• Title/Summary/Keyword: 온가

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한국형 중이온가속기

  • Kim, Yeong-Gwon
    • Journal of the KSME
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    • v.56 no.1
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    • pp.36-40
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    • 2016
  • 이 글에서는 대전에 설치될 예정인 한국형 중이온가속기에 대해 초전도 선형가속기를 중심으로 소개하고자 한다.

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중이온가속기 진공도 요구조건에 대한 고찰

  • In, Sang-Ryeol
    • Proceedings of the Korean Vacuum Society Conference
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    • 2015.08a
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    • pp.100.1-100.1
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    • 2015
  • 중이온가속기에서 잔류기체 분자와 가속 이온의 충돌이 발생하면 이온빔 전류의 손실을 야기하는 직접적인 효과 외에 잔류 기체분자 중에서 전리된 이온들이 반발력에 의해 용기 벽에 부딪힐 때 표면에 흡착되어 있던 기체분자들을 충격탈리(stimulated desorption)시킨다. 더 심각한 경우는 산란된 고속 이온이 용기 벽과 충돌하면서 핵반응을 일으켜 방사화 시키거나 벽에서 다량의 기체를 방출시키는 것이다. 최악의 경우에는 고속이온의 에너지에 의해 용기벽이나 부품들이 열적인 손상을 입을 수도 있다. 현재 설계 및 연구개발이 진행중인 기초과학원(IBS) RISP (Rare Isotope Science Project)의 RAON 중이온가속기는 입사기에서 실험영역까지 각 부분의 진공도 조건이 일반적으로 10-8~10-9 mbar 대에 있어서 이온빔 전류의 손실이나 전리 이온들에 의한 충격탈리는 무시할 수도 있지만 고속이온의 기체방출 수율이 ~104 정도로 높은 것을 감안할 때 고속이온의 충격탈리에 의한 압력 증가가 감내할 수준인지 검토할 필요가 있다. 압력증가는 추가적인 손실을 유발하고 이것은 다시 압력을 상승시키는 진공 불안정성(vacuum instability)을 야기할 수 있다는 축면에서 조심하는 것이 좋다고 판단된다. 고속 중이온과 잔류기체 분자와의 충돌에서 이온이 손실되는 반응에는 쿨롬(coulomb) 산란과 전하교환(charge exchange)이 있는데 전자는 후자에 비해 일반적으로 1/10000 가까이 낮아서 무시할 수 있고, 전자 포획(electron capture) 또는 전자 손실(electron loss, 이온의 전리에 해당)로 대별되는 전하교환 반응이 이온 손실을 주도하는 것으로 알려져 있다. 이 연구에서는 다양한 전하교환 반응 단면적을 아우르는 비례칙(scaling law)을 사용하여 대표적인 중이온인 U33+ 및 U79+의 손실 및 잔류 기체의 전리율을 계산하고 충격탈리에 의한 표면방출 및 압력상승을 일차적으로 고려하여 진공도 조건의 타당성을 입증하려고 한다.

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업계소식

  • Korea Far Infrared Association
    • Journal of Korea Far Infrared Association
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    • s.30
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    • pp.24-33
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    • 2006
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Recent Vacuum Technology for Superconducting Heavy-ion Accelerator (초전도 중이온가속기 진공시스템의 최신 기술동향)

  • Kim, Jaehong;Son, Hyungjoo;Cho, Youngbum
    • Vacuum Magazine
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    • v.4 no.1
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    • pp.4-11
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    • 2017
  • The Rare Isotope Science Project (RISP) has been launched for developing a superconducting heavy-ion linear accelerator, which produces various rare isotopes for low energy nuclear science and applied sciences. This superconducting linac is designed to achieve a very high beam current (200Mev/u with 400 kW beam power) of heavy ions including Uranium. For the high current accelerator, the requirement of ultra high-vacuum level is considered as one of the of important factors. Vacuum calculations have been carried out to verify the vacuum system design satisfied the requirements. In this paper, an overview of RISP and vacuum calculation methods for several interesting sections of the superconducting linear accelerator.

