• International Journal of Ocean System Engineering
• /
• v.2 no.3
• /
• pp.185-194
• /
• 2012

A Macroscopic combination of two or more distinct materials is commonly referred to as a "Composite Material", having been designed mechanically and chemically superior in function and characteristic than its individual constituent materials. Composite materials are used not only for aerospace and military, but also heavily used in boat/ship building and general composite industries which we are seeing increasingly more. Regardless of the various applications for composite materials, the industry is still limited and requires better fabrication technology and methodology in order to expand and grow. An example of this is that the majority of fabrication facilities nearby still use an antiquated wet lay-up process where fabrication still requires manual hand labor in a 3D environment impeding productivity of composite product design advancement. As an expert in the advanced composites field, I have developed fabrication skills with the use of machinery based on my past composite experience. In autumn 2011, the Korea government confirmed to fund my project. It is the development of a composite sanding machine. I began development of this semi-robotic prototype beginning in 2009. It has possibilities of replacing or augmenting the exhaustive and difficult jobs performed by human hands, such as sanding, grinding, blasting, and polishing in most often, very awkward conditions, and is also will boost productivity, improve surface quality, cut abrasive costs, eliminate vibration injuries, and protect workers from exposure to dust and airborne contamination. Ease of control and operation of the equipment in or outside of the sanding room is a key benefit to end-users. It will prove to be much more economical than normal robotics and minimize errors that commonly occur in factories. The key components and their technologies are a 360 degree rotational shoulder and a wrist that is controlled under PLC controller and joystick manual mode. Development on both of the key modules is complete and are now operational. The Korean government fund boosted my development and I expect to complete full scale development no later than 3rd quarter 2012. Even with the advantages of composite materials, there is still the need to repair or to maintain composite products with a higher level of technology. I have learned many composite repair skills on composite airframe since many composite fabrication skills including repair, requires training for non aerospace applications. The wind energy market is now requiring much larger blades in order to generate more electrical energy for wind farms. One single blade is commonly 50 meters or longer now. When a wind blade becomes damaged from external forces, on-site repair is required on the columns even under strong wind and freezing temperature conditions. In order to correctly obtain polymerization, the repair must be performed on the damaged area within a very limited time. The use of pre-impregnated glass fabric and heating silicone pad and a hot bonder acting precise heating control are surely required.

• The Journal of Korean Academy of Prosthodontics
• /
• v.47 no.1
• /
• pp.46-52
• /
• 2009

Statement of problem: Recently, titanium has become popular as superstructure material in implant dentistry because titanium superstructure can be easily milled by means of computer-aided design and manufacture (CAD/CAM) technique. But retention form such as nail head or bead cannot be cut as a result of technical limitation of CAD/CAM milling and bond strength between titanium and porcelain is not as strong as that of conventional gold or metal alloy. Purpose: The objective of this study was to evaluate the shear bond strength of three different materials: heat curing resin, composite resin, porcelain which were bonded to grade II commercially pure Titanium (CP-Ti). Material and methods: Thirty seven CP-Ti discs with 9 mm diameter, 10 mm height were divided into three groups and were bonded with heat curing resin (Lucitone 199), indirect composite resin (Sinfony), and porcelain (Triceram) which were mounted in a former with 7 mm diameter and 1 mm height. Samples were thermocycled for 1000 cycles at between $5-55^{\circ}C$. Shear bond strength (MPa) was measured with Instron Universal Testing Machine with cross head speed of 1 mm/min. The failure pattern was observed at the fractured surface and divided into adhesive, cohesive, and combination failure. The data were analyzed by one-way ANOVA and Scheffe's multiple range test (${\alpha}=0.05$). Results: Lucitone 199 ($17.82{\pm}5.13\;MPa$) showed the highest shear bond strength, followed by Triceram ($12.97{\pm}2.11\;MPa$), and Sinfony ($6.00{\pm}1.31\;MPa$). Most of the failure patterns in Lucitone 199 and Sinfony group were adhesive failure, whereas those in Triceram group were combination failure. Conclusion: Heat curing resin formed the strongest bond to titanium which is used as a CAD/CAM milling block. But the bond strength is still low compared with the bond utilizing mechanical interlocking and there are many adhesive failures which suggest that more studies to enhance bond strength are needed.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.4 no.1
• /
• pp.93-95
• /
• 1968

