• Proceedings of the KACD Conference
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• 2001.11a
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• pp.577-577
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• 2001

The lastest concepts in bonding are "total etch", in which both enamel and dentin are etched with an acid to remove the smear layers, and "wet dentin" in which the dentin is not blown dry but left moist before application of the bonding primer. Ideally, the application of a bonding agent to tooth structure should be insensitive to minor contamination from oral fluids. Clinically contaminations such as saliva, gingival fluid, blood and handpiece lubricant are often encountered by dentists during preparation of a restoration. The aim of this study was to evaluate the effect of contamination by hem-ostatic agents on shear bond strength of compomer restorations. One hundred and ten extracted human maxillary and mandibular molar teeth were collected. The teeth were cleaned from soft tissue remnant and debris and stored in physiologic solution until they were used. Small flat area on dentin of the buccal surface were wet ground serially with 400, 800 and 1200 abrasive paper on automatic polishing machine. The teeth were randomly divided into 11 groups. Each group was conditioned as follows: Group 1 : Dentin surface was not etched and not contaminated by hemostatic agents. Group2 : Dentin surface was not etched but was contaminated by Astringedent (Ultradent product Inc., Utah, U.S.A.). Group3 : Dentin surface was not etched but was contaminated by Bosmin (Jeil Phann, Korea.). Group4 : Dentin surface was not etched but was contaminated by Epri-dent (Epr Industries, NJ, U.S.A.). Group5: Dentin surface was etched and not contaminated by hemostatic agents. Group 6 : Dentin surface was etched and contaminated by Astringedent. Group7 : Dentin surface was etched and contaminated by Bosmin. Group8 : Dentin surface was etched and contaminated by Epri-dent. Group9 : Dentin surface was contaminated by Astringedent. The contaminated surface was rinsed by water and dried by compressed air. Group10 : Dentin surface was contaminated by Bosmin. The contaminated surface was rinsed by water aud dried by compresfed air. Group 11 : Dentin surface was contaminated by Epri-dent. The contaminated surface was rinsed by water and dried by compresfed air. After surface conditioning, F2000 was applicated on the conditoned dentin surface. The teeth were thermocycled in distilled water at $5^{\circ}C\;and\;55^{\circ}C$ for 1000 cycles. The samples were placed on the binder with the bonded compomer-dentin interface parallel to the lmife-edge shearing rod of the Universal testing machine(Zwick 020, Germany) running at a cross head speed of 1.0mmimin. There were no significant differences in shear bond strength between groups 1 and group 3 and 4, but group 2 showed significant decrease in shear bond strength compared with group 1. There were no significant differences in shear bond strength between group 5 and group 7 and 8, but group 6 showed significant decrease in shear bond strength compared with group 5. There were no significant differences in shear bond strength between group 5 and group 9, 10 and 11.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 1998.05a
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• pp.3-3
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• 1998

The atmospheric corrosIOn properties of Zinc (Zn) under wet/dry transition of $H_20$ film were investigated in this study. The atmospheric corrosion of metal is usually occurred as a result of repetitious thickness transition (so called wet/dry transition) of liquid phase which is covering the metal surface. Corrosion potential and the polarization behaviour of Zn during liquid film thickness transition were measured by Kelvin probe method which IS using vibrating reference electrode without touching the liquid film. The oxidized states of Zn as a result of successive wet/dry transition were also investigated by X-ray diffraction (XRD) and X-ray photoelectron spectroscopy (XPS). The results show that the corrosion potential and the corrosIOn rate of Zn both are increasing during drying. However, the corrOSIon rate is decreasing again when the Zn surface is completely dried while the corrosion potential still remains high. This behaviour can be explained by the polarization behaviour change of Zn according to the $H_20$ film thickness change. The completely dried surface is consisted mostly with Zn and ZnO phases. After a number of cycles of wet/dry transition, however, the oxidized Zn phase of ${\varepsilon}-Zn(OH)_2$, which has rather voluminous and defected structure, were found.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.39 no.2 s.120
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• pp.68-77
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• 2007

It is necessary to recognize philosophical and scientific depth, contained in traditional culture in a correct fashion, in order to succeed and develop our excellent traditional culture. Some studies on storage, circulation, and package design of traditional food will multiple the added value of traditional culture. So this research was carried out for making packing cases of kinds of Korean dried confectionery using Hanji by traditional manufacturing method, Hanji textile, charcoal Hanji and jade Hanji, and for developing environmental-friendly Korean dried confectionery package as more luxurious packaging papers by putting an exterior design on the surface. The results measured physical properties, air permeability and anti-mold activity of Hanji, and designing Korean dried confectionery are as follows. The physical properties and air permeability used to manufacture Korean dried confectionery package, turned out to be no affection to the food packaging Hanji. In order to avoid the monotonousness of Korean dried confectionery package, it was designed with Hanji textile together with elegant traditional pattern. It is estimated to increase the value of Korean dried food and to make the anti-mold activity of Hanji added charcoal and jade effective. In conclusion, by developing individual properties of traditional food and proper packaging paper as well as packaging design according to circulating situation, it is considered that the taste and the fancy can be maximized. After all, by applying excellent traits contained in our race's culture, it is possible to develop the package cases into competitive ones. And it would be able to increase utilization of Hanji. Namely, production of high quality traditional food package with Hanji is expected for new valuable industry of Hanji.

