• Journal of Fashion Business
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• v.27 no.4
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• pp.21-37
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• 2023

This study aimed to classify the hand types of adult males aged 20 to 69 years using three-dimensional measurement data from the 2020 8th Korean Anthropometric Survey, the latest measurement data from the National Institute of Standards and Technology Size Korea, and explore the characteristics of each type. Through this, I aimed to draw implications for the development of work gloves. The factors that make up an adult male's hand were categorized into hand and finger thickness factors, palm length factors, and finger length factors. Adult male hands were categorized into four types: small, thin hands and long fingers; thick, long fingers; medium, short hands and fingers; and large, thin, short fingers. The analysis showed that the younger the age, the more slender and long the hands and fingers, and as age increased, hands and fingers became shorter and thicker. Implications for the development of work gloves included the need for size segmentation based on the age of the work glove user, changes in the way glove dimensions are set based on hand length and hand circumference, and the need to segment gloves by the type of work. Hand typing in future research should be done according to occupational groups, and glove patterns should be developed for each type of work based on the results of this study.

• Journal of the Korea Safety Management & Science
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• v.8 no.4
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• pp.13-23
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• 2006

Grip strength provides a quick and objective index of the functional integrity of the upper extremities. It is widely used as an assessment measure in physical and rehabilitation medicine. In this study, maximum voluntary grip strength of 20 college students wearing 5 different gloves were measured using Jamar hand dynamometer. The results show that maximum voluntary grip strength was generally reduced when wearing gloves as compared to bare-handed. More specifically, the grip strength was highest when wearing PVC coated glove or bare-handed and getting lowered as wrist band, rubber, leather, and cotton glove in these order. Depending on the measuring posture of grip strength, shoulder height with arm extended forward was higher than the elbow was flexed 90 degree. Moreover, subjects' demographic factors and hand dimensions were not closely related to the grip strength. It is thus recommended that the proper glove should be provided to reduce the negative consequences including dropping a tool, poorer control of a tool. lower quality work, and increased muscle fatigue and in turn to increase the user safety and satisfaction.

• Korean Journal of Veterinary Service
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• v.36 no.3
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• pp.203-208
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• 2013

This survey was conducted to evaluate the microbial contamination level of butcher's shops in Seoul, Korea. For microbial inspections, a total of 584 samples (146 cotton work gloves, 146 utensils and equipments, 154 beef samples, 138 pork samples) were collected from butcher's shops. E. coli and pathogenic bacteria such as Staphylococcus aureus, Yersinia enterocolitica, Listeria monocytogenes, Salmonella spp., and E. coli O157:H7 were tested in the samples. As a result, the level of aerobic plate count (APC) ranged ${\leq}10^4\;CFU/cm^2$ from utensils and equipments, $10^1{\sim}10^9$ CFU/glove from cotton work gloves and ${\leq}10^6$ CFU/g from meat. The APC level of E. coli ranged ${\leq}10^1\;CFU/cm^2$ from utensils and equipments, ${\leq}10^5$ CFU/glove from cotton work gloves, and ${\leq}10^3$ CFU/g from meat, respectively. Staphylococcus aureus was detected in 2 beef samples, 1 pork sample, and 10 used cotton work gloves. Yersinia enterocolitica was detected in 3 beef samples, 1 pork sample, and 3 used cotton work gloves. Listeria monocytogenes was detected in 2 used cotton work gloves. In order to improve the sanitation status of butcher's shops, application of HACCP (Hazard Analysis Critical Control Point) or SSOP (Sanitation Standard Operating Procedure), regular hygiene education, and continuous monitoring for microorganisms will be required.

• Proceedings of the KIEE Conference
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• 2000.07a
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• pp.492-494
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• 2000

The rapid increase of electric power demand and the strong requirements for interuptiom-free made most distribution works being done by interruptiom-free work techniques. These trends lead to increase of accident by electric shock. It goes to prove that more than 80% of electric accident is due to the hot line works. Therefore, the countermeasures are very urgent. This paper suggests the improvement to prevent the work accident by interruption-free work through the examination of the present situation of interruption-free work techniques as well as analysing the problems in terms of live-line works and working procedures. These improvement will contribute to reduce the work accident in live-line work and enhance the construction quality by training and managing workers effectively.

• Journal of the Korean Institute of Telematics and Electronics C
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• v.36C no.8
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• pp.46-53
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• 1999

We have developed glove based hand gesture recognition system for recognizing 3D gesture of operators in remote work environment. Polhemus sensor attached to the PinchGlove is employed to obtain the sequence of 3D positions of a hand trajectory. These 3D data are then encoded as the input to our recognition system. We propose the use of the strokes to be modeled by HMMs as basic units. The gesture models are constructed by concatenating stroke HMMs and thereby the HMMs for the newly defined gestures can be created without retraining their parameters. Thus, by using stroke models rather than gesture models, we can raise the system extensibility. The experiment results for 16 different gestures show that our stroke based composite HMM performs better than the conventional gesture based HMM.

• KEPCO Journal on Electric Power and Energy
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• v.8 no.2
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• pp.49-53
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• 2022

The distribution live-line work method is an operation method of working in a state in which electricity flows through overhead distribution lines to minimize inconvenience to electric customers due to power failure. In June 2016, to strengthen the safety of electrical workers, Korea Electric Power Corporation announced that it would in principle abolish the rubber glove method, in which workers wore protective equipment such as rubber gloves and performed their maintenance work. In addition, KEPCO announced that it would develop a short-range live working method using smart sticks and an advanced live-line maintenance robot system where workers work without touching wires directly. This paper is a preliminary study for the development of the live-line maintenance robot system, and deals with the results of analyzing the technical feasibility of whether the live works performed by workers can be replaced by robots or not.

