• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 1997년도 춘계학술대회논문집
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• pp.15-18
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• 1997

The plane strain stretch test (PSST) developed by POSCO as an activity of customer service was applied to the establishment of the formability criteria and the prediction of failure during the stamping processes. The PSST was applied to the actual parts such as oil pan and shock mount and the criteria of PSST value for each forming parts were established. These value can provide the possibility of prediction of failure before the stamping process. These results show that the PSST can precisely predict the stamping formability of steel sheets.

• 대한전기학회:학술대회논문집
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• 대한전기학회 2004년도 추계학술대회 논문집 전기설비전문위원
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• pp.89-92
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• 2004

This paper described the capacitive sensor for the diagnosis of deterioration of electrical insulating oils applying guard-ring type the 3-terminal electrodes. To measure stable capacitance of the sensor and to determine the design factors of the sensor, we utilized computational analysis, FEM software. This capacitive sensor discern the extent of deterioration measuring relative permittivity of electrical insulating oils. The result of measuring numerous sample, mineral oils, as serviced year, we confirmed an increase in relative permittivity of oils. Moreover, we confirmed the superior characteristics of the sensor as a species, aged pattern of oils and operating temperature.

• 대한가정학회지
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• 제5권1호
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• pp.815-825
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• 1966

Many synthetic antioxidants are now used to prevent the oxidation of oils and fats. Among the synthetic and tioxidants, it was known that those of HQ(Hydroquinone), BHA(Butyl hydroxyanisole), IG(isoamyl gallate), and NDGA(Nordihydro guaiaretic acid) are most efficient as the antioxidizing agent. In this work, Degree of antioxidation was investigated on the some such antioxidans BHA, CI(citric acid), AA(Ascoric acid) for several kinds of oils and fats which are most available in Korea by determining Acid value and Iodine Value. The results of experiments were as follows 1. The decreasing order of antioxidizing action by acid value is BHA, AA, CA. 2. The order of antioxidizing action by Iodine value is almost same as the case of Acid Value. 3. It is effective to add the antioxidants to kep oils and fat. 4. Oxidation is accelerated by standing oils and fats after boiling in the from fry pan. 5. Sesame oil is little oxidized without antioxidant.

• 한국통신학회논문지
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• 제14권4호
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• pp.405-411
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• 1989

LCTV를 이차원 공간 광변조기로 사용하기 위하여 성능평가 및 특성개선을 수행하였다. LCTV 스크린의 위상 왜곡은 홀로그램 기판과 굴절을 정합액을 사용해 보정하였고, 실제 사용시 문제시되는 전국 격자패턴의 제거를 위해 BaTiO3 결정에서의 위상공액파를 이용하는 새로운 방법을 제안하고 실험하였다.

• Journal of Advanced Marine Engineering and Technology
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• 제39권6호
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• pp.662-669
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• 2015

해저 석유생산시스템에서 빈번히 발생하는 왁스집적 문제는 안정적인 석유 생산을 방해하고 높은 비용을 발생시키므로 왁스집적 제어에 대한 관심이 증가하고 있다. 왁스집적 제어를 통한 석유의 유동안정성 확보를 위해서는 왁스집적거동을 신뢰성 있게 예측해야 한다. 이 연구에서는 왁스집적 거동에 큰 영향을 미치는 분자확산, 전단응력효과, 왁스경화 메커니즘을 시뮬레이션 기술에 적용하여 불확실도가 높은 변수인 전단응력계수, 왁스고형물의 공극률, 왁스 열전도도, 분자확산계수와 물과 가스 양이 왁스집적 거동에 미치는 영향에 대한 분석을 단상과 다상 유동 시 층류 유동 조건에서 수행하였다. 그 결과 왁스고형물의 공극률과 분자확산계수가 높아질수록, 전단응력계수가 낮아질수록 왁스집적 두께가 두꺼워지는 것을 확인할 수 있었고 석유의 온도가 왁스집적 위치에 주요하게 영향을 미치는 것으로 판단된다. 물의 양에 따른 왁스집적 시뮬레이션 결과 기존 연구에서 다소 다른 결과들이 존재하나 이 연구 조건에서는 물의 양 40%까지 왁스집적량이 증가하다 감소하는 것을 확인하였고 가스 양이 많아질수록 유체의 액상 내 가벼운 탄화수소 농도 감소로 인해 왁스집적량이 증가하는 것을 파악하였다. 이 연구결과는 향후 현장 또는 현장을 모사한 실험시스템에서의 결과와 시뮬레이션 결과를 매칭하여 해저 유동관에서 왁스집적 거동을 예측하는데 효과적으로 적용될 수 있을 것으로 사료된다.

