고로슬래그시멘트를 사용한 다공성 황토콘크리트의 성능 평가

김황희,강수만,박종식,박상우,전지홍,이진형,차상선,박찬기,Kim, Hwang-Hee,Kang, Su-Man,Park, Jong-Sik,Park, Sang-Woo,Jeon, Ji-Hong,Lee, Jin-Hyung,Cha, Sang-Sun,Park, Chan-Gi 한국농공학회 2010 한국농공학회논문집 Vol.52 No.3

This study aims to evaluate a porous concrete using hwang-toh, blast furnace slag and blast furnace slag (BFS) cement instead of type I cement. The tests that were carried out to analysis the properties of porous hwang-toh BFS cement concrete included compressive strength, continuous void ratio, absorption rate, and pH value, repeated freezing and thawing test were conducted. Test results indicated that the performance in porous hwang-toh concrete are effective on the kaoline based binder materials. The pH value were shown in about 9.5 ~ 8.5. The compressive strength was increased and void ratio was decreased with increasing the kaoline based binder materials, respectively. The void ratio and compressive strength were in the range of about 21 ~ 30 %, 8 ~ 13 MPa, respectively. The increased in void ratio of more than 25 % is showed to reduce the resistance of repeated freezing and thawing. Also, the resistance of repeated freezing of thawing and the compressive strength of porous hwang-toh BFS cement concrete are independent with hwang-toh content and BFS cement amount. But, the void ratio was decreased with increasing the high volume hwang-toh contents (more than 15 %).

감초추출물 첨가가 청국장의 품질에 미치는 영향

황성희,정헌식,김순동,윤광섭 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.6

This study was conducted to investigate the effects of Glycyrrluizia uralensis water extract on the quality of Cheonggukjang(fermented soybean paste). Soybeans were soaked for 24 hrs, steamed for 1 hr at 121 , mixed with G. uralensis extract(0, 1, 3 and 5%) and fermented for 54 hrs at 40 after inoculation of Bacillus lichenifomis. The amounts of viscous substance and reducing sugar, and pH of the products were increased when the G. uralensis extract was added. The color of the products was changed to dark yellow by the addition of G. uralensis extract. Ammonia odor and bitter taste decreased as the G. uralensis extract content increased. The products added with 5% of G. uralensis extract showed higher acceptability scores than the others. Results suggest that the water extract of G. uralensis could be used as an additive to improve the quality of Cheonggukjang.

사립대학 교원 재임용제도의 비판적 연구

황희성 인제대학교 과학기술과법연구소 2011 인제법학 Vol.2 No.-

유신시대인 1975년에 도입된 교원 재임용제도는 “교수들의 무사안일한 근무자세를 지양하고 학술연구활동을 진작시키며 대학의 면학분위기를 제고한다.”라는 취지로 도입되었지만 실상 권위주의 체제에 대한 교수 집단의 반발을 통제하기 위해 만들어진 것이었다. 이후 정치적인 문제로 이용되는 경우가 많았고, 대학 임면권자의 자유재량행위로 파악되는 등 이를 통한 불법적인 권한남용 행위가 계속되었다.

