• Journal of the korean Society of Automotive Engineers
• /
• v.18 no.5
• /
• pp.53-68
• /
• 1996

마그네슘이 자동차 경량화에 관심이 되는 이유는 근본적으로 CAFE 규제와 같이 경량화를 통한 화석연료의 소모를 크게 억제해야 한다는 사회적인 규제이나, 지난 10여년간의 기술발전으로 내식성이 나쁘다거나 취급이 위험한 금속이라는 인식이 크게 개선된 데에도 있다. 다른 경량금속에 대한 Mg 지금 가격의 비교조건이 호전되었고 향후 원소 재공급의 다변화가 추진되고 있는 것도 환경을 변화시킨 중요한 요인이다. 그간 중요한 경량화 대체 재료로 연구투자가 많았던 유기고분자 재료 및 FRP 등과 같은 복합재료는 폐기부품의 재활용이 어려움 때문에 호나경친화적인 단점이 부각되어, 이 소재의 증가가 주춤해 있다. 마그네슘의 경우에는 재활용이 가능하고, 진동흡수효과가 매우 커서 소음발생을 크게 줄일 뿐만 아니라, 주행 및 내구성시험에서 치수안정성이 좋고 많은 종류의 전자기기 사용에 의한 전자파 차폐효과도 큰 장점을 가지고 있다. 본 고에서는 Mg 다이캐스팅으로 자동차부품의 경량화 현황과 선진국에서 보는 전망을 미국을 중심으로 정리하고, 이와 관련한 Mg 다이캐스팅으로 자동차부품의 경량화 현황과 선진국에서 보는 전망을 미국을 중심으로 정리하고, 이와 관련한 Mg 기술적인 이슈와 시장전망도 서술하였다. 그리고 현재 우리나라의 연구계와 부품업계에서 추진하고 있는 연구개발 동향을 자동차 업계에 소개하는 의미도 있다. 이처럼 우리나라의 현황을 정리해 보는 것은 국내 자동차 산업이 국제적인 경쟁을 하고 있고 Mg기술과 원료확보에서 일본의 견제를 받고 있는 우리의 현실에서도 필요한 작업으로 생각된다.값들로 구성되는 형상을 내구 성능, 성형성등을 고려하여 최종 형상으로 결정한다. 내구성능의 예측은 금속부품의 내구수명 예측에 널리 이용되고 있는 방법이 방진 고무부품의 경우에도 적용 가능한지를 검토하고, 방진 고무부품에도 일반적으로 적용될수 있는 내구수명 예측방안의 개발 가능성을 타진해 보았다. 본 연구의 목표는 시제품을 제작하기 이전에 설계된 부품에 대한 스프링 상수 및 내구특성을 체계적으로 규명하여 제품 시험의 횟수를 줄이고, 보다 정밀한 제품을 제작할 수 있도록 하기 위한 것이다.세포수는 초기 배반포기배에서 팽윤 배반포기배로 진행됨에 따라 두배에서 세배 정도 증가되었음을 알 수 있었다. 또한, differential labelling과 bisbenzimide기법에서 얻어진 각각의 총세포수를 비교하였을 때 총세포수는 발달의 진행 정도에 따라 증가되며 그와 동시에 동일한 군 간의 세포수도 거의 유사함을 알 수 있었다. 따라서, ICM과 TE를 differential labelling하는 기법은 수정란의 quality를 평가하는데 매우 유용한 기법으로서 착상전 embryo 발달을 연구하는데 효과적으로 이용될 수 있다는 것을 시사한다. 고도의 유의차를 나타낸 반면 비수구, 초생수로구 및 Bromegrass 목초구 간에는 아무런 유의차가 인정되지 않았다. 7. 농지보전 처리구인 배수구와 초생수로구는 비처리구에 비해 낮은 침두 유출량과 낮은 토양유실량을 나타내었다.구보다 14% 절감되는 것으로 나타났다.작용하는 것으로 사료된다.된다.정량 분석한 결과이다. 시편의 조성은 33.6 at%

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.56 no.3
• /
• pp.219-225
• /
• 2011

The physicochemical properties of rice endosperm from five rice varieties and effects of milling on baking bread properties of rice flour were investigated. Five rice varieties exhibited different level of amylose content. The ratio of longer amylopectin chain length to the distribution of endosperm starches was the highest in Goami3. According to the RVA measurement of rice flours, the pasting temperatures of Seolgaengbyeo and Goamibyeo were lower than those of the other rice varieties. There were differences in the changes of swelling power of rice flour under increasing temperature. Each rice flour sample for bread-making was processed into two different particle size by using an air-classification mill, and significant differences were observed among cultivars in the average particle size and damaged starch content of rice flours. Rice flour of Seolgaengbyeo with fine particle size showed the highest value in specific volume after baking.

