대공간 건축물의 피난특성에 관한 연구

황은경,윤호주 한국방재학회 2014 한국방재학회 학술발표대회논문집 Vol.2014 No.-

아직 우리나라에는 대공간에 대한 정의는 없으나 일반적으로 30미터 이상 장 스팬을 갖고 있거나 바닥면적이 넓어 화재발생시 길찾기가 어려운 건축물이라 할 수 있다. 본 연구에서는 이러한 대공간 건축물의 피난안전성 확보를 위한 기초연구로서 국내외 대공간 건축물의 화재 사건 분석을 통하여 재실자의 피난특성을 파악하고자 한다.

홍조류 무절석회조.납작돌잎 사분포자체의 포자방출과 생장

황은경 부경대학교 수산과학연구소 2003 硏究業績集 Vol.27 No.-

이동약자를 고려한 건축물 피난규정 개선 방안에 관한 연구

황은경 한국화재소방학회 2009 한국화재소방학회논문지 Vol.23 No.6

최근 건축물의 대형화·고층화·고밀화·복합화 등으로 인해 건축물 내 재난사고가 발생할 경우 재실 자의 안전을 확보하기 위한 건축물 피난 설계가 매우 중요한 관건으로 이슈화되고 있다. 특히 장애인·노 인·임산부 등은 심신의 일시적 또는 영구적 장애로 인해 위급 대처 능력이 부족하기 때문에 건물내 화 재 발생시 가장 피해를 볼 수 있는 재해 약자라 할 수 있다. 그런데 우리나라의 경우 이동 편의성은 장 애인·노인·임산부 등의 편의증진보장에 관한 법률에 그리고 피난 안전성은 건축물 피난·방화구조 등 의 기준에 관한 규칙에 각각 이분화되어 규정되어 있다. 물론 각 개별법령에 의한 제정 목적은 상이하나 동일한 재실자를 대상으로 동일한 건축부위에 대한 설계기준이 상호연계가 부족하다면 건축설계 및 피난 설계자들에게 혼란을 야기할 수 있다. 따라서 본 연구에서는 장애인편의증진법과 건축물 피난규칙의 비교 분석을 통해 각 법령간의 상이점을 살펴보고 이에 대한 통합 기준을 제안하였다. Owing to increase of the large-scaled, high-raised and complexed building construction, the escape design of the building became very important issue to insure the safety of occupant. Specially, it is demanded to have building escape regulation considering for inconvenient movers such as disables elders pregnant women. However, building regulations for inconvenient movers are divided into “Regulation of Escape and Fire-prevention of Building” and “Act on the Promotion and Guarantee of Access for the Disabled, the Aged and Pregnant Women to Facilities and Information”. But, for the escape security of inconvenient movers, the connection of each regulation are necessary. So this study suggested the improvement direction of the building escape regulation considering inconvenient movers through the compared analysis on the “Regulation of Escape and Fire-prevention of Building” and “Act on the Promotion and Guarantee of Access for the Disabled, the Aged and Pregnant Women to Facilities and Information”.

Precursor State of Oxygen Molecules on the Si(001) Surface during the Initial Room-temperature Adsorption

황은경,장윤희,구자용,김한철,김용성 한국물리학회 2012 THE JOURNAL OF THE KOREAN PHYSICAL SOCIETY Vol.61 No.7

The initial adsorption of oxygen molecules on Si(001) is investigated at room temperature. The scanning tunneling microscopy images reveal a unique bright O₂-induced feature. The very initial sticking coefficient of O₂ below 0.04 Langmuir is measured to be ∼0.16. Upon thermal annealing at 250 - 600 ℃, the bright O₂-induced feature is destroyed, and the Si(001) surface is covered with dark depressions that seem to be oxidized structures with –Si–O–Si– bonds. This suggests that the observed bright O₂-induced feature is an intermediate precursor state that may be either a silanone species or a molecular adsorption structure.

