• Journal of the Korean Society for Heat Treatment
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• v.3 no.1
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• pp.58-64
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• 1990

• Transactions of Materials Processing
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• v.8 no.3
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• pp.245-251
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• 1999

In this study, the experimental considerations of the friction factors are presented in a few cases. The friction factors in the cases of, first, the drawing quality material, SPC3C through the non-coated die of base material. GC30, secondly, SPCC through the Cr-coated GC30 die, and lastly. SPCC through the TD heat treated STD11 die, are measured experimentally both for the increasing die temperature and the blank holding forces. The results show no considerable variations of the value of friction coefficients according to the change of both the die temperature and the die treating conditions.

• 연구논문집
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• s.26
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• pp.121-132
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• 1996

The carburising surface modification treatment of the die steel has been used for improving wear resistance and heat cycle strength of the die and preventing a pitting on the surface because the carbides are forming in the matrix during carburising. Generally, the hot forging die was used after quenching-tempering treatment or nitriding after quenching-tempering treatment. The nitriding after carburising on the surface of a hot die steel and a wear resistance die steels was suggested by SOUCHARD, JACQUOT. and BUVRON. This surface modification treatment improved the adhesive and abrasive wear resistance and friction coefficient. The process was introduced to the forging die of stainless steel, titanium alloy steel, alloy and medium carbon steel and the physical properties of the die after the treatment were improved. The surface hardening treatment of the nitriding, the carburising, the boriding, and TD process were used to improved the life time of the forging die. Also, the coating process of PVD, CVD and PCVD were used and the hard chromium plating was occasionally used. Therefore, this study analyzed the effects of the carburising time and the conditions of nitriding on STD61 steel. The case depth, the surface hardness, the forming carbide size and shape during overcarburising process on the die steel were also examined.

• Transactions of Materials Processing
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• v.30 no.1
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• pp.43-48
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• 2021

The success of warm forming of Mg alloy sheet is greatly influenced by friction at elevated temperature, depending on the surface treatment of the tool. The tool coating affected the frictional characteristics of AZ31B Mg alloy sheet at elevated and room temperatures. The frictional behavior of the Mg alloy sheet at room temperature was not significantly affected by surface treatment conditions of the tool, but was significantly affected at elevated temperature. When the contact pressure is high, a few surface-treated tools exhibit a higher coefficient of friction than those without surface treatment. It is important to select the surface treatment conditions of the tool in order to ensure appropriate friction during warm forming of Mg alloy sheet.

• Korean Journal of Materials Research
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• v.10 no.9
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• pp.629-635
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• 2000

The texture evolution during isothermal forging and subsequent heat treatment in Ti-48.5at%Al-0.6at%Mo alloy was investigated. Especially, in the present study, research interest was focused on the interrelation between lamellar volume fraction and textures varied with the change of heat-treated time and temperature. It was found that texture components having ND┴{302) and TD$\perp${100} with minor TD$\perp${111} were developed by isothermal forging. In addition, when the followed heat-treatment time and temperature increased from $1330^{\circ}C$/10h to $1350^{\circ}C$/20h respectively, both the lamellar volume fraction and the intensity of textures mentioned above also gradually increased. However, the tensile elongation at room temperature decreased oppositely, as the lamellar volume fraction increased. These results suggested that tensile properties of $\gamma$-TiAl with the nearly lamellar microstructure at room temperature were affected more strongly by the microstructural features such as lamellar volume fraction rather than by textures.

• Journal of the Korean Society for Heat Treatment
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• v.21 no.6
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• pp.293-299
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• 2008

