• Korean Journal of Materials Research
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• v.3 no.2
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• pp.175-184
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• 1993

Abstract Co-and/or AI-added Nd-Fe-B-based magnetic alloys were fabricated by using vacuum induction melting frunace, and melt-spun ribbons were made of the magnetic alloys with single roll rapid quenching method. The variation of magnetic properties of the melt-spun ribbons as a function of Cuwheel velocity (Vs) were investigated. Bonded magnets were made of the optimally quenched ribbon fragments, and the magnetic properties of the melt-spun ribbons and the bonded magnets were studied, relating to the microstructure and crystalline structure. Cu-wheel surface velocity had a strong effect on the magnetic properties of the melt-spun ribbons, and the maximum properties were obtained around Vs =20m/sec. The optimally quenched ribbon had a cellura-type microstructure, in which fine N$d_2$F$e_14$B grains were surrounded by thin Nd-rich phase. In case of a 2.1at% AI-added melt-spun ribbon, the magnetic properties were as follows: iHc, Br, and (BH)max were 15.5KOe, 7.8KG and 8.5MGOe respectively. And resin bonded magnets were fabricated by mixing optimally quenched ribbon fragments with 2.5wt % polyamide resin, compacting and binding at room temperature. The iHc, Br and (BH)max of bonded magnet were lO.2KOe, 4.4KG and 3.3MGOe respectively. And hot-pressed magnets were made by pressing the overquenched ribbons at high temperature. The magnetic properties of hot-pressed magnets were better than those of bonded magnets, and when the holding time was 8 minutes, the iHc, Br, and (BH)max of the hot-pressed magnet were 1O.8KOe, 7.3KG and 8.0MGOe respectively. Domain structure was mainly maze pattern, which means that the easy magnetization axis could be aligned, and the domain width of the hot-pressed magnets was smaller than that of bonded magnets.

• Transactions of the Korean Society of Mechanical Engineers
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• v.16 no.8
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• pp.1552-1565
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• 1992

Three dimensional numerical calculations were carried out for two different combustion chambers with the offset valve in order to investigate the swirl and the squish effects on the flow fields. The modified K-.epsilon. turbulence model considering the change of the density under the condition of the rapid compression and expansion of the pistion was used. During the compression process, it was found that the squish flow which controls the subsequent combustion process was produced due to the piston bowl in the bowl piston type combustion chambers but not for the flat piston type. The swirl velocity close to the solid body rotation was maintained in the flat piston type combustion chambers, but for the bowl piston type a resulting from the change of the solid body rotation was generated in the radial-circumferential plane. For the swirl ratio effect, as the swirl ratio increases, it was found that a large and strong vortex was generated in the radial-circumferential plane of bowl piston type combustion chambers because of the strong inward flows from the combustion chamber wall. These computational results were compared with the results of LDA measurement.

• Journal of Korean Society of Environmental Engineers
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• v.35 no.10
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• pp.710-716
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• 2013

New and renewable energy sources have drawn attention because of climate change. Many studies have been carried out in waste-to-energy field. Fast pyrolysis of waste lignocelluosic biomass is one of the waste-to-energy technologies. Bubbling fluidized bed (BFB) reactor is widely used for fast pyrolysis of the biomass. In BFB pyrolyzer, bubble behavior influences on the chemical reaction. Accordingly, in the present study, hydrodynamic characteristics and fast pyrolysis reaction of waste lignocellulosic biomass occurring in a BFB pyrolyzer are scrutinized. The computational fluid dynamics (CFD) simulation of the fast pyrolysis reactor is carried out by using Eulerian-Granular approach. And two-stage semi-global kinetics is applied for modeling the fast pyrolysis reaction of waste lignocellulosic biomass. To summarize, generation and ascendant motion of bubbles in the bed affect particle behavior. Thus biomass particles are well mixed with hot sand and consequent rapid heat transfer occurs from sand to biomass particles. As a result, primary reaction is observed throughout the bed. And reaction rate of tar formation is the highest. Consequently, tar accounts for 66wt.% of the product gas. However, secondary reaction occurs mostly in the freeboard. Therefore, it is considered that bubble behavior and particle motions hardly influences on the secondary reaction.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.7 no.6
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• pp.1056-1063
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• 2006

