• 한국결정성장학회지
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• 제4권3호
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• pp.230-237
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• 1994

본 논문은LBO 결정성장 및 응용과 높은 점성을 갖는 용액에서 결정성장의 열역학과 동역학의 모델에 관하여 연구하였다. 결정공명과 press-controlled oscillator의 특성에 대한 측정은 이러한 종류의 결정이 많은 응용 가능서을 갖는 압전 결정재료의 한 종류임을 나타내 준다.

• 한국안전학회지
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• 제12권4호
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• pp.114-121
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• 1997

Helical anchors are foundation structure that designed to resist uplift loads are installed by applying in load to shaft while rotating it into the ground. These can be a cost effective means of proving tension anchorage for foundation where soil conditions permit their installation because of ease of installation. At present time, tapered helical anchors are commonly used to carry uplift loads. The uplift capacity includes the following factors : the height of overburden above the top helix, the resistant along a cylinder, the weight of the soil in the cylinder and suction force. In order to make clear behavior characteristics of helical anchors with pullout, model tests were conducted with respect to various embedment depth, space of helix, shape of helix. Based on the experimental study, the following conclusions are drawn. 1) The uplift capacity of multi helical anchors increase with embedment ratio of anchors The increase is smooth after critical uplift capacity. 2) Critical breakout factors and critical embedment ratio of multi helical anchor exist 7∼8, 4∼6 respectively. 3) Variation of uplift capacity with helix spaces show down after S/D=5. 4) Critical breakout factors of helical anchor in the laboratory test are similar to Das's theory.

• 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.

• 한국항공우주학회지
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• 제40권8호
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• pp.655-661
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• 2012

본 연구에서는 비정렬 중첩 혼합 격자계를 사용하는 전산유체기법으로 무베어링 로터허브의 공기역학적 항력을 계산하였다. 동체와 로터 허브 모두 점성 항력보다는 압력 항력이 주요 요소로 작용하고 있으며, 토크 튜브의 항력이 허브 항력에서 가장 큰 비중을 차지하고 있음을 확인할 수 있었다. 허브 항력은 동체 항력 대비 39~41%를 차지하는 것으로 나타났다. 최종적으로 개발된 헬리콥터의 항력 추세와의 비교를 통해, 설계된 무베어링 로터 허브의 항력은 요구도를 충족시키는 것으로 확인되었다.

• 한국식품영양학회지
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• 제12권5호
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• pp.484-489
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• 1999

Rosting conditions for improvement of viscosity and sensory properties of sea tangle extracts were investigated. The supernatant % solid yield and crude protein yield were increased by increasing of roasting temperature and times. The highest contents of algin was obtained in roasting temperature of 175$^{\circ}C$ ash contents were increased by roasting temperature increasing. Viscosities of sea tangle extract were significantly decreased by increasing of roasting temperature and time upto 175$^{\circ}C$ and 10 mins more than further roasting conditions. The pH of sea tangle extracts slightly decreased from 5.94 to 5.83 in the roasting of 15$0^{\circ}C$ however at temperature more than 175$^{\circ}C$ its pH was increased by increasing of temperature and time. According to increase of roasting temperature and time Lightness (L value) were significantly decreased and redness (a value) and yellowness (b value) reached the highest value in the roasting of 20$0^{\circ}C$ 15 min. or 175$^{\circ}C$ 30 min and after that its value were decreased. The odor characteristics showed that sea tangle extract prepared by roasting of 175$^{\circ}C$ 10mins was slightly reduced in intensity of savory and seaweed taste but significantly low in intensity of nauseous taste and high in intensity of roasted taste and accetability. Overall data suggested 175$^{\circ}C$ 10min was the most effective roasting conditions for improvement of viscosity and sensory properties of sea tangle extract.

