• Analytical Science and Technology
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• v.5 no.3
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• pp.319-325
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• 1992

Plasma are melting method was used in making Mo-1.17 Ti-0.18 Zr-0.06 C ingot having over 99% of the theoretical density. Oxygen content herewith, decreased from the origin of 830ppm to 40ppm. After cold rolling of Mo alloy by 50%, the recrystallization behaviors were studied in the temperature range from $800^{\circ}C$ to $2100^{\circ}C$ for 1 hr isochronical holding time and also at $1400^{\circ}C$, $1500^{\circ}C$, $1600^{\circ}C$ for varying isothermal holding time 0 to 108000sec. The complete recrystallization temperature of Mo was $1400^{\circ}C$ but that of Mo alloy was $1700^{\circ}C$. 50%-1 hr recrystallization temperature of Mo alloy sheet was about $1500^{\circ}C$ and when compared to Mo there was an increase of over $300^{\circ}C$. The activation energy of recrystallization of Mo alloy sheet was 508kJ/mol.

• Journal of Welding and Joining
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• v.6 no.2
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• pp.30-39
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• 1988

Generally, as the welded region of weld structures has the incomplete bead and welded deposit which are able to behave like the surface cracks occasinally, there is a high possibility that the fatigue fracture of the weld structures is due to the surface cracks on the wlded region. This study was done to investigate the effects of post weld heat treatment (PWHT) on the fatigue behaviors of the surface crack of the heat affected zone (HAZ) for the multi-pass welds under the repetitive pure bending moment. The obtained results are summarized as follows : 1. The crack grows to the depth direction initially as the number of cylces increase, the amount of crack length is increased for the surface dir3ction and cive versa for the depth direction. 2. The fatigue life is increased in a order of as weld, PWHT specimens and parent. 3. As the number of cycles increase, the crack length is increased to th surface direction. The increase of the depth length is blunted at the center of specimen thickness. 4. The fatigue crack growth of PWHT specimens to the surface direction is dependent upon the holding time and applied stress during PWHT. In order words, the crack growth rate decreases with the holding time and increases with the applied stress during PWHT. 5. As the crack grows, the aspect formed in the course of crack propagation approaches to semicircle for parent and ellipse with the largest semidiameter for PWHT ($1/4hr, 15kgf/mm^2$) 6. At depth direction, it is difficult to apply to the paris' equation because of the scattered data between the crack growth rate and the stress intensity factor range.

• Korean Journal of Food Science and Technology
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• v.39 no.4
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• pp.406-411
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• 2007

In this study the replacement of wheat flour with 5 to 30% black rice flour was tested to examine its effect on sponge cake making properties. We evaluated the effects of the substitutions on various quality parameters of the cake, such as physicochemical and rheological properties, cake making quality, and texture characteristics. The water holding capacity value increased with increasing amounts of black rice flour, whereas the alkaline water retention capacity, Pelshenke value and sedimentation value decreased. The mixograph peak time and peak height, and the Rapid Visco Analyser peak, minimum, and final viscosity decreased with the addition of black rice flour. Increasing proportions of black rice flour resulted in reduced loaf volume. However, replacing 15% of the wheat flour with black rice flour did not significantly affect the characteristics of the sponge cake. The textural characteristics of the sponge cake crumb were influenced by the addition of black rice flour, and sponge cakes containing the additives showed increases in hardness, gummines, and chewiness.

• Korean journal of food and cookery science
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• v.32 no.6
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• pp.724-733
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• 2016

