• Korean Journal of Materials Research
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• v.32 no.10
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• pp.414-418
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• 2022

Magnesium alloy is the lightest practical metal. It has excellent specific strength and recyclability as well as abundant reserves, and is expected to be a next-generation structural metal material following aluminum alloy. This paper investigated the possibility of thin plate fabrication by applying a overheating treatment to the melt drag method, and investigating the surface shape of the thin plate, grain size, grain size distribution, and Vickers hardness. When the overheating treatment was applied to magnesium alloy, the grains were refined, so it is expected that further refinement of grains can be realized if the overheating treatment is applied to the melt drag method. By applying overheating treatment, it was possible to fabricate a thin plate of magnesium alloy using the melt drag method, and a microstructure with a minimum grain size of around 12 ㎛ was obtained. As the overheating treatment temperature increased, void defects increased on the roll surface of the thin plate, and holding time had no effect on the surface shape of the thin plate. The fabricated thin plate showed uniform grain size distribution. When the holding times were 0 and 30 min, the grain size was refined, and the effect of the holding time became smaller as the overheating treatment temperature increased. As the overheating temperature becomes higher, the grain size becomes finer, and the finer the grain size is, the higher the Vickers hardness.

• Journal of Korea Foundry Society
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• v.7 no.4
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• pp.358-365
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• 1987

To investigate the grain refining mechanism of Al by the addition of Ti-B, the unidirectional solidifications of 99.9%Al and 99.7%Al were performed under the condition of varing the pouring temperature. The solidification modes of Al were studied by the cooling curve analyses, metallographic and microprobe examinations. The results were as follows: 1) Grains were most refined with an addition of 0.15wt.%Ti-0.021wt.%B but the grain size with 0.2wt.%Ti-0.028wt.%B was increased. 2) The grain size of 99.7wt.%Al was even more refined than that of 99.9wt.%Al with the same amount of Ti-B. 3) As the pouring temperature increased, the grain size of pure Al and an alloy with 0.lwt.%Ti-0.014wt.%B was increased. However, an alloy with 0.2wt.%Ti-0.028wt.%B did not show any effects of temperature. 4) TiC(Al-Ti) and (Al-Ti-C) were identified as nucleants for Al.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2002.05a
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• pp.177-180
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• 2002

The effects of pressing temperatures on the formability and the microstructural evolution during equal channel angular pressing (ECAP) of lamellar Ti-6Al-4V alloy were investigated in this study. ECAP above isothermally 600$^{\circ}C$ was successful without producing any noticeable segments at the specimen surfaces after a single pass of pressing. After 4 passes of ECA pressing, lamellar microstructures were significantly refined revealing equiaxed grains of 0.3$\mu\textrm{m}$ in diameter consisting of high angle grain boundaries. Also these ultrafine grains were relatively stable with little grain growth when annealed up to 600$^{\circ}C$ for 1hour.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09b
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• pp.1023-1024
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• 2006

Al-8Fe-2Mo-2V-1Zr alloys were prepared by the gas atomization/hot extrusion and the melt spinning/hot extrusion. For the gas atomized and extruded alloy, equiaxed grains with the average size of 400 nm and finely distributed dispersoids with their particle sizes ranging from 50nm to 200nm were observed. For the melt spun and hot extrusion processed alloy, refined microstructural feature consisting of equiaxed grains with the average size of 200nm and fine dispersoids with their particle sizes under 50nm appeared to exhibit a difference in microstructure. Strength of the latter alloy was higher than that for the former alloy up to elevated temperatures.

• Nutrition Research and Practice
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• v.13 no.2
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• pp.141-149
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• 2019

BACKGROUND/OBJECTIVES: This study examined the association between refined grain consumption by subtype and the incidence of hypertension from the Korean Genome and Epidemiology Study data. SUBJECTS/METHODS: In total, 5,018 participants (2,439 men and 2,579 women) from 40 to 69 years without hypertension were recruited at the beginning (2001-2002). Blood pressure and antihypertensive medication use were assessed biennially for the incidence of hypertension during the 8-year follow-up period (2009-2010). Hypertension was diagnosed as systolic blood pressure ${\geq}140mmHg$ or diastolic blood pressure ${\geq}90mmHg$ or antihypertensive medication use. Dietary intake including refined grains was assessed by a food frequency questionnaire at baseline and the follow-up (2005-2006). A multivariate Cox proportional hazard model was used to examine hazard ratios (HRs) and 95% confidence intervals (CIs) for incident hypertension according to refined-grain consumption. RESULTS: A total of 1,377 cases of hypertension (710 men and 667 women) were newly ascertained. Frequent noodle consumers (${\geq}5servings/week$) among the women had a 2.3-fold higher risk of hypertension than infrequent noodle consumers after adjustment for potential confounders (HR = 2.31, 95% CI = 1.33-4.01, P for trend = 0.0001). However, no significant association was found among the men. The intake of other refined grain products such as white rice and breads was not associated with the incidence of hypertension. CONCLUSION: Frequent noodle consumption was positively associated with a risk of incident hypertension in South Korean women.

