• Resources Recycling
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• v.24 no.2
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• pp.55-61
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• 2015

In this study, mechanical properties of waste ground rubber tire powder were investigated to evaluate the influence of pre-treatment process for recycling. The tensile test, fracture test and morphology observation were carried out using various kinds of waste ground tire powders, which were produced by grinding and devulcanization process, respectively. As a results, it was found that the produced rubber powder through grinding process increased its tensile strength and elongation with decreasing particle size because of decreasing surface area. Devulcanized rubber powder also increased its tensile strength and elongation by de-crosslink with sulfur. It could be also suggested that devulcanization treatment after grinding process was more efficient recycling process for both increasing tensile property and fracture elongation of waste ground rubber tire powders.

• Journal of the Microelectronics and Packaging Society
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• v.17 no.1
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• pp.63-68
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• 2010

CNT and permalloy composite plating was investigated. CNTs were pretreated prior to electroplating to disassemble the tangled CNT lumps. The ball milling as a physical pretreatment and the acid treatment as a chemical pretreatment were used. 10M nitric acid and 10 M sulfuric acid were used for the chemical pretreatment. Sulfuric acid was more effective than nitric acid to disassemble CNT lumps. To disperse CNT in the solution, surfactants were used. SDS, Triton X-100 and PAA were used for this purpose. More CNTs were incorporated in permalloy coating when PAA was used as a surfactant. The surface morphologies were observed with FESEM after electroplating CNT and permalloy. The current densities were varied from 10 to $80\;mA/cm^2$ and the concentration of PAA was fixed at 2 g/L. The optimum current density without surface cracks was $20\;mA/cm^2$. The crystallinity of the deposit was analyzed with XRD and the surface hardness was analyzed with Vicker's hardness tester. The corrosion behavior was analyzed with polarization plot. The physical properties of permalloy were not improved with CNT composite plating.

• Clean Technology
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• v.27 no.1
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• pp.24-32
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• 2021

Unburned carbon (UC) was successfully separated from fly ash by up to 85.8% in weight via froth flotation using soybean oil as a collector. An 18 wt% yield of microceramics (CM) could be achieved by employing a hydro cyclone separator located immediately after the flotation equipment. UC and CM were tested as alternatives to weight-adding material and polymer (especially polypropylene in this study) filler, respectively. Large particles of UC were broken down into smaller ones via ball milling to have an average particle diameter of 10.2 ㎛. When crushed UC was used as an alternative to clay as a rubber weight-adding material, a somewhat lower tensile strength and elongation rate than the allowed values were unfortunately obtained. In order to satisfy the standard limits, further treatment of UC is required to enhance surface energy for more intimate bonding with rubber. CM was observed in spherical forms with an average diameter of 5 ㎛. The surface of the CM particles was modified with phenol, polyol, stearic acid, and oleic acid so that the surface modified CM could be used as a polypropylene-filling agent. The flowability was good, but due to the lack of coupling forces with polypropylene, successful impact strength and flexural strength could not be obtained. However, when mixing the surface-modified CM with 1% silane by weight, a drastic increase in both the impact strength and flexural strength were obtained.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2013.05a
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• pp.211-211
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• 2013

Ru-Cr은 차세대 반도체 메모리(RAM, MRAM, FeRAM), 헤드(MR, TMR), 캐피시터의 웨이퍼 등에 전극층이나 시드층 형성을 위해 스퍼터링 타겟으로 제조되며, IT산업이 발달함에 따라 수요가 증가하고 있다. 기존의 스퍼터링 타겟은 산처리와 주조와 같은 습식법이 주를 이루었으나, 긴 제조시간과 강산사용의 위험성화 강산폐유의 처리가 문제되고 있다. 최근에는 습식공정을 보완하기 위한 건식법의 연구가 진행 중이며, 합금소재에 대한 건식법의 연구가 필요하다. 본 연구에서는 폐 Ru-Cr 금속합금 스퍼터링 타겟을 Hammer-mill, jet-mill 등 건식으로 분쇄하고 RF-Plasma를 이용하여 소결에 용이한 구형, 고순도 Ru-Cr금속합금분말을 제조하였다.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2015.11a
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• pp.224-225
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• 2015

