• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2009년도 춘계학술대회 논문집
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• pp.61-62
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• 2009

This paper describes the characteristics of lightning impulse current of ZnO block for transmission line arrester with external gap. The ageing parameters of lightning arresters ate impulse current, moisture ingress, temperature ageing and so on. Especially it is important to estimate the change of electrical characteristics by impulse current. Total energy applied to the ZnO arrester each time is $4/10{\mu}s$, 30kA and $2/20{\mu}s$, 10kA impulse current. Before and After the test, the residual voltage variation of varistors passed was below 5%. According to the test, it is thought that the ZnO arrester shows good stability with impulse current test.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2007년도 하계학술대회 논문집 Vol.8
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• pp.458-459
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• 2007

This paper describes the characteristics of lightning impulse current of ZnO block for transmission line arrester with external gap. The ageing parameters of lightning arresters are impulse current, moisture ingress, temperature ageing and so on. Especially it is important to estimate the change of electrical characteristics by impulse current. Total energy applied to the ZnO arrester each time is $4/10{\mu}s$, 30kA and $2/20{\mu}s$, 10kA impulse current. Before and After the test, the residual voltage variation of varistors passed was below 5%. According to the test, it is thought that the ZnO arrester shows good stability with impulse current test.

• 한국전기전자재료학회논문지
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• 제22권8호
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• pp.659-664
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• 2009

This paper describes lightning impulse operating duty performance and temperature dependence of series gap type for transmission line arresters. The ageing parameters of lightning arresters are impulse current, moisture ingress, temperature ageing and so on. Especially it is important to estimate the change of electrical characteristics by lightning impulse current. In the discharge withstand test, total energy applied to the ZnO arrester each time is 4/10 ${\mu}s$, 30 kA. and in the operating duty test, the arrester has passed the test if thermal stability is achieved, if the residual voltage measured before and after the test is not changed by more than 5 %, and after the test reveals no evidence of puncture, flashover or cracking of the ZnO block. As a results, the residual voltage was in the range of 17.2${\sim}$20.3 kV and ZnO block bear up against at 2 shot of series impulse current of 30 kA. Also it was so excellent that the mechanical destruction does not occur at the 2 groups of 5 impulses current of 2/20 ${\mu}s$ 10 kA. According to the tests, it is thought that the ZnO arrester shows good stability with impulse current test. and it was found that the ambient temperature is increased resistive leakage current was increased in the range 47.3${\sim}$167.4 ${\mu}A$.

• 한국연초학회지
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• 제17권2호
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• pp.126-138
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• 1995

To investigate the changes of physicochemical properties of leaf tobacco during storage, cured leaves (both flue-cured(KF109) and burley(Burley 21) : 4 grades of leaves) were stored under the natural warehouse condition(room temperature) and processed leaves(both Rue-cured(NC82) and burly(Burley 21) : 6 grades of leaves) were stored at storerooms in tobacco processing plants(flue-cured Cheongju plant ; 2nd, 4th and 5th floor, burley : Kwangju plant ; 2nd floor, Chonju plant : 3rd and 5th floor). Tobacco leaves were sampled and analyzed every 3 months. Total sugar content of flue-cured leaf decreased slightly and the redness degree of leaf increased after 15 months' storage under the natural warehouse conditions. The pH of cured leaves were lowered both flue-cured and burley, and the decreasing rate of pH was large in flue-cured(0.24) as compared with burley(0.14). There was no significant differences of physicochemical properties of processed leaf among storerooms during 15 months' storage. The decreasing rate of processed leaf pH was somewhat large in flue-cured(0.26) as compared with burly (0.20), and in thick leaves as compared with thin leaves. The redness degree of flue-cured leaf increased slightly, while the degree of lightness and yellowness lowered slightly during storage. The lightness degree of burley leaf lowered slightly, too. The ageing process of cured leaf was similar to that of processed leaf, it is considered that the passing days after curing will be more reasonable than the passing days after processing for the establishment of proper ageing period.

