금(金, 1115~1234)이 적극적으로 시행했던 관영수공업 체제와 정책에 주목해 금대 동 경(銅鏡)의 새로운 경향과 특징을 고찰하였다. 금에서는 요, 송계로 구분할 수 있는 전통적 인 양식뿐 아니라 이를 바탕으로 폭포, 나무, 암석, 누각 등을 이용해 회화적인 화면구도로 재구성한 금계 동경들이 제작되었다. 원근법과 상하 구도를 적용한 화면 구성이 거울의 한정 된 공간 속에 적용되었고, 마치 한 폭의 그림처럼 선경의 세계를 표현하거나 관폭도와 같이 떨어지는 폭포를 바라보는 장면들이 동경에 표현되었다. 이러한 특징은 12세기 초부터 금의 수도가 세워졌던 상경성 내지(지금의 黑龍江省 阿城 부근)의 관영 공방을 중심으로 제작되 었다. 금 초기부터 관영수공업 체제에서 동경의 주원료인 구리의 원활한 수급을 위해 동경을 제작하였고 동원(銅院), 경자국(鏡子局), 주경소(鑄鏡所)와 같은 관서를 별도로 조직해 체 계적으로 동경을 제작 및 관리하는 정책을 시행하였다. 한편 중앙관청 중에도 공예품의 제작 과 장인의 운영을 담당했던 소부감과 관련이 있고, 그중에서도 금속공예품의 도안을 담당했 던 도화서 소속의 장인과도 관련이 있을 것으로 파악되었다. 금 정부는 실력 있는 외부 장인 들을 정책적으로 상경성에 집중시켰다. 여진의 토착문화와 기타 여러 민족의 외래문화가 상 경성 내지를 중심으로 흡수 및 통합되면서 금만의 새로운 동경들이 제작될 수 있었다.

Dongchimi is one of the most representative types of watery kimchi in Korea. Although the scope of application of dongchimi has been expanded, research on the quality of dongchimi is insufficient compared to that of baechu kimchi. This study aimed to find the optimal manufacturing condition of high-acidity dongchimi and investigate the effects of potassium citrate (P) and sugar (S) on quality. Different dongchimi samples (Control, S, P) were prepared and stored at 15oC for 15 days. Among the various sugars, sucrose made the highest acidity of dongchimi. When potassium citrate was added as a pH buffer, the acidity was 2.2 times higher than the control group. In the PS group, where sucrose and potassium citrate were added, the acidity and organic acid content were 3-fold and 3.7-fold higher, respectively, than those in the control group. As a result of the analysis of the free sugar content, the metabolism of lactic acid bacteria was expected to be relatively more activated in the PS group. Therefore, this study could be utilized in the dongchimi manufacturing industry or as primary data for other dongchimi research.

In this paper, the CFRP(Carbon Fiber Reinforced Plastic) parts were printed and cut in a large-scale additive and subtractive hybrid manufacturing system. A method to increase the strength and durability of a product by identifying the interlayer adhesion during the printing process of a large-scale additive manufacturing hybrid system was investigated. According to the printing conditions(CF content, deposition temperature, compaction process), the specimen was printed and cut to determine the tensile strength in the printing direction. As a result of the experiment, the highest tensile strength was shown when ABS-CF 20wt.% Compound was printed at 230℃ extrusion temperature, and the higher the CF content of the material, the lower the tensile strength. As a result of observing the inside of the test piece through an optical microscope, a large number of voids were kept inside the test piece. To remove voids generated inside the test piece, a compaction process was applied to the additive manufacturing hybrid system to prepare a test piece. As a result, void size decreased, and the strength of the part showed a tendency to increase. It is thought that additive manufacturing with high tensile strength can be obtained through studies on the optimization of deposition conditions in additive manufacturing hybrid systems.