Purpose: This study was to evaluate the microbiological quality of salads in lunchbox's based on the holding time and temperature at convenience and franchise stores. Methods: Cabbage salad and crab meat salad were targeted for microbiological quality assessment. They were tested for aerobic plate counts, coliforms, Escherichia coli, Staphylococcus aureus and Enterobacteriaceae and assessment were performed by Korean Food Standards Codex. Results: In cabbage salad at convenience franchise store's at $5^{\circ}C$, the aerobic plate counts did not exceed the Korean Food Standards Codex. For cabbage salad stored at $25^{\circ}C$, the aerobic plate counts was 5.08 log CFU/g we hours after purchase, which exceeded the Korean Food Standards Codex. In case of cabbage salad in franchise store, the E. coli and S. aureus count exceeded Korean Food Standards Codex 3 hours after purchase. Microbiological analysis did not exceed the Korean Food Standards Codex at $5^{\circ}C$ in crab meat salad in convenience store. At $25^{\circ}C$, the aerobic plate count was detected at 4.45 log CFU/g after 32 hours, coliforms, E. coli, and S. aureus did not detect, but Enterobacteriaceae was found to be 2.34 log CFU/g after 9 hours in franchise store's crab salad. Coliforms was detected at 1.18 log CFU/g after 3 hours, and S. aureus was detected at 2.04 log CFU/g after 6 hours at $25^{\circ}C$ in the franchise store. The lunchbox' salad under cold storage ($5^{\circ}C$) generally meet the Korean Food Standards Codex. Conclusion: The results indicate an urgent need to implement proper management guidelines for the production of lunchbox foods to ensure microbiological safety, and to improve the shelf life from production to consumption.

• Journal of Welding and Joining
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• v.17 no.3
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• pp.79-89
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• 1999

The study was carried out to examine in more detail metallurgical and mechanical properties of brazed joints of diamond cutting wheel. In this work, shank(mild steel) and sintered bronze-base tips were brazed with three different filler materials(W-40, BAgl and BAg3S). The machine used in this work was a high frequency induction brazing equipment. The joint thickness, porosities and microstructure of brazed joints with brazing variables(brazing temperature, holding time) were evaluated with OLM, SEM, EDS and XRD. Bending(torque) test was also performed to evaluate strength of brazed joints. Further wetting test was performed in a vacuum furnace in order to evaluate the wettability of filler metals on base metals9shank and tips). The brazing temperature had a strong influence on the joint strength and the optimum brazing temperature range was about $700~850^{\circ}C$ for the bronze/steel combinations. The strength of the brazed joint was found to be influenced by the three factors : degree of reaction region, porosity content, joint thickness. The reaction region was formed in the bronze-base tip adjacent to the joint. The reaction region resulted in a bad influence on the strength due to the formation of Cu5.6Sn, CuZn4, $\beta(CuZn)$ and CdAg, etc. Porosities increased as brazing variables(brazing temperature, holding time) increased, and the brazed joints with porosities of less than about 3-5% had an optimum strength for the bronze-base tip.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.90-99
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• 2016

This study evaluated the effects of two Korean traditional plant extracts (Diospyros kaki THUNB. leaf; DK, and Nelumbo nucifera leaf; NN) on the fermentation, functional and sensory properties of herbal yogurts. Compared to control fermentation, all plant extracts increased acidification rate and reduced the time to complete fermentation (pH 4.5). Supplementation of plant extracts and storage time were found to influence the characteristics of the yogurts, contributing to increased viability of starter culture and phenolic compounds. In particular, the increase in the counts of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus was highest (2.95 and 1.14 Log CFU/mL respectively) in DK yogurt. Furthermore, supplementation of the plant extracts significantly influenced to increase the antioxidant activity and water holding capacity and to produce volatile compounds. The higher antioxidant activity and water holding capacity were observed in NN yogurt than DK yogurt. Moreover, all of the sensory characteristics were altered by the addition of plant extracts. Addition of plant extracts increased the scores related to flavor, taste, and texture from plain yogurt without a plant extract, as a result of volatile compounds analysis. Thus, the overall preference was increased by plant extracts. Consequently, supplementation of DK and NN extracts in yogurt enhanced the antioxidant activity and physical property, moreover increased the acceptability of yogurt. These findings demonstrate the possibility of using plant extracts as a functional ingredient in the manufacture of herbal yogurt.

• Journal of Korea Foundry Society
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• v.6 no.1
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• pp.12-19
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• 1986

This study was undertaken to understand the formation mechanism of the hard spots in high strength brass. To investigate the behavior of the hard spots in the isothermal liquid state with varying silicon content, the rapidly quenched specimens were obtained by suctioning the melt into the silica tube and water quenching. To examine the growth process of the hard spots with holding time, the unidirectional solidification technique was used. The results of this study are summarized as follows: 1) With the addition of Fe in order to get the effects of grain refinement in high strength brass, the two different type of Fe-rich phases are occurred, which are defined as dendritic and globular phase. The chemical composition of the globular phase was different from that of the dendritic phase in that the globular phase contained Si. 2) With increasing Si content, the Fe-rich phase had a tendency to form globular phase. 3) As the holding time increased in the liquid state, globular was also prone to coalesce. The further growth of globular phase to large size was due to reducing the interfacial energy. 4) The primary phase of copper alloy was nucleated preferentially on the dendritic phase. It was noticeable that the dendritic phase acted as a grain refiner. However, the agglomerate (hard spots) which was composed of the globular phase decreased the mechanical properties of high strength brass. 5) Once the hard spots formed in the high strength brass casting, it was very difficult to remove them. This is due to the fact that their meting temperature is higher than the pouring temperature of high strength brass.

