• Journal of Technologic Dentistry
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• v.42 no.3
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• pp.202-207
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• 2020

Purpose: This study is a comparative analysis of the strain according to deposition in a constant temperature water bath after manufacturing ultraviolet (UV)-cured artificial teeth. Methods: As a control group, 10 ready-made artificial teeth were selected as the first molar on the right side of the maxilla (RT group). Silicone was used as a duplicate of the artificial denture teeth. Experimental teeth were prepared in two groups using the prepared silicone mold. In the first experimental group, the UV-cured resin was injected into the negative silicone, followed by irradiation with a UV-curing machine for 5 minutes (5M group). In the second experimental group, the UV-cured resin was injected into the negative silicone, and then irradiated for 30 minutes using a UV-curing machine (30M group). The one-way ANOVA was performed, and post-test was analyzed by Tukey. Results: When immersed in a water bath for 15 days, it was found to be -0.3% in the RT group, -0.6% in the 5M group, and -0.7% in the 30M group. The results revealed -0.2% in the RT group, 0.2% in the 5M group, and -0.2% in the 30M group when they were in the bath for 30 days. Conclusion: In the water bath, the swelling was greater when deposited for 1 to 15 days, but was less when deposited for 15 to 30 days.

• Fashion & Textile Research Journal
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• v.21 no.4
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• pp.480-487
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• 2019

This study used 3D technology to develop a multi-functional sports brassiere with increased comfort and fit that can be worn as a base layer during exercise or as underwear. A 75A size industrial lingerie figure was used to develop a standard pattern. 3D tools for scanning and pattern making, such as Vivid 910, Geomagic Design X, 2C-AN and Yuka CAD were used. The sports brassiere was designed as a tank top style with dual structure and linings attached to a pad utilized with a sport brassiere mold cup. 3D outer and lining's pattern was differently developed in consideration of the body's curvature with pad's shape and structure. Shoulder and neck part reduction rates were adjusted to increase the neck areas fit that considered the nude pattern's structure due to uncomfortableness felt by wearers who were uncomfortable with the neck areas fit on existing brand products. The reduction rate was also set differently on each part. For example, the reduction rate on outer side panel was set strongly to increase the breast's volume. Two products, developed by a 3D sports brassiere and previously released product, were worn on 8 subjects in their 20's to evaluate fit, comfort, and purchase preferences. The evaluation proved that newly developed 3D products were superior to comparative products. The results of the clothing pressure measurement indicate that the newly developed sports brassiere's front part had less pressure on upper bust and shoulder areas compared to comparative products as well as showed less pressure on the back side, which shows improved wearing comfort compared to comparative products.

• Journal of Convergence for Information Technology
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• v.9 no.4
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• pp.8-13
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• 2019

In this paper, based on the production technology and infrastructure of local cultural contents, it is determined that reconstruction and commercialization of local culture resources are necessary due to absence of character brand products centered on storytelling. It is expected to contribute to the expansion of the supply of advanced ceramic products along with the foundation of various contents production as it becomes the foundation to establish the developed business base through the differentiation strategy of the character product development based on the storytelling. In addition, due to the manual production, only a small amount of production can be produced and the production period is lengthened. On the other hand, the production period of gypsum mold is shortened by making mock-up through 3D program and 3D printing, It was effective in developing a wide variety of pottery products.

• Journal of Technologic Dentistry
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• v.42 no.4
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• pp.355-361
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• 2020

Purpose: In this study, we added two kinds of photoinitiators (CQ and TPO) to prepare two kinds of denture base resins (Bis-GMA series and UDMA series) for three-dimensional (3D) printing to compare and analyze their mechanical and biological properties and to find the optimal composition. Methods: Control specimens were made using the mold made of polyvinyl siloxane of the same size. Light curing was performed twice for 20 seconds on both the upper and lower surfaces with LED (light emitting diode) light-curing unit (n=10). Experimental 3D printing dental resins were prepared, to which two photoinitiators were added. Digital light processing type 3D printer (EMBER, Autodesk, CA, USA) was used for 3D printing. The specimen size was 64 mm×10 mm×3.3 mm according to ISO 20795-1. The final specimens were tested for flexural strength and flexural modulus, and MTT test was performed. Furthermore, one-way analysis of variance was performed, and the post-test was analyzed by Duncan's test at α=0.05. Results: The flexural strength of both Bis-GMA+CQ (97.12±6.47 MPa) and UDMA+TPO (97.40±3.75 MPa) was significantly higher (p<0.05) in the experimental group. The flexural modulus in the experimental group of UDMA+TPO (2.56±0.06 GPa) was the highest (p<0.05). MTT test revealed that all the experimental groups showed more than 70% cell activity. Conclusion: The composition of UDMA+TPO showed excellent results in flexural strength, flexural modulus, and biocompatibility.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.3
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• pp.267-277
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• 2022

