• Elastomers and Composites
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• v.45 no.4
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• pp.263-271
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• 2010

Intermittent CSR testing was used to investigate the degradation of an FKM O-ring, also the prediction of its life-time. An intermittent CSR jig was designed taking into consideration the O-ring's environment under use. The testing allowed observation of the effects of friction, heat loss, and stress relaxation by the Mullins effect. Degradation of O-rings by thermal aging was observed between 60 and $160^{\circ}C$. In the high temperature of range ($100-160^{\circ}C$) O-rings showed linear degradation behavior and satisfied the Arrhenius relationship. The activation energy was about 60.2 kJ/mol. From Arrhenius plots, predicted life-times were 43.3 years and 69.9 years for 50% and 40% failure conditions, respectively. Based on TTS (time-temperature superposition) principle, degradation was observed at $60^{\circ}C$, and could save testing time. Between 60 and $100^{\circ}C$ the activation energy decreased to 48.3 kJ/mol. WLF(William-Landel-Ferry) plot confirmed that O-rings show non-linear degradation behavior under $80^{\circ}C$. The life-time of O-rings predicted by TTS principle was 19.1 years and 25.2 years for each failure condition. The life-time predicted by TTS principle is more conservative than that from the Arrhenius relationship.

• Applied Biological Chemistry
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• v.25 no.4
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• pp.218-223
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• 1982

Physicochemical properties and aging of chestnut, Castanea cretana(Eungi), starch were investigated. The starch granules were irregular oval shape with the ratio of short and long axis of 1 : 1.4 and the size of $2.9-21.4{\mu}$ (average $10\;{\mu})$). The starch showed a typical B-type X-type diffraction pattern. Amylose content and water binding capacity were 22.7% and 81.5%, respectively. The optical transmittance of 0.1% starch suspension increased rapidly from $55^{\circ}C$. The swelling power of the starch repidly increased betwen $55^{\circ}C$ and $60^{\circ}C$, and its increase slowed down thereafter. Amylograms of starch at 5% and 6% concentrations indicated that the starch was stable against heat and shear force. The viscosity at 6% concentration was over twice higher than that at lower concentration. The time constant(reciprocal of rate constant) for 45% starch gel stored at $21^{\circ}C$ was 1.68 days.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.35 no.6
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• pp.683-691
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• 2011

In order to develop technology for an equipment qualification (EQ) test, which is an important process in localizing solenoid-operated valves used in nuclear power plants, we analyzed related regulations, test procedures, conditions, equipment, and acceptance criteria. EQ regulations for the solenoid-operated valve are classified as law, guide, and standard, and are subdivided according to test specimens and contents. The EQ test is composed of functional, normal-, and accident- condition tests. The solenoid-operated valve is aged under normal and accident conditions, which are predicted in the design conditions of a nuclear power plant, and the performance of the valve is measured by a functional test. The test method and procedure analyzed in this paper might be very useful for manufacturers as well as EQ testers.

• Transactions of the Korean Society of Automotive Engineers
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• v.13 no.5
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• pp.152-162
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• 2005

Coolant rubber hoses for automobile radiators can be degraded and thus failed due to the influence of contacting stresses of air and coolant liquid under the thermal and mechanical loadings. In this study, test analysis was carried out for evaluating the degradation and failure mechanisms of coolant hose materials. Two kinds of EPDM rubber materials applicable to the hoses were adopted: commonly-used ethylene-propylene diene monomer(EPDM) rubbers and EPDM rubbers with high resistance against electro-chemical degradation (ECD). An increase of surface hardness and a large reduction of failure strain were shown due to the formation of oxidation layer for the specimens which had been kept in a high temperature air chamber. Coolant ageing effects took place only by an amount of pure thermal degradation. The specimens degraded by ECD test showed a swelling behavior and a considerable increase in weight on account of the penetration of coolant liquid into the skin and interior of the rubber specimens. The ECD induced material softening as well as drastic reduction in strength and failure strain. However EPDM rubbers designed for high resistance against ECD revealed a large improvement in reduction of failure strain and weight. This study finally established a procedure for reliability analysis and evaluation of the degradation and failure mechanisms of EPDM rubbers used in coolant hoses for automobile radiators.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.32 no.2 s.57
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• pp.69-74
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• 2006

