• The Journal of Korean Academy of Prosthodontics
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• v.52 no.3
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• pp.177-185
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• 2014

Purpose: This study is designed to investigate the various impacts of different types of scaler tips such as cooper alloy base tip and the others on the surface roughness of teeth and implant by the method which is currently in clinical use. Materials and methods: Four different types of disc shaped porcelain, titanium, zirconia, and Type III gold alloy dental materials sized 15 mm diameter, 1.5 mm thickness were used for the experiment. Plastic hand curette (Group PS), cooper alloy new tip (Group IS), and stainless steel tip (Group SS) were used as testing appliances. A total of 64 specimens were used for this study; Four specimens for each material and appliance group. Surface roughness was formed with 15 degree angle in ultrasonic scaler tip and with 45 degree angle in hand curette of instrument tip and the specimen surface with 5 mm long, one horizontal-reciprocating motion per second for 30 seconds by 40 g force. To survey the surface roughness of each specimen, a field emission scanning electron microscope, an atomic force microscope, and a surface profiler were used. (Ra, ${\mu}m$). Results: According to SEM, most increased surface roughness was observed in SS group while IS groups had minimal roughness change. Measurement by atomic force microscope presented that the surface roughness of SS group was significantly greater than those of PS, IS and control groups in the type III gold alloy group (P<.05). IS group showed lesser surface roughness changes compared to SS group in porcelain and gold alloy group (P<.05). According to surface profiler, surface roughness of SS group showed greater than those of PS, IS and control groups and IS group showed lesser than those of SS group in all specimen groups. Type III gold alloy group had large changes on surface roughness than those of porcelain, titanium, zirconia (P<.05). Conclusion: The result of this study showed that newly developed copper alloy scaler tip can cause minimal roughness impacts on the surface of implant and dental materials; therefore this may be a useful alternative for prophylaxis of implant and restored teeth.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.10
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• pp.1579-1587
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• 2014

This study aimed to determine the quality characteristics of fermented wine using Nuruk according to the type of aging container (jar or stainless container) and aging time. Alcohol analysis was initiated at 40.4~39.3%, and alcohol contents in the jar and stainless container decreased as aging time increased. Volatile acid content slightly increased in the reduced pressure (RP) jar and stainless container and showed a different result in the atmospheric pressure (AP) container. Amount of acetic acid did not change either in the jar or stainless container as aging time increased. In the case of 2-thiobarbituric acid (TBA), RP was lower than AP after distillation, and TBA value did not change much either in the jar or stainless container. In the case of fusel alcohol by aging time, n-propanol content did not increase either in the jar or stainless container as aging time increased. Iso-butanol content was reduced in the jar but did not change in the stainless container. In the AP container, more aromatic components were measured on the 180th day of aging time than after distillation. High boiling point aromatic components increased in particular. In the stainless container, more aromatic components were generated on the 180th day of aging, but their amount was relatively lower than in the jar. In the jar aging sensory test, the sensory score at RP 50 cmHg was highest on the 180th day of aging. In the case of AP $80^{\circ}C$ liquor, sensory score on the 180th day was the most improved.

• The Monthly Technology and Standards
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• s.89
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• pp.49-49
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• 2009

• 선박안전기술공단 소식
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• s.7
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• pp.2-3
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• 2006

• Proceedings of the KWS Conference
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• 1999.05a
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• pp.20-23
• /
• 1999

• Proceedings of the Korean Nuclear Society Conference
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• 2002.10a
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• pp.281.2-281
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• 2002

• 기계와재료
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• v.6 no.1 s.19
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• pp.87-98
• /
• 1994

• Proceedings of the Korean Vacuum Society Conference
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• 2007.08a
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• pp.117-117
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• 2007

• The Inventors News
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• no.28
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• pp.7-7
• /
• 2004

브리얼리의 스테인리스 - 바이츠만의 아세톤 - 우에사카의 아이스크림 제조기 - 녹음과 재생이 가능한 엽서

• Transactions of Materials Processing
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• v.7 no.5
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• pp.445-449
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• 1998

In order to obtain optimum process variables during the drawing of stainless steel sheets rectangular cup drawing tests were carried out with several technically available stainless steel sheets. As parameters on testing materials for die and punches lubrication and blank holding forces were selected. Testing parameters played an important role if the deformed material was thin. Effect of material properties on the deformation behaviors was also discussed by using testing parameters selected in this experiment. From the test results we suggest the appropriate conditions to be applicable to the actual manufacturing processes