• Proceedings of the Korean Institute of Building Construction Conference
• /
• 2019.05a
• /
• pp.205-206
• /
• 2019

This study investigated the fluidity and compressive strength properties of blast furnace slag based non-cement paste containing ferronickel slag powder to evaluate the possibility of use in for cement replacement materials. As a result, the fluidity of non-cement paste showed a higher flow as the mixing ratio of ferronickel slag powder increased. The compressive strengths similar to those of the non-cement paste using only blast furnace slag powder were obtained when 5 and 10% of ferronickel slag powder were used.

• Korean Journal of Metals and Materials
• /
• v.48 no.4
• /
• pp.326-334
• /
• 2010

Porous and net-shaped tantalum powder for a capacitor was formulated in a SHS (self-propagating high-temperature synthesis) process. However, this powder, which has weak strength among its particles and low flow ability, cannot be used for a capacitor. Therefore, this powder was sintered in a high-vacuum furnace to increase agglomeration to improve the flow ability, bonding strength among the particles, and shrinkage during pellet sintering. Finally, it was deoxidated with 2 wt% Mg powder to remove the increased surface oxygen that arose during the sintering process. The final product was analyzed in terms of its chemical and physical properties and was compared with a commercial powder used by a capacitor manufacturer.

• Preventive Nutrition and Food Science
• /
• v.11 no.4
• /
• pp.333-338
• /
• 2006

This study was conducted to investigate the quality characteristics of muffins with added ultrafiltered (UF) sunmul powder. Muffins were prepared with four different levels of UF powder (0%, 3%, 5% and 7%) and the physicochemical properties were examined. The volume and specific volume were lower in muffins prepared with UF powder than the control. The incorporation of UF powder in muffin lowered the lightness values but increased the redness values. Rheology testing showed that hardness increased with increasing UF powder and gumminess and brittleness were the highest in the control group and decreased with increasing UF powder. Initial isoflavone content was 2.39$\sim$5.57 mg%, and decreased to 1.81$\sim$4.09 mg% after baking, resulting in 24$\sim$37% reduction in muffin formulations. Scanning electron microscopy showed that the size of the air cells increased with increasing UF powder levels. In sensory evaluation, overall acceptability score was the highest in muffins with 3% added UF powder and no significant difference was observed between control and 7% addition. Therefore, muffins prepared with up to 7% addition of UF powder would be at least as acceptable as control muffins.

• Journal of the Korean Society of Food Culture
• /
• v.31 no.4
• /
• pp.357-363
• /
• 2016

The principal objective of this study was to evaluate the utilization of fish paste with added Capsosiphon fulvescens powder were 0, 3, 5, and 7%. The moisture, crude protein, crude lipid, crude ash and carbohydrate contents of the used Capsosiphon fulvescens powder were 8.5, 33.2% 1.1, 9.6, and 47.6%, respectively. For the Hunter color values, the L, a values of the fish paste decreased with increasing concentrations of Capsosiphon fulvescens powder. The b values of the fish paste appreciation with increasing concentrations of Capsosiphon fulvescens powder. And the folding test which represent the flexibility of the fish paste, all test samples showed AA. In the texture meter test, the hardness, strength, cohesiveness, and springiness increased according to increasing concentrations of Capsosiphon fulvescens powder. However, the gumminess and brittleness of the fish paste reduced by the addition of Capsosiphon fulvescens powder. In the sensory evaluation, color and taste of the fish paste were preferred 5% Capsosiphon fulvescens powder and the fish paste prepared with 5% Capsosiphon fulvescens powder were preferred over other fish pastes. These results suggest that Capsosiphon fulvescens powder can be applied to fish paste for the purpose of high quality and functionality.

• Journal of Powder Materials
• /
• v.4 no.1
• /
• pp.26-41
• /
• 1997

The powder metallurgy (P/M) processed 2009 and 2124 Al composites reinforced with SiC particulates were studied by focusing on the effect of consolidation temperature on the microstructural and mechanical Properties. The mechanical properties such as tensile properties and microhardness of the second phases were analysed in relation to the microstructures observed by a SEM and an optical microscope. The in situ fracture process study using SEM showed that the grain refinement and the removal of manganese-containing particles often observed in the 2124 Al-${SiC}_{p}$ composites were important for the improvement of the mechanical properties. This study offers an optimum consolidation temperature for the control of the manganese-containing particles in the 2124 Al-${SiC}_{p}$ composites that yields mechanical properties higher than those of the 2009 Al-${SiC}_{p}$ composites.

