• Transactions of the Korean Society of Mechanical Engineers A
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• v.39 no.4
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• pp.383-390
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• 2015

This study conducted tensile tests on SA508 Gr.1a low alloy steel and SA312 TP316 stainless steel piping materials under various strain rates at room temperature (RT) and $316^{\circ}C$ to investigate the effects of loading rate on the deformation behavior of nuclear piping materials. At RT, the deformation behavior for both pipe materials showed a typical loading rate dependence, i.e., the strength increased and the ductility decreased as the loading rate increased. At $316^{\circ}C$, however, the strength and elongation of SA508 Gr.1a low alloy steel decreased as the loading rate increased, and its reduction of area non-linearly varied with the loading rate. For SA312 TP316 stainless steel, the strength, elongation, and reduction of area at $316^{\circ}C$ were almost the same regardless of the loading rate. At both temperatures, the strain hardening capacity was nearly independent of the loading rate for SA508 Gr.1a low alloy steel, while it decreased with increasing loading rate for SA312 TP316 stainless steel.

• Journal of the Korean Magnetics Society
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• v.4 no.3
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• pp.226-232
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• 1994

Rapidly solidified $SmFe_{7+x}M_{x}(M=Mo,\;V,\;Ti)$ compound were found to crystallize in the ${Sm(Fe,\;M)}_{7}$ based stable magnetic phase by introducing a second transition element into the Sm-Fe binary system. The ${Sm(Fe,\;M)}_{7}$ phase exhibits the highest Curie temperatuer ($T_{c}=355^{\circ}C$) ever Known in the Sm-Fe magnetic systems with a quite high intrinsic coercivity($_{i}H_{c}=3~6\;kOe $). The ${Sm(Fe,\;M)}_{7}$ phase remains stable even after annealing if once form during the rapid solidification. The primary reason for the high coercive force is due to the fine grain size($2000~8000\;{\AA}$)of the magnetic ${Sm(Fe,\;M)}_{7}$ matrix phase, and the enhanced Curie temperature is attributed to the extended solid-solubility of the additive transition elements in Fe matrix, which leads to volume expansion of the ${Sm(Fe,\;M)}_{7}$ cell causing an enhanced coupling constant of Fe atoms.

• Journal of the Korea Concrete Institute
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• v.25 no.2
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• pp.201-207
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• 2013

When hot weather concrete is utilized, the cooling methods of cooling pipe, liquid nitrogen, ice, etc., are used to prevent the poor consistency and cold joint due to high temperature. These methods, however, spike the production cost and energy consumption, and make quality control difficult. Among these methods is one that involves the use of a retarder. Although economical, retarder is caused difficulty of retarded hardening and setting time control due to inaccurate weighing and poor working condition. Therefore, how to make a tablet for hot weather concrete, as with the existing pharmacy and foods, is discussed in this study, including the following items: mortar setting time, flow test by elapsed time, physical and mechanical properties of concrete. As a result, gluconic acid is superior to lignosulfonic acid and the possibility of using them for such purpose without quality degradation was confirmed in this study, when retarder is tabletting.

• Korean Journal of Materials Research
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• v.10 no.11
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• pp.760-769
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• 2000

Mechanical properties of HSLA cast steels alloyed with 0.15% Nb, Ti or V were tested as variations of austenizing temperatures and tempering times. The test results are as follows. The hardness of HSLA cast steels austenized for 2hrs at 115$0^{\circ}C$ was shown the highest value regardless of alloying elements and then decreased as the temperature decreased below 110$0^{\circ}C$. The hardness of HSLA cast steels with 0.15% Ti austenized for 2 hrs at $1150^{\circ}C$ was higher than that of any other HSLA cast steels, and chich was mainly attributed to the relatively high amount of bainite, and solid solution hardening. Charpy impact energy of HSLA cast steels was comparable to the C-Mn cast steel except HSLA cast steels with 0.15% Ti austenized at 115$0^{\circ}C$. The hardness of HSLA cast steels austenized for 2 hrs at $1150^{\circ}C$ increased at a ten-minute tempering, and after that, the hardness kept almost sililar level except HSLA cast steels with 0.15% V.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.3
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• pp.1059-1065
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• 2010