• Journal of Animal Science and Technology
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• 제46권3호
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• pp.405-414
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• 2004

본 연구는 한국 재래돼지의 도축전 절식과 숙성이 longissimus dorsi(LD), biceps femoris(BF) and triceps brachii(TB)의 육질에 미치는 영향을 조사하였다. 18 시간동안 절식은 LD에서 유의적으로(P < 0.05) 높은 최종 pH을 보였고, BF도 유사한 경향을 나타냈다. 근육 온도는 절식유무에 영향을 받지않아, 이 결과는 각 처리구의 돼지들은 각기 다른 온도와 pH의 영향을 받았다는 것을 의미한다. 이러한 영향은 LD의 경우 절식을 하지 않은 돼지에서 유의적으로 높은(P < 0.05) hunter $L^*$ 값과 가열감량에서 나타났다. 하지만 전단력은 차이가 없었다. 또한 BF와 TB의 육질은 도축전 절식유무에 의해 영향을 받지 않았다. LD에서 전단력은 숙성 7일까지 감소하였고, BF와 TB는 14일까지 유의적으로(P < 0.05) 감소했다. 숙성기간중 LD와 BF, 그리고 LD와 TB의 상관관계를 보았을 때, LD의 전단력 6kg은 BF와 TB에서 각각 6과 3.5 kg을 보였다. 본 연구의 결과에 따르면, 도축전 급여는 시각적인 육색은 개선하나, 가열감량을 증가시켜 맛은 감소시킬 것으로 판단되었다. 한편 LD의 숙성은 7일이 적절한 것으로 나타났고, TB와 같이 근본적으로 연한 고기는 숙성은 가열감량을 증가시키므로 숙성하지 않는 것이 바람직하다고 판단되었다. BF와 TB에서는 14일 숙성은 연도는 증가하나 다즙성은 감소할 것으로 판단되었다.

• Journal of Welding and Joining
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• 제13권2호
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• pp.122-131
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• 1995

The effects of cooling rate on the microstructures, precipitation of Cu-cluster, .epsilon.-Cu and impact toughness of high strength low alloy(HSLA) steel were studied using hardness tester, impact tester, DSC(differential scanning calorimetry), AES(auger electron spectroscopy) and TEM(transmission electron microscopy). Not only the Cu-precipitates but also the segregation of Cu, As, Sb, P, S, N, Sn along grain boundary were not observed at the specimens heat treated from 800.deg. C to 300.deg. C with the cooling time of 12-125 sec. The Cu-cluster, .epsilon.-Cu are formed by introducing ageing after cooling and the effect of precipitates on hardening increase after cooling was the same in all cooling rate. The peak hardness was obtained at an ageing of 500.deg. C in all cooling conditions. The impact energy become higher as the cooling time increases. This fact can be explained to be due to the tempering effect applied on the cooling stage since the present alloy has a relatively high Ms temperature and the local high concentration of the retained austenite.

• 한국자동차공학회논문집
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• 제19권4호
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• pp.107-113
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• 2011

Coolant rubber hoses for automotive radiators under thermal and mechanical loadings can be degraded and thus failed due to the influences of the locally formed electricity. In this study, an advanced test method was developed to simulate the failure problem of the rubber hose. For carbon black filled EPDM (ethylene-propylene dine monomer) rubber used as a radiator hose material the ageing behaviors by the electro-chemical stresses combined with a tensile strain were analyzed. As the tensile strain increased, the current of the rubber specimen reduced indicating an increase of the internal defects and electrical resistance of the rubber specimen. Elongation at break and IRHD hardness rapidly decreased with increasing the ageing time. Both electro-chemical stress and mechanical tensile stress clearly accelerated the degradation of EPDM rubber.

