• Transactions of the Korean Society of Mechanical Engineers B
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• v.25 no.6
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• pp.799-803
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• 2001

Miniature heat pipe(MHP) with woven-wired wick was used to cool the CPU of a notebook PC. The pipe with circular cross-section was pressed and bent for packaging the MHP into a notebook PC with very limited compact packaging space. A cross-sectional area of the pipe is reduced about 30% as the MHP with 4mm diameter is pressed to 2mm thickness. In the present study a performance test has been performed in order to review varying of operating performance according to pressed thickness variation and heat dissipation capacity of MHP cooling module that is packaged on a notebook PC. New wick type was considered for overcoming low heat transfer limit when MHP is pressed to thin-plate. The limiting thickness or pressing is shown to be within the range of 2mm∼2.5mm through the performance test with varying the pressing thickness. When the wall thickness of 0.4mm is reduced to 0.25mm for minimizing conductive thermal resistance through the wall of heat pipe, heat transfer limit and thermal resistance of MHP were improved about 10%. In the meantime, it is shown that the thermal resistance and heat transfer limit for the MHP with central wick type are higher than those of MHP with existing wick types. The results of performance test for MHP cooling modules with woven-wired wick to cool a notebook PC shows the stability as cooling system since T(sub)j(Temperature of Processor Junction) satisfy a demand condition of 0∼100$\^{C}$ under 11.5W of CPU heat.

• Korean Journal of Materials Research
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• v.8 no.3
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• pp.245-251
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• 1998

Bi-doped n-type PbTe thermoeletric materials were fabricated by mechanical alloying and hot pressing. The intering characteristics and thermoelectric properties of the hot- pressed PbTe were characterized and compared with the properties of the specimens prepared by meltingigrinding method. The hot-pressed PbTe specimens fabricated by mechanical alloying exhibited more negative Seebeck coefficient, higher electrical resistivity and lower thermal conductivity. compared to ones prepared by meltingigrinding. The maximum figure-of-merit increased and the temperature for the maximum figure-of-merit shifted to lower temperature for the specimens fabricated by mechanical alloying. When hot pressed at $650^{\circ}C$, 0.3 wt% Bi-doped PbTe fabricated by mechanical alloying and meltingjgrinding exhibited maximum figure-of-merits of $1.33\times10^{-3}/K$ at $200^{\circ}C$ and $1.07\times10^{-3}/K$ at $400^{\circ}C$ respectively.

• Asian-Australasian Journal of Animal Sciences
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• v.4 no.1
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• pp.59-65
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• 1991

From the same harvest of Italian ryegrass (Lolium multiflorum, Lam.), hay(H), wilted silage(WS), pressed cake hay (PCH) and pressed cake silage (PCS) were prepared. These four preserved roughages were restrictedly fed to four goats attached with rumen fistula by $4{\times}4$ Latin square design to determine the effect of different physical and chemical properties of the roughages on the ruminal acid concentrations. Each goat was given a diet at 2% of the body weight daily in dry matter basis by separating into two equal portions. Half was given at 9 AM and the other half at 5 PM. Ruminal pH was reduced to around 5.5 within 30 minutes after feeding PCS and it was recovered above 6 in 1-2 hours after feeding. By feeding WS, ruminal pH was also reduced but never fell below 6. The two hays rather increased ruminal pH after feeding. The reduction of ruminal pH in the silage feedings was due to the high lactic acid content of the silages, because the highest ruminal lactic acid concentration was observed 30 minutes after feeding when the lowest ruminal pH was attained. While the ruminal VFA concentrations became the highest 1-2 hours after feeding. The ruminal acetic acid concentration fluctuated so much that no significant tendency was observed among the four dietary treatments. The ruminal propionic acid concentration was higher in feeding silages reflecting the initial high lactic acid concentration. As the result, acetic/propionic acid ratio was lower in the silage feedings than in hay feedings. Higher ruminal butyric acid concentration was observed in WS than in others.

