• Journal of the Korean Society for Heat Treatment
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• v.16 no.4
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• pp.211-215
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• 2003

In this work, a new way of measuring the volume fraction of e martensite in Fe-based alloys has been proposed. Since the specific volume of ${\varepsilon}$ martensite, depending on alloy composition, is smaller than that of austenite i.e ${\gamma}$ phase, volume expansion takes place during ${\varepsilon}{\rightarrow}{\gamma}$ reverse transformation. As the amount of the volume expansion is proportional to the product of specific volume difference times the volume fraction of ${\varepsilon}$ martensite, the volume fraction of ${\varepsilon}$ martensite can be calculated by measuring the volume expansion and the specific volume difference. Such a relationship was confirmed in Fe-21Mn and Fe-32Mn-6Si alloys which undergo ${\gamma}{\rightarrow}{\varepsilon}$ martensitic transformation on cooling and by cold rolling, respectively. It was also found that the former has isotropic ${\varepsilon}$ martensite while the latter has anisotropic ${\varepsilon}$ martensite.

• The Transactions of the Korean Institute of Electrical Engineers C
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• v.54 no.11
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• pp.477-482
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• 2005

We have investigated volume resistivity and thermal properties showed by changing the content of carbon black which is the component parts of semiconducting shield in underground power transmission cable. Specimens were made of sheet form with the nine of specimens for measurement. Volume resistivity of specimens was measured by volume resistivity meter after 10 minutes in the preheated oven of both 25$\pm$1[$^{\circ}C$] and 90$\pm$1[$^{\circ}C$]. And specific heat (Cp) and thermal conductivity were measured by Nano Flash Diffusivity and DSC (Differential Scanning Calorimetry). The measurement temperature ranges of specific heat using the BSC was from 20[$^{\circ}C$] to 60[$^{\circ}C$], and the heating rate was 1[$^{\circ}C$/min]. And the measurement temperatures of thermal conductivity using Nano Flash Diffusivity were both 25[$^{\circ}C$] and 55[$^{\circ}C$]. Volume resistivity was high according to an increment of the content of carbon black from these experimental results. And specific heat was decreased, while thermal conductivity was increased by an increment of the content of carbon black. And both specific heat and thermal conductivity were increased by heating rate because volume of materials was expanded according to rise in temperature.

• KIEE International Transactions on Electrophysics and Applications
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• v.5C no.3
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• pp.89-96
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• 2005

To improve the mean-life and reliability of power cables, we have investigated the volume resistivity and thermal properties demonstrated by changing the content of carbon black, an additive of the semiconductive shield for underground power transmission. Nine specimens were made of sheet form for measurement. Volume resistivity of the specimens was measured by a volume resistivity meter after 10 minutes in a preheated oven at temperatures of both 25$\pm$1[$^{\circ}C$] and 90$\pm$ 1[$^{\circ}C$]. As well, specific heat (Cp) and thermal conductivity were measured by Nano Flash Diffusivity and DSC (Differential Scanning Calorimetry). The ranges of measurement temperature were from 0[$^{\circ}C$] to 200[$^{\circ}C$], and heating temperature was 4[$^{\circ}C$/min]. From these experimental results, volume resistivity was high according to an increase of the content of carbon black. Specific heat was decreased, while thermal conductivity was increased according to a rise in the content of carbon black. Furthermore, both specific heat and thermal conductivity were increased by heating temperature because the volume of materials was expanded according to a rise in temperature.

• Korean Journal of Materials Research
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• v.28 no.1
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• pp.62-67
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• 2018

Active clay, bentonite and zeolite were used as porous materials for humidity controlling ceramic boards. The specific area and the pore volume of active clay were higher than bentonite and zeolite. The flexible strength of the gypsum board decreased with an increasing amount of porous material, and the flexible strength was lowest when active clay with a higher specific surface area than others porous materials was added. The specific surface area and total pore volume of ceramic boards containing porous material were highest at $102.25m^2/g$, $0.142cm^3/g$, respectively, when the active clay was added. In addition, as the amount of added porous materials increased, the specific surface area and total pore volume of the ceramic board increased, but the average pore diameter decreased. The addition of s porous materials with a high specific area and a large pore volume improved the moisture absorptive and desorptive performance of the ceramic board. Therefore, in this experiment, the moisture absorptive and desorptive properties were the best when active clay was added. Furthermore, as the amount of added porous materials increased, the moisture absorptive and desorptive properties improved. When 70 mass% of active clay was added to ${\alpha}$-type gypsum, the hygroscopicity was the highest, about $300g/m^2$, in this experiment.

• Korean journal of food and cookery science
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• v.15 no.4
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• pp.377-381
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• 1999

This study was designed to observe the effect of the amount of egg and the specific gravity on the quality of sponge cake. There was a little difference of the moisture content by the specific gravity when the amount of egg was same. However, as the amount of egg was increased at the same specific gravity, the moisture content and baking loss was significantly increased(p<0.05). At 100% of egg amount, the largest specific loaf volume was gained at 0.55 of specific gravity, in the same way 150% at 0.45, 200% at 0.35, 250% at 0.45, The hardness of sponge cake was increased as the specific gravity was increased at the same amount of egg(p<0.05). The specific gravity which the lowest hardness was gained was 0.55 with 100% of the amount of egg, in th same way 0.45 with 150%, 0.35 with 200%. As the period of storage was longer, the increase of hardness was increased as the specific gravity went up at the same amount of egg(p<0.05). Therefore, in the case of sugar content 166%, the specific gravity with maximum specific loaf volume and minimum hardness was gained 0.55 at the amount of egg 100%, 0.45 at 150%, 0.35 at 200% and 0.35 at 250%.

