• 한국중재학회지:중재연구
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• 제18권1호
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• pp.147-165
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• 2008

Appointment of arbitrators is very important in arbitration. As it has been a long laps since Korean peninsula was devided into two parts, South and North, it has come to be too much gaps between South and North in the law, social system, commercial practice and etc.. South Korea is familar to international commercial practice and capitalistic legal system generalized internationally in modern times. On the other hand as North Korea was closed society for a long time, they are not familar to international commercial practice and market economy. In this connection, commercial disputes arising from the transactions between South and North will occur frequently and it will be very difficult to select governing law or commercial practice referred to the disputes. Under the circumstances, when and if an arbitrator from South or North will be appointed as presiding arbitrator in the tribunal composed by three arbitrators, the part from which the presiding arbitrator come will be a majority, and it will be advantageous to the parties came from the part of which the presiding arbitrator come from. Such being the case, sole arbitrator or presiding arbitrator needs to be appointed among foreigner. Otherwise I recommend the tribunal composed by two arbitrators and umpire system. As to arbitrator's fee, as there is a big gap in its economic aspects between South and North, I supposed to need establishing the fund made by corporation with South and North in order to compensate arbitrators from South or abroad for their fee. Finally it is more important to prevent disputes arising from transactions between South and North. In order to prevent the disputes, education for North Korean about international commercial practice and skill to make a contract of international sale of goods and investment are needed.

• Journal of Ginseng Research
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• 제19권3호
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• pp.225-230
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• 1995

The effect of long-term ginseng (Panax ginseng C.A. Meyer) administration on the clearance of carboxyhemoglobin (CO-Hb) and the property of blood gases was investigated in rats. Rats were received ginseng water extract (0.025% in drinking water) for 42 weeks starting at the age of 6 weeks. They were exposed to the diluted mainstream smoke generated from 15 filter cigarettes for 20 min in a round polycarbonate chamber (D37 cmXH13 cm). Under this condition, the mean CO-Hb content of control and the ginseng-treated rats immediately after the exposure was nearly the same as 13.8$\pm$2.9 f) and 13.9$\pm$1.6%, respectively. However, CO-Hb was more rapidly removed from blood in the ginseng treated rats than in untreatEd control with the laps of time, namely, its biological half life In the former was 36.9$\pm$1.5 min and in the latter was 56.9$\pm$13.2 min. Although long-term ginseng treatment did not affect the content of hemoglobin and blood pH of rats, it slightly increased blood oxygen content and its partial pressure value, and decreased levels of carbon dioxide and bicarbonate. These results suggest that long-term administration of rats with ginseng extract accelerate the elimination of CO from the blood. This effect seems to be related to the enhancement of oxygen consumption of the rat by a certain action of ginseng components as previously reported.

• 한국식품위생안전성학회지
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• 제12권3호
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• pp.240-253
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• 1997

The main problems contributing to food poisoning outbreaks in institutional settings and a home were reviewed and analyzed through the epidemiological investigations of food poisoning. The major documented factors included improper holding temperatures, inadequate cooking, poor personal hygiene, cross-contamination and contaminated equipment, food from unsafe sources, failure to follow food hygiene policies, and lack of education, training, monitoring and superivision. Usually more than one factor contributed to the development of an outbreak. (1) Use of improper holding temperatures was the single most important factor contributing to food poisoning. They included improper cooling, allowing a laps of time (12 hours or more) between preparing food and eating it, improper hot holding, and inadequate or improper thawing. Food thermometers were not used in most of the instances. (2) In inadequate cooking, the core temperature of food during and after cooking had not been measured, and routine monitoring was limited to recording the temperature of plated meals. Compared with conventional methods of cooking, microwave ovens did not protect against food poisoning as effectively. Centralized food preparation potentially increased the risk of food poisoning outbreaks. (3) Poor personal hygiene both at the individual level (improper handwashing and lack of proper hygienic practices) and at the institutional level (poor general sanitization) increased the risk of transmission. Person to person transmission of enteric pathogens through direct contact and via fomites has been noted in several instances. (4) Obtaining food from unsafe sources was a risk factor in outbreaks of food poisoning. Food risks were high when food was grown or harvested from contaminated areas. Possibilities included contamination in the field, in transport, at the retail site, or at the time it was prepared for serving. (5) Cross-contamination and inadequate cleaning/handling of equipment became potential vehicles of food poisoning. Failure to separate cooked food from raw food was also a risk factor. (6) Failure to follow food hygiene policies also provided opportunities for outbreaks of food poisoning. It included improper hygienic practices during food preparation, neglect of personnel policies (involvement of symptomatic workers in food preparation), poor results on routine inspections, and disregarding the results and recommendations of an inspection. (7) Lack of formal and in-service education, training, monitoring, and supervision of food handlers or supervisors were critical and perhaps neglected elements in occurrences of food poisoning.

