• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09b
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• pp.1030-1031
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• 2006

Titanium alloys and Titanium alloy-based particulate composites were synthesized using the blended elemental P/M route. First, processing conditions such as the fabrication of master alloy powder were investigated. Ti-6Al-4V, Ti-5Al-2.5Fe, Ti-6Al-2Sn-4Zr-2Mo, IMI685, IMI829, Timetal 1100 and Timetal 62S, and Ti-6Al-2Sn-4Zr-2Mo/ 10%TiB and Timetal 62S/10%TiB were then synthesized using the optimal processing conditions obtained. The microstructures and mechanical properties such as tensile strength and high cycle fatigue strength were evaluated.

• Proceedings of the Korean Magnestics Society Conference
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• 2002.12a
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• pp.202-203
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• 2002

Ribbon type nanocrystalline alloy cores have shown excellent soft magnetic properties in the high frequency range because of small crystalline anisotropy and nearly zero magnetostriction[1]. In present, however ribbon alloys gives some limit in applications such as a large inductor and reactors of PFC circuit, which are required good DC bias property and low loss in the high frequency. Powder alloys with ultra fine grain structure can be an important way to overcome this kind of disadvantage, and to improve the high frequency soft magnetic properties in conventional metallic powder cores[2]. (omitted)

• Food Science and Preservation
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• v.6 no.4
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• pp.463-468
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• 1999

The characteristics and quality of Yakju with addition of ginseng powder originated in Choongchungdo were evaluated. At result, pH was decreased at the beginning stage of two stages fermentation and then slowly increased. Total acidity were increased in the cases of all (A), (B) and (C) during the fermentation. (A) group used Nuruk, crude enzyme and powder yeast showed the highest pH of 7.08 and total acidity of 0.84 at the 4th day of fermentation. The alcohol contents of B(21.0%) and C(20.4%) used cultured yeast were higher than A(19.0%) used powder yeast at the 4th day of fermentation. Also, inhibition against alcohol fermentation by ginseng powder wasn't showed and amino nitrogen contents were higher in (A) and (C) with addition of crude enzyme. Free sugar were the highest in (A) used both Nuruk and crude enzyme such as glucose of 599.16, maltose of 129.11mg%. Free amino acids were much more in A(580.02mg%) than in B(527.48mg%) and C(538.74mg%). from the sensory evaluation, desirable color and flavor qulity for 40 ages was (A) and (B) which was used Nuruk, and that for 20 ages was (C) which was used crude enzyme. However the best taste and overall preference was (B) for 20 and 40 ages of all. Therefore to produce high quality Yauju and commercialize, studies of fermentation process in Yakju should proceed later.

• Korean journal of food and cookery science
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• v.22 no.4 s.94
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• pp.458-467
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• 2006

This study was carried out to determine the functional works and basic ingredients of Sagoonja-Tang on white pan bread. The -experimental groups consisted of 6% mixtures of five(Ed- confirm the number) kinds powders, : B1 for Sagoonja-Tang powder, B2 for Panax ginseng, B3 for Poria cocos, Koidz, B4 for Atractylodes macrocephala, and B5 for Glycyrrhiza uralensis Fisch. The volume of white pan bread somewhat decreased after adding the ingredients, and the volume differences in order from highest to lowest, were white pan bread control>B2>B3>B4>B1>B5. For white pan bread, pH of control, B3, and B5 decreased on the 2nd day during storage, but increased on the 4th and 7th days. In the texture analyses of white pan bread, B4 and B5 showed a higher degree of hardness than that of control, while B2, and B3 were the lowest. In sensory test, the overall acceptability of regular white pan bread in order from highest to lowest was control>B3>B2>B1 ${\cdot}$ B5>B4.

• Journal of Powder Materials
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• v.19 no.5
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• pp.379-384
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• 2012

This paper reports the microstructures and thermal conductivities of $ZrB_2$-SiC composite ceramics with size and amount of SiC. We fabricated sintered bodies of $ZrB_2$-x vol.% SiC (x=10, 20, 30) with submicron and nanosized SiC densified by spark plasma sintering. Microstructure retained the initial powder size of especially SiC, except the agglomeration of nanosized SiC. For sintered bodies, thermal conductivities were examined. The observed thermal conductivity values are 40~60 W/mK, which is slightly lower than the reported values. The relation between microstructural parameter and thermal conductivity was also discussed.

• Progress in Superconductivity
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• v.12 no.1
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• pp.1-5
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• 2010

In this work we synthesized both MgB2 and Carbon doped MgB2 superconductor with Ag addition via high energy milling and substituent heat treatment. Heat treatments were performed at $900\;^{\circ}C$ for 30 min in flowing Ar gas. We varied amount of Ag powder. In a range of Ag powder was 0~5wt%. The effect of Ag was correlated with superconducting properties. The results show a slight decrease in critical temperature ($T_c$) and a reduction of critical current density ($J_c$) at high fields for the Ag-doped samples as compared to the un-doped samples. Reduction of $J_c$ may be due to the formation of MgAg compound.

