• The Journal of Advanced Prosthodontics
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• v.5 no.2
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• pp.133-139
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• 2013

PURPOSE. This study was to evaluate the effect of the solution temperature on the mechanical properties of dualcure resin cements. MATERIALS AND METHODS. For the study, five dual-cure resin cements were chosen and light cured. To evaluate the effect of temperature on the specimens, the light-cured specimens were immersed in deionized water at three different temperatures (4, 37 and $60^{\circ}C$) for 7 days. The control specimens were aged in a $37^{\circ}C$ dry and dark chamber for 24 hours. The mechanical properties of the light-cured specimens were evaluated using the Vickers hardness test, three-point bending test, and compression test, respectively. Both flexural and compressive properties were evaluated using a universal testing machine. The data were analyzed using a two way ANOVA with Tukey test to perform multiple comparisons (${\alpha}$=0.05). RESULTS. After immersion, the specimens showed significantly different microhardness, flexural, and compressive properties compared to the control case regardless of solution temperatures. Depending on the resin brand, the microhardness difference between the top and bottom surfaces ranged approximately 3.3-12.2%. Among the specimens, BisCem and Calibra showed the highest and lowest decrease of flexural strength, respectively. Also, Calibra and Multilink Automix showed the highest and lowest decrease of compressive strength, respectively compared to the control case. CONCLUSION. The examined dual-cure resin cements had compatible flexural and compressive properties with most methacrylate-based composite resins and the underlying dentin regardless of solution temperature. However, the effect of the solution temperature on the mechanical properties was not consistent and depended more on the resin brand.

• Korean Journal of Materials Research
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• v.21 no.6
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• pp.314-319
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• 2011

Melt foaming method is one of cost-effective methods to make metal foam and it has been successfully applied to fabricate Mg foams. In this research, AZ31 Mg alloy ingot was used as a metal matrix, using AlCa granular as thickening agent and $CaCO_3$ powder as foaming agent, AZ31 Mg alloy foams were fabricated by melt-foaming method at different foaming temperatures. The porosity was above 41.2%~73.3%, pore size was between 0.38~1.52 mm, and homogenous pore structures were obtained. Microstructure and mechanical properties of the AZ31 Mg alloy foams were investigated by optical microscopy, SEM and UTM. The results showed that pore structure and pore distribution were much better than those fabricated at lower temperatures. The compression behavior of the AZ31 Mg alloy foam behaved as typical porous materials. As the foaming temperature increased from $660^{\circ}C$ to $750^{\circ}C$, the compressed strength also increased. The AZ31 Mg alloy foam with a foaming temperature of $720^{\circ}C$ had the best energy absorption. The energy absorption value of Mg foam was 15.52 $MJ/m^3$ at a densification strain of 52%. Furthermore, the high energy absorption efficiencies of the AZ31 Mg alloy foam kept at about 0.85 in the plastic plateau region, which indicates that composite foam possess a high energy absorption characteristic, and the Vickers hardness of AZ31 Mg alloy foam decreased as the foaming temperature increased.

• Journal of Adhesion and Interface
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• v.19 no.2
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• pp.55-59
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• 2018

In this study, to overcome a complicated shoe adhesion process such as buffing, pre-treatment by primer in the rubber component of the shoe, we studied adhesion mechanical properties with rubber compound added water-soluble salt for the purpose of improving the adhesion between midsole and outsole. Acid salts, basic salt and neutral salts were evaluated, rubber containing basic salts showed excellent adhesion to water-based adhesion. Since the basic salt is present as the hydroxy salt, the surface of rubber is hydrophilized. The results are confirmed by contact angle and IR spectroscopy measurement. In addition, in the case of rubber compound added basic salts, NBS abrasion resistance and hardness were increased by increasing crosslink density, but crosslink time was delayed.

• Elastomers and Composites
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• v.45 no.1
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• pp.32-39
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• 2010

The mechanical properties of PTFE 100%, PTFT 90% + carbon black 10%, PTFE 85% + glass fiber 15%, PTFE 80% + glass fiber 15% + molybdenum disulfide ($MoS_2$) 5%, PTFE 75% + glass fiber 25%, and PTFE 75% + carbon black 18% + graphite 7% composites were investigated in this study. The differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) were used to examine the heat of fusion(${\Delta}H_f$) and thermal stability of the composites. Also, the wear surface and wear volume of PTFE lip seal were examined using the durability test. Wear surface was observed using scanning electron microscope (SEM). It was found that the hardness, wear resistance and durability were enhanced by adding glass fiber and molybdenum disulfide into pure PTFE, but tensile strength and elongation were decreased. According to the experimental results, the composite (PTFE + 15% glass fiber + 5% molybdenum disulfide) showed the best properties for applying to oil-seal among six types of PTFE composites.

• Korean Journal of Materials Research
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• v.8 no.10
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• pp.938-944
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• 1998

$MoSi_2$/W composites were fabricated by vacuum hot press at $1600^{\circ}C$ under 30MPa for 3 hrs. The effects of the amount of tungsten in the composites was explained in terms of the microstructure and mechanical properties. Although tungsten was mainly substituted to Mo atoms forming a complete solid solution of (Mo.W).Si, (x= 1, 5, y=2, 3). the grain size of composites became smaller with the increase of tungsten added. Vickers hardness was increased with the increase of tungsten content due to the solid-solution hardening. On the other hand, toughness of composites decreased sharply by increasing the amount of tungsten. Optimum tungsten amount was determined to be a 10 vol% of composite. Indentation fracture toughness was calculated to be 4.5MPa\sqrt{m}$ in this composites, compared with $2.7MPa\sqrt{m}$ in pure $MoSi_2$.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1373-1380
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• 1998

