• 한국해양학회지
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• v.6 no.2
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• pp.63-77
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• 1971

An year-long survey of chemical water quality for Lake Eui-am in Kang-won Province, Korea, was conducted from June 1970 to May 1971 to study the water quality and seasonal variations of productivities in relation to selected physical and chemical environmental factors. A monthly series of water samples were taken at the deepest basin of 18m depth of the lake. Water quality parameters determined were water temperature, Secchi disc reading(transparency), pH, O$\_$2/, CO$\_$2/, alkalinity, acidity, Cl, hardness, Ca, Mg, total residue, total ignitious residue, COD, BOD$\_$5/, nutrients, total-Fe, soluble Fe, Mn and Cu. On the whole, the results indicate that the chemical water quality of Lake Eui-am is high, and vary with season. The lake water is characterized that higher levels of dissolved oxygen(8.6 ml/L in mean of whole water) or percent saturation of dissolved oxygen(114%), and of nitrate nitrogen (523 $\mu\textrm{g}$/L). On the other hand, CO$\_$2/(9.6ppm), chlorides(3.5ppm), Ca(7.7ppm) Mg(2.2ppm), hardness(28.5ppm), silica(2.4ppm) and BOD$\_$5/(1.08ppm) are quite low. In terms of nutrient levels, the lake water exhibit slight signs of eutrophication. The high values for nitrate nitrogen, soluble iron and Cu of the lake water suggest that there are some imputs such as domestic and industrial discharges to the lake.

• Journal of the korean academy of Pediatric Dentistry
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• v.48 no.3
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• pp.344-351
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• 2021

The purpose of this study was to compare surface hardness between titanium-nitride coated crowns (TiNCs) and stainless steel crowns (SSCs), and to evaluate the corrosion resistance and color sustainability of TiNCs. Ten TiNCs and 10 SSCs were used for the hardness test. Measurement was performed 30 times for each type of crowns, and the mean values were compared. Metallic raw material plates (before being processed into crowns) of TiNCs and SSCs were prepared for the corrosion resistance test. The total amounts of metal ion releases in the test solution were detected by inductively coupled plasma-optical emission spectrometry. Five TiNCs were subjected to the color sustainability test by applying repetitive brushing forces. The mean hardness values of TiNC group and SSC group were 395.53 ± 105.90 Hv and 278.70 ± 31.45 Hv respectively. Hardness of TiNCs were significantly higher than that of SSCs. The total amounts of metal ion releases from the materials of TiNCs and SSCs satisfied the criterion in International Organization for Standardization 22674. The results mean that TiNCs and SSCs were not harmful in an acidic environment. The golden coating was stable against the repetitive physical stimulations for a given period time.

• The Korean Journal of Food And Nutrition
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• v.10 no.3
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• pp.287-294
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• 1997

When bread making, the condition of thawing-fermentation for frozen dough were tested in variable temperature, and measured thawing-fermentation time and volume of frozen dough. L-Ascorbic acid (L-Aa) was added in frozen dough for the comparison test of develop volume in bread staling degree of baking bread were measured additive frozen dough which was stoppages in freezing, staling degrees were tested hardness with Rheometer. The test for comparison of thawing-fermentation time in variable temperature was shown the condition of dough conditioner at 3$0^{\circ}C$ was most effective for bread making, Because That condition was required very short time(74 min) But, in this comparison of volume in final products was shown the products in the condition of thawing-fermentation at 3$0^{\circ}C$ was smaller than the products at 5$^{\circ}C$(418 ml). The baking volume of L-Aa additive frozen dough which has under gone thawing-fermentation at 3$0^{\circ}C$, were shown baking volume of 420 ml in 2 weeks storage terms to 100 mg/kg L-Aa additive dough and shown baking volume of 454 ml in 4 weeks storage terms to dough of 200 mg/kg additive weight. Staling degrees of L-Aa additive frozen bread were measured with Rheometer. The hardness of 100 mg/kg L-Aa additive frozen bread was sown low level hardness in 1~2 weeks freezing term, 150 mg/kg L-Aa additive frozen bread was shown low level hardness in 3 weeks freezing term. In 4 weeks freezing term, 200 mg/kg L-Aa additive frozen bread was shown low level hardness compared with non-additive L-Aa frozen bread. In comparison of frozen bread quality, non-additive L-Aa products was better than additive L-Aa products in equality of baking shape and external apparence. But in total quality in external and internal apparence, additive L-Aa products was better than non-additive L-Aa products.

