• Journal of the Society of Disaster Information
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• v.11 no.1
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• pp.73-88
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• 2015

Due to the cases of recent global warming and unusual weather etc., large-scale natural disasters such as typhoons, floods, snow damage occur frequently across the continents such as Southeast Asia and North America, South America etc. and risks of earthquakes and tsunami are also increasing gradually in Korea which has been regarded as a safe zone and disaster types are also being diversified such as typhoons, floods, heat waves, heavy snow and damage scale is also enlarged. In addition, due to geographical characteristics or lack of infrastructure, disasters tended to occur intensively around a specific region or city in the past but disasters occur throughout the country in recent years so preparation for disaster prevention has emerged as an urgent challenge issue. Therefore, considering that the plan of obtaining the effective feedback function of disaster Information is very important in the proactive and software aspects for disaster reduction, this paper analyzed this three aspects of contents, procedural and contextual aspects and proposed the plan. First, in the content aspect, building disaster prevention information communication Infrastructure, building urban and regional disaster prevention system, obtaining concurrency and sharing of information and second, in the procedural aspect, active utilization of ICT(Information and Communication Technology) of the prevention stage, disaster prevention information collection and analysis reinforcement of the preparation stage, improvement of decision-making structure and field command system of the response stage, recovery system related information promotion of the recovery stage were proposed as alternatives and finally, in the contextual aspect, if disaster prevention information is effectively managed through maintenance of disaster prevention information related systems, obtaining domainality by disaster prevention work, improvement of the ability to judge the situation, obtaining comprehensive and feedback function etc, it is considered to significantly contribute to reducing natural disasters.

• Korean Security Journal
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• no.39
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• pp.63-93
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• 2014

The importance of citizen as a key of community safety has increased, and the legislation to support the citizen's activities is continued. However systematic and detailed action plans are not enough to something. Thus, the purpose of this research is to develop the educational program model for the citizens on patrol for the improvement of practical use. The methods of this research are to make and suggest the educational program for citizens on patrol by literature review and cases analysis of educational program implemented one years ago. The findings are suggested as belows. First, the learners need the contents can be practically used in the field and sufficient time of education. Second, the subgoal to achieve the ultimate goal of education program model should be established as 'customer-centered, field-oriented, competence reinforcement', and driving strategy must be composed of four stages as plan-design-implementation-evaluation. Also, for strategy of each stage, detailed sub-strategies from preparation to execution of education have to be considered. Third, education program must be categorized by basic-intermediate-expert courses depending on the level of learners, and theoretically and practically oriented curriculum subjects are organized in balance by each course.

• Journal of Preventive Medicine and Public Health
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• v.26 no.1 s.41
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• pp.20-36
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• 1993

Work-related low back pain is one of the major factors that cause the loss of working power especially in actively working age, therefore controlling the work-related low back pain is one of the major issues in the field of industrial safety and health. This study was performed for detecting the risk factors and proposing the efficient control program of the work-related low back pain. The subjects were male workers employed at the manufacturing industry in Pusan with longer than 6 months' working duration. The data was collected by self-reported questionnaire and interview from May 1 to October 31,1992. The contents of questionnaire were as follows:. the experience of low back pain within the recent one month, general characteristics(age, marital status, education level, religion, regular exercise), physical characteristics(height, weight), employment status(working duration, daily working hours, rest during work, satis(action fur the job), type of work and working environments(posture, forward bending, lifting and movement, satisfaction for table and chair). The result was analyzed for 608 entire respondents by case-control comparative method. The number of cases was 152 with a history of work-related low back pain, so the relative frequency of self-reported work-related low back pain was 25.0%, and the number of controls was 344 without any history of low back pain. As a result, two characteristics of the employment status(working duration, satisfaction fur the job) and all characteristics of type of work and working environments showed a statistical significance between the case and control groups(p<0.01). The Oddb ratios of these variables for Work-related low back pain were calculated. They were 7.88 for the satisfaction fur chair, 7.86 for lifting and movement,3.31 for satisfaction for table, and 2.22 fur bending forward(p<0.01). And for the multivariate logistic regression analysis confirmed that unsatisfaction for table was independent risk factor for Work-related low back pain. In summary, though this study was based upon the self-reported questionnaire and the subjective complaints, the satisfaction for chair, lifting and movement, satisfaction for table, and bending forward concerned with the type of work and working environments were considered as the main factors causing the work-related low back pain, and the work-related low back pain may be preventable by the ergonomic control of these factors.

• Korean Journal of Medicinal Crop Science
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• v.6 no.4
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• pp.245-250
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• 1998

This research was carried out to investigate the effective methods of browning inhibition on Paeonia lactiflra Pall during hot air dehydratin. After drying for 36 hrs without pretreatment and with briquet fumigation moisture contents of Paeonia lactiflora Pall. was 16.0% and 16.2%, respectively, while with acidic solution, sulfite salt solution and blanching it was lower of 13.5, 12.9 and 14.8%, respectively. Using freeze drying moisture content was highest of 18.8%. The Hunter values of dried Paeonia lactiflora Pall., L, a, band ${\triangle} E$ showed that non-treatment had the most browning with 61.60, 1.89, 10.20 and 39.78, respectively, while briquet fumigation and sulfite salt solution were excellent in reducing browning. During freeze drying browning didn't occur. Paeoniflorin content was 2.41 and 2.51 %, respectively, in briquet fumigation and sulfite salt solution and was the highest (2.70%) in freeze drying. The content of $SO_2$, was 0.63% both in briquet fumigation and sulfite salts. It was 0.15% and 0.17% higher than nontreatment and freeze drying. The most effective pretreatment to inhibit browning of Paeonia lactiflora Pall. was soaking in sulfite salt solution $(0.5% NaHSO_4-0.5% Na_2S_2O_3)$ considering many things such as manpower, economical efficiency, drying time, commodity, etc. but safety should be evaluated to treat sulfite salts solution on peony roots.

