• Journal of the Korean Society for Heat Treatment
• /
• v.36 no.6
• /
• pp.351-358
• /
• 2023

Bearings are mechanical components that support loads and transmit rotation. The inner and outer rings come into contact with the rotating mechanism, requiring a very high level of hardness. To meet this requirement, heat treatment is commonly performed. The heat treatment process inherently involves thermal deformation. Particularly in the case of large bearings, significant deformation relative to the bearing's shape can occur, making accurate deformation prediction during heat treatment essential. However, predicting deformation in heat treatment is challenging due to the simultaneous consideration of phase transformation, heat transfer, and bearing deformation. In this study, an analysis of heat treatment-induced deformation in bearings was conducted, taking phase transformation into account. The thermal and mechanical properties were calculated based on the chemical composition of the bearing material. This information was then used to perform a deformation-heat transfer-phase transformation analysis. To validate the reliability of the analysis, experiments were conducted under the same conditions. When comparing the analysis and experimental results, differences in deformation were observed. These differences were attributed to variations in phase transformation conditions between the analysis and experiments. Consequently, it is anticipated that supplementing these results will enable the prediction of deformation while considering phase transformation conditions in bearings.

• Journal of the Korean Society of Industry Convergence
• /
• v.26 no.6_2
• /
• pp.1019-1024
• /
• 2023

Ceramic materials have excellent material properties such as stability at high temperatures, chemical stability, corrosion resistance, and wear resistance, so they are applicable even in extreme environments of high temperature and pressure. In particular, silicon carbide can be applied in the field of structural ceramics due to its characteristics of high strength, hardness, corrosion resistance, and heat resistance even at high temperatures. In this study, considering the application of silicon carbide materials to next-generation turbines, silicon carbide materials were manufactured using a liquid phase sintering method. When manufacturing liquid phase sintered silicon carbide, sintering additives were added to lower the sintering temperature and densify the material. In Al₂O₃-SiO₂, it was confirmed that the secondary product of the sintering additive was observed as a slightly dark area and was evenly distributed overall, and the fracture surface of Al₂O₃-SiO₂ was in the form of transgranular fracture in which cracks progressed along the crystal plane, and the flexural strength for Al₂O₃-SiO₂ was about 445.6 MPa.

• Korean Journal of Materials Research
• /
• v.34 no.9
• /
• pp.439-447
• /
• 2024

Organic-inorganic hybrid coating films have been used to increase the transmittance and enhance the physical properties of plastic substrates. Sol-gel organic-inorganic thin films were fabricated on polymethylmethacrylate (PMMA) substrates using a dip coater. Metal alkoxide precursor tetraethylsilicate (TEOS) and alkoxy silanes including decyltrimethoxysilane (DTMS), 3-glycidoxypropyltrimethoxysilane (GPTMS), phenyltrimethoxysilane (PTMS), 3-(trimethoxysilyl)propyl methacrylate (TMSPM) and vinyltrimethoxysilane (VTMS) were used to synthesize sol-gel hybrid coating solutions. Sol-gel synthesis was confirmed by the results of FT-IR. Cross-linking of the Si-O-Si network during synthesis of the sol-gel reaction was confirmed. The effects of each alkoxy silane on the coating film properties were investigated. All of the organic-inorganic hybrid coatings showed improved transmittance of over 90 %. The surface hardness of all coating films on the PMMA substrate was measured to be 4H or higher and the average thickness of the coating films was measured to be about 500 nm. Notably, the TEOS/DTMS coating film showed excellent hydrophobic properties, of about 97°.

• Archives of Metallurgy and Materials
• /
• v.64 no.2
• /
• pp.617-622
• /
• 2019

