• Journal of Powder Materials
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• v.24 no.2
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• pp.115-121
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• 2017

In this work, p-type Bi-Sb-Te alloys powders are prepared using gas atomization, a mass production powder preparation method involving rapid solidification. To study the effect of the sintering temperature on the microstructure and thermoelectric properties, gas-atomized powders are consolidated at different temperatures (623, 703, and 743 K) using spark plasma sintering. The crystal structures of the gas-atomized powders and sintered bulks are identified using an X-ray diffraction technique. Texture analysis by electron backscatter diffraction reveals that the grains are randomly oriented in the entire matrix, and no preferred orientation in any unique direction is observed. The hardness values decrease with increasing sintering temperature owing to a decrease in grain size. The conductivity increases gradually with increasing sintering temperature, whereas the Seebeck coefficient decreases owing to increases in the carrier mobility with grain size. The lowest thermal conductivity is obtained for the bulk sintered at a low temperature (603 K), mainly because of its fine-grained microstructure. A peak ZT of 1.06 is achieved for the sample sintered at 703 K owing to its moderate electrical conductivity and sustainable thermal conductivity.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.2
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• pp.200-214
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• 1994

In order to clarify the benthic environmental properties as a part of a study on the macrobenthic community in the Chinhae Bay System, water temperature, salinity and dissolved oxygen (DO) in surface and bottom water layers, mean grain size (${\phi}$) and sediment organic carborn (SOC) in surface sediment were analyzed at twelve stations during the period from June 1987 to May 1990. A high sediment organic carbon and hypoxic condition in bottom water due to the development of summer stratification and fine sediment texture toward the inner bay were important environmental characteristics of Chinhae Bay. Hypoxic conditions began to develop in the inner bay from May, and gradually spread toward the outer bay in summer with a peak in September when half the bay was affected by this oxygen deficiency. Recovery from this hypoxic condition in the bottom layer was observed from the beginning of autumn together with a disappearance of the summer stratification. Principal component analyses were carried out from the following five environmental variables:mean water temperature, salinity, dissolved oxygen in the bottom layer and mean grain size, sediment organic carbon in surface sediment. The twelve stations were classified into four areal groups based on the analyses. The division of the areal groups had high correlations to the sediment organic carbon content.

• Journal of the Korean Magnetics Society
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• v.3 no.4
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• pp.298-304
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• 1993

The effects of the substrate temperature and the Pd underlayer on the structure and the magnetic properties of Pd/Co multilayer films prepared by the thermal evaporation were studied. As the substrate temperature increases up to $150^{\circ}C$, the crystallinity of sublayers, (111) texture and the interface sharpness of Pd/Co multilayers were improved due to the enhanced mobility of adatoms. As results of that, the perpendicular and surface anisotropy energies were increased but the coercivity was decreased because the pinning sites of domain wall decreased due to the grain growth. The grain size of the multilayers increased with Pd underlyer thickness. Thermal degradation was enhanced at above $200^{\circ}C$ due to interdiffusion at the Pd/Co interface. The intensity of the main diffraction peak rapidly decayed in the initial stage of aging and then decreased slowly. The rapid change of the intensity in the initial stage was speculated to be due to the structural relaxation phenomena and the later stage change was due to the interdiffusion. The activation energy for the interdiffusion in Pd4/Co1 multilayers was 14.9 KCal/mole.K.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.33 no.s01
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• pp.1-17
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• 1988

