• 한국산학기술학회논문지
• /
• 제11권1호
• /
• pp.228-233
• /
• 2010

Methyl hydrogen polysiloxne으로 처리한 ZnO, fumed $SiO_2$와 다양한 망간 전구체를 이용하여 서브마이크로미터 크기를 갖는 망간이 도핑된 $Zn_2SiO_4$ 형광체 입자를 고상법으로 제조하였다. 결정화와 광발광 특성은 XRD, SEM, PL스펙트라를 이용하여 분석하였다. 고상법으로 제조한 망간 도핑된 $Zn_2SiO_4$는 methyl hydrogen polysiloxne 처리한 ZnO의 분산과 응집 때문에 $1000^{\circ}C$에서 성공적으로 얻어졌고, 진공자외선 여기하에서 제조된 입자의 최대 PL강도는 0.02mol Mn, $1000^{\circ}C$에서 확인되었다.

• 한국수산과학회지
• /
• 제52권6호
• /
• pp.562-570
• /
• 2019

To develop natural-tasting fish paste from the pufferfish Lagocephalus wheeleri, steamed pufferfish paste (SPP) was prepared and its optimal processing conditions, quality metrics, and shelf-life characteristics were examined. SPP was produced by thawing golden threadfin Nemipterus virgatus surimi (FA grade), then adding 10% unwashed pufferfish surimi (PS), 1.5% salt, 8.0% wheat starch, 0.25% calcium carbonate, 0.25% sugar, 0.75% sorbitol, 0.25% polyphosphate, and 12.0% pufferfish hot-water extract (Brix 10°). The meat was ground with a Stephan mixer, molded at low temperature (18℃, 10 h), vacuum packed in a laminated plastic film bag, heat treated with hot water (95℃, 50 min), and cooled. As the amount of PS added increased, the whiteness, gel strength, and shear strength of the SPP decreased slightly. However, the SPP folding test showed no deterioration in the texture. In the sensory evaluation, the SPP received a higher rating for taste, smell, and overall taste than commercial Japanese pufferfish Kamaboko. The total amino acid content of the SPP was 10,262.6 mg/100 g; the major amino acids were aspartic acid, glutamic acid, alanine, valine, leucine, lysine, and arginine. The free amino acid content was 133.0 mg/100 g; the major amino acids were taurine, glutamic acid, glycine, alanine, cystine, and lysine.

• 열처리공학회지
• /
• 제28권4호
• /
• pp.181-189
• /
• 2015

Two types of advanced cold-work tool steels were characterized and compared. A higher-alloyed ledeburitic steel with primary carbides (denoted as 9Cr) and a lower-alloyed steel without primary carbides (5Cr) were fabricated by vacuum induction melting and subsequent hot forging. They were spheroidizing-annealed at $870^{\circ}C$, quenched at $1030^{\circ}C$ and tempered at 180 or $520^{\circ}C$. Their machinability after annealing and hardness, impact toughness, wear resistance after tempering were compared and interpreted in association with their characteristic microstructures. After annealing, 5Cr showed higher resistance to machining due to higher ductility and toughness in spite of lower strength and smaller carbide volume. Owing to smaller carbide volume fraction and the absence of coarse primary carbides, 5Cr showed even better impact toughness although the hardness was lower. The improved toughness of 5Cr resulted in excellent wear resistance, while smaller volume fraction of retained austenite also contributed to it.

