• Conservation Science in Museum
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• v.25
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• pp.9-26
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• 2021

This paper describes the production methods that were originally used for an arrow bundle excavated from a Bronze Age residential area in Auraji in Jeongseon, Gangwon-do Province and the conservation treatment process that it subsequently underwent. An arrow conventionally consists of an arrowhead and a shaft. It is rare to excavate a shaft along with an arrowhead in a complete form since the shaft is made of organic materials. Notably, the arrow bundle from the Auraji site is of great significance as it shows traces of tangless stone arrowheads attached to charred shafts and offers an important case of the split end of a piece of a tree being inserted into an arrowhead. For a further examination of the characteristics of the arrows from Auraji, microscopic investigation was conducted and the type of wood used for the arrow shafts was examined. The sequence and direction of processing and the particle sizes of the grinding tools were revealed through the analysis of traces of grinding on the stone arrowheads. The shaft is presumed to have been made from a green length of three-year-old willow (Salix spp.). A curing agent with a high degree of waterproofing and reversibility was used during the on-site curing process according to demands of the surrounding environment, and a technique that the authors call the "Bridge" method was used for emergency collection of the relics. Once the bundle was transferred to the conservation treatment lab, reinforcing materials were carefully chosen as it was important not to damage the relics during the process of turning them for the repair of their reverse sides. For this purpose, artificial clay was selected since it can safely bear a load and has excellent physical properties. Finally, detached parts were rejoined, the relics and their surrounding materials were cleaned, and the bottom sides were finished with epoxy resin prior to the display of the relics at the museum.

• Journal of Preventive Medicine and Public Health
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• v.21 no.1 s.23
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• pp.132-151
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• 1988

This study was conducted to establish the control program for preventing unfavorable health effects of nitrogen dioxide($NO_2$) exposure in homes by preparing the fundamental data for evaluation of relation-ships between $NO_2$ levels and influencing factors through measurements of indoor-outdoor $NO_2$ levels and personal $NO_2$ exposures for housewives with questionnaire survey on 172 homes in Pusan area from April to June, 1987 $NO_2$ measurements were made by using diffusion tube samplers(Palmes tube $NO_2$ sampler) for one week at 4 sites in homes ; kitchen(KIT), bedroom(BED), living room(LIV), outdoor(OUT) and near the collar of housewives(personal exposure livel, PNO). The details of questionnaire were number of household members(FAM), number of regular smokers (SMOKER), daily number of meals eaten(MEAL), type of housing units(HOUSE), location of house with distance from the heavy traffic roads as walking time(DIST), and of kitchen(KAREA), kind of cooking fuels(FUEL), cooking time of each meal(CTIME), usage of kitchen fan for cooking(FAN), type of heating facilities(HEAT) and so on of subject homes. The Obtained results were as fellows : 1) The mean $NO_2$ level was significantly higher at indoors than outdoors(p<0.01) and the kitchen $NO_2$ level was the highest with $33.7{\pm}13.6ppb$(9.5-81.5ppb). The mean personal exposure level of $NO_2$ for housewives was $20.6{\pm}8.8ppb$(3.1-46.9ppb). 2) The mean indoor $NO_2$ level was significantly higher in the group of household members above 5 than below 4(p<0.05), in detached dwellings than apartments(p<0.001), within 5 minutes of distance than over 5 minutes(p<0.001), in the group of unusing fan(p<0.001), in the group of longer cooking time(p<0.001), and it was in order of coal briquette, gas, electricity and oil by kind of cooking fuels(p<0.05). 3) Variables showing significant correlation(p<0.001) with indoor $NO_2$ level were kitchen $NO_2$ level(r=0.8677), cooking time(r=0.5921), outdoor $NO_2$ level(r=0.5192), personal $NO_2$ exposure level(r=0.4615), usage of kitchen fan(r=0.3573) and location of house(r=-0.2988) 4) As a result of multiple regression analysis, the most significant influencing variable to the kitchen $NO_2$ level was cooking time[KIT=$-0.378{\pm}11.772$(CTIME)+0.298(OUT)+3.102(FAN)], it was kitchen $NO_2$ level to the indoor $NO_2$ level[IND=6.996+0.458(KIT)+0.230(OUT)-1.127(KAREA)], and it was indoor $NO_2$ level to the personal $NO_2$ exposure level[PNO=15.562+0.729(IND)-4.542(DIST)-0.200(KIT)] 5) It was recognized that aritificial ventilation in the kitchen, suppression of unnecessary combustion and replacement of cooking fuel, as much as possible, were effective means for decreasing indoor $NO_2$ levels in homes.