• The korean journal of orthodontics
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• v.39 no.4
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• pp.213-224
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• 2009

Objective: The aim of this study was to find out whether Er:YAG laser can aid in debonding ceramic brackets, and to see what kind of method will be the most appropriate for debonding. Methods: One hundred and ninety teeth, monocrystalline brackets ($MISO^{TM}$, HT, Ansan-Si, Korea), polycrystalline brackets ($Transcend^{TM}$ series 6000, 3M Untek, Monrovia, CA, USA) and the KEY Laser3 (KavoDental, Biberach, Germany) were used. Experimental groups were classified according to the type of ceramic brackets, and the amount of laser energy (0, 140, 300, 450, 600 mJ). After applying laser on the bracket at two points at 1 pulse each, the shear bond strength was measured. The effect of heat caused by laser was measured at the enamel beneath the bracket and pulp chamber. After measuring the shear bond strength, adhesive residue was evaluated and enamel surface was investigated using SEM. Results: All ceramic bracket groups showed a significant decrease in shear bond strength as the laser energy increased. The greatest average temperature change was $3.78^{\circ}C$ on the enamel beneath the bracket and $0.9^{\circ}C$ on the pulp chamber. Through SEM, crater shape holes caused by the laser was seen on the enamel and adhesive surfaces. Conclusions: If laser is applied on ceramic brackets for debonding, 300 - 450 mJ of laser energy will be safe and efficient for monocrystalline brackets ($MISO^{TM}$), and about 450 mJ for polycrystalline brackets ($Transcend^{TM}$ series 6000).

• Journal of Korean Society of Disaster and Security
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• v.12 no.4
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• pp.1-13
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• 2019

Recently, as the occurrence frequency of sudden floods due to climate change increased, it is necessary to install the facilities that can cope with the initial stormwater. Most researches have been conducted on the design of facilities applying the Low Impact Development (LID) and the reduction effect on rainfall runoff to examine with 1D or 2D numerical models. However, the studies on the examination about flow characteristics and stability of pipe network systems were relatively insufficient in the literature. In this study, the stability of the pipe network system in rainwater storage tank was examined by using 3D numerical model, FLOW-3D. The changes of velocity and dynamic pressure were examined according to the number of rainwater storage tank and compared with the design criteria to derive the optimal design plan for a rainwater storage tank. As a results of numerical simulation with the design values in the previous study, it was confirmed that the velocity became increased as the number of rainwater storage tank increased. And magnitude of the velocity in pipes was formed within the design criteria. However, the velocity in the additional rainwater storage pipe was about 3.44 m/s exceeding the allowable range of the design criteria, when three or more additional rainwater storage tanks were installed. In the case of turbulence intensity and bottom shear stress, the bottom shear stress was larger than the critical shear stress as the additional rainwater storage was increased. So, the deposition of sediment was unlikely to occur, but it should be considered that the floc was formed by the reduction of the turbulence intensity. In addition, the dynamic pressure was also satisfied with the design criteria when the results were compared with the allowable internal pressure of the pipes generally used in the design of rainwater storage tank. Based on these results, it was suitable to install up to two additional rainwater storage tanks because the drainage becomes well when increasing of the number of storage tank and the velocity in the pipe becomes faster to be vulnerable to damage the pipe. However, this study has a assumption about the specifications of the rainwater storage tanks and the inflow of stormwater and has a limitation such that deriving the suitable rainwater storage tank design by simply adding the storage tank. Therefore, the various storage tank types and stormwater inflow scenarios will be asked to derive more efficient design plans in the future.

• Food Science of Animal Resources
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• v.27 no.4
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• pp.424-431
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• 2007

This study was conducted to investigate the effect of intramuscular fat scores on pork quality assurance. Pork loins were collected from animals (110-120 kg body weight) slaughtered in a commercial slaughterhouse, assigned an IMF score (1-3) from and stored for 24 hrs at $-3^{\circ}C$. Samples were analyzed for chemical composition, pH, cooking and drip loss, shear force, meat color, and texture characteristics. The moisture, crude protein and crude ash content were not significantly different among the various IMF score groups. The crude fat content of the IMF score 3 group was significantly higher than the IMF score 1 and 2 groups (p<0.05). The pH values of the IMF score 2 and 3 groups was significantly higher than the IMF score 1 group (p<0.05). There was a no significant difference in shear force value and cooking loss among the IMF score groups. The purge loss content of the IMF 3 group was significantly lower than that of the IMF score 1 group (p<0.05). The increase in IMF score resulted in lower hardness, gumminess, and brittleness values. The hardness and gumminess of the IMF score 3 group were significantly lower than those of the IMF 1 score group. The adhesiveness, cohesiveness, and springiness were not significantly different among the IMF score groups. With regard to meat color traits, lightness ($CIE\;L^*$) was not significantly different among the IMF score groups. The $a^*\;and\;b^*$ values correlated positively with the IMF score. In general, the results of this study show that the CIE color values and drip loss had a positive correlation, while only redness was positively correlated with shear force and hardness. pH was negatively correlated with CIE color values and drip loss, while positively correlated with moisture content.

