화학물질 관리 연구-1. 산업안전보건법상 관리 화학물질의 특성과 노출기준 비교

박지훈 ( Ji Hoon Park ),함승헌 ( Seung Hon Ham ),김선주 ( Sun Ju Kim ),이권섭 ( Kwon Seob Lee ),하권철 ( Kwon Chul Ha ),박동욱 ( Dong Uk Park ),윤충식 ( Chung Sik Yoon ) 한국산업보건학회 2015 한국산업보건학회지 Vol.25 No.1

Objectives: This study aims to compare the physicochemical characteristics, toxicological data with Occupational Exposure Limits (OELs) of chemicals under the Occupational Safety and Health Act(OSHA) regulated by the Ministry of Employment and Labor of Korea. Methods: Information on chemicals which have OELs on physicochemical characteristics and toxicological data was collected using Material Safety Data Sheet(MSDS) from Korea Occupational Safety and Health Agency(KOSHA) and the Korea Information System for Chemical Safety Management(KISChem) in 2014. Statistical analyses including correlation and simple regression were performed to compare the OELs with chemical characteristics including molecular weight, boiling point, odor threshold, vapor pressure, vapor density, solubility and octanol-water partition coefficient(OWPC) and toxicological data such as median lethal dose(LD50) and median lethal concentration(LC50). Results: A total of 656 chemicals have OELs under OSHA in Korea. The numbers of chemicals which have eight-hour time weighted average(TWA) and short term exposure limits(STEL) are 618 and 190, respectively. TWA was significantly correlated with boiling point and STEL was only correlated with vapor pressure among physicochemical characteristics. Solubility and OWPC between “skin” and “no skin” substances which indicate skin penetration were not significantly different. Both LD50 and LC50 were correlated with TWA, while the LC50 was not with STEL. As health indicators, health rating and Emergency Response Planning Guidelines(ERPG) rating as recommended by the National Fire Protection Association(NFPA) and American Industrial Hygiene Association(AIHA) were associated with OELs and reflect the chemical hazards. Conclusions: We found relationships between OEL and chemical information including physicochemical characteristics and toxicological data. The study has an important meaning for understanding present regulatory OELs.

고선량 감마선 조사에 의한 이온교환수지 특성 변화1. 양이온교환수지 화학적 및 열적 특성 변화

임승주,최왕규 한국방사선산업학회 2022 방사선산업학회지 Vol.16 No.2

Chemical and thermal characteristics of cation exchange resin after gamma irradiation wereinvestigated. Degradation of cation exchange resin predominantly occurred up to a dose of 500 kGy, whilethe balance of degradation and crossfiring reaction was maintained at a dose of 700 kGy. Carbon contentdecreased with gamma irradiation up to a dose of 500 kGy, but increased above dose. The change ofoxygen content was oppositely observed to that of carbon. Surfer content consistently decreased becauseof degradation of sulfone group. Unlike chemical characteristics of gamma irradiated resin, degradationonset temperature of sulfone group and PS-DVB decreased with gamma irradiation. The amount ofdegradation residue of cation exchange resin resulted from gamma induced chemical characteristics ofresin, not thermal characteristics.

한국 내 외국인 근로자들의 직업적 노출과 건강 상태에 대한 조사

부밍티,김승원 한국산업보건학회 2023 한국산업보건학회지 Vol.33 No.4

Objectives: The purpose of this study was to investigate occupational exposure to chemical and health status of foreign workers in Korea. Methods: The data were collected from survey of general characteristics, job-related characteristics, work environment-related characteristics of 180 foreign workers who have been working at manufacturing industries in Korea in 2022. The data were analyzed using Rex. Results: Among the 180 participants, men accounted for more than women by 71.7% (129 people). Most of them are Vietnamese or Filipino and most of them graduated from high school. 116 of all participants are exposed to chemicals at work. The most prevalence rate of subject’s health problems were backache (61.0%), headache (53.9%), fatigue (68.0%). Controlling for age, the number of physical health problems experienced in the last year was associated with BMI (r=0.184, p=0.049), and the number of mental health problems experienced in the past year (r=0.056, p<0.001) and all showed significant positive (+) correlations. The number of chemical products handled under age control showed a significant negative (-) correlation with working hours (r=0.207, p=0.027) and BMI (r=0.214, p=0.022) and showed a significant positive (+) correlation. Conclusions: The results of this study provided the latest update on the health status of foreign workers in Korea. It is also the first survey to attempt to assess the exposure of foreign workers to chemicals.

