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Bi-2212/Cu-Ni 튜브로 제작한 초전도 한류소자의 단락사고시험 결과
오성용,임성우,유승덕,김혜림,현옥배,Oh, S.Y.,Yim, S.W.,Yu, S.D.,Kim, H.R.,Hyun, O.B. 한국초전도학회 2008 Progress in superconductivity Vol.10 No.1
For the development of superconducting fault current limiters (SFCLs), fault current limiting elements were fabricated out of Bi-2212 bulk tubes and tested. The SFCL elements consisted of tube shaped Bi-2212 bulks and metal shunts for the stabilizers. Firstly, the Bi-2212 bulk tubes were processed based on a design of monofilar coils in order to acquire large resistance and high voltage rating. 300 mm-long Bi-2212 tubes were designed to have the current path of 410 cm in length with 24 turns and 41 mm in diameter. The processed monofilar coil, as designed, had 300 A $I_c$ at 77 K. The fabricated superconducting monofilar coils were affixed to Cu-Ni alloy as that of stabilizers. The Cu-Ni alloys were processed to have the same shape of the superconducting monofilar coils. The Cu-Ni coil had resistivity of 32 ${\mu}{\Omega}$-cm at 77 K and 37 ${\mu}{\Omega}$-cm at 300 K. The metal shunts were attached to the outside of the Bi-2212 monofilar coil by a soldering technique. After the terminals made of copper were attached to both ends of the superconductor-metal shunt composite, the gap between the turns and the surface of the elements was filled with an epoxy and a dense mesh made of FRP in order to enhance the mechanical strength. The completed SFCL elements went through fault tests, and we confirmed that the voltage rating of 143 $V_{rms}$ (E =0.35 $V_{rms}$/cm) could be accomplished.
Analysis on Recovery in Au/YBCO thin Film Meander Lines
김혜림,임성우,오성용,현옥배,Kim, H.R.,Yim, S.W.,Oh, S.Y.,Hyun, O.B. The Korean Superconductivity Society 2007 Progress in superconductivity Vol.9 No.1
We investigated recovery in $Au/YBa_2Cu_3O_7$ (YBCO) thin film meander lines on sapphire substrates. The meander lines were fabricated by patterning YBCO films coated with gold layers. The lines were subjected to simulated AC fault current and then small current was applied for recovery measurements. The samples were immersed in liquid nitrogen during the experiment. After the fault, the resistance decreased linearly, first slowly and then fast to zero. The initial slow decrease was due to the decrease of the meander line temperature, whereas the fast decrease was originated from the transition from the normal state to the superconducting state. The recovery speed depended on the size of samples, and was faster in the smaller samples during the whole period of recovery. The experimental results were analyzed quantitatively with the concept of heat transfer within the sample and to the surrounding liquid nitrogen. A heat balance equation was solved for the initial phase of recovery, and an expression for the time dependence of resistance was obtained. The result agreed with data well.
김혜림,임성우,오성용,현옥배,Kim, H.R.,Yim, S.W.,Oh, S.Y.,Hyun, O.B. 한국초전도학회 2008 Progress in superconductivity Vol.9 No.2
We investigated the size effect on quench development in $Au/YBa_2Cu_3O_7$ (YBCO) thin film meander lines on sapphire substrates. The meander lines were fabricated by patterning YBCO films coated with gold layers. The lines were subjected to simulated AC fault current, and immersed in liquid nitrogen during the experiment. After the initial rapid rise, the resistance increased moderately and then slowly. In 4 inch-diameter meander lines, the period during which the resistance increased moderately was considerably longer than in 2 inch-diameter line. Moderate increase of resistance was originated from quench propagation. The film temperature was about 180 K at the point when the propagation was completed. The rate of resistance increase after the quench completion was not affected by the film size.