Wet noodles were prepared with wheat flour and mushroom powder (oyster and oak mushrooms), and effects of added mushroom powders on dough rheology and wet noodle quality were examined. Particle size distribution of mushroom powder ranged from 0.04 to $500\;{\mu}m$, which was different from that of wheat flour. The initial pasting temperature in amylograph, and the water absorption and the dough development time in farinograph increased with the increase of mushroom powder. The peak and final viscosities in amylograph, and dough stability in farinograph decreased with the increase of mushroom powder. Decrease of L value and increase of a and b values were shown with the increase of mushroom powder in wheat flour-mushroom powder composite as well as wet noodles. The cooked weight and volume of cooked noodles were decreased, but the turbidity of soup were increased with the addition of mushroom powder. Most of texture parameters (hardness, cohesiveness, chewiness and cutting force) of cooked noodles decreased with the addition of oyster mushroom powder, but increased with the addition of oak mushroom powder. From the result of sensory evaluation, wet noodles containing 3% oyster mushroom powder and 5% oak mushroom powder were rated as high quality wet noodles.

• Restorative Dentistry and Endodontics
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• v.40 no.2
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• pp.128-135
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• 2015

Objectives: This study evaluated the effects of the resin thickness on the microhardness and optical properties of bulk-fill resin composites. Materials and Methods: Four bulk-fill (Venus Bulk Fill, Heraeus Kulzer; SDR, Dentsply Caulk; Tetric N-Ceram Bulk Fill, Ivoclar vivadent; SonicFill, Kerr) and two regular resin composites (Charisma flow, Heraeus Kulzer; Tetric N-Ceram, Ivoclar vivadent) were used. Sixty acrylic cylindrical molds were prepared for each thickness (2, 3 and 4 mm). The molds were divided into six groups for resin composites. The microhardness was measured on the top and bottom surfaces, and the colors were measured using Commission Internationale d'Eclairage (CIE) $L^*a^*b^*$ system. Color differences according to the thickness and translucency parameters and the correlations between the microhardness and translucency parameter were analyzed. The microhardness and color differences were analyzed by ANOVA and Scheffe's post hoc test, and a student t-test, respectively. The level of significance was set to ${\alpha}=0.05$. Results: The microhardness decreased with increasing resin thickness. The bulk-fill resin composites showed a bottom/top hardness ratio of almost 80% or more in 4 mm thick specimens. The highest translucency parameter was observed in Venus Bulk Fill. All resin composites used in this study except for Venus Bulk Fill showed linear correlations between the microhardness and translucency parameter according to the thickness. Conclusions: Within the limitations of this study, the bulk-fill resin composites used in this study can be placed and cured properly in the 4 mm bulk.

• Polymer(Korea)
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• v.37 no.6
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• pp.764-769
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• 2013

Starch was grafted by poly(methyl methacrylate) through the emulsion polymerization method. Modified starch/(acrylonitrile-butadiene rubber) (NBR) compounds were prepared by a latex blend method. The morphology, thermal properties and mechanical properties of the modified starch/carbon black/NBR composites were investigated with the change of starch concentration. The mechanical properties of the composites were improved by the addition of modified starch. But, when the concentration of modified starch was higher than 40 phr, the mechanical properties were deteriorated due to the poor dispersion of modified starch. At the same ratio of starch to carbon black, the composite showed a synergistic reinforcing effect by the good dispersion and high cross-linking density. In addition, the tensile strength, storage modulus, hardness, swelling and other properties were the best.

• Korean journal of food and cookery science
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• v.29 no.1
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• pp.1-10
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• 2013

The purpose of this study was to investigate the antioxidative effects of Opuntia humifusa powder and determine the optimal composite recipe by three different amounts of Opuntia humifusa powder, sugar and butter in cookies prepared with Opuntia humifusa powder. In regard to its antioxidant effects, Opuntia humifusa powder had a total phenolic content and DPPH free radical scavenging activity of $6.64{\pm}0.54mg/g$ and $90.12{\pm}0.42%$, respectively. response surface methodology was used to obtain sixteen experimental points(including three replicates for Opuntia humifusa powder, sugar and butter) and Opuntia humifusa cookie formulation was optimized using rheology. The results of the sensory evaluation produced very significant values for color (p<0.05), flavor (p<0.05), texture (p<0.05), sweetness (p<0.05), appearance (p<0.05), overall quality (p<0.05), and the results of instrumental analysis showed significant values in sweetness (p<0.001), hardness (p<0.001), lightness (p<0.001), redness (p<0.001), yellowness (p<0.01). As a results, the optimum formulations obtained by numerical and graphical methods were found to be 3.11 g of Opuntia humifusa powder, 35.00 g of sugar and 50.54 g of butter.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.7
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• pp.886-890
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• 2006

Rice flours produced by dry, wet, and semi-wet milling methods were used to investigate bread-making properties. Wet milled rice flours were produced by two different steeping temperatures of $25^{\circ}C$ and $55^{\circ}C$, properties of composite flour containing 70% rice flour and 30% wheat flour with the addition of vital wheat gluten were tested. Among rice flours, wet milled rice flour showed increased mixing time and dough stability determined by a mixograph. Wet milled rice flours produced higher loaf volume compared with dry of semi-wet milled rice flours. Wet-milled rice flour steeped at $55^{\circ}C$ appeared to produce good rice breads with relatively high loaf volume. Crumb hardness of bread prepared with wet milled rice flour was lower than the other breads and increased slowly during 3-day storage at $25^{\circ}C$.