• Journal of Photoscience
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• v.5 no.1
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• pp.11-15
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• 1998

The texture change of non-linear optical molecules at the air/water interface was investigated as a function of surface pressure with Brewster angle microscopy. The texture change resulted from the aggregation of dye molecules is important to understand the film uniformity and grain formation process. The 4-Octadecylhydroxy-4'-nitrostilbene (OHNS) generated the small spots of size around 1$\mu$m. The spots exhibit high contrast with other film area and do not show angle dependent reflectivity change. It is interesting to observe that the size of the domain stays the same as the film pressure increases. At high surface pressure, the contrast ratio of domains becomes high, which means dense packing of OHNS. And, the size of domain grows. In the middle of domain, highly contrasted domains are formed. The first and the second order transitions of OHNS observed from surface pressure-area isotherm result from the two types of grains. The N,N-Dihexadecylcyanoaniline (DHCA) formed highly contrasted gains over entire region, and the grains are the double layers. The difference in Langmuir film of OHNS and DHCA at the air/water interface is consistent with the small tilt angle from the surface normal for OHNS and the large tilt angle for DHCA in the Langmuir-Blodgett films.

• Korean journal of food and cookery science
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• v.7 no.4
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• pp.41-49
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• 1991

The objective of this study was to evaluate the effect of the Shinggumchopyun when the making of Shinggurnchopyun with the several kinds of sweeteners and amount of water on the texture. The evaluation of these results were as followings: 1. The standard recipes of Shinggurnchopyun were three cases. The first case was rice powder 350g, Shinggurnchopyun powder 7g, sugar 50g, water 90$m\ell$l. The second case was rice powder 350g, Singamcho powder 7g, syrup 50$m\ell$, water 60$m\ell$. The third case was rice powder 350g, Singamcho powder 7g, syrup 50$m\ell$, water 60$m\ell$. 2. According to the sensory evaluation, there were significant differences of appearance, softness, moistness and over all quality among samples. And there were no significant differences of color, flavor, grain and chewiness among samples. 3. The moisture contents of Singgamchopyun were (syrup) 40.14%, (honey) 41.17%, (sugar) 43.46%. 4. Judging from the results of Instron Universal Testing Machine, it was found that there were no significant differences in each treatment of the Cohesiveness, Springiness, Gumminess, Chewiness of Singamchopyun without only hardness.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.4
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• pp.468-474
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• 1999

To make rice cake with squid ink, the squid ink dilulted in fifteen times was added to rice flour in the ratio of 0%, 2%. 4%, 6% and 8% respectively. Then, the squid inky rice cake was tested in physical function and chromaticity. Rheometer test was also included in this experiment. In physical function test, it showed that the inky rice cake with 6% and 8% ratio was the best in preference. In the chromaticity test, as the adding ratio of squid ink increases, the brightness decreased. The red and yellow brightness of 8% inky rice cake showed high. The results of rheometer test are as follows. In hardness, the inky rice cake with 2% adding ratio was high and the 6% inky rice cake was low. In cohesiveness, the 0% inky rice cake was high and the 8% inky rice cake was low. In gumminess, the 2% inky rice cake was high and the 6% inky rice cake was low. In brittleness, the 2% inky rice cake was high and the 6% inky rice cake was low. With correlation analysis, 1 could reach the following. The overall quality of inky rice cake was correlated with all test items except chewiness. The moistness was correlated with flavor, grain and chewiness. Also, the 8% inky rice cake was correlated with the inky rice cakes with the other adding ratios in all aspects of test. Futhermore, in the results of rheometer test. the hardness was correlated with the other three kinds of characteristics.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.782-794
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• 2012

The objective of this study was to determine the optimal conditions for preparation of cooked brown rice by blending brown rice, white rice and glutinous rice to improve the palatability. Formulations composed of brown rice (10~100%), white rice (0~90%) and glutinous rice (0~90%) were generated from an extreme-vertices of mixture experimental design, which showed ten experimental points for brown rice, with white rice and glutinous rice as the independent variables. The sensory evaluation, color, and texture profile analysis (TPA) of cooked brown rice and pasting characteristics of blending cereals flour were measured as response variables. Regression analysis showed that all responsible variables fit linear, quadratic or special cubic models (p<0.1), except for the cohesiveness of TPA. The goals of optimization of the blending ratio of brown rice, white rice and glutinous rice were given as appearance, flavor, texture and overall acceptability (lower: 5.50, target: 6.62). The optimal conditions were determined to be 34.55% brown rice, 42.71% white rice and 22.74% glutinous rice.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2006.06a
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• pp.356-357
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• 2006

Tin oxide thin films have been prepared on display glass from mixtures of dibutyl tin diacetate as a tin source, oxygen as an oxidant by Plasma Enhanced Chemical Vapor Deposition (PECVD) method. The relationships between the properties of tin oxide thin films and various reaction parameters such as the deposition temperature, deposition time and the oxygen gas flow rate were studied. As the deposition temperature increased, the texture plane of $SnO_2$ changed from (200) plane to denser (211) and (110) planes. Lower deposition temperature and thinner thickness of deposited film led to decreasing grain size, surface roughness and electrical resistivity of the formed thin films at $325{\sim}425^{\circ}C$. The properties of fabricated $SnO_2$ films are highly changed with variations of substrate temperature and deposition time.

