• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 2007년도 추계학술대회 논문집
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• pp.281-284
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• 2007

The effect of Ca addition on the microstructure evolution and deformation behavior of AZ31 magnesium alloy produced by hot extrusion was investigated. For this purpose, Ca was added into AZ31 melts to the level of 0.7 and 2.0 wt.% Ca. Then, AZ31 base alloy and Ca modified AZ31 alloys were extruded at $383^{\circ}C$. Ca added alloys showed finer grain size and increased hardness value rather than AZ31 base alloy. After isothermal hot compression, the shape of tested specimen exhibited a noticeable anisotropy due to the crystallographic texture effect. The ratio of major and minor axes of ovality was not directly related to test condition and Ca amount. Flow stress level increases with the increase of Ca addition at temperature below $300^{\circ}C$ because of fine microstructure. However, at high temperature and low strain rate region ($400^{\circ}C$ and $10^{-3}s^{-1}$), reverse tendency was observed since main deformation mechanism changes from dislocation slip to grain boundary sliding or diffusional process at high temperature.

• 소성∙가공
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• 제21권4호
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• pp.240-245
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• 2012

With the increasing demand for light-weight materials to reduce fuel consumption, the automobile industry has extensively studied magnesium alloys which are light weight metals. The intrinsic poor formability and poor ductility at ambient temperature due to the hexagonal close-packed (HCP) crystal structure and the associated insufficient number of independent slip systems restricts the practical usage of these alloys. Hot working of magnesium alloys using a forging or extrusion enables net-shape manufacturing with enhanced formability and ductility since there are several operative non-basal slip systems in addition to basal slip plane, which increases the workability. In this research, the thermomechanical properties of AZ80 Mg alloy were obtained by compression testing at the various temperatures and strain rates. Optical microscopy and EBSD were used to study the microstructural behavior such as misorientation distribution and dynamic recrystallization. The results were correlated to the hardening and the softening of the alloy. The experimental data in conjunction with a physical explanation provide the optimal conditions for net-shape forging under hot or warm temperatures through control of the grain refinement and the working conditions.

• 소성∙가공
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• 제31권2호
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• pp.73-80
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• 2022

In this study, a developed Mg-5Bi-2Al-0.4Mn (BAM520, wt%) alloy was successfully extruded at an extremely high speed of 70 m/min. Microstructural evolution during extrusion and the microstructural characteristics and tensile properties of the very-high-speed extruded BAM520 alloy were then investigated. The homogenized BAM520 billet contained only thermally stable Mg₃Bi₂ phase particles without any Mg₁₇Al₁₂ phase with a low melting temperature. Therefore, the BAM520 alloy exhibited excellent extrudability. The very-high-speed extruded BAM520 alloy had a completely recrystallized grain structure and a typical basal fiber texture. Despite the extremely high extrusion speed of 70 m/min, the extruded BAM520 alloy had a high ultimate tensile strength of 280 MPa due to combined strengthening effects of a small grain size, numerous fine Mg₃Bi₂ particles, and strong basal texture.

• Progress in Superconductivity
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• 제8권1호
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• pp.108-112
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• 2006

We fabricated Bi-2212/$SrSO_4$ bulk superconductors by the casting process and evaluated the effects of the powder mixing method and annealing temperature on the texture, microstructure, and critical current. In the process, the Bi-2212 powders were mixed with $SrSO_4$ by hand-mixing(HM) and planetary ball milling(PBM) method and then the powder mixtures were melted at $1100^{\circ}C{\sim}1200^{\circ}C$, solidified, and annealed. We observed that the rod made by the PBM had a more homogeneous microstructure and smaller $SrSO_4$ and second phases than that of the rod made by the HM, resulting in increased $I_c$. The $I_c$ of the rod also depended on the annealing temperature and the highest $I_c$ was obtained to be 200 A when prepared by HM at $1200^{\circ}C$ and annealed at $810^{\circ}C$ which is probably due to the moderate density and 2212 texture and the smaller and less second phase compared to that at higher temperature. The possible causes of the variations of $I_c$ with the powder mixing method and annealing temperature were related to the microstructural evolution based on the SEM, EPMA, and DTA analyses.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 2003년도 춘계학술대회논문집
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• pp.120-126
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• 2003

Finite element analysis model is suggested for analysis of milli-forming process, which forms milli-size products. Since the size of workpiece in a milli-forming process ranges from a few hundred micrometers to a few millimeters, microstructural changes such as the growth of micro-voids and the development of preferred orientation in a grain become crucial factors for the success of milli-forming. This analysis model incorporates anisotropy from deformation torture and deterioration of mechanical properties due to the growth of micro-voids. Applications of the proposed modeling to milli-forming are given and the results are carefully examined to understand the deformation characteristics such as texture development and damage evolution during extrusion/drawing of a milli-bar.

