Ag 및 탄소 나노윤활유의 제조 및 윤활특성 평가

최철,정미희,최영민,오제명,Choi, Cheol,Jung, Mi-Hee,Choi, Young-Min,Oh, Jae-Myung 한국재료학회 2008 한국재료학회지 Vol.18 No.11

Oil-based nanofluids were prepared by dispersing Ag, graphite and carbon black nanoparticles in lubricating oil. Agglomerated nanoparticles were dispersed evenly with a high-speed bead mill and/or ultrasonic homogenizer, and the surfaces of the nanoparticles were modified simultaneously with several dispersants. Their tribological behaviors were evaluated with a pin-on-disk, disk-on-disk and four-ball EP and wear tester. It is obvious that the optimal combination of nanoparticles, surfactants and surface modification process is very important for the dispersity of nanofluids, and it eventually affects the tribological properties as a controlling factor. Results indicate that a relatively larger size and higher concentration of nanoparticles lead to better load-carrying capacity. In contrast, the use of a smaller size and lower concentration of particles is recommended for reducing the friction coefficient of lubricating oil. Moreover, nanofluids with mixed nanoparticles of Ag and graphite are more suitable for the improvement of load-carrying capacity and antiwear properties.

IN738LC 초내열합금에서 미세조직과 고온 피로수명에 미치는 고온등압압축(HIP) 공정의 영향

최철,김두수,이영찬,박영규,김길무,김재철,Choi, Cheol,Kim, Doo-Soo,Lee, Young-Chan,Park, Young-Kyu,Kim, Gil-Moo,Kim, Jae-Cheol 한국재료학회 2000 한국재료학회지 Vol.10 No.2

가스터빈 블레이드 재료로 사용되는 IN738LC 니켈기 초합금 주조재에 대하여 고온등압압축(HIP) 공정에 의한 미세조직 변화와 고온 피로수명에 미치는 영향을 조사하였다. 세부적으로 HIP 처리에 따른 주조결함 제거와 피로변형 열화재의 물성재생효과 확인에 중점을 두었으며, 이를 위하여 회전굽힘 피로시험을 실시하고 변형전후의 미세조직을 광학 및 주사전자현미경으로 관찰하였다. HIP 처리 전후의 미세조직과 피로수명을 비교, 평가한 결과, 주조재와 열처리재의 피로수명 차는 크지 않았으나 HIP 처리재의 피로수명은 이들과 비교하여 평균 60배 이상 증가한 것으로 나타났다. 또한 인위적으로 고온 피로변형을 가한 열화재를 대상으로 반복 HIP 처리한 결과, 열화 변형조직이 신재 상태로 거의 완전히 재생될 뿐만 아니라, 재료내에 미세하게 잔존하던 주조결함까지 부가적으로 제거됨에 따라 반복 HIP 처리에 의한 피로수명 연장 효과가 크게 나타났다. A study has been made to investigate the effects of hot isostatic pressing(HIPing) on the microstructure and high temperature fatigue lives of the IN738LC, Ni-base superalloy used in turbine blades, with emphasis on the elimination of casting microporosity and fatigue damage through HIP treatments. Microstructure was observed using OM, SEM and the fatigue life was investigated with rotate bending fatigue tester. The results show that the fatigue lives of properly HIP-processed specimens could be extended be extended by a factor of about sixty. In contrast, no comparable life improvement was achieved with heat treatment only. The repetitive HIP treatment was shown to be very effective as a means of rejuvenating the fatigue life of intentionally fatigue-damaged IN738LC by restoration of the initial alloy microstructure and additional removal of fine casting defects which remained in the HIP-processed material.

