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수중인체모델의 충전전원설비 촉수시 전기적 특성에 관한 연구

Electrical Characteristics of Underwater Human Body Model in Charging Power Facility

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주제분류과학기술학

초록

In this study, the electrical simulation of electric shock accidents at a voltage of 220 V was investigated using Andrew s body model in water. The constructed circuit consisted of Andrew s body model. The voltages measured on a hand, breast, waist, were compared with the electric currents measured on the hand, breast, and waist considering the safety limit of an electric current passing through the body. From the results, it can be understood that the magnitude and wave of electric current passing through the body affect the heart s control of a signal, which directly affects the ventricle of the heart in detail. It comes from the simulation through the ATP -Draw program. This study could be useful in solving safety issues for the electric angle limit by measuring flooding body resistance, as well as the voltage and current passing through each part.

Abstract

In this study, the electrical simulation of electric shock accidents at a voltage of 220 V was investigated using Andrew s body model in water. The constructed circuit consisted of Andrew s body model. The voltages measured on a hand, breast, waist, were compared with the electric currents measured on the hand, breast, and waist considering the safety limit of an electric current passing through the body. From the results, it can be understood that the magnitude and wave of electric current passing through the body affect the heart s control of a signal, which directly affects the ventricle of the heart in detail. It comes from the simulation through the ATP -Draw program. This study could be useful in solving safety issues for the electric angle limit by measuring flooding body resistance, as well as the voltage and current passing through each part.

참고문헌 (6)

  1. Virtanen, A. J, "Microwave assisted thawing of model flozen foods using food-back temperature control and surface cooling", J. Food Sci, pp.62~ (1997)
  2. 금준석, "마이크로파 해동에서 냉동식품의 해동높이 변화가 해동 후 품질에 미치는 영향", 한국식품영양과학회지, 27(1), pp.109~114 (1998)
  3. 최윤환, "구동조건에 따른 전자레인지 내부 온도 분포", 한국마린엔지니어링학회지, 34(6), pp.792~797 (2010), 한국마린엔지니어링학회
  4. 김영호, "해동방법에 따른 해동돈육의품질변화", 한국식품과학회지, 22(2), pp.123~128 (1990)
  5. 박미혜, "해동 방법에 따른 돼지고기의 이화학적․미생물학적 특성", 동아시아식생활학회지, 22(2), pp.298~304 (2012), 동아시아식생활학회[DOI]
  6. 정진연, "냉장저장 동안 돈육 등심의 냉동 및 해동과정이 육색소 산화에 미치는 영향", 한국축산식품학회 춘계학술대회, pp.229~232 (2004)

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