• Restorative Dentistry and Endodontics
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• v.21 no.1
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• pp.321-338
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• 1996

The purpose of this study was to evaluate the effect of moistening and air-drying of acid conditioned dentin and enamel on the marginal microleakage. In this study, Class V cavity were prepared on both buccal and lingual surface of sixty extracted human premolars with cementum margin. These specimens were randomly devided into three groups and three dentin adhesives(Scotchbond Multi-Purpose, All bond 2, Prisma Universal Bond 3) were applied to each group. The specimens in each group were subdevided into four groups (Wet/primed, Dry/primed, Wet/not primed, Dry/not primed) and the etched dentin and enamel surface were treated these four surface treatments prior to the placement of a bonding agent or adhesive. Wet/primed group was simply blot-dried with a damp facial tissue before primer placement ; Dry/primed group was air dried for 30 seconds before the placement of a primer ; Wet/not primed group and Dry/not primed group were not primed after blot dried and air dried for 30 seconds each group. The bonding agent and composite resin were applied for each group. All specimens were exposed to 500 cycle of thermal stress. Specimens were placed in a silver nitrate solution and then sectioned buccolingually through the center of the restoration. The dye penetrations of the specimens were observed with a stereo microscope. The statistical test were applied to the results using a one way analysis variance (ANOVA) and Duncan's multiple range test. The aspects of silver ion penetration into the resin/dentin interface were examined under scanning electron microscopy. The results were as follows. 1. In all groups, the enamel margin showed significantly lower leakage value than the cementum margin (p<0.05). 2. Regardless of various surface treatment and dentin adhesives, there was no significant difference at the enamel margins (p>0.05). 3. At the dentin margins, the leakage values of Dry/not primed group showed significantly higher than that of the other groups (p<0.05). The leakage values of Wet/primed group showed significantly lower than that of the other groups, but, there was no significant difference between Wet group and Dry group. 4. There was no significantly difference between the dentin adhesives regarding the surface treatments in all groups(p>0.05). 5. On the backscatterd scanning electron microscopy observation, the penetration of the silver ion occured at the bonding resin/dentin interface. In the Wet/primed group, resindentin hybrid zone and resin penetration into the dentin was observed. The resin tags were compactively formed to a thickness of $3\sim4{\mu}m$ at the upper part of dentinal tubules. In the Dry/primed group, the thickness of the hybrid zone and the diameter, depth of the resin tags diminished. In the Non-primed groups, the hybrid zone was not identified and few resin tag was observed. There was the gap formation in the resin/dentin interface.

• Journal of Biosystems Engineering
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• v.32 no.2 s.121
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• pp.130-135
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• 2007

An on-line real time grading and sorting system for dried oak mushrooms was developed for on-site application. Quality grades of the mushrooms were determined according to an industrial specification. Three dimensional visual quality features were used for the grading. A progressive color computer vision system with white LED illumination was implemented to develop an algorithm to extract external quality patterns of the dried oak mushrooms. Cap (top) and gil (stem) surface images were acquired sequentially and side image was obtained using mirror. Algorithms for extracting size, roundness, pattern and color of the cap, thickness, color of the gil and amount of rolled edge of the dried mushroom were developed. Utilizing those quality factors normal and abnormal ones were classified and normal mushrooms were further classified into 30 different grades. The sorting device was developed using microprocessor controlled electro-pneumatic system with stainless buckets. Grading accuracy was around 97% and processing time was 0.4 s in average.

• Food Engineering Progress
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• v.21 no.3
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• pp.256-266
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• 2017

This study was designed to optimize ethanol extraction process of unfertilized corn silk (UCS) to maximize phytochemical contents and bioactivities. The response surface methodology (RSM) with central composite design (CCD) was employed to obtain the optimal extraction conditions. The influence of ethanol concentration, extraction temperature and extraction time on total polyphenol contents, total flavonoid contents, maysin contents, 2,2-diphenyl-1-picrylhydrazyl(DPPH) radical scavenging activities and tyrosinase inhibition were analyzed. For all dependable variables, the most significant factor was ethanol concentration followed by extraction temperature and extraction time. The following optimum conditions were determined by simultaneous optimization of several responses with the Derringer's desirability function using the numerical optimization function of the Design-Expert program: ethanol concentration 80.45%, extraction temperature $53.49^{\circ}C$, and extraction time 4.95 h. Under these conditions, the predicted values of total polyphenol contents, total flavonoid contents, maysin contents, DPPH radical scavenging activity and tyrosinase inhibition were $2758.74{\mu}g\;GAE/g$ dried sample, $1520.81{\mu}g\;QUE/g$ dried sample, 810.26 mg/100g dried sample, 56.86% and 43.49%, respectively, and the overall desirability (D) was 0.74.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.6
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• pp.839-848
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• 2015

