• 대한치과교정학회지
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• 제24권3호
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• pp.621-630
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• 1994

The purpose of this study was to evaluate root resorption and alveolar bone resorption pattern by jiggling movement. 16 adult cats were divided into 4 groups(6, 12, 18, 24 days). In test side, mesio-distal jiggling force was applied in right maxillary 1st premolar in 3 days cycle In control side, mesial force was applied in left maxillary 1st premolar. Radiographic and histologic observation were performed in 6, 12, 18, 24 days after force application. The results were as follow: 1. Alveolar bone resorption was more severe by jiggling force than by unidirectional force. 2. Root resorption pattern was not different between jiggling force and unidirectional force. 3. Combined pattern of bone resorption and new bone formation appeared in jiggling group. 4. New bone formation began to appear at periapical area of jiggling group after 24 days, because alveolar bone resorption was severe and extrusion resulted.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 1997년도 고액공존금속의 성형기술 심포지엄
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• pp.5-15
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• 1997

It is the objective of this study that by conducting the serni-solid extrusion using A12024, the effect of various process variables on the quality of extruded product and extrusion force is understood. The results of experiment are compared with those of finite element simulation in order to verify the effectiveness of the developed FE-simulation code. In order to simulate densification in the deformation of serni-solid material, the semi-solid material is assumed to be composed of solid region as porous skeleton following compressible visco-plastic model and liquid region following Darcy's equation for the liquid flow saturated in the interstitial space. Then the flow and deformation of the semi-solid alloy are analyzed by coupling the deformation of the porous skeleton and the flow of the eutectic liquid. It is assumed that initial solid fraction is homogeneous. Yield and plastic potential function presented by Kuhn and constitutive model developed by Gunasekera are used for solid skeleton.

• 소성∙가공
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• 제21권8호
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• pp.473-478
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• 2012

The yoke, a component of conventional motor-driven power steering system, often contains welding defects from its manufacturing process. To eliminate these defects, the precision cold forging process has been tried. In this study, the double-action complex forging has been used to manufacture a torsion joint yoke. The backward extrusion proved faster than the forward extrusion in forging of the product. The double-action complex forging process utilized an upper die composed of a punch, a punch guide, a disc spring and a coil spring. The forged material pushes up the punch guide, and then the disc spring and the coil spring balances the backward extrusion force. Consequently, the flow of material was essentially in the forward direction, resulting in a successful forging operation. The forging load of Al 6061-T6 was higher than that of the automotive structural hot rolled plate.

• 산업식품공학
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• 제14권1호
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• pp.75-79
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• 2010

시중 즉석 면류의 관능적 성질과 back extrusion test 데이터에 대하여 partial least square regression(PLSR)을 실시하였다. 즉석유탕면 8종과 즉석비유탕면 2종에 대한 관능적 속성으로서 경도(A), 탄성(B), 껄끄러운 정도(C), 이에 박히는 정도(D), 굵기감(E)를 검사하였고, 실험 데이터로 힘-변형 곡선 전체를 사용하였다. PLSR의 회귀계수는 힘-변형곡선의 압착단계, 항복단계, 압출단계로 크게 구분되어 각관능속성에 대한 특유의 양 또는 음의 효과를 나타냈다. PLSR의 상관계수는 E>D>A>B>C, 오차(root mean square error of prediction expressed in sensory units)는 D>C>E>B>A, 예측능(relative ability of prediction)는 D>C>E>B>A 로 나타나 종합적으로 '이에 박히는 정도'가 PLSR의 적용에 가장 우수하게 나타났다. '경도'는 예측능은 낮았지만 상관성은 높아서 시료간 순위의 결정에 합당하게 평가되었다.

• 대한기계학회논문집A
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• 제20권11호
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• pp.3474-3490
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• 1996

A metal matrix composites(MMCs) for A16061 reinforced with silicon carbide particles is fabricated by melt-stirring method. The primary products of MMCs billets are prepared by volume fractions 5 vol% to 20 vol% and particle size $13\mu m$ to $22\mu m$.This paper will be made to examine the microstructure and mechanical properties of fabricated $SiC_p$/Al 6061 composite by melt-stirring and squeeze casting method. The MMC billets is extruded at $500^{\circ}C$ under the constant extrusion velocity $V_e$=2mm/min using curved shape die. Extrusion force, particle rearrangement, micro structure and mechanical properties of extruded composites will be investigated. The mechanical properties of primary billets manufactured by melt-stirring and squeeze casting method will be compared with extrusion specimen. The effect of volume fraction and size of the reinforcements will be studied. The increase in uniformity of particle dispersion is the major reason for an improvement in reliability due to hot extrusion with optimal shape die. Experimental Young's modulus and 0.2% offset yield strength for the extruded MMCs will be compared with theretical values calculated by the Eshelby method. A method will be proposed for the prediction of Young's modulus and yield strength in $SiC_p$ reinforced MMCs.

