• Journal of the Korean Society for Precision Engineering
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• v.22 no.11 s.176
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• pp.51-58
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• 2005

Laser surface hardening technologies have been used to improve characteristics of wear and to enhance the fatigue resistance for automotive parts. The objective of this research work is to investigate the influence of the process parameters, such as power of laser and defocused spot position, on the characteristics of laser heat treatment for the case of SM45C medium carbon steel. CW Nd:YAG laser is selected as the heat source. The optical lens with the elliptical profile is designed to obtain a wide heat treatment area with a uniform hardness. From the results of the experiments, it has been shown that the maximum hardness is approximatly 780 Hv when the power and the travel speed of laser are 1,095 W and 0.6 m/min, respectively. In addition, the hardening width using the elliptical lens was three time larger than that using the defocusing of laser beam.

• Journal of the Korean Society for Precision Engineering
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• v.23 no.7 s.184
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• pp.39-50
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• 2006

Laser heat treatment technologies have been used to improve characteristics of wear and to enhance the fatigue resistance for automotive parts. The bjective of this research work is to investigate the influence of the process parameters, such as power of laser and defocused spot position, on the characteristics of laser heat treatment for the case of SM45C medium carbon steel. CW Nd:YAG laser is selected as the heat source. The optical lens with the elliptical profile is designed to obtain a wide heat treatment area with a uniform hardness. From the results of the experiments, it has been shown that the maximum hardness is approximatly 780 Hv when the power and the travel of laser are 1,095 W and 0.6 m/min, respectively. In addition, the hardening width using the elliptical lens was three time larger than that using the defocusing of laser beam.

• Asian Journal of Turfgrass Science
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• v.7 no.2_3
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• pp.55-60
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• 1993

Soil profile was well developed into four horizons, $A_1$, $A_3$, $B_2$and C at 100cm-depth in most four golf courses in Kyonggi province. Distribution of root system of Korean lawngrass was abundant in dark yellowish or yellowish brown $A_1$ horizon with low hardness(8~14mm yamanaka scale), moderately in yellowish brown $A_3$ horizon with moderate hardness(16~23mm) rarely in $B_3$horizon(15~60cm depth) and no in C horizon. Optimum soil hardness for good root growth of Korean lawngrass appeared to be less than 16mm mineral nutrient contents. Such as Ca++, Mg++, K+, Mn++ and Fe showed relatively higher concentration in lower horizon indicating the leaching of minerals. The increasing tendency of soil pH with depth seemed to the result of mineral leaching. There was significant positive correlation between Ca+Mg and pH, manganese content appeared to be too high(261~789ppm) in $A_1$ horizon. The contents of organic matter and phosphorus were bight in $A_1$ horizon and greatly varied among golf courses.

• Food Science and Biotechnology
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• v.15 no.3
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• pp.409-412
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• 2006

Interrelationship between results of large deformation (texture profile analysis, TPA) test and small deformation (creep) test on ohmic heated surimi gel, water-bath heated surimi gel, and commercial fish gel products (kamabokos) was examined. Creep test revealed ohmic heated gels have higher elastic modulus and viscosity values than water-bath heated ones, with differences of elastic modulus and viscosity between ohmic and water-bath heated gels being 18 and 28.5%, respectively. These differences were reflected in the higher hardness, cohesiveness, and chewiness values of ohmic heated gels in TPA. In TPA test, the differences of hardness and chewiness between ohmic heated gel and water-bath heated gel were 29.3 and 38.7%, respectively. It was concluded that with proper experimental design, the small deformation creep test which gives molecular level deformation data can be related to the large deformation TPA test indicating the sensory textural properties.

• Journal of Veterinary Science
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• v.23 no.5
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• pp.64.1-64.9
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• 2022

Background: Fluralaner is a novel drug belonging to the isoxazoline class that acts on external parasites of domestic animals. It is used systemically via drinking water, especially against red poultry mite in layer chickens. Fluralaner is frequently used in layers infected with D. gallinae. However, no study to date has investigated the effects of feed intake and water hardness. Objectives: This study aimed to investigate the effects of variable water hardness and feed intake on the pharmacokinetic profile of fluralaner. Methods: Layer chickens were divided into four groups (n = 8): fed + purified water (Group 1), feed restricted + purified water (Group 2), feed restricted + hard water (Group 3), and feed restricted + soft water (Group 4). After administering a single dose of the drug with drinking water, the blood samples were collected for 21 days. Fluralaner concentrations in plasma samples were determined by liquid chromatography/tandem mass spectrometry. The maximum plasma concentration (C_max), time to reach maximum plasma concentration (t_max), area under the concentration-time curve values (AUC_0-21d), half-life (t_1/2), and other pharmacokinetic parameters were calculated. Results: Although the highest maximum plasma concentration (C_max) was determined in Group 1 (fed + purified water), no statistically significant difference was found in the C_max, t_max, t_1/2, MRT_{0-inf_obs}, Vz/F_obs, and Cl/F_{_obs} parameters between the experimental groups. Conclusions: It was concluded that the feed intake or water hardness did not change the pharmacokinetic profile of fluralaner in layer chickens. Therefore, fluralaner could be used before or after feeding with the varying water hardness in poultry industry.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.545-551
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• 2010

