• 한국산학기술학회논문지
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• 제19권2호
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• pp.56-63
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• 2018

강우사상이 발생함에 따라 시설용량을 초과하여 미처리된 상태로 방류수계에 직접 배출되는 합류식 관거 월류수(Combimed Sewer Overflows, CSOs) 및 분류식 관거 월류수(Separated Sewer Overflows, SSOs)의 관리는 집중호우가 잦아지는 근래에 들어 그 관리가 더욱 중요해지고 있다. 밀집도가 높은 도심지에 적용성이 유리한 여과기술은 지속적인 개발이 이루어지고 있음에도 불구하고 CSOs에 적용된 사례가 거의 전무한 실정이다. 따라서 본 연구에서는 로프형 섬유여재가 적용된 Pilot 규모의 수평흐름식 여과장치를 CSOs에 적용하기 위해 공정최적화를 목적으로 수행되었다. 연구방법은 인공시료를 적용한 사전연구와 하수를 적용한 현장연구로 구분하여 수행하였다. 인공시료를 적용한 사전연구에서 여재 자체의 손실수두는 약 1.1cm정도로 분석되었고, 선속도 10m/hr 증가에 따라 약 0.1cm 정도의 손실수두 증가를 유발하는 것으로 나타났다. 또한, SS 제거효율은 81.4% 정도로 안정적이었고, 여과지속시간은 6시간 이상 유지되었으며, 공기역세척만으로도 98% 정도의 손실수두 평균 회복율을 보였다. 하수를 적용한 현장평가에서는 여재의 조기폐색을 방지하기 위한 전처리공정으로 벨트 형 미세스크린(450mesh 이상)를 적용했을 때 2시간 내외의 여과지속시간을 확보할 수 있었고, 평균 83.9%의 SS 제거효율을 나타내었다. CSOs 및 SSOs에 여과공정 적용을 위해서는 효율적 측면보다 여과지속시간의 안정적 유지를 위한 수리적 측면을 보완하기 위해서 전처리공정과의 조합이 중요하다는 결론을 얻을 수 있었다. 건기와 비교하여 우기의 유입하수 수질은 다소 낮은 보였으며, 이는 분류식 관거 비율이 높은 배수구역의 특성 때문인 것으로 추정된다. 또한, 우기와 건기의 유입수질에 따른 제거효율 차이는 미미하였다.

• 한국안광학회지
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• 제16권4호
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• pp.391-401
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• 2011

목적: 국내 안경원의 시험착용렌즈와 관리용품의 관리 실태를 조사하고 분석함으로써 관리 소홀로 인하여 유발될 수 있는 사고의 위험성을 낮추고자 하였다. 방법: 콘택트렌즈 착용자들을 대상으로 시험착용렌즈의 착용 시 느끼는 점을 설문 조사하였으며, 콘택트렌즈를 취급하는 안경원의 안경사를 대상으로 시험착용 콘택트렌즈인 미용렌즈와 RGP 렌즈 그리고 렌즈 관리용품의 관리 실태를 설문 조사하였다. 결과: 시험착용 미용렌즈와 RGP 렌즈의 경우는 98% 이상의 안경사들이 렌즈 착용 전후 세척을 실시하고 있기 때문에 소비자들은 렌즈의 위생 상태를 신뢰하고 있는 것으로 나타났다. 시험착용 미용렌즈의 착용 전 세척은 생리식염수 38.5%, 전용 다목적 용액 40.5%, 생리식염수와 다목적 용액의 병행 사용 21%로 이루어지고 있었으며, 착용 후 세척은 생리식염수 13%, 다목적 용액 75%, 생리식염수와 다목적 용액의 병행이 12%로 이루어지고 있었다. 반면 시험착용 RGP 렌즈의 경우는 착용 전 세척에는 생리식염수가 28.5%, 전용 다목적 용액이 38.5%, 식염수와 다목적 용액 병행이 33%로 나타났으며, 착용 후 보관전 세척은 식염수가 2.5%, 다목적 용액이 70%, 다목적 용액 세척 후 식염수 세척은 27.5%를 차지하여 비교적 세척이 잘 이루어지고 있었다. 안경원에서 시험착용 미용렌즈의 세척은 주로 열흘에서 1개월을 주기로 이루어지는 것으로 나타냈고, 보관용기의 세척은 1 개월을 주기로 이루어졌다. 시험착용 RGP 렌즈의 세척주기는 주로 1개월 또는 2~3개월이었다. 시험착용렌즈 보관용기의 경우는 계면활성제를 이용하여 세척한 후 찬물로 헹구는 경우가 75% 이상으로 나타났다. 관리용품인 생리식염수의 보관기간은 주로 일주일로 나타났고, 다목적 용액의 보관기간은 주로 1개월이나 2~3개월로 나타나 안경원에서 렌즈 관리용액의 보관기간은 비교적 잘 지켜지고 있는 것으로 조사되었다. 결론: 안경원에서의 시험착용렌즈 및 관련 관리용품의 관리는 전반적으로 양호하게 이루지고 있었으나 생리식염수를 이용한 세척을 지양하고, 2주 이내의 세척주기와 뜨거운 물로의 렌즈 보관용기 헹굼이 추가적으로 강화된다면 국민의 눈 건강 증진과 더불어 안경사에 대한 더 높은 신뢰성 구축이 가능할 것이다.