'쓰가루'사과의 연화에 따른 세포벽성분의 변화와 펙틴 및 중성다당류의 가용화와 분해

최철,강인규,Choi, Cheol,Kang, In-Kyu 한국생명과학회 2006 생명과학회지 Vol.16 No.5

'쓰가루' 사과의 연화동안에 일어나는 세포벽 성분의 변화와 펙틴 및 중성당류의 가용화와 분해 정도를 조사하였다. 과실의 연화단계별로 펙틴다당류들을 증류수, 0.05 M CDTA, 0.05 M $Na_2CO_3$, 8 M KOH를 이용하여 분획하였다. Uronic acid (UA) 함량은 과실의 연화가 진행되면서 증류수 가용성 분획에서는 저장 4주후에 급격히 증가하였다. 각 분획별 비섬유성 중성당의 종류를 보면 증류수, 0.05 M CDTA 및 0.05 M $Na_2CO_3$ 가용성분획에서의 주요 구성당은 galactose와 arabinose였으며, 8 M KOH 가용성분획에서는 glucose, galactose 및 xylose였다. 특히 증류수 가용성 분획에서 과실의 연화가 진행되면서 galactose의 함량이 증가되었다. 그리고 증류수 가용성인 물질을 Sepharose CL-2B를 이용하여 uronic acid polymers (UAP)와 carbohydrate polymers (CP)를 분획한 결과를 보면 고분자의 UAP 및 CP가 수확후 과실의 연화가 진행될수록 저분자화 되었다. 고분자 중합물의 양은 과실이 연화됨에 따라 감소하였다. This study was carried out to investigate changes in cell wall components and solubilization and depolymerization of pectin and neutral sugar polymers during softening of 'Tsugaru' apples. Pectic polysaccharides were solubilized in different solvents, distilled-water, 0.05 M CDTA, 0.05 M $Na_2CO_3$, and 8 M KOH, from cell wall materials during fruit softening. The uronic acid contents in distilled-water fraction rapidly increased along with fruit softening at 4 weeks after ambient storage. In the change of non-cellulosic neutral sugars in the cell wall of ‘Tsugaru’ fruits, the major sugar was galactose and arabinose in distilled-water, 0.05 M CDTA and 0.05 M $Na_2CO_3$ soluble fractions, and it was glucose, galactose and xylose in 8 M KOH fraction. Especially the change of galactose contents in distilled-water fraction was increased greatly along with fruit softening. When uronic acid polymers (UAP) and carbohydrate polymers (CP) in distilled-water fraction were filtered and separated using Sepharose CL-2B column, the high molecular UAP and CP were degraded to the low molecular ones from at harvest to softening fruit. Thus, the amount of high molecular polymers were greatly decreased along with fruit softening.

탄소 나노소재를 이용한 윤활유 기반 나노유체의 제조 및 평가

최철,정미희,오제명,Choi, Cheol,Jung, Mi-Hee,Oh, Jae-Myung 한국재료학회 2009 한국재료학회지 Vol.19 No.3

Lubricant-based nanofluids were prepared by dispersing carbon nanoparticles in gear oil. In this study, the effects of the particle size, shape and dispersity of the particles on the tribological properties of nanofluids were investigated. Dispersion experiments were conducted with a high-speed bead mill and an ultrasonic homogenizer, and the surfaces of the nanoparticles were simultaneously modified with several dispersants. The effective thermal conductivity of the nanofluids was measured by the transient hot-wire method, and the tribological behaviors of the nanofluids were also investigated with a disk-on-disk tribo-tester. The results of this study clearly showed that the combination of the nanoparticles, the deagglomeration process, the dispersant and the dispersion solvent is very important for the dispersity and tribological properties of nanofluids. Lubricant-based nanofluids showed relatively low thermal conductivity enhancement, but they were highly effective in decreasing the frictional heat that was generated. For nanofluids containing 0.1vol.% graphite particles in an oil lubricant, The friction coefficient in the boundary and fluid lubrication range was reduced to approximately 70% of the original value of pure lubricant.

세라믹 분말을 이용한 오일 기지 나노유체의 열적거동 평가

최철,유현성,오제명,Choi, Cheol,Yoo, Hyun-Sung,Oh, Je-Myung 한국전기전자재료학회 2007 전기전자재료학회논문지 Vol.20 No.7

Oil-based nanofluids were prepared by dispersing spherical and fiber shaped $Al_2O_3$ and AlN nanoparticles in transformer oil. Two hydrophobic surface modification processes using oleic acid (OA) and polyoxyethylene alkyl acid ester (PAAE) were compared in this study. The dispersion stability, viscosity and breakdown voltage of the nanofluids were also characterized. $(Al_2O_3+AlN)$ mixed nanofluid was prepared to take an advantage of the excellent thermal conductivity of AlN and a good convective heat transfer property of fiber shaped $Al_2O_3$. For $(Al_2O_3+AlN)$ particles with 1 % volume fraction in oil, the enhancement of thermal conductivity and convective heat transfer coefficient was nearly 11 % and 30 %, respectively, compared to pure transformer oil. The nanofluid, containing $Al_2O_3+AlN$, successfully lowered the temperature of the heating element and oil itself during a natural convection test using a prototype transformer.

비살균 원유로 제조된 다양한 Gouda 치즈의 관능평가

최철,임현우,천정환,김동현,송광영,김세형,김현숙,서건호,Choi, Cheol,Lim, Hyun-Woo,Chon, Jung-Whan,Kim, Dong-Hyeon,Song, Kwang-Young,Kim, Se-Hyung,Kim, Hyunsook,Seo, Kun-Ho 한국유가공학회 2018 Journal of Dairy Science and Biotechnology (JMSB) Vol.36 No.2