• Journal of Magnetics
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• v.9 no.4
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• pp.109-112
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• 2004

The HDDR (Hydrogenation-Disproportionation-Desorption-Recombination) process is a special method to produce anisotropic NdFeB powders for bonded magnet. The effect of the modified HDDR process on magnetic properties of $Nd_2Fe_{14}B$-based magnet with several composition $Nd_{11.2}Fe_{66.5-x}Co_{15.4}B_{6,8}Zr{0.1}Ga_x(x=0{\sim}1.0)$ and that of microelement Ga, disproportional temperature and annealing temperature on $_jH_c$, grain size were investigated in order to produce anisotropic powder with high magnetic properties. It was found that modified HDDR process is very effective to enhance magnetic properties and to fine grain size. The addition of Ga could change disproportionation character remarkably of the alloy and could improve magnetic properties of magnet powder. Increasing annealing temperature induces significant grain growth. And grain size produced by modified HDDR process is significantly smaller than those produced by conventional HDDR process.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.4
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• pp.643-650
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• 2015

The principal objective of this study was to evaluate the quality of Yukwa prepared with mulberry leaf (Morus alba Linne) powder. The moisture, crude protein, crude lipid, crude ash, dietary fiber, and rutin contents of used mulberry leaf powder were 6.65%, 19.50%, 3.26%, 18.24, 38.91 and 0.54%, respectively. The tested concentrations of mulberry leaf powder were 0, 3, 5, and 7%. The Yukwa were stored at $45^{\circ}C$ for 40 days. Yukwa dough prepared with mulberry leaf powder had a lower pH compared to the control group. As more mulberry leaf powder was added, the spread ratio, moisture content, and volume increased. As more mulberry leaf powder was added, L-value decreased while a and b values increased with increasing mulberry leaf powder content. The hardness of Yukwa made with 7% mulberry leaf powder was the highest among the samples. In the sensory tests, Yukwa with 5% mulberry leaf powder received the highest scores. The acid value and peroxide values were lower in Yukwa prepared with mulberry leaf powder than control. Yukwa prepared with mulberry leaf powder strongly inhibited oxidation of lipids. The thiobarbituric values were lower in Yukwa prepared with 5% mulberry leaf powder than in Yukwa prepared with 3% and 7% mulberry leaf powders and control Yukwa. These results suggest that mulberry leaf powder can be applied to Yukwa to achieve high quality and functionality.

• Korean journal of food and cookery science
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• v.33 no.3
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• pp.325-332
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• 2017

Purpose: The study investigated the quality characteristics of cookies prepared 0, 10, 20 and 30% burdock (Arctium lappa L.) powder. Methods: Cookies were manufactured with 0%, 10%, 20%, and 30% wheat flour substituted for burdock powder. Results: Density of the dough showed no significant differences with increasing amount of burdock powder, whereas pH of the dough decreased with increasing burdock powder content. The pH of cookies decreased with increasing burdock powder content, whereas $^{\circ}brix$ of cookies increased with burdock powder content. The moisture contents of cookies increased with increasing burdock powder content. The spreadability of cookies decreased with increasing burdock powder content. The L-value of cookies decreased, a-value increased, and b-value decreased with increasing burdock powder content. The hardness of cookies decreased with increasing burdock powder content. Total polyphenol contents and DPPH radical scavenging activity increased with increasing burdock powder content (p<0.05). In the sensory evaluation, appearance, color, flavor, and texture were highest in the control group, whereas sweet taste and savory taste were highest in the added group. For overall acceptance of cookies, 10% burdock powder cookies showed higher values than the control and other samples. Conclusion: Results suggest that cookies manufactured with 10% burdock powder are the most optimal product.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09b
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• pp.1104-1105
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• 2006

Several boride sintered bodies such as $TiB_2$, $ZrB_2$, and $SiB_6$ were previously reported. In the present study, the sinterability and physical properties of chromium boride $(CrB_2)$ containing chromium carbide $(Cr_3C_2)$ sintered bodies were investigated in order to determine its new advanced material. The samples were sintered at desired temperature for 1 hour in vacuum under a pressure by hot pressing. The relative density of sintered bodies was measured by Archimedes' method. The relative densities of $CrB_2$ addition of 0, 5, 10, 15 and 20 mass% $Cr_3C_2$ composites were 92 to 95%. The Vickers hardness of the $CrB_2$ with 10 and 15 mass% $Cr_3C_2$ composites were about 14 and 15 GPa at room temperature, respectively. The Vickers hardness at high temperature of the $CrB_2$ addition of 10 mass% $Cr_3C_2$ composite decreased with increasing measurement temperature. The Vickers hardness at 1273 K of the sample was 6 GPa. The Vickers hardness of $CrB_2$ addition of $Cr_3C_2$ composites was higher than monolithic $CrB_2$ sintered body. The powder X-ray diffraction analysis detected CrB and $B_4C$ phases in $CrB_2$ containing $Cr_3C_2$ composites.