• Journal of Korean Neurosurgical Society
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• 제65권2호
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• pp.307-314
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• 2022

Objective : The percutaneous thread transection technique is a surgical dissecting method using a dissecting thread inserted through a needle under ultrasound guidance without skin incision. As the new dissecting threads were developed domestically, this cadaver study was conducted to compare the effectiveness and safety between the new threads (ultra V sswire and smartwire-01) and a pre-existing commercial dissecting thread (loop & shear) by demonstrating a modified looped thread cubital tunnel release. Methods : The percutaneous cubital tunnel release procedure was performed on 29 fresh cadaveric upper extremities. The pre-existing commercial thread was used in 5 upper extremities. The two newly developed threads were used in 24 upper extremities. Two practitioners performed the procedures separately. After the modified looped thread cubital release, anatomical and histological analyses were performed by a blinded anatomist. The presence of the dissected cubital tunnel and damaged adjacent soft tissue was assessed. Results : Out of the 29 cadaveric upper extremities, 27 specimens showed complete dissection of the Osborne ligament and the proximal fascia of the flexor carpi ulnaris muscle. One specimen was incompletely dissected in each of the ultra V sswire and smartwire-01 groups. There were no injuries of adjacent structures including the ulnar nerve, ulnar artery, medial antebrachial cutaneous nerve, or flexor tendon with either the commercial thread or the newly developed threads. The anatomical analysis revealed clear and sharp incisional margins of the cubital tunnel in the Smartwire-01 and loop & shear groups. All three kinds of threads maintained proper linear elasticity for easy handling during the procedure. The smartwire-01 provided higher visibility in ultrasound than the other threads. Conclusion : The newly developed threads were effective and safe for use in the thread cubital tunnel release procedure.

• 한국인터넷방송통신학회논문지
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• 제23권3호
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• pp.113-118
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• 2023

최근 건강을 위해 자전거 타는 사람들이 많아지고 자전거로 출퇴근하는 사람들이 늘어나면서 자전거 사용자가 많아졌다. 하지만, 사용자가 늘어나면서 사고가 많이 발생하고 있으며, 자전거 사고 대처가 불안정하다. 안전 장비를 제외하고는 다른 방법으로 사고를 대비하기엔 미비하다. 따라서 현대 성인들의 안전하고 편리하게 라이딩할 수 있는 방편이 필요하다. 본 연구에서는 다른 앱과는 달리 안전 기능을 추가하여 라이딩을 하면서 블랙박스 촬영을 할 수 있고, 사고다발구역임을 알려주는 기능이 구현된다. 또한, 안드로이드 내장 센서를 이용하여 사고를 감지하고 자동으로 비상 연락을 취할 수 있는 기능도 추가된다. 자전거 사용자들이 다양한 앱들을 추가로 이용할 필요 없이 하나의 앱에서 안전과 편리성을 확보할 수 있다. 게다가 라이딩 커뮤니티 게시판을 통해 라이딩에 대해 이야기를 나눌 수 있고, 자신의 이동경로를 공유할 수 있는 앱 시스템을 개발한다.

• Journal of Korea Trade
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• 제27권1호
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• pp.101-118
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• 2023

