• 대한기계학회논문집
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• 제19권12호
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• pp.3344-3351
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• 1995

The stability of diffusion flame formed behind a bluff body with fuel injection slits was experimentally investigated in various fuel injection angles, fuel injection ratios, grids and extension ducts. The flame stability limits, temperature distributions and length of recirculation zones, direct photographs of flames were measured in order to discuss the stabilization mechanism of the diffusion flame. The results from this study are as follows. The fuel injection angle is an important factor in determining the flame stability. Stability limits can be improved by variety of the fuel injection ratio. When the grid and extension duct are set, stability characteristics are varied with the blockage ratios, grid intervals, and grid numbers. The recirculation zone not only serves as a steady ignition source of combustion stream but also governs the stabilization mechanism.

• Carbon letters
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• 제10권3호
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• pp.234-238
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• 2009

The field emitters were fabricated by screen-printing of carbon nanotube paste, and their emission stabilities were evaluated. It was found that the emission stability measured in a sealed device is much higher than that measured in a vacuum chamber in spite of similar pressure. This was because oxygen gas was scarcely remained in the sealed device, while the gas is continuously supplied into the vacuum chamber during the stability measurement. It was found that the plasma treatment etched the protruded CNTs, resulting in the uniform height of CNT tips. As a result, the stability was increased remarkably. It was also found that the stability of CNT paste emitter was improved by electrical aging and that the optimum condition for the aging was varied with the size of emitter.

• 수산해양기술연구
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• 제52권2호
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• pp.79-87
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• 2016

Mobile fish-cage was developed assuming a cage net with an enclosed area, which and estimated the hydrodynamic characteristics of the cage through the model experiment. Flux-shielding plates, installed in the bow were compared with the resistance test carried out by making a hole, bilge keel and stud, and basic block flow rate consisting of the results to a flat surface plate. The experimental results confirmed the improved resistance performance effect of 3~6% in the bilge keel and the stud form. To assess the stability of the fish-cage, evaluation of the stability in accordance with the stability criteria for determining the floating docks had confirmed that it satisfied the static stability performance under operating conditions at sea.

• 한국정밀공학회지
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• 제22권6호
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• pp.118-126
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• 2005

There are many types of walking robots in the world. For dynamic walking of the robots it is necessary to keep its dynamic stability. The dynamic stability is influenced by the position of ZMP (zero moment point). In this paper we study the control of the ZMP position of walking robot. For experiment we developed a quadruped robot and analyzed the dynamic stability of the robot. Developed robot has 2 joints at each leg and WBO (weight balancing oscillator) on the body of the robot. The WBO is designed to move linearly from side to side when the robot walks dynamically. Walking test was performed to verify the validity of the proposed methods. Especially we showed that the dynamic stability of the robot can be improved without sacrifice of the walking speed by control the WBO.

• 한국진공학회:학술대회논문집
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• 한국진공학회 2015년도 제49회 하계 정기학술대회 초록집
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• pp.244.1-244.1
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• 2015

The Ag Nanowire is one of the materials that are widely studied as alternatives to ITO and is available for large area, low cost process and the flexible transparent electrode. However, Ag nanowire can have the problem of a lack of stability at high temperatures, making this impossible to form a film. Using a structure of ITO/AgNW/ITO in photodetector device, we improved the properties of the ITO in the IR region and improved the thermal stability of the AgNW. The structure of ITO/AgNW/ITO has a high transmittance value of 89% at a wavelength of 900 nm and provide a good electrical property. The AgNWs embedded ITO film has a high transmittance, this is because of the light scattering from the AgNW. The thermal stability of the developed ITO/AgNWs/ITO films were investigated and found AgNWs embedded ITO films posses considerable high stability compared to the solo AgNWs on the Si surface. The ITO/AgNWs/ITO device showed a improved photo-response ratio compared to those of the conventional TC device in IR region. This is attributed to the high transmittance and low sheet resistance. We suggest an effective design scheme for IR-sensitive photodetection by using an AgNW embedded ITO.

• 한국산업융합학회 논문집
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• 제12권2호
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• pp.99-105
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• 2009

Among a few items with world wide competitiveness are the semiconductor and the LCD. Grinding/polishing is the most significant process in manufacturing semiconductor wafers and LCD panels, the most critical quality of which is the precision rate of the machined surfaces. It is well known that the control of the vibrations is the major factor in maintaining superb machined surfaces. In this paper the dynamic properties of a grinding machine have been investigated through the frequency analysis test and the computer simulation to deduce ideas of design modifications for improved stability. The alterations have been applied to the simulation model, which is supposed to have identical dynamic property with the original structure, to identify the effects and to finally achieve the satisfactory level of stability. The result shows that the machine can have much improved stability with relatively simple design changes, and also can improve the surface quality of the products.

