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Melting and Precision Casting of Ti-6Al-4V Alloy by Use of Electron Beam Furnace
Suzuki, Ken-ichiro,Watakabe, Siro 대한금속재료학회 2003 METALS AND MATERIALS International Vol.9 No.4
For melting and casting of Ti-6A1-4V alloy by use of an electron beam furnace, key technologies have been developed: measurement and control of temperature, amount, and chemical composition of molten pool. Tem- perature in the molten pool was measured by applying three devices; a thermocouple, a two color pyrometer and the rate of vaporization from the molten pool. Temperature measured by an optical pyrometer without influence of plasma by shifting the wave lengths of the light for the optical pyrometry from those of plasma evolved above the molten pool was in a good accordance with that estimated from the vaporization rate. By combining temperatures measured by three methods, the temperature gradient in the molten pool was estimated to be a level of 100 K/cm. In order to derive an empirical equation for the depth of molten pool of various metals, the depth of the molten pool was determined for Ti, Ti-6A1-4V alloy, solar grade Si, low carbon steel, and stainless steel by chemical etching of vertical cross section of an ingot melted and solidified in a skull crucible. Chemical compositions of Ti-6A1-4V alloy melt before casting was adjusted by adding an aluminum block into the pool before pouring, which compensated vaporization loss of Al from the pool surface under high vacuum. Since, a key to settle Al content in the specified range is the yield and distribution of Al in every castparts, influences of operating variables on the yield have been studied by paying attention to rapid temperature change observed immediately after addition of aluminum.
김수진,안재형,원항연,Moriyuki Hamada,Ken-ichiro Suzuki,권순우 한국미생물학회 2014 The journal of microbiology Vol.52 No.6
Two bacterial strains, KIS66-7T and 5GH26-15T, were isolatedfrom soil samples collected in the South Korean citiesof Tongyong and Gongju, respectively. Both strains wereaerobic, Gram-stain-positive, mesophilic, flagellated, and rodshaped. A phylogenetic analysis revealed that both strainsbelonged to the family Microbacteriaceae of the phylumActinobacteria. The 16S rRNA gene sequence of strain KIS66-7T had the highest similarities with those of Labedella gwakjiensisKSW2-17T (97.3%), Cryobacterium psychrophilumDSM 4854T (97.2%), Leifsonia lichenia 2SbT (97.2%), Leifsonianaganoensis JCM 10592T (97.0%), and Cryobacterium mesophilumMSL-15T (97.0%). Strain 5GH26-15T showed thehighest sequence similarities with Leifsonia psychrotoleransLI1T (97.4%) and Schumannella luteola KHIAT (97.1%). The16S rRNA gene sequence from KIS66-7T exhibited 96.4%similarity with that from 5GH26-15T. Strain KIS66-7T containeda B2γ type peptidoglycan structure with D-DAB asthe diamino acid; MK-13, MK-12, and MK-14 as the respiratoryquinones; ai-C15:0, ai-C17:0, and i-C16:0 as the majorcellular fatty acids; and diphosphatidylglycerol, phatidylglycerol,and glycolipids as the predominant polar lipids. Strain 5GH26-15T had a B2β type peptidoglycan structurewith D-DAB as the diamino acid; MK-14 and MK-13 as therespiratory quinones; ai-C15:0, i-C16:0, and ai-C17:0 as the majorcellular fatty acids; and diphosphatidylglycerol, phatidylglycerol,and glycolipids as the predominant polar lipids. Both strains had low DNA-DNA hybridization values (<40%)with closely related taxa. Based on our polyphasic taxonomiccharacterization, we propose that strains KIS66-7T and 5GH26-15T represent novel genera and species, forwhich we propose the names Diaminobutyricibacter tongyongensisgen. nov., sp. nov. (type strain KIS66-7T =KACC15515T =NBRC 108724T) and Homoserinibacter gongjuensisgen. nov., sp. nov. (type strain 5GH26-15T =KACC 15524T=NBRC 108755T) within the family Microbacteriaceae.
김수진,장윤희,Moriyuki Hamada,Tomohiko Tamura,안재형,원항연,Ken-ichiro Suzuki,권순우 한국미생물학회 2012 The journal of microbiology Vol.50 No.4
A bacterial strain isolated from an air sample, strain 5317J-19T, was characterized. The isolate was an aerobic, motile,Gram-positive rod. The organism was able to grow between 4 and 35°C and between pH 6 and 9. The predominant fatty acids were anteiso-C15:0 and iso-C16:0. The major respiratory menaquinones were MK-12 and MK-11, and the minor ones were MK13, MK-10, and MK-9. Genomic DNA G+C content was 66 mol%. The diagnostic diamino acid of the peptidoglycan is presumably D-Orn. The peptidoglycan is supposed to be B2β type. The 16S rRNA gene sequence analysis indicated that this isolate belongs to the family Microbacteriaceae and had the highest sequence similarities with Salinibacterium xinjiangense 0543T (97.6%), Salinibacterium amurskyense KMM 3673T (97.2%), and Leifsonia bigeumensis MSL-27T (97.2%). Phylogenetic analysis and phenotypic characteristics support the proposal of a new genus and a novel species, with the name Homoserinimonas aerilata gen. nov.,sp. nov. The type strain of Homoserinimonas aerilata is 5317J-19T (=KACC 15522T =NBRC 108729T).