김치의 숙성 지표와 신맛 및 종합적인 기호도와의 상관관계

박소희,이종호 한국조리과학회 2005 한국식품조리과학회지 Vol.21 No.1

In order to investigate the correlation of the physical chemical characteristics of Kimchi with its sourness and overall acceptability, the pH, the reducing sugar content, the total microbial counts and the lactic acid bacterial counts of Kimchi were examined during fermentation at 5 ℃, 10 ℃ and 20 ℃. In regard to pH, the pH of the fermentation at 10 ℃ and 20 ℃ was nearly in inverse proportion to the sourness, whereas the pH at 5 ℃ fermentation was in less than inverse proportion to the sourness- For the correlation of the reducing sugar and the sourness, sourness and the reducing sugar showed an inverse proportion until the acidity reached 0.8%~1.0%. The reducing sugar content at 10 ℃ and 20 was nearly similar for the highest overall acceptability, whereas the reducing sugar content at 5 ℃ was higher than the reducing sugar content at 10 ℃ and 20 ℃. In the case of the total microbial count, the total microbial count and the sourness of Kinrchi fermented at 5 ℃ did not show the highest values at the same point, but the highest values of the total microbial count and the sourness of Kimchi fermented at 10 ℃ and 20 ℃ were the same at a point. Also, at a point for the best overall acceptability, the total microbial count at 10 fermentation was the highest, whereas those at 5 ℃ and 20 ℃ fermentation were similar. In case of the lactic acid bacterial count, the lactic acid bacterial count and the sourness at 5 ℃fermentation did not show the highest value at the same point, but that at 10 ℃ and 20 ℃ fermentation did. For the correlation of the physical chemical characteristics with sourness, the sourness of Kimchi fermented at 5 ℃ showed a very significant correlation with acidity and it also showed a positive correlation with pH and the total microbial count, but these were not significant differences(α=0.5%). At 10 ℃ and 20 ℃ fermentation, the sourness showed very significant correlation with all the physical chemical characteristics.

콩나물 식미 결정 성분 요인 분석

황인택,이경애,김희선,김용호 韓國作物學會 2013 한국작물학회지 Vol.58 No.4

나물콩 5품종(녹채콩, 다원콩, 서남콩, 오리알태, 풍산나 물콩)으로 재배한 콩나물을 실험재료로 사용하여 콩나물의 맛 관련지표를 탐색하였다. 공시재료로 재배된 콩나물들의 이화학적 성분함량과 관능평가와의 상관관계 등을 분석하 여 콩나물의 맛에 관련된 지표를 판단하였으며, 분석결과 아미노산, 지방산, 무기질 함량이 콩나물의 관능 특성과 연 관이 있었다. 아미노산 중 histidine, aspartic acid, serine 등 이 콩나물의 비린 맛과 부의 상관을 보이는 동시에 달콤한 맛과는 유의성은 없었으나 어느 정도 정의 상관 경향이 나 타났다. 지방산에서는 콩나물의 전체적 선호도에 linolenic acid가 정의 상관인 반면 oleic acid와는 부의 상관을 보였 다. 무기질 중에는 Ca 함량이 콩나물의 전체적 선호도와 정 의 상관을 나타내었다. 한편, 콩나물 맛 관련 지표를 탐색하 기 위하여 콩나물의 화학성분 47개를 다중회귀식으로 검토 한 결과 콩나물의 전체적 선호도에는 linolenic acid 등 지방 산 함량의 영향이 크게 나타났다. 아미노산 중에는 arginine 과 serine의 영향이 컸으며 무기이온 중에는 Ca의 함량이 콩나물 맛에 영향을 끼치는 것으로 나타났다. Soybean sprout is a year-round traditional vegetable that is easily produced and relatively inexpensive in Korea. In addition, the sprout is known as a good source of protein, vitamins and minerals. The quality of the soybean sprout has been mainly evaluated only by its appearance like length, width, color, and the others without considering any odor or taste attributes. We studied the chemical factors affecting taste of soy sprouts cultivated with 5 recommended soybean cultivars through evaluation of chemical constituents in relation to their sensory characteristics. Correlation coefficient among the chemical constituents and sensory characteristics of soybean sprout showed that the linolenic acid and Ca contents were positively correlated with total acceptability of soybean sprout and histidine, aspartic acid, and serine showed a negative association with beany odor of soybean sprout. Multiple regression analysis was done to formulate selection criteria for good taste of soy sprout. The estimation of step-wise regression analysis conducted by 47 chemical components for major quality-related characteristics showed that linolenic acid and mineral contents were the main components increasing the acceptability of soybean sprout.