• 한국자동차공학회논문집
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• 제8권1호
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• pp.163-171
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• 2000

The aim this study is to provide fundamental informations for the development of magneticfluid damper. To achieve the aim. the damping effect of magneticfluid is investigated by experiments that the diameter of inner circular bar and the input amplitude vary in the magnetic field generated by the permanent magnet and the electromagnet. From the study, the following conclusive remarks can be made. As the diameter of inner circular bar and the input amplitude increase. the damping effect is improved. And we can know that as the contact area between inner circular bar and magneticfluid increases, damping ratio is improved. Also we consider the cases that there is magnetism generated by electromagnet and DC voltage is supplied to electromagnet from 10V to 50V by 10V. In these cases, the amplitude ratio decreases sharply from 1.8 1.0 And for these cases, the damping ratio is .745.

• 센서학회지
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• 제13권6호
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• pp.473-478
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• 2004

This study focused on the charateristic of magnetic fluids, the viscosity deviation of magnetic fluids due to temperature changes, and fabrication of a 'purely' liquid type microvalve. The viscosity of magnetic fluids decreases sharply during increasing of temperature. The viscosity of magnetic fluids is rated 1,000 cP at the room temperature and 25 cP when the temperature reaches $100^{\circ}C$. Briefly, it is remarkable that the fluid flow can be controlled by the temperature and this characteristic can be adopted to the microfluidics as a microvalve. The fabrication of a liquid type microvalve is more easy than solid state microvalves and which can increase an efficiency of the controlability with respect to the thermo-pneumatic micropump which is studied broadly for many years. When the magnetic fluid used as a sealant for high level sealing, the pressure leakage is less than solid state microvalve. The experimental results show that the pressure drop in microchannel, filled with the magnetic fluid, is significant in the temperature range of $20^{\circ}C{\sim}50^{\circ}C$ and this result explains why the use of magnetic fluids is possible as a microvalve searcher uses this characteristics. Well known thermo-pnumatic.

• 한국항해항만학회지
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• 제28권8호
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• pp.753-757
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• 2004

선미파의 점성 상호작용과 수중고속선의 sub-breaking 현상을 해석하기 위하여 자유표면 유통을 수치적으로 시뮬레이션하였다. Navier-Stokes 방정식을 풀었으며 유한차분법, 물체적합좌표계, 벽법칙, 삼중격자법을 적용하였다. S-103 모형을 대상으로 준쇄파의 수치결과를 실험과 비교하였고 준쇄파 발생조건을 수중 고속선인 3차원 회전체에 대해 적용하였다. 준쇄파 해석결과에 의하면 M/Us 구배가 잠김 깊이에 영향을 미치고 있음을 알 수 있었다. 또한 선수파가 박리에 영향을 미쳐 선미파를 변형시킴을 확인하였다.

• 한국항해항만학회지
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• 제27권2호
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• pp.239-246
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• 2003

해양에 기름이 유출되면 방제작업의 초기단계에서 기름의 이동 및 확산을 차단하기 위하여 오일 붐을 사용하는 것이 일반적이다. 그러나 오일 붐은 유속, 기름의 밀도와 점성, 수심, 기름의 양, 그리고 붐 흘수의 길이 등과 같은 여러 인자들에 의해 그 포획능력이 영향을 받는다. 본 연구에서는 이들 누유인자가 오일 붐의 포획과정에 어떠한 영향을 미치는지를 체계적으로 파악하기 위하여 컴퓨터 모델링을 수행하였다. 모델링을 위하여 CFD(computational fluid dynamics) 프로그램 중에서 가장 널리 알려진 Fluent를 이용하였으며 기존의 실험자료와 비교함으로써 모델링 결과를 검증하였다. 본 연구의 결과는 방제작업 책임자와 오일 붐 설계자에게 유용한 참고자료가 될 것으로 기대된다.

• 한국재료학회지
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• 제12권9호
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• pp.729-734
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• 2002

Porous Al metal was produced by batch type casting process. In this foaming process, the viscosity and surface tension of molten Al as two most important factors have been investigated in the temperature range of 680-95$0^{\circ}C$ by the ring method and rotational method respectively. The experimental results showed that both the surface tension and viscosity of the melt decreased linearly with increasing temperature. Addition of Ca decreased surface tension, but increased viscosity significantly.