• 한국주조공학회지
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• 제19권1호
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• pp.84-90
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• 1999

In this study, CV cast iron was reverse transformed to produce harder second phase surrounding graphite nodules, and then the microstructure and related mechanical properties of the reverse transformed CV cast iron were investigated by using optical microscopy and by carrying out hardness, tension and impact test. The formation of hard second phase surrounding graphite nodules increased the hardness in CV cast iron. The marked increase in hardness was resulted from the formation of martensite surrounding graphite nodule. It is expected from these results that the formation of martensite surrounding graphite nodule would improve the wear resistance of CV cast iron. The formation of both martensite and pearlite surrounding graphite nodule improved the tensile properties. Impact properties were decreased with increasing the volume fraction of hard second phase. However, the reduced impact properties could be recovered through phase transformation of martensite into pearlite and sorbite by tempering.

• 한국전기전자재료학회논문지
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• 제34권1호
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• pp.33-38
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• 2021

Using facing target magnetron sputtering (FTMS) with a graphite target source, carbon nitride thin films were deposited on silicon and glass substrates at different substrate temperatures to confirm the tribological, electrical, and structural properties of thin films. The substrate temperatures were room temperature, 150℃, and 300℃. The tribology and electrical properties of the carbon nitride thin films were measured as the substrate temperature increased, and a study on the relation between these results and structural properties was conducted. The results show that the increase in the substrate temperature during the fabrication of the carbon nitride thin films increased the hardness and elastic modulus values, the critical load value was increased, and the residual stress value was reduced. Moreover, the increase in the substrate temperature during thin-film deposition was attributed to the improvement in the electrical properties of carbon nitride thin film.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2023년도 가을학술발표대회논문집
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• pp.161-162
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• 2023

Limestone slag cement is a green and sustainable building material with huge market potential. However, its shortcoming of low early compressive strength needs to be improved. A method of using aluminum sulfate to improve the early strength of ternary mixed mortar was proposed, and its effect and optimal dosage were tested. Macroscopic properties such as mechanical properties and surface electrical resistivity were measured at different dosages (0%, 1%, 2%, 3%). The microstructure and products of the mixtures were tested in detail, including by scanning electron microscopy, thermogravimetric analysis, and X-ray diffraction. The results show aluminum sulfate enhances mechanical properties and significantly increases surface electrical resistivity. The 1% and 2% doses had no adverse effects on the 28-day mechanical properties, while the 3% dose reduced the 28-day strength. Considering the changes in mechanical properties and surface electrical resistivity, 1% aluminum sulfate is the optimal dosage.

• 한국식품영양학회지
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• 제21권4호
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• pp.499-509
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• 2008

The purpose of this study was to investigate the changes in physicochemical and sensory properties of raw fruits during washing and chlorine treatments. Strawberry and banana were pre-prepared at different concentration of chlorinated water(0 ppm, 50 ppm and 100 ppm), immersion time(3 min and 5 min), and number of post-rinsing(1 time, 2 times and 3 times). The physicochemical properties such as pH, sugar contents, residual chlorine contents, color values and hardness of the fruits were analyzed, and the sensory quality were evaluated throughout the sterilization treatment process. After washing strawberry with 100 ppm chlorinated water and 3 times of post-rinsing, pH and residual chlorine contents were showed a little difference, while sugar contents, hardness, and color values(L, a and b) were reduced. In case of banana, pH, sugar contents and residual chlorine contents were not affected, and hardness and L color value were reduced. However, a and b color values of banana were gradually increased as the development of brown discoloration. Sensory properties of the samples were affected by the chlorine sterilization treatment. In overall acceptance, strawberry and banana treated with 100 ppm chlorinated water showed the lowest scores among treatments. Therefore it could be suggested that the application of 50 ppm chlorinated water for $3{\sim}5$ minutes with over 3 times of post-rinsing was the effective pre-preparation method without affecting the quality of the fruits.