Selaginella tamariscina with the popular Korean name Keoun Back, is a traditional medicinal plant for therapy of advanced cancer patients in the Orient. In this study, we evaluated anti-aging activity of S. tamariscina using processed technology and investigated diverse biological activities of processed S. tamariscina (PST) as an anti-aging ingredient of cosmetics. PST, heated with sand, used to different purpose compared with origin in medicine. PST raises total phenol concentration and enhances the DPPH radical scavenging activity. For testing intracellular ROS scavenging activity, the cultured human dermal fibroblasts were analyzed by increase in dichlorofluorescein (DCF) fluorescence upon exposure to UVB $20 mJ/cm^2$ after treatment of PST. UVA-induced MMP-1 expression in human dermal fibroblasts was reduced in a dose-dependent manner by PST. Taken together, 4hese results suggest that PST may act as an anti-aging agent by preventing the skin cell from damage induced by UV irradiation, and imply that PST may be useful as a new ingredient for anti-aging cosmetics.

• Elastomers and Composites
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• v.35 no.3
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• pp.173-179
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• 2000

Cure characteristics. tensile properties, and dynamic properties were investigated on the carbon black-filled natural rubber compounds, in which three typical vulcanization types conventional vulcanization(Conv), semi-efficient(Semi-EV), and efficient(EV) vulcanizations were used. The effects of vulcanization temperature on both the mechanical property and aging resistance of rubber compounds were also investigated. The Conv cure system showed a slightly slower rate of vulcanization than those of Semi-EV and EV ones. On the other hand, it showed a higher value in the maximum torque of cure curve. Higher tensile moduli were observed in Conv system than those in Semi-EV and EV ones, while lower elongation at break were obtained in Conv one. The tensile strength at break were found to be about the same for three cute systems. Hardness, modulus, and tensile strength decreased with increasing the vulcanization temperature, and the degree of changes in the properties was found to be smaller for EV and Semi-EV systems than that in Conv one. The EV system was found to be superior in thermal-aging resistance to Conv one.

• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.279-287
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• 2006

This study was carried out to investigate the influences of modified starches on suppression of retrogradation in Korean rice cake for their optimization, Garaeduk. Based upon studying Avrami equation, the Avrami exponent n value of all the experiment samples was found to be 1.03 ${\sim}$ 1.37 in the influence of modified starches on retrogradation of the rice cake. This means that the retrogradation of the Korean rice cake occurred instantly after the crystallization of starch particles in the Korean rice cake formulated by modified starches. The highest Avrami exponent n value was indicated in the control sample. The rate constant k of retrogradation in the Korean rice cake formulated by modified starches showed comparatively low and appeared to be the lowest in the Korean rice cake formulated by SHPP. This tendency was shown well in the time constant(1/k) of retrogradation velocity. According to the DSC analysis, the onset temperature of gelatinization in thermal characteristics showed somewhat high in case of addition of modified starch into the Korean rice cake on storage time and the SHPP was slowly gone up. In peak temperature of gelatinization in thermal characteristics of the DSC analysis, SSOS and ASA were increased a little in comparison with the control. The control was comparatively high increase. Melting enthalphy of all samples added with modified starches (SSOS: 21.1${\rightarrow}$23.7${\rightarrow}$24.1, ASA: 21.1${\rightarrow}$24.8${\rightarrow}$25.4) appeared to be lower than that of the Korean rice cake without modified starches(21.2${\rightarrow}$26.1${\rightarrow}$27.1). The Korean rice cake added with SHPP was shown to be the lowest in the increasing rate of melting enthalpy(20.9${\rightarrow}$21.4${\rightarrow}$22.1). Heat spreadability of all the samples in Martin melting diameter was revealed to be good in order of control, ASA, SSOS, SHPP and especially the Korean rice cake added with SHPP was shown to be the best in heat spreadability. In color, sensory examination and textural characteristic of the Korean rice cake added with modified starches, the L$^*$value was not changed practically with the storage time and seemed to be stable. The a$^*$ value of the samples was followed by control(2.21${\rightarrow}$5.34: 141.6%), ASA (2.01${\rightarrow}$4.22: 110.0%), SSOS (2.78${\rightarrow}$4.87: 75.2%) and SHPP (2.12${\rightarrow}$3.40: 60.4%) in order of color change. Also the b$^*$ value of the samples was followed by control(4.32${\rightarrow}$6.35: 47.0%), ASA (4.66${\rightarrow}$5.73: 23.0%), SSOS (4.90${\rightarrow}$5.89: 20.2%) and SHPP (4.89${\rightarrow}$5.12: 4.7%) and there was the least (or no) color change with the SHPP. Textural characteristics of samples was shown to be the highest in case of modified starch addition and especially SHPP appeared to be the best in texture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1262-1269
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• 2003

