희생양극식 음극방식이 적용된 해안 교량 구조물의 방식거동

하지명 ( Ji Myung Ha ),진충국 ( Chung Kuk Jin ),정진아 ( Jin A Jeong ) 한국부식방식학회(구 한국부식학회) 2012 Corrosion Science and Technology Vol.11 No.6

This measurement represents the effectiveness of sacrificial anode cathodic protection (SACP) system in a coastal bridge structure. To verify the cathodic protection (CP) effect the monitoring sensor (DMS-100) that could measure potential corrosion rate current concrete resistivity and temperature was embedded. The measurement conducted for three years after CP system was installed. Specifically due to the fact that fresh water and sea water was repeated in the bridge structure this bridge structure this bridge structure presented special CP behavior. Measurement factors were CP potential CP current concrete resistivity and depolarization potential. In addition visual inspection was also carried out. As a result of current and depolarization measurement CP system was activated in most piers.

대건고등학교

하지명 대한사립학교장회(구 대한사립중고등학교장회) 1992 私學 Vol.62 No.-

[기획초청발표] 日本語複合動詞のコロケーション

何志明 한국일본어학회 2014 한국일본어학회 학술발표회 Vol.2014 No.9

Quantitative microbial risk assessment of Campylobacter jejuni in jerky in Korea

하지명,이희영,김세정,이지연,이수민,최유경,오혜민,윤요한 아세아·태평양축산학회 2019 Animal Bioscience Vol.32 No.2

Objective: The objective of this study was to estimate the risk of Campylobacter jejuni (C. jejuni) infection from various jerky products in Korea. Methods: For the exposure assessment, the prevalence and predictive models of C. jejuni in the jerky and the temperature and time of the distribution and storage were investigated. In addition, the consumption amounts and frequencies of the products were also investigated. The data for C. jejuni for the prevalence, distribution temperature, distribution time, consumption amount, and consumption frequency were fitted with the @RISK fitting program to obtain appropriate probabilistic distributions. Subsequently, the dose-response models for Campylobacter were researched in the literature. Eventually, the distributions, predictive model, and dose-response model were used to make a simulation model with @RISK to estimate the risk of C. jejuni foodborne illness from the intake of jerky. Results: Among 275 jerky samples, there were no C. jejuni positive samples, and thus, the initial contamination level was statistically predicted with the RiskUniform distribution [RiskUniform (–2, 0.48)]. To describe the changes in the C. jejuni cell counts during distribution and storage, the developed predictive models with the Weibull model (primary model) and polynomial model (secondary model) were utilized. The appropriate probabilistic distribution was the BetaGeneral distribution, and it showed that the average jerky consumption was 51.83 g/d with a frequency of 0.61%. The developed simulation model from this data series and the dose-response model (Beta Poisson model) showed that the risk of C. jejuni foodborne illness per day per person from jerky consumption was 1.56×10–12. Conclusion: This result suggests that the risk of C. jejuni in jerky could be considered low in Korea.

