• 한국자동차공학회논문집
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• 제13권6호
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• pp.128-134
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• 2005

In order to fabricate the aluminum alloys with good drawability, the textures evolution of the AA5182 sheets after rolling and annealing was studied. The measurement of the deformation textures was carried out for the sheets which were cold rolled with high reduction ratio by using the symmetric roll. In addition, the change of the recrystallization texture was investigated after heat-treatments of the rolled sheets with various heat treatment conditions. Rolling without lubrication and subsequent annealing led to the formation of favorable $rot-C_{ND}\;\{001\}<110>\;and\;{\gamma}-fiber ND//<111>$ textures in AA5182 sheets. From the results, the ${\gamma}$-fiber ND//<111> component well evolved during rolling at highest reduction ratio (over $90\%$, l/d parameter of 6.77). Among shear deformation textures, the ${\gamma}$-fiber ND//<111> was not rotated in holding time of $180\~7,200$ seconds at $350^{\circ}C$. The Monte-Carlo technique was used and could be representatively simulated these textures evolution during recrystallization.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2006년도 하계학술대회 논문집 Vol.7
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• pp.356-357
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• 2006

Tin oxide thin films have been prepared on display glass from mixtures of dibutyl tin diacetate as a tin source, oxygen as an oxidant by Plasma Enhanced Chemical Vapor Deposition (PECVD) method. The relationships between the properties of tin oxide thin films and various reaction parameters such as the deposition temperature, deposition time and the oxygen gas flow rate were studied. As the deposition temperature increased, the texture plane of $SnO_2$ changed from (200) plane to denser (211) and (110) planes. Lower deposition temperature and thinner thickness of deposited film led to decreasing grain size, surface roughness and electrical resistivity of the formed thin films at $325{\sim}425^{\circ}C$. The properties of fabricated $SnO_2$ films are highly changed with variations of substrate temperature and deposition time.

• 한국식품조리과학회지
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• 제24권5호
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• pp.722-728
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• 2008

This study was to investigate the quality characteristics of Seockryu-pyun by addition of different ratio of pomegranate juice and pomegranate concentrate (100%, 80%, 60%, 40%). Moisture and the pH increased as the content of pomegranate juice and pomegranate concentrate decreased respectivley. However, DPPH radical scavenging activity was decreased when adding pomegranate juice and pomegranate concentrate was decreased. With decreasing pomegranate juice addition, both the lightness(L) and yellowness(b) was significantly (p<0.05) higher, whereas, the redness(a) was significantly (p<0.05) lower. As addition of pomegranate concentrate was decreasing that lightness, a value and b value were higher. Texture profiles of hardness, adhesiveness, cohesiveness, gumminess, chewiness of Seockryu-pyun was not greatly showed significant difference among samples. Also, springiness was not significantly (p<0.05) different in any groups. For sensory evaluation, color and sourness were decreased as pomegranate juice and pomegranate concentrate was diluted. Seockryu-pyun, PJ3 made with addition of 60% pomegranate juice was the most preferred in overall acceptability. From the results, the most advisable mixture ratio of Seockryu-pyun was found as pomegranate juice 360 g (60%), water 240 g, mungbean starch 60 g and sugar 200 g.

• Asian-Australasian Journal of Animal Sciences
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• 제29권9호
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• pp.1229-1238
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• 2016

This study was conducted to determine the relationships of five intragenic single nucleotide polymorphism (SNP) markers (protein kinase adenosine monophosphate-activated ${\gamma}3$ subunit [PRKAG3], fatty acid synthase [FASN], calpastatin [CAST], high mobility group AT-hook 1 [HMGA1], and melanocortin-4 receptor [MC4R]) and meat quality traits of Duroc breeding stocks in Korea. A total of 200 purebred Duroc gilts from 8 sires and 40 dams at 4 pig breeding farms from 2010 to 2011 reaching market weight (110 kg) were slaughtered and their carcasses were chilled overnight. Longissimus dorsi muscles were removed from the carcass after 24 h of slaughter and used to determine pork properties including carcass weight, backfat thickness, moisture, intramuscular fat, $pH_{24h}$, shear force, redness, texture, and fatty acid composition. The PRKAG3, FASN, CAST, and MC4R gene SNPs were significantly associated with the meat quality traits (p<0.003). The meats of PRKAG3 (A 0.024/G 0.976) AA genotype had higher pH, redness and texture than those from PRKAG3 GG genotype. Meats of FASN (C 0.301/A 0.699) AA genotype had higher backfat thickness, texture, stearic acid, oleic acid and polyunsaturated fatty acid than FASN CC genotype. While the carcasses of CAST (A 0.373/G 0.627) AA genotype had thicker backfat, and lower shear force, palmitoleic acid and oleic acid content, they had higher stearic acid content than those from the CAST GG genotype. The MC4R (G 0.208/A 0.792) AA genotype were involved in increasing backfat thickness, carcass weight, moisture and saturated fatty acid content, and decreasing unsaturated fatty acid content in Duroc meat. These results indicated that the five SNP markers tested can be a help to select Duroc breed to improve carcass and meat quality properties in crossbred pigs.

