• Proceedings of the Korean Society For Composite Materials Conference
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• 2003.10a
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• pp.25-28
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• 2003

Carbon nanotubes(CNTs), since their first discovery, have been considered as new promising materials in various fields of applications including field emission displays, memory devices, electrodes, NEMS constituents, hydrogen storages and reinforcements in composites due to their extra-ordinary properties. The carbon nanotube reinforced nanocomposites have attracted attention owing to their outstanding mechanical and electrical properties and are expected to overcome the limit of conventional materials. Various application areas are possible for carbon nanotube reinforced nanocomposites through the functionalization of carbon nanotubes. Carbon nanotube reinforced polymer matrix nanocomposites have been fabricated by liquid phase process including surface functionalization and dispersion of CNTs within organic solvent. In case of carbon nanotube reinforced polymer matrix nanocomposites, the mechanical strength and electrical conducting can be improved by more than an order of magnitude. The carbon nanotube reinforced polymer matrix nanocomposites can be applied to high strength polymers, conductive polymers, optical limiters and EMI materials. In spite of successful development of carbon nanotube reinforced polymer matrix nanocomposites, the researches on carbon nanotube reinforced inorganic matrix nanocomposites show limitations due to a difficulty in homogeneous distribution of carbon nanotubes within inorganic matrix. Therefore, the enhancement of carbon nanotube reinforced inorganic nanocomposites is under investigation to maximize the excellent properties of carbon nanotubes. To overcome the current limitations, novel processes, including intensive milling process, sol-gel process, in-situ process and spark plasma sintering of nanocomposite powders are being investigated. In this presentation, current research status on carbon nanotube reinforced nanocomposites with various matrices are reviewed.

• Journal of the Korean Ceramic Society
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• v.45 no.7
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• pp.395-400
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• 2008

This paper indicates the investigation about the development of ET (Environmental Technology) industrial geopolymeric materials from mixture silica mine waste, coal fly ash and alkali activator solution (sodium silicate) by the geopolymer technique at ambient temperature. The results showed that higher compressive strength of geopolymeric mortar increased with a reduce of L/S ratio and increased along with an increase of coal fly ash content. The compressive strengths of geopolymer mortar on low silica of C Silica Mine and K Silica Mine are 18.7 MPa, 20.4 MPa, respectively. Compressive strength of geopolymeric mortar depends on L/S ratio and coal fly ash content added.. Additionally, scanning electron microscope (SEM) techniques are used to characterize the microstructure of the geopolymeric mortars. SEM observation shows that it is possible to have amorphous aluminosilicate gel within mortar. XRD patterns indicate the fact that geopolymeric mortar is composed of amorphous aluminosilicate phase, calcite and quartz.

• Fibers and Polymers
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• v.4 no.3
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• pp.107-113
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• 2003

The branched polypropylene (b-PP) was prepared by melt blending process with initiator, antioxidant, and functional monomers to improve the melt strength through the melt grafting. The melt flow index (MFI) of the b-PP was increased with increasing the initiator content. On the introduction of the alkylamine as the branching agents the MFI of the b-PP was increased, while that of the b-PP with the pentaerythritol triacrylate (PT) was decreased. It may be caused by the chain scission of the i-PP backbone due to the reduced thermal stability of the i-PP on the melt blending. The MFI of the b-PP without the antioxidant was increased due to the chain scission occurred during the melt processing, while on the introduction of the antioxidant, the MFI of the b-PP was decreased. The crystallization temperature of the b-PP was higher than that of PP, which was attributed to the branched chain structure. It was found that the PT was the most effective functional monomers for enhancing the melt properties of the b-PP.

• Elastomers and Composites
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• v.55 no.1
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• pp.13-19
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• 2020

4,4'-Methylenebis(2-chlorobenzenamine) (MOCA)-free fast curing polyurethanes were prepared. In this study, the processibility of a fast curing polyurethane system was characterized by assessing the pot life. The obtained pot life of the polyurethane was 6-8 s, indicating that this prepolymer-curative system is appropriate for ribbon flow casting. The influence of the NCO index on the viscosity and mechanical properties was evaluated. The viscosity, tensile strength, tear strength, and hardness of the as-prepared polyurethanes showed an increasing trend, with an increase in the NCO index, whereas the elongation at break increased initially and then decreased with an increase in the NCO index. The gel fraction and crosslink density showed a direct correlation with the NCO index, which substantiated the improved mechanical properties at the higher NCO index. The coefficients of friction and abrasion deteriorated with an increase in the NCO index.