• Journal of Powder Materials
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• v.15 no.6
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• pp.503-508
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• 2008

Ti(C,N) solid solutions in hot-pressed Ti($C_{x}N_{1-x}$) (x=0.0, 0.3, 0.5, 0.7, 1.0) and 40TiC-40TiN-20Ni (in wt.%) cermet were characterized in this study. For hot-pressed Ti(C,N)s, the lattice parameters and hardness values of Ti(C,N) were determined by using XRD (X-Ray Diffraction) and nanoindentation. The properties of hot-pressed Ti(C,N) samples changed linearly with their carbon or nitrogen contents. For the TiC-TiN-Ni cermet, the hardness of the hard phase and binder phase were determined by nanoindentation in conjunction with microstructural observation. The measured hardness values were ${\sim}8.7$ GPa for the binder phase and ${\sim}28.7$ GPa for the hard phase, which was close to the hardness of hot-pressed Ti($C_{0.7}N_{0.3}$).

• Journal of Convergence for Information Technology
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• v.10 no.11
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• pp.177-184
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• 2020

The objective of this study was to investigate the effect of cold-pressed flaxseed oil through the roasting temperature (unroasted and roasted at 150℃ and 200℃) and time (10 and 20 min) on the chemical changes. Cold-pressed flaxseed oil extraction yield was calculated with respect to the roasted process and total phenolic content, fatty acid composition, and volatile compound were analyzed. The extraction yield was increased in the roasted oil compared to the unroasted oil. Total phenolic content was significantly higher in oil from the roasted at 150℃ for 20 min compared to other roasting condition. Fatty acid composition was not affected by the extraction process. The content of aldehyde, ketone, furan, and pyrazine was higher than in the roasted at 200℃ compared to the unroasted and roasted at 150℃. These findings suggest that cold-pressed flaxseed oil extracted from the roasted at 150℃ for 20 min may be considered acceptable for safe extraction process.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.827-831
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• 1998

Effects of pre-pressing condition on quality of pear juice were investigated. Three different types of pressed pear juices such as heated-and-pressed pear juice (HPP), blanched-and-pressed pear juice (BPP), and thawed-and-pressed pear juice (TPP) were prepared. The yield and content of soluble solids in HPP were 78% and $15.0^{\circ}Bx$ which were higher than the other treatments, respectively. Acidity and pH of all the samples were about 0.2% and 4.9, respectively. Major free sugars and organic acids in HPP, BPP, and TPP were fructose and malic acid, respectively. Major soluble minerals were K, P and Mg, and miner ones were Na and Fe. HPP showed a lowest L value, but had a highest taste.

• Progress in Superconductivity and Cryogenics
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• v.21 no.2
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• pp.40-44
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• 2019

In this study, the effects of the compaction method for (Mg+2B) powders on the apparent density and superconducting properties of $MgB_2$ bulk superconductor were investigated. The raw powders used in this study were nano-sized boron (B) and spherical magnesium (Mg). A batch of a powder mixture of (Mg+2B) was put in a steel mold and uniaxially pressed at 1 ton or 3 tons into pellets. Another batch of the powder mixture was uniaxially pressed at 1 ton and then pressed isostatically at $1800kg/cm^2$ in the water chamber. All pellets were heat-treated at $650^{\circ}C$ for 1 h in flowing argon gas for the formation of $MgB_2$. The apparent density of powder compacts pressed at 3 ton was higher than that at 1 ton. The cold isostatic pressing (CIP) in a water chamber allowed further increase of the apparent density of powder compacts, which influenced the pellet density of the final products ($MgB_2$). The compaction methods (uniaxial pressing and CIP) did not affect the formation of $MgB_2$ and superconducting critical temperature ($T_c$) of $MgB_2$, but affected the critical current density ($J_c$) of $MgB_2$ significantly. The sample with the high apparent density showed high $J_c$ at 5 K and 20 K at applied magnetic fields (0-5 T).