Rice Quality is considered to the five catagories ; the nutritional value: the characteristics of cooking. eating and processing: grain size, shape and appearance : milling yields: and storage characteristics. Because most rice is processed and consumed in whole-kernel form. the cooking and eating quality is of important and the physical properties of the intact kernel such as size, shape and general appearance are of particular significance in determining marketing quality. Eating Quality which can be directly evaluated by consumer's panel test is so complicate and variable, and thus the objective and simplified method of evaluation is required of using appropriate instruments. Even though many researches have been done to evaluate the eating quality in various aspects such as the texture of cooked rice kernels, amylogram analysis of rice powder, amylose content. gelatinization temperature. moisture absorption of rice kernel, and cooking characteristics, none of them is satisfied for the evaluation of eating quality. The improving eating quality should be also considered to many cultural factors. such as varieties, climatic and soil conditions, cultural method, handling after harvest. milling and storage conditions. In Korea, many researches in grain size. shape and appearance, and eating quality have been done with the varietal improvement mainly by rice breeders, but no effective method of evaluation was established. A few research have been done in the relationship between rice quality and cultural factors. In the future, research in rice quality should emphasize to establish the standard evaluation method in the physicochemical properties of rice kernels for application of varietal selection. and to develop cultural practices for the preserving quality characteristics of the varieties.

• Current Optics and Photonics
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• v.7 no.6
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• pp.721-731
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• 2023

This paper studies various roughness parameters, besides waviness, texture, and nonlinear parameters of Bismarck brown Y (BBY)-doped Poly(methyl methacrylate) (PMMA) films based on the computed values of optical limiting (OL) threshold power and nonlinear refractive index. The films' morphology, grain size, and absorption spectra were investigated using atomic force microscopy in conjunction with ultraviolet-visible (UV-Vis) spectrophotometer. The particle size of the films ranged between 4.11-4.51 mm and polymer films showed good homogeneity and medium roughness, ranging from 1.11-4.58 mm. A polymer film's third-order nonlinear optical features were carried out using the Z-scan methodology. The measurements were obtained by a continuous wave produced from a solid-state laser with a 532 nm wavelength. According to the results, BBY has a nonlinear refractive index of 10^-6 cm²/W that is significantly negative and nonlinear. The optical limiting thresholds are roughly 10.29, 13.52, and 18.71 mW, respectively. The shift of nonlinear optical features with the film's concentration was found throughout the experiment Additionally, we found that the polymer samples have outstanding capabilities for restricting the amount of optical power that may be transmitted through them. We propose that these films have the potential to be used in a wide variety of optoelectronic applications, including optical photodetectors and optical switching.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.1-15
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• 2015

For the consumption extension of Chinese artichoke(Stachys sieboldii MIQ), the quality characteristics and sensory evaluation of white pan bread prepared with different levels of added Chinese artichoke powder(0, 3, 6, 9, and 12%) were investigated. Volume changes of dough, moisture contents(p<0.001), and baking loss rate(p<0.001) decreased with increasing levels of Chinese artichoke powder. In addition, with an increase in the level of Chinese artichoke powder, the volume and specific volume of white pan breads significantly decreased(p<0.001 and p<0.001, respectively) whereas the weight of white pan breads significantly increased (p<0.001). In terms of color, the lightness(L) decreased, but the redness(a) and yellowness(b) increased with increasing Chinese artichoke powder levels(p<0.001). From the texture profile analysis(TPA) of white pan breads, hardness, chewiness(p<0.05), gumminess(p<0.001), and adhesiveness(p<0.001) increased whereas springiness and cohesiveness(p<0.01) decreased according to the levels of added Chinese artichoke powder. In the attribute difference test, crumb color(p<0.001), grain size(p<0.05) decreased whereas grain uniformity, yeast flavor, acridity flavor(p<0.001), plainer taste(p<0.05), sweet taste(p<0.01), acridity taste(p<0.001), firmness, springiness, moistness, softness, and chewiness increased in accordance with levels of added Chinese artichoke powder. Overall acceptability showed that the sample containing 9% Chinese artichoke powder had the highest score (p<0.001). As a result, the optimal ratio of Chinese artichoke powder for white pan bread was determined to be 9%.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47 no.6
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• pp.395-401
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• 2002

