The structural and magnetic properties of nanostructued alloy powders were investigated. Commercial alloy powders (Hoeganaes Co., USA) with purities were used to fabricate the nanostructure Fe-Si alloy powders through a high-energy ball milling process. The alloy powders were fabricated at 400 rpm for 50 h, resulting in an average grain size of 16 nm. The nanostructured powder was characterized by fcc and hcp phases and exhibited a minimum coercivity of approximately 50 Oe

In this study the nanostructured ceramics have been fabricated by the combined application of magnetic pulsed compaction (MPC) and subsequent spark plasma sintering (SPS), and their density and hardness properties were investigated. The prepared by the combined processes showed an increase by in density, approaching the value close to the true density, and an enhancement by in hardness, compared to those fabricated by MPC or static compaction method followed by sintering treatment.

In the present study, the focus is on the effect of cobalt oxide powder in the carbothermal reduction of the titanium-cobalt-oxygen based oxide powder by solid carbon for the optimizing synthesis process of ultra fine TiC/Co composite powder. The titanium-cobalt-oxygen based oxide powder was prepared by the combination of the spray drying and desalting processes using the titanium dioxide powder and cobalt nitrate as the raw materials. The titanium-cobalt-oxygen based oxide powder was mixed with carbon black, and then this mixture was carbothermally reduced under flowing argon atmosphere. Changes in the phase structure and thermal gravity of the mixture during carbothermal reduction were analysed using XRD and TGA. Titanium-cobalt-oxygen based oxide powder desalted at had a mixture of . And the one desalted at had a mixture of . In the case of the former powder, the reduction of cobalt oxide powder in the titanium-cobalt-oxygen based oxide powder occurred at lower temperature than the latter one. However, the carbothermal reduction of titanium dioxide powder in the titanium-cobalt-oxygen based oxide powder with a mixture of occurred at higher temperature than the one with a mixture of . And also, the former powder showed a lower TiC formation ability than the latter one.

Porous and porous surfaced Ti-6Al-4V implant compacts were fabricated by electro-discharge-sintering (EDS) of atomized spherical Ti-6Al-4V powders with a diameter of , The solid core formed in the center of the compact after discharge was composed of acicular Widmanstatten grains, The hardness value at the solid core was much higher than that at the particle interface or particles in the porous layer, which can be attributed to both heat treatment and work hardening effects induced from EDS, The compressive yield strength was in a range of 19 to 436 MPa which significantly depends on both input energy and capacitance, Selected porous-surfaced Ti-6Al-4V implant compacts with a solid core have much higher compressive strengths compared to the human teeth and sintered Ti dental implants.

Implant prototypes with various porosities were fabricated by electro-discharge-sintering of atomized spherical Ti-6Al-4V powders. Single pulse of 0.75 to 2.0 kJ/0.7 g-powder, using 150, 300, and capacitors was applied to produce a fully porous and porous surfaced implant compact. The solid core formed in the center of the compact after discharge was composed of acicular grains and porous layer consisted of particles connected in three dimensions by necks. The solid core and neck sizes increased with an increase in input energy and capacitance. On the other hand, pore volume decreased with increased capacitance and input energy due to the formation of solid core. Capacitance and input energy are the only controllable discharge parameters even though the heat generated during a discharge is the unique parameter that determines the porosity of compact. It is known that electro-discharge-sintering of spherical Ti-6Al-4V powders can efficiently produce fully-porous and porous surfaced Ti-6Al-4V implants with various porosities in a short time less then 400 isec by manipulating the discharging condition such as input energy and capacitance including powder size.

The silica nanoparticles were used as support of catalyst, filling material, electronic assembler, thin film material, and sensor material. And, the titania nanoparticles were used as pigment, dielectric substance, sensor and photocatalyst. In this paper, the spherical composite particles of TiO2/SiO2with narrow size distribution and phase pure were synthesized by ultrasonic spray pyrolysis method from TiOSO4 and colloidal silica solution. Using ultrasonic apparatus, this starting solution was vaporized to droplets, and these droplets were induced into tube furnace by carrier gas. The resulting composite powder was characterized by scanning electron microscopy, X-ray diffraction analysis, TG-DTA, in vitro sun protection factor(SPF) and BET surface area analysis.

To maximize a synergy effect in flame-retardancy of flame-retardant coatings, phosphorus and chlorine were introduced in polymer chains. Two-components PU flame-retardant modified polyesters (ABTTC-10C, -20C, -30C) were prepared by curing, at room temperature, of isocyanate (allophanate-trimer) and prepared modified polyesters which contain phosphorus and chlorine. To examine the film properties of the prepared flame-retardant coatings, film specimens were prepared with the prepared coatings. The film properties of ABTTC, ABTTC-10C and ABTTC-20C, which contain 0, 10 and 20wt%, 2,4-dichlorobenzoic acid (2,4-DCBA), respectively, were proved to be good, whereas the film properties of ABTTC-30C, which contains 30wt% 2,4-DCBA, were proved to be a little bit poor. Two kinds of flame retardancy tests, 45˚Meckel burner method and LOI method, were performed. With the 45˚Meckel burner method, three flame-retardant coatings except ABTTC showed less than 3.4 cm of char length, and showed less than 2 seconds of afterflaming and afterglow. From this result, the prepared flame-retardant coatings were proved to have the 1st grade flame retardancy. With the LOI method, the LOI values of the coatings containing more than 10wt% 2,4-DCBA were higher than 30wt%, which means that the coatings possess good flame-retardancy. From these results, it was found that synergistic effect in flame-retardancy was taken place by the introduced phosphorus and chlorine.

