• Korean Journal of Microbiology
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• v.36 no.2
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• pp.119-124
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• 2000

Thirty three strains of bacteria were isolated from the wastewater and soil contaminated a chemical softener, nrganopolysiloxane. Of these, five strains which showed higher activities for removal this chemical were finally selected for further study. By five strains the 2,500 mgll chemical softener was removed 65.2-67.9% at $37^{\circ}C$ for 5 days by shaking. The pH optimum for growth of W3721, S3712, and S3723 strain were at around pH 7.0-7.5, and W2811, and W2823 strain were at pH 6.5-7.0, respectively. The temperature optimum for growth of W3712 strain was at $37^{\circ}C$ and the other four strains were at TEX>$30^{\circ}C$. The optimal pH and temperature for removal by W3712 strain was initial pH 7.0 and $37^{\circ}C$ respechvely. The W3712 strain was identified and named as Corynebacterium pseudodiphtheriticum W3712 based on its morphological and physiological characteristics.

• Journal of the Korea institute for structural maintenance and inspection
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• v.23 no.2
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• pp.75-83
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• 2019

In this study, to propose the deterioration curves of urethane, ceramic, polysiloxane and fluorocarbon coating for the steel bridge, an accelerated corrosion tests were carried out. The each coating system wes applied on the top of the specimens, and circular initial defects were introduced with different diameters with 0.5, 1.0, 3.0, 5.0 mm. An accelerated corrosion test condition was used to simulate severe corrosive environment depending on ISO 20340. The deterioration curve of each coating type was evaluated based on deteriorated area from the circular defects. In order to evaluate the coating service life of installed steel bridge using deterioration curve, the acceleration coefficient was calculated at correlation between ISO 20340 and corrosivity categories by ISO 9223 based on field corrosion rate. From test results, the propagation rate of coating deterioration area was different to diameter of circular defects. In case of urethane coating, the coating service lifes of 3% deterioration area was evaluated in 31.8, 15.8, 9.9 and 3.9 years with C2, C3, C4 and C5 category.

• The Journal of Korean Academy of Prosthodontics
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• v.54 no.3
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• pp.226-233
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• 2016

Purpose: The purpose of this study was to evaluate the adaptation of lithium disilicate crowns fabricated by CAD-CAM (computer aided design-computer aided manufacturing) and heat-press technique to compare two different measurement methods in assessing fit of the ceramic crowns: micro CT and cross-section technique. Materials and methods: A prepared typodont mandibular molar for ceramic crown was duplicated and ten dies were produced by milling the PMMA (polymethylmethacrylate) resin. Ten vinyl polysiloxane impressions were made and stone casts were produced. Five dies were used for IPS e.max Press crowns with heat-press technique. The other five dies were used for IPS e.max CAD crowns with CAD-CAM technique. Ten lithium disilicate crowns were cemented on the resin dies using zinc phosphate cement with finger pressure. The marginal and internal fits in central buccolingual plane were evaluated using a micro CT. Then the specimens were embedded and cross-sectioned and the marginal and internal fits were measured using scanning electronic microscope. The two measurement methods and two manufacturing methods were compared using Mann-Whitney U test (SPSS 22.0). Results: The marginal and internal fit values using micro CT and cross-section technique were similar, showing no significant differences. There were no significant differences in adaptation between lithium disilicate crowns fabricated with CAD-CAM and heat-press technique. Conclusion: Both micro CT and cross-section technique were acceptable methods in the evaluation of marginal and internal fit of lithium disilicate crown. There was no difference in adaptation between lithium disilicate crowns fabricated with CAD-CAM and heat-press technique except occlusal fit.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.774-782
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• 2006

Flavor components in fresh Codonopsis lanceolata cultivated on a wild hill were detected by headspace sampling(HSS) method and GC-MS equipped with a VB-5(5% phenylmethyl polysiloxane) column. The 167 volatile compounds that were detected, consisted of 28 terpenes and terpene alcohols, 34 hydrocarbon, 31 alcohols, 13 aldehydes and ketones, 25 esters, 6 acids, 10 ethers and 20 miscellaneous components. The ten major volatile flavor components, comprising about 58% of the total, were dl-limonene (10.2%), ${\alpha}$-guaiene (9.0%), 2,2,6-trimethyl-octane (8.6%), hexadecane (8.0%), isolongifolan-8-ol (4.2%), 2,4,4-trimethyl-1,3-pentanediol diisobutyrate (4.1%), ${\beta}$-selinene (3.9%), 2,2,3-trimethylnonane (3.6%), 3-methyl-5-propyl-nonane (3.1%), and ledene (3.1%). The unique aroma of fresh Codonopsis lanceolata described by sensory evaluation was green, earthy, camphoraceous and aldehydic. The components attributed to green or camphoraceous flavor such as 1-hexanol, 2-methylhexan-3-ol, 3-hexen-1-ol, cis-3-hexenyl butyrate, ethylhexanol, hexyl acetate, trans-2-hexen-1-ol, camphor, longiborneol and menthol were not included in the ten or twenty major volatile components which had the largest peak area in descending order. We concluded that the intensity of green and camphoraceous flavor might be used as an indicator of the freshness of Codonopsis lanceolata.