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고변형률 속도에서 단일 Frank-Read source에 의한 Tantalum의 변형 경화 기작에 관한 전위 동역학 연구
문선일(SunIl Moon),강건욱(Keonwook Kang) 대한기계학회 2016 대한기계학회 춘추학술대회 Vol.2016 No.12
In this study, authors conducted tensile test at several high strain rates in single crystalline BCC tantalum (Ta) using dislocation dynamics (DD) simulations to investigate relationship between strain rate and strain hardening. A single Frank-Read source is introduced for dislocation multiplication in a cubic simulation cell of 14 μm × 14 μm × 14 μm. Periodic boundary condition (PBC) is applied to x-, y- and z-directions in order to describe bulk metals. Tensile tests are carried out with strain rate of ϵ = 10/s, 10²/s and 10³/s along z- direction at 600K. Authors adopted a linear mobility function to describe dislocation behaviors. Simulation results exhibited that yield strength increases as strain rate increases. Furthermore, we quantitatively analyzed the number of junction formation and dislocation density change in time to investigate strain rate dependent strain hardening mechanism in BBC Ta.
이명진,김재관,황선일,윤미혜,정일형,문수경,임준래 한국식품위생안전성학회 2001 한국식품위생안전성학회지 Vol.16 No.4
This study was performed to survey and evaluate the contents of caffeine in commercial palatability foods by HPLC. The contents of caffeine in commercial palatability foods were 9.0-49.2 mg in black tea, 35.9-141.4 mg in coffee, 12.4-48.0 mg in green tea, 7.1-16.5 mg in brown rice green tea, 22.8 mg in cocoa tea, 10.3-25.0 mg in cola and 10.0-48.2 mg in ice bar(coffee) respectively. The contents of caffeine extracted from black tea, coffee(roasted beans) and green tea were rapidly increased for five minutes from the extraction initiation, and were not nearly changed after ten minutes. Moreover, the caffeine contents were increased until 100℃ of extraction temperature.
식품 중 합성첨가물에 사용실태 조사 연구 -타르색소 중심으로-
정은주,김재관,황선일,윤미혜,김국주,김정임,문수경 한국식품위생안전성학회 2000 한국식품위생안전성학회지 Vol.15 No.2
This study was carried out to propose a simple method for the extraction of seven tar dyes such as tartrazine, sunset yellow FCF, amaranth, erythrosine, allura red, brilliant blue FCF and indigo carmine using aminopropyl amine cartridge and to determine the content of the dyes in candies, soft drinks, ice bars and okchuns produced in Korea. The tar dyes were simultaneously analyzed by reverse phase high performance liquid chromatography(HPLC). The recovery rates of the dyes ranged from 65.8% to 99.6%. The contents of the dyes in candies, soft drinks, ice bars and octhuns were N.D.-50.1 mg/kg, N.D.-49.9 mg/kg, N.D.-56.0 mg/kg and N.D.-867.3 mg/kg, respectively. The types of the dyes used most frequently for candies, soft drinks and ice bars were tartrazine, brilliant blue and amaranth, respectively. Of the samples, tartrazine was used frequently, and indigo carmine was not used at all.