• Journal of the Korean Society for Heat Treatment
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• v.4 no.1
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• pp.19-29
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• 1991

This study was to investigate the influence of the substrate hardness on the hardness and adhesion of TiN thin film deposited by R.F. PACVD. Although the substrate hardness changed, chemical composition, stoichiometry and structure of TiN thin film did not change. ISE index was 1.96-1.99 for the substrate and was 1.57-1.79 for TiN thin film. And ISE index of TiN thin film was inverse proportion to the substrate hardness. When the substrate hardness was low, TiN thin film had many cracks around the indentation. But as the substrate hardness increased, TiN thin film had a few cracks and the deformation was limited within indentation. In having measured the adhesion of TiN thin film by SAT, the critical load (Lc) generally increased as the substrate hardness decreased.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.2
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• pp.145-155
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• 2004

From the cooking data, Japanese rice showed higher water uptake but lower expansion volume, pH and iodine blue value than those of Korean rice. Japanese rice had higher maximum viscosity, breakdown viscosity and pasting temperature but lower final viscosity and setback viscosity than those of Korean rice by RVA analysis. Japanese rice had higher LC (low compression) hardness, U stickiness and HC (high compression) stickiness, LC balance and HC balance, but had lower HC hardness and thickness in the tensipresser data. Also Japanese rice had higher stickiness and balance, and lower hardness from the texturometer analysis. Japanese rice showed higher a cooked taste score than that of the Satake cooked taste machine. The various mean values of Japanese rice after cooking showed better cooking characteristics than the Korean rice. These results might be caused because Japanese rice had a little lower amylose and protein content, but higher tat acidity content.

• Journal of Ocean Engineering and Technology
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• v.26 no.2
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• pp.33-38
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• 2012

The effects of the diffusible hydrogen content and hardness on the cold cracking in high strength weld metal were investigated. The diffusible hydrogen contents were influenced by welding parameters such as the voltage and contact tip-to-work distance (CTWD). The diffusible hydrogen content increased with an increase in voltage. However, it was decreased with an increase in CTWD. CTWD also influenced the weld metal hardness,especially when the wire used had a higher strength than the base metal. This showed that weld metal hardness had a more powerful effect on weld metal cold cracking than the diffusible hydrogen content in this experiment.

• Restorative Dentistry and Endodontics
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• v.4 no.1
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• pp.35-38
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• 1978

The purpose of this study was to measure micro-knoop hardness and coefficient of thermal expansion on composite resins (Epolite, Adaptic, Hipol and Compo T.) Four different type of composite resins were measured at the varying depth of 30, 60, 90, 150, 200, 400, 700 and 1000 micron from the surface to deep portion. The specimens were stored both in the air room temperature for 2 days, 30 days and in water at $37^{\circ}C$ for 30 days. Thermal expansions of specimens(4mm in diameter and 50mm in height) were measured in quartz tube dilatometer from $20^{\circ}$ to $70^{\circ}C$ The following results were obtained. 1. The hardness of superficial portion were lower than inner portion of resin. 2. The value of hardness obtained from the specimen stored in room temperature in the water at $37^{\circ}C$ for 30 days were lower than above described Cases. 3. The coefficient of thermal expansion of Adaptic had $29.75{\times}10^{-6}/^{\circ}C$, Hipol had $30{\times}10^{-6}/^{\circ}C$, Epolite had $39.85{\times}10^{-6}/^{\circ}C$ and Compo T had $36.95{\times}10^{-6}/^{\circ}C$.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.517-525
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• 2014

The purpose of this study was to identify appropriate sweeteners that could improve the dryness, while reducing calorie by adding various sweeteners to Sulgitteok using dry non-glutinous rice flour. Of six sweeteners (sucrose, trehalose, honey, acesulfame K, oligosaccharide, and erythritol) added, Sulgitteok with acesulfame K had the highest moisture content, whereas Sulgitteok with trehalose had the lowest moisture content. The moisture content of all samples were decreased when storage period was increased except the sample added with trehalose. Sulgitteok with erythritol had the highest L-value, whereas Sulgitteok with oligosaccharide had the lowest L-value. The L-value and b-value of Sulgitteok samples decreased when storage period was increased. Sulgitteok with trehalose had the highest hardness, whereas Sulgitteok with oligosaccharide had the lowest hardness. The hardness increased in all samples when storage period was increased. Sulgitteok sweetened with acesulfame K and honey had the highest acceptance.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 1998.10a
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• pp.258-264
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• 1998

Three kinds of reation-bonded SiC that reaction-bonded SiC(RBSC), RBSC reinforced by carbon fiber and RBSC reinforced by activated carbon fiber were prepared for investigating the change of erosion properties. The characteristics of microstructures and the phases have been investigated by using scanning electron microscope and XRD analysis. The hardness test, toughness test and erosion test were camed out. In the cases with no carbon fiber, those kind of specimens had the highest result of hardness test and the lowest result of toughness test. With the increase of carbon fiber content, The hardness and the weight loss were decreased but the toughness was increased in the cases with carbon fiber In the cases with activated carbon fiber those specimens had the highest result of toughness test and the lowest result of hardness test with 30% contents of activated carbon fiber.

