• Journal of the Korean Ceramic Society
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• v.30 no.5
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• pp.381-388
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• 1993

Due to the anisotropy of thermal expansion, LAS system which has low thermal expansion property is hard to obtain a dense sintered body. Therefore, the thermal expansion coefficient and the mechanical strength were decreased. In this study, mullite, which has good mechanical properties in high temperature and comparatively low thmeral expansion coefficient, was taken as a additive in LAS system. And then, sintering, thermal, and mechanical properties were investigated. The results are follows; When mullite is added in eucryptite composition (Li2O.Al2O3.2SiO2) of LAS system, the creation of liquid phase results in the densification of sintered body and the specimen sintered at 136$0^{\circ}C$ for 2 hours shows optimum sintering condition. With the addition of mullite in eucryptite composition, mechanical strength is increased by the control of grain growth. Especially, flexual strength of EM0 specimen was about double value than the basic composition. Thermal expansion coefficients of EM0 and EM15 specimens sintered at 136$0^{\circ}C$ were -8.23$\times$10-6/$^{\circ}C$ and -4.90$\times$10-6/$^{\circ}C$ in the temperature range of RT.~80$0^{\circ}C$. As the mullite content are increased, negative thermal expansion ratios are decreased.

• Magazine of the Korean Society of Agricultural Engineers
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• v.34 no.E
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• pp.60-69
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• 1992

The research significance of the paper is to identify the major properties of synthetic lightweight concrete that are affected by ASR expansion and to determine the extent and magnitude of the loss in these properties. Emphasis is also given to the use of non-destructive testing techniques ; Such as dynamic modulus of elasticity and ultrasonic pulse velocity, to examine whether these methods could be used to identify the initiation of expansion and the internal structural damage caused by ASR.

• Journal of the Korean Ceramic Society
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• v.16 no.1
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• pp.21-25
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• 1979

This study is proposed to find an appropriate body for high expansion glass ceramics of ${Na}_2O-{Al}_2O_3-{SiO}_2$ system. The compositions of basic glasses are selected to be melted easily and to be crystallized into nepheline with various contents of alumina. The crystallization temperatures of basic glasses are determined by DTA. The crystals in the basic glasses developed by heat treatment are investigated by X-ray diffraction analysis, and thermal properties such as expansion coefficients, fusion points are measured. We find, therefore,that crystallization temperatures, crystal phases and thermal properties are affected by content of alumina.

• Advanced Composite Materials
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• v.18 no.2
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• pp.95-103
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• 2009

Composites can be designed to have special properties, and even such properties that are difficult to find in nature. We propose a simple approach to realize negative expansion upon wetting, i.e., contraction upon wetting, using swelling materials. The key parameters in one-dimensional case are investigated, and the possible configurations for two and three-dimensional cases are presented. The feasibility is demonstrated through a simple test.

• Korean journal of food and cookery science
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• v.4 no.2
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• pp.1-9
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• 1988

This study was carried out in order to study the foaming properties of mungbean protein. Mungbean protein isolate was tested for the purpose of finding out the effect of pH, addition of sucrose on foaming properties. The results were summarized as follows: 1. Foam expansion values were generally depen. dent on protein concentration to 3% protein suspension. From 1% to 3% suspension, foam expansion values increased. However over 3% suspension, the values decreased. In 1% mungbean protein suspension, the foam expansion value of suspension at pH 4.5 was greater than that of at pH9. In 3%, 5%, and 10% suspensiona the foam expansion values of suspension at pH 7 was the lowest. Foam expansion value significantly decreased by the addition of sucrose. 2. The foam stability appeared the greatest value as protein concentration increased. It appeared the greatest value at pH 4.5. When sucrose was added, the foam stability increased. The more sucrose was added, the better foam stability was.

• Journal of Advanced Marine Engineering and Technology
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• v.23 no.6
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• pp.748-754
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• 1999

The acoustic performance of reactive type single expansion chamber can be calculated theoretically by plane wave theory. But higher order modes should be considered to widen the frequency range. Munjal has suggested the method for analyzing the acoustic properties of simple expansion chamber with taking into consideration of higher order mode of inlet/outlet. But his method cannot predict the acoustic properties exactly when the dimensions of inlet/outlet and expansion chamber have not integer multiples. In this paper the new method was suggested to overcome the shortcomings of Munjal's method The predictions by this method were also compared with those by the finite element method.

