• Journal of Animal Environmental Science
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• v.13 no.3
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• pp.211-218
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• 2007

This study was carried out to develop the technique for manufacturing activated carbon from livestock manure and to analyse it's odor absorptiveness. Each of layer manure(LM), litter from broiler house(BL) and litter from dairy barn(DL), compost from layer manure(LC) and pig manure(PC), and coconut shell(CS) was used as a raw material. Activated carbon by grinding the raw material, adding the coal tar as a binder, palletizing, drying, heating with $N_2$ gas at $400^{\circ}C$ for 1 hour, activating by reaction with steam at a temperature of $750^{\circ}C$ for 1 hour. Moisture contents of raw material was 44.9% in layer compost, 71.9% in layer manure, 24.4% in broiler litter, 47% in pig manure compost and 33.9% in dairy litter. Volatile matter in layer compost, layer manure, broiler litter, pig manure compost and dairy litter was 18.8%, 31.0%, 49.8%, 22.3% and 11.6%, respectively. Surface area(BET) of activated carbon from layer compost, layer manure, broiler litter, pig manure compost, dairy litter and coconut shell was 259.8, 209.8, 63.5, 442.3, 812.9 and $1,040\;m^2/g$, respectively. Activated carbon made by livestock manure or litter were examined with scanning electron microscope, and micropore was a type of sponge like particles honeycombed with chambers. Pore size of activated carbon was ranged from 0.39 to $5.02\;{\AA}$, but coconut shell was $0.30\;{\AA}$. Iodine absorptiveness of activated carbon from livestock manure was $530{\sim}580mg/g$. But activated carbon made by coconut shell was 1000 mg/g. Each activated carbon could absorb odor compound very well. Absorptiveness of activated carbon from layer manure for hydrogen sulfide and trimethyl amino was 74.5% and 73.9% at the accumulated flux of 60,000 ml, but, in the case of ammonia was only 15.2% at the accumulated flux of 10,000 ml

• Journal of Food Hygiene and Safety
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• v.29 no.2
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• pp.79-84
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• 2014

This study has been performed for about 270 days at analyzing biologically hazardous factors in order to develop HACCP system for the non heat-frozen carrot juice. A process chart was prepared by manufacturing process of raw agricultural products of non heat-frozen carrot juice, which was contained water and packing material, storage, washing, cutting, extraction of the juice, internal packing, metal detection, external packing, storage and consignment (delivery). As a result of measuring Coliform group, Staphylococcus aureus, Salmonella spp., Bacillus cereus, Listeria Monocytogenes, Enterohemorrhagic E. coli before and after washing raw carrot, Standard plate count was $4.7{\times}10^4CFU/g$ before washing but it was $1.2{\times}10^2CFU/g$ detected after washing. As a result of testing airborne bacteria (Standard plate count, Coliform group, Yeast and Fungal) depending on each workplace, number of microorganism of in packaging room, shower room and juice extraction room was detected to be 10 CFU/Plate, 60 CFU/Plate, 20 CFU/Plate, respectively. As a result of testing palm condition of workers, as number of Standard plate count, Coliform group and Staphylococcus aureus was represented to be high as $6{\times}10^4CFU/cm^2$, $0CFU/cm^2$ and $0CFU/cm^2$, respectively, an education and training for individual sanitation control was considered to be required. As a result of inspecting surface pollution level of manufacturing facility and devices, Coliform group was not detected in all the specimen but Standard plate count was most dominantly detected in scouring kier, scouring kier tray, cooling tank, grinding extractor, storage tank and packaging machine-nozzle as $8.00{\times}10CFU/cm^2$, $3.0{\times}10CFU/cm^2$, $4.3{\times}10^2CFU/cm^2$, $7.5{\times}10^2CFU/cm^2$, $6.0{\times}10CFU/cm^2$, $8.5{\times}10^2CFU/cm^2$ respectively. As a result of analyzing above hazardous factors, processing process of ultraviolet ray sterilizing where pathogenic bacteria may be prevented, reduced or removed is required to be controlled by CCP-B (Biological) and critical level (critical control point) was set at flow speed is 4L/min. Therefore, it is considered that thorough HACCP control plan including control criteria (point) of seasoning fluid processing process, countermeasures in case of its deviation, its verification method, education/training and record control would be required.

