• Journal of Korean Tunnelling and Underground Space Association
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• v.11 no.4
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• pp.411-417
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• 2009

The thermo-flow field in road tunnel is influenced by some facts such as piston effect of vehicle's move, operation of ventilation facilities, natural wind and buoyancy effect of fire plume. Among those, piston effect is one of primary causes for formation of air flow in road tunnel and has an effect on initial direction of smoke flow in tunnel fire. In this study to analyze the unsteady flow in the tunnel caused by the run of vehicle, the experimental study of vehicle-induced unsteady flow on a reduced-scale model tunnel is presented. While the three types of vehicle shape such as basic type of rectangular shape, diamond-head type and stair-tail type are changed, the pressure and air velocity variations with time are measured. The rising ratio of pressure and velocity are in order of "basic type of rectangular shape > stair-tail type > diamond-head type". The experimental results would be good data for development of a numerical method on the vehicle-induced unsteady tunnel flow.

• Tuberculosis and Respiratory Diseases
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• v.59 no.5
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• pp.530-535
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• 2005

Background and Aims : Cigarette smoking induces an inflammatory response in the airways, which may play a key role in the pathogenesis of chronic obstructive pulmonary disease. Interleukin-6 (IL-6) is one of the cytokines that plays an important role in inducing bronchial inflammation. The aim of this study was to determine if the level of the pro-inflammatory cytokine, Interleukin-6, is increased when the bronchial epithelial cells are exposed to a cigarette smoke extract (CSE) and an extract from stop smoking-aiding cigarettes, and examined the safety of these commercially available stop smoking-aiding cigarettes. Method : Bronchial epithelial cells were exposed to CSE from cigarette and stop smoking-aiding cigarettes for 24 hours. ELISA was used to measure the IL-6 levels in the supernatant from each condition. The IL-6 mRNA levels were measured by Taqman Real time RT-PCR. N-acetyl-L-cysteine(NAC) was added to each condition to determine if NAC can inhibit the release of IL-6 from the bronchial epithelial cells when they are exposed to CSE from cigarette and stop smoking-aiding cigarettes. Result : When bronchial epithelial cells were exposed to a CSE from cigarettes and stop smoking-aiding cigarettes, each type of CSE stimulated IL-6 production from the bronchial epithelial cells. The IL-6 mRNA level in the Bronchial epithelial cells was also elevated and NAC was found to inhibit the release of IL-6 from bronchial epithelial cells when they were exposed to the CSE from cigarettes and stop smoking-aiding cigarettes. Conclusion : Commercially available stop smoking-aiding cigarette can induce bronchial inflammation and can be harmful to smokers. Therefore, the safety of these cigarettes for smoking cessation should be evaluated.

• Fire Science and Engineering
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• v.28 no.3
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• pp.43-48
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• 2014

The purpose of this study is to analyze the flame propagation speed, radiation range, diffusion pattern and combustion completion time of a fire by filling a divided space with single combustible substance. It was found that the flame propagation speed was the fastest (0.2 s) for kerosene and the lowest (82.1 s) for alcohol. In the case of paint thinner, it took 19.0 s for the flame to reach its peak at the fastest speed after ignition while in the case of alcohol, it took 138.6 s for the flame to reach its peak at the lowest speed. In the case of the combustion of 200 ml of flammable liquids, the combustion completion time was 79.9 s for paint thinner, which is the shortest, 135 s for gasoline, 170 s for kerosene, 231.4 s for diesel and 337.0 s for alcohol. In addition, when flammable liquids are combusted, the lower part of the flame is governed by laminar flow pattern and the upper part of the flame showed turbulence pattern. In the case of a test performed for bean oil, it could be seen that if the fire source was removed, the flame was automatically extinguished without further combustion and that white smoke was generated due to incomplete combustion.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.34 no.12
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• pp.1-8
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• 2006

An experimental study was carried out in order to investigate the influence of Reynolds number on the near-wake of an oscillating airfoil. An NACA 0012 airfoil was sinusoidally pitched at the quarter chord point, and is oscillated over a range of instantaneous angles of attack of $\pm$6$^{\circ}$. An X-type hot-wire probe was employed to measure the near-wake of an oscillating airfoil, and the smoke-wire visualization technique was used to examine the flow properties of the boundary layer. The free-stream velocities were 1.98, 2.83 and 4.03 m/s and the corresponding chord Reynolds numbers were 2.3${\times}10^4$, 3.3$\times$104 and 4.8${\times}10^4$, respectively. The frequency of airfoil oscillation was adjusted to fix a reduced frequency of K=0.1. The results show that the properties of the boundary layer and the near-wake can dramatically be distinguished in the range of Reynolds numbers between 2.3${\times}10^4$ and 3.3${\times}10^4$, on the other hand, it is similar in the cases of Re=3.3$\times$104 and 4.8$\times$104. This is caused by that the unsteady separation point is dramatically delayed in case of Re= 2.3${\times}10^4$.

