• Transactions of the Korean Society of Mechanical Engineers A
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• v.30 no.4 s.247
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• pp.402-408
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• 2006

Dissimilar friction welding were produced using 15(mm) diameter solid bar in chrome molybedenum steel(KS SCM440) to carbon steel(KS S45C) to investigate their mechanical properties. The main friction welding parameters were selected to endure good quality welds on the basis of visual examination, tensile tests, Vickers hardness surveys of the bond of area and H.A.Z and microstructure investigations. The specimens were tested as-welded and post-weld heat treated(PWHT). The tensile strength of the friction welded steel bars was increased up to 100% of the S45C base metal under the condition of all heating time. Optimal welding conditions were n=2,000(rpm), $P_1=60(MPa),\;P_2=100(MPa),\;t_1=4(s),\;t_2=5(s)$ when the total upset length is 5.4 and 5.7(mm), respectively. The peak of hardness distribution of the friction welded joints can be eliminated by PWHT. Two different kinds of materials are strongly mixed to show a well-combined structure of macro-particles without any molten material and particle growth or any defects.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.2
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• pp.162-173
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• 1998

The effect of soybean addition to the preparation of Jeung-Pyun(Korean fermented rice cake) and the fermentational characteristics of Jeung-Pyun dough were determined. Jeung-Pyun dough composed of rice 100g, soybean 20g, water 40g, salt 0.8g, sugar 15g and Tak-ju 30g was fermented for up to 20hours. the numbers of total microbes, yeasts and lactic acid bacteria in the dough during fermen-tation increased rapidly during 5 hours of fermentation, but Leuconostoc mesenteroides during 7 hours of fermentation, Generally, there were many more microbes in the Jeung-Pyun dough with soybeans than in the Jeung-Pyun dough with rice. The volume of 7 hour fermented Jeung-Pyun was most massive, especially in the soybean added Jeung-Pyun. 1% dextran-added rice Jeung-Pyun, the volume of steamed cake was increased more than that of rice Jeung-Pyun, but is was not as bulky as in the soybean-added cake. In the sensory evaluation of the test cake products, the 7 hour fermented cake was preferred by nost. As for instrumental characteristics, the 7 hour feremented Jeung-Pyun showed the lowest values for hardness and elasticity, brittleness and chewiness. The rice Jeung-Pyun showed were stored at 2$0^{\circ}C$ the hardness, brittleness and cohesiveness of rice Jeung-Pyun were respectively increased rapidly after 5 days of storage. The cohesiveness, elasticity, brittleness, chewiness, gumminess of both rice Jeung-Pyun and soybean-added Jeung-Pyun were decreased with storage time.

• Proceedings of the KSME Conference
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• 2001.06c
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• pp.525-530
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• 2001

As a part of efforts to examine feasibility of warm forging near-net-shape process for non-heat-treated steel to replace quenched and tempered S45C steel, the optimized process condition has been determined to be $820^{\circ}C$ for heating, 10/sec for strain rate of forging and approximately 250MPa for flow stress from observed results such as the $A_{3}$ transformation temperature of about $790^{\circ}C$, the fully dynamic recrystallized behavior between $800^{\circ}C\;and\;850^{\circ}C$ when compressed up to 63% engineering strain at 10/sec strain rate, and the high temperature microsturctural stability. Also, controlled cooling rate of $6.3^{\circ}C/sec$ by water-spraying at a rate of $0.10cc/sec-cm^{2}$ for 60seconds followed by air-cooling right after forging process has been considered in this study as a feasible approach based on examination of the microsturcture of mixed ${\alpha}-ferrite$ and pearlite, the hardness and tensile properties meeting specification, and the reduced total cooling time to room temperature. Successive works would be carried out for the impact strength, machinalility, and forgeability at this process in the near future.

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.22 no.1
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• pp.173-177
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• 2013

The purpose of this paper is to investigate the influences on mechanical properties of two-stroke cycle motor pistons manufactured by casting, conventional forging and powder forging, through the comparison of characteristics, merits and disadvantages of each forming technology. For each forming technology, the optimal process parameters were determined through the experiments for several conditions, and microstructure, hardness, tensile strength and elongation of pistons are compared and analyzed. In conventional forging process, material temperature was $460^{\circ}C$ and the die temperature was $210^{\circ}C$ for the Al 4032. The optimal condition was found as solution treatment under $520^{\circ}C$ for 5 hours, quenching with $23^{\circ}C$ water, and aging under $190^{\circ}C$ for 5 hours. In powder forging process, the proper composition of material was determined and optimal sintering conditions were examined. From the experiment, 1.5% of Si contents on the total weight, $580^{\circ}C$ of sintering temperature, and 25 minutes of sintering time were determined as the optimal process condition. For the optimal condition, the pistons had 76.4~78.3 [HRB] of hardness, and 500 [MPa] of tensile strength after T6 heat treatment.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.45 no.2
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• pp.93-96
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• 2000

The present study was performed to obtain the basic information about growth and quality related characteristics and optimum harvesting time for podedible pea which is a new crop in Korea but believed to have a great deal of potentials for both domestic and overseas markets. They can be consumed either as a fresh succulent vegetable or as tender green pods. The daily green pod yield of pod-edible peas started to increase from ten days after flowering and the maximum yield was recorded on 26 days after flowering. Ninety percent of pod yields could be harvested from 16 to 36 days after flowering. Mean green pod yield for the tested varieties was approximately 8.0 t/ha. Total vitamin C content of pod-edible peas showed continuously decreasing trends from five days after flowering. The highest sucrose content was obtained at ten days after flowering. The highest panel score based on sweetness, chewiness, and hardness for the processed green pods was shown at 10-15 days after flowering in all varieties tested, indicating that the optimum harvesting time for pod-edible peas was considered to be 10-15 days after flowering.