The combination of early heading time, maturing time and short grain-filling period is very important to develop early varieties in winter barley. The 4 parental half diallel crosses (parents, $F_1$s, $F_2$s) were cultivated at the field. The heading date was from April 3 to 26, maturing date from May 15 to 27 and grain-filling period from 31 days to 42 days, showing that the varietal differences about the 3 traits were remarkable. According to half diallel cross analyses, Dongbori 1 for heading time (late heading) was dominant, but Oweolbori (early heading) was recessive, showing partial dominance with high additive component of genetic variance. Dongbori 1 for maturing time was dominant, but Oweolbori was recessive, showing partial dominance with high additive variance. Reno for grain-filling period (short grain-filling period) was dominant, but Oweolbori (long grain-filling period) was recessive with additive, and partial dominance. There were highly significant mean squares for both GCA and SCA effects on the heading and maturing times, and GCA/SCA ratios for all traits were high, showing the additive gene effects more important. Sacheon 6 and Oweolbori had greater GCA effects for early heading and maturing times, and Dongbori 1 and Reno had greater GCA effects for late times. GCA effects were highly significant in $F_1$ and $F_2$ generations, showing high GCA/SCA ratios (7.02). The heading and maturing times in field were positively correlated with antifreeze proteins concentrations, accumulation, resistance to photoinhibition and winter survival, respectively) but the grain-filling period did negatively correlated with the trails.

• Korean Journal of Materials Research
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• v.3 no.1
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• pp.43-49
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• 1993

Excellent deep drawability and strain aging rsistance are obtained by the addition of alloying elements such as Ti and Nb which can form carbide and nitride easily into Al killed extra low carbon steel. Recrystallization textures and mechanical properties of the three different extra low carbon steels with B containing Nb only, Ti only, and both Nb and Ti, respectively, along with have been compared. Inverse pole figure shows that (100) and (111) texture intensities of Nb containing steel changed a lot during the annealing treatment and the degree of texture-structural change in the steel containing both Nb and Ti is about the same as that in the Ti-containing 5teel. After annealing the pole figure shows that the {Ill} < 110 > and {112} < 110> textures are the strongest in the cold rolled state and the annealed state, respectively. However, there is little difference in texture structure among the three kinds of steels. There is a tendency that the steel containing both Nb and Ti the grain size of which is the smallest is the highest in hardness. Nb-containing steel is the next and Ti -containing steel is the last in hardness.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.4 no.4
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• pp.338-348
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• 1999

Physical properties of mudbelt sediments in the southeastern inner shelf of Korea are studied from 14 cores. Physical properties, compressional wave velocity, and sediment texture for core sediments are analyzed. The major source of sediment in the study area is the Nakdong River. Fine-grained sediments from the river are transported northeastward by coastal circulation and the Tsushima Current, resulting in a gradual northeastward increase in porosity and a decrease in wet bulk density and velocity. The trend matches well with the bathymetry. The mean grain size appears to be the most important variable to determine the physical properties and velocity. The variations of physical properties with burial depth are dependent more strongly on sediment texture than compaction and/or consolidation. Correlations between the physical properties and the sediment texture show slight deviations from those of the continental terrace sediment in the North Pacific and inner shelf sediment in the South Sea of Korea. The velocity is higher than that of the North Pacific and the South Sea sediments between these areas. This is probably due to differences in sedimentary, environment and mineral compositions. The higher sediment velocity in the study area may also be attributed to the escape of gas from pore space which decreases void ratio.

• Korean Journal of Materials Research
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• v.3 no.2
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• pp.131-139
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• 1993

Abstract Alloying elements such as AI, Ti, Nb and B in the extra low carbon AI-killed steel precipitate as nitrides or carbides and change the recrystallization texture structure of the steel during heattreatment with the result of strong effects on the deep drawability of the steel sheet. In this study the effects of fine precipitates such as nitrides and carbides on the texture of extra low carbon steels into which Ti, Nb, B, P, Si and Mn were added as alloying elements were investigated by means of TEM, SEM and optical microscopic analyses. Fine N$b_2$C and T$i_2$AIN precipitates are mainly observed in the steel containing both Nb and Ti, while fine AIN and coarse BN precipitates are observed in the Nb~containing steel and coarse T${i_4}{N_3}$ and ${N_10}{N_22}$/T$i_68$ precipitates are observed in the Ti-containing steel. The grain size of the Ti containing steel is larger than that of the Nb containing steel and that of the one containing both Nb and Ti.