• Journal of the Korean Ceramic Society
• /
• v.31 no.2
• /
• pp.206-212
• /
• 1994

Effects of the film deposition process parameters on the properties such as deposition rate, etch rate, refractive index, stress and step coverage of plasma enhanced chemical vapor deposited (PECVD) tetraethylorthosilicate glass (TEOS) SiO2 film were investigated and analysed using SEM, FTIR and SIMS techniques. Increasing TEOS flow or decreasing O2 flow increased the deposition rate and the compressive stress of the oxide film but produced a less denser film. The deposition rate decreased owing to the decrease in the sticking coefficient of the TEOS and the O2 molecules onto the substrate Si with increasing the substrate temperature. Increasing the substrate temperature produced a denser film with a lower etch rate and the higher refractive index by lowering SiOH and moisture contents. Increasing the rf power increases the ion bombardment energy. This increase in energy, in turn, increases the deposition rate and tends to make the film denser. No appreciable changes were found in the deposition rate but the refractive index and the stress of the film decreased with increasing the deposition pressure. The carbon content in the plasma TEOS CVD oxide film prepared under our standard deposition conditions were very low according to the SIMS analysis results.

• Korean journal of food and cookery science
• /
• v.30 no.2
• /
• pp.119-128
• /
• 2014

The purpose of this study is to propose the optimum adding rate of freeze-drying beet leaf powder, which has antioxidant components, that have superior DPPH radical extinction effects, in the Sulgidduk, a representative of steamed rice cake, which improve its functionality. According to the measured results on moisture contents and pH levels of Sulgidduk, with added freeze-drying beet leaf powder, the moisture contents have been significantly declined with increasing rates of added beet leaf powder. The pH levels of sample groups are within the range of 6.26-6.13. From the chromatography of measured results, lightness and yellowness have declined and redness have increased along with increasing rates of added beat leaf powder. According to the texture of measured results, the hardness, and chewiness have declined by the increasing the rate of added beet leaf powder. For the storage period, hardness, and chewiness have been inclined, but cohesiveness declines, with increased the storage period, while there are no changes from elasticity. The DPPH contents of Sulgidduk, with added freeze-drying beet leaf powder, inclined by increasing the rates of added beet leaf powder. The sensory test results of color, aroma and fragrance incline with increasing rates of added beet leaf powder. From acceptance test results, the sample group added with 3% receive the highest appraisals.

• Journal of the Korean Society for Heat Treatment
• /
• v.11 no.3
• /
• pp.159-167
• /
• 1998

In this study, friction-wear test was carried out on the carburized layer depth of a mechanical structure steel SNCM carburized with RX and LPG for 7hrs at $930^{\circ}C$ and also the wear properties of wear loss, wear rate, coefficient of friction, friction force and friction temperature were investigated. The wear properties for carburized layer of SNCM were tested on dry condition at the room temperature by the thrust load of 49~245N range at sliding speed of 0.2m/sec and the sliding speed of 0.2~1.0m/sec range at thrust load of 98N. Wear loss on the depth of carburizing layer was increased with increasing of thrust load and sliding speed, and with decreasing of hardness. The condition of worn surfaces were showed mild wear at less than the thrust load of 98N and sliding speed of 0.6m/sec but were showed severe wear at more than 98N and 0.6m/sec. The friction load and temperature were increased with increasing of thrust load but with increasing sliding speed was appeared minimum at 0.6m/sec. With increasing thrust load the wear rate was increased and the coefficient of friction was decreased, but with increasing sliding speed the wear rate and the coefficient of friction were decreased in 0.2~0.6m/sec and increased in 0.6~1.0m/sec, therefore 0.6m/sec in this testing is a transition velocity.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
• /
• v.29 no.4
• /
• pp.225-230
• /
• 2016

Effect of electrolyte composition and concentration on PEO coating layer were investigated. Mg alloy, Surface of AZ31 and AZ91 were oxidized using PEO with different electrolyte system, Na-P and Na-Si. and applied voltage and concentration. We measured thickness, roughness, X-ray crystallographic analysis and breakdown voltage of the oxidized layer. When increasing concentration of electrolyte, the thickness of oxide layer also increased too. And roughness also increased as concentration of electrolyte increasing. Breakdown voltage of coated layer showed same behavior, the voltage goes high as increasing thickness of coating layer, as increasing concentration of electrolyte, and increasing applied voltage of PEO. $Mg_2SiO_4$ phase were observed as well as MgO.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.53 no.5
• /
• pp.672-680
• /
• 2020

This study investigated the physicochemical properties and antioxidant activities of yanggaeng prepared from agar, sugar, honey, oligosaccharide, cooked white bean paste, and different amounts (0, 0.5, 1.0, 1.5, 2.0, and 2.5%) of Pyropia yezoensis powder. The moisture, pH, sugar content, color, texture, antioxidant activity, and sensory properties of yanggaeng were investigated. The moisture content of yanggaeng did not change despite the increasing amount of P. yezoensis. The pH and sugar content decreased with increasing P. yezoensis concentration. The lightness decreased significantly, whereas the redness and yellowness increased with increasing amounts of P. yezoensis. Regarding texture profile analysis, the hardness, gumminess, chewiness, and cohesiveness decreased with increasing P. yezoensis content. The antioxidant activity of yanggaeng increased with increasing concentrations of P. yezoensis powder. Yanggaeng containing 2.5% P. yezoensis had the highest overall sensory acceptance score. Therefore, the addition of P. yezoensis to yanggaeng appears to improve its quality and antioxidant activity.

