• Journal of Powder Materials
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• v.15 no.5
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• pp.371-377
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• 2008

This paper deals with the phase analysis of $MgB_2$ bulk using spark plasma sintering process after ball milling. Mg and amorphous B powders were used as raw materials, and milled by planetary-mill for 9 hours at argon atmosphere. In order to confirm formation of $MgB_2$ phase, DTA and XRD were used. The milled powders were fabricated to $MgB_2$ bulk at the various temperatures by Spark Plasma Sintering. The fabricated $MgB_2$ bulk was evaluated with XRD, EDS, FE-SEM and PPMS. In the DTA result, reaction on formation of $MgB_2$ phase started at $340^{\circ}C$. This means that ball milling process improves reactivity on formation of $MgB_2$ phase. The $MgB_2$ MgO and FeB phases were characterized from XRD result. MgO and FeB were undesirable phases which affect formation of $MgB_2$ phase, and it's distribution could be confirmed from EDS mapping result. Spark Plasma Sintered sample for 5 min at $700^{\circ}C$ was relatively densified and it's density and transition temperature showing super conducting property were $1.87\;g/cm^3$ and 21K.

• Progress in Superconductivity
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• v.11 no.2
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• pp.87-91
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• 2010

We fabricated the polyacrylic acid (PAA)-doped $MgB_2$ bulks and characterized their lattice parameters, actual C substitutions, microstructures, and critical properties. The boron (B) powder was mixed with PAA using N,N-dimethylformamide as solvent and then the solution was dried out at $200^{\circ}C$ and crushed. The C treated B powder and magnesium powder were mixed and compacted by uniaxial pressing at 500 MPa, followed by sintering at $900^{\circ}C$ for 1 h in high purity Ar atmosphere. We observed that the PAA doping increased the MgO amount but decreased the grain size, a-axis lattice constant, and critical temperature ($T_c$), which is indicative of the C substitution for B sites in $MgB_2$. In addition, the critical current density ($J_c$) at high magnetic field was significantly improved with increasing PAA addition: at 5 K and 6.6 T, the $J_c$ of 7 wt% PAA-doped sample was $6.39\;{\times}\;10^3\;A/cm^2$ which was approximately 6-fold higher than that of the pure sample ($1.04\;{\times}\;10^3\;A/cm^2$). This improvement was probably due to the C substitution and the refinement of grain size by PAA doping, suggesting that PAA is an effective dopant in improving $J_c$(B) performance of $MgB_2$.

• Progress in Superconductivity and Cryogenics
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• v.19 no.1
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• pp.42-46
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• 2017

The effects of the heat treatment temperature ($600^{\circ}C-1050^{\circ}C$) on the formation of $MgB_2$ and the superconducting properties have been examined. The self-synthesized $MgB_4$ and commercial Mg powders were used as raw materials for the formation of $MgB_2$. The superconducting critical temperatures ($T_cs$) of $MgB_2$ bulk superconductors prepared at $600^{\circ}C-850^{\circ}C$ were as high as 37-38 K regardless of the heat treatment temperature. However, because $MgB_4$ is more stable than $MgB_2$ at above $850^{\circ}C$, no superconducting signals were detected in the susceptibility-temperature curves of the samples prepared above $850^{\circ}C$. As for the critical current density ($J_c$), the sample heat-treated at a low temperature ($600^{\circ}C$) for a prolonged period (40 h) showed a Jc higher than those prepared at $650^{\circ}C-850^{\circ}C$ for a short period (1 h). The FWHM (full width at half maximum) result showed that the grain size of $MgB_2$ of the $600^{\circ}C$ sample was smaller than that of the other samples. The high $J_c$ of the $600^{\circ}C$sample is attributed to the presence of large numbers of grain boundaries, which can act as flux pinning centers of $MgB_2$.

• Journal of the Microelectronics and Packaging Society
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• v.5 no.1
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• pp.31-38
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• 1998

저온소결기판용 Glass-ceramics를 제조하기 위해 LiO2-MgO-MgF2-SiO2계 조성에 서 B2O3첨가가 결정화 특성 및 물성에 미치는 영향을 고찰하였다. 145$0^{\circ}C$에서용융하여 제조 한 모유리의 핵형성 온도와 결정화 온도를 결정하기 위해 TMA와 DTA분석을 실시하였다. 결정화시킨 유리의 결정상과 미세구조를 관찰하기 위하여 XRD와 SEM관찰을 실시하였다. Water swelling을 통해 Glass-ceramics powder를 제조하였으며 제조한 powder의 평균입자 크기는 8.32$\mu$m였다.

• The Korean Journal of Food And Nutrition
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• v.14 no.5
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• pp.418-422
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• 2001

Physicochemical qualities of the different commercial red pepper powder purchased in the market were investigated. In proximate composition of red pepper powder, crude protein contents were not much different from 10.10% to 10.91% but sample Ds crude lipid was the lowest as 8.28% and Cs was the highest as 11.43%. The pH values of red pepper powder were not significantly different. The value of L, a and b of sample C were 46.667, 22.738 and 19.941 respectively but it showed lower ASTA color than sample A and had same tendency with capsanthin. The highest content of capsaicin was sample D as 59.93mg 1100g and sample B was the lowest as 25.87mg/100g. Water activity of the sample A, B, C and D were 0.584, 0.676, 0.526 and 0.568 respectively. Sample A, C and D showed safety against microorganisms but sample B was susceptible to the mold.

