• Journal of Adhesion and Interface
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• v.23 no.2
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• pp.25-32
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• 2022

There has been a growing demand for water based-type PSA due to environmental regulations for solvent-type PSA. And accordingly, there is a growing expectation as well for tackifiers used to compensate for the problem of deterioration of physical properties. Therefore, In this study, water-based tackifiers were synthesized by changing the contents of hard and functional acrylic monomers CHMA, IBOA, and AA. And these were added to the pressure-sensitive adhesive at 10 phr and their physical properties were compared. Tackiness slightly decreased as CHMA increased and IBOA decreased. Since the intermolecular bonding force increased due to the increase in AA content, the lower the AA content showed better results. Peel strength increased as the tackifiers were added because the fluidity of the polymer chain increased. And higher AA content showed better results because more hydrogen bonds were formed. The holding power tended to decrease as CHMA increased because the content of IBOA relatively decreased which has a large influence on the holding power. And higher AA content showed better results.

• The korean journal of orthodontics
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• v.39 no.4
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• pp.234-247
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• 2009

Objective: The purpose of this study was to evaluate the shear bond strength of rebonded ceramic brackets according to each condition and find an appropriate method to rebond ceramic brackets with proper shear bond strength in clinical practice. Methods: The study consisted of 12 experimental groups, according to the types of brackets, debonding methods, and treatment methods of the bracket base. Shear bond strength was measured, and adhesive residues left on the tooth surface were assessed. The base of the bracket was examined under scanning electron microscopy. Results: The shear bond strength of the monocrystalline ceramic bracket group was significantly higher than thatof the polycrystalline bracket group with only sandblasting (p < 0.05). There was no significant difference in shear bond strength between groups that used rebonded brackets which were debonded with shear force and debonded with laser (p > 0.05). The shear bond strength of the sandblasted/silane group was significantly higher than that of the selectively grinded group with a low-speed round bur and the sandblasted only group (p < 0.001). The retentive structure was more presented in groups where laser was applied than in groups where shear force was applied to debond brackets prior to rebonding. The bracket bases which were treated before rebonding presented smoother surfaces than new brackets. Conclusions: Shear bond strength could be increased by applying a silane coupling agent after sandblasting before rebonding. Also, the bond strength of the selectively grinded group with a low-speed round bur and the sandblasted group showed acceptable bond strength for clinical orthodontic treatment.

• Journal of the Korea Concrete Institute
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• v.14 no.1
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• pp.126-135
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• 2002

Plate bonding technique has been widely used in strengthening of existing concrete structures, although it has often a serious problem of premature falure such as interface separation and rip-off. However, this premature failure problem has not been well explored yet especially in view of local failure mechanism around the interface of plate ends. The purpose of the present study is, therefore, to identify the local failure of strengthened plates and to derive a separation criterion at the interface of plates. To this end, a comprehensive experimental program has been set up. The double lap pull-out tests considering pure shear force and half beam tests considering combined flexure-shear force were performed. The main experimental parameters include plate thickness, adhesive thickness, and plate end arrangement. The strains along the longitudinal direction of steel plates have been measured and the shear stress were calculated from those measures strains. The effects of plate thickness, bonded length, and plate end treatment have been also clarified from the present test results. Nonlinear finite element analysis has been performed and compared with test results. The Interface properties are also modeled to present the separation failure behavior of strengthened members. The cracking patterns as well as maximum failure loads agree well with test data. The relation between maximum shear and normal stresses at the interface has been derived to propose a separation failure criterion of strengthened members. The present study allows more realistic analysis and design of externally strengthened flexural member with steel plates.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.46 no.3
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• pp.295-305
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• 2020

