• Journal of dental hygiene science
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• v.14 no.2
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• pp.140-149
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• 2014

The purpose of this study was to investigate the influence of etching surface treatment and aging treatment of zirconia on the shear bond strength between zirconia core and veneered ceramic. Four groups of zirconia-ceramic specimens were prepared; 1) NEZ group (no etching zirconia), 2) EZ group (etching zirconia), 3) ANEZ group (aging and no etching zirconia), 4) AEZ group (aging and etching zirconia). The shear bond strength between zirconia and porcelain was measured using Instron Universal Testing Machine. Surface texture with crystalline structure of zirconia surface was examined by the field emission scanning electron microscopy (FE-SEM) with ingredient analysis. The fractured surfaces of specimens were examined to determine the failure pattern by a digital microscope. The mean${\pm}$standard deviation of shear bond strengths were $23.47{\pm}3.47$ Mpa in NEZ, $28.30{\pm}4.34$ Mpa in EZ, $21.85{\pm}4.65$ Mpa in ANEZ, $24.65{\pm}3.65$ Mpa in AEZ group, respectively, and were significantly different (p<0.05). The average shear bond strength was largest in EZ group, followed by AEZ, NEZ, and ANEZ groups. Most specimens in NEZ group showed adhesive failure and most specimens in EZ, AEZ, and ANEZ group showed mixed failure. Surface of etching treatment group (EZ and AEZ) showed complex micro-structure and irregular surface texture which may facilitate mechanical interlocking, while untreated zirconia surface presented simpler micro-structure. In conclusion, an etching treatment improved bonding strength between zirconia and porcelain by forming mechanical interlocking.

• Food Science of Animal Resources
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• v.29 no.2
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• pp.188-193
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• 2009

This study was conducted to determine the effect of mugwort powder on meat composition and sensory characteristics in finishing gilts $(LY{\times}D)$. Twenty pigs (75kg) were randomly allotted to four treatments. Mugwort powder was added to final concentrations of 0(C), 0.5(T1), 1.0(T2), and 1.5%(T3) in the basal diet. Pigs were fed with the specified diet for 50 days. Carcass characteristics and cooking loss were not significantly affected by mugwort powder supplementation. The WHC and cooking loss of T2 and T3 were not significantly different than the control. However, the pH values for meat from gilts fed the T1 and T3 diets were significantly lower than the control (p<0.05). Shear force values of fresh meat were highest with the T3 diet (p<0.05), while the shear force values of cooked meat were significantly lower than the control with the T2 and T3 diets. Texture values of hardness, brittleness, gumminess, chewiness, and adhesiveness were significantly higher with the T3 diet (p<0.05), however values for cohesiveness and springiness were not significantly affected by mugwort powder supplementation. These results indicate that the feeding of mugwort powder improves the shear force of cooked meat from gilts fed the T3 diet, however the carcass, WHC and cooking loss characteristics in gilts are not affected by mugwort powder supplementation.

• Korean Journal of Materials Research
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• v.23 no.7
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• pp.392-398
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• 2013

A two-pass differential speed rolling(DSR) was applied to a deoxidized low-phosphorous copper alloy sheet in order to form a homogeneous microstructure. Copper alloy with a thickness of 3 mm was rolled to 75 % reduction by two-pass rolling at $150^{\circ}C$ without lubrication at a differential speed ratio of 2.0:1. In order to introduce uniform shear strain into the copper alloy sheet, the second rolling was performed after turning the sample by $180^{\circ}$ on the transverse direction axis. Conventional rolling(CR), in which the rotating speeds of the upper roll and lower roll are identical to each other, was also performed by two-pass rolling under a total rolling reduction of 75 %, for comparison. The shear strain introduced by the conventional rolling showed positive values at positions of the upper roll side and negative values at positions of the lower roll side. However, samples processed by the DSR showed zero or positive values at all positions. {100}//ND texture was primarily developed near the surface and center of thickness for the CR, while {110}//ND texture was primarily developed for the DSR. The difference in misorientation distribution of grain boundary between the upper roll side surface and center regions was very small in the CR, while it was large in the DSR. The grain size was smallest in the upper roll side region for both the CR and the DSR. The hardness showed homogeneous distribution in the thickness direction in both CR and DSR. The average hardness was larger in CR than in DSR.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.8
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• pp.1272-1277
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• 2007

Sensory traits and preferences regarding food co-product fermented liquid (FCFL)-fed pork loin were compared with those of formula-fed pork. The FCFL-fed pork was expected to have improved fat meltability. Thirty-nine laboratory panelists took part in a sensory test. The fat meat and the lean meat of FCFL-fed pig were judged more meltable and tender, respectively, than the corresponding meat from the formula-fed pig. These sensory traits agreed closely with the results of a mechanical investigation of fat melting patterns and with Warner-Bratzlar shear force values. However, the overall preference was not significantly associated with sensory fat meltability and meat tenderness, as assessed by chi-square and correspondence analyses, but it was significantly related to the whole fat preference and the fat texture preference. The fat texture preference, however, did not correlate with sensory fat meltability. These results indicated that FCFL feeding altered sensory fat meltability in pork loin, but the preference for such meltable fat differed among individual panelists.

