• Journal of Korea Foundry Society
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• v.39 no.2
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• pp.26-31
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• 2019

In this study, the mechanical characteristics and microstructure of hypereutectic Al-17Si-5Fe extruded alloys prepared by a rapid solidification process (RSP) were investigated. The hypereutectic Al alloy was fabricated by means of RSP and permanent casting. For RSP, the Al alloy melted at $920^{\circ}C$, cooling the specimens at a rate of $10^6^{\circ}C/s$ when the RSP was used, thus allowing the refining of primary Si particles more than when using permanent casting, at a rate of about 91%. We tested an extrusion RSP billet and a permanent-cast billet. Before the hot-extrusion process, heating to $450^{\circ}C$ took place for one hour. The samples were then hotextruded with a condition of extrusion ratio of 27 and a ram speed of 0.5 mm/s. Microstructural analyses of the extruded RSP method and the permanent casting method were carried out with OM and SEM-EDS mapping. The mechanical properties in both cases were evaluated by Vickers micro-hardness, wear resistance and tensile tests. It was found that when hypereutectic Al-17Si-5Fe alloys were fabricated by a rapid solidification method, it becomes possible to refine Si and intermetallic compounds. During the preparation of the hypereutectic Al-17Si-5Fe alloy by the rapid solidification method, the pressure of the melting crucible was low, and at faster drum speeds, smaller grain alloy flakes could be produced. Hot extrusion of the hypereutectic Al-17Si-5Fe alloy during the rapid solidification method required higher pressure levels than hot extrusion of the permanent mold-casted alloy. However, it was possible to produce an extruded material with a better surface than that of the hot extruded material processed by permanent mold casting.

• Journal of the Korean Magnetics Society
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• v.11 no.3
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• pp.85-96
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• 2001

Experimental magnetization-temperature curves for melt-spun ribbons of amorphous alloys (Dy$\_$0.33/Fe$\_$0.67/)$\_$1-x/B$\_$x/(x=0 ,0.05, 0.1, and 0.15) and (Sm$\_$0.33/Fe$\_$0.67/)$\_$1-x/B$\_$x/(x=0, 0.01, 0.02, and 0.03) (in atomic fraction) are fitted with theoretical equations based on the mean field theory in order to calculate exchange couplings between constituent elements as a function of the B content. In the case of the DyFe$_2$-B system, the sign of the exchange coupling between Dy and Fe is negative, indicating that the magnetization direction of Dy is antiparallel to that of Fe. The sign of the other two couplings are positive indicating a parallel alignment. The exchange coupling between Fe ions are greatest, while that between Dy ions is negligible. In the case of the SmFe$_2$B alloys, the sign of all the couplings are positive, indicating ferromagnetic coupling between the spins. The exchange couplings between Fe ions, and Fe and Sm are comparable to each other, but they are much greater than that between Sm ions. The high exchange coupling between Fe and Sm, which is considered to occur indirectly, is rather unexpected, but it is considered to be unique characteristics of amorphous Sm-Fe alloys. In both alloy systems, the exchange coupling between Fe ions increases with increasing B content. and this may be explained by the increase of the Fe-Fe separation with increasing B content. The exchange coupling between Fe and RE also increases with increasing B content. As the B content increases, the magnetization decreases over the whole temperature range, and the Curie temperature also decreases.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.3
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• pp.195-205
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• 1985

As a part of investigation to use the Anatrctic krill, Euphausia superba, more effectively as a food source, processing conditions, utilizations and storage stability of krill paste (intermediate product of krill) were examined and also chemical compositions of krill paste were analyzed. Frozen raw krill was chopped, agitated with $25\%$ of water to the minced krill and then centrifuged to separate the liquid fraction from the residue. This liquid fraction was heated at $98^{\circ}C$ for 20 min. to coagulate the proteins of krill, and it was filtered to separate the protein fraction. Krill paste was prepared with grinding the protein fraction, adding $0.2\%$ of polyphosphate and $0.3\%$ of sodium erythorbate to the krill paste for enhancing of functional properties and quality stability. The krill paste was packed in a carton box, and then stored at $-30^{\circ}C$. Chemical compositions of krill paste were as follows : moisture $78\%$, crude protein $12.9\%$, crude lipid $5.9\%$, and the contents of hazardous elements of krill paste as Hg 0.001 ppm, Cd 1.15 ppm, Zn 9.1 ppm, Pb 0.63 ppm and Cu 11.38ppm were safe for food. The amino acid compositions of krill paste showed relatively high amount of taurine, glutamic acid, aspartic acid, leucine, lysine and arginine, which occupied $55\%$ of total amino acid and also taurine, lysine, glycine, arginine and proline were occupied $65\%$ of total free amino acid. Fatty acid compositions of krill paste consist of $32.4\%$ of saturated fatty acid, $29.6\%$ of monoenoic acid and $38.0\%$ of polyenoic acid, and major fatty acids of product were eicosapentaenoic acid ($17.8\%$), oleic acid ($16.9\%$), palmitic acid ($15.3\%$), myristic acid ($8.7\%$) and docosahexaenoic acid ($8.4\%$). In case of procssing of fish sausage as one of experiment for krill paste use, Alaska pollack fish meat paste could be substituted with the krill paste up to $30\%$ without any significant defect in taste and texture of fish sausage, and the color of fish sausage could be maintained by the color of krill paste. Judging from the results of chemical and microbial experiments during frozen storage, the quality of krill paste could be preserved in good condition for 100 days at $-39^{\circ}C$.