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Chemical Structure of Ozonized Waste Cooking Oil and Wood Bonding Strengths of Reaction Products with pMD (오존 처리한 폐식용유의 화학구조와 pMDI로 제조한 접착제의 목재 접착강도)

  • Kang, Chan-Young;Lee, Eung-Su;Ryu, Jae-Yun;Lee, Hyun-Jong;Seo, Jun-Won;Park, Heon
    • Journal of the Korean Wood Science and Technology
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    • v.38 no.4
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    • pp.316-322
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    • 2010
  • The research attempted to develop a wood adhesive based on waste cooking oil, using ozonification technology for the chemical structure modification. The waste cooking oil (WCO) was reacted with $O_3$ for different times; 1 h, 2 h, and 3 h. The chemical structure modifications of the ozonized WCOs were examined by Fourier transform Infrared (FT-IR) spectrum. The FT-IR spectrum of WCO had an absorbance peak at 3,010 $cm^{-1}$ that was the characteristic peak of the unsaturated double bonds. As ozone treatment time increased, the peak of the double bond was disappeared and carboxyl peak appeared at 1,700 $cm^{-1}$. Especially, the double bond of 3 hrs-ozonized WCO was vanished almost. In results of the dry bonding strengths of the 3 hrs-ozonized WCO mixed with polymeric methylene diphenyl diisocyanate (pMDI) were the strengths of weight ratio of 3hrs-ozonized WCO : pMDI, 1 : 0.5, 8.08 kgf/$cm^2$, 1 : 0.75, 9.53 kgf/$cm^2$ 1 : 1, 44.16 kgf/$cm^2$, 1 : 2, 58.08 kgf/$cm^2$, 1 : 3, 61.41 kgf/$cm^2$, and 1 : 4, 46.95 kgf/$cm^2$. Therefore, it was found that the optimum equivalent ratio was formed at the ratio of 1 : 2 or 1 : 3. Under wetting the bonding strength of 1 : 3 ratio was appeared higher than that of 1 : 2 ratio, while the results obtained from hot-water and cyclic boiling shear test were similar.

A Comparative study of roughness of enamel surface to various interdental enamel stripping methods in vitro (치간 법랑질 삭제방법에 따른 치아표면 거칠기에 관한 비교연구)

  • Row, Joon;Chun, Youn-Sic
    • The korean journal of orthodontics
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    • v.29 no.4 s.75
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    • pp.483-490
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    • 1999
  • Interdental enamel stripping is an usual method for correction of abnormal tooth shape and tooth size discrepancy which is one of the etiologic factors of malocclusion. Clinically it Is useful to correct the minor crowding in anterior teeth and posterior occlusion during finishing stage of orthodontic treatment. But this procedure has risks such as irreversible tooth reduction and remaining roughness of enamel surface can accumulate plaque which can evoke periodontal problem. Even if various methods were introduced to minimize the enamel surface roughness, their evaluation was limited in morphologic differences by scanning electronic microscope(SEM). The purpose of this study was to compare the various interdental enamel stripping method by SEM and to quantify the difference of surface roughness by use of Surfcorder SEF-30D(Kosaka Lab. Ltd.) which can measure the roughness of surface. The stripping methods were divided into mechanical and mechanical-chemical method. Air-rotor stripping and separating strip were used for mechanical stripping and $37\%$ phosphoric acid was used for chemical stripping. The enamel surface roughness after mechanical or mechanical-chemical stripping of interproximal surfaces of premolars which were extracted for orthodontic purpose were measured and compared by means of SEM and $Surfcorder^{\circledR}$, the results were as follows. 1. Enamel surface of primary treated by coarse diamond bur and separating strip groups showed highest value of roughness. 2. To compare the primary treated groups between mechanical and mechanical-chemical method, the latter group showed lower value of roughness remarkably. 3. Mechanical stripping groups which were treated both coarse and fine instrument showed lower value of roughness as much as non treated group. 4. The use of Pumice for final polishing did not show significantly smoothening the stripped enamel surface any more.

