• Journal of environmental and Sanitary engineering
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• v.16 no.2
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• pp.56-62
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• 2001

This study is carried out to investigate the water quality changes in Busan Metropolitan streams, The results are as follows. The level of organic contaminants($BOD_{5}$ and $COD_{Mn}$) is found to be low and does not show seasonal variation in domestic waste water streams. But, the level of organic contaminants in industrial waste water streams is relatively high and seems to be seasonally variable, which is affected by other factors. The nutrient materials, such as nitrogen(as T-N, about 20mg/L) and phosphorus(as T-P about 2.0mg/L), are abundant than Nak Dong River and the general trends of contaminants level are similar to those of organic contaminants. The chronic water qualities, including organic, nutrient contaminants levels, show that the loading rates in 1998 are smaller than the past(1983, 1992). And this trend is more evident in industrial waste water streams than domestic waste water streams.

• Journal of environmental and Sanitary engineering
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• v.9 no.2
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• pp.58-62
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• 1994

Until 1960 water pollution was caused by virus but now in according to industrial develop cent it has been continued environmental pollution by surfactant heavy metal, and hazardous chemical substance erst.. It is possible to Prevent contamination by virus owing to development of antibiotic but not to dissolve basely health effect by hazardous chemical substances because it takes very long time, about 5-40 years, average 20 years, in appearing a disease after exposure by then To maintain human life for 75 years, it need 55 ton of water. In the experiment of Public Health Institute, Tokyo, they reported that over 200 chemical substances can be detected in case of human being to drink tap water of Tokyo(1989) continuously. In our country, elevation of life style and development of industry result in increase of water use and overappreciation of pesticides in farm land a(sects drinking water quality. We estimated analytical item of drinking water hygienically by dividing into 5 groups such as physical effect item health hazardous inorganic item and health hazardous organic item ect. based on hygienic purpose.

• Journal of Environmental Health Sciences
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• v.5 no.1
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• pp.76-85
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• 1978

This survey was undertaken for the period seven month beginning January 15, 1977 and ending July 31, 1977 to detect the general sanitary status of the villages and the villagers and, at the same time, analyse quality of water sources with emphasis on a total of 1,256 households dividing into three different groups: such as, 280 households were selected as random samples from the area of the sophisticated piped water supply system, 122 households from the area of the simplified water supply system and finally 854 households from the area of nonpi-ped water supply system. The following results were concluded after quality of water sources had been analysed and conditions of the environmental sanitation had been reviewed: 1. 11.2% of the respondents from the area of the sophisticated piped water supply system responded that quantity of drinking water lacked to meet their demand while 30.6% of the villagers from the area of nonpi-ped water supply system responded quantity of drinking water didn't meet their demand. 2. 30.8% of the.respondents from the area of the sophisticated water supply system responded that contaminating source located within 15 meters from the water source while 54.4% of the respondents from the non-piped water supply system claimed the same. 3. It was found that water from all sampling areas were positive in coliform group with exception of Moonsan which is one of the sophisticated piped water supply system groups and the number of general bacteria exceeded the government standard criteria of water quality in the area of the nonpi-ped water supply system. 4. In relation with time requirement to draw water in the area of non-piped water supply system, 76 respondents claimed it requires less than 15 minutes to draw water, 15.0% claimed 15 to 30 minutes and 9.0% claimed more than 30 minutes. 5. In relation with knowledge on sanitation of drinking water, 30.8% of respondents from the area of the sophisticated piped water supply system and 41.8% of respondents from the area of nonpiped water supply system denied possible existence of germ in drinking water they drink, while 17.4% of the respondents from the area of the sophisticated water supply system and 50.2% of non-peped water supply system thought it safe to drink water without any treatment. 6. 60.0% of the respondents from the area of non-piped water supply system and many of them believed that their health status will be improved by installation of a sophisticated water supply system in their area. 7. The respondents from the areas of piped water supply sytem expressed greater concern over drinking water sanitation than those from the areas of non-piped water supply system and sanitary conditions were found the same. It was, therefore, proved that knowledge of environmnntal sanitation contributed a great deal to improve sanitary conditions of the villages and villagers and at the same time health education, especially environmental sanitation, will be played a important role to improve their sanitary conditions.

