• Analytical Science and Technology
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• v.31 no.4
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• pp.149-160
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• 2018

A large number of functional living products are being produced for eco-friendly or health-promoting purposes. In the manufacturing process, such products could be adulterated with raw materials with high radioactivity, such as monazite and tourmaline. Thus, it is essential to manage raw materials and products closely related to the public living. For proper management, an accurate radioactivity data of the processed products are needed. Therefore, it is essential to develop a rapid and validated analytical method. In this study, the concentration of the radioactive $^{238}U$ and $^{232}Th$ in building materials (e.g., tile, cement, paint, wall paper, and gypsum board) and living products (e.g., health products, textiles, and minerals) were determined and compared by ED-XRF and ICP-MS. By comparing the results of both methods, we confirmed the applicability of the rapid screening and precise analysis of ED-XRF and ICP-MS. In addition, $^{238}U$ and $^{232}Th$ levels were relatively lower in building materials than in living products. Particularly, $^{232}Th$ content in 6 of 47 living products exceeded (maximum $8.2Bq{\cdot}g^{-1}$) the standard limit of $^{232}Th$ content in raw material ($1.0Bq{\cdot}g^{-1}$).

• Journal of the Korean Society of Marine Environment & Safety
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• v.15 no.3
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• pp.263-268
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• 2009

The Yellow Sea is extremely important to the economy and to the health and well-being of surrounding countries, Korea and China. Recently, the Yellow Sea is under constantly increasing threat of degradation due to the increase of environmental pollution and over-fishing. The governments of Korea and China have been aware of the importance of the Yellow Sea and reached an Environmental Agreement between Korea and China at the governmental level(November, 1993) According to this environmental agreement the Yellow Sea Environmental Cooperative Research between Korea and China has been undertaken since 1997. The joint cruise had been conducted once a year at 33 stations in the 4 lines of the Yellow Sea where the 9 stations of the D line was newly added in the 7th cruise in 2003. The samples were analyzed by scientists of both countries at the WSFRI, Korea and the OEMNC of the SEPA, China in turn, the annual report has been published every year during 1998-2008. The scientific efforts to fix the cruise time in October and to extend research frequency, as twice a year, should be considered, and this requires the governmental supports such as research funds and other related administrational assistance on both sides. Finally, scientists should also pay a concentrated attention to standardize the analytical methods including quality control and to improve this Yellow Sea research as one of the most representative international projects in the Yellow Sea where sharing additional informations available, if exist of dumping sites and material content, and of the freshwater quality will be of great help to broaden the output of this joint research project.

• Journal of Life Science
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• v.32 no.4
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• pp.325-330
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• 2022

While swimming is a very popular competitive sports activity, swimming injuries are unique due to the repetitive nature of the swimming stroke and demanding training programs that can result in upper limb overuse. Therefore, the primary objective of this review was to analyze swimmers' injury areas, injury types by stroke type, and swimming rehabilitation, as well as to discuss safety management for improving swimming performance. In this study, the injuries incurred in swimming events were discussed in the order of upper limb injuries (neck, shoulder, arm, and wrist), lower limb injuries (knee and ankle), and waist injuries. An analysis by stroke type found that shoulder injuries occurred most often with freestyle, backstroke, and butterfly strokes, followed by rotator cuff injury, impingement syndrome, and SLAP (superior labral tear from anterior to posterior) lesions. Knee injuries were associated with the breaststroke, whereas spinal cord injuries occurred with the breaststroke and butterfly stroke. Finally, back injuries were associated with the butterfly stroke. During the freestyle stroke, the shoulder undergoes repetitive overhead movement; hence, shoulder and musculoskeletal pain are the most common and well-documented complaints of swimmers. For safety management, coaches and instructors must ensure that athletes do sufficient warm-up and cool-down exercises to avoid injuries. In case of an injury, they should be familiar with first aid measures so that secondary damage can be prevented with its quick application. In addition, coaches and instructors need to be trained in injury prevention and treatment so that they can provide appropriate rehabilitation treatment for athletes. Although swimming-related injuries cannot be completely eliminated, to reduce them to a minimum, leaders need the knowledge to apply scientific and systematic training principles and methods individualized for each athlete.

