• Journal of the Korean Society for Marine Environment & Energy
• /
• v.1 no.2
• /
• pp.60-70
• /
• 1998

Masan Bay is a typical enclosed coastal sea and receving body of discharges from Masan city and Changwon city. A POTW(Publicly Owned Treatment Works) started operation from November 1993 when the population of drainage area increased abcent 1.0 million and the effluent from this Plant has being discharged to the enclosed sea where is located at 15km distance from inner Masan Bay. Thus the inflow pattern to Masan Bay has been changed. The main objective of this research is to evaluate the relationship between urban wastewater discharge and water qualify change in a typical coastal zone. It is necessary a) to evaluate the change of input loadings, b) to determine the effect on water quality changes, and c) to find the respective importance of improvement options that must be controlled in the wastewater treatment plant. It was concluded that the sea water quality has being adversely affected by the discharge of insufficiently treated urban wastewater and the nutrient removal in wastewater treatment was very important and urgent.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.4
• /
• pp.694-699
• /
• 2004

To evaluate combined effect of gamma irradiation and rosemary extract powder, hamburger steak was treated with 200 or 500 ppm of rosemary extract powder, or 200 ppm of butylated hydroxyanisole (BHA), gamma irradiation at the absorbed doses of 5, 10 and 20 k㏉, and stored at 5$^{\circ}C$ for 3 months. The content of TBARS of irradiated ready-to-eat hamburger steak after gamma irradiation was in order of : Control＞Rosemary 200＞BHA＞Rosemary 500. Gamma irradiation accelerated lipid oxidation and decreased sensory qualify. However, the combined treatment of the addition of rosemary extract powder and irradiation was helpful for retarding the oxidation process and improving tie sensory characteristics during storage. Gamma irradiation decreased hardness and increased redness (a value) of ready-to-eat hamburger steak.

• Journal of Environmental Health Sciences
• /
• v.32 no.2 s.89
• /
• pp.140-148
• /
• 2006

Recently, indoor air quality (IAQ) in workplace, residential environments and schools has been concerned of people, scientists and related the public, and has recognized the health effects related to indoor air pollution. Therefore, this study was performed to investigate the characteristics of IAQ in 55 kindergartens, elementary school, middle schools, and high schools from June, 2004 to May, 2005 in Korea. We measured indoor air pollutants($PM_{10},\;CO_2$, HCHO, total bacteria colony(TBC), CO, radon, TVOCs, asbestos, and $O_3$), and physical factors(noise, temperature, relative humidity, and illumination) with necessary of management for IAQ in school. We classified into 5 kinds of the school by period since building completion, <1 year, 1-3 years, 3-5 years, and 5-10 years. The concentration of pollutants and the level of physical factors compared with standards and guidelines of IAQ on the Ministry of Environment, the Ministry of Health and Welfare, and the Ministry of Education and Human Resources Development. The major results obtained from this study were as follows. Temperature, relative humidity and illumination among the physical factors did not exceed the standards, but noise exceeded it. Asbestos and $O_3$ did not detect in surveyed classrooms. CO, TBC, TVOCs, and HCHO in kindergartens, TBC in elementary schools, TBC, TVOCs dnd HCHO in middle schools, and HCHO in high schools detected the standards. This study is conducted as a part of efforts to provide a foundational data for further relative researches on management of IAQ of school. Therefore, we suggest that country plan for management of IAQ in school should be established through long-term and continuous investigation for assessment on IAQ in school and health risk assessment for students.