본 연구에서는 전처리 방법별 건조 단호박의 이화학적 특성을 비교 분석하고 반응표면분석법을 이용하여 단호박 말랭이의 최적 건조 조건을 설정하였다. 단호박의 이취 제거와 가공적성을 위한 건열(굽기), 습열(증자), 마이크로웨 이브 처리의 전처리 방법을 비교하고자 호화 점도를 측정 하여 전처리 시간을 설정하였다. 각 전처리 방법별 열풍 건조 전후의 단호박 품질특성을 비교한 결과, 마이크로웨이브 처리에서 가용성 고형분, 과당, 포도당, 자당 함량이 건열과 습열 처리보다 높았고, 수분 함량, 강도 및 경도가 낮게 나타나 마이크로웨이브 처리를 단호박 열풍 건조를 위한 최적의 전처리 방법으로 설정하였고 반응표면분석법을 이용하여 최적의 열풍 건조 조건을 확인하였다. 반응표면분석은 중심합성 계획법으로 실험을 디자인하여 독립변수로서 건조 온도(30, 40, 50oC, X1)와 건조 시간(4, 6, 8 h, X2)을 설정하고, 종속변수로는 건조 단호박의 수분 함량, 수분활성도, 가용성 고형분, 강도, 경도, 과당, 포도당, 자당 함량, 색도(L*, a*, b*)를 측정하여 건조 조건을 최적화하였다. 최적화 변수로는 적합성 결여 검증에서 Pr> F 값이 0.05 이상인 수분 함량, 수분활성도, 가용성 고형분을 최적화 변수로 설정하였으며, 최적화 결과 43oC의 온도와 7.2시간이 최적 건조 조건으로 확인되었고, 예측값과 실험 값을 비교한 결과 90% 이상의 최적 비율을 보였으며, 해당하는 값이 95% 신뢰구간과 예측구간 범위에 들어 실험 디자인과 모델의 적합성 또한 검증되었다.

To improve the shortcomings and expand the advantages of the single-roll melt drag method, which is a type of continuous strip casting method, the melt drag method with a molding belt is applied to AZ31 magnesium alloy. By attaching the forming belt to the melt drag method, the cooling condition of the thin plate is improved, making it possible to manufacture thin plates even at high roll speed of 100 m/min or more. In addition, it is very effective for continuous production of thin plates to suppress oxidation of the molten metal on the roll contact surface by selecting the protective gas. As a result of investigating the relationship between the contact time between the molten metal and the roll and the thickness of the sheet, it is possible to estimate the thickness of the sheet from the experimental conditions. The relationship between the thin plate thickness and the grain size is one in which the thinner the thin plate is, the faster the cooling rate of the thin plate is, resulting in finer grain size. The contact state between the molten metal and the roll greatly affects the grain size, and the minimum average grain size is 72 μm. The thin plate produced using this experimental equipment can be rolled, and the rolled sample has no large cracks. The tensile test results show a tensile strength of 303 MPa.

An investigation is performed to clarify the manufacturing conditions of pure magnesium and AZ31 magnesium alloy thin plate using the melt drag method. By the melt drag method, suitable for magnesium molten metal, pure magnesium can be produced as a continuous thin plate with a thickness of 1.4 mm to 2.4 mm in the range of 5 m/min to 20 m/min of roll speed, and the width of the thin plate to the nozzle outlet width. AZ31 magnesium alloy is able to produce a continuous sheet of thickness in the range of 5 m/min to 30 m/min in roll circumferential speed, with a thickness of 0.6 mm to 1.6 mm and a width of the sheet matching the nozzle outlet width. In the magnesium melt drag method, the faster the circumferential speed of the roll, the shorter the contact time between the molten metal and the roll, and it is found that the thickness of the produced thin plate becomes thinner. The effect of the circumferential roll speed on the thickness of the thin plate is evident in the low roll circumferential region, where the circumferential speed is 30 m/min or less. The AZ31 thin plate manufactured by the melt drag method has a finer grain size as the thickness of the thin plate decreases, but it is currently judged that this is not the effect of cooling by the roll.

The purpose of this study was to derive the conditions for manufacturing rice porridge with optimum properties after reheating. The characteristics of rice porridge according to the soaking time, water addition rate, heating temperature, heating time, and cooling conditions were compared using the ‘Samkwang’ cultivar. In Step Ⅰ, as the heating temperature increased, the weight change decreased and the viscosity increased, and the temperature known as the main factor of the gelatinization also appeared to affect the viscosity increase. In Step Ⅱ, the viscosity and the texture properties was not significantly different as the soaking time was reduced, and 10 minutes was suitable because of due to the shortening effect of the total process time. In Step Ⅲ, the residual heat was lowered by cooling after the rice porridge production, so the viscosity could be greatly reduced. Also, it was confirmed that the water addition rate of 900% and the heating temperature of 15 minutes were optimal manufacturing conditions. The next study will investigate the porridge processability of rice cultivars using these results.

곤약의 제조 공정은 크게 분말제조과정, 응고과정 및 제 성과정으로 나눌 수 있었다. 곤약의 일반세균수는 응고제와 침지액의 농도가 높아질수록 뚜렷한 감소 경향을 나타낸 반면 용수의 온도는 유의미한 영향을 미치지 못하였다. 곤약의 저장성 실험에서 응고제[Ca(OH)2] 농도를 1.0%로 유지할 경우 인장강도는 10개월까지 큰 변화 없이 유지되는 것으로 나타났으나 0.8% 이하로 유지할 경우 급격한 감소를 나타내는 경향을 보였다. 일반세균수도 인장강도의 변화와 유사한 패턴을 보였다. 응고제 농도를 1.0%로 고정한 후 침지액에 의한 영향을 확인한 결과 시험된 모든 침지액 농도(4×10-3-1.2×10-2 N)에서 인장강도와 일반세균수 모두 저장 10개월까지 큰 변화없이 유지되는 것으로 나타났다. 이는 곤약의 저장시 응고제의 농도가 결정적 영향을 미치는 것을 의미하는 것으로 상온에서 응고제의 농도를 1.0% 이상 유지할 경우 침지액의 농도에 상관없이 상온에서 10개월 동안 물성을 유지할 수 있다는 것을 의미한다.

