본 연구에서는 크기와 형상이 서로 다른 4가지 실버 파우더를 이용하여 감광성 실버 페이스트를 제조 하였다. 제조된 실버 페이스트의 레올로지 특성 및 터치패널용 전도성 미세패턴 구현을 검토하였다. 그리고 건조방식에 따른 전도성도 평가하였다. 그 결과 실버 파우더의 평균입자 크기는 D50=0.8∼1.0㎛이 가장 낮은 저항치를 얻을 수 있었고, 또한 패턴의 Sharpness도 가장 우수함을 알 수 있었다. 건조방식은 예비건조 및 후 건조를 IR/IR방식으로 진행한 것이 가장 낮은 저항치를 얻을수있었다.

The effect of Al content on the processing of reaction-bonded Al2O3 (RBAO) ceramics using 40v/o ~ 80v/o Al- Zn-Mg alloy powder was studied in order to improve traditional RBAO ceramic processes that use ~ 40v/o pure Al powder. The influence of high Al content in starting Al2O3-Al alloy powder mixtures on its particulate characteristics, reaction-bonding, microstructure, physical and mechanical properties was revealed. Starting Al2O3-Al alloy powder mixtures with 40v/o ~ 80v/o Al alloy powder were milled, reaction-bonded, post-sintered, and characterized. With an increasing Al alloy content, the milling efficiency of Al alloy powder was lowered, resulting in a larger particle size after milling. However, in spite of the larger particle size of Al alloy powder, the oxidation, i.e., reaction-bonding, of the Al alloy was successfully completed via solid and liquid state oxidation, in which the activation energy of the oxidation was nearly the same regardless of Al alloy content. After reaction-bonding and post-sintering at 1600 oC, RBAO ceramics from 80v/o Al alloy content showed a relative density of ~97% and a flexural strength of 251 MPa compared to ~ 96% and 353 MPa for RBAO ceramics from 40v/o Al alloy content, respectively. The lower flexural strength at 80v/o Al alloy content was due to the weak spinel phase that formed from Zn, Mg alloying elements in Al.

High temperature plasma coating technology has been applied to recover damaged aluminum dies from wear by spraying pure aluminum and alumina powder. However, the coated mixed powder layer composed of aluminum and alumina often undergoes a detachment from the substrate, making the coated substrate die unable to maintain its expected life span. In this study, in order to increase the bonding strength between the substrate and the coating layer, a pure aluminum layer was applied as an intermediate bond layer. In order to prepare the specimen with variable bond coating conditions, the bond coat layers with a various gun speed from 10 cm/sec to 30 cm/sec were prepared with coating cycle variations ranging from three to nine cycles. The specimen with a bond coat layer coated with a gun speed of 20 cm/sec and three coating cycles exhibited ~13MPa of adhesion strength, while the specimen without a bond coat layer showed ~6 MPa of adhesion strength. The adhesion strength with a variation of bond coat layer thickness is discussed in terms of coating parameters.

The study was conducted to evaluate the effects of Hericium erinaceum Powder (HEP) on the quality characteristics of Jook. The proximate composition of HEP was as follows: moisture, 6.10%; crude protein, 32.69%; crude lipid, 4.63%; crude ash, 11.40%; and carbohydrates, 45.18%. Each sample contained 3, 6, and 9% Jook of Hericium erinaceum Powder (JHEP) compared to the control and their physicochemical properties assessed. As the level of HEP increased, there was a significant decrease in pH (p<0.05) and significant increase in total acidity (p<0.001). In addition, L and a values decreased, whereas b value increased with increasing addition of HEP. The Jook showed lower spreadability and higher viscosity values as its content increased. According to the results, addition of HEP positively affects the quality characteristics of Jook.

