• 한국자동차공학회논문집
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• 제21권1호
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• pp.145-153
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• 2013

In this study, shear punch-creep (SP-Creep) at Sn-4Ag/Cu pad the joint was tested by using environment-friendly Pb-free solder alloy Sn-4Ag of electronic components. Pb eutectic alloy (Sn-37Pb) joints limited to environmental issues with reflow time (10sec, 30sec, 100sec, 300sec) according to two types of solder alloy joints are compared and evaluated by creep strain rate, rupture time and IMC (Intermetallic Compound) behavior. As the results, reflow time increases with increasing thickness of IMC can be seen at overall 100sec later in case of two solder joints on the IMC thickness of Sn-4Ag solder joints thicker than Sn-37Pb solder joints. In addition, when considering creep evaluation factors, lead-free solder alloy Sn-4Ag has excellent creep resistance more than Pb eutectic alloy. For this reason, the two solder joints, such as in the IMC (Cu6Sn5) was formed. However, the creep resistance of Sn-4Ag solder joints was largely increased in the precipitation strengthening effect of dispersed Ag3Sn with interface more than Sn-37Pb solder joints.

• Fibers and Polymers
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• 제7권2호
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• pp.129-138
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• 2006

Using a strain-controlled rheometer, the steady shear flow properties of aqueous xanthan gum solutions of different concentrations were measured over a wide range of shear rates. In this article, both the shear rate and concentration dependencies of steady shear flow behavior are reported from the experimentally obtained data. The viscous behavior is quantitatively discussed using a well-known power law type flow equation with a special emphasis on its importance in industrial processing and actual usage. In addition, several inelastic-viscoplastic flow models including a yield stress parameter are employed to make a quantitative evaluation of the steady shear flow behavior, and then the applicability of these models is also examined in detail. Finally, the elastic nature is explained with a brief comment on its practical significance. Main results obtained from this study can be summarized as follows: (1) Concentrated xanthan gum solutions exhibit a finite magnitude of yield stress. This may come from the fact that a large number of hydrogen bonds in the helix structure result in a stable configuration that can show a resistance to flow. (2) Concentrated xanthan gum solutions show a marked non-Newtonian shear-thinning behavior which is well described by a power law flow equation and may be interpreted in terms of the conformational status of the polymer molecules under the influence of shear flow. This rheological feature enhances sensory qualities in food, pharmaceutical, and cosmetic products and guarantees a high degree of mix ability, pumpability, and pourability during their processing and/or actual use. (3) The Herschel-Bulkley, Mizrahi-Berk, and Heinz-Casson models are all applicable and have equivalent ability to describe the steady shear flow behavior of concentrated xanthan gum solutions, whereas both the Bingham and Casson models do not give a good applicability. (4) Concentrated xanthan gum solutions exhibit a quite important elastic flow behavior which acts as a significant factor for many industrial applications such as food, pharmaceutical, and cosmetic manufacturing processes.

• 대한화학회지
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• 제15권2호
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• pp.69-84
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• 1971

An analysis of the free amino acid contained in the plasma and erythrocytes of the six groups of Wistar Strain male adult rats (body weight 200-300g) having fasted for sixteen hours was made by means of the HITACHI Amino Acid Autoanalyzer and the result of which was corrected with RC-24B TOMY Micro Hematocrit Centrifuge. There was a depression of the plasma and erythrocytes free amino acid level on the no-protein diet with ad libitum feeding. But on the 20% casein diet there was an elevation in the levels of free amino acid and consequently alanine, glysine, lysine, serine and arginine level in the erythrocytes and threonine, glutamic acid and taurine level in the plasma increased on the high protein diet. There was more plasma and erythrocytes free amino acid level on the 5% casein- 30% fat diet than on the 5% casein-no fat diet with pair-feeding. In comparison, on the low calorie diet more free amino acids were found in plasma than in erythrocytes, but on the higher calorie diet more free amino acids were found in the erythrocytes than in the plasma. On the 20% casein-30% fat diet with pair-feeding the erythrocytes free amino acids level increased but in plasma free amino acids level decreased. Such as an opposite result was given in plasma and erythrocytes free amino acids level. In the pair-fed four groups, erythrocytes per plasma generally increased in the rate of less than 10.0 as the calorie increased. The essential amino acid per non essential amino acid generally increased in the ratio as protein level and calorie increased, and that ratio range was from 0.2 to 0.7. And essential amino acid per non essential amino acid of plasma was higher than that of erythrocytes.

