특수건강진단 자료를 이용한 소음성난청 판정기준의 비교

한상환,조수헌,주영수,하미나,윤덕로,권호장,강대희,성주헌 大韓産業醫學會 1996 대한직업환경의학회지 Vol.8 No.3

Although noise-induced hearing loss (NIHL) is the most prevalent occupational disease in Korea, only 10% of the diagnosed cases are compensated. Old (1989-94) and current diagnostic criteria, criteria for workers' compensation of NIHL in Korea, compensation formulas of American Medical Association/American association of Ophthalmology and Otolaryngology (AMA/AAOO), the Committee on Hearing, Bio-Acoustics, Biomechanics (CHABA), American Academy of Otolaryngology (AAO) recommendation were compared. Each criterion was applied on the audiomety data of 4044 workers (8023 ears), who had received the second line screening test of Special Periodic Health Examination Program for noise-exposed workers during 1991-2. First, the resulting proportions of NIHL cases by employing each criterion were compared and strength of agreement was measured using kappa value. Temporary Threshold Shift (TTS) was corrected by noise free interval, and the reduction ratio of NIHL cases was calculated. Theoretical progression model of NIHL was reconstructed from previous studies on the natural course of NIHL to evaluate the change of diagnosis result of each criterion in the model. The kappa value between old and current criteria was 0.19, 0.55 for current criteria and workers' com. criteria, ranging from 0.08 to 0.78, highest coincidence was observed between current criteria and CHABA formula. The current criteria produce most similar results with CHABA formula. If TTS is corrected for NFI, there is about 14% reduction of NIHL cases. The results of applying on NIHL progression model divided the formulas roughly into 3 groups, of which compensation criteria was the most, old criteria and AAO the least conservative. In conclusion, the result of 4 ㎑ audiometry should be excluded in evaluation of hearing level and a new hearing conservation program should be set out. Current diagnostic criteria has an ambiguity in that managerial concept for prevention and purpose of compensation is mixed up. The current diagnostic criteria and compensation criteria could be incorporated into a new formula which is based on the state of the art test for estimating everyday hearing disability.

유기용제 사용 소규모사업장의 체계적 건강관리 프로그램 개발에 관한 연구1) : 신경행동학적 검사법의 적용 가능성 Application of Neurobehavioral Core Test Battery(NCTB)

한상환,하미나,권호장,윤덕로,조수헌 大韓産業醫學會 1995 대한직업환경의학회지 Vol.7 No.2

It is known that there appear some nonspecific and delicate changes in neuropsychiatric aspect on the workers when they are exposed for a long period to low concentrated organic solvents in the work places. Therefore, it gives rise to the necessity of developing a program for the health supervisor stationed in the work place to supervise these neurobehavioral health affection. In addition to the questionnaire posed to the workers exposed to organic solvents, the study team conducted NCTB(Neurobehavioral Core Test Battery) respectively on an exposed group and a non-exposed group to organic solvents. The study team compared the results and decided whether or not to apply the results to the evaluation program of health affection. The study team divided 132 workers in 6 car repairing factories and 2 textile printing factories into exposed group and non-exposed group, pairing them off into 66 research objects according to their age, sex, and job. Neurobehavioral test was conducted on 6 items, except the POMS test, of NCTB developed by the World Health Organization(WHO). The study team conducted examinations of working environment on the exposed and non-exposed groups of each work place. The analysis of the collected materials for examinations were conducted with GC-MS. The concentration of the mixture in the air, relative to their respective threshold limit values(TLV) was calculated according to the formula of the ACGIH and the Korean threshold limits. The results indicated that for two of eight factories samples the recommended concentration limits for mixtures was exceeded. Of the six tests, the 'digit span forward', 'digit span backward' and 'digit symbol' produced conspicuous statistical differences between the two groups(p<0.1) as a result of compairing the test values by means of paired t-test. The results of respective analysis of the car repairing factories and textile printing factories revealed that the textile printing factories had greater differences between the exposed and the non-exposed than in the car repairing factories. It is presumably because the textile printing workers are continuously exposed to the organic solvents during working hours, whereas the car repairing workers are exposed only when they are doing painting works, The NCTB is assessed very useful in examining the neurobehavioral health affection under the exposure to organic solvents, and, therefore, the study team expects that the NCTB will play an important part in the course of developing a health program for the workers exposed to organic solvents.

