• Journal of the Korean Society for Precision Engineering
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• v.23 no.5 s.182
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• pp.51-58
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• 2006

The necessities for heightening fuel efficiency as well as lightweight design, lead to an increase of the use of aluminum alloys in the automobile industry. Extruded aluminum profile channels are used widely for the design of frame parts as lightweight assemblies, especially if a high stiffness is needed. While many applications can be realized with forming of hollow square-sectioned extruded profiles such as a stretch bending and a hydro-forming, some applications demand the use of a press bending which can be hardly found in the previous study. In this study, by introducing the use of a press bending into car sub-frames, the demands for higher accuracy as well as higher flexible method than the conventional methods will be satisfied. With respect to the design of sub-frames, the process planning was performed from the shape of a sub-frame product. The designed processes were analyzed by the commercial FEM code, DEFORM-3D. Forming dies for the each process were designed and prototypes of sub-frames were manufactured by the verified farming process. In addition, some of the important features of design parameters in the press bending were reviewed.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2000.10a
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• pp.37-41
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• 2000

Extruded Profiles of Aluminum alloys have been widely used as parts and frames in mechanical and construction structures. Nowadays, mechanical processing of extruded Al alloy profiles is often employed for various industrial applications. Especially, the bending process is more and more applied and the process is greatly influenced by the distributed mechanical properties in the extruded profiles. Due to large reduction of area or extrusion ratio in ordinary production of extruded profiles, anisotropy is naturally induced by large severe deformation during the extrusion process. Therefore, the anisotropy properties play a great role in the bending process, as a post processing of extruded profiles and errors will be involved when the extruded profiles are treated as isotropic material, ignoring the induced anisotropy in the thin-walled extruded product. In the present work, the anisotropic material change is simulated, as a simplified method, employing Barlats six-component yield criterion in the rigid-plastic finite element method. Finite element computations are carried out for extrusion of a thin-walled part.

• Journal of Animal Science and Technology
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• v.63 no.3
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• pp.475-490
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• 2021

An experiment was conducted to determine the effects of two levels of rumen undegradable protein (RUP) without or with whole or extruded flaxseed on milk yield, milk component, milk fatty acids (FAs) profile and plasma metabolites in transition ewes. Three weeks before and after lambing, seventy-two Baluchi ewes were used in a completely randomized design with a 3 × 2 factorial arrangement of treatments. The treatments contained 1) no flaxseed + 20% RUP (no flaxseed, low RUP [NFLR]); 2) no flaxseed + 40% RUP (no flaxseed, high RUP [NFHR]); 3) 10% whole flaxseed + 20% RUP (whole flaxseed, low RUP [WFLR]); 4) 10% whole flaxseed + 40% RUP (whole flaxseed, high RUP [WFHR]); 5) 10% extruded flaxseed + 20% RUP (extruded flaxseed, low RUP [EFLR]), and 6) 10% extruded flaxseed + 40% RUP (extruded flaxseed, high RUP [EFHR]). Ewes fed 10% extruded flaxseed exhibited higher (p < 0.001) dry matter intake (DMI) and colostrum yield (p < 0.1) compared to other treatments. Two types of flaxseed and RUP levels had no significant effect on milk yield, but milk fat and protein contents decreased and increased in diets containing 40% RUP, respectively. Ewes fed extruded flaxseed produced milk with lower concentrations of saturated fatty acids (SFA) and higher α-linolenic and linoleic acids and also polyunsaturated fatty acids (PUFA) compared to other groups (p < 0.05). During post-lambing, the ewes fed diets containing flaxseed exhibited higher concentration of serum non-esterified FAs (NEFA) compared to diets without flaxseed (p < 0.01). The concentration of serum β-hydroxybutyric acid (BHBA) decreased in the diets containing flaxseed types at pre-lambing, but increased in diets containing extruded flaxseed at post-lambing (p < 0.01). The serum glucose concentration of ewes (pre and post-lambing) which consumed diets containing extruded flaxseed or 40% RUP increased, but blood urea concentration was elevated following supplementation of diet with whole flaxseed or 40% RUP (p < 0.001). In conclusion, utilization of 10% extruded flaxseed in the diets of transition ewes had positive effects on animal performance with favorable changes in milk FAs profile. However, there is no considerable advantage to supply more than 20% RUP level in the diet of transition dairy sheep.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.7
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• pp.1191-1201
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• 2020