In order to provide with fundamental data of the wrought Mg alloy for press forging, the effect of annealing temperature on the microstructure, texture development and tensile properties is studied in a commercial AZ31B Mg alloy sheet. Basal texture i.e. $(0001){\pm}5^{\circ}$[21$\bar{3}$0] is developed in a commercial AZ31B Mg sheet, and the texture is not changed considerably by annealing over $400^{\circ}C{\times}30min$, while (10$\bar{3}$0) component with high intensity can be observed due to abnormal grain growth. When the sheet is tensile-deformed with RD, $45^{\circ}$ and TD directions at room temperature, fracture strains are given by 25.8, 21.4 and 11.9% in the order of RD, $45^{\circ}$ and TD directions, respectively. With increasing annealing temperature up to $450^{\circ}C{\times}30min$, little change in mean grain size can be revealed by annealing below $300^{\circ}C{\times}30min$ but an abnormal grain growth, where some grains become significantly coarser than the rest, occurs by annealing above $400^{\circ}C{\times}30min$. The maximum tensile strain of around 25% is obtained by annealing below $300^{\circ}C{\times}30min$, but it is abruptly decreased to 16% by annealing above $400^{\circ}C{\times}30min$ owing to intergranular fracture of abnormal grown grains.

• Food Science of Animal Resources
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• v.22 no.2
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• pp.179-182
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• 2002

Using differential scanning calorimetry (DSC), changes underwent by a mixture of $\alpha$-lactalbumin ($\alpha$-La) and $\beta$-lactoglobulin ($\beta$-Lg) during heat treatment were studied, yielding useful information for the dairy industry. Results of the DSC showed that the heat denaturation temperature of the hobo-$\alpha$-La was higher than that of apo-$\alpha$-La, suggesting hole-$\alpha$-La‘s greater stability. The denaturation temperature of a mixture of holo-$\alpha$-La and $\beta$-Lg was also slightly lower than that of holo-$\alpha$-La alone. The denaturation temperature of an apo-$\alpha$-La and $\beta$-Lg mixture was higher than that of holo-$\alpha$-La and $\beta$-Lg, suggesting that the heat stability of apo-$\alpha$-La was increased by $\beta$-Lg. Based on these results, it is possible to conclude that a mixture of holo-$\alpha$-La and $\beta$-Lg is more intensively affected by an increase in temperature than other samples, and that free sulphydryl groups seem to take part in this heat-induced denaturation.

• BMB Reports
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• v.55 no.4
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• pp.187-191
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• 2022

Obesity is caused by an imbalance between energy intake and energy expenditure. Exercise is attracting attention as one of the ways to treat obesity. Exercise induces 'beige adipogenesis' in white adipose tissue, increasing total energy expenditure via energy dissipation in the form of heat. Also, beige adipogenesis can be induced by treatment with a beta-adrenergic receptor agonist. We developed a Cidea-dual reporter mouse (Cidea-P2A-Luc2-T2A-tdTomato, Luciferase/tdTomato) model to trace and measure beige adipogenesis in vivo. As a result, both exercise and injection of beta-adrenergic receptor agonist induced beige adipogenesis and was detected through fluorescence and luminescence. We confirmed that exercise and beta-adrenergic receptor agonist induce beige adipogenesis in Cidea-dual reporter mouse, which will be widely used for detecting beige adipogenesis in vivo.

• The Korean Journal of Food And Nutrition
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• v.28 no.1
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• pp.34-39
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• 2015

In this study, portective effect on DNA damage several mushrooms (Pleurotus ostreatus, Flammulina velutipes, Lentinula edodes) according to cooking methods was investigated using Comet assay. Three edible mushrooms were cooked by grilling, blanching, pan-frying, or by preparing 'Jeon' (traditional Korean pancake). Cells were incubated in medium with 4 kinds of samples for 48 h ($37^{\circ}C$) were further treated with hydrogen peroxide ($H_2O_2$) for 5 min as an oxidative stimulus. Oxidative damage was evaluated by single-cell gel electrophoresis (Comet assay) and quantified by tail DNA% (TD), tail length (TL), tail moment (TM). Though oxidative DNA damages expressed as TD, TL, TM of 4 cooked samples were higher than raw sample, which means lower protective activities, all samples including raw sample had significantly higher protective effects than the positive control (p<0.05). The protective effect on DNA damage of cooked samples decreased much more when soybean oil added, likely due to the thermal oxidation of oil during cooking. Although heat treatment could degrade protective effect on DNA damage of mushrooms, the cooked mushroom had significant effect on oxidative stress. In conclusion, grilling and blanching were the most advantageous cooking methods to protect oxidative DNA damage induced by $H_2O_2$.