• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1993.11a
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• pp.64-66
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• 1993

The charateristics of low temperature poly-Si thin films with different growth condition were investigated and poly-Si TFTs were fabricated on solid phase crystallized (SPC) amorphous silicon films and as-deposited poly-Si films. The performance of devices fabricated on the SPC amorphous silicon films was shown to be superior to that of devices fabricated on as-deposited poly-Si films. It was found that the characteristics of low-temperature poly-Si thin films such as surface roughness, crystal texture and grain size strongly influenced the poly-Si TFT performance.

• Proceedings of the Korean Society of Machine Tool Engineers Conference
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• 1998.10a
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• pp.293-298
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• 1998

In surface grinding, the conditions of the grinding wheel give a significant effect on the ground workpieces comparing with other metal removal processes. In this paper, to assist the development, a non-contacting optical method is introduced to make in-process measurements of scattering intensities from laser beam during surface grinding processes. This show indications of changes in surface texture of wheel working surfaces. Also, in order to determine the dressing time monitoring method of grinding wheel in surface grinding, a three-dimensional computer simulation of the grinding operation has been attempted based on the contact mechanism and surface-shaping system between the grinding wheel and the workpiece. The optical dressing time is determined based on the amount of the grain wear and work surface roughness.

• 한국초전도학회:학술대회논문집
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• v.10
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• pp.221-225
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• 2000

The effect of twisting on the microstructural evolution and critical current of BSCCO superconductor tape has been evaluated. Twisting pitches of the tapes are in the range of 8-70 mm and uniformly deformed. The critical current of twisted tape was dependent on the twist pitch. Specifically, it was observed that the critical current decreased with decreasing twist pitch, and only 50% of critical current was retained when the tape was twisted to a pitch of 8 mm. This reduction of the critical current may be related to the interface irregularity, smaller grain size, worse texture and the presence of cracks due to the induced strain during the twisting processing.

• Journal of the Korean institute of surface engineering
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• v.31 no.1
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• pp.24-33
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• 1998

Effects of pH and supporting salts on the characteristics of electrogalvanzied coating in sulfate bath are investigated. The fine grain size is obtained and the whiteness with the amount of supporting salts or pH increased at more than current density of 100A/$dm^2$<\TEX>, With supporting salts increased, the electro-conductivity of the bulk solution increases and the cell voltage decreases, while the width of the cathode burned edge gets wider because it seems that the increased overpotential the vicinity of cathode causes the decreases, of limiting current density. When the amount of supporting salts or pH of sulfate bath decreases, the zinc crystals have preferred orientation (001) planes. However when the amount of supporting salts or pH increase, the crystal texture has less (001) planes and gets to have random crystal planes.

• Transactions of Materials Processing
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• v.19 no.7
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• pp.416-422
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• 2010

The $\{10\bar{1}2\}$ twinning characteristics, such as active twin variants, volume fraction of twins with strain, twin morphology, twin texture and angle relationship between twins, were dependent on the activation mode (i.e., tension parallel to the caxis or compression perpendicular to the c-axis). The selection criterion of active twin variants was governed by the Schmid law. This activation of selected twin variants depending on the activation mode consequently caused a totally different plastic deformation behavior in two activation modes. The differences in the deformation characteristics, such as flow stress and work hardening rate, between both activation modes were explained in relation with activation stresses for slips and twinning, relative activities of twinning and slips during plastic deformation, grain refining effect by twin boundaries (Hall-Petch effect), and twinning-induced change in activities of slips.

• Journal of the Korean Society of Food Culture
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• v.18 no.4
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• pp.356-364
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• 2003

The purpose of this study was to evaluate quality characteristics of the bread added with chlorella growth factor(CGF). The bread was manufactured by adding 0.5%, 1.0%, 1.5% or 2.0% of CGF(w/w) to wheat flour. The bread volume was increased from 1,755mL to 1,840mL as CGF contents increased from 0% to 1.0%. The lightness(L values)and the redness(a values) decreased with increasing CGF contents, but the yellowness(b values) increased with increasing CGF contents. Textural characteristics of the bread were influenced by adding the CGF. The breads containing CGF showed a decrease in hardness, springiness, gumminess and chewiness. In sensory evaluation, sensory scores decreased with increasing CGF contents for color. On the other hand, the highest sensory scores for grain, flavor, taste, softness, chewiness, aftertaste and overall acceptability were obtained, when CGF content was 1.0%. In conclusion, the bread with 1.0% CGF was the best quality in textural and sensory evaluation.

• Journal of Magnetics
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• v.11 no.3
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• pp.103-107
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• 2006

In grain oriented electrical steel process, hot band annealing has thought to be essential for obtaining good magnetic properties. New hot rolling method of heavy reduction in early hot rolling stage was applied to obtain good magnetic properties in GO process without hot band annealing. Hot rolling was carried out by varyinghot rolling reduction distribution along hot rolling pass. The heavy hot rolling reduction in rear stand improves the magnetic flux density in the case of no hot band annealing. The hot band specimens of the heavy reduction in front stand shows the elongated hot deformed microstructures in the center layer and strong {001}<110> texture.On the contrary, the heavily reduced specimens in rear stand shows the recrystallization in the center layer of hot band and strong {111}<112> and {110}<001> textures.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.1
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• pp.71-76
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• 2000

This study was carried out in order to investigated the degree of expansion, textural and sensory characteristics of Yukwa made from various cultivars of waxy rice, With 5 varieties of waxy rice and a nonwaxy rice, Yukwa were prepared by the standardized method that had been established optimum preparation conditions. Yukwa made from Shinsunchalbyeo and Whasunchal showed lower degree of expansion than Hangangchalbyeo and IR 29, but showed higher crispness and softer texture among tested waxy rice cultivars. Sensory characteristics of these cultivars showed high score in flavor, crispness and preference. Whasunchalbyeo and Shinsunchalbyeo were appropriate varieties for Yukwa preparation and they were both short grain in length/width. Whasunchalbyeo has the highest score of water uptake and reducing sugar content in Key word.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09b
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• pp.790-791
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• 2006

The fracture behavior and mechanical characteristics of sintered rare-earth magnets were investigated. It shows that the fracture behavior and bending strength of the magnets obviously exhibit anisotropy. Sm-Co magnets tend to cleavage fracture in the close-packed (0001) plane or in the ($10\bar{1}1$) plane. The fracture mechanism of $Nd_2Fe_{14}B$ magnet mainly appears to be intergranular fracture. The anisotropy of fracture behavior and mechanical strength of sintered rare-earth magnets is caused mainly by the strong crystal-structure anisotropy and the grain alignment texture. The effects of Nd content, and Pr, Dy substitution on the impact stability of $Nd_2Fe_{14}B$ magnets were also reported.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.3
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• pp.297-308
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• 1998

The objective of this study was to evaluate the effect the pongihpsolgi, when ingredients were changed in a variety of aspects. The evaluation of these results were as follows ; 1.According to sensory evaluation the color, flavor, grain, chewiness, moistness, and overall quality of Pongihpsolgi were the excellent ratio of Pongihp flour 3%, 6%. 2. The evaluation of colors which were shown that as more Pongihp flour was added, lightness was diminished, and total difference in colors was rare. 3. According to rheometer evaluation, Pongihpsolgi added Pongihp flour was better than not added.