• 동력기계공학회지
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• 제18권2호
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• pp.70-76
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• 2014

A specimen of weld metal was prepared by GTA welding with weld wire of super duplex stainless steel. Aging treatment was conducted for the sample at the temperature range of 700 to $900^{\circ}C$ for 5 to 300 minutes. The effect of aging temperature and time to pitting corrosion of weld metal has been investigated and the results were derived as follows. The volume fraction of ${\sigma}$ phase tends to increase with an increase of aging temperature and time. Pitting potential Ep representing pitting corrosion was found to tend to decrease with an increase of aging time at 700 to $900^{\circ}C$. And most of the pits formed near the ${\sigma}$-phase in the ferrite and seemed to propagated to austenite.

• 한국기계가공학회지
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• 제21권1호
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• pp.56-65
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• 2022

The electrochemical corrosion properties of austenitic AISI 304 steel subjected to a long-term-aging heat treatment were investigated. AISI 304 steel was aged at 700 ℃ for up to 10,000 h. The variation in the microstructure of the aged specimens was observed by optical microscopy and scanning electron microscopy. Electrochemical polarization experiments were performed to obtain the corrosion current density (Icorr) and corrosion potential (Ecorr). Analyses indicated that the metastable intermetallic carbide M₂₃C₆ formed near the γ/γ grain boundary and coarsened with increasing aging time; meanwhile, the δ-ferrite decomposed into the σ phase and into M₂₃C₆ carbide. As the aging time increased, the current density increased, but the corrosion potential of the austenitic specimen remained high (at least 0.04 ㎛/cm²). Because intergranular carbide was absent, the austenitic annealed specimen exhibited the highest pitting resistance. Consequently, the corrosion resistance of austenitic AISI 304 steel decreased as the aging heat treatment time increased.

• 한국재료학회지
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• 제18권5호
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• pp.266-271
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• 2008

Magnesium alloys are alloyed with rare earth elements (Re, Ca, Sr) due to the limited use of magnesium in high-temperature conditions. In this study, the influences of Zr and Zn on the aging behavior of a Mg-Nd-Y alloy were investigated. magnesium alloys containing R.E elements require aging treatments Specifically, Nd, Y and Zr are commonly used for high-temperature magnesium alloys. Various aging treatments were conducted at temperatures of 200, 250 and $300^{\circ}C$ for 0.5, 1, 3, 6, and 10 hours in order to examine the microstructural changes and mechanical properties at a high temperature ($150^{\circ}C$). Hardness and high-temperature ($150^{\circ}C$) tensile tests were carried out under various aging conditions in order to investigate the effects of an aging treatment on the mechanical properties of a Mg-3.05Nd-2.06Y-1.13Zr-0.34Zn alloy. The maximum hardness was 67Hv; this was achieved after aging at $250^{\circ}C$ for 3 hours. The maximum tensile, yield strength and elongation at $150^{\circ}C$ were 237MPa, 145MPa and 13.6%, respectively, at $250^{\circ}C$ for 3 hours. The strengths of the Mg-3.05Nd-2.06Y-1.13Zr-0.34Zn alloy increased as the aging time increased to 3 hours at $250^{\circ}C$ This is attributed to the precipitation of a Nd-rich phase, a Zr-rich phase and $Mg_3Y_2Zn_3$.

• 대한전기학회:학술대회논문집
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• 대한전기학회 1997년도 하계학술대회 논문집 C
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• pp.1465-1468
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• 1997

In this study we investigated the aging characteristic such as leakage current, dielectric loss, contact angle, of EPDM for outdoor use by thermal treatment. And also observed the color change of surface, changing of chemical ingredient of the marterials by optical microscope. SEMI, FTIR and EDX at the section and surface. The test result show that leakage current is increased with thermal aging time. contact angle and dielectric loss is slightly decreased. Moreover, micro-void or crack in bulk is severely increased with aging time. However, the result affect to the tan $\delta$ at bulk of EPDM. It seems that carrier sources are removed by degassing with heat treatment.

• 한국주조공학회지
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• 제12권5호
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• pp.397-402
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• 1992

The effect of the solution & aging treatment on the tensile strength, yield strength, elongation, reduction of area, hardness was studied in the 17-4 PH stainless steel. SEM pictures were also taken in order to examine the fracture surfaces and precipitated particles. X-ray diffraction patterns for the heat treated samples were also observed. Mechanical properties of the heat treated samples were superior to those of as cast samples. Tensile strength, yield strength, hardeness decreased with the increase of aging temperature. On the other hand, elongation and reduction of area increased as the aging temperature increased.

• 한국식품영양학회지
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• 제33권3호
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• pp.251-256
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• 2020

The aging treatment was applied to Rehmannia glutinosa rhizome (RGR) to improve the digestibility by the enzymatic hydrolysis of undigestible sugars. However, RGR spoils easily during the aging treatment. Thus, the purpose of this study was to investigate the influence of ethanol addition as preservatives on sugars and microbial growth of aged RGR. The RGR was treated with the addition of ethanol (0~10%) at 55℃ for eight days. Reducing, free sugars, and total bacterial counts of RGR with ethanol concentrations were analyzed during the aging periods. The aged RGR with 0-2% ethanol appeared spoiled in appearance, and total bacterial counts of these samples increased from 1.1×10⁵ to 2.2×10⁷ CFU and then decreased again. When treated with 4~10% ethanol, the total bacterial counts of aged RGR decreased by more than 99.9% at eight days. In all samples, reducing and digestible sugars increased, and stachyose decreased by the aging treatment. Sucrose content was highest in the 6% ethanol sample (18.2% at six days). These results indicate that the ethanol addition can be applied to the aging treatment of the RGR for improving qualities (sweetness, digestibility, and microbial growth), and can be considered for the stable production of high quality aged RGR.

