• Restorative Dentistry and Endodontics
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• v.35 no.5
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• pp.344-352
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• 2010

Objectives: The purpose of this study was to determine the setting time, compressive strength, solubility, and pH of mineral trioxide aggregate (MTA) mixed with glass ionomer cement (GIC) and to compare these properties with those of MTA, GIC, IRM, and SuperEBA. Materials and Methods: Setting time, compressive strength, and solubility were determined according to the ISO 9917 or 6876 method. The pH of the test materials was determined using a pH meter with specified electrode for solid specimen. Results: The setting time of MTA mixed with GIC was significantly shorter than that of MTA. Compressive strength of MTA mixed with GIC was significantly lower than that of other materials at all time points for 7 days. Solubility of 1 : 1 and 2 : 1 specimen from MTA mixed with GIC was significantly higher than that of other materials. Solubility of 1 : 2 specimen was similar to that of MTA. The pH of MTA mixed with GIC was 2-4 immediately after mixing and increased to 5-7 after 1 day. Conclusions: The setting time of MTA mixed with GIC was improved compared with MTA. However, other properties such as compressive strength and pH proved to be inferior to those of MTA. To be clinically feasible, further investigation is necessary to find the proper mixing ratio in order to improve the drawbacks of MTA without impairing the pre-existing advantages and to assess the biocompatibility.

• International Journal of Highway Engineering
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• v.18 no.3
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• pp.67-74
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• 2016

PURPOSES : This study evaluated the field applicability and laboratory performance of glass fiber-reinforced asphalt (GFRA) mixtures. METHODS : The general hot-mix asphalt (HMA) and GFRA mixtures were paved in five sites, including three national highways, one express highway, and an arterial road, to evaluate field applicability and durability. The plant mixing and construction method for the GFRA were similar to those for the general HMA. The lab performances of the field samples were relatively compared through the mechanical measures from the Marshall stability, indirect tensile strength, and dynamic stability. The field performance was surveyed after a year. RESULTS : The lab tests verified the superior lab performances of the GFRA compared to the general HMA. The Marshall stability of the GFRA increased for about 128% of the general HMA. The indirect tensile strength of the GFRA was 115% greater than that of the general HMA. The dynamic stability of the GFRA resulted in 16,180 reps/mm, which indicated that high rut resistance may be expected. No noticeable defects, such as cracks or deformation, were observed for the GFRA sections after a year. CONCLUSIONS : The lab tests and field survey for the five GFRA sites resulted in superior performances compared to the general HMA. The relatively low-cost GFRA, which required no pre-processing procedures, such as polymer modification, may be a promising alternative to the polymer-modified asphalt mixtures. The long-term performance will be verified by the superior field durability of the GFRA in the near future.

• Journal of the Korea Computer Graphics Society
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• v.21 no.3
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• pp.27-35
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• 2015

This study presents a volume rendering method using ambient occlusion which is one of global illumination methods. By considering the volume density distribution as normal distribution, ambient occlusion can be calculated at real-time speed regardless of modification of opacity transfer function. We calculate and store the averages and standard deviations of densities in a block centered at each voxel in pre-processing time. In rendering process, we determine the illumination value by estimating the nearby opacity. We generalized theoretical model and generated better quality images improving our previous research. In detail, various shapes of transfer function can be used due to the proposed equation model. Moreover, we introduced a multi-range model to give nearer objects more weight. As the result, more realistic volume rendering image can be generated at real-time speed by mixing local and ambient occlusion shading.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.607-615
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• 2005

The purpose of this study was to analyze the characteristics of Chinese foods in main ingredients, sauces, and cooking methods, and to assess the applicability of kochujang in Chinese foods. Twenty Chinese foods and commercial kochujang were selected by a Chinese head cook. The main ingredients were 24 kinds such as pork, chicken, shrimp, bok choy, bean curd, Chinese noodles etc., which were generally used in Korean foods. The main Chinese sauces were 11 kinds, and soy sauce was used in 12 foods, shang loo tau soy sauce in 2, wine in 8, oyster sauce in 7, rice wine in 6. The classification of cooking units in all Chinese foods was performed and the cooking frequency was deep frying>pan frying>boiling>stir frying>steaming>roasting. The proper amount of kochujang (weight ratio) was decided by pre-test of the Chinese head cook and Chinese food added kochujang was assessed by a Chinese focus group. The overall preference of Chinese food added kochujang was assessed highly and was related to the kinds of sauces, and to the kinds of main ingredients. The foods which used soy sauce or shang loa tau soy sauce were preferred. Sweetness by using kochujang wasn't preferred in several foods. Saltiness and aftertaste by using kochujang didn't affect the food preference, and the intensity of color and pungency were evaluated as a moderate level. An increased amount of kochujang would be possible in several foods. However, the increase in the amount of kochujang for intensive color and pungency in Chinese foods was directly related to the increase of sweetness, which had been discussed as the main problem in lowering the preference. Therefore, the screening of various Chinese foods harmonized with kochujang and the determination of the proper mixing ratio with Chinese sauces are very important. The results of this study could be used as basic data for the promotion of kochujang consumption in the Chinese market.

