• Proceedings of the KIEE Conference
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• 2005.11a
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• pp.18-20
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• 2005

일반적으로 저압계통의 고장전류를 차단하기 위해 설치된 차단기의 차단원리는 주로 역전압발생법올 이용하고 있다. 역전압발생법은 효과적으로 저압계통의 고장전류를 차단할 수 있으나, 제한된 한류성능과 긴 아킹 시간은 차단기는 물론 주변 전력기기에 전기적/열적/기계적 스트레스를 주게 된다. 국내외 업체는 고장전류를 보다 빠르고 효과적으로 제한 및 차단을 할 수 있는 한류형 차단기를 제안하고 있는 실정이다. 저압계통의 경우, 정온도계수 (Positive Temperature Coefficient, PTC) 특성을 가지는 한류소자를 기존 차단기에 직렬 혹은 병렬로 연결하여 저압계통의 고장전류를 매우 빠르고 효과적으로 제한 및 차단하는 추세에 있으며, 또한 PTC 한류소자를 이용함으로써 저압계통의 차단보호협조를 효과적으로 구현하고자 하고 있다. PTC 한류소자는 소자는 열팽창이 큰 비전도성 성분과 열팽창이 작은 전도성 성분이 혼합되어 구성되며, 소자의 온도가 증가함에 따라 비전도성 성분이 상대적으로 큰 부피 팽창을 하여 저항이 증가하게 된다. 이러한 PTC 소자를 전력계통에 적용함으로써 고장전류에 따른 줄열에 의한 저항증가로 고장전류를 제한하게 된다. 본 연구에서는 일반적으로 배터리 보호용으로 사용되는 폴리에틸렌 수지 및 카본블랙으로 구성된 폴리머 PTC 한류소자를 이용하여, 기존의 저전력 배터리 보호 폴리머 PTC 소자로부터, 저압계통의 단락사고시 발생하는 단락전류를 효과적으로 제한할 수 있는 대전력 폴리머 PTC 소자를 개발하였다.

• Proceedings of the Korean Vacuum Society Conference
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• 2013.02a
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• pp.691-691
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• 2013

최근 휴대용 전자기기의 전원으로서 가장 널리 사용되고 있는 리튬 이차 전지는 우수한 에너지 밀도, 낮은 자가방전 속도로 인한 비 메모리 효과, 높은 작동전압으로 다양한 전자기기뿐만 아니라 미래형 자동차산업 및 항공산업 분야에서도 점차 사용 빈도가 증가하고 있다. 현재 리튬 이차 전지의 음극물질로 널리 사용되고 있는 흑연의 경우 초기 용량 감소가 크고 이론적인 최대용량(372 mAhg-1, LiC6)이 낮다는 문제가 있어 다양한 대체물질의 연구가 진행되고 있다. 그 중에서도 Si는 Li과 반응하여 Li4.4Si합금을 형성하며 높은 이론용량을 갖고 상용화된 전지의 전압(~3.7 V)보다 0.3 V정도 밖에 낮지 않기때문에 재료의 개발과 함께 바로 사용화 할 수 있다는 장점이 있다. 그러나 Si의 경우 금속 자체로 사용되는 경우 Li 이온이 삽입되어 Li4.4Si형성 시에 310%의 부피 팽창을 일으키게 되어 분쇄반응(pulverization)을 일으키고 충 방전에 따라 급격한 용량 감소를 야기한다. 본 연구에서는 이러한 문제점을 해결하기 위하여 RF 마그네트론 스퍼터링을 이용하여 보다 간단한 방법으로 Si층 사이에 수 나노의 Al층을 삽입하여 Si 입자의 부피 팽창으로부터 오는 응력을 상쇄시켜 높은 방전 용량 특성과 우수한 수명 특성을 동시에 구현하였다.

• The Journal of the Korea Contents Association
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• v.12 no.7
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• pp.358-367
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• 2012

The importance of physical changes in volume due to changes in temperature has been known for more than a century by the petroleum industry. To examine whether there are any differences between the economic effect of automatic temperature compensation and that of installation cost. The results of the analysis show that there are no ineffective in automatic temperature compensation installation. Analysis showed the increase of price oil will impact negatively on the automatic temperature compensation, appropriate level of economic cost and economic benefit should be calculated for the policy implementation in the future's study.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.6
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• pp.1043-1048
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• 2004

This study was carried out to investigate the effect of soy protein dispersibility on the bread making properties when Doenjang powders (DP) were added to the bread formula at the levels of 2.5 or 5.0%, comparing with full fat (FSF) or defatted (DSF) soy flours which contain same protein contents as those of DP. Protein dispersibility indices (PDI) for DP, FSF, DSF and strong wheat flour were 57.1, 7.3, 10.8 and 32.8%, respectively. Addition of DP decreased significantly the resistance to extensibility of wet gluten and increased its extensibility. However, FSF and DSF showed different changes in gluten rheology due to their PDI. In correlation coefficient values, PDI affected positively both gluten extensibility (r=0.98, p<0.01) and ovenspring (r=0.88, p<0.05) resulting in loaf volume and texture improvement of bread with addition of DP.

