• 한국분말재료학회지
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• 제14권2호
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• pp.108-115
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• 2007

Cu-Ni-P alloy nano powders were fabricated by the electrical explosion of electroless Ni plated Cu wires. The effect of applied voltage on the explosion was examined by applying pulse voltage of 6 and 28 kV, The estimated overheating factor, K, were 1.3 for 6 kV and 2.2 for 28 kV. The powders produced with pulse voltage of 6 kV were composed of Cu-rich solid solution, Ni-rich solid solution, and $Ni_3P$ phase. While, those produced with 28 kV were complete Cu-Ni-P solid solution and small amount of $Ni_3P$ phase. The initial P content of 6.5 at.% was reduced to 2-3 at.% during explosion due to its high vapour pressure.

• 한국식품저장유통학회지
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• 제24권4호
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• pp.517-523
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• 2017

Hovenia dulcis fruit powder (HFP) has shown diverse functional activities; thus, it is rational to incorporate HFP into suitable food products with enhanced nutritional and functional quality, and their incorporation into bakery products such as cookies could be a good alternative for the increase of consumption. The aim of this study was to examine the effect of HFP addition on the quality characteristics of cookies. The pH of cookie doughs ranged from 5.80-6.34, with no remarkable differences by HFP addition. Density of cookie doughs significantly decreased upon addition of HFP (p<0.05), but there were no significant differences among samples added with HFP (p>0.05). Moisture content and spread factor of cookies significantly increased with higher content of HFP in the formulation (p<0.05). For color values of cookie surface, $L^*$ and $b^*-values$ decreased while $a^*-value$ increased as a result of HFP substitution (p<0.05). 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly increased (p<0.05) with higher substitution of HFP, showing a positive correlation. Hedonic sensory results indicated that cookies supplemented with 4% HFP received the most favorable acceptance scores for sensory attributes. Overall, HFP-added cookies could be developed with improved physicochemical qualities without sacrificing consumer acceptability.

• 한국분말재료학회지
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• 제11권2호
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• pp.137-142
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• 2004

In this study, chemical solution mixing and hydrogen reduction method was used to fabricate nanostructured $Fe_xCo_{1-x}$ alloy powders. Fe-Co chloride mixture, FeCl$_2$ and COCI$_2$ with 99.9％ purity, were reduced in hydrogen atmosphere. Nanostructured Fe-Co alloy powders with a grain size of 50 nm were successfully fabricated. Magnetic properties of fabricated $Fe_xCo_{1-x}$(x=0, 10, 30, 50, 70, 100) alloy powders with the same grain size were measured because size factor can affect magnetic properties. Coercivity of Fe-Co alloy powders were increased with increasing Co contents. Maximum value of coercivity in various Co contented Fe-Co alloy powders with similar grain size was 125 Oe at Fe$_{100}$. Saturation magnetization value at Fe$_{70}$Co$_{30}$ composition showed maximum value of 219 emu/g and saturation magnetization value decreased with increasing Co contents and minimum value of 155 emu/g was observed at Co$_{100}$.

• 한국농공학회논문집
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• 제52권6호
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• pp.125-134
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• 2010

This study was performed to evaluate the workability, strengths and durability of polymer concrete using oyster shell that are reclaimed at public shore illegally or leaved on the surroundings of shore to prevent the environmental pollution. We investigated the effect of oyster shell powder (OSP) and $CaCO_3$. on the slump, compressive strength, flexural strength, acid sulfuric and freezing and thawing resistance as a filler of polymer concrete. Modified OSP obtained by crushing oyster shell (less than 0.15 mm size) consists of 60.47 wt% of $SiO_2$ and 39.5 wt% of $CaCO_3$. As a result of slump test by OSP and $CaCO_3$. contents, it is found that slump of specimen used OSP is lower than that used $CaCO_3$. and the more OSP contents are, its slump is increased. Compressive and flexural strength of polymer concrete using OSP are similar or slightly lower than that using $CaCO_3$. In acid sulfuric test for 5 % $H_2SO_4$ and freezing thawing test, regardless of kinds of fillers and contents are not found fatal defects in weight change, falling-off in surface and durability factor.

• 한국식품영양학회지
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• 제31권6호
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• pp.873-882
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• 2018

This research is about the quality characteristics of white bread mixed with varying ratios of Seomcho powder, such as 1%, 3%, 5%, and 7% (Spinacia oleracea L.). The pH level of dough decreased as more Seomcho powder (Spinacia oleracea L.) was added, and 7% addition recorded the lowest pH. The fermentation power of dough expansion decreased as the additional ratio increased in both the first and second proofing, and it was negatively correlated to the fermentation time factor. The moisture content of bread decreased as the addition ratio increased. The bread volume became smaller as the addition ratio increased, but it correlated negatively with its specific volume. The color of the crumb, the lightness and redness decreased in comparison to the control, but the yellowness increased. The total amino acid contents increased as the addition ratio increased, and glutamic acid was positively correlated to the additional ratio. The total free amino acids increased as the additional ratio increased, but cysteine levels were high at 5% and 7% additional ratio. The textural characteristics of the bread, springiness and cohesiveness were lower than the control, but gumminess, brittleness, and hardness were higher than the control. The adhesiveness was realized at 7% additional ratio.

