• Journal of the Korean Ceramic Society
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• v.42 no.5 s.276
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• pp.326-332
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• 2005

Phase transformation effects on mechanical properties of $Ge_2Sb_2Te_5$, which is a promising candidate material for Phase Change Random Access Memory (PRAM), were studied. $Ge_2Sb_2Te_5$ thin films, which was thermally annealed with different conditions, were analyzed using XRD, AFM, 4-point probe method and reflectance measurement. As the temperature and the dwelling time increased, crystallity and grain size increased, which enhanced elastic modulus and hardness. Furthermore, N2 doping, which was used for better electrical properties, was proved to decrease elastic modulus and hardness of $Ge_2Sb_2Te_5$.

• Journal of Powder Materials
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• v.6 no.2
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• pp.171-177
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• 1999

Ti-45.2at.%Ni-5at.%Cu and Ti-40.2at.%Ni-10atat.%Cu alloy powders were fabricated by gas atomization process. The microstructures, Shape, hardness and phase transformation behaviors of the powders were investigated by means of optical microscopy, scanning electron microscopy, micro-hardness measurement, x-ray diffraction analyses and differential scanning calorimetry. The hardness of the Ti-Ni-XCu alloy powders decreased as Cu-content increased. The x-ray diffraction analyses were carried out for powders without heat treatment, and those that treated at 85$0^{\circ}C$ for an hour in a vaccum state($10^5$ torr) and then quenched into ice water. The intensity of B$19^t$ phase increased with heat treating. The monoclinic B$19^t$ martensite was formed in the Ti-Ni-XCu alloy powders during cooling.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.4
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• pp.452-460
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• 1999

This study was conducted in order to investigate the quality characteristics of Salku Pyun which was made by using mungbean, potato, sweet potato and corn starches. The pH of salku juice was 3.45 to 3.50 and the brix of that was 7.0%. The water content and water activity of salku pyun with potato starch was highest. The result of sensory evaluation showed that appearance, flavor, overall quality were highest in the Salku Pyun made with potato starch while texture, taste were highest in the Salku Pyun made with mungbean starch. Mechanical properties of salku pyun with mungbean starch was significantly higher in adhesiveness, hardness, chewiness. Texture of sensory evaluation were positively correlated with springiness, hardness, and chewiness of mechanical measurement. The factors which affect the overall quality on sensory evaluation were texture quality, taste quality, hardness, color and springiness.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2019.11a
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• pp.118-119
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• 2019

In this study, we compared the proctor penetration resistance test value of the concrete using CGS for Fine Aggregate and the hardness value of the Durometer. The results are summarized as follows. 1) Surface finish The Durometer C type setting time measurement value was about 45 HD, and the hardness value of the Durometer D type was about 5HD. 2) The proctor penetration resistance test value and the hardness value of the Durometer are highly correlated and are expected to be easy to use.

• Restorative Dentistry and Endodontics
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• v.37 no.2
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• pp.90-95
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• 2012

Objectives: The purpose of this study was to determine the effect of resin infiltration technique on color and surface hardness of white spot lesion (WSL) with various degrees of demineralization. Materials and Methods: Ten human upper premolars were cut and divided into quarters with a $3{\times}4mm$ window on the enamel surface. Each specimens were separated into four groups (n = 10) and immersed in demineralization solution to create WSL: control, no treatment (baseline); 12 h, 12 hr demineralization; 24 h, 24 hr demineralization; 48 h, 48 hr demineralization. Resin infiltration was performed to the specimens using Icon (DMG). $CIEL^*a^*b^*$ color parameters of the enamel-dentin complex were determined using a spectroradiometer at baseline, after caries formation and after resin infiltration. Surface hardness was measured by Vickers Micro Hardness Tester (Shimadzu, HMV-2). The differences in color and hardness among the groups were analyzed with ANOVA followed by Tukey test. Results: Resin infiltration induced color changes and increased the hardness of demineralized enamel. After resin infiltration, there was no difference in color change (${\Delta}E^*$) or microhardness among the groups (p < 0.05). Conclusion: There was no difference in the effect of resin infiltration on color and hardness among groups with different extents of demineralization.

• Journal of Powder Materials
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• v.16 no.1
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• pp.37-42
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• 2009

In this study, the feasible test for the mechanical property characterization of $BaTiO_3$ ceramics and multi-layer ceramic capacitor(MLCC) was performed with nanoindentation technique. In case of $BaTiO_3$ ceramics, hardness and elastic modulus are dependent on the densification of specimen showing the highest hardness and elastic modulus values of 12.3 GPa and 155 GPa, respectively at $1260^{\circ}C$. In case of MLCC chip, hardness of dielectric layer was lower than that of margin region. The nanoindentation method could be useful tool for the measurement of mechanical property within $BaTiO_3$ dielectric layer of very thin thickness in high capacitance MLCC.

