• Korean Journal of Materials Research
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• v.24 no.11
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• pp.591-598
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• 2014

In this research, magnesium powder was prepared by gas atomizing. Refinement behaviors of magnesium powder produced under different conditions were investigated using a mechanical milling (attrition milling) process. Analyses were performed to assess the characterization and comparison of milled powder with different steel ball sizes and milling times. The powders were analyzed by field emission scanning electron microscope, apparent density and powder fluidity. The particle morphology of the Mg powders changed from spherical particles of feed metals to irregular oval particles, then plate type particles, with an increasing milling time. Because of the HCP structure, deformation occurs due to the existence of the easily breakable C-axis perpendicular to the base, which results in producing plate-type powders. An increase in ball size and the impact energy of the magnesium powder maximizes the effect of refinement. Furthermore, it is possible to improve the apparent density and fluidity according to the smoothness of the surface of the initial powder.

• Korean Journal of Materials Research
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• v.17 no.6
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• pp.331-336
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• 2007

The pure Mg powder compacts were successfully fabricated using SPS process. The machined chip powder showed flake shaped morphology with coarse surfaces, while gas atomized powders were spherical in morphology with smooth surfaces. In this study, SPS process was used to consolidate the pure Mg powder because this process allows high density consolidation in a short time. The results showed that increased sintering temperature from $350^{\circ}C$ to $500^{\circ}C$ with pressure of 30MPa, the maximum values of the density was increased from 98.1% to 99.8% of theoretical density, respectively. However, density of the sintered chip powders was higher than that of gas-atomized powder due to larger contact areas between particles.

• Korean Journal of Metals and Materials
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• v.49 no.6
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• pp.454-461
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• 2011

In this study, the relationship between corrosion resistance and microstructural characteristics such as grain size reduction, preferred orientation, and homogenous distribution of elements and impurity by mechanical milling of magnesium powder was investigated. Mechanical milling of pure magnesium powder exhibited a complex path to grain refinement and growth together with preferred orientation reversal with milling time. It was also found that anisotropic formation of dislocation on the basal plane of magnesium was initially the dominant mechanism for grain size reduction. After 60 hrs of milling, grain coarsening was observed and interpreted as a result of the strain relaxation process through recrystallization. In spite of the finer grain size and strong (002) texture developed in the sample prepared by spark plasma sintering at $500^{\circ}C$ for 5 min after mechanical milling for 2hrs, the sample showed a higher corrosion rate. The results from this study will be helpful for better understanding of the controlling factor for corrosion resistance and behaviors of mechanical milled magnesium powders.

• Journal of Powder Materials
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• v.15 no.3
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• pp.182-187
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• 2008

Carbon was known to be one of effective additives which can improve the flux pinning of $MgB_2$ at high magnetic fields. In this study, glycerin $(C_3H_8O_3)$ was selected as a chemical carbon source for the improvement of critical current density of $MgB_2$. In order to replace some of boron atoms by carbon atoms, the boron powder was heat-treated with liquid glycerin. The glycerin-treated boron powder was mixed with an appropriate amount of magnesium powder to $MgB_2$ composition and the powder pallets were heat treated at $650^{\circ}C\;and\;900^{\circ}C$ for 30 min in a flowing argon gas. It was found that the superconducting transition temperature $(T_c)$ of $Mg(B_{1-x}C_x)_2$ prepared using glycerin-treated boron powder was 36.6 K, which is slightly smaller than $T_c$(37.1 K) of undoped $MgB_2$. The critical current density $(J_c)$ of $Mg(B_{1-x}C_x)_2$ was higher than that of undoped $MgB_2$ and the $T_c$ improvement effect was more remarkable at higher magnetic fields. The $T_c$, decrease and $J_c$ increase associated with the glycerin treatment for boron powder was explained in terms of the carbon substitution to boron site.

• Journal of Veterinary Clinics
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• v.31 no.3
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• pp.199-205
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• 2014

Acidosis conditions either acute or chronic following ingestion of excessive amounts of readily fermented carbohydrate are great production problems for goat in Bangladesh. This study designed to investigate the prevalence of lactic acidosis and then response to different therapeutic agents. For this purpose, 1,128 goat were examined at outdoor District Veterinary Hospital, Faridpur, Bangladseh for treatment of which 40 goats were found positive for lactic acidosis showing 3.55% prevalence of disease. The highest occurrence found in female (4.64%) of over 3 years age (4.64%) in indigenous goat (2.7%). For therapeutic assessment the forty affected goats were divided into four groups A, B, C and D comprising of 10 animals each. Group A were given magnesium hydroxide 8% w/v at 1 g/kg body weight orally. In group B magnesium hydroxide 8% w/v at a dose as group A combination with 7.5% sodium bicarbonate at the rate of 0.9 ml/Kg body weight intravenously administered. Goat in group D were treated with mixture of ginger, nuxvomica, sodium carbonate, cobalt sulphate, dried ferrous sulphate and thiamin mononitrate at the rate of 1 g/kg body weight orally. Goat of group C treated with combination drugs of group A, B and D. The rectal temperature, pulse rate, respiration rate, was performed before and after treatment. It was found that the highest recovery in group C with an average period of $21{\pm}1.8$ hours. It was concluded that lactic acidosis is a common disease of goats and its severity can be effectively reduced by using combination drugs.

