• Tunnel and Underground Space
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• v.32 no.3
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• pp.194-202
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• 2022

An increased number of cases have occurred in applying ICT technology in the resource development field due to factors such as safety, eco-friendliness, and low cost since the 2000s. In Korea, the 2nd mining master plan specified the significance of converging the full cycle of mining and ICT, while the 3rd mining master plan highlighted ICT and smart mining such as supporting the supply of an ICT mining device and introducing demonstrational smart mining. This study introduces the application of an ICT device and safety system operation in the Jangseong underground mine of Korea Cement Co., Ltd. Currently, Jangseong mine combines two different kinds of 3D equipment including the handheld 3D scanner and multi-station that provides both the measurement and 3D scanning to perform a 3D measurement of the mine. Taken from the 3D measurement of the mine, it is now possible to identify any hazardous areas and abnormalities in different directions and analyze the safety of the crown pillar between two stopes in different level. Besides, the real-time location tracking and communications system have established highly efficient rescue and evacuation plans to effectively deal with any accidents in the mine.

• Journal of the Society of Disaster Information
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• v.18 no.2
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• pp.306-313
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• 2022

Purpose: The purpose of this study is suggested to improve upon current existing methods of ammonia chemical accident prevention and damage reduction. Method: Ammonia is one of the most common toxic substances that causes frequent chemical accidents. And it was selected as leakage materials according to statistics on chemical accident. Based on actual cases of chemical accidents, CARIS modeling was used to compare the damage impact range of Ammonia and HCl and Cl. Also, find out problems with the current systems. Result: As a result of find out the range of accident influence that spreads to the surroundings when an ammonia chemical accident, it was longer than the range of influence of hydrochloric acid and shorter than that of chlorine. In addition, it was found that when chemical accident by ammonia, hydrochloric acid, or chlorine, there are apartments and schools, which can have an effect. Conclusion: It is decided that it is necessary to determine whether or not chemical accident prevention management plans and statistical investigations are submitted for workplaces dealing with ammonia, and detailed guidelines and reviews are necessary. In addition, it is judged that it is necessary to establish a DB for ammonia handling plants, and it is considered that information sharing and joint inspection among related organizations should be pursued.

• Journal of the Korean Institute of Gas
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• v.27 no.2
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• pp.79-85
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• 2023

Recently, in the semiconductor process, large companies are seeking process changes from memory semiconductors to the foundry due to the increase in demand due to the 4th industry. industry is expanding. The characteristics of special gases and precursors, which are raw materials used to produce these semiconductor chips, are toxic, pyrophoric, inflammable, and corrosive. These semiconductor raw materials are operated in a closed system and do not leak to the outside during normal times, but when leaked, they spread to the inside of the gas box, and when proper ventilation is not provided inside the gas box, they spread to the outside, causing fires, explosions, or toxic substances. It can lead to major accidents such as leakage. Recently, there have been cases of accidents in which hazardous materials leaked from the closed system of the semi conductor process and spread to the inside and outside of the gas box. . In this study, we propose preventive measures based on the case of an accident in which raw material leaked from the VCR fitting, which is the connection part of the semiconductor raw material transfer pipe, and spread to the outside of the gas box.

• Journal of the Korea Safety Management & Science
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• v.25 no.2
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• pp.17-28
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• 2023

This study aimed to verify the validity of the evaluation items and weight determination of the indoor environmental safety area, which has the most frequent accidents, among the safety certification evaluations of educational facilities by the Ministry of Education of the Republic of Korea, which has been conducted since May 2021. As a preceding study, the evaluation items of the school safety evaluation checklist being implemented in the US state of Vermont were compared, and the causes of accidents judged by teachers in the accident experiences written by 200 Korean teachers were compared with the safety certification evaluation items belonged to the Ministry of Education. In addition, research literature using the AHP analysis technique on safety risks of elementary and secondary schools in China and safety evaluation index study cases of 539 elementary school children in Indonesia were analyzed. Through these preceding studies, measures to add and adjust evaluation items were derived and the validity and importance rankings of evaluation items were calculated through AHP questionnaires to teachers and safety experts. In addition, a survey was conducted on 104 ordinary people to verify the results of expert analysis. As a result of expert AHP analysis, 'safety education and disaster response training (.396)' was the highest priority for the relative importance of the first layer, followed by 'safety measures (.387)' and 'building materials'. Safety (.216)' was found to be the highest priority. In the overall importance ranking of the 13 second-tier screening items, safety accident prevention education had the highest priority and disaster preparedness training ranked second, proving that the Ministry of Education's review weight was underestimated. In addition, slip and collision accident countermeasures, which were not in the existing Ministry of Education review items, ranked 4th, laboratory practice room safety measures ranked 6th, and sanitation, cleanliness, hazardous substance management, and cafeteria/cooking room safety measures ranked 9th, indicating a significant level of importance. Referring to the importance ranking, which is the result of this study, it is suggested that it is necessary to review the weight of each review item again.

