• Korean Chemical Engineering Research
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• 제50권4호
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• pp.621-626
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• 2012

본 연구에서는 마이크로 기공의 중공구를 유기 고분자 수지와 복합화한 유/무기 하이브리드 물질을 제조하여 우수한 단열 성능을 갖는 코팅유리를 개발하고자 하였다. 유기 고분자 물질로는 투명성과 접착성이 우수한 6관능기의 우레탄 아크릴레이트(UP118), 3관능기의 trimethylolpropane triacrylate (TMPTA), 2관능기의 1,6-hexanediol diacrylate (HDDA), 광 개시제(Irgacure184) 등으로 구성된 자외선 경화형 수지를 사용하였다. 유리 및 실리카 중공구를 고분자 수지에 각각 10~40 vol%까지 첨가하여 얻어진 코팅 졸을 투명유리에 바(bar)코팅 방식으로 박막을 형성시킨 후 자외선 경화를 통해 최종 코팅유리를 제조하였다. 마이크로 중공구의 종류 및 함량이 제조된 코팅유리의 광 투과율, 열전도도, 접착성 및 표면 경도에 미치는 영향을 조사하였다. 복합물 코팅유리는 중공구가 과량 첨가되어도 우수한 접착성(5B)을 유지하였으며, 단열 성능은 각 중공구가 20 vol%만 함유되어도 뚜렷하게 향상된 결과를 나타냈다. 또한 실리카 중공구(SP)를 단열 재료로 사용하였을 경우 광 투과율 80 %의 투명 코팅유리를 얻을 수 있었다.

• 대한금속재료학회지
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• 제48권7호
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• pp.630-638
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• 2010

The present investigation has been performed on the mixing behavior and microstructural development during fabrication of Fe micro-nano powder feedstock for a micro-powder injection molding process. The mixing experiment using a screw type blender system was conducted to measure the variations of torque and temperature during mixing of Fe powder-binder feedstock with progressive powder loading for various nano-powder compositions up to 25%. It was found that the torque and the temperature required in the mixing of feedstock increased proportionally with increasing cumulative powder loading. Such an increment was larger in the feedstock containing higher content of nano-powder at the same powder loading condition. However, the maximum value was obtained at the nano-powder composition of not 25% but 10%. It was owing to the 'roller bearing effect' of agglomerate type nano-powder acting as lubricant during mixing, consequently leading to the rearrangement of micro-nano powder in the feedstock. It is concluded that the improvement of packing density by rearrangement of nano-powders into interstices of micro-powders is responsible for the maximum powder loading of about 71 vol.% in the nano-powder composition of 25%.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2023년도 봄 학술논문 발표대회
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• pp.201-202
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• 2023

Recently, interest in concrete quality has been increasing. It is important to manage these factors due to unit-water content and aggregate quality that affect concrete quality. In this study, the unit-water content of concrete was measured through an economical, easy-to-measure, and portable Frequency Domain Reflecmetry sensor among micro-methods that compensated for the shortcomings of existing concrete unit-water content measurement methods. As a result of predicting the unit-water content, the accuracy within the ± 10 kg/m³ error range was confirmed to be more than 72% of all factors. In order to ensure high accuracy, it is considered necessary to conduct an experiment to evaluate the unit-water content by conducting additional experiments according to other variables and factors.

• 한국가금학회:학술대회논문집
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• 한국가금학회 2002년도 가을 학술발표논문집
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• pp.128-129
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• 2002

본 연구결과로 $\omega$-3 지방산을 포함한 지방산의 계란내 이행정도는 flaxseed의 첨가와 지방산대사에 영향을 미치는 미량 사료 첨가물질의 병용첨가로 변화되는 것으로 나타났으며, 특히 생균물질과 lecithin의 생리적 기능에 의한 계란내 $\omega$-3 지방산의 급증이 특이적인 것으로 나타났다. 그러나 미량 사료 첨가물질의 지방대사 조절기전에 관해서는 추가연구가 필요한 것으로 판단된다.

• 한국농공학회논문집
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• 제52권4호
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• pp.93-101
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• 2010

The purpose of this study is to provide basic data for utilization in environment-friendly and economically outstanding CSG construction method by physical and mechanical properties of CSG materials including characteristics of uniaxial compressive strength, microscopic structure and freezing and thawing resistance in accordance with the cement content and curing time of the cement, and size of specimen. In this study, specimens with cement content of 4, 6, 8 and 10% of the total weight were, and, in order to examine the characteristics of the sizes of specimen, specimens with ${\Phi}50{\times}100mm$, ${\Phi}100{\times}200mm$ and ${\Phi}150{\times}300mm$ were manufactured to assess the features including compressive strength, microscopic structure, freezing and thawing, and degree of wet-dry. As results, it was found that with greater size specimen or contents of cement in the specimen, compressive strength, freezing and thawing resistance, and wet-dry resistance increase. Moreover, reactive products for each size of specimen were examined and it was possible to verify that some typical needle structured ettringite was generated due to blending of cement through microscopic structure analysis such as SEM and EDS analysis.

• 한국생산제조학회지
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• 제18권6호
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• pp.551-557
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• 2009

A development of smart materials is becoming a prominent issue on present industries. A smart material, included in functions, is needed for micro fabrication. A shape memory alloy(SMA) in a smart material is best known material. Ni-Ti alloy, composed of nikel and titanium is one of the best shape memory alloy(SMA). Nitinol SMA is used for a lot of high tech industry such as aero space, medical device, micro actuator, sensor system. However, Ni-Ti SMA is difficult to process to make a shape and fabrications as traditional machining process. Because nitinol SMA, that is contained nikel content more than titanium content, has similar physical characteristics of titanium. In this paper, the characteristics of ECM grooving process for nitinol SMA are investigated by experiments. The experiments in this study are progressed for power, gap distance and machining time. The characteristics are found each part. Fine shape in work piece can be found on conditions; current 6A, duty factor 50%, gap distance 15%, gap distance $15{\mu}m$, machining time 10min.

