• Journal of Technologic Dentistry
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• v.34 no.2
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• pp.75-81
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• 2012

Purpose: All ceramic crown, made from zirconia instead of metal for core material, is recognized the best esthetical prosthesis. Recently, high-priced zirconia blocks and expensive CAD/CAM machines come into use for making zirconia core. In this study, slip casting process is adapted to evaluate the possibility of the recycling the remained parts of zirconia block after machining. Methods: Remained zirconia blocks were reduced to powders with zirconia mortar, and screened with 180 mesh sieve. Passed powders were ball milled under various conditions to obtain the optimum zirconia slip for casting. Solid casting method was used for casting the specimens with plaster mold. Formed specimens were dried and biscuit fired at $1,000^{\circ}C$ for 1 hour. Biscuit fired specimens were finished with exact shape of square pillar. Finished specimens were fired from $1,200^{\circ}C$ to $1,550^{\circ}C$ at $50^{\circ}C$ intervals for 1 hour. Linear shrinkage, apparent porosity, water absorption, bulk density, and flexural strength were tested. Microstructures were observed by SEM. Results: Above examinations indicated that the optimum firing temperture was $1,500^{\circ}C$, and when fired at this temperature for 1 hour, apparent porosity was 0% and flexural strength was 680MPa. SEM photomicrographs showed uniform 200~300nm grain size, which is equal with microcture of sintered commercial zirconia block. when compare 24% linear shrinkage of cast specimen with 20% linear shrinkage of CAD/CAM machined block, it was estimated that the size controlling of cast core was not so difficult. Conclusion: According to the all of this experimental results, the cast zirconia core produced from the remained parts of zirconia block was possible to use for all ceramic denture.

• Asian-Australasian Journal of Animal Sciences
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• v.5 no.2
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• pp.295-301
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• 1992

Eight crop residues : 1, sorghum (Sorqhum bicolor) straw, 2, maize (Zea mays) straw, 3, cotton (Gossypium Sp.) straw, 4, sunflower (Helianthus Sp.) straw, 5, cotton (Gossypium Sp.) seed hulls, 6, groundnut (Archais hypogaea) hulls, 7, maize (Zea mays) cobs, 8, sugarcane (Saccharum officinarum) bagasse and two forest grasses 9, Heteropogan contortus dry grass and 10, Sehima nervosum dry grass were subjected to three physical processing 1, chopping (2-3 cm) 2, grinding (8 mm sieve) and 3, pelleting (10 mm die holes). The processed material was fed ad lib. Along with 250 g of concentrate mixture per head per day to 6 adult local goats and 16 adult Nellore rams in ten digestion experiments and finally assessed the nutritive value of the processed roughages by difference method. Grinding increased bulk density by 32.4 (cotton seed hulls, CSH) to 88.1% (Sehima dry grass) while pelleting of ground material increased bulk density by 53.9 (maize cobs) to 235.8% (maize straw). The average particle size ranged from $584.1/^U$ (sorghum straw) to $1467/^U$ (CSH). Modulus of uniformity ranged from 2:5:3 (sorghum straw) to 7:2:1 (CSH) while modulus of fineness ranged from 3.4 (sorghum straw) to 5.4 (CSH). Molasses absorbability was highest with cotton seed hulls and least with maize cobs. Pelleting increased DM intake of the residues except cotton seed hulls compared to grinding. Grinding of chopped material/unprocessed material increased DM intake on sorghum straw and cotton seed hulls. Sheep consumed more DM compared to goats on all the residues except sorghum and sunflower straws. Pelleting increased nutritive value of all the residues compared to grinding and chopping. However, no difference was observed in the nutritive value due to grinding and chopping. Goats performed better compared to sheep in utilizing the fibrous residues.

• Clean Technology
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• v.19 no.4
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• pp.446-452
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• 2013

In this paper, the wet mixing method was introduced to prepare spinel lithium manganese oxide (LMO) with $Li_2CO_3$ and $MnCO_3$. The physical properties of the resulting lithium manganese oxide were characterized by the XRD and SEM. The adsorption properties of LMO for $Li^+$ were investigated by batch methods. The maximum adsorption capacity of lithium was calculated from Langmuir isotherm and found to be 27.25 mg/g. The LMO are found to have a remarkable lithium ion-sieve property with distribution coefficients ($K_d$) in the order of $Ca^{2+}$ < $K^+$ < $Na^+$ < $Mg^{2+}$ < $Li^+$, which is promising in the lithium extraction from seawater.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.04a
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• pp.465-468
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• 2008

This study investigated the best condition when mixed sand with a river and crushed sand was used though the experiment for the properties of the concrete corresponding to the control of fine aggregate ratio to apply the mixed sand and properties of the fine aggregate at the ready-mixed concrete factory on Yeongnam and Honam. The physical properties of Yeongnam and Honam is satisfied with KS F 2526 and KS F 2527 except fineness modulus and passing amount of 8mm sieve. And, the mixed sand above two types which were incongruent to use individually was being used at each factory, and it was managed in accordance with KS. The flowabillity of the mixture proportion of concrete which was estimated by method of unit volume weight according to the fine aggregate ratio at each factory on Yeongnam and Honam was higher than existing mixture proportion. It was analyzed that the residual water due to decline of the surface area caused by reducing fine aggregate ratio was increased relatively. Accordingly, it was considered that the effect on the economic mixture proportion and improvement of durability might be possible.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.5
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• pp.457-465
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• 2016

