http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
전단연결재를 적용한 무기계 경량기포콘크리트(ALC) 샌드위치 외벽 패널의 단열성능에 미치는 영향요인 분석
강동화(Kang, Dong Howa),강동화(Kang, Dong Hwa),신동현(Shin, Dong Hyeon),김형준(Kim, Hyung Joon) 대한건축학회 2018 大韓建築學會論文集 : 構造系 Vol.34 No.1
The purpose of this study was to analyze factors influencing insulation performance of inorganic Autoclaved Lightweight Concrete(ALC) sandwich wall panels with the application of shear connectors. To analyze the effect of shear connectors on the thermal performance of sandwich wall panels, heat transfer analysis was conducted by using the three-dimensional heat transfer simulation software. Four types of shear connector such as Pin, Clip, Grid, and Truss were selected for insulation performance analysis. Thermal bridge coefficient was calculated by varying typical panel thickness and shear connector thickness and materials such as steel, aluminum, and stainless steel. The results showed that Grid and Truss type widely distributed along the section of sandwich wall panel had a great influence on the thermal bridge coefficient by changing the influence factors. Based on the results of thermal and structural performance analysis, effective heat transmission coefficient of the sandwich wall panel satisfying the passive house insulation criteria was calculated. As a result, it was found that heat transmission coefficient was increased from 0.132 W/m²·K to 0.141~0.306 W/m²·K depending on the shear connector types and materials. In the majority of cases, the passive house insulation criteria was not satisfied after using shear connectors. The results of this study were likely to vary according to how influence factors were set, but it is important to apply the methods that reduce the thermal bridge when there would be a possibility of greatly affecting the insulation performance.
대구지역 초등학생의 이소플라본 섭취량 및 대두식품 기호도
강동화(Dong-Hwa Kang),정윤정(Yun-Jung Jung),최미자(Mi-Ja Choi) 동아시아식생활학회 2015 동아시아식생활학회지 Vol.25 No.3
This study investigated elementary school students perception and recognition of soybean foods and assessed their intake levels of isoflavones. A survey was administered to 300 sixth grade students in Daegu. The amount of isoflavones consumed by students was estimated by food intake frequency and the 24-hour recall method based on their general dietary habits and perception of soybean foods. Subjects mean height was 152.2 cm, mean weight was 45.2 kg, and body mass index was 19.4 kg/m². All subjects had knowledge of soybeans and most preferred bean-paste pot stew of all soybean-based foods. Students typically ingested isoflavones two or three times per week in the forms of tofu, bean-paste pot stew, and bean sprouts. The average amount of isoflavones consumed from soy foods was 26.43 mg/day (daidzein 9.27 mg/day and genistein 17.16 mg/day) as assessed by food frequency questionnaire and 30.83 mg/day (daidzein 13.63 mg/day and genistein 16.40 mg/day) by the 24-hour recall method, showing that the 24-hour recall method assessment amount was 4.4 mg higher than that of the food frequency questionnaire. The major food sources of isoflavones were soybean paste and soybeans. Those who were especially knowledgeable about soybean foods expressed the view that these sources were a good or affordable enriched source of isoflavones.