• 한국가구학회지
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• 제22권3호
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• pp.239-243
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• 2011

In this study, the coating properties and surface performance of exotic cherry wood (Prunus serotina) were estimated, reviewing color difference, hardness and abrasion resistibility in order to evaluate probability as construction interior members such as wall and floor. The reduction effect of color difference was represented in the order of water soluble color stain, water soluble transparent stain, and non-coated lumber. However, the tendency of distinct difference according to wood grain pattern was not found. The wavy grain lumber showed better properties in hardness and resistance to abrasion than quarter grain. In conclusion, it was supposed that the application of wavy grain lumber in wall and floor as interior materials would be acceptable in practicality.

• Restorative Dentistry and Endodontics
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• 제4권1호
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• pp.35-38
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• 1978

The purpose of this study was to measure micro-knoop hardness and coefficient of thermal expansion on composite resins (Epolite, Adaptic, Hipol and Compo T.) Four different type of composite resins were measured at the varying depth of 30, 60, 90, 150, 200, 400, 700 and 1000 micron from the surface to deep portion. The specimens were stored both in the air room temperature for 2 days, 30 days and in water at $37^{\circ}C$ for 30 days. Thermal expansions of specimens(4mm in diameter and 50mm in height) were measured in quartz tube dilatometer from $20^{\circ}$ to $70^{\circ}C$ The following results were obtained. 1. The hardness of superficial portion were lower than inner portion of resin. 2. The value of hardness obtained from the specimen stored in room temperature in the water at $37^{\circ}C$ for 30 days were lower than above described Cases. 3. The coefficient of thermal expansion of Adaptic had $29.75{\times}10^{-6}/^{\circ}C$, Hipol had $30{\times}10^{-6}/^{\circ}C$, Epolite had $39.85{\times}10^{-6}/^{\circ}C$ and Compo T had $36.95{\times}10^{-6}/^{\circ}C$.

• 한국식품조리과학회지
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• 제7권2호
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• pp.25-40
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• 1991

Five-brown-rice-variety, Akibare, Odaebyeo, Taebaegbyeo, Nonglim Na 1 and Hankangchalbyeo, was prepared and examinated the hydration kinetics and the cooking qualities. Before the hydration the L/W ratio of raw Taebaegbyeo was the biggest value among the five brown rices. The water uptake was directly proportional to the square root of soaking time. During the hydration water uptake of high yielding brown rices was bigger than those of traditional brown rices among the nonglutenious varieties but waxy brown rices were not. Generally volume increase constant was directly proportional to the water uptake constant, which were different a little with brown rices was hydrated which was inversed proportional to the water uptake degree. According to the instrumental result using the rheometer of cooked brown rice with increased soaking times that was decreased the hardness and was increased the adhesiveness. The sensory evaluation test indicated that the hardness and the stickiness value of cooked brown rices were proper after 15-hour-soaking time and it was identical result to the instrumental result using the rheometer.

• 한국식품영양과학회지
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• 제23권1호
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• pp.90-97
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• 1994

Effect of addition of oil , sucrose, dextrin and oil-sucrose (1 : 1 w/w) mixture on SPI tofu was investigated. The characteristics measured were yield , water holding capacity , textural and organoleptic properties. THe SPI tofufwas prepared by coagulation of soyprotein isolate (SP) suspensino by CaCl$_2$ , CaSo$_4$ an dGDL , followed by compression . Addition of oil to SPI increased the tofu yield and water holding capacity, particulary for those tofu coagulated by CaCl$_2$. Eventhough dextrin addition decreased the yield, it showed the most improving effect on water holding capacity. The tofu prepared by CaSO$_4$coagulant resulted highest in yield and water holding capacity. Hardness was found to be decreased as the oil, sucrose and dextrin added more and adhesiveness, cohesiveness and guminess were also affected. The sensory evaluation showed the SPI tofu prepared by CaSO$_4$ and 10% addition of oil and sucrose mixture to be realtively high in hardness , elasticity and uniformity of the texture.

