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Sound Absorption Capability and Anatomical Features of Oak Mushroom Bed Log

버섯폐골목의 흡음성능과 구조적 특징

  • Kang, Chunwon (Department of Wooden Building Construction & Interior Design, Iksan National College) ;
  • Kang, Wook (Division of Forest Resources & Landscape Architecture, College of Agriculture & Life Science, Chonnam National University) ;
  • Jeong, Insoo (Department of Wooden Building Construction & Interior Design, Iksan National College) ;
  • Park, Heejun (Department of Wooden Building Construction & Interior Design, Iksan National College) ;
  • Jun, Sunsik (Department of Wood Science & Technology, College of Agriculture & Life Science, Chonbuk National University)
  • 강춘원 (익산대학 목조건축인테리어과) ;
  • 강욱 (전남대학교 농업생명과학대학) ;
  • 정인수 (익산대학 목조건축인테리어과) ;
  • 박희준 (익산대학 목조건축인테리어과) ;
  • 전순식 (전북대학교 농업생명과학대학)
  • Received : 2007.09.30
  • Accepted : 2007.10.25
  • Published : 2008.01.25

Abstract

Sound absorption coefficients of oak (Quercus mongolica) wood and oak mushroom bed log were measured by the two microphone transfer function method and anatomical features of oak mushroom bed log examined by stereo scope and SEM observations. The sound absorption coefficients of oak mushroom bed log seemed to be higher than those of normal oak wood specimen over all estimated frequency range. Especially, in the frequency range of 2 to 6 kHz, they were about 2~3 times higher than those of normal wood specimen. Due to fungi degradation, the specific gravity of oak mushroom bed log decreased about 70% than that of normal wood. For oak mushroom bed log, abundant pores occurred on the radial, tangential and cross sectional surface and it was considered that the pores behaved as a sound absorbing pore.

버섯종균에 의해 열화된 신갈나무 버섯폐골목의 흡음성능과 구조적 특징의 변화를 관찰하고자 버섯폐골목을 원반형으로 채취하여 무처리 목재와 구조적 특징의 변화를 비교하고, 전달함수법을 이용하여 흡음률을 측정 비교하였다. 측정주파수범위에서 버섯폐골목의 시험편이 보통의 시험편보다 높은 흡음률을 나타내었으며, 특히 2~6 KHz의 주파수영역에서는 보통 목재보다 2~3배 정도 높은 흡음률을 나타내었다. 버섯폐골목은 무 처리 목재보다 중량이 70% 정도 감소하였으며, 3단면에서 다수의 공극이 관찰되어 이들이 흡음공극으로 작용하여 측정주파수영역에서 흡음률이 증가된 것으로 사료된다.

Keywords

Acknowledgement

Supported by : 익산대학

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