The importance of leaf area as related to transpiration and photosynthesis is generally recognized. In general, a compound leaf of soybean consist of one main leaflet and two side leaflets from each node of the stem. Takahashi and Fukuyama (1919) classified soybeans into three types, namely the long leaf type, round leaf type, and intermediate type, in which the last one had round leaves at the base and long leaves in the upper part of the stem. Nagai (1925) and Takahashi (1935). dealt with the genetics of the leaf form and association with other characters. The closely relationships, the correlation coefficients from 0.64 to 0.73, were shown between the leaf area and the soybean yield in the experiments by Nagai (1942). Nagata (1950) also tested the varietal differences of the variation of leaf length and its ratio to the leaf width on the nodes of stem, and finally divided varieties into five types. Three methods of measuring area of strawberry leaves were used by Darrow (1932). The first involved determining a factor to be used with length or length ${\times}$width measurements. The second method involved placing leaves on pieces of cardboard of known area cut to the shape of the leaves. Direct use of the planimeter on intact leaves was Darrow's third method. Miller (1938) enumerated several methods to determine the leaf surface area in plants, some of which were extremely laborious and required removing leaves from plants. They included tracing outlines of leaves on paper and measuring the enclosed area with a planimeter or cutting out the traced areas and comparing the weights obtained with the weight of a known paper. Another method involved placing the form of the leaf on sensitized paper with the area being determined by measuring or weighing as above. Miller further stated that the photoelectric cell can also be utilized to estitmate leaf area. Working with field beans, Davis (1940) found that 0.004517 (length ${\times}$ width) of the center leaflet was the most nearly accurate of four methods attempted. A simple procedure to measure leaf area in corn was devised 1 y Montgomery (1911) and used by Kiesselbach (1950). The formula was length ${\times}$ width ${\times}$ 0.75. Stickler et al. (1961) have successfully used length times width ${\times}$ 0.747 to estimate area of grain sorghum leaves. Bhan and Pande(1966) has also used length ${\times}$ width ${\times}$ 0.802 to determine leaf area of rice varieties. The main objectives of the present investigation were to develop an accurate, rapid method to determine leaf area in soybean varieties and to examine certain data associated with leaf area determinations.

• Korean Journal of Soil Science and Fertilizer
• /
• v.12 no.1
• /
• pp.49-53
• /
• 1979

Effects of temperature and light intensity on photosynthesis, respiration and chlorophyll content of ginseng (Panax ginseng C. A. Meyer) were as follow. 1. Optimum light intensity for apparent photosynthesis at $25^{\circ}C$ was 25Klux($1.35mgCO_2/dm^2{\cdot}hr$) for two years old ginseng grown in pot and 30Klux($1.94mgCO_2/dm^2{\cdot}hr$) for the six years old palmate cut leaves. Optimum temperature at 25Klux was $15^{\circ}C$ ($1.40mgCO_2$) for the 2 years old and 20 to $22^{\circ}C$ ($2.03mgCO_2$) for the 6 years old. 2. Dark respiration increased almost linearly with the increase of air temperature till $25^{\circ}C$ (2.6times between $16^{\circ}C$ to $25^{\circ}C$ for the 6 years old and 1.8 times between $15^{\circ}C$ to $25^{\circ}C$ for the 2 years old). Dark respiration was 11.1 % of net photosynthesis at $16^{\circ}C$, 17.8% at $25^{\circ}C$ for the 6 years old and 40% at $15^{\circ}C$, 64.7% at $25^{\circ}C$ for 2 years old. 3. Stomata appeared only in abaxial surface (lower epidermis) and stomatal frequency was $37per\;mm^2$. 4. Above results together with other informations quoted here strongly suggest that air temperature is much better criteria than light intensity for the improvement of shading roof material and shading construction. That is to promise maximum light intensity unless air temperature is above $25^{\circ}C$.

• Journal of the korean academy of Pediatric Dentistry
• /
• v.28 no.3
• /
• pp.504-511
• /
• 2001

Preventive resin restoration, extended concept of occlusal pit and fissure sealing, is procedure composed of as follows. Cavity preparation is limited to areas of initial caries The cavity is then restored with composite resin, while other sound pits and fissures are sealed with pit and fissure sealant. If pit and assure sealant with which microrestoration is possible is used, it may be of great benefit to both patient and operator in case of difficult-to-control children s treatment. However study on preventive resin restoration using this kind of materials have been scarce. The purpose of this study was to compare the microleakage of four different modes of preventive resin restoration. Restoration using only composite resin was compared together Fifty-five bicuspids were prepared with small class I cavity preparation on the occlusal surface, divided into the following groups and restored accordingly. Group 1 : Cavity was restored with Z-100 composite resin Group 2 : Cavity was restored with Z-100 composite resin. Pits and fissures were then sealed with Teethmate F-1 Group 3 : Cavity was restored with Z-100 composite resin Pits and fissures were then sealed with Ultraseal XT-plus Group 4 : Cavity and pits and fissures were restored with Ultraseal XT-plus altogrether Group 5 : Cavity was restored with Ultraseal XT-plus. Pits and fissures were then sealed with the same material. After restoration, the samples were thermocycled 500 times between $5^{\circ}C$ and $55^{\circ}C$ with a dwell time of 30 seconds. After thermocycling, the samples were dipped into 1% methylene blue solution for 24 hours, then rinsed with tap water. The teeth were then embedded in resin and cut buccolingually along the tooth axis and observed with a stereomicroscope to determine the degree of microleakage. The results were as follows : 1. Group 4 showed the greatest microleakage, while group 3, showed the least. The mean microleakage decreased in the following order:4>1>5>2>3. 2. There was no stastically significant difference between group 1 and group 5(p>0.05). However, group 1 showed significantly greater microleakage compared to group 2 and 3(p<0.05) Group 1 showed significantly less microleakage compared to group 4(p<0.05). 3. Group 2 showed no statistically significant difference compared to group 3(p>0.05). However group 2 showed significantly less microleakage compared to group 4 and 5(p<0.05) 4. Group 3 showed significantly less microleakage compared to group 4 and 5(p<0.05). 5. Group 5 showed significantly less microleakage than group 4(p<0.05).

