• Journal of Navigation and Port Research
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• v.46 no.4
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• pp.338-343
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• 2022

As the revitalization of the global maritime industry continues, the number of foreign ships navigating the maritime territories of maritime neighboring countries has rapidly increased. However, large-scale marine accidents have occurred, caused by the insufficient establishment of a system for management and operation relative to vessels' safety-condition. To address that, the IMO has granted the right to exercise port state control, especially for foreign vessels, to countries with jurisdiction over maritime territories with strengthening regulations and guidelines. In particular, the Republic of Korea, as a member of the TOKYO MOU, is conducting PSC, but as of 2020, the proportion of foreign ships was three times higher than that of national ships that called in domestic ports. However, the inspection rate was low at 9% which has not met the recommended level by the TOKYO MOU. Thus, this study conducted an IPA analysis as well as content analysis, by collecting the practical opinions and views of PSCO through objective questionnaires and written expert interviews, for improving the efficiency and effectiveness of domestic PSC. As a result, it was derived that the importance and performance related to human factors such as life on board, working environment, and response to safety accidents should be improved in to raise the quality of PSC inspection. Additionally, the work environment and performance of PSC in domestic ports for foreign vessels could be improved, if multifaceted support bases are established, for administrative unification of related tests for PSC, recruitment of PSCO, activation of the defection-reporting system, reorganization of the PSC execution group, etc.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.1
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• pp.25-38
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• 2003

This study was conducted to establish the microbiological quality standards applying the HACCP system on sushi items of Japanese restaurant in Korea. The study evaluated hygienic conditions of kitchen and workers, pH time-temperature relationship, and microbial assessments during whole process of sushi making in 2001. Overall hygienic conditions were normal for both kitchen and for workers by 3 point scale, but hygienic controls against the cross-contamination were still needed. Each process of sushi making was performed under the risk of microbial contamination, since pH value of most of ingredients was over pH 4.6 and also production time(3.5~6 hrs) were long enough to cause problems. Microorganisms were high enough to cause foodborne illness ranged 8.0$\times$10$^2$~3.3$\times$10$^{6}$ CFU/g of TPC and 1.0$\times$10$^1$~1.6$\times$10$^3$CFU/g of coliforms, although TPC, coliforms and Staphylcoccus aureus were within the standard limits (TPC 10$^2$~10$^{6}$ CFU/g, coliforms 10$^3$CFU/g). However, Salmonella and Vibrio parahaemolyticus were not detected. High populations TPC and coliforms were also found in the cooks' hands and cooking utensils(TPC 10$^2$~10$^{6}$ CFU/100cm$^2$and Coliforms 10$^1$~10$^3$CFU/100cm$^2$). Based on the CCP decision tree analysis, the CCPs were the holding steps far six sushi production line except the tuna and the thawing step for tuna sushi. In conclusion, overall state of sushi production was fairly good but much improvement was still needed.

• Food Science and Preservation
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• v.16 no.6
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• pp.971-976
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• 2009

The consumption of raw sprouts has increased in popularity worldwide because the food is natural and healthy. However, in Korea, nothing is known on the safety standards of sprout producers or changes in the microbial populations of sprouts during sprouting. We evaluated the microbial safety and quality of sprouts during each step in the sprouting process. Bacteriological analysis showed that seeds had a Total Plate Count (TPC) ranging from 3.04 - 5.21 log CFU/g and coliform counts ranging from 1.80 - 3.86 log CFU/g. TPC and coliform counts increased rapidly during the sprouting process to attain values of 6.99 - 8.26 and 3.70 - 7.15 log CFU/g, respectively, regardless of decontamination of seeds with commercial sanitizer. TPC and coliform counts were on high level after sprouts were washed. Escherichia coli was detected in samples of domestic radish sprouts at all stages from seed to storage, rape sprouts in the stages from soaked seed to storage, and red radish sprouts during sprouting, and no sanitizer was used in any of these processes. Untreated red radish sprouts were also positive for Bacillus cereus at all processing steps and Listeria monocytogenes after germination. However, pathogens were not detected at any sprouting stage of seeds treated with sanitizer. It is necessary to carefully control commercial sprouting, and to develop HACCP guidelines applicable to all sprouting processes, commencing at the first step in raw seed production.