• Corrosion Science and Technology
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• 제20권6호
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• pp.335-346
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• 2021

Since epoxy resin coating shows excellent properties in formability, adhesion, and corrosion resistance, they have been extensively used in many industries. However, various types of damages in the epoxy coated tube within a relative short time have been reported due to cavitation erosion, liquid impingement, variation of temperature and pressure. Nevertheless, there has been little research on the effect of temperature on the cavitation degradation of epoxy coatings. Therefore, this work used an ultrasonic cavitation tester to focus on the effect of solution temperature on the cavitation properties of 3 kinds of epoxy coatings in 3.5% NaCl. The cavitation properties were discussed basis on the material properties and environmental aspects. As the solution temperature increased, even though with large fluctuation, the cavitation degradation rates of A and B coatings were reduced rapidly, but the rate of C coating was decreased gradually. In addition to the cushioning effect, the reason that the cavitation degradation rate reduced with solution temperature was partly related to the brittle fracture and water absorptivity of the epoxy coatings, and the water density, but was little related to the shape and composition of the compound in the coatings or the phase transition of the epoxy coating.

• 한국축산식품학회지
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• 제34권2호
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• pp.158-165
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• 2014

The effects of replacing pork back fat with brewer's spent grain (BSG) pre-emulsion for physicochemical, textural properties, and sensory evaluations of reduced-fat chicken sausages are evaluated. Control was prepared with 15% pork back fat, and three reduced-fat chicken sausages were formulated with the replacement of 20, 25, and 30% pork back fat with BSG pre-emulsion. The pH level of reduced-fat sausages formulated with BSG pre-emulsion is lower than that of the control (p<0.05). The redness, yellowness, and apparent viscosity of reduced-fat chicken sausages increase proportionally with increasing BSG pre-emulsion (p<0.05). With increasing BSG pre-emulsion concentration, the fat contents and energy values are decreased in reduced-fat chicken sausages (p<0.05). The BSG pre-emulsion improves the hardness, gumminess, and chewiness of reduced-fat chicken sausages (p<0.05), and the reduction in fat and the addition of BSG pre-emulsion had no influence on the cohesiveness of the chicken sausage. And there is no significant difference in the overall acceptability among control, T1 (chicken sausage with 20% of BSG pre-emulsion, 10% of fat addition), and T2 (chicken sausage with 25% of BSG pre-emulsion, 5% of fat addition) (p>0.05). Therefore, our results indicate that BSG is effective dietary fiber source for manufacturing of reduced-fat meat product and suggest that 20-25% of BSG pre-emulsion is suitable for pork back fat in chicken sausages.

• 콘크리트학회논문집
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• 제14권2호
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• pp.207-215
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• 2002

본 연구는 기존 경량기포콘크리트의 문제점 및 역학적 성질의 개선을 위하여 산업폐기물인 폐스티로폼의 가공형태를 달리하여 기포콘크리트를 제조하고 그 역학적 특성의 변화를 구명해 봄으로써 현장타설 기포콘크리트의 효과적인 품질관리를 위한 자료를 제공하고, 현장 작업자에게 필요한 실험값을 제공하는 것을 목적으로 한다. 폐스티로폼은 지름이 3~5mm의 둥근형태를 유지한 것(Type A)과 1~2mm의 작게 파쇄한 것(Type B)을 사용하여 그 역학적 특성 변화를 고찰하였으며, 연구결과 Type A의 경우 흡수율의 개선과 경량성 및 단열성 향상에 유리한 것으로 나타났으며, Type B의 경우는 높은 압축강도를 나타내나 겉보기 비중이 증가하고 Type A에 비하여 플로우, 흡수율, 단열성에서 Type A보다 낮은 성능을 나타냈다. 그러나 이러한 결과로부터 폐스티로폼의 가공형태에 따른 것으로 폐스티로폼을 사용하지 않은 것보다는 적당량을 혼입하여 사용하는 것이 현장타설 기포콘크리트의 물리적 성능을 향상시키는데 효과적임을 알 수 있었다. 결과적으로 폐스티로폼을 사용하여 현장타설 기포콘크리트를 제조할 경우 산업폐기물의 재활용이라는 측면과 함께 보다 우수한 성능의 기포콘크리트 생산이 가능함을 확인하였다.

