• Korean Journal of Materials Research
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• v.26 no.4
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• pp.200-206
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• 2016

This study was carried out to investigate the effect of W substitution on the precipitation behavior of ${\chi}$ and ${\sigma}$ phases in super duplex stainless steel. The ${\chi}$ phase was precipitated at the interface of ferrite / austenite phases and inside the ferrite phase at the initial stage of aging. With an increase in the aging time, the volume fraction of the ${\chi}$ phase increased, and then decreased with the transformation from the ${\chi}$ phase to the ${\sigma}$ phase. The ${\sigma}$ phase was precipitated later than the ${\chi}$ phase, and the volume fraction of x phase increased with the increase in the aging time. The ferrite phase was decomposed into the new austenite (${\gamma}2$) and ${\sigma}$ phases by aging treatment. The decomposition of the ferrite phase into the ${\gamma}2$ and ${\sigma}$ phases was retarded by W substitution for Mo. The volume fraction of the ${\chi}$ phase increased and that of the ${\sigma}$ phase decreased due to W substitution. The ${\chi}$ and ${\sigma}$ phases were intermetallic compounds, which had lower nickel concentration, and higher chromium, molybdenum, and tungsten concentrations. The ${\chi}$ phase has higher molybdenum and tungsten concentrations than those of the ${\sigma}$ phase. The amounts of chromium and nickel in the ${\chi}$ and ${\sigma}$ phases did not change, but these phases have higher concentrations of molybdenum and tungsten due to W substitution for Mo.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.341-348
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• 2013

The Rubus coreanus Miquel concentrate was added in 0 (control), 10, 20, 30, and 40% substitution ratios by weight per sugar. The specific gravity and water content in pound cake batter tended to increase specific gravity according to the added Rubus coreanus Miquel concentrate. The volume, weight, and specific loaf volume in pound cake tended to decrease by according to the addition Rubus coreanus Miquel concentrate. Moisture contents in pound cake tended to increase long the addition Rubus coreanus Miquel concentrate. Brix and pH also decreased. 'L' and 'b' along with the increase in 'a' values were followed in proportion to the substitution ratio. Typical textural parameters like hardness, gumminess, and chewiness were increased in proportion to the substitution ratios, but springiness decreased. Adhesiveness and cohesiveness did not show any considerable differences between the pound cakes. The sensory evaluation showed a high preference for pound cake made with 30% Rubus coreanus Miquel concentrate.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.695-703
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• 2014

Daebong persimmon puree (DPP) prepared from removing the astringency of persimmon was used as a substitute for water when making the dough of white pan bread using domestic wheat flour, and the resulting, quality characteristics were investigated. The moisture content of DPP was 96.69%, and the dough was made by various levels of substitution of DPP for water (0, 10, 30, 50 and 100%). During fermentation, the expansion power of the dough decreased with increasing DPP levels (p<0.05). The volume, specific volume, baking loss, and the L and ${\Delta}E$ values of the crust and crumb of the breads also decreased with increasing DPP levels. The hardness and chewiness of the bread containing 100% DPP (without water) showed the highest values, but the springiness, cohesiveness and resilience showed the opposite trends. In the difference tests, all attributes except air cell uniformity were significantly different (p<0.05). Bread made with 100% substitution of DPP for water achieved the highest scores for flavor, taste and overall acceptability.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2023.05a
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• pp.311-312
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• 2023

In this study, porous concrete with improved functionality was developed by using superabsorbent polymer (SAP) to provide rooting space for plants. The depth of settlement and mass change according to the substitution and addition rate of SAP were determined by investigating the functional performance of SAP and the volume change upon saturation. Test results indicated the depth of penetration settlement increased as the substitution rate of SAP increased, but the mass change could not be confirmed as the addition rate of SAP increased. The instability of the specimens due to the excessive volume change of SAP, as well as the osmotic pressure phenomenon according to the pH concentration, were identified as the cause. Therefore, future studies are needed to investigate the appropriate substitution and addition rate of SAP, as well as to reduce the osmotic pressure phenomenon according to the pH concentration, which would contribute to the improvement of the functional performance of vegetation concrete.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2012.11a
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• pp.103-105
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• 2012

With blast-furnace slag is a by-product generated when pig iron is produced. It has been used as the concrete admixture due to high reactivity. However, It causes low strength development during early age. In order to make up for this drawback, in this study, we evaluated compressive strength of mortar replaced with high volume blast-furnace slag. Experimental results, Compressive strength of mortar based on blast-furnace slag is affected by cement type, substitution rate of blast-furnace slag and pH after mixing.

