• Restorative Dentistry and Endodontics
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• 제45권2호
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• pp.13.1-13.10
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• 2020

Objective: The aim of this study was to evaluate the influence of different modeling agents on the surface microhardness (Vickers hardness number; VHN), roughness (Ra), and color change (ΔE) of a nano-hybrid composite with or without exposure to discoloration by coffee. Materials and Methods: Sixty-four cylinder-shaped nano-hybrid composite specimens were prepared using a Teflon mold. The specimens' surfaces were prepared according to the following groups: group 1, no modeling agent; group 2, Modeling Liquid; group 3, a universal adhesive (G-Premio Bond); and group 4, the first step of a 2-step self-adhesive system (OptiBond XTR). Specimens were randomly allocated into 2 groups (n = 8) according to the storage medium (distilled water or coffee). VHN, Ra, and ΔE were measured at 24 hours, 1 week, and 6 weeks. The Kruskal-Wallis test followed by the Bonferroni correction for pairwise comparisons was used for statistical analysis (α = 0.05). Results: Storage time did not influence the VHN of the nano-hybrid composite in any group (p > 0.05). OptiBond XTR Primer application affected the VHN negatively in all investigated storage medium and time conditions (p < 0.05). Modeling Liquid application yielded improved Ra values for the specimens stored in coffee at each time point (p < 0.05). Modeling Liquid application was associated with the lowest ΔE values in all investigated storage medium and time conditions (p < 0.05). Conclusion: Different types of modeling agents could affect the surface properties and discoloration of nano-hybrid composites.

• Tribology and Lubricants
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• 제20권5호
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• pp.272-277
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• 2004

This study deals with the friction and wear characteristics of C-N coated spur gear. The PSII apparatus was built and a SCM415 test piece and test gear with steel substrate was treated with carbon nitrogen by this apparatus. The composition and structure of the surface layer were analyzed and compared with that of PVD coated TiN layer. It was found that both of friction coefficient of C-N coating and TiN coating decreased with increasing load, however, C-N coating showed relatively lower friction coefficient than that of TiN coating. We was investigated the effect of C-N coating on hardness, friction and wear. The TiN coated gear showed a more serious friction phenomena than that of C-N coated gear. It was considered that coating of TiN, which was conducted at a vacuum chamber at about 500$^{\circ}C$, results in a tempering of base material that causes microstructural change, which in turn resulted in decreasing of hardness. The C-N coated gear and pinion had higher wear resistance that of TiN coated gear and pinion. C-N coating significantly improved the friction and wear resistance of the gear.

• 한국윤활학회:학술대회논문집
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• 한국윤활학회 2004년도 학술대회지
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• pp.41-46
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• 2004

This study deals with the friction and wear characteristics of C-N coated spur gear. The PSII apparatus was built and a SCM415 test piece and test gear with steel substrate was treated with carbon nitrogen by this apparatus. The composition and structure of the surface layer were analyzed and compared with that of PVD coated TiN layer. It was found that both of friction coefficients of C-N coating and TiN coaling decreased with increasing load, however, C-N coating showed relatively lower friction coefficient than that of TiN coating. We was investigated the effect of C-N coating on hardness, friction and wear. The TiN coated gear showed more serious friction phenomena than that of C-N coated gear. It was considered that coating of TiN, which was conducted at a vacuum chamber at about $500^{\circ}C$ results in a tempering of base material that causes microstructure change, which in turn resulted in decreasing of hardness. The C-N coated gear and pinion had higher wear resistance that of TiN coated gear and pinion. C-N coating significantly improved the friction and wear resistance of the gear.

• 소성∙가공
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• 제32권2호
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• pp.67-73
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• 2023

To overcome a climate change, manufacturing complex-shaped electric mobility parts becomes one of the important issues for enhancing a performance of motor with reducing their weight. Therefore, development of laser-based additive manufacturing shed on light due to their flexible manufacturing capacity that can be suitable to solve the poor formability of Fe-Si alloys for electric mobility parts. Although there are several studies existed to optimize the performance of additively manufactured Fe-Si alloys, the post-annealing effect was not well investigated yet though this is important to control the texture and mechanical properties of additively manufactured parts. In the present work, annealing effect on the mechanical property and microstructure of additively manufactured Fe-4.5Si alloy was investigated. Because of the ordered phase initiation after annealing, the hardness of additively manufactured Fe-4.5Si alloy increased up to 1173 K while a hardness drop occurs at the 1273 K condition due to the micro-crack initiation. The response surface methodology result represents the 1173 K-5 h sample is an optimal condition to maximize the mechanical property of additively manufactured alloy without micro-cracks.

