• Korean Journal of Microbiology
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• v.5 no.1
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• pp.1-6
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• 1967

The environmental effects on radio-sensitivities of Lactobacillus and Saccharomyces cerevisiae were studied; Liquid suspensions of Lactobacillus and yeast were gamma-irradiated under various conditions; temperatures, hydrogen ion concentrations, amino acids and vitamins were treated seperately with variations of concentrations. (shown in figures) It is found that simultaneous heat treatment is effective to sterilize microorganisms than pre after treatment, and concentration of hydrogen ion does not affect the lethalty of yeast but or Lactobacilli was affect at the range of pH. 5.0 to 7.0. Ascorbic acid, thiamin and pyridoxine were protective dependently against lethal action of gamma-ray and its protective effects increase with the increasings of concentrations. Glutamic acid, aspartic acid, tyrosine and phenylalanine were proved to be protective for both strains at 0.1 between 1.0 percent. It can be suggested that industrial sterilizing doses of irradiation by gamma-ray for food should be applied more than those dose of saline or buffer suspension, because natural food stuffs are rich of vitamins and amino acids.

• Korean Journal of Microbiology
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• v.13 no.2
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• pp.64-70
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• 1975

As a serial experiment of radiosterilization of medical products, we investigated the feasibility of using gamma ray to sterilize antibiotics, tetracycline HCl. Tetracycline HCl in aqueous solution and dried state irradiated with several dose levels was assayed for physico-chemical properties by checking UV absorption spectra, paper chromatogrph. IR spectra and NMR sepctra, and antibiotic activities by [means of agar plaque technique and tube $d_1$]ution method. In physico-chemical propertis and biological activities, the teracycline HCl in dried state remained radioresistant up to exposure of 10 Mrad, however, in aqueous solution, the dose of 300 Krad produced a significant inactivation. From the results of this study, radiosterilization of tetracycline HCl is more recommendable in the dried state than in aqueous solution.

• Proceedings of the KIEE Conference
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• 2000.07c
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• pp.2041-2043
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• 2000

Ozone is widely used to sterilize food and tap water because ozone is a strong oxidizer. To date, it has been difficult to dissolve a high concentration of ozone gas in water because the large size of the bubbles limits the contact area between the ozone gas and liquid water. The measurements of dissolved ozone can be used to control water quality and ozone dosage. Therefore the dissolved ozone measurement of most interest is that of residual ozone at the discharge point of a particular treatment chamber.

• Journal of Industrial Technology
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• v.27 no.B
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• pp.3-7
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• 2007

Ultraviolet light(UV-C, wavelength: 200~280nm) is employed profitably for sterilizing drinking water. For most water serving apparatus such as a water purifier, a water cooler and heater, a coffee vending machine and etc., pre-sterilized water may be contaminated secondarily with bacillary inhabitation in a container before serving. In consideration of this problem, a household water tap which is equipped with a sterilization/Purification device in combination with non-contact UV-lamp, was designed to sterilize and purify water at the last outlet just before serving. Hopefully this simple but creative item may be commercialized for household and public use.

• Journal of Radiation Industry
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• v.8 no.1
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• pp.1-5
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• 2014

This study investigated the reduction of microbial population and sensory properties in red pepper powders irradiated by gamma ray, electron beam, and X-ray. Populations of total aerobic bacteria and yeast & molds in red pepper powders were decreased by irradiation treatment in a dose-dependent manner. Gamma ray, electron beam, and X-ray at doses above 8 kGy caused 100% inhibition on growth of aerobic bacteria in red pepper powders. Inhibitory activity of X-ray on sterilization of red pepper powders was significantly equal to or higher compared to gamma ray and electron beam. Color and off flavor in red pepper powders were no significant difference among the control and samples irradiated with gamma ray, electron beam, and X-ray. As a result, the gamma ray, electron beam, and X-ray irradiation can be used to sterilize the microbial growth in red pepper powders without quality loss.

• Proceedings of the Korea Information Processing Society Conference
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• 2022.11a
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• pp.737-739
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• 2022

본 논문은 스마트 축사의 공기/수질/토양 오염을 감시, 살균 및 청소할 드론과 로봇에 관한 연구이다. 서론에서는 서귀포시에서 최근에 개발되어 보급을 시작한 스마트 축사 시스템의 시범서비스와 바른전자의 사례를 통해서 시스템의 발전 방향과 문제점들을 분석한다. 본론에서는 차세대 스마트 축사의 전체 구성도와 서비스 구성표를 작성함으로써 연구개발의 방향을 모색하고, 인공지능, 빅데이터 분석, 드론, 로봇의 협동 방식의 스마트 축사를 구상하여 현존하는 스마트 축사 시스템의 문제점들을 보완하였다. 결론적으로, 본 논문은 차세대 스마트 축사의 환경오염과 자연생태계위협을 근원적으로 해결할 입체적인 감지정보처리 및 실시간으로 오염/전염병의 예방과 선제적 대응을 포함한, 축사에서 발생할 오염 및 전염병 사고/사건을 관할 당국에 신고하고 행정명령을 처리하는 ICT기반시설을 제안한다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.747-759
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• 2001

