• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.41 no.4
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• pp.43-51
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• 2009

Paper mill sludges are discharged around 870,000 M/T annually. Only 30% of the paper mill sludge have been recycled and the rest has been disposed by land fill, incineration, ocean abandonment and other ways. Because of overall prohibition of sludge disposal by London Dumping Convention in 2012, a urgent counter measure for paper mill sludge must be provided. In this paper, some basic experiments were carried out to develop a tray cell pot using paper mill sludge for increasing the recycling potential of the wasted sludge. To establish the manufacturing parameters, the tray cell pots were made with three types of materials including virgin pulp, old news paper and corrugated board mixed in a blend tank of a molding machine. The bending force and moisture content of the produced tray cell pots was measured to confirm the application capability. The tray cell pot could be manufactured under the condition of over 20% of virgin pulp, 40% of old news paper added. However, the corrugated board could not be used because of the glutinous substance included. The produced tray cell pot absorbed water very easily and the bending force decreased rapidly. The waterproof material must be used to applicate the produced tray cell pot in plant growing fields.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.22 no.1
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• pp.1-6
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• 2016

How do we use onggi, Korean earthenware, for container of dough during fermentation instead of stainless steel container? How does it affect the flavor of bread if onggi tray is used in baking instead of steel tray? We tried to confirm those. As a result, the characteristics of onggi made positive effect on dough in fermenting room. The time, when the temperature of the center in the dough is equilibrated to that of surface on the dough, take shorter in onggi than in stainless steel. It could make the temperature of dough maintained evenly with little deviation, which could result in shorter fermentation time. Volume and surface color of the bread baked on onggi tray were better than on steel tray. The bread baked on onggi tray got higher score on overall acceptability in sensory test than on steel tray. Therefore, if onggi is used during baking, it could produce better quality of bread like making positive effect on fermented foods.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.34 no.8
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• pp.775-782
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• 2010

This study is performed to study the effect of the tray in the absorber of a flue-gas desulphurization (FGD) system by using a computational fluid dynamic (CFD) technique. Stagnant time of slurry and the pressure drop in the FGD absorber increase when a tray is used in the absorber. Stagnant time of slurry results in an increase in the desulfurization effect and a decrease in the power of the absorber recirculation pump; however, increased pressure drop requires more power of booster fan in the FGD system should be increased. The gas and slurry hydrodynamics inside the absorber is simulated using a commercial CFD code. The continuous gas phase has been modeled in an Eulerian framework, while the discrete liquid phase has been modeled by adopting a Lagrangian approach by tracking a large number of particles through the computational domain. It was observed that the power saved upon increasing the stagnant time of slurry was more than increased power with pressure drop.

• The Journal of Korean Academy of Prosthodontics
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• v.34 no.4
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• pp.755-779
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• 1996

This study was designed to development of stock tray for Korean. The subjects for this study were 374 persons(male : 204, female : 170) with age $19{\sim}28$. The study models were made with irreversible hydrocolloid impression material and conventional stock tray, Individual trays were made on the study model and the master models were made after impression with polysulfide rubber impression material. Each of the master models measured 12 measuring points on the maxillary model and 13 measuring points on the mandibular model with digital sliding caliper. The values were analyzed statistically by SAS analysis. The measuring points were analysed and were consulted for the development of new stock tray for Korean. Maxillary models were divided into four groups acceding to the width between buccal alveolar ridges below the contact point of first molar and second molar. The size of new tray of the upper first group was 82mm (width), 60mm(length). That of the upper second group was 77mm (width), 59mm (length). That of the upper third group was 72mm (width), 58mm (length). And that of the upper fourth group was 67mm (width), 57mm (length). Mandibular models were devided into three group according to the width between lingual alveolar ridges below the second molar. The size of new tray on lower first group was 40mm (width), 55mm (length). That of the lower second group was 36mm (width), 55mm (length). And that of the third group was 32mm (width), 55mm (length). The author tested the fitness of newly designed stock tray in 52 subjects with normal occlusion and obtained good results that the problems of conventional stock tray were worked out.

