• Magazine of the Korean Society of Agricultural Engineers
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• v.17 no.1
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• pp.3702-3711
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• 1975

This study was originated to investigate the imparired parts of the mist and dust blowers and intended to analyze the causes of their failures by the use of the Weibull probability paper. By the use of the paper, the parts which were needed to change the design, the force of the urgency, the mean time between failures of the parts and the basic causes of the troubles could be predicted. The survey showed that the following parts got out of order: (A) flexible rubber hose, (B) blowing fan, (C) lead valve, (D) piston ring. (E) crank main bearing, (F) coil in magneto and (G) needle valve in carburettor. The analysis of the survey indicated that the parts G, C, E and D were belonged to "wear-out failure", and that the mean time between failures became shorter in order as indicated above. To insure longer lives of those parts, it would be necessary to change the design and the material and to upgrade operators mechanical technique of the mist and dust blower. The failure of the parts A, B and F was classified as "randomfailure", and they did not seem to be the "wear-out" at that time. The parts B and F was evaluated as "initial failure". Quality controls and operating tests by the producer. and the operational training for users should be strengthened so as to eliminate these failures. Were the failures only in the parts A, C, D, E, F and G, it could be said that the "reliability" of the mist and dust blower would fall to 10 percent in the second year, and 50 percent of the mist and dust blowers would fail in all parts A, C, D, E, F and G before the blower would have control insect and disease in 58.2 hectares. The use of the Weibull probability paper for analyzing failures of the mist and dust blowers was effective in that it analyzed failure in the relationship between strength of the parts and users actual circumstanoes.

• Asian Journal of Turfgrass Science
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• v.4 no.1
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• pp.42-48
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• 1990

Experiments were conducted to investigate the soil freezing depth and pattern with freezing measuring instruments during 1988-l989 winter season in Kangwon province. Freezing measuring instrument was made with acrylic pipes which were consisted of inner and outer parts. Inner pipe was filled with 0.01 % methylene blue solution and rubber hose to protect pipe breakdown by solution freezing. Freezing measurements were carried out by observing discoloration of methylene blue solution. Moisture content of evergreen trees and ground cover plants was also examined in the winter season. The observed results are as follows: 1.In the land of I OOM above sea level, soil freezing depth became deeper as the sum of Accumulated degree-days of temperature below 0˚C(0˚C . day) increased: Soil freezing depth was 30-40cm at l00˚C, 42-43cm at 150˚C, and 47cm at 200˚C day 2.Soil freezing with vinyl mulching was less developed by l3cm at l00˚C with sum of subzero temperature, by l7cm at 200˚C than that of the bare ground. Soil of rich hulls mulching with 4Ocm was not frozen until soil freezing at the bare ground was developed to 25cm depth. 3.Cashmeron mulching was more effective than felt mulching in the heat insulation of soil. 4.Thawing of soil was done from the lowest part of the frozen in the ground to upward in the beginning and after that it was done from the surface of frozen soil to downward. Finally thawing was completed at the middle of frozen soil.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.602-612
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• 2010

This study was conducted to investigate the state of hygiene education aimed for by bakers, and the evaluations of the importance and the performance concerning sanitary characteristics by the bakers. The questionnaires were administered to 186 bakers in Busan and the data evaluated by 5 scales method of Likert were statistically analyzed. 20.4% of bakers have not received hygiene education. Only 32.8% of bakers have experienced hygiene education regularly. The more the bakers were educated, the more they practiced the contents of hygiene education. The major reason of education unfulfilment was due to insufficient equipments and facilities. The scores of the hygienic performance of educated bakers were significantly (p<0.05) higher than those of uneducated bakers in food sanitation, especially for sanitary characteristics on inspection, pre-preparation and distribution. The mean scores of the importance and the performance evaluated by bakers were 4.05/5.00 and 3.76/5.00, respectively. The bakers assessed the highest scores on the importance and the performance of personal hygiene. The gap score was -0.30 between the importance and the performance for sanitary characteristics. The baker recognized that sanitary management was not performed as much as they recognized its importance. The importance and the performance grid of bakers revealed that the items of checking the certification for the origin of new food ingredient, inspecting deliveries as quickly as possible, separation between preparing and breading time, thawing frozen food under running tap water/in refrigerator, separating disposal gloves and utensils by the purpose, putting products in cleaned and sterilized utensils, letting consumes know the expiration date of products, preventing a rubber hose from being left on the kitchen floor, checking insect nets frequently and so on showed lower scores compared to the mean scores of the importance and the performance. The levels of the hygienic performance by bakers were positively correlated (p<0.01) with the recognitions of the importance on sanitary characteristics. These results might provide basic data for hygienic training and play a role on the improvement of the sanitary management in bakery.