• Progress in Superconductivity
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• 제8권1호
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• pp.108-112
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• 2006

We fabricated Bi-2212/$SrSO_4$ bulk superconductors by the casting process and evaluated the effects of the powder mixing method and annealing temperature on the texture, microstructure, and critical current. In the process, the Bi-2212 powders were mixed with $SrSO_4$ by hand-mixing(HM) and planetary ball milling(PBM) method and then the powder mixtures were melted at $1100^{\circ}C{\sim}1200^{\circ}C$, solidified, and annealed. We observed that the rod made by the PBM had a more homogeneous microstructure and smaller $SrSO_4$ and second phases than that of the rod made by the HM, resulting in increased $I_c$. The $I_c$ of the rod also depended on the annealing temperature and the highest $I_c$ was obtained to be 200 A when prepared by HM at $1200^{\circ}C$ and annealed at $810^{\circ}C$ which is probably due to the moderate density and 2212 texture and the smaller and less second phase compared to that at higher temperature. The possible causes of the variations of $I_c$ with the powder mixing method and annealing temperature were related to the microstructural evolution based on the SEM, EPMA, and DTA analyses.

• 대한가정학회지
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• 제12권34호
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• pp.663-677
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• 1974

The social and psychological approaches to clothing researches by Fluge,l, Hurlock and Barr in the early 1930's have since been developed greatly. It has now been generally agreed that clothing is the symbol of one's personality and social status, for clothing is regarded as the second skin and a manifestation of one's emotional states as well. Based on this consensus, this study was intended to observe the possible relationship between one's clothing design preference-in line, color and texture- and interest. For this survey, 200 college woman students from four universities were selected at random, and an interest-test standardized by prof. Jung Bum Mo and a questionaire made of 20 items on the clothing prferences were given. The results as commputerized and analyzed are as follows : 1. Line Preference a) Structural line : It is quite obvious that those like straight line are interested in fine arts, and curved line in physics. b) Out-line : Among tubular, bell and bustle of the silhouette, those like the bustle have shown particular interest in music, and the tubular in politics and business. c) Style : There is a salient tendency that those like a dressy style are much interested in music, and casual style in physics and physical exercise. 2. Color Preference a) Favorite color : Those like red, orange and yellow show a high interest in artistic activities and physical exercise, and black, grey and white in politics. b) Variety and combination of color ; These have shown no relationship to the interest. 3. Texture Preference a) The touch : Those like the texture with the feeling the crisp and rough are interested in fine arts, and of soft and smooth in the field of social service. b) Fabric surface : Those like naturalistic pattern, i.e. print of flowers, show much interest in music and literature, and plain fabrics in physical exercise.

• 한국재료학회지
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• 제29권10호
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• pp.647-655
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• 2019

In order to analyze the effect of hot asymmetric rolling on the microstructure and texture of aluminum alloy and to investigate the effect of the texture on the formability and plastic anisotropy of aluminum alloy, aluminum 6061 alloy is asymmetrically rolled at room temperature, $200^{\circ}C$, $350^{\circ}C$, and $500^{\circ}C$, and the results are compared with symmetrically rolled results. In the case of asymmetric rolling, the equivalent strain (${\varepsilon}_{eq}$) is greatest in the upper roll part where the rotational speed of the roll is high and increases with increasing rolling temperature. The increase rate of the mean misorientation angle with increasing temperature is larger than that during symmetrical rolling, and dynamic recrystallization occurs the most when asymmetrical rolling is performed at $500^{\circ}C$. In the case of hot symmetric rolling, the {001}<110> rotated cube orientation mainly develops, but in the case of hot asymmetric rolling, the {111}<110> orientation develops along with the {001}<100> cube orientation. The hot asymmetric rolling improves the formability (${\bar{r}}$) of the aluminum 6061 alloy to 0.9 and reduces the plastic anisotropy (${\Delta}r$) to near zero due to the {111}<110> shear orientation that develops by asymmetric rolling.

