• 한국재료학회:학술대회논문집
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• 한국재료학회 2011년도 춘계학술발표대회
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• pp.3.2-3.2
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• 2011

In recent years, inkjet printing technology has received significant attention as a micro/nanofabrication technique for flexible printing of electronic circuits and solar cells, as well for biomaterial patterning. It eliminates the need for physical masks, causes fewer environment problems, lowers fabrication costs, and offers good layer-to-layer registration. To fulfill the requirements for use in the above applications, however, the inkjet system must meet certain criteria such as high frequency jetting, uniform droplet size, high density nozzle array, etc. Existing inkjet devices are either based on thermal bubbles or piezoelectric pumping; they have several drawbacks for flexible printing. For instance, thermal bubble jetting has limitations in terms of size and density of the nozzle array as well as the ejection frequency. Piezoelectric based devices suffer from poor pumping energy in addition to inadequate ejection frequency. Recently, an electrohydrodynamic (EHD) printing technique has been suggested and proposed as an alternative to thermal bubble or piezoelectric devices. In EHD jetting, a liquid (ink) is pumped through a nozzle and a strong electric field is applied between the nozzle and an extractor plate, which induce charges at the surfaces of the liquid meniscus. This electric field creates an electric stress that stretches the meniscus in the direction of the electric field. Once the electric field force is larger than the surface tension force, a liquid droplet is formed. An EHD inkjet head can produce droplets smaller than the size of the nozzle that produce them. Furthermore, the EHD nano-inkjet can eject high viscosity liquid through the nozzle forming tiny structures. These unique features distinguish EHD printing from conventional methods for sub-micron resolution printing. In this presentation, I will introduce the recent research results regarding the EHD nano-inkjet and the printing system, which has been applied to solar cell or thin film transistor applications.

• 유변학
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• 제1권1호
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• pp.54-62
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• 1989

준희박과 농축용액에서 약간의 유연성을 갖는 강성막대형 고분자의 회전확산계수와 zero shear rate 점도를 예측하기 위해 한정된 강성 사슬모델이 제시되었다. 본 연구에서는 이제시된 모델을 분자량 분포를 갖는 다분산계로 확장시켰다. 분자들의 분자량 분포 (MW/Mn) 와 분포 함수를 알수 없기 때문에 해당분자에 가장 적당한 분자량 분포와 함수를 취하였다. 만약 이것들을 알고 있다면 제시된 모델로 회전확산계수와 zero shear rate 점도 등과 같은 인자들을예측할수 있었다. 단분산계의 경우와 같이 다분산계에서도 회전확산계수 의 평균분자 윤곽길이 의존도는 L-7 에 비례하는 것으로 나타났다. Doi와 Edwards 의 튜브 모델에 의한 L-9 과 다른 이유는 분자들의 거동을 관찰하기 위해 임의로 선정된 하나의 막 대형 고분자운동을 제약하는 정도가 심하지 않았으며 따라서 제약 완화시간도 훨씬 짧았기 때문이다. 더구나 점도와 회전 확산계수와 단분산계에서는 정성적으로 일치한데 제약 완화 시간도 훨씬 짧았기 때문이다. 더구나 점도와 회전적인 일치를 나타내었다. 이 모델로 기준 으로 하여 분자들의 길이와 종류에 관계없이 하나의 master curve를 그릴수 있었다.

• 한국정밀공학회지
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• 제25권2호
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• pp.123-130
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• 2008

A 3D structure production method for microstereolithography is a useful way that produces complex structures with flexible processes and low cost. Several UV curable resins were blended and the optimal resin for micro-lens fabricate was selected through viscosity, workability and transmission tests. It consists of 1, 6 - Hexanediol diacrylate with 15 Apha and Isobornyl acrylate for reducing some shrinkage. When fabricating a micro-lens array on large surface, some distortion of shape occurred because of the surface tension between cured part. To overcome this problem, the optimal processing conditions were derived from considering amount of the resin and surface tension. Large surface Micro-lens array, which are a type of elliptical convex and consist of 18,000 micro-lens in the range of 2cm*2cm were fabricated. The focal length to the X-axis and Y-axis were calculated. To verify the performance, measure an energy distribution of transmitted light from the Large surface Micro-lens array.