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Comparison of Fermentation Properties of Winter Kimchi Stored for 6 Months in a Kimchi Refrigerator Under Ripening Mode or Storage Mode (김치냉장고의 숙성 후 저장 및 저온 저장 모드에서 6개월간 저장한 김장 김치의 발효특성 비교)

  • Lee, Eun-Hwa;Lee, Myung-Ju;Song, Yeong Ok
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.11
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    • pp.1619-1625
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    • 2012
  • The purpose of this study is to determine long-term storage conditions for winter kimchi. Kimchi was stored in a kimchi refrigerator for 6 months with or without fermentation. Four different temperature systems used were as follows: 5 days at $10^{\circ}C$ followed by storage at $-2.5^{\circ}C$ (F1), 1 day at $15^{\circ}C$ followed by storage at $-2.5^{\circ}C$ (F2), storage at $-1^{\circ}C$ (S1), or at $-2.5^{\circ}C$ (S2). Time periods required for F1, F2, S1, or S2 kimchi to reach pH 4.4 and acidity 0.6% were 2, 8, 12, and 22 weeks, respectively. Lactobacillus spp. growth on F1 and F2 kimchi was faster and greater than that on S1 and S2 kimchi, revealing a maximum concentration of 8~9 verses 6.8 log CFU/mL, respectively. However, Leuconostoc spp. were fully grown (8~9 log CFU/mL) on all four kimchi samples regardless of temperature, even at $-2.5^{\circ}C$, although the times required to reach maximum growth were different. Growth of Lactobacillus and Leuconostoc spp. both decreased after reaching maximum levels, except for F1 kimchi. Sensory evaluation results for 3 month storage showed that F1 kimchi was the best among kimchi samples in terms of appearance, acidic taste, carbonated taste, crispiness, and moldy smell. For 6 months of storage, F1 and S1 kimchi were the most highly evaluated among the kimchi samples. Sensory evaluation result for S1 kimchi stored at $-1^{\circ}C$ was comparable to that of F1 kimchi due to fully grown Leuconostoc spp. Acidities of F1 and S1 kimchi after 6 months of storage were 0.8 and 0.7%, respectively. Taken together, fermentation of kimchi at $10^{\circ}C$ for 5 days followed by storage at $-2.5^{\circ}C$ for 6 months was optimal for high quality kimchi. Sensory properties of winter kimchi were significantly influenced by the degree of fermentation.

A Qualitative Study on Facilitating Factors of User-Created Contents: Based on Theories of Folklore (사용자 제작 콘텐츠의 활성화 요인에 대한 정성적 연구: 구비문학 이론을 중심으로)