The sanitary status of 264 restaurants was investigated to develop a program of sanitary education at restaurants for improving sanitary levels of restaurant and consumers’ food safety. This investigation was performed through direct interviews on general items and sanitations for employees, facilities, equipments and food treatment. The restaurants are grouped into four different types according to the food served: Korean style food, Japanese style raw fish, roasted ribs, and western style food. It is found that sanitary education for employees are conducted at 66.5% of the total restaurants. The highest percentages are obtained by Korean style food restaurants (83.1%) and the lowest by western style food restaurants (55.6%).Washing facilities for employees are equipped at only 66.8% of the total restaurants. In the personal sanitation, 96.6% of the employees wash their hand after touching a dirty stuff, 77.5% after touching money and 57.1% after using telephone. It is also revealed that during food preparation shoes, overgarments, and caps are worn by 58.5%, 55.5%, and 20.6% of the employees, respectively. 73.5% of the restaurants are equipped with dish storages facilities while only 59.2% of restaurants have sterilizers for dishes. Also, chopping boards are sterilized more than once a week by 74.8% of them and knives everyday by 71.6%, 15.4% of restaurants sterilize their knives only once a week. 56.8% of restaurants check temperatures of the refrigerators and 26.2% of restaurants do not even sterilize the refrigerators. 31.8% of restaurants sterilize the kitchens with sodium hopochlorite after cooking. 93.3% of the restaurants store the raw food and the cooked foods separately. 49.8% of the restaurants refroze thawed food and 19.4% of the restaurants reuse leftovers. The frozen foods are thawed at room temperature by 49.4% of the total restaurants and 66.7% of the roasted rib restaurants.

• Journal of radiological science and technology
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• v.35 no.3
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• pp.211-218
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• 2012

This study was performed to understand the bacteriologic contamination level of radiological equipments which have frequent contacts with patients in the Department of Radiology of an university hospital in Busan area. Before sterilizing in-patient of the radiology rooms, MRSA, VRE, acinetobacter baumannii, candida albicans, and enterococcus sp. were detected. After sterilization, all the bacteria were not found. As examine times become longer, more bacteria were detected and after 7 hours, bacillus sp.(GPR), CNS, acinetobacter baumannii, and Enterococcus sp. were detected. After examining infected patients, bacillus sp.(GPR), VRE, enterococcus sp. CNS, and micrococcus sp. were detected and on the hands of radiological technologists, CNS, enterococcus sp. escherichia coli, and enterobacter sp. were detected. Similar species of bacteria were detected from each radiology room, but pseudomonas aeruginosa was detected on the handles of portable radiological equipments and the chair in the waiting room. Therefore, it is the most important to regularly sterilize radiological equipments and devices which have frequent contacts with patients and to sterilize them right after the use of infected patients in order to prevent the spread of infection. Also, thorough hand washing, education on infection and management for the characteristics of Department of Radiology should be performed for the systematic prevention of infection.

• Journal of Korean Society of Water and Wastewater
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• v.20 no.1
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• pp.79-85
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• 2006

Innovated technique to oxidize pollutants has been developed. The technique for this study uses plasma discharge in 2-phase (Air-Water) and is called Discharged Water Generating (DWG) system. It produces electric arc which generates not only the physical decomposing power against the pollutants but also oxidants to sterilize pollutants depending on the inlet gas species. These physical and chemical products play an important role in COD decrease and biodegradability enhancement. The enhancement of biodegradability for the refractory organic substances in aqueous solution was estimated in this study. Argon discharge reduced NBDCOD of EDTA from 58.7mg/L to 38.8mg/L, but oxygen discharge and ozonation reduced it to 37.74mg/L and 38.73mg/L respectively. Furthermore, Argon discharge changed 1181mg/L of NBDCOD of dye effluent into 606mg/L but oxygen discharge and ozonation changed it into 888mg/L and 790mg/L respectively.

• Proceedings of the Korean Vacuum Society Conference
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• 2016.02a
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• pp.175.1-175.1
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• 2016

In recent, tract infections such as atopic dermatitis, allergic rhinitis and a respiratory disease are increasing, giving rise to the atmospheric pollution, inflow of micro-size dust and side effect of humidifier disinfectant. In this context, the environment-friendly technology is required to eliminate airborne pathogens. We propose solution of the previous problems, making use of Radical Mist Generator (RMG). Existing technologies of air purification using a gas discharge produce harmful substances such as ozone, NOx, etc. However, the RMG uses a pure water as a plasma forming material. The RMG sprays the water mist, which contains reactive radicals to sterilize microorganisms. RMG is comprised of a power supply, plasma electrodes and a nozzle. In order to analyze the electrical characteristic and concentrations of reactive radicals, we employ an oscilloscope and a titration method. To test the sterilization effect of RMG, we used E.coli. We confirmed that E.coli was killed over 90%. Eventually, we expect that RMG can be promising tool for a purified system.