• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2000.04a
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• pp.18-19
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• 2000

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09a
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• pp.672.2-672.2
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• 2006

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09b
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• pp.1169-1170
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• 2006

We made a high-speed motor and a DC brush-less motor for factory automation (FA) to investigate applicability of powder magnetic core to motor application, and compared those performances with the similar motors having conventional electro magnetic steel core. Permeability and saturated magnetization of powder magnetic core are less than those of elect romagnetic steel core, however output performances of each core motor are almost the same. The FA motor with powder magnetic core using three-dimensional magnetic circuit showed higher torque than the same volume motor with electromag netic steel core.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09a
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• pp.430-431
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• 2006

Thermoelectric thick film was fabricated by screen printing process with using p-type Bi-Te-Sb powders. The powder was synthesized by melting, milling and sintering process and hydrogen reduced to enhance the thermoelectric property. The thick film of Bi-Te-Sb powder was fabricated by screen printing method and baked at the optimized conditions. The thermal conductivity, the electrical resistivity and Seeback coefficient of thick film were measured and the thermoelectric performance was analyzed in terms of film characteristics and its microstructure. Finally, the feasibility of thermoelectric thick film into micro cooling device on CPU chip was discussed in this study.

• Journal of the Korean Society of Food Culture
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• v.23 no.2
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• pp.228-234
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• 2008

In this study, Astragalus membranaceus powder was added (3, 6, 9%) during yeast bread preparation and its effect on product quality was examined. The results showed that the dough pH increased as the Astragalus membranaceus powder content increased. However, dough volume during fermentation did not differ significantly among the samples. Bread volume decreased (p<0.001) with an increasing amount of Astragalus membranaceus powder. Also, as the Astragalus membranaceus powder content increased, the Hunter’s color ‘L’ value of the crust decreased and the ‘a’ value increased, and for the crumb, the ‘L’ value decreased and the ‘a’ value increased. Textural property analysis indicated that hardness increased with an increasing amount of Astragalus membranaceus powder. However, up to the 6% level, there were no sensory attribute differences among the samples.

• Journal of the Korean Ceramic Society
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• v.33 no.1
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• pp.17-24
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• 1996

Pb(Mg1/3Nb2/3)O3 powder with high purity chemical homogeniety and reactivity was prepared by solvent eva-poration of common solution. The common solution was fabricated using a Pb(NO3)2 Mg(NO)3 and NB solution which was prepared by dissolving NbC in H2O2 acquous solution. In precusor powder prepared by solvent evaporation method the synthetic temperature of Pb(Mg1/3 Nb2/3)O3 phase was lowered. And the formation of homogeneous Pb(Mg1/3Nb2/3)O3 phase was enhanced but the formation of pyrochlore phase was reduced. The dielectric constant of PMN ceramics from the synthesized powder was found to increase with both sintering temperature and excess MgO and subsequent analysis of the microstructures confirmed that this was due to an increase in grain size. The grain size dependence is explained as a consequence of low-permittivity grain boundaries.

• Journal of Powder Materials
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• v.10 no.3
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• pp.172-175
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• 2003

Mechanically-alloyed NiAl powder was sintered by Spark-Plasma Sintering (SPS) process. Densification and behavior mechanical property were determined from the experimental results and analysis ,such as changes in linear shrinkage, shrinkage rate, microstructure, and phase during sintering process, Victors hardness, and transver.ie-rupture-strength (TRS). Above 97% relative density was obtained after sintering at 115$0^{\circ}C$ for 5 min. Crystallite size determined by the Scherrer method was approximately 50 nm. From the X-ray diffraction analysis it was confirmed that the sintered bodies were composed mainly of NiAl phase together with Ni$_3$Al phase. Measured Vickers hardness and TRS value were 555$\pm$10 $H_v$ and 1393$\pm$75 MPa , respectively.

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.410-415
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• 2004

Effects of ginkgo nut powder content on physical and sensory properties, and consumer acceptability of ginkgo nut gruel and cake were examined. In ginkgo nut gruel, greenness and consistency decreased, and sensory color intensity and ginkgo nut flavor increased with increasing ginkgo nut powder content. Consumer acceptability test indicated ginkgo nut powder : rice flour ratio at 4 : 6 had the highest overall and flavor acceptabilities. In ginkgo nut rice cakes, as ginkgo nut powder content increased, greenness, adhesiveness, sensory hardness, and cohesiveness of mass decreased, while sensory color intensity, ginkgo nut flavor, and chalkiness increased. Ginkgo nut cake with ginkgo nut powder : rice flour ratio at 16 : 84 had highest overall acceptability.

• Nuclear Engineering and Technology
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• v.30 no.2
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• pp.128-139
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• 1998

The effect of UO$_2$ powder property and oxygen potential on characteristics of sintered UO$_2$-Gd$_2$O$_3$ fuel pellets has been investigated. Two types of powder, mixture of AUC-UO$_2$ and Gd$_2$O$_3$powders (type I) and mixture of ADU-UO$_2$ and Gd$_2$O$_3$powders (type II), have been prepared, pressed, and sintered at 168$0^{\circ}C$ for 4 hours. Four sintering atmospheres with different mixing ratios of $CO_2$to H$_2$ gas ranging from 0 to 0.3 have been used. UO$_2$-Gd$_2$O$_3$ fuel has lower sintered density than UO$_2$ fuel, and the density drop is larger for powder type I than for powder type II. As the oxygen potential increases, the sintered density of UO$_2$-2wt% Gd$_2$O$_3$pellets increases but that of UO$_2$-10wt% Gd$_2$O$_3$ pellets decreases. It is found that pores are newly formed in UO$_2$-10wt% Gd$_2$O$_3$ pellets in accordance with the decrease in density. The grain size of UO$_2$-Gd$_2$O$_3$ fuel increases and a short range G4 distribution becomes homogeneous as the oxygen potential increases. A long range ed distribution and grain structure are inhomogeneous for powder type II. The lattice parameter of (U,Gd)O$_2$solid solution decreases linearly with Gd$_2$O$_3$ content. The dependence of UO$_2$-Gd$_2$O$_3$fuel characteristics on powder type and sintering atmosphere have been discussed.

• The Korean Journal of Food And Nutrition
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• v.32 no.6
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• pp.701-710
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• 2019

This study investigated the effect of apios powder on the quality characteristics of sausages. The results were as follows: pH values of the sausages were not significantly different among the samples. The amount of moisture content in the sausages decreased with increasing amount of apios powder. Increase in apios powder increased the lightness (L) value but decreased redness (a) and yellowness (b) values. Increase in apios powder increased the hardness and chewiness of sausage but decreased the adhesiveness. Apios powder had no significant effect on gumminess and springiness of the sausages among all samples. Total phenolic compound content and DPPH radical scavenging activity of apios powder added sausage significantly increased with increasing apios powder. Total bacterial counts of apios powder added sausage increased in all the samples as storage period passes and after 4 weeks of storage, the more adding ratio of apios powder was increased, the total bacterial count decreased. In view of above results, apios powder was considered to be food material suitable not only for functionality but also for developing sausage product of which preservation property is improved. From the results, 100% apios powder can be used to make optimum level for production of sausage.