• Journal of Magnetics
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• 제21권1호
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• pp.12-19
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• 2016

The <100> oriented $Fe_{83}Ga_{17}$ alloys with various contents of NbC or B were prepared by directionally solidification method at the growth rate of $720mm{\cdot}h^{-1}$. With a small amount of precipitates, the columnar grains grew with cellular mode during directional solidification process, while like-dendrite mode of grains growth was observed in the alloys with higher contents of 0.5 at% due to the dragging effect of precipitates on the boundaries. The NbC precipitates disperse both inside grains and along the boundaries of $Fe_{83}Ga_{17}$ alloys with NbC addition, and the Fe2B secondary phase particles preferentially distribute along the grain boundaries in B-doped alloys. Precipitates could affect grain growth and improved the <100> orientation during directional solidification process. Small amount of precipitate element addition slightly increased the magnetostrictive strain, and a high value of 335 ppm under pre-stress of 15 MPa was achieved in the alloys with 0.1 at% NbC. Despite the fact that the effect on magnetic induction density of small amount of precipitates could be negligible, the coercivity markedly increased with addition of precipitate element for $Fe_{83}Ga_{17}$ alloy due to the retarded domain motion resulted by precipitates.

• Journal of Microbiology and Biotechnology
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• 제20권10호
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• pp.1440-1445
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• 2010

Rhodococcus sp. JDC-11, capable of utilizing di-n-butyl phthalate (DBP) as the sole source of carbon and energy, was isolated from sewage sludge and confirmed mainly based on 16S rRNA gene sequence analysis. The optimum pH, temperature, and agitation rate for DBP degradation by Rhodococcus sp. JDC-11 were 8.0, $30^{\circ}C$, and 175 rpm, respectively. In addition, low concentrations of glucose were found to inhibit the degradation of DBP, whereas high concentrations of glucose increased its degradation. Meanwhile, a substrate utilization test showed that JDC-11 was also able to utilize other phthalates. The major metabolites of DBP degradation were identified as monobutyl phthalate and phthalic acid by gas chromatography-mass spectrometry, allowing speculation on the tentative metabolic pathway of DBP degradation by Rhodococcus sp. JDC-11. Using a set of new degenerate primers, a partial sequence of the 3,4-phthalate dioxygenase gene was obtained from JDC-11. Moreover, a sequence analysis revealed that the phthalate dioxygenase gene of JDC-11 was highly homologous to the large subunit of the phthalate dioxygenase from Rhodococcus coprophilus strain G9.

• 한국수산과학회지
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• 제44권6호
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• pp.658-664
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• 2011

Rotifers of the genus Brachionus are commonly used as a live food for larval fish, and rotifers of different sizes are preferred according the mouth size of the fish. Rotifer species vary in size, and individual size can depend on the temperature and salinity of the rearing environment. We investigated the effects of temperature and salinity for two species, B. plicatilis (250-300 ${\mu}m$) and B. rotundiformis (100-220 ${\mu}m$). Two strains of B. plicatilis (CCUMP 36 and 48) and two strains of B. rotundiformis (CCUMP 51 and 56) were received from the Culture Collection of Useful Marine Plankton (CCUMP) at Pukyong National University and cultured with the green alga, Nannochloris oculata (KMMCC 16) from the Korea Marine Microalgal Culture Center (KMMCC). The growth and size of rotifers were examined at three water temperatures ($16^{\circ}C$, $24^{\circ}C$, $32^{\circ}C$) and four salinities (20 psu, 25 psu, 30 psu, 35 psu) under continuous light (40 ${\mu}molm^{-2}s^{-1}$). The maximum density and growth rate of B. rotundiformis were greater than those of B. plicatilis. The lorica length of B. plicatilis ranged from 215.4 to 269.7 ${\mu}m$ and from 154.9 to 206.6 ${\mu}m$ for B. rotundiformis, depending on strain, temperature and salinity. Rotifers were smaller when cultured at high temperatures, regardless of salinity. B. rotundiformis preferred higher salinity than B. plicatilis. The results demonstrated that the size of rotifers could be controlled to some extent by temperature and salinity.

• Journal of Microbiology and Biotechnology
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• 제12권2호
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• pp.189-195
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• 2002

Using Streptomyces sp. YU100 isolated from Korean soil, the fermentative production of phospholipase D was attempted along with its purification and characterization studies. When different carbon and nitrogen sources were supplemented in the culture medium, glucose and yeast extract were found to be the best. By varying the concentration of nutrients and calcium carbonate, the optimal culture medium was determined as 2.0% glucose, 1.5% yeast extract, 0.5% tryptone 0.3% calcium carbonate. During cultivation, the strain secreted most of the phospholipase D in the early stage of growth within 24 h. The phospholipase D produced in the culture broth exhibited hydrolytic activity as well as transphosphatidylation activity on lecithin (phosphatidylcholine). In particular, the culture broth showed 8.7 units/ml of hydrolytic activity when cultivated at $28^{\circ}C$ for 1.5 days. The phospholipase D was purified using 80% ammonium sulfate precipitation and DEAE-Sepharose CL-6B column chromatography, which produced a major band of 57 kDa on a 10% SDS-polyacrylamide gel with purity higher than 80%. The enzyme showed an optimal pH of 7 in hydrolytic reaction, and at pH 4 in a transphosphatidylation reaction. The enzyme activity increased until the reaction temperature was elevated to $60^{\circ}C$. The enzyme was relatively stable at high temperatures and neutral pH, but significantly unstable in the alkaline range. Among the detergents tested as emulsifiers of phospholipids, the highest enzyme activity was observed when 1.5% Triton X-100 was employed. However, no inhibitory effect by metal ions was detected. Under optimized reaction conditions, the purified enzyme not only completely decomposed PC to phosphatidic acid within 1 h, but also exhibited higher than 80% conversion rate of PC to PS by transphosphatidylation within 4 h.

