• Proceedings of the Korean Nuclear Society Conference
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• 2004.10a
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• pp.1051-1052
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• 2004

• Korean Journal of Materials Research
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• v.14 no.10
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• pp.743-748
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• 2004

Modified Ni/YSZ cermets for high temperature electrolysis were synthesized by the direct ball milling of Ni and YSZ powder. The ball milling was carried out in dry process and in ethanol with varying milling time. While the dry-milling decreased the average size from 65 to $80{\mu}m$, the wet-milling decreased the average size down to $10{\mu}m$. In addition, very fine particles less than $0.1{\mu}m$ were observed in the wet-milling condition. The subsequent process of cold-pressing and sintering at $900^{\circ}C$ for 2 h did not affect the particle size of dry-milled powder. The electrical conductivity of the dry-milled Ni/YSZ cermet showed the value of $5{\times}10^{2}\;S/cm$ and this value was increased to $1.4{\times}10^{4}\;S/cm$ after the sintering at $900^{\circ}C$ for 2 h.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.3
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• pp.288-295
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• 1999

Nineteen japonica and Tongil-type rices were selected from seventy nine Korean and Japanese rice cultivars grown in 1989 based on the water uptake behavior of milled rice under the room temperature and boiling conditions. The selected rice cultivars were investigated for water absorbability and some physicochemical characteristics of milled rice, proper water amount for cooking and sensory evaluation of cooked rice. The relationships among the tested grain properties were also examined. The highest varietal variation of water uptake rate was observed at twenty minutes after soaking in water. The maximum water uptake of milled rices at room temperature occurred mostly at about eighty minutes after soaking in water. Newly harvested rices showed a significantly lower water uptake rate of milled rice at 20 minutes after soaking, a relatively higher maximum water absorption ratio under the room temperature, and the less water uptake and volume expansion of boiled rice compared with the one-year old rice samples. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice ansd the palatability of cooked rice. The water/rice ratio(in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was averaged to 2.63(in v/v basis). The water amount needed for optimum cooking was the lowest in Cheongcheongbyeo (Tongil-type rice) and the highest in Jinbubyeo, and the amount could be estimated with about 70% fittness by the multiple regression formula based on some water uptake characteristics, ADV and amylose content of milled rice as the independent variables. Nineteen rice cultivars were classified into seven groups based on scatter diagram projected by principal component analysis using eight properties related to water uptake and gelatinization of milled rice.

• Journal of Powder Materials
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• v.19 no.3
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• pp.182-188
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• 2012

In this study, fine cathode materials $Ni_3S_2$ and $NiS_2$ were synthesized using the simple, convenient process of mechanical alloying (MA). In order to improve the cell properties, wet milling processes were conducted using low-energy ball milling to decrease the mean particle size of both materials. The cells of Na/$Ni_3S_2$ and Na/$NiS_2$ show a high initial discharge capacity of 425 mAh/g and 577 mAh/g respectively using wet milled powder particles, which is much larger than commercial ones, providing some potential as new cathode materials for rechargeable sodium-ion batteries.

• Journal of the Korean institute of surface engineering
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• v.50 no.3
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• pp.212-218
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• 2017

$Mg_xNi_yZn_{1-x-y}Fe_2O_4$ ferrite powders were prepared by self-propagating high temperature synthesis followed by classifying with an ultrasonic wet-magnetic separation unit to get high pure nano-sized particles. The $Mg_xNi_yZn_{1-x-y}Fe_2O_4$ ferrites were well formed by using several powders like iron, nickel oxide, zinc oxide and magnesium oxide at 0.1 MPa of oxygen pressure. The ultrasonic wet-magnetic separation of pre-mechanical milled ferrite powders resulted in producing the powders with average size of 800 nm. The addition of a surfactant during the wet-magnetic separation process improved productivity more than twice. The coercive force, maximum magnetization and residual magnetization of the $Mg_xNi_yZn_{1-x-y}Fe_2O_4$ nano-powders with 800 nm size were 3651 A/m, $53.92Am^2/kg$ and $4.0Am^2/kg$, respectively.

