The effects of coating parameters were investigated in wear resistance coatings of Diamalloy-406 on Inconel 718 to obtain an optimum coating condition by high velocity oxy-fuel spraying. The coating parameters, the flow rates of source gases (hydrogen and oxygen), the powder feed rate, and the spray distance, were designed by the Taguchi method. The optimal conditions were determined: oxygen flow rate 34 FRM, hydrogen flow rate 57 FRM, powder feed rate 35 g/min, and spray distance 7 inch. Friction coefficients of the coating and the substrate decreased with an increasing sliding surface temperature from 25 oC to 450 oC. The friction coefficient of Diamalloy-4006 coating decreased as the sliding surface temperature increased from 0.43 ± 0.01 at 25 oC to 0.29 ± 0.01 at 450 oC. The wear trace and wear depth of the coating were smaller than the substrate at all temperatures tested. The relationship between spray parameters and wear resistance was discussed extensively, based on the measured roughness, hardness, and porosity in each coating.

Smartphone industry grew rapidly enough to draw a close attention in a short period less than ten years. Accordingly, required camera module industry is getting increase. In this study, it will be shown how to improve the productivity of new product model for the camera module before the growth to maximize the company profits.

유색옥수수 종실의 호분층을 첨가하여 제조된 안토시아닌이 함유된 유색두부를 개발하여 농가소득 증진을 위한 기술로 활 용하고자 수행한 결과는 다음과 같았다. 호분층 분말의 크기 와 상관없이 유색옥수수 호분층 분말의 첨가량이 증가할수록 만들어지는 두부 무게량은 증가하였다. 유색옥수수 호분층 분 말을 첨가한 두부는 100% 콩을 이용한 두부보다 일반적으로 경도가 높았다. 안토시아닌 함량 분석 결과 분말첨가량이 증 가할수록 유색두부에 포함된 안토시아닌이 증가하였다. 항산 화 활성 측정 결과에서 유색 옥수수 종실의 호분층 분말 첨가 와 항산화 활성이 옥수수 종실의 호분층 분말의 농도 의존적 으로 높아졌다. 기능성성분인 안토시아닌 등을 함유한 유색옥 수수 종실의 호분층를 이용하여 흰색두부에 보라색을 첨가하 여 시각적 효과와 기능성 등을 향상 시킬 수 있다. 더불어 국 민 소비가 많은 두부에 옥수수를 첨가하여, 점차 고급화 되어 가고 있는 소비자의 기호도에 부응할 수 있는 고품질두부 생 산에 본 연구결과가 큰 기여를 할 것으로 추정된다.

Zein/Poria cocos extract nanofibers were prepared based on the electrospinning of aqueous solutions with different Poria cocos extract concentrations (0, 5, 10, and 15 wt.%). The electrospinning parameters, including the polymer contents, voltage, and tip-to-collector distance (TCD), were optimized for the fabrication process. The resulting electrospun materials were all characterized using field-emission scanningelectron microscopy (FE-SEM). The diameters of the electrospun zein nanofibers were found to increase when increasing the zein concentration.

Impedancemetric NOx (NO and NO2) gas sensors were designed with a stacked-layer structure and fabricated using LaCrxCo1-xO3 (x = 0, 0.2, 0.5, 0.8 and 1) as the receptor material and Li1.3Al0.3Ti1.7(PO4)3 plates as the solid-electrolyte transducer material. The LaCrxCo1-xO3 layers were prepared with a polymeric precursor method that used ethylene glycol as the solvent, acetyl acetone as the chelating agent, and polyvinylpyrrolidone as the polymer additive. The effects of the Co concentration on the structural, morphological, and NOx sensing properties of the LaCrxCo1-xO3 powders were investigated with powder Xray diffraction, field emission scanning electron microscopy, and its response to 20~250 ppm of NOx at 400 oC (for 1 kHz and 0.5 V), respectively. When the as-prepared precursors were calcined at 700 oC, only a single phase was detected, which corresponded to a perovskite-type structure. The XRD results showed that as the Co concentration of the LaCrxCo1-xO3 powders increased, the crystal structure was transformed from an orthorhombic phase to a rhombohedral phase. Moreover, the LaCrxCo1-xO3 powders with 0 ≤ x < 0.8 had a rhombohedral symmetry. The size of the particles in the LaCrxCo1-xO3 powders increased from 0.1 to 0.5 μm as the Co concentration increased. The sensing performance of the stack-structured LaCrxCo1-xO3/Li1.3Al0.3Ti1.7(PO4)3 sensors was found to divide the impedance component between the resistance and capacitance. The response of these sensors to NO gas was more sensitive than that to NO2 gas. Compared to other impedancemetric sensors, the LaCr0.8Co0.2O3/Li1.3Al0.3Ti1.7(PO4)3 sensor exhibited good reversibility and reliable sensingresponse properties for NOx gases.