• Elastomers and Composites
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• 제35권2호
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• pp.98-105
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• 2000

화학적 표면처리에 따른 카본블랙의 표면 관능기와 표면 자유에너지를 FT-IR과 접촉각 측정법을 이용하여 각각 관찰하였다. 산성과 염기성 용액으로 표면 처리한 카본블랙을 분석한 결과, 표면 관능기가 표면 자유에너지의 극성요소에 크게 영향을 미치는 것을 확인하였다. 반면에 무극성 용액으로 표면처리한 NCB와 염기성 용액으로 처리한 BCB의 경우 표면 자유에너지의 London 비극성 요소의 증가를 보이며 이에 따라 카본블랙/고무 복합재료의 경도, 파단신율, 그리고 인장강도와 같은 기계적 물성이 증가하는 것을 볼 수 있었다. 특히, 접촉각 측정을 통해 얻은 표면 자유에너지의 London 비극성 요소가 복합재료의 인장강도와 상관관계가 있음을 확인할 수 있었다. 이는 카본블랙의 London 비극성 요소가 카본블랙/고무 복합재료의 기본적인 기계적 물성에 크게 기여한다고 사료된다.

• 대한영양사협회학술지
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• 제16권1호
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• pp.13-21
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• 2010

The purpose of this study was to determine the optimal mixing conditions of different amounts of Jinuni beans and fresh cream for the preparation of Jinuni bean chocolate. An experiment was designed using the central composite design of the response surface, which required 10 experimental treatments including 2 replicates for the Jinuni bean and fresh cream. The compositional and functional properties of the treatments were measured and these values were applied to the mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the mixture products. The color value L (Lightness) decreased with an increase in the amount of added Jinuni bean but the color value a (redness) and color value b (yellowness) did not change. In addition, the hardness value increased with the addition of the Jinuni bean. The results of the sensory evaluation showed very significant differences in the values of the texture (p<0.01), taste (p<0.05), and overall quality (p<0.01). As a result, the optimum formulations as determined by the numerical and graphical methods were 27.98 g of Jinuni bean and 67.0 g of fresh cream.

• 한국전기전자재료학회논문지
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• 제17권9호
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• pp.967-972
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• 2004

Hardness and surface property of coated gel materials are considerably different according to kinds(particle size/stabilized ion) of colloidal silica(CS), kinds of silanes, content ratio of silane versus CS, and reaction degree in sol solution. We report the properties of sol-gel coating materials in which the factors of reaction are kinds of CS, contents ratio of CS and MTMS, and reaction time of sol. The contact angles of the coated films obtained from the mixed CS system showed a little good relationship with MTMS content increase to those from HSA CS reaction system and the change of contact angle didn't have much effect on reaction time of sol. In the coating films obtained from HSA CS reaction system, the surface was much rough in case of that the content MTMS decreased and the reaction of sol kept long. The surface roughness of films obtained from the mixed CS reaction system showed similar tendency, though its degree was a little different. In synthesis of sol-gel coating materials, we could identify that choice of CS kinds and content ratio of CS and silane were important and it was desirable the reaction time of sol is not long.

• 동아시아식생활학회지
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• 제16권3호
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• pp.323-331
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• 2006