• The Journal of the Convergence on Culture Technology
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• v.9 no.5
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• pp.753-760
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• 2023

In this study, quality improvement of beef was attempted according to the low temperature treatment and aging period of grade 1 compared to grade 1⁺⁺ beef. The fat content and shear force of beef grade 1⁺⁺ were 13.03% and 114.26N, but beef grade 1 was 3.21% and 149.67N. Meanwhile, after low-temperature treatment of grade 1 beef at -26℃ for 12 hours and low-temperature aging at 0 ℃ for 14 days, the shear force was greatly reduced to 87.85N, improving overall preference, softness, dripping gravy, flavor, and chewing texture. The essential free amino acid content was as low as 22.17mg/100g in grade 1⁺⁺ beef, but the contents were high at 41.31~45.11mg/100g in three samples of grade 1, and there was no change in content according to cold treatment conditions. As a specific component of beef, Taurine was 30.94~34.41mg/100g, and the difference in content was small according to beef grade, but Anserine and Creatine were low at 19.68mg/100g and 70.01mg/100g in beef grade 1⁺⁺ and high at 26.38~31.23mg/100g and 154.09~167.26mg/10g in beef grade 1. The content ratio of oleic acid (c18:1)/stearic acid (c18:0) as an monounsaturated fatty acid/saturated fatty acid ratio was low at 5.29 for grade 1⁺⁺ beef, but high at 6.13~6.78 for grade 1 beef. In addition, there was no trend in the content ratio of these fatty acids according to the low-temperature treatment conditions and aging period in beef grade 1. As a result of this study, it was possible to improve the quality of beef grade 1 by low-temperature treatment at -26 ℃ for 12 hours and then aging at 0 ℃ for 14 days.

• Journal of the Korea institute for structural maintenance and inspection
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• v.21 no.5
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• pp.21-29
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• 2017

Cold joint caused by construction delay is vulnerable to shear stress and it allows more rapid chloride penetration and diffusion. In the paper, investigation of chloride diffusion coefficient is performed for 1-year cured concrete considering compressive and tensile loading level and cold joint. The results are compared with the previous results in 91-day cured concrete. In the 1-year cured concrete without loading, 10.7% and 10.5% of diffusion reduction are evaluated for those in 91-day cured concrete, respectively. The reduction ratios are almost similar however the result in cold joint concrete shows much higher values. The results in 1-year cured concrete under 30% and 60% of compressive loading show reduction of chloride diffusion by 10.9% and 5.8% compared with 91-day cured results, which is caused by steady hydration of cement particles, so called, time effect. In the case of tensile loading, the differences in results are not significant regardless of time effect and cold joint since micro cracks which is weak point of concrete is much dominant despite of long term curing.

• Food Science of Animal Resources
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• v.35 no.6
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• pp.721-730
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• 2015

The objective of this study was to examine the effect of ginger extract (GE) combined with citric acid on the tenderness of duck breast muscles. Total six marinades were prepared with the combination of citric acid (0 and 0.3 M citric acid) and GE (0, 15, and 30%). Each marinade was sprayed on the surface of duck breasts (15 mL/100 g), and the samples were marinated for 72 h at 4℃. The pH and proteolytic activity of marinades were determined. After 72 h of marination, Warner Bratzler shear force (WBSF), myofibrillar fragmentation index (MFI), pH, cooking loss, moisture content, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and protein solubility were evaluated. There was no significant (p>0.05) difference in moisture content or cooking loss among all samples. However, GE marination resulted in a significant (p<0.05) decrease in WBSF but a significant (p<0.05) increase in pH and MFI. In addition, total protein and myofibrillar protein solubility of GE-marinated duck breast muscles in both WOC (without citric acid) and WC (with citric acid) conditions were significantly (p<0.05) increased compared to non-GE-marinated duck breast muscles. SDS-PAGE showed an increase of protein degradation (MHC and actin) in WC condition compared to WOC condition. There was a marked actin reduction in GE-treated samples in WC. The tenderization effect of GE combined with citric acid may be attributed to various mechanisms such as increased MFI and myofibrillar protein solubility.