• Analytical Science and Technology
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• v.29 no.2
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• pp.73-78
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• 2016

Hydrogen cyanide (HCN) is an extremely toxic gas frequently produced during the incineration of plastics, such as acrylonitrile-butadiene-styrene (ABS). A victim of a fire who has inhaled smoke could have cyanide in the blood. Therefore, cyanide could be a good marker for a post-mortem examination of a fire as well as carboxyhemoglobine (COHb) test of blood samples. For a particular fire case, a burned body with a suicide note was found inside a burned vehicle. Even though the COHb value is conclusive evidence, measuring the COHb for denatured blood might be difficult due to severe thermal denaturation or the formation of methemoglobin (MetHb). To overcome this difficulty, cyanide could be used as an indicator when investigating the death of a fire victim. In this study, gas chromatography/mass spectrometry (GC/MS) was adopted to measure the levels of cyanide in the blood through derivatization with pentafluorobenzyl bromide (PFBBr) under cation surfactant by scan and SIM mode. The concentration of cyanide in the blood of heart blood and brain of the victim was found to be 0.36 µg/mL and 1.20 µg/mL respectively, which was higher than the average value (0.041 µg/mL) found in the blood of 14 people who smoked.

• Journal of Korean Society of Environmental Engineers
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• v.32 no.2
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• pp.155-164
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• 2010

Emission from biomass combustion such as meat charbroiling is an important source of organic aerosol. Since source profiles are necessary input profiles for source apportionment of aerosol by a chemical mass balance model, meat cooking organic source profiles are developed by measuring organic marker compounds, including palmitic acid, stearic acid, oleic acid and cholesterol as well as PAH compounds. Emissions from meat and pork charbroiling are collected on quartz filters with a PM10-high volume sampler, extracted with organic solvents, derivatized with diazomethane/TMS and analyzed by GC/MS isotope dilution method. Organic and elemental carbon are also analyzed by an OCEC analyzer. Wt.% of cholesterol to the organic carbon(OC) content from beef and pork charbroiling is only 0.056 and 0.062, but wt. % of all saturated fatty acids to the OC content from beef and pork charbroiling is 2.727 and 2.022, and the wt% of all unsaturated fatty acids to the OC content is 0.278 and 0.438, respectively. Content of total PAH compounds to the OC content from beef charbroiling is higher than that from pork charbroiling, and those are 0.116 wt% and 0.044 wt%. Among PAH compounds benzo(a)pyrene as a single compound is account for 0.0071 wt% and 0.0023 wt% of OC content from beef and pork charbroiling. Ratios of marker compound to cholesterol are calculated, and those values are in good agreement with the values already reported at the food cooking emission, indicating that they can be used as organic source profiles for the apportionment of organic aerosol.

• Journal of Life Science
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• v.18 no.12
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• pp.1718-1721
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• 2008

The skin of human is constantly being exposed to environmental irritants such as ultraviolet, smoke and chemicals. These irritants cause free radicals and reactive oxygen species which leave serious damages on the cells of skin. The water and ethanol extracts of Cambodian Phellinus linteus were investigated for the activities of anti-lipid peroxidation and anti-wrinkle effects to apply as a functional ingredient for cosmetic products. As the result of evaluation of liquid oxidation rate by add $Fe^{2+}$ and $Cu^{2+}$ to Cambodian Phellinus linteus extracts, Cambodian Phellinus linteus ethanol extracts were higher than Cambodian Phellinus linteus water extracts in the chealting ability of $Fe^{2+}$ and $Cu^{2+}$. The Cambodian Phellinus linteus ethanol extracts exhibited that anti-lipid peroxidation higher than butylated hydroxytoluene (BHT) at the concentration of 0.1 mg/ml, 0.5 mg/ml and 1 mg/ml. Cambodian Phellinus linteus water and ethanol extracts showed a higher inhibitory effect on $Fe^{2+}$-induced lipid peroxidation compared to $Cu^{2+}$-induced lipid peroxidation. In the case of anti-wrinkle effect, the elastase inhibition activity of Cambodian Phellinus linteus ethanol extracts was 50.7%, and it is higher than urosolic acid at the concentration of 0.01 mg/ml. Also, in collagenase inhibition activity, Cambodian Phellinus linteus water extract showed low effect, but Cambodian Phellinus linteus ethanol extract was about 50% at a 0.1 mg/ml. concentration. These results proved that Cambodian Phellinus linteus had anti-lipid peroxidation and anti-wrinkle effect. Therefore, Cambodian Phellinus linteus could be useful as an anti-wrinkle cosmetic ingredient.

