• Progress in Superconductivity and Cryogenics
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• v.24 no.4
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• pp.36-39
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• 2022

Since the MgB₂ superconductor is simply composed of two constituents of Mg and B, its performance can be monitored easily with the change of one ingredient compared to the other. With the powder size of B less than 100 nm, two different sizes of Mg powders are used to investigate the reaction temperature dependence of MgB₂ bulk samples. In the range of 630-700℃ for the duration of 30 min., the un-reacted Mg is seen only at 630℃ with Mg powder size of <5 ㎛, whereas Mg traces are detected at all the temperature range with Mg powder size of <45 ㎛. The reaction temperature dependence of MgB₂ superconducting transition temperature, T_c, shows little difference whether Mg powder size is large or small in this range except for the 630℃. It is worthy of notice that the critical current densities of MgB₂ show higher performance with the small size of Mg compared to the large one at all field ranges. With the Mg powder size of <45 ㎛, flux pinning is enhanced with decreasing the reaction temperature, whereas flux pinning properties is quite similar in the Mg powder size of <5 ㎛ except for the 630℃, where Mg is left behind after the reaction.

• Progress in Superconductivity and Cryogenics
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• v.24 no.4
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• pp.55-58
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• 2022

Carbon-based doping to MgB₂ superconductor is the simplest approach to enhance the critical current densities under magnetic fields. Carbon quantum dots is synthesized in this work as a carbon provider to MgB₂ superconductors. Polyvinyl Pyrrolidone is pyrolyzed and dispersed in dimethylfomamide solvent as a dopant to the mixture of Mg and B powders. Doped MgB₂ bulk samples clearly show the decrease of a-axis lattice constant, grain refinements, and broadening of FWHM of diffraction peaks compared to un-doped MgB₂ possibly due to the carbon substitution and/or boron vacancy at the boron site in MgB₂ lattice. Also, high-field J_c for the doped MgB₂ is enhanced significantly with the crossover about 3 T at 5 & 20 K when increasing the doping of carbon quantum dots.

• Korean Journal of Materials Research
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• v.24 no.9
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• pp.465-468
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• 2014

The crystallization effects of boron (B) powder on the phase, full width at half maximum (FWHM) values, and critical properties were investigated for in-situ reacted $MgB_2$ bulk superconductors. The semi-crystalline B powder was heat-treated at different temperatures of 1000, 1300 and $1500^{\circ}C$ for 5 hours in an Ar atmosphere. Then, using as-received and heat-treated B powders, the $MgB_2$ samples were prepared at $600^{\circ}C$ for 40 hours in an Ar atmosphere. As the heat-treatment temperature of the B powder increased, both the particle size of the B powder and crystalline phase increased. In the case of $MgB_2$ samples using B powders heat-treated at above $1300^{\circ}C$, unreacted magnesium (Mg) and B remained due to the improved crystallinity of the B powder. As the heat-treatment temperature of B powder increased, the critical current density of $MgB_2$ decreased continuously due to the reduction of grain boundary density and superconducting volume caused by unreacted Mg and B.

• Progress in Superconductivity and Cryogenics
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• v.19 no.2
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• pp.19-24
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• 2017

Cryogenic milling which is a combined process of low-temperature treatment and mechanical milling was applied to fabricate high critical current density $(J_c)MgB_2$ bulk superconductors. Liquid nitrogen was used as a coolant, and no solvent or lubricant was used. Spherical Mg ($6-12{\mu}m$, 99.9 % purity) and plate-like B powder (${\sim}1{\mu}m$, 97 % purity) were milled simultaneously for various time periods (0, 2, 4, 6 h) at a rotating speed of 500 rpm using $ZrO_2$ balls. The (Mg+2B) powders milled were pressed into pellets and heat-treated at $700^{\circ}C$ for 1 h in flowing argon. The use of cryomilled powders as raw materials promoted the formation reaction of superconducting $MgB_2$, reduced the grain size of $MgB_2$, and suppressed the formation of impurity MgO. The superconducting critical temperature ($T_c$) of $MgB_2$ was not influenced as the milling time (t) increased up to 6 h. Meanwhile, the critical current density ($J_c$) of $MgB_2$ increased significantly when t increased to 4 h. When t increased further to 6 h, however, $J_c$ decreased. The $J_c$ enhancement of $MgB_2$ by cryogenic milling is attributed to the formation of the fine grain $MgB_2$ and a suppression of the MgO formation.

