• The Journal of Korean Academy of Prosthodontics
• /
• v.47 no.1
• /
• pp.70-81
• /
• 2009

Statement of problem: The position and length of cantilever influence on the stress distribution of implants, superstructure and bone. In edentulous mandible, implant-supported cantilever prostheses that based 4 or 6 implants between mental foramens has been attempted. Excessive bite force loaded at cantilever prosthesis causes bone resorption and breakage of superstructure prosthesis around posterior implants. To complement the cantilever length of conventional prosthesis, In 1992, (McCartney) introduced "cantilever-rest-implant" and Malo reported "All-on-Four" in 2003. Purpose: Analyze and compare the stress distribution of conventional cantilever prostheses with rest implant and All-on-$Four^{TM}$ implant prostheses. Material and method: The external loads(300 N vertically, 75 N horizontally) are applied to first molar area. The stress value, stress distribution and aspect of stress dispersion are analyzed by three-dimensional finite element analysis program, ANSYS ver. 10.0. Results: 1. The rest implant and "All-on-Four" implant system are superior to conventional cantilever prostheses to reduce stress on the bone and the superstructure around implants. 2. The rest implant was of the greatest advantage to stress distribution on bone, implant and superstructure. 3. With same number of implants, distally tilted implants are preferred to conventional cantilever prostheses for reducing the length of cantilever.

• 제어로봇시스템학회:학술대회논문집
• /
• 2004.08a
• /
• pp.540-545
• /
• 2004

This article describes the time delay control of the 3-dimensional motion of the container cranes used in dockside container terminals. The container is suspended by four flexible cables via spreader, and due to the disturbances such as the wind and acceleration of cranes, the container undergoes translational(sway) and rotational position errors. And due to the uncertainty of weight and rotational inertia, accurate position control of container crane is difficult to realize. This paper, based on the analysis of 3-dimensional dynamics of container moving systems, develops time delay control algorithm [1]. The developed control algorithm is shown effective in controlling the container position in the presence of gust and parameter uncertainties.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.6
• /
• pp.1132-1136
• /
• 1998

The optimum mixing conditions of kochujang(persimmon kochujang) added persimmon puree was optimized by four dimensional response surface methodology. The organoleptic color of persimmon kochujang showed the maximum score in 86.74g red pepper powder, 133.51g persimmon puree and 26.31g salt. The organoleptic aroma persimmon kochujang showed the maximum score in 83.48g red pepper powder, 135.38g persimmon puree and 24.50g salt. The organoleptic taste of persimmon ko chujang showed the maximum score in 85.09g red pepper powder, 133.61g persimmon puree and 25.57g salt. The overall palatability of persimmon kochujang showed the maximum score in 82.99g red pepper powder, 133.10g persimmon puree and 25.47g salt. The optimum mixing conditions for overall orga noleptic properties of persimmon kochujang were 83.00g red pepper powder, 133.00g persimmon puree and 25.00g salt.

• Proceedings of the KIEE Conference
• /
• 2003.11b
• /
• pp.23-26
• /
• 2003

The vector field histogram(VFH) uses a two-dimensional Cartesian histogram grid as a world model. The VFH method subsequently employs a two-stage data-reduction process in order to compute the desired control commands for the vehicle. In the first stage the histogram grid is reduced to a one dimensional polar histogram that is constructed around the robot's momentary location. Each sector in the polar histogram contains a value representing the polar obstacle density in that direction. In the second stage, the algorithm selects the most suitable sector from among all polar histogram sectors with a low polar obstacle density, and the steering of the robot is aligned with that direction. We applied this algorithm to our four-legged robot.

• 제어로봇시스템학회:학술대회논문집
• /
• 2005.06a
• /
• pp.1723-1728
• /
• 2005

This article describes the fuzzy control of the 3-dimensional motion of the container cranes used in dockside container terminals. The container is suspended by four flexible cables via spreader, and due to the disturbances such as the wind and acceleration of cranes, the container undergoes translational(sway) and rotational position errors. And due to the uncertainty of weight and rotational inertia, accurate position control of container crane is difficult to realize. This paper, based on the analysis of 3-dimensional dynamics of container moving systems, describes the design of the fuzzy controller, which does not require the computation time to optimize the distribution of cable tension. The developed controller is shown effective in controlling the container position in the presence of gust and parameter uncertainties.