This study was conducted to promote the utilization of fish paste containing four different amounts (0%: control, 2, 4, and 6%) of cheonggukjang powder. For Hunter color values, L values of samples decreased as concentration of cheonggukjang powder increased, and a and b values increased. Folding tests for all samples showed good flexibility. In the texture meter test, hardness, cohesiveness, and springiness increased according to increasing concentrations of cheonggukjang powder. However, gumminess and brittleness of fish paste were reduced upon addition of cheonggukjang powder. In the sensory evaluation, fish paste prepared with 2% cheonggukjang powder was more preferred over other fish pastes. This study suggests that addition of 2% cheonggukjang powder to fish paste could be a good way to increase cheonggukjang powder without decreasing texture acceptability.

The purpose of this study was to investigate the quality characteristics of cookies containing Ligularia fischeri powder (0, 1, 2, 3, 4%) substituted for flour. This study measured the density, pH, spread ratio, volume, color values, hardness, and sensory properties of cookies. The pH of cookie dough significantly decreased in response to addition of Ligularia fischeri powder (LFP) at all levels. The spread factor of cookies also significantly increased with higher LFP content. In addition, Hunter's color L, a, and b values significantly decreased with increasing LFP content. According to hardness measurement, substitution of 1~4% LFP resulted in increased hardness compared to the control. In the sensory evaluation, sensory scores for color, flavor, and overall acceptability were highest in 2% Ligularia fischeri powder cookies. Thus, our results suggest that the optimum amount of Ligularia fischeri powder added to cookies was 2%. These results suggest that Ligularia fischeri powder can be applied to cookies to achieve high quality and functionality.

Porous W with controlled pore structure was fabricated by thermal decomposition and hydrogen reduction process of PMMA beads and WO3 powder compacts. The PMMA sizes of 8 and 50 μm were used as pore forming agent for fabricating the porous W. The WO3 powder compacts with 20 and 70 vol% PMMA were prepared by uniaxial pressing and sintered for 2 h at 1200oC in hydrogen atmosphere. TGA analysis revealed that the PMMA was decomposed at about 400oC and WO3 was reduced to metallic W at 800oC. Large pores in the sintered specimens were formed by thermal decomposition of spherical PMMA, and their size was increased with increase in PMMA size and the amount of PMMA addition. Also the pore shape was changed from spherical to irregular form with increasing PMMA contents due to the agglomeration of PMMA in the powder mixing process.

In this study, effect of core-shell structure on compaction behavior of harmonic powder is investigated. Harmonic powders are made by electroless plating method on Fe powders. Softer Cu shell encloses harder Fe core, and the average size of Fe core and thickness of Cu shell are 34.3 μm and 3.2 μm, respectively. The powder compaction procedure is processed with pressure of 600 MPa in a cylindrical die. Due to the low strength of Cu shell regions, the harmonic powders show better densification behavior compared with pure Fe powders. Finite element method (FEM) is performed to understand the roll of core-shell structure. Based on stress and strain distributions of FEM results, it is concluded that the early stage of powder compaction of harmonic powders mainly occurs at the shell region. FEM results also well predict porosity of compacted materials.

This study investigated the microstructure and tensile properties of a recently made block-type Ni-Cr-Al powder porous material. The block-type powder porous material was made by stacking multiple layers of powder porous thin plates with post-processing such as additional compression and sintering. This study used block-type powder porous materials with two different cell sizes: one with an average cell size of 1,200 μm (1200 foam) and the other with an average cell size of 3,000 μm (3000 foam). The γ-Ni and γ’-Ni3Al were identified as the main phases of both materials. However, in the case of the 1,200 foam, a β-NiAl phase was additionally observed. The relative density of each block-type powder porous material, with 1200 foam and 3000 foam, was measured to be 5.78% and 2.93%, respectively. Tensile tests were conducted with strain rates of 10−2~10−4 sec−1. The test result showed that the tensile strength of the 1,200 foam was 6.0~7.1 MPa, and that of 3,000 foam was 3.0~3.3 MPa. The elongation of the 3,000 foam was higher (~9%) than that (~2%) of the 1,200 foam. This study also discussed the deformation behavior of block-type powder porous material through observations of the fracture surface, with the results above.