2018년부터 한국에서도 비살균 우유로 제조된 치즈의 생산과 유통이 허용되기 시작하였다(식품의약 안전처, 2016a,b). 따라서 본 연구에서는 한국인들이 가장 많이 선호하는 Gouda 치즈를 선정하였으며, 비살균 원유로 제조된 60일 이상 숙성치즈의 관능검사를 중심으로 실험을 진행하였다. 본 실험에 사용된 원유의 평균 pH는 $6.7{\pm}0.4$이며 살균된, 원유에서도 비슷하게 나타났다. 비살균 Gouda 치즈의 pH는 $5.2{\pm}0.5$를 보였으며, 60일 숙성한 후 비살균 Gouda 치즈는 pH $5.5{\pm}0.3$을 나타내었다. 본 실험에서 관능검사에 이용된 샘플은 총 5개이며, Cheese 1부터 Cheese 5까지이다. 풍미를 비교해 보면 Cheese 1이 제일 높은 점수를 보였으며, Cheese 5가 가장 낮은 점수를 보였지만 Salmonella spp. 오염이 비살균 Gouda 치즈의 풍미에 큰 영향을 주지는 못하는 것으로 나타났다. 반면에 Salmonella spp. 오염된 원유로 제조된 비살균 Gouda 치즈의 외관에는 좋은 않은 영향을 주는 것으로 나타났다. Since 2018, the Korean government has permitted the production and sale of any cheese made from raw milk and aged for at least 60 days. The present study aimed to investigate the sensory characteristics of various types of Gouda cheese produced from raw milk during 60-day aging. The average pH of the raw milk used in this experiment was $6.7{\pm}0.4$, similar to that of the sterilized milk. The pH of raw-milk Gouda cheese was $5.2{\pm}0.5$ a day after the 60-day aging period, wherein the pH was $5.5{\pm}0.3$. In total, 5 samples were used for sensory evaluation in this experiment: Cheeses 1~5. With respect to flavor, Cheeses 1 and 5 received the highest and lowest scores, respectively. Raw-milk Gouda cheese produced using Salmonella spp.-contaminated raw milk was not greatly influenced by flavor; however, it had a negative effect on its appearance. In the future, it is imperative to carry out sensory evaluation of cheese produced with raw milk contaminated with various food-contaminating bacteria.

변압기 냉각용 오일 기지 나노유체의 제조조건이 열 및 전기적 특성에 미치는 영향

최철,유현성,오제명,Choi, Cheol,Yoo, Hyun-Sung,Oh, Jae-Myung 한국재료학회 2007 한국재료학회지 Vol.17 No.9

Oil-based nanofluids were prepared by dispersing nonconducting fibrous $Al_2O_3$ and spherical AlN nanoparticles in transformer oil. In this study, the effects of wet grinding and surface modification of particles on thermal and electrical properties of nanofluids were investigated. Grinding experiments were conducted with high-speed bead mill and ultrasonic homogenizer and nanoparticles were surface modified by oleic acid and polyoxyethylene alkyl acid ester(PAAE) in n-hexane or transformer oil, at the same time. It is obvious that the combination of nanoparticle, dispersant and dispersion solvent is very important for the dispersity of nanofluids. For nanofluids containing 1.0vol.% AlN particles in transformer oil, the enhancement of thermal conductivity was 11.6% compared with pure transformer oil. However, the electric-insulating property of AlN nanofluids was very low due to used dispersant itself. Therefore, the effect of the dispersant on thermal/electrical/physical properties of the transformer oil should be considered before selecting a proper dispersant.

비살균 원유로 제조된 다양한 Gouda 치즈의 미생물 안전성

최철,김동현,임현우,천정환,송광영,김세형,김현숙,서건호,Choi, Cheol,Kim, Dong-Hyeon,Lim, Hyun-Woo,Chon, Jung-Whan,Song, Kwang-Young,Kim, Se-Hyung,Kim, Hyunsook,Seo, Kun-Ho 한국유가공학회 2018 Journal of Dairy Science and Biotechnology (JMSB) Vol.36 No.2