• Preventive Nutrition and Food Science
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• v.17 no.3
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• pp.197-202
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• 2012

Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with increasing coarseness as the level of whole wheat flour increased. Substitution of whole wheat flour decreased pasting viscosity, showing all RVA parameters were the lowest in SMC40 composite flour. Water absorption was slightly higher with 40% whole wheat flour regardless of whether the wheat was normal or waxy. An increased mixing time was observed when higher levels of KK flour were substituted, but the opposite reaction occurred when SMC flour was substituted at the same levels. Bread loaf volume was lower in breads containing a whole wheat flour substitution compared to bread containing only white wheat flour. No significant difference in bread loaf volume was observed between normal and waxy whole flour, but the bread crumb firmness was significantly lower in breads containing waxy flour. The results of these studies indicate that up to 40% whole wheat flour substitution could be considered a practical option with respect to functional qualities. Also, replacing waxy whole flour has a positive effect on bread formulation over normal whole wheat flour in terms of improving softness and glutinous texture.

• Journal of Ocean Engineering and Technology
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• v.23 no.6
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• pp.87-92
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• 2009

The effect of aging on the precipitation of the $\sigma$ phase and the corrosion resistance in tungsten substituted super duplex stainless steels was investigated. The volume fraction of the $\sigma$ phase and the current density increased with aging at temperatures up to $750^{\circ}C$ and then decreased. With an increase in aging time, the volume fraction of the $\sigma$ phase and the current density also increased. The $\sigma$ phase hardly influenced the corrosion resistance. With the substitution of tungsten for molybdenum in super duplex stainless steel, the volume fraction of the $\sigma$ phase and the current density decreased remarkably.

• Progress in Superconductivity
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• v.6 no.1
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• pp.37-40
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• 2004

We investigated the effects of impurity doping on the electrical transport and magnetic properties of TEX>$(Ru, Sn)(Sr, La)<_2$$EuCeCu_2$$O_{z}$ samples. We found that Sn substitution fur Ru causes a significant decrease of the volume fraction of ferromagnetic phase, as well as a decrease of the temperature where the ferromagnetic component is observed. La substitution for Sr leads to an increase of the magnetic ordering temperature with a moderate change of ferromagnetic component. The experimental results are discussed in conjunction with the structural data, transport properties and a possible change of oxygen content.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2019.11a
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• pp.79-80
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• 2019

This study was intended to examine the possibility of reducing hydration heat by FA substitution and combination of slag (CGS) from coal gasification power generation (IGCC) with mixed aggregate for concrete. The analysis results showed good results if liquidity increases as the ratio of CGS increases, air volume decreases, and compressive strength is mixed up to 25% in the residual aggregate. The results showed that the heat of hydration was reduced compared to plain due to the boron content of CGS as the CGS substitution rate increased, but it was larger due to the combination with FA substitution. It was found that the heat of hydration was reduced.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2021.11a
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• pp.105-106
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• 2021

This study examines the performance of CBS-Dust for the utilization of cement bricks as alkali stimulants for furnace slag replacement binders. It converts the CBS-Dust substitution rate and the excess slag substitution rate. According to the analysis, when replacing CBS-Dust with 65~70 % of BS substitution rate and 7.5~10 % of CBS-Dust, it shows excellent performance as an alkali stimulant of BS' potential hydrophobic reaction, and it is expected to be effective for secondary products of BS replaced in large quantities.