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Balancing 모듈 설계를 위한 Differential Gear System의 구조해석에 관한 연구
장태환 ( T. H. Jang ),김동준 ( D. J. Kim ),문창호 ( C. H Moon ),이성재 ( S. J. Lee ),김태규 ( T. G. Kim ) 한국열처리공학회 2019 熱處理工學會誌 Vol.32 No.6
In this study, simulation structure analysis was performed for the differential gear system for passenger cars as a prerequisite for the design of the balancing module. The differential gear system was modeled by using CATIA and simulation structure analysis was performed using ANSYS software. The material of the modeled differential gear system uses the mechanical properties of S45C (Q&T). In the structural analysis of the differential gear, the areas where the maximum stress and the maximum strain occurred can be identified. The maximum stress and maximum strain occurred in the pitch circle of the bevel gear. In evaluating the safety factor, it was found that sufficient safety factor was secured. Based on the analysis results for the differential gear, it is expected that it will be a good reference if we design the balancing module device. (Received November 5, 2019; Revised November 11, 2019; Accepted November 22, 2019)
산란계에 있어 남은 음식물의 첨가 수준이 생산성과 난질에 미치는 영향
황보종,이성재,이병석,이현정,조성백,김학규,이선업,홍의철,HwangBo, J.,Lee, S.J.,Lee, B.S.,Lee, H.J.,Cho, S.B.,Kim, H.K.,Lee, S.U.,Hong, E.C. 한국가금학회 2006 韓國家禽學會誌 Vol.33 No.3
본 시험은 남은 음식물을 산란계 사료에 1, 3, 5, 10 및 20% 첨가하여, 산란계의 사료 섭취량, 산란율 및 계란 품질에 미치는 영향을 구명하고자 실시하였다. 시험축은 50주령 산란계(White Leghorn종) 162수를 이용하였으며, 처리구는 남은 음식물을 0, 1, 3, 5, 10, 20% 첨가하여 4주간 급여하였다. 시험기간 중 사료 섭취량, 난중은 첨가수준별과 주령별 처리구 사이에 차이가 없었다(p>0.05). 그러나 산란율은 FW 20% 처리구에서 1, 2, 3 주째 산란율의 감소가 있었으나, 4주째 회복하였다(p<0.05). 난각 두께와 난황 계수는 전 처리구에서 차이가 없었으나(p>0.05), 난각 강도는 3주째와 4주째에 10% FW 처리구에서 각각 $4.13kg/cm^2$와 $4.04kg/cm^2$로 나타나 첨가 수준에 따른 차이가 있었다(p<0.05). 호우 유니트와 난황색은 20% FW 처리구에서 4주째에 각각 92.3과 9.4로 남은 음식물 사료의 첨가 수준에 따라 주령별 뚜렷한 차이를 보였다(p<0.05). 본 연구 결과 FW를 20% 이상 첨가시에 산란율이 감소했지만, 5% 첨가시에 산란율이 유지되었으며, 난질이 개선되어 남은 음식물 사료의 영양소 요구량 수준 개선으로 사료 자원으로서 가치가 증진될 것으로 사료된다. This study was carried out to investigate the effect of food-waste(FW) between weeks(0, 1, 2, 3, 4 week) and additive levels(0, 1, 3, 5, 10, 20%) on egg production and egg qualify in laying hens. One hundred sixty two White Leghorn laying hens at fifty weeks of age were used for this work. There was no significant difference on feed intake, egg production, and egg weight among all treatments. But, 20% FW group was decreased at 1, 2, and 3 week on egg production and it was recovered at 4 weeks(p<0.05). There was no difference on the eggshell thickness and egg yolk index among all treatments. However, eggshell breaking strength were $4.13kg/cm^2\;and\;4.04kg/cm^2$ at 3 week and 4 week, individually, and there was difference on eggshell breaking strength(p<0.05). Haugh unit and egg yolk color were high at 20% FW group as 92.3 and 9.4, individually, and there was shown the significant increasing in weeks and additive levels(p<0.05). Conclusionally, 20% FW group was decreased on egg production, while 5% FW group was maintained on egg production, and haugh unit and egg yolk color were cleary developed. Therefore, if the nutrients balance of FW diets were controlled, FW diets will be used with one of the valuable feed sources.