• Journal of the Korean Society for Precision Engineering
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• v.29 no.3
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• pp.307-312
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• 2012

This study aims to investigate the effect of the post weld treatments on the fatigue life of T-type welded structure made by a SM50A steel material, generally used for excavators, because changes in the geometry, material and surface properties of welded regions affect the fatigue life of welded structures. T-type test specimens were prepared by the CO2 welding of rolled steel plates (SM50A steel) with a thickness of 10 mm at a welding speed of 30 cm/min and these Ttype welded specimens were further treated by UIT (Ultrasonic Impact Treatment) and/or toegrinding post welding treatment methods. In order to investigate improvements on the fatigue life of the samples. 3-point bending fatigue tests were conducted with a stress ratio of R=0.1 under a cyclic loading environment at a frequency of 5 Hz, via a hydraulic fatigue testing machine (${\pm}100\;kN$, MTS 809). The tests were performed at room temperature. The fatigue life of UIT specimens was approximately 25 times longer than that of as-welded specimens at a stress amplitude of 281 MPa, while toe-grinding specimens exhibited 4.15 times longer fatigue life. The current results could provide important guidelines to determine the proper post weld treatment methodologies of T-type welded parts for excavators with a satisfactory fatigue life although under severe operating conditions.

• Journal of Korean Academy of Dental Administration
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• v.6 no.1
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• pp.11-18
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• 2018

The aim of this study was to evaluate the competency of the Easyperio test, a genetic test method based on real time PCR for the detection of bacteria that cause dental caries and periodontal disease. To verify the validity of this text, various dental health evaluations were administered to 33 boys between the ages of 12 to 14, as this age group commonly experiences dental caries. These evaluations included a dental caries experience survey, a first molar health evaluation, the Dentocult Streptococcus mutans (SM) strip mutans, the Dentocult Lactobacillus spp (LB) test, and the Easyperio test. The correlation coefficients between the level of the Dentocult SM strip mutans and the dental caries experience were DT (R=0.570, p=0.001), DMFT (R=0.376, p=0.031), and first molar health (R=-0.395, p=0.023). The correlation coefficients between the amount of SM in the Easyperio test and dental caries experience were DT (R=0.528, p=0.002), DMFT (R=0.369, p=0.035), and first molar health (R=-0.426, p=0.013). The correlation coefficients between the level of the dentocult SM strip mutans and the SM amounts of the Easyperio test were S.mi (R=0.564 p=0.001) and S.mu (R=0.621, p=0.002). The correlation coefficients between the level of the Dentocult LB test and the SM amount of Easyperio test was S.mi (R=0.495, p=0.003). In conclusion, Easyperio test may be an easy and effective method for the differentiation and diagnosis of dental caries through quantitative and qualitative analysis of oral bacteria.

• Proceedings of the Korean Magnestics Society Conference
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• 2011.06a
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• pp.159-160
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• 2011

• Proceedings of the Korean Magnestics Society Conference
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• 2009.12a
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• pp.119-120
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• 2009

• Proceedings of the Korean Magnestics Society Conference
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• 2009.12a
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• pp.115-116
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• 2009

• Proceedings of the Korea Water Resources Association Conference
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• 1998.05a
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• pp.472-478
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• 1998

• Proceedings of the Materials Research Society of Korea Conference
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• 1998.08a
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• pp.129.1-129
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• 1998

• Proceedings of the Korean Magnestics Society Conference
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• 1999.10a
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• pp.138-139
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• 1999

• Microbiology and Biotechnology Letters
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• v.32 no.2
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• pp.184-189
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• 2004

Rice wine cake (RWC) is the solid waste obtained after rice wine fermentation. For the mass production of the spores of yeast Saccharomyces from RWC, the optimum pretreatment condition of RWC, the optimum composition of culture medium, and the optimum culture condition were examined. For sporulation, yeast cells were grown in the pre sporulation medium (PSM), transferred into sporulation medium (SM) containing 1 % potassium acetate, and incubated in a rotary shaking incubator at $25^{\circ}C$ for 4 days. The supernatant of the mixture of RWC and water was used as the presporulation medium (PSM). The optimum temperature and time for the pre-incubation of the mixture of RWC and water (1:2) to obtain maximum sporulation yield were $V^{\circ}C$ and 24 hr, respectively, and optimum culture time in PSM was 48 hr. Using these optimum conditions, the asci number obtained was 0.72$ 1.06${\times}$10^{8}$$m\ell$. The addition of wheat coat koji into SM increased the final number of asci to beTEX>$10^{8}$ $m\ell$. Spores were formed in the SM with the initial pH of 7-11, but no spores were formed in the SM with the initial pH of 5. To save the time and effort to pretreat the RWC, 2% and 0.5% RWC without any pretreatment were directly added into PSM containing 1 % brown sugar and SM, respectively, and the maximum asci number of $1.27${\times}$10^{8}$ /$m\ell$ was obtained.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.142.2-142
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• 2003

본 연구에서는 풋고추, 대파와 깻잎에 물리적인 장해를 주지 않고 저장성을 향상시킬 수 있는 열처리 조건을 설정하고, 열처리한 채소의 MAP에 적합한 포장재를 검색하기 위한 실험을 수행하였다. 대파를 55$^{\circ}C$ 온수에서 1분 침지하고, 풋고추와 깻잎은 5$0^{\circ}C$ 온수에서 10초와 5초 각각 침지하면 저장 중 관능적 품질이 비열처리한 대조구보다 우수하게 나타났다. 열처리한 채소의 호흡속도는 비열처리 채소에 비하여 30~45%정도 상승하였다. 열처리 채소의 MAP에 적합한 포장재를 검색하기 위하여 기체 투과도가 서로 다른 포장재 LDPE, CPP, PD900, MPD2055, SM60에 열처리한 채소를 포장한 후 1$0^{\circ}C$에서 4주간 저장을 하였다. 포장 표면에 5mm의 구멍을 뚫은 대조구와 핀홀이 있는 SM60은 저장 2주 이후 부터 중량감소가 심하게 일어났다. 깻잎은 포장내부의 $CO_2$ 농도가 높게 유지되는 CPP에 포장할 때, 저장 2주부터 $CO_2$ 장해로 인하여 표면의 갈변과 연화가 심하게 일어났으며, 풋고추는 저장 3주부터 표면의 색상이 약간 붉은 색을 나타내기 시작하였다. 열처리 풋고추와 깻잎을 MDPE 포장에 저장을 하면 각각 저장 4주와 3주까지는 시장품질의 한계선으로 신선도가 유지되었다. 그러나 대파는 포장 내부의 $CO_2$ 농도가 높은 CPP에 포장할 경우 발근이 억제되며 저장 4주까지 시장품질 이상을 유지하였다.