• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.6
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• pp.2559-2565
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• 2013

Material of boat hull has been used mainly with FRP composite materials until now. FRP boat hull manufacturing began to be restricted after the 2000's under international regulation on ocean environment safety. Shipyard on a small scale has manufactured polyethylene canoe and kayak hulls. Polyethylene has the melting point lower than the existing hull materials. Thermal stress occurs on outer hull surface when the polyethylene boat hull is exposed to sunlight. If it happens everyday, boat hull undergoes fatigue damage due to thermal fatigue. Therefore, this study presents the statistical fatigue life estimation on the HDPE boat hull subject to repeated thermal stress under three point bending condition.

• Journal of the Earthquake Engineering Society of Korea
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• v.20 no.7_spc
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• pp.537-543
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• 2016

In low to moderate seismic regions, there are limited earthquake ground motion data recorded from past earthquakes. In this regard, the Gyeongju earthquake (M=5.8)occurred on September 12, 2016 produces valuable information on ground motions. Ground motions were recorded at various recording stations located widely in Korean peninsula. Without actual recoded ground motions, it is impossible to make a ground motion prediction model. In this study, a point source model is constructed to accurately simulate ground motions recorded at different stations located on different soil conditions during the Gyeongju earthquake. Using the model, ground motions are generated at all grid locations of Korean peninsula. Each grid size has $0.1^{\circ}(latitude){\times}0.1^{\circ}(longitude)$. Then a contour hazard map is constructed using the peak ground acceleration of the simulated ground motions.

• Proceedings of the Korean Geotechical Society Conference
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• 2008.10a
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• pp.893-903
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• 2008

A method for predicting surface failures which occur during heavy rainfall on mountain slopes is proposed by using the digital land form model that is obtained by reading altitude on a topographical map at 10m grid point space. A depth of a potential failure layer is assumed at each grid point. In the layer, an infiltrated water movement from cell to cell is modeled in the study (cell is a square of the grid). Infiltrated ground water levels which show the three dimensional effects of a topographical factor in an area can be hourly calculated at every cell by the model. The safety factor of every cell is also calculated every hour by the infinite slope stability analysis method with the obtained infiltrated ground water level. Failure potential delineation is defined here as the time when the safety factor becomes less than unity under the assumptions that effective rainfall is 20mm/h and continues 20 hours.

• Fire Science and Engineering
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• v.25 no.2
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• pp.120-125
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• 2011

For the safe handling of n-dodecane, the explosion limits were investigated and the lower flash points and AITs (autoignition temperatures) by ignition delay time were experimented. By using the literatures data, the lower and upper explosion limits of n-dodecanee recommended 0.6 Vol.% and 4.7 Vol.%, respectively. The lower flash points of n-dodecane by using closed-cup tester were experimented $77^{\circ}$ and $80^{\circ}C$. The lower flash points of n-dodecane by using open cup tester were experimented $84^{\circ}C$ and $87^{\circ}C$. This study measured relationship between the AITs and the ignition delay times by using ASTM E659-78 apparatus for n-dodecane. The experimental AIT of n-dodecane was $222^{\circ}C$.

• Geomechanics and Engineering
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• v.21 no.4
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• pp.327-336
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• 2020

Conventional researches on the behavior of fiber-reinforced and unreinforced soils often investigated the failure point. In this study, a concept is proposed in the comparison of the fiber-reinforced with unreinforced sand, by estimating the strength and strength ratio at different levels of strain. A comprehensive program of laboratory drained triaxial compression test was performed on compacted sand specimens, with and without date palm fiber. The fiber inclusion used in triaxial test specimens was form 0.25%-1.0% of the sand dry weight. The effect of the fiber inclusion and confining pressure at 0.5%, 1.0%, 1.5%, 3.0%, 6.0%, 9.0%, 12%, and 15% of the imposed strain levels on the specimen were considered and described. The results showed that, the trend and magnitude of the strength ratio is different for various strain levels. It also implies that, using failure strength from peak point or the strength corresponding to the axial strain of approximately 15% for evaluating the enhancement of strength or strength ratio, due to the reinforcement, may cause hazard and uncertainty in practical design. Therefore, it is necessary to consider the strength of fiber-reinforced specimen at the imposed strain level, compared to the unreinforced specimen.

