• 한국염색가공학회지
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• 제34권3호
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• pp.157-164
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• 2022

This study tried to analyze the heat resistance properties by blending epoxy and phenolic resin in a certain ratio, and to analyze the adhesive properties at the time of metal-polymer hetero-adhesion by applying Epoxy-phenolic resin between a silicon steel sheet and m-aramid sheet, the viscosity, adhesive peel strength, and adhesive cross section were measured using a rotational rheometer, a tensile tester(UTM), and a field emission scanning electron microscopy(FE-SEM). The thermal stability and heat resistance were confirmed by measuring the mass loss according to the temperature increase using Thermogravimetric analysis(TGA). After blending with epoxy and Phenolic resin(1:0.25 ratio) curing at 110℃ for 10 min, high adhesive strength was improved more than 40% compared to the adhesive strength using epoxy alone. When the space between the silicon steel sheet and m-aramid sheet, which is created during curing of the E-P blend, is cured with a slight weight, it is possible to control the empty space and improve adhesion.

• 한국산학기술학회논문지
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• 제18권12호
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• pp.679-684
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• 2017

마찰 교반 용접(Friction Stir Welding)은 금속 소재 대상으로 용접 툴과 용접 재료의 마찰열을 이용하여 재료 융점 이하의 온도에서 접합하는 용접 기법이다. 이번 연구에서는 금속 접합시 쓰이는 마찰 교반 용접 기법을 활용하여 마그네슘 합금(AZ31)을 용접할 때, 용접시 발생하는 용접 대상인 마그네슘 합금의 온도 및 속도 변화에 대해 유동 해석 기법을 활용하여 분석하였다. 분석을 위해 유동 해석 툴인 플루언트를 활용하여 모델링 및 해석을 진행하였다. 먼저 용접 소재는 온도에 따라 변하는 고점도 뉴턴 유체로 가정하였으며, 나선형 홈이 있는 용접 툴의 회전에 의한 회전 유동 발생을 모사하기 위해 회전 영역과 정지 영역으로 구분하여 모사하였다. 용접 툴과 용접 재료 사이의 인터페이스는 마찰 및 미끄러짐 경계조건을 부여하여 용접 툴로의 열전달 효과를 고려하였다. 위의 유동 해석 모델링을 통한 과도 해석 결과로부터 시간의 변화에 따른 용접 소재의 속도와 온도 특성을 파악할 수 있었다.

• 한국도로학회논문집
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• 제20권1호
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• pp.47-58
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• 2018

PURPOSES : The purpose of this study is to evaluate the mechanical properties of a cold-recycling asphalt mixture used as a base layer and to determine the optimum emulsified-asphalt content for ensuring the mixture's performance. METHODS : The physical properties (storage stability, mixability, and workability) of three types of asphalt emulsion (CMS-1h, CSS-1h, and CSS-1hp) were evaluated using the rotational viscosity test. Asphalt emulsion residues, prepared according to the ASTM D 7497-09 standard, were evaluated for their rheological properties, including the $G*/sin{\delta}$and the dynamic shear modulus (${\mid}G*{\mid}$). In addition, the Marshall stability, indirect tensile strength, and tensile-strength ratio (TSR) were evaluated for the cold-recycling asphalt mixtures fabricated according to the type and contents of the emulsified asphalt. RESULTS : The CSS-1hp was found to be superior to the other two types in terms of storage stability, mixability, and workability, and its $G*/sin{\delta}$ value at high temperatures was higher than that of the other two types. From the dynamic shear modulus test, the CSS-1hp was also found to be superior to the other two types, with respect to low-temperature cracking and rutting resistance. The mixture test indicated that the indirect tensile strength and TSR increased with the increasing emulsified-asphalt content. However, the mixtures with one-percent emulsified-asphalt content did not meet the national specification in terms of the aggregate coverage (over 50%) and the indirect tensile strength (more than 0.4 MPa). CONCLUSIONS : The emulsified-asphalt performance varied greatly, depending on the type of base material and modifying additives; therefore, it is considered that this will have a great effect on the performance of the cold-recycling asphalt pavement. As the emulsified-asphalt content increased, the strength change was significant. Therefore, it is desirable to apply the strength properties as a factor for determining the optimum emulsified-asphalt content in the mix design. The 1% emulsified-asphalt content did not satisfy the strength and aggregate coverage criteria suggested by national standards. Therefore, the minimum emulsified-asphalt content should be specified to secure the performance.

