• Korean journal of food and cookery science
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• v.7 no.2
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• pp.19-23
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• 1991

This study was conducted to compare the characteristics of reference starch gel and 5 additives-adding corn starch gels (agar, CMC, pectin, casein, gelatin). The sensory evaluation, textural analysis by Instron Universal Testing Machine were carried out The results were as follows: 1. In sensory evaluation. \circled1 The hardness of agar was significantly higher than that of control and the hardness of pectin was significantly lower than that of control. \circled2 The adhesiveness of CMC and pectin was significantly higher than that of control, and the adhesiveness of agar was significantly lower than that of control. \circled3 In acceptability, CMC and pectin were significantly higher than control and the other samples were not significantly different from control. 2. In textural analysis by Instron. \circled1 The hardness of agar was significantly higher than that of control and the hardness of the other samples was significantly lower than that of control. \circled2 The cohesiveness of agar and casein was significantly higher than that of control and the cohesiveness of gelatin was significantly lower than that of control. 3. In sensory evaluation or instrumental analysis by Instron. It was thought that the best sample-classifying characteristic was hardness.

• Journal of the Korean Home Economics Association
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• v.23 no.3
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• pp.63-73
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• 1985

This study was conducted to investigate the effects of fermentation time and the proportion of wheat flour to rice flour on Jeung-Pyun's texture. Textural characteristics were examined through sensory Evaluation and Instron Universal testing machine. The properties examined through sensory evaluation were grain, softness, sourness, chewiness and overall quality. Wigh Instron, hardness, cohesivenessm elasticity, gumminess and chewiness were measured. RESULTS : 1. Sensory evaluation data indicated that Jeung-Pyun containing 25% wheat flour and fermented 2 hrs were obtained higher scores than any other Jeug-Pyuns in the grain, softness and overall quality. 2. pHs of Jeung-pyundough and Jeung-Pyun containing 100% rice flour were lower than pHs of those with wheat flour added. 3. Volume of Jeung-Pyun increased as the proportion of wheat flour to rice flour and the length of fermentation time increased. 4. Instron measurement indicated that the hardness of Jeung-Pyun with 50% wheat flour added and 2hrs fermentation time was higher than of others.

• The Journal of the Korea Contents Association
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• v.18 no.10
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• pp.361-367
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• 2018

The purpose of this study was to evaluate the influence of hydrofluoric acid etching treatment on the bonding strength of yttria-stabilized tetragonal zirconia polycrystal(Y-TZP). Four groups of zirconia-resin cement specimens were prepared; 1) ZGS group (zirconia, no treatment), 2) ZGSH group (zirconia, hydrofluoric acid etching treatment) 3) H-ZGS group (Hybrid zirconia, no treatment) 4) H-ZGSH group (Hybrid zirconia, hydrofluoric acid etching treatment). The shear bond strength between zirconia and porcelain was measured using a Instron Universal Testing Machine(Model DBBP-500, Instron Corporation, Kyonggi, Korea). Data were statistically analyzed using independent t-test and two-way ANOVA(${\alpha}=0.05$). The ceramic-resin cement bonding strength was affected by hydrofluoric acid etching treatment(p<0.05). Digital microscope examination of the fracture surface showed mixed failures with adhesive and cohesive types in hydrofluoric acid etching treatment with treated zirconia and hybrid zirconia groups.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1298-1305
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• 2000

Potato starches were crosslinked with 0.1, 0.5, 1.0, and 2.0% epichlorohydrin. Starch/polyethylene(PE) cast films were prepared to contain 5% of the crosslinked potato starch. Mechanical properties and degradability of these films were measured and compared to those of the films containing native potato starch. Mechanical strength of the films containing crosslinked potato starch was higher than that of the film containing native starch. Thermal degradability measured by a FT-IR and an Instron showed that crosslinked starch/PE films degraded faster than native starch/PE films. Biodegradability of the starch/PE films was accelerated by the addition of crosslinked starch to the PE films.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.338-344
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• 1989