• The Journal of Engineering Geology
• /
• v.21 no.4
• /
• pp.313-322
• /
• 2011

On September 2007, numerous slopes at Jeonranam-Do collapsed as a result of rainfall related to Typhoon Nari. Failure occurred at a road cut-slope on the ${\bigcirc}{\bigcirc}$ detour road, damaging transport infrastructure. This study aims to determine the cause of failure based on field investigations, the geotechnical properties of soil, clay mineral composition, and quantitative analysis. The studied cut slope consists of weathered soil that originated from volcanic rocks, and minor faults and a mafic dyke. Surface water tends to seep into the soil because the roadway is not sealed and because of poorly installed drainage. Sieve and XRD analyses indicate that soils in the failure zone are ML and CH, which are prone to swelling due to the presence of clay minerals such as smectite and vermiculite. The slope failed due to the improper construction of drainage facilities, the presence of geological weak zones, and high soil contents of swelling clay.

• Korean Journal of Food Science and Technology
• /
• v.21 no.4
• /
• pp.528-535
• /
• 1989

Starches isolated from Seipoong and Daeji potato were classified into small and large granules. The starch granule size for Seipoong and Daeji was in the range of $10-85\;{\mu}m$ and $13-90\;{\mu}m$, respectively. Seipoong starch contained more large granules $(>41\;{\mu}m)$ while Daeji starch had more small granules $(<30\;{\mu}m)$. There was no difference in water-binding capacity both between two starches and among granule sizes. Amylose content for toro starches was the same but was higher in large starch granules than small ones. Swelling powder at $80^{\circ}C$ for parent starches was essentially the same but small starch granules had much higher swelling powder than large ones. The large starch granules for Daeji showed higher peak viscosity by amylograph than small starch granules. No such difference was observed for Seipoong starch. The gelatinization temperature range of small starch granules was wider than that of large ones, but gelatinization enthalpy was the same between large and small starch granules. The starches regardless granule sizes were completely gelatinized at $70^{\circ}C$.

• Korean Journal of Food Science and Technology
• /
• v.17 no.6
• /
• pp.415-420
• /
• 1985

In this study, changes in physical and chemical properties of glutinous rice during various soaking periods (0, 0.08, 1, 3, 5, 7, 10 days) were investigated in order to clarify the relations ship between soaking period and expansion volume in the preparation of Gang Jung. The longer the soaking period was, the greater the expansion volume of Gang Jung was. Higher maximum viscosity and breakdown in amylogram of glutinous rice flour were observed as the soaking period was increased, As the length of soaking period increased, hardness of glutinous rice and size of flour particle significantly decreased, while sweeling power and solubility of glutinous rice flour showed no significant difference. Increased length of soaking period was associated with higher fatty acidity, higher acidity of water extract and lower pH of glutinous rice flour. Control of flour particle size distribution resulted in significantly larger expansion volume of Gang Jung. Brabender's amylogram showed that the increase of expansion volume of Gang Jung associated with the increase of soaking period was related to the change of rheological properties of glutinous rice. It seemed that changes in viscometric properties of glutinous rice was attributed to the different flour particle size distribution resulted from changes in hardness of rice during soaking.

• Korean Journal of Food Science and Technology
• /
• v.21 no.6
• /
• pp.766-771
• /
• 1989

physicochemical properties of rice starch isolated from eight varieties were examined to evaluate the rice processing suitability The amylose contents of rice starch were varied with 16.7-29.7%, and IR 30, Godael, Aguja and Lengkwang varieties showed higher amylose content than the other varieties. The water binding capacity and blue value were in the range of 87.0 103.0 and 0.178-0.305, respectively. As the amylose content increased, the amylogram pasting temperature and the break down ratio increased, while the peak viscosity did not show any significant difference. The transmittance of 0.1% starch suspension slowly increased at $50^{\circ}C$ in the low-amylose content rice group, and rapidly increased at $65^{\circ}C$ in the high-amylose content rice group, but there were no differences above $75^{\circ}C$ among varieties. Also the low-amylose rice starch showed higher values in the swelling power and solubility. The hardness of the 30% rice starch gels was low in low-amylose one. During storage at $20^{\circ}C$ for 14 days, the increment of hardness was more slow in high-amylose one. The retrogradation velocity constant of rice starch gel by Avrami equation was the highest as 0.219 in Aguja variety.

