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윤영빈,길태옥,임지혁 한국추진공학회 2007 한국추진공학회지 Vol.11 No.1
The review of the liquid propellant rocket engine presented. The combustion instabilities which are discovered on solid and liquid propellant in 1930, have been occurred on machines using combustion process, which are gas turbine, ramjet, scramjet and rockets, and necessity of combustion instability study became claimed. However, we have not been solved this problem up to now. Therefore, we analyzed causes and mechanisms generated combustion instability and inquired into history of combustion instability control in various countries for the liquid propellant rocket engine. 액체추진제 로켓 엔진에서 발생되는 연소불안정 현상에 대해 논의하였다. 지난 1930년대에 고체 및 액체 로켓에서 발견되었던 연소불안정 현상은 연소현상을 이용하는 가스터빈, 램 및 스크램젯, 로켓 등 모든 기관에서 문제가 대두되었고, 이러한 기관들의 안정적인 운용을 위해서는 연소 불안정성에 대한 연구가 필요하게 되었다. 그러나, 엔진을 파괴하는 심각한 현상을 초래하는 이 현상을 아직까지 완전히 제어하고 있지 못하다. 따라서, 연소불안정 현상이 발생되는 원인과 메커니즘을 알아보고, 액체추진제 로켓에 대한 각국의 개발사를 알아보았다.
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Experimental and Numerical Analysis of Slurry Flow in Chemical Mechanical Polishing
윤영빈,이도형,Mirza Baig 한국물리학회 2008 THE JOURNAL OF THE KOREAN PHYSICAL SOCIETY Vol.53 No.4
A slurry flow field in chemical mechanical polishing (CMP) was analyzed by using particle image velocimetry (PIV) and numerical simulations. PIV experiment for analyzing the CMP hydrodynamic regime is a novel approach and the first to combine both experimental measurements and numerical simulations. The quality of CMP in semiconductor production is characterized by its output properties, such as its removal rate (RR) and nonuniformity (NU). The nonuniformity of the wafer surface is due to the irregularity of the material removal rate across the wafer's surface and both NU and RR problems result from an uneven slurry flow distribution on the wafer surface. The slurry ow field was studied on the wafer scale under various pad and carrier rpm conditions. Direct measurement of the slurry flow field was first applied to the CMP process by adequately modifying a conventional PIV system. A numerical simulation was carried out for the validation of the current analysis and for future use under various CMP conditions. The analysis showed that the flow speed was strongly in fluenced by the pad velocity and that the overall flow field was characterized mainly by the ratio between the pad rpm and the carrier rpm. A slurry flow field in chemical mechanical polishing (CMP) was analyzed by using particle image velocimetry (PIV) and numerical simulations. PIV experiment for analyzing the CMP hydrodynamic regime is a novel approach and the first to combine both experimental measurements and numerical simulations. The quality of CMP in semiconductor production is characterized by its output properties, such as its removal rate (RR) and nonuniformity (NU). The nonuniformity of the wafer surface is due to the irregularity of the material removal rate across the wafer's surface and both NU and RR problems result from an uneven slurry flow distribution on the wafer surface. The slurry ow field was studied on the wafer scale under various pad and carrier rpm conditions. Direct measurement of the slurry flow field was first applied to the CMP process by adequately modifying a conventional PIV system. A numerical simulation was carried out for the validation of the current analysis and for future use under various CMP conditions. The analysis showed that the flow speed was strongly in fluenced by the pad velocity and that the overall flow field was characterized mainly by the ratio between the pad rpm and the carrier rpm.
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윤영빈,정원철,최언호 서울여자대학교 자연과학연구소 1997 자연과학연구논문집 Vol.9 No.-
Twenty-seven bacterial colonies capable of growing on benzoate as the sole source of carbon were isolated from streamside soils. Three of isolates were found to be extremely effective in metabolizing the benzoate, when they were incubated in the basal salt medium containing 2,000ppm of benzoic acid at 30℃ for 48hrs. The three isolates, Y205, W212 and J211 were identified Pseudomonas aeruginosa, Bacillus fastidiosus, and Aeromonas sp. respectively through morphological and physiological examination. Optimal temperature and pH for benzoate degradation of the isolates appeared to be 35℃ and pH for Pseudomonas sp. Y205 and Bacillus. sp. W212, and 30℃ and pH 7.0 for Aeromonas sp. J211. The highest degradation of benzoate by the three isolates was obstained in the growth media containing ammonium sulfate as nitrogen source. Optimal concentration of ammonium sulfate was 6.0g/l for Pseudomonas sp. Y205 and Aeromonas sp. J211, and 4.0g/l for Bacillus. sp. W212. When the three isolates were cultivated in basal salt medium containing 2,000ppm benzoate under optimal condition, they showed a logarithmic phase growth 12hours and a stationary phase growth 18hours after innoculation, and the benzoate degradation of 91.15-92.40% after 72-hours incubation. Benzoate degradation increased in parallel with the cell growth.
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윤영빈,최언호 서울여자대학교 자연과학연구소 2003 자연과학연구논문집 Vol.15 No.-
녹채 주스의 열처리와 원심분리, 이에 갈변방지제와 다른 과채류의 첨가가 주스의 색도 안정성에 미치는 영향을 조사하였다. 녹색 채소인 셀러리와 돌미나리 착즙액을 2: 1 로 혼합하여 착즙전 (100℃, 30초) 과 착즙후 (96 ℃, 15초) 의 열처리와 원심력 (500, 1,000, 5,000, 10,000 xg) 에 따른 색의 변화를 조사한 결과 -a값(녹색도) 과 a/b 값이 열처리와 원심력이 증가함에 따라 급격히 감소하였다. 원심분리는 착즙액 자체의 녹색도를 저하시켰으나 그 후 색의 안정에 효과적이었다. 셀러리-돌미나리 착즙 혼합액에 사과, 당근, 대추-구기자를 각각 흔합한 후 5℃와 25℃에서 저장한 결과 25℃에서 당근과의 혼합에 의한 녹색의 저하가 가장 큰 것으로 나타났다. Cysteine과 glutathione의 첨가는 주스의 색도변화에 영향을 미치지 못하였다. The effects of processing conditions such as thermal treatment, centrifuge, addition of anti-browning agents, and mixing with non-green vegetable and fruit extracts on change in colors of green vegetable juices during storage were investigated. The mixture of celery and watercress extracts at the ratio of 2 : 1 was heated at 96℃ for 15 sec and centrifuged at levels of 500, 1,000, 5,000 and 10,000xg. The Hunter value of -a (greenness) decreased by thermal treatment and with an increase in g values of centrifuge. Addition of the liquid extracts from fruits and vegetables such as apple, carrot, jujube, and lycii to celery-watercress juice decreased the -a value of the juice due to the reduction of pH with storage time, resulting in an increase of Hunter value of b. The trend was more remarkable with the addition of carrot. Therefore, considering change in color due to the unstability of chlorophyll of green vegetables, it is expected to reduce decoloration during storage by the adjustment of the mixing ratio of raw materials and centrifugal force. Cysteine and glutathione did not influence on color stability of green vegetable juice.
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