• Journal of the Korean Wood Science and Technology
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• v.39 no.3
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• pp.206-212
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• 2011

It was investigated the hardness and dimensional stability of heat-compressed wood by compression temperature and time. The surface hardness of heat-compressed wood increased with increasing compression temperature. The lowest hardness value (5.0 N/$mm^2$) was observed in the temperature $70^{\circ}C$ while the highest value (15.6 N/$mm^2$) was obtained in compression temperature $220^{\circ}C$. Dimensional recovery test results showed that fixation of compression set improved with increasing compression temperature. However, the fixation effects were negligible by press time. Contact angle increased with increasing press temperature and time.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.469-478
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• 2013

The effects of tapioca starch (TS) and tapioca modified starch (TMS) as additives on the quality characteristics of rice cookies were investigated in this study. The amounts of TS and TMS replaced were 5, 10 and 15%(w/w) based on 100 g of rice flour. At the result of rapid viscosity analyser (RVA) properties of rice flour added with starches, peak, trough, and final viscosity of rice flour added with TMS decreased significantly(p<0.05). Hardness of dough and cookies as measured by Texture analyzer (TA) significantly decreased upon addition of TMS, and hardness of cookies significantly decreased upon addition of TS, hardness of cookies TMS lower than TS. L value of dough and cookies increased upon addition of TMS, whereas a value decreased upon addition of TMS. Spreadability of cookies increased upon addition of TMS, 10% TMS is the highest. Bulk density of dough decreased upon addition of TMS, bulk density of cookies decreased upon addition of TS and TMS, and bulk density of TMS cookie lower than TS cookie. In sensory evaluation, 10% TS added rice cookies showed the highest score in overall acceptability, hardness, brittleness, color, softness, taste and flavor, and 15% TS added rice cookies showed the highest score in appearance. And 15% TMS added rice cookies showed the highest score in overall acceptability, taste, brittleness, flavor, and 10% TMS added rice cookies showed the highest score in hardness, flavor, taste and color. It is indicated that the quality characteristics and sensory characteristics of the rice cookie can be improved by adding TS and TMS.

• Corrosion Science and Technology
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• v.11 no.6
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• pp.280-285
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• 2012

Aluminum is on active metal, but it is well known that its oxide film plays a role as protective barrier which is comparatively stable in air and neutral aqueous solution. Thus, aluminum alloys have been widely applied in architectural trim, cold & hot-water storage vessels and piping etc., furthermore, the aluminum alloy of AC8A have been widely used in mold casting material of engine piston because of its properties of temperature and wear resistance. In recent years, the oil price is getting higher and higher, thus the using of low quality oil has been significantly increased in engines of ship and vehicle. Therefore it is considered that evaluation of corrosion resistance as well as wear resistance of AC8A material is also important to improve its property and prolong its lifetime. In this study, the effect of solution and tempering heat treatment to corrosion and wear resistance is investigated with electrochemical method and measurement of hardness. The hardness decreased with solution heat treatment compared to mold casting condition, but its value increased with tempering heat treatment and exhibited the highest value of hardness with tempering heat treatment temperature at $190^{\circ}C$ for 24hrs. Furthermore, corrosion resistance increased with decreasing of the hardness, and decreased with increasing of the hardness reversely. As a result, it is suggested that the optimum heat treatment to improve both corrosion and wear resistance is tempering heat treatment temperature at $190^{\circ}C$ for 16hrs.

• Journal of Technologic Dentistry
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• v.23 no.1
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• pp.31-43
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• 2001

This study was performed to observe the micro-structure change of surface, behavior of oxide change of element, the component transformation of the alloy and the bonding strength between the porcelain interface in order to investigate effects of indium, tin on interfacial properties of porcelain fused to low gold alloy. Hardness of castings was measured with a micro-Vicker's hardness tester. The compositional change of the surface of heat-treated specimen was analyzed with an EDS and an EPMA. The interfacial shear bonding strength between alloy specimen and fused porcelain was measured with a mechanical testing system(MTS 858.20). The results were as follows: 1) The hardness value of alloy increased as increasing amount of indium addition. 2) The formation of oxidation increased as increasing indium and tin contents after heat treatment. 3) Diffusion of indium and tin elements increased as increasing indium and tin contents in metal-porcelain surface after porcelain fused to metal firing. 4) The most interfacial shear bonding strength was increased as increasing a composition of adding elements, and a heat-treatment time, and an oxygen partial pressure. From the results of this study it was found that the addition of alloying elements such as indium and tin increase hardness of as-cast alloy, produce surface oxide layer of adding elements by heat-treatment which may improve interfacial bonding strength between alloy and porcelain.

• The Korean Journal of Food And Nutrition
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• v.32 no.5
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• pp.571-579
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• 2019

For the purpose of promoting the consumption of rice powder, 5 cultivars were applied differently to establish the optimal manufacturing conditions and measured Hunter color values, hardness and expansion rate of Yakgwa for the optimal conditions. Looking into the optimal manufacturing conditions of Yakgwa, the commercial flour-facilitating Yakgwa is shown to have a great shape when the mold is made with a thick paste for C-2 manufacturing method, Hangaru 100 mesh for H100-2 manufacturing method, Hangaru 200 mesh for H200-2 manufacturing method, Shingil 100 mesh for S100-2 manufacturing method, and Shingil 200 mesh for S200-1 manufacturing method. It also showed a trend of chewy taste after frying without cracks. Hunter color values (L) and red chromaticity and value b of yellow chromaticity indicated a lower value for the commercial flour and Hangaru 200 mesh in its entirety. The hardness of Yakgwa is within the range of 1,981.41~3,756.45 g and the degree of hardness is shown differently for each rice powder exclusive cultivars. Rice flour developed as rice powder 5 cultivars, and as a result of measuring chromaticity, hardness and expansion rate of Yakgwa for the quality characteristics, the item of hangaru 200 mesh had outstanding quality characteristics for Yakgwa.