• Korean Journal of Food Science and Technology
• /
• v.46 no.6
• /
• pp.682-688
• /
• 2014

The in vitro digestibility and molecular and crystalline structures of rice starches (Seilmi, Dasan1, and Segoami) with differing amylose content were investigated. Segoami had the highest amylose content (30.9%), whereas Dasan1 had the lowest amylose content (21.2%). The molecular weight ($\bar{M}_w$) of amylose and amylopectin in Segoami was much lower than that of the other two rice starches. Segoami had the highest proportion (8.7%) of amylopectin short branch chains (DP 6-12) and the lowest proportion of B1 chains (DP 13-24). The relative crystallinity, intensity ratio of $1047-1022cm^{-1}$ (1047/1022) and gelatinization enthalpy followed the order: Segoami>Seilmi~Dasan1. Segoami showed substantially low pasting viscosity. Rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) contents showed the highest value in Seilmi, Dasan1, and Segoami, respectively. The expected glycemic index (eGI) of Segoami was lower than that of the other two rice starches. Overall results suggested that the digestibility of rice starch could be highly influenced by their molecular and crystalline structure.

• Applied Microscopy
• /
• v.18 no.1
• /
• pp.92-102
• /
• 1988

The ototoxic effects of salicylate on the ultrastructure of spiral ganglion cells were examined. Sodium salicylate($50{\sim}60\/kg$ body weight, once a day for 7 days) were injected subcutaneously to $5{\sim}6$ week-old fifteen Sprague-Dawley rats. Animals were sacrificed 24 hours (group 1), 6 weeks (group 2) or 10 weeks (group 3) after the last injection. In group 1 animals, distention of membranous cisternae was found in the cytoplasm of ganglion cells, satellite cells and Schwann cells in which enlargement or multicystic cytosome formation of the mitochondria were shown. In group 2 animals, membranous cisternae became larger or fused to form larger vacuoles or cysts. Shrinkage of spiral ganglion cell cytoplasm and loosening of myelin sheath were seen. In group 3 animals, extensive swelling or loss of nerve fibers were shown along with the folding or partial loss of myelin sheath which caused leakage of ganglion cell cytoplasm. It was concluded that the ototoxicity of salicy-late caused the ultrastructral changes of the spiral ganglion cells which became more severe in group 2 and 3 animals. The possibility of retrograde degeneration following the sensory cell changes was suggested.

• Korean Journal of Food Science and Technology
• /
• v.30 no.1
• /
• pp.42-48
• /
• 1998

Physicochemical properties of waxy maize starch and oxidized waxy maize starch with sodium hypochlorite $(0{\sim}60\;mg\;CL_2/g\;starch,40^{\circ}C,\;pH\;10,\;3.0\;hr)$ were studied. As sodium hypochlorite concentration was increased, the content of crude lipid and crude protein of the oxidized starch were decreased. And crude protein content and whiteness was considered to show negative regression. However, the crude ash content of the oxidized starch increased significantly with oxidation and bore a positive regression to the chlorine content. There was a progressive increase in the carboxyl content with increasing oxidant level. After pasting in hot water and cooling, viscosity of the oxidized starches were drastically lower than that of native starch . As carboxyl contents of the oxidized starch increased, the solubility and swelling power was increased. When waxy maize starch treated with 0, 1.5, 3.0 and 6.0% sodium hypochlorite, temperature of initial gelatinization of oxidized starch was shown to 65, 65, 60 and $50^{\circ}C$, respectively. The oxidized waxy maize starches also form clearer pastes. Water binding capacity of the oxidized starch decreased as the degree of carboxyl group substitution increased. Waxy maize starch has polygonal and some round granules which range from about 3.7 to $20\;{\mu}m$ in diameter. Surface appearance of the waxy maize starch became rough when oxidized with sodium hypochlorite. When homogenate of the oxidized waxy maize starch solution and corn germ oil was stored under room temperature for 24 hours, the emulsion stability was considered to depend on starch concentration and degree of substitution.

• Korean Journal of Food Science and Technology
• /
• v.33 no.3
• /
• pp.313-318
• /
• 2001

Physicochemical properties of starch vermicelli (Dangmyun) made with different starches in laboratory were determined to develop a modified corn starch comparable to sweet potato starch which is highly expensive than corn starch but commonly used for starch vermicelli in Korea. Initial temperatures (Ti) of gelatinization of starch vermicelli made in laboratory measured by differential scanning calorimeter, which were above $60^{\circ}C$, were higher than those of starch vermicelli in the market. Their X-ray diffraction peaks were relatively sharp compared with those of starch vermicelli in the market, which showed that starches were not completely gelatinized during the process of starch vermicelli preparation in laboratory. Initial temperature (Ti) of corn starch vermicelli was decreased by $3^{\circ}C$ by hydroxypropylation but increased by $2.5^{\circ}C$ by oxidation. Hardness and compression slope of sweet potato starch vermicelli and mungbean starch vermicelli, which were $11,726{\sim}12,555\;g/cm^2$ and $29,914{\sim}30,604\;g/cm^2$, respectively, were the highest in the samples and those of waxy corn starch were lowest. Hardness and compression slope of starch vermicelli made with corn starch slightly oxidized in the concentration of 0.5% NaOCl at pH 9.0, $40^{\circ}C$ for 30 min. increased and found to be comparable to those of sweet potato starch vermicelli.