In this study, the effect of milling time on the microstructure and phase transformation behaviors of Ni-12 wt.%B powders was investigated using vibratory ball milling process. X-ray diffraction patterns showed that the phase transformation of mixed Ni-B elemental powder occurred after 50 hours of milling, with a formation of nickel boride phases. Through the study of microstructures in mechanical alloying process, it was considered that ball milling strongly accelerates solid-state diffusions of the Ni and B atoms during mechanical alloying process. The results of X-ray photoelectron spectroscopy showed that most of B atoms in the powder were linked to Ni with a formation of nickel boride phases after 200 hours of milling. It was finally concluded that mechanical alloying using ball milling process is feasible to synthesize fine and uniform nickel boride powders.

Flat rolling of wire is an industrial process used to manufacture electrical flat wire, medical catheters, springs, piston segments and automobile parts, among other products. In a multi-step wire flat rolling process, a wire with a circular crosssection is rolled at room temperature between two flat rolls in several passes to achieve the desired thickness to width ratio. To manufacture a flat wire with a homogeneous microstructure, mechanical and metallurgical properties with an appropriate pass schedule, this study investigated the effect of each pass schedule (1stand ~ 4stand) on the microstructures, mechanical properties and widths of cold rolled high carbon steel wires using four-pass flat rolling process. The evolutions of the microstructures and mechanical properties of the widths of cold rolled wires during three different pass schedules of the flat rolling process of high carbon wires were investigated, and the results were compared with those for a conventional eight-pass schedule. In the width of cold rolled wires, three different pass schedules are clearly distinguished and discussed. The experimental conditions were the same rolling speed, rolling force, roll size, tensile strength of the material and friction coefficient. The experimental results showed that the four-pass flat cold rolling process was feasible for production of designed wire without cracks when appropriate pass schedules were applied.

This was preliminary study that was to find out the developing point in military meal service to focus on seafood dishes that recently increased plate waste. This study was conducted to analyze menu patterns in military meal service. The result of this study was using to develop new seafood dishes in military meal service. On the basis of some findings, several developing points how to plan meals include many kinds of seafood dishes and to modify taste and cooking method that was more highly prefered by young military persons were suggested. This preliminary study findings were as follows: 1. Each meal was served cooked rice and 4 kinds of dishes(soup or stew, main dish, side dish and kimchi) 2. The seafood dishes was served as 28.6% in soup or stew, 35.0% in main dish and 36.4% in side dish of total serving of seafood dishes. 3. All of raw materials of seafood were supplied by frozen, several items were supplied dried material. Supplying seafood items were limited. Numbers of using seafood items were using 2.7 times per day. Laver and squid was most frequently used. 4. Seafood dishes were frequently serving in breakfast, especially seasoned & toasted laver was served 28.8% of seafood menu in breakfast because of convenience. 5. The nutrients contents of each dishes were as follows, the soup was 86.5±3.2kcal and 10.9±8.9g of animal protein, stew was 165.3±70.2kcal and 13.3±7.9g of animal protein. Nutrients content of other main dish and side dishes was different from 108.1kcal (in steaming dish) to 412.4kcal (in deep-fat frying dish) according to different cooking method. The highest animal protein dish that contented 18.9±5.1g of protein was pan-frying dish or grilling dish. Lowest one was 8.4±4.9g in braising dish. 6. Major cooking method of seafood was stew and the next was deep fat frying, stirfrying and braising. Pan-frying or grilling was seldomly used in military menu because of limitation of kitchen facilities and cooking utensils. On the basis of these findings, newely developing military seafood menus were focused on combination dish(such as seafood cooked rice or seafood fried rice) and many kinds of sauce that was applied to deep-fat frying dishes.