This study investigated changes in the physicochemical and microbiological properties of fermented fish sauces based on the pacific sand lance Ammodytes personatus during fermentation according to rice koji treatments and salt contents. In total, six fish sauces were prepared, with rice koji treatment for 24 or 72 h before salt addition, and salt contents of 10 or 20%, including two controls to compare the response to different salt contents without koji treatment. The initial pH values of the sauces with koji treatments were notably lower than those of the controls. Over the 10 months of fermentation, the amino nitrogen contents of the sauces with 10% salt were higher than those with 20% salt, while the volatile base nitrogen value was also increased. In the microbial community, the initial numbers of lactic acid bacteria and mold were higher in the sauces with koji treatment than in the controls. After 8 months of fermentation, the free amino acid and organic acid contents were higher in the sauces with koji treatment than in the controls. Although the fermentation rate was affected to a greater extent by salt contents, the rice koji treatment also exerted a positive effect on the acceleration of fermentation.

• Geomechanics and Engineering
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• v.27 no.6
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• pp.537-550
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• 2021

There are various technical problems need to be solved in the construction process of pre-setting an isolation wall into a double lane in the outburst prone mine. This study presents a methodology that pre-setting an isolation wall into a double lane without a coal pillar. This requires the excavation of two small section roadways to dig a wide section roadway, followed by construction of the separation wall. During this process the connecting lane is reserved. In order to ensure the stability of the separation wall, the required bearing capacity of the isolation wall is 4.66 MN/m and the deformation of the isolation wall is approximately 25 cm. To reduce the difficulty of implementing support the roadway is driven by 5 m/d. After the construction of the separation wall, the left side coal wall is brushed 1.5 m to make the width of the gas roadway reach 2.5 m and the roadway support utilizes anchor rod, ladder beam, anchor cable beam and net configuration. During construction, the concrete pump and removable self-propelled hydraulic wall mold are used to pump and pour the concrete of the isolation wall. In the process of mining, the stress distribution of coal body and isolation wall is detected and measured on site. The results demonstrate that the deformation of the surrounding rock of roadway and separation of roof in the roadway is small. The stress of the bolt and anchor cable is within equipment tolerance validating their selection. The roadway is well supported and the intended goal is achieved. The methodology can be used for reference for similar mine gas control.

• Journal of the Korean Society of Industry Convergence
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• v.26 no.2_2
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• pp.341-347
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• 2023

The subway is one of the most common and important means of transportation in modern society. In order to use the subway safely, tracks are necessary, but trains are prone to derailment and collisions. In order for the train to run safely on the track, the fishplate that connects the line connection is used. The damaged railway was a fishplate for connecting subway lines used for 11 years, and damage analysis and countermeasures were presented. Beach marks were observed on both fracture surfaces, and striations appeared at the range of crack propagation. The damaged part is Cr carbide, which has a higher hardness than the base metal, and is judged to be embrittled and destroyed by fatigue. The SM50C fishplate was subjected to a cyclic stress of about 59% of the upper limit of tensile-compression fatigue limit, but inclusions were the cause of failure. In order to prevent fatigue failure of the SM50C steel fishplate, the occurrence of inclusions should be minimized and processed to have a homogeneous structure when manufacturing the fishplate. In addition, compressive residual stress is given through surface modification such as peening to control crack generation. It is necessary to minimize the change in shape that can become a stress concentration part along with accurate fastening of the bolt, and to design the stress distribution to be as uniform as possible.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.460-482
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• 2012