본 연구에서는 높은 기체선택도를 가지는 폴리이미드의 제조를 위해 2,2-bis(3,4-carboxylphenyl) hexafluoropropane과 두 종류의 아민인 2,4,6-Trimethyl-1,3-phenylenediamine (DAM)과 4,4-Methylenedianiline (p-MDA)을 이용하여 합성을 진행한 후 비용매 상전이법으로 비대칭 분리막을 제조하였다. 분리막 제조에 사용된 용매에 따른 물성변화를 확인하기 위하여 고분자 용액의 점도, 흐림점 측정을 통한 고분자의 상평형도, 비용매 상전이 계수 측정을 진행하였다. 상전이법을 이용하여 제조된 분리막은 SEM을 통해 용매 휘발시간에 변화에 따른 모폴로지를 확인하였고 이의 변화에 따른 기체 투과도 변화를 확인하였다. 기체투과도는 디메틸아세트아마이드를 사용하였을 때보다 N-메틸-2-피롤리돈을 사용하였을 때 CH4, N2, O2, CO2의 투과도와 각 기체에 대한 선택도가 높은 것을 확인하였다. 또한 용매 휘발 시간이 길수록 기체 투과도는 감소하지만 기체에 대한 선택도가 증가하는 것을 확인하였다.

음이온 교환막의 치환체 특성을 파악하기 위하여 탄화수소의 분자구조가 다른 세 종류의 음이온 교환기를 vinyl benzyl chloride (VBC) base 막에 도입하였다. 지방족계로 trimethylamine (TMA), 고리형계로 N-methylpiperidine (MP), 방향족계로 pyridine (Py)은 아민화 반응을 통하여 도입되었다. 각각의 반응속도는 막저항(MER)과 이온교환능력(IEC) 변화의 관측으로부터 Py < MP < TMA의 순서로 반응하고 있음을 보여주었다. 한편 SEM image에서는 Py 치환체 막이 가장 균일하고 치밀한 구조를 보여주었으며, 전기화학적 특성에서도 Py이 상용막(AMX)과 비슷한 막저항(5.0 Ω·cm2 >, in 0.5 mol/L NaCl)을 나타내었다. 이 모든 결과로부터 치환체의 공명구조는 균질한 이온교환막의 제조에 기여하고 있음을 알 수 있었다.

This study was performed to produce WBM (wheat and barley mixture) bread containing molokhia powder with quality characteristics and antioxidant activities. Analysis of the chromaticity of WBM prepared with molokhia powder showed that; the lightness and redness were decreased, but yellowness was increased. In mechanical properties, hardness, gumminess, and chewiness were significantly increased as the amount of molokhia powder was increased. However, cohesiveness was significantly decreased. In sensory evaluation, WBM bread containing 1.5% of molokhia powder (MB1.5) showed an overall high preference level. The total polyphenol content of molokhia powder EtOH extract and MB1.5 were 29.19 and 58.18 mg TAE/g, respectively. The total flavonoid contents of molokhia powder EtOH extract and MB1.5 were 20.62 mg and 33.25 mg RE/g, respectively. The radical scavenging ability (IC50) of DPPH (IC50) for molokhia powder EtOH extract and MB1.5 was 31.04 and 58.18 μg/mL, respectively while that of ABTS was 33.25 and 54.15 μg/mL, respectively. The α -glucosidase inhibitory effects of molokhia powder EtOH extract and MB1.5 were 494.88 and 814.88 μg/mL, respectively. MB bread containing 1.5% molokhia powder showed antioxidative effects and α-glucosidase inhibitory activity, meaning that not only molokhia but also MB1.5 bread has the potential to prevent chronic degenerative diseases such as diabetes.

