• Transactions of the Korean Society of Automotive Engineers
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• v.13 no.6
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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.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2006.06a
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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.

• Korean journal of food and cookery science
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• v.24 no.5
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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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• v.29 no.9
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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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• v.8 no.1
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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.

• Journal of the Korean Home Economics Association
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• v.12 no.34
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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.

• Korean Journal of Materials Research
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• v.29 no.10
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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.

• Korean Journal of Materials Research
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• v.33 no.11
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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.

• Analytical Science and Technology
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• v.9 no.3
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• pp.302-309
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• 1996

Fe-5.7%AI-1.1%Cr-0.5%Si damping alloys containing 0%C and 0.12%C were heat-treated at $800^{\circ}C$ for an hour and then cooled by using some different methods. The damping behaviors of these alloys were observed by optical microscopy, X-ray diffraction and a specific damping capacity(SDC) test. Effect of cooling method on microstructures and the internal stresses of these alloys were negligible while the damping capacity of these alloys was considerably deteriorated by water quenching. The (200) texture was mainly developed by water quenching while the (110) texture by furnace cooling. These results were interpreted by the magnetization behaviors of the ferromagnetic $\alpha$ ferrite. The easy axis of magnetization in <100> direction means that <100> axis has more $180^{\circ}$ magnetic domain walls than $90^{\circ}$ ones. Thus. $180^{\circ}$ magnetic domain walls were more formed by water quenching, which deteriorated the damping capacity of these alloys. Consequently, the amount of magnetic domain walls giving good damping capacity became less so that the damping capacity was poor in water quenching.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.69-76
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• 2009

This study was conducted to evaluate the physicochemical and sensory characteristics of chiffon cakes made with rice flour ranging from 20-100% in place of wheat flour. The water binding capacity of the rice flour was greater than that of the wheat flour and its fat binding capacity was lower than that of the wheat flour. The batter stability data indicated that the 100% treatment was better than the control, and specific gravity values and specific loaf volumes were lower in the samples with added rice flour. Texture analysis found no significant differences in hardness, adhesiveness, cohesiveness, gumminess, and chewiness between the control and the 100% treatment. In the case of crust color, the rice flour-added chiffon cakes did not show any significant differences for their 'a' values. In addition, their crumb color was not significantly different in terms of both their 'L' and 'a' values. According to the sensory evaluation, there was no significant difference in overall acceptability between the control and the rice flour-added chiffon cakes. The highest sensory scores were obtained by the 100% treatment for overall acceptance and moistness. However, flavor, cohesiveness, and brittleness were not significantly different. These study results show that wheat flour could be replaced by rice flour up to 100% in chiffon cake.