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체심정방정 구조 Fe-Co계 합금상의 합성 및 그 자기적 특성
김경민(K. M. Kim),권해웅(H. W. Kwon),이정구(J. G. Lee),유지훈(J. H. Yu) 한국자기학회 2017 韓國磁氣學會誌 Vol.27 No.4
Bulk-type body-centered-tetragonal Fe-Co alloy was synthesised by utilising a conventional alloy preparation technologies, such as melting, solidification, and homogenising treatments, and its magnetic properties were investigated. In the (Fe<SUB>100−x</SUB>Co<SUB>x</SUB>)<SUB>1−y</SUB>C<SUB>y</SUB> alloy, the composition range, from which single phase body-centered-tetragonal alloy (martensite phase) was obtained, was severely limited: Co content x = 2.5, and C content y = 0.062. Tetragonality(c/a) of the synthesised body-centered-tetragonal (Fe<SUB>97.5</SUB>Co<SUB>2.5</SUB>)<SUB>0.938</SUB>C<SUB>0.062</SUB> alloy was 1.05. Magnetocrystalline anisotropy constant (K₁) of the body-centered-tetragonal (Fe<SUB>97.5</SUB>Co<SUB>2.5</SUB>)<SUB>0.938</SUB>C<SUB>0.062</SUB> alloy was measured to be 9.8 × 10⁵ J/㎥), which was 3.1 time as high as the pure iron (α-Fe).
이현진(H. J. Lee),최현수(H. S. Choi),유호식(H. S. Yoo),정구용(K. Y. Chung),고경철(K. C. Koh),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2014 동물생명과학연구 Vol.6 No.-
This study was undertaken to evaluate the quality characteristics of 7 emulsion-type sausages(5 domestic and 2 imported) in domestic market. In the chemical composition, there were large variations in moisture and fat contents of sausages. Moisture contents were 52.4 ? 60.7% and fat contents were 13.9 ? 23.2%, respectively. In the quality characteristics of sausages, pH values were 5.82 ? 6.40 and cook test values were 1.33 ? 11.95%, respectively. In the surface color, L values were 52.83 ? 80.40 and a values were 11.36 ? 23.72, respectively. There were large variation in residual nitrite amount of sausages(2.70 ? 35.64ppm). but the level was below 36ppm and seemed to be acceptable. In the texture profile analysis, there were large variations in cohesiveness and chewiness values among sausages. As a result, there were large variations in chemical composition, surface color and texture profile analysis values among emulsion-type sausages in domestic market, and these results were due to the differences in raw meat and additive ratios.