• The Journal of Korean Academy of Prosthodontics
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• v.39 no.3
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• pp.282-296
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• 2001

The accuracy of master cast reproduction by a polyvinylsiloxane impression material using two visible-light curing resin and autopolymerizing polymethyl methacrylate resin custom tray material was investigated. Custom trays were fabricated from a master cast that had three index points marked on both inner and outer vestibules and then poured in yellow stone. The distance between the reproduced index points were measured to be ${\pm}0.001mm$ with a measuring microscope and the algebraic norms calculated for each tray material. No differences were found in the algebraic norms of inner and outer dimensions for upper tray impressions by ANOVA(p>0.05). However, T-test revealed that there were differences between upper and lower impressions and Tukey's hsd test revealed that in lower tray impressions, the Palatray in inner, the Lightplast in outer dimensions respectively were different from other materials. The index points reproduced on the casts compared with the master cast, were closer together for upper tray impressions. All four tray materials produced acceptable casts, 1. Algebraic norms of inner and outer dimensions of the test casts for upper trays were not statistically different irrespective of materials.(P>0.05) 2. T-test showed that there were differences between means with upper and lower trays especially in outer dimension.(P>0.05) 3. But, algebraic norms of inner and outer dimensions of the test casts for lower trays were statistically different between materials. 4. Palatray XL in inner, Lightplast-platten in outer dimensions respectively for lower trays were different from other materials, but, the nearest to the original model.

• The Journal of Advanced Prosthodontics
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• v.2 no.1
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• pp.25-31
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• 2010

PURPOSE. This study compared the accuracy of an abutment-framework (A-F) taken with open tray impression technique combining cement-on crown abutments, a metal framework and resin cement to closed tray and resin-splinted open tray impression techniques for the 3-implant definitive casts. The effect of angulation on the accuracy of these 3 techniques was also evaluated. MATERIAL AND METHODS. Three definitive casts, each with 3 linearly positioned implant analogs at relative angulations 0, 30, and 40 degrees, were fabricated with passively fitted corresponding reference frameworks. Ten impressions were made and poured, using each of the 3 techniques on each of the 3 definitive casts. To record the vertical gap between reference frameworks and analogs in duplicate casts, a light microscope with image processing was used. Data were analyzed by two-way analysis of variance and the Tukey test. RESULTS. The open tray techniques showed significantly smaller vertical gaps compare to closed tray technique (P < .05). The closed tray and the resin-splinted open tray technique showed significantly different vertical gaps according to the angulation of implant (P < .05), but the A-F impression technique did not (P > .05). CONCLUSION. The accuracy of the A-F impression technique was superior to that of conventional techniques, and was not affected by the angulation of the implants.

• Journal of Food Hygiene and Safety
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• v.22 no.4
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• pp.279-287
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• 2007

Quality attributes of fresh-cut chicory (Clchorium intybus L.var. foliosum) treated with hydrocooling and packing type were investigated in terms of weight loss, respiration, vitamin C content, microbial load and sensory properties during storage at $4^{\circ}C\;and\;10^{\circ}C$. Fresh chicory was trimmed and washed 3 times with cold water $(1^{\circ}C,\;5^{\circ}C)$ and tap water $(10^{\circ}C)$ for 30 sec and then packaged in polypropylene (PP) film bag and polyethylene terephthalate (PETE) tray, and stored for 9 days at $4^{\circ}C\;and\;10^{\circ}C$. Weight loss was decreased by washing and packing generally. Respiration rate was increased slowly in the storage at $4^{\circ}C$. Vitamin C content of chicory packaged within PETE tray were decreased gradually during storage at $4^{\circ}C$. Hydrocooling and packing within PETE tray treatments resulted in approximately 1-2 log CFU/g reduction of microbial load.