Objective: The aim of this study was to evaluate the chemical-nutritional parameters, oxidative stability and volatile profile of eggs and cakes made with eggs from laying hens fed with a dietary supplementation of extruded linseed. Methods: Two thousand ISA Warren laying hens were randomly divided into two groups: a control group was fed with a standard diet while the experimental group received the same diet supplemented with 7% of extruded linseed. The trial lasted 84 days, in which three samplings of laid eggs were performed. Samples of eggs and food systems arising from eggs were then analyzed in order to obtain information about β-carotene and total flavonoid content, antioxidant activity, fatty acid profile, lipid oxidation, and volatile profile. Results: Linseed induced the increase of α-linolenic acid with consequent reduction of the ω-6/ω-3 ratio (4.3:1 in egg yolk); in addition to this, was evidenced the cholesterol reduction and the significant increase in total flavonoids and β-carotene, although no variations were detected in antioxidant capacity. Even in cooked products there was not only a direct effect of linseed in increasing α-linolenic acid, but also in inducing the reduction of cholesterol and its major oxidation product, 7-ketocholesterol. The dietary linseed integration was also shown to affect the volatile profile of baked products. Conclusion: Data confirmed that dietary supplementation with extruded linseed resulted in food products with interesting implications for human health. With regard to the volatile profile of baked products it would be necessary undertake further sensorial analysis in order to evaluate any variations on flavor and consumer acceptability.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2003.10a
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• pp.265-268
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• 2003

In the extrusion process, the working material is forced to flow through a die with the desired profile. In general, the width of an extruded section is limited to about an inch less than the diameter of the round billet. But through the lip die, material is spreaded to produce a wider extruded section than the diameter of round billet. In this study, the extrusion process of an aluminum plate using the lip die is investigated. The width of the extruded plate is 450mm that is formed from the round billet with a diameter of 250mm. The flow characteristic through the lip die is considered to produce the wide-extruded plate with a small billet using rigid plastic FE analysis. Based on the result of FE analysis, new designs of lip die are proposed.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2002.11a
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• pp.1-6
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• 2002

In the extrusion process, the working material is forced to flow through a die with the desired profile. In general the width of m extruded section is limited to about an inch less than the diameter of the round billet But through the lip die, material is spreaded to produce a wider extruded section than the diameter of round billet. In this study, the extrusion process of an aluminum plate using the lip die is investigated. The width of extruded plate is 450nm that is formed form the round billet with a diameter of 250mm. The flow characteristic through the lip die is considered to produce the wide-extruded plate with a small billet.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2004.10a
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• pp.115-119
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• 2004

In the extrusion process, the working material is forced to flow through a die with the desired profile. In general, the width of an extruded section is limited to about an inch less than the diameter of the round billet. But through the lip die, material is spreaded to produce a wider extruded section than the diameter of round billet. In this study, the extrusion process of an aluminum plate using the lip die is investigated. The width of the extruded plate is 450mm that is formed from the round billet with a diameter of 250mm. The flow characteristic through the lip die is considered to produce the wide-extruded plate with a small billet using rigid plastic FE analysis. Based on the result of FE analysis, an optimized design of the lip die is then proposed.

