• Korean Journal of Heritage: History & Science
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• v.50 no.2
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• pp.40-61
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• 2017

This study investigated material characteristics of composition and variable strength measurement using physicochemical and petrographic analysis for lime-soil mixture barrier tombs of Guri Galmae site in Joseon Dynasty. The tomb barriers are composed mainly of microcrystalline calcite, quartz, feldspar and mica with lime matrix. The lime matrix shows compact sheet texture, and some samples show hydration aggregates with needle-shaped textures. Gypsum occurred as a secondary process where carbonization reactions were poor. Concentrations of CaO in the tomb barrier very widely ranged from 4.43 to 36.19 wt.%, specific gravity and absorption ratio of the materials show of 1.35 to 1.62 and 20.1 to 32.6%, respectively. As the rebound hardness, the materials ranged from 10.0 to 28.4 (mean 15.7). The values are higher in the $-90^{\circ}$ direction rather than in the $0^{\circ}$ direction with the consequence that the values indicate more strength toward the vertical direction. Difference in strength by directions was caused by the directions of the tomb barriers, which is related to the processes in each stage. In the tomb barriers, ultrasonic velocity and unconfined compressive strength ranged from 1,049.2 to 1,728.9m/s and under 5.00MPa, respectively. Variation patterns between the two are very similar in values. As the result of composition and strength, the materials of higher contents on CaO are higher in strength values. Generally, techniques and skills to make the lime-soil mixture barriers are interpreted as low qualities in relatively.

• Korean Journal of Materials Research
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• v.4 no.5
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• pp.524-534
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• 1994

The effects of transformation temperature and mechanical properties by thermal cycle of CuZnAl shape memory alloy with a small of misch metal and Zr contents were investigated. The addition of misch metal and Zr was very effective for reducing the grain size. After solution treatment, the specimens were post-quench aged or step quenched at $100^{\circ}C$ to $350^{\circ}C$ for variation of Rockwell hardness value. It was found that the Rockwell hareness value was very increased at $200^{\circ}C$ and $250^{\circ}C$. The fracture strength and ductility have been significantly increased with the increase of misch metal conten when tensile tested below $M_f$ temperature. Also, the fracture strength has been more increased in the case of post quench aging treatment than that of the as-quenching treatment. Aging of the $\beta$-phase decreases the $M_s$ temperature, but that of the martensite phase increases the $A_s$ temperature. The change in $A_s$ temperature with post-quench aging can be attributed to recovery of order in the $\beta$phase. The hystersis of transformation temperature ($A_s-M_s$) has an increasing tendency by thermal cycles.

• Restorative Dentistry and Endodontics
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• v.25 no.1
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• pp.17-40
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• 2000

Resin cements are used for cementing indirect esthetic restorations such as resin or porcelain inlays. Because of its limitations in curing of purely light cured resin cements due to attenuation of the curing light by intervening materials, dual cured resin cements are recommended for cementing restorations. The physical properties of resin cements are greatly influenced by the extent to which a resin cures and the degree of cure is an important factor in the success of the inlay. The purpose of this study was to evaluate the influence of porcelain thickness and exposure time on the polymerization of resin cements by measuring the microhardness and the degree of conversion, to investigate the nature of the correlation between two methods mentioned above, and to determine the exposure time needed to harden resin cements through various thickness of porcelain. The degree of resin cure was evaluated by the measurements of microhardness [Vickers Hardness Number(VHN)] and degree of conversion(DC), as determined by Fourier Transform Infrared Spectroscopy(FTIR) on one light cured composite resin [Z-100(Z)] and three dual cured resin cements [Duo cement(D), 3M Resin cement(R), and Dual cement(DA)] which were cured under porcelain discs thickness of 0mm, 1mm, 2mm, 3mm with light exposure time of 40sec, 80sec, 120sec, and regression analysis was performed to determine the correlation between VHN and DC. In addition, to determine the exposure time needed to harden resin cements under various thickness of porcelain discs, the changes of the intensity of light attenuated by 1mm, 2mm, and 3mm thickness of porcelain discs were measured using the curing radiometer. The results were obtained as follows ; 1. The values of microhardness and the degree of conversion of resin cements without intervening porcelain discs were 31~109VHN and 51~63%, respectively. In the microhardness Z was the highest, followed by R, D, DA. In the degree of conversion, D and DA was significantly greater than Z and R(p<0.05). 2. The microhardness and the degree of conversion of the resin cements decreased with increasing thickness of porcelain discs, and increased with increasing exposure time, D and R showed great variation with inlay thickness and exposure time, whereas, DA showed a little variation. 3. The intensity of light through 1mm, 2mm, and 3mm porcelain inlays decreased by 0.43, 0.25, and 0.14 times compared to direct illumination, and the respective needed exposure times are 53 sec, 70 sec, and 93 sec. In D and R, 40 sec of light irradiation through 2mm porcelain disc and 80 sec of light irradiation through 3mm porcelain disc were not enough to complete curing. 4. The microhardness and the degree of conversion of the resin cements showed a positive correlationship(R=0.791~0.965) in the order of R, D, Z, DA. As the thickness of porcelain discs increased, the decreasing pattern of microhardness was different from that of the degree of conversion, however.

