• 한국분말재료학회지
• /
• 제18권1호
• /
• pp.24-28
• /
• 2011

Effect of Cu content on microstructural and magnetic properties of a $(Nd_{26.06},Dy_{6.51})Fe_{bal.}$ $Cu_xB_{0.97}$(wt.%), (x = 0.2, 0.3, 0.4, 0.5) strip-cast was studied. The average inter-lamellar spacing in the free surface and wheel side of the strip cast increased as the Cu content increases. The grain uniformity, the grain alignment, and (00L) texture of the strip cast increased with Cu contents up to 0.4 wt.%. These microstructural changes were attributed to the decrease of the effective cooling rate of the melted alloy caused by the decrease of the melting temperature of resulting from Cu addition. Coercivity and remanence were increased because of the grain alignment and (00L) texture improvement with Cu contents up to 0.4 wt.%.

• 센서학회지
• /
• 제16권3호
• /
• pp.234-239
• /
• 2007

Crystallographically {h00}-oriented $0.94(Bi_{0.5}Na_{0.5})TiO_{3}-0.06BaTiO_{3}$ (0.94BNT-0.06BT) ceramics was prepared by the Reactive Templated Grain Growth (RTGG) method using the $Bi_{4}Ti_{3}O_{12}$ template. The sheets prepared by tape-casting of slurries containing the templates and starting materials are cut, laminated, and pressed. Then burn-out and sintering was conducted. Also, to compare with the 0.94BNT-0.06BT ceramics prepared by the RTGG method another 0.94BNT-0.06BT ceramics was prepared by the solid-state method. In the optimum of this experiments range, the degree of orientation of the 0.94BNT-0.06BT ceramics prepared by the RTGG method was texture fraction${\approx}92%$ and the piezoelectric constant($d_{33}$) and coupling factor($k_{p}$) was obtained to $d_{33}{\approx}205{\;}pC/N$, $k_{p}{\approx}0.33%$, respectively.

• 한국식품과학회지
• /
• 제21권4호
• /
• pp.486-491
• /
• 1989

단립종인 천마벼, 중립종인 용문벼, 장립종인 Mahatma등 3품종 설에 대한 취반미의 텍스쳐 특성과 아밀로오스의 분자량 분포를 rheometer와 겔 크로마토그래피 방법을 통하여 연구하였다. Mahana 품종 쌀로 만든 밥은 천마벼나 용문벼로 만든 밥보다 경도가 컸고 부착성이 낮았다. 가용성 아밀로오스는 경도와 정의 상관관계가 있었으나 총 아밀로오스 함량이나 불용성 아밀로오스 함량과는 뚜렷한 상관관계를 보이지 않았다. 분리한 아밀로오스의 ${\beta}-amylolysis$ limit는 $77.2{\sim}78.5%$였으며 iodine binding capacity는 $16.5{\sim}18.2%$였다. 겔 크로마토그래피에 의하여 분리한 아밀로오스의 분자량 분포는 천마벼, 용문벼, Mahatma의 순으로 컸다.

• Journal of Magnetics
• /
• 제15권4호
• /
• pp.155-158
• /
• 2010

The HDDR (hydrogenation, disproportionation, desorption, and recombination) process can be used as an effective way of converting a no coercivity Nd-Fe-B ingot material, with a coarse $Nd_2Fe_{14}B$ grain structure, to a highly coercive one with a fine grain structure. Careful control of the HDDR process can lead to an anisotropic powder with good $Nd_2Fe_{14}B$ grain texture; the most critical step for inducing texture is disproportionation. The critical conditions (hydrogen pressure and temperature) for the disproportionation reaction of fully hydrogenated $Nd_{12.5}Fe_{81.1-(x+y)}B_{6.4}Ga_xNb_y$ (x = 0 or 0.3, y = 0 or 0.2) alloys, in different atmospheres of pure hydrogen and a mixed gas of hydrogen and argon, was investigated with TPA (thermopiezic analyser). From this, the hydrogen pressure-temperature diagram showing the critical conditions was established. The critical disproportionation temperature of the fully hydrogenated $Nd_{12.5}Fe_{81.1-(x+y)}B_{6.4}Ga_xNb_y$ alloys was slightly increased as the hydrogen pressure decreased in both pure hydrogen and mixed gas. The critical disproportionation temperature of the hydrogenated alloys was higher in the mixed gas than in pure hydrogen. Addition of Ga and Nb increased the critical disproportionation temperature of the fully hydrogenated Nd-Fe-B alloys.

• Nuclear Engineering and Technology
• /
• 제53권12호
• /
• pp.4052-4059
• /
• 2021

The microstructure of the fuel pellet plays an essential role in fission gas buildup and release and is critical for the safe and continued operation of nuclear power stations. Structural analysis of uranium dioxide (UO₂)-molybdenum (Mo) composite fuel pellets prepared at a range of sintering temperatures from 1300 to 1800 ℃ was performed. Mo micro and nanoparticles were used in making the composite pellets. A systematic investigation into the influence of processing parameters during Spark Plasma Sintering (SPS) of the pellets on the microstructure, texture, grain size, and grain boundary characters of UO₂-Mo is presented. UO₂-Mo composite show significant differences in the fraction of general boundaries and also special/coincident site lattice (CSL) boundaries. EBSD orientation maps demonstrated that <111> texturing was observed in the pellets fabricated at 1500 ℃. The experimental investigations suggest that UO₂-Mo composite pellets have favorable microstructural features compared to the UO₂ pellet.