• 한국식품과학회지
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• 제19권2호
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• pp.81-88
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• 1987

동결속도를 달리하여 제조한 2종의 동결건조 분말고추장 재수화 현탁액의 리올리지 특성을 원료고추장을 대조구로 온도 $25{\sim}60^{\circ}C$, 고형물 함량 $47{\sim}56^{\circ}C$, 전단속도 $0.1965{\sim}1.9650\;sec^{-1}$의 범위에서 Brookfield 단 원통 회전점도계로 측정하였다. 급속동결 분말고추장 및 완만동결 분말고추장의 재수화 현탁액과 원료고추장은 모두 항복치를 지닌 의가소성을 나타내고. 전단초기 20분까지 Tiu의 모델에 따라 2차 반응속도식으로 붕괴되는 thixotropic거동을 보여주였으며. 분말고추장 현탁액의 구조붕괴 속도가 원료고추장 보다 빨랐다. 평형구조변수는 전단속도에 크게 영향받지 않았으며 그 값은 세가지 시료 모두 비슷하였다. 급속동결분말고추장 및 완만동결 분말고추장의 재수화 현탁액과 원료고추장의 곁보기점도의 온도 의존성은 Arrhenius식과 일치하였으며. 활성화 에너지의 값은 가각 2.21, 2.18, $2.32\;Kcal/g{\cdot}mole $이었다. 세가지 시료의 점조도지수는 온도의 증가에 따라 감소하었으며, 고형물 함량의 증가에 따라 증가하였으나, 유동거동지수는 온두 및 고형물 함량에 거의 영향을 받지 않았다. 급속동결 분말고추장과 완만동결 분말고추장의 러올로지 성질은 큰 차이가 없었다.

• 농업과학연구
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• 제22권1호
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• pp.103-109
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• 1995

단백질과 전분을 각 성분비로 조합하고, 고형물 함량 8, 9, 10, 11%로 조정한 시료를 $80^{\circ}C$에서 30분간 가열한 후 $25^{\circ}C$로 냉각하여, 온도 $30{\sim}60^{\circ}C$, 0.6 ~ 6 rpm의 범위에서 Brookfield 단원통회전점도계로 리올로지 특성을 측정하였는 바, 아래와 같은 결과를 얻었다. 1. 모델 식품 $P_1S_3$, $P_1S_2$, $P_1S_1$, $P_2S_1$, $P_3S_1$, $P_4S_0$는 모두 의가소성을 나타내고, 항복치를 가지며, 시간 의존성 구조 붕괴를 나타내는 thixotropic 식품이었다. 그러나 $P_0S_4$, 즉 전분의 경우는 8~11% 범위에서 gel의 강도가 크기 때문에 유동성을 보이지 않았다. 2. 각 수분함량에서 모형식품의 단백질 함량에 따른 유통 특성값은 일정한 상관관계를 나타내지 않았다. 3. 전단속도에 대한 전단웅력의 변화는 전분질식품이 ($P_1S_3$, $P_1S_2$) 단백질식품($P_2S_1$, $P_3S_1$)보다 컸으며, 전단초기의 구조붕괴는 Tiu의 모델에 따라 2차 반응식으로 붕괴되었고, 전단속도가 증가 할 수록 구조 붕괴 속도도 빨랐다. 4. $P_1S_2$, $P_2S_1$의 온도의존성은 Arrhenius식에 잘 따랐으며 이때 활성화에너지는 각각 2.35, $1.34Kcal/g{\cdot}mole$이었다.

• 한국식품조리과학회지
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• 제22권5호통권95호
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• pp.666-680
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• 2006

To obtain basic data for the utilization of saltwort (Salicornia herbacea L.) as a functional ingredient in steamed foam cake, the optimum component ratios for major raw ingredients (saltwort, salt, and wheat flour) as independent variables that affect the product quality were scientifically determined using RSM (response surface methodology) technique. A three-factor and five-level rotational central composite design was used for treatment arrangement. The complete design consisted of 16 experimental points. The three independent variables selected for the RSM experiment were amounts of saltwort (X$_1$, 5${\sim}$25 g), salt (X$_2$, 0${\sim}$10 g), and wheat flour (X$_3$, 470${\sim}$530 g). The optimum responses in specific gravity of the batter and volume, color, texture, and sensory evaluation result of the cake were obtained. The specific gravity and viscosity of the batter at p<0.01 was verified from the regression curve. The characteristic of the batter was influenced by all independent variables, but was extremely dependent on the amount of saltwort ordinary points of the surface responses from the batter formed the minimum points for specific gravities of the batter while viscosities of the batter appeared with the saddle points. Analysis of the response indicated that the amount of saltwort was the most influential factor over the physical properties of the cake, among the dependent variables. Ordinary points of the surface responses from the cake formed the maximum points for loaf volume, hardness gumminess, and chewiness, while Hunter colorimetric parameters appeared with the saddle points. The result indicated that level of the saltwort deviating more or less from the optimal amount decreased the volume and increased the specific gravity with less tender product. Ordinary points of the surface responses of the sensory evaluation scores from the cake formed the maximum points for appearance, flavor, softness, and overall acceptability, while color values appeared with the saddle points. The result also indicated that the level of the saltwort deviating more or less from the optimal amount reduced the preference for the product. Integration of the optimum responses common to all dependent variables that overlapped all the contour maps finally indicated that the combination of 8.3${\sim}$13.8 g saltwort, 2.5${\sim}$6.6 g salt, and 486.5${\sim}$511.5 g wheat flour under the selected preparation recipe optimized the physical and sensory properties in the teamed foam cakes. Practical preparation of the product with median amounts of the ingredients, i.e., 11.0 g saltwort, 4.6 g salt, and 499.0 g wheat flour resulted in similar qualities to the predicted responses. In conclusion, these study results indicated that preparation of steamed foam cake with added saltwort ingredient could potentially produce a more nutritious product with less salt. Further research is required to acquire the optimum levels for sub-ingredients to improve the product quality.

