• 한국재료학회지
• /
• 제12권3호
• /
• pp.176-181
• /
• 2002

Fabrication of ${\beta}-FeSi_2$ was attempted by making use of the combined process of mechanical alloying (MA) and spark plasma sintering (SPS). MA was performed under the Ar gas atmosphere using mixed powders of pure iron and silicon having the mole fraction of 1:2. SPS process was performed at 800-85$0^{\circ}C$ with the applied pressure of 50MPa and the holding time was ranging from 0 to 30min. The mechanically alloyed powder by cyclic operation of rotor for 15hrs consisted of $\varepsilon$-FeSi and Si phases. When this mechanically alloyed powder was sintered by SPS process above 85$0^{\circ}C$, $\varepsilon$-FeSi and ${\alpha}-Fe_2Si_5$ phase were formed. Bulk product sintered at 82$0^{\circ}C$ for 30min consisted of ${beta}-FeSi_2$ phase with a small fraction of $\varepsilon$-FeSi and the density of sintered specimen was 75.3% theoretical density. It was considered that the MA/SPS combined process was effective for the preparation of ${\beta}-FeSi_2$ without heat treatment process after sintering.

• 한국재료학회지
• /
• 제27권4호
• /
• pp.179-183
• /
• 2017

$2ZrO_2{\cdot}P_2O_5$ powder, which is not synthesized by solid reaction method, was successfully synthesized through PVA solution method. In this process, the firing temperature and the PVA content strongly affected the crystallization behavior and final particle size. A stable ${\alpha}$-phase $2ZrO_2{\cdot}P_2O_5$ was synthesized at a firing temperature of $1200^{\circ}C$ and holding time of 4 h. ${\beta}$-phase $2ZrO_2{\cdot}P_2O_5$ was observed, with un-reacted $ZrO_2$ phases, for firing temperatures lower than $1200^{\circ}C$. In terms of the PVA content effect, the powder prepared with a PVA mixing ratio of 12:1 showed stable ${\alpha}$-phase $2ZrO_2{\cdot}P_2O_5$; however, the ${\beta}$-phase was found to co-exist at relatively higher PVA content. The synthesized ${\alpha}$-phase $2ZrO_2{\cdot}P_2O_5$ powder showed an average particle size of 100~250 nm and an average thermal expansion coefficient of $-2.5{\times}10^{-6}/^{\circ}C$ in the range of room temp. ${\sim}800^{\circ}C$.

• Elastomers and Composites
• /
• 제44권4호
• /
• pp.429-435
• /
• 2009

전분을 보호 콜로이드이자 공중합체로 사용하면서 아크릴 단량체인 뷰틸 아크릴레이트, 2-에틸 헥실 아크릴레이트, 아크릴 산을 사용하여 무유화 중합에 의해 점착제를 합성하였다. 전분의 함량이 증가할수록 점착제의 겔 함량은 증가하였고, 결과로서 전분 함량의 증가는 점착력과 유지력의 증가를 가져왔으며, 초기점착력은 감소하는 결과를 보였다. 접촉각 측정에서 점착제의 젖음성은 전분의 하이드록시 그룹에 의한 극성의 증가로 전분 함량이 증가함 따라 상승하였다. 생분해성을 간접적으로 측정하는 에멀젼의 시간에 따른 pH 측정에서 전분의 분해에 의한 유기산의 생성에 의해 전분 함량의 증가에 비례하여 pH가 감소하였다.

• 한국식품조리과학회지
• /
• 제21권3호
• /
• pp.326-338
• /
• 2005

The purpose of this study was to investigate the effect of isolate soybean protein (ISP) and rice flour on the characteristics of rice noodles. As the levels of ISP and rice flour increased, water binding capacity, swelling power of rice noodle increased. In RVA, pasting temperature, Set back showed an increasing tendency with peak viscosity, holding viscosity, break down, final viscosity of rice noodle increased as the level of rice flour by decreasing. Peak time was not significant. The weight, water absorption and volume of the cooked noodles were decreased. The turbidity of rice noodle increased. The Hunter color L, a-values of the dried rice noodle decreased. Cooked rice noodle quality increased with by decreasing the level of rice flour level. B-values of dried rice noodle and cooked rice noodle increased. Texture profile analysis of cooked rice noodle showed an increase of hardness. Adhesiveness, cohesiveness of cooked rice noodles decreased with by decreasing the level of ISP and rice flour. Gumminess, springiness, chewiness were increased. Sensory evaluation, showed gloss was increased. Hardness and chewiness of the cooked ice noodles were increased. Adhesiveness was not significant. Color and overall- acceptability were increased. Relationship between sensory and mechanical examinations (The overall quality of sensory examination for gloss) had a negative correlation with the mechanical examination for b-value (p.0.05). Mechanical examination for b-value had a positive correlation of sensory evaluation for hardness, chewiness, which had negative correlation of sensory evaluation for color. Scanning Electron, Microscopes observation of rice noodle was showed that the size of the hole grown was increased with by increasing the level of rice flour. From the above results, the most advisable mixture ratio of rice noodle evaluation was can be derived as follows: 171g rice flour, 114g wheat flour, 15g soybean protein isolate, 120ml water, and 6g salt.