한국해안으로부터 Purple, Non-Sulfur Photosynthetic Bacterium, Rhodobacter sp. EGH-24의 분리 및 특성

차미선,김기한,조순자,이나은,이정은,이재동,이상준,박재림 한국환경과학회 2003 한국환경과학회지 Vol.12 No.12

A species of facultative photo-organotrophic, purple, non-sulfur bacterium was isolated from the 47 point at west and south coast of Korea in September 2001. Separated 13 samples of changes with red color under 28~32 ℃, 3000 lux, anaerobe conditions for 7 days cultivated in basal medium. For pure isolation from 13 samples, we used agar-shake tube method (0.4 % agar) and separated 5 strains through 13-repetition test. EGH-24 and EGH-30 was identified as the same strain through the RAPD(Random Amplified Polymorphic DNA)-PCR of strain EGH-9, EGH-13, EGH-23, EGH-24, EGH-30. Four isolates cultivated in synthesis wastewater for wastewater biodegradation test. EGH-24 was selected with efficient wastwater treating strain. Based on the results obtained from morphology, nutrient requirements, major bacteriochlorophyll content, 16S-rDNA phylogenetic analysis, EGH-24 strain may be identified as a new strain of the genus Rhodobacter and named Rhodobacter sp. EGH-24.

폐 활성 슬러지의 납 흡착에 따른 기초 요소의 영향

강미영,서정호,이창한,이송우,나영수,송승구 부산대학교 환경문제연구소 1998 環境硏究報 Vol.16 No.-

본 연구에서는 하수 처리장에서 발생되는 상당량의 폐 슬러지를 전처리 없이 중금속 제거에 사용하였다. 본 연구의 목적은 폐 슬러지를 이용하여 중금속을 제거하는 것이다. 온도와 pH, 초기 농도의 영향과 보관 시간에 따른 납 흡착량의 영항을 흡착등온 모델과 흡착속도 모델에 적용시켜 활성슬러지의 납 흡착 특성을 고찰하였다. 납, 카드뮴, 크롬, 니켈 중 슬러지는 납을 가장 많이 제거하였고, pH 4.5~5.5에서 최대의 흡착량을 나타냈으며, 온도가 증가할수록 흡착량은 증가하였고, Langmuir model에 잘 적용되었으며, 초기 최대 흡착속도도 Michaelis-Menten 형태 식으로부터 구하였다. In sewage treatment plant, waste sludge was one of bothering thing to be treated. The objective of this study was to examine the removal of heavy metal by waste sludge. The effect of factors such as temperature, pH, storage time, initial concentration of lead, and initial amount of biomass on adsorption of lead was investigated. And the biosorption model, adsorption isotherm, and initial adsorption rate model were evaluated. Waste sludge was proved to have an excellent ability to remove lead than other heavy metals such as cadmium, chromium, nickel in pure and mixed solution. The optimum pH of biosorption with waste sludge was 4.5~5.5, and the amount of adsorption was increased with increasing temperature. The adsorption isotherm of lead to waste sludge followed to Langmuir model. The initial adsorption rate of lead to waste sludge followed to Michaelis-Menten type kinetic.