• Korean Journal of Materials Research
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• v.24 no.5
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• pp.249-254
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• 2014

Due to their unique properties, tungsten borides are good candidates for the industrial applications where certain features such as high hardness, chemical inertness, resistance to high temperatures, thermal shock and corrosion. In this study, conditions were investigated for producing tungsten boride powder from tungsten oxide($WO_3$) by self-propagating high-temperature synthesis (SHS) followed by HCl leaching techniques. In the first stage of the study, the exothermicity of the $WO_3$-Mg reaction was investigated by computer simulation. Based on the simulation experimental study was conducted and the SHS products consisting of borides and other compounds were obtained starting with different initial molar ratios of $WO_3$, Mg and $B_2O_3$. It was found that $WO_3$, Mg and $B_2O_3$ reaction system produced high combustion temperature and radical reaction so that diffusion between W and B was not properly occurred. Addition of NaCl and replacement of $B_2O_3$ with B successfully solved the diffusion problem. From the optimum condition tungsten boride($W_2B$ and WB) powders which has 0.1~0.9 um particle size were synthesized.

• Food Science and Preservation
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• v.22 no.6
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• pp.838-844
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• 2015

The purpose of this study was to perform a functional components analysis and investigate the physical properties of powders made from the stems or fruit of freeze-dried Cheonnyuncho cactus (Opuntia humifusa). The functional components analysis showed that the stem and fruit powders han vitamin C levels of 42.14 mg and 105.21 mg, respectively. The stems powder contained more lutein than the fruit powder. The fruit powder contained more vitamin C than the stem powder. The SDF (soluble dietary fiber) and IDF (insoluble dietary fiber) in the stem powder were 45.24% and 22.15%, respectively, which were higher then the values for the fruit powder. The stem and fruit powders contained 19.30 mg/g and 25.10 mg/g of crude saponin, respectively. The pH of the stem and fruit powders was 5.34 and 5.07, respectively, both indicating low acidity. The L, a and b values of the stem powder color were 78.28, -3.71, and 19.19, respectively. The L, a and b values of the fruit powder color were 55.56, 24.84, and -3.18, respectively. The stems powder had a higher bulk density, water holding capacity, and swelling power than those of the fruit powder, but water-retaining capacity of the stem powder was lower than that of the fruit powder. In addition, the stems powder had a higher viscous material content and water uptake compared to the fruit powder. Based on the above results, we determined that Cheonnyuncho (Opuntia humifusa) powder had potentially useful functional components and physical properties.

• Progress in Superconductivity and Cryogenics
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• v.21 no.1
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• pp.18-24
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• 2019

This study was carried out to investigate the effect of milling of boron (B), which is one of raw materials of $MgB_2$, on the critical current density ($J_c$) of $MgB_2$. B powder used in this study is semi-amorphous B (Pavezyum, Turkey, 97% purity, 1 micron). The size of B powder was reduced by planetary milling using $ZrO_2$ balls (a diameter of 2 mm). The B powder and balls with a ratio of 1:20 were charged in a ceramic jar and then the jar was filled with toluene. The milling time was varied from 0 to 8 h. The milled B powders were mixed with Mg powder in the composition of (Mg+2B), and the powder mixtures were uniaxially pressed at 3 tons. The powder compacts were heat-treated at $700^{\circ}C$ for 1 h in flowing argon gas. Powder X-ray diffraction and FWHM (Full width at half maximum) were used to analyze the phase formation and crystallinity of $MgB_2$. The superconducting transition temperature ($T_c$) and $J_c$ of $MgB_2$ were measured using a magnetic property measurement system (MPMS). It was found that $B_2O_3$ was formed by B milling and the subsequent drying process, and the volume fraction of $B_2O_3$ increased as milling time increased. The $T_c$ of $MgB_2$ decreased with increasing milling time, which was explained in terms of the decreased volume fraction of $MgB_2$, the line broadening of $MgB_2$ peaks and the formation of $B_2O_3$. The $J_c$ at 5 K increased with increasing milling time. The $J_c$ increase is more remarkable at the magnetic field higher than 3 T. The $J_c$ at 5 K and 4 T was the highest as $4.37{\times}10^4A/cm^2$ when milling time was 2 h. The $J_c$ at 20 K also increased with increasing milling time. However, The $J_c$ of the samples with the prolonged milling for 6 and 8 h were lower than that of the non-milled sample.

