• 한국산업보건학회지
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• 제33권4호
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• pp.455-463
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• 2023

Objectives: The aim of this study was to develop an air sampling and analytical method for estimating worker exposure to linear carbonate solvents and to evaluate the method. Methods: The target substances were three linear carbonates: DMC, DEC, EMC. GC/FID was used for sample analysis. Laboratory experiments were conducted to determine desorption solvents and sample capacity, and to evaluate storage stability, accuracy, and precision. Results: Coconut Shell Charcoal (CSC, 100/50 mg) was used as the air sampling media, and a desorption solvent of 5% methanol/95% dichloromethane was selected. Recommended sampling capacities were 1~11 ℓ for DMC, 1~18 ℓ for DEC, and 1~24 ℓ for EMC. The stability of three linear carbonates was demonstrated over 30 days in a refrigerator (4℃). Detection limits were determined as follows: DMC 0.26 ㎍/sample, DEC 0.24 ㎍/sample, and EMC 0.25 ㎍/sample. The total coefficient of variation was calculated as DMC 0.064, DEC 0.079, and EMC 0.07. Conclusions: This sampling and analysis method is suitable for estimating personal exposure to linear carbonates in the workplace.

• 한국실내디자인학회논문집
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• 제11호
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• pp.3-10
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• 1997

The purpose of this study was to investigate the actual conditions of storage space and to plan the desirable storage space in apartment based on the results of the investigatiiov. The personal interview and phisical trace method were used for this study. The sample was taken from 50 housewives living in apartments on 30pyong. The results were analyzed by SAS package program. The major findings were summarized as follows: 1) Total amount of storage space was from 6.65$m^3$ to 28.84$m^3$ and the mean was 13.01$m^3$. 2) Storage space of each room was deficient, especially bedroom II and III. 3) The number of family member was related to the satisfaction of storage space.

• 한국식품영양과학회지
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• 제19권2호
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• pp.175-179
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• 1990

Investigations of skin stripping freezing and thawing conditions of common-European squid (Loigo vulgaris) were carried out. The most effective method of skin stripping was to immerse the sample at 5$0^{\circ}C$ for 10-15 minutes in fresh water or salt solution(5-10% w/v) Contact freezing and fresh water thawing method was found to be effective. The muscle structure of the sample thawed after contact freezing was almost the sample after contact freezing was almost the same as that of raw sample.

• 한국기후변화학회지
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• 제9권4호
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• pp.385-398
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• 2018

Although the importance of developing reliable and systematic GHG inventory has increased, the GIS/RS-based national scale LULUCF (Land Use, Land-Use Change and Forestry) sector analysis is insufficient in the context of the Paris Agreement. In this study, the change in $CO_2$ storage of forest land due to land use change is estimated using two GIS/RS methodologies, Sampling and Wall-to-Wall methods, from 2000 to 2010. Particularly, various imagery with sampling data and land cover maps are used for Sampling and Wall-to-Wall methods, respectively. This land use matrix of these methodologies and the national cadastral statistics are classified by six land-use categories (Forest land, Cropland, Grassland, Wetlands, Settlements, and Other land). The difference of area between the result of Sampling methods and the cadastral statistics decreases as the sample plot distance decreases. However, the difference is not significant under a 2 km sample plot. In the 2000s, the Wall-to-Wall method showed similar results to sampling under a 2 km distance except for the Settlement category. With the Wall-to-Wall method, $CO_2$ storage is higher than that of the Sampling method. Accordingly, the Wall-to-Wall method would be more advantageous than the Sampling method in the presence of sufficient spatial data for GHG inventory assessment. These results can contribute to establish an annual report system of national greenhouse gas inventory in the LULUCF sector.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2003년도 제23차 추계총회 및 국제학술심포지움
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• pp.188.1-188
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• 2003

To examine the effect of vacuum packaging on the quality of chicken during storage, microbial (total bacterial counts, mold and yeast, E. coli, and Pseudomonas) changes and drip loss were determined. fresh chicken breasts were prepared and packaged using polyethylene film under vacuum and normal atmosphere, respectively. Samples were then stored at 4$^{\circ}C$ for two weeks. At various time intervals during storage, sample was taken homogenized, and diluted with 0.1% sterile peptone water, and followed by microbial counts. Microbial changes of total bacterial counts, mold and yeast, E. coli, and Pseudomonas during storage of chicken were significantly decreased by vacuum packaging. Drip loss was also significantly decreased. These results indicate that vacuum packaging of chicken should be recommended as a suitable storage method in terms of microbial safety as well as quality of chicken.

• 한국산업보건학회지
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• 제3권1호
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• pp.22-36
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• 1993