다시마 추출액의 점성과 향미 개선을 위한 볶음처리 조건

김나미,박명한,전병선,박채규,양재원 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.5

다시마 추출액의 향미와 물성을 개선하기 위하여 볶음처리에 의한 품질변화를 조사하고 최적 볶음조건을 선정하였다. 추출액의 상징액율과 고형분수율 및 조단백질 수율은 볶음온도와 시간이 증가할수록 높아졌다. Algin의 함량은 볶음온도 175℃에서 가장 높았고,회분의 함량은 볶음온도가 증가할수록 많아졌다. 추출액의 점도는 볶음온도와 시간이 증가함에 따라 낮아졌으며 175℃, 10분 볶음처리할 때 점도 감소가 뚜렷하였다. 추출액 의 pH는 볶음온도 150℃까지는 다소 낮아지는 경향이었으며 175℃ 이상의 볶음처리 시 볶음온도와 시간이 증가함에 따라 다소 높아졌다. 볶음온도와 시간이 증가함에 따라 명도(L값)은 감소하였고, 적색도(a값)과 황색도(b값)은 증가하다가 a값은 200℃ 15분처리, b값은 175℃, 30분 처리 이후에서 각각 감소되기 시작하였다. 다시마 추출액의 냄새는 175℃에서 볶음처리하였을 때 고소한 냄새가 크게 증가하고 메스꺼운 냄새가 뚜렷하게 감소되어 전체적인 기호도가 가장 높았다. 구수한 맛과 해조맛은 175℃에서 고소한 맛이 증가되면서 메스꺼운 맛이 뚜렷하게 감소되었고 200℃ 이상에서는 탄맛이 많아져 전체적인 맛의 기호도는 175℃에서 가장 좋은 것으로 평가되었다. 이상의 결과를 종 합하여 볼 때 다시마를 175℃에서 10분간 볶음처리하는 것이 다시마 추출액에서 좋지 않은 향미를 개선하고 점성을 감소시키기에 적합하였다. Roasting conditions for improvement of viscosity and sensory properties of sea tangle extracts were investigated. The supernatant %, solid yield and crude protein yield were increased by increasing of roasting temperature and times. The highest contents of algin was obtained in roasting temperature of 175℃, ash contents were increased by roasting temperature increasing. Viscosities of sea tangle extract were significantly decreased by increasing of roasting temperature and time upto 175℃ and 10 mins more than further roasting conditions. The pH of sea tangle extracts slightly decreased from 5.94 to 5.83 in the roasting of 150℃, however, at temperature more than 175℃, its pH was increased by increasing of temperature and time. According to increase of roasting temperature and time, Lightness (L value) were significantly decreased and redness (a value) and yellowness (b value) reached the highest value in the roasting of 200℃, 15 min. or 175℃, 30 min. and after that, its value were decreased. The odor characteristics showed that sea tangle extract prepared by roasting of 175℃, 10 min. was significantly low in intensity of nauseous odor and high in intensity of roasted odor and acceptability. The taste characteristics showed that sea tangle extract prepared by roasting of 175℃, 10mins was slightly reduced in intensity of savory and seaweed taste but significantly low in intensity of nauseous taste and high in intensity of roasted taste and acceptability. Overall data suggested 175℃, 10 min. was the most effective roasting conditions for improvement of viscosity and sensory properties of sea tangle extract.

여러 가지 식품첨가제에 의한 Algin 용액의 유동 특성

김나미,박명한,전병선,박채규,양재원 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.2

알긴을 액상제품에 이용하기 위하여 algin의 농도와 수용액의 pH, 온도 변화에 의한 algin의 유동특성과 산미제, 감미제, 기타 첨가물이 algin의 점성에 미치는 영향을 조사하였다. 알긴 용액은 회전속도가 동일할 때는 농도가 높을수록 점도가 증가하였고 0.4% 농도까지는 dilatant형, 0.5% 이상에서는 pseudoplastic형 유체의 특성을 나타냈다. 알긴 용액의 pH가 5.5일 때 점도가 가장 높았고 pH 5.5 이하에서는 산성일수록 점도가 낮아졌으며, pH 7.0 이상에서는 점도의 변화가 없었다. 온도가 낮을수록 점도가 높았고, 가열함에 따라 용해시간이 단축되었으며 80℃이상의 가열에 의하여 점도가 다소 낮아졌다. 산미제에 의해 알긴의 점도는 pH 의존적으로 pH 3.2∼3.3에서 점도가 가장 낮았고 pH 3.0 이하에서는 gel이 형성되었다. 감미제는 알긴 용액의 점도에 영향을 주지 않았다. 무기염류 중 NaCl과 KCl은 점도를 감소시켰으며 MgCl_2와 CaCl_2는 점도를 증가시켰고, FeCl_3 첨가는 점도 증가효과가 커서 0.1% 첨가에 의햐여 gel이 형성되었다. 아미노산 중 glutamic acid는 1.0% 첨가 시에 점도 감소효과가 있었으며 다른 아미노산은 변화를 나타내지 않았다. In order to obtain data for use of algin in drink making process, solution properties of algin have been investigated at various condition of algin concentration, temperature, pH and various food additives. At same revolution velosity, viscosities of algin were increased as algin concentration raised. Algin solution showed dilatant type flow in concentration of 0.25% to 0.4%, but pseudoplastic type flow in above 0.5%. A maximum viscosity of algin was observed at pH 5.5 ad its viscosities were also decreased as the temperature increased and heating at 80℃ above. Organic acids affected on the viscosity of algin with pH dependently, and gel formed in pH below 3.0. Sweetners have no effect to the viscosity of algin. However, addition of NaCl and KCl upto 1.0% decreased a little its viscosity and CaCl_2, MgCl_2 and FeCl_3 increased the viscosity of algin. Glutamic acid decreased the viscosity of algin.