• 한국환경농학회지
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• 제20권3호
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• pp.186-191
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• 2001

PSO (petroleum spray oil) 살포가 감귤잎에 미치는 광합성 관련 생리적 영향을 밝히고자 4 년생 온주밀감(궁천조생)에 PSO를 살포한 후 광합성, 증산량, 기공전도도 및 엽록소형광 등의 변화에 관하여 검토하였다. 시험은 (1)PSO 0.33% 및 1.0% 농도별 처리, (2)다른 주야간 온도처리($34/24^{\circ}C$, $30/20^{\circ}C$ 및 $28/16^{\circ}C$)하에서의 PSO 처리, 그리고 (3) PSO 처리후 일시적인 고온($50^{\circ}C$, 10시간) 처리 등 3개로 나누어서 실시하였다. 그 결과, PSO를 처리하면 감귤 잎에 유침상이 발생하는데 처리후 $30{\sim}40$일후에는 무시해도 좋을 정도로 사라졌다. 0.33% PSO 처리시에는 광합성, 증산량 및 엽색도 등에 별 영향이 없으며, 1% 처리시에는 기공전도도, 증산율, 광합성속도 등이 저해되다가 살포 20일 후에는 회복되는 경향을 나타냈다. 온도 처리별 PSO 처리의 영향은 고온구 $(34/24^{\circ}C)$에 1.0% PSO를 처리했을 경우, 처리 7일 이후에 엽록소 형광(Fv/Fm) 값이 저하하였다. 또한 PSO 처리후 인위적으로 고온($50^{\circ}C$, 10시간)처리를 하였을 경우, 1.0% PSO와 디치를 혼용처리한 나무의 낙엽이 현저하게 증가하였으며, 남은 잎에서도 생리적 형질의 저해가 인정되었다. 이러한 결과 0.33% PSO 처리에서는 감귤 잎의 광합성 관련 특성에 별 영향이 없으나, 1.0% PSO 이상의 살포의 경우 한동안 일부 생리적 기능의 저해를 보였으며, 고온조건이거나 디치와 같은 약제와 혼용할 경우에는 생리적 기능저해가 더욱 심해지는 것으로 나타났다.

• 한국식생활문화학회지
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• 제27권6호
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• pp.607-626
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• 2012

This study examined the historical changes in Jeon. The Korean dictionary was analyzed to analyze the modern definition of Jeon. To investigate the change in the type and cooking methods of Jeon, 36 cookbooks from the late 1800s to 1999 were analyzed. The cooking method for Jeon, such as the ingredient, quantity and how to cooking were presented systematically since 1935. The main ingredients of jeon in modern cookbooks are seafood 36.0%, vegetables 30.2% and meat 20.3%. Jeon made with seafood or vegetables, chopped meat put in each main ingredient or meatballs with minced meat, etc. meat was used to make Jeon in a variety of ways. The cooking method for Jeon in a frying pan is the most basic method. After trimmed materials, adding flour, eggs and oil are the most common way. Making dough with grain flour or ground potatoes, green beans, legumes, etc., and mixing the ingredients in a pan-frying methods appeared to be under the influence of other countries recipes. Modern food culture, introducing new ingredients and cookware, has changed. As a result, jeon cooking methods and the application of the material have varied. The type of jeon and cooking methods are expected to increase further and become more diverse.

