• The Journal of Advanced Prosthodontics
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• v.1 no.1
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• pp.1-5
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• 2009

STATEMENT OF PROBLEM. Poor wettability of denture relining materials may lead to retention problems and patient discomfort. PURPOSE. Purpose of this study is to compare and evaluate wettability of nine denture relining materials using contact angle measurements under air and water storage over time. MATERIAL AND METHODS. Nine denture relining materials were investigated in this study. Two heat-curing polymethyl-methacrylate(PMMA) denture base materials: Vertex RS, Lang, one self-curing polyethyl-methacrylate(PEMA) chairside reline resin: Rebase II, six silicone relining materials: Mucopren soft, Mucosoft, $Mollosil^{{R}}$ plus, Sofreliner Touch, GC $Reline^{TM}$ Ultrasoft, Silagum automix comfort were used in this experiment. Contact angles were measured using high-resolution drop shape analysis system(DSA 10-MK2, KRUESS, Germany) under three conditions(in air after setting, 1 hour water storage, and 24 hours water storage). Nine materials were classified into three groups according to material composition(Group 1: PMMA, Group 2: PEMA, Group 3: Silicone). Mean values of contact angles were compared using independent samples t-test and one-way ANOVA, followed by a Scheffe's post hoc analysis($\alpha$=0.01). RESULTS. Contact angles of materials tested after air and water storage increased in the following order: Group 1(PMMA), Group 2(PEMA), Group 3(Silicone). Heat-cured acrylic denture base resins had more wettability than silicone relining materials. Lang had the highest wettability after 24 hours of water storage. Silicone relining materials had lower wettability due to their hydrophobicity. Wettability of all denture relining materials, except Rebase II and $Mollosil^{{R}}$ plus, increased after 24 hours of water storage. CONCLUSIONS. Conventional heat-cured resin showed the highest wettability, therefore, it can be suggested that heat-cured acrylic resin is material of choice for denture relining materials.

• The Korean Journal of Food And Nutrition
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• v.12 no.4
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• pp.409-414
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• 1999

In order to investigate the changes of rice qualities during 4 years storage of paddy stored in ware-house of normal temperature condition. Temperature in warehouse was changed more than 3$0^{\circ}C$ under the influence of average temperature outside of a warehouse. Water content of paddy was not increased over 15% But as average temperature in warehouse was gone up 18$^{\circ}C$ from June to September every years it was supposed that these periods were to be deterioration of rice quality. On investigation of change in paddy it was supposed that these periods were to be deterioration of rice quality. On investigation of change in paddy components during the long term storage, reducing, sugar, amylose, crude protein were increased 0.24%, 19.23%, 7.02% at enterance time to 0.5%, 20.31% 7.46% 4 years later respectively. Max viscosity final visocity and set back value by amylograph were increased 449B,U 610B.U, 161B.U to 493B.U, 715B,U 222B.U but breakdown was decreased 125B.U to 76B.U with the increase of storage period. Gel consistency of rice stored was decreased 44.7mm at enterance time to 39,9mm 4years later. Fatty acid was increased remarkably 4.5KOHmg/100g to 24.4KOHmg/100g. Germination ratio and germ activity of paddy during long-term storage were decreased 97%, 100% to 0%, 0.4% respectively, With the increase of storage period contaminated paddy by molds increased and its by bacteria decreas-ed.

• Journal of the Korean Society of Food Culture
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• v.27 no.2
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• pp.193-201
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• 2012

The purpose of this study was to investigate the effects of dill on the quality characteristics of tomato sauce during 60 days of storage. As storage time increased, the pH stays between 4.10-4.22 on all additives. The lowest pH appeared on a 0% dill added sample during the storage period, except at 45 or 60 days of storage. The more dill was added, the less sugar appeared, and this was generally consistent across other samples. As storage times increased, the sugar content showed a tendency to decrease in all additives. Salinity turned out to be between 0.90-1.48 among all of the additives. For the L-value, the more dill was added, the less the L-value decreased, and this was consistent across all the samples. As the storage period increased, the L-value showed a tendency to decrease in all samples. The more dill was added, the more the a-value showed a tendency to decrease. The b-value showed a tendency to decline the more dill was added. Also, as storage time increased, the b-value decreased in all samples. Viscosity showed a tendency to increase in all samples the more dill was added. The reducing sugar content was kept between 44.83-55.38. A sensory evaluation was performed by 15 professional panelists with scoring tests for color, flavor, taste, aftertaste, viscosity, and overall acceptability. The tomato sauce with 2% dill showed the best score in the color, flavor, and overall acceptability. From the above results, the data suggests that an addition of 2% fresh dill to tomato sauce is recommended for commercial use.