• The Journal of Korean Society for Radiation Therapy
• /
• v.6 no.1
• /
• pp.154-170
• /
• 1994

The Purpose of this study was to determine the degree and contents composing the qualify of life and to analyze the relationships among the demographic characteristics, the degree of pain and the quality of life of the cancer patients experiencing a radiation therapy. The subjects for this study were 110 out-patients experiencing a radation therapy at C University Hospital in K-city, from April to October, 1992. The data were obtained using a convenience sampling technique. The tool of this study was the quality of life scale developed by Ro, You-Ja and the data were analyzed using a SAS program for percentages, mean & standard deviation. ANOVA and Scheffe test. The results were as follows : 1. the average total score of the quality of life of the subjects was 139.65(minimum score 121-maximum score 164), item mean score grange 1-5) was 2.97. For each factor in the quality of life scale, the mean scores (range 1-5) were 3.29 in emotional state, 3.14 in relationship with neighbors. 3.04 in physical state and function. 2.92 in self-esteem, 2.81 in economic life and 2.65 in relationship with family. 2. The incidence of physical symptoms was seen fatigue ($84.5\%$). anorexia ($65.5\%$) and weight loss ($47.3\%$) in order. The 50.9 percentage of the subjects complained of moderate or severe pain. 3. The results of the analysis of the relationships between the demographic variables and the quality of life were as follows : Gender (F=8.45, P=0.0044), age (F=6.29, P=0.0001). educational level (F=5.67, P=0.0046), marital status (F=6.82. P=0.0016), occupation (F=2.86, P=0.009), monthly income (F=6.90, P=0.0003), family living together (F=3.95, P=0.0494) and person paying a medical fee (F=5.14, P=0.0023). 4. The relationship between the degree of pain and the quality of life was significant difference (F=3.12, P=0.0482).

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.2
• /
• pp.311-314
• /
• 2003

As a research on the practical approaches of gamma irradiation for the reduction of egg allergy, cakes including gamma-irradiated egg white were manufactured, and rheological characteristics and sensory qualities of the cakes were evaluated. Egg white was separated from whole egg and then gamma-irradiated with the absorbed dose of 10 or 20 kGy White layer cake, pound cake and sponge cake were made with irradiated egg white and used to the subsequent experiments. Firmness of all samples containing irradiated egg white was higher than that of control. Retrogradation of pound and sponge cakes containing irradiated egg white was delayed, and the result showed that the usage of irradiated egg white was better at the point of rheological storage ability. Effects of irradiated egg white on the sensory quality were different depending onto the properties of each product. Radiation off-odor was observed in the a11 samples containing irradiated egg white. To maintain the sensory Qualify, adequate methods such as masking effects should be developed during manufacture.

• Food Science and Preservation
• /
• v.13 no.2
• /
• pp.138-143
• /
• 2006

Clarified apple juice was prepared using different clarification methods including centrifugation, ultrafiltration (UF), and combined treatment (CT). Effects of clarification methods as well as other qualify parameters were investigated Clarification was clearly improved with an increase in centrifugation speed and towering temperature. Especially, lowering the temperature led to a decrease in turbidity values at 5,000 rpm. The optimum condition for centrifugation process was $5^{\circ}C$ and 10,000 rpm, respectively. UF and CT were very effective to produce clarified apple juice. The optimum condition of UF process was $45^{\circ}C$ and 150 kPa considering flux and turbidity. L*-values were increased while a*-values were decreased significantly after clarification regardless of methods (P<0.05). Vitamin C was most retained in the clarified samples using CT.

• Journal of the East Asian Society of Dietary Life
• /
• v.6 no.1
• /
• pp.85-92
• /
• 1996

The sensory and instrumental characteristics of Jeung-pyun made from various additives were investigated to improve the qualify of Jeung pyun and to know the effects of additives on Jeung-pyun preparation. In sensory evaluation of Jeung-pyun made from various additives, hardness was significantly lower by addition of soy bean flour, whole milk powder, and egg yolk. The cell uniformity of Jeung-pyun was significantly lower by addition of egg yolk and mugwort. And the dgree of bitterness Jeung-pyun containing soy bean flour and mugwort flour were significantly higher than that of control. Retrogradation of Jeung-pyun assessed from DSC thermogram and hardness measured by texturometer was delayed by addition of soy bean flour, and whole milk powder.