This study investigated the effect of T6 heat treatment on the microstructure and scratch wear behavior of hypoeutectic Al-12wt.%Si alloy manufactured by extrusion. Microstructural observation identified spherical eutectic Si phases before and after the heat treatment of alloys (F, T6). Phase analysis confirmed Al matrix and Si phase as well as Al₂Cu and Al₃Ni, Mg₂Si in both alloys. In particular, Al₂Cu was finer and more evenly distributed in T6 alloy. This resulted in Vickers hardness of T6 alloy that was 2.3 times greater compared to F alloy. The scratch wear test was conducted using constant load scratch test (CLST) mode and multi-pass scratch test (MPST) mode. The scratch coefficient and worn out volume obtained by such were used to evaluate wear properties before and after heat treatment. In the case of T6 alloy, its scratch coefficient was lower than F alloy in all load ranges. After 15 repeated tests to measure worn out volume, F alloy and T6 alloy measured 1.2×10^-1 mm³ and 7.8×10^-2 mm³, respectively. In other words, the wear resistance of T6 alloy were confirmed to be better than those of F alloy. In addition, this study attempted to identify the microstructural factors that contribute to the better scratch wear resistance of T6 alloy and wear mechanism from surface and cross-section observations after the wear tests.

• Journal of the korean academy of Pediatric Dentistry
• /
• v.28 no.1
• /
• pp.54-66
• /
• 2001

The aim of this study was to investigate the fluoride release and some mechanical properties including 3-point bending strength, amount of abrasion, surface hardness, water sorption/solubility and cytotoxicity of the newly developed composite resins containing 8, 16, 24 wt% $SrF_2$ glass filler (VF8, VF16, VF24) and four commercially available composite resins, Heliomolar(HE), Verdonfil(VE), Z100(ZH) and Aelitefil(AE). To investigate cytotoxic effect, agar overlay assay was done. Amount of fluoride released into distilled water was measured over a 62-days period from VF8, VF16, VF24 and HE. Results were as follows: 1. Experimental composite resins showed similar mechanical properties to commercial composite resins, but 3-point bending strength and surface hardness of experimental composite resins were inferior to ZH. 2. Over a 62-day Period, the amount of fluoride released was ordered: VF24>VF16>VF8>HE. In experimental composite resins, the amount of fluoride released was 9-23 times greater than HE and seemed to be proportional to the content of $SrF_2$ glass filler. 3. Experimental composite resins and all control composite resins showed mild cytotoxicity. This study showed significantly greater fluoride release from newly developed composite resins than control(HE) and addition of $SrF_2$ glass filler did not decrease mechanical properties or increase cytotoxicity of composite resin. The results from this study imply that newly developed composite resin have adequate mechanical properites, mild cytotoxicity and some potential for secondary caries prevention.

• Korean journal of food and cookery science
• /
• v.26 no.4
• /
• pp.367-380
• /
• 2010

Various contents of Rosa rugosa Thunb. fruit(0, 10, 20%), which is grown along the seashore of Gangwon province, were applied to apple jams having different sugar concentrations(20, 40, 60%). The resulting jams were analyzed using a sensory scoring test as well as a response surface methodology to identify the optimum conditions for the preparation of high-preference apple jams. The sensory properties based on sense of sight, smell and taste appeared to be linked to the sugar contents. It could be attributed to the presence of flavor compounds and pigments generated from the caramelization of sugar molecules during heat processing. On the other hand, rheological properties such as viscosity and spreadability were associated with Rosa rugosa fruit content, which was also verified by textural analysis of the jams. As the contents of Rosa rugosa increased, the hardness, gumminess, and chewiness of the jams decreased, which eventually might have contributed to the less thick and thus more spreadable sensory characteristics. Sensory evaluation revealed that apple jams were preferred when prepared with $\leq$10% of Rosa rugosa fruit and $\geq$55% of sugar contents. In particular, apple jams containing 10% Rosa rugosa and 60% sugar showed better mechanical qualities as well as higher sensory preference among 10 jams formulated using central composite design.

• Korean Journal of Food Science and Technology
• /
• v.37 no.6
• /
• pp.873-881
• /
• 2005

This study was conducted to improve the properties of frozen dough foods (buns and noodles etc.) on the quality deterioration with microwave oven cooking. Microwave is a useful cooking method, but it quickly takes moisture from food surface and makes lowering food quality abruptly. For improvement of these problems, mixing doughs with addition of various additives of 34 types manufactured respectively; starches, modified starches, gums and emulsifiers etc. Each mixing dough produced in sheet type $(30{\times}30{\times}1mm)$ and steamed them, was quickly froze at $-70^{\circ}C$ and packed with polyethylene. Packed samples kept at $-20^{\circ}C$ for 48 hours. After they were steam or microwave treatment packed or non-packed with polyethylene, studied for improvement effects of quality as sensory evaluation and selected 6 type additives; modified starches (TA, ST), gums (AR, GA) and emulsifiers (E, S1) as improvement agent. Because moisture loss from microwave oven cooking leads to quality deterioration of frozen dough foods, additive, such as including starches, modified starch, gums, and emusifiers were added to improve dough properties. Amylogram, scanning electron microscopy, textural analysis, and differential scanning calorimetry revealed addition of additives improved textural properties including surface-hardening of frozen dough foods compared to the control.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.8
• /
• pp.1274-1283
• /
• 2005

