• Korean Institute of Interior Design Journal
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• v.20 no.5
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• pp.178-187
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• 2011

This research suggested the hygienic spatial composition of sell-service restaurants applying HACCP(Hazard Analysis and Critical Control Point System). The circulation of the food, dishes, waste, workers and customers were each fractionated and arranged according to the hygienic sequence of cooking food in kitchen and process for eating food within the customer space. The spaces were separated by the degree of cleanness(clean area, semi-clean area, contaminated area). After that, hygiene facilities to remove contamination and pass facilities intended to control moving were added at the possible points of cross-contamination in oder to prevent the cross-contamination. For hygienic spatial composition of self-service restaurant, the following should be acknowledged: In the kitchen, spaces in which the food is handled after being heated should be located in the clean area. As of the customer space, spaces where dishes are prepared, food and water is received, and the table hall should be located in the clean area. Food circulation should flow from the contaminated area to the clean area. Food, dishes, waste should be moved through pass facilities so that workers do not have to come and go between other areas of cleanness. Also lockers for private clothes and lockers for uniforms should be separated. Hygiene facilities should be easily accessible so that workers can use them whenever they enter their working area. The contaminated area where dirty dishes are dealed with should be separated from the clean area. Waste should be thrown out without crossing cooking areas. As of customer circulation, the hygiene facility for hand washing should be located near the space where dishes for self-service are placed. The customer circulation should lead customers to leave restaurants after giving back the dirty dishes in the contaminated area.

• Proceedings of the Korean Vacuum Society Conference
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• 2014.02a
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• pp.126-126
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• 2014

Label-free biomolecular assay based localized surface plasmon resonance (LSPR) of noble metal nanoparticles enables simple and rapid detection with the use of simple equipment. Nanosized metal nanoparticles exhibit a strong absorption band when the incident light frequency is resonant with the collective oscillation of the electrons, which is known as the LSPR. Here we demonstrate localized surface plasmon resonance (LSPR) substrates such as plasmonic Au nanodisks fabricated by a nanoimprinting process and gold nanorod-immobilized surfaces and their applications to highly sensitive and/or label-free biosensing. To increase detection sensitivity various bioreceptors weree designed. A single chain variable fragment (scFv) was used as a receptor to bind C-reactive protein (CRP). The results of this effort showed that CRP in human serum could be quantitatively detected lower than 1 ng/ml. Aptamers, which were immobilized on gold nanorods, were used to detect mycotoxins. The specific binding of ochratoxin A (OTA) to the aptamer was monitored by the longitudinal wavelength shift of LSPR peak in the UV-Vis spectra resulting from the changes of local refractive index near the GNR surface induced by accumulation of OTA and G-quadruplex structure formation of the aptamer. According to our results, OTA could be quantitatively detected lower than 1 nM level. Additionally, aptamer-functionalized GNR substrate was quite robust and can be regenerated many times by rinsing at 70 OC to remove bound target. During seven times of washing steps, the developed OTA sensing system could be reusable. Moreover, the proposed biosensor exhibited selectivity over other mycotoxins with an excellent recovery for detection in grinded corn samples, suggesting that the proposed LSPR based aptasensor plays an important role in label-free detection of mycotoxins.

• Journal of Soil and Groundwater Environment
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• v.9 no.1
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• pp.47-53
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• 2004

Feasibility of electrokinetic process combined with Fenton-like reaction was investigated for the removal of phenanthrene from contaminated soil. Transport of hydrogen peroxide by electroosmosis and decomposition of phenanthrene by Fenton-like reaction were observed in a model system. Electrical potential gradient and electroosmotic flow (EOF) at 10 mA were higher than those at 5 mA. High accumulated EOF resulted in high removal efficiency of phenanthrene because the large amount of hydrogen peroxide was transfered through the soil. Removal efficiency of phenanthrene by water washing was 8.5% for 7 days. The highest removal efficiency including phenanthrene decomposition was 95.6% for 14 days. After the operation, soil samples with removal efficiency of 95.6% showed low concentrations of phenanthrene and its intermediates. From this result, it was presumed that phenanthrene was decomposed to small molecules or mineralized to water and carbon dioxide due to continuous supply of hydrogen peroxide by electroosmotic flow.