• 한국축산식품학회지
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• 제35권3호
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• pp.350-359
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• 2015

This review focuses on the enhanced functional characteristics of enzymatic hydrolysates of whey proteins (WPHs) in food applications compared to intact whey proteins (WPs). WPs are applied in foods as whey protein concentrates (WPCs), whey protein isolates (WPIs), and WPHs. WPs are byproducts of cheese production, used in a wide range of food applications due to their nutritional validity, functional activities, and cost effectiveness. Enzymatic hydrolysis yields improved functional and nutritional benefits in contrast to heat denaturation or native applications. WPHs improve solubility over a wide range of pH, create viscosity through water binding, and promote cohesion, adhesion, and elasticity. WPHs form stronger but more flexible edible films than WPC or WPI. WPHs enhance emulsification, bind fat, and facilitate whipping, compared to intact WPs. Extensive hydrolyzed WPHs with proper heat applications are the best emulsifiers and addition of polysaccharides improves the emulsification ability of WPHs. Also, WPHs improve the sensorial properties like color, flavor, and texture but impart a bitter taste in case where extensive hydrolysis (degree of hydrolysis greater than 8%). It is important to consider the type of enzyme, hydrolysis conditions, and WPHs production method based on the nature of food application.

• 한국기계가공학회지
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• 제19권7호
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• pp.67-73
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• 2020

Shrinkage is inevitable in the curing of resins during the nanoimprint process. The degree of shrinkage that occurs as the resin transforms from a viscous liquid to solid differs depending on the type of resin. However, if the cured material is repeatedly cured using the same material, constant shrinkage can be confirmed. In this study, the pattern of change was observed by repeatedly performing the nanoimprint process using a resin with a constant shrinkage rate. The observed pattern for the change of shape was made using a triangular pyramid-shaped aluminum master mold and a flexible replica mold made from the master. Shrinkage that results from the nanoimprint process occurs linearly in the longitudinal direction of the pattern and can be predicted by simple calculations. The change of the pattern due to shrinkage occurred as expected. If the shrinkage rate remains constant, various patterns can be manufactured with high accuracy by correcting these changes before producing a specific shape. This study confirms that the pattern of the desired angle can be obtained by performing the repeated imprint without having to manufacture a master mold.

• Macromolecular Research
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• 제14권3호
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• pp.267-271
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• 2006

Polyelectrolyte complex films were prepared with two compounds, chitosan and poly(ethylene glycol)-monosuccinate, using a casting in order to synthesize a polyelectrolyte complex film with various mole ratios of chitosan and poly(ethylene glycol)-monosuccinate. The solution properties of isolated PEC were investigated for the effects of FTIR, pH value, Brookfield viscosity and cell viability assay using MTT staining. The PEC films were evaluated for mechanical properties by typical stress-strain curve, far thermal properties by DSC and TGA and for surface morphology Properties by SEM. Furthermore, the surface resistance, moisture regain and water content of the films were characterized. The solution properties were affected by several factors including the chitosan content in the PEC, the mixing ratio of PEG and chitosan, and pH. Several PEC in acidic conditions exhibited film formation under appropriate conditions of mixing ratio and chitosan concentration in the mixing process. These PEC films were found to have sufficiently flexible and stable properties due to their hydrophilic structure, which was farmed by the oppositely charged interaction between PEG-MS and chitosan matrix. The results showed the potential applicability of chitosan and poly(ethylene glycol)-monosuccinate films as a biocompatible polymer.

• Tribology and Lubricants
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• 제39권3호
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• pp.102-110
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• 2023

This study aims to quantify the variation in the performance of a tilting pad journal bearing (TPJB) owing to the elastic deformation of its pad. To this end, we first defined a parameter, "elastic preload", and predicted the changes in the performance of the TPJB, as a function of the preload amount. We used the iso-viscosity Reynolds equation, which ignores the temperature rise due to viscous shear in thin films, and the resultant thermal deformation of the bearing structure. We employed a three-dimensional finite element model to predict the elastic deformation of the bearing pad, and a transient analysis, to converge to a static equilibrium condition of the flexible pads and journal. Conducting a modal coordinate transformation helped us avoid heavy computational issues arising from a mesh refinement in the three-dimensional finite element pad model. Moreover, we adopted the Hertzian contact model to predict the elastic deformation at the pivot location. With the aforementioned overall strategy, we predicted the performance changes owing to the elastic deformation of the pad under varying load conditions. From the results, we observed an increase in the preload due to the pad elastic deformation.