비육단백질의 대체수준이 유화형 소세지의 수분함량 , 보수성 , 조직감에 미치는 효과
박구부 ( G B Park ),오성현 ( S H Oh ),송또준 ( D J Song ),김용곤 ( Y G Kim ),김진성 ( J S Kim ),진상근 ( S K Jin ),신택순 ( T S Shin ) 한국축산학회 1995 한국축산학회지 Vol.37 No.4
This study was conducted to investigate the possibility of non-meat proteins, ISP(isolated soy protein) and SC (sodium caseinate), for the substitution of meat protein as emulsifying substance in sausage production. Sausage samples were removed from the porks(80㎏, female) at 3-4 hours after slaughtering and assigned to one of seven treatments : a) control (meat 100%) ; b) ISP 15% (meat 85% plus ISP 15%); c) ISP 20% (meat 80% plus ISP 20%); d) ISP 25% (meat 75% plus ISP 2%); e) SC 15% (meat 85% plus SC 15%); f) SC 20%r (meat 80% plus SC 20%); g) SC 25% (meat 75% plus SC 25%). The sausage samples, mixed and cooked, were stored at 10±1℃. The drip loss, total moisture content, water holding capacity(WHC) and textured profile were analyzed for over all storage period(0, 2, 4, 6 weeks). The obtained results were summarized as follows 1. Drip loss of control was significantly increased, but that of other treatments was significantly decreased as the replaced levels were increased(P$lt;0.05). Especially, SC 25% treatments had the lowest drip loss, and the SC treatments had lower drip loss than the ISP treatments had. 2. Total moisture content of the sausages with SC and ISP was higher than that of control, and that of all ISP and SC treatments was getting high as the replaced levels were increased. 3. WHC of emulsified sausages with SC 25% was higher than that of others, and WHC of them mixed with SC was maintained higher level than that of them with ISP. 4. The texture profile of Brittleness and Hardness of sausages with ISP or SC were lower than those of control. The Brittleness and Hardness from the sausages with ISP or SC were decreased depend on increasing of the replaced level, but were increased during the storage period. Brittleness and Hardness from the sausages with ISP 20% were higher than those of others during the storage period. Gumminess of the sausages with control was higher than that of others, that of sausages tended to be decreased depend on the increasing of the replaced level. Elasticity of control was lower than that of others, but that of ISP 15% was higher than that of others during the storage period.
Quench Development in Coated Conductors
김혜림,박충렬,임성우,유승덕,오성용,현옥배,Kim, H.R.,Park, C.R.,Yim, S.W.,Yoo, S.D.,Oh, S.Y.,Hyun, O.B. The Korean Superconductivity Society 2009 Progress in superconductivity Vol.10 No.2
We measured and analyzed the quench development in coated conductor(CC) tapes. The CC was grown on hastelloy substrates and has an Ag protection layer. The tapes were subjected to simulated AC fault currents for quench development measurement. They were immersed in liquid nitrogen during the experiment. The quench resistance increased rapidly first, and the increase slowed down afterwards. It increased linearly with applied voltage at lower voltages, and depended less strongly on applied voltage at higher voltages. The resistance was compared with that of Au/YBCO films grown on sapphire substrates, and found to increase more monotonously than the latter. Data were analyzed quantitatively with the concept of heat transfer within the tape and the surrounding liquid nitrogen. A heat balance equation was derived and solved, taking into consideration temperature dependence of thermal parameters of the tapes. Solutions, together with values of thermal parameters taken from the literature, explained the data well. Cooling by liquid nitrogen affected the quench development considerably at lower applied voltages. Dependence on applied voltages could be also understood quantitatively.
비육단백질의 대체수준이 유화형 Sausage 의 저장성 및 관능성에 미치는 영향
박구부 ( G B Park ),오성현 ( S H Oh ),문점동 ( J D Mun ),이한기 ( H G Lee ),김영환 ( Y H Kim ),박태선 ( T S Park ),김영직 ( Y G Kim ),진상근 ( S G Jin ) 한국축산학회 1995 한국축산학회지 Vol.37 No.4
This study was conducted to investigate the possibility of Non-meat proteins, ISP(isolated soy protein) and SC (sodium caseinate), for the substitution of meat protein as emulsifying substance in sausage production. Sausage samples were removed from the porks(80㎏, female) 3-4 hours after slaughtered and assigned to one of seven treatments : a) control (meat 100%) ; b) ISP 15% (meat 85% plus ISP 15%); c) ISP 20% (meat 80% plus ISP 20% ; d) ISP 25% (meat 75% plus ISP 25%); e) SC IS% (meat 85% plus SC 15%); f) SC 20% (meat 809 plus SC 20%) ; g) SC 25% (meat 75% plus SC 25%). The sausage samples, mixed and cooked, were stored at 10±1℃. The pH, thiobabituric acid(TBA) value, volatile basic nitrogen (VBN) and sensory evaluation were analyzed for over all storage period(0, 2, 4, 6 weeks). 1. pH was not different among control and treatments with non-meat protein and control, but these pH values of treatments were slightly decreased until 2 weeks and then increased again. 2. TBA value of ISP or SC treatments was higher than that of control, and that of treatments was increased according to increasing the replaced level. TBA value of control and treatments was unchanged within two weeks; however, that of those was increased between 4 weeks and 6 weeks. 3. VBN of ISP or SC treatments was lower than that of control during the storage period. That of treatments was decreased depend on the replaced level was increased. That of control and treatments was Increased according to passing the storage period. 4. Sensory evaluation of ISP 20% or SC 15% treatment was higher than that of other treatments, and Springness of control and treatments was decreased during the storage period. Tenderness of treatments was good by increasing of replaced level. Meaty-aroma of control was better than that of other treatments, but that of control and treatments was decreased depend on passing the time of storage. Off-aroma of control and treatments was increased through the increasing replaced level and the passing time of storage. Desirability and over all appearance tended to be good according to increasing the replaced level, but those were decreased as passing the storage time. These of ISP 20% and 5C 25% replaced treatments were better than those of others.