• Food Science and Preservation
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• v.12 no.3
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• pp.223-229
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• 2005

Response surface methodology(RSM) was used for monitoring the quality change of muskmelon beverage with storage temperature and time. Muskmelon beverage was prepared with the ratio of liquid fructose($11\%$), muskmelon vinegar($3\%$), concentrated muskmelon juice($1\%$) and refined water($84\%$). To examine physicochemical properties of muskmelon beverage, various factors such as color, brown color intensity and sugar content were determined using physicochemical methods. Physicochemical properties of muskmelon beverage were more affordable with the increased storage temperature. While, organoleptic properties decreased with the increased storage time and temperature. The result of this study indicated that the quality of muskmelon beverage was mostly influenced by the storage temperature. Muskmelon beverage showed the good score under $60^{\circ}C$ as a storage temperature.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.20 no.2
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• pp.59-63
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• 2014

The quality changes of 'Fuyu' persimmon fruits chill-injured on tree with different time periods were evaluated during storage of 6 weeks at $0^{\circ}C$. There was no significant difference among treatments in the weight loss, which increased with storage time. Firmness was found to be very important factor determining the quality level of persimmon fruit during the storage. The increased chill-injured period decreased the firmness, indicating the rapid fruit softening. While the firmness of the persimmons not exposed to chill-injured condition was not changed significantly during the storage period, the firmness of persimmon fruits chill-injured for 1, 3, and 5 days decreased from 26.7, 16.1, 10.8 N to 18.2, 12.22, and 5.8 N for 6 weeks. The total solids content and total acidity did not significantly change during the storage period. The amount of ethylene production from the chill-injured fruits was almost 2 times higher than that without low temperature injury. The results indicated that persimmon fruit injured by low temperature exposure directly affected to the changes of its ethylene production and firmness during storage.

• Journal of Internet Computing and Services
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• v.15 no.3
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• pp.45-52
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• 2014

The Ubiquitous-City (U-City) is a smart or intelligent city to satisfy human beings' desire to enjoy IT services with any device, anytime, anywhere. It is a future city model based on Internet of everything or things (IoE or IoT). It includes a lot of video cameras which are networked together. The networked video cameras support a lot of U-City services as one of the main input data together with sensors. They generate huge amount of video information, real big data for the U-City all the time. It is usually required that the U-City manipulates the big data in real-time. And it is not easy at all. Also, many times, it is required that the accumulated video data are analyzed to detect an event or find a figure among them. It requires a lot of computational power and usually takes a lot of time. Currently we can find researches which try to reduce the processing time of the big video data. Cloud computing can be a good solution to address this matter. There are many cloud computing methodologies which can be used to address the matter. MapReduce is an interesting and attractive methodology for it. It has many advantages and is getting popularity in many areas. Video cameras evolve day by day so that the resolution improves sharply. It leads to the exponential growth of the produced data by the networked video cameras. We are coping with real big data when we have to deal with video image data which are produced by the good quality video cameras. A video surveillance system was not useful until we find the cloud computing. But it is now being widely spread in U-Cities since we find some useful methodologies. Video data are unstructured data thus it is not easy to find a good research result of analyzing the data with MapReduce. This paper presents an analyzing system for the video surveillance system, which is a cloud-computing based video data management system. It is easy to deploy, flexible and reliable. It consists of the video manager, the video monitors, the storage for the video images, the storage client and streaming IN component. The "video monitor" for the video images consists of "video translater" and "protocol manager". The "storage" contains MapReduce analyzer. All components were designed according to the functional requirement of video surveillance system. The "streaming IN" component receives the video data from the networked video cameras and delivers them to the "storage client". It also manages the bottleneck of the network to smooth the data stream. The "storage client" receives the video data from the "streaming IN" component and stores them to the storage. It also helps other components to access the storage. The "video monitor" component transfers the video data by smoothly streaming and manages the protocol. The "video translator" sub-component enables users to manage the resolution, the codec and the frame rate of the video image. The "protocol" sub-component manages the Real Time Streaming Protocol (RTSP) and Real Time Messaging Protocol (RTMP). We use Hadoop Distributed File System(HDFS) for the storage of cloud computing. Hadoop stores the data in HDFS and provides the platform that can process data with simple MapReduce programming model. We suggest our own methodology to analyze the video images using MapReduce in this paper. That is, the workflow of video analysis is presented and detailed explanation is given in this paper. The performance evaluation was experiment and we found that our proposed system worked well. The performance evaluation results are presented in this paper with analysis. With our cluster system, we used compressed $1920{\times}1080(FHD)$ resolution video data, H.264 codec and HDFS as video storage. We measured the processing time according to the number of frame per mapper. Tracing the optimal splitting size of input data and the processing time according to the number of node, we found the linearity of the system performance.