(주)콘크리닉이앤씨-구조물 유지관리 최고 기술력을 확보한 선두주자

하지명,김기홍 한국복합신소재구조학회 2019 복합신소재학회논문집 Vol.10 No.2

동화구연교사의 동화구연 시 음성의 기본주파수 및 음성 강도 특징

하지명,이무경,박현정,권도하 한국정서ㆍ행동장애아교육학회 2011 정서ㆍ행동장애연구 Vol.27 No.3

본 연구에서는 동화구연교사의 동화구연 시 음성의 기본주파수 및 음성 강도 특징을 비교·분석하였다. 실험은 동화구연 경력이 10년 이상 된 동화구연교사 10명(평균 = 44.4세, SD = 3.63)과 일반인 11명(평균 = 44.5세, SD = 4.46)을 대상으로 하였으며, kayPENTAX의 Visi-Pitch Ⅳ(Model, 3950)를 사용하여 기본주파수 및 음성 강도를 측정하였다. 연구 결과는 다음과 같다. 첫째, 동화구연교사들의 낭독 시 음성은 기본주파수 관련 측정치들 가운데, MF0(p < .01), F0 range(p < .001), Max. F0(p < .001), F0 SD(p < .001), 그리고 음성 강도 관련 측정치들 가운데, VI range(p < .01), Max. VI(p < .05), VI SD(p < .001)의 측정치들이 일반들보다 유의하게 높았으며, 둘째, 동화구연교사의 낭독과 동화구연 시의 음성 특징 비교에서는 VI SD에서만 동화구연시의 음성이 낭독보다 유의하게 높았다(p < .05). 마지막으로 동화구연교사의 정서별 음성 특징은 기쁨, 화남, 불안, 슬픔 순으로 기본주파수 관련 측정치들이 높은 것으로 나타났으며(MF0: p < .001, F0 range: p < .001, Max. F0: p < .001, F0 SD: p < .001), 음성 강도 측정치의 경우에는 화남, 기쁨, 불안, 슬픔의 순으로 음성 강도 가 높은 것으로 나타났다(MVI: p < .001, VI range: p < .01, Max. VI: p < .001, VI SD: p < .001). The aim of this study was to evaluate the characteristics of the fundamental frequency and the voice intensity in story tellers when narrating fairy tales. Ten story tellers (average age = 44.4, SD = 3.63) with greater than 10 years' experiences and 11 ordinary people (average age = 44.5, SD = 4.46) participated in this study. KayPENTAX and Visi-Pitch Ⅳ (Model, 3950) were used to evaluate the fundamental frequency and the voice intensity. The results are; 1) Story tellers presented significantly higher values in MF0(p < .01), F0 range(p < .001), Max. F0(p < .001), F0 SD(p < .001) amongst the fundamental frequency parameters and in VI range(p < .01), Max. VI(p < .05), VI SD(p < .001) amongst the voice intensity parameters than ordinary people, respectively. 2) When the characteristics of voice were compared between fairy tale narrating and reading, story tellers displayed a higher value (p < .05) only in VI SD when narrating fairy tales than when reading. 3) The fundamental frequency of story tellers differed in different emotions (MF0: p < .001, F0 range: p < .001, Max. F0: p < .001, F0 SD: p < .001), with the highest when happy. This was followed by when angry, when anxious, and when sad. In terms of the voice intensity, the highest value was observed when angry (MVI: p < .001, VI range: p < .01, Max. VI: p < .001, VI SD: p < .001). This was followed by when happy, when anxious, and when sad. The results of this study are similar to a previous study carried out in professional dubbers. However, story tellers appear to express the anger less intensively, when compared to professional dubbers.

생굴 섭취로 인한 고병원성 Vibrio균 식중독 위해평가

하지명,이지연,오혜민,신일식,김영목,박권삼,윤요한 한국식품위생안전성학회 2020 한국식품위생안전성학회지 Vol.35 No.1

This study investigated the probability of foodborne illness caused by raw oyster consumption contaminated with high risk Vibrio species such as V. vulnificus and V. cholerae. Eighty-eight raw oyster samples were collected from the south coast, west coast and Seoul areas, and examined for the prevalence of high risk Vibrio species. The growth patterns of V. vulnificus and V. cholerae in raw oysters were evaluated, and consumption frequency and amounts for raw oyster were investigated from a Korean National Health and Nutrition Examination Survey. With the collected data, a risk assessment simulation was conducted to estimate the probability of foodborne illness caused by intake of raw oysters, using @RISK. Of 88 raw oysters, there were no V. vulnificus- or V. cholerae-positive samples. Thus, initial contamination levels of Vibrio species in raw oysters were estimated by the statistical methods developed by Vose and Sanaa, and the estimated value for the both Vibrio spp. was -3.6 Log CFU/g. In raw oyster, cell counts of V. vulnificus and V. cholerae remained unchanged. The incidence of raw oyster consumers was 0.35%, and the appropriate probabilistic distribution for the consumption amounts was the exponential distribution. A risk assessment simulation model was developed with the collected data, and the probability of the foodborne illness caused by the consumption of raw oyster was 9.08×10 -15 for V. cholerae. Consumption frequency was the first factor, influencing the probability of foodborne illness.

