• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2008.10a
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• pp.203-206
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• 2008

Transformation of austenite to martensite during cold rolling has been widely used to strengthen metastable austenitic stainless steel grades. Aging treatment of cold worked metastable austenitic stainless steels, including ${\alpha}'$-martensite phase, results in the further increase of strength, when aging is performed in $200^{\circ}C$ to $450^{\circ}C$ temperature range. The purpose of the present study was to evaluate the effect of time and temperature on the stress-strain behavior of cold worked austenitic stainless steels. The amount of ${\alpha}'$-martensite during cold working and aging was examined by ferrite scope and X-ray diffraction (XRD). During aging at $450^{\circ}C$ for 1hr, tensile strength dramatically increased by 150MPa. Deformed metastable austenitic steels containing the "body-centered" ${\alpha}'$-martensite are strengthened by the diffusion of interstitial solute atoms during aging at low temperature.

• Journal of the Korean Society for Heat Treatment
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• v.14 no.6
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• pp.323-329
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• 2001

Artificial aging was performed to simulate the microstructural degradation in 2.25CrMo steel arising from long time exposure at $540^{\circ}C$. The carbide morphologies were classified as acicular, pipe and globular type, and the number of carbides per unit area was measured for each type of carbides. The fine acicular carbides were found to diminish drastically in the initial stage of aging. An attempt was made to evaluate the microstructural degradation in artificially aging heat treated 2.25CrMo steel by the magnetic property measurements such as saturation magnetization, coercivity and remanence. The saturation magnetization showed no distinct trend with aging time. However, the coercivity and remanence were observed to decrease rapidly in initial 920 hours of aging time and then decrease slowly afterwards.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.13 no.10
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• pp.847-858
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• 2000

The aging characteristics of 2 kinds of 3 years field-aged distribution polymer insulators which were dismounted from 5 regions have been investigated by electrical test and material characterization. Although the tan $\delta$of specimens prepared from weathershed was increased with surface aging, the tan $\delta$and leakage current of real products had no difference between virgin and dismounted ones. Due to the aging, all dismounted polymer insulators had micro-cracks on the surface of weathershed and only the products of manufacturer B showed the reduction of OIT(oxidation induction time). But, there were no differences between virgin and dismounted products in contact angle and chemical structure. Therefore, it can be considered that the aging is only limited on the surface of dismounted polymer insulators and that NMR technique are very useful to evaluate the aging of polymer materials.

• Bulletin of the Korean Chemical Society
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• v.21 no.6
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• pp.628-634
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• 2000

Crosslink is the most important chemistry in a rubber vulcanizate. Degree and type of crosslinks of the vulcanizate determine its physical properties. Change of crosslink density and deformation of a rubber vulcanizate by thermal aging were studied using natural rubber (NR) vulcanizates with various cure systems (conventional, semi-EV, and EV) and different cure times (under-, optimum-, and overture). All the NR vulcanizates were deformed by the thermal aging at 60-100 $^{\circ}C.$ The higher the aging temperature is, the more degree of the deformation is. The undercured NR vulcanizates after the thermal aging were deformed more than the optimumand overcured ones. The NR vulcanizates with the EV cure system were less deformed than those with the conventional and semi-EV cure systems. The deformation of the NR vulcanizates was found to be due to change of the crosslink density of the vulcanizates. The crosslink densities of all the vulcanizates after the extraction of organic materials were also changed by the thermal ging. The sources to change the crosslink densities of the vulcanizates by the thermal aging were found to be dissociation of the existing sulfur crosslink and the formation of new crosslinks by free sulfur, reaction products of curing agents, and pendent sulfide groups.

• Korean Journal of Biological Psychiatry
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• v.21 no.1
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• pp.1-13
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• 2014

Normal aging causes changes in the brain volume, connection, function and cognition. The brain changes with increases in age and difference of gender varies at all levels. Studies about normal brain aging using various brain magnetic resonance imaging (MRI) variables such as gray and white matter structural imaging, proton spectroscopy, apparent diffusion coefficient, diffusion tensor imaging and functional MRI are reviewed. Total volume of brain increases after birth but decreases after 9 years old. During adulthood, total volume of brain is relatively stable. After 35 years old, brain shrinks gradually. The changes of gray and white matters by aging show different features. N-acetylaspartate decreases or remains unchanged but choline, creatine and myo-inositol increase with aging. Apparent diffusion coefficient decreases till 20 years old and then becomes stable during adulthood and increase after 60 years old. Diffusion tensor properties in white matter tissue are variable during aging. Resting-state functional connectivity decreases after middle age. Structural and functional brain changes with normal aging are important for studying various psychiatric diseases such as dementia, schizophrenia and bipolar disorder. Our review may be helpful for studying longitudinal changes of these diseases and successful aging.

• Proceedings of the KSR Conference
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• 2007.11a
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• pp.824-829
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• 2007

Mechanical and thermal analysis properties of carbon fiber/epoxy composite for train carbody were evaluated by varying with environmental factors such as ultraviolet, temperature, and moisture. Accelerated environmental aging tester was utilized for this study. Testing temperature was set to $80^{\circ}C$ and ultraviolet was obtained through xenon-arc lamp. To consider moisture, water sprayed on specimen for 18 minutes every 2 hour. All the specimens were made of CF1263/Epoxy composite. Mechanical properties such as tensile, bending, and shear properties were evaluated through a material testing system. Also, thermal analysis properties such as storage shear modulus, loss shear modulus, and tan ${\delta}$ were measured through dynamic mechanical analyzer. Finally surfaces of the composite exposed to environmental factors were examined using a scanning electron microscope. From experimental results, those properties of CF1263/Epoxy composite were shown to be slightly decreased due to environmental factors.