• Tribology and Lubricants
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• v.15 no.1
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• pp.59-67
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• 1999

Three kinds of reation-bonded SiC that reaction-bonded SiC(RBSC), RBSC reinforced by carbon fiber and RBSC reinforced by activated carbon fiber were prepared for investigating the change of erosion properties. The characteristics of microstructures and the phases have been investigated by using scanning electron microscope and XRD analysis. The hardness test toughness test and erosion test was carried out. In the cases with no carbon fiber, those kind of specimens had the highest value of hardness and the lowest value of toughness. With the increase of carbon fiber content the hardness and the weight loss were decreased, but the toughness was increased in the cases with carbon fiber. In the cases with activated carbon fiber specimens had the highest value of toughness and the lowest value of hardness with 30% contents of activated carbon fiber.

• Journal of Power System Engineering
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• v.12 no.1
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• pp.47-52
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• 2008

This study was investigated the effect of subzero treatment in austempered ductile cast iron. Retained austenite transformed to martensite by subzero treatment and strain. With decreasing subzero treatment temperature and increasing strain, retained austenite transformed more to martensite and transformed 30% above by subzero treatment at $-196^{\circ}C$. With decreasing subzero treatment temperature, the value of strength and ratio of increasing of strength, hardness and ratio of increasing of hardness increased but the value of elongation and ratio of decreasing of elongation decreased. With decreasing subzero treatment temperature, impact value and ratio of decreasing of impact value decreased. In case of subzero treatment at $-196^{\circ}C$, hardness value increased about 18% and impact value decreased above 20%. We could find that in subzero treated specimens had a little of effect on the tensile properties but had very much effect on the hardness and value of the impact.

• Journal of the Korean Society for Heat Treatment
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• v.6 no.1
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• pp.1-8
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• 1993

In this paper, the surface roughness influenced by Sm45C hardness in high frequency induction hardening and mechanical characteristics for the changed Hv 598 part and the unchanged hardness Hv 223 part by use of cermet and ceramic cutting tools was experimentally examined. Finally, we could be had some important results by processing surface roughness on cutting conditions such as cutting speed, feed rate, depth of cut and changes of tool nose radius. The results are summarized as follows. 1. In case of the same cutting condition, the hardness of workpiece was high and acquired the best processing surface roughness when the radius of the tool nose had 0.8 mm and feed rate was 0.04 mm/rev. 2. In case of the hardness of workpiece, though the cutting speed didn't have an effect on processing surface roughness, the less feed rate and the more processing surface roughness improved. On the other hand, the low inside the hardness of workpiece, the more cutting speed and the more feed rate increase, the processing surface of roughness improved. 3. Regardless of the hardness of workpiece, the change of the cutting depth didn't have great effect on the surface roughness. 4. On cutting the high surface hardness part with cutting tools of cermet and ceramic, it can be acquired the higher processing surface roughness because it hadn't been taken effect on cutting speed, In case of the cutting process of the low inside hardness part the two cutting tools have acquired the similar processing surface roughness.

• Korean journal of food and cookery science
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• v.5 no.2
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• pp.19-25
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• 1989

In order to maks use of Adlay widely, it was analyzed and determined the content of amylose, amylopection. And Ju-ak was made from glutinous rice flours with vairous mixing ratio of Adlay flours and then this was tested for suitability to preparation of Ju-ak. Evaluation was conducted through sensory evaluation and objcetive evaluation. The results are as follow: 1. The content of moisture, total ash, crude protein, crude fat, and carbohydrate in Adlay were shown to be about 10.58%, 84.4%, 17.3%, 3.76%, 66.52%. 2. The amylose and amylopectin content were 15.6%, 84.4%. 3. By the sensory evaluation results the taste of Ju-ak prepared with mixing of 25% and 50% Adlay flour was better than glutinous rice Ju-ak but 75% and 100% mixed flour were undersirable. 4. By the Instron measurement results that hardness tend to increass as the additon level of Adlay increased. Gumminess, Chewiness and Elasticity was not significantly different as the addition level of Adlay increased. Conhesiveness tend to decrease as the addition level of Adlay. 5. Consistency of Ju-ak had significant relationship with hardness and cohesiveness. Moistness had significant relationship with hardness, elasticity, cohesiveness and chewiness. Texture of Ju-ak had significant relationship with hardness, elasticity, cohesiveness and gumminess.