Purpose - Korea became a trillion-dollar trading country in 2011. With the exponential increase in Korea's trade volume over the past decades, trade-related administrative burdens per capita for Korea Customs became enormous, for which the government established the Single Window, a trade-facilitating system, in 2004 to enhance the efficiency of customs-clearing procedures for traders. This paper focuses on finding whether the Korean Single Window system affects the country's trade facilitation positively through an empirical methodology. Design/methodology - To find empirical evidence that Single Window affects trade facilitation for the customs-clearing procedure, this study assumes that a time-efficient environment enables the handling of the increase in trade volume, under which four independent variables related to import customs-clearing procedures and two dependent variables to import were adopted for empirical analysis. The import customs procedures are classified into four steps from port entry to declaration acceptance. To understand the relationship between variables, scattered plots and correlation coefficients were calculated. Eight hypotheses were set and underwent simple linear regression. The data for analysis were collected by Korea Customs, and were about the lead time of import, the volume of imports in million USD, and the number of import declarations reported to customs offices on a monthly basis from 2005 to 2013. Findings - Six of the eight hypotheses showed the statistically significant result that lead time in the import customs-clearing procedure positively affects the number of import declaration reports and import volume. Specifically, Hypothesis 1, Hypothesis 2, and Hypothesis 3 strongly support the assumption lead time in import customs declaration has an inverse relationship with the number of import declarations, which means that the shorter the import lead time, the more import declaration increases. Research Limitations/Implications - With limited data accessibility to the government's custom-sclearing procedures, only the import lead time for customs clearance were adopted as independent variables. This paper, however, successfully found that the Single Window system contributed to trade facilitation. Originality/value - This study found that the time-saving Single Window system of Korea Customs enables itself to manage an exponentially-increasing trade volume by creating a trade-facilitating environment for customs personnel and traders, which may be a unique implication found through quantitative methodology.

• 한국안전학회지
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• 제39권2호
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• pp.1-8
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• 2024

Unwanted effects of electrostatic phenomena occur in various industries. Electrostatic problems originating from the human body in flammable atmospheres in the industry are especially concerning. A substantial volume of experimental data on the electrostatic charging voltages created on the human body owing to the rubbing of apparel were generated and reviewed during this study. The data were reviewed to determine whether the resultant charging levels of the human body are hazardous in flammable atmospheres. This study was conducted under several conditions, such as different fiber types used in apparel, shoe types, and relative humidities (RHs). The following conclusions were drawn in this study. ① The electrostatic charging levels of the human body owing to the rubbing of apparel increase with the increase in the surface resistances of apparel; however, the electrostatic charging levels may be different depending on the condition of the cloth surface. ② The discharging energy of 1.98-18.5 [mJ] from the human body exceeds the minimum ignition energy of most flammable materials, when removing an overcoat made of polyester, cotton and wool under severe conditions such as wearing height-raising shoes for men. ③ When removing antistatic apparel, the maximum discharging energy of 0.128 mJ from the human body is dangerous if the minimum ignition energy of the flammable material is between 10^-5-10^-4 [J] Grade; however, a minimum ignition energy of 10^-3 J Grade of the flammable material is considered safe. ④ While wearing antistatic shoes, the electrostatic charging voltage generated in the human body when removing an overcoat is 30 V; therefore, wearing such shoes is a suitable countermeasure when handling flammable materials. However, the antistatic abilities of shoes reduce when thick socks are worn. ⑤ As RH increases, the electrostatic charging levels of the human body decrease. ⑥ The electrostatic charging levels of the human body from removing a cotton overcoat can ignite the majority of flammable materials when RH is less than 30% under severe conditions such as wearing height-raising shoes for men.

• 한국식품영양과학회지
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• 제36권7호
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• pp.944-954
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• 2007

본 연구에서는 대형 음식점의 위생관리 현황을 현장실사하고 업종별 가장 시급하게 개선이 필요한 부분이 어떤 것인지를 파악하고자 하였다. 연구를 위해 대구${\cdot}$경북지역의 100평 이상인 한식, 양식, 중식, 일식, 뷔페 총 200개소를 직접 방문하여 위생관리실태를 실사하였다. 일반사항에 따른 위생관리 연구 결과, 조리종사원 수가 증가할수록 '창고 및 후생시설위생', '조리용기기${\cdot}$기구위생', '식품취급 및 작업위생', '조리종사원 개인위생'의 영역에 있어서 위생관리가 잘되는 것으로 나타났다. 조리장 면적이 넓을수록 '조리장 위생', '조리용기기${\cdot}$기구위생', '식품취급 및 작업위생', '조리종사원 개인위생'의 영역에서 유의하게 높은 점수를 보였다. 또한 주방 공개형 업소가 비공개형 업소에 비해 '조리장 위생' 영역에서 유의하게 높은 점수를 보였다. 업종별 위생관리실태 조사결과 거의 모든 음식점이 '식당위생관리'와 '조리용수${\cdot}$음용수위생관리'는 우수한 반면, '작업위생관리'에 있어서는 소홀한 것으로 나타났으며, 한식${\cdot}$중식${\cdot}$일식 음식점의 경우 창고 및 후생시설위생 관리가 특히 미흡하였고, 양식${\cdot}$뷔페업소의 경우 조리용기기${\cdot}$기구위생관리가 미흡한 것으로 조사되었다. 작업위생관리 중에서는 특히 식재료의 소독과 온도측정이 거의 이루어지고 있지 않았으며, 소독과 온도측정의 작업을 확인하기 위한 기록작업 역시 행해지지 않았다. 이상으로 본 연구결과를 바탕으로 볼 때, 음식점의 위생수준을 향상시키기 위해서는 가능한 조리장을 개방하며, 면적을 넓게 하고, 조리용기기나 기구의 위생관리를 보다 철저히 하며, 음식의 내부 온도측정이 이루어져야 할 것이다. 또한 업종별 개선이 필요한 부분에 대한 업주대상교육과 위생교육 책자나 매체를 개발하여 조리종사자 대상으로 지속적으로 교육과 훈련을 시키는 것이 필요할 것으로 사료된다.