본 연구는 시멘트 노출에 따른 어류 조직의 형태 생리적 변화를 분석하여 용해된 시멘트 분말이 어류에 미치는 영향을 조사하고자 하였다. 용해된 시멘트 분말에 노출된 아가미는 일차새변의 두께가 두꺼워지고, 염세포와 점액세포도 두드러지게 활성이 증가되고 있으며, 이차새변의 새엽에서는 상피세포의 증식과 박리 및 곤봉화 현상도 관찰되었다. 신장 조직에서는 보우만 주머니 공간이 넓게 관찰되었고, 표피 조직은 표피층의 두께가 감소하며 진피층의 배열이 불규칙해지는 것으로 관찰되었다. 항산화효소와 LDH의 활성은 조직 및 노출 기간에 따라 활성에 차이가 있는 것으로 나타났다. 표피 조직에서 용해된 시멘트 분말에 의해 발현이 증가되는 단백질은 해당과정과 에너지 대사과정에 관여하는 단백질로 확인되었고 발현이 저하된 단백질들은 근수축에 관여하는 근섬유 구성 단백질로 조사되었다. 이러한 결과로 보아 용해된 시멘트 분말은 붕어 조직의 형태적 변형과 생리적 기능의 약화를 초래하여 어류의 생존에 커다란 위협이 될 요인으로 작용할 수 있을 것으로 사료된다.

This paper investigates the change of the percolation threshold in the carbon powder-filled polystyrene matrix composites based on the experimental results of changes in the resistivity and relative permittivity of the carbon powder filling, the electric field dependence of the current, and the critical exponent of conductivity. In this research, the percolation behavior, the critical exponent of resistivity, and electrical conduction mechanism of the carbon powder-filled polystyrene matrix composites are discussed based on a study of the overall change in the resistivity. It was found that the formation of infinite clusters is interrupted by a tunneling gap in the volume fraction of the carbon powder filling, where the change in the resistivity is extremely large. In addition, it was found that the critical exponent of conductivity for the universal law of conductivity is satisfied if the percolation threshold is estimated at the volume fraction of carbon powder where non-ohmic current behavior becomes ohmic. It was considered that the mechanism for changing the gaps between the carbon powder aggregates into ohmic contacts is identical to that of the connecting conducting phases above the percolation threshold in a random resister network system. The electric field dependence is discussed with a tunneling mechanism. It is concluded that the percolation threshold should be defined at this volume fraction (the second transition of resistivity for the carbon powder-filled polystyrene matrix composites) of carbon powder.

As well-known wrought stainless steel, sintered stainless steel (STS) has excellent high-temperature anticorrosion even at high temperature of 800ºC, and exhibits good corrosion resistance in air. However, when temperature increases above 900ºC, the corrosion resistance of STS begins to deteriorate and dramatically decreases. In this study, the effects of phase and composition of STS on high-temperature corrosion resistances are investigated for STS 316L, STS 304 and STS 434L above 800ºC. The morphology of the oxide layers are observed. The oxides phase and composition are identified using X-ray diffractometer and energy dispersive spectroscopy. The results demonstrate that the best corrosion resistance of STS could be improved to that of 434L. The poor corrosion resistance of the austenitic stainless steels is due to the fact that NiFe2O4 oxides forming poor adhesion between the matrix and oxide film increase the oxidation susceptibility of the material at high temperature.

In recent years, industrial demands for superior mechanical properties of powder metallurgy steel components with low cost are rapidly growing. Sinter hardening that combines sintering and heat treatment in continuous one step is cost-effective. The cooling rate during the sinter hardening process dominates material microstructures, which finally determine the mechanical properties of the parts. This research establishes a numerical model of the relation between various cooling rates and microstructures in a sinter hardenable material. The evolution of a martensitic phase in the treated microstructure during end quench tests using various cooling media of water, oil, and air is predicted from the cooling rate, which is influenced by cooling conditions, using the finite element method simulations. The effects of the cooling condition on the microstructure of the sinter hardening material are found. The obtained limiting size of the sinter hardening part is helpful to design complicate shaped components.