• Journal of Korean Academy of Nursing
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• v.30 no.5
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• pp.1156-1169
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• 2000

The study was aimed at developing an independent hospice center model that would be best suited for Korea based on a literature review and the current status of local and international hospices. For the study, five local and six international hospice organizations were surveyed. Components of the hospice center model include philosophy, purpose, resources (workers, facilities, and equipment), allocation of resources, management, financial support and hospice team service. The following is a summary of the developed model: Philosophies for the hospice center were set as follows: based on the dignity of human life and humanism, help patients spend the rest of their days in a meaningful way and accept life positively. On the staff side, to pursue a team-oriented holistic approach to improve comfort and quality of life for terminally ill persons and their families. The hospice center should have 20 beds with single, two, and four bed rooms. The center should employ, either on a part-time or full-time basis, a center director, nurses, doctors, chaplains, social workers, pharmacists, dieticians, therapists, and volunteers. In addition, it will need an administrative staff, facility managers and nurses aides. The hospice should also be equipped with facilities for patients, their families, and team members, furnished with equipment and goods at the same level of a hospital. represented by a center director who reports to a board and an advisory committee. Also, the center director administers a steering committee and five departments, namely, Administration, Nursing Service, Social Welfare, Religious Services, and Medical Service. Furthermore, the center should be able to utilize a direct and support delivery systems. The direct delivery system allows the hospice center to receive requests from, or transfer patients to, hospitals, clinics, other hospice organizations (by type), public health centers, religious organizations, social welfare organizations, patients, and their guardians. On the other hand, the support delivery system provides a link to outside facilities of various medical suppliers. In terms of management, details were made with regards to personnel management, records, infection control, safety, supplies and quality management. For financial support, some form of medical insurance coverage for hospice services, ways to promote a donation system and fund raising were examined. Hospice team service to be provided by the hospice center was categorized into assessment, physical care, emotional care, spiritual care, bereavement service, medication, education and demonstrations, medical supplies rental, request service, volunteer service, and respite service. Based on the results, the study has drawn up the following suggestions: 1. The proposed model for a hospice center as presented in the study needs to be tested with a pilot project. 2. Studies on criteria for legal approval and license for a hospice center need to be conducted to develop policies. 3. Studies on developing a hospice charge system and hospice standards that meet local conditions in Korea need to be conducted.

• Journal of the Korea institute for structural maintenance and inspection
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• v.21 no.5
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• pp.148-155
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• 2017

In this study, by using the international standards ISO TS 16774, Part 2 Test method for chemical resistance as a quality control method of injection type repair material used for leakage crack of underground concrete structure, the performance requirement against of chemical environment of underground concrete structures for repair materials was tested. For this testing 3 types for each of the 2 classes of repair materials(synthetic rubber, cement), with a total of 9 types repair materials, were selected and examined. As a result, the test results showed that the smallest performance deterioration by the change in the mass was with the synthetic rubber(RG) type as opposed to the cement type system, showing that the synthetic rubber type had the strongest relative resistance to chemical exposure. Furthermore, it is necessary to investigate the material with high resistance to chemical substances and to examine the material which can increase resistance to sodium hydroxide and sodium chloride in cement system. These results can be used as a basic index for the selection of repair materials with the strongest resistance to chemical environment found in concrete structures. In addition, it is expected that the test results derived in this study can be used as reference data that can be reflected in the quality improvement of the maintenance material to be developed later.

• Proceedings of the Korean Environmental Health Society Conference
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• 2005.06a
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• pp.263-272
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• 2005

Chlorine disinfection has been used in drinking water supply to disinfect the water-borne microbial disease which may cause to serious human disease. it is still the least costly, relatively easy to use, Chlorination is the primary means to disinfect portable water supplies and control bacterial growth in the distribution system. However, chlorine reacts with natural organic matter(NOM), that presents in nearly all water sources, and then produces disinfection by-products(DBPs), that have adverse health effects. Although the existent DBPs have been reported in drinking water supplies, it is not feasible to predict the levels of the various DBPs due to the complex chemistry reaction involved. 1. The objectives of this study is to investigate seasonal variation difference concentration of DBPs in the plant to tap water. The average concentration of THMs was 20.04 ${\mu}g/{\ell}$ , HAAs 8-15 ${\mu}g/{\ell}$ , HANs 2-4.5 ${\mu}g/{\ell}$ respectively. 2. Distant variation of DBPs furmation by the distance is that THMs concentration increased by 17% at 2km point from the plant and by 28% at 7km and HAAs, HANs also increase each by 16%, 32% at 2 km from the plant and 35%, 56% at 7 km. DBPs increase in water supply pipe continually, 3. The seasonal occurrence of BBPs is that in May and August DBPs concentration is very higher than in march, in May DBPs concentration is highest. The temperature is main factor of DBPs formation, precursor also. 4. Precursor which was accumulated for winter flowed into the raw water by flooding in spring and summer and produced DBPs. 5. Therefore for the supply of secure drinking water, it is required to protect precursor of flowing into raw water and to add to BCAA and DBAA to drinking water standards.