장윤희,김수진,Moriyuki Hamada,Tomohiko Tamura,안재형,원항연,Ken-ichiro Suzuki,권순우 한국미생물학회 2012 The journal of microbiology Vol.50 No.6
A novel isolate, designated 6408J-67T, was isolated from an air sample collected from Jeju Island, Republic of Korea. Its phenotypic, genotypic, and chemotaxonomic properties were compared with those of members of the family Microbacteriaceae. The Gram-positive, aerobic, motile rod formed light yellow, smooth, circular and convex colonies. Optimal growth occurred at 30°C and pH 7.0. 16S rRNA gene sequence data showed that the isolate was a novel member of the family Microbacteriaceae, with the highest sequence similarity (97.4%) to Labedella gwakjiensis KSW2-17T and less (<97%) sequence similarity with other taxa. The major cellular fatty acids (>10% of the total) were anteiso-C15:0, iso-C14:0, and iso-C16:0. The strain also contained MK-13, MK-12, and MK-14 as the major menaquinones, as well as diphosphatidylglycerol, phosphatidylglycerol, and two unknown glycolipids. Its peptidoglycan structure was B1β with 2,4-diaminobutyric acid as a diamino acid. Mycolic acids were absent. The DNA G+C content was 68.3 mol%. Based on these phenotypic and genotypic findings, strain 6408J-67T represents a novel species of a new genus within the family Microbacteriaceae, for which the name Diaminobutyricimonas aerilata gen. nov., sp. nov. is proposed. The type strain is 6408J-67T (=KACC 15518T =NBRC 108726T).
Leucobacter denitrificans sp. nov., Isolated from Cow Dung
원항연,Rangasamy Anandham,Tomohiko Tamura,Moriyuki Hamada,김수진,김이슬,Ken-ichiro Suzuki,권순우 한국미생물학회 2012 The journal of microbiology Vol.50 No.1
The bacterial strain M1T8B10T was isolated from cow dung in Suwon, Republic of Korea. The strain was a Gram stainpositive rod, nonmotile, and non-spore-forming. According to 16S rRNA gene sequence analysis, the strain fell within the clade of the genus Leucobacter, showing the highest sequence similarities with Leucobacter aridicollis L-9T (98.7%), Leucobacter iarius 40T (98.4%), and Leucobacter komagatae JCM 9414T (98.2%). Cell-wall peptidoglycan contained the diagnostic diamino acid 2,4-diaminobutyric acid of the genus Leucobacter, showing B-type cross-linked peptidoglycans. The major fatty acids were anteiso-C15:0, iso-C16:0, and anteiso-C17:0. The quinone system consisted of the menaquinones MK-11 (78%) and MK-10 (22%). The polar lipid profiles contained diphosphatidylglycerol, phosphatidylglycerol, and an unidentified glycolipid. Differences in several physiological features including nitrate reduction enabled the isolate to be differentiated from all recognized Leucobacter species. Based on these phylogenetic, chemotaxonomic, and phenotypic results, the isolate represents a novel species, for which the name Leucobacter denitrificans sp. nov. is proposed. The type strain is M1T8B10T (=KACC 14055T =NBRC 106309T).
Lysinibacillus chungkukjangi sp. nov., Isolated from Chungkukjang, Korean Fermented Soybean Food
김수진,Yun-Hee Jang,Moriyuki Hamada,Jae-Hyung Ahn,원항연,Ken-ichiro Suzuki,황경숙,권순우 한국미생물학회 2013 The journal of microbiology Vol.51 No.3
One bacterial strain 2RL3-2T was isolated from Chungkukjang, a traditional Korean fermented food made from soybeans, and determined to be a Gram-positive, aerobic, sporeforming rod. Growth of the novel strain was optimal at 30°C and pH 7.0. The 16S rRNA gene of strain 2RL3-2T showed the highest level of sequence similarity to Lysinibacillus sinduriensis BLB-1T (99.0%), Lysinibacillus massiliensis 4400831T (97.1%), Lysinibacillus xylanilyticus XDB9T (97.0%), and Lysinibacillus odysseyi 34hs-1T (96.8%). Phylogenetic analysis showed that strain 2RL3-2T formed a robust cluster with L. sinduriensis BLB-1T, L. massiliensis 4400831T, and L. odyssey 34hs-1T. The major fatty acids were anteiso-C15:0 (47.3%), iso-C16:0 (16.3%), and anteiso-C17:0 (11.3%), and the only menaquinone was MK-7. Diphosphatidylglycerol, phosphatidylglycerol, and phosphatidylethanolamine were the major polar lipids, along with an unknown phospholipid and two unknown lipids. The peptidoglycan type was A4α, with an interpeptide bridge of l-Lys–d-Asp. DNA-DNA hybridization values between strain 2RL3-2T and closely related Lysinibacillus species were below 43±4%. Therefore, basedon phenotypic, chemotaxonomic, and phylogenetic characteristics, it was determined that strain 2RL3-2T represents a novel species of the genus Lysinibacillus, for which the name Lysinibacillus chungkukjangi sp. nov. is proposed. The type strain is 2RL3-2T (=KACC 16626T =NBRC 108948T).