• Fire Science and Engineering
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• v.31 no.3
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• pp.25-30
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• 2017

Because of the vertical combustion characteristics of combustible substances, accurate substance safety information for their safe use, handling and transportation is essential. The flash point, fire point, explosion limits and autoignition temperature (AIT) are important safety parameters which need special attention in chemical plants and laboratories that handle dangerous materials. In this study, tert-butylbenzene which is widely used as an intermediate material in the chemical industry was selected. For the reliability of the flammable properties of tert-butylbenzene, this study was investigated the explosion limits of tert-butylbenzene in the reference data. The flash points, fire points and AITs by the ignition delay time for tert-butylbenzene were experimented. The lower flash points of tert-butylbenzene by using the Setaflash and Pensky-Martens closed-cup testers measured $39^{\circ}C$ and $44^{\circ}C$, respectively. The flash points of tert-butylbenzene by using the Tag and Cleveland open cup testers are measured $51^{\circ}C$ and $54^{\circ}C$. And the fire points of tert-butylbenzene by the Tag and Cleveland open cup testers were $54^{\circ}C$ and $58^{\circ}C$ respectively. The AIT of tert-butylbenzene measured by the ASTM 659E tester was measured as $450^{\circ}C$. The lower explosion limit of $39^{\circ}C$ which measured by the Setaflash flash point tester was calculated to be 0.68 vol%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.365-372
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• 2004

The purpose of this study was to implement HACCP system to foodservice of W and D elementary schools with joint-lunch management system in Kyungsan area. Steamed rice with squid was selected and Control Action, Monitoring Procedure and Control measure were identified based on HACCP flowchart to produce safe and healthy food. It was suggested that frozen squid must be thawed under the cold running city water and kept temperature below 1$0^{\circ}C$ and receiving/thawing procedure has to be done within 30 min. Raw vegetables must be washed under three-tube wash stand and whole prepreparation procedures should be done in 20 minutes. Clean and sanitize all the equipment and utensils before and after handling squid. Knives and cutting boards for vegetable and squid should be classified. Sauce for steamed rice with squid should be heated about 21 minutes to reach the temperature of 94$^{\circ}C$ before serving and internal temperature of food must be kept above 84.4$^{\circ}C$ during serving. The ideal temperature of kitchen should be remained 15∼18$^{\circ}C$. The underground water has to be excluded to minimize the risk of contamination in the foodservice facility and the prepreparation place must be separated with cooking place. Also, Personal hygiene Practice should be check in each stage. Further, additional research needs to be conducted to determine models for HACCP implementation for different menu.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.274-282
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• 2011

The purpose of this study was to investigate factory workers' knowledge of sanitation management of school foodstuffs and sanitation practices. A questionnaire that identified employees' food safety sanitation management knowledge and practices was developed based on a review of literature. Subjects consisted of 221 factory workers employed at 34 factories in the Daegu and Gyeongbuk areas. Almost half of the factory workers were 40~49 years of age (45.7%), 34.8% had 1~3 years of work experience, 62.4% of the respondents received food safety education 1~2 times a month and 75.1% of the respondents were satisfied with sanitation education. However, the total score for factory worker sanitation knowledge was low: 4.63/9. Sanitation performance was self-evaluated using a Likert 5-point scale. The total mean score for the factory workers' sanitation performance was 4.63/5. Satisfaction level and the amount of sanitation education, application of sanitation knowledge, attitude regarding sanitation management, and sanitation management performance level were significantly high among workers employed in a HACCP certification facility (p<0.05). The difficulties were found to be sanitation management and the time to deliver food to schools. To instill a sense of duty and pride among workers and to ensure that the food suppliers provide best-quality school foodstuffs safely, school dietitians and factory managers must actively educate workers in safe food handling and sanitation.