• 한국보건간호학회지
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• 제15권1호
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• pp.182-201
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• 2001

This Study has attemped to compare the health care systems of South and North Korea. There has been a wide difference in the health care System between the South and North of Korea. In this paper, I have also shown that each health care system has its own unique response to the social, political, and economic conditions of the country. Therefore the author analyzed and summarized the important difference of health care system between the South and the North of Korea as follows. 1. Compared with the Laissez-faire health care system of South Korea, North Korea has the state socialistic health care system which provide health care services to the people free of charge. And the North Korea is marking positive efforts toward the scientification and systemization of Oriental Medicine which is called Dongui-Hak in the North-on the basis of Ju-Che idea. 2. North Korea's health care system appears to be strongly geared toward extensive and preventive treatment and launched the massive sanitary propagation campaign. which have resulted in a great success. North Korea has a system of universal comprehensive care for its population. The government has a central role in planning and regulating health care. 3. The government also employs physicians, nurses, and other professionals to provide health care to patients at public expense. In North Korea, health professionals are government employees. They work for a salary and the system is funded through general taxation. 4. In the North Korea, health services area system of the cities and countre's unit is strictly conducted along with the doctor's area responsibility system. And so without referal card, patients can not use the upper-grade medical facilities. The health care delivery system of North Korea is made up of the fourth level procedue unlike South Korea. 5. General office of Oriental Medicine, Academy of Oriental Medical Science and Guidance Bureau of Oriental Medicine are established in the organization of the Department of Health in the North Korea. And nowadays much emphasis are equally placed on the Oriental Medicine as well as Western Medicine. Both South and North Korea have faced with a critical moment of developing a mutually agreeable and acceptable system of health care for the unified nation.

• 한국학교보건학회지
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• 제16권2호
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• pp.13-23
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• 2003

To provide data necessary for effectively applying the HACCP system by understanding the current application condition of HACCP system and satisfaction level of the dietician in elementary schools, a mail-in survey was conducted on dieticians serving for 227 elementary schools applying HACCP system in Kyungsangbuk-Do since November 1, 2001 to December 20, 2001. 83.5% of the subjected schools were conducting more than 50% of HACCP cooking process management, and the level of cooking process management displayed significant relevance according to the number of dieticians serving the school meals. The area that was not well conducted in the field of HACCP system was proven to be water examination(94.0%), inspection on self-sanitation of cooks prior to cooking(90.6%), and maintenance of dry kitchen floor(l4.8%). The reason why the above areas are not well conducted was because of lack of time due to over workloads. Subjective dieticians had pointed out improvement of sanitary concept(58.1%) and improvement of self-sanitation (28.8%) as benefits of applying HACCP. 21.2% of the subjective dieticians were satisfied with application HACCP and 35.2% were dissatisfied with applying HACCP. In case of which the duration of applying the HACCP was longer than one year and in case of higher rate of HACCP cooking process management and longer work experience of the dieticians, the level of satisfaction was proven to be significantly higher. The most difficult things to follow in important management categories according to the features of dietitian work and work experience were food distribution of CCP7 step and maintenance of optimum temperature(70.7%). Subjective dieticians had pointed out insufficient facility or environment and lack of inspection equipments in order regarding problems of applying HACCP. Also in the level of necessity of improvement categories in applying HACCP, dieticians had replied that facility and equipment improvement was mostly needed. Due to the induction of HACCP system in school meals, comparatively well cooking process management is being conducted, and I believe it could contribute in securing safety and quality improvement of school meal by improving the sanitation concept of the dieticians. However, the satisfaction level of dieticians are rather low and there are many difficulties in maintaining optimum temperature in the process of food distribution and transportation process. Also, lack of facilities and environment, lack of inspection equipments and etc are pointed out as problems of inducing HACCP. Thus, to settle HACCP system, it is believed that brave investment must be preceded.

