• 분석과학
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• 제5권3호
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• pp.319-325
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• 1992

플라즈마 아크 용해법으로 이론밀도비 99% 이상인 Mo-1.17 Ti-0.18 Zr-0.06 C 잉고트를 제조하였다. 이때 산소함량은 초기 830ppm에서 40ppm으로 감소하였다. 열간단조 후, 50% 냉간 압연하여 두께 2mm의 판재를 만들어 시편으로 사용하였다. Mo 합금판재의 재결정거동을 조사하기 위하여 $800{\sim}2100^{\circ}C$ 구간에서 1시간 동안 등시열처리하였고, $1400^{\circ}C$, $1500^{\circ}C$, $1600^{\circ}C$에서 0~10800sec 동안 등온열처리하였다. 완전한 재결정은 Mo의 경우 $1400^{\circ}C$에서 종료되었으나 Mo 합금의 경우 $1700^{\circ}C$에서 완료되었다. 또한 Mo 합금의 50%-1시간 재결정온도는 약 $1500^{\circ}C$로서 Mo에 비하여 $300^{\circ}C$ 이상 증가된 것을 알 수 있었다. Mo 합금의 재결정에 필요한 활성화에너지는 508kJ/mol이었다.

• Journal of Welding and Joining
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• 제6권2호
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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.

• 한국식품과학회지
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• 제39권4호
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• pp.406-411
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• 2007

흑미가루 첨가비율(5-30%)에 따른 복합분의 이화학적 특성, 호화특성, mixograph 특성 및 스펀지 케이크의 제조적성을 측정하고, 이들 특성 간의 상관관계를 구명하고자 일련의 실험을 실시하였다. 흑미 가루 첨가량이 증가함에 따라서 alkaline water retention capacity, Pelshenke value, sedimentation value는 증가하였으나 water holding capacity는 감소하는 경향을 보였다. Mixograph peak time, height, width at peak와 Rapid Visco Analyser peak, minimum viscosity도 감소하였다. 스펀지 케이크 반죽의 pH와 비중은 증가하였지만 케이크의 부피는 감소하는 경향을 보였으며, 케이크의 경도는 증가하였다.

• 한국식품조리과학회지
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• 제32권6호
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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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• 제17권3호
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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.

• 한국축산식품학회지
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• 제36권1호
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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.

• 한국주조공학회지
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• 제6권1호
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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.

• 한국재료학회지
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• 제11권5호
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• pp.378-384
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• 2001

본 연구에서는 기계적 합금화 공정을 통하여 평균 10nm의 크기를 가지는 결정립으로 이루어지는 나노구조 Fe-Co 합금분말을 제조하였으며 제조된 합금분말을 PECS 공정으로 소결하여 벌크의 나노구조 Fe-Co 연자성 합금을 제조하고자 하였다. PECS 공정은 소결온도를 700, 800, 900과 100$0^{\circ}C$로 변화시키고 유지시간을 0에서 16분가지 변화시켜주며 수행하였다. PECS 공정의 나노구조 소결체 제조에 관한 효율성을 평가하였으며 소결온도와 유지시간의 변화에 따른 소결밀도와 미세구조의 변화를 관찰하여 최적의 소결조건을 찾고자하였다. 또한 각 소결조건에서 제조된 소결체들의 보자력과 포화자화값을 측정하여 자성특성을 평가하였다.

• 한국축산식품학회지
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• 제39권6호
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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.

• 대한치과기공학회지
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• 제21권1호
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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.