• Journal of environmental and Sanitary engineering
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• v.17 no.2
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• pp.18-25
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• 2002

The comparison of the air quality with the evaluation of the environmental assessment before and after operations of the heat source and of the flue-gas desulfurization facilities were studied. First of all, several sites were selected for the representative sample points, and then they were examined air quality of the surroundings. The results were that TSP(total suspended particulate) analysis after an operation of the heat source facility was $74~81{\mu}g/m^3$, PM-10 was $31~94{\mu}g/m^3$, and $SO_2$concentration was 0.002~0.009ppm, respectively. As the result of examination to the concentrations of diffused pollutants, there was no relations between TSP concentration of sample points and the effect of air quality according to the heating source. When we compared the neighbored area of the heating source with the other area, the concentration of air pollutants after an operation of the facility of the heating source was similar to the heating source, the neighbored area, and the other area. So we concluded that there was no the effect of the air pollution by producted pollutants from the heating source.

• Journal of environmental and Sanitary engineering
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• v.21 no.3 s.61
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• pp.61-72
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• 2006

This study was carried out for verification of efficiency of seawater exchange breakwater which was installed in joomoongin harbor for the first time in our country. The joomoongin harbor, where seawater exchange breakwater has been constructed, shows typical for fishery and tourist port city specifics of greatest pollutants discharge volume in spring and summer, when tourist inflow and fishery activity is most vigorous. On the East Sea seawater flux through seawater exchange breakwater for the smallest waves (up to 0.5 m) was found out to be $1,526-3,052m^3/day$. After construction of seawater exchange breakwater, Zone 1 and Zone 2 of stagnant water inside the port were found to be a lot improved. Zone 3, adjacent to outport area, was found to be lower comparing with Zone 1 and Zone 2. The results of statistical analysis show that comparing with water quality improvement effect before and after seawater exchange, water quality after installation of seawater exchange breakwater became much better, primarily because of physical change around the harbour.

• Korean Journal of Community Nutrition
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• v.5 no.2
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• pp.333-342
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• 2000

The purpose of this study was to evaluate microbiological quality for each stage of the kimbap manufacturing process in summer and winter. Under the various controlled conditions through the simulation, the time-temperature data were collected and the microbiological quality(including total plate count, coliforms, and fecal coliform count) were evaluated. To determine the expected shelf life of Kimbap, a microbiolgical analysis according to the length of the storage time was performed. The microbiological analysis on both sanitary and unsanitary utensils was compared. The microbiological quality of the raw materials of Kimbap in summer was not at an acceptable level, but that of the heat-treated raw materials of Kimbap met the requirement according to the standards set by the Natick Research Center. The number of the microorganisms of the unsanitary utensils and the Kimbap made from unsanitary utensils was more than the acceptable criteria. Sanitary management is necessary to prohibit cross-contamination and to manufacture Kimbap safely. Results from storage times and storage temperature conditions(chilled and room-temperature storage) showed that the expected shelf-life of the Kimbap with the room-temperature storage was as less than 3 hours in summer, while it was as 7-10 hours in winter.

