• Proceedings of the KIEE Conference
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• 2000.07c
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• pp.1521-1523
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• 2000

NbTi/Cu superconducting wires were jointed inserting the NbTi filaments into Cu/NbTi sleeve and pressing it. When the NbTi filaments were inserted into Cu/NbTi sleeve additional NbTi filaments were inserted together to increase the numbers of filaments in the hole of sleeve. The thickness of sleeves and dimples were changed to get optimal factor for high Ic of joint Critical current of the joint with additional NbTi Filaments and 17mm thickness of dimple was 450 A at 4.2K, 0.5T.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2006.06a
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• pp.339-340
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• 2006

In this paper, disk-type ultrasonic motor using radial and bending vibration modes is newly designed and fabricated to measure its characteristics. As the diameter of elastic body increases, the resonant frequency decreases and its resonant frequency is about 92kHz when the physical dimensions of piezoelectric ceramic and elastic body are 28mm of diameter and 2mm of thickness, and 32mm of diameter and 2mm of thickness, respectively. When the applied voltage is 20Vpp. its speed and torque are 200rpm and 1N, respectively.

• Transactions of Materials Processing
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• v.28 no.4
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• pp.219-225
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• 2019

This study deals with the effect of austempering temperature and time on the microstructures and mechanical properties of high-carbon nano-bainite steels. Although all the austempered specimens are mainly composed of bainite, martensite, and retained austenite, the specimens which are austempered at lower temperatures contain finer packets of bainite. As the duration for austempering increases, bainite packets are clearly seen due to larger amount of carbon atoms being redistributes into bainite and retained austenite during bainite transformation. As the austempering time increases, the hardness of the specimens gradually decreases as a result of lower martensite volume fraction, and later increases again due to the formation of nano-bainite structure. The Charpy impact test results indicate that the impact toughness of the austempered specimens can be improved if the formation of nano-bainite structure and the transformation induced plasticity effect of retained austenite are optimized at higher austempering temperature.

• Transactions of Materials Processing
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• v.30 no.1
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• pp.22-26
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• 2021

The present study demonstrated the effects of processing variable and alloying elements on the processing window of austempered cast iron, one of the heat-treatable cast irons, in order to elucidate the relation between heat treatment and microstructure in terms of time and temperature. Such microstructure is strongly affected by austenitizing conditions and alloying elements. The size of processing window tends to increase initially with increasing austenitizing temperature from 1123 to 1173 K, followed by a decline in the reverse direction between 1173 and 1223 K. Thus, the optimized processing window with large frame was found at an austenitizing temperature of 1173 K. To determine the effect of Sn addition, the processing window in the sample was created by the addition of 0.08 wt.% Sn, which appeared larger than that without Sn and with 0.06 wt.% Sn.

• Korean Journal of Organic Agriculture
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• v.25 no.4
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• pp.901-916
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• 2017

This study was conducted to evaluate natural plant extracts for methane gas reduction in ruminants. Rumen fluid was collected from cannulated Hanwoo cow ($450{\pm}30kg$) consuming 400 g/kg concentrate and 600 g/kg timothy. The 15 ml of mixture comparing McDougall's buffer and rumen fluid in the ratio 2 to 1, was dispensed anaerobically into 50 ml serum bottles. Rumen fluid contents were collected and in vitro fermentation prepared control (timothy, 300 mg), ginseng, balloon flower, yucca plant, camellia, tea plant and ogapi extracts were added at the level of 5% against 300 mg of timothy as a substrate (v/w) and incubated for 3, 6, 9, 12, 24, 48, and 72 h. In vitro pH values range 6.55~7.41, this range include rumen titration. The dry matter digestibility was not differ between all treatments and control. Total gas emission was significantly higher (p<0.05) in ginseng and balloon flower treatments on 24 h than in control. Carbon dioxide emission was not differ all treatments on 9 h than in control and significantly higher (p<0.05) yucca plant, camellia and tea plant treatments on 12 h than control. Methane emission was not differ all treatments on 6 h than in control. The rumen microbial growth rate was significantly higher (p<0.05) in ginseng, balloon flower on 12 h and significantly higher (p<0.05) in ginseng, yucca plant, tea plant and ogapi treatments on 24 h than in control. Total VFA was significantly higher (p<0.05) in tea plant and ogapi treatments on 12 h than in control and significantly higher (p<0.05) in ginseng, balloon flower treatments on 48 h than in control. Acetic acid was significantly lower (p<0.05) in ginseng and balloon flower treatments on 24 h than in control. Propionic acid was significantly higher (p<0.05) in ginseng and balloon flower treatments on 48 h than in control. As a results, sixth natural plant extracts had no significant effect dry matter digestibility and negative on rumen fermentation, but not effect methane reduction.

