• Journal of the Korean Burn Society
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• v.19 no.1
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• pp.12-15
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• 2016

Purpose: Firefighters are vulnerable to burn injury during firefighting. In extensive fires, conducted heat and radiant heat can cause burn injury even though firefighters are not directly exposed to fire. There has been increasing interest in the health problems of firefighters considerably since Hongje-dong fire of 2001, which claimed the lives of six fireman. However, there have been no studies done on the characteristics of firefighter burn injuries in South Korea. Therefore, we investigated the characteristics of firefighter burn injuries in a burn center. Methods: A retrospective, single-center research was performed between Jan 2006 to Dec 2015. 24 firefighters came to the burn center. The electronic medical records of patients were reviewed. Results: Flame burns (87.5%) were the major cause of burn in firefighter. All the patients suffered second-degree or third-degree burns. Mean burn size was 6.1±6.7%. 22 of 24 patients were hospitalized and 2 of 22 hospitalized patients admitted to intensive care unit. Mean length of hospitalization was 29.1±23.7 days and mean length of intensive care unit hospitalization was 6.0±1.4 days. The face was the site most commonly burned, representing 25.8% of injuries. The hand/wrist, upper extremity, and neck were the next largest groups, with 19.4, 12.9, 11.3% of the injuries, respectively. Conclusion: Firefighter burn injuries occur to predictable anatomic sites with common injury patterns. The burn size was small but, admitted patients need about 30 days of hospitalization.

• Journal of Food Hygiene and Safety
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• v.38 no.5
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• pp.311-318
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• 2023

This study was performed to determine the contents of propionic, benzoic, and sorbic acids in dried seasoned seafood products (n=27) sold in Korea. Propionic acid was determined using a gas chromatogramphy-flame ionization detector. Benzoic and sorbic acid were analyzed by using a high-performance liquid chromatography-diode array detector. Benzoic acid was not detected in the dried seasoned seafood products; however, propionic and sorbic acid were detected in some samples. The concentrations of propionic acid and sorbic acid were up to 125.10 mg/kg and 658.18 mg/kg in dried seasoned seafood products, respectively. Of eight samples labeled with potassium sorbate, sorbic acid was detected in seven of them. The detected sorbic acid levels in these samples met the regulations for sorbic acid usage in Korea. The propionic, benzoic, and sorbic acid contents of dried seasoned seafood products determined in this study can provide basic data for safety management of dried seasoned seafood products in future.

• Journal of Food Hygiene and Safety
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• v.39 no.2
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• pp.152-162
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• 2024

In this study, we investigated the levels of the natural preservatives, benzoic acid, sorbic acid, and propionic acid, in raw unprocessed vegetables. Quantitative analysis of benzoic acid and sorbic acid was performed using high-performance liquid chromatography with a diode array detector (HPLC-DAD) and confirmed using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Propionic acid was analyzed using a gas chromatography-flame ionization detector (GC-FID) and confirmed using gas chromatography-mass spectrometry (GC-MS). From a total of 497 samples, benzoic acid, sorbic acid, and propionic acid were found in 50 (10%), 8 (0.2%), and 61 samples (12.3%), respectively. The highest quantity of benzoic acid, sorbic acid, and propionic acid was found in peony root (1,057 mg/kg), nut-bearing torreya seeds (27.3 mg/kg), and myrrha (175 mg/kg), respectively. The background concentration range of naturally occurring preservatives in raw vegetables determined in this study could be used as standard inspection criteria to address consumer complaints and trade disputes.

• The Journal of the Korea institute of electronic communication sciences
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• v.19 no.4
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• pp.753-762
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• 2024

Tunnels have limited evacuation areas, and It is difficult for cars coming from behind to recognize the accident situation in front. Since an accident is very likely to lead to a serious secondary accident, a IoT-based smart tunnel accident warning system was studied to prepare for traffic accidents that occur in tunnels. If the measured values from the flame detection sensor, gas detection sensor, and shock detection sensor in the tunnel exceed the standard, it is judged to be an emergency situation and an alert system is designed to operate. The accident information message was designed to be displayed on the LCD and transmitted to drivers inside and outside the tunnel through a Wi-Fi communication network. A performance test system was established and performance evaluation was performed for several accident scenarios. As a result of the test, it was confirmed that the accident alert system can accurately detect accidents based on given reference values, perform alert procedures, and transmit alert messages to smart phones through Wi-Fi wireless communication. And through this, its effectiveness could be confirmed.