• Journal of the Korean Society of Marine Environment & Safety
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• v.21 no.1
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• pp.9-17
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• 2015

In order to elucidate the current state of marine pollution of heavy metals around major shipyards in Korea, seawater samples were collected at eleven sampling stations and four control stations around 4 major shipyards located in the southeastern coast of Korea in summer 2010, and 6 kinds of metals such as copper(Cu), zinc(Zn), iron(Fe), cadmium(Cd), lead(Pb) and mercury(Hg) in seawater samples were analyzed. The analyses of heavy metals in seawater showed that the mean Cu concentrations in seawater around 4 major shipyards were in the range of $0.817{\sim}1.638{\mu}g/L$ which were lower than Korean environmental standards of $20{\mu}g/L$ for the protection of human health(PHH) and of $3{\mu}g/L$ for short-term protection of marine ecosystem(SPME) but higher than Cu concentration at control station by a factor of up to 2.75. The mean Zn concentrations were in the range of $0.228{\sim}0.567{\mu}g/L$ which were lower than Korean environmental standards of $100{\mu}g/L$ for PHH and $34{\mu}g/L$ for SPME but higher than Zn concentration at control station by a factor of up to 5.91. The mean Fe concentrations were in the range of $3.332{\sim}7.410{\mu}g/L$ which were higher than Fe concentration at control station by a factor of up to 6.75. The mean Cd concentrations were in the range of $0.013{\sim}0.028{\mu}g/L$ which were lower than Korean environmental standards of $10{\mu}g/L$ for PHH and $19{\mu}g/L$ for SPME but higher than Cd concentration at control station by a factor of up to 2.33. The mean Pb concentrations were in the range of $0.007{\sim}0.126{\mu}g/L$ which were lower than Korean environmental standards of $50{\mu}g/L$ for PHH and $7.6{\mu}g/L$ for SPME. The mean Hg concentrations were in the range of $0.002{\sim}0.004{\mu}g/L$ which were lower than Korean environmental standards of $0.5{\mu}g/L$ for PHH and $1.8{\mu}g/L$ for SPME. Although the concentrations of metals such as Cu, Zn and Fe which were used in shipbuilding works were lower than Korean environmental standards for PHH and SPME, the fact that the concentrations of Cu, Zn and Fe at sampling stations around major shipyards were higher than those at control stations implies that the works in shipyards had some effects on marine water quality around shipyards. Therefore, marine environment management such as the prevention and control of the discharge of various pollutants from shipyards is required on national level.

• Journal of Food Hygiene and Safety
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• v.29 no.3
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• pp.189-194
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• 2014

This study was conducted to evaluate microorganism contamination of food utensils and service facilities in school and to prevent hazards by food poisoning occurrence. As a result, the highest number of microorganism growth plate ($12.3{\pm}2.6$) was detected in total bacteria test plate, and also observed $10.3{\pm}3.9$ growth plates in Staphylococcus aureus test plate and $9.5{\pm}3.9$ growth plates in E. coli and coliform bacteria test plate. But we could detect to the lowest number of growth plates ($1.5{\pm}1.0$) in Vibrio test plate. We also assessed that floors were appeared to the highest microorganism contamination rate in food utensils and service facilities. Therefore, $4.5{\pm}0.6$ growth plates was detected in pre-operation floor and $4.3{\pm}1.0$ growth plates in floor. And high level of microorganism contamination also observed in tables as $3.3{\pm}1.0$ growth plates in cooking table and $3.0{\pm}0.0$ growth plates in dining table. The level of microorganism contamination of food utensils such as kitchen knife, cutting board, and food tray were lower than that in food service facilities. We analysed microorganism contamination according to purpose of use in kitchen knifes and cutting boards. The microorganism contamination rate in fish kitchen knife ($2.0{\pm}0.8$) and fish cutting board ($1.3{\pm}1.5$) were slightly higher than that of others purpose of use. As a result of microorganism identification, various strains of microorganism were contaminated in food service facilities and some strains could detected more than two times. Especially, Staphylococcus aureus was repeatedly identified in cooking table, trench, and kitchen knife. Bacillus cereus was identified in kitchen knife, and then Pseudomonas fluorescens and Pseudomonas aeruginosa were also detected in food utensils and service facilities as known to food spoilage microorganisms. Klebsiella pneumoniae was detected four times repeat, which widely distribute natural environment as normal bacterial flora but sometimes cause acute pneumonia. These results suggest that food utensils and service facilities are contaminated with not only major food poisoning microorganisms such as Staphylococcus aureus, but also food spoilage microorganisms. Taken together, strict personal hygiene control and efficient food service facilities management will be needed to enhance food safety in school feeding and to improve student health.