• 한국식품조리과학회지
• /
• 제24권1호
• /
• pp.23-30
• /
• 2008

Sulgidduk samples made with additions of 2, 4, 6, 8, and 10% Houttuynia cordata Thunb. powder, and a control were examined for quality characteristics such as moisture content, water activity, color, gelatinization properties, textural characteristics, and sensory qualities in order to determine the optimal ratio of Houttuynia cordata Thunb. powder in the formulation. The moisture contents among the samples ranged from 41.98% to 44.97%, and increased as the content of Houttuynia cordata Thunb. powder increased. The water activities of the samples were not significantly different. As the Houttuynia cordata Thunb. powder content increased, the redness and yellowness of the samples also increased, but lightness decreased. For the gelatinization properties, the additions of Houttuynia cordata Thunb. powder caused decreases in peak viscosity (P) and holding strength viscosity (H). Furthermore, final viscosity (F), setback, and time to peak viscosity decreased with increasing Houttuynia cordata Thunb. powder content; however, breakdown and temperature to peak viscosity were not significantly different among the samples. Hardness and gumminess decreased with increasing Houttuynia cordata Thunb. powder content, and adhesiveness, cohesiveness, chewiness, and resilience also tended to decrease; however, springiness was not significantly different among the samples. In the consumer acceptance test, as the content of Houttuynia cordata Thunb. powder increased, the scores of all evaluated characteristics decreased; while the characteristic intensity ratings showed the reverse effect, and the 2 and 4% Houttuynia cordata Thunb. powder samples obtained fairly good scores. In conclusion, the results indicate that adding $2{\sim}4%$ Houttuynia cordata Thunb. powder to Sulgidduk is optimal, providing good physiological properties and reasonably high overall consumer acceptability.

• 한국재료학회지
• /
• 제11권5호
• /
• pp.431-437
• /
• 2001

본 연구는 제조공정을 달리한 0.14C-6.5Mn강을 2상영역에서 역변태처리 하였을 때 다량의 잔류오스테나이트를 생성시키기 위한 열처리 조건을 제시하고 잔류오스테나이트의 생성과 관련하여 미세조직 관찰, C, Mn의 분배거동 및 기계적성질을 조사하였다. 잔류오스테나이트는 역변태처리시 오스테나이트내에 C, Mn의 확산으로 농축되어 안정화되며 연성향상에 크게 기여한다. 30%이상의 잔류오스테나이트를 확보하기 위해서는 6457에서 역변태처리하는 것이 효과적이지만, 잔류오스테나이트의 부피 분율과 기계적안정성을 고려하면 $620^{\circ}C$에서 열처리하는 것이 바람직하다. 냉연재의 강도.연성조합값은 3강종 모두 $620^{\circ}C$에서 1시간 역변태처리한 경우 4000kg/$\textrm{mm}^2$정도로 매우 우수하지만 고온에서는 연성감소로 인하여 그 값이 현저하게 저하하였다. 0.14C-6.5Mn계 TRIP강에서 잔류오스테나이트 생성과 기계적성질에 미치는 1.1%Si 첨가효과는 매우 미약하였다.

• 한국표면공학회지
• /
• 제39권2호
• /
• pp.49-56
• /
• 2006

In this study, the movable flame hardening process of 12Cr steel for a uniform hardness and desirable residual stress have been investigated. For this, the temperature cycles have been controlled accurately as a function of the three processing variables, the flame intensity $I_f$, the scanning velocity $V_s$, and the initial flame holding time $t_h$, where the standard surface temperature $T_{s,\;max}$, was maintained at $960^{\circ}C$. The optimized conditions were $V_s=0.68mn/s\;and\;t_h=67sec$ for the $C_3H_8:O_2\;=\;5:20l/min,\;V_s=0.80mm/s$ and $t_h=56sec$ for the $C_3H_8:O_2=6:24l/min,\;V_s=1.01mm/s\;and\;t_h=48sec$ for the $C_3H_8:O_2=7:28l/min,\;and\;V_s=1.15mm/s$ and $t_h=39sec$ for the $C_3H_8:O_2$=8:32 l/min. The optimally flame-hardened surface exhibited uniform distributions of the hardness and residual compressive stress over the treated area with moderate levels of $470{\sim}490HV_{0.2}$in hardness and $-300{\sim}-450MPa$ in residual stress, which were acceptable on the basis of the acceptance criteria of Siemens AG-KWU and GE Power Generation Engineering.