• 한국자원식물학회지
• /
• 제11권2호
• /
• pp.152-156
• /
• 1998

This experiment was conducted to investigated the characteristics of grain appearance, chemical components. gelatinization, and palatability of cooked rice on each rachis branches as harvested from the transplanting plot of May 20 and June 5 in each two varieties of early-maturing and late-maturing types. In evaluation of rachis branches, the percentage of ripended grain and 1,000 grain weight were found to be high and heavy at upper part of panicle. The factors influencing palatability such as maximum viscosity and breakdown as gelatinization characteristics, and hardness, apringiness, cohesiveness and chewiness as texture characteristics of cooked rice were found to be high at upper part of panicle , indicating the parlability was favored more at upper part than at lower part of panicle due to the genetics and physiological metabolism of rice plants.

• 한국자기학회:학술대회 개요집
• /
• 한국자기학회 2007년도 동계학술연구발표회 및 스핀트로닉스와 나노물리에관한 국제심포지움
• /
• pp.160-161
• /
• 2007

• 소성∙가공
• /
• 제13권7호
• /
• pp.559-563
• /
• 2004

• 한국작물학회지
• /
• 제35권2호
• /
• pp.137-145
• /
• 1990

국내에서 재배되고 있는 벼 6품종을 대상으로 품종별로 8-20 지역에서 1987년과 1988년에 생산된 쌀을 각각 수집하여 그들의 외관, 아밀로스함량 및 알칼리붕괴도, 아밀로그라프에 의한 쌀가루의 호화 및 점성특성과 레오메타를 이용한 밥알의 조직감(Texture)을 조사하고 관능검사법에 의한 식미평가를 실시하여 이들 상호간의 관계를 검토하였다. 1. 동일품종내에서는 재배지역에 따른 심복백미비율의 변이가 백미천립중, 쌀알의 아밀로스 함량과 알칼리붕괴도, 쌀가루의 아밀로그람특성, 밥알의 레오그람특성 및 식미와 각각 독립적으로 나타났다. 2. 재배지역에 따른 변이정도가 컸던 형질들간의 단순상관관계를 보면 아밀로그람특성 중 최고점도와 break down간에 정의 상관, 최고점도와 set back간, 그리고 set back과 break down간에는 부의 상관이 인정되었고 알칼리붕괴도와 break down간, 알칼리붕괴도와 최고점도간에는 정의 상관, 그리고 알칼리붕괴도와 set back간에는 부의 상관이 인정되었다. 3. 아밀로그람특성 중 최고점도와 break down 값이 낮았고 동시에 set back 값은 높았던 3지역 쌀은 최고점도와 break down 값이 높고 set back 값이 낮았던 3지역 쌀에 비하여 알칼리붕괴도는 높고, 레오그람특성 중 식미지수(TPI)와 점성/경도비율(Vi/H)은 낮았으며 관능검사법에 의한 종합식미에서도 낮은 점수를 받았다. 4. 레오메타로 조사한 점성/경도비율과 관능검사로 평가한 종합식미를 품종별 지역평균치보다 상급, 하급 그리고 평균치정도의 3등급으로만 나누어 두 형질간의 간계를 검토한 결과 점성/경도비율이 상급인 쌀은 종합식미가 평균치정도 또는 상급으로 판정받은 경우가 대부분이었다. 레오메타특성 중 식미지수와 종합식미와의 관계도 점성/경도비율에서와 비슷한 경향을 보였다.

• 한국재료학회지
• /
• 제21권5호
• /
• pp.263-267
• /
• 2011

The present study was carried out to evaluate the microstructural and mechanical properties of cross-roll rolled pure copper sheets, and the results were compared with those obtained for conventionally rolled sheets. For this work, pure copper (99.99 mass%) sheets with thickness of 5 mm were prepared as the starting material. The sheets were cold rolled to 90% thickness reduction and subsequently annealed at $400^{\circ}C$ for 30 min. Also, to analyze the grain boundary character distributions (GBCDs) on the materials, the electron back-scattered diffraction (EBSD) technique was introduced. The resulting cold-rolled and annealed sheets had considerably finer grains than the initial sheets with an average size of 100 ${\mu}M$. In particular, the average grain size became smaller by cross-roll rolling (6.5 ${\mu}M$) than by conventional rolling (9.8 ${\mu}M$). These grain refinements directly led to enhanced mechanical properties such as Vickers micro-hardness and tensile strength, and thus the values showed greater increases upon cross-roll rolling process than after conventional rolling. Furthermore, the texture development of <112>//ND in the cross-roll rolling processed material provided greater enhancement of mechanical properties relative to the case of the conventional rolling processed material. In the present study, we systematically discuss the enhancement of mechanical properties in terms of grain refinement and texture distribution developed by the different rolling processes.