본 연구의 목적은 In-DEBS (In-situ Demonstration of Engineered Barrier System) 시험장치에 대한 설계안을 도출하고, 현장실증용 공학적방벽재의 생산을 위한 최적 제작조건을 도출하는 것이다. 이와 관련하여 그간 한국원자력연구원에서 수행한 실증실험 수행경험과 문헌분석 그리고 선진핵주기 고준위폐기물처분시스템(AKRS)을 근거로 시험장치를 설계하였다. 또한 처분용기와 벤토나이트 완충재는 시험제작을 통해 최적의 제작조건을 도출하였고, 예비 성능평가를 통해 제작된 공학적방벽재의 성능을 검증하였다. In-DEBS 현장시험을 위해서 AKRS의 1/2.3 규모로 설계하였으며, 고른 온도분포의 핵연료 모사를 위하여 설계 전력량 4.2 kW의 알루미늄 재질 몰드히터를 사용하였다. 한편 In-DEBS에 사용될 공학규모 이상의 균질 완충재 블록을 제작하기 위해 플롯팅 다이(floating die) 방식의 프레스 재하 및 냉간등방압프레스(CIP; Cold Isostatic Press) 기법을 국내 최초로 완충재 제작에 적용하였다. 연구결과 AKRS 완충재 블록 제한요건(건조밀도 › 1.6 kg·cm-3)을 충족하기 위해서는 1차로 40 MPa 이상의 플롯팅 다이 프레스 압력을 가하고, 2차로 50 MPa의 CIP 압력이 소요됨을 확인하였다. 또한 완충재 블록 내 센서설치를 위하여 CNC (Computer Numerical Control) 기법을 이용하여 센서위치를 정교하게 성형하였다

Infrared(IR) heating has many advantages, such as energy efficiency, reduced heating time, cleanliness, equipment compactness, high drying rate and easy automation. These features of IR heating provide widely industrial applications, such as surface heat treatment in semiconductor fabrication, thermoforming of polymers, drying and disinfection of food products, heating to metal forging, and drying of wet materials. In this study, the characteristics of a protected gold mirror were examined by spectrophotometer and the lifetime of the coating layers were evaluated by a cross-cutting method and salt spray test. The effects of manufacturing conditions on the protected gold mirror were seen and remedies for these effects were noted in order to improve the properties of the protected gold mirror in the drying process. The reflectance and lifetime of the protected gold mirror was influenced by manufacturing conditions, such as surface roughness and forming conditions of the anti-oxide layer, the adhesion layer, the reflecting layer and the protection layer. The results of this study showed that the protected gold mirror manufactured using a buffing method for pre-treatment resulted in the most effective reflectance. In addition, Al2O3 coating on an Al substrate as an anti-oxide layer was more effective than the anodizing process in the test of reflectance. Furthermore, the protected gold mirror manufactured by layers forming of various materials resulted in the most effective reflectance and lifetime when coated with Al2O3 as the anti-oxide layer, coated Cr as the adhesion layer, and coated MgF2 as the protection layer.

Boron-doped diamond (BDD) electrode has an extremely wide potential window in aqueous and non-aqueous electrolytes, very low and stable background current and high resistance to surface fouling due to weak adsorption. These features endow the BDD electrode with potentially wide electrochemical applications, in such areas as wastewater treatment, electrosynthesis and electrochemical sensors. In this study, the characteristics of the BDD electrode were examined by scanning electron microscopy (SEM) and evaluated by accelerated life test. The effects of manufacturing conditions on the BDD electrode were determined and remedies for negative effects were noted in order to improve the electrode lifetime in wastewater treatment. The lifetime of the BDD electrode was influenced by manufacturing conditions, such as surface roughness, seeding method and rate of introduction of gases into the reaction chamber. The results of this study showed that BDD electrodes manufactured using sanding media of different sizes resulted in the most effective electrode lifetime when the particle size of alumina used was from 75~106 μm (#150). Ultrasonic treatment was found to be more effective than polishing treatment in the test of seeding processes. In addition to this, BDD electrodes manufactured by introducing gases at different rates resulted in the most effective electrode lifetime when the introduced gas had a composition of hydrogen gas 94.5 vol.% carbon source gas 1.6 vol.% and boron source gas 3.9 vol.%.