• Journal of the Korea Organic Resources Recycling Association
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• v.18 no.1
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• pp.110-118
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• 2010

Supercritical treatment of liquefaction technology for rice hull was investigated the biomass conversion rate and evaluated its crude oil in respect to feasibility of burner in order to heat the green house. The reaction was carried out in a 5,000 mL liquefaction system with dispenser and external electrical furnace. Raw materials (160 g) of rice hull and 3,000 mL of different solvents were fed into the reactor. It was observed that the maximum crude oil yield was about 84.4 % with 1-butanol. The calorific value of crude oil from ethanol solvent were 7,752 kcal/kg. Furthermore, in case study of co-solvent with ethanol and bulk-glycerol, it observed that more than 80 % of rice hull was decomposed and liquefied in its solvent at $315{\sim}326^{\circ}C$ for 30 min. For the development of applicable bio-fuel from rice hull, it was considered that its feasibility is necessary to be carried out for co-solvent soluble portions. Regarding to utilize the crude oil into burner as fuel, it was observed that its calorific value was lower at approximately 24 % than the diesel. Also, flame length from crude oil at lower temperature was decreasing due to incomplete incineration. The temperature of warm wind on the burner was maintained between 63 and $65^{\circ}C$, and the temperature of emission line was appeared at $350{\sim}380^{\circ}C$.

• Journal of the Society of Disaster Information
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• v.20 no.3
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• pp.584-592
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• 2024

Purpose: The biggest concern in cold wave situations is that the fire extinguishing water initially supplied through dry pipes with empty pipes consumes enthalpy and freezes as it rapidly approaches the surface temperature of steel pipes that have been exposed to sub-zero outdoor air for a long time. It has no choice but to be. Method: Therefore, the study found that ice crystals were generated during transport, making it difficult to transport fire extinguishing water, and as a result of the review, when the heat load passed through the piping material, the heat loss per unit length from the piping to the surroundings was 0.946. Results: When calculating the volume of the main pipe, it was calculated that the fire extinguishing water supplied at a temperature of 15 degrees from the underground pipe would have a volume of 3.33m³ to reach the first branch point. If we calculate the heat required until this volume reaches below zero, we get 316.350 kcal. When the results were reviewed using the related formula, the time required for the fire extinguishing water to completely freeze up to the first branch of the steel pipe was found to be 3,412 seconds. Conclusion: Fire-fighting water, which must reach from the main pipe to the branch pipe and nozzle in good condition, must minimize heat loss through the pipe surface along the transfer path. To achieve this, it is necessary to supplement insulation of the main pipe and branch pipes. In this study, the use of inorganic perlite material or flame-retardant rubber foam insulation was proposed through analysis of insulation properties.

• Journal of Korean Society of Forest Science
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• v.113 no.3
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• pp.308-318
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• 2024

Forest fuel management plays a crucial role in the proper management of frequent and large-scale forest fires worldwide. This study evaluated the impact of fuel management on reducing forest fire risk by through surface fire behavior through laboratory experiments and simulations using the Wildland Fire Dynamics Simulator. For Pinus densiflora litter, fuel conditions were established based on field surveys in Goseong-gun, Gangwon-do, focusing on control, 20% thinning, and 40% thinning sites. Results indicated that visible flame height, vertical temperature distribution, and maximum heat release rate tended to decrease with higher thinning intensity, implying a lower forest fire risk. Overall, the WFDS simulations produced higher values compared to the laboratory experiments, but the trends were similar. The results of this study can serve as fundamental data for evaluating forest fire risk based on thinning intensity and establishing a research foundation for fire prevention.

