• Restorative Dentistry and Endodontics
• /
• v.20 no.2
• /
• pp.487-507
• /
• 1995

Composite resin repair requires strong bond strength between the new and old materials. The objective of the current study was to identify the optimal treatments for sufficient bond strengths. Bondings between same kinds of materials and cross bondings using chemical curing composites and light curing composites were tested. Surface treatments included the methods of sand-blasting, acid etching and coating of bonding agent. Seven kinds cases of combinations from three kinds of methods were experimented and compared with a control group of which surfaces were highly polished. Measurements of shear bond strength and observations of surface morphologic changes using a scanning electron microscope were done. Following conclusions were drawn : 1. The highest bond strength among composite resins were exhibited by the treatment of the sand-blasting and the coating of bonding agent. 2. Acid etched surfaces showed the lowest bond strength. Bond strengths obtained from experimental groups including acid etching were lower than those obtained from same kinds of experimental groups without acid etching. 3. Simple method of the coating of bonding agent produced the slightly increased bond strength on chemical curing composite and reduced bond strength on light curing composite. 4. Bonding surfaces of chemical curing composite resin showed slightly higher bond strengths than light curing composite resin, however significant differences were not confirmed statistically. 5. More significant irregular surfaces were created by sand-blasting method than acid etching method. 6. A principal component of fillers of both resins was silicon. Acid etching method produced the seperations and degradations of fillers, these were significant on light curing composite resins which containing barium fillers.

• Journal of the Korean Society of Food Culture
• /
• v.2 no.1
• /
• pp.17-24
• /
• 1987

As people know how to brew a wine from fruits and cereals, they continued to develope various wines good to their taste. Korean wines are also ones made from cereals and they have long been eager to improve the delicate taste. They used to drink Takju, raw rice wine, made from nonglutinous rice and Nuruk, a kind of yeast starter. During Koryo Dynasty, Soju a liquor was imported from Won(the Chinese dynasty). Nowadays this traditional folk wine, which had been developed variously and drunk all over the country, is decreasing year after year. The purpose of this study was to review on the wines ; its kinds, raw materials, brewing method, manufacturing utensils, measuring units and devices and the terms for wine making based on 20 documents published in 1600, in the middle of Yi dynesty. The results of review were as follows. 1. There were 121 kinds of wines at that time in Korea. 2. Among the raw materials for wines, major materials were glutinous rice, nonglutinous rice, wheat flour, wheat, mung bean, and black soybean. And minor materials were pepper corn, Lycium chinenisis, cinnamon, pine needles, pine nuts, jujube, mugwort leaves, lotus leaves, pine corn, pine bud, chrysanthemum, pine flowers, honey, Acanthopanox seoultenses, bamboo-root, marrowbone of blak cow, sweet flag, Ciprus noblis, Saurea lappa, honey suckle, Tricho santhes, azalea, the leaves of the paper mulberry, and bark of chungum tree. 3. There were several kinds of wines such as a wine without using Nuruk, a wine made from glutinous rice, nonglutinous rice, or glutinous and nonglutinous rice with flour. 4. There were several brewing methods for wines such as a wine boiled with ring rice cake, a wine brewed with loaves of rice cake, a wine brewed with hard boiled rice, a wine brewed with rice gruel, and a wine brewed with powdered rice gruel. 5. There were 23 kinds of utensils including measuring devices for weight and volume.

• Journal of Fashion Business
• /
• v.17 no.2
• /
• pp.46-62
• /
• 2013

This thesis aims to provide basic resources for the development of various uniform designs of cheerleaders by investigating the currently favoured uniform designs. The 13 professional cheerleader teams were existed among the 25 professional sports teams-9 baseball, 10 basketball and 6 volleyball teams. In each sports teams, four cheerleader's uniform were chosen and evaluated in terms of the cheerleader uniform design by analyzing the forms, colors, decorations and accessories. The result shows that the common kinds of design representing the symbolic color and the emblem were generally prevalent, instead of particular types of uniform design and subject in accordance with different kinds of the professional baseball, basketball and volleyball respectively. Throughout all the kinds of the sports, the combination of the sleeveless top and hot-pants were most frequently observed. In case of the skirts, the mini flare, wrap, and pleats skirts were the most prevalent, because it gave free to motion for cheerleading. The one-piece style were rather infrequent, comparing with the two-pieces, with the hourglass and fitted silhouette the most frequent type, and all those were mini in length. The sleeve in top were generally absent or short, however the bare top style was never found that the top would have a risk of being taken off downwardly during cheerleading. The accessories and the cheering tools were not so much used. The cap and headdresses were not many in kinds. The pompom, megaphone, tube stick, towel, umbrella and musical instruments would not be sufficient to play a role of tools for cheering, which suggests that the rather advanced tools or instruments for cheering in the sports need to be developed, not alone the uniform design.

