• 연구논문집
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• s.33
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• pp.175-182
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• 2003

In this study, the wear resistance of the complex powder diffusion treated KS STD 61 has been investigatived. KS STD 61 tool steel was pretreated in quenching and tempering processes to obtain the tempered martensitic microstructure. The samples were packed with complex powder in steel pot($\Phi$90x60mm) and heated in a box furnace. the complex powder diffusion treatment are carried out at $540^{\circ}C$, $520^{\circ}C$, $500^{\circ}C$ for 40min, 1.5hr and 2.5hr. The microstructure, microhardness, wear resistance, and coating layer thickness of the complex powder diffusion treated samples were investigation. The weight loss of as heat treated sample was 0.4mg and that of the complex powder treated at $540^{\circ}C$ for 2.5hr was 0.17mg. These result means that the wear resistance of tool steels can be easily improved by the powder diffusion process at conventional tempering treatment temperature.

• Proceedings of the KIEE Conference
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• 2006.07c
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• pp.1420-1421
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• 2006

In this study, structural and micowave dielectric properties of the $Mg_{5}B_{4}O_{15}$ (B=Ta, Nb) cation-deficient perovskite ceeramics. The specimens are prepared through the solid-state route. According to the XRD pattern, $Mg_{4}Ta_{2}O_9$ and $MgTa_{2}O_6$ phase exist in calcined and sintered $Mg_{5}Ta_{4}O_{15}$ powder. Also $Mg_{5}Ta_{4}O_{15}$ phase added with increasing sintering temperature. In the case of calcined and sintered $Mg_{5}Nb_{4}O_{15}$ powder, single phase of $Mg_{5}Nb_{4}O_{15}$ were appeared. The bulk density and quality factor of the $Mg_{5}B_{4}O_{15}$ (B=Ta, Nb) ceramics were increased with sinteming temperature in $1400^{\circ}C{\sim}1450^{\circ}C$, but these were decreased in another sintering temperature. Dielectric constant of the $Mg_{5}Ta_{4}O_{15}$ ceramics was increased continuously with increasing of sintering temperature. And the dielectric constant of the $Mg_{5}Nb_{4}O_{15}$ ceramics was increased in $1400^{\circ}C{\sim}1450^{\circ}C$ but decreased in $1475^{\circ}C$. In the case of the $Mg_{5}Ta_{4}O_{15}$ and $Mg_{5}Nb_{4}O_{15}$ ceramics sintered at $1450^{\circ}C$ for 5h, the dielectric constant, quality factor, and temperature coefficient of the resonant frequency (TCRF) were 8.2, 259,473 GHz, -10.91 $ppm/^{\circ}C$ and 14, 37,350 GHz, -52.3 $ppm/^{\circ}C$, respectively.

• Journal of Powder Materials
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• v.30 no.2
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• pp.101-106
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• 2023

Liquid metal extraction (LME), a pyrometallurgical recycling method, is popular owing to its negligible environmental impact. LME mainly targets rare-earth permanent magnets having several rare-earth elements. Mg is used as a solvent metal for LME because of its selective and eminent reactivity with rare-earth elements in magnets. Several studies concerning the formation of Dy-Fe intermetallic compounds and their effects on LME using Mg exist. However, methods for reducing these compounds are unavailable. Fe reacts more strongly with B than with Dy; B addition can be a reducing method for Dy-Fe intermetallic compounds owing to the formation of Fe₂B, which takes Fe from Dy-Fe intermetallic compounds. The FeB alloy is an adequate additive for the decomposition of Fe₂B. To accomplish the former process, Mg must convey B to a permanent magnet during the decomposition of the FeB alloy. Here, the effect of Mg on the transfer of B from FeB to permanent magnet is observed through microstructural and phase analyses. Through microstructural and phase analysis, it is confirmed that FeB is converted to Fe₂B upon B transfer, owing to Mg. Finally, the transfer effect of Mg is confirmed, and the possibility of reducing Dy-Fe intermetallic compounds during LME is suggested.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2005.11a
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• pp.100-101
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• 2005

• Progress in Superconductivity and Cryogenics
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• v.19 no.1
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• pp.47-50
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• 2017

Carbon is proven to be very effective in pinning the magnetic vortices and improving the superconducting performance of $MgB_2$ at high fields. In this work, we have used polymethyl methacrylate (PMMA) polymer as a safe and cost effective carbon source. The effects of molecular weight of PMMA on crystal structure, microstructure as well as on superconducting properties of $MgB_2$ were studied. X-ray diffraction analysis revealed that there is a noticeable shift in (100) and (110) Bragg reflections towards higher angles, while no shift was observed in (002) reflections for $MgB_2$ doped with different molecular weights of PMMA. This indicates that carbon could be substituted in the boron honeycomb layers without affecting the interlayer interactions. As compared to undoped $MgB_2$, substantial enhancement in $J_c(H)$ properties was obtained for PMMA-doped $MgB_2$ samples both at 5 K and 20 K. The enhancement could be attributed to the effective carbon substitution for boron and the refinement of crystallite size by PMMA doping.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.5
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• pp.388-396
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• 2002