• Korean Journal of Food Science and Technology
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• v.50 no.5
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• pp.492-498
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• 2018

The current study investigated the effect of rice cultivars (Samkwang and Seolgaeng) and milling methods on various characteristics of rice bread. In dry milling, all component characteristics, except the water solubility index, were higher. In terms of the morphology of starch, Samkwang exhibited an angular shape, while Seolgaeng exhibited a round shape. Wet milled flour yielded fine polygonal starch compared to dry milled flour. In regard to the quality characteristics of bread, both wet milled Samkwang and dry milled Seolgaeng showed closely similar specific volumes of 2.90 mL/g and 2.86 mL/g, respectively. Hardness was in the range of 555.50 - 597.29 g for Seolgaeng and 776.78 - 823.06 g for Samkwang. Thus, although the flour characteristics were different, dry milled Seolgaeng, the rice flour of which is economical to produce and has baking characteristics similar to that of wheat flour, appears to be preferable.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.504-510
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• 1988

The physicochemical properties of rice flours which were obtained by dry milling(blade, hammer, test and micro mill) and wet & dry milling (roller & micro mill) were investigated. The resulting flour particle sizes were reduced in the order that of blade, hammer, test, micro and roller & micro mill. Scanning electron microscopic examination showed that the starch granules were freed from the imbedding matrix as the particles became finer. The test-milled flour had the hightest levels of starch damage, maltose value and hot-water soluble amylose content, and the blade-milled flour showed the lowest levels. Amylograph viscosity and gelatinization temperature of the flours decreased as the particles became finer, and the addition of $Hg^{+2}$ increased the peak viscosity of the dry-milled flour pastes, whereas the wet & dry-milled flour did not show any changes. The blue values and ${\lambda}$max values of the iodine complex of the cold-water extractable ${\alpha}-D-glucan$ from flours were in the range of 0.023-0.029 and 518-522nm, respectively, indicating these materials were shown to be mainly composed of amylopectin-like polymer.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.27 no.2
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• pp.70-74
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• 2017

Two milling methods, dry vibration milling and wet ball milling, were used to prepare $Na_{2/3}(Ni_{1/3}Mn_{2/3})O_2$ powders as a cathode material for sodium ion batteries. The morphology and electrochemical property of the two powders with different milling processes were compared to each other. The particle size is less than $1{\mu}m$ in the dry vibration milled powder, while lots of larger particles than $1{\mu}m$ were found in the wet ball milled one. The single phase of $Na_{2/3}(Ni_{1/3}Mn_{2/3})O_2$ was obtained in the temperature range of $875{\sim}900^{\circ}C$. The discharge capacity and discharge voltage of the powder prepared by the dry process were higher than those of one prepared by the wet process.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.286-286
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• 2017

We conducted to compare the characteristics of rice flours according to the different milling processes. Five rice varieties (Oryza sativa L.) with different amylose content were prepared by wet and dry milling processes. The moisture contents of wet-milled rice flours (WMR) was mostly three-time higher than those of dry-milled flours (DMR). Water absorption index (WAI), water solubility index (WSI) and swelling power (SP) increased in proportion to temperature ($50-90^{\circ}C$). WAI, WSI, SP of DMR showed higher value than those of WMR. Baeokchal (BOC) which is waxy rice cultivar was significantly high level of WSI. Pasting properties of DMR except BOC cultivar resulted in higher peak viscosity, trough viscosity, final viscosity and Setback. The levels of resistant starch in the four cultivars except Dodamssal (DDS) were under 1% irrespective of Milling processes, whereas the resistant starch contents of DMR and WMR in DDS was 9.18 and 6.27, respectively. Damaged starch content of WMR were less than those of DMR, moreover, negative correlation was observed between amylose content and damaged starch of rice cultivars. These results suggest that the properties of rice flour varied depending on the milling methods and varieties, and it could be a reference for selecting the appropriate processing purposes.

• Progress in Superconductivity
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• v.10 no.1
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• pp.17-22
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• 2008

We have examined the effect of ball-milling on the superconducting properties of $MgB_2$ doped with C. The ball-milling of pre-reacted $MgB_2$ powder was carried out in dry or wet state using C or diethylenetriamine ($C_{4}H_{13}N_3$) as additives. The diethylenetriamine, whose chemical formula contains no oxygen, was chosen to avoid an excess oxidation during doping. The superconducting transition temperature (Tc) of the ball-milled or doped $MgB_2$ powders was only slightly smaller than that of undoped $MgB_2$. The critical current density (Jc) of the highly ball-milled $MgB_2$ was higher than that of C-doped $MgB_2$. The addition of diethylenetriamine was detrimental to Jc, although Tc was almost unchanged.