• Asian Pacific Journal of Cancer Prevention
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• v.13 no.9
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• pp.4713-4717
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• 2012

Objectives: This systematic review of cohort studies aimed to identify any association between specific dietary patterns and risk of colorectal cancer (CRC). Dietary patterns involve complex interactions of food and nutrients summarizing the total diet or key aspects of the diet for a population under study. Methods and materials: This review involves 6 cohort studies of dietary patterns and their association with colorectal cancer. An exploratory or a posteriori approach and a hypothesis-oriented or a priori approach were employed to identify dietary patterns. Results: The dietary pattern identified to be protective against CRC was healthy, prudent, fruits and vegetables, fat reduced/diet foods, vegetables/fish/poultry, fruit/wholegrain/dairy, healthy eating index 2005, alternate healthy eating index, Mediterranean score and recommended food score. An elevated risk of CRC was associated with Western diet, pork processed meat, potatoes, traditional meat eating, and refined grain pattern. Conclusion: The Western dietary pattern which mainly consists of red and processed meat and refined grains is associated with an elevated risk of development of CRC. Protective factors against CRC include a healthy or prudent diet, consisting of vegetables, fruits, fish and poultry.

• Korean Journal of Materials Research
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• v.22 no.6
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• pp.303-308
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• 2012

This study evaluated the enhancement of microstructural and mechanical properties of a cross rolled Ni-10Cr alloy, comparing with conventionally rolled material. Cold rolling was carried out to 90% thickness reduction and the specimens were subsequently annealed at $700^{\circ}C$ for 30 min to obtain a fully recrystallized microstructure. Cross roll rolling was carried out at a tilted roll mill condition of $5^{\circ}$ from the transverse direction in the RD-TD plane. In order to observe the deformed microstructures of the cold rolled materials, transmission electron microscopy was employed. For annealed materials after rolling, in order to investigate the grain boundary characteristic distributions, an electron back-scattering diffraction technique was applied. Application of cold rolling to the Ni-10Cr alloy contributed to notable grain refinement, and consequently the average grain size was refined from 135 ${\mu}m$ in the initial material to 9.4 and 4.2 ${\mu}m$ in conventionally rolled and cross rolled materials, respectively, thus showing more significantly refined grains in the cross rolled material. This refined grain size led to enhanced mechanical properties such as yield and tensile strengths, with slightly higher values in the cross rolled material. Furthermore, the <111>//ND texture in the CRR material was better developed compared to that of the CR material, which contributed to enhanced mechanical properties and formability.

• Journal of Korea Foundry Society
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• v.31 no.6
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• pp.347-353
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• 2011

There is thixo-extrusion to form high strength aluminum alloy. But, it is a problem that grains become grain coarsening during reheating process because the alloy was exposed at high temperature. In order to solve grain growth during reheating process, calcium was added in Al-Zn-Mg alloys. Primary a grain sizes of semi-solid Al-Zn-Mg-(0, 0.4, 0.6 and 0.9, wt.%)Ca were measured with image analyzer after reheating. Measured primary a grain sizes were applied to LSW(Lifshitz-Slyozov and Wagner) equation to check the effect of Ca on grain coarsening. Coarsening rate constant K values of semi-solid Al-Zn-Mg-(0, 0.4, 0.6 and 0.9, wt.%)Ca alloys were $371\;mm^3s^{-1}$, $247\;mm^3s^{-1}$, $198\;mm^3s^{-1}$ and $166 mm^3s^{-1}$, respectively. As increasing calcium content, K value decreased which means grains are refined. Also, grains of calcium addition were more spherical than that of calcium free.

• Journal of the Korean Society for Heat Treatment
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• v.18 no.1
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• pp.29-40
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• 2005

Formation of nanocrystalline ferrite was investigated using milled powders obtained by planetary ball milling of chips, which were made by high speed mechanical cutting of a low carbon steel(0.15%C-1.1%Mn-0.01%Ti). After 4 hour milling the chips were changed to powders of $50{\mu}m$ in average size, and with increasing milling time the powders were refined to about $3{\mu}m$ for 128 hour and showed more equiaxed shapes. Nanocrystalline(nc) region appeared in the surfaces of powders milled for 1 hour, and the 4 hour milled powders were almost filled with nc region. Hardness of nc region was much higher than that of work-hardened(WH) region. With increasing milling time, ferrite and cementite in pearlite were severely deformed and lamellar spacing was decreased, and then cementites began to disappear after 4 hour milling due to dissolution into ferrite. Deformation bands formed in lightly work-hardened region showed large width and similar crystallographic orientations. Spacing of deformation bands was decreased with deformation and the layered microstructure consisting of narrow deformation bands subdivided into variously oriented small grains was formed by more deformation, and eventually this structure seemed to be evolved to the nc structure by further deformation. It is also conjectured the growth of nc ferrite grains occurred through the coalescence of nanocrystalline ferrites rather than the nucleation and growth of recrystallized grains.

• Progress in Superconductivity and Cryogenics
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• v.18 no.1
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• pp.37-40
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• 2016

We have investigated the addition effect of NiO magnetic nanoparticles on crystal structure, microstructure as well as superconducting properties of $MgB_2$. NiO-added $MgB_2$ samples were prepared by the solid-state reaction method. The superconducting transition temperature ($T_c$) of 37.91 K was obtained for pure $MgB_2$, and $T_c$ was found to decrease systematically on increasing the addition level of NiO. X-ray diffraction (XRD) analysis revealed that no substitution of Ni for Mg in the lattice of $MgB_2$ was occurred. The microstructural analysis shows that the pure $MgB_2$ sample consists of plate shape $MgB_2$ grains, and the grains get refined to smaller size with the addition of NiO nanoparticles. At 5 K, high values of critical current density ($J_c$) were obtained for small amount NiO-added $MgB_2$ samples as compared to pure sample. The enhancement in $J_c$ could be attributed to the refinement of $MgB_2$ grains which leads to high density of grain boundaries in NiO-added $MgB_2$ samples.