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오만진(Man-Jin Oh),손화영(Hwa-Young Son),강재철(Jae-Cherl Kang),이가순(Ka-Soon Lee) 한국식품영양과학회 1990 한국식품영양과학회지 Vol.19 No.5
식물체로 부터 항산화성분을 분리, 이용하고자 칡뿌리 분말에 ethanol, methanol, chloroform, isopropyl alcohol을 가하여 칡뿌리 추출물을 조제하였다. 돈지, 우지, 대두유, 팜유에 0.1% 수준의 칡뿌리 추출물을 첨가하고 60℃, 100℃, 145℃에서 저장하였을때, 시간의 경과에 따른 Po value Co-value, TBA value를 측정하여 칡뿌리 추출물의 항산화 효과를 검토한 결과는 다음과 같다.<br/> 칡뿌리 분말로부터 3단계 용매추출에 의하여 얻어진 추출물의 수율은 2.5%이었고, 0.1%를 첨가하여 60℃에서 가열처리 하였을 때 α-tocopherol 100ppm첨가구와 비슷한 항산화 효과를 나타내었다. 60℃에서 칡뿌리 추출물의 항산화 효과는 우지, 돈지에서 매우 높았고 대두유에서는 효과가 적었으며 100℃에서는 우지>팜유>돈지의 순이었다. 또는 145℃에서 돈지, 팜유, 대두유에 대한 추출물의 항산화 효과는 거의 인정되지 않았으며 온도가 높아짐에 따라 칡뿌리 추출물의 항산화력은 저하되었다. This research was performed to investigate the antionxidative effect of Pueraria root extract on edible oils and fats at various temperature. Antioxidative fractions in Pueraria root were extracted by three consecutive solvent system, i. e. methanol, chloroform and isopropyl alcohol. The yield of extract obtained from Pueraria root powder was 2.5%. Antioxidative. activities of the extracts when added to edible oils and fats were effective than that of 100ppm alpha-tocopherol addition. Antioxidative effect of Pueraria root extract on animal fats were more effective than vegetable oils at 60℃. Antioxidative activity by the peroxide value was higher in the order of tallow, palm at 100℃. The activity of Pueraria root extract was lowered when temperature was increased. It was conclude that extract of Pueraria root has remarkable antioxidative activity. in the oxidation of edible oils and fats.
일정 변위 진폭조건에서의 은도금한 커넥터의 미동마멸부식 거동
오만진(Man-Jin Oh),김민정(Min-Jung Kim),김택영(Taek-Young Kim),강세형(Se-Hyung Kang),김호경(Ho-Kyung Kim) 한국트라이볼로지학회 2014 한국윤활학회지(윤활학회지) Vol.30 No.2
Fretting corrosion tests are conducted with a constant displacement amplitude using silver-plated brass coupons to investigate the effect of contact pressure on fretting corrosion. Three behaviors are identified based on the change in electric resistance and friction coefficient during the fretting test period, and the identified behaviors are dependent on the magnitude of the applied load. The failure cycle (Nf) with an electric resistance of 0.1 D cannot be achieved due to the adhesion behavior of the metal and metal contact under the higher applied load of 0.45 N. This suggests that an average contact pressure higher than 159 MPa for the silver-coated connector is desirable to gain an almost infinite lifetime. The relationship between the electric contact resistance (R) and the average contact pressure (p) can be written as p = 106.2 × Ω?<SUP>1.5</SUP>.