• Food Science of Animal Resources
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• v.39 no.4
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• pp.655-667
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• 2019

The present study aimed at investigating the effects of dry- and wet-aging methods on flavor compounds and sensory properties of low fat Hanwoo beef muscles. All the beef samples were obtained from 2-grade carcasses of Hanwoo cows. The beef samples used in the dry- and wet-aging methods were prepared in the forms of quarter beef (bone-in) and cuts (boneless), respectively. The dry-aging was carried out at $2^{\circ}C-4^{\circ}C$ and humidity of 65%-85%, while the wet-aging was done at $1^{\circ}C$ for 0, 20, 40, and 60 d. At each aging time, three muscles: longissmus thoracis (LT), glutaeusmedus (GM) and semimembranosus (SM) were taken from the corresponding quarters and cuts, and used for the flavor compounds and sensory analyses. Results showed that both aging methods significantly increased the concentrations of flavor compounds and total amount of all classes of the flavor compounds as the aging time increased (p<0.05). In the dry-aging method, the GM and SM muscles presented significantly higher total amounts of pyrazines and sulfur-containing compounds compared to the LT muscle (p<0.05). Both the aging methods improved the eating quality attributes, indicating by increased scores of sensorial attributes with increased aging time for all the muscles studied (p<0.05). However, compared to the wet-aging, the dry-aging method resulted in significantly higher scores of tenderness and flavor for the GM and SM muscles after 40 to 60 d. Thus, postmortem aging, especially the dry-aging method could be used to improve eating quality attributes (tenderness and flavor) of low fat beef muscles such as GM and SM.

• Korean Journal of Materials Research
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• v.28 no.12
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• pp.702-708
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• 2018

This study deals with the effect of microstructure factors on the strain aging properties of API X70 pipeline steels with different microstructure fractions and grain sizes. The grain size and microstructure fraction of the API pipeline steels are analyzed by optical and scanning electron microscopy and electron backscatter diffraction analysis. Tensile tests before and after 1 % pre-strain and thermal aging treatment are conducted to simulate pipe forming and coating processes. All the steels are composed mostly of polygonal ferrite, acicular ferrite, granular bainite, and bainitic ferrite. After 1 % pre-strain and thermal aging treatment, the tensile test results reveal that yield strength, tensile strength and yield ratio increase, while uniform elongation decreases with an increasing thermal aging temperature. The increment of yield and tensile strengths are affected by the fraction of bainitic ferrite with high dislocation density because the mobility of dislocations is inhibited by interaction between interstitial atoms and dislocations in bainitic ferrite. On the other hand, the variation of yield ratio and uniform elongation is the smallest in the steel with the largest grain size because of the decrease in the grain boundary area for dislocation pile-ups and the presence of many dislocations inside large grains after 1 % pre-strain.

• Korean Journal of Metals and Materials
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• v.50 no.10
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• pp.711-720
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• 2012

In this study, the effect of aging treatment on the microstructure and tensile properties of AZ61-xPd (x = 0, 1 and 2 wt%) alloys were investigated. The microstructure of as-cast AZ61-xPd alloys mainly consisted of ${\alpha}-Mg$, $Mg_{17}Al_{12}$ and $Al_4Pd$ phases. After solution treatment, most of the $Mg_{17}Al_{12}$ phases were dissolved into the Mg matrix. Thereafter, $Mg_{17}Al_{12}$ phases were finely formed and distributed near thermally stable $Al_4Pd$ phases and inside the grains through aging treatment at $220^{\circ}C$ during 88 hours. With the aging at $220^{\circ}C$, the peak aged AZ61-xPd alloys showed higher hardness than as-cast and solution treated AZ61-xPd alloys. In particular, the AZ61-1Pd alloy was optimized due to refined $Mg_{17}Al_{12}$ and $Al_4Pd$ phases. Further, the peak aging time was reduced with increasing Pd addition (>1 wt%). Tensile strength was increased by Pd addition at $25^{\circ}C$, $150^{\circ}C$, both as-cast and peak aged AZ61-xPd alloys. After aging treatment, room and high temperature tensile strength were increased more than the as-cast specimens. The AZ61-1Pd alloy especially showed the largest strength increase range. Elongation was decreased with addition Pd at $25^{\circ}C$ and $150^{\circ}C$.

• Food Science of Animal Resources
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• v.39 no.1
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• pp.54-64
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• 2019

Wet and dry aging methods were applied to improve the quality of three different beef cuts (butt, rump, and sirloin) from Hanwoo cows (quality grade 2, approximately 50-mon-old). After 28 d of wet aging (vacuum packaged; temperature, $2{\pm}1^{\circ}C$) and dry aging (air velocity, 2-7 m/s; temperature, $1{\pm}1^{\circ}C$; humidity, $85{\pm}10%$), proximate composition, cooking loss, water holding capacity, shear force, color, nucleotides content, and sensory properties were compared with a non-aged control (2 d postmortem). Both wet and dry aging significantly increased the water holding capacity of the butt cuts. Dry aging in all beef cuts induced lower cooking loss than that in wet-aged cuts. Shear force of all beef cuts was decreased after both wet and dry aging and CIE $L^*$, $a^*$, and $b^*$ color values in butt and sirloin cuts were higher in both wet and dry aging (p<0.05) groups than those in the non-aged control. Regardless of the aging method used, inosine-5'-monophosphate content among beef cuts was the same. The sensory panel scored significantly higher values in tenderness, flavor, and overall acceptability for dry-aged beef regardless of the beef cuts tested compared to non- and wet-aged cuts. In addition, dry-aged beef resulted in similar overall acceptability among the different beef cuts, whereas that in wet-aged meat was significantly different by different beef cuts. In conclusion, both wet and dry aging improved the quality of different beef cuts; however, dry aging was more suitable for improving the quality of less preferred beef cuts.