• The Korean Journal of Nuclear Medicine Technology
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• v.18 no.2
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• pp.57-61
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• 2014

Purpose Iodine (I-131) is one of the most widely used radioactive isotopes for therapeutic in the field of nuclear medicine. Therapeutic I-131 capsule is made out of lead to shield high energy radiation. Accurate dosimetry is necessarily required to perform safe and effective work for relative workers. The Monte Carlo method is known as a method to predict the absorbed dose distribution most accurately in radiation therapy and many researchers constantly attempt to apply this method to the dose calculation of radiotherapy recently. This paper aims to calculate distance dependent and activity dependent therapeutic I-131 capsule using GEANT4. Materials and Methods Therapeutic capsules was implemented on the basis of the design drawings. The simulated dose was determined by generating of gamma rays of energy to more than 364 keV. The simulated dose from the capsule at the distance of 10 cm and 100 cm was measured and calculated in the model of water phantom. The simulated dose were separately calculated for each position of each detector. Results According to the domestic regulation on radiation safety, the dose at 10 cm and 100 cm away from the surface of therapeutic I-131 capsule should not exceed 2.0 mSv/h and 0.02 mSv/h, respectively. The simulated doses turned out to be less than the limit, satisfying the domestic regulation. Conclusion These simulation results may serve as useful data in the prediction of hands dose absorbed by I-131 capsule handling. GEANT4 is considered that it will be effectively used in order to check the radiation dose.

• Journal of Veterinary Clinics
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• v.23 no.3
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• pp.236-242
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• 2006

Along with olive flounder(Paralichthys olivaceus), black rockfish(Sebastes schlegeli) is another very popular maricultured species in Korea. As there is many difficulties in handlling live fish for aquaculturist, use of suitable anesthesia for proper handling of fish is very important in the field. In this view, the effect of $AQUI-S^{\circledR}$ has analysed for its use in the field. $AQUI-S^{\circledR}$, contains 50% isoeugenol, is a new anesthics for fish and zero-withdraw time required since it was approved as a safe additives of food. In the present study, black rockfish adult exhibted sedation effect from 5 ppm at $10^{\circ}C\;and\;15^{\circ}C$, and 7.5 ppm at $20^{\circ}C$, on the other hand, anesthesia was at least required 7.5 ppm at $10^{\circ}C\;and\;15^{\circ}C$, and 10 ppm at $20^{\circ}C$. The fish was recovered from sedation and anesthesia after approximately 5 and 10 minutes, respectively. In case of black rockfish fry, sedation was recorded from 2.5 ppm at $20^{\circ}C$, and 5 ppm at $15^{\circ}C\;and\;20^{\circ}C$. The least concentraion of anesthesia was 2.5 ppm at $10^{\circ}C$, 7.5 ppm at $15^{\circ}C$, and 5 ppm at $20^{\circ}C$. The acute toxic test showed that black rockfish adult and nv showed mortality above 12.5 and 15 ppm concentration of $AQUI-S^{\circledR}$, respectivly. In sum, $AQUI-S^{\circledR}$ is considered as useful anesthetic drug for sedation and anesthesia of black rockfish, it is highly availbale to be prevented from a varity of stress.

• Journal of the Korean Institute of Gas
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• v.1 no.1
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• pp.27-32
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• 1997

Continual monitoring of abnormal operating conditions i a key issue in maintaining high product quality and safe operation, since the undetected process abnormality may lead to the undesirable operations, finally producing low quality products, or breakdown of equipment. The statistical projection method recently highlighted has the advantage of easily building reference model with the historical measurement data in the statistically in-control state and not requiring any detailed mathematical model or knowledge-base of process. As the complexity of process increases, however, we have more measurement variables and recycle streams. This situation may not only result in the frequent occurrence of process Perturbation, but make it difficult to pinpoint trouble-making causes or at most assignable source unit due to the confusing candidates. Consequently, an ad hoc skill to monitor and diagnose in plat-wide scale is needed. In this paper, we propose a hierarchical plant-wide monitoring methodology based on hierarchical decomposition and principal component analysis for handling the complexity and interactions among process units. This have the effect of preventing special events in a specific sub-block from propagating to other sub-blocks or at least delaying the transfer of undesired state, and so make it possible to quickly detect and diagnose the process malfunctions. To prove the performance of the proposed methodology, we simulate the Tennessee Eastman benchmark process which is operated continuously with 41 measurement variables of five major units. Simulation results have shown that the proposed methodology offers a fast and reliable monitoring and diagnosis for a large scale chemical plant.