• Journal of Food Hygiene and Safety
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• v.32 no.6
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• pp.507-512
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• 2017

There has been increasing concern regarding misuse of disinfectants and sanitizers such as ethanol, sodium hypochlorite, and hydrogen peroxide for food contact surfaces in the food industry. Examining the efficacy of the concentration of currently used disinfectants and sanitizers is urgently required in the Korean society. This study aimed to develop predictive reduction models for Escherichia coli and Staphylococcus aureus in suspension, as a function of $ClO_2$ (chlorine dioxide) and contact time using response surface methodology. E. coli ATCC 10536 and S. aureus ATCC 6538 (initial inoculum, 8-9 log CFU/mL) in tryptic soy broth were treated with different concentrations of $ClO_2$ (5, 20, and 35 ppm) for different contact times (1, 3, and 5 min) following a central composite design. The polynomial reduction models for $ClO_2$ on E. coli and S. aureus were developed under the clean condition. E. coli reduction by 35 ppm $ClO_2$ for 1, 3, and 5 min was 2.49, 2.70, and 3.65 log CFU/mL, respectively. Also, S. aureus reduction by 35 ppm $ClO_2$ for 1, 3, and 5 min was 4.59, 5.25, and 5.81 log CFU/mL, respectively. The predictive response polynomial models developed were $R=0.43231-0.056492^*X_1-0.097771^*X_2+9.24167E-003^*X_1^*X_2+3.06333E-003^*X_1{^2}$ ($R^2=0.98$) on E. coli and $R=1.10542-0.20896^*X_1-0.046062^*X_2+8.30000E-003^*X_1^*X_2+8.73300E-003^*X_1{^2}$ ($R^2=0.99$) on S. aureus, where R was the bacterial reduction (log CFU/mL), $X_1$ was the concentration and $X_2$ was the contact time. Our predictive reduction models should be validated in developing the optimal concentration and contact time of $ClO_2$ for inhibiting E. coli and S. aureus on food contact surfaces.

• Journal of Food Hygiene and Safety
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• v.33 no.2
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• pp.140-145
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• 2018

The skin of the human body occupies the largest surface area of the body and acts as a protection for the person's internal organs. As such, the skin is a major target of oxidative stressors, and these oxidative stressors are known to contribute to skin aging over the course of time. For the most part, an antioxidant is an effective approach to utilize to prevent symptoms related to the reactive oxygen species (ROS)-induced aging of the skin. Therefore, we investigated the antioxidant and anti-aging activity of the leaves of the Quercusaliena Blume extract (QBE). In our study, we confirmed that the cell viability tested with XTT {2,3-bis(2-methoxy-4-nitro-5-sulfophenyl)-2H-tetrazolium-5-carboxanilide innersalt} assay was not affected up to a concentration of $100{\mu}g/mL$. In addition, the cell viability of HDF cells induced by hydrogen peroxide was recovered from 81% to 104% after treatment with QBE, which showed the greater protective effect than that of ascorbic acid. Treatments of QBE dose-dependently inhibited reactive oxygen species (ROS) production in HDF cells induced by hydrogen peroxide, which correlated with their protective effects on cell viability. Since QBE treatment exhibited the suppression effect of skin aging by decreasing the ROS production, QBE could be used as a not only natural anti-aging but also antioxidant resource.

• Journal of Food Hygiene and Safety
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• v.32 no.2
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• pp.107-113
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• 2017

To understand of the present state for temperature management of cold and frozen food transportation vehicles, we surveyed and measured the temperatures of eight transportation vehicles (including 3 small & medium and 5 large businesses) in Jeonbuk province, Korea. In the transportation vehicles of small & medium businesses, the mean temperature of cold and frozen foods was $8.35{\pm}5.72^{\circ}C$ and $-3.45{\pm}16.88^{\circ}C$; in large businesses, $3.92{\pm}1.44^{\circ}C$ and $-15.38{\pm}2.98^{\circ}C$, respectively. In the difference of temperature by the locations within transportation vehicles, the difference in each cold and frozen was $2.40{\pm}1.45^{\circ}C$ and $2.37{\pm}2.52^{\circ}C$, as a mean. But there was not statistically significant difference in locations between cold and frozen (p > 0.05). In the difference of surface temperatures on various foods before and after door opening during the loading, the temperatures of cold and frozen foods increased by $0.55^{\circ}C$ and $1.18^{\circ}C$, as means, respectively. The temperature of foods over time and placement of cold and frozen foods in transportation vehicles were not consistently maintained at optimal values in distribution. Therefore, the development of time-temperature history (TTH) system technology at the distribution level for cold and frozen foods is required.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1048-1056
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• 2002