Treatment for beauty using oxidizing agents damages hair with inducing structural alteration in cuticle layer, degradation of protein, and loss of lipid. This study connects a frictional coefficient upon the damaged hair by an instrumental test to the texture test by human being, and considered a moisture as a factor of the damage. A friction coefficient has been measured upon the hair with successive treatment of dye, perm, and bleach. The friction coefficient from the hair dye-treated three times was defined with 0.60, where 58% of answerer indicated an initial damage point as the hairs of iteration of dye-treatment increased. Even bleach treated three times results in 0.84 of friction coefficient corresponding to 88% of answerer attributed the hair to an initially damaged hair. In order to figure out a lipid loss in hair for human being to respond damage, a friction coefficient of the hair was controlled by removing 18-methyleicosanoic acid (18-MEA). The initial damage has been recognized by 0.60 of the friction coefficient for the 68% of answerer. Since moisture is the largest portion of the components in hair, moisture analysis has been performed to study a relationship between texture of damage and the friction coefficient from an instrumental evaluation. As an iteration of dye increases, the hair became hydrophilic with smaller contact angle. It is found that a damaged hair by dyeing possessed more than 0.42% of moisture compared to a healthy hair. Finally, it is elucidated that an increase of moisture in hair induced higher adhesive force corresponding to the friction coefficient, and the friction coefficient above 0.6 is attributed to the preception of hair damage.

• Korean Journal of Agricultural Science
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• v.7 no.2
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• pp.87-102
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• 1980

In order to investigate the utilization probability of two years old laying hen for W.L. and R.I.R. breeds, carcass weight and percentage were examined and dried old chicken meat products were manufactured for experiments. The results obtained are as follows. 1. Average living body weight were 1,635.40g for the W.L. breeds and 2,289.29g for the R.I.R. breeds and percentage carcass and lean meat for the W.L. were 58.73% and 43.95%, for the R.I.R. 60.34%, 41.98%, respectively. 2. In constitution percentage of carcass on different parts for W.L. and R.I.R. breeds, head were 4.13% and 3.94%, wing 9.97% and 8.62%, breast 32.54% and 20.94%, back 11.35% and 9.75%, thigh 30.75% and 31.34%, hypordermic fat 11.37% and 17.34%, respectively. 3. In constitution percentage of lean meat on different parts for W.L. and R.I.R. breeds, head were 4.03% and 3.95%, wing 9.47% and 9.79%, breast 39.37% and 38.14%, back 11.24% and 9.40%, thigh 36.16% and 38.74%, respectively. 4. In chemical composition of old chicken meat for W.L. breed, moisture was 68.18%, crude protein 22.80%, crude fat 2.70%, extract 5.15% and crude ash 1.18% and for R.I.R. breed, moisture was 68.04%, crude protein 22.18%, crude fat 3.13%, extract 5.45% and crude ash 1.21%. 5. Weight loss in steaming for W.L. at $121^{\circ}C$ for 30min., 60min., and 90min. were 54.91, 56.43 and 58.42%, respectively, and for R.I.R. were 45.23, 47.68 and 49.68%, respectively. 6. The yield of old chicken meat product per a hen were 253.01g for W.L. and 368.64g for R.I.R., the ratio for fresh meat weight and for carcass weight were 35.47% and 26.34% for W.L. breed and 38.25 and 26.83% for R.I.R. breed. 7. In chemical composition of old chicken meat product for W.L., moisture was 16.69%, crude protein 66.16%, crude fat 12.81%, crude ash 4.35%, and R.I.R., moisture 16.11%, crude protein 65.95%, crude fat 13.78% and crude ash 4.57%. 8. To investigate the physical properties which was main factor affecting the product quality, tensile strength, tear strength and elongation rate were measured. The adhesive force of the product made under pressure of $70kg/cm^2$ was similar to those of chipo which was the control product. 9. When measured the color of each protein product, lightness of the product pressed at $70kg/cm^2$ was better than that at $35kg/cm^2$, and the lightness of breast muscle product at $70kg/cm^2$ and chipo was not significant as 16.7% and 16.4%, respectively. Dominant wavelength of product pressed at $70kg/cm^2$ was very similar to chipo which was yellowish orange. 10. In the results of sensory evaluation test containing taste, color, chewing texture and oder of the meat product, when index of chipo as control product was 100, index of breast meat product was higher than that as 118.4, but miscellaneous product was 99.7 and thigh product was 96.2. 11. Summing up the results written above, the meat product utilizing two years old laying hen was compared favorably with its similar food such as chipo on the point of nutrition and physical properties as high protein food, therefore, it was thought that industrialization must be highly appropriate.