한국인 성인 남성 폐쇄성수면무호흡 환자의 측모 두부 방사선계측학적 비교

황상희,박인숙,남기영,김종배,조용원,서영성,안병훈,박신구,박효상 대한치과교정학회 2008 대한치과교정학회지 Vol.38 No.3

본 연구는 비만도에 따른 한국인 남성 폐쇄성수면무호흡 환자의 측모 두부 방사선계측학적 특성을 파악하기 위하여 시행되었다. 이를 위하여 계명대학교 의과대학 동산의료원 수면클리닉에 수면장애를 주소로 내원하여 수면다원검사 후 치과에서 측모 두부방사선계측사진 촬영을 한 87명의 성인 환자들을 체질량지수(BMI)와 수면무호흡지수(AHI)에 따라 비비만 단순코골이군(Non-obese, simple snorers), 비만 단순코골이군(Obese, simple snorers), 비비만 수면 무호흡군(Non-obese, OSA patients), 비만 수면무호흡군(Obese, OSA patients)의 4군으로 나누어 비교하였다. 그결과, 4군 중 비만 수면무호흡군의 수면무호흡지수가 가장 컸으며, 비만 수면무호흡군보다 비비만 수면무호흡군의 하악각이 더 크고 혀 길이는 더 작았다. 또한, 비비만 수면무호흡군보다 비만수면무호흡군의 설골이 더 전하방에 위치하였고, 수면무호흡지수에 영향을 미치는 기여 인자는 비만 수면무호흡군에서는 혀 길이, 비비만 수면무호흡군에서는 설골의 후방위치였다. 이처럼 비만 수면무호흡 환자와 비비만 수면무호흡 환자의 측모 두부방사선계측학적 특성과 기여 인자가 다르게 나타나므로, 치료방법도 따라서 다르게 선택해야 할 것이다. 비만 수면무호흡 환자들에게는 먼저 체중감량이 권고되어야 할 것이고, 비비만 수면무호흡 환자들은 폐쇄부위에 따라 구강 내 장치나 Nasal CPAP (continuous positive airway pressure), UPPP (uvulopalatopharyngoplasty) 등이 추천될 수 있을 것이다. Objective: The purpose of this study was to compare the cephalometric measurements of obese and non-obese Korean male patients with obstructive sleep apnea syndrome (OSA). Methods: Eighty-seven adults who had visited the Sleep Disorder Clinic Center in Keimyung University, Daegu, Korea were examined and evaluated with polysomnography (PSG) and lateral cephalogram. They were divided into 4 groups (non-obese simple snorers, obese simple snorers, non-obese OSA patients, obese OSA patients) according to AHI (Apnea-Hypopnea Index) and BMI (Body Mass Index). Results: The obese OSA group had the highest AHI among the 4 groups. The non-obese OSA group had a significantly steeper mandibular angle and shorter tongue length than the obese OSA group. The hyoid bone of the obese OSA group was positioned anterior and inferior as compared with the non-obese OSA group. Multiple regression analysis showed that tongue length in the obese OSA group and retroposition of hyoid bone in the non-obese OSA group were significant determinants for the severity of AHI. Conclusions: From a cephalometric point of view, the obese and non-obese pateints with OSA may be characterized by different pathogeneses. Therefore, they have to be managed by individualized treatment. For the obese OSA patients, weight control must be advised as a first choice and for the non-obese OSA patients, oral appliance, nasal CPAP, UPPP and others could be chosen according to the obstructive sites.

평양 남정리 53호분 출토 토제칠기의 보존 및 제작기법 연구 : 토제칠이배, 토제칠반, 토제칠안

황현성,임수경,김희진,이태진,고민정,윤은영 국립중앙박물관 2013 고고학지 Vol.19 No.-

본고는 일제 강점기 조사 미등록 유물 정리사업의 일환으로 수행한 평양 남정리 53호분 출토 토제칠이배, 토제칠반, 토제칠안에 관한 연구이다. 남정리 출토 유물은 소지가 목심이 아닌 토제라는 것과 칠이배와 칠반을 얹은 칠안이 함께 출토되었다는 점에서 주목할 만하다. 토제칠이배 및 칠반 그리고 칠안의 보존처리를 통해 이들의 형태와 문양 등에 대해 알 수 있었다. 또한 칠기에 사용된 붉은색 안료의 성분을 분석하여 안료의 주성분이 진사(HgS)였음을 확인하였다. 이번 연구에서 기존에 잘 알려지지 않았던 한반도 내 위치한 낙랑의 토제칠기에 관해 살펴볼 수 있었으며 이러한 제작방법이 한나라 고유의 문화인지 아니면 재지세력이 한나라의 영향을 받아 현지화한 문화의 산물인지에 대해 생각해 볼 수 있는 기회라 생각된다. This research paper examines the lacquered pottery cup, plate and table unearthed from Tomb No. 53 at Namjeong-ri in Pyongyang, which were under conservation treatment as a part of the Project of Unregistered Artefacts Uncovered in the Japanese Colonial Era. It is very rare to have a lacquered pottery cup and plate, lying on a lacquered pottery table, as a set of grave goods. In particular, they are not wooden but pottery items. Through conservation treatment for lacquered pottery cup, plate and table, it was possible to find out their shapes and decoration patterns. The resulting analysis of the red pigment used indicates that cinnabar (HgS) is the main element. This research is significant because it examines lacquered pottery wares produced in Lelang, which has rarely been conducted. Further research will need to prove whether their production techniques were in the unique Chinese Han style or were produced by indigenous craftsmen who adopted the Chinese Han technique.

하악골 골절 치료를 위한 miniplate와 관련된 매복견치의 치험례

황상희,박효상,권대근,남기영,김종배 대한치과교정학회 2005 대한치과교정학회지 Vol.35 No.2

하악 좌측 견치의 미맹출을 주소로 내원한 10세 여환의 과거 병력 조사 중 3년 전 교통사고로 하악 좌측 골체부에 골절이 생겨 miniplate로 관혈적 정복술을 시행받은 것을 발견하였다. 통상적인 외과적 노출과 교정적 견인치료로는 견치 맹출에 실패하였고, miniplate를 제거함으로써 정상적인 매복 견치 맹출에 성공하였기에 보고하는 바이다. This case report describes the treatment of an impacted tooth in relation to pediatrlc mandibular fracture. A 10-year-old girl presented with an impacted mandibular canine related with a miniplate in the left mandibular body area. An ordinary surgical traction ended in failure. Good occlusion was established by removal of the miniplate. It would be considered important to make an exact diagnosis of the cause and remove the mechanical obstruction instantly for successful orthodontlc treatment of an impacted tooth.

