• Proceedings of the Materials Research Society of Korea Conference
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• 1999.11a
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• pp.121-121
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• 1999

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2002.05b
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• pp.114-116
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• 2002

• Journal of Korean Society of Water and Wastewater
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• v.7 no.2
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• pp.84-87
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• 1993

• Environmental engineer
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• v.24 s.247
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• pp.42-43
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• 2007

• 방재와보험
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• s.145
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• pp.36-41
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• 2012

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 1998.06a
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• pp.298.1-299
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• 1998

• Proceedings of the Korean Nutrition Society Conference
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• 2001.05a
• /
• pp.238.1-238
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• 2001

• Journal of Welding and Joining
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• v.16 no.6
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• pp.77-85
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• 1998

Effects of non-cleaning and cleaning fluxes on the wetting properties and defects at flow soldered joints were investigated. Non-cleaning flux (R-type of 3.3% solid content) and cleaning flux (RMA-type of 15% solid content) were used. Wetting test was accomplished by wetting balance method with changing surface state of wetting specimen, CU. Sn-37%Pb solder was used for wetting test and flow soldering. As experimental results, the wetting time for vertical force from the surface tension being zero was mainly affected by surface state of the wetting specimen. Non-cleaning flux had a good wettability compared with cleaning flux. In case of non-cleaning flux, conveyor speed had a great affection to defects of bridge, icicle, and poor solder.

• Proceedings of the Korean Institute of Resources Recycling Conference
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• 2002.05a
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• pp.66-73
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• 2002

전기로제강분진을 적절한 공정을 통하여 처리하여 유가금속을 회수하고 처리잔사를 철원으로 재활용한다면 환경오염방지 및 폐자원의 재자원화 효과가 기대된다. 본 연구에서는 고온환원과 전해공정을 조합한 새로운 전기로제강분진 처리공정을 제안하고, 각 공정에 대한 기초실험을 수행하여 그 가능성을 조사, 검토 하였다. 전기로제강분진의 고온환원실험과 환원과정에서 분위기와 증기압의 차이를 이용한 Zn및 Pb 성분의 분리, 휘발실험의 결과들이 분석되었으며, 아울러 환원처리잔사 중의 Fe성분함량을 증가시켜 철원으로 재활용할 수 있는 가능성을 확인하기 위하여 전기로제강분진과 millscale을 혼합, 환원하는 실험을 수행하였다. 또한 환원과정의 휘발산물인 조산화아연의 침출 및 전해에 관한 기초실험을 수행하여 고순도금속아연회수의 가능성도 조사, 검토하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.6
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• pp.1087-1093
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• 1996

Current processing and packaging of anchovy sauce was reviewed and a new method of anchovy sauce processing was proposed for standardized production and quality management. The proposed procedure for liquid type anchovy sauce involves mixing of anchovy fishes and salt(20%), stored aging and fermentation under controlled temperature condition, filtration/centrifuge, secondary fermentation and filtration of residue added with brine solution, combining of first and second filtrates, packaging into container, and pasteurization. Treatment of residue waste was also considered.