• Resources Recycling
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• v.7 no.3
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• pp.17-26
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• 1998

A study on the recovery of silver and nitric acid in the liquid waste resulted from the mediated electrochemical oxidation(MEO) process was conducted. The removal of silver in the concentrated nitric acid solutions was carried out by the electrodeposition. The removal efficiency more than 98% could be obtained in nitric acid concentrations less than 3 M with the current efficiency of nearly 100%. The experimonts on the evaporation for the recovery of nitric acid were performed as well. At the evaporation factor of 25., the degree of nitric acid recovery in 3.5 M nitric acid solution containing 0.5 to 1.0 mol% NaNO, was 80~90% resulting in 2.8~3.1 M nitric acid. The design factors and operating conditions of the distillation tower were analyzed by using MEH model derived by Maphtali-Sandholm with the throughput of 4 kg/hr for the enrichment of dilute nitric acid solution recovered by evaporation to reuse in the MEO process. The distillation column composed of eleven theoretical stages having the overall tray efficiency of 70% are needed to obtain 1.03 kg/h of 12M nitric acid and 2.97 kg/h of water with feed being introduced to the column at tray 6 from the bottom at the reflux ratio of 0.25, the reboiler with the heat load of 2.7 kW, and the condenser with the cooling load of 0.5 kW.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1414-1426
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• 2005

The evaluation of students and employees on the importance and the performance for sanitary characteristics in high school foodservices, was investigated. The questionnaires were administered to 379 students and 141 employees in 13 high school, in Busan and then the data evaluated by 5 scales method of Likert were statistically analyzed. The mean scores of the importance and the performance evaluated by students (4.26/3.24) were significantly (p<0.01) lower than those by employees (4.71/4.51). Both the students and the employees percepted that, among sanitary characteristics, cleanliness of meals was most important. The student assessed the performance of withdrawal of plate waste as lowest scores, however the employees assessed student's hygiene as lowest scores, among sanitary characteristics. The gap score of the student (-1.02) between the importance and performance for sanitary factor was higher than that of the employees (-0.02) in high school foodservice. The importance grid of students and employees revealed that the items of tray cleanliness, dining table cleanliness, restaurant cleanliness, and handwashing before serving were high scores to the students, but low scores to the employees. The performance grid of students and employees revealed that the items of tray cleanliness, dining table cleanliness, restaurant cleanliness, the sanitation of treatment process of Plate waste, cleanliness of utensils of platewaste, not touch utensils before serving, handwashing before serving, handwashing before eating and not touch inside of tray were low scores to both the students and the employees. Therefore, it is suggested that the sanitary operations for dining place, treatment process of plate waste and the student's hygiene might have to increase in high school foodservice.

• Journal of the Korean Society of Costume
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• v.50 no.8
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• pp.67-74
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• 2000

The clothing behavior of male homosexuals were examined. Especially their clothing preference, clothing purchase behavior and clothing symbols as a group took were analysed. The subject was 49 male-homosexuals and the survey was done at the tray bars in Yi-Tae-Won in Seoul. The questionnaire and interview method were broth used to collect the data. The findings from the study were as follows : 1. The casual style was mostly preferred and lightly-fitted style was more preferred than loose style. Both straight type blue jeans and tight-fit style were widely worn by the subject. 2 Among design, price, color, fashion trend and sewing quality. design was the most important factor In clothing purchase. Besides design, color and fashion trend were counted more seriously than price or sowing quality. Blue and black were preferred as clothing colors. 3. Department stores were the most popular shopping place. and then traditional markets and shops near Universities were also preferred. Over 60% of the subjects answered that the decision of clothing purchase was made by himself and 20% of the subject used friend as personal information sources. The score stimuli was the most frequently used information for apparel shopping, and fashion magazines were also used as an important information source. 4. The clothing related symbols used to represent group look were lightly-fitted style. right ear-piercing, tight-fit plaid pants, leather look, rainbow flag, bandannas, reversed triangle. etc. And the subjects thought the symbols were not meaningful as group look because they were already adopted by the non-homosexual people. And they thought that their style of fashion has influenced on that of mass.

