• Transactions of the Korean Society of Mechanical Engineers
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• v.17 no.1
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• pp.120-130
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• 1993

Generally, the machinability of materials that have a good mechanical properties is poor. For materials having a high strength, high toughness, high strength in high temperature and wear resistance, it is difficult to remove a chip from work materials. These properties are well shown in a Nickel, so this metal is used in machine materials, semi-conductor industry, metal mold and optical fields etc. But it is limitted in use because of high cost and poor machinability. In this study, the cutting of pure Nickel was conducted to examine wear of CBN, poly crystal diamond (PCD) and single crystal diamond (SCD) tools. From the result, the CBN tool is superior to poly crystal diamond tools or single crystal diamond tools in terms of tool wear and tool wear is predictable from experimental data base.

• The Journal of Advanced Prosthodontics
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• v.8 no.6
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• pp.417-422
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• 2016

PURPOSE. The purposes of this study were to evaluate the staining resistance of CAD/CAM resin-ceramics polished with different techniques and to determine the effectiveness of the polishing techniques on resin-ceramics, comparing it with that of a glazed glass-ceramic. MATERIALS AND METHODS. Four different CAD/CAM ceramics (feldspathic ceramic: C-CEREC Blocs, (SIRONA) and three resin-ceramics: L-Lava Ultimate, (3M ESPE), E-Enamic, (VITA) and CS-CeraSmart, (GC)) and one light cure composite resin: ME-Clearfil Majesty Esthetic (Kuraray) were used. Only C samples were glazed (gl). Other restorations were divided into four groups according to the polishing technique: nonpolished control group (c), a group polished with light cure liquid polish (Biscover LV BISCO) (bb), a group polished with ceramic polishing kit (Diapol, EVE) (cd), and a group polished with composite polishing kit (Clearfil Twist Dia, Kuraray) (kc). Glazed C samples and the polished samples were further divided into four subgroups and immersed into different solutions: distilled water, tea, coffee, and fermented black carrot juice. Eight samples ($8{\times}8{\times}1mm$) were prepared for each subgroup. According to CIELab system, four color measurements were made: before immersion, immersion after 1 day, after 1 week, and after 1 month. Data were analyzed with repeated measures of ANOVA (${\alpha}=.05$). RESULTS. The highest staining resistance was found in gl samples. There was no difference among gl, kc and cd (P>.05). Staining resistance of gl was significantly higher than that of bb (P<.05). Staining resistances of E and CS were significantly higher than those of L and ME (P<.05). CONCLUSION. Ceramic and composite polishing kits can be used for resin ceramics as a counterpart of glazing procedure used for full ceramic materials. Liquid polish has limited indications for resin ceramics.

• Journal of Korean Society of Environmental Engineers
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• v.27 no.9
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• pp.939-945
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• 2005

The Photocatalytic activity was investigated with the increase of flow rate in a $UV/TiO_2$ packed-bed system. The rate of phenol degradation over $UV/TiO_2$ (dia. = 5 mm) was increased up to 300 mL/min and reached a plateau beyond 400 mL/min. The bead photocatalysts did not exhibit a distinct difference of the phenol degradation rate irrespective of corrosion rates of glass beads and $TiO_2$ coating amounts. Degussa P25 exhibited a higher photocatalytic activity in comparison to other $TiO_2$ sols(Ishihara & N). The performance(activity and durability) of $UV/TiO_2$ packed-bed system can be enhanced by the use of $TiO_2$-coated glass beads instead of granular types that is easily attrited by the shearing force of flowing fluids.

• Journal of Aquaculture
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• v.18 no.3
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• pp.180-188
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• 2005

The separation performances for thirty different dimensions of a low-pressure hydrocyclone (LPH) were tested in order to obtain an optimum dimension scale for fecal solid removal from an aquaculture system. The geometric variables were considered on two inlet diameters (Di: 30 and 50 mm), five overflow diameters (Do: 30, 50, 60, 70 and 100 mm), and three cylinder lengths (Lc: 250, 345 and 442 mm), while the cylinder diameter (Dc) of 335 mm, underflow diameter (Du) of 50 mm and cone angle (${\theta}$) of $68^{\circ}$ were kept constant. A small size for carp feces was regarded as the target for the removal of solids. Spherical polystyrene particles (1.1-1.3 mm dia., ${\rho}_s=1.05g/cm^3$), which demonstrate a similar settling velocity and specific gravity to the carp feces, were used as feed. The separation performance was tested in the range of 330 to 1200 ml/s of the inflow rate. Experimental results using ANCOVA and the Tukey test (${\alpha}=0.05$) demonstrated that the separation performances of LPH were significantly affected (P<0.05) by fi, Di and Do. In contrast, there was no significant Lc effect (P>0.05) on the separation performances. The maximum separation performance was detected at dimension combinations of 30 mm of inflow diameter (Di), 50, 60 and 70 mm of overflow diameter (Do), 345 mm of cylinder length (Lc). The dimension proportions were 0.09, 1.03, 0.15-0.21 and 0.15 (or Di/Dc, Lc/Dc, Do/Dc and Du/Dc, respectively.

