It was researched to be alternative of TGIC type hardener with human hazard element as PT 910 mix powder paint with hardener. Generally PT 910 was compared with TGIC & Epoxy resin of hardener to be used at thermosetting powder paint. We inquired a property of matter for paint through Gel time, glass transition temperature, melting point and a property of matter for film through a property of adhesion, a property of tolerance, softness, gloss, acid-resistant, alkali-resistant, salt water spray-resistant, facilitation climatic. When PT 910 is used of hardener, it was shown the excellent results in gel time, softness, salt water spray-resistant, fracilitation climatic and the similar results in melting point, a property of tolerance, a property of adhesion, gloss, acid-resistant, alkali-resistant, as compared with the powder paint used by TGIC hardener. The glass transition temperature was little low. But there was slightly different results. After the study results, we reached the conclusion that thermosetting powder used by PT 910 is alterative to by TGIC hardener.

석출경화형 6061Al기지합금과 SiC입자크기를 0.7μm 및 7.0μm로 변화시켜 강화한 SiCp/6061Al 합금복합재료의 시효 거동을 경도측정, DSC 시험 및 TEM관찰을 통하여 조사하였다. 170˚C에서 등온시효시 6061Al기지합금에 비하여 복합화한 0.7μmSiCp/6061Al합금복합재료 및 7.0μmSiCP/6061Al합금복합재료에서 최고경도에 도달하는 시간이 짧았으며, 또한 강화재의 크기가 큰 7.0μmSiCp/6061Al합금복합재료에서 시효촉진이 보다 크게 나타났다. 이것은 복합화 및 SiC입자크기 증가에 따른 전위 밀도 상승에 기인한다. 6061Al기지합금 및 복합재료에서 최고시효처리시의 주강화상은 봉상의 중간상 β(Mg2Si)이며,β상 생성의 활성화에너지는 복합화 및 SiG입자크기의 증가에 따라 감소되었다

This study was performed to provide information for improving the quality characteristics of tangerine peel Soksungjang. Tangerine peel Soksungjangs were prepared with 10% tangerine peel powder by addition of different koji such as Rhizopus oligosporus (RS, RTS) and Aspergillus oryzae (AS, ATS). As a result, the moisture content was not changed and crude protein content decreased during fermentation in all samples. The pH of RS (Soksungjang manufactured with Rhizopus oligosporus koji) and RTS (Soksungjang manufactured with Rhizopus oligosporus koji and 10% tangerine peel powder) was not changed, whereas pH of AS (Soksungjang manufactured with Aspergillus oryzae) and ATS (Soksungjang manufactured with Aspergillus oryzae koji and 10% tangerine peel powder) decreased rapidly after 10 days of fermentation. The acidity values of all the samples increased during fermentation. The major free sugars were glucose, fructose, and maltose; while, the major organic acids were citric acid, succinic acid, acetic acid, and lactic acid in all the samples. The amino nitrogen content and protease activity were highest in the AS and ATS. Conversely, the reducing sugar content and α-amylase activity were highest in the RS and RTS. The major free amino acids in all samples were glutamic acid, lysine, leucine, and arginine. Sixty kinds of volatile flavor compounds were identified from all samples; the majority of which were 21 alcohols, 14 hydrocarbons, 5 esters, and others identifies as acids, ketones, and aldehydes.