• Korean Journal of Materials Research
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• v.11 no.5
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• pp.378-384
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• 2001

In this study, nanostructured Fe-Ce powder with grain size of 10nm was produced by MA (mechanical alloying) process and was consolidated by PECS (pulse electric current sintering) process for the fabrication of bulk nanostructured Fe-Co softmagnetic alloy. PECS process was performed at 700, 800, 900 and $^1000{\circ}C$ with holding time ranging from 0 to 15min. The effectiveness of PECS Process to Produce nanostructured bulk specimens was estimated. The optimal PECS process condition for nanostructured Fe-Co powders was found through observing the change of relative density and microstructure with sintering temperature and holding time. The magnetic properties of the sintered specimens were evaluated through the measurement of coercivity and saturation magnetization.

• Food Science of Animal Resources
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• v.39 no.6
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• pp.934-942
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• 2019

Previous studies on dry aged beef, which substantially increases the value of low-grade raw beef and non-preferred cuts, are currently limited to the observation of aged beef changes in laboratory settings or under particular aging conditions, whereas the factors influencing aging have so far been underexplored. Herein, we attempt to establish a technique for distinguishing between fresh and aged beef by observing changes in quality during beef aging. Specifically, we analyzed the effect of time on the quality of aged beef sourced from three Korean manufacturers and identified quality indicators that can be used to distinguish between fresh and aged beef, regardless of supplier. Storage/trimming/aging/cooking losses, moisture/fat/protein/collagen contents, and water holding capacity were tested as potential indicators, among other parameters. As a result, the quality of dry aged beef was shown to be supplier-dependent, which made the identification of factors for the above origin-independent discrimination difficult. Nevertheless, as storage loss, water holding capacity, and cooking loss significantly changed with dry aging time in all cases, these parameters were concluded to be potentially suited for discrimination purposes. The insights gained in this work may help promoting further research in this field and contribute to the development of a standard for consistent aged beef production.

• Journal of Technologic Dentistry
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• v.21 no.1
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• pp.5-14
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• 1999

Glass ceramics for dental crown prosthesis were prepared by crystallization of CaO-MgO-SiO2-$P_2O_5-TiO_2$ glasses. Their crystallization behaviors have been investigated as a function of heattreatment temperature, holding time and chemical composition in relation to mechinical properties. Crystallization peak temperatures were determined by differential thermal analysis(DTA). Crystalline phases and mircostructures of heat-treated sample were determined by the means of powder X-ray diffraction(XRD) and scanning electron microscopy(SEM). The final crystalline phase assemblages and the microstructures of the samples were found to be dependent on glass compositions, heattreatment temperature, and holding time. 1st crystallization peak temperature(TP), affected strongly by apatite, was found to be increased or decreased. From the experiment, the following results were obtained : 1. The crystallization peak temperature($T_P$) formed by apatite increased until adding up to 9wt% $TiO_2$ to base glass composition, then decreased above that. 2. Apatite($Ca_{10}P_6O_{25}$), whitlockite(${\beta}-3CaO-P_2O_5$), $\beta$-wollastonite($CaSiO_3$), magnesium tianate($MaTiO_3$) and diopside(CaO-MgO-$2SiO_2$) crystal phase were precipitated in MgO-CaO-$SiO_2-TiO_2-P_2O_5$ glass system containing 9wt% and 11wt% of $TiO_2$ 3. Vickers hardness of samples increased with increasing heat-treatment temperature and Vickers hardness of S415T9 samples heat-treated at 1075 was approxi-mately 813Kg $mm^{-2}$ as maximum value. 4. Vickers hardness of samples increased due to precipitation of apatite, whitlockite, $\beta$-wollastonite, magnesium titanate, and diopside crystal phases within glass matrix.