조선시대 상평통보의 주조 연대와 주전소에 따른 물리 및 화학적 특성 분석

김지호 ( Ji Ho Kim ),김규호 ( Gyu Ho Kim ) 공주대학교 문화재보존과학연구소 2022 문화재과학기술 Vol.17 No.1

상평통보는 조선 후기 1678년(숙종 4)부터 근대 화폐의 발행 전까지 사용했던 화폐이다. 본 연구에서는 상평통보는 7개의 주전소에서 주조한 상평통보 117점을 선정하여 물리 및 화학적 특성을 파악하였다. 물리적 특성에서 질량, 비중 및 외경은 주조 연대에 따라 감소하며 두께는 차이를 보이지 않는다. 중앙관서의 질량, 비중, 외경 및 두께는 지방관서에 비하여 큰 것을 확인할 수 있다. 화학적 특성은 상평통보의 표면과 소지 분석에서 3가지 유형으로 구분된다. 그리고 표면 상태가 양호한 Ⅰ유형을 제외한 나머지 유형은 구리 함량에 따라 구별된다. 상평통보의 표면 조성은 주전소 및 주조 연대에 따라 다른 특성이 일부 확인된다. 중앙관서는 지방관서와 비교하여 비중, 외경, 두께가 큰 편이고 구리, 납 함량이 높고 아연 함량이 낮은 편이다. Sangpyeongtongbo was the currency used from 1678 (King Sukjong, 4th) in the late Joseon Dynasty until the issuance of modern currency. In this study, 117 Sangpyeongtongboes cast from seven mints are selected to identify the physical and chemical characteristics. Among the physical characteristic, mass, specific gravity, and outer diameter decrease with the casting age and the thickness does not differ. It can be know that mass, specific gravity, outer diameter, and thickness of the center mints are bigger than the value of regional mints. In the case of chemical characteristics, three types were identified as the result of analyzing the surface and body of the Sangpyeongtongbo, It is estimated that other types except for type I with good surface condition can be distinguished according to the content of Cu. The surface composition of the Sangpyeong Tongbo classified according to the surface condition is difficult to distinguish according to the casting age, and the mints. In summary, it is confirmed that the specific gravity, outer diameter, and thickness of the central mints are large, and the content of Cu and Pb is high, and the content of Zn is low.

A basic research on correlation analysis of electrical-chemical-mechanical characteristics for estimating mechanical properties

Yong-Seok Lee(이용석) 대한기계학회 2021 대한기계학회 춘추학술대회 Vol.2021 No.11

The materials properties are very important not only for research but also for industries that use various materials. Many industries and researchers have tried to measure materials properties. However, most of the research on materials properties have been conducted by focusing on only one characteristic. In hence, it is difficult to discover the correlation between each characteristic of the material. The electrical-chemical-mechanical properties of materials appear characteristics based on the atomic structure of materials. If the atomic structure is changed, the electrical, chemical, and mechanical properties will be effected and are expected to correlation among them. Therefore, we propose basic experiments that can analyze the correlation among electrical-chemical-mechanical properties for predicting mechanical properties of new materials in this research.

화학물질의 특성과 사고사례

이익모 한국공업화학회 2019 한국공업화학회 연구논문 초록집 Vol.2019 No.0

화학 및 관련 실험실에서는 다양한 화학물질이 사용되고 있으며, 이로 인한 다양한 사고가 발생하고 있다. 따라서 이러한 사고를 미연에 방지하기 위해서는 화학물질의 특성에 따른 보관과 처리가 필수적이다. 본 발표에서는 화학물질 특성에 따른 분류와 사고 사례 등을 소개하여 동종 사고의 재발 방지에 기여하고자 한다. In the chemical and related laboratories, various chemicals have been used and many accidents caused by these chemicals are reported. Therefore, in order to prevent the same kinds of accidents, it is essential to know the storage and treatment methods of the chemicals. In this report, classification by the characteristics of chemicals and examples of accidents will be presented to prevent the chemical related accidents.

나선 운동을 이용한 랜덤 적재물의 도금특성

김덕기(Duck Gi Kim),이종항(Jong Hang Lee) 한국생산제조학회 2020 한국생산제조학회지 Vol.29 No.6

The chemical-plating quality of random-loaded small parts depends on the gap control between the parts in the bath. In this study, the plating characteristics for the screw motion of a basket in a bath were analyzed. This motion could be separated into parts for each, and the space for chemical reactions could be created, which improved its quality. The performance of the new technique was verified through experimental design and salt spray tests. The experimental results showed that the main factors that affected quality were temperature and plating solution concentration. In particular, the white rusting generated time of the screw motion method was longer than that of the conventional method.

콩 단백-지질막을 이용한 춘권피의 이화학적 특성 및 관능평가

정순영 (사)한국조리학회 2019 한국조리학회지 Vol.25 No.10

This study investigated for diverse possibilities in which Soy Protein-Lipid Film (SPLF) can be applied to a cooking material through the physico-chemical properties and the sensory characteristics in Chungwon using SPLF. As a result, compared to flour paper, rice paper, the SPLF Chungwon was indicated that savory fragrance, spicy taste and crisp play an important role in its sensory characteristics. Also, in consequence of analyzing a preference for Chungwonpi using SPLF, the consumers' preference for SPLF had been affected the most by taste, fragrance and texture, namely by savory fragrance, delicate flavor, and crisp. In terms of consumers' preference, rice paper was the lowest. flour paper showed a moderate preference. The solid level and the level of sticking to the teeth appeared to have a bad effect. The terms and specimens, which were developed in this study, will be helpful for evaluating reproducibility given analyzing the depiction of Chungwonpi with the use of Soy Protein-Lipid Film. Current study expected to satisfy consumers' needs through clarifying taste, fragrance and texture of giving a different flavor from the existing Chungwonpi.