• 한국재료학회지
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• 제33권11호
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• pp.439-446
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• 2023

Changes in the microstructure and mechanical properties of as-roll-bonded AA6061/AA5052/AA1050 three-layered sheet with increasing annealing temperature were investigated in detail. The commercial AA6061, AA5052 and AA1050 sheets with 2 mm thickness were roll-bonded by multi-pass rolling at ambient temperature. The roll-bonded Al sheets were then annealed for 1 h at various temperatures from 200 to 400 ℃. The specimens annealed up to 250 ℃ showed a typical deformation structure where the grains are elongated in the rolling direction in all regions. However, after annealing at 300 ℃, while AA6061 and AA1050 regions still retained the deformation structure, but AA5052 region changed into complete recrystallization. For all the annealed materials, the fraction of high angle grain boundaries was lower than that of low angle grain boundaries. In addition, while the rolling texture of the {110}<112> and {123}<634> components strongly developed in the AA6061 and AA1050 regions, in the AA5052 region the recrystallization texture of the {100}<001> component developed. After annealing at 350 ℃ the recrystallization texture developed in all regions. The as-rolled material exhibited a relatively high tensile strength of 282 MPa and elongation of 18 %. However, the tensile strength decreased and the elongation increased gradually with the increase in annealing temperature. The changes in mechanical properties with increasing annealing temperature were compared with those of other three-layered Al sheets fabricated in previous studies.

• 분석과학
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• 제9권3호
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• pp.302-309
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• 1996

Fe-5.7%Al-1.1%Cr-0.5%Si 및 여기에 0.12wt.%C가 함유된 합금의 최종 열처리를 $800^{\circ}C$에서 가열 후 수냉 또는 노냉함으로써 냉각방법에 의한 제진특성의 변화를 조사한 결과, 수냉은 이 합금의 제진특성을 현저히 악화시켰다. 그 원인을 미세조직 및 우선방위 특성과 관련시켜 조사하여 다음과 같은 결과를 얻었다. 열처리 후의 냉각방법에 의해 결정립 크기 및 잔류응력은 거의 무시할 정도로 변화가 없었으며, 이로부터 이들은 제진특성과 직접적인 상관이 없다고 판단되었다. 그러나 이 합금의 집합조직 형성은 수냉의 경우(200) 및 노냉의 경우(110)가 우세하게 형성되어, 이 현상을 이 합금의 자화용이축 <100>과 관련시켜 수냉시의 제진특성 악화를 해석할 수가 있었다. 즉 수냉에 의해 $180^{\circ}$ 자구벽이 $90^{\circ}$ 자구벽에 비해 많이 형성되어 제진에 결정적 역할을 하는 $90^{\circ}$ 자구벽이 적어져 그 제진특성이 악화된 것이다.

• 한국식품과학회지
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• 제41권1호
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• pp.69-76
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• 2009

쉬폰케이크 제조 시 100, 200, 300 mesh의 각기 다른 입도크기를 지닌 쌀가루를 첨가하여 제조한 케이크반죽 및 케이크의 물리적 특성과 관능적 특성을 비교하였다. 반죽안정성은 200 mesh 쌀가루 100% 첨가군이 100와 300 mesh 쌀가루 100% 첨가군보다 더 좋은 안정성을 나타내었다. 200 mesh 쌀가루의 수분흡착력은 대조군 대비 211% 높게 나타났으며, 지방흡착력은 대조군 대비 86% 낮게 나타났다. 또한 비중과 비용적에 있어서도 200 mesh 쌀가루 첨가군이 대조군 보다는 낮았지만 다른 비교군에 비해 가장 낮은 비중과 가장 높은 비용적을 나타내었는데, 기계적 조직감 측정 시 경도(hardness), 부착성(adhesiveness), 응집성(cohesiveness), 검성(gumminess), 씹힘성(chewiness) 과 같은 5가지 항목에서 대조군과 유의적인 차이가 없는 것으로 나타났다. 그러나 관능검사결과 200 mesh 쌀가루 100% 첨가군이 촉촉함과 전반적인 기호도에서 다른 비교군에 비해 유의적으로 차이가 났으며, 가장 높은 기호도 점수를 나타냈다. 이외의 항목인 향미, 응집성, 부서짐성에 있어서는 유의적 차이는 없었다. 일반성분 분석 시 200 mesh 쌀가루가 대조군 및 다른 비교군에 비해 가장 낮은 수분함량을 나타내어 이것이 높은 수분결합력과 가장 좋은 반죽안정성에 영향을 준 것으로 판단된다. 이러한 요인이 쉬폰케이크 제조 시 최종 완성품에 긍정적인 영향을 주어 200 mesh 100% 첨가군에 있어서 대조군 보다는 낮지만, 다른 비교군에 비해 높은 비용적을 나타내었다. 또한 관능평가결과, 전반적인 기호도에 있어서 200 mesh 100% 첨가군이 대조군 및 다른 비교군에 비해 유의적으로 높은 수치를 나타내었다. 따라서 쌀을 첨가한 쉬폰케이크 제조시 200 mesh 사이즈 쌀가루가 가장 적합한 것으로 판단된다.