• Journal of Korean Institute of Industrial Engineers
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• v.33 no.2
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• pp.227-236
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• 2007

This paper proposes a method for designing stacking warehouses of pyramid type which can be found in storage rooms for steel coils, paper rolls, and drums for oils. Formulas were derived for estimating the expected travel time of cranes and the expected time for rehandling activities. Based on the derived formulas, this study derives the cost function for determining the optimal numbers of rows, bays, tiers of stacks under the condition that the requirement for storage space is satisfied. Numerical examples were given.

• Journal of Wetlands Research
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• v.18 no.2
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• pp.148-153
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• 2016

Hydraulic and hydrological flood routing methods are commonly used to analyze temporal and spatial flood influences of flood wave through a river reach. Hydrological flood routing method has relatively more simple and reasonable performance accuracy compared to the hydraulic method. Storage constant used in Muskingum method widely applied in hydrological flood routing is very similar to the travel time. Focusing on this point, in this study, we estimate the travel time from HEC-RAS results to estimate storage constant, and develop a non-linear regression equation for the travel time using reach length, channel slope, and discharge. The estimated flow by Muskingum model with storage constant of nonlinear equation is compared with the flow calculated by applying the HEC-RAS 1-D unsteady flow simulation. In addition, this study examines the effect on the weighting factor changes and interval reach divisions; peak discharge increases with the bigger weighting factor, and RMSE decreases with the fragmented division.

• Korean Journal of Poultry Science
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• v.43 no.4
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• pp.253-261
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• 2016

Egg quality is a very important factor for both consumers and producers. Factors affecting egg quality include strain and age of hens; egg storage temperature, time, and humidity; laying season; and feeding. This study aimed to determine the effect of hen age and egg storage time on egg quality. A total of 700 eggs obtained from Hyline Brown commercial layers were used for this experiment, and they were separated into two hen age groups (30 vs. 60 weeks) with eight treatments and four storage times (day 0, 10, 20, and 30). The egg weight; shell color, thickness, and density; albumen height; Haugh unit (HU); yolk color; and the yolk and albumen pH and viscosity were measured for the egg quality assessment. The results showed that the age of the hen and egg storage time significantly affected almost all parameters of the internal and external egg quality. The shell thickness, albumen height, HU, yolk color, pH of yolk and albumen, and yolk viscosity significantly decreased with increasing hen age. The egg shell color was significantly lighter in eggs from 60-week-old hens than in those from 30 weeks-old hens. The egg weight; shell weight, thickness, and density; albumen height, HU; and albumen viscosity significantly decreased, but the yolk color and pH of the yolk and albumen increased with increasing egg storage time. The interaction effects between the storage time and hen age were significant in shell thickness, albumen height, yolk color, and yolk and albumen pH and viscosity. The eggs obtained from 60-week-old hens showed significantly lower shell thickness, albumen height, and HU values, which are considered typical egg quality measurements, than values of eggs from 30-week-old hens. Therefore, increasing hen age and egg storage time caused the deterioration of egg quality. In conclusion, this study demonstrated that hen age is the major factor affecting the quality of fresh eggs, whereas the storage time is the determinant factor affecting the quality of stored eggs.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.15 no.26
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• pp.151-157
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• 1992

This paper presents a method for analyzing the transfer lines with finite storage buffers. Each machine spends a random amount of time processing each material. This transfer line can be modeled by the tandem queueing system with finite buffers. The great dimensionality of the state space renders the analysis of such system a formidable task. We propose an efficient algorithm to obtain the marginal state probabilities based on the exact algorithm for the two-machine system. Other performance measures, such as the utilization, the blocking probability, the average sojourn time, and the average queue length, can be easily calculated.