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이상길,강순배,정병호,김한군 ( Sang Gil Lee,Sun Bae Kang,Byong Ho Jung,Han Goon Kim ) 한국열처리공학회 1990 熱處理工學會誌 Vol.3 No.3
SCM 21 and D.P steel were carburized in vacuum using prophane at a temperature ranging from 1228k to 1308k under a gas pressure ranging from 21.3kpa to 61.8kpa, and the following results were obrained. 1) D.P. steel has considerable efficiency in depressing the grain growth during the high temperature carburizing and it has fine structure even at 1268k for 14.4ks when carburizied. Therefore this steel is expected to be suitable for vacuum carburizing at a high temperature. 2) Case depth was increased as the carburizing temperature increases and it was 3.2㎜ at max, temperature of 1308k, for max, time of 14.4ks and under max, pressure of 61.8kpa. Thus vacuum-carburizing was considered effective for the materials which need case depth, which is necessary for machine structure use. 3) The rate of case depth of SCM 21 was faster than D.P. steel under same carburizing conditions and the increasing rate of the case depth was constant. 4) Case depth was increased as the gas pressure becomes high under same carburizing temperature. 5) Case carbon concentration, C_s, of SCM 21 obeys to a formula, C_s=kt^½+C_0 Where k is 2.15×10^(-2)(wt%.S^(-1/2)) and this value is a little bit lower than that of SNCM 815.
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이상길,강순배,정병호,김한군 ( Sung Gill Lee,Sun Bae Kang,Byong Ho Jung,Han Goon Kim ) 한국열처리공학회 1992 熱處理工學會誌 Vol.5 No.4
SCM 415 has been vacuum carburized in the carburizing pressure of 60-65kpa and the carburizing temperature of 1233k and 1273k after varied to 0-20 in the ratio of N₂/C₃H_8 and then diffusion treated for various times at 1123k. The results obtained from the experiment are as follows. 1. With increasing from 0 to 20 in ratio of N₂/C₃H_8 the sooting formation of surface after carburizing considerably decreased. 2. The hardness control and surface carbon content of carburizing surface has been modified by the addition of nitrogen to the propan. 3. The appoximate value of k is indirectry calculated at 1123k which results are obtained to 0.58×10^(-2)(wt.%.s^(-1/2)). 4. A great deal of propan by addition of nitrogen gas in carburizing gas was possible to saving without considerable change in case hardening depth. 5. The effective carburizing depth range is obtained to 0.8-1.1㎜ by diffusion temperature of 1123k after carburization at 1273k-3.6ks, and the surface hardness is increased as the increasing of T_D/T_C in our experimental condition, and the maximum hardness as reachin distance from surface is decreased.
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전자비임 용접된 300Grade 18% Ni 마르에이징강 박판의 이음강도에 미치는 열처리의 방향
정병호,김한군,강순배,김우열,박흥일 ( B . H . Jung,H . G . Kim,S . B . Kang,W . Y . Kim,H . I . Park ) 한국열처리공학회 1993 熱處理工學會誌 Vol.6 No.4
The effect and Condition of heat treatment on the tensile strength of welded joint was investigated in 300 grade 18% Ni-Co-Mo-Ti maraging steel sheets welded with electron beam. A good tensile strength of welded joint was obtained by following heat treatment cycle ; At 1100℃ the specimen was high temperature solution treated for 1 hour and then it was repeated solution treated at 900℃, 820℃ for 1hour respectively to recrystallize the coarsened γ grain. These heat treatment cycle was completed by an final aging heat treatment at 480℃ for 4 hour. Moreover, dissolution of dendrite, a significant decrease in seregation of Mo, Ti in weld metal were observed and also the coarsened γ grain formed at 1100℃, 1200℃ changed to fine grain due to the effect of recrystallization.
