• Title/Summary/Keyword: Traditional iron-making

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Neutron imaging for metallurgical characteristics of iron products manufactured with ancient Korean iron making techniques

  • Cho, Sungmo;Kim, Jongyul;Kim, TaeJoo;Sato, Hirotaka;Huh, Ilkwon;Cho, Namchul
    • Nuclear Engineering and Technology
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    • v.53 no.5
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    • pp.1619-1625
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    • 2021
  • This paper demonstrates the possible nondestructive analysis of iron artifacts' metallurgical characteristics using neutron imaging. Ancient kingdoms of the Korean Peninsula used a direct smelting process for ore smelting and iron bloom production; however, the use of iron blooms was difficult because of their low strength and purity. For reinforcement, iron ingots were produced through refining and forge welding, which then underwent various processes to create different iron goods. To demonstrate the potential analysis using neutron imaging, while ensuring artifacts' safety, a sand iron ingot (SI-I) produced using ancient traditional iron making techniques and a sand iron knife (SI-K) made of SI-I were selected. SI-I was cut into 9 cm2, whereas the entirety of SI-K was preserved for analysis. SI-I was found to have an average grain size of 3 ㎛, with observed α-Fe (ferrite) and pearlite with a body-centered cubic (BCC) lattice structure. SI-K had a grain size of 1-3 ㎛, α-Ferrite on its backside, and martensite with a body-centered tetragonal (BCT) structure on its blade. Results show that the sample's metallurgical characteristics can be identified through neutron imaging only, without losing any part of the valuable artifacts, indicating applicability to cultural artifacts requiring complete preservation.

A Comparative Study on the Metallurgical Characteristics of the Iron Knife Using Traditional Iron-Making Method (전통 제철법을 적용하여 제작한 철제 칼의 금속학적 특성에 관한 비교 연구)

  • Cho, Sung Mo;Cho, Nam Chul;Han, Jung Uk
    • Journal of Conservation Science
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    • v.34 no.5
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    • pp.433-442
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    • 2018
  • In this study, metal properties were compared by preparingthree iron knives from steel ingots produced via traditional iron-making, and ingot which jointed the steel of modern times. Metal microscope and SEM-EDS analysis revealed fine ferrite and pearlite structures of the hypo-eutectoid steel of Fe-C alloys. All samples also exhibited martensite on the blade of the knife. By Vicker's hardness analysis, the hardness of the sand iron knife (K1) was 533.38 HV, sand iron-nickel steel knife (K3) was 514.8 HV, and sand iron-carbon steel knife (K2) was 477.02 HV. The mass reduction due to wear was 0.058% for K1, 0.059% for K3, and 0.144% for K2. EPMA(Electron probe micro-analyzer) analysis of the surface pattern of the specimens confirmed that the patterns were exposed due to differences in the content of C or the chemical composition. Additional research on heat treatment processes is needed to increase the abrasion resistance of blades. Traditional steel ingots could produce high-quality steel if combined with nickel steel.

Material Characteristic of Slags and Iron Bloom Produced by Smelting Process Using Sand Iron (사철 제련을 통해 생산된 슬래그와 괴련철의 재료과학적 특성 비교)

  • Cho, Sung Mo;Cho, Hyun Kyung;Kwon, In Cheol;Cho, Nam Chul
    • Journal of Conservation Science
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    • v.34 no.1
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    • pp.39-50
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    • 2018
  • This study replicated traditional smelting methods to produce iron blooms from sand iron. The metallurgical properties of the slag and the iron blooms were analyzed. The sand iron materials used in the smelting experiments, which were based on ancient documents, were collected from Gyeong-Ju and Pohang. Analysis by WD-XRF and XRD showed that Gyeong-Ju's sand iron contains a high-titanium, with magnetite, and Pohang's sand iron contains a low-titanium, which magnetite and ilmenite were mixed. Analysis of the slag with XRD, and the micro-structure with metal microscopes and SEM-EDS, confirmed that the major compounds in the slag of the Gyeong-Ju's sand iron were fayalite and $w\ddot{u}stite$, and those in the slag of the Pohang's sand iron were titanomagnetite and fayalite. The differences in the main constituents were confirmed according to the Ti quantity. Finally, we observed the microstructures of the iron blooms. In the case of the iron bloom produced from Gyeong-Ju's sand iron, the outside was found to be dominantly a pearlite of eutectoid steel, while the inside was a hypo-eutectoid steel where ferrite and pearlite were mixed together. While, the major component of the iron bloom produced from Pohang's sand iron was ferrite, which is almost like pure iron. However, there were many impurities inside the iron blooms. Therefore, this experiment confirmed that making ironware required a process that involved removing internal impurities, refining, and welding. It will be an important data to identify the characteristics of iron by-products and the site through traditional iron-making experiments under various conditions.