폐솔더 박리액으로부터 주석 및 구리의 분리를 위하여 옥살레이트 침전을 통해 각각 금속염으로 회수하기 위한 기초 연구를 실시하였다. 먼저 옥살산의 첨가량에 따라 주석의 침전율이 증가하였으며 당량비(옥살산/주석)의 1.0-1.5배를 첨가할 경우 주석이 99.5%, 구리는 2.0% 정도 침전되었고 철, 납 등은 거의 침전되지 않아 주석만 선택적으로 침전되는 것을 확인 하였다. 반응온도 증가에 따라 주석의 침전율은 증가하여 $60^{\circ}C$ 부근에서 최대값을 보이다가 온도가 더 증가하면 오히려 감소 경향을 보였다. 침전물의 고액분리 용이를 위해 카티온성 고분자 응집제를 이용하여 침강시킨 후, 분리된 침전물을 건조, 분쇄하여 $SnO_2$의 산화물을 얻을 수 있었다. 주석이 제거된 폐솔더 박리액에 옥살산을 첨가하여 구리가 약 91% 이상 침전되어 납, 철 등의 금속과 분리하여 선택적으로 회수가 가능하였다.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2011.05a
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• pp.79-79
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• 2011

water cavitation peening(WCP)은 water jet 과정으로 인한 cavitation이 발생할 때, 금속표면 cavitation 현상에 의해 재료표면의 잔류응력과 경도 등의 물성을 변화시키게 되며, 그로 인해 생긴 잔류 응력으로 재료의 내구성 및 수명을 향상시키는 기술이다. 최근에는 water jet을 이용한 장치들이 건설 분야, 일반기계분야, 컷팅 공정, 분쇄 등 다양한 분야에서도 사용되고있다. 그러나 water jet을 이용한 peening은 소개 된지 20여년이 경과했음에도 불구하고 연구 및 개발 내용은 shot peening에 비해 아직 초기 단계이다. water cavitation peening은 기존의 피닝 방법의 단점을 보완 할 뿐만 아니라 환경적인 측면에서도 그 가치가 크다. 아직은 다른 peening 기법 보다 잔류압축응력 부가 측면에서 그 효과가 떨어지지만, water cavitation peening은 열에 영향을 받는 영역이 생성되지 않으며, 기계의 표면 가공을 하는 동안 어떤 미세한 먼지도 생성하지 않아 친환경적이다. 또한 복잡한 외형을 가지는 부품 및 내면에 적용성이 뛰어나고, 표면 정밀도 저하가 낮다는 장점이 있다. 본 연구에서는 조류발전용 블레이드의 재료로 사용하려는 동합금에 대하여 증류수 내에서 water cavitation peening 시간, 거리, 파형 등의 변수를 적용하여 최적 조건을 찾고, 다양한 전기화학적 실험을 실시하였으며, water cavitation peening 부의 부식특성을 평가 하였다. ASTM-G32 규정에 의거하여 압전효과를 용한 진동발생 장치(RB 111-CE)를 이용하여 동합금 표면에 water cavitation peening을 실시하고, 실험 후 표면의 손상거동을 관찰하기 위하여 3D현미경 및 전자주사현미경(SEM)을 사용하였다. 물성치 변화를 확인하기 위하여 SHIMADZU사의 HVM-2 Model의 비커스 경도기를 이용하여 표면 경도값을 측정하였다. 전기화학실험은 각 3회 이상 실시하였으며, Tafel 분석결과로 부식전류밀도와 부식전위의 평균, 부식전위를 알 수 있었고, 음분극 실험결과, 용존산소 환원반응에 의한 농도분극에서 수소가스발생에 의한 활성화 분극으로 진행되는 변곡점을 확일 할 수 있었다.

• Journal of Life Science
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• v.17 no.7 s.87
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• pp.964-969
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• 2007

This study was carried out to investigate the effects of addition of pork fat, olive oil and soybean oil on the quality and sensory of ground pork meat. The samples consisted of the ground pork meat containing 20% pork fat (GP-P), 20% olive oil (GP-O), and 20% soybean oil (GP-S). The chemical composition, surface color, fatty acid composition, water hold-ing capacity, pH, VBN content and TBARS value were determined for the ground pork meat as the quality characteristics, and the sensory score were also evaluated. The moisture, crude protein, crude fat and crude ash content were not different among the GP-P, GP-O and GP-S. The $L^{*}$(lighaess), $a^{*}$(redness) and $b^{*}$(yellowness) of /GP-P were higher than those of the GP-O and GP-S (p<0.05). Palmitic acid was the most abundant among saturated fatty acids, and palmitic acid content of GP-P (24.384%)was higher than that of the GP-O (15.611%) and GP-5 (14.423%). In case of unsaturated fatty acids, oleic acid of GP-P (43.773%) and GP-O (65.040%) were the highest, linoleic. acid for GP-5 (40.762) was the highest. The water holding capacity of GP-P was higher than that of the GP-0 and GP-5, the pH of GP-S was higher than that of the GP-P and GP-O, and the VBN content and TBARS value of GP-P was higher than that of the GP-O and GP-5 (p<0.05). The raw color of GP-0 and GP-S were higher than that of the GP-P (p<0.05), however the raw aroma was not different among the samples. In case of roasted ground pork meat, the aroma was not different among the samples, the taste, texture and palatability or GP-S were the highest among the samples, and the juiciness of GP-O and GP-S were higher than that of the GP-P(p<0.05).