In this study, enzymes were investigated as an antistaling agent for a Korean rice cake. Thermograms by a DSC demonstrated that the gelatinization-onset temperature of the Korean rice cake was at its lowest temperature of 71.1$^{\circ}C$ with the GP (glucoamylase+pullulanase) treatment, followed by $\beta$-amylase and $\alpha$-amylase. The gelatinization peak temperature of the Korean rice cake with enzyme treatment was relatively lower compared to the control. Furthermore, the Korean rice cake with GP treatment showed the lowest peak temperature. Melting enthalpy of the Korean rice cake increased with the enzyme treatment, with $\beta$-amylase, followed by $\alpha$-amylase and GP. Melting enthalpy of the Korean rice cake with GP treatment was significantly lower compared to the $\beta$- and $\alpha$-amylase treatment. Recrystallinity in the case of GP treatment was also significantly lower than control. The range of Avrami exponent (n) was 0.90 ∼ 1.20 and the time constant of retrogradation (1/k) of the Korean rice cake crystalline decreased in the following order: GP, $\beta$-, $\alpha$ -amylase and control. Textural characteristics of the Korean rice cake with enzyme treatment differed greatly from that of control. The L＊ values of all the Korean rice cakes made without $\beta$-amylase decreased and the a＊ values were significantly different at p<0.05. The GP treatment altered the b＊ value toward blue color, whereas $\beta$-and $\alpha$-amylase changed to the direction to yellow color. In sensory evaluation, the Korean rice cake with enzyme treatment showed higher evaluation compared to control.

• Journal of Adhesion and Interface
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• v.22 no.4
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• pp.118-127
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• 2021

In this study, the mechanical properties of vulcanized rubber were evaluated through compounding by controlling filler content to improve the mechanical properties of NBR rubber. Aramid and glass fibers with excellent heat resistance were used as fillers, and ceramics were additionally used in anticipation of a complementary effect, and as for the ceramic materials, needle-shaped and plate-shaped ceramics were used. Each filler was used in an amount of 5.0, 10.0, 15.0, and 20.0 phr in order to investigate the basic properties according to the amount of filler. To confirm the complementary effect through ceramic application, each 10.0 phr fiber and ceramic were mixed with 1:1 ratio to evaluate mechanical properties. As a result, it was confirmed that the decreasing ratio of tensile strength after heat aging was small in the order of aramid fiber, acicular ceramic, glass fiber, and plate ceramic in the case of applying the filler alone. In addition, the mechanical characteristics of vulcanized rubber using composite filler based on fibers and ceramics were evaluated, and it was confirmed that the composite filler had a complementary effect on thermal aging.

• Restorative Dentistry and Endodontics
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• v.33 no.1
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• pp.45-53
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• 2008

The purpose of this study was to determine the effects on the elastic moduli of the adhesive and the hybrid layer from thermocycling. Twenty one human molars were used to create flat dentin surfaces. Each specimen was bonded with a light-cured composite using one of three commercial adhesives (OptiBond FL [OP], Clearfil SE Bond [CL], and Xeno III [XE]). These were sectioned into two halves and subsequently cut to yield 2-mm thickness specimens; one specimen for immediate bonding test without thermocycling and the other subjected to 10,000 times of thermocycling. Nanoindentation test was performed to measure the modulus of elasticity of the adhesive and the hybrid layer, respectively, using an atomic force microscope. After thermocycling, XE showed a significant decrease of the modulus in the adhesive layer (p < 0.05). Adhesives containing hydrophilic monomers are prone to hydrolytic degradation. It may result in the reduced modulus of elasticity, which leads to the mechanically weakened bonding interface.