온도변화에 따른 주석 도금한 전기 커넥터의 미동마멸 부식 거동
오만진(Man-Jin Oh),강세형(Se-Hyung Kang),이만석(Man-Suk Lee),김호경(Ho-Kyung Kim) 한국트라이볼로지학회 2014 한국트라이볼로지학회지 (Tribol. Lubr.) Vol.30 No.3
In this study, we conduct fretting corrosion tests on tin-plated brass coupons to investigate the effect of temperature on fretting corrosion for various span amplitudes. We prepare a coupled fretting corrosion specimens using a tin-plated brass coupon with a thickness of 10 μm. One specimen is a flat coupon and the other specimen is a coupon with a protuberance in 1 mm radius, which is produced using 2 mm diameter steel ball. We conduct fretting corrosion tests at 25℃, 50℃, 75℃, 100℃ by rubbing the coupled coupons together at the contact between the flat and protuberance coupons. We measure electric resistance of the contact during the fretting corrosion test period. There is increase in resistance with fretting cycles. It is found that rate of increase in electric resistance becomes faster with increase in testing temperature. Magnitude of friction coefficient increases with fretting span amplitudes. And, change in friction coefficient becomes desensitized to the increment in span amplitude. Assuming that failure cycle is the cycle with an electric resistance of 0.01 Ω, we find that failure lifetime (Nf) decreases with increase in testing temperature. Furthermore, based on the assumption that the damage rate of the connector is inversely related to the failure cycle, we calculate the activation energy for fretting damage to be 13.6 kJ/mole by using the Arrhenius equation. We propose a method to predict failure cycle at different temperatures for span amplitudes below 30 μm. Friction coefficients generally increase with increase in span amplitude and decrease in testing temperature.
기반 기술 : 주석 도금한 커넥터의 접촉 하중의 변화에 의한 전기 접촉저항 변화에 관한 연구
유환신 ( Hwan Shin Yu ),오만진 ( Man Jin Oh ),박형배 ( Hyung Bae Park ),유환신 ( Hwan Shin Yu ),오만진 ( Man Jin Oh ),박형배 ( Hyung Bae Park ) 한국항행학회 2014 韓國航行學會論文誌 Vol.18 No.4
전기 커넥터에 영향을 주는 프레팅 부식 요인 중 하나인 접촉 부하의 영향을 조사하기 위하여, 프레팅 부식 표본 쌍을 두께 3μm의 두께를 갖는 주석으로 도금된 황동 표본을 사용하여 제조하였다. 접점의 전기저항은 프레팅 부식 시험 기간 동안 측정되었다. 프레팅 주기에서 저항은 증가하였다. 저항의 변화는 3단계로 나눌 수 있다. 첫 번째 단계는 미미하고 안정적인 저항을 나타내었다. 두 번째 단계는 저항이 꾸준한 증가를 보여 주었다. 그리고 세 번째 단계는 매우 높고 간헐적인 저항을 보여주었다. 실패주기(Nf)와 접촉력(P) 사이의 관계는 다음과 같이 표현될 수 있다. 각각의 하중, 변위, 온도 등 다양한 조건에서 프레팅 테스트를 통해 다양한 환경 조건 하에서 매우 높고 간헐적인 저항에 대응 전기 커넥터의 실패주기 예측공식의 표현이 가능할 것이다. In order to investigate the effect of contact load, which is one of the fretting corrosion factors affecting the electric connector, a coupled fretting corrosion specimens were prepared using a tin-plated brass coupon with a thickness of 3 μm. Electric resistance of the contact was measured during the fretting corrosion test period. There was increase in resistance with fretting cycles. The change in resistance can be classified by 3 stages. The first stage exhibited low and stable resistance. Second stage showed steady increment of the resistance and third stage showed very high and intermittent resistance. The relationship between the failure cycle (Nf) and contact force (P) can be drawn as; It is possible to draw the prediction equation for the failure cycle of the electric connector corresponding to the very high and intermittent resistance under various environment conditions through the fretting tests under various conditions such as load, displacement, temperature.