• The Research Journal of the Costume Culture
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• v.9 no.3
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• pp.447-457
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• 2001

Moliere completed classical French comedy by combining farce and commedia dell\`arte. Moliere believed that it was a plays obligation to give a lesson and entertainment. Moliere recreated commedia dell\`arte\`s typical acting patterns and characters in his work. He created with Lully comedie ballet that combined ballet and comedie for taste of Louis 14. Les precieuses ridicules critically displayed women at that time. Both contemporary high status women\`s custom and behavior were the targets of the author\`s synical criticism. There are three notable clothing imageries are shown in this work. First, Moliere used a variety of items in order to show emptiness of noble at that time. Items are ribbon and loop decorated rhingrave, feather decorated hat, perfumed wig and glove, lace covered canon and flower decorated shoes. Second, the author showed people\`s stutus through their clothes. Last, the author used clothing used clothing as a metaphor for hypocrisy. Thus when he said “take off the clothes” he meant take off hypocrisy and return truth.

• Journal of Food Hygiene and Safety
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• v.26 no.2
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• pp.154-159
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• 2011

Inadequate food handling and poor hand hygiene playa major role in the occurrence of foodborne diseases. The objective of this study was to find out if the level of microbial contamination on the hands of food preparers varies by time during their working period. This study focused on the contamination of aerobic plate count, total and fecal coliforms, Escherichia coli, Staphylococcus aureus, and Salmonella spp. Sampling from left hand and right hand of twenty food preparers was done with glove-juice method at every two hours during their work. Microbiological testing was conducted according to the Food Code of Korea. The microbiological load on the hands was changed over time. Samples taken from their hands before work and at 8 hours showed higher levels of bacteria than those taken at 2, 4, and 6 hours during work and/or after work (p < 0.05). The contamination levels of microorganisms were consistently higher in right hand than in left hand. Poor hand hygiene practices were indicated by the positive results for total and fecal coli forms, E. coli, S. aureus, and Salmonella spp. on the hands of some food preparers. This study indicates food preparers' hands can be a vehicle of pathogen during their work. The results of this study emphasize the importance of hand hygiene education and training targeting the food preparers.

• Korean Journal of Veterinary Service
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• v.34 no.4
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• pp.409-416
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• 2011

This study was performed to evaluate the microbial contamination level of meat processing in butcher's shops in Seoul from January to November in 2010. A total of 695 samples (112 cotton work gloves, 342 utensils and equipments, 241 meat samples) were collected and the environmental hygiene of 89 butcher's shops was investigated. The aerobic plate count (APC), E. coli and pathogenic bacteria such as Staphylococcus aureus, Salmonella spp. were tested in the samples. As a result, the level of count on APC ranged $0{\sim}2.2{\times}10^6\;CFU/cm^2$ from the utensils & equipments, $1{\times}10^2{\sim}2.7{\times}10^8$ CFU/glove from the cotton work gloves and $1{\times}10^2{\sim}9.3{\times}10^6$ CFU/g from the meat samples. The level of count on E. coli ranged $0{\sim}2.5{\times}10^3\;CFU/cm^2$ from the utensils, $0{\sim}8.6{\times}10^4$ CFU/glove from the cotton work gloves and $0{\sim}1.4{\times}10^5$ CFU/g from the meat samples, respectively. Staphylococcus aureus and Salmonella spp. were detected in 11 samples and 2 samples from the cotton work gloves, utensils & equipments, respectively. The sanitation standard operating procedure (SSOP) was applicated at 49 butcher's shops. In order to improve sanitation of meat in butcher's shops, in this study, applications of SSOP, systemic sanitation education for employees, hygenic control of utensils & equipments, and continuous monitoring for microorganisms will be required.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.17 no.3
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• pp.203-211
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• 2007

This study was conducted in cut rose cultivation field in Goyang to evaluate pesticide exposure of farmers and the relationship between the exposure and work environment/method for cut rose farmers. Dermal exposure was assessed with patch (thin chromatography layer paper), cotton glove by body parts during mixing and spraying works in which pyrethroid, organophosphate, carbamate pesticide were used in 4 cut rose greenhouses located in Goyang province, checking characteristics of environment/working method at the same time. Body parts assessed were as follows ; glove : hand, patch : head, neck(front/back), chest, back, shoulder(right/left), upperarm(right/left), forearm(right/left), thigh(right/left), shin(right/left). Pesticides were analyzed using gas chromatography(NPD/FID) after extracting with ethyl acetate. Exposure amount differed according to pesticide type. But after standardizing with total net weight of pesticide sprayed, there were no significant difference among pesticides. There were significant difference in exposure amount among body parts(especially exposure amount of thigh, shin were more than the others), which means exposure happen not by pesticide dispersion in air but by contact with cut rose(leaf, branch) indirectly. Walking forward during spraying made farmers more exposed than waling backward, these results means contacts with leaves/branches made exposure happen in cut rose greenhouse also. As a result, pesticide exposure in cut rose greenhouse was related with contact of leaf/branch which pesticide remained in, which made exposure pattern (especially exposure amount) differ by body parts