• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.2
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• pp.109-117
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• 1986

For the purpose of obtaining basic data which can be applied to processing of retort pouched shellfishes, retort pouched seasoned ark shell, Anadara broughtonii, was prepared. The frozen ark shell was thawed and seasoned with a mixed seasoning powder prepared with $10.0\%$ of sorbitol, $2.0\%$ of table salt and $0.5\%$ of monosodium glutamate at $5^{\circ}C$ for 10 hours, and then dried at $45^{\circ}C$ for 4 hours. The dried seasoned ark shell was coated with $1.0\%$ sodium alginate solution, dried with cola air blast for 2 hours and then vacuum-packed in the laminated plastic film bag (polyester/casted polypropylene= $12{\mu}m/70{\mu}m,\;15{\times}16cm$), and finally sterilized up to Fo=6.0 in hot water circulating retort at $121^{\circ}C$ for 10 minutes. The major fatty acids of raw ark shell and retort pouched seasoned ark shell products were 16:0, 20:5, 22:6, 18:0 and 18:3, and predominant free amino acids of those were lysine, arginine, glycine, alanine, glutamic acid and leucine. In nucleotides and its related compounds of raw ark shell and retort pouched seasoned ark shell products, the most abundant one was AMP, and total extract-N of those was chiefly consisted of free amino acids, betaine and nucleotide and its related compounds. During the processing procedure such as drying and sterilization, unsaturated fatty acids slightly decreased while saturated fatty acids increased, and total extract-N content decreased about a half. From the results of chemical and microbial experiments during storage, it was concluded that the products could be preserved in a good condition for 100 days at room temperature, and their duality could be improved by the coating treatment of sodium alginate solution.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.4
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• pp.389-393
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• 2001

For an effective utilization, quality stability of instant powdered oyster soup made of canned oyster processing waste water (IPSW) was determined. Instant powdered soup from oyster hot-water extracts (IPSE) was also prepared by mixing hot-water extract powder (15 g) with table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g) and onion powder (1.5 g). In preparing IPSW, mixed powder from wash water and boiling liquid waste, instead of powder from hot-water extracts and table salt, was added (powder from boiling liquid waste: powder from wash water= 12: 8) and other additives were added in proportion to those in the IPSE. The moisture content, water activity, peroxide value and fatty acid composition showed little changes during storage of the IPSW. The pH, volatile basic nitrogen content and brown pigment formation increased slightly, while white index decreased slightly during storage of IPSW. No significant difference was observed in the changes of food component during storage between IPSW and IPSE. According to a sensory evaluation, the change in quality of IPSW was negligible during 12 months of storage. from the results of the chemical experiment and sensory evaluation, IPSW packed with laminated film bag (OPP, $20{\mu}m/PE,\;20{\mu}m/paper,\;45g/m^3/PE,\;20{\mu}\;m/Al,\;7{\mu}\;m/PE,\;20{\mu}m$) was revealed to be preserved in good quality during 12 months of storage.

• Archives of design research
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• v.17 no.4
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• pp.241-250
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• 2004

In this research, the copper alloy plates C2200, C5210, C7701, C8113 were selected to make datum and to identify further usage of metal craft experimentation. For its experimentation, the general welding and TIG welding methods were researched; for 2nd experimentation, the Reticulation and Electroforming skill's differences in color and temperature were researched. With these methods 3 different kinds of works are introduced for sample studies. For this research, Dr. Lee, Dong-Woo who works in Poongsan Metal Co, supported 4 kinds of copper alloy metals. Which are Commercial bronze (Cu-Zn), Deoxidiged Copper(Cu-Sn-P), Nickel Silver (Cu-Ni-Zn), and White Bronze (Cu-Ni); they were applied partly and wholly by the method of Laminatin, Reticulation, Fusing, and Electroforming skills. In case of C2200, the brass, the A. C. TIG welding method is better under 2mm slight plate; the D.C. TIG welding is better upper 2mm plate; and 250~300$^{\circ}C$ is recommended for remain heat treatment. In case of C5210, not having Hydrogen in high temperature return period, doesn't need Oxygen in high temperature and hardening in comparative high temperature neither, it is good for welding. It contains Sn 2-9% ad P 0.03-0.4% generally; and in accordance with the growth rate of Sn contain amount, the harden temperature boundary become broad. In case of cold moment after welding, they are recommended that higher speed TIG welding, smaller melting site and less than 200$^{\circ}C$ for pre-heating temperature. In case of C7701, the 10-20% Ni, 15-30% Zn are widely used.. If it is upper 30% Zn, it become (${\alpha}+{\beta}$) system and adhesive power rate become lower, and the productivity become lower in low temperature but the productivity become higher in high temperature. Nickel Silver's resistance of electricity is well; and the heatproof and incorrodibility is good, too. Lastly, in case of C8113, good at persistence in salty and grind; high in strength of high temperature. In case of white brass, contain 10-30% Nickel and hardened in high temperature and become single phrase. For these reason, the crystallization particles easily become large, if the resistance become higher small amount of Pb, P, S separation rate become higher.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.1
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• pp.52-59
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• 1986