This study was conducted to improve the quality of Wanja-jeon, a Korean traditional food utilizing beef. Antioxidative evaluation of the ingredients in Wanja-jeon showed that soybean powder was highest in DPPH, ABTS radical scavenging activities and in reducing power among the food ingredients tested. Since soybean powder demonstrated high antioxidative activity, beef was replaced with soybean powder in Wanja-jeon to increase the antioxidative activity. All antioxidative activities such as DPPH and ABTS radical scavenging activities as well as reducing power increased with increases in the amount of soybean powder replacing beef. In texture analysis, the hardness, chewiness and brittleness of Wanja-jeon were highest when beef was replaced with 20% soybean powder, whereas the springiness and cohesiveness of the Wanja-jeon were highest with 50% of the beef replaced with soybean powder. The Hunter's color L and b values were highest in Wanja-jeon with 50% soybean powder replacing beef, while the a value of the color was highest in Wanja-jeon with 30% soybean replacing beef.

Hot rolling of Mg-6Zn-0.6Zr-0.4Ag-0.2Ca-(0, 8 wt%)Li powder was conducted at the temperature of 300 oC by putting the powder into the Cu pipe. The microstructure and mechanical properties of the samples were observed. Mg-6Zn- 0.6Zr-0.4Ag-0.2Ca without Li element was consisted of α phase and precipitates. The microstructure of the 8 wt%Li containing alloy consisted of two phases (α-Mg phase and β-Li phase). In addition, Mg2Zn3Li was formed in 8%Li added Mg-6Zn-0.6Zr- 0.4Ag-0.2Ca alloy. By addition of the Li element, the non-basal planes were expanded to the rolling direction, which was different from the based Mg alloy without Li. The tensile strength was gradually decreased from 357.1 MPa to 264 MPa with increasing Li addition from 0% to 8%Li. However, the elongation of the alloys was remarkably increased from 10 % to 21% by addition of the Li element to 8%. It is clearly considered that the non-basal texture and β phase contribute to the increase of elongation and formability.

This study aimed to investigate the changes in antioxidant activities, quality characteristics, and storage stability of mayonnaise prepared with perilla oil with the addition of mulberry powder ranging from 0 to 5%. The antioxidant activities of perilla oil mayonnaise (PM), as determined by DPPH and ABTS radical scavenging activity, as well as FRAP and total phenolics content were improved by the addition of mulberry powder compared with the control sample. Antioxidant activities were dependent on the amount of mulberry powder added. Lipid oxidation of PM decreased with a higher amount of mulberry powder, based on measurements of peroxide value. The emulsion stability of PM increased with decreases in the amount of mulberry powder level. The a-value in PM color increased with increasing amount of mulberry powder. Sensory evaluation showed that the highest score in overall acceptability of PM was achieved with 4% mulberry.

A study was undertaken to examine the effect of adding freeze dried maquiberry powder on the quality of pound cakes. Freeze dried maquiberry was added to the flour at a ratio of 0.5, 1, 1.5 and 2.5%. The antioxidant activity was estimated by DPPH free radical scavenging activity, the total phenolic compounds content, and flavonoid content in freeze dried maquiberry powder of pounds cakes. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of freeze dried maquiberry powder of pound cakes (r=0.9126, p<0.001, r=0.8366, p<0.001, respectively). The quality characteristics of freeze dried maquiberry powder of poundcakes were estimated. The specific volume decreased significantly with increased substitution level of freeze dried maquiberry powder (p<0.01). The lightness significantly decreased with increased freeze-dried maquiberry powder of pound cake crust and crumb (p<0.01, p<0.01). The hardness and adhesiveness increased, while gumminess tended to reduce with increased maquiberry powder. The consumer acceptability score of 0.5~2.5% freeze dried maquiberry powder of pound cakes ranked significantly (p<0.01) higher than those of the other groups in overall preference. These results showed that freeze dried maquiberry powder is a good ingredient to increase consumer acceptability and health.