This study was conducted to investigate the mechanism involved with gelation of soybean proteins, 7S and 11S. For the preparations of soybean gels, calsium coagulation and isoelectric point precipitation through the lactic acid fermentation were employed. The textural properties and microstructure of soybean curds were examined by Instron Universal Testing Machine and Scanning Electron Microscope(SEM), respectively. Soybean cheeses were also prepared from soyprotein curds. The characteristics of prepared soybean cheeses were studied by Instron and Sensory evaluation. Microstructure of soybean curds demonstrated by SEM differed markely, postulating that molecular interaction occured in the curds varied with type of protein and coagulative conditions. Textural parameter measured by Instron demonstrated that the curds and the cheeses made through lactic acid fermentation showed higher values in hardness, gumminess and chewiness than those coagulated with $CaCl_2$ 11S PRF could give the curds with higher values in hardness, cohesiveness, springiness, gumminess and chewiness than SPI and 7S PRF Sensory evaluation results showed that soybean cheese made from 11S PRF scored higher values in taste, chewiness, and hardness. However, panels preferred soybean cheese prepared from SPI in color, chewiness and brittleness.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 1987.12a
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• pp.125-131
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• 1987

• Korean journal of food and cookery science
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• v.1 no.1
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• pp.57-64
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• 1985

This study was conducted to investigate the effect of fat on structure and texture of soybean curds by partial or whole replacement of soybean with defatted soy flour, The textural properties of soybean curd were examined by Instron universal testing machine, and the microscopic structure of soybean curds was examined by Scanning electron microscope(SEM). The results obtained were as follows ; 1. Textural parameters determined by Instron universal testing machine showed that hardness and gumminess of soybean curs were significantly increased as the fat contents of the samples decreased. On the while, springiness of the samples were significantly lowered as the fat content decreased. 2. Microscopic structure of soybean curds examined by SME demonstrated that samples with high fat had more fat globules and thinner network layer which were assumed to surround moisture with.

• The korean journal of orthodontics
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• v.24 no.1 s.44
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• pp.87-94
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• 1994

The purpose of this study was to evaluate the torque effect of othodontic wires. Ten types of orthodontic wires (five types of materials, two types of cross-sectional dimensions) were selected. Each group of ire type was constituted with five specimens. These specimens were tested on the universal testing machine(Instron) with specially-designed jig. The torque-twist curve of each wire was obtained and the results were analyzed statistically. The results were as follows. 1. 0.017'$\times$ 0.025' wire showed more torque effect than 0.016'$\times$ 0.022' wire at the same twist. 2.Torque effect was the greatest in stainless steel and the least in Nitinol. 3.The maximum amount of torque was the greatest in heat-treated Blue Elgiloy and the least in Nitinol.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2011.11a
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• pp.400-403
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• 2011

We performed Instron and Impact tests to estimate necessary explosive charge weight for cutting the cable whose diameter is 22 mm. The cutting energy measured by Instron was 21.3 J. Impact test were performed 8 times each at 5 different energies. The Impact test results were analysed by Probit methods. The cutting energy was calculated 37.7 J with 99.99% probability at 99% confidence, which is roughly equivalent to 250 mg of Zirconium potassium Perchlorate (ZPP).

• The Journal of Korean Academy of Prosthodontics
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• v.37 no.5
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• pp.651-657
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• 1999

This study was performed to investigate the retrievability of the cementation type implant abutments. The cements used in this study were Cavitec, Tembond and Zinc Phosphate Cement. The types of surface conditioning were no treatment, 50 microne sandblasting, 250 microne sandblasting, fine diamond finishing point and coarse diamond point. The retention of cast crown was measured with Instron Universal Testing Machine(Instron Engineering Co., U.S.A.). The results were as fellows: 1. The Maximium retention was obtained by the group of Z.P.C. cementation and Coarse diamond point surface conditioning. 2. Z.P.C. shows maximum retention, and reduced in orders Tembond, Cavitec, No cement. 3. The value of retention of surface condition was highest in coarse diamond point, lowest in no tretment. 4. The similar results were obtained between fine diamond point and 50 microne sandblasting, coarse diamond point and 250 microne sandblasting. 5. The were no direct corelation between mechanical retention and cementation retention.