• Journal of Korean Society of Forest Science
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• v.87 no.2
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• pp.131-144
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• 1998

Understanding of the reasons why users in recreation settings select particular trails may provide useful information for effective recreation resources management. This study investigated the present use of the major trails in Mudeung-san Provincial Park and the major influential factors on trail selection. This study was conducted in Mudeung-san Provincial Park stretching over Hwasun-gun and Damyang-gun of Chonnam Province and Kwang-ju city during August in 1996. Data were collected through on-site survey and mail-back questionnaire. 519(44.2%) out of 1173 survey samples were used for analysis. Reasons for selecting a particular trail were classified into 8 major factors. In overall, the order of the importance degree of the factors was 1) aesthetics of landscape, 2) safety(from physical and crime), 3) conditions for health, 4) quietness, 5) familiarity, 6) on the way to the destination, 7) convenience/social, 8) others' intention. There were differences in the degree of importance of each factor depending on trails, users' characteristics(eg., gender, age, group size, visit experience, etc.) and users' behavioral patterns. Recreation motivations were classified into 5 major factors. The order of the importance degree of the factors was 1) contacting with nature, 2) self-training, 3) solitude, 4) social interaction, 5) appreciating cultural properties. Regardless of trails, 'contacting with nature' was the most important factor, and the degree of importance in the other 4 motivational factors showed only a little differences in order according to the trails. There were correlations between major factors for trail selection and recreation motivations. The results of this study may provide foundational information for establishing effective management strategies through better understanding of the present use of trails and influential factors on trail selection. It can be used for reducing the present social and ecological problems caused by use concentration on certain trails and providing users with better quality of diverse recreational experiences. This study discussed the findings, and suggested some management strategies based on these information.

• Journal of Nutrition and Health
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• v.51 no.3
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• pp.264-274
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• 2018

Purpose: This study aimed to investigate the current status of food service management in elementary care classes. Methods: A focus group interview with seven care class managers and a survey with 101 care class managers using a self-administered questionnaire in Gyeonggi province were conducted. Results: In the focus group interview, purchased meals and snacks were evaluated as low quality by the care class managers. Frequent use of frozen or processed food and products with low prices were also reported as problems. Care class managers were in charge of meal and snack planning without any guidelines or expert advices. The results of the survey show that most schools serve purchased snacks and meals. The average unit costs of one meal and snack were 4,062 and 1,463 Won, respectively. The average unit costs of snacks during semester (p = 0.015) and vacation (p = 0.039) were significantly lower in rural than urban areas. The percentages of schools that prepared nutrition standards for meal and snack planning in elementary care classes were only 7.4% and 10.9%, respectively. The meal menus were mostly provided by catering service companies, and the snack menus were planned mostly by the care class managers. Menu planning by the care class managers was more usual in rural than urban areas (p = 0.054 for meal planning and p = 0.008 for snack planning). Just 33.7% of schools introduced safety standards for food service in elementary care classes, and more than half of the respondents (56.4%) did not do a regular medical check-up. Only 33.7% of the respondents received education for food safety. Conclusion: These results show the necessity for establishment of detailed guidelines for food service in elementary care classes and for the introduction of a food safety and nutrition education program customized for care class managers.