The sensory acceptability, texture profile analysis and nutritional evaluation were peformed in Korean traditional mungbean pancake (MPC) and modified MPC containing squid meat and soybean to standardize the recipes for healthy fast food market potentiality. Optimal ingredient formulations were revealed as mung-bean 55$\%$, pork 13$\%$ and vegetables 32$ \%$ for traditional MPC, and pork 3$\%$, squid 42$\%$ and soybean 55$\%$ for modified MPC using response surface methodology. Flavor and hardness correlated highly with overall accept-ability rather than appearance and color of traditional MPC. Higher squid levels raised adhesiveness, springi-ness and resiliences of modified MPC, but soybean decreased these textural attributes. Protein, lipid and total calorie of modified MPC were lower than those of traditional MPC. Computed protein efficiency ratio (C-PER) and degree of gelatinization of modified MPC were superior than traditional MPC.

• Food Science and Preservation
• /
• v.24 no.1
• /
• pp.13-20
• /
• 2017

This study was carried out to investigate the quality characteristics of fried fish paste prepared with different amounts of squeezed Aronia melanocarpa juice. Squeezed Aronia melanocarpa juice (AMJ) was incorporated into fish paste at different levels (containing 2, 7, and 12 g of Aronia melanocarpa juice in 2 AMJ, 7 AMJ, and 12 AMJ, respectively) based on the total weight of water. Sugar contents and total acidity increased with increasing AMJ content. With increasing amounts of AMJ in fried fish paste, L value inside and on the surface decreased, a value increased, and b value inside decreased, whereas b value on the surface increased. pH decreased with increasing levels of AMJ. As the result of textural properties, folding test in all samples showed that AA means good flexibility. The strength, hardness, and chewiness of fried fish paste with AMJ increased while cohesiveness was not significantly different. Total polyphenol contents increased with higher levels of AMJ. DPPH radical scavenging activity was significantly higher than those of the control. In the sensory evaluation, fried fish paste containing 7 AMJ received the highest score than both the control and other samples.

• Economic and Environmental Geology
• /
• v.56 no.6
• /
• pp.661-674
• /
• 2023

From the seafloor of Taean, Chungcheongnamdo Province, a ship of the Joseon Dynasty was discovered for the first time in the history of underwater excavations in Korea in 2014 and was named Mado Shipwreck No. 4. A total of 27 unused whetstones loaded as tribute were discovered on the hull of Mado No. 4, which revealed that Mado Shipwreck No. 4 was a Grain transport ship that sank while carrying tribute from Naju to Hanyang between 1417 and 1425 (King Taejong to King Sejong). All of the 27 whetstones are in the shape of narrow and long sticks. The average values of length, width, thickness, and weight are 161.5 mm, 36.1 mm, 22.7 mm, and 253.2 g, respectively. The result of X-ray diffraction analysis shows that the constituent minerals are quartz, alkali feldspar, and plagioclase, which is similar to that of the high-resolution digital stereomicroscope analysis. The average porosity of Mado-2672 and 2673 is 2.69% and 1.78%, respectively, and the average surface hardness is 807.2HLD and 834.5HLD, respectively. It is interpreted that if the porosity increases beyond a certain level, it affects the decrease in surface hardness. All of these are made of feldspathic sandstones with an average SiO₂ content of 74.51% and were confirmed to be suitable as grindstones. They are all medium whetstones when classified based on the SiO₂ content. These whetstones are small in size and weight and are convenient to carry, so they are presumed to be a type of non-stationary whetstone, and are estimated to have been mainly used in the fields such as weapon polishing and craft production during the Joseon Dynasty.