• 대한치과기공학회지
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• 제28권1호
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• pp.27-41
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• 2006

The physical property and phase transformation in a commercial dental casting high gold alloy was investigated as a function of ageing temperature and time using microvickers hardness tester, X-ray diffraction, optical and electron microscopy and EPMA analyser. 1. With increasing ageing time, the hardness of solution-treated gold alloys increased slowly at the initial stage of ageing treatment at an ageing temperature of $300{\sim}400^{\circ}C$, and it reached a maximum value of hardness at the medium stage. Finally, it decreased gradually during further ageing. The maximum value of hardness at was similar with that of the conventional materials and suitable for using as the crown & bridge. 2. During isothermal ageing at a temperature range of $300{\sim}400^{\circ}C$, three phases consisting of the Au-rich ${\alpha}_1$phase with a face-centered cubic structure, the Pt3Zn ${\alpha}_2$phase with an ordered AuCu3(L12) type(f.c.c.) and the Pt-rich ${\alpha}_3$phase with face-centered cubic structure in solution-treated gold alloys were transformed into different three phases consisting of the ${\alpha}_1$phase, the ${\alpha}_3$phase and the PtZn $\beta$phase with an ordered AuCu I(L10) type. 3. The hardening of gold alloys was attributed to the lattice strains of the matrix resulting from the transformation of the ${\alpha}_2$phase to the $\beta$phase. 4. The softening of gold alloys during over-ageing was attributed to the coarsening of the nodules consisting of the $\beta$phase and ${\alpha}_1$matrix.

• 한국안전학회지
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• 제34권6호
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• pp.7-12
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• 2019

Flux Cored Arc Welding (FCAW), which has been widely used in many industries, was developed in the 1950s to supplement shortcomings of the Shielded Metal Arc Welding (SMAW). FCAW has an advantage in that it can weld regardless of postures and give good quality results in the filed with many different working conditions. In this study, SM490A (rolled steel for welding structural purpose) with different thicknesses (L:25T+R:30T) were welded using FCAW. Then the mechanical properties (tension test, bending test, hardness test, impact test and macro test) were analyzed and the following conclusions were drawn. In the tensile test, it exceeds the KS standard tensile strength range (400~510) in all welding positions, which means there is a problem in the tensile force transmission performance. In the bending test, it was found that most of the specimens did not exhibit surface rupture or other defects during bending test and they exhibit sufficient toughness even after plastic deformation. In the hardness test, all the results were lower than the standard value of 350 Hv of KS B 0893, which means they have good hardness. In the impact test, all results were larger than the KS reference value of 27J. In the macro test, they showed uniform structure state by the shape of the weld, and there was risk of lamination because no internal defects, bubbles, or impurities were found on the surface of the weld.

• 한국건설순환자원학회논문집
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• 제10권2호
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• pp.143-151
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• 2022

동결융해에 의한 콘크리트 손상 발생 시기를 평가하기 위하여 상대동탄성계수와 표면반발경도를 이용하여 비교하였다. 비교 결과 W/C 70 실험체군에서는 표면반발경도에 의한 콘크리트 손상 발생 평가가 200 싸이클 이상 빠르게 나타나는 것으로 관찰되었다. 뿐만 아니라 이후 점점 심해지는 동해를 표현할 수 있는 데이터를 지속적으로 제공해주어 동해 발생하는 초기 시점부터 동해를 확인할 수 있다는 것을 나타냈다. W/C 60과 50 실험체군에서도 표면반발경도가 콘크리트 동해 손상을 상대동탄성계수 보다 빠르게 평가했으며, 물-시멘트비에 변화에 상관없이 전반적으로 동결융해 손상시기 상대적으로 빠르고 정확하게 평가한 것으로 판단된다.

• 한국식품저장유통학회지
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• 제30권4호
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• pp.602-616
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• 2023

Fifteen types of rice collected from Kurdistan region-Iraq were investigated by principal component analysis (PCA) in terms of physical properties and cooking characteristics. The dimensions of evaluated grains correspond to 5.05-8.75 mm for length, 1.54-2.47 mm for width, and 1.37-1.95 for thickness. The equivalent diameter was in the range of 5.23-10.03 mm, and the area took 13.30-28.25 mm². The sphericity analysis values varied from 0.32 to 0.56, the aspect ratio from 0.17 to 0.39, and the volume of the grain was measured in the range from 4.48 to 17.74 mm³, hectoliter weight values were 730-820 kg/m³, and true density from 0.6 to 0.96 g/cm³. The broken grain ratio was 1.5-18.3%, thousand kernel weight corresponded to 15.88 to 22.42 g. The water uptake ratios for 30 min of soaking were increased at 60℃ compared to 30 and 45℃. The PCA was used to study the correlation of the most effective factors. Results of PCA showed that the first (PC1) and second (PC2) components retained 63.4% and 34.8% of the total variance, which PC1 was mostly related to hectoliter, broken ratio, and moisture content characteristics while PC2 was mostly concerned with hardness and true density. For cooking properties, the PC1 and PC2 retained 88.5% and 9.3% of the total variance, respectively. PC1 was mostly related to viscosity, spring value, and hardness after cooking, while PC2 was mostly concerned with spring value, hardness before cooking, and hardness after cooking.

