• Journal of Korean Ophthalmic Optics Society
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• v.13 no.1
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• pp.37-42
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• 2008

Purpose: This study is to prepare tintable hard coatings for plastic lenses and to evaluate spectroscopic and surface characteristic for these coatings. Methods: These coatings had been prepared by the sol-gel method using TEOS, MTMS and GPTS. Scanning electron microscopy (SEM), Raman spectroscopy, infrared (IR) spectroscopy and UV/VIS spectroscopy have been used to investigate the optical and structural characteristics of the coatings. Results: Tint ability of this coating was about 2 times higher than general hard coatings. The lenses applied by tintable hard coatings showed excellent adhesion, abrasion resistance, hot water resistance, and chemical resistance. Pencil hardness was 5H and the surface of coatings was smooth and free of cracks. Conclusions: This hard coating system for plastic lenses offered a hard and stable surface that could be tinted.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2007.12a
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• pp.340-341
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• 2007

In case of Busan Port container terminals scale of a yard device chapter is small and narrow, and redundant works of device chapter facilities ability and transfer cranes are misgovernment occurring very much bemuse of this There is to the misgovernment that cannot support design ability of a container crane of quay because of this There is this in a change of marine transportation harbor environment to cross over to a large easel next of a ship, and a large problem cannot but become. Watched how redundant works were occurring in the second yards, and presented a problem Also, present the hint point tint these redundant works analyze how productivity of quay productivity and container crane is improved if solution works, and face to this.

• Food Science of Animal Resources
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• v.34 no.2
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• pp.200-206
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• 2014

To determine the effects of grape skin and seed pomace (GSP) additions on the lipid oxidation susceptibility and the color change of cooked pork sausages, the chemical characteristics of GSP itself and the addition for two different levels of GSP (0.5 and 1.0% GSP, respectively) to sausages were examined. Both the redness and blueness of the GSP were significantly reduced as the pH level was increased from 5 to 7, but a reverse result was determined in the color tint and yellowness (p<0.05). The GSP polyphenol and flavonoid contents were influenced by the percentages of methanol solvents, and more flavonoids were established when 100% of methanol was applied as a solvent to the GSP. But, similar results were not observed in the polyphenol of GSP. In cooked pork sausages, significant decreases in the lightness and redness were found in both the 0.5% and 1.0% of GSP sausages during the storage period (p<0.05). However, an incompatible effect was observed in terms of yellowness, which increased as compared to the control sausage after 6 days of storage. The 0.5% addition of GSP decreased the levels of TBARS (p<0.05), but the ability of GSP to minimize lipid oxidation was not dose dependent. Therefore, the results indicated that the GSP is an efficient suppressor of lipid oxidation and has latent effects as a natural antioxidant when 0.5% of GSP is added to the cooked pork sausages.