• 한국수산과학회지
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• 제50권5호
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• pp.494-499
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• 2017

This study evaluated the abundance of fecal coliforms in oysters Crassostrea gigas, sea squirts Halocynthia roretzi and sea cucumbers Apostichopus japonicus in fisheries along the coast of Korea in 2014, and investigated the prevalence of antimicrobial resistance in Escherichia coli isolated from these fishery products. The ranges of fecal coliforms found in oysters, sea squirts and sea cucumbers were <18-20, <18-330 and <18-3,300 MPN (most probable number)/100 g, respectively. Sea squirts contained the greatest range of E. coli (<20-140 MPN/100 g), followed by sea cucumbers (<20-130 MPN/100 g) and oysters (<20-20 MPN/100 g). A total of 26 strains of E. coli were isolated from 34 sea squirt, 25 sea cucumber and 13 oyster samples. Strains thus isolated were tested for their susceptibility to 22 antimicrobial agents used in Korea for medical or veterinary therapy. E. coli isolates showed the greatest resistance to ampicillin (84.6%), followed by trimethoprim (34.6%), nalidixic acid (34.6%), tetracycline (30.8%), pipemidic acid (26.9%), streptomycin (23.1%), chloramphenicol (23.1%), trimethoprim/sulfamethoxazole (23.1%), and gentamicin (15.4%). Resistance to at least one antimicrobial agent was present in 88.5% of E. coli isolates. Of the 26 isolated, six strains (23.1%) were resistant to multiple antimicrobial agents.

• Journal of Preventive Medicine and Public Health
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• 제6권1호
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• pp.133-160
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• 1973

1. Introduction Community medicine with the concept of comprehensive medical care and an ideal medical care delivery system not only for an individual or family but for the whole community has emerged. In April 1970, the Presbyterian Medical Center started a hospital based community health service project in order to improve the health of the people in rural areas. Prior to commencing a comprehensive medical care system, a family survey was needed. The major objective of this survey was to obtain information concerning the people and their environment so as to be able to plan and implement a comprehensive medical care program in Soyang-Myun. 2. Survey Method An interview using a family record form was carried out for each household. This family record form was designed to get information about demography, family planning, environmental sanitation and vital statistics. Prior to beginning, the members of the survey team were trained in interviewing techniques for three days. The team consisted of a public health nurse, four nurse-aides, a sanitarian and four health extension workers who are working in our project, The survey was carried out during the period November 1971 to March 1972. 3. Project area 1) Population of Soyang-Myun was 11,668; male, 5,962 and female, 5,706. Sex ratio: 104.5. 2) Households : 1,858 3) Family size: The average household consisted of 6.3 persons. 4) Educational level of householder a. Illiterate 13% b. No schooling but able to read 10% c. Preschool children 19% d. Primary school 47% e. Middle school 7% f. High school 3% g. College or University 1% 5) Occupational distribution of householders a. Farmer 67% b. Laborer 13% c. Office worker 4% d. Merchant 4% e. Industrial worker 2% f. Unemployed 8% g. Miscellaneous 2% 6) Religious affiliation a. No religion 74% b. Buddhist 12% c. Protestant 10% d. Catholic 4% 4. Survey results Living Environment : a. Home ownership 95% b. Kinds of roofing Straw-thatched house 84% Tile-roofed house 10% Slate-roofed house 5% Other 1% c. Floor space Less than 6 pyong 10% 6-10 pyong 53% 11-15 pyong 24% 16-20 pyong 9% More than 20 pyong 4% d. Radio ownership 80% Environmental Sanitation : a. the source of drinking water public well 49% private well 30% drainage water 9% steam water 8% well pump 3% water distribution system 1% b. Distance between well and toilet more than 16meters 38% 6-10 meter 31% 11-15 meters 14% Less than 6 meters 17% c. The status of well management Bad 72% Fair 26% Good 2% d. General sanitary state of house Bad 37% Fair 51% Good 12% e. House drainage system had no house drainage. 77% Family Planning : a. 24% of the people have used contraceptives, but 12% ceased to use them. 76% have never used contraceptives. b. used methods 1oop 68% oral pill 16% vasectomy 4% condom 1% tubal ligation 1% two or more methods 10% Maternal Health : a. The number of conceptions of housewives under 50 years of age. 11 times 26% 6 times 11% 5 times 11% 4 times 9% b. The place of delivery own house 88% hospital 1% others 11% Treatment of general sickness : a. The place of treatment Soyang Health Center 31% Hospital (private or otherwise) 26% Pharmacy 14% Herb medicine 5% Private care 5% No treatment 12% Miscellaneous 7% b. Usual causes of diseases Unknown 46% Tuberculosis 29% Neuralgia 8% CVA 3% Bronchitis 3% Others 11%