본 연구는 막걸리 제조 시 아로니아의 첨가 방법을 달리하 여 제조한 후, 발효하면서 항산화 활성 및 이화학적 품질특성 을 분석하였다. 아로니아는 생과와 마쇄한 형태로 첨가하였 고, 쌀 함량의 10%, 30% 그리고 50%로 하였다. 막걸리의 pH 는 발효 초기에 생과를 첨가한 시료가 3.9~4.2로, 마쇄하여 첨 가한 시료(3.6~3.9)보다 높았고, 발효가 진행되면서 생과로 첨가한 경우는 pH가 낮아지다가 다시 증가하는 경향성을 보 였다. 총산의 경우는 초기 발효에는 생과보다 마쇄한 시료에 서 더 높게 나타났고, 발효가 진행될수록 총산의 함량이 증가 하였다. 환원당 함량은 발효가 진행되며 대부분의 시료에서 감소하였다. 에탄올 함량은 1단 담금 시 11.4%로 나타났고, 2단 담금 6일 후에는 10~15%였으며, 특히, 아로니아를 50% 첨가한 실험구는 1단 담금 시 보다 낮은 에탄올 함량을 보였 으며, 마쇄하여 첨가할수록 더 낮은 알코올함량을 보였다. 색 도 중 a값(적색도)을 비교했을 때 생과 사용 시 천천히 a값이 높아져 마지막 날에는 생과 처리구 간 유의적으로 차이가 났 지만, 마쇄한 경우는 처음부터 마지막 발효까지 높은 a값을 가져 생과를 처리한 경우보다 높게 나타났다. 총 폴리페놀함 량 측정과 DPPH radical 소거능 측정 결과는 아로니아 첨가량 이 증가할수록 함께 증가하였는데, 생과첨가군의 경우 초기 에는 낮은 값을 가지다가 발효가 진행하며 급속히 증가하였 고, 마쇄첨가군에서는 초기에서부터 높은 값을 가졌다. 또한 아로니아를 30% 첨가하여도 50%를 첨가한 것과 같이 뛰어난 항산화 활성을 나타내었다. 관능검사는 생과 30%를 첨가 한 시료가 색, 쓴맛, 전체적 기호도에서 높아 관능적 만족도 가 우수한 것으로 나타났다. 이상의 결과로 아로니아를 첨가 한 기능성 막걸리의 특성을 보았을 때 아로니아를 마쇄한 형 태보다 생과 형태로 30%를 첨가하는 것이 관능적 특성과 항 산화 활성을 고려하였을 때 가장 적합한 것으로 나타났다.

Jeju citrus, which contains an abundance of calcium and vitamin, was used to develop fermented citrus peel extract. A total of seven probiotic strains were applied to tangerine dermis to select the best growing bacteria in citrus peel extracts. B. longum, B. bifidum, and L. mesenteroides were found to grow best in citrus peel extract culture containing glucose, yeast extracts, peptone, and potassium phosphate. Citrus peel extract culture consisting of 1% yeast extract, 5% peptone, and 0.1% phosphate was the best environment for growth of probiotics. The pH, acidity, and viable cell numbers of these fermented extracts were measured. The initial pH level of fermented extracts with nutrients was 5.25 and dropped rapidly to 3.39 after 72 hours of fermentation. The acidity of fermented extracts increased to 4.08 % after 72 hours of fermentation, and the viable cell number in fermented extracts after refrigeration for 2 weeks was 1.3×1010 CFU/mL. The antimicrobial activity of citrus peel fermented extracts against Campylobacter jejuni was determined, and concentrations more than 25,000 ppm showed antimicrobial activity.

The synthesis of NiTi alloy powders by hydrogen reduction and dehydrogenation process of NiO and TiH2 powder mixtures is investigated. Mixtures of NiO and TiH2 powders are prepared by simple mixing for 1 h or ball milling for 24 h. Simple-mixed mixture shows that fine NiO particles are homogeneously coated on the surface of TiH2 powders, whereas ball milled one exhibits the morphology with mixing of fine NiO and TiH2 particles. Thermogravimetric analysis in hydrogen atmosphere reveals that the NiO and TiH2 phase are changed to metallic Ni and Ti in the temperature range of 260 to 290oC and 553 to 639oC, respectively. In the simple-mixed powders by heat-up to 700oC, agglomerates with solid particles and solidified liquid phase are observed, and the size of agglomerates is increased at 1000oC. From the XRD analysis, the presence of liquid phase is explained by the formation and melting of NiTi2 intermetallic compound due to an exothermic reaction between Ni and Ti. The simple-mixed powders, heated to 1000oC, lead to the formation of NiTi phase but additional Ni-, Ti-rich and Ti-oxide phases. In contrast, the microstructure of ball-milled powders is characterized by the neck-grown particles, forming Ni3Ti, Ti-oxide and unreacted Ni phase.

Spherical fine cobalt powders were fabricated by new liquid reduction method. Commercial cobalt sufate heptahydrate was used as raw material. Also ethylene glycol was used as solvent and hydrazine-sodium hypophosphite mixture was used as reduction agent for the new liquid reduction method. A plate shaped cobalt powders with an approximately 300 nm were prepared by a traditional wet ruduction method using distilled water as solvent and hydrazine. Spherical fine cobalt powders with an average size of 1-3 μm were synthesized by a new liquid reduction method in 0.3M cobalt sulfate and 1.5M hydrazine-0.6M sodium hypophosphite mixture at 333K.

