• Food Science of Animal Resources
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• v.43 no.6
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• pp.1002-1016
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• 2023

This study aimed to develop appropriate temperature management practices and provide scientific evidence to support the development of sell-by-date guidance for eggs. Washed and unwashed eggs were subjected to storage under six different scenarios, and both types of eggs were stored at temperatures up to 35℃ to evaluate the sell-by-date. Despite temperature fluctuations or continuous storage at 30℃ for 5 days, subsequent storage at 10℃ resulted in significantly higher Haugh unit and yolk index on day 15. These results indicate that refrigerating eggs from retail sales until consumption is effective for egg quality management, despite the exposure of up to 35℃ during distribution. In terms of sell-by-date evaluation, washed eggs retained class B quality for an additional 37 days beyond the recommended sell-by-date at 15℃, which is above the regulated storage temperature. However, unwashed eggs maintained class B quality for approximately 20 days at 30℃-35℃, emphasizing the need for sell-by-date guidelines for unwashed eggs. This study is the first to provide appropriate egg-handling practices based on the actual distribution environment in Korea.

• Korean Institute of Interior Design Journal
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• v.15 no.2 s.55
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• pp.138-149
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• 2006

A museum's collections is fundamental factors to construct important activity of museum performing a role as cultural facility for learning, education and research. Therefore, conservation of collections through appropriate environments is previously established in step of planing a museum. Hereby, the purpose of this study is to set up the classification of collections and suggest a useful guidance of the storage division in a domestic museum. The results of this study are as follows. First, the main factors of deterioration are temperature and relative humidity in a museum storage, so classification of collections should be set up according to the objective standards of these factors. Second, the classification of collections can be performed as follow: the group for nonorganic materials subdivide metal, chinaware, earthenware, and jade stone, the group for organic materials subdivide leather hair paper fabric, bone horn shell mound and wood herbage and the group for composed materials. Third, for storage division of a domestic museum, basically has to consider that it is reasonable to plan $4{\sim}5$ storages in metal, jade stone, chinaware earthenware, and organic materials of $1{\sim}2$ units in case of a serial of history like archaeological, antique museum. And in case of folk relics of modern and contemporary arts are collected, it is reasonable to plan over 5 storages add composed materials to foregoing classification.

• FOCUS: LIFE SCIENCE
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• no.1
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• pp.2.1-2.6
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• 2024

This article provides detailed instructions for the correct installation, maintenance, and troubleshooting of capillary gas chromatography (GC) columns. It emphasizes the importance of proper installation to ensure optimal performance and longevity of the column. The document covers various aspects such as column trimming, installation, conditioning, testing, storage, and ferrule selection. The installation process involves ensuring that the heated zones of the GC are cool before placing the column cage in the column oven. It is essential to avoid sharp bends or stress on the capillary column during installation and to connect the front end of the column into the GC inlet at the recommended insertion distance. The document also provides guidance on trimming the column, including the use of a ceramic wafer or capillary column cutter to achieve a clean, burr-free cut. For previously used columns, it recommends removing any capillary caps, positioning the nut and ferrule, and trimming 1-2 cm from the column. After installation, the column should be purged with carrier gas to remove any oxygen and avoid oxidizing the column. Conditioning the column involves ramping to the upper isothermal temperature limit and maintaining this temperature for a specified duration. It is crucial to maintain carrier gas flow during conditioning and not exceed the upper temperature limit of the column to avoid phase damage. The document also discusses testing column performance using a suitable method and performing a test injection to assess performance. It provides recommendations for column storage, including flame-sealing the capillary ends or using retention gaps for long-term storage. Additionally, it emphasizes the importance of routine maintenance and replacement of GC consumables to extend the column's lifetime. Ferrule selection is another important aspect covered in the article, with a variety of ferrule materials available for different applications. The characteristics of common ferrule options are presented in a table, including temperature limits, reusability, and suitability for specific detector types.

