Revealing Weapon Impacts on Clothes Using Reaction Reagents for Amino Acids / 대한법의학회지

If we analogize any external physical force applied to victims of crimes involving violence, it would be possible to not only presume the mutual action between victims and suspects but also deduce more facts related to the cases. Therefore, in this study, defining the phenomenon of amino acid compounds in sweat spreading into clothes as impact marks, experiments using ninhydrin, 1,8-dizafluoren-9-one (DFO), 1,2-indanedione-zinc (1,2-IND-Zn) were conducted to determine developmental variations through change over time, which was not performed in previous studies. A 5-week period was set up including first damage as a variation factor, and materials in each action were developed using certain reagents. The level of specimen development depending on the change over time was identified. Thus, no changes were observed at each initial level of development.

Investigation into Korean School Milk Program Management and Dietitians' Perception of School Milk Program Improvement

This study was aimed to investigate management conditions and dietitians' perception for improvement of school milk programs. Using an online sampling method, collected data from 1,723 dietitians nationwide were analyzed. The results show that 44.4% of respondents carried out the cyclic school milk program, providing various types of dairy products either weekly or monthly. Further, 80.3% of respondents answered that preference survey results were a determining factor in their choice of school milk provider, and 55.9% said that a school steering committee made the decision on relevant facts of the school milk program. For diversification of school milk type, 60.5% of respondents wanted to maintain the current system, and 39.5% answered that milk type needed to be diversified. The respondents preferred fermented milk products, functional milk, and processed milk, in order, if school milk type is diversified. To improve perception and knowledge about milk, 66.0% of respondents thought that nutrition education by a nutrition teacher would be the most effective, and parent's letters or a nutrition newsletter would be helpful. More than half of respondents (55.0%) disagreed with a merged program for school foodservice and milk.