밀랍을 이용한 금속활자의 대량주조법과 주형토의 물리적 특성에 대한 실험연구

이승철 한국서지학회 2007 서지학연구 Vol.37 No.-

This study, following the previous research on the test for the soil of mold in lost-wax casting method (published in June 2006), analyzed the method of mass production for casting metal movable types using beeswax and the physical characteristics of casting materials.It is too early to argue that the method of lost-wax casting is successfully restored, even though we find the casting materials. For instance, there are some questions to be answered regarding how much beeswax was required, and whether it is indeed economical to make types using beeswax. Even though the beeswax was easily available and used commonly for casting in those days, the huge amount of beeswax could have been needed for casting tens or dozens of thousands letters. Moreover, we have to find out the way for casting more movable metal types simultaneously rather than the casting method as presented in the previous experiments.In order to make the conditions of casting the types more objective, theorize the findings, and build the data more practically, all the conditions of the experiments such as the process of extracting beeswax and its required quantities, the quantity of types to be cast at once, the form of molds, and the physical characteristics of casting materials etc. are recorded and analyzed in this experiment.The conditions of this experiment are as follows: ① Letter types: more than 100 letters selected from Jikji ② Materials for making the mother letters & type-setting: natural beeswax ③ Mold materials: clay mixed with soft stone + yellow clay + sand ④ Metal materials: mixture-materials with bronze, tartar, lead ⑤ Used fuel: charcoal & boneblack ⑥ Experimental temperature and humidity: 20-30℃/40-70% ⑦ Place of experiment: Goesan-gun, Yeonpung-myeon. 본 연구는 이미 발표된 <밀랍주조법의 주물토에 관한 실험연구>(이승철, 서지학회, 2006.6.)에 이은 후속 실험연구로 밀랍을 이용한 금속활자의 대량주조 방법과 주형재료에 대한 물리적 특성을 분석한 것이다. 주형재료를 찾아낸 것만으로 밀랍주조법의 성공과 복원을 설명하기엔 아직 이르다. 예를 들면, 밀랍을 이용해 활자를 만들 때 밀랍의 소요량 정도와 그것이 과연 경제적이었냐 하는 것에 대한 문제를 생각해 볼 수 있다. 당시 밀랍을 쉽게 구할 수 있고 밀랍을 이용한 주물이 일반적이었다 하더라도 수만에서 수십만 자를 주조하기 위해 사용된 밀랍의 양은 엄청났을 것으로 추정되기 때문이다. 또한 책을 찍어내는 데 필요한 수십만 자의 활자를 주조하려면 기왕의 실험에서 제시한 주조법보다는 한 번에 더 많은 수의 활자를 주조할 수 있는 방법도 찾아져야 한다. 본 실험에서는 밀랍을 이용한 활자주조 조건을 보다 객관적이고 실제적으로 이론 및 자료화하기 위하여 밀랍추출 과정과 추출 및 소요량, 한 번에 주조 가능한 활자의 수량과 주형의 형태, 주형재료의 물리적 특성 등 각각의 조건들을 실험 과정별로 정리하고 분석한 것이다. 실험 환경과 조건은 다음과 같다.: ① 글자본: 직지에서 선정한 100여 字 ② 어미자 및 조판재료: 천연밀랍 ③ 주형재료: 석비레(이암)+황토+모래 ④ 금속재료: 청동, 주석, 납 등을 혼합한 母合金 ⑤ 사용연료: 숯 및 돌탄(곡수) ⑥ 실험온도 및 습도: 20-30℃/40-70% ⑦ 실험장소: 괴산군 연풍(임인호 작업실).

[기획보도 부문_제133회 이달의 방송기자상] 나와 내 가족이 맞는 주사는 안전할까? : 〈죽음 부른 통증주사〉 2019년 10월 20일~21일, 23일~26일 보도_KBS 우한울, 이승철, 안용습 기자

이승철 (사)방송기자연합회 2020 방송기자 Vol.52 No.-

Gas Chromatography를 이용한 멸치젓의 DHA 분석

육현균,하정욱,이승철 慶南大學校 附設 工業技術硏究所 1998 硏究論文集 Vol.16 No.-

멸치젓은 한국의 고유 수산발효식품으로 널리 이용되고 있는 기호식품이다. 멸치젓의 기능성을 살펴보기 위한 기초연구로 기능성 소재인 docosahexaenoic acid (DHA) 함량을 gas chromatorgraphy를 이용하여 분석 하였다. 먼저 산분해법에 의해 고형분의 경우 평균 4,520 ppm 검출되었으며, 액젓의 경우 농축을 하지 않고 산분해법으로 처리한 것과 농축을 한 후 산분해법으로 처리하여 측정한결과 전자는 평균 108 ppm, 후자는 82 ppm으로 검출되었다. 또한 시간이 경과함에 따라 멸치 액젓이 DHA 함량이 감소되어 정확한 검출을 위해서는 항산화제의 첨가가 필요하다. The anchovy-jeot (salt-fermented anchovy) has being widely used as a traditional fish fermented food in Korea. For examining the functional characteristic of the anchovy-jeot, docosahexaenoic acid (DHA) was analyzed by gas chromatography. DHA contents of anchovy solid and anchovy sauce by acidolysis method was 4,520 ppm and 108 ppm, respectively, while that of anchovy sauce by acidolysis method after concentration was 82 ppm. That means that the condition of previous treatment for anchovy sauce would affect the determination of DHA. Furthermore, addition of antioxidant would be needed because DHA of anchovy-jeot was decreased with days by oxidation.