• 한국환경복원기술학회지
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• 제7권2호
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• pp.68-74
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• 2004

A blast furnace slag(BFS) has been used as a filter medium for the treatment of domestic waste waters during the period of 9-month. More than 90% of phosphorus was removed while the hardness of the treated water increased by 5 times and the pH was significantly raised from 6.8 to 10.8. The high hardness and pH of the treated water indicated dissolution of BSF by the sewage. The experimental results suggest that BFS could be utilized for the removal of phosphorus in the waste water treatment plant using aquatic plants and gravels.

• Corrosion Science and Technology
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• 제20권5호
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• pp.242-248
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• 2021

Unforeseen failures of boilers in power plants may affect the continuation of electricity generation. Main failures in boilers are influenced by the tube material, tube position, boiler service temperature and pressure, and chemical composition of the feed water and coal. This investigation was intended to find answers on the causes and mechanism of failure of the fire-side boiler water-wall tubes, due to perforation and corrosion. The tube conformed to the material requirements in terms of its chemical composition and hardness. Microscopic examination showed ferrite and pearlite indicating no changes in its microstructure due to the temperature variation. SEM test showed a single layer and homogenous film density particularly on the area far from perforation. However, layers of corrosion product were formed on the nearby perforation area. EDX showed that there were Na, Ca, S, and O elements on the failed surface. XRD indicated the presence of Fe₂O₃ oxide. The failure mechanism was identified as a result of significant localized wall thinning of the boiler water wall-tube due to oxidation.

• 한국식품영양과학회지
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• 제38권10호
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• pp.1430-1437
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• 2009

다시마를 Vibrio sp.로 분해하여 제조한 SCD로 기능성 빵을 만들기 위하여 mixture design을 이용한 원료의 최적 배합 비율을 구하였다. 다시마 SCD 빵의 max weight, strength, hardness 및 비용적의 값은 밀가루와 물의 첨가량이 증가할수록 감소하는 반면, SCD의 첨가량이 증가할수록 증가하였다. 밀가루와 물의 첨가량이 증가할수록 SCD의 첨가량이 감소할수록 발효팽창력의 값은 증가하였다. 밀가루의 첨가량이 증가할수록 SCD의 첨가량이 감소할수록 SCD 빵의 L(명도) 값과 b(황색도) 값은 증가하였으며, 밀가루와 물의 첨가량이 증가할수록 SCD의 첨가량이 감소할수록 다시마 SCD 빵의 a(적색도) 값은 감소하였다. ANOVA 분석에 의한 다시마 SCD 빵의 max weight, strength, hardness, 비용적, 색도 b(황색도) 값 및 수분흡착력은 linear model이 결정되었으며, distance, 발효팽창력, 색도 L(명도) 및 a(적색도) 값은 nonlinear model(quadratic model)이 선정되었다. Constraint coefficient 값의 분석 결과 SCD는 SCD 빵의 texture에 가장 큰 영향을 주었으며, 물은 발효팽창력, 비용적 및 수분흡착력에 가장 큰 영향을 미쳤다. 또한 밀가루는 SCD 빵의 색도에 가장 큰 영향을 미쳤다. Distance에서는 flour-SCD 및 water-SCD 상호작용이 있었으며, 발효팽창력에서는 flour-SCD 상호작용이 있었다. 또한 SCD 빵 색도의 L(명도)에서는 flour-SCD의 상호작용이 나타났으며, a (적색도)에서는 flour-SCD 및 water-SCD 상호작용이 있었다. Mixture(modified distance) design에 의해 결정된 다시마 SCD 빵의 밀가루, 물 및 SCD의 최적 배합비율은 각각 48.25, 30.89 및 3.86%이었다. 관능검사 결과 전해수로 처리한 SCD 빵은 시중제품보다 모든 면에서 품질이 낮았으나, 전해수 처리 SCD 빵은 대조구(전해수 미처리)보다 월등히 높은 점수를 받아 전해수로 처리된 SCD 빵의 맛, 조직감 및 향을 개선한다면 SCD의 산업화가 가능할거라 판단된다.