• 한국식품조리과학회지
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• 제14권4호
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• pp.380-387
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• 1998

The stability of red pepper seed oils during storage at 20${\pm}$3$^{\circ}C$, 40${\pm}$3$^{\circ}C$ and heating at 140${\pm}$3$^{\circ}C$ or 180${\pm}$3$^{\circ}C$ were measured to evaluate red pepper seed oil as a cooking oil. Two species of red pepper seeds (native, improved) were dried by either sunlight or heating to prepare the oil samples of NS (native, sunlight-dried), IS (improved, sunlight-dried), NF (native, heated), and IF (improved, heated). During storage at 20${\pm}$3$^{\circ}C$ or 40${\pm}$ 3$^{\circ}C$, acid values (AV) of all red pepper seed oils were higher than that of soy bean oil (SBO), however, peroxide values (POV) were similar to SBO. Antioxidative stability of NS was better than SBO but IF was not. By the heat treatments at 140${\pm}$3$^{\circ}C$ or 180${\pm}$3$^{\circ}C$, NS was identified to have better antioxidative stability than SBO and IF was the lowest. In sensory evaluation of each deep-fat fried potato-chip at 180${\pm}$5$^{\circ}C$, potato-chips fried in NS were better than that of SBO for color, taste, and flavor. NS-fried potato-chips got the highest score in overall acceptance (p<0.05), however, those of IF showed little acceptance. When blended oils (SBO: NOS, 0, 25, 50, 75%) were used, 50% blended oil was the best for taste, color, flavor, cripness, and total acceptance.

• 한국염색가공학회지
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• 제31권2호
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• pp.118-126
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• 2019

This study aims to investigate the effect of polytriazolesulfone(PTS) addition on fracture toughness of diglycidyl ether of bisphenol A(DGEBA) and 4,4'-diaminodiphenylsulfone(DDS). Various amounts of PTS were added to DGEBA/4,4'-DDS in diazide and dialkyne monomer forms and polymerized during the epoxy curing process. Fracture toughness(K1C), tensile properties and thermal stability of the PTS added epoxy resin were evaluated and compared with those of PES, the conventional high Tg toughening agent, added epoxy resin. Fracture toughness of the PTS added epoxy resin was dramatically improved up to 133%, as the amount of PTS added increased, whereas that of the PES added epoxy resin was improved by only 67%. The tensile strength of PTS added DGEBA/4,4'-DDS was similar to the epoxy resin without PTS and tensile modulus was improved by 20%. And thermal stability of the PTS added epoxy resin was improved up to 14%. Therefore, PTS addition to DGEBA/4,4'-DDS, as a toughening agent, is very effective way to improve its fracture toughness without any lowering in other properties.

• 한국재료학회:학술대회논문집
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• 한국재료학회 1994년도 춘계 학술발표 강연 및 논문 개요집
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• pp.135-135
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• 1994

• 한국식품위생안전성학회지
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• 제14권3호
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• pp.238-243
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• 1999

분말멸치에 녹차, 구기자 및 BHT를 첨가하여 저장 안전성을 조사 비교한 결과는 다음과 같다. 1. 첨가물의 종류가 분말 멸치의 AV와 POV에 미치는 영향은 $60^{\circ}$ Bx의 구기자가 가장 효과적이었으며, 녹차 > BHT의 순으로 나타났으나 저장기간 6개월까지 첨가물 사용시 저장기간은 대조군 보다 12개월 연장하여 권장 유통기간을 30개월로 설정하여도 안전성을 기대할 수 있을 것으로 나타났다. 2. 첨가물의 농도가 높을수록 저장 안전성이 높아졌으며 그 순위는 $20^{\circ}<40^{\circ}<60^{\circ}$의 순 이었으나 그 차이는 크지 않은 것으로 나타났다. 3. 저장기간에 따른 분말멸치의 AV와 POV는 0<6<12<18<24<30개월의 순으로 증가였다. 4. $20^{\circ}$ Bx의 구기자는 BHT보다 우수한 항산화력이 있어, 분말멸치의 저장 안정성을 높일 수 있는 것으로 생각되었으며 새로운 천연 항상화제로서의 응용이 가능함을 알 수 있었다.