As one of trials to process instant sardine foods which can be preserved at room temperature, three kinds of products were prepared as seasoned-dried product (control, C), liquid smoked seasoned-dried product(S) and antioxidant treated seasoned-dried product(E), and their processing conditions and quality stability during storage were examined. Raw sardines were dressed, steamed and then filleted. The sardine fillets were seasoned with the mixed seasoning solution containing $28.0\%$ of sorbitol, $14.0%$ of sugar, $5.6\%$ of table salt, $1.8\%$ of monosodium glutamate, $0.6\%$ of garlic powder and $50.0\%$ of water at $5^{\circ}C$ for 15 hours, and dipped for 45 seconds in $10\%$ Smoke-EZ solution. After liquid smoking, the seasoned and liquid smoked sardine fillets were dried at $45^{\circ}C$ for 4 hours, vacuum packed in laminated plastic film bag(polyester/casted polypropylene= $12{\mu}m/70{\mu}m,\;15{\times}16cm$), and finally pasteurized in water at $95^{\circ}C$ for 30 minutes. The results obtained from chemical and microbial experiments during storage are as follows : the moisture contents, water activity and pH of the products showed little change, and VBN of them slightly increased during storage. The TBA value and POV of the products (E, S) were lower than those of control product(C) considerably. In color values, L value (linghtness) decreased while a and b value (red and yellow) revealed a tendency to increase during storage. The fatty acid composition of the products were similar to those of raw sardine, the predominant fatty acids were 16:0, 20:5, 18:1 and 22:6. The products (E, S) have a good preservative effect on highly unsturated fatty acids during storage. Viable cell counts of those products were negative and histamine contents were less than 2.0 mg/100 g. Among the texture profiles, hardness, elasticity and cohesiveness of the products slightly decreased during storage. Judging from the sensory evaluations, liquid smoked seasoned-dried product(S) was the most desirable, and the products could be preserved in good condition for 40 days at $25{\pm}3^{\circ}C$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.5
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• pp.373-382
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• 1984

Processing conditions of retort pouched fried mackerel fish meat paste and quality stability during storage were investigated. The reasonable amounts of added ingredients to the frozen mackerel meat paste were $10\%$ of corn starch, $1\%$ of soybean protein, $1.5\%$ of sodium chloride, $0.6\%$ of monosodium glutamate, $0.3\%$ of alcoholic extract of red pepper, and $0.1\%$ of sodium erythorbate as an antioxidant and also added water corresponding to $10\%$ of the frozen mackerel meat paste. After grinding the defrosted mackerel fish meat paste with ingredients, the meat paste was molded in bar type and fried in soybean oil at $170-180^{\circ}C$ for 3 minutes. The fried mackerel meat paste was cooled, vacuum-packed in laminated plastic film bag (polyester/polyvinylidene chloride/unoriented polypropylene : $12{\mu}m/15{\mu}/50{\mu}m,\;14{\times}19cm$) and finally sterilized at $120^{\circ}C$ for 20 minutes in a hot water circulating retort. The pH, volatile basic nitrogen, moisture content, water activity, color, thiobarbituric acid value, peroxide value, texture and viable bacterial count of products were examined during 100 days of storage at $25{\pm}3^{\circ}C\;and\;5^{\circ}C$. The results showed that products could be preserved in good condition for 100 days at $25{\pm}3^{\circ}C$. Judging from sensory evaluation, the quality of products was not inferior to that of market products.