• The Journal of Fisheries Business Administration
• /
• v.34 no.2
• /
• pp.131-139
• /
• 2003

The products of the quality certificated fisheries which are protected from environmental pollution, decomposition are hygienically safe and convenient for food. However, consumers have not yet understood the recognition of the system of quality certfication so far because of lack of demand on the quality certification fisheries. Above all, to put the system of the quality QC in place sucessfully, to understand the variation of consumer's inclination efficiently, the empirical study must be carried out by both consumer's take part in the market of the quality certificated fisheries products and how much the amount of consumption is in this market. The purpose of this study, under the preconditions where these have limited fisheries items in consumer's inclination survey, is to analyze the demand of QC though the Double Hurdle Model. Explanatory variables included were household characteristics such as housewives' age and education, her job, household income as well as their health perceptions and food purchase behaviors. Survey from 530 household was collected in Pusan City in 2003, of 502 were actually used for empirical analysis. The Double-hurdle framework proved to a better representation of the factors influencing the separate decision participation and consumption levels. According to the results of this study, whether or not, participating In the market of quality certicipating in the market of qualify certificated fisheries products is affected by how much experience and confidence these have got. housewives' having a job or not. Furthermore, the amount of consumption is mostly affected income. This value is attributed to the safety of QC fisheries products in comparison with regular fisheries. Findings suggest that the consumers put substantially high monetary value on safe food, such as high quality fisheries products. Therefore, first of all, legal and institutional systems should be clearly and strictly identified for the QC products.

• Food Science and Preservation
• /
• v.7 no.4
• /
• pp.403-408
• /
• 2000

To enlarge applicable field of electrolyzed acid-water(EAW) on food industry, quality changes of agaricus mushroom(Agaricus blazei Mui1l) washed with cooled EAW were investigated during storage at 5$\^{C}$. Total count and coliform count were decreased to 1/88 level and l0$^1$cfu/g respectively by immersion washing with EAW for 5 min. Agaricus mushroom washed with EAW had showed better quality properties such as weight loss, pH, acidity, browning, organoleptic properties after 3∼4 days of storage at 5$\^{C}$ except firmness of the trunk parts of agaricus mushroom comparing with non-treated one. △E values of agaricus mushroom showed lower increasement than those of non-treated ones after 3∼4 days of storage. Considering organoletpic and quality characteristics of stored agaricus mushroom synthetically, it was showed that EAW could be applicable to shelf life extension of argaricus mushroom.

• Culinary science and hospitality research
• /
• v.6 no.1
• /
• pp.225-252
• /
• 2000

This study aims to examine theoretical frame work of franchise restaurant, the characteristics of store manager's job and the level of their job satisfaction through an empirical investigation. Job satisfaction survey study shows that store managers consider important all work to be attended to as part of their duty with service management on top. It is also found that the majority of store managers consider their aptitude as most important job satisfaction factor and those, who are satisfied with their job content, advancement and the prospect, are more proactive in delivering qualify service and more than willing to commit themselves to their duties. Regrading demographical variables, store managers with scholarly competence and higher pay level are more likely to be satisfied with their job but married men are not satisfied with the work environment in general. Ergo, Businesses should correspond by capitalizing on those store managers content with their duty thus collecting additional information and providing opportunities to further contribute to the business. For those dissatisfied individuals, however, businesses should determine their demands and by educational training supply a motive therefore making possible the conversion of such individuals to satisfied store managers and their active participation in business management. But, as with any study, this one has a number of limitation which constraints the generalizability of the empirical findings. It has not been for long since franchise restaurants established in domestic market and has been few studies regarding this topic there. Furthermore, managers are not willing to release operation related data. Therefore, further study are urged to overcome this limitation and should examine other dimensions of job satisfaction such as relations between revenue and profit with the level of store manager's job satisfaction remain to be investigated.