• 한국방사성폐기물학회:학술대회논문집
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• 한국방사성폐기물학회 2017년도 춘계학술논문요약집
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• pp.247-248
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• 2017

• 대한가정학회지
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• 제38권9호
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• pp.107-118
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• 2000

This study was carried out to obtain the information concerning the behavior and underlying consciousness of housewives about the disposal of foods waste and to find out relationships among environmental variables. Data were obtained through questionnaires and interviews from 350 housewives in Ulsan area. Foods waste can be produced at every stage of cooking. It was found that the most amount of foods waste was produced at the preparation stage of cooking. The type of dishes which produces the most waste was chigas. About 49.4% of foods waste consisted of vegetables and fruits and 18.5% of that was fishes. The environmental concern related to foods waste disposal was relatively high among subjects and they were willing to accept foods waste reducing system if it is not too complicated to use and not too expensive. These results have demonstrated that menu planning before food preparation and buying cleaned and trimmed materials in the market should be highly recommended to reduce the foods waste. To improve the disposal behavior of foods waste, it is required that well programmed education for environmental conservation and the public facility for foods waste disposal.

• Advances in concrete construction
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• 제9권5호
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• pp.479-489
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• 2020

Studies have proved that the mechanical properties of concrete, suddenly is dropped off with employing waste materials as replacements. The effectiveness of fibre addition on the structural stability of concrete has been indicated in recent investigations. There are different waste aggregates and fibres as plastic, rubber tire, coconut, and other natural wastes, which have been evaluated throughout the last decades. The fibres incorporation has a substantial effect on the properties of concrete mix subjected to different loading scenarios. This paper has reviewed different types of wastes and the effect of typical fibres including Poly Ethylene Terephthalate (PET), rubber tire, and waste glass. Furthermore, waste plastic and waste rubber has been especially studied in this review. Although concretes containing PET fibre revealed a reduction in compressive strength at low fibre fractions, using PET is resulted to micro-cracking decrement and increasing flexibility and flexural strength. Finally, according to the reviews, the conventional waste fibres are well-suited to mitigated time-induced damages of concrete and waste fibres and aggregates could be a reliable replacement for concrete.

• 에너지공학
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• 제27권1호
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• pp.51-58
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• 2018

In this paper, we reported that the influence of advanced functional mineral filler calcium carbonate ($CaCO_3$) extracted from oyster shell waste, which are rich mineral sources of $CaCO_3$. Oyster Shells, available in abundance, have no eminent use and are commonly regarded as waste. Their improper disposal causes a significant level of environmental concern and also results in a waste of natural resources. Recycling shell waste could potentially eliminate the disposal problem, and also turn an otherwise useless waste into high value added products. Oyster shell waste calcination process to produce pure lime (CaO) which have good anti-microbial property for waste water treatment and then focuses on its current applications to treat the coffee waste and its effluents for biological treatment and utilization as a fertilizers.

• 한국세라믹학회지
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• 제26권4호
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• pp.521-531
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• 1989

The dependence of the chemical durability of simulated waste glasses containing the simplified waste similar to the SRP waste on compositions of host glasses, amounts of waste loading, and kinds of leachants has been investigated as a basic study on the waste immobilization through vitrification. The maximum limit of the amount of waste loading for glassforming with the host sodium borosilicate glasses selected in this study was 50wt%. The chemical durability of waste glasses whose host glass belonged to the immiscible composition region was much higher than that of waste glasses whose host glass belonged to the miscible composition region. The former waste glass showed lower chemical durability in deionized and silicate waters than in brine, while the latter glass showed the lowest chemical durability in deionized and silicate waters than in brine, while the latter glass showed the lowest chemical durability in silicate water. It was also observed that the total leaching rates in brine were noticeably small in comparison with those in other solutions. The composition of the host borosilicate glass which was suitable for the treatment of the waste through vitrification was found to be 25 Na2O-5B2O3-70SiO2(wt.%).

• 한국폐기물자원순환학회지
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• 제35권7호
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• pp.627-639
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• 2018

Waste management in Jeju Province, Korea, has recently emerged as an urgent problem. The increasing waste discharge requires more landfills but, since it is an island, the available land is restricted. Accordingly, an efficient waste management urgently requires environmentally sustainable policies. In this article, the waste discharge characteristics (such as the amount of waste, its composition, etc.) of Jeju Province have been compared with those in the rest of Korea. The current industrial waste management of two cities on the Island, Jeju City and Seogwipo City, has been also analyzed to suggest policies for an efficient management. The local government's endeavor to enhance environmental awareness of the community has been known to reduce the private cost of policy compliance, and have individuals recognize the results of their policy compliance. Policies to achieve the above are then proposed.

