• Korean Journal of Materials Research
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• v.4 no.2
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• pp.177-186
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• 1994

The effect of solidification condition and vibration on structure refinement was investigatedfor unidirectionally solidified $AI-CuAI_{2}$ eutectic composites. Eutectic composites were unidirectionally solidifiedunder vibration with variation of growth rates (R) and thermal gradient((G), $32^{\circ}C$/cm, and 35$^{\circ}C$/cm. The lamellar structure was varied according to growth condition(G/R ratio). For the structure refinementthe effect of G/R was found out to be greater rather than that of vibration. The interlamellarspacing(l) in this materials was varied with the growth rates(R) by "$\lambda^{2}R$=Constant" relationshipquot; relationship

• Korean Journal of Optics and Photonics
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• v.28 no.5
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• pp.236-240
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• 2017

In this paper, we investigate the thermal response of skin tissue to high-intensity focused ultrasound (HIFU) by means of infrared (IR) thermal imaging. For skin tightening, a 7-MHz ultrasound transducer is used to induce irreversible tissue coagulation in porcine skin. An IR camera is employed to monitor spatiotemporal changes of the temperature in the tissue. The maximum temperature in the tissue increased linearly with applied energy, up to $90^{\circ}C$. The extent of irreversible tissue coagulation (up to 3.2 mm in width) corresponds well to the spatial distribution of the temperature during HIFU sonication. Histological analysis confirms that the temperature beyond the coagulation threshold (${\sim}65^{\circ}C$) delineates the margin of collagen denaturation in the tissue. IR thermal imaging can be a feasible method for quantifying the degree of thermal coagulation in HIFU-induced skin treatment.

• Journal of Korea Foundry Society
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• v.42 no.3
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• pp.153-160
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• 2022

The effect of thickness on the microstructure and the mechanical properties of centrifugal cast 625 was investigated. Centrifugal cast 625 with various thickness of 10, 17 and 50mm showed partially columnar grained structure 8, 12.3 and 18.5mm respectively from the outer surface. Secondary dendrite arm spacing in the columnar grains slightly increased with increasing casting thickness. Tensile strength of the columnar region was similar regardless of casting thickness. Solidification behavior of the columnar grained region is similar to that of directional solidification, thus solidification rate in the centrifugal cast tube was extrapolated from the secondary dendrite arm spacing data of the directionally solidified material. The equiax grained region formed interior of the thick castings. The tensile strength of the equiaxed region showed the average value of the columnar region which is presumably originated from the grain structure rather than secondary dendrite arm spacing.

• Food Science and Preservation
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• v.10 no.2
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• pp.192-199
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• 2003

To prepare soybean curd utilizing effectively bioactive component of soybean, ultra fine whole soybean flour(UFWSF) was used as a soybean curd material for preparation of uncompressed whole soybean flour curd(UWSFC) in this study. The UWSFC was made with treatment by proteinase and coagulant, and proximate composition, color, textural properties and sensory evaluation of that were analyzed. Protease produced from Aspergillus sojae, bromelain and papain showed soybean curd coagulation ability and the pretense produced from Aspergillus sojae showed the highest soybean curd coagulation ability. When, after first heating and homogenizing, the proteinase was added to soybean milt textural properties of UWSFC were the best. Hunter's L and b values and textural properties (hardness, fracturability springiness, gumminess and chewiness) of UWSFC using proteinase and coagulant were higher than commercial soft soybean curd and adhesiveness and cohesiveness showed contrary tendency.

• Korean Journal of Materials Research
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• v.8 no.5
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• pp.436-443
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• 1998

2.3%C-26%Cr-1%Ni-0.5%Mo 조성의 다합금계 고크롬백주철을 고주파유도용해로를 사용하여 주조한 후 응고조직, 열처리조직 및 기계적성질간의 상관관계를 연구하였다. 주방상태에서는 초정덴드라이트조직인 기지조직과 공정탄화물로 구성되어 있었으며 기지조직의 73%가 오스테나이트, 27%가 마르텐사이트조직이었다. $900^{\circ}C$에서 5시간동안 균질화열처리만 행한 시편의 경우, 기지조직은 거의 페라이트로 구성되어 있었으며 $1100^{\circ}C$에서 불안정화열처리후 강제공냉시킨 시편의 경우, 유지시간에 따라 기지조직내의 잔류오스테나이트함량은 48.9-57.6%의 범위에 놓여 있었다. 주방상태 및 열처리시편 공히 마모량과 마모시간과의 관계가 직선적으로 얻어 졌는바 마모속도는 $2.77x10^{-2}$ /$~4.12x10^{-2mg}$ /sec의 범위에 걸쳐 있었다. 주방상태의 시편이 내마모성이 가장 우수하였으며 균질화열처리만 행한 시편이 가장 열악하였다. 기지조직내 잔류오스테나이트함량의 비율이 높아짐에 따라 경도는 감소하였고 반면에 내마모성은 향상되었다. 이는 마찰마모시험시 접촉부위의 오스테나이트가 가공경화를 일으켜 마르텐사이트로 변태되었기 때문으로 사려된다.