• Korean Journal of Soil Science and Fertilizer
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• v.42 no.5
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• pp.364-370
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• 2009

This study was conducted to survey, analyze on the compaction layer and the plow layer at Jeonbug and Jisan series paddy soil, which is the representative soil in fluvio-marine and local alluvium, respectively. The depths of surface soil were 12.6 and 12.7 cm in Jeonbug and Jisan series, respectively. A plowing depth was 10.5 cm. The properties of compaction layer in two soil series were as follows. The hardness were $14.7kg\;cm^{-2}(25.3mm)$ and $8.7kg\;cm^{-2}(22.1mm)$ in Jeonbug and Jisan series, respectively. The thickness were 22.3 cm and 17.8 cm in Jeonbug and Jisan series, respectively. The depth of soil compaction, which means depth from surface, were 15 and 20 cm in Jeonbug and Jisan series, respectively. The relationship between the hardness of compaction layer and the depth of surface soil showed negative correlation, however relationship between the hardness and the thickness of compaction layer showed positive correlation. Soil temperature was lower in compaction layer than in plow layer. This temperature differences between compaction layer and plow layer were from 1.0 to $2.5^{\circ}C$ in Jeonbug series and from 0.7 to 2.1 in Jisan series. The soil physical properties of compaction layer were higher in bulk density and solid phase and lower in porosity and gaseous phase than those of plow layer in all soil series. The soil chemical properties of compaction layer were higher in pH, content of available silicate, exchangeable calcium and magnesium but lower in total nitrogen, content of organic matter and available phosphate than those of plow layer in all soil series. Cation exchangeable capacity and content of exchangeable potassium were similar between compaction layer and plow layer in Jeonbug series, however, in Jisan series these were lower in compaction layer than in plow layer. Elution amount of inorganic nitrogen were lower in compaction layer than in plow layer in all soil series. The content of soluble Fe and Mn were plenty in compaction layer compared with plow layer and these tendency was apparent in Jeonbug series. The water depth decrease were fast until the latter part of June, and were slow as $1{\sim}3mm\;day^{-1}$ for July and August, and were fast again from september. Rice roots distributions as each soil series and tillage method were 25 cm at rotary plowing in Jeonbug series, 30 cm at deep plowing in Jeonbug series, and 20 cm at tillage in Jisan series. Dry weight per m2 at heading stage were much in order of deep plowing in Jeonbug series, rotary plowing in Jeonbug series, and tillage in Jisan series.

• Journal of Dental Rehabilitation and Applied Science
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• v.27 no.1
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• pp.1-13
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• 2011

The aim of this study was to evaluate shear bond strength of pressed reinforced composite resin ($TESCERA^{TM}$ ATL) veneering to zirconia with various surface treatments. Forty sintered zirconia specimens and forty pockmarked zirconia specimens were fabricated. All the materials were categorized as Group 1 (Control : porcelain veneering on zirconia surface), Group 2 ( $TESCERA^{TM}$ ATL dentine veneering after bonding agent application on zirconia surface), Group 3 ($TESCERA^{TM}$ ATL dentine veneering on pockmarked zirconia surface), Group 4 ($TESCERA^{TM}$ ATL dentine veneering after bonding agent application on pockmarked zirconia surface), Group 5 (Thermocycling on Group 1), Group 6 (Thermocycling on Group 2), Group 7 (Thermocycling on Group 3), and Group 8 (Thermocycling on Group 4). SBS(Shear bond strength) of 8 groups was determined with an Instron Universal Testing Machine. Also fractured surface of specimens were observed with a scanning electron microscope. There were no significant differences in the initial SBS between Group 1(control group), Group 3, and Group 4. (p>0.05) Group 2 presented the lowest SBS values. There was a no significant difference between just as 24hour water storage and simulated aging on pockmarked zirconia groups. (p>0.05) A formation of pockmarked irregularities on zirconia surface as mechanically pitted surface was reliable method for establishing a stronger bond between $TESCERA^{TM}$ ATL and zirconia-based material.

• Journal of Dental Rehabilitation and Applied Science
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• v.29 no.1
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• pp.37-44
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• 2013