The functional wood plastic composite(WPC) is one of the noted materials for landscape architecture and residential construction. Iron band, embossing and drain holes are improve the strength and skid resistance of the WPC. In this study, we had developed an automatic manufacturing system for the functional WPC that has vertical pattern embossing and drain holes. The system is consist of an automatic vertical pattern embossing device, multi-spindle drilling M/C, sanding device, inspection equipment, and some facilities developed in the previous research. The performance tests on the several functional items of the system and manufactured WPC represented satisfactory values except the skid resistance and absorption thickness expansion rate.

The aim of this study was to investigate the changes in the taste components of cheonggukjang made with germinated soybeans, which is produced by the addition of a smoking process. The total organic acid content of smoked cheonggukjang made with germinated soybeans (SCGS) was four times higher than that of non-smoked cheonggukjang made with non-germinated soybeans (NCNS). The total organic acid content of SCGS was lower than that of non-smoked cheonggukjang made with germinated soybeans (NCGS). The total free sugar content of NCGS and SCGS was approximately three times higher than that of NCNS. The total free amino acid content of NCGS was significantly decreased compared with that of NCNS, whereas the total free amino acid content of SCGS was 1.2 times higher than that of NCGS. The essential amino acid content of SCGS was significantly increased compared with that of NCGS. The ratio of glutamic acid to the total free amino acid in NCNS and SCGS was 19.6%. Similarly, the ratio of glutamic acid to the total free amino acid in NCGS was 19.1%. There were no significant differences in the total fatty acid content of NCNS, NCGS, and SCGS. The sensory evaluation of appearance, aroma, taste, and overall quality of SCGS was significantly increased compared with that of NCNS and NCGS. These results suggest that smoked cheonggukjang made with germinated soybeans could be utilized for the development of a novel fermented food.

The aim of this study is to investigate the changes in the quality characteristics of cheonggukjang made with germinated soybeans, which is produced by the addition of a smoking process. The L value of smoked cheonggukjang made with germinated soybeans (SCGS) was higher than that of non-smoked cheonggukjang made with non-germinated soybeans (NCNS) and non-smoked cheonggukjang made with germinated soybeans (NCGS). The a value of NCNS was the highest, followed by NCGS and SCGS. The b and △T values had a similar tendency compared with the L value. The amino acids in NCGS were significantly decreased compared with NCNS, whereas no remarkable difference in amino acid content was observed between NCGS and SCGS. The moisture content of NCGS (61.9±0.9%) was increased by more than 8% compared with that of NCNS (53.3±0.7%). The moisture content of SCGS was significantly decreased compared with NCGS, whereas the moisture content of SCGS was higher than that of NCNS. The pH of SCGS was significantly the highest, followed by NCGS and NCNS. The viscous substance content of NCGS was significantly increased compared with that of NCNS. No remarkable difference in viscous substance content was observed between NCGS and SCGS. The number of aerobic bacteria in SCGS was significantly decreased compared with NCGS. The levels of total isoflavone in NCNS, NCGS, and SCGS were 1,573.9±62.5, 1,759.1±65.8, 1,738.0±68.1 mg%, respectively.

묵은 김치의 높은 염도와 장기간 저장에 따른 단점을 해소하기 위해 염도와 발효온도를 다르게 하여 제조한 김치를 단기간 숙성하여 묵은 김치의 독특한 풍미와 조직감을 유지하는 묵은 김치 숙성방법의 기초를 제공하고자 하였다. 묵은 김치의 염도 변화는 발효 후 저장 0주차에 증가하였다가 이후 저장기간 동안 유의적으로 감소하였고(p<0.05), 시료의 초기염도에 따라 저장기간 중 염도 변화가 뚜렷하게 구분되었다. 발효온도에 따른 차이는 저장 6주차까지 큰 차이를 보이지 않았으나, 저장 12주차에는 1.6% 염도의 경우 12℃에서 발효한 시료가 18℃의 시료보다 높은 염도를 나타냈고, 2.4% 염도의 시료와 3.2% 염도의 시료에서는 발효온도가 낮을수록 염도의 감소 속도가 빨랐다. pH는 발효 후 저장 0주차에 유의적으로 감소하였으며, 염도가 높을수록 pH가 비교적 높게 나타났고, 저장기간이 늘어남에 따라 발효온도가 높을수록 pH의 값이 높게 나타났다. 산도는 발효 후 저장 0주차에 유의적으로 증가한 뒤 염도와 발효온도에 따라 변화하였다. 산도는 염도가 낮을수록 유의적으로 높은 산도를 나타냈고, 발효온도에 따른 산도의 변화는 발효 후 저장 0주차 때 발효온도가 높을수록 산도가 높게 나타났지만, 저장기간 중 발효온도에 따른 산도는 큰 차이를 보이지 않았다(p<0.001). 경도는 발효 후 저장 0주차에 감소한 뒤 염도와 발효온도에 따라 변화하였고(p<0.05), 저장 6주차까지 3.2% 염도의 시료에서 경도가 가장 높게 나타났다. 두께의 변화는 저장기간과 염도에 따른 차이를 보이지 않았고, 발효온도에 따라 12℃에서 발효한 시료보다 18℃에서 발효한 시료에서 두께의 값이 더 큰 것으로 나타났다. 총균수는 발효 후 저장 0주차에 유의적으로 증가하여 7.18~8.89 logCFU/mL 사이의 높은 값을 나타냈고, 이후 저장기간에 따라 감소하였다(p<0.001). 염도에 따른 총균수는 H시료에서 가장 높았고, 발효온도에 따른 총균수의 차이는 발효 후 저장 0주차에 12℃에서 발효한 시료가 높은 값을 나타냈지만, 이후 저장기간 동안 18℃에서 발효한 시료에서 높은 값을 보였다.

