• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2008.05a
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• pp.477-479
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• 2008

Drawability and other mechanical properties of sheet metals are strongly dependent on their crystallographic orientations. In this paper the formability of the AA 5052 Al alloy sheets was investigated after asymmetric rolling and subsequent heat treatment. In most cases, after asymmetric rolling specimens showed a fine grain size and subsequent heat treated specimens showed that the ND//<111> texture component were observed. The anisotropy of formability is often described by the plastic strain ratios (r-value) as a function of the angle to the rolling direction in sheet metal. For a good formability, a high r-value is required in sheet metals. In the asymmetry rolled and subsequent heat treated Al alloy sheet, the variation of the plastic strain ratios have been investigated in this study. The plastic strain ratios of the asymmetry rolled and subsequent heat treated AA 5052 Al alloy sheets were higher than those of the original Al sheets. These could be related to the formation of ND//<111> texture components through asymmetric rolling in Al sheet.

• Nuclear Engineering and Technology
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• v.53 no.1
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• pp.172-177
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• 2021

The microstructure and texture of three 316L foils of 25 ㎛ thickness, which were subjected to different manufacturing process, were systematically characterized using advance analytical techniques. Then, the electrochemical property of the 316L foils in simulated pressurized water reactor (PWR) solution was analyzed using potentiodynamic polarization. The results showed that final rolling strain and annealing temperature had evident effect on grain size, fraction of recrystallization, grain boundary type and texture distribution. It was suggested that large final rolling strain could transfer Brass texture to Copper texture; low annealing temperature could limit the formation of preferable orientations in the rolling process to reduce anisotropy. Potentiodynamic polarization test showed that all samples exhibited good corrosion performance in the simulated primary PWR solution.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 2002.10b
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• pp.207-208
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• 2002

In the present study, the friction and wear properties of boundary lubricated textured surfaces were investigated. The capability of textured surfaces to feed lubricant into the interface of a sliding contact and to isolate wear partices was studied and related to the properties of the textured surfaces. Well-defined surface textures were produced by lithography and anisotropic etching of silicon wafers. Different widths and distributions of parallel groves were manufactured and subsequently the wafers were PVD coated with thin wear resistant TiN or DLC coatings, retaining the substrate texture. The surfaces were evaluated in reciprocating sliding against a ball bearing steel ball under starved or boundary lubricated conditions.

• Journal of the Korean Society of Food Culture
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• v.31 no.3
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• pp.220-225
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• 2016

This study investigated properties of bread utilizing extracts of ginseng powder. Ginseng powder bread was baked. Addition of 1~3% of ginseng powder extract to wheat flour was carried out. Rheological properties, dough pH, dough volume, bread volume, water absorption capacity, baking loss, bread color, bread texture, and sensory evaluation were tested to examine properties of bread baked with extracts of ginseng powder. The results are as follows. The dough pH decreased gradually with increasing ginseng powder extract concentration. The bread volume, baking loss, and bread weight increased with increasing use of ginseng powder extract, and springiness and cohesiveness increased as red ginseng powder additive concentration increased. Lightness of the L decreased while a and b increased. In the sensory evaluation, ginseng powder with 1% ginseng powder extract was evaluated as the best for taste, texture, flavor, and overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.886-891
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• 1997

The interrelation between physicochemical properties of milled rice and retrogradation of rice bread during cold storage was examined to compare the varietal difference in maintenance of rice bread quality. Twelve rice materials showed big varietal difference on physicochemical properties of rice starch such as amylose content(0.0~29.2%), gel consistency(20~98mm), and alkali digestion value(2.0~7.0). Rice bread made from milled rice of Jungwonbyeo, AC 27 and IRAT 177 exhibited soft texture and late retrogradation of rice bread during cold storage(4$^{\circ}C$). The amylose content of milled rice was closely associated with gel consistency negatively and with springiness of rice bread positively. The retrogradation of rice bread texture during cold storage was correlated with gel consistency of rice flour positively and with alkali digestion value of milled rice negatively.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2009.05a
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• pp.393-396
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• 2009

The mechanical properties, press formability and texture of a TWIP steel were investigated. This steel combines both high strength and high ductility due to so called TWIP effect which are related to the microstructural changes. The formation of twins during deformation leads to an increase of its mechanical properties. In this study, the texture and mechanical properties evolutions of a TWIP steel subjected to tensile tests and press trials at room temperature were investigated in relation to the feasibility of the application to automotive body parts.