• Journal of Microbiology and Biotechnology
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• 제22권10호
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• pp.1359-1366
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• 2012

A strain of Streptomyces cavourensis subsp. cavourensis (coded as SY224) antagonistic to Colletotrichum gloeosporioides infecting pepper plants was isolated. SY224 produced lytic enzymes such as chitinase, ${\beta}$-1,3-glucanase, lipase, and protease in respective assays. To examine for antifungal activity, the treatments amended with the nonsterilized supernatant resulted in the highest growth inhibition rate of about 92.9% and 87.4% at concentrations of 30% and 10%, respectively. However, the sterilized treatments (autoclaved or chloroform treated) gave a lowered but significant inhibitory effect of about 63.4% and 62.6% for the 10% supernatant concentration, and 75.2% and 74.8% for the of 30% supernatant concentration in the PDA agar medium, respectively, indicative of the role of a non-protein, heat stable compound on the overall effect. This antifungal compound, which inhibited spore germination and altered hyphal morphology, was extracted by EtOAc and purified by ODS, silica gel, Sephadex LH-20 column, and HPLC, where an active fraction was confirmed to be 2-furancarboxaldehyde by GS-CI MS techniques. These results suggested that SY224 had a high potential in the biocontrol of anthracnose in pepper, mainly due to a combined effect of lytic enzymes and a non-protein, heat-stable antifungal compound, 2-furancarboxaldehyde.

• 대한기계학회논문집A
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• 제37권1호
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• pp.67-75
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• 2013

핵연료 지지격자 소재로 사용되는 zircaloy-4의 유동응력을 Johnson-Cook 모델로 결정하고, 모델의 재료상수를 역 공학으로 도출했다. 변형률 항의 상수 A, B, n과 변형률 속도 항의 $\dot{\varepsilon}_0$은 인장시험을 통해 결정했다. 상수 C, m을 역 공학으로 도출하기 위해 슬롯밀링시험을 수행하고, 유한요소해석으로 모사했다. 실험과 해석으로 얻은 결과의 차이를 오차함수, 즉 최소화 대상 목적함수로 설정했고, 이 함수를 최소로 하는 C, m을 도출했다. 도출한 상수의 타당성을 검증하기 위해 상관계수를 살펴봤고, 전단시험과 해석을 수행해 교차 검증했다. 상관계수는 모든 조건에 대해 0.97이상으로 실험과 해석결과 사이에 강한 상관관계가 있음을 확인했다. 전단시험과 해석의 전단면 형상 및 최대하중을 비교하여 도출한 유동응력 모델이 타당함을 보였다.

• 한국식품조리과학회지
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• 제19권4호
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• pp.511-520
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• 2003

This study was carried out to determine the effects of various contents of kiwifruit contents on the quality characteristics of mixed polysaccharide gels made from $\kappa$-carrageenan and locust bean gum. The color value, gelling temperature, melting temperature, break down rate, syneresis, rupture properties, TPA properties and sensory properties of mixed polysaccharide gels with various contents of kiwifruit contents were measured. As the kiwifruit contents was increased, the lightness (L), yellowness (b) and greenness (-a) of the mixed polysaccharide gels increased. There were no differences in the color values of gels during storage. As the kiwifruit content was increased, the gelling and melting temperatures of the mixed polysaccharide gels also increased. The mixed polysaccharide gels with high kiwifruit contents were difficult to melt, and it seemed that the addition of kiwifruit to the mixed polysaccharide gels could improve the thennal stability of the gels. The syneresis of the gel increased with increasing storage time, whereas the addition of kiwifruit to the gel resulted in suppression of syneresis. With regard to the rupture properties, stress, energy and strain, they were all decreased with increasing kiwifruit contents. The TPA properties, adhesiveness, hardness and chewiness increased and cohesiveness decreased with increasing kiwifruit contents. The results showed that the gel became tough and adhesive, and could be easily broken under small deformation, with increasing kiwifruit contents. The sensory evaluation showed that the green color, aroma, sweetness and sourness increased with increasing kiwifruit contents. The texture, adhesiveness, springiness and cohesiveness decreased, and brittleness and hardness increased, with increasing kiwifruit contents. The overall acceptability of the gel with 30% kiwifruit content was the highest. Thus, mixed polysaccharide gels made from kiwifruits could be useful, as the addition of kiwifruit to a mixed polysaccharide gel results in a good aroma, taste and stability, despite a lowering of the textural properties.