• Journal of Soil and Groundwater Environment
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• v.16 no.6
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• pp.106-112
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• 2011

This study developed preliminary assessment methodology for priority listing of soil and groundwater contamination sources, considering source characteristics, local environments and risk receptors. Source characteristics were evaluated by scoring relative risk of contamination sources. Local environments were evaluated by scoring annual rainfall, hydraulic conductivity of aquifer, and annual groundwater use. Risk receptors were evaluated by scoring local population, direct distance to surface water, direct distance to drinking-water wells. Scores of each parameter were allocated by analysing distribution of parameter values obtained from government databases. Distributed scores of source characteristics local environments: risk receptors were 12 : 12 : 12. The preliminary assessment scored 0 to 36 for each soil and groundwater sources. Inventory of soil and groundwater sources consisted of 7 categories. This study applied the preliminary assessment methodology to Manan-Gu, Anyang City, Korea. The number of car repair and washing facility was the largest in the contamination source inventory. Petroleum storage facilities showed the highest assessment score. The preliminary assessment methodology also indicated that Anyang-Dong was the priority section among Anyang-Dong, Suksu-Dong, Bakdal-Dong. This study is the first trial for relative ranking soil and groundwater contamination sources by considering source and local characteristics. Therefore, further researches and revision of the preliminary assessment methodology need to be pursued for various applications.

• Textile Coloration and Finishing
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• v.27 no.4
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• pp.281-287
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• 2015

The aim of this study was to investigate the possibility utilizing Metasequoia(Metasequoia glyptostroboides) cone as a new natural dye resource. In previous study, dyeing onto cotton fiber was carried out and Metasequoia cone colorant showed low affinity to cotton fiber and maximum dye uptake was obtained at pH 3.5 showing YR Munsell color. For further evaluation of its efficacy as a new natural dye resource, effects of dyeing conditions and mordanting on dye uptake, color change, and colorfastness were investigated for silk fiber. Metasequoia cone colorant showed good affinity toward silk fiber showing YR Munsell color and maximum dye uptake was shown at pH 3.5. Post-mordanting with Cu and Fe improved dye uptake, especially Fe($C_5H_{10}FeO_6$) mordant was effective as much as 2 times higher dye uptake comparing with un-mordanted sample. The color of dyed fabrics with mordanting showed YR Munsell color. Fe mordanted fabrics appeared dark gray~black color. Colorfastness to washing was relatively good, whereas lightfastness of the dyed fabrics showed grade 2. It was confirmed that Metasequoia cone colorant can be used as a new dye resource for silk fiber getting brownish yellow to dark gray/black color depending on mordant type. In addition, it showed antimicrobial functionality.

• Textile Coloration and Finishing
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• v.28 no.3
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• pp.189-194
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• 2016

The objectives of this research were to study the effect of salt-shrinkage finishing of silk on shrinkage degree and dyeing property of cochineal, and to investigate the efficacy of obtained results for imparting surface design effect on silk fabric. Ultimately it was aimed to suggest a technical process for developing natural dyed silk products with diverse design. Premordanted silk fabric was treated with $Ca(NO_3)_2$ solution(gravity: 1.45) at $90^{\circ}C$ for 1 min, washed, dried for further evaluation. The shrinkage of salt-treated fabric was calculated. The effects of salt treatment on the dye uptake of cochineal and colorfastness were investigated. The degrees of shrinkage were 10% and 3% for warp and weft, respectively. The salt treatment resulted in improving dye uptake of cochineal slightly. In addition, it improved colorfastness to washing and light. On the basis of the results, a technical process composed of premordanting, salt treatment and natural dyeing was suggested and using the process, two examples of textile design were presented. It can be concluded to impart various three dimensional surface design effect on silk fabric by applying salt-shrinkage finishing with combination of natural dyeing and mordanting.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.590-594
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• 1989

To determine the change of residual chlorpyrifos during Kimchi fermentation, the Kimchi was prepared and fermented at $4^{\circ}C$ for 4 weeks according to the conventional method. As a model experiment, chinese cabbages which were soaked in the chlorpyrifos solution were used for Kimchi preparation. It was found that the concentration of residual chlorpyrifos which was 0.161 ppm in raw cabbages decreased to 0.0938 ppm by 4 times of washing and further decreased to 0.0099ppm during fermentation of Kimchi for 4 weeks. In the model system, the residual chlorpyrifos decreased by the first order reaction as the fermentation of Kimchi proceeded . It's half life is approximately 1.8 weeks.