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자리젓 중 N - Nitrosamine 생성에 관한 연구
김수현(Soo-hyun Kim),강순배(Soon-Bae Kang),이응호(Eung-Ho Lee) 한국식품영양과학회 1990 한국식품영양과학회지 Vol.19 No.1
자리젓 중 nitrosamine 생성 가능성을 구명하기 위하여 수분, 염분 및 pH를 측정하고, 전구물질인 질산염, 아질산염 및 amine류의 변화를 실험하였으며 시판 자리젓의 화학성분 및 nitrosamine을 정량분석 하였다.<br/> 질산염질소는 생시료에서 4.0㎎/㎏이었는데, 숙성기간 중 계속 감소하는 현상을 보였으며. 아질산 염질소는 생시료에서 검출한계 미만이었던 것이 28일째부터는 흔적량을 보이는 정도에 불과하였다. 시판시료의 아질산염질소는 흔적량, 질산염질소는 3.0㎎/㎏으로 나타났다. TMAO-N는 생시료에서 54.3㎎/㎏이던 것이 숙성과 더불어 급격한 감소를 보이었으며 숙성 56일째 이후부터는 검출한계 미만이었다. TMA-N는 계속 증가하여 TMAO-N와 역상관계를 보이다가 70일 이후부터는 다시 감소하였다. 시판시료에서의 TMAO-N은 흔적량이었고, TMA-N 은 27.0㎎/㎏이었다. DMA-N은 생시료에서 1.3㎎/㎏이던것이 28일까지는 급격한 증가를 보이어 7.8㎎/㎏에 이르렀고, 그후 서서히 증가하여 84일째에는 9.0㎎/㎏에 달하다. 시판사료에서는 9.0㎎/㎏이었다. pH는 숙성기간을 통하여 5.5~7.0의 범위에서 변화를 보이었으며, 이는 nitrosamine을 정량한 결과, 자리젓 그 자체에서는 검출되지 않았으나, 위액산성 하에서 0.05M NaNo₂의 아질산염을 첨가하였을 때에는 상당량의 NDMA가 생성되었다. N-Nitrosamines have been known to be strong carcinogens and are formed by the reaction of nitrous acid with amines. In this experiment, the changes in the contents of nitrate, nitrite, trimethylaminoxide(TMAO), trimethylamine(TMA) and dimethylamine(DMA) during fermentation of damsel fish were analyzed periodically and N-nitrosamines in a commercial products. N-Nitrosamines were determined by mineral oil distillation methods using gas chromatography-thermal energy analyzer(GC-TEA) in a commerical product. Nitrate, nitrite and amines were quantitated by colorimetric methods. Level of nitrate-N were gradually decreased, but nitrite-N was not detected or trace. Contents of dimethylamine(DMA) and trimethylamine were markedly increased, while trimethylaminoxide nitrogen was decreased during the fermentation of damsel fish. The change of pH was in the ranges of 5.5~7.0 during fermentation of salted damsel fish. It was out of the optimum pH(3.0~3.4) for the formation of nitrosamine. N-Nitrosamines were not detected in salt-fermented damsel fish, but much N-nitrosodimethylamine(NDMA) could be detected in salt-fermented damsel fish after adding 0.05M NaNo₂ in the acidic condition.<br/> The identifacition of NDMA in it was confirmed by mass spectrophotometry. Nitrate decreased during the fermentation of damsel fish. However, nitrite was trace level and nitrosamines were not formed in it. This could be supposed that it was due to the rapid consumption of nitrite by amino acid and bacteria.
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멸치젓 첨가 김치 숙성 중 제 2급, 제 3급 아민 및 제 4급 암모늄 화합물의 함량변화와 N - Nitrosamine의 생성
김수현(Soo-Hyun Kim),현재석(Jae-Seok Hyon),오창경(Chang-Kyung Oh),오명철(Myung-Cheol Oh),박제석(Che-Seok Park),강순배(Soon-Rae Kang) 한국식품영양과학회 1994 한국식품영양과학회지 Vol.23 No.4
멸치젓 첨가 김치 숙성 중 제 2급 및 제 3급, 제 4급 암모늄 화합물의 함량변화 및 N-nitrosamine 생성에 대해 연구한 결과를 요약하면 다음과 같다. 질산염 질소는 발효 숙성 중 대조구와 멸치젓 첨가구에서 점차적으로 증가하였으나, 아질산염을 경출한계 미만이었다. 제 2급 아민은 발효숙성 중 계속적으로 증가하다가 숙성 60일 이후에 급격히 증가하였다. TMA-N는 발효 중 거의 변화가 없는 반면, TMAO-N는 약간 감소하였다. Betaine-N는 숙성 초기에 상당히 증가한 반면 숙성 60일 이후 감소하였다. Choline-N는 숙성 초기에 감소하다가 중기에는 증가하였으며, 숙성 말기에는 다시 감소하는 현상을 보였다. Creatinine-N는 발효 숙성 중에 변화가 거의 없었다. N-Nitrosailline은 숙성 초기에 수 ㎍/㎏에서 숙성 말기에 45㎍/㎏ 까지 검출되었다. The changes of secondary and tertiary amines, and quaternary ammonium compounds, and the formation of N-nitrosamine during fermentation of Kimchi with anchovy was investigated. Nitrate-N decreased gradually during fermentation, while nitrite-N was in the lower level of detection limit. Secondary amine increased continuously during fermentation, and then increased sharply after 60 days of fermentation. TMA-N show a tiny change during fermentation, while TMAO-N slightly decreased. Betaine-N increased remarkably at the beginning of fermentation, and then decreased after 60 days. However, choline-N decreased at the beginning, and then increased after middle stage of fermentation. Creatinine-N show a tiny change during fermentation. N-nitrosamine was detected from a few at the beginning to 45㎎/㎏ at the end of fermentation.
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