  • Jung, Seung-Ki;Lee, Ki-Ho;Lee, In-Seong;Kim, Jin-Woo
    • Asia pacific journal of information systems
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    • v.19 no.2
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    • pp.43-72
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    • 2009
  • Recently, user-created content (UCC) have emerged as popular medium of on-line participation among users. The Internet environment has been constantly evolving, attracting active participation and information sharing among common users. This tendency is a significant deviation from the earlier Internet use as an one-way information channel through which users passively received information or contents from contents providers. Thanks to UCCs online users can now more freely generate and exchange contents; therefore, identifying the critical factors that affect content-generating activities has increasingly become an important issue. This paper proposes a set of critical factors for stimulating contents generation and sharing activities by Internet users. These factors were derived from the theories of folklores such as tales and songs. Based on some shared traits of folklores and UCC content, we found four critical elements which should be heeded in constructing UCC contents, which are: context of culture, context of situation, skill of generator, and response of audience. In addition, we selected three major UCC websites: a specialized contents portal, a general internet portal, and an official contents service site, They have different use environments, user interfaces, and service policies, To identify critical factors for generating, sharing and transferring UCC, we traced user activities, interactions and flows of content in the three UCC websites. Moreover, we conducted extensive interviews with users and operators as well as policy makers in each site. Based on qualitative and quantitative analyses of the data, this research identifies nine critical factors that facilitate contents generation and sharing activities among users. In the context of culture, we suggest voluntary community norms, proactive use of copyrights, strong user relationships, and a fair monetary reward system as critical elements in facilitating the process of contents generation and sharing activities. Norms which were established by users themselves regulate user behavior and influence content format. Strong relationships of users stimulate content generation activities by enhancing collaborative content generation. Particularly, users generate contents through collaboration with others, based on their enhanced relationship and specialized skills. They send and receive contents by leaving messages on website or blogs, using instant messenger or SMS. It is an interesting and important phenomenon, because the quality of contents can be constantly improved and revised, depending on the specialized abilities of those engaged in a particular content. In this process, the reward system is an essential driving factor. Yet, monetary reward should be considered only after some fair criterion is established. In terms of the context of the situation, the quality of contents uploading system was proposed to have strong influence on the content generating activities. Among other influential factors on contents generation activities are generators' specialized skills and involvement of the users were proposed. In addition, the audience response, especially effective development of shared interests as well as feedback, was suggested to have significant influence on contents generation activities. Content generators usually reflect the shared interest of others. Shared interest is a distinct characteristic of UCC and observed in all the three websites, in which common interest is formed by the "threads" embedded with content. Through such threads of information and contents users discuss and share ideas while continuously extending and updating shared contents in the process. Evidently, UCC is a new paradigm representing the next generation of the Internet. In order to fully utilize this innovative paradigm, we need to understand how users take advantage of this medium in generating contents, and what affects their content generation activities. Based on these findings, UCC service providers should design their websites as common playground where users freely interact and share their common interests. As such this paper makes an important first step to gaining better understand about this new communication paradigm created by UCC.

Deviations of Implant Position between Pre- and Post-operation in Computer-guided Template-based Implant Placement (Computer-guided template를 이용한 임플란트 식립에서 술 전과 술 후 사이의 임플란트 위치에 따른 변위량 검사)

  • Kim, Won;Kim, Seung-Mi;Kim, Hyo-Jung;Song, Eun-Young;Lee, Si-Ho;Oh, Nam-Sik
    • Journal of Dental Rehabilitation and Applied Science
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    • v.27 no.2
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    • pp.175-184
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    • 2011
  • With a development of implant restoration technique, there are increasing use of computer-guided system for edentulous patients. It was carried out simulated operation based on CT information about patient's bone quantity, quality and anatomical landmark. However, there are some difference between the programmed implant and post-operative implant about it's position. If the deviation was severe, it could happen a failure of 'passive fit' and not suited for path of implant restoration. The aim of this presentation is to evaluate about a degree of deviations between programmed implant and post-operative implant. Five patients treated by 'NobelGuide' system (Nobel Biocare AB, G$\ddot{o}$teborg, Sweden) in Department of Prosthodontics, Inha University were included in this study. The patients were performed CT radiograph taking and intra-oral impression taking at pre-operation. Based on CT images and study model, surgical stent was produced by NobelBiocareTM. To fabricated a pre-operative study model, after connected lab analog to surgical template, accomplished a pre-operative model using type 4 dental stone. At final impression, a post-operative study model was fabricated in the conventional procedures. Each study model was performed CT radiograph taking. Based on CT images, each implant was simulated in three dimensional position using $Procera^{(R)}$ software (Procera Software Clinical Design Premium, version 1.5; Nobel Biocare AB). In 3D simulated model, length and angulation between each implant of both pre- and post-operative implants were measured and recorded about linear and angular deviation between pre-and post-operative implants. A total of 24 implants were included in this study and 58 inter-implant sites between each implant were measured about linear and angular deviations. In the linear deviation a mean deviation of 0.41 mm (range 0~1.7 mm) was reported. In the angular deviation, a mean deviation was $1.99^{\circ}$ (range $0^{\circ}{\sim}6.7^{\circ}$). It appears that the both linear and angular mean deviation value were well acceptable to application of computer-guided implant system.