중년기 비혼 여성의 노부모 부양 경험에 관한 연구

황은경,홍 달아기 한국생활과학회 2013 한국생활과학회 학술대회 Vol.2013 No.11

학술발표 : 양식분야 / 포스터발표 : 포복성 산호조류 , 납작돌잎 ( Lithophyllum yessoense ) 의 생장과 사분포자 방출 패턴

황은경,김은진,김형근,손철현 한국국제경제학회 2001 한국국제경제학회 학술대회발표 논문집 Vol.2011 No.3

Korean EFL Learners’ Language Development across Proficiency Levels in Written Productions

황은경 한국영어교육학회 2012 ENGLISH TEACHING(영어교육) Vol.67 No.3

The present study was designed to investigate Korean EFL college learners’ language development across writing proficiency levels in their written productions. For the evaluation of their language development, 18 subsets of the syntactic complexity, accuracy, and fluency (CAF) were used. 86 university students participated in the study and wrote narrative essays about an assigned topic by using the Criterion®. The writing samples were scored by e-rater® and divided into three different proficiency levels to compare language development among groups. Then their essays were analyzed by using L2 Syntactical Complexity Analyzer. The findings reveal significant differences in 15 out of 18 measures of CAF and language learners’ linguistic developmental patterns across their writing proficiency levels. The results indicate that there are distinctive features regarding CAF among the three groups. With respect to fluency and accuracy, levels 1 and 2 showed a similar language developmental pattern, and level 3 was much higher than those groups. In terms of syntactic complexity, levels 2 and 3 presented a similar developmental pattern, and level 1 was much lower than those groups in general. This study shows the predictive potential of CAF across writing proficiency levels of language learners.