• 한국주조공학회지
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• 제38권5호
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• pp.95-102
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• 2018

The dependence of the tensile properties on variations in the porosity of A356 aluminium alloys was investigated in terms of the quality index of the tensile properties based upon the ultimate tensile strength and elongation as well as the variation of the strength coefficient and strain-hardening exponent with regard to a T6 treatment. The test specimens were prepared by low-pressure die-casting and a subsequent T6 treatment, and the experimental results of a tensile test carried out at room temperature were compared to the theoretical description using a modified constitutive model. The nominal value of the quality index of A356 alloys increases gradually with a lapse of the ageing time upon a T6 treatment, despite the fact that this value is temporarily decreased during the initial stage of ageing from a solutionised condition. Additionally, the quality index depends practically upon the porosity variation with a power law relationship without regard to whether in solutionised or artificial aged conditions. The theoretical description indicates that the strength coefficient directly determines the nominal level of the quality index. Moreover, the overall dependence of the quality index on the porosity variation is remarkably weakened with an increase in the tensile strain, whereas the quality index depends sensitively upon the porosity variation with a low value of the strain-hardening exponent.

• Asian-Australasian Journal of Animal Sciences
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• 제25권3호
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• pp.435-446
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• 2012

The present study identified volatile flavor components of Hanwoo longissimus muscle and other Korean foods (Doenjang, Chungukjang, sesame oil) and their traits were compared in relation with flavor precursors that include fatty acids and protein degradation products. Hanwoo longissimus muscle was purchased from a commercial abattoir while the other foods were sampled from three separate households. The results showed totals of 68 ($9.94{\mu}g/g$), 60 ($15.75{\mu}g/g$), 49 ($107.61{\mu}g/ml$) and 50 ($7.20{\mu}g/g$) volatile components for Doenjang, Chungukjang, sesame oil and Hanwoo beef longissimus, respectively (p<0.05). Aldehydes were the most predominant components in beef, but alcohols, acids and esters, and pyrazines are probably the major contributors to the flavor characteristics of other foods. SDS-PAGE revealed that beef longissimus muscle and Doenjang showed higher protein degradation than other foods which could be likely related to chiller ageing and ripening process. The total polyunsaturated fatty acids were approximately 50, 60, 41 and 5% for Doenjang, Chungukjang, sesame oil and beef longissimus muscle, respectively. Based on the mechanism(s) of generation of the volatile compounds and the chemical composition of each food sample, differences and traits of volatile flavor components among the four food types are likely due to fatty acid profiles, proteolytic activity and processing conditions. Aroma intense compounds like pyrazines and sulfur-containing compounds were limited in cooked beef in the current experimental condition (i.e., relatively low heating temperature). This suggests that higher heating temperature as in the case of roasting is needed for the generation of high aroma notes in meat. Furthermore, proteolytic activity and stability of fatty acids during ageing have a great influence on the generation of flavor components in cooked beef.

• Journal of Electrical Engineering and Technology
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• 제13권3호
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• pp.1355-1362
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• 2018

In order to obtain a better understanding of the ageing process of the field composite insulators, it is necessary to explore a quantitative-valuation method for the aging state evaluation. And the linear relationship between volume resistivity and temperature is proposed. In this paper, the composite insulators with different lengths of operating lives from two manufacturers were tested. The relationship between trap characteristics and volume resistivity-temperature characteristics were analyzed based on Thermal Stimulated Current (TSC), volume resistivity-temperature test, Scanning Electron Microscope (SEM) and Fourier Transform Infrared Spectroscopy (FTIR). Furthermore, the application of trap characteristics in the quantitative evaluation of aging state of composite insulators was discussed. The results showed that there was a general negative correlation between the relative variation ratio of trap charges and the volume resistivity-temperature characteristics. Meanwhile, the physicochemical properties would change with the aging time, which would result in the increasing of electron traps. Combined with the TSC and volume resistivity test results, the trap characteristic thresholds which indicated the serious age of the composite insulators had been proposed.