A Study of Iron Contents of Blood-making Foodstuffs in Relation to Dietary Therapy in Tong-Eui-Bo-Gam (한방(漢方) 식이요법중(食餌療法中) 조혈식품(造血食品)의 철분함량(鐵分含量)에 관한 연구(硏究) -동의보감(東醫寶鑑) 탕액편(湯液編)을 중심(中心)으로-)

  • Lee, Eun-Kyung;Tchai, B.S.
    • Journal of Nutrition and Health
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    • v.10 no.2
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    • pp.54-58
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    • 1977
  • The iron contents in the foodstuffs used for treatment of anemia as dietary treatments in Part Tang-Aik(湯液編) of Tong-Eui-Bo-Gam, (which was treatments of herb medicine. in Royal family) are studied on the purpose of comparing these Korean traditional and oriental herb medicine with modern nutrition and medicine, focusing especially upon the scientific values residing in them. The iron contents in grains, reptilla, feathered tribes, mammals, and fruits advised good for anemia in Tong-Eui-Bo-Gam are in average per 100g weight base, 8.6, 5.0, 6.5, 3.4, and 2.12 mg each respectively, while in thoes not advised good for anemia in the same part, the iron contents are 2.34, 2.63, 1.4, 2.21 and 0.97mg each respectively. To compare these two groups, in the foodstuffs advised good for anemia in Korean traditional herb medicine represented in Tong-Eui-Bo-Gam, the iron contents are much higher than in those not advised groups. However, in classes of vegetables and fishes, the iron contents are reversed. In conclusion, it is very difficult to say that all the dietary treatments advised in Korean traditional herb medicine are scientific in modern medical view point, however, it has some value doubtlessly to research Korean traditional herb medicine in modern aspect. Furthermore, in this study, Korean traditional medicine, arguing being built upon thousands years of experiences has been found .to have some scientific bases such as high iron contents in food stuffs advised good for anemia represented in Tong-Eui-Bo-Gam.

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A Study on the Metallurgical Characteristics for Sand Iron Ingot Reproduced by the Traditional Iron-making Method on Ancient Period under the Neutron Imaging Analysis (중성자 영상 분석을 활용한 고대 제철법 재현 사철강괴의 금속학적 특성 연구)

  • Cho, Sung Mo;Kim, Jong Yul;Sato, Hirotaka;Kim, TaeJoo;Cho, Nam Chul
    • Journal of Conservation Science
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    • v.35 no.6
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    • pp.631-640
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    • 2019
  • The purpose of this study was to compare analytical results of sand iron bars reproduced by the traditional iron-making method through a destructive analysis and a non-destructive analysis. For these studies, we produced two types of samples. One was sample(SI-A), a part of the sand iron bar for destructive analysis. The other was SI-B(9 ㎠) for non-destructive analysis. A metallurgical microscope and scanning electron microscope were used for the destructive analysis, and neutron imaging analysis with the Hokkaido University Neutron Source (HUNS) at Hokkaido University, Japan, was used for the non-destructive analysis. The results obtained by destructive analysis showed that there was ferrite and pearlite of fine crystallite size, and some of these showed Widmanstätten ferrite microstructure grown within the pearlite and coarse ferrite at the edge of the specimen. The results from the neutron imaging analysis showed that there was also ferrite and pearlite with 3 ㎛ α-Fe of BCC structure. Based on these results, neutron imaging analysis is capable of identifying material characteristics without destroying the object and obtaining optimal research results when applying it to objects of cultural heritage.

