The preparation of metallic glass composite powders was accomplished by the mechanical alloying of a pure Ti, Cu, Ni, Sn and carbon nanotube (CNT) powder mixture after 8 h milling. In the ball-milled composites, the initial CNT particles were dissolved in the Ti-based alloy glassy matrix. The bulk metallic glass composite was successfully prepared by vacuum hot pressing the as-milled CNT/ metallic glass composite powders. A significant hardness increase with the CNT additions was observed for the consolidated composite compacts.

The effect of tempering temperature and microstructure on dry sliding wear behavior of quenched and tempered PM with 0.3% graphite and 1-2% Ni steels was investigated. The sintered specimens were quenched from 890℃ and then tempered at 200℃ and 600℃ for 1 hr. Wear tests were carried out on the quenched＋tempered specimens under dry sliding wear conditions using a pin-on-disk type machine at constant load and speed. The experimental results showed that the wear coefficient effectively increased with increasing tempering temperature and decreased with increasing Ni content.

The objectives of this study were to characterize the quality of soy kefir made with soymilk in combination with fructose (5%, 10%) and one of the extracts from orange (10%, 15%) and grape (5%, 10%) with differently adjusted amounts as defendant variables. The lactic acid bacteria, yeast and total microbial counts of soy kefir were respectively 1.3×107 CFU/ml, 1.6×108 CFU/ml, 1.5×108 CFU/ml, soy kefir was propered to drink. pH of soy kefir mixed by orange and grape extracts was decreased significantly according to add fructose 5%. Acidity became significantly high when orange and grape extracts were added, which means acidity showed similar tendency in the opposite direction. The saccharinity of soy kefir was not significantly in orange extract, but soy kefir added fructose 10% was high more than fructose 5% in grape extract. In sensory evaluation, soy kefirs added orange extract 15%, fructose 5% and grape extract 10%, fructose 5% were estimated highly on color, astrigent taste, sour taste, mouth feel and overall quality.

본 연구는 고품질의 돼지 체외 수정란을 생산하기 위하여 체외 성숙 배지에 첨가하는 polyvinylpyrrolidone(PVP)의 분자량, 첨가 농도 및 시간(실험 1)과 체외 성숙 수정 배양 단계에서 PVP의 첨가(실험 2)가 배 발생과 세포수에 미치는 효과를 검토하였다. 돼지 미성숙 난자의 체외 성숙은 NCSU 23 용액, 체외 수정은 mTBM 용액, 체외 배양은 PZM 3 용액을 이용하였다. 체외 성숙용 배지에서 PVP의 분자량, 농도 및 첨가 시

As a candidate for lead-free piezoelectric materials, dense (NKN-5LT) ceramics were developed by conventional sintering process. Sintering temperature was lowered by adding as a sintering aid. The electrical properties of NKN-5LT ceramics were investigated as a function of concentration. At the addition of 1 mol% , electromechanical coupling factor and piezoelectric coefficient of NKN-5LT ceramics were found to reach the highest values of 0.37 and 250 pC/N, respectively.

We investigated that the effect of based compound on machinability of two types of PM steels. One is a copper steel which is selected as a general PM steel, and the other is a diffusion alloyed steel selected as a high strength PM steel. It is found that based compound addition improves machinability in drilling of both of the PM steels. Although the compound addition degrades the mechanical properties of PM steels, it is considered that decrease of the properties can be compensated by increasing density.

Due to the increasing use that the stainless steel is getting recently in the nuclear industry, this document proposes the study of the stainless steel 316L with boron addition. With the final product, the properties of the stainless steel 316L (good mechanical properties and high corrosion resistance) with the boron neutron absorption properties are claimed to unify. The P/M technologies allow adding higher boron quantities than with the solidification conventional technologies, where segregation is produced.

In all conventional sintered PM products, the pores present are of two types, primary and secondary. Primary pores forming during compaction and latter during sintering, due to penetration of formed liquid through the matrix grain boundary. Effect of carbon addition on diffusion of Cu in SH737-2Cu system was investigated. After compaction and transient liquid phase sintering at and , samples were characterized for densification, showing rise in sintering density and reduction in swelling on carbon addition. Quantitative microstructural characterization (shape factor and pore size) revealed bimodal distribution for 0% carbon, more rounded pores for 0.9% carbon and higher sintering temperature, and pore coarsening at higher sintering temperature.