• Journal of the Korean Wood Science and Technology
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• v.47 no.2
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• pp.221-228
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• 2019

This study reports the performance of urea-formaldehyde (UF) resins prepared at two different low formaldehyde/urea (F/U) mole ratios with different numbers of urea addition during synthesis. The second or third urea was added during the synthesis of UF resins to obtain two different low molar ratios of 0.7 and 1.0, respectively. The molecular weights, cure kinetics, and adhesion performance of these resins were characterized by the gel permeation chromatography, differential scanning calorimetry, and tensile shear strength of plywood, respectively. When the number of urea additions and F/U molar ratio increased, the gelation time decreased, whereas the viscosity and molecular weight increased. Further, the UF resins prepared with the second urea and 1.0 molar ratio resulted in greater activation energy than those with third urea and 0.7 molar ratio. Tensile shear strength and formaldehyde emission (FE) of the plywood that bonded with these resins increased when the number of urea additions and molar ratio increased. These results suggest that the UF resins prepared with 0.7 molar ratio and third urea addition provide lower adhesion performance and FE than those resins with 1.0 mole ratio and the second urea addition.

• Journal of the Korean Society for Precision Engineering
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• v.13 no.12
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• pp.38-45
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• 1996

A new grinding wheel was developed for the high performance grinding of difficult-to-grinding materials. The grinding performance of the newly developed wheel including grinding forces, grinding ratio, and surface roughness of ground surface was evaluated through experiments. Experimental results show that the performance of the newly developed wheel is superior to the conventional alumina wheel and comparable to the Sol-gel wheel. An experimental investigation on the wear of alumina grinding wheel was also carried out. The experiments consist of the measurements of fracture strength of the abrasive grains, grinding force, and the area of wear flats of grinding wheels. Microscopic examination of abrasive grains was executed to observe the progress of wheel wear. The results indicate that the 32A grain, which has relatively lower fracture strength, wears out faster than 5SS and 5SG. The wheel wear occurs much faster in wet grinding than in dry grinding. It has also been found that the grinding forces increase logarithmically with increasing wear flats.

• Journal of Animal Science and Technology
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• v.49 no.3
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• pp.395-404
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• 2007

This study was carried out to compare the physico-chemical and sensory characteristics of surimi manufactured by four different materials. We prepared surimi from alaska pollack, as the control, by washing method. The different treatments of surimi were manufactured by pH 11.0 adjustments with barren hen breast meat(T1), commercial mechanically deboned chicken meat(MDCM)-S. Co. (T2)and MDCM- J. Co.(T3). Whiteness, cohesiveness and overall acceptability were significantly higher but gumminess, chewiness and gel characteristics were significantly lower in control than other surimi samples(P<0.05). Lightness, brittleness, deformation, jelly strength and flavor were higher but texture properties and folding test of T1 were lower than those of other treatments(P<0.05). Texture properties, shear force and gel characteristics were higher, while deformation and acceptability of T2 were lower than those of other treatments(P<0.05). On the other hand, cohesiveness was higher, and lightness and whiteness were lower in T3 than those of other treatments(P<0.05). Correlation coefficients(>0.9) among texture properties and gel characteristics was positive, while negative among surface surimi colors(P<0.05). The content of crude protein, cohesiveness and gel characteristics indicated that the acceptable surimi can be made is replaced barren hen breast meat and MDCM.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.11
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• pp.5637-5645
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• 2012