• Journal of the Korean earth science society
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• v.33 no.1
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• pp.32-38
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• 2012

Mean background concentrations of greenhouse gases such as $CO_2$ and $CH_4$ were estimated on Ulleungdo using PICARRO Cavity Ring-Down Spectroscopy (CRDS) analyzer. To improve the accuracy of $CO_2$ and $CH_4$ concentrations, a standardized QA${\cdot}$QC (Quality Assurance Quality Control) procedure was employed with three steps: 1) the inspection procedure of physical limitation (e.g. the exclusion of data corresponding to the number of data of ${\leq}$50%) for hourly mean values, 2) a stage inspection (e.g. the use of data corresponding to ${\geq}15$ observations per day) for daily mean values, and 3) a fast fourier transform (FFT) analysis using curve-fitting methods for the investigation of climatic characteristics. The monthly mean concentrations of $CO_2$ and $CH_4$ derived from three-step QA${\cdot}$QC procedure were then compared with those observed at Anmyundo (Korea) and Ryori (Japan). Overall, the error of mean $CO_2$ and $CH_4$ concentrations estimated in this study distinctly decreased. However, in comparison with their concentrations monitored at Ryori, the $CO_2$ concentration at estimated at Ulleungdo is soemwhat lower than that of Anmyundo due to the missing data, which is statistically significant. On the other hand, the former has a statistically significant higher value of $CH_4$ that of the latter.

• Food Science and Preservation
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• v.8 no.3
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• pp.279-285
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• 2001

The effect of chitosan and cacium treatment on the quality of satsuma mandarin(Citrus unshiu Marc. var. miyagawa) during storage were investigated. Citrus fruits treated with 2000-folds diluted iminoctadime-triacetate solution or 1.5% chitosan with 0.5% CaCl$_2$ solution were stored at 4$\^{C}$ and 87$\pm$3% relative humidity, and room temperature without humidity control. Decay ratio of chitosan and calcium treated fruits were lower than the ones with no treatment from the mid of February. Also, citrus fruits treated with chitosan and calcium treated less in weight loss, that seems it was derived from restraining of fruits' transpiration. Soluble solids were maintained higher level in chitosan and calcium treated fruits than with no treatment during the storage. Acid contents were decreased gradually lower in cold storage than in room temperature storage, and there was not showed consistent trend among treatments. 26 kinds of free amino acids among 45 standards such as glutamic acid, threonine, serine, alanine γ-amino buryric acid, aspragine and etc were detected in Citrus unshiu Marc. var. miyagawa. As the storage time was prolonged, free amino acid was disappeared more or less, and the deccreasing extent was less in 4$\^{C}$ than in room temperature storage.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.31 no.6C
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• pp.251-258
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• 2011

Steel pipe piles have been used as various deep foundation materials for a long time. Recent increase in steel material cost has made engineers reluctant in using it even with its good quality and ease of construction. Therefore when constructing with steel pipe pile, the decision to reuse the excessive pile length that is cut off from the designed pile head elevation after pile driving can be cost saving. This has caused many constructors to reuse the pile leftovers with new piles, but the absence of quantitative structural capacity behaviors of steel pipe pile after pile driving or appropriate countermeasures and standards in reusing steel pipe pile has resulted in wrong applications, pile structural integrity problems, inappropriate limitation of reusable pile length, etc. The structural performance analysis between a new pile and a pile that has undergone working state and ultimate state stress level during pile driving was performed in this research by means of comparing the results between the dynamic pile load test, tensile load test, charpy energy test and fatigue test for high strength steel of $440N/mm^2$ yield strength. Test results show that under working load conditions the yield strength variation is less than 2% and for ultimate load conditions the variation is less than 5% for maximum total blow count of 3000. The results have been statistically analyzed to check the sensitivity of each factors involved. From the test results, reusability of steel pipe pile lies not in the main pipe yield strength deviation but in the reduction of absorb energy, strength changes and quality control at the welded section, shape deformation and local buckling during pile driving.

• Korean Journal of Poultry Science
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• v.32 no.4
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• pp.275-279
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• 2005

This study investigated the effect of dried food-waste diets (FW) fermented by Aspergillus oryzae (AEW), on egg Production and egg qualify in laying hens. One hundred sixty eight laying hens, 50 week old, ISA-Brown wtrain were randomly distributed into 7 treatments with 3 relpicates of 8 birds per replicate and fed with standards laying hen diet replaced with FW and AFW at die=rent level Basal Diet, 25, 10, $75\%$, respectively. There was a significant decrease in feed intake for FW $50\%$ diet and egg Production was statistically lower in all W diet treatments(p<0.05). Water consumption was increased as the replacement increased. Egg weight, egg shell thickness and strength were similar among treatments. However, egg yolk color and Haugh unit showed distinct differences when W were added to their diets(p<0.05). No difference was observed in egg yolk cholesterol. It seems that FW diet could decrease the egg Production, but would be able to improve egg Quality. From this results, AO seemed applicable to laying hen diet as supplements.