• 대한기계학회논문집A
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• 제36권10호
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• pp.1221-1226
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• 2012

핫 스탬핑은 오스테나이트 변태 온도 이상에서 프레스 성형 후 급속히 냉각되는 고강도 부품을 제조하는 성형 방법이다. 매우 적은 양의 보론 성분을 가지고 있는 보론강은 핫 스탬핑에 사용되는 재료 중의 하나이다. 본 연구의 목적은 열처리 조건에 따르는 기계적 성질과 에릭슨 커핑 시험에 의하여 성형성을 조사하는 것이다. 다양한 온도에서 다이��칭은 대기 시간을 달리하여 실시하였다. 1173 K-0s에서 ��칭 후 TWB는 1203 MPa의 인장 강도를 얻었다. 이것은 모재 인장강도(1,522 MPA)의 79 %이다. 금형 온도(298, 523, 673 K)에 따른 보론강 TWB의 성형성은 차이가 크지 않았다. 그러나 성형 속도가 증가함에 따라 성형성이 감소하는 것을 확인할 수 있었다.

• 대한치과보철학회지
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• 제35권1호
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• pp.221-243
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• 1997

The objective of this study was to characterize the mechanical properties of $Y_{2}O_{3}$-containing glass infiltrated ceramic core material, which was made by pressureless powder packing method. A pure alumina powder with a grain size of about $4{\mu}m$ was packed without pressure is silicon mold to form a bar shaped sample, and applied PVA solution as a binder. Samples were sinterd at $1350^{\circ}C$ for 1 hour. After cooling, $Y_{2}O_{3}$-containing glass($SiO_{2},\;Y_{2}O_{3},\;B_{2}O_{3},\;Al_{2}O_{3}$, ect) was infiltrated to the sinterd samples at $1300^{\circ}C$ for 2 hours and cooled. Six different proportions $Y_{2}O_{3}$ of were used to know the effect of the mismatch of the thermal expansion coefficient between alumina powder and glass. The samples were ground to $3{\times}3{\times}30$ mm size and polished with $1{\mu}m$ diamond paste. Flexural strength, fracture toughness, hardness and other physical properties were obtained, and the fractured surface was examined with SEM and EPMA. Ten samples of each group were tested and compared with In-Ceram(tm) core materials of same size made in dental laboratory. The results were as follows : 1. The flexural strengths of group 1 and 3 were significantly not different with that of In-Ceram, but other experimental groups were lower than In-Ceram. 2. The shrinkage rate of samples was 0.42% after first firing, and 0.45% after glass infiltration. Total shrinkage rate was 0.87%. 3. After first firing, porosity rate of experimental groups was 50%, compared with 22.25% of In-Ceram. After glass infiltration, porosity rate of experimental groups was 2%, and 1% in In-Ceram. 4. There was no statistical difference in hardness between two materials tested, but in fracture toughness, group 2 and 3 were higher than In-Ceram. 5. The thermal expansion coefficients of experimental groups were varied to $4.51-5.35{\times}10^{-6}/^{\circ}C$ according to glass composition, also the flexural strengths of samples were varied. 6. In a view of SEM, many microparticles about $0.5{\mu}m$ diameter and $4{\mu}m$ diameter were observed in In-Ceram. But in experimental group, the size of most particles was about $4{\mu}m$, and a little microparticles was observed. The results obtained in this study showed that the mismatch of the thermal expansion coefficients between alumina powder and infiltrated glass affect the flexural strength of alumin/glass composite. The $Y_{2}O_{3}$-containing glass infiltrated ceramic core made by powder packing method will takes less time and cost with sufficient flexural strength similar to all ceramic crown made with slip casting technique.