• Asian Journal of Innovation and Policy
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• 제12권2호
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• pp.246-260
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• 2023

With the advent of COVID-19, the world economy has undergone enormous losses and unprecedented crises. Moreover, this pandemic has put a significant effect on all business organizations, comprising the micro, small and medium enterprises (MSMEs) sector. MSMEs have been continuing to develop business strategies and are eager to compete in the market. The COVID-19 pandemic has shifted the full focus of MSMEs from 'business growth' to 'business survival' worldwide. E-commerce readiness plays a crucial role in a time of uncertainty and crisis during COVID-19 and affects the durability and sustainability of the business. This study attempts to study the readiness of online business and "E-commerce" adoption of MSMEs and its contribution to economic growth by utilizing both qualitative and quantitative techniques in the case of India. We use content analysis to determine the readiness of online business and Ecommerce in the post COVID-19 period. The result highlights the specific issues of this sector such as the shortage of resources and disruptions in the supply chain & logistical issues during the COVID-19 pandemic. Qualitative analysis discloses that almost half of the respondents adopt online platforms along with additional challenges to sustain their business during the pandemic. This study utilizes annual time series data for the period from 1973-74 to 2017-18 to understand the long-run relationship between India's GDP and MSMEs units. By utilizing the co-integration technique, this study reveals that there is a long-run relationship between MSME units and the economic growth of this country.

• Journal of Microbiology and Biotechnology
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• 제33권12호
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• pp.1671-1680
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• 2023

The gluten protein content in whole-wheat flour is low, which affects the elasticity and viscosity of the dough. Enzymatic modification of the protein may result in a network that mimics gluten, which plays an important role in the processing of whole-wheat foods. In this study, the effects of Halomonas alkaliantartica laccase (LacHa) on the quality parameters of whole-wheat bread were investigated. The optimum dosage of LacHa was 4 U/100 g of whole-wheat flour. At this dosage, whole-wheat bread exhibited the best specific volume and optimum texture parameters. Laccase also extended the storage duration of whole-wheat bread. We analyzed the micro-structure of the dough to determine its gluten-free protein extractable rate and free sulfhydryl group content, and verify that LacHa mediates cross-linking of gluten-free proteins. The results demonstrated that the cross-linking of gluten-free protein by LacHa improves the texture of whole-wheat bread. As a flour improver, LacHa has great developmental and application potential in baked-food production.

• Asian-Australasian Journal of Animal Sciences
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• 제19권5호
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• pp.756-762
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• 2006

The objective of this study was to define the effects of various cooking and re-heating methods (pan roasting, steaming, oven grilling and micro-waving) on the cholesterol and formation of cholesterol oxidation products in beef loin during storage at $4^{\circ}C$. Raw samples showed lower total cholesterol content than cooked products sampled during storage for 6 d. The following cholesterol oxidation products (COPs) were separated by gas chromatography: $7{\beta}$-hydroxy cholesterol, $20{\alpha}$-hydroxy cholesterol, 25-hydroxy cholesterol, cholestane-$3{\beta}$, $5{\alpha}$, $6{\beta}$ triol (triol), ${\alpha}$-epoxide and 7-ketocholesterol. Total amounts of COPs/cholesterol at 0 d were 0.74, 0.63, 0.76, 1.23 and 0.83% for the raw sample, pan roasting, steaming, oven grilling and micro waving methods, respectively. After 6 d storage almost of the samples had higher content of total COPs than at 0 and 3 d; the lowest (0.55%) COPs was found in the steaming cooking and re-heating method. The highest (5.96%) of COPs was found in the pan roasting cooking and re-heating method after 6 d storage. In conclusion, the concentration of total cholesterol and cholesterol oxidation of beef loin were increased as a consequence of cooking and re-heating methods. Steaming and micro-waving methods showed the lowest of cholesterol oxidation products under refrigerated storage for 6 d. However, each cooking and re-heating method had its own distinctive cooking effects.

• 한국재료학회지
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• 제12권2호
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• pp.140-145
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• 2002

This study was conducted to investigate the brazing characteristics between Zircaloy-4 nuclear fuel cladding tubes and bearing pads with filler metals of amorphous $Zr_{1-x}Be_x$(0.3$\leq$x$\leq$0.5) binary alloy, in which they were produced in the ribbon form by the melt-spinning metod. The crystallization behavior, stability, hardness and micro-structure of brazed zone were examined by X-ray diffraction, differential scanning calorimetry, micro-Vickers hardness test, optical microscopy, and transmission electron microscopy. $Zr_{1-x}Be_x$(0.3$\leq$x$\leq$0.4) amorphous alloys were crystallized to $\alpha$-Zr with increasing the temperature, and the rest were transformed to ZrBe$_2$at higher temperatures. On the other hand, $Zr_{1-x}Be_x$(0.4$\leq$x$\leq$0.5) amorphous alloys were crystallized to $\alpha$-Zr and ZrBe$_2$, simultaneously. The thickness of the layer brazed with amorphous alloy was increased with increasing the beryllium content due to the higher diffusion of Be. The morphology of brazed layer with PVD Be filler metal showed dendrite while that brazed with amorphous alloys appeared globular. Micro-Vickers hardness of brazed zone increased as the beryllium content of filler metal was decreased.