• Restorative Dentistry and Endodontics
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• v.43 no.1
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• pp.12.1-12.7
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• 2018

Objective: The purpose of this study was to measure the temperature of the plugger tip of 3 cordless heat carriers set at $200^{\circ}C$. Materials and Methods: Pluggers of the same taper (0.06, 0.08, 0.10) and similar tip sizes (sizes of 50 and 55) from 3 cordless heat carriers, namely SuperEndo-${\alpha}^2$(B & L Biotech), Friendo (DXM), and Dia-Pen (Diadent), were used and an electric heat carrier, System B (SybronEndo), was used as the control. The plugger tips were covered with customized copper sleeves, heated for 10 seconds, and the temperature was recorded with a computerized measurement system attached to a K-type thermometer at room temperature (n = 10). The data were analyzed with 2-way analysis of variance at a 5% level of significance. Results: The peak temperature of the plugger tips was significantly affected by the plugger taper and by the heat carrier brand (p < 0.05). The peak temperature of the plugger tips was between $177^{\circ}C$ and $325^{\circ}C$. The temperature peaked at $207^{\circ}C-231^{\circ}C$ for the 0.06 taper pluggers, $195^{\circ}C-313^{\circ}C$ for the 0.08 taper pluggers, and $177^{\circ}C-325^{\circ}C$ for the 0.10 taper pluggers. Only 5 of the 12 plugger tips showed a temperature of $200^{\circ}C{\pm}10^{\circ}C$. The time required to reach the highest temperature or $200^{\circ}C{\pm}10^{\circ}C$ was at least 4 seconds. Conclusion: When using cordless heat carriers, clinicians should pay attention to the temperature setting and to the activation time needed to reach the intended temperature of the pluggers.

• Polymer(Korea)
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• v.39 no.2
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• pp.225-234
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• 2015

In this study, we proposed to synthesize thermally stable, soluble and conjugated Schiff base polymer (SbP). For this reason, a specific molecule namely 4,4'-thiodiphenol which has sulfur and oxygen bridge in its structure was used to synthesize bi-functional monomers. Bi-functional amino and carbonyl monomers namely 4,4'-[thio-bis(4,1-phenyleneoxy)] dianiline (DIA) and 4,4'-[thiobis(4,1-phenyleneoxy)]dibenzaldehyde (DIB) were prepared from the elimination reaction of 4,4'-thiodiphenol with 4-iodonitrobenzene and 4-iodobenzaldehyde, respectively. The structures of products were confirmed by elemental analysis, FTIR, $^1H$ NMR and $^{13}C$ NMR techniques. The molecular weight distribution parameters of SbP were determined by size exclusion chromatography (SEC). The synthesized SbP was characterized by solubility tests, TG-DTA and DSC. Also, conductivity values of SbP and SbP-iodine complex were determined from their solid conductivity measurements. The conductivity measurements of doped and undoped SbP were carried out by Keithley 2400 electrometer at room temperature and atmospheric pressure, which were calculated via four-point probe technique. When iodine was used as a doping agent, the conductivity of SbP was observed to be increased. Optical band gap ($E_g$) of SbP was also calculated by using UV-Vis spectroscopy. It should be stressed that SbP was a semiconductor which had a potential in electronic and optoelectronic applications, with fairly low band gap. SbP was found to be thermally stable up to $300^{\circ}C$. The char of SbP was observed 29.86% at $1000^{\circ}C$.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.770-777
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• 2009

The purpose of this study was to test the overall preference of Saury fishmeat nuggets. In order to remove off-flavor of Saury and to improve the sensory properties of Saury fishmeat nuggets, different concentrations of vegetables (onion, 0-20%), different types of spices (ginger powder, white pepper powder, garlic powder) and different types of vegetables (onion & hot pepper, onion & pimento, mushroom & hot pepper, and mushroom & pimento) were added and the sensory properties were evaluated. Different types of herbs (Anthemis nobillis, Rosemarinus offcinalis L) and oriental herb (Angelica gigas Nakai, Acanthopanax sessiliflorus Seed) extracts were included as well to preserve the antioxidants in the nuggets after reheating. The main ingredients included saury mince, mild pizza cheese, hydrated textured soy protein, and egg white powder. The samples were molded (dia. 4.5 cm, thickness 1.5 cm, 20 g), lightly battered and fried for 2 min (2 time) at $160^{\circ}C$. The samples were then frozen, reheated ($150^{\circ}C$, 20 min) and subjected to a sensory evaluation. In the sensory evaluation, Saury nuggets made with a vegetable concentration of 15% had the highest flavor, taste, and overall preference (V5). In addition, Saury nuggets made with 1 g of ginger powder and garlic powder scored the highest in the preference test (S2). Saury nuggets made with onion and pepper had the highest score in the preference test relative to all the other tested vegetables (SV1). Finally, in terms of the herb and oriental herb extracts, the nuggets made with the condensed extracts at a 1/20 ratio of Acanthopanax sessiliflorus Seed (AS) scored the highest in the preference test, since AS had the lowest off-flavor taste.