• Transactions of the Korean Society of Mechanical Engineers B
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• v.39 no.7
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• pp.567-578
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• 2015

Single droplet-wall collision heat transfer characteristics on a heated plate above Leidenfrost temperature were experimentally investigated considering the effects of impact velocity. The collision characteristics of the droplet impinged on the heated wall and the changes in temperature distribution were simultaneously measured using synchronized high-speed video and infrared cameras. The surface heat flux distribution was obtained by solving the three-dimensional transient heat conduction equation for the heated substrate using the measured surface temperature data as the boundary condition for the collision surface. As the normal impact velocity increased, heat transfer effectiveness increased because of an increase in the maximum spreading diameter and a decrease in the vapor film thickness between the droplet and heated wall. For We < 30, droplets stably rebounded from a heated wall without breakup. However, the droplets broke up into small droplets for We > 30. The tendency of the heat transfer to increase with increasing impact velocity was degraded by the transition from the rebounding region to the breakup region; this was resulted from the reduction in the effective heat transfer area enlargement due to the breakup phenomenon.

• Proceedings of the Korean Vacuum Society Conference
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• 2015.08a
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• pp.232.1-232.1
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• 2015

흑연 박리를 통해 형성된 탄소나노플레이트를 탄소나노튜브 합성을 위한 지지체로 적용하여 탄소나노플레이트 위에 직접 탄소나노튜브를 합성함으로써 3차원 구조의 탄소나노튜브/탄소나노플레이트 나노혼성체를 합성하였음. 흑연의 박리를 통해 탄소나노플레이트를 제조하기 위해서 층간화합물 삽입과 열처리를 통해 팽창흑연을 제조하고, 물리적 분쇄 과정과 액상 고압균질기 방법을 통해 두께 30nm 이하, 수 마이크론 크기의 탄소나노플레이트를 제조하고 동결건조 방법으로 탄소나노플레이트를 제조하였음. 제조된 탄소나노플레이트 상에 탄소나노튜브 합성을 위해서 탄소나노플레이트 표면처리 공정을 적용하였는데, 표면처리 방법 및 물질에 따라 금속 촉매의 담지량 및 담지 형상이 결정되어 합성되어지는 탄소나노튜브의 합성 수율과 합성된 탄소나노튜브의 형성이 다르게 나타났다. 표면처리 방법으로는 산처리방법, 흡착성 고분자 처리법, 무전해 도금법, 무기산화물 처리법이 적용되었다. 또한 담지되는 촉매 종류 및 함량, 조촉매 적용에 따라 탄소나노튜브 합성 거동을 분석하여 최적 촉매시스템을 구축하여 촉매담지체 질량 대비 700% 이상의 고수율의 탄소나노튜브/탄소나노플레이트 혼성체 합성법을 개발하였다.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.224-230
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• 2009

This study was to investigated the effects of adding of medicinal herbal (cinnamon, licorice and Bokbunja) to ground beef during storage by examining surface color, water holding capacity, cooking loss, increased rate of thickness, decreased rate of diameter, pH, VBN (volatile basic nitrogen) content and TBARS (2-thiobarbituric acid reactive substances) values of the beef under cold ($4{\pm}1$) storage conditions for 9 days. Four types of ground beef were prepared by adding the follow: 10% water (control), 10% cinnamon extracts (T-1), 10% licorice extracts (T-2), and 10% Bokbunja extracts (T-3). The $L^*$ (Lightness) and $a^*$ (Redness) values of the beef significantly decreased (p<0.05) whereas no significant changes were shown in the $b^*$ (Yellowness) value during storage, and which were not influenced by the additions of herbal extracts. Water holding capacity was significantly increased during cold storage (p<0.05), and was not influenced by the addition of the extracts. The cooking loss of the control, T-2 and T-3 were significantly decreased during cold storage (p<0.05), and T-1 had no significant changes in cooking loss. There were no significant changes in the thickness and diameter during cold storage, and which were not influenced by the addition of the extracts. The pH of the control decreased until 6 days of storage, but increased at 9 days, and the pH levels of T-1, T-2 and T-3 decreased during cold storage. VBN content was increased during cold storage and the VBN contents of the samples containing herbal extracts were lower than that of the control. In addition, the TBARS values of the ground beef containing the extracts were lower than that of the control.