Thermal evaporated 10 nm-Ni/l nm-Ir/(or polycrystalline)p-Si(100) and 10 nm-$Ni_{50}Co_{50}$/(or polycrystalline)p-Si(100) films were thermally annealed using rapid thermal annealing fur 40 sec at $300{\sim}1200^{\circ}C$. The annealed bilayer structure developed into Ni(Ir or Co)Si and resulting changes in sheet resistance, microstructure, phase and composition were investigated using a four-point probe, a scanning electron microscopy, a field ion beam, an X-ray diffractometer and an Auger electron spectroscope. The final thickness of Ir- and Co-inserted nickel silicides on single crystal silicon was approximately 20$\sim$40 nm and maintained its sheet resistance below 20 $\Omega$/sq. after the silicidation annealing at $1000^{\circ}C$. The ones on polysilicon had thickness of 20$\sim$55 nm and remained low resistance up to $850^{\circ}C$. A possible reason fur the improved thermal stability of the silicides formed on single crystal silicon substrate is the role of Ir and Co in preventing $NiSi_2$ transformation. Ir and Co also improved thermal stability of silicides formed on polysilicon substrate, but this enhancement was lessened due to the formation of high resistant phases and also a result of silicon mixing during high temperature diffusion. Ir-inserted nickel silicides showed surface roughness below 3 nm, which is appropriate for nano process. In conclusion, the proposed Ir- and Co- inserted nickel silicides may be superior over the conventional nickel monosilicides due to improved thermal stability.

• Journal of Welding and Joining
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• v.18 no.2
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• pp.213-213
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• 2000

This study was performed to investigate types and formation mechanism of cracks in two Al alloy welds, A5083 and A7NO1 spot-welded by pulse Nd: YAG laser, using SEM, EPMA and Micro-XRD. In the weld zone, three types of crack were observed: center line crack($C_{C}$), diagonal crack($C_{D}$), and U shape crack($C_{U}$). Also, HAZ crack($C_{H}$), was observed in the HAZ region, furthermore, mixing crack($C_{M}$), consisting of diagonal crack and HAZ crack was observed.White film was formed at the hot crack region in the fractured surface after it was immersed to 10%NaOH water. In the case of A5083 alloy, white films in C crack and $C_D crack region were composed of low melting phases, Fe₂Si$Al_8$ and eutectic phases, Mg₂Al₃ and Mg₂Si. Such films observed near HAZ crack were also consist of eutectic Mg₂Al₃. In the case of A7N01 alloy, eutectic phases of CuAl₂, $Mg_{32}$ (Al,Zn) ₃, MgZn₂, Al₂CuMg and Mg₂Si were observed in the whitely etched films near $C_{C}$ crack and $C_{D}$ crack regions. The formation of liquid films was due to the segregation of Mg, Si, Fe in the case of A5083 alloy and Zn, Mg, Cu, Si in the case of A7N01 aooly, respectively.The $C_{D}$ and $C_{C}$ cracks were regarded as a result of the occurrence of tensile strain during the welding process. The formation of $C_{M}$ crack is likely to be due to the presence of liquid film at the grain boundary near the fusion line in the base metal as well as in the weld fusion zone during solidification. The $C_{U}$ crack is considered a result of the collapsed keyhole through incomplete closure during rapid solidification. (Received October 7, 1999)

• Korean Journal of Materials Research
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• v.21 no.7
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• pp.384-390
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• 2011

Ti-6Al-4V ELI (Extra Low Interstitial) alloy has been widely used as an alternative to bone due to its excellent biocompatibility. However, it still has many problems, including a high elastic modulus and toxicity. Therefore, nontoxic biomaterials with a low elastic modulus should be developed. However, the fabrication of a uniform coating is challenging. Moreover, the coating layer on Ti and Ti alloy substrates can be peeled off after implantation. To overcome these problems, it is necessary to produce bulk Ti and Ti alloy with hydroxyapatite (HA) composites. In this study, Ti, Nb, and Zr powders, which are biocompatible elements, were milled in a mixing machine (24h) and by planetary mechanical ball milling (1h, 4h, and 6h), respectively. Ti-35%Nb-7%Zr and Ti-35%Nb-7%Zr-10%HA composites were fabricated by spark plasma sintering (SPS) at $1000^{\circ}C$ under 70MPa using mixed and milled powders. The effects of HA addition and milling time on the biocompatibility and physical and mechanical properties of the Ti-35%Nb-7%Zr-(10%HA) alloys have been investigated. $Ti_2O$, CaO, $CaTiO_3$, and $Ti_xP_y$ phases were formed by chemical reaction during sintering. Vickers hardness of the sintered composites increases with increased milling time and by the addition of HA. The biocompatibilty of the HA added Ti-Nb-Zr alloys was improved, but the sintering ability was decreased.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.413-418
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• 2002

