• Korean Journal of Human Ecology
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• v.22 no.5
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• pp.461-476
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• 2013

This study aims to provide practical information of both color and hands of cotton fabrics dyed with persimmon dye powder for natural dyeing fashion industries by investigating dyeing behavior and color gamut, by testing mechanical properties depending on color characteristics, and finally by evaluating dyeing fastness. As results, the persimmon dye powder obtained by extracting the fruits to final solid powder was found as containing tannin and it partially coated between and on fibers similarly to traditionally dyed one. The K/S values of non-mordanted fabric and two differently mordanted ones with Fe and Cu seemed to reach their equilibrium from 800, 800, and 600% (owf), respectively. Yellow-red was the only one hue shown while tones were various as pale (p), light grayish (ltg), soft (sf), dull (d), grayish (g), and dark grayish (dkg). In mechanical properties, the dyed fabrics with p and ltg tended to be less altered than undyed ones whereas d and d kg by higher bath concentrations could be applied to boxy silhouette owing to their increased stiffness and less stretchability. Although fastness to dry cleaning and stain was good, color change by washing and rubbing needed to be improved.

• Korean Journal of Adult Nursing
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• v.20 no.3
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• pp.375-385
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• 2008

Purpose: This study is to identify factors affecting on the level of practice on nosocomial infection management of operating room nurses. Methods: The subjects of this study were 155 nurses who worked in operating rooms of six medical centers in located Gwangju and Chonanam area. Data were collected during October, 2006 by the questionnaire including a total of 124 questions. Data collected were analysed with use of SPSS 12.0 program. Results: There was a significant difference of the level of practice by marital status(t=3.957, p=.048), education level(F=3.691, p=.027), position(F=6.588, p=.002), type of hospital(t=4.857, p=.029), number of nurse(F=4.243, p=.007), education about nosocomial infection management(F=3.069, p=.030), management council(t=6.397, p=.012) and management manual(t=6.961, p=.009). There were significant correlations between knowledge and practice (r=.389, p=.000), and between awareness and practice(r=.389, p=.000). Knowledge on nosocomial infection management, awareness of hands washing and positions were affecting factors on the level of practice. Conclusion: This study suggests that knowledge and awareness on nosocomial infection prevention and management of operating room nurses should be improved through consistent education. and support of administrator's of hospitals is needed.

• Journal of the Korean Society of Costume
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• v.66 no.8
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• pp.61-77
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• 2016

This study is to understand the meaning, the location, and the construction of Hyeonhun (玄纁) through the records and relics of the Chosun Dynasty. Hyeonhun means farewell gifts for the dead. Hyeonhun was very personal and was considered to be essential ritual supplies. it was newly made for not only first funeral(初葬), but also the second funeral(改葬), was individually made as well as in the couple funeral(夫婦合葬). the Hyeonhun ritual was performed while dressed in a simabok(緦麻服). The ritual started with washing of the hands(盥手) and deep bowing(再拜) twice. The Hyeonhun was placed on the lid of the inner coffin among the 3 coffins in Chosun tomb's way. The Hyeon was placed on the right side and the Hun on the left side of the lid.(玄右纁左). Hyeonhun are comprised of one, two, five of ten pieces. Most of the excavated Hyeonhun were two pieces : Hyeonhunsokbaek(玄纁束帛) consist of ten pieces, of which six were Hyeons and four were Huns. The records indicated that the materials used to make Hyeonhun was silk, but the excavated relics satin and twill, single gauze in the excavated relics advanced than the records.

• Journal of Food Hygiene and Safety
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• v.11 no.3
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• pp.177-187
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• 1996

Time-temperature relationship and microbiological quality were assessed and critical control points were identified through hazard analysis during the phases of production in two different packaged meals (Dosirak) manufacturing establishments (A, B:Kim Pab). Microbiological tests on foods, equipments and utensils were done according to standard procedures and included total plate count, coliforms and fecal coliforms. The results of the study are summarized as follows : time-temperature control management was needed because time-temperature abuse more than 8 hours at dangerous temperature zone (5-6$0^{\circ}C$) was observed from pre-preperation to distribution phase; Poor sanitary practices of employees were observed in hand washing and using disposable gloves; Microbiological analysis results of equirpments and utensils showed possible cross-contamination risks when foods were contacted with them; Kim Pab needed thorough quality control because it included various mixed ingredients of cooked and uncooked and had many apportunities of cross-contamination either by equipments or hands through whole production processes.

• Safety and Health at Work
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• v.11 no.3
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• pp.372-377
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• 2020

Infection risks of handling specimens associated with severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) by public health laboratory services teams were assessed to scrutinize the potential hazards arising from the work procedures. Through risk assessments of all work sequences, laboratory equipment, and workplace environments, no aerosol-generating procedures could be identified except the procedures (mixing and transfer steps) inside biological safety cabinets. Appropriate personal protective equipment (PPE) such as surgical masks, protective gowns, face shields/safety goggles, and disposable gloves, together with pertinent safety training, was provided for laboratory work. Proper disinfection and good hand hygiene practices could minimize the probability of SARS-CoV-2 infection at work. All residual risk levels of the potential hazards identified were within the acceptable level. Contamination by gloved hands was considered as a major exposure route for SARS-CoV-2 when compared with eye protection equipment. Competence in proper donning and doffing of PPE accompanied by hand washing techniques was of utmost importance for infection control.