• The Journal of Advanced Prosthodontics
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• v.16 no.2
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• pp.115-125
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• 2024

PURPOSE. The purpose of this in vitro study was to investigate the fracture resistance, surface hardness, and color stain of 3D printed, CAD-CAM milled, and conventional interim materials. MATERIALS AND METHODS. A total of 80 specimens were fabricated from auto polymerizing polymethyl methacrylate (PMMA), bis-acryl composite resin, CAD-CAM polymethyl methacrylate resin (milled), and 3D printed composite resin (printed) (n = 20). Forty of them were crown-shaped, on which fracture strength test was performed (n = 10). The others were disc-shaped specimens (10 mm × 2 mm) and divided into two groups for surface hardness and color stainability tests before and after thermal cycling in coffee solution (n = 10). Color parameters were measured with a spectrophotometer before and after each storage period, and color differences (CIEDE2000 [DE00]) were calculated. The distribution of variables was measured with the Kolmogorov Smirnov test, and one-way analysis of variance (ANOVA), Tukey HSD, Kruskal-Wallis, Mann-Whitney U tests were used in the analysis of quantitative independent data. Paired sample t-test was used in the analysis of dependent quantitative data (P < .05). RESULTS. The highest crown fracture resistance values were determined for the 3D printed composite resin (P < .05), and the lowest were observed in the bis-acryl composite resin (P < .05). Before and after thermal cycling, increase in mean hardness values were observed only in 3D printed composite resin (P < .05) and the highest ΔE₀₀ value were observed in PMMA resin for all materials (P < .05). CONCLUSION. 3D printing and CAD-CAM milled interim materials showed better fracture strength. After the coffee thermal cycle, the highest surface hardness value was again found in 3D printing and CAD-CAM milled interim samples and the color change of the bis-acryl resin-based samples and the additive production technique was higher than the PMMA resin and CAD-CAM milled resin samples.

• Korean Journal of Food Science and Technology
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• v.54 no.2
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• pp.141-146
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• 2022

This study investigated the quality characteristics and antioxidant activities of preserved jams prepared by mixing various ratios of aronia and sugar. To analyze the quality characteristics, the total sugar, pH, moisture, maximum stress, hardness, total phenolics, 1,1-diphenyl-2-picrylhydrazyl (DPPH), trolox-equivalent antioxidant capacity (TEAC), ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), and sensory characteristics of the preserved jams were measured. Lower aronia contents resulted in higher total sugar content, hardness, and strength, as well as lower moisture, total phenolic content, and DPPH, TEAC, FRAP, and ORAC values. In terms of the sensory characteristics, an aronia content of 30%, which was determined to have strong sweetness and texture, resulted in the lowest overall acceptability. In contrast, the highest preference was shown to an aronia content of 40%. In this study, quality characteristics and antioxidant activity experiments were conducted based on various ratios of aronia and sugar. The results are expected to be used as preliminary data for developing products that use domestic aronia.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.10
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• pp.1-7
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• 2017

This study investigates the high-frequency heat treatment characteristics with the distance between a coil and SCM440 parts for an automobile. Global automobile makers are focusing on research to develop high-performance automobiles with improved fuel efficiency and lower emissions in accordance with consumer demand and environmental policies. However, most research on high-frequency heat treatment has been experimental, and it is very difficult to obtain high-frequency heat treatment conditions for a specific product. Therefore, all the conditions of high-frequency heat treatment except the distance between a coil and SCM440 parts were kept the same. As a result, the optimized distance between the coil and SCM440 parts was observed to be 1-2 mm. When the distance between the coil and SCM440 parts was over 3 mm, the effective case hardness depth and total case hardness depth did not satisfy the standards.