Quality of fresh ginger deteriorates rapidly during low temperature storage, and its storage life is short due to sprouting and microbial spoilage. The objectives of this research were to develop, using additives, a minced ginger product, which could maintain acceptable quality for over 30 days, and to investigate its quality changes during the cold storage. Storage stability of minced ginger product was investigated from the standpoint of the inhibition of brown discoloration, gas formation and liquid-solid separation. Fresh ginger was peeled and ground to produce minced ginger (control). Sodium bisulfite, L-cysteine, NaCl, sodium benzoate, modified starch, and/or xanthan gum were added to the control to minimize quality loss during storage, and to develop an optimum formula (A) of minced ginger. Samples were packed in Nylon/PE films, stored at $5^{\circ}C$, sampled at a 30-day interval, and subjected to quality evaluations. Changes in pH, surface color, gas formation, liquid-solid separation, contents of free amino acids, free sugars, organic acids, and fatty acids were determined. Gas formation was effectively inhibited in samples with sodium benzoate and/or NaCl. Samples with xanthan gum did not result in liquid-solid separation. L-Cysteine and sodium bisulfite were effective in controlling discoloration. pH decreased during storage in all samples, except sample A. Organic acid contents of all samples increased during storage, with lactic acid content showing the highest increase. Free amino acid content decreased with increasing storage time. Free sugar content of all samples decreased during storage. Sensory results showed sample A maintained acceptable quality until 90 days of storage. These results suggest that quality of minced ginger could be successfully maintained with the additions of selected additives for up to 90 days.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.8
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• pp.3444-3451
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• 2012

Safety and health related information for the proper use and handing of pesticides is usually printed on the surface of the pesticide products in the form of texts. But, the guidelines or standards for the appropriate presentation of the texts for the pesticide products are most vague or not practical. Thus, this study aimed to provide the preliminary guidelines for the text sizes based on the legibility experiments. To achieve the objective legibility evaluation experiments were conducted to test the effects of different near vision (0.6, ${\geq}0.8$), gender, font type(thick gothic-type and fine gothic-type), thickness of font(plain and bold), and number of syllables(2 and 3 syllables) in the same age group of 20s. The results showed that legibility was different according to the visual acuity (p<0.05), and no other main effects showed statistically significant effects. The 'maximum illegible size' to read at least one word correctly in all the text conditions was 2 pt when the near vision was ${\geq}0.8$, and 2 pt or 3 pt when the near vision was 0.6. The 'minimum legible size' for 100% correct answer was 9 pt for the near vision of 0.6, and 5.3 pt for ${\geq}0.8$, respectively. Mean character size does not read any discomfort in 0.6 was 15.5 pt in both male and female but male was mean 8.5 pt, female was 10 pt in ${\geq}0.8$. Considering these experimental results, it was recommended that the 16 pt or larger characters should be used the important information such as 'Pesticides' or toxicity, and the minimum character size was 9 pt for the less important information.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.5
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• pp.3279-3285
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• 2014