Effects of soaking time on the physicochemical and structural characteristics of waxy rice flours and starches purified from flours using the alkaline steeping method were investigated. Korean cultivar Sinseonchal waxy rice was washed and soaked in tap water (1:2 w/w) and stored at room temperature for 15 days. On each day of soaking for 0, 1,2 3, 5, 10, and 15 days, pH of soaking water was measured and rice grains were dried, ground, and passed through 100 mesh sieve. The pH was reduced to 3.90 by day 5 and increased to 4.60 by day 15. The protein and ash contents, swelling powers and solubilities of flours and starches decreased with increasing soaking time. The water-binding capacities increased while trends were not similar to soaking time. The flour particle size distribution ranged from two to four peaks with increasing soaking times. Starch granule size decreased with increasing soaking time. The peak, trough, and final viscosities of flours and starches showed similar trends until 10 days and 15 days, respectively. The starches presented higher viscosities than the flours. The branch chain length distributions of amylopectin of starches showed an increaseed DP6~12 portion and decreased DP13~24 portion with increasing soaking time of waxy rice grains.

• Journal of the Korean Society of Food Culture
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• v.9 no.4
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• pp.341-353
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• 1994

This study delves into the general characteristics of spirits brewed in the Central Region of Korea-Seoul, Kyonnggi-do, Chungchung-do-paying particular attention to their varieties and fermenting methods and also comparing similarities and differences of their features. It is found first of all that there are a wide range of variety in the kinds of liquors. Among the 21 spirits investigated, not a single one resembles any one of the remaining in terms of the raw material, and the brewing method and process. Secondly, all of them use locally produced grains and can be classifiable as belonging to the common category of yakju (clean spirit) with fragrant elements added for the purpose of enhancing health or decreasing any harmful effects after drink. Thirdly, these traditional folk wines are characterized by the addition of secondarily fermented spirits. The more secondarily fermented spirit a wine has, the more fragrant and palatable it becomes and also the less harmful. Fourthly, all the spirits of this region are fermented by using yeast kodupap (steamed rice). The brewing temperature is usually around $15{\sim}20^{\circ}C$ for $5{\sim}8$ days or $3{\sim}4$ days for the majority of the cases. Fifthly, purifying is done with the yongsoo (strainer), the sieve, traditional Korean paper, etc. As such, we can say that all the brewers endeavor to maintain Korean traditional methods of wine making.

• Journal of The Korean Society of Agricultural Engineers
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• v.66 no.4
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• pp.27-39
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• 2024

Soil texture is determined by the proportions of sand, silt, and clay within the soil, which influence characteristics such as porosity, water retention capacity, electrical conductivity (EC), and pH. Traditional classification of soil texture requires significant sample preparation including oven drying to remove organic matter and moisture, a process that is both time-consuming and costly. This study aims to explore an alternative method by developing an AI model capable of predicting soil texture from images of pre-sorted soil samples using computer vision and deep learning technologies. Soil samples collected from agricultural fields were pre-processed using sieve analysis and the images of each sample were acquired in a controlled studio environment using a smartphone camera. Color distribution ratios based on RGB values of the images were analyzed using the OpenCV library in Python. A convolutional neural network (CNN) model, built on PyTorch, was enhanced using Digital Image Processing (DIP) techniques and then trained across nine distinct conditions to evaluate its robustness and accuracy. The model has achieved an accuracy of over 80% in classifying the images of pre-sorted soil samples, as validated by the components of the confusion matrix and measurements of the F1 score, demonstrating its potential to replace traditional experimental methods for soil texture classification. By utilizing an easily accessible tool, significant time and cost savings can be expected compared to traditional methods.

• International Journal of Highway Engineering
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• v.17 no.3
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• pp.49-58
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• 2015