• 한국인터넷방송통신학회논문지
• /
• 제15권6호
• /
• pp.217-224
• /
• 2015

본 논문에서는 안드로이드 기반 장치에서 선박 평형수 처리 시스템의 센서 데이터를 시간과 장소에 구애받지 않고 원격 모니터링이 가능한 시스템을 설명한다. 제안하는 원격 모니터링 시스템은 선박 내에 설치된 선박 평형수 처리 시스템에 문제가 발생하였을 경우 파견되는 엔지니어를 위한 정보를 제공한다. 시스템은 선박으로부터 수집된 센서데이터를 보존하는 서버와 이동이 자유로운 모바일 장치로 구성된다. 서버의 센서 데이터는 모바일 장치에서 원하는 조건을 입력하고 요청한다. 모든 센서 데이터를 수신할 경우 모바일에서 처리되는 시간이 길어져 문제가 발생했을 때 치명적일 수 있는 중요도가 높은 센서 데이터만을 수신하여 사용자에게 제공한다. 서버와 모바일 장치의 데이터 송수신은 안전한 통신을 위해 TCP/IP를 사용한다. 본 시스템에서는 선박 평형수 처리 시스템의 원격 모니터링 정보를 통해 센서의 고장을 예측한다.

• 대한간호학회지
• /
• 제46권6호
• /
• pp.894-904
• /
• 2016

Purpose: The purpose of this study was to explore decision making experiences of Korean women with breast cancer who underwent breast reconstruction with/after a mastectomy. Methods: Data were collected during 2015-2016 through individual in-depth interviews with 10 women who had both mastectomy and breast reconstruction, and analyzed using phenomenological method to identify essential themes on experiences of making a decision to have breast reconstruction. Results: Five theme clusters emerged. First, "expected loss of sexuality and discovery of autonomy" illustrates various aims of breast reconstruction. Second, "holding tight to the reputation of doctors amid uncertainty" specifies the importance of a trust relationship with their physician despite a lack of information. Third, "family members to step back in position" describes support or opposition from family members in the decision making process. Fourth, "bewilderment due to the paradox of appearance-oriented views" illustrates paradoxical environment, resulting in confusion and anger. Lastly, "decision to be made quickly with limited time to oneself" describes the crazy whirling process of decision making. Conclusion: Findings highlight aims, worries, barriers, and facilitators that women with breast cancer experience when making a decision about breast reconstruction. Deciding on breast reconstruction was not only a burden for women in a state of shock with a diagnosis of breast cancer, but also an opportunity to decide to integrate their body, femininity, and self which might be wounded from a mastectomy. These findings will help oncology professionals provide effective educational counselling before the operation to promote higher satisfaction after the operation.

• 한국조리학회지
• /
• 제4권
• /
• pp.347-367
• /
• 1998

It is difficult to make which customers want in restaurant industry because of IMF situation. Therefore, utilization of service marketing is needed by best effect through least investment in restaurant industry. The background of restaurant industry is not directly related to the improvement of tourism industry. We should give a hand to tourism and restaurant industry by holding international events. so the way of thinking among people is changing. And importing of famous foreign brand and opening shops are accellerating the improvement of tourism and restaurant industry. In this perspective, improvement factors of restaurant industry are as follows : the increase of pst time, the increase of disposable income, the increase of woman's having jobs and double income, requirement of people about health food, the increase of nuclear family, and the change of viewpoint among people. This restaurant industry is service industry, and it sells invisible service except the aspect of selling menu. In addition, in terms of menu, price reduction strategy should be done by cost reduction and restructuring. The ultimate purpose of marketing is to increase sales and to do this we should increase the number of customers in shops. That means we should create new customers and try to attract customers who used to be regular in the shops. Therefore, the demonstration of management ability and positive reaction is really needed. So the most important things in marketing are as follows: proper strategy for double consumption, increasing the number of customers through new specific menu, menu life cycle according to menu item, menu development by considering customer, making recipe, enhancement of product quality and cost reduction by customer's opinion. We should concentrate on national menu first, and try to develop menu for international market. It is absolutely needed that we set up the menu product strategy through menu marketing with various products and constant study related to menu marketing is to be done.