• Journal of the Korea Academia-Industrial cooperation Society
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• v.10 no.2
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• pp.370-376
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• 2009

Recently, Study for routing protocol is gone vigorously in the Ubiquitous Sensor Network. A hierarchical routing protocol is being practical and received interest among them. Therefore we analyze a weak point of HEED. And I suggest the new protocol that solved a weak point of HEED. The new protocol that we propose puts weight in the energy remainder amount than HEED and elect CH. And elected CH is designed to change by new node when quantity of energy leftover becomes less than 50%. Therefore all nodes come to use energy fairly. The protocol that we proposed can prove the cluster survival rate about 30%. And CH is more effective because when elect CH replace, response time selects small node.

• Journal of Preventive Medicine and Public Health
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• v.47 no.3
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• pp.177-181
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• 2014

Objectives: A salmonellosis outbreak occurred within a community of Gyeongju residents who ingested catered food from a wedding in June 2009. We aimed to epidemiologically investigate the probable vehicle of the infection. Methods: We conducted a retrospective cohort study on 34 local residents who ingested the wedding food. Results: Among the 34 residents, 31 (91.2%) reported symptoms of infection after eating the food. Among all of the wedding foods, pan-fried foods were highly associated with the diarrheal attack rate. On bacteriological examination, Salmonella species were detected in the pan-fried foods among the leftover foods and in 17 of the 31 stool specimens from the cases. There were five different types of pan-fried foods, but the onset of symptoms was independent of the ingredients used. We found that the pan-fried food was prepared at a food store in Seoul and that eggs were a common ingredient. Conclusions: The major cause of the salmonellosis in this population was presumed to be the pan-fried food prepared with contaminated eggs. These food items might have been partially undercooked because of their irregular shape, which allowed the Salmonella species to survive and multiply before ingestion.

• Korean journal of food and cookery science
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• v.26 no.3
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• pp.330-334
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• 2010

This study was performed to investigate the influence of seafood education on students' preferences and perceptions towards seafood menu items provided by school foodservice. The 62 representative menu items were selected from the complete menus provided by 10 high schools located in the Daegu Kyungpook area. Five hundred students were surveyed and 484 questionnaires were analyzed. The preference ($3.25{\pm}0.92$) of seafood menu items was not sufficiently high. The preference order of seafood menu items was rice > noodle > deep fry > grill> stir fry > seasoned dish > soup/stew > steam > pan fry > braise > fermented fish. Conversely, the most frequently provided menu items were soup/stew (31.34%), braise (18.06%), stir fry (15.61%), and seasoned dish (14.83%); the results showed no significant correlation between students' preference and the frequency with which the items were provided. Seafood education positively influenced the students' preference (p<0.001) and perceptions of the seafood acceptability (p<0.01), nutritional value (p<0.05), menu variety (p<0.05), diversity of cooking methods (p<0.001), cleanliness (p<0.001), and leftover amounts (p<0.01). However, more than half the students participating in this study have never received any type of education on seafood. Therefore, a practical program for seafood education should be developed to promote seafood consumption among young students.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.47 no.6
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• pp.73-80
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• 2015

Corn stalk is the lignocellulosic biomass, which remain as leftover after harvesting. To use the corn stalk as raw material for paper industry, soda pulping was applied. In chemical compositional analysis, extractive contents of corn stalk (45.1%) was higher than hardwood. With corn stalk pith, soda pulp yield was 25.3% at 10.6 Kappa number, but 39.5% yield with 14.8 Kappa number for corn stalk rind. Higher extractives content in pith is one of the reason for lower pulp yield than rind. Pith pulp fibers had higher fines content than rind pulp. Pith parenchyma cell was removed as fines during pulping or washing process, which caused the lower yield. To use the corn stalks as a raw material for paper making, de-pith process is essential for higher pulp yield and longer pulp length.

• Journal of Korean Home Economics Education Association
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• v.6 no.1
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• pp.7-33
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• 1994

The purpose of this study is to revise the food composition table based on commonly consumed single serving size of cooked food so the people can easily use the table in each meal. With this revised food composition table, everybody can easily calculate how much they eat, and plan the menu according to how much they need, so hopely contribute to reduce the leftover foods. Eighty-nine kinds of prepared food dishes were selected based on 13 home economics text books of the junior and high schools. The results are summarized as follows: Cooked food dishes comprise various kinds of rice dishes, korean style soups and stewes, fried, roasted or steamed fishes, vegetables and meats, and desserts. Single serving size of cooked food dishes are presented below: 1) rise : 180∼250g, 1(1/3)∼1(2/3)cup 2)soup:320∼400g, 1(1/2)∼2cup 3)pan fried fish or vegetable : 40∼70g 4)deep fried vegetable, fish or meat; 60g 5)kimchi :50g Single serving size of all other dishes are presented based upon the most commonly consumed amount in each meal by adult male.