• Journal of the Korea Organic Resources Recycling Association
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• v.28 no.4
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• pp.15-22
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• 2020

The landfill gas produced in landfill is generally made up of methane(CH4) and carbon dioxide(CO2) of more than 90%, with the remainder made up of hydrogen sulfide(H2S). However, separate pre-treatment facilities are essential as hydrogen sulfide contained in landfill gas is combined with oxygen during the combustion process to generate sulfur oxides and acid rain combined with moisture in the atmosphere. Various desulfurization technologies have been used in Korea to desulfurize landfill gas. Although general desulfurization processes apply various physical and chemical methods, such as treatment of sediment generation according to the CaCO3 generation reaction and treatment through adsorbent, there is a problem of secondary wastes such as wastewater. As a way to solve this problem, a biological treatment process is used to generate and treat it with sludge-type sulfide (S°) using a biological treatment process.In this study, as a basic study of technology for utilizing the biological treatment by-products of hydrogen sulfide in landfill gas, an experiment was conducted to use the by-product as a mixture of concrete. According to the analysis of the mixture concrete strength of sulfur products, the mixture of sulfur by-products affects the strength of concrete and shows the highest strength value when mixing 10%.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.16-28
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• 2015

The purpose of this study, as a part of developing a new french dressing, was to present the best conditions to make improved kiwi dressing, suitable for the tastes of modern people, the processing and cooking methods of different ratios of green kiwi and gold kiwi have been sought to develop a new type of dressing, then its antioxidant have been defined, and used for producing kiwi dressing. Each 150g of different Kiwi purees, made based on the most preferable combinations from the pre-test were used for kiwi dressing, and thereafter its quality characteristics, and physical properties were investigated, as well as a sensory test was conducted. The highest viscosity of kiwi dressing was test sample GD2, and in general that of combining both types of kiwis were higher than that of either single kiwi. The sugar content was decreased by changing the Gold kiwi portion(p<0.05). The chromaticity in general increased with increases in the Gold kiwi portion, and a-value(brightness) and b-value(redness) of sample GD1 were the highest by -2.75 and 17.50(p<0.05). From the acceptability test, the highest overall acceptability was the dressing sample combining Gold kiwi and Green kiwi at a ratio of 1:1. Based on the study results, it is expected that the dressing, made of kiwi puree, mixing Green kiwi and Gold kiwi by 1:1 ratio, and adding 130g of edible oil, 50g of onion, 40g of sugar, and 5g of salt, would improve the quality and overall acceptability of the dressing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.4
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• pp.569-576
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• 2016

This study researched the effects of cooking methods on phytochemical-enriched thin rice porridge (RP) of three colors (red, yellow, and green). Each of the RPs was prepared by three cooking methods and retorted through two-steps (step 1, at $80^{\circ}C$ for 15 min; step 2, at $82^{\circ}C$ for 25 min) for pasteurization. Cooking method (CM) 1 involved heating a mixture of all ingredients while CM 2 involved addition of apple/beet (AB, red), sweet-pumpkin/cabbage (PC, yellow) or vitamin/pear (green) while heating rice flour and glutinous rice flour. CM 3 involved mixing pre-cooked fruits and vegetables with cooked thin RP. The viscosity of RP prepared by CM 1 was lower than those of other RPs (P<0.05). The result of colorimetric a value show that red and green color of AB and VP prepared by CM 2 and CM 3 were most vivid. Contents of phytochemicals and antioxidants were higher when RP was prepared by CM 2 and CM 3 compared to CM 1. ${\Delta}E$ values of PC showed no significant difference before and after pasteurization, whereas AB and VP were significantly different (P<0.05). Antioxidant activity after retorting was not significantly different from those of un-retorted RPs. The results of color, phytochemical content, and antioxidant activity show that CM 2 or CM 3 were considerably better than CM 1, whereas cooking method had no effect after two-step retorting. Therefore, uncomplicated cooking method such as CM 1 or CM 2 are suited for commercial production of RPs.