• Journal of the Korean Society of Fisheries and Ocean Technology
• /
• v.53 no.3
• /
• pp.228-239
• /
• 2017

This study investigated the drag coefficient and lift coefficient of thirteen kinds of knotless nettings used for large purse seine gear. By comparing the hydrodynamic characteristics with nets of the previous study, the characteristics of this study were derived as a purse seine gear. Thirteen kinds of nettings with different length of bar (l) and diameter (d) were used in the experiment, out of which six kinds used the 30 mm in mesh size and three kinds with 40 mm. The drag coefficient ($C_d$) also increased with increasing d/l. It can be expressed as $C_d=3.71499(d/l)+0.76595$ at a current speed 0.4 m/s and $C_d=4.30324(d/l)+0.69056$ at a current speed 0.5 m/s. Compared with previous studies, drag coefficient values were similar to knotless net of similar d/l and smaller than drag coefficient of knot net. Therefore, using knotless net in a purse seine has the advantage of reducing the resistance acting on the purse seine gear.

• Korean Journal of Food Science and Technology
• /
• v.32 no.5
• /
• pp.997-1001
• /
• 2000

The organic acids in 3 kinds of medicinal herbal extracts were screened and compared each other according to their organic acid contents by an efficient gas chromatographic method. It involves solid-phase extraction of organic acids using Chromosorb P with subsequent conversion to stable tert-butyldimethysilyl derivatives for the direct analysis by capillary column gas chromatography and gas chromatography-mass spectrometry. Total of 24 organic acids were reproducibly identified from 3 kinds of herbal extracts. When the GC profiles were simplified to their retention index spectra, characteristic patterns were obtained for each herb sample. As expected, three kinds of herbal extracts showed three distinct patterns.

• Journal of Nutrition and Health
• /
• v.7 no.2
• /
• pp.17-35
• /
• 1974

I. Subject of the Study A study on the nutritive composition and utilization of wheat or barley for the improvement in our national dietary life. II. Purpose and Importance of the Stu요 1. Korea has long depended on rice for its staple food, but a sharp increase in population in recent years has brought about the shortage of rice, which makes it inevitable to import a great quantity of foreign rice. It is considered therefore that the development and utilization of other cereals than rice is a serious and pressing problem facing Korea. 2. Wheat and barley are the second largest products next to rice in Korea and it is desired that the composition of several kinds of wheat and barley be analysed and their nutrition which rates with differing degrees of hulling process be specified. 3. In this study, the experiment has been carried out in the following order: first, seven species were selected among various kinds of wheat and barley produced in Korea to analyze their respective composition, and to determine the most ideal degree of hulling process on 5 kinds among the 7 kinds: second, ratio of mixing rice with wheat or barley is increase the nutrition value and to seek selfsufficiency in staple food supply: third, economical and reasonable way of improving the nutrition value in the national dietary life is suggested by developing a simple and easy recipe which is also to the taste of the population. III. Contents and Scope of the Study 1. Objectives of the study The objectives will come under five items.

• Journal of Plant Biology
• /
• v.6 no.4
• /
• pp.5-10
• /
• 1963

KWON, Oh Yong (Chunju Teacher's Coll.) Partern of the amino acids influedced on nitrogen metabolism of edible bamboo sprouts. Kor. Jour. Bot. VI (4) : 5-10, 1963. It had been scarcely reported by any worker that the essential amino acids to be indispensable in our daily life contained in edible bamboo sprouts and that they had various pattern of free amino acids. For this reason, especially two species of Korean bamboo sprouts collected from the surburb of Chunju, in April, 1963 were used for researching the essential amino acids and free amino acids appeared on paper chromatography. The most suitable part for our edibles was investigated as a part of bio-chemical studies on Korean bamboo sprouts. The free amino acids contained in two species were found as 5-15 kinds and there were a few of difference according to it's growing parts. Many kinds of free amino acids were found in the end parts more than the tip parts and mid parts of bamboo sprouts. Besides, the essential amino acids in each species were found to 3-9 kinds. From the characteristics and the experiments marked above, it was suggested to the author that many kinds of free amino acids in the end part accelerated the formation of nitrogen comounds more than the other parts.