• Journal of Distribution Science
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• v.19 no.12
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• pp.91-101
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• 2021

Purpose: This study aims to explore the effects of government's value intervention messages on the prevention and control of infectious disease in the risk communication process in terms of goveremnt policy response to COVID-19 from the mismatch message perspective, and draws the relevant implicaitons. Due to the infeciton spread, some people point out that depression caused by COVID-19 is because of wrong signals of the government and infectious disease prevention and control authorities, namely value intervention messsages. Research design, data and methodology: This study examined the epidcmic situation through message deails regarding the effects of government's mismatch messages on prevention and control of infectious disease and the resulting phenomena. Results: People's lives are under serious threat overall, so the declaration of the end of COVID-19 is almost impossible unlike MERS. Economic downturn due to foreced prevention and control regulaitons of COVID-19, mistruct of social distancing, fatigue on mismatch messages, and moral hazard on the awareness of prevention and control of infectious disease are negative phenomena to risk communiaiton on COVID-19. Conclusions: This study investigated the government authorities' policy sending wrong signals due to mismatching of the reality at this point in time for infectious disease prevention and control from the risk communicaiton perspectrive.

• Journal of Food Hygiene and Safety
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• v.28 no.1
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• pp.69-74
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• 2013

This study has been performed for 150 days from February 1 - June 31, 2012 aiming at analyzing biologically hazardous factors in order to develop HACCP system for the vinegared pickle radishes. A process chart was prepared as shown on Fig. 1 by referring to manufacturing process of manufacturer of general vinegared pickle radishes regarding process of raw agricultural products of vinegared pickle radishes, used water, warehousing of additives and packing material, storage, careful selection, washing, peeling off, cutting, sorting out, stuffing (filling), internal packing, metal detection, external packing, storage and consignment (delivery). As a result of measuring Coliform group, Staphylococcus aureus, Salmonella spp., Bacillus cereus, Listeria Monocytogenes, E. coli O157:H7, Clostridium perfringens, Yeast and Mold before and after washing raw radishes, Bacillus cereus was $5.00{\times}10$ CFU/g before washing but it was not detected after washing and Yeast and Mold was $3.80{\times}10^2$ CFU/g before washing but it was reduced to 10 CFU/g after washing and other pathogenic bacteria was not detected. As a result of testing microorganism variation depending on pH (2-5) of seasoning fluid (condiment), pH 3-4 was determined as pH of seasoning fluid as all the bacteria was not detected in pH3-4. As a result of testing air-borne bacteria (number of general bacteria, colon bacillus, fungus) depending on each workplace, number of microorganism of internal packing room, seasoning fluid processing room, washing room and storage room was detected to be 10 CFU/Plate, 2 CFU/Plate, 60 CFU/Plate and 20 CFU/Plate, respectively. As a result of testing palm condition of workers, as number of general bacteria and colon bacillus was represented to be high as 346 $CFU/Cm^2$ and 23 $CFU/Cm^2$, respectively, an education and training for individual sanitation control was considered to be required. As a result of inspecting surface pollution level of manufacturing facility and devices, colon bacillus was not detected in all the specimen but general bacteria was most dominantly detected in PP Packing machine and Siuping machine (PE Bulk) as $4.2{\times}10^3CFU/Cm^2$, $2.6{\times}10^3CFU/Cm^2$, respectively. As a result of analyzing above hazardous factors, processing process of seasoning fluid where pathogenic bacteria may be prevented, reduced or removed is required to be controlled by CCP-B (Biological) and threshold level (critical control point) was set at pH 3-4. Therefore, it is considered that thorough HACCP control plan including control criteria (point) of seasoning fluid processing process, countermeasures in case of its deviation, its verification method, education/training and record control would be required.

