• 대한치과기공학회지
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• 제43권2호
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• pp.35-41
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• 2021

Purpose: This study aimed to investigate the flexural strength and surface microstructure of the zirconia crown according to the number of glazing zirconia prostheses. Methods: The specimens were made as follows. A specimen without glazing: 1ea, first glazed specimens (group B): 10ea, second glazed specimens (group C): 10ea, third glazed specimens (group D): 10ea. Three-point measuring strength equipment and electron microscopes were used for strength measurement and microstructure observation. As for statistical analysis, one-way ANOVA and t-test (level of significance level=5%) were used to determine the difference in the change in flexural strength according to the number of glazing zirconia prostheses. Results: ANOVA analysis of groups B (1st glazing), C (2nd glazing), and D (3rd glazing) revealed that the change in strength between the groups is statistically significant (p=0.023). The Mann-Whitney test for each group revealed that the difference in flexural strength between groups B and C was not statistically significant (z=-0.302, p=0.762) while that between groups C and D was statistically significant (z=-0.257, p=0.01). Microstructure observation revealed 3 changes in the microstructure of the surface of the glaze powder were observed. Conclusion: According to the number of glazing zirconia prostheses, it was found that the difference in strength between groups was statistically significant, and changes in the microstructure were observed.

• 한국초전도학회:학술대회논문집
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• 한국초전도학회 2003년도 High Temperature Superconductivity Vol.XIII
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• pp.38-38
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• 2003

• Journal of Welding and Joining
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• 제17권2호
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• pp.36-43
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• 1999

The effect of microstructure on the fracture toughness of multi pass weld metal has been investigated. The micromechanisms of fracture process are identified by in-situ scanning electron microscopy(SEM) fracture observation using single edge notched specimen. The notches of the in-situ fracture specimens were carefully located such that the ends of the notches were in the as-deposited top bead and the reheated weld metal respectively. The observation of in-situ fracture process for as-deposited top bead indicated that as strains are applied, microcracks are formed at the interfaces between soft proeutectoid ferrite and acicular ferrite under relatively low stress intensity factor. Then, the microcracks propagate easily along the proeutectoid ferrite phase, leading to final fracture. These findings suggest that proeutectoid ferrite plays an important role in reducing the toughness of the weld metal. On the other hand, reheated regions showed that the microcrack initiated at the notch tip grows along the localized shear bands under relatively high stress intensity factor, confirming that reheated area showing momogeneous and fine microstructure would be beneficial to the fracture resistance of weld metal.

• 한국주조공학회지
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• 제16권6호
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• pp.537-549
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• 1996

This study aims at investigating the correlation of microstructure and mechanical properties of the AZ91 Mg/Al borate whisker composites fabricated by squeeze csting technique with a variation of applied pressure. Microstructure observation and in-situ fracture tests were conducted on the composites to identify the microfracture process. Detailed microstructural analyses indicated that the grain refinement could be achieved with applied pressure and the little change in volume fraction on reinforcing whiskers could be carried out. It was also found clearly from in-situ observation of crack initiation and propagation that in the composite processed by the lower applied pressure, microcracks were initiated earily at whisker/matrix interfaces, thereby resulting in the drop in strength. In the composite processed by the higher applied pressure, on the other hand, planar slip lines were well developed in the matrix, and then propagated through whiskers without whisker/matrix decohesion. Thus, the effect of the applied pressure on microstructure and mechanical properties can be explained by grain refinement, increased amounts of reinforcements, and improvement of whisker/matrix interfacial strength as the applied pressure in increased.

• 한국전자현미경학회:학술대회논문집
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• 한국현미경학회 1999년도 제30차 춘계학술대회
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• pp.53-56
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• 1999

• 환경위생공학
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• 제1권1호
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• pp.31-40
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• 1986

It was observed by electron microscope (transmission electron microscope, Scanning electron microscope) as a study on microstructure of soybean after r-ray irradiation with the intensity of 5KGY, 7KGY, 10KGY and 15KGY, fermented with the named Bacillus subtilis SCF, which newly separated and identified. According to the progress fermentation, changes of soybean microstructure have been increased, especially irradiated soybeans more increased than non-irradiated them. Observation of microstructure by electron microscope showed that each protein body became more. expanded in the dimension and decomposed, spherosome around the protein body in unit area dispersed and dwindled in the numbers of it. As the fermentation on progress, changes of soybean microstructure were suitable on fermentation period of 7KGY soybean, 48-72hrs fermentation.

• 한국식품영양과학회지
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• 제26권6호
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• pp.1077-1085
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• 1997

This study was carried out to elucidate the utilization of the fusant for shortening the ripening time by making an observation of the microstructure and the profile of component change. In ripening cheese, moisture content of the sample treated with tested strain is not a remarkable difference among the test samples. With an increase of the ripening time, L. helveticus showed the highest increase in protein content, followed by fusant, and then L. bulgaricus. The fat content of all starters was gradually decreased while it was it was rapidly decreased after 7 days. The pH of all starters was gradually decreased when the ripening time increased. The titratable acidity was greatly increased between a 9th day and a 15th day ripening. In investigating the light microscopic microstructure of ripened cheese samples, the sample treated with fusant indicated little difference from the other starters in decomposition of protein and fat components by microbial enzymes. In SEM observation, the structure of all cheese samples was uniform and the rough texture was converted into smooth texture by the interaction of cheese components and the abscission of single bond in casein matrix when the ripening time is increased. The fusant showed similar results in the examination of component change and its microstructure compared with the other starters. Therefore, it was revealed that the fusant can be partially used as a cheese starter instead of conventional starters by replacing them or combining them together with the other starters for shortening the ripening time.

• Corrosion Science and Technology
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• 제23권2호
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• pp.113-120
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• 2024

An attempt was made to apply digital image correlation (DIC) strain analysis to in-situ scanning electron microscopy (SEM) observations of bending deformation to quantify local strain distribution inside a ZnMgAl-alloy coating in deformation. Interstitial-free steel sheets were hot-dipped in a Zn-3Mg-6Al (mass%) alloy melt at 400 ℃ for 2 s. The specimens were deformed using a miniature-sized 4-point bending test machine inside the SEM chamber. The observed in situ SEM images were used for DIC strain analysis. The hot-dip ZnMgAl-alloy coating exhibited a solidification microstructure composed of a three-phase eutectic of fine Al (fcc), Zn (hcp), and Zn2Mg phases surrounding the primary solidified Al phases. The relatively coarsened Zn₂Mg phases were locally observed inside the ZnMgAl-alloy coating. The DIC strain analysis revealed that the strain was localized in the primary solidified Al phases and fine eutectic microstructure around the Zn₂Mg phase. The results indicated high deformability of the multi-phase microstructure of the ZnMgAl-alloy coating.

• 한국표면공학회:학술대회논문집
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• 한국표면공학회 2006년도 춘계학술발표회 초록집
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• pp.158-158
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• 2006

• 한국재료학회:학술대회논문집
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• 한국재료학회 1999년도 춘계학술발표강연 및 눈문개요집
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• pp.120-120
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• 1999