화장실 공기 중 미생물 분포 조사연구

김종규,김아혁,김중순,Kim, Jong-Gyu,Kim, A-Hyeok,Kim, Joong-Soon 한국환경보건학회 2014 한국환경보건학회지 Vol.40 No.4

Objectives: This study was performed to examine bioaerosols in indoor air in public restrooms, as well as to assess the effects of air temperature and relative humidity on bioaerosol levels. Methods: A cross-sectional survey was performed in ten male and ten female restrooms. An air sampler (Anderson type) was used for sampling total suspended bacteria (TSB), Gram-negative bacteria (GNB), Gram-positive bacteria (GPB), opportunistic bacteria (OP), Staphylococcus spp., and total suspended fungi (TSF). Results: The levels of TSB were $10-10^2CFU/m^3$ and TSF $10-10^2CFU/m^3$, respectively. The GNB level was $0-10CFU/m^3$, and GPB and OP levels were $10-10^2CFU/m^3$. Staphylococcus aureus and methicillin-resistant S. aureus (MRSA) were detected in 90% of the restrooms. The GPB level was higher in the female restrooms than in the male restrooms (p < 0.05). TSB, GNB, and TSF showed higher levels in restrooms in buildings over 30 years old (p < 0.01). The main effect of air temperature or relative humidity and interaction effect of the two factors on the TSB level were significant (p < 0.05), while the effect of relative humidity on the TSF level was significant (p < 0.001). Conclusions: These results indicate that there is a wide variation in the bioaerosol levels among different restrooms. The observed differences in bioaerosol levels reflect different building histories. The effects of air temperature and/or relative humidity reveal that bioaerosol levels may vary according to season or time of day. Future research is needed to further characterize the relation between the bioaerosol levels and surface contamination in restrooms.

일부 음식점 주방의 부유세균 및 부유진균 조사연구

김종규,박정영,김중순,Kim, Jong-Gyu,Park, Jeong-Yeong,Kim, Joong-Soon 한국환경보건학회 2014 한국환경보건학회지 Vol.40 No.2

Objectives: The purpose of this study was to determine airborne bioaerosols such as bacteria and fungi in the kitchens of restaurants, and to assess the effects of thermal factors on the levels of the bioaerosols. Methods: Air samples were taken from kitchens of nine restaurants. An Anderson type air sampler was used for sampling and measurements. Petri dishes filled with a microbiological culture medium (trypticase soy agar for bacteria and Sabouraud dextrose agar for fungi) were used as the sampling surface. Results: The levels of bacterial aerosol measured were $10-10^3CFU/m^3$ and fungal aerosol $10-10^2CFU/m^3$, respectively The mean values of air temperature and relative humidity in the kitchens were $24.6^{\circ}C$ and 46.4%, respectively. Overall, the levels of bacterial aerosol varied by the restaurant type, and fungal aerosol by the business period (p < 0.05). The main effect of air temperature and interaction effect of air temperature and relative humidity onto the bacterial level were significant (p < 0.05), whereas the effects were not significant onto the fungal level. Conclusions: The results indicate a wide variation in the levels of bioaerosols among different kitchens. The observed differences in bioaerosol levels in the kitchens reflect different periods of use. The interactions of air temperature and relative humidity onto the bacterial level suggest that constant attention should be paid to avoid peaks of contamination during the summer season.

Aperture와 Feedline Gap 결합으로 급전되는 마이크로스트립 패치 안테나의 전자기 결합 메커니즘

김종규,윤이근,조영기,Kim, Jong-Kyu,Yoon, Lee-Geun,Cho, Young-Ki 대한전자공학회 2001 電子工學會論文誌-TC (Telecommunications) Vol.38 No.1

개구결합으로 급전되는 마이크로스트립 안테나 구조에 대해, 접지면과 패치사이의 간격에 따라 ‘cavity'형과 ’parasitic'형의 두 가지 결합 메커니즘으로 나눌 수 있음을 이론적, 실험적으로 제시하였으며, 보다 단순한 급진구조로서 gap-결합 급전 마이크로스트립 안테나구조에서도 유사한 현상이 나타남을 확인하였다. 이러한 두 가지 결합메커니즘의 특징적 차이에 대하여 논의하였다. This article describes an observation that the aperture coupling mechanisms in the aperture coupled microstrip antenna can be divided into two categories, cavity and parasitic types, depending on the separation between the microstrip patch and the ground plane. The similar phenomenon was observed in the relatively simple gap coupled microstrip antenna. The specific characteristics between two coupling mechanisms is discussed.

An optimization strategy in wind-driven circulation with uncertain forcing problem off the southeastern coastal waters of Korea

김종규,김헌태,Kim Jong-Kyu,Kim Heon-Tae 한국해양환경·에너지학회 2001 한국해양환경·에너지학회지 Vol.4 No.2

한국 남동해역 취송순환에서의 부정확한 외력의 바람응력 문제에 대한 최적화 방법의 유용성에 관하여 검토하였다. 바람응력은 모델 및 수치적 정식화 과정에서 상층 경계조건 및 외력항으로 고려되었다. 그리고 바람응력 평가에 대한 최적화 방법의 적용성 및 모델변수의 초기값 추정치의 중요성을 검토하였다. 최적화 연구로부터 동해 남부해역의 취송순환에 관한 동한난류의 수송량 변화 및 통해 난수층의 형성과 분포특성을 바람응력, 바람응력 회전성 및 상층두께의 변동으로부터 파악할 수 있음을 확인하였다. We demonstrated the importance of initial estimates of model parameters and the utility of an optimization approach of the uncertain forcing of wind-driven circulation off the southeastern coastal waters of Korea. The wind stress represents the upper boundary condition in this model and enters in the model equation as a forcing term in the numerical formalism. The wind field contributes to maintain the almost time-independent distribution of the upper layer thickness feature in a north-south direction and negative wind stress curl to maintain the formation of warm eddy off the southeastern coastal waters of Korea. Elucidated is the variational characteristics of the East Korean Warm Current due to the variations of the zonally averaged wind stress (southward transport) from the seasonal variations of the meridional transport by the Ekman transport.