• Radiation Oncology Journal
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• v.9 no.1
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• pp.131-141
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• 1991

A comprehensive set of dosimetric measurements has been made on the Varian Clinac 1800 15 MV photon beam. Beam quality, percentage depth dose, dose in the build up region, output, symmetry and flatness, transmission through iead (Cerrobend), tray attenuation, isodose curves for the open and wedged fields were measured using 3 dimensional water phantom dosimetry system (including film densitometer system) and polystyrene phantoms. These dosimetric measurements sufficiently characterized the beam to permit clinical use. The depth dose characteristics of photon beam is $d_{max}$ of 3.0 cm and percentage depth dose of $76.8\%$ at 10 cm,100 cm source-surface distance, field size of $10\times10\;cm^2$ for 15 MV X-ray beam. The Output factors ranged 0.927 for $4\times4\;cm^2$ field to 1,087 for $35\times35\;cm^2$ field. The build-up level of maximum dose was at 3.0 cm and surface dose was approximately $15.5\%$ for a field size $10\times10\;cm^2$ The stability of output is $within\pm1\%$ and flatness and symmetry are $within\pm3\%$. The half value thickness (HVL) of lead is 13 mm, which corresponds to an attenuation coefficient of $0.053\;mm^{-1}$. These figures compare facorably with the manufacturesr`s specifications.

• Journal of Bio-Environment Control
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• v.28 no.4
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• pp.286-292
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• 2019

This study aimed to investigate the suitable of layer on growth of six baby leaf vegetables using existing facilities and equipment in rice seedling nursery. Three kinds of Lactuca(lettuce 'Jinppallola' and 'Romain white', and indian lettuce), two of Brassica(tatsoi and red tatsoi) and amaranth were used as the materials. After sowing, the rice seedling tray was placed in multi bench system($L120{\times}W60{\times}H195cm$, 10th floor), which were low(1st) layer above 15cm, middle(4th) layer above 115cm and high(7th) layer above 175cm apart from ground. Irrigation was sprayed 2~3 times a day using a automatic irrigation system. The growth characteristics and leaf color were investigated when leaf vegetables were reached the optimum size(within 10cm of plant height). During the culture periods(29th Jun.~31th Jul. 2017), daytime average temperature was $27.4{\sim}28.3^{\circ}C$ regardless of layers but solar irradiance was higher in the high-layer than low and middle-layer of 37% and 22%, respectively. The leaf length, leaf width and number of leaves in middle and high-layer have a tendency to increase but, fresh weight was different according to the layer. When the correlation between accumulation radiation and growth was analyzed, all of growth factor of Amaranth showed a high correlation and other cultivars showed correlation with each growth factors. As a result, It is suitable that amaranth and red tatsoi for high-layer, Indian lettuce and tatsoi for middle and high-layer and 'Romain white' for middle-layer. The growth of red lettuce 'Jinppallola' was good at low layer, but leaf color expression was poor. So the high layer is suitable for 'Jinppallola'.

• Physical Therapy Korea
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• v.17 no.3
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• pp.20-30
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• 2010

This study examined whether any changes by mental task types on postural control in chronic stroke persons. Sixteen chronic stroke persons (mean age=53.75 yr) and sixteen age-and gender-matched healthy controls (mean age=54.44 yr) took part in this study. Participants randomly performed three different tasks on the stable and unstable surfaces. The no mental task was to stand while holding a 100 g weight in each hand, the arithmetic task (mental task) was to perform a silent 1-backwards counting while standing and holding a 100 g weight in each hand, and the simple task (mental task) was to stand and hold with both hands a tray (200 g) on which a glass filled with water has been placed. Sway path and sway velocity of the center of pressure (COP) were measured to assess standing postural control by task performance using the force platform. According to the results, in stroke group, total sway path and total sway velocity of COP was significantly decreased during arithmetic and simple task compared to no mental task on the stable surface (p<.05), and sway path (anteroposterior AP, mediolateral ML) of COP, total and sway velocity (AP, ML, total) of COP was significantly decreased during arithmetic and simple task compared to no mental task on the unstable surface (p<.05). Especially, sway path (AP, total) of COP and sway velocity (AP, ML, total) of COP was significantly decreased under the simple task when compared to the arithmetic task on the unstable surface (p<.05). In healthy control group, sway path (AP, ML, total) of COP and sway velocity (AP, ML, total) of COP was significantly decreased during arithmetic and simple task compared to no mental task on the stable and unstable surface (p<.05), and sway path (AP, total) of COP and sway velocity (AP, ML, total) of COP was significantly decreased under the simple task when compared to the arithmetic task on the unstable surface (p<.05). In conclusion, the findings of this study showed that arithmetic and simple task improved standing postural control for chronic stroke patients and the type of arithmetic and simple tasks were critical factor that reduced standing postural sway in dual-task conditions. Future research should determine whether dual-task conditions, including simple task, would be effective as a training program for standing postural control of stroke patients.

• 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.