The effect of WC or NbC addition on various properties of Ti(C0.7N0.3)-Ni cermets was investigated. The microstructure oj Ti(C0.7N0.3)-xWC-20Ni showed a typical core/rim structure, irrespective of the WC content, whereas the structure oj Ti(C0.7N0.3)-xNbC-20Ni was different and was dependent on the NbC content. The hardness (HV) and the fracture toughness (KIC) had a tendency to increase marginally, while the coercive force (HC) and the magnetic saturation decreased gradually with an increase in WC or NbC content in the systems studied. In addition, increasing WC content in Ti(C0.7N0.3)-xWC-20Ni system, decarburization was retarded, while denitrification was accelerated

송이를 이용한 기능성과 고가치의 양갱을 제조하기 위하여 사전처리를 각각 달리하고, 각 사전조작별 첨가량을 달리하여 송이양갱을 제조하였다. 이를 일반성분, 색도, texture 측정 및 관능평가를 실시한 결과는 다음과 같다. 송이양갱의 일반성분 측정에서 수분함량의 경우, Control 제품이 30.20%였으며, 동결건조 0.5%의 송이를 첨가한 제품이 34.39%로 가장 높게 나타났다. 그 다음으로 냉동분쇄 0.3%〉동결건조 0.3%〉동결건조 0.1%〉열풍건조 0.5%〉냉동분쇄 0.1%〉열풍건조 0.3%〉냉동분쇄 0.5%〉열풍건조 0.1%의 순으로 나타났다. 조단백질함량은 동결건조 0.5%의 송이 첨가 제품이 4.45%로 가장 많았으며, 송이를 첨가하지 않은 Control 제품이 4.23%로 나타났다. 조지방은 control 및 3가지 형태의 제품 모두 극히 미량을 나타내었으나, 그 중 냉동분쇄 0.3% 제품이 0.22%로 가장 높게 나타났으며, 열풍건조 0.5%가 0.10%로 가장 낮게 나타났다. 반면 탄수화물의 함량은 수분, 조단백, 조지방에 비해 크게 높게 나타나 열풍건조 0.1%는 65.54%, 열풍건조 0.3%는 64.53%로 나타났다. 전체적으로 60%를 넘었다. 회분은 1.16-1.51%로 제품들간의 큰 차이는 없는 것으로 나타났다. 열량은 100g당 258.40-284.51kcal로 열풍건조 0.1%가 가장 높게 나타났으며, 동결건조 0.5%가 258.40kcal로 가장 낮게 나타났다. 송이양갱의 색도 측정에서 명도는 동결건조 0.1%가 가장 높게 나타났으며, 열풍건조 0.1%가 가장 낮게 나타났다. 적색도는 동결건조 0.5%가 가장 높게 나타났으며, 그 다음으로 냉동분쇄 0.3%〉 동결건조 0.3%〉 열풍건조 0.5% 등의 순으로 나타났다. 황색도는 동결건조 0.5%가 가장 높게 나타났으며, 동결건조 0.3%〉 열풍건조 0.5% 등의 순으로 나타났다. 색차(ΔE)는 동결건조 0.5%가 control사이에서 0.95로 가장 색차가 크게 나타났으며, 그 다음이 냉동분쇄 0.5% 0.83으로 나타나 송이의 첨가율이 높을수록 색차가 크게 나타나는 것을 알 수 있다. 색차가 가장 낮은 제품은 법동분쇄 0.3%, 동결건조 0.3%로 나타났다. 송이양갱의 색(color), 냄새(flavor), 맛(taste), 외관(appearances), 질감(viscosity), 종합적 평가(overall acceptability) 등의 관능평가를 실시한 결과 중 색에 대한 기호도는 냉동분쇄 0.1% 송이양갱이 가장 높은 것으로 나타났으나, 집단간 유의한 차이는 나타나지 않았고, 냄새는 동결건조 0.1%의 송이양갱이 3.38로 가장 점수가 높았으며, 냉동분쇄 0.3%의 송이양갱이 2.81로 가장 낮은 기호도를 나타내었다. 맛에서는 p〈0.01수준에서 집단간 유의한 차이를 나타내었는데, 동결건조 0.1%가 그 중 가장 높은 기호도를 나타내었으며, 그 다음이 동결건조 0.5%였다. 가장 낮은 선호도를 나타낸 것은 열풍건조 0.5%였다. 질감은 P〈.05 수준에서 집단간 유의미한 차이를 나타내었으며 동결건조 0.1%가 가장 높은 기호도를 나타내었으며, 동결건조 0.5%함유 송이양갱이 1.21로서, 현저히 낮은 기호도를 나타내었다. 종합적인 평가에서는 동결건조 0.1%함유 송이양갱이 가장 높은 기호도를 나타내었고 열풍건조 0.5% 함유 송이양갱이 가장 낮은 기호도를 나타내었다. 이상의 연구결과에서 각기 다른 전처리를 한 송이의 첨가량에 따른 송이양갱의 이화학적 특성에서는 큰 차이가 없었으나, 동결 건조한 송이를 0.15% 첨가한 송이양갱이 관능적 기호도 특성에서 가장 적당한 것으로 평가되어 실용화에는 동결건조 처리한 송이버섯을 0.1% 첨가하여 송이양갱을 제조하는 것이 가장 좋은 것으로 권장된다.