• The Journal of Korean Academy of Prosthodontics
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• v.39 no.5
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• pp.492-501
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• 2001

The use of alginate impression materials today is prevalent because of its efficiency and simplicity in clinical settings. Unfortunately, the simplicity of the procedure tends to lull the dentist into a sense of well-being, and lead him into using careless or sloppy technique. Alginate impression materials are used to fabricate diagnostic and preliminary casts, and the final cast. Incorrect use of this material is known to affect the accuracy of the final prosthesis. The purpose of this study was to compare the effect of different mixing methods of alginate impression material and tray adhesive on the accuracy of the stone cast produced by each method. A total of 30 stone casts were produced by using 3 different types of mixing methods (10 stone cast for each mixing method, respectively). The first method utilized an automatic-mixing machine to mix alginate while the second method was carried out manually, strictly following manufacturer's instructions. The third method also involved manual mixing, but did not follow the manufacturer's instructions and was done in a random fashion. Also, 20 additional stone casts were produced by using alginate with or without tray adhesives were included in the study to evaluate effects of tray adhesives on the accuracy of alginate impression. 10 stone casts were produced by adding tray adhesives to the interior surface of the impression tray prior to taking the impression. The other 10 excluded this step. A total of 50 stone casts were analyzed by the three-dimensional measuring machine to measure and compare the dimensional changes of the impression material of each group. The results are as follows. 1. No significant difference was found between the automatic mixing group and the manually-mixing group(p>0.05). 2. For the group that followed manufacturer's instructions, less dimensional changes were record ed than the group that didn't in measuring distanced 4(p<0.05). 3. The group that used tray adhesives showed less dimensional changes(p<0.05). The findings revealed that mechanical methods of mixing alginate impression materials had little influence on dimensional changes. However, it is proven that following manufacturers instructions in alginate impression taking is an important step in acquiring accurate impressions and tray adhesives may play an important role in enhancing the results.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.231-238
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• 2008

Quality attributes of fresh-cut sesame leaf (Perilla frutescens var. japonica) as affected by hydrocooling and packing were investigated in terms of weight loss, respiration, vitamin C content, total chlorophyll content, microbial load and sensory properties during storage at 4 and $10^{\circ}C$. Fresh sesame leaf was trimmed and washed with cold water (1, $5^{\circ}C$) as well as tap water ($13^{\circ}C$) for 30 sec 3 times and then packaged in PP (polypropylene) film bag and PETE (polyethylene terephthalate) tray, and stored for 9 days at 4 and $10^{\circ}C$. Weight loss was decreased by washing and packing. Respiration rate was increased slowly over the storage at $4^{\circ}C$. Vitamin C content and total chlorophyll contents of sesame leaf packaged within PETE tray decreased gradually during storage. Hydrocooling and packing within PETE tray treatments resulted in approximately $1{\sim}2\;log\;CFU/g$ reduction of microbial load.

• Current Research on Agriculture and Life Sciences
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• v.20
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• pp.19-24
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• 2002

This study was conducted to determine the optimum intervals of shelves and seed-tray layout in container for raising rice seedlings at automatic facility. The seedling characteristics were evaluated with 10-day to 20-day old seedling grown under the different intervals of nursery shelves and seed-tray arrangement in the containers. The plant height was increased as the shelf intervals in nursery containers from 17 cm to 23 cm. The difference in plant height was larger in seedlings seeded at May 10 than those at June 10 and in 20-day old seedlings as compared with 10-day old seedlings. The growth characteristics of seedlings was significantly varied with the layout intervals of nursery tray on the containers. The seedling height was shorter as the extension of layout intervals of the tray on the shelf of nursery containers, but the seedling quality was increased in the seedling which grown on the trays arranged at 3 to 5 cm intervals. The light intensity was remarkably different from the position of nursery tray in the container. The illumination intensity was the highest on the uppermost tray. However the seedling height was shorter as the raising of tray position from the lowest shelf to the highest it in nursery container. The best results based on the seedling characteristics was obtained from the seedlings which grown in the tray arranged at 3 cm interval on the ten-shelf container with 20 cm intervals.