Spark-Plasma Sintering(SPS) is one of the new sintering methods which takes advantages both inconventional pressure sintering and electric current sintering. It is known that SPS is very effective for the densification of hard-to-sinter materials like refractory metals, intermetallic compounds, glass and ceramics without grain growth. However, a clear explanation for sintering mechanism and an experimental evidence for the formation of weak plasma during SPS are not given yet. In this study, fundamental study on sintering behavior and mechanism of SPS was investiged. For this study, various spherical Fe powders were prepared such as as-received, as-reduced, and as-oxidized and then sintered by SPS facility. In order to confirm the surface cleaning effect during SPS neck region and fracture surface of sintered body was observed and analyzed by SEM/EPMA. Densification behavior was analyzed from the data of deflection along the pressure axis. Some specimens were additionally produced by Hot Pressing and the results were compared with those of SPS.

열차폐코팅층의 박리는 세라믹/금속접합층 계면에서 취성이 큰 스피텔의 생성, 금속과 세라믹의 열팽창계수의 차이, 세라믹층의 상변태, 코팅층의 잔류응력에 기인한다. 본 연구에서는 인코넬 713C에 전자빔 코팅 및 플라즈마 용사법으로 코팅된 안정화지르코니아/CoNiCrAIY 계면의 산화거동을 조사하기 위하여 900˚C에서 등온산화시험동안 생성되는 산화막층과 스피넬 생성 거동을 관찰, 분석하였다. 코팅 직후 코팅층에 고르게 분포하고 있는 Co,Ni,Cr,AI,Zr의 원소들이 산화시간에 따라 확산하여 산화반응을 하였다. 초기 20시간의 산화기시간에 안정화지르코니아/CoNiCrAIY 계면에 주요 성분이 α-AI2O3인 산화막층이 생성되었고, CoNiCrAIY층에는 AI의 외부확산으로 인한 AI 결핍지역이 생성되었다. 산화시험동안 α-AI2O층이 임계두께까지 성장한 후에 산화막층의 성장속도는 감소하였고, 안정화지르코니아/산화막층 계면에 스피넬, Cr2O3, CO2CrO4의 형성으로 인한 크랙이 관찰되었다.

The antioxidant activities of makgeolli and other alcoholic beverages were compared. Based on the same volume (70 μL eq.) of the alcoholic beverages, the 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid ammonium salt) (ABTS+) radical-scavenging activities were as follows: whisky > makgeolli crude extract (MCE) > rice wine (RW) > clarified makgeolli (CM) > soju. Based on the same alcohol concentration (6%) of the alcoholic beverages, however, makgeolli showed the highest activity. In addition, based on the same volume (70 μL eq.), the inhibition effects against the formation of cholesteryl ester hydroperoxide (CE-OOH) were as follows: soju > whisky > RW > MCE > CM. Based on the same alcohol concentration (6%), however, the inhibition effects against the formation of CE-OOH were as follows: RW > MCE > soju > whisky > CM. Therefore, it was suggested that makgeolli may contain radical-scavenging- and metal-ion-chelate-type antioxidants and may increase the antioxidant activity in the blood.