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저온 소성용 유리-알루미나 복합체에서 알루미나의 부피분율과 입자크기에 따른 소결 거동
박덕훈,김봉철,김정주,박이순 한국세라믹학회 2000 한국세라믹학회지 Vol.37 No.7
The sintering behaviors of the glass-alumina composites for low firing temperature were investigated as functiions of the volume fraction of alumina powder and the particle size with respect to porosity and pore shape. As the volume fraction of alumina powder was increased or the particle size of it was decreased, the sintering temperature of open pore-closing was raised. When the volume fractions of alumina which had 2.19$\mu\textrm{m}$ median diameter were increased with 20, 30, 40, and 50%, the sintering temperatures of open pore-closing were 425, 450, 475, and 500$^{\circ}C$. And when the median particle size of alumina was diminished from 2.19$\mu\textrm{m}$ to 0.38$\mu\textrm{m}$, the sintering temperature of open pore-closing was increased from 450$^{\circ}C$ to 475$^{\circ}C$. Especially, the sintering temperature, which showed maximum density, was corresponded with the stage of open pore-closing and after achieving maximum density over heating resulted in dedensification of specimen, so called, over-firing behavior.
박덕훈,윤숙자 한국식생활문화학회 1994 韓國食生活文化學會誌 Vol.9 No.4
This study aims at exploring the nature of the traditional Korean wines brewed throughout the Southern Region of Korea-Chulla-do, Kyungsang-do and Cheju-do describing their varieties and brewing methods and also comparing the similarities and differences of their features. When compared with the wines produced in the Central Region, the Southern varieties are very fastidious and complex in their brewing methods, which in turn show a wide range of diversity. First of all, all the 29 kinds of wines investigated, not a single one shows any resemblance to any one of the remaining, each exhibiting peculiar and particular characteristic features of its own. Especially, the distilling methods demonstrate very complex processes. Secondly, the majority of the Southern spirits are made from grains, added with fragrant flavor of pine tree, wormwood, chrysanthemum leaves and other medicine herbs such as Chinese matrimony vine and tankui. Thirdly, they are brewed with yeast made from wheat into kodupap(steamed rice) type of spirits, emerging as in the form of blended liquor. Fourthly, in brewing, different fermenting temperature and duration are required. Typewise, the temperature required for the basic spirit is 15∼20℃ or 25∼30℃ : in the case of blended secondarily fermented liquor, from the minimum of 0∼5℃ to the maximum of 75∼80℃. The brewing duration is 3∼5 days for the basic spirits. In some cases, from the minimum of 3 days to the maximum of 100 days are consumed for fermenting. Fifthly, the wine extraction gadgets are yongsu (wine strainer), the sieve, filter paper, Korean traditional paper, the utilization of which implies that the brewers endeavor to observe and preserve the traditional and indigenous methods of wine making.