Community Nutrition
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• v.12 no.3
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• pp.310-321
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• 2007

Effective and systematic sanitation management programs are necessary to prevent foodborne disease outbreaks in school foodservice operations. The purpose of this study was to identify the elements to improve in order to ensure the safety of school food service by evaluating sanitation management practices implemented under HACCP-based programs. The survey was designed to assess the level of hygiene practices of school food service by using an inspection checklist of food hygiene and safety. Fifty-four school foodservice establishments considered as poor sanitation practice groups from two year inspections by Seoul Metropolitan Office of Education were surveyed from September to December in 2005. Inspection checklists consisted of seven categories with 50 checkpoints; facilities and equipment management, personal hygiene, ingredient control, process control, environmental sanitation management, HACCP system and safety management. Surveyed schools scored $68.0{\pm}12.42$ points out of 100 on average. The average score (% of compliance) of each field was 10.7/20 (53.3%) for facilities and equipment management, 7.4/11 (67.2%) for personal hygiene, 7.4/11 (74.1%) for ingredient control, 22.4/32 (69.8%) for process control, 8.9/12 (73.8%) for environmental sanitation management, 4.2/7 (59.7%) for HACCP systems management, and 7.2/8 (89.7%) for safety management, respectively. The field to be improved first was the sanitation control of facilities and equipment. The elements to improve this category were unprofessional consultation for kitchen layout, improper compartment of the kitchen area, lacks of pest control, inadequate water supply, poor ventilation system, and insufficient hand-washing facilities. To elevate the overall performance level of sanitation management, prerequisite programs prior to HACCP plan implementation should be stressed on the school officials, specifically principals, for the integration of the system.

• Food Quality and Culture
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• v.3 no.1
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• pp.27-33
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• 2009

This study evaluates the effectiveness of the "Seoul Sanitation Grading System Evaluation Index" developed earlier and to analyze sanitation management practices in restaurants in Seoul, Korea. The categories evaluated were the food management standard, facilities/equipment standard, and essential checking items specified in the law. These items were graded and classified into A ($100{\sim}90$), B ($89{\sim}80$), C ($79{\sim}70$) and Score (less than 69) based on the criteria set by the present researchers. We randomly selected 56 restaurants in five local cities (Jung-gu, Seocho-gu, Jongno-gu, Songpa-gu and Yeongdeungpo-gu) and investigated each by actually visiting the site of business. The achievement rate for food management standard was 80.8%; as for the specific items in the category, it was the highest in food ingredients at 77.1% and the lowest in food storage at 62.1%. For the facilities/equipment standard, the achievement rate was 77.8%; as for the specific items in the category, it was the highest for vermin at 88.1% and the lowest for operation at 70.8%. The achievement rate for overall individual sanitary management was 70.7% and in the category, the lowest score was seen in hand washing at 57.1%. The overall average score of sanitation management practices using the Seoul Sanitation Grading System Evaluation Index in restaurants in Seoul was 73.7, which fell into the C category. As for the number of restaurants in each grade category, there were 10 (17.9%) in each category of A ($100{\sim}90$), B ($89{\sim}80$) and C ($79{\sim}70$) with 30 (53.6%) scoring higher than 70, whereas those scoring less than 69 included 26 (46.4%). The average scores for those restaurants designated by local governments (exemplary restaurants, general restaurants, best Korean restaurants in Seoul) were not significantly different; however, they were higher in franchises than those small restaurants ran by individuals.