• 한국식품영양학회지
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• 제19권4호
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• pp.532-538
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• 2006

Physicochemical and sensory characteristics of the jelly prepared with various levels of resistant starch were investigated in this study. Water content of RS10 sample group had significantly the highest value of 12.55% and that of the RS20 sample group had significantly the lowest value of all (p<0.05). RS20 sample group had significantly the highest value in sweetness. The value of pH were decreased with increased levels of the resistant starch in jelly preparation. The Hunter L values were not significantly different among the sample groups, but the RS20 sample group had the highest value of all. The hardness was increased as the addition levels of the resistant starch was increased. Results of sensory characteristics of RS20 sample group showed significantly the higher values in strawberry aroma, sweetness and after taste and significantly the lower value in stickiness than those in the other sample groups at p<0.05. Strawberry flavor, springiness and glossiness of RS5 sample group had significantly the largest values of all (p<0.05). The sensory properties of clarity and glossiness were negatively correlated with the mechanical properties of the color value and hardness at p<0.05. Sensory sweetness and after taste showed negative correlation with the values of pH in jelly preparation(p<0.05).

• 동아시아식생활학회지
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• 제14권2호
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• pp.145-155
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• 2004

From the cooking data, Japanese rice showed higher water uptake but lower expansion volume, pH and iodine blue value than those of Korean rice. Japanese rice had higher maximum viscosity, breakdown viscosity and pasting temperature but lower final viscosity and setback viscosity than those of Korean rice by RVA analysis. Japanese rice had higher LC (low compression) hardness, U stickiness and HC (high compression) stickiness, LC balance and HC balance, but had lower HC hardness and thickness in the tensipresser data. Also Japanese rice had higher stickiness and balance, and lower hardness from the texturometer analysis. Japanese rice showed higher a cooked taste score than that of the Satake cooked taste machine. The various mean values of Japanese rice after cooking showed better cooking characteristics than the Korean rice. These results might be caused because Japanese rice had a little lower amylose and protein content, but higher tat acidity content.

• 한국환경과학회지
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• 제7권4호
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• pp.461-466
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• 1998

One hundred and thirty two ground water samples from the Usan area were divided into urban and non-urban groupings and were assessed between 1993 and 1996. The results of statistical analysis were as follows: There were significant differences between the two groupings in the average value of the following water quality parameters: total hardness, nitrate , pH, iron, ammonia and chloride ion in the order of Z-score . Because total hardness, nitrate, and pH were also significant in ANOVA test, these three parameters can be regarded as the most sensitive parameters of artirial pollutants. By the comprehensive com- parison of Ulsan water Quality to that of Kangwon-do, all of the major parameters(pH, KMnO4 consumption, sulfate, chloride and hardness except nitrated were confirmed as being significantly Increased levels.

• Advances in materials Research
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• 제5권4호
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• pp.263-277
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• 2016

Mechanical properties of $Al/Al_2O_3$ and $Al/B_4C$ composites prepared through powder metallurgy are estimated up to 50% $Al_2O_3$ and 35% $B_4C$ weight fractions using micromechanics models and experiments. The experimental Young's modulus up to 0.40 weight fraction of ceramic is found to lie closely between Ravichandran's/Hashin-Shtrikman lower/upper bounds, and close to self consistent method/Miller and Lannutti method/modified rule of mixture/fuzzy logic method single value predictions. Measured Poisson's ratio lies between rule of mixture/Ravichandran lower and upper bound/modified Ravichandran upper bounds. Experimental Charpy energy lies between Hopkin-chamis method/equivalent charpy energy/Ravichandran lower limit up to 20%, and close to the reciprocal rule of mixture for higher $Al_2O_3$ content. Rockwell hardness (RB) and Micro-hardness of $Al/Al_2O_3$ are closer to modified rule of mixture predictions.

• 한국식품영양학회지
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• 제13권1호
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• pp.83-87
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• 2000

The effect of commerical bacteriocin(Bc) was studied on some quality changes during fermentation of Kimchi at $25^{\circ}C$. The Bc additon by 1.0, 3.0 and 5.0% was found to be effective in extension of pH decrease to reach the optimal pH of pH 4.0~4.2. Thel effect increased with an increase in bacteriocin concentration. The color values of 'L' and 'b' of the Kimchi liquid increased while 'a' value decreased during fermentation. The hardness also increased until 21 hours and then decreased and a slightly more hardness measured at the late stage of fermentation.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 1997년도 춘계학술대회 논문집
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• pp.998-1002
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• 1997

This study has been performed to predict beam absorption with analysis of temperature field by using a FEM in co /sab 2/ laser hardening and to invesrigate into some effects of power density and travel speed of laser beam on the microstructure and hardness of ductile cast iron treated by laser surface hardening technique. Optical micrograph has shown that large martensite and small amount of retained austenite appear in inside hardened zone. Hardness measurement has revealed that the range of maximum hardness value is Hv=415 .+-. 10. The power density increases and the travel speed decreases, the depth of hardened zone increases due to increase of input power density.