• Composites Research
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• v.12 no.4
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• pp.71-78
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• 1999

To determine the effect of chemical structure of linear amine curing agents on thermal and mechanical properties, standard epoxy resin DGEBA was cured with diaminodiphenyl methane (DDM), diaminodiphenyl sulphone (DDS) in a stoichiometrically equivalent ratio. From this work, the effect of aromatic amine curing agents. In contrast, the results show that the DGEBA/DDS cure system having the sulfone structure between the benzene rings had higher values in the conversion of epoxide, density, shrinkage (%), glass transition temperature, tensile modulus and strength, flexural modulus and strength than the DGEBA/DDM cure system having methylene structure between the benzene rings, whereas the DGEBA/DDM cure system presented higher values in the maximum exothermic temperature, thermal expansion coefficient, and thermal stability. These results are caused by the relative effects of sulfone group having strong electronegativity and methylene group having (+) repulsive property and stem from the effect of the conversion ratio of epoxide group. The result of fractography shows that the each grain size of the DDM/DGEBA system with feather-like structure is larger than that of the DDS/DGEBA system.

• Horticultural Science & Technology
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• v.30 no.6
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• pp.700-708
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• 2012

In order to optimize a method to determine the firmness of Chinese cabbage, hardness of midrib tissues was examined based on their chronological order of emergence. Texture measurement using volodkevich bite jaws gave a consistent and highest regression ($r^2=0.85$) between firmness and the order of leaf emergence, while blade set, cylinder probe, and crisp fracture support rig showed a lower coefficient of determination. Thickness of midrib tissue within an individual head from 16 cultivars of Chinese cabbage was positively correlated with the order of emergence, becoming thinner toward inner leaves. Mean thickness of midrib tissue from the head ranged from 7.74 mm for 'CR-shingshing' and 9.28 mm for 'Norangyeorum'. The covariance of leaf thickness within a head was highly cultivar-dependent, ranging from 23.6% for 'Chihili' and 5.8% for 'Bulam'. Firmness of the midrib tissue, defined as maximum peak height per tissue thickness, became higher from outer to inner leaves, showing $2^{nd}$ order of regression. Mean firmness of the midrib tissue from individual head varied from 1.58 N for 'Rangno' to 3.46 N for 'CR-shingshing'. The $10^{th}$ or $11^{th}$ leaf brought the best correlation coefficient (r = 0.81) between firmness of an individual leaf and the mean firmness of the entire leaves in a head, suggesting a reliable and rapid method to estimate the firmness of a head in lieu of examining all leaves in the head. The relationship between firmness of midrib tissue and dry mass ($r=0.70^{**}$) as well as cell wall content ($r=0.58^*$) of the head were positively correlated. Results obtained from the present study suggested that a new method to determine midrib firmness would enable to clarify the relationship between textural quality of fresh Chinese cabbage and their processed product, 'Kimchi'. It will also be important to apply this method to screen textural quality of various genotypes under breeding programs.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.15 no.1
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• pp.15-26
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• 2017

Cobalt ferrocyanide (CoFC) or nickel ferrocyanide (NiFC) magnetic nanoparticles (MNPs) were fabricated for efficient removal of radioactive cesium, followed by rapid magnetic separation of the absorbent from contaminated water. The $Fe_3O_4$ nanoparticles, synthesized using a co-precipitation method, were coated with succinic acid (SA) to immobilize the Co or Ni ions through metal coordination to carboxyl groups in the SA. CoFC or NiFC was subsequently formed on the surfaces of the MNPs as Co or Ni ions coordinated with the hexacyanoferrate ions. The CoFC-MNPs and NiFC-MNPs possess good saturation magnetization values ($43.2emu{\cdot}g^{-1}$ for the CoFC-MNPs, and $47.7emu{\cdot}g^{-1}$ for the NiFC-MNPs). The fabricated CoFC-MNPs and NiFC-MNPs were characterized by XRD, FT-IR, TEM, and DLS. The adsorption capability of the CoFC-MNPs and NiFC-MNPs in removing cesium ions from water was also investigated. Batch experiments revealed that the maximum adsorption capacity values were $15.63mg{\cdot}g^{-1}$ (CoFC-MNPs) and $12.11mg{\cdot}g^{-1}$ (NiFC-MNPs). Langmuir/Freundlich adsorption isotherm equations were used to fit the experimental data and evaluate the adsorption process. The CoFC-MNPs and NiFC-MNPs exhibited a removal efficiency exceeding 99.09% for radioactive cesium from $^{137}Cs$ solution ($18-21Bq{\cdot}g^{-1}$). The adsorbent selectively adsorbed $^{137}Cs$, even in the presence of competing cations.

