• 한국분말재료학회지
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• 제5권3호
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• pp.192-198
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• 1998

Microstructure and mechanical properties were examined on rapidly solidified Al-8wt%Fe alloy. High temperature strength test was also undertaken, and it is shown that the refinement in microstructure resulting from extremely rapid cooling rates gives rise to improved high temperature strength, but the elongation to fracture of this material decreases with increasing temperature, particularly in the temperature range up to 30$0^{\circ}C$. Specimens heat-treated for 100 hrs were analyzed with TEM micrographs to understand the thermal stability of this material.

• 대한의용생체공학회:학술대회논문집
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• 대한의용생체공학회 1992년도 추계학술대회
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• pp.58-62
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• 1992

Hybrid optical-electronic procedures are introduced for the automated estimation of cell parameters (e.g., size, size variation, and shape). Two different optical Fourier analysis procedures are applied to high contrast cell boundary patterns obtained from specular micrographs of the endothelial layer. In one case, a large number of cell patterns are illuminated to extract average cell size information. Once the average cell size information has been obtained, individual cells are illuminated to extract shape information.

• Applied Microscopy
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• 제1권1호
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• pp.3-10
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• 1969

By the use of electron microscope, the study has beek made on the grain size in photo graphic emulsions, which are made at different temperature. It is found that ,the optimum temperature is $60^{\circ}C$, at which the average grain size obtained is the biggest. Also electron micrographs show NaCl-type crystal structure of AgBr and AgCl, as we expected.

• Mycobiology
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• 제28권1호
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• pp.47-50
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• 2000

The capability of higher ascomyceteous fungi to cause typical soft-rot decay for wood under laboratory conditions is reviewed and discussed. Fungi tested were extremely active in the decomposition of timbers. Scanning electron micrographs illustrated typical soft-rot decay pattern of higher wood decay ascomycetes, with the exception of H. trugodes that caused white-rot decay. Most of the fungi tested could be grouped as soft-rot fungi that showed typical soft-rot type II. Hypha confined primarily to the resin canals in softwoods or vessel elements in hardwoods and spread tracheid to tracheid via pits of cell wall to cell wall with mechanical force.

• 한국산학기술학회:학술대회논문집
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• 한국산학기술학회 2003년도 춘계학술발표논문집
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• pp.311-313
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• 2003

A thermal vapor deposition method for crystallization of insoluble analysis with matrix is established as a new sample preparation method for matrix-assisted laser desorption/ionization mass spectrometry (MALDI-MS). A mixture of mono, bis and tris(p-ethyl benzylidene) sorbitols was incorporated into microcrystals of ferulic acid, which was confirmed by confocal micrographs. Molecular masses of sorbitol derivatives were determined in this way by MALDI-MS without thermal decomposition.

• Animal Systematics, Evolution and Diversity
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• 제37권4호
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• pp.280-286
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• 2021

During a field survey on Korean coastal marine waters, two ciliates belonging to the genera Pseudovorticella Foissner & Schiffmann, 1975 and Frontonia Ehrenberg, 1838 in the class Oligohymenophorea de Puytorac et al., 1974, were collected. Even though the two genera are very common in the aquatic ecosystems, they had been superficially studied in Korean habitats. Using the observation of living cells and specimens impregnated by protargol, silver carbonate, and silver nitrate, two newly recorded ciliate are identified as P. paramarina Sun, Ji, Warren & Song, 2009 and F. ocularis Bullington, 1939. A brief diagnosis, remark, and comprehensive micrographs are provided for each species.

• Applied Microscopy
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• 제48권4호
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• pp.132-133
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• 2018

One of the most important factors determining the properties of a material is its grain size. However, unclear grain boundaries in the image hinder an accurate measurement of grain size. We demonstrate that grain boundaries existing in the images obtained by scanning transmission electron microscopy (STEM) can be clearly distinguished by applying a Sobel filter to a tilting series of STEM images of a hydrogenation-disproportionation-desorption-recombination processed Nd2Fe14B magnet sample.