• Journal of Powder Materials
• /
• v.24 no.3
• /
• pp.235-241
• /
• 2017

Titanium alloys have high specific strength, excellent corrosion and wear resistance, as well as high heat-resistant strength compared to conventional steel materials. As intermetallic compounds based on Ti, TiAl alloys are becoming increasingly popular in the aerospace field because these alloys have low density and high creep properties. In spite of those advantages, the low ductility at room temperature and difficult machining performance of TiAl and $Ti_3Al$ materials has limited their potential applications. Titanium powder can be used in such cases for weight and cost reduction. Herein, pre-forms of Ti-Al-xMn powder alloys are fabricated by compression forming. In this process, Ti powder is added to Al and Mn powders and compressed, and the resulting mixture is subjected to various sintering temperature and holding times. The density of the powder-sintered specimens is measured and evaluated by correlation with phase formation, Mn addition, Kirkendall void, etc. Strong Al-Mn reactions can restrain Kirkendall void formation in Ti-Al-xMn powder alloys and result in increased density of the powder alloys. The effect of Al-Mn reactions and microstructural changes as well as Mn addition on the high-temperature compression properties are also analyzed for the Ti-Al-xMn powder alloys.

• The Korean Journal of Food And Nutrition
• /
• v.23 no.2
• /
• pp.147-153
• /
• 2010

Sulgidduk samples containing 1, 2, and 4% Adenophora remotiflora powder and a control were examined for moisture content, gelatinization property, color, textural characteristics, and sensory qualities to determine the optimal ratio of Adenophora remotiflora powder in the formulation. The highest viscosity, lowest viscosity, final viscosity, setback and breakdown decreased as the contents of Adenophora remotiflora powder increased in the gelatinization property of flour blends of rice cake made with Adenophora remotiflora powder. The water content of rice cake with Adenophora remotiflora powder was 40.54~41.30% and there was no significant difference between samples with Adenophora remotiflora powder. L values indicating brightness were highest in the control group and all of the a values displayed green color indicating that they were negative. The b values were lowest in the control group and the values increased as the level of Adenophora remotiflora powder increased. Evaluation of the mechanical characteristics of rice cake with Adenophora remotiflora powder, hardness, cohesion, adhesion and chewiness were all higher in the control group and as its contents were rich, such properties were reduced. In addition, there was no significant difference between adhesion and chewiness. Adhesion and elasticity were low in the control group and as its contents were rich, such properties increased. The results of the sensory test revealed that the, control group containing 1% Adenophora remotiflora powder had the highest color, flavor, taste and overall preference.

• Proceedings of the Korean Powder Metallurgy Institute Conference
• /
• 2006.09b
• /
• pp.1282-1283
• /
• 2006

• Macromolecular Research
• /
• v.13 no.2
• /
• pp.120-127
• /
• 2005

Conventional poly(methyl methacrylate) (PMMA) bone cement has been widely used as an useful biopolymeric material to fix bone using artificial prostheses. However, many patients had to be reoperated, due to the poor mechanical and thermal properties of conventional PMMA bone cement, which are derived from the presence of unreacted MMA liquid, the shrinkage and bubble formation that occur during the curing process of the bone cement, and the high curing temperature ($above 100^{\circ}C$) which has to be used. In the present study, a composite PMMA bone cement was prepared by impregnating conventional PMMA bone cement with ultra high molecular weight polyethylene (UHMWPE) powder, in order to improve its mechanical and thermal properties. The UHMWPE powder has poor adhesion with other biopolymeric materials due to the inertness of the powder surface. Therefore, the surface of the UHMWPE powder was modified with two kinds of silane coupling agent containing amino groups (3-amino propyltriethoxysilane ($TSL 8331^{R}$) and N-(2-aminoethyl)-3-(amino propyltrimethoxysilane) ($TSL 8340^{R}$)), in order to improve its bonding strength with the conventional PMMA bone cement. The tensile strengths of the composite PMMA bone cements containing $3 wt\%$ of the UHMWPE powder surface-modified with various ratios of $TSL 8331^{R}$ and $TSL 8340^{R}$ were similar or a little higher than that of the conventional PMMA bone cement. However, no significant difference in the tensile strengths between the conventional PMMA bone cement and the composite PMMA bone cements could be found. However, the curing temperatures of the composite PMMA bone cements were significantly decreased.

• Food Science and Preservation
• /
• v.15 no.3
• /
• pp.405-410
• /
• 2008

The rheological properties of dough made with 0%, 1%, 2% or 3% pine needle powder were investigated The approximate composition of the pine needle powder was moisture content 58.1% crude protein 4.1% crude fat 3.9% crude ash 0.9%, and crude fiber 9.3%. Rapid Visco Analyzer (RVA) analysis showed that the initial posting temperature increased with increasing pine needle powder content, while the peak viscosity decreased The water absorption, stability, development time, elasticity and valorimeter value of the dough, as determined using a farinograph and alveograph, decreased with increasing content of pine needle powder, while weakness increased. The extensibility, fermented volume and consistency of the dough decreased gradually with increasing pine needle powder content. These results indicate that addition of pine needle powder affects the rheological properties of bread.