• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.2
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• pp.858-864
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• 2011

There is no standard model for a Stated Period Check and a Precise Safety Diagnosis to remove electric fire and shock in the university Lab and institute. Especially, the research for the Stated Period Check and the Precise Safety Diagnosis of the Lab related to electrical field is very weak currently, and it is very necessary to build a detail safety plan. This paper informs the specific standard guideline of the safety check list, method and equipment and it shows the way to evaluate safety grade too. This paper also provides the information of R&D process through the analysis of electrical safety check list of ordinary R&D Lab. It shows a new detail guideline to R&D Lab, and the new guideline removes existing problem and deliver the effective standard model to each R&D Lab. The standard model developed in this research adopts the clear guideline of each check list for the electrical environment of current R&D Lab. This standard model can be applied for every R&D Lab to detect routine safety check and detail safety check immediately. This Research will generally improve not only the effective safety check, but also the safety level for R&D Lab to prevent the electrical accidents.

• Journal of the Korean Institute of Gas
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• v.23 no.2
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• pp.45-54
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• 2019

According to the Laboratory Safety Act, each laboratory in the field of science and technology must conduct safety inspections and diagnosis every year or every two years. At present, the relevant guidelines are not clear, so there is a high possibility that inspection and diagnosis will become ineffective. In the laboratory, there is a pre-risk factor analysis system for hazardous factors, but there are many difficulties in implementation due to lack of education and understanding of the researchers, excessive work, etc. For the analysis of the opinions of experts in the safety field using the Delphi technique, we analyzed the following items: 1. Consideration in applying the Lab Safety Act, 2. Consideration in Lab Safety inspection and diagnosis, and 3. Government policy necessary for Lab. safety. Through the investigation and analysis of the detailed items, we extracted for problems and alternatives in current laboratory safety diagnosis and current law.

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 2001.10a
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• pp.267-269
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• 2001

• The Journal of the Korea Contents Association
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• v.11 no.3
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• pp.108-115
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• 2011

This paper informs the standard guideline of electrical inspection for the University laboratories and R&D institutes. A routine electrical inspection is there to prevent an electric shock and electrical fire accident in the Lab. The main issue of this paper is to check the problem of a routine electrical inspection and this paper provides a detailed guideline of a checklist for the Lab which do not have detailed instruction. It mentions the standard model of an effective routine inspection to upgrade the weak electrical environment in the Lab. One of the main purposes of this paper is to develop a routine checklist to control the electrical environment in the Lab. The evaluation checklist we develop will then be applied to every Lab. Introducing an electrical safety checklist builds a clear standard guideline for a real safety check. This will be used as a regular routine check-up for every Lab. The goal of this paper is to enforce safety from electrical accidents in the lab and it will provide safety guidelines for every Lab.

• Bulletin of the Korean Chemical Society
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• v.30 no.10
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• pp.2475-2478
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• 2009

• Journal of Microbiology and Biotechnology
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• v.34 no.3
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• pp.622-633
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• 2024

For quality standardization, the application of functional lactic acid bacteria (LAB) as starter cultures for food fermentation is a well-known method in the fermented food industry. This study assessed the effect of adding a non-thermally microbial inactivated starter culture to kimchi, a traditional Korean food, in standardizing its quality. In this study, pretreatment based on sterilization processes, namely, slightly acidic electrolyzed water (SAEW) disinfection and ultraviolet C light-emitting diode (UVC-LED) of raw and subsidiary kimchi materials were used to reduce the initial microorganisms in them, thereby increasing the efficiency and value of the kimchi LAB starter during fermentation. Pretreatment sterilization effectively suppressed microorganisms that threatened the sanitary value and quality of kimchi. In addition, pretreatment based on sterilization effectively reduced the number of initial microbial colonies in kimchi, creating an environment in which kimchi LAB starters could settle or dominate, compared to non-sterilized kimchi. These differences in the initial microbial composition following the sterilization process and the addition of kimchi LAB starters led to differences in the metabolites that positively affect the taste and flavor of kimchi. The combined processing technology used in our study, that is, pre-sterilization and LAB addition, may be a powerful approach for kimchi quality standardization.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.4
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• pp.569-575
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• 2017

Objective: The objective of this research was to study the electrical properties and quality of frozen-thawed chicken breast meat and to investigate the relationship between these parameters at different times of frozen storage. Methods: Thawed samples of chicken breast muscles were evaluated after being kept in frozen storage at $-18^{\circ}C$ for different periods of time (1, 2, 3, 4, 5, 6, 7, and 8 months). Results: The results showed that water-holding capacity (WHC) and protein solubility decreased while thiobarbituric acid-reactive substances content increased with increasing storage time. The impedance module of samples decreased during 8-month frozen storage. Pearson correlation coefficients showed that the impedance change ratio (Q value) was significantly (p<0.05) related to pH, color, WHC, lipid oxidation and protein solubility, indicating a good relationship between the electrical properties and qualities of frozen-thawed chicken breast meat. Conclusion: Impedance measurement has a potential to assess the quality of frozen chicken meat combining with quality indices.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2004.11a
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• pp.33-39
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• 2004

A ship runs with various modes of motion due to waves. Among the modes, roll mainly influences on the safety of cargos and crew's fatigue. Therefore a ship equipped with anti-rolling devices are on an increasing trend. In this research, we developed a free running model ship to evaluate the performances of fin stabilizer and moving weight stabilizer. Also those performance tests were carried out through the proposed test procedure.

• Journal of Korean Society for Quality Management
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• v.50 no.4
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• pp.679-700
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• 2022

Purpose: Smart lighting adjusts brightness and color temperature according to weather, the user's activity, mood, etc. This study performed user experience(UX) evaluation of smart lighting in a living lab. The purpose of evaluating UX and analyzing the evaluation results is to improve user-friendliness and market competitiveness of smart lighting Methods: A living lab is a virtual or physical space where various stakeholders participate to develop, verify, and evaluate products, services, or systems in a real-life environment. In this study, an environment of using smart lighting was established in the Smart Safety Living Lab. Subjects performed UX evaluation after interacting freely with smart lighting in the Smart Safety Living Lab. Results: As a result of UX evaluation, it was confirmed that UX was overall excellent and subjects were satisfied with setting a desired indoor mood through smart lighting. However, operating the switch of smart lighting may be difficult due to its complexity, and it is needed to improve some functionalities such as the brightness range provided by smart lighting. Conclusion: This study is expected to contribute to establishing the way of UX improvement of smart lighting. This study is also expected to contribute to developing smart lighting as a high-quality product by reflecting the subjects' needs and UX derived in a real-life environment.

• Proceedings of the Korean Nuclear Society Conference
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• 2005.05a
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• pp.593-594
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• 2005