• 한국식품영양학회지
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• 제22권2호
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• pp.238-245
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• 2009

The principal objective of this study was to investigate the association of variable salts with the hardness of cubed white radish. We analyzed the contents of domestic sun-dried salt, Chinese sun-dried salt, domestic refined salt, Australian rock salt and Australian industrial sun-dried salt in the radish samples. Our assessment of the water content of variable salts showed that domestic refined salt was highest(7.27%) and Australian rock salt was lowest(0.16%). The NaCl contents of variable salts were as follows : 93.23% in refined salt, 93.76% in Australian rock salt, 87.85% in domestic Shinan sun-dried salt and 87.98% in Chinese sun-dried salt. The content of insoluble matter in water were $0.03{\sim}0.05%$ in all salts except 0.85% in Australian industrial sun-dried salt. The pH values of salts were as follows : 8.93 in domestic sun-dried salt, 8.62 in Chinese sun-dried salt, 6.69 in refined salt, 5.83 in Australian rock salt and 6.41 in Australian industrial sun-dried salt. Regarding the mineral component content assays, domestic salt was found to harbor lower Na content but far higher Mg, K, Ca contents than other salts. In our evaluation of the hardness of cubed white radish, we detected a continuous increase in the hardness of cubed white radish soaking in a 4% salt solution of domestic Shinan natural salt, but an initial increase followed by a decrease in the hardness of cubed white radish soaking in a 4% solution of the other salts.

• 한국잠사곤충학회지
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• 제31권2호
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• pp.121-126
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• 1989

1. 제사용수의 pH가 총탄산이 낮은 용수에서는 견층 Sericin 용해에 미치는 영향이 적었지만, 총탄산이 높은 용수에서는 견층 Sericin 용해에 미치는 영향이 컸다. 2. 총탄산이 낮은 용수에서는 견층처리전후의 pH변화가 컸지만 총탄산이 높은 용수에서는 그 변화가 적었다. 3. 무탄산 증류수로 표준경도용액을 만들어 견층을 처리한 결과 경도가 높고 낮은데 대한 Sericin 용액관계는 없었다.

• The Journal of Advanced Prosthodontics
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• 제5권3호
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• pp.270-277
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• 2013

PURPOSE. This study was aimed to determine the effect of two chemically distinct denture cleansers and water on the surface hardness of acrylic and silicone based soft denture liners at various time intervals. MATERIALS AND METHODS. Two commonly used commercial resilient liner material were selected based on their chemical composition (silicone- and acrylic-based soft liners) for this investigation. 120 cylindrical specimens were made of $15mm{\times}10mm$ dimensions (according to ASTM: D-2240-64T) in a custom made metal mold. All specimens were stored in artificial saliva throughout the study. Forty specimens were cleansed daily in 0.5% sodium hypochlorite solution; forty were cleansed in sodium perborate and remaining forty specimens were daily rinsed in water. Testing was done at 1 week, 1 month, 3 months and 6 months for surface hardness using a Shore A Durometer. A mean of 3 reading for each sample was subjected to one-way ANOVA, Post Hoc test and pair-t test for statistical analysis. P values of less than 0.05 were taken as statistically significant. RESULTS. Surface hardness of all the samples was significantly higher after a period of 6 months irrespective of the cleansing treatment. Minor changes were observed between control, sodium hypochlorite and sodium perborate groups with time. Greater change was observed in surface hardness of acrylic-based soft denture liners as compared to silicone-based soft liners for all groups, as time progressed. CONCLUSION. Silicone-based soft denture liners performed significantly better in all cleansing treatments than acrylic-based soft denture liners.