• Transactions of Materials Processing
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• v.21 no.4
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• pp.240-245
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• 2012

With the increasing demand for light-weight materials to reduce fuel consumption, the automobile industry has extensively studied magnesium alloys which are light weight metals. The intrinsic poor formability and poor ductility at ambient temperature due to the hexagonal close-packed (HCP) crystal structure and the associated insufficient number of independent slip systems restricts the practical usage of these alloys. Hot working of magnesium alloys using a forging or extrusion enables net-shape manufacturing with enhanced formability and ductility since there are several operative non-basal slip systems in addition to basal slip plane, which increases the workability. In this research, the thermomechanical properties of AZ80 Mg alloy were obtained by compression testing at the various temperatures and strain rates. Optical microscopy and EBSD were used to study the microstructural behavior such as misorientation distribution and dynamic recrystallization. The results were correlated to the hardening and the softening of the alloy. The experimental data in conjunction with a physical explanation provide the optimal conditions for net-shape forging under hot or warm temperatures through control of the grain refinement and the working conditions.

• Korean Journal of Materials Research
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• v.9 no.6
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• pp.589-594
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• 1999

The effect of $\beta$-heat treatment on th microstructure, mechanical properties and texture in the nuclear fuel cladding of Zircaloy-4 tubes was chosen at 1000, 1100 and 120$0^{\circ}C$, and the tubes were heat-treated by a high frequency vacuum induction furnace. Morphology of the second phase particles and $\alpha$-grain of as-received tubes were markedly changed by heat treatment. The average sizes of second phase particles of as-received and $\beta$-heat treated tubes were 0.1$\mu\textrm{m}$ and 0.076$\mu\textrm{m}$, respectively. However, the average sizes of second phase particles were not much changed in the $\beta$-heated temperatures. With increasing heat treatment temperatures, the 0.2% yield strength and the hoop strength were decreased because of changes in preferred orientation as will as $\alpha$-plate width. Heat treated Zircaloy-4 tubes exhibited texture changes but the preferred orientation of grains still remained.

• Progress in Superconductivity and Cryogenics
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• v.8 no.1
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• pp.19-22
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• 2006

Desirable substrates for $YBa_2Cu_3O_{7-\delta}$ coated conductor are highly cube textured Ni or Ni-alloy tapes, which can be produced by cold rolling and recrystallization annealing. We have fabricated hi-axially textured pure Ni tapes for the application of coated conductors. The sintered Ni rod was cold-rolled into the thin tapes of $50{\mu}m$ thickness and the tapes were heat-treated for texture development with line-focused infrared heater. The temperature was maintained at $800\sim1050^{\circ}C$, using 1kW double ended linear halogen lamp in $96%Ar-4%H_2$ atmosphere The biaxially tortured Ni tapes were successfully formed by line-focused infrared heat treatment The texture of the annealed Ni tapes was analysed using the GADDS (general area detector diffraction system). The full width at half maximum values of phi and omega scan for the Ni tapes were less than $10^{\circ}$ and the grain size was $20-50{\mu}m$.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.4
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• pp.275-284
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• 2017

Rice quality should be considered as a primary consumer requirement. Regarding marketing, characteristics such as appearance, physicochemical properties, and palatability of brand rice are of high economic importance. Therefore, this study was conducted to select the optimal rice cultivars representing the commercial rice brands of Gyeongsangbuk-do province in Korea. Various rice grain quality components, grain appearance, several physicochemical properties of rice grain, and texture or palatability of cooked rice grains of ten cultivars (namely 'top quality rice') cultivated at three different locations, such as inland mountainous and southern plain areas of Gyeongsangbuk-do province in 2013~2014, were evaluated, and the obtained data was analyzed. 'Hiami' showed slightly higher protein contents and lower palatability of cooked rice than the other rice cultivars. Rice production and head rice yield produced at Gumi were the highest. The protein content of milled rice produced at Andong, an inland mountainous region, was approximately 0.3% point lower than that from other locations, whereas the amylose content of milled rice was approximately 1% point higher than those from the other plain regions, Daegu and Gumi. We evaluated the texture, Glossiness value determined using a Toyo teste meter and palatability of cooked rice of ten cultivars. The hardness of cooked rice produced in Andong was slightly lower than that produced in Daegu and Gumi, and additionally, the palatability of cooked rice produced in Andong was the best, followed by that producted in Gumi and Daegu. Considering rice yield and grain quality in the major rice cultivation areas of Gyeongsangbuk-do province, the rice cultivars that may be suitable for each region could be recommended mid-late maturation: 'Younghojinmi' and 'Mipum' in Daegu, 'Daebo', 'Samgwang', Chilbo' and 'Younghojinmi' in Gumi, 'Samgwang', 'Jinsumi' and 'Sukwang' in Andong. These results obtained in this study imply that the selected cultivars with high yield and quality could be recommended with high priority to rice farmers in the regions.

• Journal of Welding and Joining
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• v.33 no.2
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• pp.1-7
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• 2015

This article describes the basic technical concepts for applying the friction stir welding (FSW) process to titanium and its alloys. Titanium and its alloys are demanding applications of FSW. During FSW, a protective atmosphere is needed at the welding region to prevent the joints from oxidation due to the absorption of interstitial elements (O, N, and H) at high temperature. The process parameters for FSW have great influence on the microstructure and properties of the joints. No phase transformation occurred in CP Ti because FSW was achieved below the ${\beta}$-transus temperature. Therefore, the mechanical properties of the joints with CP Ti were governed by recrystallization and grain refinement. Furthermore, the strong crystallographic texture indicating <0001>//ND formed in the stir zone. On the other hands, the phase transformation occurred in Ti-6Al-4V alloy because the process temperature reached above ${\beta}$-transus temperature. For this reason, the mechanical properties of the joints with Ti-6Al-4V alloy were altered by not only recry stallization and grain refinement but also phase transformation during FSW. Engineers who want to get sound FSW joints with Ti-6Al-4V alloy have to pay attention to the control about process conditions.