증숙 건조 방식에 의해 제조한 우엉차의 기능성 및 성분

황은경,이선현,김병기,김수정,안용근,도륜,오성천 한국응용과학기술학회 2019 한국응용과학기술학회지 Vol.36 No.1

After making tea by steaming the Burdock(Arctium lappa) nine times and drying it nine times, the ingredients and functions of the Burdock tea were compared to those of M company. The tea's calories were 346.48kcal/100g, carbohydrates were 72.75g/100g, crude protein was 11.98g/100g, and crude ash was 5.01g/100g. The total of free sugars were 31.93mg/100, among them, fructose was 26.27, sucrose was 1.27 mg/100g. The inorganic material contents were 1,476.21mg/100g of potassium, 255.96 mg/100g of calcium and 311.41 mg/100g of magnesium. The saturated fatty acids were 40.73mg/100g and the unsaturated fatty acids were 59.27mg/100g, among which the linoleic acid was 41.28mg/100g, the palmitic acid was 33.11mg/100g, the oleic acid was 10.07mg/100g and linolenic acid was 7.92mg/100g. DPPH radical scavenging was 33.9% of teas that were developed, 2.3% of M's tea for comparison, and 37.2% of indiex material. ABTS radical scavenging were 90.7% of teas developed, 85.9% of M's tea and 37.2% of index materials, and SOD like activities were 11.3% of teas developed and 50.5% of M’s teas. The flavonoid content was 2.6 fold of the tea developed, 2.9 fold of M's tea and 1.7 fold of index material. The polyphenol content was 33.8 fold of teas developed, 38.9 fold of the M’s tea and 13.8 fold of the index material. The sensory evaluation compare to the one-time extract and the five-time extract. Based on the one-time extract, the color were 65.9 % of the five-time extract tea were developed, 12.8 % of the M’s tea. Flavour were 78.0% of the tea developed and 33.3% of the M’s tea, tastes were 71.4% of the tea developed, 20.7% of the M's tea. The cart for comparison showed that while the extract decreased as we developed it, the overall symbolism decreased to 21.4% after five time extracts, the developed tea decreased to 72.1%. We believe that the developed tea will have a greater effect on preventing and improving diseases as it has a stronger antioxidant function, more effective substances, and a higher level of symbolism than the comparative M squared tea and surface substance. 우엉을 9번 찌고 9번 말려서 차를 제조한 다음 M사의 우엉차와 성분 및 기능성을 비교 분석하였다. 개발한 우엉차는 칼로리 346.48kcal, 탄수화물 72.75g/100g, 단백질 11.98g/100g, 회분 5.01g/100g이었다. 무기물 함량은 칼륨 1,476.21 mg/100g, 칼슘 255.96 mg/100g, 마그네슘 311.41mg/100g 이었다. 유리당 총량은 31.93 mg/100g이었고 그중 fructose 26.27mg/100g , glucose 4.39 mg/100g, sucrose 1.27 mg/100g이었다. 포화지방산은 40.73 mg/100g, 불포화지방산은 59.28 ㎎ /100g이고 그 중 linoleic acid 41.28 mg/100g, palmitic acid 33.11 mg/100g, oleic acid 10.07 mg/100g , linolenic acid 7.92 ㎎/100g이었다. DPPH 라디컬 소거력은 개발한 차 33.9%, 비교용 M사차 2.3%, 지표물질 37.2%였다. ABTS 라디컬 소거력은 개발한 차 90.7%, M사차 85.9%, 지표물질 47.6%였다. SOD 유사활성은 개발한 차 11.3%, 비교용차 50.5%였다. 플라보노이드 함량은 개발한 차 2.6 fold, M사차 2.9 fold, 지표물질 1.7 fold였다. 폴리페놀 함량은 개발한 차 33.8 fold, M사차 38.9 fold, 지표물질 13.4 fold였다. 기호도는 1회 우린 것과 5회 우린 것을 비교하였다. 1회 우린 것을 기준 으로 할 때 5회 우린 것의 기호도 중 색은 개발한 차 65.9%, M사차 12.8%, 향기는 개발한 차 78.0%, M사차 33.3%, 맛은 개발한 차 71.4%, M사차 20.7%, 나타났다. 이같이 비교용 M사차는 우릴수록 추출 성분이 감소하여 5회 후에 종합적인 기호도는 21.4%로 감소한 반면 개발한 차는 감소폭이 적어서 72.1%를 나타냈다. 이같이 개발한 우엉차는 비교용 M사차 및 지표물질보다 항산화 작용이 강하고 유효 물질 함량도 더 많고, 기호성도 높으므로 질병 예방 및 개선 효과가 클 것으로 생각한다.

수용성 고분자를 이용한 견의 염색

황은경,김문식,이동수 한국잠사학회 1998 한국잠사곤충학회지 Vol.40 No.2

The low-pollution dyeing condition and dyeing method suitable for the silk fiber were investigated. Instead of surfactants, water-soluble polymers and electrolytes were added as auxiliary agents in the new process of dyeing. By the new method, the level dyeing and sufficient exhaustion were achieved. The K/S values of silk fabrics were little different among electrolytes added in the dye-bath.

