• Journal of Pharmaceutical Investigation
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• v.17 no.2
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• pp.79-88
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• 1987

In order to reduce gastric irritation of iron preparations, one prodrug, glycine complex of ferrous fumarate, was synthesized, identified, examined for physico-chemical properties and compared with ferrous fumarate, ferrous sulfate and ferroglycine sulfate. That novel ferroglycine fumarate (FGF) resulted in higher dissolution rate in water, artificial gastric and intestinal juice. The absorption rate constants $(K_a)$ in rat of FGF was greater and ulcerogenic dose on stomach was increased remarkably than those of iron parent materials and ferroglycine sulfate.

• Transactions of the Korean Society of Machine Tool Engineers
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• v.10 no.4
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• pp.1-6
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• 2001

In the present industry, there are necessary to cut only iron metals but also non-ferrous metals such as aluminum, brass, plastic and wood(Paulownia), therefor it had been made the studies of non-ferrous metals by many scientists. we hope this kind of study will continue. The purpose of this study is to conduct the basic experiment about influencing of the feedrate adjustment and the change of the side rake angle at turning of non-feerous metals. As the results, the surface roughnesses were on the decrease with a side-rake angle and feedrate diminution in the case of the pastic, aluminum, and paulownia.

• Journal of the Korean Ceramic Society
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• v.48 no.2
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• pp.117-120
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• 2011

In this study, the redox state of iron in sodium silicate glasses was varied by changing the melting conditions, such as the melting temperature and particle size of iron oxide. The oxidation states of the iron ion were determined by wet chemical analysis and UV-Vis spectroscopy methods. Iron commonly exists as an equilibrium mixture of ferrous ions, $Fe^{2+}$, and ferric ions $Fe^{3+}$. In this study, sodium silicate glasses containing nanoparticles of iron oxide (0.5% mol) were prepared at various temperatures. Increase of temperature led to the transformation of ferric ions to ferrous ions, and the intensity of the ferrous peak in 1050 nm increased. Nanoparticle iron oxide caused fewer ferrous ions to be formed and the $\frac{Fe^{2+}}{Fe^{3+}}$ equilibrium ratio compared to that with micro-oxide iron powder was lower.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 1993.11a
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• pp.4-4
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• 1993

Ferrous powder metallurgy in Japan has developed in the last four decades, where every decade is featured by certain breakthroughs in materials. The progress in PM materials is closely related to newly developed powders. Low alloy steel powders for high strength PM components are grouped into three types: Ni and/or Mo containing completely alloyed powders, Ni containing partially alloyed powders, and Cr containing completely alloyed powders. Every type has its special characteristics. The tensile strength of PM materials is improved up to 2 GPa. The hardness is also increased to exceed 500 HV with normal hardening methods, and 700 HV with novel surface treatment techniques. The present maximum of fatigue strength is 550 MPa, and that of impact energy is 100 J. Novel PM materials with improved properties are applied to a variety of automobile and other components: power steering pumps, rocker anns, valve guides and inserts, bearings, torque sensors, etc. The future outlook for the ferrous PM is Quite positive, and the industry is expected to show renewed growth by applying many types of alloy steel powders and new ferrous PM materials.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.3
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• pp.542-546
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• 1999

Uncoated, ethyl cellulose(EC) coated or methacrylic acid copolymer(MAC) coated ferrous sulfate was added to the yoghurt made from whole milk powder and quality changes of those yoghurt were observed. Among treatments uncoated ferrous sulfate added yoghurt showed the lowest quality in the view of pH, total acidity, total counts of lactic acid bacteria, and sensory characteristics. Quality change of MAC comparing to control was lower than that of EC. MAC and EC showed higher TBA value than no iron added or uncoated iron added one during storage. From sensory evaluation, MAC was not signif icantly different from control in color and off flavor after one day storage(p>0.05), however significant difference was observed in off flavor after 7 day storage(p<0.05). From above results, MAC coated ferrous sulfate added yoghurt showed better quality than uncoated or EC coated ferrous sulfate added one during storage.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2007.11a
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• pp.409-410
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• 2007

• Proceedings of the Korean Ceranic Society Conference
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• 2004.04b
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• pp.27.2-27.2
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• 2004

• Journal of Radiation Protection and Research
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• v.3 no.1
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• pp.33-36
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• 1978

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2008.06a
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• pp.177-178
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• 2008

• Proceedings of the Korean Magnestics Society Conference
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• 2013.05a
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• pp.93-94
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• 2013