• Child Health Nursing Research
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• v.23 no.4
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• pp.515-524
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• 2017

Purpose: The study was undertaken to see whether the culturally sensitive education for perinatal care using a face to face approach improves understanding of spouse's culture, knowledge of pregnancy and parenting skills, and self-efficacy among Korean husbands and Vietnamese wives. Methods: This study has a pre- and post-test study design conducted in a total of 13 couples who live in Seoul and agreed to participate. The education program consisted of lecture and hands on practice. The self-administered questionnaires and the checklist developed based on the educational purpose were used to assess the education effects. Results: The knowledge scores on Korean/Vietnamese culture, pregnancy and parenting skills as well as the performance scores on hand washing, pelvic strengthening, feedings and newborn bathing techniques were significantly improved in both husbands and wives after education, but pelvic floor exercises were improved only in wives. Conclusion: Overall, the individual education for culturally sensitive perinatal care was effective in our study participants.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.749-760
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• 2007

The purpose of this study was to evaluate the microbiological quality of non-heat-processed foods and the effects of HACCP implementation. Here, cabbage salad and cucumber&onion salad were selected and we investigated HA(Hazard Analysis) by checking microbiological quality, time and temperature, pH, and water activity at each processing stage. Thus, the receiving of spices and dressings, washing and sterilizing, cutting, cooking, and serving stages were all considered CCPs. Before implementing HACCP, microbial analysis showed that standard plate counts and coliform counts were higher than standard levels in most of the raw ingredients of each menu, as well as during the production process. The microbiological quality of the utensils and employee's hands used during cooking indicated levels requiring direct management. Evaluations of falling bacteria-in the foodservice establishment work areas ranged from $2{\sim}12CFU/plate$. However, after HACCP implementation, microbiological levels improved to standard levels fly sanitation education. Also, the number of falling bacteria were lower than before implementing HACCP. Therefore, it is essential the foodservice operations make efforts to implement HACCP, so that microbiological hazard levels are lowered and hygienic status improved.

• Journal of the Korean Dietetic Association
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• v.9 no.4
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• pp.273-277
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• 2003

The purpose of this study was to examine sanitation management practices of restaurant managers for the training needs analysis. A total of 26 restaurant managers participated in this study. A check list was consisted of three parts : facility, personal, and food hygiene. Two observers and one manager evaluated the same check list at same time and the results were compared. The results of this study suggested that most restaurants have needed for re-training programs in the view of facility, personal, food sanitation practices. Specially, proper washing and sanitizing methods for hands and utensils, proper cooking and holding temperature, and proper storing methods were needed to be trained. Based on this study, most independent restaurant managers in Cheonan were aware of training, but they had no effective training program manuals. Results of this study implicated that dietitians have new opportunity for consultants of independent restaurants in the region because they have practiced sanitation management manuals.

• KIEAE Journal
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• v.9 no.5
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• pp.69-76
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• 2009

The purpose of this study is to provide basic data needed for planning and designing apartment community facilities in order to vitalize rental apartments. Outdoors community facilities of six rental apartments in Seoul were examined. The results are as follows. Firstly, the conditions of planning characteristics showed that the convenience is ranked as the highest priority of planning, compared to safety, friendliness and finally comfortableness. Community facilities are connected with the apartments and sidewalk providing convenient access for all apartment residents, there was little regard given to the features of comfortableness. Secondly, comfortableness of community facilities were shown to the lowest, compared to any characteristics. It is not easy to control noise and privacy in facility, and there are lack of near community facilities, for washing hands, drinking water and shielding from snow or rain, respectively. Thirdly, green facilities were shown to the highest applied friendliness more than other facilities. They were well outfitted with water space and gardening spaces, and robustly applied environment friendly materials and colors. Fourthly, resting facilities were shown to the lowest applied safety more than other facilities. Structure and material of facility are favorable but there is an absence of nonskid material and night-lightening system.

• Journal of the Health Care and Life Science
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• v.8 no.2
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• pp.181-189
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• 2020

This study conducted a questionnaire survey using the Google questionnaire on 285 college students over 20 years old who attended universities in Chungnam to investigate the personal quarantine attitude of college students according to COVID-19. As a result, the attitude of washing hands, coughing etiquette, wearing a mask, and keeping distance under running water for more than 30 seconds scored high. However, when the mask was removed, the method of storing the mask or disinfecting surrounding objects such as desks at school was insufficient. Therefore, the attitude of personal quarantine should be more emphasized in the national quarantine system as a basic policy for preventing the spread of COVID-19 in the future and ending the virus.