• Journal of the Korean Geosynthetics Society
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• v.16 no.3
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• pp.21-30
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• 2017

Cement grouting method is generally applied for the purpose of reinforcement of deteriorated reservior. Problems have been raised due to the limit of the injection material. In order to solve these problems, various grout materials have been developed. However, there are many cases in which the grounds are disturbed in actual field. In this study, the physical properties of hybrid grout with high fineness and high viscosity characteristics were analyzed to enable penetration into the ground. Optimum inflation agent was selected and mixed with the grout. The pressure and compaction effect on expansion was examined and its effectiveness was verified. From the result of confirming expansion ratio, uniaxial compressive strength, expansion pressure and compaction effect, the HI-E (2%) sample was analyzed to be excellent in improvement effect by the inflation agent. Hence, hybrid grout can be effectively applied for the impermeable and reinforcement method of deterioration reservoir and tide embankment.

• Tunnel and Underground Space
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• v.14 no.6 s.53
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• pp.411-422
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• 2004

Sinkhole subsidence occurs over abandoned mine workings and can be detrimental to human lives, damage to properties and other surface structures. In this study, simulation of sinkhole development process is performed using special finite element procedure. Especially, creation of mine voids due to roof falls and generation of goaf from broken rocks are simulated using active-passive-active finite elements. An active or solid element can be made passive or void once the tensile failure criterion is satisfied in the specified sinkhole formation zone. Upon completion of sinkhole development process, these passive elements in again be made active to simulate goal region. Several finite element models are analyzed to evaluate the relationships between sinkhole formation with width of gallery. depth of mine, roof condition and bulking factor of roof rocks. This study demonstrates that the concept of passive elements in numerical analysis can be used effectively for analyzing sinkhole formation or roof fall phenomenon in general.

• Korean Chemical Engineering Research
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• v.59 no.1
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• pp.35-41
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• 2021

Silicon is a promising next-generation anode material for lithium-ion battery, and it has been studied for commercialization due to the high theoretical capacity. However, it has problems of the volume change during charge-discharge and the poor electrical conductivity. To solve these problems, formation of SiO2 and carbon coating on the surface of silicon crystal were performed to protect the side reaction and enhance the electrical conductivity of silicon. CNT and CNF were also added to mitigate the volume change and increase the conductivity. Physical properties of asprepared samples were analyzed by XRD, SEM, and EDS. Electrochemical characteristics were investigated by electrical conductivity measurement, EIS, CV and cycle performance test. (Si/SiO2/C)+CNT&CNF showed high electrical conductivity and low charge-transfer resistance, and the capacity was 1528 mAh/g at 1st cycle and 1055 mAh/g at 50th cycle with 83% capacity retention.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.449-453
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• 2002

This was studied to evaluate the quality characteristics of the bread added chitosan during storage at room temperature(Temp. $27^{\circ}C{\pm}2$, RH $75%{\pm}10$). The volume of the dough was increased depending on the larger molecular weight and the higer concentration of chitosan but was decreased at 0.50% of 120 kDa chitosan. The water activity was low depending on the larger molecular weight and the higher concentration of chitosan at the early storage, but maintained constantly during storage totally. The colors of the bread was hardly affected by 30 kDa of chitosan. Textural characteristics was improved at 30 kDa and 120 kDa of chitosan. Especially, the change of the hardness were maintained lower at 30 kDa, 120 kDa of chitosan during storage than that of standard. These results showed that the quality of the bread by added 30 kDa of chitosan was improved highly.

• Korean journal of food and cookery science
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• v.20 no.2
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• pp.119-125
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• 2004

Effects of various chemical additives and heat treatments were investigated on the wheat flour doughs and breads. Ammonium ferric citrate, Ca-citrate, CaCl$_2$, FeSO$_4$, MgCl$_2$and ZnO were mixed respectively to the flour up to 0.1% of flour dry weight basis. Ammonium ferric citrate and ferric sulfate showed no significant effects on the dough properties and magnesium sulfate, calcium chloride and zinc oxide increased elastic properties and optimum dough mixing time. However, calcium citrate and magnesium chloride showed no significant effects on the dough mixing properties. Most of chemicals were detrimental on the bread volume except MgSO$_4$ and CaCl$_2$. Breads with MgSO$_4$ and CaCl$_2$ retained the equal or slightly higher volume compared to control bread. Crumb and crust colors of breads with addition of chemicals were changed to lighter than that of control bread. L values both of crumb and crust increased with addition of chemicals except Ca-citrate. To inactivate the endogenous enzymes of flour, flour was roasted under electric oven, exposed to UV and microwave. Those heat treatments of flour increased dough stability and produced no dough breakdown after optimum mixing time. However, bread volume of heat-treated flour decreased.

• Journal of the Korean earth science society
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• v.30 no.4
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• pp.454-463
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• 2009

In this study, from January 2006 to February 2009, we observed 107 ice spikes formed in a natural state, and analyzed their environment. We developed an experimental device to reproduce ice spikes in laboratory and successfully made 531 ice spikes. We analyzed the process of the formation and the principle of how those ice spikes grow through videotaped data of the formation in the experiment. In the natural world, when the surface of water and the lower part of a vessel begin to freeze, a vent (breathing hole) develops at the surface where an ice is not frozen; this vent serves as the seed of an ice spike. It is assumed that the volume expansion of ice in the vessel which occurs when water freezes makes the supercooled water go upward through the vent and becomes an ice bar called an ice spike. In the laboratory, however, when distilled water is poured into an ice tray cube and kept in the experimental device for about one and a half hours at a temperature of -12- $-13^{\circ}C$, a thin layer of ice then begins to develop on the surface of the water, the vent is formed, and ice spikes form for about 10-30 minutes. These spikes stop growing when the end becomes clogged. Ice spikes can be described as falling into seven categories of shape, with the apex type topping the list followed by the slant type in the natural state and the vertical type predominating in the laboratory.