• 국제학술발표논문집
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• The 9th International Conference on Construction Engineering and Project Management
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• pp.776-783
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• 2022

Since Mechanical, Electrical, and Plumbing(MEP) routing is a repetitive and experience-centered process that requires considerable time and human resources, if automated, design errors can be prevented and the previously required time and human resources can be reduced. Although research on automatic routing has been conducted in many industries, the MEP routing in AEC projects has yet to be identified due to the complexity of system configuration, distributed expertise, and various constraints. Therefore, the purpose of this study is to identify the target subjects for MEP routing automation and the constraints of each subject. The MEP design checklist provided by a CM company and existing literature review were conducted, and target subjects and constraints were identified through process observation and in-depth expert interviews for five days by visiting a MEP design company. The target subjects were largely divided into six categories: air conditioning plumbing, air conditioning duct, restroom sanitary plumbing, heating plumbing, and diagram. The findings from interviews show that work reduction and error reduction has the greatest effect on air conditioning plumbing while the level of difficulty is the highest in air conditioning duct and restroom sanitary plumbing. Major constraints for each subject include preventing cold drafts on air conditioning pipes, deviation in ventilation volume in air conditioning ducts, routing order on restroom sanitary plumbing, and separation distance from the wall on heating plumbing. In this way, subjects and constraints identified in this study can be used for MEP automatic routing.

• 대한설비공학회:학술대회논문집
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• 대한설비공학회 2009년도 하계학술발표대회 논문집
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• pp.491-496
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• 2009

Recently, the high-rise building has been constructed competitively because it is symbol of the national competitive power including the technical power. The higher buildings are getting, the more important building mechanical systems are. So, the building mechanical systems are getting developed. Among the building mechanical systems, the sanitary system is basically necessary in order to maintain the building hygienically along with convenience and safety. This study has been investigated for various cases of high-rise building plumbing system. As a result, a variety of zoning method has been applied to most skyscrapers depending on the building height in the building mechanical system. And a variety of joint have been applied to minimize the Shortening and Sway. Also, the drainage in same uses has been discharged outside of a build through the one vertical pipe line. And airing system has been used like Individual Vent Pipe Yoke Vent Pipe Stack Vent Pipe Loop Vent Pipe Relief Vent Pipe method. It is sure that this study could be used as the high-rise building design.

• 한국소음진동공학회:학술대회논문집
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• 한국소음진동공학회 2003년도 추계학술대회논문집
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• pp.923-927
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• 2003

The aim of this study is to investigate the characteristics and quantity of the noise reduction by pipe material, wrapped pipe with glass wool and installed pipe height The characteristics of noise emission from drain-pipes is as follows. The noise reduction pipe in PVC can reduce noise levels in 7-10㏈ and the cast-iron pipe can reduce in 14㏈compared with the normal PVC pipe. In these days, the glass wool was used for preventing the burst and the noise reduction. But the glass wool for wrapping pipe is not effective to the noise reduction. The characteristics of noise emission from various installed pipe height were measured As the ceiling space of the remodeled building was raised, the noise level was troubled by increasing of the vertical pipe length.

• 한국식품조리과학회지
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• 제19권3호
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• pp.339-353
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• 2003

The rapid increase in food borne illness outbreaks in Korea has been one of the major threats to the Nation's Health. Foodservice establishments have been identified as the major place for these outbreaks, mainly due to the lack of sanitary management and sanitary facility management practices. The purposes of the study were to develop hospital foodservice facility evaluation tools, based on the general HACCP-based standards and guidelines, for hospital food service establishments, to ensure the safety of these foodservices and to reduce the risk of food home illness. The scope of this study included: 1) an assessment of the current foodservice sanitation practices and managements for 6 general hospitals, with more than 400 beds, and 3 general hospitals, with less than 400 beds; 2) the development of foodservice establishments sanitation evaluation tools and sanitation standards, based on the HACCP system. The survey data showed varied results between the hospitals surveyed. Most of the hospital foodservice operations had many problems with ventilation and the plumbing. The total dimensional mean scores for the hospitals with more than 400 beds and less than 400 beds were 31.5 and 27.0, respectively. The highest dimension scores were for the water supply facility and lighting, with the lowest for insect and rodent control and toxic materials management. The levels of the mean scores were very low, especially for the general hospitals with less than 400 beds. These low mean scores may have arisen from critical problems within the hospital foodservice operations. The most needed facility management items for improvement were: storage shelf should be spaced 6 inches from the floor and walls, the use of three compartment sinks, utility sinks and cleaning facilities, with a floor drain for cleaning mops or liquid wastes, a ventilation hood designed to prevent dripping onto food, cooking facilities should be disassembled for washing and sanitizing, a separated hand washing sink and a sanitized food board for each area should be provided, all toxic material must have warning labels attached, and be stored in an area away from food preparation under padlock. The evaluation tool consisted of 14 dimensions, with 65 check-off items. The results of this study will provide basic facilities' guidelines to regulators, or foodservice industry personnel, wishing to build, or expend, and establish an efficient flow of food. As a result, food borne illnesses will be effectively prevented, and the Nation's health will be promoted for the development of their own sanitation standards, with a checklist for the safe production of foods.