• 동아시아식생활학회지
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• 제21권4호
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• pp.506-513
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• 2011

Meat products have become prevalent in people's diet, and sausages, with the Korean diet getting more westernized in modern times. In particular, emerged as one of the favorite and the most consumed food products in Korea. In order to attain the best recipe to maximize the sausage's sensual taste, we have attempted to experiment and to analyze the differences in characteristic tastes of the sausages with varying increments of crushed red pepper of 0%, 2.5%, 5,%, 7.5%, and 10%. The followings are our findings from our experiment. As the result shows that red pepper, instead of nitrite, added sausage has twice more red chromaticity than those not added, sausage can be colored in red solely with natural materials when sold in the market. pH and moisture decreased as more red pepper was added, it did not show large difference. Texture results showed that the original sausage became harder and its viscosity decreased as more red pepper was added. Cohesion appeared to be similar and red pepper added sausage was munchier and more flexible. In the results of sensory test, 5% of red pepper added sausage showed the highest score but did not have any significant difference. For each items, red pepper added sausage got higher scores and by supplementing it would be seen as a useful additive in developing natural color sausages.

• 한국축산식품학회지
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• 제34권2호
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• pp.133-140
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• 2014

This study is conducted to evaluate the effects of the mixing ratio between pork loin and chicken breast for textural and sensory properties of emulsion sausages. Meat homogenates are prepared by using five mixing ratios between pork loin and chicken breast (100:0, 70:30, 50:50, 30:70, and 0:100), and the emulsion sausages are also formulated with five mixing ratios. The additions of chicken breast increase the salt soluble protein solubility due to high pH levels of chicken breast, thereby resulting in the reduction of cooking losses. In addition, the apparent viscosity of meat homogenates increase with increasing amounts of chicken breast. In terms of emulsion sausages formulated with pork loin and chicken breast, the addition of chicken breast above 50% may contribute to a softer and more flexible texture of emulsion sausages. For sensory evaluations, an increase in the added amount of chicken breast contributes to a rich umami taste and deeper flavor within the emulsion sausages, resulting in the high overall acceptance score for the formulation of 0-30% pork loin and 70-100% chicken breast. Therefore, the optimal mixing ratios between pork loin and chicken breast are 0-30% and 70-100% for enhancing the textural and sensory properties of emulsion sausages.

• 한국응용과학기술학회지
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• 제20권1호
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• pp.8-19
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• 2003

Environmental friendly acrylics/urea high-solid paints (BEHCU) were prepared through the curing reaction of acrylics resin(BEHC) containing 70wt% of solids content and butylated urea curing agent. BEHC was synthesized by addition copolymerization of caprolactone acrylate(CLA), 2-hydroxypropyl methacrylate(2-HPMA), ethyl methacrylate, and n-butyl acrylate. The addition polymerization of these monomers, especially including flexible CLA monomer and 2-HPMA monomer with OH funtional group, under appropriate reaction conditions resulted in polymers with controlled glass transition temperature($T_g$) and crosslinking density. The molecular weight($M_w$) of these polymers(BEHCs) was 2940${\sim}$3240 and polydispersity ($M_w/M_n$) was in the range of 1.61${\sim}$1.72. The viscosity and the molecular weight of these acrylic resins increased with increasing $T_g$. The coated films were prepared using curing reaction between BEHC resin and butylated urea curing agent at 100$^{\circ}C$ for 30 minutes. Our experimental resulted showed that enhancement of the coating properties such as adhesion, flexibility, impact resistance, water resistance, and abrasion resistance could be expected through introducing CLA component in acrylic resin for the high-solid content acrylics/urea coatings.