A Study on the Metallurgical Characteristic of Hammer Scale Produced through Traditional Iron-making Experiments (전통 제철실험을 통해 생산된 단조박편의 재료과학적 특성 연구)

  • Cho, Sung Mo;Cho, Nam Chul
    • Journal of Conservation Science
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    • v.37 no.6
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    • pp.738-747
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    • 2021
  • This study attempted to investigate the metallurgical characteristic through material scientific analysis of hammer scale produced as a direct smelting method restoration experiment for each raw material of iron. To this end, four hammer scale groups were set up, respectively, by experimenting with Gyeongju-Gampo Iron sand and Yangyang Iron ore. For the analysis, principal component analysis, compound analysis, microstructure observation, and chemical composition were confirmed. As a result of principal component analysis, as forging and refining progressed, the content of Fe increased and the content of non-metallic objects decreased. As a result of compound analysis, iron oxide-based compounds were identified. As a result of confirming microstructure and chemical composition, Wüstite and Fayalite were observed overall, and agglomerated Wüstite were observed in some. Magnetite on shape of polygon and pillar was observed. In addition, it was confirmed that internal defects, impurities, and non-metallic interventions gradually decreased. In the future, it is necessary to investigate the metallurgical characteristic through material scientific analysis of hammer scale produced through restoration experiments using various raw material of iron, and compare them with those excavated from Iron manufacture ruins.

Changes of Physical and Chemical Properties for Making Raw Materials and Reproductions According to Manufacturing Stages in Traditional Korean White Porcelain

  • Kim, Du Hyeon;Jeong, Ji Youn;Oh, Eun Jeong;Han, Min Su
    • Journal of Conservation Science
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    • v.38 no.4
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    • pp.301-313
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    • 2022
  • We made a Korean white porcelain or Joseon Baekja jar and based on the raw materials used and reproductions of each stage, we aimed to compare and analyze the physicochemical changes of the raw materials such as clay at each manufacturing stage, as well as identify the characteristics and correlations. Although the basic main components of clay and glaze material are similar, their texture becomes denser in the process of bisque firing pottery (Chobeol-pyeon) and glaze firing pottery (Jaebeol-pyeon), and we confirmed that in addition to the tendency of increasing vitrification, low-temperature minerals such as mica and illite gradually disappeared, while high-temperature minerals such as cristobalite were newly created. This phenomenon has also been verified by the rapid decrease in absorption rate while the change in specific gravity was small. In addition, the color was greatly affected by the firing atmosphere, and the yellow-red chromaticity of the raw materials was higher during bisque firing but showed a rapidly decreasing characteristic during glaze firing. The value of magnetic susceptibility, which is related to iron (Fe) component, showed a tendency to decrease in glaze firing pottery. CT images were confirmed as a method that can indirectly estimate the change in the material properties of the object step-by-step for the entire object. In conclusion, the study of manufacturing stages of reproduction can provide basic data for scientific research on the estimation of porcelain and pottery making technology and changes in raw materials.

Types and Characteristics of Jeju's Traditional Fur Garments (제주 전통 털소재 복식의 유형과 특성)

  • Ko, Soon-Hee;Jang, Hyun-Joo
    • Journal of the Korean Society of Costume
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    • v.58 no.9
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    • pp.114-128
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    • 2008
  • The current study aims to classify types of traditional fur Garments in Jeju into Dusik(hat), dress, Jokui(socks) and accessaries, and examine characteristics of them through demonstrative study focusing on collections of museums in Jeju. Dusik is a kind of hat for protection against the cold, and there are badger leather Gamtaes and cow hair Beonggeojis(fur hats). Especially leather gamtae was used to protect against the cold when people hunted roe deers in Mt. Halla. Beonggeoji was producted in the form of felt with fine hair collected coat-shedding of cows and dogs in spring, therefore it was too warm and practical to be damaged from storm or pressure. Fur coat is a general name of dress made of leather without hair. It is a kind of clothes with a hat worn while taking care of horses and cows. Also people wore dog leather topcoats and cow leather topcoats when they hunted in Mt. Halla. As for Jokui, there are leather Beoseon(socks) made of cow leather, leather shoes in the form of straw shoes, and leather Balle embracing the low half of the body warmly. Accessaries include a rectangular cow leather bag for storing an iron piece for making fire. These traditional fur robs in Jeju not only have practicality for protection against the cold, but also symbolized richness by using leathers of badgers, roe deers, etc. that were previous during that times. Also they used partially cut leather for decoration at the edge.