• Journal of Animal Science and Technology
• /
• v.47 no.4
• /
• pp.679-690
• /
• 2005

This study was carried out to evaluate the quality characteristics of aerobic packed pork during storage after fermentation with soy sauce, red pepper and soybean paste seasonings. The ham of pork were cut to cube($7{\time}10{\time}2$cm) and Korea traditional seasonings such as soy sauce(T1), red pepper paste(T2), soybean paste(T3) were seasoned by the proportions of meat to seasonings(1:1), respectively. The seasoned sample were fermented by fill into plastic box at $1{\pm}1^{\circ}C$ for 10 days. And then, the fermented meat from each pack was aerobic packed and stored at $1{\pm}1^{\circ}C$ for up to 28 days. The pH of T1 were significantly(P<0.05) lower compared to T2 and T3 at 1 day of storage, but were significantly(P<0.05) higher at 14 and 28 days of storage. The water-holding capacity of T1were significantly(P<0.05) higher compared to T2 and T3 at 1 and 28 days of storage. The shear force of T3 were significantly(P<0.05) lower compared to T1 during storage. The surface meat L* values of T3 were significantly(P<0.05) higher than those of T1 and T2, but a* and b* values of T2 were significantly(P<0.05) higher. The volatile basic nitrogen(VBN) of T3 were significantly(P<0.05) lower compared to T2 at 1 and 14 days of storage, but T1 were significantly(P<0.05) lower at 28 days of storage. The thiobarbituric acid reactive substances(TBARS) of T3 were significantly(P<0.05) lower compared to T1 and T2. The total plate counts of T1 were significantly(P<0.05) lower compared to T2 and T3 at 1 day of storage, but T2 were significantly(P<0.05) lower at 14 and 28 days of storage. The Escherichia coli of T1 and T3 were significantly(P<0.05) lower compared to T2 at 1 day of storage. The Lactobacilli spp. of T2 were significantly(P<0.05) lower compared to T1 and T3.

• Horticultural Science & Technology
• /
• v.32 no.6
• /
• pp.872-878
• /
• 2014

This study aimed to enhance storage and freshness of strawberry fruits and foliage vegetables by spray treatment with Chlorella vulgaris as a bio-fertilizer. The tested strain, C. vulgaris CHK0008, was isolated from an organically cultivated rice paddy and identified as C. vulgaris by its morphology and 18S rDNA and 23S rDNA sequence homology. We successfully cultured C. vulgaris CHK0008 in BG11 modified medium (BG11MM) and adjusted $2.15{\times}10^6cell/mL$ C. vulgaris CHK0008 to one OD value by measuring the optical density at 680 nm using a UV-vis spectrophotometer. The soluble solid content of 'Seolhyang' and 'Yukbo' strawberry fruits treated by spray application with C. vulgaris CHK0008 was enhanced by 22.2% and 11.5% respectively, compared to untreated controls. Additionally, the decay rates of treated 'Seolhyang' and 'Yukbo' strawberry fruits decreased 63.8% and 74.4% respectively, compared to untreated control. Surface color changes and chlorosis of leaves in leaf vegetables such as lettuce, kale, red ornamental kale, white ornamental kale and beet were observed in samples treated with water spray for 10 days after cold storage. However, the decay rate of leafy vegetables treated with foliar application of 25% C. vulgaris CHK0008 liquid culture was significantly decreased compared to that of the untreated control during storage at $4^{\circ}C$.