PURPOSES : The use of environmentally friendly construction methods has been recently encouraged to reduce fuel consumption and the effects of global warming. For this purpose, the roller compacted concrete pavement (RCCP) construction method has been developed. RCCP is more environmentally friendly and economically efficient than general concrete by reducing the amount of CO2 generated through the application of a smaller amount of cement. RCCP has a number of advantages such as an easy construction method, low cost, high structural hydration performance, and aggregate interlocking. However, mix design standards and construction guidelines of RCCP are required for domestic application. In addition, a study on aggregate selection, which has an effect on the characteristics of RCCP, is necessary owing to a limited number of researches. Thus, the aggregate effect on the performance of RCCP in securing the required strength and workability was evaluated in consideration of domestic construction. METHODS : Sand and coarse aggregates of both 19mm and 13mm in maximum size were used in this study. Four types of aggregate gradations (s/a = 30%, 58%, and 70% for the sand and coarse aggregate of 19mm in maximum size, and s/a = 50% for a combination of the three types of aggregates) were set up to investigate the effects of the PCA band on the RCC characteristics. The conditions of s/a = 30% and 70% were evaluated to check the gradation effect outside of the recommended band. The conditions of s/a = 58% and 50% were used because they are the optimum combination of the two and three types of aggregates, respectively. RCCP gradation band was suggested gradation with a proper construction method of RCCP by synthetically comparing and analyzing the correlation of optimum water content, maximum dry density, and strength of requirements through its consistency and compaction test. RESULTS : The lower and upper limit lines are insufficient to secure a relatively strong development and workability compared to an aggregate gradation in the RCCP gradation band region. On the other hand, the line in the RCCP gradation band and the 0.45 power curve in the RCCP gradation band region were satisfactory, ensuring the required strength and workability. CONCLUSIONS : The suitable aggregate gradation on RCCP process should meet the RCCP gradation band area; however, fine particles passing through a #60 sieve do not need to be within the recommended gradation band because the influence of this region on such fine particles is small.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.579-584
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• 1994

Near infrared reflectance(NIR) spectroscopy was used to determine the degree of retrogradation of cooked rice. Cooked rice samples were stored at $4^{\circ}C$ for 120 hours, and the degree of retrogradation was measured at every 6 hour during the storage time. Stored cooked rices were freeze-dried, milled and passed through a 100 mesh sieve. Enzymatic method using glucoamylase was used as reference method for the determination of the degree of retrogradation. Spectral differences due to retrogradation of cooked rice were observed at 1434, 1700, 1928, 2100, 2284 and 2320 nm. 32 samples of which moisture content were below 5% were used for calibration set, and 16 samples were used for validation set. High correlations were achieved between degree of retrogradation determined by conventional enzymatic method and by NIR with multiple correlation coefficient of 0.9753, and a standard error of calibration(SEC) of 3.64%. Comparable results were obtained with 3.91% of standard error of prediction(SEP), when the calibration equation was applied to independent group of samples of which moisture contents were in the range of calibration set. But when the calibration equation was applied to samples of which moisture contents were outer range of calibration set, SEP and bias were increased and correlation coefficient was decreased. The determination of degree of retrogradation was affected by sample moisture content. To determine degree of retrogradation of cooked rice by NIR using this calibration equation, it was suggested that sample moisture content should be controlled to below 5%.

• Journal of Korean society of Dental Hygiene
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• v.8 no.2
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• pp.53-66
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• 2008

There was to purpose of this study improves analyzing cause that prosthesis brings bite engaging that is inaccurate in patient's mouth, when supposed that all conducts that do in operatory and dental laboratory are perfect. Impression did check bite by alginate impression material and polymerization style silicon impression material that use usually in presence at a sickbed Irreversibility, hydrocolloid, alginate impression material washed in flowing water and poured anhydrite after wait about 8 minutes so that region that charge interest after impression check bite may become undoing. And hydrophile property addition polymerization style impression material poured anhydrite after blow 30 considering impression material dwell time and H2 gas occurrence time (5~15 minute) after have washed in flowing water. I got each 7 models, result that manufactures total 28 and measures by third dimension measuring instrument (Meteo, Korea) following sequence curing in tray holder and floor 1, By Alginate impression when is hardened in tray holder and when is hardened in the floor after do check bite, SPH 4, SPH5 all as there is synonymy appeared(P<0.05). By in case do not use average 0.1741 in case use tray holder in 0.0447 SPH5s in case do not use average 0.2838 pastas in case use tray holder in SPH4 0.0309, When did not use both SPH4 and SPH5 tray holder, when used tray holder, 1 appeared more greatly. 2. By amity sex addition polymerization style silicon impression when is hardened in tray holder after do check bite and when is hardened in the floor SPH 4, a11 of the SPH5s very big synonymy be(P>0.05). And in case use tray holder in 0.000657 pasta SPH5s in case do not use average 0.000129 pastas in case use tray holder in SPH4 average 0.000114 pastas, by in case do not use 0.000757, I appeared more greatly when used tray when did not use both SPH4 and SPH5 tray holder, but 1 appeared is not level to keep in mind(Table 8~9). 3 SPH4 was looked very big mindfulness in model that manufacture doing impression check bite by Alginate and model that do impression check bite by amity sex accessory penalty silicon without using tray holder(P< 0.001). I use tray holder and SPH4 did not appear synonymy in model that manufacture doing impression check bite by Alginate and model that do impression check bite by amity sex accessory penalty silicon(P>0.05). Study finding of above when see synthesis Alginate certainly tray holder use must and I could know that hardening method does not exert big influence on volume stability if remove impression sieve of excess because amity sex accessory penalty silicon passes over tray, Also, Alginate impression material previewed can get heading a conspiracy style that volume stability of accessory penalty silicon impression material degree is if use tray holder.