• Journal of the Korean Society of Clothing and Textiles
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• v.24 no.6
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• pp.861-872
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• 2000

The purpose of this study is to objectively explain the visual sensibility of clothing pattern and develop the design of clothing pattern that satisfies the consumer's sensibility. The photos stimuli on clothing pattern are divided into source, presentation, layout and are composed of each 6 photos per chapter totally 48 photos and semantic differential bi-polar scales are consist of 27 couples sensibility words. The subjects were 400 females in the twenties. Data were analyzed by SAS. The major finds were as follows: 1. As a result of the factor analysis, 4 factors of visual sensibility were consist of Coordination, Hardness and Softness, Attention, Rhythm. 2. As to the difference of visual sensibility based on the composition of clothing pattern, there were differences Hardness and Softness, Rhythm by source and there were significant differences among 4 factors by presentation and layout. 3. According to the age and education level, there were significant differences in Attention, Rhythm and according to the consuming areas, there were significant differences in Coordination, Rhythm. 4. According to sensibility positioning, The clothing pattern was classified as soft-hard, simple-complicated. 5. As a result of the regression analysis, preference, consuming desire and satisfaction appears to be closely related. Good quality is related with total clothing image which is brought about composition of clothing pattern.

• Journal of Powder Materials
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• v.10 no.2
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• pp.108-117
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• 2003

WC and dense WC-10 vol%Co materials with grain size of~1${\mu}m$ were synthesized by high-frequency induction heated combustion synthesis (HFIHCS) method in one step from elemental powders of W, C and Co within several minutes. Simultaneous combustion synthesis and densification were accomplished under the combined effects of an induced current and mechanical pressure. In the absence of cobalt additive, WC can be formed, but its relative density was low (about 73%) under simultaneous application of a 60 MPa pressure and the induced current. However, in the presence of 10 vol.%Co, the relative density increased to 99% under the same experimental condition. The percentages of the total shrinkage occurring before and during the synthesis reaction of WC-10 vol.%Co were 5% and 51%, respectively. The fracture toughness and hardness values of WC-10 vol.%Co were 10 MPa . m$^{1/2}$ and 1840 kg/$mm^2$, respectively.

• Journal of Powder Materials
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• v.12 no.4 s.51
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• pp.303-308
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• 2005

Various kinds of Mg-Zn-Ca base alloys were rapidly quenched via melt spinning process. The meltspun ternary and quaternary alloy ribbons were heat-treated, and then the effects of additional elements on age hardening behavior and phase change of precipitates were investigated using Vickers hardness tester, XRD, and TEM equipped with EDS system. In ternary alloys, age hardening was mostly due to the distribution of $Mg_6Ca_2Zn_3$ and $Mg_2Ca$. The stable phases of precipitates were varied according to the aging temperature and the alloy composition. With the increase of Ca content, $Mg_2Ca$ precipitates were detected more than $Mg_6Ca_2Zn_3$ precipitates. In quaternary alloys, the precipitates taken from Mg-Zn-Ca-Co were identified as new quaternary phase, whereas those taken from Mg-Zn-Ca-Zr as MgZnCa containing Zr. In general, the ternary alloy showed higher peak hardness and thermal stability than the quaternary considering the total amounts of the solutes. It implies that the structure of precipitate should be controlled to have the coherent interface with the Mg matrix.

• The Korean Journal of Food And Nutrition
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• v.13 no.1
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• pp.21-27
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• 2000

In order to investigate the changes of rice qualities during 4 years storage of paddy in warehouse of normal temperature condition. As storage period go by, head ratio was deduced and broken rice was increased according as a change of temperature during the long term storage. A color of rice was became more dark gray than that of entering time as L value was decreased from 64.07 to 61.62 a 4 years late. As a results of studies on the cooking quality of milled rice, water uptake ratio and expanded volume were increased in proporation to storage period, wherease total solids and iodine blue value were decreased. In the characteristic of texture of cooked rice, viscosity/hardness ratio(-H/H) had a decreasing tendency, while adhesiveness and cohesiveness increased with increased storage time. The qualities of cooked milled rice studied were sensory attributies of odor, taste, stickiness and appearance which were evaluvated by multiple comparsion method. The sensory results showed that all of descriptions were deterirated with a increased storage period. The taste and stickiness were changed from good score to bad score a 2 years later.

• Journal of Ocean Engineering and Technology
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• v.26 no.1
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• pp.64-69
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• 2012

Dissimilar friction welds were produced using 15-mm diameter solid bars of chrome molybdenum steel (KS SCM440) and carbon steel (KS SM20C) to investigate their mechanical properties. The main friction welding parameters were selected to ensure good quality welds on the basis of visual examination, tensile tests, Vickers hardness surveys of the bond area and HAZ, and macro-structure investigations. The specimens were tested as-welded and post-weld heat treated (PWHT). The tensile strength of the friction welded steel bars was increased to 100% of the SM20C base metal under the condition of a heating time of more than four seconds. Optimal welding conditions were n = 2,000 (rpm), HP = 60 (MPa), UP = 100 (MPa), HT = 5 (s),and UT = 5 (s), when the total upset length was 7.8 (mm). The hardness distribution peak of the friction welded joints could be eliminated using PWHT. The two different kinds of materials were strongly mixed to show a well-combined structure of macro-particles, with no molten material, particle growth, or defects.