• Journal of Food Hygiene and Safety
• /
• v.24 no.4
• /
• pp.324-331
• /
• 2009

Peeled whole onions (PWO) were cleaned at various hypochlorous acid (HA) concentration and steeping time and packed in LDPE bag keeping at $10^{\circ}C$ for 12 days and $35^{\circ}C$ for 3 days, in order eventually to examine microbiology, surface color and sensory quality. At the early stage of storage, it was found that total bacterial counts at H-II keeping at $10^{\circ}C$ after 1 minute steeping were $2.60\;{\pm}\;0.18\;log\;CFU/g$, and those after 3 minutes steeping were $2.10\;{\pm}\;0.18\;log\;CFU/g$ which showed less than the control. The total bacterial counts at H-III were detected after 4 days. The total bacterial counts of PWO treated HA increased as steeping time became longer, HA concentration increased, and storage temperature went down. E. coli was not detected at all treatments. It was also found that during the treatment the L-value showed decreasing trend, but the parameter a- and b- value showed increasing trend. But these trends were mitigated as HA concentration increased. The result of sensory quality evaluation for the appearance showed that the sample stored with $10^{\circ}C$ gained higher evaluation than that with $10^{\circ}C$, while the control and H-III gained highest points significantly (p < 0.05) for the sample keeping at $10^{\circ}C$ after 12 days storage. The sensory odor of onion showed similar to that for the appearance, and the 8-day treatments of H-II and H-III showed no significantly difference (p < 0.05). On the basis of the results above, it is likely to be more effective to prolong the period of circulation of PWO if you use HA over 50 ppm for washing PWO and storage at $10^{\circ}C$. This study will contribute to improve safety and quality in circulation of PWO.

• Food Science of Animal Resources
• /
• v.26 no.1
• /
• pp.85-91
• /
• 2006

This study was investigated the effect of aging at low temperature of seasoned pork with Korean traditional sauces. The samples, pork loins were cut by the shape of cube ($5{\times}15{\times}5\;cm$) and porks were seasoned with Korean tradition sauce such as soy sauce base (T1), red pepper sauce base (T2), and soybean sauce base (T3) in the same proportion of meat seasonings, respectively. The seasoned samples were stored, at $1{\pm}1^{\circ}C$ during 28 days. Surface meat color of seasoned pork was affected by the kind of sauces. Lightness of seasoned pork with soy sauce was decreased with increased in periods while red pepper sauce made it more red and soybean sauce produced a light seasoned pork, Lightness of inner meat color of seasoned pork was decreased with increased aging periods, and seasoned pork with soy sauce was lower compared to other treatments. TBARS of seasoned pork with soy sauce was lower compared to other treatments, and increased TBARS in all treatments with aging period. Total plate counts were increased with aging period, and those of seasoned pork with soy sauce were lower compared to other treatments. The microbial counts of Escherichia coli levels in all treatments was higher at the first day of aging periods. However Escherichia coli levels were decreased with increasing the aging period. Lactobacilli spp. of seasoned pork with soy sauce was not increased during aging periods, whereas other treatments were increased with aging period increased.

• Journal of Animal Science and Technology
• /
• v.47 no.5
• /
• pp.825-836
• /
• 2005

This study was carried out to evaluate the quality characteristics of the fermented pork with soy sauce, red pepper paste and soybean paste. The ham of pork were cut to cube (7 × 10 × 2 cm³) and Korea traditional seasonings such as soy sauce (T1), red pepper paste (T2), soybean paste (T3) were seasoned by the proportions of meat to seasonings (1:1), respectively. The pH of fermented pork with soybean paste seasoning were significantly higher compared to those for fermented pork with soy sauce and red pepper paste seasoning at 1 and 28 days of storage, but were significantly lower at 14 days of storage. The water-holding capacity of fermented pork with soy sauce seasoning were significantly higher compared to those for fermented pork with red pepper and soybean paste seasoning at 28 days of storage. The surface meat L* values of fermented pork with soybean paste seasoning were significantly higher compared to those for fermented pork with soy sauce and red pepper paste seasoning, but a* and b* values of fermented pork with red pepper paste seasoning significantly higher. The volatile basic nitrogen (VBN) of fermented pork with soybean paste seasoning were significantly lower compared to those for fermented pork with soy sauce seasoning at 1 and 28 days of storage. The shear force and thiobarbituric acid reactive substances (TBARS) of fermented pork with soybean paste seasoning were significantly lower compared to those for fermented pork with soy sauce and red pepper paste seasoning. The total plate counts of fermented pork with soybean paste seasoning were significantly higher compared to those for fermented pork with soy sauce and red pepper paste seasoning at 14 days of storage, but were significantly lower at 28 days of storage. The Escherichia coli of fermented pork with soy sauce and soybean paste seasoning were significantly lower compared to those for fermented pork with red pepper paste seasoning at 1 day of storage. The Lactobacilli spp. of fermented pork with red pepper paste seasoning were significantly lower compared to those for fermented pork with soy sauce and soybean paste seasoning.