This study was conducted to evaluate the charcoal tube sampling method for carbon disulfide in the air. Breakthrough was investigated according to flow rate, sampling time and air volume. Also the storage stability by storage method and time was investigated. The results are summarized as follows. 1. The samples stored at room temperature($28.2^{\circ}C$), refrigerator($3.8^{\circ}C$) and freezer($-15.6^{\circ}C$) were analyzed every week to five weeks. At one week storage at room temperature, 3.5% of $CS_2$ in the front section of the charcoal tube migrated into the back section and 57.7% at five weeks. The amount of $CS_2$ in the back section of the charcoal increased continuously by storage time. Migration of $CS_2$ was slow at refrigerator, and stopped occur at freezer. Recovery rate $CS_2$ was 52-82% at room temperature and 92-101% at refrigerator, based on the amount at freezer as a reference value. Thus loss was observed at room temperature. 2. When 6-48 L of fresh air were passed through tubes with spiked amounts of 0.379 and 0.759mg sample, the amounts of $CS_2$ in the back section of charcoal were 5.7-132.4 and 0-92% of the amount in the front section, respectively. The total recovery rates of$CS_2$ from 0.379 and 0.759mg spiked sample were 35.7-101.0% and 9l.3-100.1%, respectively. $CS_2$ loss was observed in 0.379mg spiked sample, but not in 0.759mg spiked sample. In the spiked samples, the amount of $CS_2$ in the back section of charcoal was not affected by flow rate when the air volume was controlled. The amount of $CS_2$ in the back section of charcoal increased over sampling time. And the faster the flow rate, the more the migration amount when the sampling time was the same. 3. A known concentration, 10 ppm of $CS_2$, was produced in a 200 L Tedlar bag. When the air volume was 24, 36, 48 L, breakthrough was 5.8, 16.9, 47.4%, respectively. The sampling flow rate of 0.05, 0.1, 0.2 Lpm did not change the breakthrough rate. Breakthrough increased over sampling time. And the faster the flow rate, the more the breakthrough, when the sampling time was the same.

• 한국식품조리과학회지
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• 제18권2호
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• pp.211-215
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• 2002

This study was intended to investigate the optimal soaking time of glutinous rice for making jujube Injeolmi, a kind of traditional Korean glutinous rice cake. The jujube Injeolmi was prepared with glutinous rice soaked for various times (2, 4, 6, 8, 10 hr), and the moisture content, chromaticity, sensory qualities and mechanical qualities were measured while storing them up to 72 hr at 20$^{\circ}C$. The moisture content and L-value of jujube Injeolmi were the highest at 8-hr soaking. The a-value was the highest at 6-hr soaking. The hardness was maintained the lowest at the 8-hr soaked sample during storage. The cohesiveness and springiness were not significantly affected by the soaking time. The gumminess was significantly different among the samples during storage. The results of sensory evaluation showed that jujube Injeolmi had the best color at 4-hr soaking and the highest sweetness at 6-hr soaking. The 8-hr soaked glutinous rice gave the highest level of softness, chewiness and moistness in the sample, therefore, 8-hr soaking appeared to be the most desirable method for making jujube Ingeolmi.

• 한국산업보건학회지
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• 제16권2호
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• pp.91-100
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• 2006

The purpose of this study was to validate alternative method by using non-carcinogenic, and less toxic solvents than NIOSH analytical method 5524 for measuring the airborne MWFs in workplaces. In laboratory tests, the ETM solvents(mixture of same volume for ethyl ether, toluene, and ethanol) were selected. The alternative method of analyzing MWFs, referred to as the ETM solvent extraction method, showed 0.04 mg/sample as LOD, and 0.15 mg/sample as LOQ. The analytical precision (pooled CV, coefficient of variation) of the ETM solvent extraction method for analyzing the straight, soluble, semisynthetic, and synthetic metalworking fluid was 1.5%, 2.0%, 2.6%, 1.6%, respectively, which was similar to the precision (2.6%) of NIOSH analytical method (NIOSH 0500) for total dust. The analytical accuracy by recovery test, spiked mass calculated as extractable mass, was almost 100%. As the result of storage stability test, metalworking fluid samples should be stored in refrigerated condition, and be analyzed in two weeks after sampling. The 95% confidence limit of the estimated total standard error for the ETM solvent extraction method for analyzing the straight, soluble, semisynthetic, and synthetic metalworking fluid was ${\pm}12.6%$, ${\pm}12.5%$, ${\pm}14.0%$, and ${\pm}13.6%$, respectively, which satisfied the OSHA sampling and analytical criteria.

• 한국통신학회논문지
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• 제15권9호
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• pp.738-744
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• 1990

본 논문은 음성신호의 실시간 저장법과 기존 표본 데이터에서 개선된 표본 데이터 방법을 제안하여, 신경회로망의 역전파 학습 알고리즘을 이용한 고립 단어 음성인식 시스템에 대하여 연구하였다. 각 층의 노드 수 변화에 의한 기존 표본 데이터방식과 새로운 표본 데이터 방식에서의 인식률과 에러율 변화를 비교하였다. 본 연구 결과, 인식률은 95.1%를 얻었다.

• 한국축산식품학회지
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• 제35권6호
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• pp.757-764
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• 2015

This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. Redness of meat juice was significantly (p<0.05) increased during storage, and considerably increased in the refrigerated samples after sous-vide cooked at the 7 to 10 d. The thiobarbituric acid reactive substances (TBARS) was significantly increased and was higher in the refrigerator stored chicken breast samples after sous-vide cooking. The volatile basic nitrogen (VBN) value was significantly increased in both groups, but the VBN value of the stored raw meat sample before sous-vide cooking was increased at an early storage, while the VBN value of the stored sample after sous-vide cooking was increased gradually in this study. Total viable counts and coliform counts were significantly decreased during storage, and coliforms were not detected after 7 d of storage in both groups. Salmonella spp. was not detected during the whole studied period. The outcome of this research can provide preliminary data that could be used to apply for further study of chicken breast using sous-vide cooking method that could be attractive to consumers.