• 한국식품위생안전성학회지
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• 제10권3호
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• pp.147-153
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• 1995

The ethanol extract from the root bark of Morus alba showed the strongest antimicrobial activity on the growth of almost all the tested microorganisms which were food-borne pathogens and food-related microorganisms. Therefore, fatty acid composition, amino acid composition and shape change of microorganisms treated with the ethanol extract from the root bark of Morus alba were examined. In effects of treatment with the ethanol extract on the fatty acid compositions of B. subtilis, S. aureus and E. coli, fatty aicd compositions such as hexadecanoic acid (16:0) and octadecanoic acid (18:2) of the tested strains were increased but pentadecanoic acid (15:0) heptadecanoic acid (17:0) and acid (16:1) and octadecenoic acid (18:1) of E. coli were decreased. The ethanol extract did not significantly affect the aminn acid composition of the tested strains. Transmission electron micrographs of microorgani는 treated with the ethanol extract exhibited morphological changes that irregularly contracted cell surface in S. aureus and destructed cell walls in B. subtilis and E. coli.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 1997년도 춘계학술대회 논문집
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• pp.135-140
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• 1997

The influences of ZrB$_2$ additions to SiC on microstructural, DDM(Electrical Discharge Machining), mechanical and electrical properties were investigated. composites were prepared by adding 15, 30, 45 vol.% ZrB$_2$particles as a second phase to SiC matrix. SiC-ZrB$_2$ composites obtained by hot pressing for high temperature structural application were fully dense with the relative densities over 99%. The fracture toughness of the composites were increased with the ZrB$_2$contents. In case of composite containing 30vol.% ZrB$_2$, the flexural strength and fracture toughness showed 45% and 60% increase, respectively compared to that of monolithic SiC sample. The electrical resistivities of SiC-ZrB$_2$ composites decreased significantly with the ZrB$_2$ contents. The electrical resistivity of SiC-30vol.% ZrB$_2$ composite showed 6.50$\times$10$^{-4}$ $\Omega$.cm. Cutting velocity of EDM of SiC-ZrB$_2$ composites are directly proportional to duty factor of pulse width. Surface roughness, however, are not all proportional to pulse width. Higher-flexural strength composites show a trend toward smaller crater volumes, leaving a smoother surface; the average surface roughness of the SiC-ZrB$_2$ 15 vol.% composite with the flexural strengthe of 375㎫ was 3.2${\mu}{\textrm}{m}$, whereas the SiC-ZrB$_2$ 30.vol% composite of 457㎫ was 1.35${\mu}{\textrm}{m}$. In the SEM micrographs of the fracture surface of SiC-ZrB$_2$ composites, the SiC-ZrB$_2$ two phases are distinct; the white phase is the ZrB$_2$and the gray phase is the SiC matrix. In the SEM micrographs of the EDM surface, however, these phases are no longer distinct because of thicker recast layer of resolidified-melt-formation droplets present. It is shown that SiC-ZrB$_2$ composites are able to be machined without surface cracking.

• 한국식품조리과학회지
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• 제21권4호
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• pp.528-535
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• 2005

This paper aims to compare and evaluate the quality of beef jerky made with Korean beef meat, Korean beef cattle and imported beef meat from Australia and New Zealand through sensory evaluation, measurement of hardness, thickness and contents of the moisture and crude lipid, and microscopic texture observation (SEM). According to the sensory evaluation, beef jerky made with Korean beef meat recorded the highest score in overall acceptability; New Zealand beef meat, the lowest. The preference of beef jerky made with Korean beef meat was shown in the appearance, smell, and texture, and especially in the taste. Whereas Korean beef jerky scored highest in color, glaze and palatability, New Zealand beef meat showed the lowest score. Korean beef meat showed the lowest in hardness, but New Zealand beef meat showed the highest as shown in the result of technical evaluation through rheometer. The evaluation through colormeter concluded that New Zealand beef meat had the highest scores in L and a values, but that Korean beef meat showed the lowest score. When it comes to the color difference compared with Korean beef meat, New Zealand beef meat showed the biggest difference. Although the moisture contents of jerky made with different beef meat showed little difference, the content of the crude lipid of jerky made with Korean beef meat and Australian beef meat was lower than that of Korean beef cattle and New Zealand beef meat. When the beef jerky is dry, fat contained in the beef meat is dissolved, which causes the glaze on the outside. Scanning electron micrographs showed that Korean and Australian beef jerky had larger gaps than Korean beef cattle and New Zealand beef jerky. It was concluded that this affected the hardness of beef jerky.