• 제목/요약/키워드: Recrystalliztion temperature

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Al-0.11Fe계 합금에서의 Zr, Sc원소 미세첨가에 따른 연속주조재 및 압연재의 특성 (The Effect of Zr Element on the Properties of Continuous Casting and Rolling Materials for Al - 0.11 wt.%Fe Alloy)

  • 김병걸;김상수;김성규;김지상;김진한
    • 한국전기전자재료학회논문지
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    • 제20권12호
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    • pp.1099-1104
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    • 2007
  • In order to develop non-heated STAl(super thermal resistant Aluminum alloy) for ampacity gain conductor, the systematic research was carried out. Especailly, the effect of a very small amount of Zr, Sc element in EC grade Al ingot on mechanical and electrical properties was our priority. As a result, it was found that the strength and recrystallization temperature of designed alloy was gradually increased with Zr, Sc addition up to 0.3 wt.%. However, the electric conductivity showed no drastic change. The tensile strength and recrystalliztion temperature, $17.75{\sim}20.05\;kgf/mm^2$ and $420{\sim}520\;^{\circ}C$, was obtained at 0.3 wt.% Zr, Sc addition, respectively. Particles of the $Al_3Zr$ and $Al_3Sc$ phase affected the ambient and elevated-temperature strength of the alloys.

Al-0.11 Fe계 합금에서의 Zr원소 미세첨가에 따른 연속주조재 및 압연재의 특성 (The Effect of Zr element on the Properties of Continuous Casting and Rolling Materials for Al-0.11 wt.%Fe Alloy)

  • 김병걸;김상수;김성규;김한얼;;김지상
    • 한국전기전자재료학회:학술대회논문집
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    • 한국전기전자재료학회 2007년도 하계학술대회 논문집 Vol.8
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    • pp.519-520
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    • 2007
  • In order to develop non-heated STAl(super thermal resistant Aluminum alloy) for ampacity gain conductor, the systematic research was carried out. Especially, the effect of a very small amount of Zr element in EC grade Al ingot on mechanical and electrical properties was our priority. As a result, it was found that the strength and recrystallization temperature of designed alloy was gradually increased with Zr addition up to 0.3wt.%. However, the electric conductivity showed no drastic change. The tensile strength and recrystalliztion temperature, $17.75\;kgf/mm^2$ and $420^{\circ}C$, was obtained at 0.3 wt.% Zr addition, respectively.

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동부전분의 호화 및 겔화 특성 (Gelatinization and Gelation of Cowpea Starch)

  • 김향숙
    • 한국식품조리과학회지
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    • 제10권1호
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    • pp.76-79
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    • 1994
  • 본 연구는 청포묵의 제조과정에서 일어나는 동부전분의 형태변화와 결정성의 변화를 조사하기 위하여 수행하였다. 동부전분은 70~75$^{\circ}C$에서 결정성이 상실되는 것을 편광현미경과 X-선 회절도로부터 알 수 있었다. 가열에 따른 동부전분의 변화를 SEM관찰했을 때, 65~75$^{\circ}C$에서는 팽윤이 일어나면서도 입자의 형태는 보전되었으나 85$^{\circ}C$ 이상에서는 용출물이 많이 빠져나온 후 입자의 중첩이 일어나는 것을 볼 수 있었다. 묵의 형성, 즉 호화전분의 겔화는 한 그룹의 약한 수소결합에 의하여 안정화되는 junction zone이 형성되어 망상조직이 이루어지는 것임이 저장했던 전분겔을 재가열할 때의 DSC thermogram을 통하여 나타났고, 재가열한 전분의 X-선 회절도 분석한 결과 결정화는 아닌 것이 밝혀졌다.

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