The dough was frozen either before or after fermentation at the five different freezing and storage conditions. Although fermentation before freezing was effective for rapid freezing, it reduced bread volume of the dough frozen at both air freezer and liquid immersion freezer. Freezing at the air freezer set to $-70^{\circ}C$ took more time for freezing and resulted in lower bread volume than freezing at the immersion freezer set to $-20^{\circ}C$. Therefore, the freezing in the liquid immersion freezer was more effective to reduce the freezing time and increase the bread volume. At the liquid immersion freezer, the higher temperature was more effective than lower temperature. The doughs frozen in a liquid immersion freezer set to $-10^{\circ}C$ and fermented after de-frosting produced higher bread volume than control unfrozen dough. And also there was no significant difference in bread volume between the control unfrozen dough and the dough frozen in a liquid immersion freezer set to $-10^{\circ}C$, fermented before freezing and re-fermented after defrosting. The longer proof time and greater loaf volume obtained for the dough frozen and stored at the air freezer set to $-70^{\circ}C$. Therefore the optimum process for freezing the dough was freezing immediately after mixing, storing at $-10^{\circ}C$ in a liquid immersion freezer and fermented after defrosting.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.5
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• pp.3345-3350
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• 2014

We investigated to assess the relationships between the major nutrients and phytoplankton dynamics during the spring season in 2010 and 2011 at 23 stations in Jinhae Bay, Korea. The bay is divided into four different zones based on pollutant sources and geographical characteristics. Nutrient limitation (>80%) was significant in Zone II, which is located in central bay and is influenced by the water well mixed from outer bay. The limited nutrient was followed in Zone III and IV that was occupying between 17% and 83%. However, the low levels are being kept below 35% in Zone I, which is characterized by the semi-enclosed eutrophic area of Masan and Haegam bays. Based on the PCA (principle component analysis) analysis, the nitrogen (N) sources in 2010 were particularly dominant and it may be due to the water mixing and wastewater formed from bottom layers and sewage. In 2011, major nutrients including nitrogen, silicon and phosphorus were dominant in the bay and are supplied by the river discharge after rainfalls with low salinity conditions. In particular, the N nutrients being supplied in 2010 are correlated with pennate diatoms Pseudo-nitzchia spp. and is not related to the phytoplankton population densities in 2011. The present study suggests that N sources play an important role in the proliferation of diatom, and the rapid nutrient uptakes by them are potential nutrient limitation factors in the bay.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.743-750
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• 1997

Direct measurement of the kinetics of free fatty acid transfer between phospholipid model membrane is technically limited by the rapid nature of the transfer process. Separation of membrane-bound fatty acid by centrifugation has shown that although the equilibrium distribution of free fatty acid is determined by this method, fatty acid transfer occurs too rapidly for accurate kinetic measurements. Recently fluorescence resonance energy transfer(FRET) assay has been developed to examine transfer of fatty acids between membranes. Donor membranes which has fluorescent fatty acid, anthroyloxy fatty acid(AOFA), is mixed with acceptor membranes which has non-interchangeable fluorescent quencher, nitrobenzo-xadiazol(NBD), using stopped flow apparatus. As the fluorescent fatty acids transfer from donor membrane to acceptor membrane, fluorescence intensity would be decreased and the rate and degree of fatty acid transfer can be analyzed. Fatty acid transfer between micelles is more complicated because of bile salt. Therefore in experiments with micelles, fluorescence self quenching assay is used. At high concentrations, a fluorophore tends to quench its own fluorescence causing a reduction in fluorescence intensity. Donor micelles contained self quenching concentrations of fluorophore and acceptor micelles had no fluorophore. Upon mixing of donor and acceptor micelles, the rate of transfer of the fluorophore from the donor to the acceptor was measured by monitoring the release in self quenching when its concentration in donor decreased over time.

• Korean Journal of Food Science and Technology
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• v.50 no.6
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• pp.587-593
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• 2018

This study was carried out to investigate the effect of roasted rice bran (RRB) on the rheological properties of bread dough. According to farinograph analysis, the consistency of the control sample was greatest. There were no significant differences in water absorption (p<0.05). Lower values of development time, stability, and time to breakdown, which were affected, by the addition of RRB, were observed for RRB-containing dough samples, compared to the control dough sample. Addition of RRB significantly increased the mixing tolerance index (MTI). According to rheofermentometer analysis, the values of H'm, $T^{\prime}_1$, and retention volume decreased with increase in the amount of RRB added. According to the rapid visco analyzer (RVA) analysis, peak viscosity, holding strength, and setback values were greater in the control than in the RRB-containing samples. The addition of RRB to the flour influenced rheological properties like fermentation volume and acidity. The total acidity increased with the increase in the amount of RRB added. The present study has indicated that there was no significant difference between the rheological properties of the control and 5% RRB-containing dough samples. Therefore, the addition of 5% RRB could be an effective way to produce functional flour bread without affecting its desirable physical properties.