• Composites Research
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• v.29 no.2
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• pp.53-59
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• 2016

Aircraft wing structure is used as a fuel tank containing the fluid. Fuel tank and joint parts are consists of composite structure. Hydrodynamic Ram(HRAM) effect occurs when the high speed object pass through the aircraft wing or explosion and the high pressure are generated in the fuel tank by HRAM effect. High pressure can cause failure of the fuel tank and the joint parts as well as the aircraft wing structure. To ensure the aircraft survivability design, we shall examine the behavior of the joint parts in HRAM effect. In this study, static tensile tests were conducted on four kind of the composite T-Joints. The failure behavior of the composite T-joint was examined by strain gauges and high speed camera. We examine the validity of the Finite Element Modeling by comparing the results of FEA and static tensile tests. The failure stresses and failure pressure of the composite T-Joint were calculated by FEA.

• Korean Journal of Poultry Science
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• v.45 no.2
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• pp.89-96
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• 2018

This study aimed to investigate the effect of adding sodium tripolyphosphate (STPP) and canola oil on the quality traits of chicken nuggets. The nuggets were prepared from the breast meat of 75-week-old Hy-line old layer. Experiment 1 was conducted to evaluate the effect of adding different levels (0%, 0.1%, 0.2%, and 0.3%) of STPP addition (w/w). It was found that moisture content and cooking yield were significantly increased by the addition of STPP (P<0.05). STPP addition significantly increased hardness and Warner-Bratzler shear force (WBSF) value (P<0.05). Thereafter, STPP addition was fixed at 0.3% (w/w) and another experiment was performed to investigate the effect of canola oil addition (w/w) at different levels (5%, 10%, and 15%). There was no difference in pH depending on canola oil content. However, emulsion capacity, fat loss, and total water loss increased with the increase in canola oil content (P<0.05). Hardness and WBSF value showed significant decreases as canola oil content increased (P<0.05). Texture and overall acceptance were significantly increased with the increase in canola oil content in a test based sensory evaluation. In conclusion, adding 0.3% STPP and 15% canola oil to chicken nuggets made from the old layer could produce a product with an acceptable quality.

• Membrane Journal
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• v.16 no.3
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• pp.182-187
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• 2006

The purpose of this study was to investigate effect of coagulation on filtration performance of membrane in submerged MBR system and influence of continuous aeration to reduce fouling of membrane surface on coagulated floc. For this purpose, aeration tank sludge of MBR system was compared with jar-test sludge. The experimental results were analysed in terms of floc size and SRF (Specific resistance of Filtration). The more alum was added, the more content of floc below $10{\mu}m$ reduced and SRF decreased. But compared with jar-test results, it was found that effect of coagulation on MBR floc was reduced. Operation time of membrane in alum added MBR was longer than that in control MBR. But operation time was not proportional to alum dose. It was thought that the result was reason that floc below $10{\mu}m$ was not reduced sufficiently by shear force of continuous aeration. Moreover it was founded that if alum is added more than proper dose, it brings filtration resistance to increase.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.196-203
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• 2008

This study was carried out to investigate the effect of sawdust-bedded thickness in floors (SBTF) of Hanwoo on meat quality of M. longissimus after slaughter. The 7 mon-aged bulls (22 heads) were housed in single sheds ($3{\times}8\;m^2$/animal) bedded with sawdust of 10, 15, and 20 cm thickness for 20 mon prior to slaughter. The M. longissimus from carcasses were then stored at $4{\pm}0.2^{\circ}C$ for 9 d. SBTF had no significant effect on carcass traits and pH, water-holding capacity, drip loss, cooking loss, Warner-Bratzler shear force, aroma pattern with electronic nose, and sensory attributes of beef. The 20 cm group had the highest crude fat and the lowest n6/n3 (p<0.05). At 9 d, the 10cm group showed the highest total reducing ability and the lowest TBARS content (p<0.05). During storage, the 10 and 20 cm groups had lower MetMb content, higher OxyMb content, and redder meat color than the 15 cm group (p<0.05).