• Journal of Technologic Dentistry
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• v.31 no.3
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• pp.67-85
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• 2009

This study aims to provide the research for dental technician's stress prevention and management with basic materials by understanding dental technician's psychosocial stress level and examining relevant factors. The subject of this study is 255 dental technologists who work mainly in Seoul Gyeonggi district for a month of April of 2009 and I conducted cross-sectional study through self administered survey. The contents of survey include general feature, occupational feature, health behavior feature. I used Karasek's Job Content Questionnaire, JCQ and Psychosocial well-being index, PWI-SF as means of measurement. To compare the level of dental technician's psychosocial stress, I conducted t-test and ANOVA and I measured the factors that are related with psychosocial stress symptom with step by step multiple regressive analysis. According to the result of Cronbach's a value which is yielded to verify the reliability of means of measurement, the reliability of concept is sufficient. The detailed result of this study is as follows. 1. According to the result of analyzing the stress symptom in accordance with general feature and occupational feature, those dental technologists who are older and not married, graduate from junior college, have lower position, work at university hospital or general hospital show lower stress(p<0.05). There is no difference in the level of psychosocial stress with regard to duty related feature, period of service, daily average working hours, monthly average pay. 2. With regard to health behavior feature, those dental technologists who control weight better and have meal more regularly show lower stress(p<0.05). Those dental technicians who smoke, drink liquid and take a suitable sleep show low stress but the difference does not have significance statistically. 3. With regard to the factors of stress in the workplace, those dental technicians who have lower duty related requirement, have higher duty related control ability, have higher social support, have less instability of employment and have less workload and physical burden show lower stress(p<0.05). 4. According to the result of analyzing the factors that influence dental technologist's stress symptom, social support has the most enormous influence on stress symptom. Unstable employment, regular exercise, regular eating, daily average sleeping hours and technological capacity are also important in this order. According to the result of this study, those dental technicians who have higher social support, less instability of employment, do exercise more regularly, take enough sleep more soundly and have higher technological capacity show lower psychosocial stress symptom. Therefore, to adjust appropriately the dental technician's stress and properly maintain and improve the dental technician's mental health, effective management plan that enables dental technicians to maintain smooth human relationships for dental technicians should be sought. In addition, heath education and health management for dental technicians should be given more thoroughly so that they can establish desirable health behavior in daily life.

• Fire Science and Engineering
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• v.33 no.4
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• pp.41-49
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• 2019

In the present experimental study, based on a real-scale theater, a 1/14 reduced-scale model was constructed, and the effects of natural vent and fire curtain in fire of a theater stage were investigated. The case without fire curtain under the opened natural vent showed lower temperatures in the stage, whereas the case with fire curtain under the opened natural vent showed lower temperatures in the auditorium. On the other hand, through analyzing the starting time of the temperature rise at the point near the proscenium opening in the auditorium, it was found that the opened natural vent condition can delay the starting time of smoke spread from the stage to the auditorium and suppress the temperature rise in the auditorium. Under the present experimental conditions, the fire curtain installation did not affect significantly the velocity and mass flow rate of the outflow through the natural vent of the stage, which might be due to openings in the stage. The present results can be used to examine the effects of natural vent and fire curtain in a real-scale fire of a theater and to check the accuracy of the numerical simulation code.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.393-397
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• 1994

The study was carried out to develop the powdered smoked-dried anchovy products as a natural flavoring substance. The processing conditions, chemical and taste compounds of products were as follows: The raw anchovy were washed, and then boiled 5 minutes in $5{\sim}6%$ NaCl and 1.0% sodium erythorbate solution. Boiled anchovy were smoked in smoking house at $40^{\circ}C$ for 4 hours as the first stage, and then increased temperature up to $80^{\circ}C$ as the second stage, and finally smoked 8 hrs at $80^{\circ}C$ to maintain the moisture content between 9 and 10 percent. The smoked-dried anchovy were pulverized and screened to be 50 mesh of particle size, and finally packed in PET/Al/CPP film bag. The moisture, crude lipid content and salinity of powdered smoke-dried anchovy were 9.4%, 9.6% and 6.9%, respectively. Fatty acid composition of product was mainly consisted of polyenes (43.4%) such as 22 : 6 and 20 : 5, followed by saturates (36.9%), monoenes (19.7%). The principal taste compounds of product were IMP, 466.5 mg/100g; free amino acids such as His, Tau, Pro, Lys, Ala and Glu, 1179.2 mg/100g; non-volatile organic acids such as lactic acid and succinic acid, 617.9 mg/100g; total creatinine, 595.9 mg/100g; small amount of betaine and TMAO. To make a instant soup, it was desirable for taste of products that powdered smoked-dried anchovy were mixed with 20% salt, 4.0% sugar, 3.0% MSG, 1.0% onion powder, 1.0% garlic powder and 1.0% black pepper.