• Journal of Food Hygiene and Safety
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• v.21 no.2
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• pp.82-91
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• 2006

Standard and lead limit test in general test method of Korea, Japan, Joint FAO/WHO Expert Committee of Food Additives (JECFA), USA, and EU on synthetic and natural food additives were compared. There were found that the general test methods in 'Korea Food Additives Code' were different from standards of various institutes on lead limit test. For the lead limit test of food additives, Korea used dithizone method, Japan used atomic absorption spectrophotometry, and USA used dithizone method, flame atomic absorption spectrophotometric method, atomic absorption spectrophotometric graphite furnace method, and APDC extraction method. In addition, JECFA and EU used dithizone method and atomic absorption spectrophotometric method. The dithizone methods of Korea, USA, and JECFA were nearly identical. In the case of USA, JECFA, and EU, the analytical methods for lead limit test were shown in individual monograph. Lead limit test against 13 synthetic, such as magnesium stearate and L-cystine, and 12 natural, such as gua gum and diatomaceous earth, food additives distributed in Korea were performed by the analytical method of each institute. Although all institutes use various methods for analysis of lead, contents of lead in food additives tested fell into the standard of each institute.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1562-1568
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• 2011

We studied the amounts of trans fatty acids and saturated fatty acids in child-favored foods. Confectioneries, breads, donuts and hamburgers were included in this study. The total fatty acid content and the amount of each type of fatty acid were determined by gas chromatography with a flame-ionized detector. Confectioneries were shown to have the highest content of crude fat. The mean content was 24.2${\pm}$6.9 (range: 4.6~41.1) g/100 g food. The mean content of crude fat in donuts, bread and hamburgers was 23.9${\pm}$5.8 (range: 14.1~39.5) g/100 g food, 15.7${\pm}$7.9 (range: 1.4~30.0) g/100 g food, and 9.5${\pm}$3.4 (range: 4.5~18.5) g/100 g food, respectively. Bread had the most trans fatty acids at 1.3 g/100 g food. This result inferred that manufacturers have tried to reduce the trans fat content. The mean content of saturated fatty acids in confectioneries, donuts, bread, and hamburgers was 11.6${\pm}$4.8 (range: 2.0~22.7) g/100 g food, 11.2${\pm}$4.0 (range: 4.8~23.2) g/100 g food, 6.9${\pm}$4.1 (range: 0.6~15.4) g/100 g food, 3.0${\pm}$1.0 (range: 1.0~5.8) g/100 g food, respectively. This content depended on crude fat. The composition of fatty acids varied according to the oil and fat used in the manufacturing process of each food, and the natural content. Foods that were fried in vegetable oil tended to be especially low in saturated fat.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.290-307
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• 2011

Acrolein is highly toxic and may be formed from carbohydrates, vegetable oils, animal fats and amino acids during heating of food. In the present study, we investigated adults' intake level of cooked meat using high temperature cooking method such as pan frying or grilling directly over an open flame and indirect fire using pan. The 925 adults (438 men and 487 women) participated in this nationwide survey. According to the result of frequency intake of cooked meat at high temperature, the most frequently consumed cooked meat at high temperature was fried chicken, followed by indirect cooking-samgeybsal and directly grilled fish and mackerel pike among twenty five kinds of cooked meats and foods, which were eaten more than three times per month. The woman consumed direct grilled fish and mackerel pike more than three times per month, while the man consumed samgeybsal, pork cutlet, and fried chicken once per week. The order of total intake amount of cooked meat per adult for a year is 10.3 kg of fried chicken (man 13.1 kg, woman 8.04 kg), 6.7 kg of samgeybsal (man 9.4 kg, woman 4.7 kg) and 5.1 kg of jeyukbockeum (man 7.0 kg, woman 3.6 kg). The results of present study suggest that adult must realize the risk of consuming cooked meat at high temperature and the need for education for proper dietary habit to prevent geriatric diseases.