• YAKHAK HOEJI
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• v.55 no.6
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• pp.492-499
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• 2011

The objective of this study is to examine the association between the knowledge and behavior of consumers on antibiotics use for common cold. Consumers' knowledge about antibiotics was measured by a questionnaire consisting of six items related to the effect of antibiotics and another three items about use of antibiotics. Telephone interview was conducted during the days between June 24 and July 2, 2009, and 1,015 persons responded the interview. Final analysis included 896 persons without missing data. Thirty six percent of respondents answered that they checked their prescriptions to ensure that antibiotics was prescribed for common cold. About 6% asked their doctors to prescribe antibiotics for common cold, and 9.7% asked them not to. More than a quarter of respondents answered that they used to take antibiotics leftover from a previous illness. Patients who knew better about the effect of antibiotics on common cold were more likely to ask doctors not to prescribe antibiotics (OR 2.30, 95% CI 1.45~3.65), or to check prescriptions (OR 1.86, 95% CI 1.40~2.46). Higher knowledge about use of antibiotics was related to low probability of asking doctors to prescribe antibiotics. This result suggests that consumers' knowledge about antibiotics can influence doctor's prescription of antibiotics for common cold.

• Korean Journal of Veterinary Research
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• v.46 no.2
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• pp.143-147
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• 2006

This paper describes a naturally occurring case of meningoencephalitis associated with Listeria monocytogenes in a 4 month-old Korean native goat. The goat was raised in a herd consisting of seventy goats, and fed on straw and leftover vegetables including onions, cauliflower, and bean sprouts. The clinical symptoms of the goat were depression, in appetence, anorexia, circling, and recumbency before death. No conspicuous gross lesions were found except consolidation of the lung. Histopathologically, severe multifocal microabscesses and perivascular cuffings were observed in the brain stem and mid brain. In addition, mild nonsuppurative meningitis in the cerebrum were seen in this case. The organism isolated from the brain stem was confirmed as L. monocytogenes using the biochemical tests and PCR assay. Based on clinical signs, histopathology, and bacterial isolation; we confirmed that this case was a typical encephalitic listeriosis.

• The Bulletin of The Korean Astronomical Society
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• v.41 no.1
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• pp.33.2-33.2
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• 2016

Since the serendipitous discovery of a large-scale atomic hydrogen ($H_I$) ring discovered in the Leo I galaxy group, its origin has been under debate till today, whether it is the leftover after group formation or stripped gas structure during the galaxy-galaxy interaction. Intriguingly a number of $H_I$ clumps have been identified along the gas ring, some of which turn out to be associated with optically catalogued dwarf galaxies. The formation history based on detailed optical and $H_I$ gas properties of those dwarf galaxies will enable us to verify the origin of the Leo ring. In this work, we first probe the redshift and multi-color properties of those dwarf galaxies, using deep photometric and spectroscopic data from CFHT, Gemini and Magellan telescope.

• Journal of the Korean Dietetic Association
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• v.22 no.4
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• pp.320-339
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• 2016

This study was conducted to identify risk factors to ensure food safety by evaluating cook supervisors' perceived performance of vegetable safety management at Korean food restaurants in Daegu. Recognition of the potential foodborne illness caused by vegetables was 2.60/5 on average. Inspection items with low scores by respondents during food safety inspection by government agencies were "Wash and sanitize vegetables" and "Keep washed and cut vegetables in the refrigerator". As for storage, perceived performance of "Store vegetable in the refrigerator less than 70% of the refrigerator capacity" scored less than 4 out of 5. About 86% of respondents answered "Water-only washing" for vegetable washing. For perceived performance of vegetable cooking, service, and leftover handling, 11 and three items out of 13 were significantly different depending on the size of restaurants and possession of culinary arts certificates, respectively. Based on results, it is necessary to provide food safety training programs for handling vegetables in order to increase knowledge of cook supervisors. In addition, intensive on-site guidance for safety management of vegetables is needed.

• Journal of Applied Reliability
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• v.12 no.1
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• pp.35-46
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• 2012

Wood pellet is one of biomass energy fuels, which is produced by compressing woody biomass such as sawdust, planer shavings, and whole-tree removal or tree tops and branches leftover after logging into cylindrical form. Latterly much attention has been paid to wood pellet boiler which is suitable for use at various scales in domestic and industrial furnaces for heat production to replace conventional fossil fuel energy sources since the use of wood pellet that is carbon neutral can alleviate global warming. This study presents the result of developing a high efficiency wood pellet boiler with 55MJ/h capacity. Efficiency has been improved by using a rotating disk burner with a shorter screw feeder. Special attention has been paid to the improvement of the safety of the wood pellet boiler from backfire by adopting a double protecting system composed of a shutter and an air curtain. The result shows that the efficiencies of the wood pellet boiler are 97.2% and 89.2% based on lower and higher heating values, respectively, at 15.1kW of heating output.