A high-yield Korean rice cultivar cv. Boramchan and Hanmaeum, and rice cultivar for use in staple cv. Hopum were prepared and investigated for their physiological characteristics. Water content, water holding capacity, amylose content, damaged starch content, particle size, and pasting properties of the rice flours were measured. Moisture content of the Boramchan and Hanmaeum, made under wet and dry milling conditions, were as follows: wet conditions (14.79% and 13.56% respectively) and dry conditions (7.98% and 7.14% respectively). Water holding capacity of the Boramchan and Hanmaeum made by wet milling condition was 236.67% and 231.35%, respectively. Water holding capacity of the samples made by dry milling condition showed a higher score compared with other samples. The amylose content of Hopum, Boramchan, and Hanmaeum made by dry milling condition were 19.12%, 19.55% and 19.59%, respectively. Damaged starch contents of the samples made by wet milling showed a lower score. Final viscosity of Hopum, Boramchan, and Hanmaeum made by wet milling condition was 2,604, 3,052, and 2,917 cp, respectively. In this study, the results indicated that the super-yield Korean rice flour made by wet milling condition tends to show a lower water holding capacity, damaged starch contents and particle size, as compared to controls. However, a setback of the super-yield Korean rice flour was a higher score as compared to the controls, regardless of the milling conditions.

In this research, magnesium powder was prepared by gas atomizing. Refinement behaviors of magnesium powder produced under different conditions were investigated using a mechanical milling (attrition milling) process. Analyses were performed to assess the characterization and comparison of milled powder with different steel ball sizes and milling times. The powders were analyzed by field emission scanning electron microscope, apparent density and powder fluidity. The particle morphology of the Mg powders changed from spherical particles of feed metals to irregular oval particles, then plate type particles, with an increasing milling time. Because of the HCP structure, deformation occurs due to the existence of the easily breakable C-axis perpendicular to the base, which results in producing plate-type powders. An increase in ball size and the impact energy of the magnesium powder maximizes the effect of refinement. Furthermore, it is possible to improve the apparent density and fluidity according to the smoothness of the surface of the initial powder.

In order to make a (CZTSe) sputtering target sintered for solar cell application, synthesis of CZTSe compound by solid state reaction of Cu, Zn, Sn and Se mixed powders and effects of ball milling condition on sinterability such as ball size, combination of ball size, ball milling time and sintering temperature, was investigated. As a result of this research, sintering at after ball milling using mixed balls of 1 mm and 3 mm for 72 hours was the optimum condition to synthesis near stoichiometric composition of and to prepare sintered pellet with high density relatively.

은 튜브에 장입되기 전의 초기 분말의 입자 크기가 Ag/Bi-2223초전도 선재의 미세구조와 상전이, 임계 전류 밀도등에 미치는 영향에 대해 고찰하였다. 분말의 입자 크기는 하소 분말을 볼밀을 이용하여 0-48 시간 동안 분쇄하여 조절하였다. 열처리 후 최종 초전도 선재의 전기적 성질은 초기 분말의 입자 크기에 영향을 받는 것으로 나타났으며 분말의 분쇄에 의한 반응성의 증가에 의해 열처리시 2223 상으로의 상전이가 빠르게 일어났고 이차상의 크기와 분율이 감소된 미세구조를 얻을 수 있었다. 그러나 과다한 분쇄에 의한 반응성의 증가에 의해 열처리시 2223상으로의 상전이가 빠르게 일어났고 이차상의 크기와 분율이 감소된 미세구조를 얻을 수 있었다. 그러나 과다한 분쇄는 분말의 비정질화를 유발하여 2223 상으로의 전이를 방해함으로써 선재의 임계 전류 밀도를 감소시키는 결과를 나타내었다.

본 연구는 국내에서 재배되고 있는 조 품종의 도정수율 증진을 위한 도정방법 및 적정 수확시기를 검토한 결과를 요약하면 다음과 같다. 제현횟수와 도정시간에 따라 제현율과 완전미도정수율의 차이가 인정되었고, 이들의 상호작용에 있어서도 유의성이 인정되었다. 조의 완전미도정수율은 제현횟수를 2회, 도정시간을 1분 30초로 하였을 때 높았다. 출수 후 수확일수에 따른 현곡천립중, 제현율, 현곡의 경도, 도정율과 완전미도정수율의 차이가 인정되었고, 이들 요인간 상호작용에 있어서도 유의적인 상관이 인정되었다. 등숙율과 완전미도정수율 향상을 위해 조생종인 황금조는 출수 후 45일(적산온도 1,148℃ ), 중생종인 삼다메와 경관1호는 출수 후 50일(적산온도 1,150℃ ), 만생종인 삼다찰은 출수 후 55일(적산온도 1,168℃ )에 수확하는 것이 가장 적당하였다.

Power consumption, mesh size, moisture content, color difference, amylogram of rice flour milled with the water soaked rice were compared with that of rice using dry pin mill process. The rice was soaked in 23, 24, 25, 26% of water for 10hr, independently. The more rice had moisture content, the less power consumption was needed. Power consumption to mill the rice soaked in 25% of water was less than that of dry rice by 6.8kW/100Kg. Moisture content of rice flour from the rice soaked with 25% of water was 2% higher than that of rice flour from the rice soaked with 23% of, water. Population of flour particle from the rice soaked with 24-25% of water was 45.7∼46.25 of 60 mesh, 9.7∼10.4% of 80∼100 mesh and 7.7∼8.1% of 100 mesh. Gelatinization temperature of rice flour from the rice soaked with 23% and 24∼25% of water was 65.70C and 64.50C, independently. Temperature of rice flour from the rice soaked with 23% 24∼25% of water sith minimum viscosity was 85.50C and 88.4∼88.70C, independently. Brightness and whiteness of the rice flour from the rice soaked with 24∼25% of water were 95.90∼95.95 and 905.82∼95.94, independently. Brightness and whiteness of the rice flour from the soaked rice were 1.2 and 1.7 higher than that of rice flour from the dry rice, independently.