• Korean Journal of Heritage: History & Science
• /
• v.34
• /
• pp.102-122
• /
• 2001

Uymsikdimibang(음식디미방) - a book written around 1670 and implying the methods of understanding the taste of food and drink - records many kinds of alcoholic drinks. it is obviously a practical problem to explain the process of brewing alcoholic drinks. However, if we intend to approach the alcoholic drinks on the practical aspect, we can not explain why many kinds of alcoholic drinks were brewed. I acknowledge only that it was true to have brewed rice wine easily on the basis of the increase of the production of rice and the two-crop farming system of rice and barley in a paddy field as well as, for many kinds of alcoholic drinks to have increased as a result of the development of brewage since the middle and second half of Chosun. It is not until we approach the alcoholic drinks of those days on the level of meaning, value, and symbol that we can get a correct answer as to why Uymsikdimibang records many kinds of alcoholic drinks. In the second half of Chosun, confucian ideology was firmly established in country village societies, the idea of clan rules was instituted, and patriarchal system was organized. Such a social atmosphere was to emphasize the practice of confucian moral principle such as performing religious service on one's ancestors and receiving a guest, and in the course of it, the alcoholic drinks were recognized as important materials all the more. It seems that the subdivision and elaborateness of the meaning of the alcoholic drinks were in progress. As a result, I think that the alcoholic drinks would vary in kind and be graded. From ancient times, the alcoholic drinks were men's favorite foods, and the significance of the authority and prestige given to the alcoholic drinks was increasingly promoted by the rise of the social position of men in the second half of Chosun under the influence of confucian ideology. Subsequently, the alcoholic drinks became symbols which represented even the family's tradition and dignity. Therefore, men born of the nobility(Yangban) tried to brew the various and dignified alcoholic drinks relatively. Through the brewage such as this, they endeavored to maintain their privilege. I think that the diversification of alcoholic drinks was developed in the process of a series of social-institutional change.

• Journal of Technologic Dentistry
• /
• v.41 no.3
• /
• pp.195-201
• /
• 2019

Purpose: This study was investigated the effect of multilayer zirconia block type and sintering method on fracture strength, micro structure and color of zirconia copings. Methods: Three kinds of multi-layered zirconia blocks were used to identify the effects of the kinds of multi-layered zirconia blocks and sintering methods on fracture strength and color reproducibility of zirconia copings. 60 Zirconia copings were fabricated and fracture strength, micro structure and color reproducibility were compared and evaluated. Results: In all the blocks, the CS group, which refers to the general sintering method had higher fracture strength of zirconia copings than the MS group that refers to the microwave sintering method(MCS/MMS; 2,107.5N/1,930.4N, DCS/DMS; 917.0N/879.1N, UCS/UMS; 2,256.9/2,050.7N). In relation to CIE $L^*$, $a^*$, $b^*$ values of zirconia copings depending on the kinds of multi-layered zirconia blocks and sintering methods, the MS group using the microwave sintering method had lower brightness and chroma than the CS group using the general sintering method. Conclusion: In all the blocks, the CS group(general sintering) had higher fracture strength of zirconia copings than the MS group(microwave sintering). In relation to CIE $L^*$, $a^*$, $b^*$ values of zirconia copings depending on the kinds of multilayered zirconia blocks and sintering methods, the MS group using the microwave sintering method had lower brightness and chroma than the CS group using the general sintering method.

• Journal of the Korean Society of Food Culture
• /
• v.35 no.6
• /
• pp.503-523
• /
• 2020

The purpose of this study was to select 30 representative Korean dishes by a systematic review of preferences and recognition of Korean foods. The papers for the review were located using the keywords 'hansik', 'hanguk eumsik' from DBpia, KISS, NDSL and RISS, and 18 relevant papers were finally short-listed. To analyze the preferences of Koreans and foreigners for Korean dishes, respondents were chosen from various regions such as Asia, Europe, South Pacific, Africa, and North/South America. A total of 4,053 respondents participated in the selected papers and Korean dishes were classified according to the content analysis based on books published by the Rural Development Administration (RDA). Among the main dishes, two kinds of cooked rice were selected, bibimbap and kimbap. Also, noodles, dumplings, and sliced rice cake soup varieties mul-naengmyeon, guksujangguk, mandu, and tteokguk were selected as main dishes. The side dishes selected included 6 kinds of soup, miyeokguk, yukgaejang, samgyetang, gomtang, seolleongtang, and galbi-tang. Other side dishes selected were six types of stews namely doenjang-jjigae, kimchi-jjigae, sundubu-jjigae, haemultang, maeuntang, and dakbokkeum-tang. Three kinds of grilled side dishes selected were bulgogi, galbi-gui, and samgyeopsal-gui. Galbi-jjim was selected in the category of braised or steamed foods. Tteokbokki and japchae were the stir-fried food selected. Pan-fried foods and fried foods selected included a kind of haemul-pajeon and dak-gangjeong respectively. Seasoned vegetables selected were samsaek-namul including gosari-namul, sigeumchi-namul and doraji-namul. Two kinds of baechukimchi and kkakdugi were selected as kimchies, and sikhye was selected in the category of beverages and teas. These results could be used as selection criteria in developing recipes for representative Korean menus.