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이정일,이호준,윤요한,이주연,조현수,조현,류정호,Lee, Jung-Il,Lee, Ho Jun,Yoon, Yo Han,Lee, Ju Yeon,Cho, Hyun Su,Cho, Hyun,Ryu, Jeong Ho 한국결정성장학회 2017 한국결정성장학회지 Vol.27 No.2
최근 수년 동안 Sn-3.0Ag-0.5Cu(weight%) 조성의 합금은 주요 전자 제조업체들의 대표 무연솔더 조성으로 다양한 전자제품의 제작에 적용되어 왔다. 그러나 최근 Ag 가격의 급격한 상승과 전자산업의 저가격화 전략으로 인해 솔더 재료에서의 Ag 함량의 감소가 지속적으로 요구되고 있다. 본 연구에서는 Sn-3.0Ag-0.5Cu 조성의 무연솔더를 주석, 은 및 구리 금속분말의 용융을 이용하여 합금화 하였다. 제조한 Sn-3.0Ag-0.5Cu 샘플에 대한 결정구조 및 미세구조를 XRD, 광학현미경, FE-SEM 및 EDS 분석을 이용하여 검토하였다. 분석결과, 제조된 Sn-3.0Ag-0.5Cu 샘플은 ${\beta}-Sn$, ${\varepsilon}-Ag_3Sn$ 및 ${\eta}-Cu_6Sn_5$ 결정으로 구성되어 있었다. In the past few years, Sn-3.0Ag-0.5Cu (weight%) solder composition has been a representative material to electronic industries as a replacement of Pb-base solder alloy. Therefore, extensive studies on process and/or reliability related with the composition have been reported. However, recent rapid rise in Ag price has demanded solder compositions of low Ag content. In this study, Sn-3.0Ag-0.5Cu solder bar sample was fabricated by melting of Sn, Ag and Cu metal powders. Crystal structure and element concentration were analyzed by XRD, optical microscope, FE-SEM and EDS. The Sn-3.0Ag-0.5Cu solder sample was composed of ${\beta}$-Sn, ${\varepsilon}-Ag_3Sn$ and ${\eta}-Cu_6Sn_5$ phases.
수렴성 빔 전자회절법을 이용한 $SiC_p/Al$ 복합재에서의 계면 생성물의 상분석
이정일,이재철,석현광,이호인,Lee, Jung-Ill,Lee, Jae-Chul,Suk, Hyun-Kwang,Lee, Ho-In 한국현미경학회 1996 Applied microscopy Vol.26 No.1
A comprehensive methodology to characterize the interfacial reaction products of $SiC_p/2024$ Al composites is introduced on the basis of the experimental results obtained using XRD, SEM and TEM. XRD performed on the electrochemically extracted $SiC_p$ and bulk $SiC_p/2024$ Al composite have shown that the interfacial reaction products consist of $Al_{4}C_3$ having hexagonal crystallographic structure, pure eutectic Si having diamond cubic crystallographic structure, and $CuAl_2$, having tetragonal crystalloraphic structure, respectively. According to the images observed by SEM, $Al_{4}C_3$, which has been reported to have needle shape, has a hexagonal platelet-shape and eutectic Si is found to have a dendritic shape. In addition eutectic $CuAl_2$, was observed to form near interface and/or along the grain boundaries. In order to confirm the results obtained by XRD, the primitive cell volume and reciprocal lattice height of such interfacial reaction products were calculated using the data obtained from convergent beam electron diffraction (CBED) patterns, and then compared with theoretical values.
포도씨유 첨가가 프레스햄의 이화학적 및 조직감에 미치는 영향
이정일,양한술,정진연,문상훈,김갑돈,이진우,정재두,하영주,곽석준,박정석,Lee, Jeong-Ill,Yang, Han-Sul,Jeong, Jin-Yeon,Moon, Sang-Hoon,Kim, Cap-Don,Lee, Jin-Woo,Jung, Jae-Doo,Ha, Young-Joo,Kwack, Suk-Chun,Park, Jeong-Suk 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.2
This study was carried out to investigate the effects of grape seed oil on quality characteristics of pressed ham. Five different treatments were tested based on differences in the amount of grape seed oil added to the pressed ham. As a control, 10% back fat was added without any grape seed oil. For the first treatment, 10% grape seed oil replaced a portion of the lard component added to the pressed ham. For the 2nd, 3rd and 4th treatments, 20%, 30% and 40% of grape seed oil were substituted for lard, respectively. Pressed ham manufactured with grape seed oil was vacuum packaged and stored for 1, 7, 14,21 and 28 d at $4^{\circ}C$. Samples were analyzed for chemical composition, physico-chemical properties (pH, color) and texture characteristics. Typical chemical composition characteristics (crude protein, crude fat, crude ash) were not significantly different between control and grape seed oil treatment groups. Moisture content of grape seed oil treatment groups (GSO 30% and 40%) was significantly lower than that of controls (p<0.05). There was a not clear difference in pH between control and grape seed oil treatment groups. In the 21 d of storage, pH values of all treatments were significantly higher than those of other storage days. Meat color $(CIEL^*\;and\;b^*)$ of grape seed oil treatment group (GSO 40%) was significantly higher than that of control. Whereas meat color a value of GSO 40% treatment was significantly lower than that of control. It was not clearly changed as storage time increased. There was no significant difference in texture between control and grape seed oil treatment groups, and appeared to be unaffected by storage length. Based on these findings, we conclude that the chemical composition and texture characteristics of manufactured pressed ham were not affected by grape seed oil addition. These results also indicate that high-quality pressed ham can be manufactured with increased polyunsaturated fatty acid content.