• 한국식품영양학회지
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• 제21권4호
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• pp.562-571
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• 2008

The principal objective of this study was to assess dietitian's awareness and performance with regard to food suppliers' selection guidelines and purchase guidelines for the receipt of safe food materials. A questionnaire was administered to 203 dietitians working at an elementary school in Gyeonggi North province, and 190 responses were ultimately returned. Excluding responses with incomplete answers and significant missing data, 161 responses(79.3%) were ultimately utilized for data analysis. We determined that meat/poulty and seafood were purchased mainly by manufacturer's branch(59.8% and 78.3%), and processed food and kimchi were generally purchased by producer's cooperatives(47.7% and 44.9%). 78.3% of the contracts were made via informal purchasing and the frequency of contracts was less than 3 times per year(53.4%). Market studies were conducted individually(54.7%), and by group(47.2%). Dietitian and parents volunteered(50.3%) or dietitians, and school and foodservice staffs(45.3%) participated - together in receiving and inspection. School contracted with $4{\sim}5$(39.1%) and $6{\sim}8$ food suppliers(29.8%). Dietitians(42.3%) or school councils(40.2%) evaluated food suppliers once per semester(60.2%). The majority of dietitians(96.3%) conducted sanitary education for food suppliers once per semester (68.3%). All 13 guidelines which were usually used to evaluate food suppliers were thought to be important(more than 4) based on a 5 scale(1: never important, 5: very important). Among them, 'sanitary storage status of food products(4.85)', 'have a chill car(4.83)' and 'proper control of refrigerator, freezer and storage room(4.81)' were the most crucial guidelines. As dietitians evaluated food supplier's-observances of 13 guidelines, 'have a chill car(4.89)', 'hold medical examination of employees(4.89)' and 'hold liability insurance for handling product(4.80)' were fulfilled relatively well. The guidelines for conducting education for their employees(4.45) and keeping their establishment and equipment sanitary(4.79) were important, but were not observed well(3.39 and 3.37). Additionally, the difference between the importance and the observance score of the 'HACCP certificate' were fairly significant(4.44 and 3.54). Dietitians tended to report that purchasing management related to the removal of foodborne illness factors(4.71), return confirmation(4.50) and purchase specification(4.32) were important. The difference between importance and performance was highest in the process of changing food suppliers when the contracts were violated more than three times. Dietitian's age, education work experience and employment type had no observable effects on how important they considered purchase management to be, but their work experience significantly affected performance in terms of the removal of foodborne illness factors(p<0.05). As supplier management is the most critical factor, it is clearly desirable to educate suppliers at specialized training centers and to supervise suppliers in accordance with the established sanitary guidelines.