• 한국식품영양학회지
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• 제11권5호
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• pp.570-575
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• 1998

This paper presents an investigation of chemical and sensory properties of Kimchi with red-ripe persimmon. Kimchi with different levels(0, 5, 10, 15%) of real-ripe persimmon was fermented at 4$^{\circ}C$ for 20days. During the fermentation, pH decreased in all Kimchi samples and pH of Kimchi with red-ripe persimmon was a little lower than that of Kimchi without red-ripe persimmon. Acidity increaased continuously and saltiness was maintained at 1.2∼2.2% levels during fermentation. The reducing sugar of Kimchi with red-ripe persimmon was relatively higher than that of the other sample without red-ripe persimmon. Total vitamin C(Vit. C) in Kimchi added red-ripe persimmon increased in the early stage of fermentation and reduced gradually after 4days of fermentation. In the sensory evolution, Kimchi with 10% red-ripe persimmon recorded high scores in taste, flavor, texture and overall acceptability during all fermentation period.

• Animal Systematics, Evolution and Diversity
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• 제32권3호
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• pp.197-206
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• 2016

Two cold-water coral taxa, Octocorallia in the class Anthozoa and Stylasteridae in the class Hydrozoa, were identified. Deep-water samples were collected in fishing nets at depths ranging between 20 and 200 m along the coasts of the East Sea in Korea from 1976 to 1993. The two species found in this study represent new records for Korea: Paragorgia arborea (Linnaeus, 1758) in the class Anthozoa, and Stylaster profundiporus Broch, 1936 in the class Hydrozoa. Two families, Paragorgiidae and Stylasteridae, are also newly recorded in Korea. Furthermore, the species name of another cold-water gorgonian species, Primnoa pacifica (Kinoshita, 1907) in the family Primnoidae, is amended in this report. The two newly recorded cold-water coral species from Korea are described in detail based on their morphological characteristics. Paragorgia arborea is characterized by its growth form, medulla and cortex, zooid dimorphism, canal system, and spicule composition. Stylaster profundiporus is distinguished by its external skeletal characteristics, such as the coordination of dactylopores and gastropores, presence or absence of gastrostyles and dactylostyles, cyclosystem orientation, ampullar position, gastropore tube shape, and coenosteal texture.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 2000년도 추계학술대회 논문집
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• pp.70-73
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• 2000

A finite element analysis model is suggested for analysis of forming process of milli structure whose size is from a few hundreds ${\mu}m$ to a few mm. In this paper, finite element formulation which assemble crystal plasticity theory considering texture development with damage mechanics is developed, since orientation development and growth of micro voids became the primary factors for deformation aspects in large deformation of milli structure. Applying to, extremely, extrusion process of single crystal and extrusion/drawing process of polycrystal milli-size bar, extrusion force, preferred orientation, and damage evolution are examined to understand the characteristics of deformation of milii-size bar.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 2004년도 제5회 압연심포지엄 신 시장 개척을 위한 압연기술
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• pp.19-24
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• 2004

Symmetrical and asymmetrical rolling was performed in AA 1050 sheets. Asymmetrical rolling was carried out by using different roll velocities of upper and lower rolls. The effect of the reduction per rolling pass on the formation of textures and microstructures during symmetrical and asymmetrical rolling was studied. In order to intensify the shear deformation, symmetrical and asymmetrical rolling was carried out without lubrication. The strain states associated with rolling were investigated by simulations with the finite element method (FEM). A fairly homogeneous residual shear strain throughout the sheet thickness was observed after asymmetrical rolling. Symmetrical rolling with a high friction gave rise to a strong net shear strain gradient in the sheet thickness.

• 한국초전도학회:학술대회논문집
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• 한국초전도학회 2000년도 High Temperature Superconductivity Vol.X
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• pp.221-225
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• 2000

The effect of twisting on the microstructural evolution and critical current of BSCCO superconductor tape has been evaluated. Twisting pitches of the tapes are in the range of 8-70 mm and uniformly deformed. The critical current of twisted tape was dependent on the twist pitch. Specifically, it was observed that the critical current decreased with decreasing twist pitch, and only 50% of critical current was retained when the tape was twisted to a pitch of 8 mm. This reduction of the critical current may be related to the interface irregularity, smaller grain size, worse texture and the presence of cracks due to the induced strain during the twisting processing.