선천성 피부 형성부전증 1례 보고

황성진,박혜림,김희석,김동철,김정헌 大韓成形外科學會 1994 Archives of Plastic Surgery Vol.21 No.2

Aplasia cutis congenita is a disorder of heterogeneous group characterized by isolate or multiple, localized or widespread areas of skin defect at birth. Since the first report by Cordon in 1767, it has been relatively rarely reported disorder abroad as well as domestically . It has several clinical subtypes classified by the location and pattern of skin absence, the presence of associated malformations and the mode of inheritance with unknown cause. We had a newborn male infant with this disorder clinically diagnosed, who showed wide full thickness skin defects on right knee and medial surface of ankle from birth, that covered with thin yellowish membrane and showed focal ulcerative area. On his familial history, there were four aplasia cutis congenita patients in the patient's mother in his maternal family side through four generations. Patient mother showed wide spread atrophic scarred looking appearance on her right lower leg. Chromosomal analysis revealed as normal male karyotype. The biopsy of lesions showed ulcerated surface and underlying chronic inflammation with total absence of epidermis. He had no associated congenital anomaly. The lesions healed rapidly for four weeks by conservative treatment as moist wound dressing and systemic antibiotic administrations. As a relatively uncommon skin anomaly, one case of aplasia cutis congenita is reported with review of references.

마쇄고추를 첨가한 김치의 이화학적 성분 변화 및 관능적 특성

황성연,박소희,강근옥,이현자,복진흥 한국식생활문화학회 2005 韓國食生活文化學會誌 Vol.20 No.2

We investigated the physico-chemical and sensory characteristics of Kimchi made with red pepper that was washed and mashed. The pH of juice from Kimchi made with red pepper powder was the highest on the day of Kimchi preparation. In the case of Kimchi made with mashed red pepper, the pH of juice and liquid was lower than that of other samples. A similar decrease in pH of juice and liquid was observed up to the second week of fermentation, but the significant difference between both samples wasn't found. The total acidity of Kimchi with mashed red pepper was significantly increased during early fermentation, but was similar during the second week, compared with that of Kimchi with red pepper powder. From the third week of storage, both juice and liquid from Kimchi made with red pepper powder was relatively increased. L and a value of liquid was highest in the case of Kimchi made with mashed red pepper, but b value was lowest during fermentation. In the case of organic acids. acetic acid and lactic acid contents were increased in Kimchi made with mashed red pepper while fermentation progressed. In addition, citric acid content was constant up to the second week in Kimchi made with mashed red pepper but from the third week wasn't detected in both Kimchi made with mashed red pepper and Kimchi made with red pepper powder. In the case of QDA(Quantitative Descriptive Analysis) profiles, the values of Kimchi made with mashed red pepper were significantly higher than those of Kimchi made with red pepper powder in respect to redness, pungency and fresh flavor immediately after the preparation of Kimchi and during the second week of fermentation, but during the fifth week the values were higher in respect to redness and fresh flavor of Kimchi. Appearance and overall acceptability was remarkably increased in Kimchi made with mashed red pepper, compared with that of Kimchi made with red pepper powder immediately after pickling, during the second and the fifth week of fermentation. Therefore, these results indicate that mashed red pepper increased more citric acid content, L and a value of Kimchi in comparison with red pepper powder, resulting in the good effects on overall acceptability due to the significant increase of redness and fresh flover.

전처리방법에 따른 새송이 된장절임의 품질특성 변화

황성희,정헌식,윤광섭 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.3

This study was conducted to find the optimum pretreatment method to improve the quality of Pleurotus eryngii pickled with the fermented soybean paste. Blanching(70 , 10min), salting(5%, 20 , 72hr) and drying(50 , 3hr) were used as pretreatment methods. The moisture loss of the mushrooms during pickling was accelerated more by salting and drying. Salinity increase was retarded by salting. Surface and internal browning of the mushrooms were suppressed by blanching. Hardness tended to increase sharply until 20 days of pickling and then slowly decreased. In the sensory evaluation, mushrooms pickled for 40 days were scored as the highest. Blanching was a superior treatment compared to the others in term of color, taste, flavor, texture and overall acceptability.

이방향성 형상기억합금을 이용한 공동 주택용 방화 댐퍼 설계 연구

황성태,이찬희,장진수,변창수,히식수렝,이상욱 순천향대학교 산업기술연구소 2022 순천향 산업기술연구소논문집 Vol.28 No.2

The purpose of this paper is to redesign, compare, and study using bi-directional shape memory alloy spring to compensate for the shortcomings of the existing fire damper performance. Through the spring constant measurement experiment, using the difference in force between the coil spring and the shape memory alloy spring, the damper closes when the set temperature is reached, and opens again when the temperature is lowered. In addition, the internal structure was redesigned through smoke leakage experiments. As a result, semi-permanent usable dampers were modeled.