• Journal of the Korean Society of Marine Environment & Safety
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• v.19 no.1
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• pp.31-36
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• 2013

Maritime University cadets must be on board ship's after thoroughly completing a Basic Safety Training Course. During their spare semester they must complete basic principle of the course and then, attend to both Advanced Safety Training Course and Tankers Training Course before they graduate. However, all cadets are exposed to risks during their onboard training. It means that most of commercial ships have to train them before boarding and perform duties according to all sorts of check lists based on the ISM. Accordingly, this research will deal with the treatment for toxic chemicals which is not fully covered by shipping firms, vessels and even a Maritime University for cadets. The lack of pre-knowledge about it is considerably hazardous to the cadets who have no onboard experience. As stated above, the majority of the onboard cadets board their ships without previous training on treatment and knowledge for toxic chemicals. As a result, there are some cases that cadets are injured due to the lack of knowledge to treat toxic chemicals and due to carelessness. Furthermore, they end up leaving a ship prematurely. To prevent these incidents from occurring, this paper recommends thorough training before going onboard provided by Maritime University, the systematic database on the safety of the toxic chemicals and the development of the online contents for safety education of toxic chemicals fitted on each ship's types are necessary to avoid risks and accidents onboard. Furthermore, it is suggested that shipping companies should manage the ship according to the safety check list on toxic chemicals and the crew in charge with qualification for the treatment of toxic chemicals should provide a safety education and supervision.

• Proceedings of the KOR-BRONCHOESO Conference
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• 1972.03a
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• pp.7-8
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• 1972

The effects of noise exposure are of two types: Nonauditory effects and auditory effects. Nonauditory effects of noise exposure are interference with communication by speech, sleeping and emotional behavior. The noise will cause the high blood pressure and rapid pulse, also that decrease the salivation and gastric juice. in experimentaly showed that the Corticoid hormon: Gonatotropic hormone were decrease and Thyrotropic hormoone is increase. Auditory effect of noise exposure. when the normal ear is exposed to noise at noise at hamful intensities (above 90㏈) for sufficiently long periods of time, a temoral depression of hearing results, disappearing after minutes or hours of rest. When the exposure longer or intesity greater is reached the Permanent threshold shift called noise-induced hearing loss. Hearing loss resulting from noise exposure presents legal as well as medical problems. The otologist who examines and evaluates the industrial hearing loss cases must be properly informed, not only concerning the otologic but also about the physical and legal aspects of the problems. The measurement of hearing ability is the most important part of a hearing conservation, both preplacement and periodic follow-up tests of hearing. The ideal hearing conservation program would be able to reduce or eliminate the hazardous noise at its source or by acoustic isolation of noisy working area and two ear protections (plugs and muff type) were developed for personal protection.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.241-253
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• 2003

Changes in chemical, microbiological quality of pan fried oak mushroom and meat, soy sauce glazed hair tail and roasted dodok in wrap packaging, top sealing, vacuum packaging were evaluated during storage 25$^{\circ}C$, 4$^{\circ}C$, -18$^{\circ}C$ for 5 days. The results were as follows: 1) The cases of chilled and frozen storage, there were small increases in the pH from the first day, with no differences between the different packaging methods, with the exception of the vacuum packaging, which was lower. The pH and Aw of the roasted dodok were lower than those of the other foods. The Aw for all three foods at room temperature significantly decreased in the wrap packaging and top sealing on day one, but the rate of reduction was lower when in chilled storage. The VBN increased with increasing length of storage, and temperatures, but the rate of increase was lower in the top sealing and vacuum packaging. The VBN of roasted dodok was considerably lower than with the other foods. The POV increased significantly on the first day or room temperature storage and the rate or increase was low in chilled End frozen storages, and in the vacuum packaging. 2) SPC of the roasted dodok at room temperature increased significantly within five days of storage. but was inhibited within five days in the vacuum packaging with chilled storage. The SPC of the soy sauce glazed hair tail was low in the top sealing and vacuum packaging when in chilled storage. The coliform of the pan fried oak mushroom and meat. on the fifth day of room temperature storage, was close to hazardous conditions for the wrap packaging. From the third day of chilled storage, few coliform were detected in the pan fried oak mushroom and meat, or the soy sauce glazed hair tail, but not in the vacuum packaging, within five days, for all three foods in frozen storage. The S. spp. had exceeded the standard in the wrap packaging and top sealing with the pan fried oak mushroom and meat on the third day at room temperature, but was not detected in the vacuum packaging within five days, and exceeded the standard in the wrap packaging on the fifth day of chilled storage. S. spp. was not detected in the soy sauce glazed hair tail within five days at all storage temperatures. S. spp. was not detected in the roasted dodok within five days of chilled and frozen storage, but was detected from the third day in the wrap packaging. and the fifth in the top sealing, at room temperature, which exceeded the standard. Sal. spp., V parahaemolyticus, E. coli O157:H7, L. monocytogenes were not detected. 3) The Aw was found to be influenced by storage temperature, period and packaging method, while the VBN was significantly influenced by the storage temperature and period. Regarding the SPC, the pan fried oak mushroom and meat was affected by the storage temperature and period, while the soy sauce glazed hair tail was influenced by the packaging method and storage period. The roasted dodok's microbiological quality was influenced by the method of packaging. The chemical, microbiological quality of home-delivered meals were preserved to be five days in the vacuum packaging, at. chilled and frozen storage.