• 한국가정과학회지
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• 제7권1호
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• pp.51-67
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• 2004

This study analyzed the effects of nutrition technicians' hygiene education on cooking workers' performance of hygiene management in order to ensure the security of school meals. The situation of cooking workers' disposition in subject schools was elementary school(51.1%) and middle school(48.9%) and the type of meals was rural area type(54.2%), urban type(36.5%). and island and isolated area type(9.3%). The methods of meals management were single cooking(88.2%) and joint cooking and management(11.8%). The type of distributing meals was distributing in a dining room(93.5%), in a classroom(3.7%), and in both dining room and classroom(2.8%). Nutrition technicians' employment form included regular(53.5%) and daily(88.2%). Their education was junior college graduate(50.2%), university graduate(44.8%). and graduate school students(5.0%). Cooking workers' employment form included daily(88.2%) and regular (11.1%). suggesting that most were regular. Most cooking workers(77.4%) had at least high school certificate. Regarding the situation of cooking workers' disposition in subject schools, the number of student per one cooking worker was found as 91-120(37.2%), 61-90(22.6%). 60 and under(21.l %). 121-15006.7%). and 151 and over(2.5%). Cooking workers' level of performance of hygiene management was post-working stage(66.37/75 marks), pre-working stage(64.22/75 marks). and working stage(20.34/25 marks), The counting of meals articles in a pre-working stage(20.34/25 marks). temperature and required time in a working stage(18.78/25 marks), and machinery equipment and hygiene in a pre-working stage(21.40/25 marks) showed lowest of performance, which suggest poor service of hygiene. Cooking workers' performance of hygiene management by working stage showed the significant difference with school class(p<.001), type of schools with meals(p<.05). state of cooking workers' employment(p<.001), and cooking worker's disposition(p<.05). A working stage showed the significant difference with type of schools with meals(p<.05). A post-working stage showed the significant difference according to type of schools with meals(p<.05), and the methods of meals management(p<.05), and cooking workers' disposition(p<.05). In the execution of hygiene education, individual hygiene was highest(94.8%), followed by the management of machinery equipment and tools(89.7%), food poisoning and microorganism(94.7%), and the method of food treatment(76.4%). A yearly plan of hygiene education included established(83.9%) and not established(l6.1%). Regular education included not executed(25.1%), 2-3 times a month(l6.1%), and more than 4 a month(4.0%) and occasional education was not executed(57.0%), 1-3 times a month(26.3%), and more than 4 a month(l5.7%). In the methods for hygiene education, oral education(95.7%) was used most, followed by demonstration(10.5%), poster/photo(10.5%), video/slide(3.7%), and computer(3.7%). Frequency of improvement and complement of hygiene education included once a month(56.3%), once a year(20.7%), by quarter(l1.5%), and every six months(1l.5%). Newspaper was used most in materials of hygiene education, followed by internet, TV, nutrition technician's reeducation, information exchange between members, educational office's training, and reference book, and educational office's material. and symposium. Cooking workers' assessment of the effect of hygiene education was conducted through observation(56.8%), check table(l5.2%), question(l4.0%), and examination(14.0%). The reason of cooking workers' low level of performance included habitual custom(53.9%), lack of understanding(20.4%), overwork(l4.6%), and lack of knowledge(l1.l%) and the reason of difficulty in hygiene education included lack of time(55.3%), lack of understanding(27.6%), lack of knowledge and information(8.7%), and lack of budget(48.0%).