서울·경기 일부지역 대학생의 Take-out Food 이용실태

유성은,한영실,주나미 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.5

This study was designed to identify the teke-out food usage of university students in Seoul and Gyeonggi-do. Questionnaires were used to analyze these habits among 500 respondents. 1. The Frequency of Take-Out Food use: the greatest proportion of students useds take-out foods once or twice a week (33.8%). 2. The reasons for Take-Out Food use: fastness was the major reason (47.8%). 3. The day of the week for Take-Out Food use: the majority of the students used Take-Out foods regardless of the day (54.4%). 4. The time of day for Take-Out Food use: 6~8 p.m. for 31.6%. 5. The cost spent in each meal: 51.6% spent 3,000 to under 5,000 won. 6. The menus of Take-Out Food used: coffee was the most popular of all the take-out foods (43.6%). 7. Points considered when buying Take-Out Food: the majority of the college students thought tastes and quality of the foods were the most important considerations (51.0%). 8. The source of information about Take-Out Food: 43.4% of the students obtained information from their friends.

소비자의 술집 평가기준 척도개발에 관한 연구

서정희,복미정,강한나 울산대학교 2005 생활과학논문집 Vol.6 No.2

이 논문은 울산광역시의 울산대학교 학생 200명을 대상으로 하여 소비자의 술집평가기준에 관한 척도를 개발하였다. 대학생 소비자가 술집을 선택할 때 중요하게 고려해야 할 평가기준으로 25개 문항을 선정하였다. 25개 문항을 요인분석 한 결과 8개의 요인이 추출되었다. 각 요인에 속하는 문항들의 기여도를 알아보기 위하여 요인에 포함된 모든 문항을 더한 점수를 종속변수로 하고 각 문항의 점수를 독립변수로 하여 단계별 회기분석을 함으로써 설명력의 증가분을 검토하였다. 마지막으로 척도의 신뢰도를 알아보기 위하여 25개 문항의 상관관계를 검토하였고, 요인별 신뢰도계수를 구하였다. 이러한 과정을 거친 결과 이 논문에서 개발한 척도는 신뢰도가 높다는 사실을 경험적으로 입증되었다. This research developed a scale to measure consumers' evaluative criteria about a drinking house. The data was collected from 200 college students in Ulsan. 25 items were selected as the criteria for the choice of drinking house. The factor analysis was used to identify the 8 sub-dimensions of consumers' evaluative criteria about the favorite drinking house. The stepwise multiple regression was used to predict the explanatory power of each items included in each factors. The Pearson's product moment correlation of inter item and reliability coefficient was calculated. This measure was found to be reliable throughout above mentioned several analyses.

반응표면 분석법을 이용한 녹차가루 첨가 젤리 제조의 최적화

허혜연,주나미,한영실 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.1

The purpose of this study was to find the optimal mixing conditions of three different amounts of gelatin, green tea powder and sucrose for preparation green tea powder jelly. A central composite design involving gelatin(12~16g), green tea powder(3~5g) and sucrose(40~60g) was used to investigate the sensory characteristics of green tea powder jelly. Sensory characteristics, such as hardness, elasticity, sweetness, transparency, color, flavor and overall quality of green tea powder jelly, were measured using a response surface methodology computer program. The overall optimal conditions that satisfied all the sensory properties of green tea powder jelly were 13.4g gelatin, 4.2g green tea powder and 50.8g sucrose.

사업장 소음 폭로에 의한 일과성 역치 상승과 회복

조수헌,하미나,한상환,주영수,성주헌,강종원,윤덕로,송동빈,이명학,김선태 大韓産業醫學會 1996 대한직업환경의학회지 Vol.8 No.2

To determine the recovery time from noise-induced temporary threshold shift(TTS), a prospective field study was conducted at three worksites where workers are known to be exposed high level of noise. Subjects were selected according to answers on a questionnaire which inquired about otological history and previous noise exposure, including avocational, military and occupational exposures. After excluding employee with past otologic problems, recent exposure to high level noise, and under medications, total 92 employees participated in the study. Among 92 participants, complete consecutive audiometric examinations were carried out at 0∼2 hours, 5∼7 hours, 14∼16 hours after worktime noise exposure on 26 participants wearing hearing protectors and 22 participants wearing no protective devices. The difference between the hearing level 0∼2 hours after noise exposure and 5∼7 hours is statistically significant by paired t-test(p<0.01). The median recovery times calculated from the data of 22 participants wearing no protective hearing devices are 15.6 hours at 4000Hz, and 7.7 hours, 10.3 hours, 8.4 hours at 1000Hz, 2000Hz and 8000Hz respectively. These data suggest that when measuring the pure tone audiometry for noise exposed workers, at least 16 hours noise-free interval is required.