This study aimed to understand seasonal and geographical characteristic of chlorophyll-${\alpha}$ (chl-${\alpha}$), COD (chemical oxygen demand) and Escherichia coli at Gwangyang Bay during the period from February 2010 to November 2012. The bay is divided into three different zones based on the pollutant levels and geographical characteristics. During the study periods, water temperature, salinity, Chl. ${\alpha}$, and chemical oxygen demand (COD) varied in the range of $4.68-28.63^{\circ}C$, 1.94-33.84 psu, 0.31-35.10 ${\mu}gL^{-1}$, and 0.70-13.35 $mgL^{-1}$, respectively. Total chl-a concentration were high at the zone I, which can be characterized as a semi-enclosed eutrophic area, and it were low at the zone III, which is influenced by low nutrients of surface warm water current from offshore of the bay. The high concentration of COD was observed at inner bay during the four seasons and the water quality level was kept to be bad condition during spring season at the zone II, which is influenced by Seomjin River water. The highest colony form of E. coli was recorded to be 3550 $cfuL^{-1}$ during summer at station 1 (zone I), whereas it was relatively kept low level during all seasons at the zone III. As a result, the E. coli was correlated with water temperature (r=0.31 p<0.05) and salinity (r=-0.55 p<0.05), implying that those parameters have play an important crucial role in proliferation of E. coli. Consequently, our results indicated that the E. coli can be significantly promoted within pollutant sources including the high nutrients supplied by rive discharge during spring and summer rainy seasons in semi-enclosed area of Gwangyang Bay.

• Journal of Korean Neurosurgical Society
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• v.30 no.2
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• pp.131-136
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• 2001

Object : The clinical uses of screws are increasing with broader applications in spinal disorders. When screws are inserted repeatedly to achieve optimal position, tips of screw pitch may become damaged during insertion even though there are significant differences in the moduli of elasticity between bone and titanium. The effect of repeated screw insertion on pullout resistance was investigated. Methods : Three different titanium screws(cortical lateral mass screw, cancellous lateral mass screw and cervical vertebral body screw) were inserted into the synthetic cancellous material and then extracted axially at a rate of 2.4mm/min using Instron(Model TT-D, Canton, MA). Each set of screws was inserted and pulled out three times. There were six screws in each group. The insertional torque was measured with a torque wrench during insertion. Pullout strength was recorded with a digital oscilloscope. Results : The mean pullout force measurements for the cortical lateral mass screws($185.66N{\pm}42.60$, $167.10N{\pm}27.01$ and $162.52 N{\pm}23.83$ for first, second and third pullout respectively : p=0.03) and the cervical vertebral body screws($386.0N{\pm}24.1$, $360.2N{\pm}17.5$ and $330.9N{\pm}16.7$ : p=0.0024) showed consecutive decrease in pullout resistance after each pullout, whereas the cancellous lateral mass screws did not($194.00N{\pm}36.47$, $219.24N{\pm}26.58$ and 199.49N(36.63 : p=0.24). The SEM after insertion and pullout three times showed a blunting in the tip of the screw pitch and a smearing of the screw surface. Conclusions : Repetitive screw insertion and pullout resulted in the decrease of pullout resistance in certain screws possibly caused by blunting the screw tip. This means screw tips suffer deformations during either repeated insertion or pullout. Thus, the screws that have been inserted should not be used for the final construct.

• Restorative Dentistry and Endodontics
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• v.30 no.6
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• pp.450-460
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• 2005

The aim of this study was to evaluate the effect of cavity shape, bond quality of bonding agent and volume of resin composite on shrinkage stress developed at the cavity floor. This was done by measuring the shear bond strength with respect to iris materials (cavity shape , adhesive-coated dentin as a high C-factor and Teflon-coated metal as a low C-factor), bonding agents (bond quality: $Scotchbond^{TM}$ Multi-purpose and Xeno III) and iris hole diameters (volume; 1mm or 3mm in $diameter{\times}1.5mm$ in thickness). Ninety-six molars were randomly divided into 8 groups ($2{\times}2{\times}2$ experimental setup). In order to simulate a Class I cavity, shear bond strength was measured on the flat occlusal dentin surface with irises. The iris hole was filled with Z250 restorative resin composite in a bulk-filling manner. The data was analyzed using three-way ANOVA and the Tukey test. Fracture mode analysis was also done When the cavity had high C-factor, good bond quality and large volume, the bond strength decreased significantly The volume of resin composite restricted within the well-bonded cavity walls is also be suggested to be included in the concept of C-factor, as well as the cavity shape and bond quality. Since the bond quality and volume can exaggerate the effect of cavity shape on the shrinkage stress developed at the resin-dentin bond, resin composites must be filled in a method, which minimizes the volume that can increase the C-factor.