• 대한영양사협회학술지
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• 제7권1호
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• pp.19-27
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• 2001

It is thought that the sanitary perception and hygienic food treatment of food suppliers as the first handlers of foodstuffs are extremely significant for the safe and sanitary management of food in group meal services. So in this study, a survey of 103 food suppliers who provide raw materials for 80 meal services in business places around Busan area was conducted on general matters, participation in sanitation education, sanitary perception, sanitary treatment of foodstuffs, knowledge of sanitation, etc. The results of the survey are as follows: 1. 42.7% of the subjects have worked for the food supply companies for one to five years and the main job of 36.9% of them is delivery service. Food suppliers who handle over two foodstuffs are 6839%. 2. Concerning the participation in sanitation education, 43.7% of the subjects have not experienced any such education, The reason of 23.3% of them for not having the education is that there have been no opportunity for them at all. And 83.5% of them regard the education on hygiene as necessary. 3. In the sanitary perception, 93.1% of the subjects considered the temperature control of the food delivery vehicles as important and 82.5% of them replied on of the leading causes of food poisoning as foodstuffs. 64.0% thought of their knowledge of food sanitation as not very good, but moderate. 4. Concerning sanitary treatment of foodstuffs, 50.5% of delivery vehicles were wearing sanitary uniforms and 24.3% of them washed their hands while supplying food. 5. In the score of hygienic knowledge, the average score of all food suppliers was 60.6 point. In the score of hygienic knowledge on general matters, managing supervisors got 6.31$\pm$1.70. In the score of hygienic knowledge based on the perception of food sanitation, the food suppliers with the experience of sanitation education scored 6.42$\pm$1.93 point and the point was significant(p<0.01), compared with that of the food suppliers without the experience of sanitation education. The food suppliers who answered their knowledge was very good scored the highest point, 8.00$\pm$1.41. The food suppliers who replied that sanitation education was truly necessary recorded the hygienic knowledge score of 6.75$\pm$1.77, significantly(p<0.01) high. In the score of hygienic knowledge on the basis of the practical degree of sanitary handling of food materials, the food suppliers who answered they cleaned their delivery vehicles everyday scored 6.48$\pm$1.93, the food suppliers who answered they sterilized their delivery vehicles everyday scored 6.29$\pm$1.89, the food suppliers who answered they controlled the temperature of their delivery vehicles irregularly scored 6.58$\pm$1.79 and the food suppliers who answered they washed their hands every time when they were working scored 6.86$\pm$2.24, significantly(p<0.05) high in comparison with every item in other factors. And the food suppliers who answered they were wearing sanitary uniforms irregularly while supplying foodstuffs scored the highest point, 6.66$\pm$2.92.

• 한국해양환경ㆍ에너지학회지
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• 제20권2호
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• pp.107-116
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• 2017

해양 유정의 시추를 위한 드릴링이 진행되는 동안 원활한 드릴링 작업을 진행하기 위하여 드릴링 시스템을 순환하는 머드에 벌크가 Shear mixer을 통하여 첨가된다. 이러한 벌크 투입으로 조절된 머드의 물성치는 드릴링시스템 전반의 안정성에 영향을 주며, 머드와의 혼합이 이루어지는 Shear mixer의 성능개선은 전체 드릴링 시스템의 성능향상과 관계된다고 할 수 있다. 이에 본 연구에서는 Shear mixer내 혼상유동의 특징을 알아보기 위해 파이프형상의 관내 고체-액체 혼상유동 실험에서 측정된 고체 침전도결과(Gilles et al., 2004)를 시뮬레이션 결과와 비교검증을 수행한 후, 이를 통해 얻어진 관내 액체-고체 혼상유동 시뮬레이션 조건을 바탕으로 Shear mixer의 혼합효율을 개선시킬 수 있는 최적형상에 관한 시뮬레이션 기반 설계를 수행하였다.