증숙 건조 방식으로 제조한 돼지감자차의 성분 및 기능성

황은경,이선현,김병기,김수정,안용근,도륜,오성천 한국응용과학기술학회 2019 한국응용과학기술학회지 Vol.36 No.1

After making tea by steaming the Artichoke(Hellanthus tuberosus) nine times and drying them nine times, the ingredients and functions of the Artichoke tea were compared to those of M. It had 342.27kcal/100g in its own deloped Artichoke tea, 73.87g/100g of carbohydrates, 6.80g/100g of crude ash and 8.21g/100g of crude protein. The total of free sugars were 32.66mg/100, among them, fructose 17.40, sucrose 9.03 and glucose 6.05 mg/100g. The total mineral contents of the developed tea was 2,785.67mg/100g. It was 2,563.93mg/100g of potassium, 97.52mg/100g of calcium and 88.78mg/100g of magnesium. The saturated fat of Artichoke tea was 30.34mg/100g and unsaturated fat was 69.66mg/100g, among which the linoleic acid was 47.0mg/100%, palmitic acid was 25.31mg/100% and linolenic acid was 8.61mg/100g. DPPH radical scavenging was 34.2% of teas that were developed, 5.2% of M's for comparison, and 44.0% of index materials. ABTS radical scavenging was 93.0% of teas developed, 61.9% of M's tea and 47.6% of index materials, and SOD like activity was 2.7% of teas developed and 1.6% of M's tea. The flavonoid content was 2.8 fold of the tea developed, 2.0 fold of M's tea and 1.7 fold of index material. The polyphenol content was 38.2 fold, 8.92 fold of M's tea and 14.0 fold of index material. The inhibition rate for α-glucosidase was 9.83% teas developed and 8.92% of M's. The sensory evaluation compares to the one time extract and the five time extract. Based on the one-time extract, color of tea developed was 83.7%, the M’s tea was 50.0%, the flavor was 78%, M’s tea was 42.5%, the delicate taste was 66.7% of teas developed and M’s tea was 37.5% and the overall acceptability was 73.3% of teas developed, M’s tea was 47.5%. The comparison of M's tea showed that the extract decreased as we made it, and the overall symbol level decreased to 46.3% after five time-extyracts, while that of the developed tea decreased to 73.3%. The Artichoke tea developed this way is believed to have greater antioxidant function, higher effective substance content, and a higher affinity than M's tea an index material for comparison purposes. 돼지감자를 9번 찌고 9번 말려서 차를 제조한 다음 M사의 돼지감자차와 성분 및 기능성을 비교 분석하였다. 개발한 돼지감자차는 칼로리 342.27kcal, 탄수화물 73.87g/100g, 유리당 32.66mg/100g, 회분 6.80g/100g, 단백질 8.21g/100g이었고 무기물 총량은 2,785.67mg/100g, 칼륨 2,563.93mg/g, 칼슘 97.52mg/g, 마그네슘 88.78mg/g 등이었다. 돼지감자차의 유리당 총량은 32.66mg/100g이고 그중 fructose 17.40mg/100g, sucrose 9.03mg/100g, glucose 6.05mg/100g이었다. 돼지감자 차의 포화지방산은 30.34mg/100g, 4 불포화지방산은 69.66㎎/100g이었고 그 중 linoleic acid 47.00mg/100g, palmitic acid 25.31mg/100g, linolenic acid 8.61㎎/100g이었다. DPPH 라디컬 소거력은 개발한 차 34.2%, 비교용 M사차 5.2%, 지표물질 44.0%였다. ABTS 라디컬 소거력은 개발한 차 93.0%, M사차 61.9%, 지표물질 47.6%였다. SOD 유사활성은 개발한 차 2.7%, M사차 1.6%였다. 플라 보노이드 함량은 개발한 차 2.8 fold, M사차 2.0 fold, 지표물질 1.7 fold 였다. 폴리페놀 함량은 개발한차 38.2 fold, M사차 8.92 fold, 지표물질 14.0 fold였다. α-Glucosidase 저해율은 개발한 차 9.83%, M사차 8.92%였다. 기호도는 1회 우린 것과 5회 우린 것을 비교하였다. 1회 우린 것을 기준으로 할 때 5회 우린 것의 기호도 중 색은 개발한 차 83.7%, 비교용 차 50.0%, 향기는 개발한 차 78.0%, 비교용차 42.5%, 맛은 개발한 차 66.7%, 비교용 차 37.5%, 종합적인 기호도는 개발한 차 73.3%, 비교용 차 47.5%로 나타났다. 이같이 비교용 M사차는 우릴수록 추출 성분이 감소하여 5회 후에 종합적인 기호도는 46.3%로 감소한 반면 개발한 차는 감소폭이 적어서 73.3%를 나타냈다. 이같이 개발한 돼지감자차는 비교용 M사차 및 지표물질보다 항산화 작용이 강하고 유효 물질 함량도 더 많고, 기호성도 높으므로 질병 예방 및 개선 효과가 클 것으로 생각한다.