• Korean journal of food and cookery science
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• v.5 no.2
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• pp.19-25
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• 1989

In order to maks use of Adlay widely, it was analyzed and determined the content of amylose, amylopection. And Ju-ak was made from glutinous rice flours with vairous mixing ratio of Adlay flours and then this was tested for suitability to preparation of Ju-ak. Evaluation was conducted through sensory evaluation and objcetive evaluation. The results are as follow: 1. The content of moisture, total ash, crude protein, crude fat, and carbohydrate in Adlay were shown to be about 10.58%, 84.4%, 17.3%, 3.76%, 66.52%. 2. The amylose and amylopectin content were 15.6%, 84.4%. 3. By the sensory evaluation results the taste of Ju-ak prepared with mixing of 25% and 50% Adlay flour was better than glutinous rice Ju-ak but 75% and 100% mixed flour were undersirable. 4. By the Instron measurement results that hardness tend to increass as the additon level of Adlay increased. Gumminess, Chewiness and Elasticity was not significantly different as the addition level of Adlay increased. Conhesiveness tend to decrease as the addition level of Adlay. 5. Consistency of Ju-ak had significant relationship with hardness and cohesiveness. Moistness had significant relationship with hardness, elasticity, cohesiveness and chewiness. Texture of Ju-ak had significant relationship with hardness, elasticity, cohesiveness and gumminess.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2005.10a
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• pp.63-68
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• 2005

The nanoindentation technique is widely used to investigate the mechanical properties of nano-microscale materials. The nanoindentation method for assessing mechanical properties at low loads and shallow depths is already well established fur the characterization of thin films as well as bulk materials. In this study, we evaluated residual stress in DLC and Au thin films usign nanoindentation technique with a new stress-relaxation model. Moreover, We suggest a composite hardness equation and quantify the magnitude of hardness increase by using an equation based on the interface hardness and the interface thickness, derived by comparing results derived from this equation and those determined in nanoindentation tests. Finally, We present an indentation size effect (ISE) model that extends the available contact depth for ISE application down to several tens of nanometers by considering the tip bluntness effect.

• Journal of the Korean Society for Heat Treatment
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• v.31 no.2
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• pp.56-62
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• 2018

Many researchers have studied on the precipitation control after solution treatment to improve the damping capacity without decreasing the strength. However, studies on the damping capacity and microstructure changes after deformation in the solid solution strengthening alloys were inadequate, such as the Al-Zn series magnesium alloys. Therefore, in order to investigate the effect of annealing condition on microstructure change and damping a capacity of AZ61 magnesium alloy. In this study, it was confirmed that the microstructure changes affect the damping capacity and hardness when annealed AZ61 alloy. AZ61 magnesium alloy was rolled at $400^{\circ}C$ with rolling reduction of 30%. These specimens were annealed at $350^{\circ}C$ to $450^{\circ}C$ for 30-180 minutes. After annealing, microstructure was observed by using optical microscopy, and damping capacity was measured by using internal friction measurement machine. Hardness was measured by Vickers hardness tester under a condition of 0.3 N. In this study, static recrystallization was observed regardless of the annealing conditions. In addition, uniform equiaxed grain structure was developed by annealing treatment. Hardness is decreased with increasing grain size. This is associated with Hall-Petch equation and static recrystallization. In case of damping capacity, bigger grain size show the larger damping capacity.

• The Journal of Korean Academy of Prosthodontics
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• v.42 no.4
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• pp.344-355
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• 2004

Statement of problem: For a long time, many of denture base acrylic resins have been used for edentulous and partial edentulous patients because of easy manipulation and good mechanical properties, but its esthetic aspect has not been commented enough. Denture base acrylic resins also has caused esthetic problems due to discoloration or staining as in esthetic restoration. Many researches and reports have treated the problems and accomplished esthetic improvement. But these researches and reports dealt with general food colors or beverages, not with fermented foods. Purpose: This study is designed to assess what fermented foods, such as soy sauce, gochujang, and toenjang that many of Koreans have taken in, influence on the color and hardness variation of denture base acrylic resins. Materials and methods: For the procedure, twelve disks per 4 denture base acrylic resins were fabricated with a thickness of 2mm and 16mm in diameter. Each seven specimen were measured for discoloration with spectrophotometer, while the others, five specimen, for surface hardness change with Barcol hardness tester, over time. Each 12 specimen were immersed into the 4 beakers of fermented foods(soy sauces, gochujangs, toenjangs, deionized water), and $L^{*},a^{*}$, and $b^*$ values were measured for the color difference$({\Delta}E^*)$, on the 1st, 7th, and 28th day with spectrophotometer, with the measurement of surface hardness change. Each data observed was processed statistically. Results: The findings are as follows; Discoloration 1. All of denture base resins was not influenced by the kind of fermented foods, except for $QC20^{(R)}$ 2. Soy sauce and red pepper paste caused more change for denture base resins than deionized water and soy bean paste, except for Perform$^{(R)}$ 3. Most significant change was shown in Lucitone 199$^{(R)}$, whereas Perform$^{(R)}$ results in the least change for all immersed solution, with no statistical significance. Hardness change 1. Barcol hardness values in deposited specimens have been changed low degree, but with significant statistical change according to the kind of food and duration. 2. Lucitone$^{(R)}$ 199 as significantly lower Barcol hardness value than others do. Conclusion: Based on the above results, it suggests that the habitual intake of fermented foods is not helpful for the color stability of denture base acrylic resins because Soy sauce and red pepper paste mainly caused discoloration and surface hardness change. Particularly $Lucitone199^{(R)}$ shows specific discoloration and low surface hardness values. Therefore, it is recommended giving caution patients with denture of $Lucitone199^{(R)}$ especially against the habitual intake of fermented foods like soy sauce and red pepper paste.