• 한국화재소방학회논문지
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• 제31권3호
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• pp.25-30
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• 2017

가연성 물질의 다양한 연소 특성 때문에 이들 물질의 안전한 사용, 취급 및 운송을 위해서는 정확한 물질 안전정보가 필수적이다. 인화점, 연소점, 폭발한계 및 최소자연발화온도(AIT)는 위험한 물질을 취급하는 화학산업과 실험실 등에서 특별한 관심을 필요로 하는 중요한 안전 매개변수이다. 본 연구에서는 화학산업에 중간제로 널리 사용되고 있는 tert-butylbenzene을 선정하였다. tert-Butylbenzene 연소특성치의 신뢰도를 고찰하기 위해서 인화점, 연소점, 최소발화온도를 측정하였고, 폭발한계는 측정된 인화점을 이용하여 계산하였다. Setaflash와 Pensky-Martens 밀폐식 장치에 의한 tert-butylbenzene의 하부인화점은 $39^{\circ}C$와 $44^{\circ}C$로 측정되었으며, Tag와 Cleveland 개방식에서는 $51^{\circ}C$와 $54^{\circ}C$로 측정되었다. 그리고 Tag와 Cleveland에 의한 연소점은 $54^{\circ}C$와 $58^{\circ}C$로 측정되었다. ASTM E659 장치를 사용하여 tert-butylbenzene 의 자연발화온도와 발화지연시간을 측정하였고, 그 결과 tert-butylbenzene의 최소자연발화온도(AIT)는 $450^{\circ}C$로 측정되었다. 또한 Setaflash에 의해 측정된 하부인화점 $39^{\circ}C$를 이용한 결과 폭발하한계는 0.68 vol%로 계산되었다.

• 한국식품영양과학회지
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• 제33권2호
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• pp.365-372
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• 2004

본 연구는 공동관리 급식을 시행하는 초등학교의 안전한 급식을 위하여 HACCP 시스템 적용 지침을 개발하고자 경북 경산지역에 위치한 W와 D초등학교의 급식메뉴를 선정하여 2002년 12월∼2003년 2월에 실시하였다. 급식 메뉴에서 학생들의 편식을 교정하데 도움이 되며, 미생물에 의한 오염 가능성이 높은 냉동 해산물을 사용하는 오징어덮밥을 HACCP 적용메뉴로 결정하였다. 오징어 덮밥의 생산 단계에 따라 공정흐름도를 작성하여 생산단계에서 반드시 점검해야 할 HACCP을 적용 지침를 제시하였다 (1) 해동 및 세정: 냉동 오징어는 흐르는 수도물로 해동하여 손질한 후 조리직전까지 식품의 내부온도는 가능한 1$0^{\circ}C$ 이하로 유지 또는 냉장보관하고, 소요시 간은 30분을 초과하지 않도록 한다. 채소는 3구 세정대에서 세정하고, 지하수 사용은 배제해야 하며 작업은 20분 이내에 완료되도록 한다. (2) 썰기: 오징어와 채소를 사용하는 칼과 도마는 구별하여 사용하며, 조리원의 개인위생을 점검하고, 칼과 도마를 포함한 조리기구의 사용 전 후의 세정 및 소독상태를 확인한다. (3)조리: 오징어와 채소는 각각 조리(데치기와 볶기)한 후 함께 섞어 끓인다. 오징어는 완전히 익혀야 하며, 완성된 음식의 내부온도는 94$^{\circ}C$ 이상이어야 하며, 21분 이상 가열한다. 맛보기 는 올바른 방법으로 실시해야 한다. (4) 배식: 조리원의 위생습관(마스크, 머리수건 및 일회용 장갑착용)을 확인하고, 음식 (오징어덮밥)의 내부온도(84.4$^{\circ}C$이상)와 조리실의 이상적 실내온도(15∼18$^{\circ}C$), 조리기구 취급이 위생적으로 이루어지는지 확인한다. 공동관리교의 안전한 급식은 표준화된 메뉴에 따라 공정 흐름도를 작성해야 하며, HACCP이 적용된 지침서가 모든 메뉴에 따라 갖추어 져야 비로소 실행될 수 있다. 따라서 정확한 온도를 측정하고 HACCP을 이해할 수 있는 교육프로그램과 다양한 종류의 식단을 생산할 수 있는 기본적인 시설과 기구를 갖춘 조리실, 전문 영양사와 고용 조리원 확보 및 안전한 식수공급이 이루어 져야 하며 이를 뒷받침하는 국가차원의 지원과 지속적인 연구가 필요하다고 사료된다.