• CELLMED
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• v.11 no.1
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• pp.4.1-4.8
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• 2021

Background: The Unani system of medicine has been practised since centuries for the treatment of a range of diseases. In spite of their efficacy they have been widely criticised due to the lack of standardization and poor quality control. Standardization of Unani medicine is a valuable issue at the present because they are very prone to contamination, deterioration, adulteration and variation in composition due to biodiversity as well as careless collection. Objective: To Standardize and Development of HPTLC Fingerprinting of a polyherbal Unani formulation Qurs-e-Safa. Materials and methods: The conventional and modern analytical techniques were used to standardise Qurs-e-Safa. The study was carried into three different batches of Qurs-e-Safa prepared with its ingredients. The parameters studied are organoleptic, microscopic, physicochemical parameters, phytochemical screening, TLC, HPTLC profile, aflatoxin, microbial load and heavy metal analysis. Results and conclusion: Qurṣ-e-Sa'fa is dark yellow in colour and aromatic smell. Uniformity of diameter and weight variation were found to be 13 ± 0, and 524.7 ± 1.72 mg. friability, hardness and disintegration time of all 3 batches were found to be (0.0615 ± 0.004, 0.0885 ± 0.0047 and 0.0725 ± 0.0058), (3.5 ± 0.2886, 3.67 ± 0.1674 and 3.67 ± 0.1674) and (16 to 17 minutes). Extractive value were found to be maximum in distilled water (38.488 ± 0.20, 37.3824 ± 0.38 and 39.8177 ± 0.13) followed by alcohol (27.5406 ± 0.54, 27.5656 ± 0.32 and 26.9229 ± 0.25). Loss of weight on drying, pH, total ash, acid insoluble ash, qualitative test was set in. Phytochemical screening revealed the presence of Carbohydrates, Phenols, Resins, Proteins, Steroids, fixed oil and Flavonoids. The microbial load was found absent and heavy metals were within permissible limits. The data evolved from the study may serve as a reference to validate and also help in the quality control of other finished products in future research.

• International journal of advanced smart convergence
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• v.4 no.1
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• pp.145-153
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• 2015

Friction Stir Welding (FSW) is a solid state welding that could successfully weld the difficult-to-weldmaterials such as an aluminum alloy. In this welding process, the stirrer of the welding tool is one of the important factors for producing the perfect sound joint that indicates the higher joint strength. So, this report aims to apply the friction stir welding using various stirrer geometries to weld the AA6063-T1 aluminum alloy butt joint, investigates the mechanical properties of the joint and then compares the mechanical properties with the microstructure of the joint. An experiment was started by applying the friction stir welding process to weld a 6.3 mm thickness of AA6063-T1 aluminum alloy butt joint. A study of the stirrer geometries effect such as a cylindrical geometry, a cone geometry, a left screw geometry and a right screw geometry at a rotational speed of 2000 rpm and a welding speed of 50-200 mm/min was performed. The mechanical properties such as a tensile strength and a hardness of the joint were also investigated and compared with the microstructure of the joint. The results are as follows. A variation of FSW Stirrer shape directly affected the quality AA6063-T1 aluminum alloy butt joint. A cylindrical stirrer shape and a cone stirrer shape produced the void defect at the bottom part of the weld metal and initiated the failure of the joint when the joint was subjected to the load during the tensile test. Left and right screw stirrer shapes gave the sound joint with no void defect in the weld metal and affected to increase the joint strength that was higher than that of the aluminum base metal.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.11
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• pp.1658-1664
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• 2006

The objective of this study was to investigate the effects of sodium alginate (SA) and pressurization levels on pH, water-binding and textural properties of pork muscle gels (PMG) containing salt. Ground lean pork with 1.0% NaCl and a given amount of SA (0.25, 0.5, 0.75 and 1.0%, respectively), was pressurized to 100, 200 or 300 MPa and subsequently gelled by heating. Results showed that addition of SA into pork muscle enhanced water-holding capacity (WHC) of PMG (p<0.05) as SA increased from 0.25% to 1.0%, with pH slightly increased (p>0.05). A decrease (p<0.05) was observed in all textural parameters (hardness, cohesiveness, springiness and chewiness). Pressurization had no effect on the tendency of WHC to increase or the decrease of the textural parameters. However, the effectiveness of pressurization to enhance textural properties of PMG was significant at some SA levels, especially ${\geq}200MPa$ and at ${\leq}0.75%$ SA levels. Different combinations of pressure and SA levels could bring about variation in textural properties of PMG while SA enhanced WHC of pork muscle. The multiformity of the texture will open up a wide range of technological possibilities for the manufacture of pork-based restructured low-fat products.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.58-66
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• 2006