Very-early strength latex-modified concrete (VES-LMC) was developed for the purpose of fast-track overlay of a concrete bridge deck under heavy traffic, concentrated on the workability, durability, and strength gain so that it can be opened to the traffic only three hours after its placement. The mixture of VES-LMC might accompany very high heat of hydration at early-age because of its inherent rapid hardening property and could have susceptibility to autogenous shrinkage because of its relatively low water-cement ratio. This study evaluated the effect of the latex-cement ratio(L/C) both of the constant and variable slumps on the autogenous shrinkage of VES-LMC by carrying out simple temperature rise test and early-age shrinkage experiment. Test results are as follows: The latex contributes on the enhancement of the concrete durability but has little effect on its hydration and the accompanied heat of hydration in VES-LMC. Autogenous shrinkage increased with the increase in latex-cement ratio at variable slumps and its pattern followed regularly a logarithmic increase. However, the influence of water-cement ratio and latex-cement ratios for the test specimens at constant slump on early-age autogenous shrinkage property was found to be minor due to the simultaneous effect of the two experimental variables.

• Korean Journal of Food Science and Technology
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• v.48 no.5
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• pp.461-465
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• 2016

In order to prevent the blackening and texture softening of heated shrimp, the pH was adjusted by soaking shrimps in acidic and alkali solutions, and their qualities were evaluated. The lightness of shrimps pretreated with 0.2% (w/w) citric acid and 0.05% (w/w) ascorbic acid solution increased by 20% compared to that of the control. The strength of mechanical hardness of shrimps soaked in acetic acid and phosphate solution (pH 6.0) was significantly higher ($1209g_f$) compared to that of untreated shrimp ($801g_f$; p<0.05), and the overall preference of texture was 0.4 points higher than that of the control in the descriptive sensory evaluation (p<0.05). In contrast, soaking in solution of pH 8 exhibited a weak texture hardening effect ($855g_f$). Additionally, the hardness of the heated shrimp after soaking at an adjusted pH of 4.0 increased to $4046g_f$, but the yield based on weight decreased to 38% compared to that of untreated shrimp (70%; p<0.05).

• Journal of Korea Foundry Society
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• v.41 no.5
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• pp.419-433
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• 2021

Al-Si-Cu alloys benefit from the addition of copper for better hardness and strength through precipitation hardening, which results in remarkably strong alloys. However, the addition of copper expands the solidification range of Al-Si-Cu alloys, and due to this, these alloys become more prone to hot tearing, which is one of the most common and serious fracture phenomena encountered during solidification. The conventional evaluation method of the hot tearing properties of an alloy is a relative and qualitative analysis approach that does not provide quantitative data about this phenomenon. In the present study, the mold itself part of a device developed in Instone et al. was partially modified to obtain more reliable quantitative data pertaining to the hot tearing properties of an Al-Si-Cu casting alloy. To assess the influence of Cu element, four levels of Cu contents were tested (0.5, 1.0, 3.0, and 5.0 wt.%) in the Al-Si-Cu system alloy and the hot tearing properties were evaluated in each case. As the Cu content was increased, the hot tearing strength decreased to 2.26, 1.53, 1.18, and 1.04 MPa, respectively. At the moment hot tearing occurred, the corresponding solid fraction and solidification rate decreased at the same temperature due to the increase in the solid-liquid coexistence range as the Cu content increased. The morphology of the fracture surfaces was changed from dendrites to dendrites covered with residual liquid, and CuAl₂ phases were observed in the vicinity of hot tearing.

