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논문 기본 정보

자료유형
학술저널
저자정보
이현수 (대구가톨릭대학교 산업보건학과) 이석용 (대구가톨릭대학교 산업보건학과) 이병준 (대구가톨릭대학교 산업보건학과) 허정 (대구가톨릭대학교 산업보건학과) 김순신 (대구가톨릭대학교 산업보건학과) 양원호 (대구가톨릭대학교 산업보건학과)
저널정보
한국산업보건학회 (구 한국산업위생학회) 한국산업보건학회지 한국산업보건학회지 제24권 제4호
발행연도
2014.1
수록면
436 - 445 (10page)

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Objectives: Time-activity studies have become an integral part of comprehensive exposure assessment and personal exposure modeling. The aims of this study were to estimate exposure levels to nitrogen dioxide($NO_2$) and volatile organic compounds(VOCs), and to compare estimated exposures by using time-activity patterns and indoor air concentrations. Methods: The major microenvironments for office workers were selected using the Time-Use Survey conducted by the National Statistical Office in Korea in 2009. A total of 9,194 and 6,130 workers were recruited for weekdays and weekends, respectively, from the Time-Use Survey. It appears that workers were spending about 50% of their time in the house and about 30% of their time in other indoor areas during the weekdays. In addition, we analyzed the time-activity patterns of 20 office workers and indoor air concentrations in Daegu using a questionnaire and time-activity diary. Estimated exposures were compared with measured concentrations using the time-weighted average analysis of air pollutants. Conclusions: According to the time-activity pattern for the office workers, time spent in the residence indoors during the summer and winter have been shown as $11.12{\pm}2.20$ hours and $12.48{\pm}1.77$ hours, respectively, which indicates higher hours in the winter. Time spent in the office in the summer has been shown to be 1.5 hours higher than in the winter. The target pollutants demonstrate a positive correlation ($R^2=0.076{\sim}0.553$)in the personal exposure results derived from direct measurement and estimated personal exposure concentrations by applying the time activity pattern, as well as measured concentration of the partial environment to the TWA model. However, these correlations were not statistically significant. This may be explained by the difference being caused by other indoor environments, such as a bar, cafe, or diner.

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