가열 처리에 따른 커틀릿의 식품안전성 확보 조건 - 내부 중심온도, 색도 및 위생지표미생물을 중심으로 -

김종규,김중순,Kim, Jong-Gyu,Kim, Joong-Soon 한국환경보건학회 2015 한국환경보건학회지 Vol.41 No.2

Objectives: This study was performed to investigate the effect of cooking time on the internal temperature and color of cutlets and the reduction of indicator organisms in cutlets by cooking. Methods: Three kinds of commercially packed frozen cutlets (pork, chicken and fish cutlets), were purchased from local markets. The cutlets were cooked in a frying pan at $180^{\circ}C$ for four minutes. Internal temperature was measured with a food thermometer. Color was measured using a Hunter spectrocolorimeter. Aerobic colony counts, coliforms, and Escherichia coli were determined according to the Food Code of Korea. Results: The internal cooked temperature of every cutlet reached over $74^{\circ}C$, the temperature considered safe, after three minutes, while external temperature reached this level in two minutes (p < 0.001). The instrumental color value as lightness (L) in the cooked cutlets significantly changed (p < 0.001) after one minute. The level of aerobic colony counts of fresh cutlets was under the specification and was reduced to one tenth its level in the cooked cutlets. Coliforms and E. coli were not detected in all samples. The internal temperature of the cutlets was significantly affected by cooking time and weight (p < 0.001). The interaction effect of time and weight was also significant (p < 0.001), and time was the more influential factor. Conclusion: The results of this study indicate that the sampled cutlets should be cooked for a minimum of three minutes or more in order to ensure food safety. The results also indicate that if consumers cease cooking based on external temperature or color, there will be a risk of inadequate cooking.

개에서 실험적으로 유발한 복수증의 초음파 진단

김종규,Kim Jong-gyu 한국임상수의학회 1995 한국임상수의학회지 Vol.12 No.1

In this study, ultrasonographic evaluations were made after experimentally induced ascites in dogs. Ultrasonographic evaluation allowed to identify the earliest fluid accumulation between the spleen and the left kidney after the administration of 0.9% normal saline at 8 ml/kg into the abdominal cavity in dogs. Ultrasonographic finding were observed in order between the spleen and the left kidney, the liver, the pelvic cavity. It is considered that the most adequate pare f3r the early detection of ascites is between the spleen and the left kidney, and the least amount of detection fluid is 8 ml/kg in dogs.

은이 침착된 활성탄의 표면과 세공특성에 관한 연구

김종규,오원춘,김명건 ( Jong Gyu Kim,Won Chun Oh,Myoung Kun Kim ) 한국공업화학회 1998 공업화학 Vol.9 No.5

'2002년 월드컵'을 계기로 본 "한국전통음식의 과학"

김종규,Kim, Jong-Gyu 한국과학기술단체총연합회 2001 과학과 기술 Vol.34 No.11

[전통음식/장류(된장,간장,고추장 등] 된장ㆍ간장ㆍ고추장 한국 1천5백년 전 첫 이용 폐경기 여성 노화예방 크고 항암효과도

화학물질 관리에 대한 이해 4 - 산업보건에서 나노입자 독성에 대해 우려하는 이유

김종규,Kim, Jong-Gyu 대한산업보건협회 2011 산업보건 Vol.279 No.-

일부 공중화장실 위생설비의 오염지표세균 조사

김종규,김중순,Kim, Jong-Gyu,Kim, Joong-Soon 한국환경보건학회 2014 한국환경보건학회지 Vol.40 No.1

Objective: The purpose of this study was to investigate the occurrence of indicator organisms in essential sanitary ware in public restrooms. Methods: Twelve public restrooms were randomly selected. Samples at three locations (toilet seat, toilet flush handle/lever, and faucet handle) in the restrooms were collected with moistened-sterile cotton swabs and applied to media in order to determine aerobic colony count (ACC), total coliforms, and Escherichia coli. Results: Most of the samples taken in summer showed a higher level of ACC than those taken in winter (p<0.05). Female restrooms showed higher ACC levels on faucet handles and male restrooms on toilet flush handles/levers (p<0.05). Overall, faucet handles contained the greatest level of ACC, followed by toilet seats, whereas the least load was found on toilet flush handles/levers. The ACC level of samples in the restrooms in public parks, subway stations, and educational institutions varied. Total coliforms were identified in about 20% of toilet seats and faucet handles in male restrooms and faucet handles in female restrooms in summer. These locations were also the sites of positive results of E. coli isolation. Conclusions: The public restrooms were significantly more contaminated in summer than in winter. Overall, the most contaminated locations in the restrooms were toilet seats in male restrooms, and faucet handles in female restrooms. Poor hygienic status was indicated by the positive results of total coliforms and E. coli on samples from some sites. Therefore, sanitary control of restrooms should be improved. These results should be confirmed in a larger study that includes more public restrooms.