• Proceedings of the Korean Sanitation Conference
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• 2006.07a
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• pp.1-25
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• 2006

• Korean journal of food and cookery science
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• v.11 no.3
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• pp.249-260
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• 1995

6 Central commissary and 2 conventional school foodservice operations were assessed in terms of time-temperature relationship and microbiological quality, and monitoring control methods were identified through hazard analysis during the phases of prodution and distribution. 2 conventional schools from Seoul and 6 commissary schools from Kyungkido were participated in the survey. Meals produced in central commissary were distributed to satellites, therefore delivery practices of foods were identified as critical. Microbiological test results for commissary and conventional schools revealed that microbiological quality of foods was mainly related to time-temperature management, types of food, and equipment sanitation not to the foodservice system used. Time-temperature profiles at temperature danger zone (7.2-60$^{\circ}C$) observed were to be related to the following sanitary practices: cooked vegetables were held at temperature danger zone for relatively longer delayed time (15-38$^{\circ}C$: 15-226 min, 7-60$^{\circ}C$: 75-226 min), and same results were observed for deep-fat fried cutlets (15-38$^{\circ}C$: 15-151 min, 7-60$^{\circ}C$: 33-151 min). Menu items with various ingredients and frequent contacts with hands and equipments during the production flow were held at temperature danger zone for longer delaying time than other menu items with brief prodution stages. Based on hazard analysis critical control points, microbiological quality was collectively affected by time-temperature relationships, equipment sanitation, proper cooking methods, and sanitary management competencies of dietitians. Microbiological test results of working equipments and surface of dishes and trays showed that immediate action should be taken. Cutting boards used in central kitchen were also showed similar results of potential dager of cross-contamination. Effective sanitary control methods were urgently needed.

• Journal of the Korean Dietetic Association
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• v.2 no.1
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• pp.10-19
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• 1996

The purpose of this study were to improve in foodservice system, and to evaluate the satisfaction of patient meal. Two General Hospitals (A & B) in Ewha Womans University college of Medicine were selected for this study. The survey questionnaire consisted of general backgrounds and foodservice evaluation. We chosed factors which may influence meal satisfaction such as meal time, amount, optimal temperature, taste, quality, sanitary condition, and employee' s kindness. One-way ANOVA and Pearson' s correlation were used as statistical methods. The results can be summarized as follows 1. In meal time, for the A&B hospitals were 3.46$\pm$0.93 3.63$\pm$0.76 respectively. 2. In cold foods for the A&B hospitals were 3.23$\pm$0.89 3.52$\pm$0.78 respectively while in hot foods 3.29$\pm$1.02 3.27$\pm$0.90 respectively for A&B hospitals. 3. In taste for the A&B hospitals were 2.81$\pm$0.96 3.01$\pm$0.95 respectively. 4. In quality were 2.93$\pm$0.92 3.25$\pm$0.91 respectivly. 5. In amount were 3.38$\pm$0.95 3.36$\pm$0.98 respectively. 6. In sanitary condition for the A&B hospitals were 3.55$\pm$0.88 3.12$\pm$0.97 respectively. 7. In kindness were 3.11$\pm$0.87 3.32$\pm$0.76 respectively. 8. Quality, taste, meal time, kindness, sanitary condition, temperature, amount, age, duration, and room grade were significantly correlated to the satisfaction of patient meal in order.

• Journal of environmental and Sanitary engineering
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• v.9 no.1
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• pp.17-28
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• 1994

There are many possibilities that may lead to low quality of drinking water Recently, some unknown deposits in tap water raised a lot of public concern regarding the safety of drinking water in Seoul. We analyzed the quality of tap water from several areas of Seoul, including the area where public complaints about tap water were high. The results shows that the quality of tap water in Seoul was good, well below the environmental standards. Only the tap water from the area with high public complaints showed turbidity higher than that of other area. Also, result shows that component of deposit in tap water was Al, Fe, Mn, and Zn. Based on the research result we propose several measures that might help to reduce the amount of deposit in tap water as follows : 1 Using coagulant aid when coagulating or adjusting pH when filtering. 2. Replacing old water pipeline with new corrosive- resistant one. 3. Increasing water treatment efficiency by enhancing water treatment system such as automation of water treatment system adjusting production capacity, and improving operational condition of filler basin. 4. Chlorine disinfection at the distribution reservoir would help maintaining the same pH level and chlorine concentration throughout the water pipeline and reduce corrosion of pipe.