• Korean Journal of Soil Science and Fertilizer
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• v.1 no.1
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• pp.27-41
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• 1968

In order to clarify the effect of various forms or phosphate on the production of paddy in Korea and to find out the superiority of any form, a number of field and pot experiments involving various phosphate fertilizers were carried out in addition to conducting one each of sand culture and soil culture pot experiments in 1963 and 1964. The results of these studies are summarized as follows: 1. In sand culture experiment, the best effect of a phosphate fertilizer was obtained with the mono-calcium phosphate which is soluble in water, followed by citric acid soluble phosphate such as fused phosphate and di-calicum phosphate. However, in the pot culture and field experiments, fused phosphate had shown it's superiority than triple superphosphate which contains water soluble form of phosphate followed by hypo phosphate, roasted phosphate, compound fertilizer, and slag phosphate. The effect of rock phosphate was the least in most cases. 2. The superiority of fused phosphate to triple super phosphate in soil culture was supposed to be: a) The fused phosphate can neutralize the soil acidity. b) The fused phosphate can supply magnesium and magnesium lead to the balanced conditions of exchangeable bases in soils. c) The magnesium in the fused phosphate helps the transportation of phosphate, and regulate the absorption of the element.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.965-969
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• 1996

An investigation was carried out to elucidate the effects of type of ginseng, concentration of ginseng, and type of coagulants on the physical and sensory properties of soybean curd. The textural properties of soybean curd were not influenced by the type of ginseng. Soybean curd coagulated with glucono-delta-lactone (GDL) showed a greater hardness than that coagulated with other coagulants, whereas the former produced a lesser springiness than the latter. The L-value was proportionally reduced by the increase of ginseng level and soybean curd coagulated with $CaCl_2$ showed the lowest L value. All the curd products prepared with ginseng had a pale yellow color. In the sensory properties, springiness and beany taste of soybean curd linearly decreased as the concentration of ginseng was increased. The concentration of ginseng to improve the acceptability of ginseng soybean curd as determined by the physical and sensory evaluation, was less than 0.25%. The most acceptable ginseng soybean curd was the one coagulated with $MgCl_2$. Soybean curd prepared with GDL had the lowest acceptability because of its sour taste and textural properties.

• Journal of the Mineralogical Society of Korea
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• v.20 no.1 s.51
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• pp.1-6
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• 2007

Hectorite was synthesized by a two-step hydrothermal process from $Mg(OH)_{2}$, water glass (${\sim}30\;wt%\;SiO_{2}$) and Li-compound at $90{\pm}5^{\circ}C$. The product shows excellent dispersion and swelling properties. The mixture of the starting materials was heated in a glass vessel for the first reaction with continuous stirring and the pH of the solution was adjusted to $6{\sim}8$, resulting in the formation of a precursor of hectorite. The excess salt components were washed out from the resulting slurry and then was matured in the glass vessel for the 2nd reaction. Li compound was added during the reaction. After a 10 h retention, the gel of hectorite was formed. The XRD pattern of the synthesized one was coincided with that of natural hectorite and SEM study revealed uniform grains 50 m in diameter. The d001 basal spacing of the product moved from 12 to $17.4\;{\AA}$ after glycolation treatment. The measured value of CEC and the swelling capacity was 90 cmol/kg and $60{\sim}70\;mL/2\;g$, respectively.

• Food Science and Preservation
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• v.12 no.1
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• pp.36-42
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• 2005

The purpose of this study was to investigate the component and quality characteristics of green tea. Four kinds of green tea powder obtained from Hwagae area were evaluated the component of carbohydrates, protein crude fat and crude ash. Also the content of ascorbic acid, minerals and polyphenols in green tea powder were evaluated. Quality characteristics of green tea powder was evaluated by Hunter's colur value and sensory evaluation. Green tea was composed of $9.2\~11.8\%$ of moisture, $4.9\~6.1\%$ of crude ash, $5.2\~6.1\%$ of crude fat, $22.5\~26.4\%$ of protein and $50.4\~55.1\%$ of cabohydrates. The content of total ascorbic acid in green tea powder was $312\~392mg/100g$ and dehydiuascorbic acid was $157\~176mg/100g$. The contents of minerals in green tea powder sodium was $340\~580mg/100g$, magnesium was $242\~320mg/100g$, potassium $223\~278mg/100g$ me calcium $145.7\~238.7mg/100g$. Polyphenol content of green tea powder was $7.8\~9.3\%$ which was the highest in A and the lowest in B. Hunters color values of green tea, lightness(L) was $52.3\~69.6$, redness(a) was $0.11\~-5.61$, yellowness(b) was $14.23\~23.34$, which were better in green tea C and D than green tea A and B. From sensory evaluation of green tea powders, green tea D obtained the significant highest scores in color, flavor and overall quality(p<0.05) and followed by green tea C, Green tea powder C and D which have high levels of protein and ascorbic acid were evaluated as good quality in color and sensory evaluation.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.11a
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• pp.397-400
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• 2008

MgO powder-mixed concrete, expanded at the lower temperature around $850{\sim}1000$ degree celcius, might have long-term expansibility, which could remunerate for the contraction of concrete with delayed expansion, and through the process, the crack resistance of mass concrete might be improved. Currently used expandable concrete additive has three different types : CSA, CaO and MgO. In this study, therefore, such tests as carbonation, chloride diffusivity, freezing-thawing resistance and sulfate resistance after 56 days' curing were implemented and compared the results with the concrete with no MgO mixed to evaluate the durability of 5% MgO-mixed concrete after longer period of time. The degree of hydration for the MgO-mixed cement paste was analyzed after 1 day, 3 days, 7 days, 28 days, and 56 days using SEM, XRD, DSC.