• Korean Membrane Journal
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• v.1 no.1
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• pp.8-24
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• 1999

free volume in polymers is defined as the difference of the specific volume and the volume which is not available for the particular molecular motion which is responsible or the process that is considered . Relations between free volume and viscosity free volume and diffusion coefficient are pre-sented both in the case of simple low molecular weight liquids and in the case of polymers. Molecular models and free volume models are reminded starting from the equilibrium state equation of Simha and Somcynski. The non equilibrium situations of specific volume of glass polymers below Tg are shown introducing different relaxation volume equations which involve different material's parameters and con-cept of the fictitious temperature. The diffusivity equations of Vrentas and Duda are introduced both for the glassy and rubbery states. The possibility of introducing time relaxation functions is also suggested. The importance of finding experimental evidences of the free volume is stressed. highlights of the free volume measurement methods are given in particular as to dilatometry photocromy fluorescence electron spin resonance small angle X-ray scattering positron annihilation spectroscopy.

• Proceedings of the SAREK Conference
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• 2008.11a
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• pp.157-164
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• 2008

The temperature-entropy diagram of water or vapor displays graphically the thermophysical properties, so it is very conveniently used in various thermal systems. On general T-s chart of water, there are temperature, pressure, quality, specific volume, specific enthalpy, specific entropy. However, various state and process values besides above properties can be plotted on T-s diagram. In this study, we developed the software drawing twenty six kinds of properties, that is temperature, pressure, quality, specific volume, specific internal energy, specific enthalpy, specific entropy, specific exergy, exergy ratio, density, isobaric specific heat, isochoric specific heat, ratio of specific heat, coefficient of viscosity, kinematic coefficient of viscosity, thermal conductivity, prandtl number, ion product, static dielectric constant, isentropic exponent, velocity of sound, joule-thomson coefficient, pressure coefficient, volumetric coefficient of expansion, isentropic compressibility, and isothermal compressibility. Also, this software can analyze and print the system values of mass flow rate, volume flow rate, internal energy flow rate, enthalpy flow rate, entropy flow rate, exergy flow rate, heat flow rate, power output, power efficiency, and reversible work. Additionally, this software support the functions such as MS-Power Point.

• Clean Technology
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• v.24 no.4
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• pp.287-292
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• 2018

Effect of physical property of activated carbon on its carbon dioxide adsorption was investigated for the effective control of carbon dioxide. Pinewood sawdust and coal were used as raw materials of activated carbon. Specific surface area, micropore volume and mesopore volume of the prepared activated carbons were determined, respectively. The prepared activated carbons were analyzed for their adsorption capacity of carbon dioxide. The adsorption capacity was then presented with respect to the surface area, micropore volume and mesopore volume, respectively. As a result, the specific surface area and micropore volume of both pinewood and coal activated carbon were highly related to its carbon dioxide capacity. Its mesopore volume hardly affected its carbon dioxide capacity. Preparation of activated carbon with high specific surface area and micropore volume was found to be critical to the effective control of carbon dioxide.

• Culinary science and hospitality research
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• v.23 no.8
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• pp.1-10
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• 2017

This study investigated the quality characteristics of muffins by the amount of addition of suchero (0%, 25%, 50%, 75%, 100%) as there is increasingly higher interest in functional alternative sweetener. The effects of suchero were evaluated in terms of height, volume, weight, specific volume, baking loss rate, colorimeter, and sensory evaluation. Texture and moisture contents of muffins during storage (1, 2, 3 days) were measured. As the ratio of suchero increased, the volume, specific volume, and weight increased, whereas the volume and specific volume was not significant. During storage, moisture content of muffins decreased significantly. The moisture content of the sample containing suchero was higher than S0(control group). The addition of suchero increased L value of crust and crumb decreased, whereas a value and b value increased. The muffin with 100% of suchero (S100) in test group showed the lowest hardness. According to the sensory evaluation, the muffin with 50% of suchero (S50) showed the highest score in terms of appearance, color, flavor, taste, and overall acceptance, S50 showed the best result and the optimum addition of suchero.

• Journal of the Korean Society of Food Culture
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• v.34 no.4
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• pp.456-462
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• 2019

This study investigated the bread-making properties of rice bread supplemented with HPMC (hydroxypropyl methylcellulose) 1~3% and gluzyme (glucose oxidase), fungamyl (fungal ${\alpha}$-amylase) and pentopan (xylanase+hemicellulases) (0.0015~0.0090%). The viscoelastic properties of the dough with HPMC 1~3% were analyzed. When the rice flour was supplemented with HPMC 1~3%, the viscoelastic properties of the dough tended to increase as the amount of added HPMC was increased. The physicochemical characteristics of the rice bread with HPMC, gluzyme, fungamyl, and pentopan were analyzed. Supplementing the rice flour with HPMC, gluzyme, fungamyl, and pentopan had a significant effect on the volume (p<0.01) and specific volume (p<0.001) of the rice bread. Supplementing the rice flour with 3% HPMC and 0.0045% or 0.0090% pentopan had a significant effect on increasing the volume (p<0.01) and specific volume (p<0.001) of the rice bread. Supplementing the rice flour with 3% HPMC, 0.0023% gluzyme and 0.0015% fungamyl had a significant effect on increasing the volume (p<0.01) and specific volume (p<0.001) of the rice bread. These results suggest that supplementing the rice flour with HPMC, gluzyme, fungamyl and pentopan is effective for the production of rice bread.