This study examined the optimal salting drying method and processing conditions (salt concentration, curing time, dry temperature, and drying time) for preparing salted semi-dried common gray mullet (SSD-CGM) Mugil cephalus based on the moisture content, salinity, and overall acceptance using response surface methodology (RSM). The moisture content, salinity, and overall acceptance of SSD-CGM prepared with different salting methods revealed that dry salting was the optimal salting method for preparing high-quality SSD-CGM. The optimal drying method for preparing high-quality SSD-CGM based on the drying velocity and sensory color was hot air-blast drying. The results of the RSM program indicated that the optimal independent variables ($X_1$, salt concentration; $X_2$, curing time; $X_3$, dry temperature; $X_4$, drying time) based on the dependent variables ($Y_1$, moisture content; $Y_2$, salinity; $Y_3$, overall acceptance) for high-quality SSD-CGM were 5.6% for $X_1$, 2.7 h for $X_2$, $47.0^{\circ}C$ for $X_3$, and 8.5 h for $X_4$ for uncoded values. The predicted values of $Y_1$, $Y_2$, and $Y_3$ for SSD-CGM prepared under optimal conditions were 54.4%, 4.2%, and 6.3, respectively, while the experimental values were $55.2{\pm}1.0%$, $4.1{\pm}0.3%$ and $6.7{\pm}0.8$. The actual and predicted values did not differ.

• Tribology and Lubricants
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• v.33 no.6
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• pp.251-255
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• 2017

In this study, we aimed to clarify the wettability and anisotropic flow characteristics of rice leaves as a basic study for engineering applications of anisotropic flow characteristics of rice leaf surface. To investigate the surface structure of rice leaf, the micro grooves and asperities of rice leaves were analyzed and quantified by scanning electron microscope, Confocal laser scanning microscopy, and stylus profilometer. The analysis of the structure of rice leaf surface confirmed that asymmetrical cone - like protrusions in leaf veins were inclined toward the leaf tip. The static contact angle test showed that the contact angle at the midline vein or leaf vein location where the micropapilla is concentrated is about $20^{\circ}$ higher than the leaf blade position. The contact angles of fresh and dried rice leave were also compared. The dried rice leaves showed a contact angle of about $5^{\circ}$ to $15^{\circ}$ higher than that of fresh leaves, suggesting that the volume of the protrusions decreased as the water was removed, thus reducing the contact area with the droplet. In the contact angle history test the hysteresis in the leaf tip direction was found to be much lower than that in the leaf petiole direction. This results can be explained that asymmetrical cone - like protrusions had a significant effect on the droplet flow characteristics through contact angle hysteresis experiment.

• Journal of the Korean Society of Food Culture
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• v.3 no.4
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• pp.385-390
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• 1988

This study was conducted to determine the interconversion of sugars in persimmon during the drying process and the textural properties of raw and dried persimmons using the changes of some chemical constituents, the analysis of sugar component, and the measurement of texture. Five varieties of persimmons were used in this experimment. As the drying proceeded, content of acetaldehyde and alcohol increased while soluble tannin content rapidly decreased. The rapid changes of these component obserbed in kyongsan Bansi and Hiratanenashi. Soluble sugars detected in raw persimmons were mainly glucose, fructose and sucrose. The content of sucrose was rapidly decreased in early stage of drying, while glucose and fructose were rapidly increased. The nearly same amount of glucose and fructose presented in the dried persimmon although there were some differences among varieties tested. The major component of white powder developed on the surface of dried persimmon was almost glucose. The texture profile analysis of the raw and dried persimmons was made with texturemeter and the quality of the dried persimmons was sensory evaluation method. Hiratanenashi and Sagoksi were determined as the suitable varieties in the processing of dried persimmons, but the varieties of Changdungyee and Namyang Susi were not suitable.

• Journal of Biosystems Engineering
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• v.14 no.4
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• pp.262-271
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• 1989

Red pepper is one of the most important agricultural products in Korea. Generally, raw red pepper is dried after harvest and the dried red pepper is powdered. Washing process is necessary to produce clean powder before powdering process. This study, therefore, was performed to analyze the drying characteristics of the rewetted red pepper and the energy utility during hot-air-convective and infrared-radiant drying. Drying effectiveness, De, was defined for the analysis of energy utility in this study, and its value was determined according to the energy source. Infrared-radiant drying was more favorable than convective drying according to drying effectiveness. But the temperature variation was appeared between the radiant surface and opposite surface of red pepper in infrared-radiant drying.