Sodium hypochlorite and ethylene diamine tetra acetic acid are substances usually used during endodontic treatment. Several studies found that the bonding was negated with certain irrigants and some of the used irrigants have demineralizing and chealating effects, so it was advocated to omit the etching step in etch and rinse adhesive systems. The purpose of this in vitro study was to evaluate the influence of NaOCl & EDTA on the bonding strength of ethanol wet bonding. Thirty human molars were selected and mesiodistally sectioned into halves, thus providing sixty specimens. The specimens were randomly assigned to 4 groups(n=15) according to the irrigant regimen used : (1) irrigated with distilled water for 10min (control); (2) irrigated with 5.25% NaOCl(10min), flushed with 5.25% NaOCl(1min) (3) irrigated with 5.25% NaOCl, flushed with 17% EDTA (4) irrigated with 5.25% NaOCl, flushed with 17% EDTA. Each group was acid-etched with 37% phosphoric acid(except group 4) and had their dentin surfaces dehydrated with ethanol solutions : 50%, 70%, 80%, 95%, 3x100%, 30s for each application. After dehydration, a primer( 50% all bond 3 resin + 50% ethanol) was used, followed by the adhesive(ALL-BOND 3 RESIN) application. Resin composite build-ups were then prepared using an incremental technique. Specimens were sectioned into beams and submitted to a tensile load using a Micro Tensile Tester(Bisco Inc.). The data were statistically analyzed using one-way ANOVA and Tukey HSD at p<0.5 level. There was no significant difference on G1(control) and G2(irrigated with NaOCl only ). (p>0.05). G3(flushed with EDTA) showed significantly high tensile bonding strength compared to the G2 (p<0.05). G4( treated with EDTA but no acid-etching) was significantly lower value than G3. (p<0.05) Although there was no significant difference, 5.25% NaOCl seemed to have an adverse effect on the bonding strength of ethanol wet bonding. The flushing with EDTA after NaOCl irrigation prevents the decrease of bonding strength. The use of 17% EDTA as a final flush can enhance the bonding strength but EDTA flushing can't substitute for a acid-etching.

• Korean Journal of Soil Science and Fertilizer
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• v.34 no.6
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• pp.373-379
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• 2001

The weathering rates and change of chemical composition of 6 residual Entisols derived from granite, granite-gneiss, limestone, sandstone, shale, amd basalt in Korea were studied. The chemical composition of each profile with parent rocks were determined using XRF with the physico-chemical properties and the morphology of soils. In the A horizons of all the soils except Euiseong series, the content of clay, organic matter and cation exchange capacity(CEC) showed higher than those of C horizon, but bulk density and pH showed lower than C horizon. Clay content in the soil from sandstone was decrease with soil depth, which may caused by the elluriation. In total element analysis. $SiO_2$ was high in the soil from granite. granite-gneiss, sandstone and compare with basalt and limestone. $Fe_2O_3$ and MgO was high in the soil from basalt, limestone and shale compare with granite. granite-gneiss and sandstone. And ignition loss was particularly high in the soil from basalt and limestone. The rate of element loss was higher in base cations(Ca, K, Mg, Na) than Si, Al, Fe in the soils. The concentrations of $TiO_2$ in the A horizon compare with that of the C horizon was due to resulting from losses of other less stable elements existed. Considering with relative rate of each elements in soils, $SiO_2$ and $Al_2O_3$ which originated from sandstone and granite, granite-gneiss, sandstone, shale, and basalt were lost higher than those from lime tone, but loss of basic cations were more in the soil from limestone which may be rapid weathering of calcite. The magnitude of losses of the overall elements were increased in the order of the soils from sandstone and granite ${\gg}$ limestone and shale) granite-gneiss and basalt.

• Korean Journal of Materials Research
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• v.11 no.7
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• pp.556-561
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• 2001

We prepared a new a SOS(silicon-on-silicide) wafer pair which is consisted of Si(100)/1000$\AA$-NiSi Si (100) layers. SOS can be employed in MEMS(micro- electronic-mechanical system) application due to low resistance of the NiSi layer. A thermally evaporated $1000\AA$-thick Ni/Si wafer and a clean Si wafer were pre-mated in the class 100 clean room, then annealed at $300~900^{\circ}C$ for 15hrs to induce silicidation reaction. SOS wafer pairs were investigated by a IR camera to measure bonded area and probed by a SEM(scanning electron microscope) and TEM(transmission electron microscope) to observe cross-sectional view of Si/NiSi. IR camera observation showed that the annealed SOS wafer pairs have over 52% bonded area in all temperature region except silicidation phase transition temperature. By probing cross-sectional view with SEM of magnification of 30,000, we found that $1000\AA$-thick uniform NiSi layer was formed at the center area of bonded wafers without void defects. However we observed debonded area at the edge area of wafers. Through TEM observation, we found that $10-20\AA$ thick amourphous layer formed between Si surface and NiSix near the counter part of SOS. This layer may be an oxide layer and lead to degradation of bonding. At the edge area of wafers, that amorphous layer was formed even to thickness of $1500\AA$ during annealing. Therefore, to increase bonding area of Si NiSi ∥ Si wafer pairs, we may lessen the amorphous layers.