• 한국식품영양학회지
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• 제12권5호
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• pp.523-528
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• 1999

The influence of ginseng on the paste or gelatinization properties by amylograph and mixing properties by farinograph of wheat flour and on quality properties color cooking quality textural and sensory properties and reducing microbial population of LL(Long Life) noodles was studied. The contents of ginseng used were from 5% to 10% based on flour weight. The viscosity property of wheat flour with ginseng was increased the initial pasting temperature but the amylograph peak viscosity were decreased in vice versa. The farinograph absorption stability and breakdown were increased by ginseng. The whiteness of Ll nodles manufactured with ginseng was lower than that of control The shear extrusion force and hardness of LL noodles manufactured with ginseng were shown much higher value than those of control. At cooking quality examination of LL noodles manufactured with ginseng weight of cooked LL noodles was decreased but volum was appeared in ice versa,. Extraction amounts of LL noodles manufactured with ginseng during cooking were much smaller than those of control Total count of microorganism of Ll noodles manufactured with ginseng were decreased during storage at 3$0^{\circ}C$ Sensory properties of cooked LL noodles which was manufactured with ginseng showed quite acceptable. Based on the cooking and sensory evaluation test addition of 7.0% ginseng to wheat flour may be suitable for processing LL noodles.

• 한국식품영양학회지
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• 제12권3호
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• pp.252-257
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• 1999

In an attempt to evaluate the effects of calcium on paste or gelatinization properties by amylograph and mixing properties by farinograph of wheat flour and on viscosity property cooking quality textural and sensory properties of Ramyon were examined. The contents of calcium used were from 1.0% to 3.0% based on flour weight. The viscosity property of wheat flour with calcium was increased the initial past-ing temperature but the amylograph peak viscosity were decreased in vice versa. The farinograph absorp-tion stability and breakdown were increased by calcium. The shear extrusion force and hardness of Ram-yon manufactured with calcium were shown much higher value than those of control. At cooking quality examination of Ramyon manufactured with calcium weight of cooked Ramyon was increased by volume was decreased. Extraction amounts of Ramyon manufactured with calcium during cooking were much smaller than those of control. These changes will provided many advantages in the preparation of Ram-yon. The I2 reaction value of Ramyon manufactured with calcium and control were shown to almost same values. Sensory properties of cooked Ramyon which was manufactured with calcium showed quite acceptable. Based on the cooking and sensory evaluation test addition of 0.3% calcim to wheat flour may be suitable for processing Ramyon.

• 한국공작기계학회:학술대회논문집
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• 한국공작기계학회 1999년도 춘계학술대회 논문집
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• pp.93-98
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• 1999

Generally, the - life of die is limited by fatigue fracture or dimensional inaccuracy originated from wear. In this paper, to predict the fatigue life of the dissimilar materials die, the stress and stxain histories of die can be predicted by the analysis of elasto-plastic finite element neth hod and the elastic analysis of die during the process analysis of workpiece. Using heat shrink fit analysis, initial stress of the k r t die is computed. Also, the stress-life curve of die material can be obtained through experiment. With the above two facts, we propose the analysis method of predicting fatigue life in die. In the proposed model, tlz analysis of elastic-plastic finite element method for material is carried out by using ABAQUS. Surface force resulted from the contacting border of the die and workpiece is tmnsformed into the nodal force of die to implement elastic analysis. Besides, the proposed analysis model of die is applied to the one material and the dissimilar materials extrusion die.

• 한국식품과학회지
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• 제16권4호
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• pp.429-436
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• 1984

스낵가공을 위한 보리의 압출성형특성을 조사하였고 가공조건이 제품의 품질에 미치는 영향을 분석하여 다음과 같은 결과를 얻었다. 압출성형을 위한 원료 보리의 적정 수분함량은 20%였으며 extrudate의 수분함량은 extrusion 온도가 증가할수록 die 크기가 감소할수록 낮았으며 Harper의 실험식에 의한 예측수분함량과 잘 일치하였다. Die swell은 0.98-2.18 정도의 값을 나타내었으며, $150^{\circ}C$ 이상에서 온도가 증가함에 따라 감소하였다. Extrudate의 밀도는 온도가 높을수록 die 크기가 작을수록 감소하였다. 또한 색택은 온도가 증가함에 따라 L, a, b 치가 큰 값을 나타내었다. 흡수율과 용해율은 $180^{\circ}C$에서 최대치를 나타내었으며 호화도는 온도가 증가함에 따라 증가하였다. Extrudate의 파괴응력, 영률, 최대응력은 온도가 높을수록 die 크기가 작을수록 감소하였으며 파괴점까지의 변형은 반대양상을 나타내었다. 또한 온도가 증가함에 따라 extrudate의 내부기공의 크기 및 비율이 증가하였다. 이상의 결과를 종합하여 볼때, 보리 스낵가공을 위한 최적 extrusion 조건은 스크류 회전속도 160 rpm에서 원료수분함량 20%, 온도 $180^{\circ}C$, die 크기 4.5 mm인 경우이었다.

• 대한치과의사협회지
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• 제48권7호
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• pp.531-537
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• 2010

Intentional replantation is useful for failed cases of conventional dental treatment - including root canal treatment - to restore the tooth in question. Based on a recent study, it is relatively very successful; prognosis is good for a long period. On the other hand, a tooth that becomes an indication of intentional replantation is often severely weakened throughout several treatments. Moreover, with multi-rooted teeth, extracting without root fracture is difficult. Safe extraction that is free of coronal or root fracture is important, but little information is known as to a concrete, safe way of extraction. There are a few considerations for safe extraction. First, a tooth with orthodontic extrusion force is easier for extraction due to its increased mobility; it increases the amount of the periodontal ligament, which is essential for re-attachment. As a safe way of extraction, the use of physics forceps has been introduced recently; it minimizes damage to the gingiva and alveolar hone. This paper reports the good result of using atraumatic safe extraction via both orthodontic extrusion and physics forceps$^{(R)}$.