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엔진밸브 시트 표면의 오버레이층 특성에 미치는 용접법의 영향
이병영,최병길 대한용접접합학회 2002 대한용접·접합학회지 Vol.20 No.4
An overlaying of the seating surfaces of engine valves by OAW, GTAW or PTA weldings are common practice. The OAW method of a lower torch energy density compared to GTAW and PTA methods produces smoother deposits but the pain size at the vicinity of the interface is increased remarkably up to $30~50{\mu\textrm{m}}$ (that of base metal is about $10\mu\textrm{m}$). It's grain coarsening and the solute dilution are related to the decarburizing during OAW could be minimized by reducing the preheating temperature and by maintaining the carbide precipitates in base metal prior to welding. The formation of columnar structures and carbide precipitation zone in the vicinity of the GTAW welded interface, because of the high heat concentration, causes weakened zone on the valve seat face. The width of the reaction boundary zone is about $50\mu\textrm{m}$ for PTA and GTAW overlaying, and about $150\mu\textrm{m}$ for OAW welding. The smaller width of the reaction boundary zone is the less the solute-dilution rate. Thereby PTA welding may be recommended for overlaying of the seating surfaces.
이병영,이은경,김병국,김기창,Lee, B.Y.,Lee, E.K.,Kim, B.G.,Kim, K.C. 국립한국농수산대학교 교육개발센터 2013 현장농업연구지 = Journal of practical agricultural resear Vol.15 No.1
To improve the quality of rice candy, We studied on manufacturng method and characteristic of rice candy by adding ratio of red ginseng marc. The results obtained were as follows: The boiled rice was added with 15 % malt extract to 1.2 times. After it was saccharified for 12 hours to 70℃, we concentrated it and made black rice candy. Then red ginseng marc was dried at 18% of moisture content and disrupted to 30 mesh below for manufacturing red ginseng marc's powder. Maintained at about 100℃, black rice candy added red ginseng marc's powder. These were mixed evenly and dried. Finally, rice candy adding red ginseng marc was completed. According to the characteristics of rice candy by adding red ginseng marc, the more amounts of red ginseng marc was increased, the less hardness and adhesiveness of rice candy was decreased. Also the brightness of the color difference was decreased. but yellowness and redness was increased. When adding red ginseng marc at 17.5%, it was evaluated to the good score in sensory evaluation.
이병영,손종록,윤인화,송창호,금정철,전천소남 한국농화학회 1993 Applied Biological Chemistry (Appl Biol Chem) Vol.36 No.2
The volatile components of cooked glutinous rice were investigated. Among more than 100 volatile components of fresh cooked rice, the predominant one was hexanal followed by pentanal, butanal, octanal, heptanal, noananal, acetone and toluene. These eight components comprised about 85% of the total volatiles, and the hexanal comprised about 86% total amount of the eight volatile components. the amount of the eight volatile components and hexanal in cooked glutinous rice were six and nine times more than that of cooked nonglutinous rice, respectively. The amount of volatile components in cooked glutinous rice stored for 72 hours at 70℃ was same with that of in nonglutinous rice immediately after cooking.