• Journal of Welding and Joining
• /
• 제17권3호
• /
• pp.79-89
• /
• 1999

The study was carried out to examine in more detail metallurgical and mechanical properties of brazed joints of diamond cutting wheel. In this work, shank(mild steel) and sintered bronze-base tips were brazed with three different filler materials(W-40, BAgl and BAg3S). The machine used in this work was a high frequency induction brazing equipment. The joint thickness, porosities and microstructure of brazed joints with brazing variables(brazing temperature, holding time) were evaluated with OLM, SEM, EDS and XRD. Bending(torque) test was also performed to evaluate strength of brazed joints. Further wetting test was performed in a vacuum furnace in order to evaluate the wettability of filler metals on base metals9shank and tips). The brazing temperature had a strong influence on the joint strength and the optimum brazing temperature range was about $700~850^{\circ}C$ for the bronze/steel combinations. The strength of the brazed joint was found to be influenced by the three factors : degree of reaction region, porosity content, joint thickness. The reaction region was formed in the bronze-base tip adjacent to the joint. The reaction region resulted in a bad influence on the strength due to the formation of Cu5.6Sn, CuZn4, $\beta(CuZn)$ and CdAg, etc. Porosities increased as brazing variables(brazing temperature, holding time) increased, and the brazed joints with porosities of less than about 3-5% had an optimum strength for the bronze-base tip.

• 공업화학
• /
• 제18권5호
• /
• pp.506-510
• /
• 2007

전기적 특성을 가지는 4,4',4''-tris(N-(1-naphthyl)-N-phenylamino)-triphenylamine (1-TNATA)가 유기발광소자(OLED)에서 전극으로 사용되는 ITO (Indium Tin Oxide)와 홀 수송층(Hole Transport Layer, HTL) 사이에 박막으로 진공증착되었다. 분자배열이 잘 되어진 1-TNATA의 경우 ITO와 홀 수송층 사이의 계면에서 생기는 전하주입장벽을 줄임으로 소자의 안정성과 효율을 높여준다. 본 연구에서의 라만 스펙트라(Raman spectra) 분석 결과, 증착된 1-TNATA 박막의 열처리와 증착하는 동안 전자기장 처리에 의해서 박막이 집적되고 분자배열이 이루어짐을 확인하였다. 열처리를 한 경우 1-TNATA 박막으로의 전류 흐름이 25% 증가하였다. 또한, $110^{\circ}C$에서 열처리한 1-TNATA 박막으로 제조된 다층유기발광소자의 전원 효율과 발광효율이 향상되었다. 열처리한 박막이 전자기장으로 처리한 박막에 비해 높은 효율을 나타내었다.

• 한국표면공학회지
• /
• 제41권2호
• /
• pp.69-75
• /
• 2008

Electrochemical behaviors of surface modified and MC3T3-E1 cell cultured Ti-30Ta alloys have been investigated using various electrochemical methods. The Ti alloys containing Ta were melted by using a vacuum furnace and then homogenized for 6 hrs at $1000^{\circ}C$. MC3T3-E1 cell culture was performed with MC3T3-E1 mouse osteoblasts for 2 days. The microstructures and corrosion resistance were measured using FE-SEM, XRD, EIS and potentiodynamic test in artificial saliva solution at $36.5{\pm}1^{\circ}C$. Ti-Ta alloy showed the martensite structure of ${\alpha}+{\beta}$ phase and micro-structure was changed from lamellar structure to needle-like structure as Ta content increased. Corrosion resistance increased as Ta content increased. Corrosion resistance of cell cultured Ti-Ta alloy increased predominantly in compared with non cell cultured Ti- Ta alloy due to inhibition of the dissolution of metal ion by covered cell. $R_p$ value of MC3T3-E1 cell cultured Ti-40 Ta alloy showed $1.60{\times}10^6{\Omega}cm^2$ which was higher than those of other Ti alloy. Polarization resistance of cell-cultured Ti-Ta alloy increased in compared with non-cell cultured Ti alloy.

• 한국축산식품학회지
• /
• 제31권2호
• /
• pp.200-206
• /
• 2011

Off-flavor and lipid oxidation are possible defects of irradiated bulgogi. This study compared the effects of several physicochemical treatments on microbial safety, volatiles, lipid oxidation, and sensory properties of irradiated beef bulgogi. Samples were separately irradiated with 20 kGy after each treatment such as packaging (aerobic and vacuum), antioxidants (vitamin C + ${\alpha}$-tocopherol (0.0 and 1.0%, w/w)), charcoal teabags (0 and 0.5%), or different temperatures (room temperature, -20, and -70$^{\circ}C$). No bacterial growth was observed (p<0.05) after irradiation of more than 20 kGy during storage at $35^{\circ}C$. Volatiles created by irradiating bulgogi were toluene, heptane, and 1,3-bis(1,1-dimethylethyl)benzene. Irradiation offflavor, lipid oxidation, and deterioration of sensory quality induced by irradiation were effectively reduced (p<0.05) by all physico-chemical treatments tested.