• 한국환경보건학회지
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• 제38권4호
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• pp.332-339
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• 2012

Objectives: The purpose of this study was to prevent health problems and environmental contamination resulting from inappropriate management of dental wastes and to provide reference data for revision and supplementation of dental clinic waste management guidelines. Methods: From 640 total of dental clinics registered in 16 cities and counties in Gyeongsangnam-do, 100 (60 in Changwon (Masan, Changwon), 29 in Gimhae, and 11 in Jinju) were included in this study. From July 2010 to September 2010, investigators visited the 100 dental clinics and conducted survey interviews using a structured survey questionnaire regarding disposal methods for liquid wastes (suction pump, spittoon container waste, used liquid disinfectants, and X-ray developer), and disposal methods for solid waste (suction pump, spittoon container waste, and general medical waste). Results: All the 100 dental clinics were found to treat liquid waste from suction pumps and spittoon containers in the same manner as general waste water. Nineteen percent of the clinics treated solid waste that was not filtered through the filter of a suction pump as general waste. Fifty or more percent of the clinics treated solid waste in spittoon containers as general waste. Seventy percent of the clinics used disinfectant solution, although most of them treated used disinfectants in the same manner as general waste water. Some clinics treated used X-ray developer and X-ray fixer in the same manner as general waste water. In most of the clinics, used drapes were washed within the clinic. Conclusions: It was found that waste water and dental wastes at some dental clinics were treated in inappropriately. Thus, in conclusion, the development of guidelines regarding proper management of liquid and solid dental waste at dental clinics is required, and hygiene and environmental training for workers at dental clinics is necessary.

• 대한지역사회영양학회지
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• 제24권5호
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• pp.422-432
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• 2019

Objectives: The purposes of the study were to assess wastes generated in school foodservice and to identify factors influencing the generation of plate waste. Methods: A survey was administered from November 18-30 in 2015 to dietitians and nutrition teachers that were employed in schools located in Gyeonggi province. A questionnaire file and on-line survey site link were sent to the dietitians and nutrition teachers by e-mail. A total of 622 dietitians and nutrition teachers responded and 594 responses were used for data analysis after excluding 28 responses with significant missing data. Results: Plate waste was the major part of food waste generated in school foodservice. Vegetable menus and soup/stews were discarded the most as plate waste. The dietitians and nutrition teachers perceived students' unbalanced diet and lack of appreciation of food as causes of the plate waste. Regarding waste management, they were concerned about environmental contamination by food waste and felt uncomfortable about discarding food. No plate waste day was the most frequently used plate waste reduction activity, followed by newsletters on plate waste reduction. Difficulty in getting teachers' support for dietary education during meal time was rated the greatest barrier to implementing the activities. To reduce plate waste, they perceived that students should understand the importance of environment conservation, teachers should supervise students' eating during meal time, students should be educated about proper portion, and foodservice staff should improve food quality. Conclusions: To improve students' intake and reduce plate waste in school foodservice, foodservice staff need to involve students in school foodservice and improve the palatability of meals, especially vegetable dishes. School nutrition teachers and dietitians should educate students about healthy eating and environment conservation and the school community needs to understand and support plate waste reduction and healthy eating in schools.

• 지역사회간호학회지
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• 제30권2호
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• pp.174-182
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• 2019

Purpose: The purpose of this study is to find out how much influence nursing students' environmental consciousness and knowledge of medical waste have on their attitudes toward medical waste. Methods: The subjects were 211 nursing students recruited from 2 universities. Data were collected with a structured self-report questionnaire comprising measures of environmental consciousness, and knowledge of and attitude toward medical waste. Data analysis was conducted with the SPSS/WIN 25.0 program. Results: A total of 211 copies of the questionnaire were used for the final analysis, except for 9 untrusted responses out of 220 that included missing values. Those subjects' environmental consciousness who received environmental education in middle and high schools was higher (t=3.15, p=.002). The higher their grades, the better their knowledge of medical waste (F=3.40, p=.035). Those subjects' knowledge of medical waste who received medical waste education was relatively high (t=3.14, p=.002). Those subjects with clinical practice experience had more sensitive attitudes toward medical waste (t=2.06, p=.041). Those subjects' attitudes toward Medical waste who received medical waste education at the universities were relatively high (t=2.04, p=.043). The subjects' environmental consciousness was positively correlated with their attitudes toward medical waste (r=.44, p<.001). The most influential factor in their attitudes toward medical waste is their environmental attitudes and medical waste education. Conclusion: The higher the nursing students' environmental consciousness, the higher their attitudes toward medical waste. It is necessary to provide environment and medical waste education for nursing students in order to strengthen their environmental consciousness and attitude toward medical waste.

• 대한영양사협회학술지
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• 제2권2호
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• pp.158-167
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• 1996

Food waste left by patients in hospitals is an important indicator of the nutritional adequacy of the patients' diet and of their satisfaction with food. Food wasted by patients or staff in hospitals is one of the most serious problem in hospital foodservice systems. The purpose of this study was to evaluate the disposal practices of food waste in hospital foodservices for providing basic information for an efficient solid waste management. This approach was achieved using a variety of qualitative and quantitative information including general food waste practices and measurement of food waste left by patients and staff in 20 hospital foodservices. The average food wasted by patients and staff per day was 402.20kg and 206.98kg respectively, being total food waste of 578.08kg per day. The mean plate waste of a staff was 115.95g, which was much lower than that of a patient (221.03g). As means of food waste treatment, most hospitals(60%) are using animal feed, followed by means of collection by contracters(15%) and disposal of waste collection after condensing. An average monthly cost for disposing food waste was 915,000 won and average 138.58 minutes were spent to dispose food waste in hospital foodservices.