• Journal of the Korean Home Economics Association
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• v.28 no.2
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• pp.37-45
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• 1990

The purpose of this study was to determine the foaming properties of two small red bean protein isolates at various conditions. Data concerning the effects of pH, temperature, MaCl concentration, sugar concentration and protein concentration on the properties such as solubility, foam expansion, foam stability were presented. The results were summarized as follows : 1. The crude protein contents of two small red beans were 26.14% and 22.71%. The percentage of nonpolar amino acid group was the highest and that of sulfur containing amino acid group was the lowest. 2. Protein solubility showed the minimum at pH 4.5 which is isoelectric point of small red bean protein isolate adn heat treatment lowered solubility(P<0.05). At pH 4.5, solubility increased sighificantly as 0.4M NaCl was added. However, the effect of sugar concentration in the solubility was not significant. 3. Foam expansion of two small red bean protein isolates was high at pH 4.5 and heat treatment at 10$0^{\circ}C$ lowered foam expansion(P<0.05). While addition of NaCl, sugar did not affect the foma expansion, gradual increment of the protein isolates concentration up to 9% decreased the foma expansion slightly. 4. Foam stability was significantly high at pH 4.5 and heat treatment at 10$0^{\circ}C$ lowered foam stability. Addition of sugar caused slight decrease in foam stability. From 1% to 9% suspension, foma stability increased significantly as protein concentration increased(P<0.05)

• Journal of Welding and Joining
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• v.17 no.6
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• pp.84-89
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• 1999

Most of ferrous b.c.c weld materials may experience martensitic transformation during rapid cooling after welding. It is well known that volume expansion due to the phase transformation could influence on the relaxation of welding residual stress. To apply this effect practically, it is a prerequisite to establish a numerical model which is able to estimate the effect of phase transformation on residual stress relaxation quantitatively. For this purpose, the analysis is carried out in two regions. i.e., heating and cooling, because the variation of material properties following a phase transformation in cooling is different in comparison with the case in heating, even at the same temperature. The variation of material properties following phase transformation is considered by the adjustment of specific heat and thermal expansion coefficient, and the distribution of residual stress in analysis is compared with that of experiment by previous study. consequently, in this study, simplified numerical procedures considering phase transformation, which based on a commercial finite element package was established through comparing with the experimental data of residual stress distribution by other researcher. To consider the phase transformation effect on residual stress relaxation, the transition of mechanical and thermal property such as thermal expansion coefficient and specific heat capacity was found by try and error method in this analysis.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.28 no.7
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• pp.915-922
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• 2004

A stent is small tube-like structure expanded into stenotic arteries to restore blood flow. The stent expansion behaviors define the effectiveness of the surgical operation. In this paper, finite-element method was employed to analyze expansion behaviors and fatigue life of a typical diamond-shaped balloon-expandable stent. Beyond safety considerations, this type of analysis provides mechanical properties that are often difficult to obtain by experiments. Mechanical properties of the stent expansion pressure, radial recoil, longitudinal recoil and foreshortening were simulated using commercial FEM code, ANSYS and fatigue life were estimated using NISAII ENDURE. The FEM results showed that the pressures necessary to expand the stent up to a diameter of 3mm, 4mm and 5mm were 0.75MPa, 0.82MPa and 0.97MPa. The fatigue lifes according to expansion diameter were 114${\times}$10$^{7}$cycles, 714${\times}$$^{6}$cycles and 163${\times}$10$^{6}$cycles. As a result, a finite element model used in this study can simulate expansion behaviors of stents and should be useful to design new stents or analyze actual stents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.292-298
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• 2001

This study was conducted to investigate physicochemical properties of extrudates combining 4 levels of squid (0, 3, 5 and 7%) with 3 levels of defatted soy flour (0, 5, and 10%). Blends were adjusted to moisture content of 27% and then extruded in a single-screw laboratory extruder at 170rpm screw speed and 16$0^{\circ}C$ barrel temperature. The extruded materials were dried at 6$0^{\circ}C$ for 8hr to a moisture content of 3~4% and refrigerated at 4$^{\circ}C$ for 12 hour before examination for textural properties, expansion ratio, bulk density, shear force and Hunter color. Expansion ratio of extrudates decreased as squid content increased whereas bulk density and shear force increased. Expansion ratio of extrudates was not significantly different by defatted soyflour level. Bulk density of products decreased as defatted soyflour content increased but shear force of products increased as defatted soyflour content increased. In scores of sensory hedonic evaluation of snacks, appearance, flavor, texture and overall acceptability values had lowered as squid level increased. Therefore, according to materials contents on extrudates increased, nutritional contents of this products increased and also shear force and bulk density in physical properties increased whereas expansion ratio decreased.