• 멤브레인
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• 제31권6호
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• pp.393-403
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• 2021

생체 내 변화에서 효소는 중요한 촉매이다. 효소의 안정성과 재사용성은 촉매 과정에서 중요한 요소이다. 적합한 기질에 효소 고정화는 특정 미세환경의 조성을 통해 효소 활동성을 높인다. 다양한 종류의 분리막이 각각의 생체적합성과 막 표면의 친수성/소수성 조절 용이도에 따라 기질로 사용되었다. 본 논문에서는 셀룰로스, 폴리아크릴로니트릴(PAN), 폴리디메틸실록산(PDMS), 폴리비닐리덴플루오라이드(PVDF), 폴리에테르설폰(PES) 고분자 분리막이 소개되고 토의되었다. 고정화 효소를 이용한 유기오염물의 생물적 분해는 제약 회사 및 섬유 회사 등에서 발생하는 오염물질을 친환경적으로 감소할 수 있는 방법이다. 효소 고정화 생물반응기(EMBR)로 기름의 가수분해를 제어할 수 있고 이를 통해 탄소 배출량 감소 및 환경오염을 줄일 수 있다. EMBR로 만들 수 있는 바이오에탄올과 바이오디젤은 화석 연료의 대체제이다.

• 한국식품조리과학회지
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• 제28권5호
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• pp.629-639
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• 2012

Jeon refers to a type of Korean cuisine used as a side dish, made with various ingredients such as meat, vegetables, or fish, mixed with flour batter and coated with egg batter and then pan-fried on both sides with oil so that heat spreads through them well. The aim of this study was to provide a cornerstone of further research on Korean dietary life, by reviewing types, recipes and names of Jeon recorded in ancient cookbooks (Korean literatures) and by analyzing changes in recipes to make Jeon, which our ancestors used wisely as one type of side dish. Considering developments and changes recorded in old documents, the Jeon recipe appeared relatively later than the recipes for grilling, steaming et al, which had been developed much earlier, and it had not been recorded until the 1600s. Changes of Jeon recipes by time period are as follows. In the 1600s, there were three recipes: frying only with grain batter after preparation of ingredients, frying right after preparation of ingredients, and putting ingredients on already fried watery batter. These three recipes were still used in the 1700s, in addition to a new recipe, in which ingredients were oil-fried to be skewered. Today's recipe in which prepared ingredients are fried after getting coated with flour and egg only appeared in 1800s. This has been the main recipe for Jeon ever since. In that time period, there was more variety of recipes and ingredients than before. For instance, Jeon was used for soup or steamed dishes instead of being served as a dish itself. Buchimgae with mixed ingredients was also considered Jeon. In the 1900s, there appeared more names for Jeon as more sorts of ingredients got used, even though there were no new recipes for Jeon. The above-mentioned historical records show that traditional recipes for Jeon have been applied to various dishes, using diverse ingredients, and it might be a smart solution to today's problematic dietary habits involving excessive intake of nutrients, in that it provides a healthy way to add fat. In the same sense, the recipe for Jeon can play an active role in internationalization of Korean foods, in which healthiness is a main feature. According to ancient documents, the recipes for Jeon were used even for meals that were not side dishes, such as Jun-Gwa (Jung-Gwa), Jun-Yak and fried rice-cake. Also, there were dishes using the same recipes even without carrying the name of Jeon, like Buchim or Jijim. This might be worthy of further examination in culinary science.

• 한국정밀공학회지
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• 제32권6호
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• pp.529-536
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• 2015

A defect could be generated in bolts for a use of oil filters for the manufacturing process and then may affect to the safety and quality in bolts. Also, fine defects may be imbedded in oil filter system. So it is very important that such defects be investigated and screened during the multiple manufacturing processes. Therefore, in order effectively to evaluate the fine defects, the FEM simulations were performed to make characterization in the crack detection of the bolts and the parameters such as number of turns of the coil, the coil size, applied frequency were calculated based on the simulation results. Simulations were carried out for the defect signal of eddy current probe. Exciter and receiver were utilized. In this paper, the FEM simulations were performed in both bobbin-type and pancake-type probe, both probes were optimized under Eddy current FEM simulations and the results of calculation were discussed.