• 한국조리학회지
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• 제3권
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• pp.239-257
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• 1997

This study investigated the effect of the addition of alcohol on the quality change of Chungkukjang during the aging, The Cung-kuk-jang was made by the degree of 3, 5, 10%, respectively, and determined NH2-N, NH3-N, total acidity, cell numbers, lactate, succinate and phenolic acid to measure the change of flavor component in the aging of 2$0^{\circ}C$. 1. In the treatment groups of different amount of alcohol and salt added and aging period of Chung-kuk-hang, NH2-N was more decreased with more addition of alcohol and salt in the 3-and 10-day of aging. NH3-N was increased gradually in the addition of up to 2.0% alcohol and then decreased in the 3-and 10-day of aging. 2. In the treatment groups of different amount of alcohol added and aging period Chung-kuk-hang, the total acidity was more decreased with more addition of alcohol and higher degree of salt. Cell number was decreased rapidly with the addition of 1.0% alcohol in the 3-day and then decreased relatively and in the 10-day of aging, and it was increased with the addition of alcohol 3. With the addition of alcohol and the different growing temperature, the content of phenolic acid was more browning changed at 3$0^{\circ}C$ than that of at 2$0^{\circ}C$ and the phenol content of each group was decreased with increasing the addition amount of alcohol. Thus, the more addition of alcohol amount would the more extend the period of Chung-kuk-hang aging.

• 소성∙가공
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• 제8권3호
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• pp.309-309
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• 1999

Effects of rare earth metals addition and aging treatment on corrosion resistance and mechanical properties of super duplex stainless steels were investigated using optical/SEM/TEM metallographic examination, an X-ray diffraction test, a potentiodynamic anodic polarization test and a tensile test. The performance of the experimental alloy with 0.32% REM addition was compared with commercial super duplex stainless steel such as SAF 2507 when they were exposed to solution annealing heat treatment and aging treatment. The corrosion resistance in CF environments and mechanical properties of the experimental alloy were found superior to those of the commercial duplex stainless steel. The REM with larger atomic radii than those of Cr, Mo and W may fill vacancies inside the matrix and around the grain boundaries, retarding formation of harmful intermetallic σ and χ phases. In addition, fine REM oxides/oxy-sulfides (1-3㎛) seemed to enhance the retardation effects. With REM additions, strength and ductility increased due to the phase and grain refinement caused by fine REM oxides and oxy-sulfides.

• 열처리공학회지
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• 제36권5호
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• pp.277-284
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• 2023

Hardness and damping characteristics of fine discontinuous precipitates (DPs) microstructure generated by low temperature long term isothermal aging were investigated in comparison with those of T6 heat-treated microstructure composed of DPs and continuous precipitates (CPs) in Mg-9%Al alloy. In this study, T6 and fine DPs microstructures were obtained by isothermal aging at 453 K for 24 h and at 413 K for 336 h, respectively, after solution treatment at 693 K for 24 h. The DPs microstructure exhibited higher hardness than the T6 microstructure, which is related to the lower (α + β) interlamellar spacing of the DPs. The DPs microstructure possessed better damping capacity than the T6 microstructure in the strain-amplitude independent region, whereas in the strain-amplitude dependent region, the reverse behavior was observed. The damping tendencies depending on strain-amplitude were discussed based on the microstructural features of the T6 and DPs microstructures.

• Applied Biological Chemistry
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• 제38권1호
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• pp.83-89
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• 1995

전통식 된장 제조방법으로 널리 이용되고 있는 메주의 염수침지 방법을 개량식 된장 제조방법의 전처리 과정에서 도입하여 제조한 쌀된장을 $32^{\circ}C$에서 숙성 시킨 것과 $15^{\circ}C$에서 30일 숙성 후 $32^{\circ}C$에서 30일 숙성시킨 것으로 구분하여 숙성기간에 따른 일반 성분과 미생물 균수 변화 및 색도를 측정한 결과는 다음과 같았다. 염수침지에 의한 침지식의 경우 숙성 기간에 따라 pH의 감소가 완만하였으나, 염수침지가 생략된 비침지식은 $32^{\circ}C$ 숙성 초기에 pH가 급강하 하여 숙성 60일후 pH 5.1의 수준을 보였다. 환원당의 변화는 전처리 방법 및 숙성온도에 관계없이 숙성 초기에 증가하여 숙성 $30{\sim}50$일에 최대치를 보인 후에 감소하였다. 수용성 질소, 포르몰태 질소, 암모니아태 질소 및 아미노태 질소 함량의 경우 저장온도에 따른 변화보다는 전처리 방법, 즉 염수침지 여부에 따른 변화가 더 컸다. 숙성이 완료된 된장의 색도는 전처리 방법에 따른 영향을 받을 뿐만 아니라 숙성온도에 따라 많은 차이를 보였다. 숙성기간에 따른 각 종류별 쌀된장의 세균수는 숙성온도에 따라 큰 변화가 없으나 진균수는 숙성온도에 따른 많은 차이점을 나타내었다. 이상의 결과로 보아 개량식 쌀된장 제조방법에 염수침지과정을 도입할 경우, 색도의 차이는 있으나 전반적으로 숙성기간 및 숙성온도에 따른 특성 변화가 적어 숙성과정에 의한 영향보다는 침지과정에 의해 쌀된장의 특성이 주도됨을 알 수 있었다. 또한 숙성초기의 질소화합물 함량이 매우 높으며, 이러한 경향은 숙성 60일까지 유지되어 결국 50일간의 염수침지 기간을 감안하더라도 개량식 쌀된장에 비해 짧은 제조기간으로 높은 숙성도를 유지할 수 있을 것으로 사료된다.