• 대한위생학회:학술대회논문집
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• 대한위생학회 2005년도 정기학술심포지움
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• pp.76-97
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• 2005

사회가 고도화 되어가면서 소비자의 식품 안전성에 대한 인식의고급화가 새로운 식품산업의 장을 역고 있다. 좀더 건강하게 오래살기 위한 무한의 욕망을 안고 식품 소재의 차별화 붐이 일고 있는 것이다. 본 연구에서는 가장 쉽게 찾을 수 있고 또 많은 소비자가 찾는 유명제품의 후라이드치킨을 대상으로 하여 사용하고 있는 튀김유지의 안전성을 확보하고자 20여곳의 튀김유지를 수거하여 이화학적 성분 검사 및 지방산 분석을 실시하였다. 그 결과 너무나도 놀라운 아니 알면서도 모르는척 넘어가고자 했던 여러 사실들을 다시한번 상기시키는 계기가 되었다. 대상 제품으로는 A사를 제외한 B사,C사,D사,E사,G사의 총 7개 업소의 20개 시유을 수거, 분석한 결과 A사의 유지에서는 산패의 진행이 거의 미비한 안정한 상태를 나타내었으나 C사, B사는 산패가 어느정도 진행하고 있는 결과를 나타내었다. 그러나 D사는 산패가 상당히 진행되거나 일반 식용유가 아닌 경화유를 사용하는 것으로 나타났다. 사용할수 없는 기름이란 오랜시간 튀김으로 인하여 뜨거운 기름이 너무 거품을 낼때, 연기가 많이 날 때(대개 오래 끓임으로 해서 저급지방이 되었을때), 좋지 않은 맛이나 검은색을 나타낼때는 말을 하는데 A사 시유를 제외하고는 대부분의 시유에서 이러한 현상이 나타났다. 튀김의 역할이란 풍미, 식감, 외관등이 향상되며 영양가가 증가되는 것을 말하는데 역으로 오히려 건강을 해치는 식품을 접하게 되는 것이다. 튀김에 요구하는 성질로 가열안정성, 자동산화에 대한 보존안정성, 색과 풍미 등을 들수있는데 A사에서 사용하는 올리브유는 바로 이러한 조건을 만족하면서 제품의 맛과 국민의 건강까지 고려하였다 볼 수 있다.량은 5,656 kg/ha, TDN 수량은 3,531 kg/ha 많았다. 한편 관행 및 유기 여름사료작물의 생산비에서는 면적당 생산비는 관행이 많았으나 건물 TDN 1kg 당 생산비는 유기 여름사료작물이 관행보다 건물은 66원, TDN은 100원 많이 소요되었다. 이상의 연구결과를 종합해볼 때 관행 생산 여름 사료작물이 유기생산보다 생산량과 단위면적당 생산비는 많았으나 kg당 생산비는 유기 생산이관행보다 많이 소요되었다. 생산비 중에서 가장 많은 비중을 차지한 것은 지대(땅값)였으며, 다음은 퇴비와 노동력이 가장 많은 비중을 차지하여 농가의 낙농경영에 가장 어려운 문제는 땅값, 퇴비생산, 노동력으로 평가되었다.y 처리 공정에 이용될 수 있는데 이것은 그 처리로 인해 새로운 알러젠이 생성될 수도 있다. 또한 복합처리로 allergy를 감소시키면 연속적이고 동시적으로 하기 때문에 원가를 절감할 수 있다.환경현안에 대한 정치경제적 접근을 외면하지 말고 교과서 저작의 소재로 삼을 수 있어야 하며, 이는 '환경관리주의'와 '녹색소비'에 머물러 있는 '환경 지식교육'과 실천을 한단계 진전시키는 작업으로 이어질 것이다. 이후 10년의 환경교육은 바로 '생태적 합리성'과 '환경정의'라는 두 '화두'에 터하여 세워져야 한다.배액에서 약해를 보였으나, 25% 야자지방산의 경우 50 ${\sim}$ 100배액 어디에서도 액해를 보이지 않았다. 별도로 적용한 시험에서, 토마토의 경우에도 25% 야자지방산 비누 50 ${\sim}$ 100배액 모두 약해를 발생하지 않았으나, 오이에서는 25% 야자지방산 비누 100배액에도 약해를 나타내었다. 12. 이상의 결과