• Bulletin of the Korean Chemical Society
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• 제7권2호
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• pp.137-142
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• 1986

The luminescence spectra of $Ru(bpy)_3^{2+}$ in poly(methacrylic acid) (PMA) solutions varied sensitively with pH. At pH < 5.5, the emission intensity increased with pH up to 4 times, while it decreased with pH beyond the pH. The enhanced emission intensity was accompanied by blue-shift of the emission maxima as much as 15 nm. The enhancement of emission intensity was attributed to the restricted rotational mobility of ligand of the cation bound to densely coiled PMA molecules at pH < 5.5. The sharp decrease in emission intensity with increasing pH near pH 5.6 was accounted for conformational transition of the polymer to more extended structure, which was also revealed in viscosity measurement. The enhancement of emission intensity became higher as NaCl concentration of the solution increased. The binding constant of $Ru(bpy)_3^{2+}$ with two carboxylate groups of PMA was calculated as $2{\times}10^5\;M^{-1}$ in 0.1 M NaCl at pH 5.2. The pH dependence of luminescence quenching rate of $Ru(bpy)_3^{2+}$ by $Cu^{++}$ also showed maximum near pH 5, and the rate was more than $10^3$ times higher than that in water, whereas the maximum enhancement of quenching rate (about 20 times) in poly(acrylic acid) (PAA) solution occurred at pH 4.5. On the other hand, the pH dependence for neutral water soluble nitrobenzene (NB) exhibited opposite trend to that of $Cu^{++}$. The quenching constant vs pH curve for $MV^{++}$ was composite of those for $Cu^{++}$ and NB. The anomalous high quenching rate for $Cu^{++}$ in PMA solution at pH < 5.5 was attributed to the binding of $Ru(bpy)_3^{2+}$ and $Cu^{++}$ to the same region of PMA, when it conforms densely coiled structure in the pH range. The observation of mininium quenching rate for NB near pH 5.5 indicated that the $Ru(bpy)_3^{2+}$ bound to the densely coiled PMA is not accessible by NB, which is in bulk water phase. The composite nature of the pH dependence of quenching rate for $MV^{++}$ in PMA solution was attributed to the smaller binding affinity of the cation to PMA, compared to that of $Cu^{++}$. The sharp, cooperative conformational transition with pH observed in PMA was not revealed in PAA. But, the pH dependence of quenching rates in this polymer reflected increased charge density and, thus, binding of cations to the polymer, and expansion of the polymer chain with pH.

• Elastomers and Composites
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• 제38권3호
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• pp.213-226
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• 2003

Imidazole 촉매의 종류에 따른 bisphenol-F계 에폭시 (Diglycidyl ether of bisphenol-F)/nadic methyl anhydride 수지 시스템의 경화 및 유변학적 거동이 시차주사열량계 (differential scanning calorimeter)와 회전 점도계를 사용하여 연구되었다. 경화반응기구를 분석하기 위해서 몇 개의 등온경화온도에서 등온시험이 수행되었다. Bisphenol-F계 에폭시/anhydride 조성물의 경화곡선은 전환량이 $20{\sim}40 %$일 때 최대 값을 보이는 자체촉매반응을 나타내었다. 속도상수($k_1,\;k_2$)는 온도 의존성을 가지나 반응차수 (m+n)는 온도 의존성이 없었으며, 반응차수는 거의 3으로 계산되었다. 촉매의 종류에 따라 두 개의 반응기구를 가지고 있었다. G'-G" crossover 방법을 통해 겔화 시간을 측정하였으며, 이 결과로부터 활성화에너지를 구하였다. 용융 실리카를 첨가한 조성물의 유변학적 거동으로부터 온도와 충전제 함량에 따른 겔화 시간의 대수 변화가 직선적인 관계를 나타낸다는 것을 알 수 있었다. 고충전된 에폭시 수지 조성물은 전형적인 준소성 거동을 보였으며, 최대충전밀도가 클수록 점도는 낮아졌다.