위해평가를 통한 치즈에서의 Listeria monocytogenes 식중독 발생 가능성 분석

하지명,이지연 한국식품위생안전성학회 2020 한국식품위생안전성학회지 Vol.35 No.6

L. monocytogenes는 고병원성 식중독 세균으로 치즈, 식육 및 식육가공품, 훈제연어 등을 통해 식중독을 일으킨다. 현재 국내 식품공전 상 치즈에서는 L. monocytogenes에 대하여 불검출 기준을 적용하고 있으나, 이에 대한 과 학적 근거가 확실하지 않고 L. monocytogenes 식중독에 대한 국민의 경각심을 일깨우기 위하여 기존에 수행된 연구들을 토대로 위해평가를 실시하였다. 그 결과, 치즈에 L. monocytogenes의 초기오염수준은 -4.0 Log CFU/g으로 확인되었다. 2018년 국민건강영양조사 결과 치즈의 섭취자 비율은 11.8%이고, 치즈 섭취량에 대한 최적확률분포는 Lognormal distribution이며 평균 32.5 g의 치즈를 섭취 하는 것으로 확인되었다. 치즈 섭취로 인한 L. monocytogenes 식중독 발생 가능성은 일반군에서 평균 5.09×10-7, 민감군에서 평균 4.32×10-6로 분석되어, 민감군에서의 식중독 발생 가능성이 다소 높은 것으로 확인되었다. 식중독 발생 가능성에는 섭취자 비율이 가장 큰 영향을 미치지만 보관 및 운송 시간 또한 영향을 미치는 것으로 확인되어 유통환경에 대한 철저한 관리가 중요한 것으로 사료된다. 본 위해평가를 통하여 치즈에서의 L. monocytogenes의 기준규격을 뒷받침 할 수 있는 과학적인 데이터를 확보할 수 있었다. 향후 다양한 식품에서의 L. monocytogenes 위해평가 연구가 수행되어야 할 것으로 사료된다. Listeria monocytogenes is a highly pathogenic gram-positive bacterium that is easily isolated from cheese, meat, processed meat products, and smoked salmon. A zero-tolerance (n=5, c=0, m=0/25 g) criteria has been applied for L. monocytogenes in cheese meaning that L. monocytogenes must not be detected in any 25 g of samples. However, there was a lack of scientific information behind this criteria. Therefore, in this study, we conducted a risk assessment based on literature reviews to provide scientific information supporting the baseline and to raise public awareness of L. monocytogenes foodborne illness. Quantitative risk assessment of L. monocytogenes for cheese was conducted using the following steps: exposure assessment, hazard characterization, and risk characterization. As a result, the initial contamination level of L. monocytogenes was -4.0 Log CFU/g in cheese. The consumption frequency of cheese was 11.8%, and the appropriate probability distribution for amount of cheese consumed was a Lognormal distribution with an average of 32.5 g. In conclusion, the mean of probabilities of foodborne illness caused by the consumption of cheese was 5.09×10-7 in the healthy population and 4.32×10-6 in the susceptible population. Consumption frequency has the biggest effect on the probability of foodborne illness, but storage and transportation times have also been found to affect the probability of foodborne illness; thus, management of the distribution environment should be considered important. Through this risk assessment, scientific data to support the criteria for L. monocytogenes in cheese could be obtained. In addition, we recommend that further risk assessment studies of L. monocytogenes in various foods be conducted in the future.

우렁쉥이에 대한 병원성 비브리오균 정량적 미생물 위해평가

하지명,이지연,오혜민,신일식,김영목,박권삼,윤요한 한국식품위생안전성학회 2020 한국식품위생안전성학회지 Vol.35 No.1

This study evalutated the risk of foodborne illness from Vibrio spp. (Vibrio vulnificus and Vibrio cholerae) through sea squirt consumption. The prevalence of V. vulnificus and V. cholerae in sea squirt was evaluated, and the predictive models to describe the kinetic behavior of the Vibrio in sea squirt were developed. Distribution temperatures and times were collected, and they were fitted to probabilistic distributions to determine the appropriate distributions. The raw data from the Korea National Health and Nutrition Examination Survey 2016 were used to estimate the consumption rates and amount of sea squirt. In the hazard characterization, the Beta-Poisson model for V. vulnificus and V. cholerae infection was used. With the collected data, a simulation model was prepared and it was run with @RISK to estimate probabilities of foodborne illness by pathogenic Vibrio spp. through sea squirt consumption. Among 101 sea squirt samples, there were no V. vulnificus positive samples, but V. cholerae was detected in one sample. The developed predictive models described the fates of Vibrio spp. in sea squirt during distribution and storage, appropriately shown as 0.815-0.907 of R 2 and 0.28 of RMSE. The consumption rate of sea squirt was 0.26%, and the daily consumption amount was 68.84 g per person. The Beta-Poisson model [P=1-(1+Dose/β) -α ] was selected as a dose-response model. With these data, a simulation model was developed, and the risks of V. vulnificus and V. cholerae foodborne illness from sea squirt consumption were 2.66×10 -15 , and 1.02×10 -12 , respectively. These results suggest that the risk of pathogenic Vibrio spp. in sea squirt could be considered low in Korea.

Kinetic Behavior of Salmonella on Low NaNO2 Sausages during Aerobic and Vacuum Storage

하지명,곽은지,오미화,박범영,이지연,김세정,이희영,이수민,윤요한,최경희 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.2

This study evaluated the growth kinetics of Salmonella spp. in processed meat products formulated with low sodium nitrite (NaNO2). A 5-strain mixture of Salmonella spp. was inoculated on 25-g samples of sausages formulated with sodium chloride (NaCl) (1.0%, 1.25%, and 1.5%) and NaNO2 (0 and 10 ppm) followed by aerobic or vacuum storage at 10°C and 15°C for up to 816 h or 408 h, respectively. The bacterial cell counts were enumerated on xylose lysine deoxycholate agar, and the modified Gompertz model was fitted to the Salmonella cell counts to calculate the kinetic parameters as a function of NaCl concentration on the growth rate (GR; Log CFU/g/h) and lag phase duration (LPD; h). A linear equation was then fitted to the parameters to evaluate the effect of NaCl concentration on the kinetic parameters. The GR values of Salmonella on sausages were higher (p<0.05) with 10 ppm NaNO2 concentration than with 0 ppm NaNO2. The GR values of Salmonella decreased (p<0.05) as NaCl concentration increased, especially at 10oC. This result indicates that 10 ppm NaNO2 may increase Salmonella growth at low NaCl concentrations, and that NaCl plays an important role in inhibiting Salmonella growth in sausages with low NaNO2.