• Food Science and Preservation
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• v.14 no.3
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• pp.301-307
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• 2007

To efficiently use Korean mung beans, the functional characteristics of mung bean powder(A), unhydrolyzed mung bean flour(B), and mung bean flour hydrolyzed under optimum conditions(C), were compared. The contents of protein, fat, carbohydrate, ash, and water, did not vary greatly with different treatment methods. The color values of (B) and (C) were similar, while the L value of (A) was higher than those of the other samples. Thereducing sugar content of (C) was highest at 292.63 mg%, while the total phenol contents of (A) and (C) were similar at 38.63 mg% and 38.38 mg%, respectively. The molecular weight of (A) was under 17 kDa by SDS-PAGE, and was lower than the molecular weights of the other samples (B, C), which generally ranged from 17 kDa to 72 kDa. The free sugar content of (C) was highest at 1,125.16 mg%, while (A) and (B) yielded values of 86.36 mg% and 54.20 mg%, respectively. Total free amino acid contents were in the order(C)(B)(A), and were 22,116.35 mg%, 2,731.29 mg%, and 578.54 mg%, respectively. The amino acid content of (C) was 8,231.42 mg% and was higher than those of (A) or(B). The DPPH free radical scavenging abilities of (A) and (C) were high, at 62.1% and 57.63%, respectively, while (B) showed a lower value at 19.26%. Fibrinolytic activity was highest(24.01%) in (C), and was 20.69% in (A) and 18.06% in (B). The above results indicate that mung bean flour hydrolyzed under optimal conditions (C) had the highest functional and quality characteristics, in comparisonh with unhydrolyzed flour (B) and mung bean powder (A). Diverse applications of hydrolyzed mung bean flour are anticipated.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.65-71
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• 2007

Five different commercial chungkukjang powders (A$\sim$E) were compared based on their physicochemical, organoleptic and functional properties. The proximate composition of the five samples ranged from 6.07 to 8.54% in moisture, 15.31 to 27.07% in crude protein, 20.19 to 24.75% in crude lipid, 34.84 to 52.41% in carbohydrate, and 3.69 to 5.26% in ash. The pH of the samples ranged from 5.58 to 6.11, and Hunter's colors showed 70.01$\sim$77.22 for L value, 0.91$\sim$4.64 for a value and 23.72$\sim$31.00 for b value depending on the product. The microbial counts were 8.16$\sim$g.60 log CFU/g for aerobic bacteria, $\sim$4.16 log CFU/g for yeasts & molds, and 1.07$\sim$3.88 log CFU/g for coliforms. The contents of reducing sugars and amino-N were 1.89$\sim$2.41% and 2.83$\sim$7.31%, respectively. Free amino acids were mainly composed of glutamic acid, valine, leucine, phenylalanine, and lysine. The amounts of total phenolics and total flavonoids were 108$\sim$302 mg% and 2.73$\sim$9.41, respectively, with some variations in the products. However, the isoflavone contents, which were composed of genistein (63.26$\sim$217.16${\mu}g/g$), daidzein (58.24$\sim$166.65${\mu}g/g$), genistin (2.66$\sim$55.68${\mu}g/g$), and glycitein (12.26$\sim$17.82${\mu}g/g$), were apparently different per product. The sensory scores for color, smell, taste and overall preference for the five chungkukjang products, which were evaluated by panels in their 20's and 30's using 7-point scoring test, ranged from 3.20 to 4.05.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.513-520
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• 2006

Spray-dried (SD) and freeze-dried (FD) takju powders were stored at 5, 15 and $25^{\circ}C$, and various quality characteristics such as moisture, amino nitrogen, color value, total viable cell count, total sugar, reducing sugar organic acid, and flavor compounds were measured for 50 days at 10-day intervals. After 50 days of storage, the moisture content was increased from an initial 6.64% to 7.24-7.38% in the SD powder, and from an initial 4.86 to 5.43-5.61% in the FD powder. pH, total acid content and total viable cell counts were slightly increased. Organic acid content was decreased in the SD powder from an initial 3,949.9 mg% to 805.9-922.3 mg%, and in the FD powder from an initial 5,171.5 mg% to 3,646.0-4,110.2 mg%. Amino nitrogen content was increased in the SD powder from an initial 1.2% to 1.9-2.2% and in the FD powder from an initial 1.9% to 2.2-2.5%. Total sugar and reducing sugar contents were increased in the SD powder from an initial 17.2% and 4.0% to 25.9-27.3% and 5.8-6.9%, and in the FD powder from an initial 19.1% and 5.2% to 29.2-30.2% and 8.3-8.8%, respectively. With increasing storage time, L and b values in the SD powder increased slowly, while L value in the FD powder tended to decrease and b value tended to increase. About 20 major volatile flavor components were identified in the SD and FD powders by GC-MS and all such component levels were decreased with increasing storage time.