• 한국수산과학회지
• /
• 제51권5호
• /
• pp.469-476
• /
• 2018

The purpose of this study was to collect basic data that could be used in the manufacture of two kinds of canned oyster Crassostrea gigas. The steamed oyster was prepared by shucking after boiling for 6 min at $105^{\circ}C$ and then washing and dewatering. The roasted oyster was prepared by baking steamed oyster at $140^{\circ}C$ for 20 min. The manufacturing methods of canned seasoned boiled oyster and canned seasoned roasted oyster were as follows. The boiled or roasted oyster (50 g) was added to a can (RR-90) along with a mixture of seasoning sauce 40 and then seamed using a vacuum seamer under 20 cm Hg after pre-exhausting at $90^{\circ}C$ for 20 min. The two kinds of canned oyster products produced under sterilization of Fo 12 min were tested for cultured bacteria, external appearance, proximate composition, pH, VBN (Volatile basic nitrogen), TBA (Thiobarbiuric aicd) value, amino-N, salinity, color value sensory evaluation, etc. Results showed that the canned seasoned roasted oyster had higher overall acceptability than the canned seasoned boiled oyster. The reason for this was judged to be that the process of roasting at $140^{\circ}C$ for 20 min influenced the sensory evaluation.

• 한국전자파학회논문지
• /
• 제14권4호
• /
• pp.393-400
• /
• 2003

본 논문에서는 EQM(Engineering Qualification Model)급 Ku 대역 위성 중계기용 입력 멀티플렉서 설계 및 결과에 대하여 언급하였다. 각 채널은 Circulator Chain구조를 이용하여 분리되었으며, 채널 대역내에서의 진폭 변화와 군지연 변화를 최소화하기 위하여 각각의 채널은 채널필터 외부에 등화기를 사용하였다. 위성중계기의 무게와 부피를 최소화하기 위하여 채널필터와 등화기 모두 이중모드로 설계하였다. 채널별 주파수 선택도를 높이기 위하여 채널 필터는 8차 타원 응답형으로 설계하였으며, 등화기는 2차 반사형으로 설계하였다. 온도 변화에 따른 특성 변화를 최소화하기 위하여 필터와 등화기의 공동(cavity), 슬롯, 튜닝나사는 INVAR36을 사용하여 제작하였다. 제작한 입력 멀티플렉서는 진동 시험, 열진공 시험, EMC 시험을 실시하였으며 시험결과 Ku 대역 위성 중계기에 적용 가능한 성능을 나타내었다.

• 한국전기전자재료학회:학술대회논문집
• /
• 한국전기전자재료학회 2002년도 추계학술대회 논문집 Vol.15
• /
• pp.416-419
• /
• 2002

There are being two prominent studying for Digital Radiography. Direct and Indirect method of Digital Radiography are announced for producing high quality digital image. The one is using amorphous selenium as photoconductor and the other is using phosphor layer as a light conversion. But each two systems have strength and weakness such as high voltage and blurring effect. In this study, we investigated the electrical characteristic of $multi-layer\left(CaWO_{4}+a-Se \right)$ as a photoconductor according to the changing arsenic composition ratio. This is a basic research for developing of Hybrid digital radiography which is a new type X-ray detector. The arsenic composition ratio of a-Se compound is classified into 7 different kinds which have 0.1%, 0.3%, 0.5%, 1%, 1.5%, 5%, 10% and were made test sample throught thermo-evaporation. The phosphor layer of $CaWO_4$ was overlapped on a-Se using EFIRON optical adhesives. We measured the dark and photo current about the test sample and compared the electrical characteristic of the net charge and signal-to-noise ratio. Among other things, test sample of compound material of 0.3% arsenic showed good characteristic of $2.45nA/cm^2$ dark current and $357.19pC/cm^2/mR$ net charge at $3V/{\mu}m$.