본 연구에서는 전통 식품 소재로의 활용성을 높이기 위해 참죽나무 순을 동결건조하여 일반성분과 무기질 함량을 측정하였고, 추출용매를 달리하여 얻은 열수 추출물과 70% 에탄올 추출물로부터 총 폴리페놀 및 플라보노이드 함량과 항산화능을 살펴보았다. 참죽나무 순의 일반성분 및 무기질 분석 결과, 조단백질, 조섬유, 칼슘과 칼륨 함량이 높게 측정되었다. 총 폴리페놀과 플라보노이드는 참죽나무 순 분말 열수 추출물보다 70% 에탄올 추출물에서 함량이 더 높았으며, DPPH 유리 라디칼 소거능과 FRAP 또한 70% 에탄올 추출물에서 더 높은 항산화력을 나타냈다. 이상의 결과로 볼 때 참죽나무 순 분말은 영양성과 식이섬유소의 기능성이 높아 식품의 재료로 이용가능성이 높으며, 참죽나무 순 분말로부터 유용성분 용출 및 기능성 증대를 위해서는 70% 에탄올로 추출하는 것이 바람직하다고 생각된다.

To increase the mechanical property of zirconia, we have investigated the phase change and the resulting hardness of zirconia ceramics by hydroxyapatite (HA) powder bed sintering. It was observed using X-ray diffraction that the cubic zirconia phase, which has a higher hardness value than that of the tetragonal phase, was obtained at the surface of 3 mol% Y2O3 doped tetragonal zirconia polycrystal (3Y-TZP) ceramics during the sintering process; in our experimental conditions, the phase change at the surface increased as the sintering time increased. We believe that the observed crystalline phase change originated from the decomposition of HA and the diffusion of CaO, as follows. CaO, which was derived from the decomposition of HA at high temperature (1400˚C), diffused into the surface of 3Y-TZP and acted as a stabilizer. As a result, the Vickers hardness value of the treated specimens was higher than that of the non-treated specimen due to the formation of the cubic phase on the surface of 3Y-TZP.

연잎 및 연근분말을 우리밀가루 중량 100%를 기준하여 0.5, 1, 2 및 3%씩 첨가하여 제조한 우리밀식빵에 대한 반죽의 발효시간, 굽기 손실률, 식빵의 부피, 색도, 물성 및 관능검사 등 품질특성에 관하여 조사하였다. 연잎 및 연근분말을 첨가하여 제조한 반죽을 발효시간에 따른 부피 변화를 측정한 결과 발효시간이 경과함에 따라 반죽의 부피가 증가하는 경향을 나타내었으며 굽기 손실률 및 식빵의 부피는 연잎 및 연근분말의 첨가량이 증가함에 따라 감소하였다. 식빵의 crust와 crumb의 색도는 연잎 및 연근 분말의 첨가량이 증가함에 따라 밝기를 나타내는 L값은 감소하였으며, 적색도를 나타내는 a값은 crust, crumb 모두 유의적으로 증가하는 경향을 나타내었고, 황색도를 나타내는 b값의 경우 crust는 감소한 반면, crumb는 증가하는 것으로 나타났다. 연잎 및 연근분말을 첨가한 식빵의 조직감은 대조군과 비교하여 첨가량이 증가할수록 경도, 부착성, 검성 및 씹힘성은 증가되었으며, 관능검사를 실시한 결과 전체적인 기호도에서는 연잎분말 1%, 연근분말 2% 첨가한 시료에서 좋은 결과를 나타내었다.