• 공업화학
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• 제8권3호
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• pp.430-437
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• 1997

핵연료 분말제조 공정에서 발생하는 여액중의 미량 우라늄과 과산화수소 용액을 반응시켜 uranyl-peroxide 화합물을 제조하였다. 여액에 $CO_3{^{2-}}$가 공존할 경우에는 용해되어 있는 $UO_2{^{2+}}$가 침전되지 않기 때문에, 여액을 $98^{\circ}C$로 가열하여 $CO_3{^{2-}}$를 우선 제거하였다. Uranyl-peroxide 화합물 제조시 최적조건으로는 암모니아 가스로 여액의 pH를 9.5로 조절한 후 과량의 과산화수소 용액을 10ml/lit.-filtrate로 첨가하여 1시간 ageing시킬 때이며, 처리후 여액중의 우라늄농도는 3ppm 이하로 나타났다. 제조된 uranyl-peroxide 화합물을 FT-IR, X-ray, TG 및 화학분석 등을 통해 분석한 결과 화합물의 조성은 $UO_4{\cdot}2NH_4F$로 나타났으며, 초기 생성된 $1{\sim}2{\mu}m$의 $UO_4{\cdot}2NH_4F$ 입자들은 반응온도 $60^{\circ}C$ 및 pH 9.5에서 약 $4{{\mu}m}$로 성장하였다. 최적조건에서 제조된 입자들의 고/액 분리효율은 pH의 증가 및 반응온도의 상승에 따라 증가하는 경향으로 나타났다. 한편, 제조된 입자들의 결정형태는 SEM 및 XRD에 의한 분석결과 octahedral 형태로 나타났으며, 이 분말을 공기분위기에서 $650^{\circ}C$까지 열분해한 결과 $U_3O_8$으로 판명되어 핵연료 분말제조 공정으로 재순환이 가능하였다.

• Asian-Australasian Journal of Animal Sciences
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• 제26권5호
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• pp.732-742
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• 2013

Flavour comprises mainly of taste and aroma and is involved in consumers' meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for flavour deterioration and formation of undesirable "warmed over flavour" in chicken meat products are supposed to be the lack of ${\alpha}$-tocopherol in chicken meat.

• 한국주조공학회지
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• 제21권1호
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• pp.7-14
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• 2001

The research on new DRA(discontinuous reinforced alloy) and CRA(continous reinforced alloy) composites has been carried out to improve the properties of ceramic fiber and particle reinforced metal matrix composites(MMCs). Effects of alloying elements and aging conditions on the microstructures and aging behavior of Al-Si-Cu-Mg-(Ni)-SiCp composite have been examined. The specimens used in this study were manufactured by duplex process. The first squeeze casting is the process to make precomposite and the second squeeze casting is the process to make final composite. The hardening behavior was accelerated with decreasing the size of SiCp particle in the composites. It is considered that the dislocation density increased with increasing SiCp size, due to the different thermal deformation between Al matrix and SiCp during quenching after the solution treatment. Peak aging time to obtain the maximum hardness in 3 ${\mu}m$ SiCp reinforced Al composite was reduced than that in large size(5, 10 ${\mu}m$) of SiCp because of difference in dislocation density. Aging hardening responce(${\Delta}H$ = $H_{Max}.-H_{S.T}$) of composites was greater than that of unreinforced Al alloy because of higher density of second phases in matrix.

• 한국염색가공학회지
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• 제25권3호
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• pp.172-180
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• 2013

Aramid fibers are being used increasingly in a wide range of application due to low density, high specific strength, high modulus, and high thermal resistance. But owing to its special physical and chemical structures, it is sensitive to absorb the ultraviolet light which will degrade the fiber's useful mechanical properties and structure. In this paper, the sol-gel technique was used to improve the photo-stability of p-aramid fibers. $TiO_2$, modified $SiO_2$/$TiO_2$ sol were used as coating solutions. The influence of the such coatings on the photo-stability of p-aramid fiber was investigated by an accelerated photo-ageing method using xenon lamp. The photo-stability of p-aramid fiber showed obvious improvement after the modified silica binding coating. But the amorphous $TiO_2$ sol coatings showed a negative effect. After 144h light exposure, the modified silane binder-coated fibers showed less degradation in mechanical properties with the retained tensile strength greater than about 70% of the original value.

• Elastomers and Composites
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• 제47권1호
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• pp.9-17
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• 2012

본 연구에서는 클로로프렌 고무의 열 및 해수에 의한 노화 현상에 따른 물성 변화 및 사용 수명을 예측하였다. 가속 스트레스 수준은 열노화 $80^{\circ}C$, $100^{\circ}C$, $120^{\circ}C$, 해수침지노화 $40^{\circ}C$, $60^{\circ}C$, $80^{\circ}C$에서 2년 3개월(20,000Hr)동안 가속노화를 통해 인장시험을 수행하여 신장률, 인장강도, 경도를 통한 물성변화 측정을 하였다. 분석 결과신장율 저하가 가장 주된 고장지배모드임을 알 수 있었다. 아레누이스 식을 이용한 노화수명 예측 결과 열노화된 CR의 예측 수명은 $23^{\circ}C$에서 125년이며, 해수침지노화된 CR의 예측수명은 $23^{\circ}C$에서 9년이었다. SEM과 SEMEDS 분석 결과, 해수노화시편이 균열과 SEM-EDS에서는 산소의 농도가 증가하였으며, 이를 바탕으로 FT-IR에서는 해수와의 반응에 의하여 C-O와 C=O 결합이 생성되었음을 관찰하였다. 또한 DSC와 TGA 분석에서는 해수침지노화에 의하여 유리전이온도가 상승하며 분해온도가 낮아짐을 관찰하였다.