• Journal of the Korean Vacuum Society
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• v.15 no.3
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• pp.259-265
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• 2006

We measured sputtering yield of RF $O_2-plasma$ treated MgO protective layer for AC-PDP(plasma display panel) using a Focused ion Beam System(FIB). A 10 kV acceleration voltage was applied. The sputtering yield of the untreated sample and the treated sample were 0.33 atoms/ion and 0.20 atoms/ion, respectively. The influence of the plasma-treatment of MgO thin film was characterized by XPS and AFM analysis. We observed that the binding energy of the O 1s spectra, the FWHM of O 1s spectra and the RMS(root-mean-square) of surface roughness decreased to 2.36 eV, 0.6167 eV and 0.32 nm, respectively.

• Applied Chemistry for Engineering
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• v.16 no.5
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• pp.653-659
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• 2005

When emulsion is irradiated by a microwave, the energy absorbed by the emulsion is proportional to irradiation time. In case of a long exposure, the temperature of emulsion rises, its viscosity decrease, and subsequently increase the rate of demulsification. In this work, in order to improve demulsification rate, the studies on demusification and the Sauter mean diameter ($D_{32}$) for each microwaved emulsion with different irradiation mode(continuous, pulsative, and periodical irradiation) have been carried out. When the 30% W/O emulsion (sample #1) was irradiated for 600 sec and settled for 24 h, oil recovery rates from continuous, pulsative, and periodical microwave irradiation were 60.0%, 62.3%, and 96.2%, and the amounts of separated water were 26.5%, 35.0%, and 93.9%, respectively. Also, the Sauter mean diameters ($D_{32}$) were $47.183{\mu}m$, $111.547{\mu}m$, and $220.476{\mu}m$, respectively.

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.642-651
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• 2015

Asparagus, which was known to be a good source of dietary fiber and vitamins, has been reported to possess various medical actions such as antioxidant and blood pressure regulating effects. In order to examine the quality and antioxidant characteristics of asparagus, asparagus sponge cakes were prepared with different ratios of freeze dried asparagus powder (0%, 2%, 4%, 6%, 8%, w/w) in this study. With the increase of asparagus powder content in the sponge cakes, the specific gravity and baking loss increased while the dough yield decreased significantly. The moisture contents of the sponge cakes were not significantly different between the control and the cakes prepared with asparagus powder. The pH of the sponge cakes decreased significantly with increased amounts of asparagus powder. Furthermore, the pH of the sponge cake containing 8% asparagus powder was the lowest at 7.49. With the increase of asparagus powder content in the sponge cakes, lightness (L) and redness (a) decreased, whereas yellowness (b) increased. In texture analysis, the hardness and chewiness of the sponge cakes increased as the asparagus powder content increased, while the cohesiveness of the sponge cakes with asparagus powder decreased. Both total polyphenol content and DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity increased significantly with increased levels of asparagus powder content in the sponge cakes. In a sensory evaluation using a scale of 1-7, the sponge cake containing 8% asparagus powder had the lowest sensory preference scores. Therefore, the results of this study suggest that sponge cake prepared with 6% asparagus powder is the most appropriate product for quality characteristics.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.1
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• pp.63-72
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• 2016

Asparagus (Asparagus officinalis L.) is a vegetable that has been reported to have a variety of pharmacological effects such as antioxidant and antitumor effects. In order to examine the quality characteristics and antioxidant characteristics of asparagus, asparagus Sulgidduck was prepared with different ratios of freeze-dried asparagus powder (0%, 0.5%, 1%, 2%, 3%, and 4%, w/w). As asparagus powder content in Sulgidducks increased, moisture contents of Sulgidducks decreased significantly. The pH of Sulgidducks decreased with higher amounts of added asparagus powder. Furthermore, the pH of Sulgidduck containing 4% asparagus powder showed the lowest value of 5.98. As asparagus powder content of Sulgidducks increased, L-value (lightness) decreased while a-value (redness) and b-value (yellowness) increased. In texture analysis, hardness and chewiness of Sulgidducks with freeze-dried asparagus powder increased with higher asparagus powder. The cohesiveness of Sulgidducks containing 4% asparagus powder showed the lowest value of 65.72%. Both total polyphenol content and DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity increased significantly with higher levels of asparagus powder content in Sulgidducks. In the sensory evaluation using a 7-point test, Sulgidduck containing 2% asparagus powder showed the highest sensory preference scores. Therefore, the results of this study suggest addition of 2% asparagus powder is the most appropriate ratio for making Sulgidduck with optimal quality characteristics.

• Journal of the Korean Magnetics Society
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• v.10 no.1
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• pp.11-15
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• 2000

13Cr-1.5Nb-Fe alloy powder prepared by water atomizing method is reduced with flowing hydrogen gas. The characteristics of a reduced alloy powder is investigated and magnetic cores formed by using the reduction power sintered in the vacuum of ∼10$\^$-5/ Torr. In order to study on the magnetic cores permeability and power loss in alternating magnetic field are also measured. The result of particle size distribution shows the paticle size is 70 ㎛ at volume fraction of 50 %. The saturation magnetization of the reduced alloy powder is 160 emu/g. The relative peak permeability (H$\_$a/=5Oe) of a magnetic core is 400 and the power loss (B$\_$m/=80G) 0.12 mW/cc at sintering temperature of 1,200 $\^{C}$, 10 ton/㎠ forming pressure, and 1 kHz.