• 대한금속재료학회지
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• 제46권1호
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• pp.44-51
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• 2008

The effects of magnetic powder size on electromagnetic wave absorption characteristics in Fe-6.5Si-0.9Cr(wt%) alloy flakes/polymer composite sheets available for quasi-microwave band have been investigated. The composite sheet including small magnetic flakes with the size less than $26{\mu}m$ exhibited high power loss in the GHz frequency range as compared with the sheets having large alloy flakes of $45{\sim}75{\mu}m$. Moreover, both the complex permeability and the loss factor increased with the decrease in size of the alloy flakes. The large power loss of the sheets containing small magnetic flakes was attributed to the high complex permeability, especially their imaginary part. The high complex permeability of the sheets composed of small flakes was considered to be due to the highly thin shape of the flakes inducing low eddy-current loss.

• 대한금속재료학회지
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• 제49권6호
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• pp.454-461
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• 2011

In this study, the relationship between corrosion resistance and microstructural characteristics such as grain size reduction, preferred orientation, and homogenous distribution of elements and impurity by mechanical milling of magnesium powder was investigated. Mechanical milling of pure magnesium powder exhibited a complex path to grain refinement and growth together with preferred orientation reversal with milling time. It was also found that anisotropic formation of dislocation on the basal plane of magnesium was initially the dominant mechanism for grain size reduction. After 60 hrs of milling, grain coarsening was observed and interpreted as a result of the strain relaxation process through recrystallization. In spite of the finer grain size and strong (002) texture developed in the sample prepared by spark plasma sintering at $500^{\circ}C$ for 5 min after mechanical milling for 2hrs, the sample showed a higher corrosion rate. The results from this study will be helpful for better understanding of the controlling factor for corrosion resistance and behaviors of mechanical milled magnesium powders.

• Transactions on Electrical and Electronic Materials
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• 제2권1호
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• pp.22-26
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• 2001

ITO (Indium-tin-oxide) thin films were deposited on glass substrates by a dc magnetron sputtering system using ITO powder target. The methods of heat treatment are important factor to obtain high quality ITO films with low electrical resistivity and good optical transmittance. Therefore, both methods of the substrate temperature and post-deposition annealing temperature have been compared on the film structural, electrical and optical properties. A preferred orientations shifts from (411) to (222) peak at annealing temperature of 200$\^{C}$. Minimum resistivity of ITO film is approximately 8.7$\times$10$\^$-4/ Ωcm at substrate temperature of 450$\^{C}$. Optical transmittances at post annealing temperature above 200$\^{C}$ are 90%. As a result, the minimum value of annealing temperature that is required for the recrystallization of as-deposited ITo thin films is 200$\^{C}$.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 1999년도 춘계학술대회 논문집
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• pp.317-320
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• 1999

In this study, the piezoelectric ceramics PZT powder was synthesized by Wet-Dry combination method. And the flexible 1-3-0 type composites were fabricated with piezoceramic PZT and Eccogel polymer matrix embedded 3rd phase. Dielectric constant of 1-3-0 type composites was lower than that of single phase PZT ceramics. Thickness mode coupling factor k/sub t/ which was comparable with single phase PZT ceramics and mechanical quality factor Qm were about 0.65 and 6, respectively. These composites are considered as a good candidates for broad-band type transducer applications. The acoustic impedance of 1-3-0 type composites was lower than that of single phase PZT ceramics. Therefore, these composites would be better used for hydrophone applications.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2000년도 추계학술대회 논문집
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• pp.234-237
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• 2000

In this paper, the structural, dielectric and piezoelectric properties of the Pb[(S $b_{1}$2/N $b_{1}$2/)$_{0.035}$- $_Mn_{1}$3/N $b_{2}$3/)$_{0.065}$-(Z $r_{0.49}$, $Ti_{0.51}$)$_{0.90}$] $O_3$ ceramics were investigated with respect to the variation of the milling time. Grain size was decreased as the increase of milling time. As the milling time is increased, the particle size of the powder was decreased. Dielectric constant and electromechanical coupling factor (Qm)were slowly increased with the increase of milling time. The highest value of Qm was 1,497 at milling time 8 hour. Temperature coefficient of resonant frequency(TC $F_{r}$) was moved to positive side with the increase of milling time.e.e.e.e.e.e.