• Journal of Food Hygiene and Safety
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• v.34 no.1
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• pp.100-105
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• 2019

In this study, viable cells, coliforms and food poisoning bacteria were identified according to the pH levels of the coagulant and immersion liquid during each stage in the production of konjac, and storage stability was confirmed for 3 months. A considerable number of bacteria were found in the raw material, or powdered konjac (Amorphophallus konjac), as well as in the processing water. However, it has been shown that the plastic package were safe from microorganisms. Due to the high pH of the added coagulant [2.0% $Ca(OH)_2$], no contaminating bacteria were observed after konjac jelly formation. Coliforms were not detected any of the tested steps. During the molding process, the pH of konjac was adjusted to 9.5 ~ 12.5 at intervals of 0.5, and the number of bacteria was determined. As a result, no bacteria were detected in the alkaline range above pH 11.5. The pH of the immersion liquid was adjusted to 10.0 ~ 12.5, and after hardening, the konjac were stored at room temperature for 12 weeks. As a result, no bacteria, Escherichia coli or other food poisoning bacteria were detected at pH 11.5 or higher. Based on these results, it is expected that when the pH levels of the konjac and its immersion liquid are maintained at 11.5, it should be possible to keep the product for 3 months without additional sterilization process.

• Journal of the Korea institute for structural maintenance and inspection
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• v.26 no.4
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• pp.48-56
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• 2022

Controlling the setting time of cementitious materials is one of the most important factors in securing early-age performance of concrete structures. Recently, the use of retarding admixtures, which enable the inhibition of some hydration products to control the securing time due to average temperature rise is suggested. Although various non-destructive evaluation methods have been proposed to evaluate cement hydration and hardening of cement-based materials to overcome the limitations of Vicat needle test, experimental research is still required to use the non-destructive evaluation method with added retarding admixtures. In this study, measurements of electrical resistivity and ultrasonic wave velocity in early-aged cement pastes were performed according to the addition of retarding admixture(tartaric acid). The setting time of the cement pastes was evaluated by obtained rising time of the both non-destructive measurements. As a result, the possibility of evaluating the setting delay in cement pastes was confirmed through comparative analysis with the initial and final setting times by Vicat test. In addition, X-ray diffraction results at the rising time of electrical resistivity showed a key hydration product affecting the setting delay.

• Korean Journal of Food Science and Technology
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• v.14 no.4
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• pp.342-349
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• 1982

Filefish muscle in the form of thin plate $(5{\times}10{\times}0.4\;cm)$ was dried in a forced air dryer at $47.5^{\circ}C$ to study the relation between dehydration mechanism and water activity. The dryer was designed in such a way that the temperature, relative humidity and velocity of air could be controlled. The whole dehydration process of the filefish muscle was divided into two different drying rate periods, constant and falling rate period. During the constant drying rate period, the drying rate was proportional to the square root of air velocity under the conditions of constant temperature and relative humidity of air. The falling rate period was further divided into two different falling drying rate periods, first and second falling rate period. The first falling rate period was an unsaturated surface drying period caused by partial unsaturation of the drying surface with capillary condensed free water diffused from the internal part of the filefish muscle. At this stage he drying rate was mainly dependent on the relative humidity at constant air temperature, and case-hardening phenomenon started at the end of this stage. The moisture content and the water activity at which the second falling rate period started were not constant, because the drying rate of the first falling rate period was strongly dependent on the air humidity. The second falling rate period was again divided into two drying rate periods, former and latter period. The drying rates of both of these periods were independent on the external air humidity. During the former period of the second falling rate period, the dehydration was proceeded by diffusion and vaporization of capillary condensed free water in filefish muscle. The diffusion coefficient of water was $2.89{\times}10^{-10}m^2/sec\;at\;47.5^{\circ}C$. At this stage, the case-herdening continued until the water activity reduced to 0.7. The latter period of the second falling rate period started at the water activity of 0.45. The dedydration was proceeded by diffusion and vaporization of bound water, which adsorbed in multimolecular layers, through the hardened drying surface. The number of molecular layers was 4, and the diffusion coefficient of water during this stage was $4.38{\times}10^{-11}m^2/sec\;at\;47.5^{\circ}C$.