On the basis of the cookbooks and Data Base of the Korean Classics(http://db.itkc.or.kr/itkcdb/mainIndexIframe.jsp), this paper analyzed the fermented soybean listed in the general documents of the Chosun Dynasty(1392~1897) and the Goryeo Dynasty(918~1392). In the Goryeo Dynasty, there are 15 kinds of Jang(soybean paste or solution), among which are Jang (soybean paste fermented by mold)(6 documents), Yeomgjang, Yeomshi(2), and Gaejang(1). However, the cookbook at that time is defunct. The Goryeo Court relieved the famine-stricken people by proving them with Jang. In the Chosun Dynasty, 111 kinds of Jang were listed in the general documents, and 153 kinds in cookbooks. There were 55 kinds of general Jang, such as Jang(204), Yeomjang(63), Chojang, Goojang(7), and Gaejang(6), are listed in the general documents, and in the cookbooks, there are 55 kinds of Jang, such as Sookwhangjang(9 cookbooks), Daemaekjang(8), Myeonjang(8), Saengwhangjang (8), and Yooinjang(8), and among them, 13 kinds belong to the Chinese origin. A total of 9 Kinds of Ganjang(soybean solution fermented by mold), such as Soojang(30), Cheongjang(23), Gamjang(8), and Ganjang(3) are found in the general documents. In the cookbooks, 12 kinds of Jang, as Cheongjang(10), Cheonrijang(4), Ganjang(3), and etc., are listed. There were 9 kinds of Gochoojang(red pepper-soybean paste), such as Chojang(12), Gochojang(3), and etc., are listed in the general documents, and 9 kinds as Gochojang(7), Manchojang(7), rapid Manchojang(4), and etc., are in the cookbooks. In addition, 16 Kinds of Yookjang(fermented soybean-meat paste) as Haejang(15), Hyejang(11), Yookjang(11), and etc., are found in the documents, and 22 kinds as Nanjang(9), Gejang(6), Yookjang(5), Shoigogijang(4), and etc., are in the cookbooks. Eighteen Kinds of Shi(soybean paste fermented by bacteria) as Yeomshi(40), Shi(35), Shijang(6), and etc., are recorded in the documents, and 19 kinds as Jeonkookjang(6), Shi(4), Sooshijang(4), and etc., are in the cookbooks, and among them 11 kinds belong to the Chinese origin. Six kinds of Jipjang(aqueous soybean paste) as Jipjang(7), Uoopjang(4), Pojang (2), Jangzoop(2) are recorded in the documents, and 15 kinds as Jipjang(9), Zoopjeo(7), and Hajeoljipjang(5) are in the cookbooks. Soybean paste, or solution for relieving hunger is not recorded in the documents. However, the Chosun court, for the purpose of relieving famine-stricken people, used general Jang. Such 21 Jang to relieve the famine-stricken people as Pojang(7), rapid Jang(6), and Sasamgilgyeongjang(4) are listed in the cookbook. Geonjang(dried soybean paste), Nanjang (egg-soybean paste), Doojang(soybean paste), Maljang(random soybean paste), Myeonjang(wheate-soybean paste), Sodoojang (red bean-soybean paste), Yookjang(soybean-meat paste) and Jang(soybean paste) are recorded in the documents, as well as in the cookbooks. Chinese-original Jang and Shi are recorded in the cookbooks, with no list in the general documents. Therefore, it seems that it didn't pass down to the general public.

• Journal of Conservation Science
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• v.34 no.6
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• pp.595-604
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• 2018

In this study, in a bid to develop natural bioadhesives for paper craft, the hanji industry, and preserving cultural assets, complex polysaccharides were extracted from brown and red algae and used as an ingredient in adhesives. Brown algae include sea trumpet, kelp, sea oak, and sea mustard, whereas red algae include Pachymeniopsis elliptica agar-agar weed, Gloiopeltis tenax, and hunori. The polysaccharides were extracted after transforming them from non-aqueous Ca complexes contained in each of the brown and red algae into water-soluble polysaccharides containing alkali metals with a solubility level of 1. and extracted Subsequently, only the polysaccharides were extracted using alcohol precipitation. The adhesion tensile strengths of kelp, a brown algae, and Pachymeniopsis elliptica, a red algae, were 21.58 and 32.99 kgf, respectively. They thus demonstrated better adhesion than that of solid glue products such as water plants (18.45 kgf) and glue sticks (20.45 kgf). The extraction yield of these polysaccharides is supposed to be determined according to their extracted environments; however, no difference in adhesion strength was seen. Further, it was found that the shapes of polysaccharides were determined by their growing environment instead of extraction environment. Use of multi-step alcohol precipitation method during extraction enabled the removal of the constituents except protein and other polysaccharides, thereby demonstrating a stable outcome without cultivation of mold. Furthermore, there was no occurrence of mold even after production of the adhesives by the simple solution method, which demonstrates the adhesive's potential as an environment-friendly adhesive material.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2005.09a
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• pp.1-23
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• 2005

Kochujang, a fermented hot pepper soybean paste, is a spicy condiment mixed with red pepper, boiled rice and mold fermented soybean (as koji) which is then fermented for several months. It has unique taste of hot, sweet, salty and savory flavor by all mixed ingredients by fermentation, and is one of most famous Korean traditional foods. The scale of the kochujang industry is about 200 billion won in Korea, and 7.8 million dollars and 4,500 tons in exports. Although it is still not a large part of the food industry in Korea, the scale of soy products will increase because it is a major subsidiary food in our dietary life and has grown from a homemade to a mass produced product. Kochujang has the largest market in the scale of sales among fermented soybean products and has merit because of its domestic base and its ability to grow to an international market due to its unique fermented taste. In order to make kochujang an international food, it Is necessary to study the scientific development of kochujang and the diversity of products using kochujang that are fitted to the taste of people around the world. In addition, participation in various exhibitions and food fairs supported by the government should help to promote kochujang throughout the world. In addition, these should be actively supported by the related businesses. Red pepper, a major ingredient in kochujang, has been widely studied and shown to have a positive effect on the reduction of fat, on the strengthening of the immune system, and on active biological functions. A fermented spice like kochujang has been shown to be beneficial for the body due to the process of fermentation rather than from the red pepper itself. If we prove the various biological functions of kochujang with a particular taste and flavor, it will energize a new market. It is necessary for business to make a continuous effort supported fly the scientific world and by government policy, in order to introduce this traditional food to the world. In the present day, the kochujang market is now on a firm basis and has been activated in the field of its study. Now, it is possible to achieve the birth of a secondary international market by concentrating on these efforts.