• Transactions of Materials Processing
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• v.8 no.5
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• pp.471-481
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• 1999

The properties of deformed products are generally dependent upon the distribution of microstureture. It is, therefore, necessary to make the distribution of microstureture uniform in order to achieve the best balance of properties in the final product. This is often a demanding task, even for conventional materials. It is become essential to achieving mechanical integrity and a desired combination of microstructure and properties. The objective mechanical integrity and a desired combination of microsttucture and properties. The objective of this study is to design the optimal die profile which can yield more uniform microstructure in hot extruded product. The microstructure evolution, such as dynamic and static recrystallization as well as grain growth, is investigated using the program com-bined with yada and Senuma's empirical equations and rigid-thermoviscoplastic finite element method. The die profile of hot extrusion is represented by Bezier-curve to define all available profile. In order to obtain the optimal die profile which yields uniform microstructure in the product the FPS(Flexible Polyhedron Search) method is applied to the present study. To validate the result of present study the experimental hot extrusion is performed and the result is compared with that of simulation.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.2
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• pp.204-213
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• 2008

Four ruminally cannulated Holstein cows averaging 43 days in milk (DIM) were used in a $4{\times}4$ Latin square to determine the effect of feeding extruded soybean, ground canola seed and whole cottonseed on ruminal fermentation and milk fatty acid profile. One hundred and twenty lactating Holstein cows, 58 (${\pm}31$) DIM, were assigned to four treatments in a completely randomized block design to study the effects of the three types of oilseeds on production parameters and milk fatty acid profile. The four diets were a control diet (CON) and three diets in which 10% extruded soybean (ESB), 5% ground canola seed (GCS) and 10% whole cottonseed (WCS) were included, respectively. Diets consisted of concentrate mix, corn silage and Chinese wild rye and were balanced to similar concentrations of CP, NDF and ADF. Ruminal fermentation results showed that ruminal fermentation parameters, dry matter intake and milk yield were not significantly affected by treatments. However, compared with the control, feeding cows with the three oilseed diets reduced C14:0 and C16:0 and elevated C18:0 and C18:1 concentrations in milk, and feeding ESB increased C18:2 and cis9, trans11 conjugated linoleic acid (CLA). Production results showed that feeding ESB tended to increase actual milk yield (30.85 kg/d vs. 29.29 kg/d) and significantly decreased milk fat percentage (3.53% vs. 4.06%) compared with CON. Milk protein (3.41%) and solid non-fat (13.27%) from cows fed WCS were significantly higher than from cows fed CON (3.24% and 12.63%, respectively). Milk urea N concentrations from cows fed the ESB (164.12 mg/L) and GCS (169.91 mg/L) were higher than cows fed CON (132.31 mg/L). However, intake of DM, 4% fat corrected milk, energy corrected milk, milk fat and protein yields, milk lactose percentage and yield, somatic cell count and body condition score were not affected by different treatments. The proportion of medium-chain fatty acid with 14 to 16 C units in milk was greatly decreased in cows fed ESB, GCS and WCS. Feeding ESB increased the concentration in milk of C18:1, C18:2, C18:3 and cis9, trans11-CLA content by 16.67%, 37.36%, 95.24%, 72.22%, respectively, feeding GCS improved C18:0 and C18:1 by 17.41% and 33.28%, respectively, and feeding WCS increased C18:0 by 31.01% compared with feeding CON. Both ruminal fermentation and production trial results indicated that supplementation of extruded soybean, ground canola seed and whole cottonseed could elevate the desirable poly- and monounsaturated fatty acid and decrease the medium chain fatty acid and saturated fatty acid content of milk fat without negative effects on ruminal fermentation and lactation performance.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2006.05a
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• pp.337-340
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• 2006

Aluminum extruded profiles have been mostly used only a few automotive parts until now, such as roof rail, sunroof frame and bumper beams. However, Aluminum Extru-form technology, which was recently developed by foreign advanced manufacturer, made it possible to apply the aluminum extruded profiles to suspension parts of passenger and RV cars. It could be obtained by optimized billet casting, extrusion and stretch bending technology. It was possible to have the excellent weight reduction and the competitive price comparing with conventional process of aluminum for automotive parts. Combining additional process technology such as machining and joining, the application can be extended to various automotive parts. We have developed high strength aluminum alloy and fabricated subframe and suspension arm by extruforming process.