Development of fermentation·storage mode for kimchi refrigerator to maintain the best quality of kimchi during storage (김치저장 중 최적의 맛 유지를 위한 김치냉장고 발효·보관 모드의 개발)

  • Moon, Song Hee;Kim, Eun Ji;Kim, Eun Jeong;Chang, Hae Choon
    • Korean Journal of Food Science and Technology
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    • v.50 no.1
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    • pp.44-54
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    • 2018
  • To maintain the best quality of kimchi during long-term storage, we developed a fermentation storage mode for the kimchi refrigerator. The optimal kimchi fermentation temperature was determined to be $6^{\circ}C$ with fermentation time of 4-7 days in winter and 3-5 days in spring and fall. Based on these results, the fermentation storage mode conditions were programmed to consist of a fermentation temperature of $6^{\circ}C$ and fermentation times of 111 h in winter and 58 h in spring/fall. When kimchi was stored under the developed fermentation storage mode conditions, the total acidity of kimchi was almost the same as that of the control kimchi (stored $-2-\;-1^{\circ}C$ for 12 weeks). However, the number of lactic acid bacteria (LAB) and Leuconostoc sp. in kimchi were higher ($10^1-10^2CFU/mL$) than those in the control kimchi during storage. In addition, kimchi fermented and stored under the fermentation storage mode clearly received higher scores for overall preference than the control kimchi.

A study on development and nutrient analysis of traditional food in the Sunchang area (순창지역의 전통음식 개발 및 영양평가)

  • Jo, Gye-Beom;Park, Sang-Hee;Ryu, Doo-Young;Choi, Hyun-Sook;Choi, Dubok;Chung, Dong-Ok
    • Food Science and Industry
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    • v.50 no.4
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    • pp.82-91
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    • 2017
  • The purpose of this study was to investigate development and nutrient analysis of traditional food in the Sunchang area. A total 6 kinds of set tables was excavated from storytelling. Among set tables, taste and season food were the best in Sunchang gochujang hanjeongsik and Sunchang arirang season table. Shape color, smell, and commercialization possibility and differentiation were best in Sunchang arirang season table. Mole Ratio of sodium and potassium was 1:1 in Sunchang gochujang hanjeongsik and Sunchang arirang season table. The calcium contents in Sunchang gochujang hanjeongsik and Sunchang arirang season table were higher than other traditional foods. This result indicated that Sunchang gochujang hanjeongsik and Sunchang arirang season table are useful for traditional functional food. Also, it is highly suggested to make a database system about local food and standardization of traditional foods cookery.

Analysis of inundation and rainfall-runoff in mountainous small catchment using the MIKE model - Focusing on the Var river in France - (MIKE 모델을 이용한 산지소유역 강우유출 및 침수 분석 - 프랑스 Var river 유역을 중심으로 -)

  • Lee, Suwon;Jang, Dongwoo;Jung, Seungkwon
    • Journal of Korea Water Resources Association
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    • v.56 no.1
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    • pp.53-62
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    • 2023
  • Recently, due to the influence of climate change, the occurrence of damage to heavy rain is increasing around the world, and the frequency of heavy rain with a large amount of rain in a short period of time is also increasing. Heavy rains generate a large amount of outflow in a short time, causing flooding in the downstream part of the mountainous area before joining the small and medium-sized rivers. In order to reduce damage to downstream areas caused by flooding, it is very important to calculate the outflow of mountainous areas due to torrential rains. However, the sewage network flooding analysis, which is currently conducting the most analysis in Korea, uses the time and area method using the existing data rather than calculating the rainfall outflow in the mountainous area, which is difficult to determine that the soil characteristics of the region are accurately applied. Therefore, if the rainfall is analyzed for mountainous areas that can cause flooding in the downstream area in a short period of time due to large outflows, the accuracy of the analysis of flooding characteristics that can occur in the downstream area can be improved and used as data for evacuating residents and calculating the extent of damage. In order to calculate the rainfall outflow in the mountainous area, the rainfall outflow in the mountainous area was calculated using MIKE SHE among the MIKE series, and the flooding analysis in the downstream area was conducted through MIKE 21 FM (Flood model). Through this study, it was possible to confirm the amount of outflow and the time to reach downstream in the event of rainfall in the mountainous area, and the results of this analysis can be used to protect human and material resources through pre-evacuation in the downstream area in the future.