• 박물관보존과학
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• 제4권
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• pp.23-32
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• 2003

경주 황남동의 통일신라시대 생활유적에서 출토된 철솥을 유리공방에서 사용된 도가니로 추정하고 있어, 이에 대한 과학적인 분석을 통해 철솥의 용도를 밝혀보기로 하였다. 우선 보존처리를 실시해 철솥의 원형을 찾아주고, 철솥 표면에 발생한 부식물 5점에 대해 SEM-EDS 분석 및 XRD 분석을 수행하였다. 철솥의 외형에 있어 도가니로 추정하는 데 가장 큰 역할을 했던 주구부분의 편이 보존처리 과정에서 발견되어 구연부는 완전한 상태로 복원되었다. 금속시편의 조직을 관찰한 결과 열처리없이 서서히 냉각시킨 주조철제로 밝혀졌다. 부식물의 성분원소는 Fe과 O를 주성분으로 한 P, Si, Ca, S 등으로서, 주요 구성 화화물은 quartz, vivianite, goethite, akaganeite, lepidocrocite, hematite 등이었다. 이와 같은 구성 성분들은 유리의 제조원료로서 이들이 철솥 외부표면의 부식물층에서 용융상태가 아닌 원료로 확인되었다는 것은 철솥이 출토된 유적이 유리제조와 관련된 공방지였다는 것을 알려주는 증거가 될 수는 있으나, 철솥이 유리 용융 도가니로 사용되었다는 증거가 될 수는 없다. 또한 철솥 출토 당시 우물지 안에 퇴적되어 있던 유기물 부식토와 사질점토 등을 고려해 보면 이들이 철솥의 부식물 형성인자로 작용한 것으로 볼 수도 있다. 따라서 철솥은 전형적인 주조철제로 도가니로 사용되지는 않은 것으로 결론지을 수 있다.

• 한국식생활문화학회지
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• 제23권2호
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• pp.273-292
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• 2008

Among all the ingredients usedin mandu, the following types were used:, 13 types of grains were used (12.38%), 30 types of vegetables, fruits, bulbs,and nuts were used (28.57%), 32 types of marine products, birds, meats, fishes, and shellfishes were used (30.48%), 10 types of functional ingredients were used (9.52%) and. For spices, 20 types of spices were used (19.05%). 2. Cooking Methods offor Mandu. The mMandu eaten at in the early Joseon era had was primarily made ofusedbuckwheat that contained boiled tofu or egg uiijuk in the kneaded dough for the most part and while kneading with buckwheat, the tofu or egg uiijuk has been boiled down to knead the dough, and and starch powder, bean powder, or rice powder, etc were mixed to make the mandu coating. Buckwheat powder was mixed toadded to the flourwer or was used by itself, while meat, vegetables, tofu, and shiitake mushroom, etc were also addedincluded. From the 18th century, the host plant, or cabbage kimchi, were prepared and combined had been sliced to be used as filling together while red pepper powder was mixed combined withto spices or vinegar soy sauce to be used together. Also, Radishes had beenwere also used as filling, but shown as not being used fromafter the start of the 1900's. For the shape of mMandu, it was madeinto different shapes such as as triangle, rectangle, date plum, gwebul, half moon, or pomegranate shapes, and then shapes to be boiled in simmering water, baked, or cooked as soup in clear broth for soup., In the 17th to 18th century, boilingthen in a steamer gradually became a cooking style, assumed the style of boiling in a steamer in $17th{\sim}18th$ century while in the 16th century,the an essay ofn fermenting flour in ‘Food Dimibang’ in 16th century had indicated it was cooked as the style ofby steaming in a rice steamer. Also, Mandu may have also contained the following: the thin-cut and boiled fish was cut out thin to put into the filling and boiled down, made by putting in added pine nuts after making bbeef jerky or boiled- down meat, fish, or shellfish itself to extractsand mold mandu only the ingredients combined withto put on starch powder, and then boiled down and put on pine nut powder finally, after it or cooled it wasdown to be eaten by dipping in vinegar soy sauce. In conclusion, many different types of mandu were made during the Joseon era using a variety ofwhile the ones using such various ingredients. are also one type of mandu.