본 연구는 GWP 조직문화가 조직구성원들의 긍정심리자본(Positive Psychology Capital)과 조직몰입(Organizational Commitment), 조직시민행동(Organizational behavior Citizenship)에 미치는 영향을 분석한 실증연구이다. 이를 위해, 본 연구는 제조/서비스/금융업 종사자를 대상으로, 설문조사를 실시하여 산업별 변수 간의 관계를 비교분석하였다. GWP 조직문화는 조직구성원들이 자신의 상사와 경영진을 신뢰(Trust)하고, 자기 일에 자부심(Pride)을 느끼며, 함께 일하는 동료 간에 일하는 재미(Fun)를 느끼는 곳으로, 약 10년 전부터 국내에 소개되어 제조, 서비스, 금융업 등 민간 기업은 물론, 공공기관의 조직문화 개선 활동으로 많은 관심을 받고 있다. 본 연구 결과, 첫째, 제조/서비스/금융업에서 GWP 조직문화는 긍정심리자본과 조직몰입에 유의한 영향(+)을 미치는 것으로 나타났으나, 조직시민행동에는 유의한 영향을 미치지 못하는 것으로 분석되었다. 또한, 조직몰입도 제조/서비스/금융업에서 조직시민행동에 유의한 영향을 미치지 못하는 것으로 나타났다. 둘째, 제조와 서비스업에서 긍정심리자본은 조직몰입과 조직시민행동에 유의한 영향(+)을 미치는 것으로 나타났으나, 금융업에서는 유의한 영향을 미치지 못하는 것으로 분석되었다. 본 연구는 이와 같은 분석결과를 토대로, GWP 조직문화가 산업별 종사자들에게 미치는 공통점과 차이점을 중심으로 그 의미와 시사점을 제시하였다.

In order to prepare anode materials for high power lithium ion secondary batteries, carbon composites were fabricated with a mixture of petroleum pitch and coke (PC) and a mixture of petroleum pitch, coke, and natural graphite (PCNG). Although natural graphite has a good reversible capacity, it has disadvantages of a sharp decrease in capacity during high rate charging and potential plateaus. This may cause difficulties in perceiving the capacity variations as a function of electrical potential. The coke anodes have advantages without potential plateaus and a high rate capability, but they have a low reversible capacity. With PC anode composites, the petroleum pitch/cokes mixture at 1:4 with heat treatment at 1000 oC (PC14-1000C) showed relatively high electrochemical properties. With PC-NG anode composites, the proper graphite contents were determined at 10~30 wt.%. The composites with a given content of natural graphite and remaining content of various petroleum pitch/cokes mixtures at 1:4~4:1 mass ratios were heated at 800~1200 oC. By increasing the content of petroleum pitch, reversible capacity increased, but a high rate capability decreased. For a given composition of carbonaceous composite, the discharge rate capability improved but the reversible capacity decreased with an increase in heat treatment temperature. The carbonaceous composites fabricated with a mixture of 30 wt.% natural graphite and 70 wt.% petroleum pitch/cokes mixture at 1:4 mass ratio and heat treated at 1000 oC showed relatively high electrochemical properties, of which the reversible capacity, initial efficiency, discharge rate capability (retention of discharge capacity in 10 C/0.2 C), and charge capacity at 5 C were 330 mAh/g, 79 %, 80 %, and 60 mAh/g, respectively.