• 상하수도학회지
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• 제30권3호
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• pp.233-240
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• 2016

Control degree and property changes of dissolved organic matter (DOM) were conducted by coagulation of chemical treatment for 2 sewage treatment plants with different technical methods. As the result, SUVA value of the second treated water (supernatant of the second settling pond after biological treatment) was increased and DOC was reduced in comparison with supplied raw water. And, SUVA value and DOC were reduced by coagulation after coagulation treatment of the second treated water. Properties of dissolved organic matter for 2 sewage treatment plants's DOC were divided. As the result, there was lots of hydrophilic component with hydrophilicity in case of plant A. In case of the second treated water, Plant A showed fulvic acid with little molecular weight was reduced among the hydrophobic component with hydrophobicity, but numic acide with lots of molecular weight was increased. However, in case of plant B, both fulvic acid with little molecular weight and humic acid with lots of molecular weight were increased among the hydrophobic components with hydrophilicity. Before the operation of phosphorus facility, properties of dissolved organic matter after biodegradation with effluent water showed hydrophilic components were reduced and hydrophobic components were increased. However, after coagulation treatment of the second treated water, hydrophilic components and hydrophobic components were outstandingly decreased or increased. During the biodegradation after coagulation treatment, hydrophilic components were significantly decreased and hydrophobic components were increased.

• 공업화학
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• 제24권1호
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• pp.77-81
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• 2013

본 연구에서는 인-할로겐계 난연제가 첨가된 경질 폴리우레탄 폼(PUF)을 합성하여 인-할로겐계 난연제의 종류와 함유량, 노화 가속화 전 후의 열적, 물리적, 난연 특성 등의 변화와 이들의 상관관계를 조사하였다. 난연제로는 Tri(2-chloroethyl) phosphate [TCEP]와 Tris(2-chloropropyl) phosphate [TCPP]를 0, 3, 5, 10, 15, 20, 30%씩 변화시키며 첨가하였다. 난연제의 첨가량이 증가함에 따라 PUF의 reduced compressive strength와 유리전이 온도가 감소하였다. 노화 가속화 후에는 초기 미 반응된 물질의 추가 반응으로 인하여 reduced compressive strength와 유리전이 온도가 증가하였다. SEM과 열전도도 측정을 통하여 TCPP가 TCEP보다 cell의 크기와 분포를 균일하게 하여 TCPP가 첨가된 PUF가 TCEP가 첨가된 PUF 보다 열전도도가 감소 한다는 것을 알 수 있었다. Vacuum oven을 통한 노화가속화 전후의 PUF 난연성을 비교한 결과 노화 후 PUF의 발화 시간은 감소하고 연소 거리가 증가하여 난연성이 현저히 감소함을 확인하였다.

• 한국축산식품학회지
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• 제34권3호
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• pp.346-354
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• 2014

Fermented foods with probiotics having functional properties may provide beneficial effects on health. These effects are varied, depending on the type of lactic acid bacteria (LAB). Different probiotic LAB might have different functional properties. Thus, this study was performed to evaluate the quality of fermented sausages manufactured with functional starter cultures (Lactobacillus plantarum 115 and 167, and Pediococcus damnosus L12) and different fat levels, and to determine the optimum condition for the manufacture of these products. Medium-fat (~15%) fermented sausages reduced the drying time and cholesterol contents, as compared to regular-fat counterparts. In proximate analysis, the contents of moisture and protein of regular-fat products were lower than medium-fat with reduced fat content. The regular-fat products also had a lighter color and less redness, due to reduced fat content. Approximately 35 volatile compounds were identified in functional fermented sausages, and hexanal, trans-caryophyllene, and tetradecanal were the major volatile compounds. Selected mixed starter culture showed the potential possibility of replacing the commercial starter culture (LK30 plus) in flavor profiles. However, medium-fat fermented sausage containing selected mixed starter culture tended to be less acceptable than their high-fat counterparts, due to excess dry ring developed in the surface. These results indicate that the use of combinations of L. plantarum 115 and 167, and P. damnosus L12 as a starter culture, will prove useful for manufacturing the fermented sausage.