• Proceedings of the KSRS Conference
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• 2003.11a
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• pp.1194-1196
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• 2003

Variations in soil physical and chemical properties can affect agricultural productivity and the environmental implications of crop production. These variations are present and may be important at regional, field, and sub-field (precision agriculture) scales. Because traditional measurements are time-consuming and expensive, reflectance-based estimates of soil properties such as texture, organic matter content, water content, and nutrient status are attractive. Soil properties have been related to reflectance measured with laboratory, in-field, airborne, and satellite sensors. Both multispectral and hyperspectral instruments have been used, with both natural and artificial illumination. Varying levels of accuracy have been obtained, with the best results (r > 0.95) using hyperspectral reflectance data to estimate soil organic matter and water content.

• Current Research on Agriculture and Life Sciences
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• v.13
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• pp.9-16
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• 1995

This study was carried out to investigate the Physico-chemical Properties of Maeye-Dong Experiment Forest Soils. It is important to get fundmental information for establishment of economic and enviromental forest stands. The results obtained from this study were as follows: 1. The range of soil texture was in loamy sand and sandy loam. 2. The pH of Maeye-Dong Experiment forest soils found to be lower than that of Korean brown forests. 3. Most of investigated areas were known to be lack of exchangeable cation and nitrogen. 4. Fertilizer application should be advanced for establishment of economic and enviromental forest stand.

• Journal of the Korean Society of Clothing and Textiles
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• v.36 no.5
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• pp.501-511
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• 2012

This study examines the effect of structural properties of F/W wool knit fabrics for woman's knitwear on the preferences for textile designing through analyzing the relationship among the structural properties, mechanical properties, objective hand measurements, and preferences. The 'knit structure' was determined to be the most important parameter in rating preferences, apart from the 'preference for cardigans'. Consumers preferred washable wool to normal wool when comparing a normal wool knit with a washable wool knit on a 'knit structure' factor. Preferred structural properties showed a similar tendency 'preference for fabric' and the 'preference for cardigans', 'preference for sweaters' and 'preference for vests'. The 'sophisticated/feminine' factor showed a correlation with 'fabric preference' and the texture and sensible images had a similar effect on fabric preferences. In the relationship between objective hand measurements and fabric preferences, the KOSHI value had a negative coefficient and the THV value had a positive correlation with fabric preferences. In conclusion, we found a consumer preference for more flexible fabrics.

• The Korean Journal of Food And Nutrition
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• v.14 no.6
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• pp.596-604
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• 2001

Twelve varieties of Korean rice and ten varieties of Japanese rice were selected. After being milled. they were analyzed about various physicochemical properties such as moisture, protein and amylose, a -amylase activity, gelatinization properties. And after being cooked with proper amount of water texture and other physical properties were measured by Texturometer, Tensipresser and Rheolograph-micro. Finally the sensory evaluation test was carried out. The results were as follows. 1. In case of protein contents, amylose contents and $\alpha$-amylase activity, Korean rice had a slightly higher value than Japanese As a consequence. Korean rice showed a little stronger hardness and a little weaker stickiness compared with Japanese rice. 2. Amylose contents showed very high correlation with other physicochemical properties and peak viscosity and gelatinization temperature of RVA, the ratio of stickiness to hardness( -Hl/Hl ) of Texturometer and the tan $\delta$(the ratio of dynamic loss to dynamic viscoelasticity) of Rheolograph-micro showed high correlation with other analyzed properties. 3. The ( -/+)work balance of low compression test(25% ) of Tensipresser analysis(texture analysis on the surface of cooked rice) and tan f of Rheolograph-micro showed very high correlation with sensory evaluation results. By using this parameters as major independent variables, some trials to derive high confidence multiple regression equations were accomplished. By the equations it would be possible to make an approximate pre-estimate of eating quality for unknown japonica rice.