The manufacture and consumption of traditional Korean rice cake is being revived due to the introduction of various desserts and confectionaries in the food industry. In order to develop this traditional food of Korea and allow various types of rice cakes to enter the market, it is essential to standardize the cooking methodology. In particular, there has been little research on Dutubpyun, a traditional food famous for its good taste. In addition, the original cooking methodology varies between cookbooks. Therefore, in order to standardize the cooking methodology for Dutubpyun referring to various cookbooks, different types Dutubpyun were made by varying the grain fineness of the glutinous rice powder to 16, 20, 30 and 40 meshes, adding up water to 10%, up sugar to 10% and up soy sauce to 5%. Subsequently, a sensory evaluation, and a test on the moisture, degree of gelatinization and hardness during storage were measured to determine the optimal grain fineness of the powder. For the sensory evaluation, where the grain sizes of the glutinous rice powder were different, the 30 and 40 mesh samples received high scores for grain fineness, moisture and chewiness. The 40 mesh samples received high scores for softness, while the overall quality was the highest in the 30 mesh samples. The moisture content during storage was $38.0{\sim}40.6%$ for the samples on the day of cooking, while it was reduced to $33.3{\sim}35%$ after 3 days of storage. Regarding the degree of gelatinization during storage, the maltose content was $2.4{\sim}2.7 mg$ for the samples on the day of cooking. After 3 days, the maltose content was $2.3{\sim}2.8 mg$ but the maltose content was higher in the 40 mesh samples than in the other samples. Regarding the change in hardness during storage, the hardness marked high in the 20 mesh samples on the day of cooking (p<0.05), while it was high in the 16 mesh samples after 3 days of storage (p<0.001). The hardness tended to increase with increasing storage time. Regarding the surface structure of the glutinous rice powder and Dutubpyun, a difference in grain fineness was clearly seen in the 15x-magnifications photograph of the rice powder structure taken by SEM. At 60x and 180x magnifications of surface of Dutubpyun, the 16 mesh samples had a uniform air gap, and a lumpy configuration. Smaller air gaps were dispersed homogeneously and similar to a net in the 20 and 30 mesh samples. The 40 mesh samples showed to a net-likes structure with cracks. Overall, for the best conditions for cooking Dutubpyun, the grain fineness of the glutinous rice power needs to be 30 mesh.

• Journal of Biosystems Engineering
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• 제40권3호
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• pp.271-276
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• 2015

Purpose: Quick freezing is widely used in commercial food storage. Well-known freezing techniques such as individual quick freezing require a low-temperature coolant and small cuts for the heat-transfer efficiency. However, the freezing method for bulk food resembles techniques used in the 1970s. In this study, electromagnetic (EM) heating was applied to improve the quick freezing of bulk food. Methods: During freezing, the surface of food can be rapidly cooled by an outside coolant, but the inner parts of the food cool slowly owing to the latent heat from the phase change. EM waves can directly heat the inner parts of food to prevent it from freezing until the outer parts finish their phase change and are cooled rapidly. The center temperature of garlic cloves was probed with optical thermo sensors while liquid nitrogen (LN) was sprayed. Results: When EM heating was applied, the center cooling time of the garlic cloves from freezing until $-10^{\circ}C$ was 48 s, which was approximately half the value of 85 s obtained without EM heating. For the white radish cubes, the center cooling time was also improved, from 288 to 132 s. The samples frozen by LN spray with EM heating had a closer hardness to the unfrozen samples than the samples frozen by LN only. Conclusions: The EM heating during quick freezing functions to maintain the hardness of fresh food by reducing the freezing time from 0 to $-10^{\circ}C$.

• Journal of Advanced Marine Engineering and Technology
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• 제35권5호
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• pp.600-607
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• 2011

고탄소강은 사용자가 요구하는 특성을 만족시키기 위해 침탄, 질화, 고주파담금질 등에 의해 표면처리 되어져 왔다. 그러나 기존의 처리 방법은 모두 처리물 전체를 가열하거나 균일한 가열을 하지 못하여 표면처리 후 변형의 문제와 처리후의 후가공의 경비문제, 그리고 극히 일부분만 경화가 필요한 부품에는 적용하기 어려운 문제점이 있었다. 이러한 문제를 해결할 수 있는 표면처리법으로로써 레이저열처리 방법이 대두대고 있으며, 레이저열처리는 레이저 빔을 피처리물의 표면에 조사하고 적당한 속도로 이동을 하게 되면 레이저조사부위가 급속하게 가열되고 레이저 빔이 통과한 후에는 표면의 열이 내부로 열전도 되어 급속히 자기냉각(self-quenching)됨으로써 표면에 새로운 기계적 성질을 갖게 하는 열처리법이다. 본 연구에서는 기존의 CW Nd:YAG 레이저 열원보다 효율이 좋은 HPDL을 이용한 고효율, 고기능의 고탄소강 열처리 후 재료적 물성을 평가하였다. 그 결과 레이저빔의 조사속도 및 온도변화에 따른 열처리부 및 모재 부분에 대한 경도특성 및 미세조직의 특성을 명확히 할 수 있었다.