• Proceedings of the Korean Institute Of Construction Engineering and Management
• /
• 2006.11a
• /
• pp.507-510
• /
• 2006

Recently, the skyscrapers are increasing. There are major cost-increasing factors to management in the skyscraper construction. The more projects are large like the skyscraper construction, the more systematic methods and tools are needed for cost control. This study proposes an assessment model for major cost-increasing factors in skyscraper construction using FMEA.

• Journal of Welding and Joining
• /
• v.20 no.6
• /
• pp.106-106
• /
• 2002

This study investigated variations of micro-structures and mechanical properties of Ti / STS321L joint with various bonding temperature and time using brazing method. According to increasing bonding temperature and time, it was observed that the thickness of their reaction layer increased due So increasing diffusion rate and time. From the EPMA results, Ti diffused to the STS321L substrate according to increasing bending time to 30min. Hardness of bonded interface increased with increasing bonding temperature and time due to increasing their oxides and intermetallic compounds. XRD data indicated that Ag, Ag-Ti intermetallic compounds, TiAg and Ti₃Ag and titanium oxide, TiO₂were formed in interface. In tensile test, it was found that the tensile strength had a maximum value at the bonding temperature of 900℃ and time of 5min, and tensile strength decreased over bonding time of 5min. The critical thickness of intermetallic compounds was observed to about 30㎛, because of brittleness from their excessive intermetallic compounds and titanium oxide, and weakness from void.

• Journal of The Korean Society of Grassland and Forage Science
• /
• v.11 no.1
• /
• pp.53-59
• /
• 1991

This experiment was conducted to investigate the effects of propionic acid and wilting on fermentation quality of Italian ryegrass silage. Grass material was wilted for a day before ensiling and propionic acid(0. 0, 0. 2. 0. 5 and 0.8 7~ of fresh matter) was applicated at ensiling time. Chemical composition, fermentation acids, pH, microbial population and distribution of the nitrogen contents were evaluated. The results obtained are summarized as follows: 1. The contents of dry matter and water soluble carbohydrate in the silage were increased by wilting, and crude fibre, NDF and ADF were decreased with increasing propionic acid levels. 2. The pH values of the silage increased by increasing DM content, but decreased with increasing propionic acid levels. Lactic acid content lowed in wilted silage, and acetic acid and butyric acid formation were decreased with increasing propionic acid levels. 3. Total nitrogen content in the silage was i n ~ r e a s e d ( ~ < . 05) by addition of propionic acid and wilting, and was the highest in the prewilting-0.8 Q propionic acid applicated silage. The production of NHBN was decreased with propionic acid and was the lowest in the 0.8 % treated silage. 4. The number of total bacteria and yeasts were estimated $10^6~10^7$, $10^2~10^3$ respectively. Moulds number were decreased with increasing propionic acid levels.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.4
• /
• pp.543-549
• /
• 2012

Muffins were prepared with different amounts of rice bran powder (0~30%), and their quality characteristics were investigated. The specific gravity of batters increased with increasing rice bran. While the initial pasting temperature increased with increasing rice bran amount, peak viscosity and viscosity at $95^{\circ}C$ after 15 min gradually decreased. The pH value of batters and muffins decreased with increasing rice bran amount. Moisture content of muffins was affected by the addition of rice bran powder. The lightness and yellowness values of muffins decreased with increasing rice bran amount, whereas redness value increased. For textural characteristics, hardness, gumminess and chewiness of muffins significantly increased with increasing rice bran amount, whereas cohesiveness and springiness decreased. Aircell uniformity of muffins became larger and more random as rice bran powder content increased. In the sensory evaluation, scores of taste and texture were the highest in muffin added with 5% rice bran powder. Overall acceptability was highest in control and the 5% group without any significant difference. Values of color, flavor, taste, texture and overall acceptability of muffins tended to decrease as rice bran powder content increased.

• Journal of Power System Engineering
• /
• v.11 no.1
• /
• pp.115-120
• /
• 2007

The effect of grain size on the damping capacity of Fe-26Mn-2Al alloy studied in this paper has been investigated after changing the microstructure by cold rolling and changing grain size. Micro structures in Fe-26Mn-2Al at room temperature consist of a large quantity of austenite and a small quantity of ${\varepsilon}\;and\;{\alpha}'$ martensite. And ${\varepsilon}\;and\;{\alpha}'$ martensite was increased by increasing the degree of cold rolling. The content of deformation induced martensite was increased with increasing the degree of cold rolling. Damping capacity was linearly increased with increasing ${\varepsilon}$ martensite content, which suggests that stacking faults and ${\varepsilon}$ martensite variant boundaries are the principle damping sources. With increasing the grain size in Fe-26Mn-2Al alloy, the damping capacity was increased due to increasing the volume fraction of ${\varepsilon}$ martensite by decrement in stability of austenite phase. With decreasing the grain size, the content of deformation induced martensite was decreased and the damping capacity was decreased.