• Journal of Food Hygiene and Safety
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• v.27 no.4
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• pp.432-441
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• 2012

In this study, the transfer rate of wild type Listeria mon, ytogenes (LM) was investigated to establish the standard of safety management during pork meat pr, essing for meat to meat and meat to food contact surfaces contamination at 5 and $10^{\circ}C$. The transfer rate of LM from meat to meat during the pr, essing increased from 0.02% after 30 min to 0.42% after 120 min at $5^{\circ}C$, while for conveyor belt and stainless steel, it decreased from 0.015% and 0.013% after 30 min to 0.002% and 0.0003% after 120 min at $5^{\circ}C$, respectively (p < 0.05). When temperature increased to $10^{\circ}C$, the transfer rates of LM from meat to meat, conveyor belt and stainless steel were the highest at 60 min exposure, and all decreased after 120 min. In reverse, the transfer rate from food contact surface to pork meat was significantly higher than that from pork meat to food contact surface (p < 0.01). Also, the transfer rate to conveyor belt was significantly higher than stainless steel (p < 0.05) and it was highest at 30 min exposure time in both 5 and $10^{\circ}C$. This study indicates that the transfer and adherence rates of LM are influenced by the contact time and temperature. Consequently, these results were utilized to develop a predictive model with a high level of confidence which can lead to prevent cross-contamination during pork meat processing.

• Journal of Radiation Protection and Research
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• v.35 no.1
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• pp.34-42
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• 2010

With the expanded use of radiation in modern medical practices, the most important issue in regards to efforts to reduce individual exposure dose is quality assurance. Therefore in order to study the present condition of quality assurance, the Gwangju Metropolitan City area was divided into five districts each containing ten hospitals. Four experiments were conducted: a reproducibility experiment for kVp, mA, and examination time (sec) intensity of illumination; half-value layer (HVL) measurement; and beam perpendicularity test matching experiment. The tube voltage reproducibility experiment for all fifty hospitals resulted in a 95.33% passing rate and mA and examination time both resulted in a 77.0% passing rate. The passing rate for intensity of illumination was 86.0% and 52.0% for HVL, which was the lowest passing rate of all four factors. For the beam perpendicularity test matching experiment, generally the central flux is matched to within $1.5^{\circ}$. Of all fifty hospitals 30.0% were beyond $3^{\circ}$. The results of the survey showed that 58% responded that they knew about quality assurance cycle. All fifty respondents stated that they have not received any training in regards to quality assurance at their current place of employment. Although quality assurance is making relative progress, the most urgent issue is awareness of the importance of quality assurance. Therefore, the implementation of professional training focusing on safety management and accurate quality assurance of radiation will reduce the exposure to radiation for radiologists and patients and higher quality imaging using less dosage will also be possible.

• Food Science and Preservation
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• v.21 no.5
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• pp.710-717
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• 2014

This study was designed to develop dish recipes using Heatsun sprouts to improve the sprouts' utilization and consumption. We created four kinds of dishes with Heatsun sprouts, including Acanthopanacis cortex, Kalopanax pictus, Aralia elata, and Cedrela sinensis, and analyzed their sensory properties and nutrients. In the sensory evaluation, the overall preference for all the dishes was scored higher than 3.0, Unnaumsun-dakgoginaengchae had the highest score (4.48) among the dishes. Unnamusun-dakgoginaengchae contained higher values of protein; vitamin A, E, and B6; and folic acid than the recommended dietary allowances (RDAs). The recipe for Dureupgokgammuchim was created to reduce the bitterness and the astringent taste of Aralia elata, and it was rich in vitamin C, E, and B6, as well as in folic acid and iron. Ogapisunkkonchijolim was cooked to reduce the fishy smell of a saury with the addition of Acanthopanacis cortex. It contained 1.5 times the protein RDAs, and high levels of antioxidant vitamins, including vitamin A, C, and E. Chamjugmandu was made by the mixing tofu and various vegetables without adding meat. It had the highest calorie count among the dishes, and its vitamin A, C, and E contents were higher than the corresponding RDAs.