• Korean Journal of Agricultural and Forest Meteorology
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• v.9 no.3
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• pp.188-194
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• 2007

The relationships between pine mushroom emergence and meteorological factors were analyzed with three years (from 2003 to 2005) of measurement data at Yangyang site, in order to evaluate the effect of micrometeorological environment on pine mushroom production. fine mushroom was daily monitored and collected in the survey area during the its producing period (approximately one month). Pine mushroom production was highest in 2005 with the meteorological conditions of high temperature and frequent rainfalls in October. The production was lowest in 2004 due to dry conditions from mid September to late October, The meterological factors related to humidity (i.e., relative humidity, soil water content, and precipitation) were better correlated than those related to temperature (i.e., air and soil temperature, soil heat flux and solar radiation) with pine mushroom production. However, all of the correlation coefficients were statistically insignificant with values ranging from 0.15 to 0.46. Such poor correlations may be attributed to various other environmental conditions (e.g., topography, soil, vegetation, other fungi, the relationship between pine mushroom and pine forest) affecting pine mushroom production. We found that a mycelium requires a stimulation of low temperature (of three-day moving average) below $19.5^{\circ}C$, in order to farm a mushroom primordium which grows to pine mushroom after 16 days from the stimulation. We also found that the pine mushroom production ended when the soil temperature (of three-day moving average) fell below $14.0^{\circ}C$.

• Restorative Dentistry and Endodontics
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• v.33 no.2
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• pp.98-106
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• 2008

The purpose of this study was to evaluate whether intracanal irrigation method could affect the adhesion between intracanal dentin and root canal filling materials (Gutta-percha/AH 26 sealer and Resilon/Epiphany sealer). Thirty extracted human incisor teeth were prepared. Canals were irrigated with three different irrigation methods as a final rinse and obturated with two different canal filling materials (G groups: Gutta-percha/AH 26 sealer, R groups: Resilon/Epiphany sealer) respectively. Group G1, R1-irrigated with 5.25% NaOCl Group G2, R2-irrigated with 5.25% NaOCl, sterile saline Group G3, R3-irrigated with 5.25% NaOCl, 17% EDTA, sterile saline Thirty obturated roots were horizontally sliced and push-out bond strength test was performed in the universal testing machine. After test, the failure patterns of the specimens were observed using Image-analyzing microscope. The results were as follows. 1. Gutta-percha/AH 26 sealer groups had significantly higher push-out bond strength compared with the Resilon/Epiphany sealer groups (p < 0.05). 2. Push-out bond strength was higher when using 17% EDTA followed by sterile saline than using NaOCl as a final irrigation solution in the Resilon/Epiphany sealer groups (p < 0.05). 3. In the failure pattern analysis, there was no cohesive failure in Group G1, G2, and R1. Gutta-percha/AH 26 sealer groups appeared to exhibit predominantly adhesive and mixed failure patterns, whereas Resilon/Epiphany sealer groups exhibited mixed failures with the cohesive failure occurred within the Resilon substrate.

• Journal of the korean academy of Pediatric Dentistry
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• v.31 no.1
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• pp.11-18
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• 2004

The eruption of permanent teeth represents the movement in the alveolar bone before appearance in oral cavity, to the occlusal plane after appearance in oral cavity, and additive movement after reaching th the occlusal plane. Tooth eruption is mostly controlled by genetic signals. The eruption stage is divided to preeruptive alveolar stage, alveolar bone stage, mucosal stage according to the process of growth and development. If the disturbance is occured in any stage of eruption, tooth does not erupt. The cause of eruption disturbance are ectopic position of the tooth germ, obstruction of the eruption path and defects in the follicle or PDL. In the treatment of eruption disturbance, surgical procedures are commonly used. There are three kind of surgical procedure ; surgical exposure, surgical repositioning, surgical exposure and traction Surgical exposure is basic procedure. This involves removal of mucosa, bone, lesion that are surrounding the teeth, dental sac when necessary to maintain a patent channel between the crown and the normal eruptive path into the oral cavity. To ensure this patency, many techniques including cementation of a celluloid crown, packing with gutta-percha or zinc oxide-eugenol, or a surgical pack, are used. When surgical exposure is conducted, operators should not expose any part of cervical root cement and not injure periodontium or root of adjunct tooth. After surgical exposure, tooth should be surrounded by keratinized gingiva. There is direct relationship between the extent of development of pathophysiologic aberrations and the intensity of the manipulative injury inflicted on the tooth by surgical treatment, so operator should consider this thing. In these cases, surgical exposure is conducted on Maxillary 1st milars that have a eruption disturbance and improve the eruption disturbance effectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.434-441
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• 2015