• Progress in Superconductivity and Cryogenics
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• v.9 no.2
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• pp.15-18
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• 2007

The sub micron sized spherical $MgB_2$ powders were synthesized by spray reaction method. $MgB_2$ tapes with Al addition were fabricated by Powder in Tube (PIT) method. The superconducting property and microstructure of Al doped $MgB_2$ tapes were characterized by X-ray diffraction, optical microscopy and transport measurement under magnetic field. The $J_c$ value of $MgB_2$ tapes was increased with 10 vol. % Al addition. The $J_c$ value of 5,500 A/$cm^2$ and 11,000 A/$cm^2$ at 4.2 K and 5 T were obtained for the $MgB_2$ tape and 10 vol. % of Al added $MgB_2$ tape without heat treatment, respectively. The $J_c$ value of 8,000 A/$cm^2$ and 33,000 A/$cm^2$ at 4.2 K and 5 T were obtained for the $MgB_2$ tape and 10 vol. % of Al added $MgB_2$ tape with heat treatment, respectively. The $J_c$-B curves show enhancement in $J_c$ (B), which suggests that the microstructure and transport properties of $MgB_2$ tapes have been improved with Al addition.

• Journal of Powder Materials
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• v.26 no.5
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• pp.432-436
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• 2019

This study demonstrates the effect of addition of Fe particles of different sizes on the critical properties of the superconductor $MgB_2$. Bulk $MgB_2$ is synthesized by ball milling Mg and B powders with Fe particles at $900^{\circ}C$. When Fe particles with size less than $10{\mu}m$ are added in $MgB_2$, they easily react with B and form the FeB phase, resulting in a reduction in the amount of the $MgB_2$ phase and deterioration of the crystallinity. Accordingly, both the critical temperature and the critical current density are significantly reduced. On the other hand, when larger Fe particles are added, the $Fe_2B$ phase forms instead of FeB due to the lower reactivity of Fe toward B. Accordingly, negligible loss of B occurs, and the critical properties are found to be similar to those of the intact $MgB_2$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.201-206
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• 2004

This study was carried out to investigate the effect of addition mugwort podwer and carcass grade on the shelf life of pork ham. Pork ham was prepared by four type such as grade B pork ham ( $B_{o}$ ), grade B pork ham containing mugwort powder ( $B_{+}$), grade E pork ham ( $E_{o}$ ) and grade E pork ham containing mugwort powder ( $E_{+}$). The surface color, pH, residual nitrite, VBN (volatile basic nitrogen), TBARS (2-thiobarbituric acid reactive substances) and total bacterial counts of the samples were determined during storage for 8 weeks at 4$^{\circ}C$. The $L^{*}$ value of $B_{o}$ and $B_{+}$ ham showed higher at the latter period of 8 weeks, that of $E_{o}$ ham was the highest on at the storage of 2nd week and that of $E_{+}$ ham was not different during 8 weeks storage. The $L^{*}$ value of B grade ham was higher than that of E grade ham and the $a^{*}$ value of E grade ham was higher than that of B grade ham. The pH of all ham decreased during storage, but increased from 8 weeks. The residual nitrite of all ham highly decreased until storage for 2 weeks, the addition of mugwort powder was affected in the reduction of residual nitrite of pork ham. The VBN contents were 6.90∼7.90 mg% in the early period of storage, was 14.07∼14.83 mg% on the storage of 8th week. The TBARS of pork ham were increased gradually during storage and pork ham containing mugwort powder showed lower value than pork ham non added mugwort powder during 4th and 6th weeks storage. The total bacterial counts of pork ham were increased gradually during storage and the addition of mugwort powder was not effective.ive.ctive.ive.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.6
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• pp.586-592
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• 2003

This research used High Performance Liquid Chromatography(HPLC) to analyze and compare the content and the pattern of chlorophyll to find the difference in quality, water temperature, and the stirring time between the three different types of Korean and Japanese powder green tea, which were currently on the market. Chlorophyll contents of Japanese-made medium quality tea (S5: 8.34mg/g), and low quality tea (S6: 8.23mg/g) were relatively high, and that of Korean-made medium quality tea (S2 ; 4.87mg/g) was lower. The water temperature of 85$^{\circ}C$ and 95$^{\circ}C$ were high except in Korean-made medium and low quality powder green tea (S2 and S3). Japanese-made powder tea required 60 seconds of stirring time and Korean-made tea required 15 seconds, but 30 seconds seem to be the ideal stirring time for both of them. Chlorophyll a, b, pheophytin a, b, and pheophorbide were confirmed from the chlorophyll pattern. There were 1.5∼2 times more of chlorophyll a in Japanese-made one compared to that of Korean-made one; also 1.5∼2 times more of pheophytin a in Korean-made one than Japanese-made one. It might be concluded that Japanese-made powder green tea was higher in quality.

• Progress in Superconductivity
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• v.10 no.1
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• pp.17-22
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• 2008

We have examined the effect of ball-milling on the superconducting properties of $MgB_2$ doped with C. The ball-milling of pre-reacted $MgB_2$ powder was carried out in dry or wet state using C or diethylenetriamine ($C_{4}H_{13}N_3$) as additives. The diethylenetriamine, whose chemical formula contains no oxygen, was chosen to avoid an excess oxidation during doping. The superconducting transition temperature (Tc) of the ball-milled or doped $MgB_2$ powders was only slightly smaller than that of undoped $MgB_2$. The critical current density (Jc) of the highly ball-milled $MgB_2$ was higher than that of C-doped $MgB_2$. The addition of diethylenetriamine was detrimental to Jc, although Tc was almost unchanged.