• Geomechanics and Engineering
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• v.13 no.1
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• pp.63-77
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• 2017

The failure mechanism of a deep hard rock tunnel under high geostress and high geothermalactivity is extremely complex. Uniaxial compression tests of granite at different temperatures were conducted. The complete stress-strain curves, mechanical parameters and macroscopic failure types of the rock were analyzed in detail. The brittleness index, which represents the possibility of a severe brittleness hazard, is proposed in this paperby comparing the peak stress and the expansion stress. The results show that the temperature range from 20 to $60^{\circ}C$ is able to aggravate the brittle failure of hard rock based on the brittleness index. The closure of internal micro cracks by thermal stress can improve the strength of hard rock and the storage capacity of elastic strain energy. The failure mode ofthe samples changes from shear failure to tensile failure as the temperature increases. In conclusion, the brittle failure mechanism of hard rock under the action of thermal coupling is revealed, and the analysis result offers significant guidance for deep buried tunnels at high temperatures and under high geostress.

• Korean Journal of Health Education and Promotion
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• v.15 no.1
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• pp.79-95
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• 1998

The purpose of this study was to investigate the sanitation affairs of general restaurants. The questionnaire survey on the attitude and knowledge toward sanitation, the attitude for sanitary administration and the sanitary education was conducted against new 600 restaurateurs who were educated from June 20 to July 11, 1996, at the administration hall's division of Kyungsangbook-do in charge of food industry that offered regular sanitary education to new restaurateurs annually. And the visit survey on sanitary practice was also conducted over 93 restaurateurs who obtained the commercial license for food service business. The findings from the survey were as follows; In regard to food sanitation, some 87.1 to 88.3% got the right knowledge about the reason and precaution of food poisoning, food's frozen or cold-storage, and the disposal of products after expiration of validity term. But it was about 20.8% to 50.0% who knew right about major precaution, storage temperature in refrigerator, fermented milk product's storage temperature and validity term. There was therefore a necessity for education in food sanitation. 38.2% of the subjects placed an emphasis on sanitary storage of foodstuffs as the most important thing in sanitary management. 33.8% emphasized cooking sanitation. The environmental sanitation was counted as the most important thing by 19.2%, and personal sanitation of worker was counted by 8.8%. There was differences in what they thought the most important thing was, according to the respondent's educational level and cooker. 86.6% replied it necessary to improve the sanitary level. The respondents who were younger or had better educational level emphasized more the need for it. Concerning health examination, 90.2% replied it necessary. 81.4% answered the reason was because there was a potentiality Quests might be infected with contagious disease. 78.5% pointed the need for sanitary education, but respondents with higher educational level less emphasized its needs. As the reason for poor sanitation, restaurateur's poor awareness about it was most frequently pointed out, by 46.9%. Cooking sanitation was most frequently counted, by 38.5%, as the first thing to be improved. As the most critical point in sanitary education, 34.5% indicated food's sanitary Quality control 30.9% mentioned sanitary treatment of kitchen facilities and peripheral environment, and 27.1% emphasized the summary of the general food sanitation. 77.7% answered to correct immediately in case of violating the Food Hygiene Law, and 12.0% replied to correct in the same case if they would get the order from public official or administrative action would be taken. Respondents with higher educational level answered more to correct immediately. What they wanted the government office to do toward sanitary improvement was a fund aid an facilities and management which was pointed out by 38.9%, a periodical sanitary education by 26.3% and a on-the-spot guidance of sanitary officials by 22.3%. In view of the food service business's sanitary practice, the rate of wearing a sanitary clothes was 32.9% in city and 35.0% in county. The rate of hand-washing without soap or non-washing at cooking was 73.9%, 85%, respectively. The rate of personnel sanitation was 34.2% in city and 50.0% in county. These things indicated the sanitation was not well practiced. To improve the poor sanitary conditions of the food service businesses, it is recommended to offer institutional backing and financial aid from administrative office, and encourage restaurateurs to take pride in their job. and conduct the sanitary education effectively by sanitary education institution.