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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.
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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.
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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>.
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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.
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개암종실(種實)의 가공적성(加工適性)에 관(關)한 연구(硏究) -제(第)1보(報) 종실유(種實油)의 이화학적(理化學的) 성질(性質) 및 열(熱) 안정성(安定性)에 관(關)하여-
윤한교,오만진,Yoon, Han Kyo,Oh, Man Jin 충남대학교 농업과학연구소 1979 Korean Journal of Agricultural Science Vol.6 No.2
In order to obtain the basic data for processing adaptability of hazelnut, physico-chemical properties and heat stability of hazelnut oil were invest igated, and the results obtained are summarized as follows. 1. Hazelnut showed highly nutrient value as the content of oil and protein were 59.6% and 17.35, respectively. 2. In physicochemical properties of hazelnut oil, refractive index was 1.469, specific gravity 0.912, saponification value 167.3 and iodine value 63.43, therefore, it was found to be non-drying oil. 3. In composition of fatty acids in hazelnut oil, oleic acid was contained much in comparisoon with other fatty acids, and which was similar to olive oil. 4. 18 kinds of amino acids were existence in protein of hazelnut cake and among these the content of glutamic acid was the highest. 5. The peroxide value were the highest in the heat ing at $150^{\circ}C$ for 30 hours and at $180^{\circ}C$ for 10 hours, and then decreased as the heating time were longer. The carbonyl value was increased as heating time passed. 6. Acid value of hazelnut oil in the heating at $150^{\circ}C$ for 30 hours and at $180^{\circ}C$ for 10 hours were similar to each other. 개암종실(種實)의 가공적성(加工適性)을 검토하기 위한 기초연구(基礎硏究)로서 종실(種實)의 일반성분(一般成分), 종실유(種實油)의 이화학적(理化學的) 성질(性質), 지방산(脂肪酸) 조성(組成) 및 열안정성(熱安定性)과 종실박(種實粕)의 amino acid 조성(組成)을 조사(調査)한 결과는 다음과 같다. 1. 종실(種實)의 유지함량(油脂含量)은 59.6%이었고 단백질(蛋白質)은 17.3%로서 높은 영양가(營養價)가 인정(認定)되었다. 2. 종실(種實)의 이화학적(理化學的) 성질(性質)은 굴절율(屈折率) : 1,469, 비중(比重) : 0.912, 감화가 : 167.3, 천소가(天素價) : 93.43으로서 불건성유(不乾性油)에 속(屬)하였다. 3. 종실유(種實油)의 이화학적(理化學的) 성질(性質) oleic acid 가 다량함유(多量含有)되어 있었으며 olive oil 과 비슷하였다. 4. 종실박(種實粕)의 단백질(蛋白質)은 18종(種)의 amino acid 로 구성(構成)되었으며 특히 glutamic acid 의 함량(含量)이 높았다. 5. 과산화물가(過酸化物價)는 $150^{\circ}C$ 처리구(處理區)에서 30시간(時間), $180^{\circ}C$ 처리구(處理區)에서 10시간(時間)에 최고가(最高價)에 달(達)하였다가 감소하였으며 carbonyl 가(價)는 가열(加熱)함에 따라 계속 증가하였다. 6. 산가(酸價)는 $150^{\circ}C$ 처리구(處理區)의 30시간(時間)과 $180^{\circ}C$ 처리구(處理區)의 10시간(時間)의 결과(結果)와 비슷하였다.
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미생물에 의한 난분해성 유기염소계 오염물질의 분해 -각종 PCBs 및 유기염소계 농약의 분해와 분해산물-
김찬조,오만진,이종수,Kim, Chan-Jo,Oh, Man-Jin,Lee, Jong-Soo 한국응용생명화학회 1987 한국농화학회지 Vol.30 No.1
Alcaligenes aquamarinus에 의한 각종 PCBs와 유기염소계 농약 및 토양중의 PBC-42 분해 등을 검토하고 TLC 등으로 분해산물을 검정한 결과 PCBs에서는 염소화도가 낮은 PCBs가 더 쉽게 분해되었고 유기염소계 농약에서는 p,p'-DDT>r-BHC>Thiolix 순으로 분해되었다. 토양중의 PCB-42의 분해는 살균하지 않은 토양시료에서 $25^{\circ}C$, 25일 배양으로 약 40%가 분해되었다. PCB-42의 분해로 생성된 황색물질의 최대 흡수파장은 pH 4.5에서 258nm와 295nm이었고 분해산물의 일종인 p-chlorobenzoic acid가 TLC와 GC에 의하여 확인되었다. Degradation of polychlorinated biphenyls(PCBs) and organochlorine pesticides by Alcaligenes aquamarinus has been studied and also degradation product of PCB-42 was investigated by TLC and GC. The less chlorinated members of PCBs such as Aroclor 1016 was degraded readily by the strain and rates of the microbial degradation of several organochlorine pesticides were found to decrease in the order of p,p'-DDT, r-BHC and Thiolix. Approximately 40 percent of PCB-42 was degraded when incubated with non-autoclaved soil for 25 days at $25^{\circ}C$. The yellow compound from PCB-42 was tentatively identified as p-chlorobenzoic acid.
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당밀주정(糖蜜酒精) 증류폐액(蒸溜廢液)을 이용한 단세포(單細胞) 단백질(蛋白質)의 생산에 관한 연구(제2보) -Candida brumptii 균체(菌體) 생산조건에 대하여-
김찬조,오만진,박수웅,Kim, Chan-Jo,Oh, Man-Jin,Park, Soo-Ung 충남대학교 농업과학연구소 1976 Korean Journal of Agricultural Science Vol.3 No.2
당밀주정증류폐액을 이용하여 분리동정(分離同定)한 효모(酵母)로 SCP 생산에 대한 몇가지 조건과 인체수율을 측정하여 다음과 같은 결과를 얻었다. 폐액의 상징액을 희석하지 않고 그대로 사용하는 것이 가장 효과적이었다. 공시균주(供試菌株)를 배양함으로써 폐액의 BOD와 COD는 각각 약 30% 및 20%정도 감소되었다. 배양조건은 온도 $35^{\circ}C$, pH5.0이 양호하였으며 질소원(窒素源)은 $(NH_4)_2SO_4$와 $(NH_4)_2HPO_4$가 0.2%에서 적당 하였으며 무기 염류는 $K_2HPO_4$를 0.1~0.2%의 첨가가 가장효과적이었다. 균체수율은 약 1.03%이었으며 생산된 균체중의 조단백질(粗蛋白質)은 약 52.65%이었다. Candida brumptii was one of the best isolates which could grow on alcohol distillation slops (reported in the previous paper). Attempts were made to investigate the cultural conditions for cell mass production by this strain, and the results obtained were as follow. The supernatant of the alcohol distillation slops without dilution support ed better growth of the strain than diluted ones. The addition of ammonium sulfate (0.2%), ammonium phosphate (0.1-0.2%), potassium phosphate (0.2%) to the supernatant resulted in positive effects for the growth, among the various inorganic nitrogen and other salts supplements. BOD and COD of the supernatant were reduced approximately 30% and 20%, respectively in 3 days culture. Cell production was maximized when grown at $35^{\circ}C$ and pH 5.0. The yield of cell mass was 1.03% by dry weight and its crude protein content was about 52.65%
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