• Transactions of the Korean Society of Mechanical Engineers A
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• v.36 no.10
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• pp.1221-1226
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• 2012

The hot-stamping technique is a forming method used for manufacturing high-strength parts, in which a part is cooled rapidly after press forming above the austenite transformation temperature. Boron steel, which contains a very small amount of boron, is one of the materials used for hot stamping. The purpose of this study is to investigate the mechanical properties of boron steel according to the heat-treatment conditions and the formability by using an Erichsen cupping test. Die quenching from various temperatures was conducted for different elapsed heat-treatment times. Laser-welded boron steel after quenching at 1173 K-0 s has a tensile strength of 1203 MPa. This is 79% of the tensile strength of the base metal (1522 MPa). The formability of boron steel was not significantly different from that at the mold temperature. However, it decreased with increasing forming speed. These properties provide practical information for the use of boron steels for hot stamping.

• The Journal of Korean Academy of Prosthodontics
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• v.35 no.1
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• pp.221-243
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• 1997

The objective of this study was to characterize the mechanical properties of $Y_{2}O_{3}$-containing glass infiltrated ceramic core material, which was made by pressureless powder packing method. A pure alumina powder with a grain size of about $4{\mu}m$ was packed without pressure is silicon mold to form a bar shaped sample, and applied PVA solution as a binder. Samples were sinterd at $1350^{\circ}C$ for 1 hour. After cooling, $Y_{2}O_{3}$-containing glass($SiO_{2},\;Y_{2}O_{3},\;B_{2}O_{3},\;Al_{2}O_{3}$, ect) was infiltrated to the sinterd samples at $1300^{\circ}C$ for 2 hours and cooled. Six different proportions $Y_{2}O_{3}$ of were used to know the effect of the mismatch of the thermal expansion coefficient between alumina powder and glass. The samples were ground to $3{\times}3{\times}30$ mm size and polished with $1{\mu}m$ diamond paste. Flexural strength, fracture toughness, hardness and other physical properties were obtained, and the fractured surface was examined with SEM and EPMA. Ten samples of each group were tested and compared with In-Ceram(tm) core materials of same size made in dental laboratory. The results were as follows : 1. The flexural strengths of group 1 and 3 were significantly not different with that of In-Ceram, but other experimental groups were lower than In-Ceram. 2. The shrinkage rate of samples was 0.42% after first firing, and 0.45% after glass infiltration. Total shrinkage rate was 0.87%. 3. After first firing, porosity rate of experimental groups was 50%, compared with 22.25% of In-Ceram. After glass infiltration, porosity rate of experimental groups was 2%, and 1% in In-Ceram. 4. There was no statistical difference in hardness between two materials tested, but in fracture toughness, group 2 and 3 were higher than In-Ceram. 5. The thermal expansion coefficients of experimental groups were varied to $4.51-5.35{\times}10^{-6}/^{\circ}C$ according to glass composition, also the flexural strengths of samples were varied. 6. In a view of SEM, many microparticles about $0.5{\mu}m$ diameter and $4{\mu}m$ diameter were observed in In-Ceram. But in experimental group, the size of most particles was about $4{\mu}m$, and a little microparticles was observed. The results obtained in this study showed that the mismatch of the thermal expansion coefficients between alumina powder and infiltrated glass affect the flexural strength of alumin/glass composite. The $Y_{2}O_{3}$-containing glass infiltrated ceramic core made by powder packing method will takes less time and cost with sufficient flexural strength similar to all ceramic crown made with slip casting technique.

• Conservation Science in Museum
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• v.4
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• pp.23-32
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• 2003

As the kettle excavated from a site in Hwangnam-dong, Gyeongju was presumed to have been used as a melting crucible in a glass production workplace, we decided to prove its usage by scientific analysis. First, we performed conservation treatment to find the original status of the kettle, and then SEM-EDS and XRD analysis of the five corrosions created on the surface of the kettle. The fragment of the spout, which played a crucial role for the kettle to be considered as a melting crucible, was discovered during the conservation treatment. So the mouth rim of the kettle was restored to perfection. When we observed the microstructure of the metal sample, it was proved to be cast iron gradually cooled without heat treatment. In the corrosion products, the main components were Fe and O and other components such as P, Si, Ca, and S were found. The main compounds were quartz, vivianite, goetheite, akaganite, lepidocrocite, hematite, etc. Although these components were used as raw materials for making glass, these were found not in the melting status but mere raw materials. This can be an evidence to show these site where the kettle was excavated had been a glass production workplace. However, it is not sure that the kettle was used as a melting crucible. Moreover, if we consider the organic mold and sand clay accumulated in the well site when the kettle was excavated at first, we can see this as a formative factor of the corrosions of the kettle. Therefore, we concluded that the kettle is a typical cast iron and was not used as a melting crucible of glass.

• Journal of the Korean Society of Food Culture
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• v.23 no.2
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• pp.273-292
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• 2008

Among all the ingredients usedin mandu, the following types were used:, 13 types of grains were used (12.38%), 30 types of vegetables, fruits, bulbs,and nuts were used (28.57%), 32 types of marine products, birds, meats, fishes, and shellfishes were used (30.48%), 10 types of functional ingredients were used (9.52%) and. For spices, 20 types of spices were used (19.05%). 2. Cooking Methods offor Mandu. The mMandu eaten at in the early Joseon era had was primarily made ofusedbuckwheat that contained boiled tofu or egg uiijuk in the kneaded dough for the most part and while kneading with buckwheat, the tofu or egg uiijuk has been boiled down to knead the dough, and and starch powder, bean powder, or rice powder, etc were mixed to make the mandu coating. Buckwheat powder was mixed toadded to the flourwer or was used by itself, while meat, vegetables, tofu, and shiitake mushroom, etc were also addedincluded. From the 18th century, the host plant, or cabbage kimchi, were prepared and combined had been sliced to be used as filling together while red pepper powder was mixed combined withto spices or vinegar soy sauce to be used together. Also, Radishes had beenwere also used as filling, but shown as not being used fromafter the start of the 1900's. For the shape of mMandu, it was madeinto different shapes such as as triangle, rectangle, date plum, gwebul, half moon, or pomegranate shapes, and then shapes to be boiled in simmering water, baked, or cooked as soup in clear broth for soup., In the 17th to 18th century, boilingthen in a steamer gradually became a cooking style, assumed the style of boiling in a steamer in $17th{\sim}18th$ century while in the 16th century,the an essay ofn fermenting flour in ‘Food Dimibang’ in 16th century had indicated it was cooked as the style ofby steaming in a rice steamer. Also, Mandu may have also contained the following: the thin-cut and boiled fish was cut out thin to put into the filling and boiled down, made by putting in added pine nuts after making bbeef jerky or boiled- down meat, fish, or shellfish itself to extractsand mold mandu only the ingredients combined withto put on starch powder, and then boiled down and put on pine nut powder finally, after it or cooled it wasdown to be eaten by dipping in vinegar soy sauce. In conclusion, many different types of mandu were made during the Joseon era using a variety ofwhile the ones using such various ingredients. are also one type of mandu.