• Journal of Food Hygiene and Safety
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• v.29 no.2
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• pp.79-84
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• 2014

This study has been performed for about 270 days at analyzing biologically hazardous factors in order to develop HACCP system for the non heat-frozen carrot juice. A process chart was prepared by manufacturing process of raw agricultural products of non heat-frozen carrot juice, which was contained water and packing material, storage, washing, cutting, extraction of the juice, internal packing, metal detection, external packing, storage and consignment (delivery). As a result of measuring Coliform group, Staphylococcus aureus, Salmonella spp., Bacillus cereus, Listeria Monocytogenes, Enterohemorrhagic E. coli before and after washing raw carrot, Standard plate count was $4.7{\times}10^4CFU/g$ before washing but it was $1.2{\times}10^2CFU/g$ detected after washing. As a result of testing airborne bacteria (Standard plate count, Coliform group, Yeast and Fungal) depending on each workplace, number of microorganism of in packaging room, shower room and juice extraction room was detected to be 10 CFU/Plate, 60 CFU/Plate, 20 CFU/Plate, respectively. As a result of testing palm condition of workers, as number of Standard plate count, Coliform group and Staphylococcus aureus was represented to be high as $6{\times}10^4CFU/cm^2$, $0CFU/cm^2$ and $0CFU/cm^2$, respectively, an education and training for individual sanitation control was considered to be required. As a result of inspecting surface pollution level of manufacturing facility and devices, Coliform group was not detected in all the specimen but Standard plate count was most dominantly detected in scouring kier, scouring kier tray, cooling tank, grinding extractor, storage tank and packaging machine-nozzle as $8.00{\times}10CFU/cm^2$, $3.0{\times}10CFU/cm^2$, $4.3{\times}10^2CFU/cm^2$, $7.5{\times}10^2CFU/cm^2$, $6.0{\times}10CFU/cm^2$, $8.5{\times}10^2CFU/cm^2$ respectively. As a result of analyzing above hazardous factors, processing process of ultraviolet ray sterilizing where pathogenic bacteria may be prevented, reduced or removed is required to be controlled by CCP-B (Biological) and critical level (critical control point) was set at flow speed is 4L/min. Therefore, it is considered that thorough HACCP control plan including control criteria (point) of seasoning fluid processing process, countermeasures in case of its deviation, its verification method, education/training and record control would be required.

• Bulletin of Food Technology
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• v.14 no.2
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• pp.94-98
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• 2001

외식, 단체급식의 증가 등으로 인하여 식중독의 발생이 날로 대형화, 다양화되어 갈 것으로 전망됨에 따라 식품에 대한 철저한 위생관리가 요구되고 있다.식품의 안전성을 확보하기 위한 위생관리 제도로 국제적으로 인식되고 있는 HACCP(hazard analysis critical control point)란 식품원료의 생산단계에서부터 시작하여 제조.가공, 보존, 유통.판매를 통하여 최종적으로 소비자가 섭취할 때까지의 모든 단계에서 발생할 우려가 있는 생물학적, 화학적, 물리적 위해요소에 대해 조사.분석하고, 각 위해요소에 대한 방지 방법을 구축하여 계획적으로 감시.관리함으로써 제품의 안전성을 사전에 확보하고자 하는 체계적인 관리방법이다. HACCP 계획은 위해요소 분석, 중요관리점 결정, 한계기준 설정, 모니터링 방법 확립, 개선조치 방법 확립, 검증절차 확립, 기록 유지 및 문서화 방법 확립의 과정을 거쳐개발되며, 최종제품을 검사하는 기존의 사후 관리적 방식과는 달리 HACCP는 중요관리점을 확인하고 모니터링 함으로써 최종제품의 위생안전성을 담보하는 예방적 관리방법이다. 1960년대 미국 항공우주국(NASA)에서 우주비행사들의 우주식에 대한 안전성을 확보하기 위한 연구에서 시작된 HACCP는 현재 세계 각국에서 식품의 안전성을 보증하는 과학적이고 체계적인 관리제도로 평가받고 있다.

• Proceedings of the Korea Institute of Fire Science and Engineering Conference
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• 2008.11a
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• pp.262-269
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• 2008

Chemical products have had an favorable influence on our everyday life, and contributed very much to the development of human culture. According to the rapid change of industry and the development of scientific technique the using chemical products are increasing more and more. Chemical products can have any hazardous property such as flammability or explosiveness. There are occurring many accidents in the international trade due to the different classification and labelling of chemicals produced in various countries. The main purpose of this work is the development of global standard test methods for the chemicals, and the classification and labelling in building block approach by means of the basic technical data. Oxidizing solids, combustible solids, spontaneously combustible materials, water-prohibitive materials, flammable liquids, self-reactive materials and oxidizing liquids have been tested. The results have been classified according to the hazard material safety regulation and the UN regulation, and summarized in a data-base.