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.

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

Pellet Semen 의 Glycerol 첨가방법과 평형시간이 한우의 정액성상과 수태에 미치는 영향

김종규,서국성,신원집,이용빈 ( J . K . Kim,G . S . Suh,W . J . Shin,Y . B . Lee ) 한국축산학회 1973 한국축산학회지 Vol.15 No.2

This experiment was conducted to study the possibility of pellet semen as a replacement for ampoule semen and simplifying the method of glycerol addition to the egg yolk extender with Korean native cattle. Glycerol was added once and twice to the egg yolk semen extender and equilibration time was 6, 12 and 18 hrs. respectively. Each semen was freezed in the liquid nitrogen and thawed in a 5℃ water bath. Inseminated artificially frozen semen to the cows and calculated the fertility (N.R. 60-90 days) and sperm living index. The results obtained are as follows: 1. No significant difference was found between once and twice additions of glycerol on the living index of spermatozoa. 2. No significant difference was found between, 6, 12 and 18 hours equilibration intervals on the living index of spermatozoa. 3. Conception rates in the Korean Native Cattle of pellet and ampoule semen were 55.1% and 59.2% respectively. The results indicated that conception rate of pellet semen was no better than the ampoule semen.

세포융합에 의한 간장 발효균의 육종

김종규,Kim, Jong-Gyu 한국식품연구원 1990 食品技術 Vol.3 No.1

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.

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

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

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.

수세미외 섬유의 펄프화에 관한 연구 - 섬유의 구조와 펄프화별 특징 분석

김종규,노재성,이종신 ( Jong Gyu Kim,Jae Seong Rho,Jong Shin Lee ) 한국공업화학회 1997 공업화학 Vol.8 No.6

수세미외 그물 섬유를 크라프트법, 알카리 아황산법, 아황산법,알카리 과산화 수소법과 소오다법으로 펄프화하고, 안트라퀴논의 첨가와 미첨가 조건으로 구분하여 증해하였다. 이들의 고해와 미고해분에 대하여 주사 전자현미경(SEM), 섬유 품질 분석기(FQA), 섬유길이 분류기(Clark 4-Screen Classifier), 화상 분석기(Image Analyzer)를 이용하여 특성과 섬유의 구조를 비교 분석하였다. 그 결과는 다음과 같다. 1) 수세미외 섬유의 증해후 해섬 가능 기준의 Pulping 조건은 KP계(160℃, 2시간), ASP계(155℃, 4시간), PAP계(160℃, 1시간)에서 Kappa값이 각각 12, 25, 10 수준으로 비교적 낮은 Total Alkali(약 20%) 조건에서 적정 증해가 가능했다. 2) 각 펄프화별 펄프의 총 증해수율은 KP 50∼55, ASP계 60∼70, PAP계 45∼50%로 SP계의 수율은 매우 높고, KP나 PAP는 일반 비목재자나 목재와 비슷한 수준을 나타냈다. 3) NaOH의 투입량의 증가는 해섬능을 촉진하고, 섬유길이, Curl, Kink Index 등에서 품질의 형태 변화를 보였다. 4) 수세미외 섬유의 펄프화 공정에서 AQ첨가는 탈리그닌 촉진으로 해섬능이 현격하게 향상되고 섬유의 산화 분해를 방지하며, 고해 속도 상승과 피브릴화를 촉진하였다. 5) ASP계는 KP나 PAP보다 Bulk density가 높고, 섬유간 결합이 치밀하고, 섬유의 세포 손상이 감소되었다. 6) 수세미외 섬유는 “C” Stain에 의한 정색 반응으로 청색 또는 청회색의 맑고 투명한 새포벽을 갖는 정색 특성을 나타냈다. Studies were carried out on the preparation of several kinds of pulps from Sponge gourd fiber by KP, ASP, SP, PAP, AP and addition of AQ pulping process. These unbeaten and beaten pulping fibers were observed their characteristics and fiber structure by SEM, FQA, Image analyzer and Micro projector. The results were summarized as follows ; 1) The cooking condition which is the possible defibrilation of Shives are KP base(160℃, 2hr.), ASP base(155℃, 4hr.), PAP base(160℃, lhr.). From the results, the kappa no. had the range of 12, 25, 10 each other. 2) The pulp yields of sponge gourd fiber obtained the range of KP 50∼55%, ASP & 60∼70% and PAP 45∼50%. SP base have the highest and contents of KP & PAP base are much the same as woods. 3) Increasing amount of NaOH on Pulping was accelerated the defibrilation of Shives and was changed a morphology of pulping fiber quality such as fiber length, curl and kink index. 4) Addition of AQ on pulping process of sponge gourd fiber had a affect to raise the rate of delignification while protecting cellullosic components against degradation, especially defibrilation was very excellent, beated pulp much more easily and increased the fibrilation. 5) ASP system have higher bulk density, fiber bonding and protecting cellullosic components against degradation than KP or PAP. 6) The color reactions of the C stain solution showed blue or blue-gray with clean and transparency thin cell wall.

휴게음식점 주방의 환경위생상태에 관한 조사연구 - 계절별 변화를 중심으로 -

김종규,박정영,김중순,Kim, Jong-Gyu,Park, Jeong-Yeong,Kim, Joong-Soon 한국환경보건학회 2012 한국환경보건학회지 Vol.38 No.2

Objectives: This study was undertaken to assess the sanitary conditions in the kitchens of food court/cafeterias and determine seasonal variations. Methods: We measured environmental factors (air temperature, relative humidity, illumination intensity, noise level), and dropping airborne microbes (bacteria and fungi) in the kitchens of eight food court/cafeterias in four seasons (January, April, July, and October). Air temperature and relative humidity were measured with in/out thermo-hygrometers at 1.2-1.5 m above floor level. Illuminance measurement was performed through the multiple point method of Korean Standards (KS). Noise level was measured by the standard methods for the examination of environmental pollution (noise and vibration) of Korea. The estimation of dropping airborne bacteria and fungi was performed through use of Koch's method. Results: The highest kitchen air temperature was in July, and the lowest in January. The average temperature surpassed $21^{\circ}C$ throughout the seasons, suggesting a higher temperature than required for the safe handling of food. Humidity in all the kitchens was measured in the range of 50-60%. Half of the kitchens showed illumination intensities below 300 Lux in April. It was found that the sound pressure level of noise in almost all of the kitchens was higher than 85 dB (A). The highest levels of dropping airborne bacteria and fungi were noted in July. The numbers of airborne bacteria were higher than those of fungi. The levels of dropping airborne bacteria and fungi were affected by air temperature, relative humidity, season, and place. Conclusions: This study indicates that the kitchen environments were unqualified to supply safe food. The hygiene level of the kitchens should be improved.

해수순환모델에 대한 최적화 방법

김종규,류청로,장선덕 ( Jong Kyu Kim,Cheong Ro Ryu,Sun Duck Chang ) 한국수산과학회 1994 한국수산과학회지 Vol.27 No.6

It has been demonstrated for the finite-difference ocean circulation model that the problem of uncertain forcing and input data can be tackled with an optimization techniques. The uncertainty problem in interesting flow properties is exploring a finite difference ocean circulation model due to the uncertainty in the driving boundary conditions. The mathematical procedure is based upon optimization method by the conjugate gradient method using the simulated data and a simple barotropic model. An example for the ocean circulation model is discussed in which wind forcing and the steady-state circulation are determined from a simulated stream function.