본 연구에서는 비살균 원유로 제조되고 숙성실에서 60일 이상 숙성된 7가지의 다양한 Gouda 치즈의 미생물학적 안전성을 실험적으로 검증하기 위해서 저장기간 동안에 다양한 미생물학적 변화를 조사하였다. Cheese 1과 2는 전통적인 비살균 Godua 치즈에 있어서는 60일 저장기간 동안 Salmonella spp.는 전혀 검출되지 않았으며, E. coli는 20 day부터는 검출되지 않았다. 대장균군은 Cheese 1에서 40 day부터 검출되지 않았지만, Cheese 2에서는 60 day까지 검출되었다. Cheese 1과 Cheese 2는 비살균 Gouda 치즈이기에 약간의 차이는 있었지만 전반적으로 비슷한 경향을 보였다. Cheese 3(원유에 인위적으로 Salmonella spp.를 오염시킨 후 제조된 비살균 Gouda 치즈), Cheese 4(Cheese 3에서 kefir에서 분리한 DH5 유산균 첨가)와 Cheese 5(Cheese 3에서 kefir에서 분리한 DN1 유산균 첨가)에 있어서는 60일 저장기간 동안 Salmonella spp.의 저해가 관찰되었다. 특히 Cheese 4와 Cheese 5에 추가적으로 첨가된 Kefir에서 분리한 유산균 DH5와 DN1은 Cheese 3보다 유의적으로 Salmonella spp.의 저해를 보였다. Cheese 6(유산균첨가 없이 제조된 비살균 Gouda 치즈)에서는 저장기간이 길어질수록 유산균수가 다른 Cheese들에 비해서 유의적으로 낮게 나타났다. 그리고 Cheese 7(살균한 원유로 제조한 전통적인 Gouda 치즈)에 있어서는 대장균 및 대장균군, Salmonella ssp.는 거의 검출되지 않았고, 유산균은 다른 Cheese들보다 약간 높게 나타났다. 60일 숙성된 Cheese 1부터 Cheese 7까지의 모든 샘플에 대한 Listeria monocytogenes, Staphylococcus aureus, Clostridium perfringens, E. coli O157:H7 검사에서 모두 음성을 보였다. 향후 kefir에서 분리한 유산균 DH5와 DN1의 비살균 원유를 이용한 숙성치즈의 제조에 관한 연구가 필요하겠다. 본 연구에서 Salmonella spp.를 인위적으로 접종한 Cheese 4와 5에서 보여준 Salmonella spp.의 저해 효과는 비살균 원유를 이용한 숙성치즈의 제조에 보다 큰 안전성을 부여할 것이라 사료된다. Since 2018, the production and sales of ram-milk cheese ripened for over 60 days has been permitted in South Korea. Hence, this study aimed to examine the microbiological changes in 7 different types of Gouda cheese. During the aging period, traditional raw-milk Gouda Cheeses 1 and 2 did not contain Salmonella spp. during the 60-day storage period and no E. coli after 20-day storage. Coliform bacteria were not detected in Cheese 1 after 40 days; however, they were detected in Cheese 2 up to 60 days. Salmonella spp. were inhibited during the 60-day storage period in Cheese 3 (Salmonella spp.-contaminated raw-milk Gouda cheese), Cheese 4 (Cheese 3 contaminated with lactic acid bacteria DH 5 isolated from Kefir) and Cheese 5 (Cheese 3 contaminated with lactic acid bacteria DN1 isolated from Kefir). In particular, inhibition of Salmonella spp. was more prominent in Cheese 4 and Cheese 5 than in Cheese 3. During 60-day storage, Cheese 6 had a significantly reduced lactic acid bacteria. Furthermore, in Cheese 7, E. coli, E. Salmonella ssp. were rarely detected, and lactic acid bacteria were slightly greater in Cheese 7 than in other cheeses during the 60-day period. Moreover, all samples from Cheese 1 to Cheese 7 were not contaminated with Listeria monocytogenes, Staphylococcus aureus, Clostridium perfringens, and E. coli O157:H7.

다변량분석 기법을 이용한 농업용 지하수의 수질 평가 (초록)

김민경 ( Min Kyeong Kim ),최철만 ( Chul Man Choi ),노안성 ( An Sung Ro ),최승출 ( Seung Chul Choi ),최원일 ( Won Il Choi ),이종은 ( Jong Eun Lee ),김갑철 ( Kab Cheol Kim ),김병호 ( Byeong Ho Kim ),박준홍 ( Jun Hong Park ),이성태 ( 한국토양비료학회 2012 한국토양비료학회 학술발표회 Vol.2012 No.-

PMSM 회전자 자석 결함 위치 검출기법에 관한 연구

최철(Cheol Choi),이정규(Jung-Kyu),이정준(Jung-Jun Lee),김철우(Cheol-U Kim) 전력전자학회 2001 전력전자학술대회 논문집 Vol.2001 No.7

본 연구에서는 표면 부착형 영구자석 전동기(PMSM)의 회전자 부착 자석 변동에 따른 영향과 변동위치를 검출하는 기법에 대하여 연구하였다. 회전자 표면부착 영구자석의 변동은 사용조건에 따른 변화와 자석 단품에 의한 영향으로 구분해 볼 수 있고, 이들 변화 요인 중 제어장치에 치명적인 자석에 의한 변화를 고려하였다. 따라서 자석의 변동 현상중 고밀도 자성체의 하나인 네오드늄_보론_철 계열의 고에너지적을 갖는 자석의 산화 방지를 위한 표면 부식 등의 현상에 의한 자편의 완전 이탈을 가정하고 이와 같은 이탈현상이 발생한 경우의 현상과 일반적으로 사용되는 인크리멘탈 엔코더를 적용한 이탈 발생위치를 추적하는 방법을 보였다.