• The Journal of Engineering Geology
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• v.5 no.2
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• pp.193-200
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• 1995

It has been well known that the alkali-aggregate reaction between the aggregates and cement paste is one of the reasons of a concrete siructre expansion. Because of a serious demage on the concrete stnicture from the expansion, in many countries, the safety of the materials is checked in laboratory by mortar-bar test and the upper limit of expansion in length is 0.1%. The prescriptions are presented in the ASTM C227 and 490 of U.S. which has been international currency and in the KS Handbook F2503, F2546 and L5107 of Korea published by Korean Standards Association. Both of the prescriptions are almost same in their contents. Actually, in the process of preparing and measuring the mortar-bar according to the prescription mentioned above, it seems that there are no problems for its own purpose but a few points are found to be improved upon the methods to increase the accuracy for laboratory work as follows. 1. The prescription of blending ratio(aggregate, cement and water) should be noted by volume not by weight. 2. It is unreasonable to measure the initial length of mortar bars after 24$\pm$2 hours at once regardless the kind of aggregates. 3. It may bring about errors in calculating the expansion ratio under the condition of the denominator value fixed as 254mm. 4. The measuring methods of specific gravity are selected according to the purposes but the pure specific gravity displays the highest accuracy among them.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.748-752
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• 1995

Canned and bottled orange juices currently sold in Korean market were stored for 24 weeks at 20, 30, 40 and $50^{\circ}C$ and analyzed after opening at 4 week intervals. Activation energy, $Q_{10}$ values and shelf-life at respective temperatures were calculated from the data on various quality indexes. Proposed indexes were lead, tin, iron and vitamin C contents in canned juices and vitamin C content and browning index in bottled juices and $Q_{10}$ values for these parameters were in the range of $1.3{\sim}2.0$. Shelf-life calculated for canned juices at 10, 20 and $30^{\circ}C$ were 10, 6 and 3 months and that in bottled juices, 24, 12 and 6 months, respectively. When the distribution temperature of juices in Korea is assumed to be $15^{\circ}C$ average, the optimum shelf-life was estimated to be 8 months in canned juices and 18 months in bottled juices. In order to ascertain the safety of canned orange juices, efforts are needed to re-examine the recommended distribution period, legal limit for lead and improvement of container materials.

• Journal of dental hygiene science
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• v.8 no.4
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• pp.255-260
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• 2008

The purposes of this study were to examine the effect of 35% hydrogen peroxide (HP) bleaching agent on the changes in physical and chemical characteristics of tooth. The bleached teeth showed an apparent color changes. The whiteness increased linearly within the tested period as the period of bleaching increased. The microhardness between bleached groups after bleaching showed any statistically significant difference according to the paried t-test. The bleached enamel surface showed any apparent morphological changes compared to the enamel which was stored in distilled water only. The difference of the total mineral contents for the distilled water and hydrogen peroxide did not show statistical significance. These results demonstrated that bleaching using 35% hydrogen peroxide were adversely affects application time of experimental group and may confirm the safety of using these agents for a short time in dentist-monitored bleaching.

• 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.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.889-892
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• 2005

Standardized method based on extraction, filtration, and gas chromatography (GC) was developed far propylene glycol analysis to set hygienic norm of safety measure for foods under governmental control. Various columns were tested fur propylene glycol analysis by GC with flame ionization detector. Known amount of propylene glycol was spiked into wheat flour dough and analyzed by developed method. Results showed 101.60% recovery rate for propylene glycol with HP-5 column. Reproducibility test of standards recorded 0.30 for standard variation and 0,42% for relative variation. Using analytical method established, contents of propylene glycol in more than hundred different foods were monitored. Propylene glycol was detected in most foods, indicating propylene glycol is not only commonly added during food preparation, but also is contained naturally in food.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.1
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• pp.1-8
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• 2006

For the effective utilization of tuna processing byproducts such as roes of skipjack tuna (Katsuwonus pelamis) and yellowfin tuna (Thunnus albacores) as a food resource, the roes of skipjack and yellowfin tuna were examined on food component characteristics and also compared to those of Alaska pollack (Theragra chalcogramma). The concentrations of heavy metal in both roe of the skipjack and yellowfin tuna were below the reported safety limits, therefore, these roes appeared to be safe as a raw material for food resource. The contents of crude protein were 21.4% in the skipjack tuna roe and 21.5% in the yellow fin tuna roe, which showed to be the major component in tuna roes. The prominent amino acids of total amino acids were aspartic acid, glutamic acid, leucine and lysine, and these amino acids were comprise to be 38.4-41.2% of total amino acid in both tuna roes. The total lipid content were 2.1 % in the skipjack tuna roe and 2.0% in the yellofin tuna roe. The major component of total lipid was found to be triglyceride in both tuna roes (skipjack tuna roe, 93.3%; yellow fin tuna roe, 92.0%), which was high in the compositions of 16:0, l8:1n-9, and 22:6n-3. The content of DHA in total lipid of the tuna roes (skipjack tuna roe, 29.9%; yellowfin tuna roe, 36.3%) were higher than that of Alaska pollack roe (18.1%). Based on the results of the proximate composition, mineral, amino acid and lipid characteristic, roes of skipjack tuna and yellowfin tuna showed potential as a raw material for food.