• Journal of Korea Foundry Society
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• v.42 no.2
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• pp.112-122
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• 2022

• Korean Journal of Materials Research
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• v.10 no.1
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• pp.3-6
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• 2000

Liquid-liquid phase separation due to the very different density and composition occurs when the hypermonotectic alloys are solidified on the ground. Besides this, other factors such as preferential wetting and coalescence make it difficult to get uniform microstructures during the directional solidification of hypermonotectic alloys. Therefore a few novel solidification methods to get rid of such a nonuniformity have been reviewed and the recent experimental work using ultrasonic energy in conjunction with directional solidification has been presented. The uniformly solidified structures have been obtained when the ultrasonic of 20kHz applied to transparent organic system, Succinonitrile-Glycerol, varying ultrasonic amplitude and composition etc.

• Journal of Korea Foundry Society
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• v.12 no.5
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• pp.412-422
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• 1992

일방향 응고법으로 주조된 아공정 회주철의 파단면을 주사전자현미경을 이용하여 분석하였다. 회주철에서는 흑연의 형태변화로 인하여 파단면의 형상에 큰 차이점이 유발되었으며, 이와 같이 다양한 파단면의 특성분석을 위하여는 주사전자현미경의 이차전자(secondary electron)를 이용한 입체사진(stereopair micrograph)을 촬영하여 입체전인 관찰을 수행하는 것이 효과적이었다. 일방향으로 응고된 D형 흑연을 갖는 회주철이 A형 회주철에 비하여 열등한 기계적 성질을 갖는 것은 극히 미세한 망장(網狀)의 혹연조직과 오스테나이트의 이차 수지상 조직(secondary dendrite arms)의 형성에 기인하는 것으로 확인되었다. 이들 조직은 고 강도의 철상을 거치지 않고 주로 흑연상 주위의 취약한 부분을 통하여만 파괴가 전파되도록 유도함으로써 D형 주철의 파괴강도를 저하시킴이 발견되었다. A형 회주철에서는 조직의 조대함으로 인하여 고 강도의 철조직이 파괴에 참여하게 되어 파괴강도를 높여주는 것으로 확인되었다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.75-81
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• 2003

Rheological properties of micronized full-fat soyflour (MFS ) milk were determined according to solid content, heat-treatment and type of coagulants. Heat-treated MFS milk showed a pseudoplastic flow pattern. The consistency and flow index of heated MFS milk was greatly affected by increasing the concentration of MFS and/or soy protein isolate (SPI). Apparent viscosity of MFS milk was gradually decreased by heating below 6$0^{\circ}C$, but was drastically increased by raising temperature further. Addition of coagulants and SPI resulted in dropping the temperature that allows to increase apparent viscosity drastically. A coagulant for MFS tofu was formulated based on the gelling Property of a single coagulant. The textural properties of MFS tofu were improved using 7.1% total protein fortified with SPI.

• Applied Biological Chemistry
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• v.37 no.5
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• pp.370-378
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• 1994

Soybean curd added with 40% of cow’s milk was prepared with eight coagulants such as calcium acetate, calcium lactate, calcium chloride, calcium sulfate, magnesium chloride, glucono-delta lactone (GDL), acetic acid and lactic acid. The curd products were evaluated by the chemical composition, coprecipitation porperties, mineral content, yield, color and textural characteristics. The lowest concentrations for protein coprepitation were 0.3% (v/v) for calcium salts, 0.4% (v/v) for magnesium chloride, 0.2% (v/v) for organic acids. Turbidity and crude protein of whey were markedly decreased at these concentrations. The optimal concentrations of coagualnts used for soybean curd preperation were 1.2% (v/v) for calcium acetate, calcium sulfate and calcium lactate, 1.0% (v/v) for calcium chloride and GDL, 0.8% (v/v) for magnesium chloride and lactic acid, 0.6% (v/v) for acetic acid. It was observed that of the eight coagulants tested, calcium chloride provided a satisfactory curd in quality. Calcium content of soybean curds by the calcium salt coagulants was higher than that by organic acid coagulants. Through the examination on the textural properties by a texturemeter was found out that acetic acid treated soybean curd among the organic acids, calcium salts and magnesium chloride treated curds had very high hardness value. All the curd products prepared in this experiment had a pale yellow color as affected by the value of L (lightness), a (redness) and b (yellowness). Although the colorimetric readings showed that the soybean curds prepared with the organic acids had higher L value but lower a and b value in comparison to calcium salts and magnesium chloride treated curds.