Interaction Effect of Temperature and Moisture Content on the Oil Expression of Perilla Seed (들깨종자의 압착착유에 미치는 온도와 수분함량의 상호작용 효과)

  • Min, Young-Kyoo;Jeong, Heon-Sang
    • Applied Biological Chemistry
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    • v.37 no.1
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    • pp.14-18
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    • 1994
  • In order to elucidate the interaction effect between temperature and moisture content on the oil expression of perilla seed, recovery of expressed oil (REO) and volumetric strain of pressed cake (VSPC) of both roasted and unroasted perilla seeds were observed at different temperatures of 30, 40, 50 and $60^{\circ}C$, and different moisture contents of 2.5, 4.5, 6.5 and 8.5% (w.b). And duration of press was 11 min and applied pressure was 50 MPa. At the low temperature REO and VSPC of roasted and unroasted perilla seed increased in high moisture content and at the high temperature those increased in low moisture content. But REO and VSPC at 8.5% moisture content were decreased without relation to temperature. From the analysis of variance between expression factors and REO and VSPC, temperature and moisture contents showed high significance. Also the interaction effect between temperature and moisture content was higher than temperature. In our experimental conditions, the highest interaction effect between expression factors was observed in the range of $2.5{\sim}4.5%$ of moisture content in all temperatures. The maximum REO of unroasted perilla seeds was observed as 84.4% at 2.5% of moisture content and $60^{\circ}C$, and that of roasted one was as 84.3% at 6.5% of moisture content and $30^{\circ}C$.

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The Effect of Magnetic Field Annealing on the Structual and Electromagnetic Properties of $Ni_{81}Fe_{19}$ thin Films for Magnetoresistaknce Heads (자기저항헤드용 $Ni_{81}Fe_{19}$ 박막의 구조 및 전자기적 특성에 미치는 자장중 열처리의 영향)

  • 김용성;이경섭;서수정;박현순;김기출;송용진
    • Journal of the Korean Magnetics Society
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    • v.6 no.4
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    • pp.242-250
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    • 1996
  • The effects of annealing in magnetic field after deposition on electromagnetic properties of $Ni_{81}Fe_{19}$ thin($400\;{\AA}$) films prepared by RF-magnetron sputtering were investigated in terms of microstructure and surface morphology. The coercivity of the films was decreased below $300^{\circ}C$ due to stress relief and recrystallization, while increased at $400^{\circ}C$ due to grain growth and increasing the surface roughness. And then, $4{\pi}M_{s}$, was almost independent of annealing temperatures. Increasing the annealing temperature. the electrical resistivity of films was decreased from $37\;{\mu}{\Omega}cm$ to $24\;{\mu}{\Omega}cm$, the magnetoresistance was nearly a constant of about $0.6\;{\mu}{\Omega}cm$, and the MR ratio was increased from 1.5 % to 3.1 %. Therefore, It was shown that increasing the magnetoresistive ratio was mainly affected by decreasing the electrical resistivity. Considering the practical application of the films for magnetoresistive heads, optimal annealing conditions was obtained after one hour annealing at $300^{\circ}C$ in 400 Oe unidirectional magnetic field.

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Effect of Temperature and Relative Humidity on the Storage Stability of Boiled- Dried Anchovy (건멸치의 저장 안정성에 미치는 온도 및 습도의 영향)

  • Jo, Kil-Suk;Kim, Young-Myoung
    • Korean Journal of Food Science and Technology
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    • v.19 no.3
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    • pp.188-194
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    • 1987
  • Changes in some qualities of boiled-dried anchovy during storage at $-18^{\circ}C$, $-3^{\circ}C$, $5^{\circ}C$, $10^{\circ}C$ and room temperature for 12 months were studied. The monolayer moisture contents were 8.12% and 5.88% at $5^{\circ}C$ and $25^{\circ}C$, respectively. Volatile basic nitrogen (VBN) content was found to be higher at $5^{\circ}C$ and $-3^{\circ}C$ than those values at $10^{\circ}C$, $-18^{\circ}C$ and room temperature. Lipid oxidative browing and Hunter color values of L, a and b were remarkably developed with increase of storage temperature. Judging from organoleptic evaluation boiled-dried anchovy could be preserved in acceptable condition for $4{\sim}6\;months$ at room temperature, $5{\sim}8\;months$ at $10^{\circ}C$, $8{\sim}10\;months$ at $5^{\circ}C$ and 12 months at 7 below $-3^{\circ}C$. During storage at room temperature for 5 months after 7 months storage at $5^{\circ}C$ and $-18^{\circ}C$. VBN concept was increased by 1.03 and 1.38. browning rate by 1.03 and 2.15, and a and b values by $1.21{\sim}1.60 $and $1.02{\sim}2.80$ times in comparison with the basic room temperature, respectively.

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