In this study, Sulgidduk samples were prepared with 0%, 3%, 5% and 7% yacon powder. Sulgidduk samples were then examined for quality characteristics such as moisture content, general components, color, texture profile analysis, sensory qualities, and sugar content, in order to determine the optimal ratio of yacon powder in the formulation. Regarding the general components of yacon Sulgidduk, the contents of crude protein and lipid decreased as the ratio of yacon powder increased. The L-value for color decreased, whereas a- and b-values increased. In the texture profile analysis, 7%-added yacon showed significantly lower hardness, whereas 7% yacon powder showed the highest values for cohesiveness, springiness, and chewiness. The contents of sucrose, fructose, and glucose in yacon Sulgidduk were found to be 3%, 5%, and 7% by LC, respectively. Sucrose showed a decreasing trend with increased yacon powder content, but fructose and glucose increased with increased amount of yacon powder. For sensory qualities, taste/flavor, texture, hardness, and overall acceptability were not significantly different among the 0%, 3%, and 5% yacon powder samples.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.772-776
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• 2003

This study was performed to determine the quality characteristics of lemon pyun with various kinds of getting agents: agar, gelatin, sweet Potato starch, corn starch and Potato starch. Lemon Pyun was made with lemon juice(21.4％), gelling agent(6.7％), water(53.3％), sugar(13.3％) and honey(5.3％). The quality characteristics of the sample were estimated in terms of pH, color difference, texture profile analysis and sensory evaluation. (Ed- as this is an abstract this introductional clause is unnecessary) The PH of lemon pyun showed no significant difference among the different gelling agents. Lightness was significantly(p＜0.05) lowered in the agar and gelatin groups, a value was significantly(p＜0.05) lowered in the sweet potato starch and potato starch groups, and b value was significantly(p＜0.05) lowered in the sweet potato starch group. In texture profile analysis, chewiness, gumminess and hardness were significantly(p＜0.05) increased in the sweet potato starch group. According to sensory evaluation, elasticity and hardness of the sweet potato starch and cornstarch groups were stronger(p＜0.05) than of other gelling agent groups. Lemon pyun containing sweet potato starch was most preferable in terms of Vitamin C provision.

• Proceedings of the Korean Society of Crop Science Conference
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• 2005.10b
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• pp.146-147
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• 2005

• Journal of Pharmaceutical Investigation
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• v.20 no.1
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• pp.7-12
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• 1990

In case of the slowly disintegrating tablets such as enzyme preparations, disintegration time (DT) may be the important factor in formulating those preparations. The effects of tablet hardness, lubricants and disintegrants on DT were investigated in this approach. Disintegration time was significantly affected by disintegrants, moderately by lubricants, but not by tablet hardness. The effect was in the order of magnesium stearate >talc, PEG, sodium benzoate in case of lubricants, and of Ac-Di-Sol>LHPC>Primogel >Kollidon in case of disintegrants. Because lubricants and disintegrants influenced the tablet hardness and DT profile showed complicated pattern, it should be remembered that all factors mentioned above should be simultaneously considered in the formulation of enzyme tablets.

• Journal of Technologic Dentistry
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• v.27 no.1
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• pp.73-78
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• 2005

The surface-reacted layer of titanium castings greatly affects their mechanical properties. This study analyzed the interfacial zone of Ti-20%Zr-5%Cr alloy castings obtained from phosphate bonded investment and examined the relationship between the surface-reacted layer and hardness. The Vickers hardness of cast disks were tested at 20$\mu m$ intervals from the surface to 120$\mu m$ in depth. The cross-section was observed metallurgically, and line profile of the reacted layer was conducted under the EDX. The surface-reacted layer of Ti-20%Zr-5%Cr alloy is showed a similar tendency to Ti-6%Al-4%V alloy in thickness, and also Si diffusion in multiple reacted layer of Ti-20%Zr-5%Cr alloy is less than cp Ti and similar to Ti-6%Al-4%V alloy. The Vickers hardness in the surface layer was greater than in the inner part, and the Vickers hardness of Ti-20%Zr-5%Cr alloy ranged 650 to 390 and cp Ti ranged 810 to 160, Ti-6%Al-4%V alloy ranged 710 to 530 respectively.