• Geomechanics and Engineering
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• v.23 no.2
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• pp.103-113
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• 2020

Gypsiferous soils classified as problematic soils due to the dissolution of gypsum. Presence of gypsum in the soils texture subjected to steady flow can cause serious damages for the buildings, roads and water transmission canals. Therefore, researchers have conducted a series of physical, mechanical and microstructural laboratory tests to study the effect of gypsum leaching on the geotechnical properties of a lean clay containing 0%, 3%, 6%, 9%, 12%, and 15% raw gypsum. In addition, a combination of two nano-chemical stabilizers named Terrasil and Zycobond was used in equal proportions to stabilize the gypsiferous clayey samples. The results indicated that gypsum leaching considerably changed the physical and mechanical properties of gypsiferous soils. Further, adding the combination of Terrasil and Zycobond nano-polymeric stabilizers to the gypsiferous soil led to a remarkable reduction in the settlement drop, compressibility, and electrical conductivity (EC) of the water passing through the specimens, resulting in improving the engineering properties of the soil samples. The X-ray diffraction patterns indicate that stabilization by terrasil and zycobond causes formation of new peaks such as CSH and alteration of pure soil structure by adding raw gypsum. Scanning electron microscope (SEM) images show the denser texture of the soil samples due to chemical stabilization and decrease of Si/Al ratio which indicates by Energy dispersive X-ray (EDS) interpretation, proved the enhance of shear strength in stabilized samples.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.10
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• pp.1455-1460
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• 2000

Chinese-style pork jerky with different levels (3, 6 and 9%) of glycerol or sorbitol were prepared. Moisture content, water activity ($a_w$) and shear value decreased with the addition of glycerol or sorbitol. During storage at $28^{\circ}C$ thiobarbituric acid (TBA) value of all samples declined with the addition of glycerol or sorbitol during storage time. After storage at room temperature ($28^{\circ}C$) for 180 days, the volatile basic nitrogen (VBN) of all treated products were less than the control group. In addition, the mold and yeast growth were inhibited slightly with the addition of glycerol or sorbitol. The absorption isotherm of pork jerky with different levels of glycerol at $25^{\circ}C$ had an aw above 0.75, and moisture contents at 6 and 9% which were higher than the control group. The moisture content was less than the control group with the addition of sorbitol. The chewiness desirability score of pork jerky with 6% glycerol was higher than the other treatments. However, no differences in hardness desirability score due to treatments were detected by sensory panelists.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2006.05a
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• pp.413-416
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• 2006

Two clad composites of five ply sheets comprising STS430/AA3003/AA3003/AA3003/STS430 and STS430/AA3003/STS430/AA3003/STS430 were produced by roll cladding at $350^{\circ}C$. In order to clarify the deformation behavior and strain states in the composites during roll cladding, the variation of individual sheet thickness and the evolution of through thickness textures and microstructures of the composites were investigated. The thickness reduction of each sheet depended on the location of the sheet and on the strength of each sheet in the composites. In order to elucidate the evolution of textures and microstructures in AA3003 sheets, the strain states in AA3003 sheets during roll cladding were calculated by FEM. The formation of shear textures and fine grains in AA3003 sheet was discussed in terms of the strain states in each sheet layer. Finally, the strain states extracted from the FEM were verified by texture simulations

• Korean journal of food and cookery science
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• v.10 no.2
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• pp.146-150
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• 1994

The addition of nonfish protein significantly reduced the strength of nonfish protein-incorporated surimi gel in terms of cohesiveness, rigidity and shear force. The sensory textural properties of fiberi-3ed surimi gel product was characterized as the reduction in intensity of undesirable rubberiness, chewiness and firmness, thus increasing the desirability in over all texture. Gel strength of both cohesiveness and rigidity of nonfish protein was inversely correlated with those of nonfish protein-incorporated surimi gel. The variation of texture-modifying properties of nonfish protein in surimi gel was attributed to the differences in thermal hydration and gelation properties of nonfish protein.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2005.10a
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• pp.287-290
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• 2005

The shearing and punching processes are analyzed with the finite element method using an isotropic material model. The experimental result in the punching process shows that final radiuses of sheet metal according to the rolling direction and transverse direction are different because of the material anisotropy. The material anisotropy is induced by complicated large deformation in the polycrystalline aggregate. The contact region between the punch and sheet metal experiences severe deformation such as shear, compression and tension in the punching process. In this paper, the analysis of punching process for Al 1100 is performed with the ABAQUS Standard. The analysis of texture development and evolution is carried out based on the deformation history in the punching process. The deformation histories are extracted by UMAT in the ABAQUS Standard. The torture development is investigated with the pole figure and yield surface during the punching process.

• Food Science of Animal Resources
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• v.35 no.5
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• pp.597-603
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• 2015

The purpose of this study was to investigate the influence of processing conditions (temperature and time) and binding agent types (glutinous rice flour, potato starch, bean flour, and acorn flour) on the physicochemical and sensory characteristics of ground dried-pork meat product. For this purpose, ground dried-pork meat product was produced by adding several binding agents at different drying temperatures and times. The drying time affected moisture content and water activity in all drying temperature. However, under the similar drying conditions, the extent of drying varied depending on the type of binding agents. The results of sensory evaluation for texture degree and overall acceptability indicated the following: overall, higher drying temperatures and longer drying time heightened the degree of texture, and the overall acceptability varied depending on binding agent type. Physicochemical and sensory characteristics were analyzed to determine any possible correlation. The results revealed a high correlation between moisture content, water activity, shear forces, and sensory evaluation (p<0.01). However, there was no correlation with respect to overall acceptability.