• Journal of Broadcast Engineering
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• v.8 no.4
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• pp.325-338
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• 2003

Video adaptation in response to dynamic resource conditions and user preferences is required as a key technology to enable universal multimedia access (UMA) through heterogeneous networks by a multitude of devices In a seamless way. Although many adaptation techniques exist, selections of appropriate adaptations among multiple choices that would satisfy given constraints are often ad hoc. To provide a systematic solution, we present a general conceptual framework to model video entity, adaptation, resource, utility, and relations among them. It allows for formulation of various adaptation problems as resource-constrained utility maximization. We apply the framework to a practical case of dynamic bit rate adaptation of MPEG-4 video streams by employing combination of frame dropping and DCT coefficient dropping. Furthermore, we present a descriptor, which has been accepted as a part of MPEG-21 Digital Item Adaptation (DIA), for supporting terminal and network quality of service (QoS) in an interoperable manner. Experiments are presented to demonstrate the feasibility of the presented framework using the descriptor.

• Maxillofacial Plastic and Reconstructive Surgery
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• v.16 no.3
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• pp.321-347
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• 1994

Muscle spindle afferents from masseter muscle were labelled by the intra-axonal HRP injection and were processed for light microscopic reconstruction. Regions containing terminal arbors scattered in the central portion of the masseteric motor neuron pool (type I a) and those restricted to 2-3 small portion of it (type II) were selected and processed for electronmicroscopic analysis with serial sections. The shape of the labelled boutons was dome or elongated shape. Scalloped or glomerulus shape with peripherial indentation containing pre or postsynaptic neuronal propiles, which is occasionally found in the trigeminal main sensory nucleus and spinal dorsal horn, was not observed. Both type Ia and type II boutons had pale axoplasm and contained clear, spherical vesicles of uniform size(dia : 49-52nm) and occasionally large dense cored vesicles(dia : 87-118nm). The synaptic vesicles were evenly distributed throughout the boutons although there was a slight tendency of vesicles to accumulate at the presynaptic site. The average of short and long diameter(short D. + long D./2) of type I a bouton was smaller than that of type II bouton. All the labelled boutons, which showed prominent postsynaptic density, large synaptic area and multiple synaptic contact, made asymmetrical synaptic contact with postsynaptic neuronal propiles. Most of the type Ia and type II boutons made synaptic contact with only one neuronal propile and boutons which shows synaptic contact or more neuronal propiles was not observed. Most of the type Ia boutons(87.2%) were presynaptic to the soma or proximal dendrite and a few remainder(12.8%) made synaptic contact with dendritic shaft or distal dendrite. In contrast, majority of type II boutons showed synaptic contact with dendritic shaft and remainder with soma or proximal dendrite. In conclusion, terminal boutons which participate in the excitatory monosynaptic jaw jerk reflex made synaptic contact with more proximal region of the neuron, and showed very simple synaptic connection, compared with those from the primary afferenst in the other region of the central nervous system such as spinal dorsal horn and trigeminal main sensory nucleus which assumed to be responsible for the mediating pain, tactile sensation, sensory processing or sensory discrimination.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.569-575
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• 2008

The principal objective of this study was to determine the appropriate water content for optimal texture in high omega-3 fatty acid saury nuggets. The approach adopted in this study essentially involved variations in water levels(0{\sim}25%$). The main ingredients of the nuggets included saury mince, mild pizza cheese and hydrated textured soy protein concentrate. The formulated products were molded(dia. 4.5, thickness 1.5 cm, 20 g), battered lightly, flash-fried far 4 min at $160^{\circ}C$ and frozen until they were tested. The frozen nuggets were cooked to $65^{\circ}C$, then subjected to sensory evaluation, texture analysis at 80% deformation, and expressible fluid tests. The moisture contents in the nugget batter and the cooked nuggets were determined. In our sensory evaluation, nugget texture was adjudged the best in the nuggets prepared with a 20% water level(S5). The hardness and chewiness in the nuggets were reduced with increases in the water level. However, when the nuggets contain more than 15% water(S4, S5, S6), we noted no significant differences in the hardness values. The difference in moisture content between the uncooked nugget bat or and the cooked nugget was most profound in the nugget prepared with a water level 25%(S6). The nugget prepared with a water level 25% was also the highest in expressible fluids, and was also highest in internal moisture content. The texture preference of nuggets was correlated positively with moistness(r=0.881) and moisture content(r=0.827), and correlated negatively with firmness(r=-0.870) and cohesiveness(r=-0.839), and these correlations were significant.