• Food Science of Animal Resources
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• v.29 no.2
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• pp.178-187
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• 2009

This study was carried out to investigate the effects of grape seed oil on quality characteristics of pressed ham. Five different treatments were tested based on differences in the amount of grape seed oil added to the pressed ham. As a control, 10% back fat was added without any grape seed oil. For the first treatment, 10% grape seed oil replaced a portion of the lard component added to the pressed ham. For the 2nd, 3rd and 4th treatments, 20%, 30% and 40% of grape seed oil were substituted for lard, respectively. Pressed ham manufactured with grape seed oil was vacuum packaged and stored for 1, 7, 14,21 and 28 d at $4^{\circ}C$. Samples were analyzed for chemical composition, physico-chemical properties (pH, color) and texture characteristics. Typical chemical composition characteristics (crude protein, crude fat, crude ash) were not significantly different between control and grape seed oil treatment groups. Moisture content of grape seed oil treatment groups (GSO 30% and 40%) was significantly lower than that of controls (p<0.05). There was a not clear difference in pH between control and grape seed oil treatment groups. In the 21 d of storage, pH values of all treatments were significantly higher than those of other storage days. Meat color $(CIEL^*\;and\;b^*)$ of grape seed oil treatment group (GSO 40%) was significantly higher than that of control. Whereas meat color a value of GSO 40% treatment was significantly lower than that of control. It was not clearly changed as storage time increased. There was no significant difference in texture between control and grape seed oil treatment groups, and appeared to be unaffected by storage length. Based on these findings, we conclude that the chemical composition and texture characteristics of manufactured pressed ham were not affected by grape seed oil addition. These results also indicate that high-quality pressed ham can be manufactured with increased polyunsaturated fatty acid content.

• Journal of the Korean Ceramic Society
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• v.34 no.9
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• pp.915-920
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• 1997

Tetragonal ZrO2 polycrystal (TZP), consisted of 90.24 mol% ZrO2-5.31 mol% Y2O3-4.45 mol% Nb2O5, were prepared using hot-press and mechanical properties and high-temperature degradation were investigated. The specimen, hot-pressed for 1 h at 140$0^{\circ}C$ in Ar atmosphere, exhibited flexural strength of 1010 MPa and fracture toughness of 7.5 MPam1/2 and experienced no low-temperature degradation below 40$0^{\circ}C$. However, as aged for 100h at temperatures higher than 40$0^{\circ}C$, TZP was suffered by high-temperature degradation due to an extensive cavitation caused by the oxidation of carbon. XPS observation revealed that the carbon incorporated in TZPs during hot-pressing exists as either an ether-type CO or a carbonyl-type C=O. Despite of the high-temperature degradation of t-ZrO2 co-doped with Y2O3 and Nb2O5, its flexural strength and fracture toughness were superior to those of the commercial 3 mol% Y2O3-TZP hot-pressed under the identical condition as determined before and after the aging treatments.

• Journal of the Korean Ceramic Society
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• v.29 no.5
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• pp.410-418
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• 1992

Si3N4, AlN and Y2O3 powder mixtures of the Y0.1(Si, Al)12(N, O)16 composition were hot-pressed at 1900℃ for 0 to 60 min under 30 MPa in order to fabricate the partially-stabilized α-Sialon ceramics (X=0.1). Room and high temperature flexural strengths of the specimens were compared with those of Si3N4-5 wt%Y2O3, Si3N4-5 wt%Y2O3-2 wt%Al2O3, and β-Sialon (Z=0.5) ceramics. The flexural strength of the α-Sialon ceramics which was hot-pressed for 15 min showed the highest value of 820 MPa at 1400℃ that is relatively higher temperature. It is guessed that a little amount of glassy phase existed in grain boundary because Y2O3 and AlN components were incoperated in Si3N4 grains, or transient liquid phase sintering, and microstructure with the smaller grain size and the interlocked grains of α'-and β-Si3N4 was obtained by the hot-pressing at high temperature of 1900℃ for the short time (15 min).