• Journal of Food Hygiene and Safety
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• v.14 no.3
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• pp.293-304
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• 1999

The purpose of this study was to evaluate the microbiological quality, and to assure the hygienic safety of the food production in the university food service facility located in Seoul in accordance with the Hazard Analysis Critical Control Point(HACCP) concepts. In the hygienic state assessment of kitchen, it has revealed that it was very important to remove water from the kitchen floor and to establish standard method for disinfection of cooking utensils. And foodservice workers were required to have training program for the safe handling of food and utensils since they did treat food without hygienic gloves. The kitchen layout had to be improved because the near distance of table with heating unit and shelf might cause the growth of microorganisms when prepared food was kept on the shelf. In terms of the timetemperature measurement and microbiological quality assessment during each of the food production phases, most of sengchae (raw vegetable dish) and namul (cooked vegetable dish) were treated within danger zone for food safeness ($5~60^{\circ}C$). It has shown that the microbiological quality of raw materials was very much inferior at the time of receiving based on the TPC($10^{5}~10^{7}$), coliform($10^{3}~1O^{6}$), which was not acceptable level(TPC:$10^{6}$, coliform:$10^{3}$) suggested by Solberg. Microbiological growth has increased in the both of sengchae and namul considerably during most of food production phase. Therefore, it is extremely important to reduce holding and serving time and to avoid treating food within the danger zone for food safeness. In addition, the prevention of cross-contamination during mixing the ingredients with improper equipments and with insanitary treatments by workers was also important to keep the food safety in this speciqic university foodservice facility.

• Convergence Security Journal
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• v.14 no.4
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• pp.9-17
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• 2014

With the rapid development of the Internet and information technology, a company that deals with personal information does not have proper action to protect personal privacy and not take measures for the safe handling and management of personal information. It generates the case to abuse of personal information occurring frequently. In order to focus the effort to reduce damage and protect the privacy of personal information entity and enhance privacy laws based on the connection method and the processing of personal information, Korea encourages a company to follow regulation by providing certain criteria. However, in the case of items of measures standard of safety of personal information such as priority applicable criteria in accordance with the importance of itemized characteristics and the company of each individual information processing is not taken into account, and there are some difficulties to execute. Therefore, we derive criteria by law and reviewing existing literature related, the details of the measures standard of safety of personal information in this study and generate a hierarchical structure by using the KJ method for layering and quantification of the evaluation in integration of the reference item similar and the grouping. Accordingly, the weights calculated experts subject using the AHP method hierarchical structures generated in this manner, it is an object of the proposed priority for privacy and efficient more rational enterprise.

• Journal of Navigation and Port Research
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• v.26 no.1
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• pp.112-119
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• 2002

In accordance with the development plans of Jeju for international free city, Jeju new harbor will be constructed cosidering supporting Jeju city as an international tour city, safe arrival and departure at the terminal of 80.000G/T cruise ship. In this study, we used a full-mission ship handling simulator adopting 80.000G/T cruise ship manoeuvered at the planned Juju international cruise terminal. Five masters who have had a long experience of shop maneuvering ware called to carry out the simulations of which No. 1 , Np. 2, and No.4 scenario of simulation were tried twice, completed the total of 10 times and No.3 scenario of simulation once, reached at the total of 5 time. The marine traffic safety was assessed in terms of 1) the closest point of approach(CPA) to breakwater and quay in the vicinty and the probability of crossing fairway limit, 2)subjective evaluation such as the mental burden and the maneuvering disfficulty of shiphanders and 3) the opinions of shiphandlers. From th result of this simulation, we have a conclusion that the 80.000G/T cruise ship can be maneuvered safely at the planned terminal.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.2 no.1
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• pp.1-11
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• 2004

The hot cell facility for research activities related to the lithium reduction of spent fuel, which is designed to permit safe handling of source materials with radioactivity levels up to 1,385 TBq, is planned to be built. To meet this goal, the facility is designed to keep gamma and neutron radiation lower than the recommended dose-rate in normally occupied areas. The calculations peformed with QAD-CGGP and MCNP-4C are used to evaluate the proposed engineering design concepts that would provide acceptable dose-rates during a normal operation in hot cell facility. The maximum effective gamma dose-rates on the surfaces of the facility at operation area and at service area calculated by QAD-CGGP are estimated to be $2.10{\times}10^{-3}, 2.97{\times}10^{-3} and 1.01{\times}10{-1}$ mSv/h, respectively. And those calculated by MCNP-4C are $1.60{\times}10^{-3}, 2.99{\times}10^{-3} and 7.88{\times}10^{-2}$ mSv/h, respectively, The dose-rates contributed by neutrons are one order of magnitude less than that of gamma sources. Therefore, it is confirmed that the radiological design for hot cell facility satisfies the Korean criterion of 0.01 mSv/h for the operation area and 0.15 mSv/h for the service (maintenance) area.