The rice quality related traits including physico-chemical traits were evaluated with one hundred sixty-four MG RILs derived from the cross between Milyang 23, Indica/Japonica hybrid type, and Gihobyeo, Japonica type. The variation distribution of all traits examined approximately fit normal distribution and transgressive segregants over parents were observed for all traits. The occurrence of such transgression could be associated with the interactions of complementary QTL alleles from two parents. However in this study, it could not be concluded that our results of segregation were due to either complementary gene effects or overdominance of a major gene. These factors should be verified by further studies. Correlations between traits were evaluated by regressing phenotypic values of one trait on those of another traits. There are highly significant correlation between grain thickness with grain width, white core and white belly. But between white belly and alkali digestion value showed highly negative significant correlation. Contents of protein showed highly negative correlation with amylose and Mg/K ratio but showed highly correlation with K and Fat contents. Hardness of cooked rice showed highly correlation with adhesiveness, elasticity, gumminess, chewiness.

• Journal of the Korean Society of Food Culture
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• v.20 no.1
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• pp.53-60
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• 2005

This study was conducted to develop the descriptive analysis procedures for evaluating the sensory characteristics of yeast leavened breads. Eleven highly trained panelists identified the following 23 sensory attributes in the bread and defined the terminology for each attribute; yellowness of crumb, roughness of surface, uniformity of cell, density of cell, brownness of crust for appearance characteristics, yeast fermented, chemical, roasted flour, buttery, milky, boiled flour, sweet, and salty for flavor characteristics, springiness, ease to tear, moistness on surface, adhesiveness to lip, hardness, stickiness, cohesiveness of mass, moisture absorption, chewiness, and loose particles for textural characteristics. Reference samples for the flavor attributes were determined. There were significant differences in all of the 23 sensory attributes of commercial bread samples. The principal component analysis (PCA) was performed to summarize the sensory data. The first two principal components explained 89% of the variation of the original variables indicating reliability of procedure developed in this study.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.762-769
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• 2012

In order to study the cooking characteristics of four rice cultivars of Seolhyangchal, Baegjinju, Ilpum and Haiami, we investigated the relationship between the textures of cooked rice and their physicochemical properties. Different levels in grain weight. length/width ratio and amylose content were observed among the four rice cultivars. There was no significant difference in the amylopectin chain length distribution among the cultivars. Water absorptions of rice grains during soaking were completed between 30 and 40 min, with Haiami showing the slowest absorption. Significant differences in the viscosity properties of rice flour were found by a Rapid Visco Analyser. Baegjinju with low amylose content had the highest viscosity in paste breakdown. According to the DSC results of rice starches, there were significant differences in the onset, peak and conclusion temperatures of the endothermic peak. Gelatinization enthalpy showed energy content changes between 4.20 and 6.97 J/g, with the lowest change in Haiami. Texture properties of cooked rice were assessed using a Texture Analyzer, which showed that the hardness of cooked rice was decreased with soaking than without soaking. However, this finding was not applicable for Haiami rice.

• Korean Journal of Materials Research
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• v.20 no.4
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• pp.217-222
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• 2010

Zirconium diboride (ZrB2) and mixed diboride of (Zr0.7Ta0.3)B2 containing 30 vol.% silicon carbide (SiC) composites were prepared by hot-pressing at $1800^{\circ}C$. XRD analysis identified the high crystalline metal diboride-SiC composites at $1800^{\circ}C$. The TaB2 addition to ZrB2-SiC showed a slight peak shift to a higher angle of 2-theta of ZrB2, which confirmed the presence of a homogeneous solid solution. Elastic modulus, hardness and fracture toughness were slightly increased by addition of TaB2. A volatility diagram was calculated to understand the oxidation behavior. Oxidation behavior was investigated at $1500^{\circ}C$ under ambient and low oxygen partial pressure (pO2~10-8 Pa). In an ambient environment, the TaB2 addition to the ZrB2-SiC improved the oxidation resistance over entire range of evaluated temperatures by formation of a less porous oxide layer beneath the surface SiO2. Exposure of metal boride-SiC at low pO2 resulted in active oxidation of SiC due to the high vapor pressure of SiO (g), and, as a result, it produced a porous surface layer. The depth variations of the oxidized layer were measured by SEM. In the ZrB2-SiC composite, the thickness of the reaction layer linearly increased as a function of time and showed active oxidation kinetics. The TaB2 addition to the ZrB2-SiC composite showed improved oxidation resistance with slight deviation from the linearity in depth variation.