To enhance the reutilization of waste skate skin for the functional food resources, the investigations of extraction characteristics, antioxidative activity of skate skin water extracts on the oxidation of three cooking oils were carried out, and rheological properties, storage safety and sensory evaluation of collagen gel from skate skin were performed. Aromatic and phenolic compounds contents of $50^{\circ}C$ extracts were higher by 49.4% and 32.7%, respectively, than those of $25^{\circ}C$ extracts. Reducing power of extract at $50^{\circ}C$ was higher by 52.74% than that of $25^{\circ}C$ extract, but was 14.9% of ascorbic acid and 27.8% of BHT. Electron donating ability was corresponded to reducing power and phenolic compounds contents. Antioxidative effect of extracts on cooking oil was higher at $50^{\circ}C$ extract than $25^{\circ}C$ extract, and its order was on corn seed oil, soybean oil and olive oil. Antioxidative effect of $50^{\circ}C$ extract showed 38.27~96.83% and 49.53~75.31% of those of ascorbic acid and BHT, respectively, over three cooking oil. The optimum extraction condition for collagen gellation was $100^{\circ}C$, 2 hours extraction under 2.5 folds hydrolysis, and gel strength was lowered above 50% by 10% seasoning.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.99-114
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• 2009

This study examined the optimal cooking condition for surimi-like material (SLM) derived from porcine semimembranosus (SM) muscle and the effects of the various cooking temperatures and the cooking time on the gel properties. The most noticeable change that occurred during the preparation of the SLM from the SM was the reduction in the fat content (about 1%) during the washing procedures. The hardness and gel strength value were increased significantly as the cooking temperature was increased by $75^{\circ}C$ for 20 min (p<0.05). The SLMG cooked above $75^{\circ}C$ had a significantly higher WHC than the SLMG cooked below $75^{\circ}C$ (p<0.05). The gelling property of SLMG was effected for different conditions of cooking time and temperatures by the result of SDS-PAGE. After 20 min cooking, some enzyme bands including phosphorylase disappeared. The loss of these bands (about 46 kDa and 60 kDa) was observed after 20 min of cooking time. The photographs of microscopy showed that the filaments of myofibrils did not disappear after a cooking time of 15 min, and that the gaps between the fibers or filament were close. A significant change in the fibers and filaments occurred from 30 min to 35 min of cooking time, and the gradual coagulation of the structure of the SLM was observed with cooking time increased. These results suggest that a desirable surimi gel could be obtained from pork by cooking at $75^{\circ}C$ for 25 min.

• The Journal of Korean Academy of Prosthodontics
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• v.42 no.5
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• pp.572-582
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• 2004

Statement of problem: The clinical criteria of soft lining materials are resilience over an extended period, capability of forming a strong bond with denture base materials, dimensional stability, adequate tear strength, and color stability. Many researches and reports dealt with food colorants or denture cleanser, but not with fermented foods. Purpose : This study was designed to assess what fermented foods, such as soy sauce and red pepper paste that many Koreans have eaten, influence on the color stability of soft denture liners. Material and methods: The color differences (${\Delta}E^*$) were measured by spectrophotometer with different immersion time. For the procedure, thirty disk-shape specimens per 4 soft denture linears(Molloplast-$B^{(R)}$, Ufi Gel $SC^{(R)}$, Dura $Base^{(R)}$, Sofreliner $MS^{(R)}$) were fabricated with a thickness of 2mm and 16mm in diameter. Each 10 specimen were immersed into the beakers of fermented foods distilled water, and $L^*$, $a^*$, $b^*$ values were measured for the color difference(${\Delta}E^*$), on the 1st, 7th, and 28th day with spectrophotometer. Result and conclusion : 1. There were significant differences between samples(soy sauces, red pepper pastes, and distilled water) in Sofreliner $MS^{(R)}$ of 1st day after immersion(p<0.05). There were significant differences between samples in Sofieliner $MS^{(R)}$ and Ufi Gel $SC^{(R)}$ of 7th days after immersion(p<0.05). There were significant differences between samples in Molloplast-$B^{(R)}$ of 28th day after immers ion(p<0.05). 2. In red pepper pastes, ${\Delta}E^*$ values of Molloplast-$B^{(R)}$, Ufi Gel $SC^{(R)}$, Sofrelinev $MS^{(R)}$ weve higher than 3.3. Those values were not clinically acceptable. In soy sauces, ${\Delta}E^*$ values of all denture liners were lower than 3.3. ${\Delta}E^*$values of Ufi Gel $SC^{(R)}$ were higher than those of other denture liners 3. Based on the above results , red pepper paste causes more discoloration than soy sauce.