• 농약과학회지
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• 제14권4호
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• pp.456-462
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• 2010

고추 주요 재배지에서 2005년부터 2008년까지 4년에 걸쳐 채집한 180개의 고추 역병균 Phytophthora capsici을 대상으로 carboxylic acid arnide(CAA)계열의 benthiavalicarb, iprovalicarb, dimethomorph에 대한 감수성/저항성 반응을 검정하였다. 실험에 사용한 3가지 살균제에 대한 $EC_{50}$값(병원균의 균사생장을 50% 억제하는 농도)은 benthiavalicarb가 0.033(0.015-0.049) ${\mu}g\;mL^{-1}$, iprovalicarb가 0.411(0.197-0.556) ${\mu}g\;mL^{-1}$, dimethomorph가 0.271(0.101-0.798) ${\mu}g\;mL^{-1}$로 나타났다. Benthiavalicarb와 iprovalicarb는 포장에서 살균제를 사용하기 시작한 2007년부터의 $EC_{50}$값과 사용하기 전의 $EC_{50}$값 간에 차이가 없었으며, 병원균의 $EC_{50}$값에 의한 분포에서도 저항성균의 발현은 찾아볼 수 없었다. Dimethomorph 역시 포장에서 저항성균이 발현하지는 않았지만, 연도별도 병원균의 $EC_{50}$값이 서서히 상승하고 있는 경향을 보여 주었다. 다른 작용기작을 갖는 metalaxyl과의 교차저항성 관계를 구명하기 위하여 $R^2$값을 조사하였는데, benthiavalicarb, iprovalicarb, imethomorph 각각과 metalaxyl과의 $R^2$값은 0.001, 0.009, 0.069로 매우 낮아 전혀 상관관계가 성립하지 않았다. 같은 계열에 속하는 mandipropamid와 실험에 사용한 세 종류의 살균제 각각의 상관관계를 조사한 결과, 유사한 화학구조를 지니는 benthiavalicarb와 iprovalicarb, 그리고 dimethomorph와 mandipropamid간의 상관관계가 인정되었다. 하지만 동일한 CAA계열의 다른 살균제와는 상관관계가 인정되지 않았다.

• 한국식품과학회지
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• 제20권2호
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• pp.125-132
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• 1988

염장 및 건조방법을 달리하여 제조한 굴비 근육중의 trimethyl amine(TMA), dimethylamine(DMA)과 formaldehyde(FA)의 함량 및 현미경을 통한 지방질의 분포 변화를 조사 검토하였다. 생조기의 육에는 TMA이 0.90mg/100g, DMA은 3.18mg/100g FA는 0.19mg/100g이 함유되어있다. 25일 건조 후 굴비중의 TMA은 24.82-76.32mg/100g으로 크게 증가하였고 DMA는 12.13-18.61mg/100g으로 완만한 증가를 보였으며 FA는 별 변화 없었다. 이들의 변화는 염의종류 및 염장방법에 따라서는 뚜렷한 차이가 없었다. TMA과 DMA의 생성속도는 자연건조조건에서보다도 온도와 습도가 일정하게 유지된 조절조건에서 약 2배가 빨랐다. 굴비가 건조되는 동안 근육중의 지방질은 백색육사이와 결체조직을 통로로 하여 표피층으로 이동하였다. 그 이동정도는 정제염의 경우에 천일염보다 적었다. 굴비의 근육조직은 조절된 실내조건에서 건조된 것이 자연건조 시킨 것보다 백색육사이의 극간이 더 뚜렷하게 나타났으며 정제염을 사용한 것이 조직이 규칙적인 반면 천일염의 경우에는 덩어리져 있었다.

• 한국학교ㆍ지역보건교육학회지
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• 제6권
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• pp.49-63
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• 2005

The purpose of this study was to investigate the weight control behaviors, the degree of fatness and dance major on behalf of finding the effects of eating disorders. 779 female high school students, 283 dance major students and 496 general major students, were participated in the study. A self-reporting type of questionnaire survey was conducted during the period from $6^{th}$ May to $18^{th}$ April of 2005. Collected data were processed using SPSSW in 12.0; they were analysed through frequencies, percentages, means and standard deviation, and stepwise multiple regression analysis. The results of this study are as follows : 1. With regard to the level of eating disorders(EAT-26), 33.9% of risk group of eating disorder female dance students, and 13.7% of risk group of eating disorder female general major students. Weight-control behaviors in this research were 1) weight control concerns, 2) weight control trial, 3) weight control methods (prescription of M.D., ways of weight control), 4) eating habits. First, 56.6% of subjects had high concerns about weight control, and 92% of subjects had tried weight control. Second, only 5.1% of subjects were prescribed by M.D. Third, subjects had been using wrong methods(25.7%) of weigh control such as fasting, using drugs, vomiting, wearing laps etc. Fourth, 42.7% of the subjects had bad eating habits. The degree of fatness was as follows: 1) BMI(Body Mass Index), 2) self report about weight 3) distorted body image. Depending upon the BMI, the subjects with obesity were not found in female dance students; Comparatively, 36.9% of dance students were fat and 1.4% of the students were very fat. In terms of distorted body image, only 14.9% of all subjects were the same between the subjective degree of fatness and the objective degree of fatness. 2. As a result of multiple regression, six variables were found significant($R^2=11.6%$, P < 0.01). Concerns about the weight control significantly influenced on eating disorders(EAT-26). At the same time, major(dance), wrong methods of weight control, distorted body image, prescription of M.D, and eating habits had significantly influenced on eating disorders. This results indicates that the risk of eating disorders among female dancer students was very high. Therefore, professional intervention is needed for female dance students to prevent the eating disorders.