The object of this paper is investigate noise source at metal material product manufacturing plant and create noise map for predict noise. The plant is located close to a residential area, and residents noise exposure damage expected. Through this research 68 points noise sources were measured. And according to analysis result, 30 percent of noise sources are measured above 90dB(A). Based on this measurement results were create a noise map, and comparison between the predicted noise and the background noise. The noise maps were calculated by noise prediction software using measurement data, GIS data, ESRI SHP files and actual survey data. As a analysis result, metal material products manufacturing plants are will have an effect by noise on the nearby residential area.

This study was to investigate the effects of concentration of malt extract in Sikhye manufacture on saccharification time, shapes of saccharified rice(the cooked rice) and sensory evaluation score of Sikhye. The optimum concentration of malt extract to reduce saccharification time and to keep desirable shapes of saccharified rice was 4 times (rice 24g, malt 28g and D.W. 240ml) as suitable as base composition formula(rice 6g, malt 7g and D.W. 240ml). The shapes of saccharified rice were influenced by the concentration of malt extract, the saccharification time and the shapes of steamed rice before saccharification. A good taste(softness) of Sikhye rice and the desirable shapes of saccharified rice were more suitable in the case of a small amount of unsaccharified starch than in the case of finishing saccharification. The optimum saccharification time to keep the desirable shapes of saccharified rice was 240min and also was desirable between 210 and 270min. To keep a good taste(softness) and the desirable shapes of saccharified rice, and to reduce the manufacturing time, it is desirable to in mass production of Sikhye add 3 times more water after making Sikhye in the ratio of rice 24g, malt 28g and water 240ml. In this case the whole amount will become 4 times as much as the original one.

쌀과 히솝을 이용하여 히솝쌀음료를 가공하고자 제조특성을 조사하였다. 히솝쌀음료의 제조조건은 amylase 함량(X1, 1~5 mL), 당화시간(X2, 10~18 hr) 및 히솝 함량(X3, 1.0~3.0 g)으로 당화 후 당도, 황색도, 관능적 특성을 반응표면분석을 통하여 모니터링 하였다. 당화 중 당 함량이 가장 많이 생성되는 조건은 amylase 함량 4.96 mL, 당화시간 14.93 hr 및 히솝 함량 2 g에서 9.62°Brix로 나타났다. 황색도인 Hunter’s color b가 가장 높게 나타나는 조건은 amylase 함량 1.90 mL, 당화시간 16.64 hr 및 히솝 함량 2.51 g에서 14.86°Brix로 나타났다. 색상에 대한 최대의 관능평점은 amylase 함량 4.60 mL, 당화시간 15.66 hr 및 히솝 함량 1.57 g에서 4.09로 나타났다. 향미에 대한 최대의 관능평점은 amylase 함량 3.46 mL, 당화시간 10.79 hr 및 히솝 함량 1.45 g에서 3.99로 나타났다. 맛에 대한 최대의 관능평점은 amylase 함량 3.67 mL, 당화시간 17.64 hr 및 히솝 함량 1.76 g에서 3.17로 나타났다. 소비자의 종합적인 선호도를 나타내는 전반적인 기호도는 amylase 함량 3.73 mL, 당화시간 13.66 hr 및 히솝 함량 1.85 g에서 3.61로 가장 높게 나타나 최적조건을 설정할 수 있었다.

To establish the optimal manufacturing conditions of soybean koji, soybean Koji prepared with Aspergillus oryzae 6-M-1 and Bacillus subtilis 3-B-1 isolated from traditional Korean meju. During 7 days of making Koji, the amount of amino-type nitrogen was getting more increase. The amount of amino-type nitrogen of Koji prepared with A. oryzae 6-M-1 was 686.16 mg% (w/w), that of Koji with B. subtilis 3-B-1 was 643.46 mg% (w/w) at seventh day of making Koji. The α-amylase activity of Koji prepared with A. oryzae 6-M-1 was 1472.54 unit/g, that of Koji with B. subtilis 3-B-1 was 791.00 units/g on the seventh day of the making. The acidic protease activity of Koji prepared with A. oryzae 6-M-1 was 309.00 unit/g, that of Koji with B. subtilis 3-B-1 was 135.88 unit/g at 7th day of making. The amount of amino-type nitrogen and enzyme activities of soybean Koji prepared with A. oryzae 6-M-1 and B. subtilis 3-B-1 were produced more than those of wheat flour Koji made in factory. Sensory evaluation on a commercial doenjang and doenjangs prepared with A. oryzae 6-M-1 and B. subtilis 3-B-1 was not significantly different at p<0.05.