• Structural Engineering and Mechanics
• /
• v.6 no.8
• /
• pp.883-899
• /
• 1998

The strength, deformation and buckling of a large engineering structure consisting of four ellipsoidal shells, two cylindrical shells with stiffening ribs and large holes, one conical shell and three pairs of large flanges under external pressure, self weight and heat sinks have been analysed by using two kinds of five different finite elements - four assumed displacement finite elements (shell element with curved surfaces, axisymmetric conical shell element with variable thickness, three dimensional eccentric beam element, axisymmetric solid revolutionary element) and an assumed stress hybrid element (a 3-dimensional special element developed by authors). The compatibility between different elements is enforced. The strength analyses of the top cover and the main vessel are described in the paper.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.26 no.3
• /
• pp.443-449
• /
• 1997

Four-dimensional response surface methodology was applied to determine the optimum preparation conditions and to monitor sensory qualities of canned oyster mushroom during preparation. The optimum preparation conditions predicted for each corresponding sensory parameter of canned oyster mushroom were 181.29 g of oyster mushroom 205.36 ml of solution and 6.49min of roasting time for color, 214.01g, 195.79ml and 5.07min for appearance, 227.71g, 224.26ml and 6.50min for flavor, 250.30g, 183.63ml and 17.32min for taste, 211.59g, 178.21ml and 17.79min for mouth-feel, 249,.02g, 188.79ml and 17.80min for overall palatability of canned oyster mushroom, respectively. The optimum conditions, which satisfied with all sensory properties of canned oyster mushroom, were 240g, 200ml and 17min for content of oyster mushroom, content of solution and roasting time, respectively. Sensory scored predicted at the optimum conditions were in good agreement with experimental ones.

• Proceedings of the KIEE Conference
• /
• 1997.07a
• /
• pp.130-132
• /
• 1997

In this paper, we propose a new type of tubular linear induction motor(TLIM) with two-dimensional motion. The proposed motor consists of four short primary LIMs arranged on a same circumference and a common secondary. By adopting independently energized ring-windings to the primary, we can expect the reduction of coil-end region and the freedom of alternating current supply. The secondary conductor is capable of producing anyone of rotary, linear, and helical motions by controlling the phase of supply currents in each primary winding. From the 3-D finite element analysis and the experiment, we derive the feeding conditions to increase the subsidiary rotary-force and an optimal arrangement of primary currents to reduce the number of slot.

• Journal of the East Asian Society of Dietary Life
• /
• v.8 no.3
• /
• pp.309-315
• /
• 1998

The optimum recipe of persimmon chokochujang using persimmon vinegar and kochujang was established by four-dimensional response surface methodology. The organoleptic color of persimmon chokochujang showed maximum score in 18.16g of persimmon vinegar, 5.58g of garlic and 1.62 g of sucrose. The organoleptic aroma of persimmon chokochujang showed macimum score in 18.19g of persimmon vinegar, 4.57g of garlic and 2.06g of sucrose. The organoleptic taste of persimmon chokochujang showed maximum score in 19.28g of persimmon vinegar, 4.97g of garlic and 2.34g of sucrose. The organoleptic color of persimmon chokochujang showed maximum score in 18.81g of persimmon vinegar, 4.81g of garlic and 2.65g of sucrose. Optimum mixing ranges for organoleptic properties of persimmon chokkochujang were 18.25~19.25g of persimmon vinegar, 4.60~5.00g of garlic and 2.06~2.65g of sucrose.

• Journal of Advanced Marine Engineering and Technology
• /
• v.20 no.3
• /
• pp.101-109
• /
• 1996

Two-dimensional lid-driven closed flows within square cavity were studied numerically for four Reynolds numbers : $10^4$, 3$\times10^4$, 5$\times10^4$ and 7.5$\times10^4$. A convective difference scheme to maintain the same spatial accurary by irregular grid correction is adopted by applying the interior division principle. Grid number is $80\times80$and its minimum size is about 1/400 of the cavity height. At Re=$10^4$, periodic migration of small eddies appearing in corner separation region and its temporal sinusoidal fluctuation are represented. At three higher Reynolds numbers(3$\times10^4$, 5$\times10^4$ and 7.5$\times10^4$), an organizing structure of four consecutive vorticles at two lower corners is revealed from time-mean flow patterns. But, instantaneous flow characteristics show very random unsteady fluctuation mainly due to the interaction between rotating shed vortices and stationary eddies within the corners.