• Korean Journal of Food Science and Technology
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• v.21 no.5
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• pp.613-618
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• 1989

Tirteen rice varieties of Japonica-Indica briefing type (J-I breeding type) and ten of Japonica type produced in Korea in 1985 were studied on cooking quality of milled rice and texture of cooked rice. The results are as follows: in the Looking quality, water uptake ratio of cooked rice and total solid in residual liquid showed significant $(p<2.172^*\;and\;2.419^*,\;respectively)$ between J-I breeding type and Japonica type The water uptake ratio of cooked rice was higher J-I breeding type than Japonica type but the total solid and intensity of iodine blue value in residual liquid were lower J-I breeding type than Japonica type. Minimum cooking time of milled rice showed significant $(p<2.375^*)$ between J-I breeding type and Japonica type for texture of cooked rice. The cooking time of J-I breeding type shorter than Japonica type. Hardness and cohesiveness in texture of cooked rice appeared to be significant cant $(p<4.370^{***}\;and\;2.371^*,\;respectively)$ between J-I breeding type and Japonica type, and then hardness was higher Japonica type than J-I breeding type, but cohesiveness was lower Japonica type than J-I breeding type. The correlation coefficients between amylose content and adhesiveness of varieties in the same type was $-0.922^{**}$ in J-I breeding type and $-0.915^**}$ in Japonica type. The correlation coefficients between protein content and hardness of the varieties in the same type was $0.954^{**}$ in Japonica type and so denoted as positive correlation. And the scatter diagram between protein and hardness could be divided into J-I breeding type and Japonica type.

• Korean Journal of Materials Research
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• v.22 no.1
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• pp.16-23
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• 2012

Research into the development of high strength (1 GPa) and superior formability, such as total elongation (10%), and stretch-flangeability (50%) in hot-rolled steel was conducted with a thermomechanically controlled hot-rolling process. To improve the overall mechanical properties simultaneously, low-carbon steel using precipitation hardening of Ti-Nb-V multimicroalloying elements was employed. And, ideal microstructural characteristics for the realization of balanced mechanical properties were determined using SEM, EBSD, and TEM analyses. The developed steel, 0.06C-2.0Mn-0.5Cr-0.2(Ti + Nb + V), consisted of ferrite as the matrix phase and second phase of granular bainite with fine carbides (20-50 nm) in both phases. The significant factor of the microstructural characteristics that affect stretch-flangeability was found to be the microstructural homogeneity. The microstructural homogeneity, manifest in such characteristics as low localization of plastic strain and internally stored energy, was identified by grain average misorientation method, analyzed by electron backscattered diffraction (EBSD) and hardness deviation between the phases. In summar, a hot-rolled steel having a composition 0.06C-2.0Mn-0.5Cr-0.2(Ti + Nb + V) demonstrated a tensile strength of 998 MPa, a total elongation of 19%, and a hole expansion ratio of 65%. The most important factors to satisfy the mechanical property were the presence of fine carbides and the microstructural homogeneity, which provided low hardness deviation between the phases.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.742-750
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• 2014

This study was done in order to investigate the changes in quality of Cheonggukjang for soybean cultivars during fermentation. Cheonggukjang of 14 cultivars that were inoculated with Bacillus subtilis 15893 was produced, and, then, it was measured for hardness, proximate composition, amino nitrogen, enzyme activity, and total aerobic bacteria counts. In a raw bean, the highest hardness value was 16,975 g from Sunyu. In a steaming bean, Jangwon had the highest hardness value and the lowest aerobic bacteria counts of forty-eight hours fermented Cheonggukjang. Saedanbaek, whose protein contents was highest in raw bean, was also highest in Cheonggukjang. The amino nitrogen content of twenty-four hours fermented Cheonggukjang was highest in Saeol and Sunyu while forty-eight hours fermented Cheonggukjang was highest in Singi, Daol, and Milyang 231. In the protease activity, Saedanbaek had the highest and total aerobic bacteria count that were either increased or held as time went on ; twenty-four hours fermented Cheonggukjang was highest in Milyang 231 and Keunol while forty-eight hours fermented Cheonggukjang was highest in Chunsang.

• Journal of the Korean Ceramic Society
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• v.50 no.1
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• pp.43-49
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• 2013

${\beta}$-SiC was deposited onto a graphite substrate by a LPCVD method and the effect of the crystallographic orientation on mechanical properties of the deposited SiC was investigated. The deposition was performed at $1300^{\circ}C$ in a cylindrical hot-wall LPCVD system by varying the deposition pressure and total flow rate. The texture and crystallographic orientation of the SiC were evaluated by XRD. The deposition rate increased linearly with the gas flow rate from 800 sccm to 1600 sccm. It also increased with the pressure but became saturated above a total pressure of 3.3 kPa. In the range of 3.3 - 10 kPa, the preferred orientation changed from the (220) and (311) planes to the (111) plane. The hardness and elastic modulus showed maximum values when the SiC had the (111) preferred orientation, though it gradually decreased upon a change to the (220) and (311) preferred orientations.