키토산 필름은 농업, 식품과 제약 분야에서 응용이 가능하다. 그러나 키토산으로만 만들어진 필름은 기체투과성이 높고 기계적 물성에 약하다. 따라서 본 연구에서는 기체 투과성을 낮추고 기계적 물성을 높이기 위해 층상구조를 갖는 점토광물의 일종인 montorillonite (MMT)와 양이온 생체고분자인 키토산을 이용하여 양이온 교환과 수소결합과정을 통해 Na+-MMT에 키토산을 삽입하여 키토산/Clay 나노복합재료를 제조하였다. 키토산/clay 나노 복합재료의 X-ray 회절패턴에서 2θ=7.5º에서 MMT의 basal reflection이 나타났고, 2θ=3~5º 주위에서의 새로운 약하고 넓은 peak로서 더 낮은 각에서 MMT의 basal reflection의 이동에 의해 삽입된 나노 구조의 형성을 증명하였다. 또한 TGA thermogram를 이용하여 clay의 함유량이 증가할수록 제조된 나노복합재료의 열분해가 일어나는 범위의 질량감소가 줄어드는 것을 확인하므로서 내열성을 관찰하였다. 기계적 물성 성질을 측정하여 clay 함유량의 증가에 따른 인장 강도와 인장 모듈러스의 변화를 관찰하고, 키토산이 층상 실리케이트 내에 삽입하여 제조된 나노복합재료에서 clay의 함유량이 증가할수록 질소 투과경로의 tortuosity를 증가시켜서 기체 투과도를 감소시키는 것도 확인하였다.

쌀식빵의 부피는 대조구(밀가루 빵)와 RF 3 조건(쌀가루와 밀가루 혼합조건) 및 RF 1(쌀가루, 글루텐 및 변성전분 혼합조건)에서 높게 나타났다. 쌀식빵의 crust와 crumb의 색도를 색 차계를 이용하여 측정한 결과, 쌀식빵 crust의 명도 L값은 RF 5과 RF 6 조건에서 가장 높았지만, 쌀식빵 crumb의 명도 L값은 RF 1이 가장 낮았다. 쌀식빵의 경도(hardness), 탄력성 (springiness), 씹힘성(chewiness) 및 응집성(cohesiveness)등은 texture analyzer를 이용하여 측정하였다. 쌀식빵의 경도는 RF 1과 RF 2 조건이 대조구에 비해 낮았으며, 탄력성, 씹힘성은 대조구에 비해 쌀가루가 첨가된 RF 1, RF 2 와 RF 3조건에서 높은 수치를 나타냈고, 응집성은 대조구와 RF 3조건에서 낮게 나타났다. 전체적인 기호도는 쌀 고유의 향과 부드러운 조직감을 갖는 RF 1 조건 즉 쌀가루 85%, 글루텐 5% 그리고 변성전분 10% 첨가된 식빵의 선호도가 높았다.

김치의 조직감에서 cutting force는 제조당일 8.4kgf로 가장 큰 값을 나타낸 후 1일후 40%의 감소가 일어난 후 그 후 서서히 감소하다가 14주째에 급격한 증가를 보인 후 다시 감소하였다. 이러한 절단력은 질긴 정도와 씹힘성을 나타내 주고 있는 바 compression force 시험에서도 gumminess와 chewiness가 각각 제조 1일 후 급속히 감소하였다가 14주에 다시 증가하고 있는 것으로 나타났다. 텍스쳐 인자들 간의 상관관계는 씹힘성과 질김성이 r= 0.879로 다른 인자들보다도 가장 높은 정의 상관관계를 나타냈으며 씹힘성과 경도(r=0.570), 씹힘성과 응집성(r=0.591), 씹힘성과 탄성(r=0.513), 질김성과 경도 (r=0.503)도 정의 상관관계를 보여 주었다. 김치의 관능평가에서 외관, 짠맛, 경도는 제조당일 김치가 가장 높은 평가를 받았고 전체적인 기호도는 14주 동안 발효된 김치가 가장 높은 평가를 받았으며 18주 발효된 김치의 경우 탄산미와 신맛에 대해 높은 평가를 나타냈다. 관능검사를 통한 taste간의 상관관계는 신맛과 off-flavor(r=0.805), 신맛과 탄산미(r=0.813)는 매우 정적인 상관관계를 보였으며, 탄산미와 off-flavor(r=0.661), 짠맛과 단단함(r=0.530)은 정적인 상관관계를 보였다(p〈0.001). Taste와 조직감에 대한 상관관계는 짠맛과 단단함이 r=0.559로 정의 상관관계를 보였고, off-flavor와 단단함(r=-0.657), 탄산미와 단단함(r=-0.540), 신맛과 단단함(r=-0.651)은 역의 상관관계를 나타내었다. 조직감간의 상관관계는 아삭아삭한 정도와 뻣뻣한 정도(r=0.522)가 정의 상관관계를 나타내었다. 결론적으로 3.7% 염도의 김치를 제조하여 15±1℃에서 24시간 동안 예비 숙성시키고 -1±1℃의 김치전용냉장고에서 30주 동안 숙성시키면서 묵은 김치의 텍스쳐와 관능적 특성을 실험한 결과 묵은 김치제조를 위한 최적 발효기간은 18주인 것으로 사료되었다.