• The Journal of Advanced Prosthodontics
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• v.16 no.2
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• pp.115-125
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• 2024

PURPOSE. The purpose of this in vitro study was to investigate the fracture resistance, surface hardness, and color stain of 3D printed, CAD-CAM milled, and conventional interim materials. MATERIALS AND METHODS. A total of 80 specimens were fabricated from auto polymerizing polymethyl methacrylate (PMMA), bis-acryl composite resin, CAD-CAM polymethyl methacrylate resin (milled), and 3D printed composite resin (printed) (n = 20). Forty of them were crown-shaped, on which fracture strength test was performed (n = 10). The others were disc-shaped specimens (10 mm × 2 mm) and divided into two groups for surface hardness and color stainability tests before and after thermal cycling in coffee solution (n = 10). Color parameters were measured with a spectrophotometer before and after each storage period, and color differences (CIEDE2000 [DE00]) were calculated. The distribution of variables was measured with the Kolmogorov Smirnov test, and one-way analysis of variance (ANOVA), Tukey HSD, Kruskal-Wallis, Mann-Whitney U tests were used in the analysis of quantitative independent data. Paired sample t-test was used in the analysis of dependent quantitative data (P < .05). RESULTS. The highest crown fracture resistance values were determined for the 3D printed composite resin (P < .05), and the lowest were observed in the bis-acryl composite resin (P < .05). Before and after thermal cycling, increase in mean hardness values were observed only in 3D printed composite resin (P < .05) and the highest ΔE₀₀ value were observed in PMMA resin for all materials (P < .05). CONCLUSION. 3D printing and CAD-CAM milled interim materials showed better fracture strength. After the coffee thermal cycle, the highest surface hardness value was again found in 3D printing and CAD-CAM milled interim samples and the color change of the bis-acryl resin-based samples and the additive production technique was higher than the PMMA resin and CAD-CAM milled resin samples.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.3
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• pp.320-325
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• 2008

This study was performed to effect of chain length distribution of amylopectin on gelatinization physical properties of cooked rice grains which were analyzed by alkali digestive value (ADV) in six rice cultivars. Those rice cultivars were Hwangumnuribyeo, Ilpumbyeo, Sangjubyeo, Taebongbyeo, Nampyungbyeo, and Dasanbyeo. The ADV values were evenly distributed from 7.0 (Hwangumnuribyeo) to 5.0 (Dasanbyeo). A similar chain length distribution of amylopectin was found in rice cultivars, indicating that DP12 had the highest distribution. Rice cultivars with high ADV value showed higher portion of short chain distribution upto DP15. The surface hardness of cooked rice increased consecutively to Dasanbyeo, Ilpumbyeo, and Hwangumnuribyeo. Among japonica type rice cultivars, the highest overall hardness was observed in Dasanbyeo followed by Hwangumnuribyeo and Ilpumbyeo. Correlation between hardness of rice graim and chain length distribution of amylopectin had the similar inclination to surface hardness of rice grains and overall hardness.

• Korean Journal of Materials Research
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• v.26 no.10
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• pp.513-520
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• 2016

The effect of NaOH concentration on the properties of electrolytic plasma processing (EPP) coating formed on AZ61A Mg alloy is studied. Various types of EPP were employed on magnesium alloy AZ61A in a silicate bath with different concentrations of NaOH additive. Analysis of the composition and structure of the coating layers was carried out using an X-ray diffractometer (XRD) and a scanning electron microscope (SEM). The results showed that the oxide coating layer mainly consisted of MgO and $Mg_2SiO_4$; its porosity and thickness were highly dependent on the NaOH concentration. The Vickers hardness was over 900 HV for all the coatings. The oxide layer with 3 g/l of NaOH concentration exhibited the highest hardness value (1220 HV) and the lowest wear rate. Potentiodynamic testing of the 3 g/l NaOH concentration showed that this concentration had the highest corrosion resistance value of $2.04{\times}10^5{\Omega}cm^2$; however, the corrosion current density value of $5.80{\times}10^{-7}A/cm^2$ was the lowest such value.

• Journal of Power System Engineering
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• v.21 no.1
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• pp.11-17
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• 2017

This study is about the mechanical properties of epoxy composite reinforced with nano $TiO_2$ particle. Tensile strength, fracture toughness, vicker's hardness and Izod Impact test were carried out to investigate the effect of particle size and content of $TiO_2$ on the mechanical properties of $TiO_2$/epoxy composites. The results showed that the strength of the $TiO_2$/epoxy composites were higher than that of the pure epoxy. The best improvement of tensile strength was achieved in case of the particle size was 21 nanometer and the content was 3 weight percent. However, the Izod Impact value and the Vicker's hardness of $TiO_2$/epoxy composites showed no clear tendency.

• Korean Journal of Human Ecology
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• v.5 no.1
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• pp.81-88
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• 1996

The effects of water to rice ratio on the properties of cooked nonwaxy and waxy rice during storage were investigated by sensory evaluation and instrumental test by Instron. The result of sensory evaluation revealed more significant difference in most of texture characteristics than flavour. As the water to rice ratio increased, the moisture content of cooked rice increased and the value of moistness and plumpness increased but that of hardness decreased. Overall eating quality was the highest in cooked nonwaxy rice with 1.4(water/rice) and in cooked waxy rice with 1.2(water/rice). In the case of instrumental test, hardness showed highly significant difference and the value of hardness of nonwaxy cooked rice was greater than that of waxy cooked rice.