• Journal of The Korean Society of Agricultural Engineers
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• v.47 no.2
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• pp.3-12
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• 2005

The objective of this study is securement of upland irrigation water using storage level management of small dams. However, it is not new development of water resources but securement of water using storage level management of existing dam. This study has enhanced the water utilization coefficient of dam, after extra available water had been calculated by application of periodical management storage level and this water is used to other water like the upland irrigation water demand. As the result of application, it can secure extra available water except the water requirement. Minimum extra available water except flood is about $20,000,000\;m^3$ and crop irrigation water demand of 10yr frequency is about $2,033,000\;m^3$ in Seongju. The utilization of crop irrigation water can be possible. And extra available water is about $3,102,000\;m^3$ in 2000, $1,959,000\;m^3$ in 2001 except flood period and crop irrigation water demand of 10yr frequency is about $2,272,000\;m^3$ in Donghwa. It is judged that extra available water cannot be used to crop irrigation water during the dry season in Dongwha. Consequently, when management storage level is determined and more efficient use of water is gotten like this study, water utilization coefficient will be enhanced.

• Journal of The Korean Society of Agricultural Engineers
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• v.48 no.2
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• pp.13-23
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• 2006

In Korea, upland irrigation generally depends on the ground water or natural rainfall since irrigation water supplied from dams is mainly used for paddy irrigation, and only limited amount of irrigation water is supplied to the upland area. For the stable security of upland irrigation water, storage level of irrigation dams was simulated by the periods. A year was divided into 4 periods considering the irrigation characteristics. Through the periodical management of storage level, water utilization efficiency in irrigation dams could be enhanced and it makes available to secure extra available water from existing dams without new development of water resources. Two study areas, Seongju and Donghwa dam, were selected for this study. Runoff from the watersheds was simulated by the modified tank model and the irrigation water to upland crops was calculated by the Penman-Monteith method. The analyzed results showed that relatively sufficient extra available water could be secured for the main upland crops in Seongju area. In case of Donghwa area, water supply to non-irrigated upland was possible in normal years but extra water was necessary in drought years such as 1998 and 2001.

• Journal of The Korean Society of Agricultural Engineers
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• v.48 no.2
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• pp.27-35
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• 2006

Large dams are managed with operation standard and flood forecasting systems, while small dams do not have management method generally. Shortage of water resources and natural disasters due to drought and flood raised public concerns for management of small dams. Most of small dams are irrigation dams, which need diversified water uses. However, the lack of systematic management of small dams have caused serious water wastage and increased natural disasters. Storage management method and system were developed to solve these problems in small dams. The system was applied to Seongju dam for effective management. The storage management method was established considering hydrology simulation and statistical analysis using the system. This method can bring additional available water, even in the same conditions of the water demand and the supply conditions of watershed. It can improve the flood control capacity and water utilization efficiency by' the flexible operation of storage space.

• Korean Journal of Health Education and Promotion
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• v.15 no.1
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• pp.79-95
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• 1998

The purpose of this study was to investigate the sanitation affairs of general restaurants. The questionnaire survey on the attitude and knowledge toward sanitation, the attitude for sanitary administration and the sanitary education was conducted against new 600 restaurateurs who were educated from June 20 to July 11, 1996, at the administration hall's division of Kyungsangbook-do in charge of food industry that offered regular sanitary education to new restaurateurs annually. And the visit survey on sanitary practice was also conducted over 93 restaurateurs who obtained the commercial license for food service business. The findings from the survey were as follows; In regard to food sanitation, some 87.1 to 88.3% got the right knowledge about the reason and precaution of food poisoning, food's frozen or cold-storage, and the disposal of products after expiration of validity term. But it was about 20.8% to 50.0% who knew right about major precaution, storage temperature in refrigerator, fermented milk product's storage temperature and validity term. There was therefore a necessity for education in food sanitation. 38.2% of the subjects placed an emphasis on sanitary storage of foodstuffs as the most important thing in sanitary management. 33.8% emphasized cooking sanitation. The environmental sanitation was counted as the most important thing by 19.2%, and personal sanitation of worker was counted by 8.8%. There was differences in what they thought the most important thing was, according to the respondent's educational level and cooker. 86.6% replied it necessary to improve the sanitary level. The respondents who were younger or had better educational level emphasized more the need for it. Concerning health examination, 90.2% replied it necessary. 81.4% answered the reason was because there was a potentiality Quests might be infected with contagious disease. 78.5% pointed the need for sanitary education, but respondents with higher educational level less emphasized its needs. As the reason for poor sanitation, restaurateur's poor awareness about it was most frequently pointed out, by 46.9%. Cooking sanitation was most frequently counted, by 38.5%, as the first thing to be improved. As the most critical point in sanitary education, 34.5% indicated food's sanitary Quality control 30.9% mentioned sanitary treatment of kitchen facilities and peripheral environment, and 27.1% emphasized the summary of the general food sanitation. 77.7% answered to correct immediately in case of violating the Food Hygiene Law, and 12.0% replied to correct in the same case if they would get the order from public official or administrative action would be taken. Respondents with higher educational level answered more to correct immediately. What they wanted the government office to do toward sanitary improvement was a fund aid an facilities and management which was pointed out by 38.9%, a periodical sanitary education by 26.3% and a on-the-spot guidance of sanitary officials by 22.3%. In view of the food service business's sanitary practice, the rate of wearing a sanitary clothes was 32.9% in city and 35.0% in county. The rate of hand-washing without soap or non-washing at cooking was 73.9%, 85%, respectively. The rate of personnel sanitation was 34.2% in city and 50.0% in county. These things indicated the sanitation was not well practiced. To improve the poor sanitary conditions of the food service businesses, it is recommended to offer institutional backing and financial aid from administrative office, and encourage restaurateurs to take pride in their job. and conduct the sanitary education effectively by sanitary education institution.