밤 가공시(加工時) 열처리(熱處理) 방법(方法)이 과육성분(果肉成分)에 미치는 영향(影響)
신두호,오만진,김성열,Shin, Doo Ho,oh, Man Jin,Kim, Seung Yeol 충남대학교 농업과학연구소 1981 Korean Journal of Agricultural Science Vol.8 No.1
밤의 가공시(加工時) 열처리방법(熱處理方法)이 밤의 과육(果肉)성분에 미치는 영향을 규명하기 위하여 수자(水煮), 증자(蒸煮), 배초처리(焙焦處理)에 따른 밤의 화학성분(化學成分) 변화(變化)를 검토하여 다음과 같은 결과를 얻었다. 1. 원료(原料)밤의 화학성분(化學成分)은 수분(水分) 59~61%, 총당(總糖) 24~27%, 환원당(還元糖) 0.3%내외(內外), 조단백질(粗蛋白質) 3% 내외(內外), 조지방(粗脂肪) 0.3~0.4%, 조섬유(粗纖維) 0.6~0.9%, 회분(灰分) 1%, amino 태질소(態窒素) 0.3%, vitamin C 20~22mg%, tannin 40~48mg%이었다. 2. 생(生)밤의 수분함량(水分含量)은 59.41%, 수자처리(水煮處理)한 밤은 63.80%, 박피(剝皮)하여 수자처리(水煮處理)한 밤은 70.27%로 증가하였고 배초처리(焙焦處理)한 빔은 54.11%로 감소하였다. 3. 조단백질(粗蛋白質) 함량(含量)에 있어서 생(生)밤은 8.72%, 박피(剝皮)하여 수자처리(水煮處理)한 밤은 8.04%로 감소하였고 amino태질소(態窒素) 함량(含量)은 모든 처리(處理)에 있어서 감소의 경향을 나타냈으며 조지방(粗脂肪) 함량은 별 변화(變化)가 없었다. 4. 총당함량(總糖含量) 변화(變化)는 박피(剝皮)하여 수자처리(水煮處理)한 밤과 배초처리(焙焦處理) 밤은 생(生)밤보다 3% 정도 감소하였고 환원당(還元糖) 함량에 있어서는 모든 처리에 있어서 2~3배 정도 증가하였다. 5. Vitamin C 함량의 변화(變化)에 있어서는 수자처리(水煮處理)한 밤은 생(生)밤에 비하여 72~78%, 증자(蒸煮) 처리(處理)한 밤은 64.2%, 배초처리(焙焦處理)한 밤은 51.6% 감소하였으며 tannin 함량에 있어서는 수자처리(水煮處理)한 밤이 11.0%, 배초처리(焙焦處理)한 밤은 46.0% 정도 증가하였고 박피(剝皮)하여 수자처리(水煮處理)한 밤에 있어서는 22.0% 정도 감소하였다. 6. 배초(焙焦), 증자(蒸煮), 수자처리(水煮處理)한 밤의 색도(色度)는 심한 갈변(褐變)현상을 나타냈으며 0.1% $K_2Al_2(SO_4){_4}{\cdot}24H_2O$ 용액중(溶液中)에서 수자처리(水煮處理)한 밤은 색도(色度)의 변화(變化)가 없었다. The changes in chemical compositions of chestnuts were tested during processing in order to elucidate the effects of heat treatments such as boiling, steaming and roasting on the flesh compositions. The results obtained were as follows. 1. The chemical compositions of raw chestnuts were: moisture, 59-61%; total sugar, 24-27%; crude fat, 0.3%; crude fiber, 0.6-0.9%; ash, 1.0%; amino nitrogen, 0.3%; vitamin C, 20-22 mg%; and tannin, 40-48%. 2. The moisture contents were increased to 63.8% by the boiling and to 70.27% by the peeling and boiling from 59.41% of raw ones respectively, whereas decreased to 54.11% by the roasting. 3. Contents of crude protein were decreased to 8.04% by the peeling and boiling procedure from 8.72% of raw ones, and those of amino nitrogen also revealed a decreasing tendency by the heat treatments. However, no significant change was observed in crude fat content. 4. Total sugar contents were decreased by the peeling and boiling procedure approximately 3.0%, whereas reducing sugars were increased 2 to 3 times in the all treatments. 5. Vitamin C contents were decreased 72.0 to 78.0 % by the boiling procedure, 64.2% by the steaming, 51. 6% by the roasting as compared with the raw ones. Tannin contents were increased 11.0% by the boiling, and 46.0% by the roasting respectively, whereas decreased 22.0% by the peeling and boiling procedure. 6. The color was changed to brown with different degree, during the boiling, steaming and roasting procedure. The 0.1% solution of alum appeared to be effective in reducing the browning reaction during the heat treatments.