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최재호,김상주,김기환 대한금속재료학회(대한금속학회) 1994 대한금속·재료학회지 Vol.32 No.1
The variation of SME by the cyclic deformation process that, Fe-30Mn-5Si-1Co is annealed at 600℃ after 4.5% deformation has been studied. The cyclic deformation effect was investigated by measuring SME using the method of tensile cyclic deformation and bending cyclic deformation. In the result of measurement of SME by the tensile cyclic deformation, SME reached at constant value with small deviation after gradually increased until 7 cycle. And the bending cyclic deformation showed similar result. Investigation of the variation of the microstructure by cyclic deformation using X-ray and optical microscope showed that by the cyclic deformation the amount of ε martensite increased and the variants were gradually oriented. We could know that the increase of ε martensite and the re-orientation of the variants is concerned with the increase of SME. And after the saturation, the SME was no more increased. In the result of the measurement of Neel temperature, Neel temperature gradually increased and reached at constant value. This means that the gradual stabilization of matrix hinders the increase of ε martensite. A_s showed the same inclination, too. The addition of Co to improve the shape memory effect of FeMnSi alloys did not affect the enhancement of corrosion property nearly.
한국산 맹종죽 (孟宗竹) 죽순의 (竹筍) 성분에 관한 연구
정종성,박남창,이창우,원주상 ( Jong Seong Cheong,Nam Chang Park,Chung Woo Lee,Joo Sang Whon ) 한국산림과학회 1989 한국산림과학회지 Vol.78 No.1
To find the nutritive values of the edible bamboo shoot (Playllostachys edulis) produced in Korea, the component analysis was conducted using the fresh and canned bamboo shoot. As the principal component: water, protein, lipid, sucrose, ash, cellulose and calorie content were measured in fresh bamboo shoot and canned bamboo shoot. Also the content of minerals ; K, P, Ca, Fe and Vitamins were analysed and compared between fresh and canned bamboo shoot. The contents of component were devided into upper, middle and bottom bamboo parts, The contents of protein, lipid, ash, cellulose and calories of raw bamboo shoot were higher than those of canned shoot. Generally, the components of bamboo shoot produced in Korea were not significantly different to those of Ueda`s results in Japan, But the contents of lipid, calcium and potassium were higher in Korean bamboo shoot.