• Korean journal of food and cookery science
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• v.9 no.2
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• pp.109-115
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• 1993

This study was attempted to investigate the current status of industry food service management in Chonbuk province. The survey for the analysis was conducted through the questionaires to dietitian. The following results are to be noted. 1. Only one dietitian was employed regardless of feeding numbers and feeding times, and the average number of cooks comes to 5∼6 persons. Among 51 food service places for the study, 84.3% provided more than two meals a day. Feeding number were 200∼1000 people per one meal (64.7%) and feeding cost amounts to 700∼1000 won per meal per one person. 2. The food preferences and budget were primary considerations in menu planning. The type of menus was a non-selective menu with a seven-day cycle (83.7%). Most of dietitian (94.1%) had control of food purchasing, receiving and checking procedure and prefered placing orders by phone (94.5%) through the purveyors (86.4%). 3. In many food service places (70.5%), the mass food preparation was controlled of cooking method and standardized recipes were not undertaken by management Also, the food quality control such as flavor, texture, appearance and temperature was not fully established in food service system. 4. They used the method of manual dish washing operations (88%) and about 71.4% of them are dependent on boiling method of ultrabiolet light for disinfection of kitchen utensils. 5. The performance rates of dietitian management responsibility showed as nutritional management 100%, working management 72.4%, sanitary management 85.6%, personnel management 64.5% and nutrition education 40.7%, but they did not perform the objective and systematic their own responsibility as specialized dietitian because only few dietitian used basic check list and management tools. In addition, dietitian (21.6%) worked beyond their field. In the result, only 54.9% dietitian have satisfied their own occupation and most of them emphasized on practical working in educational curriculums.

• Macromolecular Research
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• v.17 no.9
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• pp.688-696
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• 2009

In this study, a new class of polyurethane (PU) nanofibers containing silver (Ag) nanoparticles (NPs) was synthesized by electrospinning. A simple method that did not depending on additional foreign chemicals was used to self synthesize the silver NPs in/on PU nanofibers. The synthesis of silver NPs was carried out by exploiting the reduction ability of N,N-dimethylformamide (DMF), which is used mainly to decompose silver nitrate to silver NPs. Typically, a sol-gel consisting of $AgNO_3$/PU was electrospun and aged for one week. Silver NPs were created in/on PU nanofibers. SEM confirmed the well oriented nanofibers and good dispersion of pure silver NPs. TEM indicated that the Ag NPs were 5 to 20 nm in diameter. XRD demonstrated the good crystalline features of silver metal. The mechanical properties of the nanofiber mats showed improvement with increasing silver NPs content. The fixedness of the silver NPs obtained on PU nanofibers was examined by harsh successive washing of the as-prepared mats using a large amount of water. The results confirmed the good stability of the synthesized nanofiber mats. Two model organisms, E. coli and S. typhimurium, were used to check the antimicrobial influence of these nanofiber mats. Subsequently, antimicrobial tests indicated that the prepared nanofibers have a high bactericidal effect. Accordingly, these results highlight the potential use of these nanofiber mats as antimicrobial agents.

• Journal of the Korean Dietetic Association
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• v.13 no.3
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• pp.217-227
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• 2007

This study aims to help improving the quality of military food service as identifying awareness, attitudes and satisfaction of cooking soldier on their duties and providing basic data to find out alternatives on the basis of identified data. The analysis results are described as follows. For general demographics of subjects, sergeants consisted of the highest percentage of population as 38.8% in terms of the rank. For educational background, the percentage of graduates or college students was 82.5%. For the characteristics of job performance of cooking soldier, those who studied entirely different courses from cookery and became to work as cooking soldier were 92(89.3%) of total subjects. For the question why they became to work as cooking soldier, the response that they didn't know the reason showed the highest percentage as 63.1%. Those who selected cooking soldier because they were interested in cookery were only 25.2%. And 94.2% of the population had no certificates related to cookery. With respect to awareness on training period to carry on duties as cooking soldier, 3 months were selected as the most appropriate period as 36.9%. In accordance with research on job percentage of cooking soldier, 'cleaning and washing' consisted of the highest percentage among ordinary duties as 16.8%, followed by 'cooking' as 12.3% and 'food dispensing' as 11.8%. This study suggests as follows on the basis of the results of this researches. Cooking soldier requires expertise, but the privates with short period of service are discharged from military service when they are accustomed to their duties and become experts. Accordingly, the cooking soldier system could not achieve more than its ordinary performance. Therefore, it is required to post non-commissioned officers who can serve for a long time as the special resources.