기능성 소화불량 환자에서 Helicobacter pylori의 발현 및 균 박멸이 임상 증상에 미치는 효과

진춘조,이재동,이수인,송기호,박형석,윤호상,김석,이승철 건국대학교 의과학연구소 1999 건국의과학학술지 Vol.8 No.-

This study was designed for the assessment of the prevalence of Helicobacter pylori and the effect of its eradication on clinical symptoms in patients with functional dyspepsia. We enrolled 51 patient with dyspepsia more than 3 months. The patients, who had no organic lesion in endoscopy into 4 groups: A (Helicobacter pylori infected and eradication group), B (Helicobacter pylori infected and non-eradicated group), C (Helicobacter pylori not infected and proton-pump inhibitor and free radical scavenger administration group), and D (Helicobacter pylori not infected and free radical scavenger only group). And follow-up the patients on 10th day and 30th day, when we score the dyspeptic symptom and frequency. 24 out of 51(47.1%) were CLO positive. There were much improvements at 30th day dyspepsia score in eradicated group(A) but not in non-eradicated group. And the difference between two groups was statistically significant (p<0.001). There was no difference between group C and D. In conclusion, Helicobacter pylori has a role in functional dyspepsia and the eradication of Helicobacter pylori in patients with functional dyspepsia improve the clinical symptoms of dyspepsia.

전문 임상의 포럼 : Osteotome technique 상악구치부의 임플란트 식립

이승철 대한치주과학회 2005 대한치주과학회 학술대회자료집 Vol.2005 No.1

『製品디자인의 Presentation 技術에 관한 硏究』

李承哲 釜山工業大學校 1990 論文集 Vol.32 No.-

In this treatise the subject of presentation has been treated in terms of its role and need in the process of product design. For this purpose through basic data and supplementary data the content of data have been analysed and the method for production has been reviewed. On the basis of the former for the effective presentation the dialogue and quality of designer have been stressed. Further more as proponent of presentation the posture and quality of designer have been demanded. Among other things this treatise is also concerned with the study on the display technique, creating the environment conductive to presentation planned. Through this treatise the importance and the need for presentation have been analysed and by seeking the method for utilization of product design the position of design should be established and through continuous study and research the technique for presentation should be further advanced.

한국 갯벌 중 경금속과 중금속의 농도 분포

이승철,김지우,이성언 한국분석과학회 2024 학술대회논문집 Vol.2024 No.5

3인 가족을 위한 66㎡ 단독주택

이승철,Lee, Seungchul 대한건축사협회 2019 建築士 Vol.602 No.-

국산밀과 수입밀의 이화학적 특성

하정욱,이승철 慶南大學校 附設 基礎科學硏究所 1997 硏究論文集 Vol.11 No.-

To compare chemical characteristics of domestic wheat flour and imported one. we determined moisture. crude protein, ash, and crude lipid. In the case of moisture content, domestic crude wheat flour has shown 10.84%, the lowest value. while that of imported wheat flour has shown 13.33∼14.19%. In crude protein content, domestic fine wheat flour shown 11.69%. and domestic crude has shown 14.34%, while that of imported strong, medium, weak wheat flour has shown 14.30, 11.78, and 9.28%, respectively. In ash content. domestic crude wheat flour has shown 1.50%, and that of domestic fine one has shown 0.74%, while that of imported one has shown 9.85~11.12%. In color analysis. domestic fine wheat flour has shown similar lightness as that of imported strong wheat flour.

복합 덕트시스템의 유량분배에 관한 1차원 해석의 적합성

이승철,이재헌 대한설비공학회 1999 설비공학 논문집 Vol.11 No.5

The flow distribution characteristics in a complex duct system have been investigated in this paper by three means, namely experimental measurement, numerical simulation and the Extended T-method analysis. While the exit flow rates predicted by the three-dimensional CFD calculation and those given by the experiment show a close agreement, the results from the one-dimensional Extended T-method are found to differ from the experiment by -22.2% to 26.3% for the various exits. These discrepancies may be attributed to the underlying limitation concerning the fitting loss coefficients, which assume that the flow in front of the fittings is fully developed. It is proposed that, in order to analyse the three-dimensional flow distributions in a complex duct system by one-dimensional analysis such as the Extended T-method, further Improvements to the fitting loss coefficients should be made.