이정일,양한술,정진연,정재두,이진우,하영주,곽석준,박정석,Lee, Jeong-Ill,Yang, Han-Sul,Jeong, Jin-Yeon,Jung, Jae-Doo,Lee, Jin-Woo,Ha, Young-Joo,Kwack, Suk-Chun,Park, Jeong-Suk 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.2
This study was carried out to investigate the effects of olive oil on the quality characteristics of pressed ham. Five different treatments were tested based on differences in the amount of olive oil added to the pressed ham. As a control, 10% back fat was added without any olive oil. For the first treatment, 5% olive oil replaced a portion of the lard component added to the press ham. For the 2nd, 3rd and 4th treatments, 10%, 15% and 20% of olive oil were substituted for lard, respectively. Pressed ham manufactured with olive oil was vacuum packaged and stored for 1, 7, 14, 21 and 28 days at $4^{\circ}C$. Samples were analyzed for shear force value, sensory properties, TBARS values and fatty acid composition. Shear force values increased significantly during storage for all treatments. No remarkable differences were found in sensory properties (color, flavor, texture, and acceptability) between the control and olive oil treated hams, and there was no clear change with increased storage time. There was no significant difference in TBARS values between the control and olive oil treated hams. The TBARS values increased significantly during storage for all treatments. With regard to changes in fatty acid composition, the contents of C14:0-C20:4 were decreased significantly by the addition of olive oil. The saturated fatty acid and polyunsaturated fatty acid contents of the control were significantly higher than the olive oil treated hams. Higher levels of added olive oil resulted in significantly higher monounsaturated fatty acid contents. Based on these findings, we conclude that the sensory properties and lipid oxidation (TBARS) of manufactured pressed hams are not affected by olive oil addition. These results also indicate that high-quality pressed ham can be manufactured with increased monounsaturated fatty acid content.
이정일,홍창우,류정호,Lee, Jung-Il,Hong, Chang Woo,Ryu, Jeong Ho 한국결정성장학회 2014 한국결정성장학회지 Vol.24 No.5
Recently, the demands for separation/recovery of valuable metals such as nickel or tin from copper based alloys has been attracting much attention from the viewpoints of environmental protection and resource utilization. In this report, experimental results on concentration increasement of nickel and tin compared to the previous report are investigated. Ni is successfully separated by a organic solvent and reduced to the metal powder whose concentration is over 98 %. Sn is separated by a selective solution method and its concentration is increased to 97.5 % by three consecutive solution and reduction process. Crystal structure, surface morphology and microstructure of the separated samples are studied. 최근 금속자원 재활용과 환경보호에 대한 기술적 필요성에 의해 구리(Cu)를 주성분으로 하는 동합금으로부터 니켈, 주석 등의 유가금속의 분리/회수에 대한 관심이 높아지고 있다. 본 연구에서는 기존에 발표한 니켈과 주석의 분리연구 결과를 토대로 보다 높은 농도로 분리할 수 있는 공정을 검토하였다. 니켈의 경우 유기용매를 이용하여 동합금에서 니켈을 선택적으로 분리한 후 환원열처리를 통하여 순도 98.0 % 이상의 니켈 금속분말을 성공적으로 제조하였다. 주석의 경우에는 3회의 연속적인 선택적 용해법과 환원열처리를 통하여 주석 분말의 농도를 97.5 % 이상으로 향상시켰다. 제조된 분말의 FE-SEM 및 TEM 분석을 통하여 미세구조 변화여부를 분석하였다.
식이유황(硫黃)을 급여한 돈육 등심의 저온저장 중 품질특성 변화
이정일,민형규,이진우,정재두,하영주,곽석준,박정석,Lee, Jeong-Ill,Min, Hyoung-Kyu,Lee, Jin-Woo,Jeong, Jae-Doo,Ha, Young-Joo,Kwack, Suk-Chun,Park, Jeong-Suk 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.2
This study was conducted to compare the quality of the pork from finishing pigs that were fed diets containing different levels of methyl sulfonyl methane (MSM). A total of 135 crossbred pigs $(Landrace{\times}Yorkshire{\times}Duroc)$ were fed either with a control commercial diet or the control diet supplemented with 300- and 500-ppm MSM for 158d. The pigs were slaughtered at approximately 110kg live weight and were transported to the local slaughterhouse for electrical stunning followed by exsanguination. After the slaughter, the pork muscles were dissected from each carcass, placed in wrap package bags, and stored for 8d at $4^{\circ}C$. The TEARS values of the pigs that were fed MSM diets were significantly lower (p<0.05) compared with those of the pigs that were fed with non-supplemented diets. The Na, Mg, and Ca contents of the dietary MSM were significantly lower (p<0.05) than those of the non-supplemented diets, but the Fe, Cu, and Zn contents of the dietary MSM were significantly higher (p<0.05) than those of the non-supplemented diets, and the increased level of MSM supplementation resulted in higher sulfur contents. There was no difference among the diets in terms of amino acid content. The dietary supplementation with MSM, however, led to increased saturated fatty acid and decreased unsaturated fatty acid (%) in the pork muscles (p<0.05). The sensory panelists recorded greater marbling and overall acceptability scores in the samples with 500-ppm-MSM dietary supplementation (p<0.05). These data suggest that supplementing pig diets with MSM can improve the quality of the pork and can enhance the eating quality because the sensory panels found that the pork from pigs that were fed an MSM-supplemented diet had better sensory characteristics.