Quality characteristics of Yukwa, Korean traditional rice cookie, added with citrus peel (2, 4 and 6%) were investigated. Yukwa was prepared by adding the water homogenate of the peel and the quality characteristics were evaluated by the expansion rate, texture, color, sensory quality and content of total carotenoid, hesperidine and naringin. The expansion rate (1,517~855%) of Yukwa with higher concentrations of citrus peel powder was lower than that of control product (1,740%) and the brittleness followed the same trend. However, the values were in the range of those of the traditional Korean Yukwa. The color of the control Yukwa (L* value: 63.3~49.9, a* value: 10.6~17.8, b* value: 12.6~56.4) was white, but with citrus peel (2~6%) light yellow~yellow (L* value. 63.3~49.9. a* value: 10.6~17.8, b* values: 12.6~56.4). Carotenoid, hesperidin and naringin contents of Yukwa with the addition of peel powder were 0.18~0.51 mg%, 36.55~101.60 mg% and 24.65~70.81 mg%, respectively. The color and the overall acceptability of yukwa with 4% of citrus peel powder were the best. This combination had some orange flavor, but no differences in both sweet and sour taste.

• Korean journal of applied entomology
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• v.39 no.2
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• pp.99-103
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• 2000

The green lacewing, Chrysopa pallens (Rambur), was reared on artificial diets supplementedwith natural products such as lyophilized beef liver, silk worm pupae powder and drone honey beepowder. The performance of the green lacewing was improved siginificantly on only the diet to whichadded 1 % of silk worm pupae powder (wt/v). Larval developement was completed in 15.6 f 0.99 days,cocoon weight was 16.4f2.94 mg, and suvival to adult was 89.3% at 27$^{\circ}$C. And another diet made bymixing 4 part of lyophilized beef liver powder, 4 part of lyophilized beef powder, 3 part of lyophilizedchicken egg, 4 part of sucrose, and 50 mg each of vitamin C and Vanderzant's vitamin B mixture waspromising. Larval development of the green lacewing on this diet was completed in 12.7 f 1.45 days at27"C, pupal weight was 18.1 f 2.24mg, suvival to adult was loo%, and 633f70.4 eggs were laid in 20days after beginning of oviposition.ginning of oviposition.

• Food Science and Preservation
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• v.6 no.4
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• pp.463-468
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• 1999

The characteristics and quality of Yakju with addition of ginseng powder originated in Choongchungdo were evaluated. At result, pH was decreased at the beginning stage of two stages fermentation and then slowly increased. Total acidity were increased in the cases of all (A), (B) and (C) during the fermentation. (A) group used Nuruk, crude enzyme and powder yeast showed the highest pH of 7.08 and total acidity of 0.84 at the 4th day of fermentation. The alcohol contents of B(21.0%) and C(20.4%) used cultured yeast were higher than A(19.0%) used powder yeast at the 4th day of fermentation. Also, inhibition against alcohol fermentation by ginseng powder wasn't showed and amino nitrogen contents were higher in (A) and (C) with addition of crude enzyme. Free sugar were the highest in (A) used both Nuruk and crude enzyme such as glucose of 599.16, maltose of 129.11mg%. Free amino acids were much more in A(580.02mg%) than in B(527.48mg%) and C(538.74mg%). from the sensory evaluation, desirable color and flavor qulity for 40 ages was (A) and (B) which was used Nuruk, and that for 20 ages was (C) which was used crude enzyme. However the best taste and overall preference was (B) for 20 and 40 ages of all. Therefore to produce high quality Yauju and commercialize, studies of fermentation process in Yakju should proceed later.

• Food Science and Preservation
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• v.7 no.3
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• pp.278-284
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• 2000

The chemical components in freeze dried Korean Gastrodia elata blume powder were analyzed. The proximate composition was composed of moisture(2.12%), crude protein (4.41%), crude fat(1.20%), crude ash(2.25%), crude fiber(4.60%) and N-free extract(85.15%). Free sugar was composed of glucose(1,314mg%), sucrose(1,081mg%) and fructose(869mg%). Total organic acid content was 2,095mg% and composed of succinic acid(1,238mg%), citric acid, malic acid, oxalic acid and fumaric acid in the order. Among the 11 fatty acids detected, linoleic acid was the most predominant one and unsaturated fatty acid was 80.55 area percent. 18 and 39 amino acids were detected from total and free amino acid, respectively. Arginine, asparagine, proline and sarcosine were the major components of free amino acid. The content of crude saponin and total phenol were 3,768mg% and 821mg%, respectively. Ascorbic acid(6.4mg%), vitamin B1(1.2mg%), vitamin B2(1.7mg%) and niacinamide(0.2m%) were detected as soluble vitamins of the powder. The content of vitamin A and vitamin E was 1.22mg% and 0.32%, respectively.

• 한국초전도학회:학술대회논문집
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• 2007.07a
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• pp.97-97
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• 2007