To develop dough methods for improving bread making properties of Korean wheat flour, straight dough methods (SDM) and dough and sponge methods (DSM) were applied. The bread making properties such as weight of bread, specific volume, baking loss, crumb color, and texture were analyzed. In comparison of flour properties between Korean wheat flour and imported wheat flour by Farinograph, Korean wheat flour showed less gluten network form ability than imported wheat flour. The dough making method affected bread quality such as weight of bread, specific volume, and baking loss. SDM had a more desirable effect on bread quality. Crumb color was lighter in bread made with Korean wheat flour compared to imported wheat flour, whereas dough making method did not affect crumb color. In consumer acceptance analysis, bread made by DSM showed higher consumer acceptance than that made by SDM. Regarding physicochemical changes during storage, bread made by SDM using Korean wheat flour showed higher chewiness, brittleness, and hardness than that made by imported wheat flour. However, bread made by DSM showed similar chewiness as bread made by SDM using imported wheat flour. The bread making properties of bread made by DSM is improved versus that of bread made with Korean wheat flour.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1515-1520
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• 2012

This study evaluate the quality characteristics and antioxidative properties of acorn starch mook containing spirulina (0%, 0.5%, 1%, 1.5%) and soy protein (3%). The pH of acorn starch mook containing the spirulina and soy protein decreased with increasing amount of spirulina decrease in pH means an increase in acidity. In addition, the moisture content was 87%. The lightness of acorn starch mook containing spirulina and soy protein decreased with increasing amount of spirulina and soy protein. The L and a values of the Hunter color system were decreased significantly increasing spirulina content, and the b value increased. In contrast, with increasing spirulina and soy protein content, the L and a increased significantly and the b value. Texture analysis revealed higher hardness and springiness of acorn starch mook containing spirulina than the control. The total phenol content was highest in the acorn starch mook containing 1.5% spirulina and 3% soy protein. The antioxidant activities of the acorn starch mook containing spirulina and soy protein increased with increasing amount of spirulina and soy protein. The $IC_{50}$ value of 1.5% spirulina and 3% soy protein was 166.2 mg/mL for DPPH. The results of the sensory test were best in the acorn starch mook containing 1% spirulina.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.1017-1024
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• 2011

Korean wheat semolina (FS: fine semolina) with similar characteristics to durum wheat semolina was substituted at rates of 0, 10, 20, 30, 40, and 50% in pasta dough and the physical and cooking characteristics were investigated for making optimal pasta. Water absorption of the dough increased with the 10, 20, and 30% substitution ratio of FS. Development times were high with >30% substituted FS. This result positively influenced an increase in production and the preparation of the fresh noodle pasta. Furthermore, soft textured fresh noodles could be made due to the decrease in stability and increased weakness of the >30% substituted FS. The amylograph gelatinization characteristics of Korean wheat semolina exhibited an increase of gelatinization temperature and decrease of maximum viscosity when compared with durum wheat. The handling property of the dough showed more than 4 points in all sample groups. Weight and volume decreased and turbidity and cooking loss increased according to the increasing amount of substituted FS. However, samples with ${\leq}$ 30% FS substitution ratio had similar volumes and cooking losses when compared to the control. The L- and a-values increased and the b-value of color decreased as more FS was added. In a texture analysis, the hardness of the cooking noodles showed a low value with the >30% substituted FS. Springiness, gumminess, and chewiness exhibited a high value. In the results of a sensory evaluation, overall acceptability was high score with more than 7 points for the 30% added FS. The preferences for pasta colors were divided into white, which is similar to the Korean traditional noodle, and yellow, which is similar to durum wheat. Flavor and taste were not affected by substituting with FS. Low hardness and high chewiness was the most preferred noodle. These results suggest that >30% substituted FS was suitable for increasing quality and organoleptic qualities of Korean wheat pasta.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.30 no.9B
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• pp.610-618
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• 2005

As developed Internet and Computer Capability, Many Users take the many information through the network. So requirement of User that use to network was rapidly increased and become various. But it spend much time to accept user requirement on current network, so studied such as Active network for solved it. This Active node on Active network have the capability that stored and processed execution code aside from capability of forwarding packet on current network. So required execution code for executed packet arrived in active node, if execution code should not be in active node, have to take by request previous Action node and Code Server to it. But if this execution code take from previous active node and Code Server, bring to time delay by transport execution code and increased traffic of network and execution time. So, As used execution code stored in cache on active node, it need to increase execution time and decreased number of request. So, our paper suggest ANC caching technique that able to decrease number of execution code request and time of execution code by efficiently store execution code to active node. ANC caching technique may decrease the network traffic and execution time of code, to decrease request of execution code from previous active node.