A Study on Terminology of Metal Handles in Traditional Korean Furniture - Focusing on Korean and Western Furniture - (한국전통가구의 금속 손잡이 영문표기 연구 - 한국 및 서구를 중심으로 -)

  • Moon, Sun-Ok
    • Journal of the Korea Furniture Society
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    • v.23 no.4
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    • pp.449-459
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    • 2012
  • The article aims to making a comparison between traditional Korean and Western furniture metal handles to give the detail information of the handle terms by analyzing the related literature including internet and interviews. In terms of that, the Korean and Western metal handles are compared in the types, components, materials, methods, and terms affecting the development made by the craftsmen before the Industrial Revolution about the mid or late 18th century. As a result, first, ring and drop pull handles were mostly and wooden knobs were a little used to open the furniture doors and drawers. The Korean drop pulls, Deulswae, came out after the ring pulls, Gori, while the Western drops called loop or bail handles as well, came out before the ring pulls. Second, the components were composed by ring, Gori, loop or bail, Deulswae, Post, Baemok, washer, Baemokbatchim, and backplate, Deulswaebatchim. Most of the Western handles were fastened by the bolt and nut, while the post of two strips, Baemok, fastened the Korean metal handles. Third, the metal handles were created of brass and iron mostly, gilded gold and silver. Forth, the method were largely used by casting, engraving, forging, plating, and hammering in the Korean handles, and by casting, molding, engraving, and stamped in the Western handles. Finally, the terms such as "knobs, pulls, drops, ring and drop pulls, loop or bail handles, posts, washers, backplate, casting, molding, engraving, forging, plating, and stamped" were clarified by the two comparison in Korean and English.

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A study on the traditional salt-making of the Joolpo inlet area during the 18th and 19th century (18~19世紀 茁浦灣의 煮鹽 - 鹽場의 分布와 煮鹽法을 중심으로 -)

  • ;Hong, Keum-Soo
    • Journal of the Korean Geographical Society
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    • v.29 no.1
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    • pp.46-64
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    • 1994
  • Among every civilized people salt has been recognized as an essential foodstuff to the human society without which even man's survivor is unthinkable. The cultural-anthropological meaning of salt is estimated highly as well, and in geographical perspective salt itself symbolize regional interrelationship. Playing a decisive role in freeing innermost settlement from isolation, salt aiso made a contribution to expanding human habitats. This study tries to reconstruct historica geography of 18th and 19th century surrounding traditional salt-roasting (chayeom). The Joolpo Inlet area which is located on the mid-western coast in Honem Region is selected for study area. Established on the basis of optimum physical geographical conditions such as topography, climate and vegetation, salt-making of Joolpo Inlet area was run dynamically with the sudden turn of events in the 18-19th century which was chacterized as an age of transition from medieval society to modern one. In this paper the writer attempts to clarify mainly following three points: physical conditions and socio-economic background leading to the initiation and later development of roasting of salt in Joolpo Bay; distribution of saltworks; methods of saltmaking. Main points drawn from these analyses can be summarized as follows: of iron pan and cow-drawn tools rendered labour-saving and output growth. 1, Saltworks of Joolpo Inlet area in the 18-19th century were distributed evenly over Kobu, Puan, Mujang and Heungduck counties among which Kobu's was located in Puanmyon - a sort of exclave. All saltworks belonging to above four counties were clasified as most lucrative ones in Honam Region on government archives. In particular, Gumdang saltwork which belongs to Mujang county is noteworthy in that it was first introduced by one Paekje priest in 6th century and therefore it provides a clue to examine the history of salt-roasting of Joolpo Inlet area. In light of the fact that temple or monastery economy, regardless of East and West, has been closely connected with traditional industry, the case of Gumdang is not unusual. 2. The process of saltmaking follows this order: harrowing of salt field exposed to solar heat; construction of saltern mound with saline earth; acquiring of brine by leaching saline earth; roasting of salt. Salterns (saltworks) are consisted with various salt making facilities such as roasting shed, saltern mound, salt field, salt well) salt pit or brine pit) and seawater reservoir. Among them roasting shed which is constructed chiefly with hundreds of pieces of pine tree as a frame and with straw as roof and wall is customarily considered as an unit of saltwork. And inside it is saltpan made of two kinds of materials, that is iron pan or plaster pan. The area attached to one unit of roasting shed is approximately 1 ha, and that of saltern mound is a tenth of it.

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