• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.3
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• pp.286-293
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• 1986

The purpose of this study was to investigate the effect of withering on mechanical properties for optimizing the condition of transportation and storage of fresh leafy vegetables which they would be easily able to be suffered the physical damage. Experimental material used were spinaches and leeks which were easily apt to be withered. The breaking stress, elastic modulus and viscosity were measured in the range of temperature $3{\sim}37^{\circ}C$ and water content $70{\sim}95%$ by the four element model, being used the creep tester made by author. As a result of this study, while water content was decreased, breaking stress was increased. The elastic modulus and viscosity of the specimens were not influenced on temperature, but on water content. In reversibility test of the withering, the appearance, water content and elastic modulus of the specimens were completely recovered to the initial freshness, but the viscosity was not.

• Journal of Adhesion and Interface
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• v.12 no.2
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• pp.47-55
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• 2011

UV-curable coatings have been used in various industries due to their advantages such as high mechanical property, good solvent resistance, fast curing process and low volatile organic compounds. However, a lack of flexibility of UV-cured films is a weak point for the pre-coated system of roll-to-roll process. In this study, UV-curable polycarbonate-based methacrylates were synthesized with polycarbonate diol, isophorone diisocyanate and 2-hydroxyethylmethacrylate to improve flexibility of the UC-cured films. The effects of polyol molecular weight, content of photoinitiator and monomers on the UV-curing behavior, flexibility and properties were investigated. The UV-curing behavior was measured by a photo-DSC, the pendulum hardness, tensile strength, viscoelastic properties were also evaluated.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.438-444
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• 2002

Interactions between meat proteins and hydrocolloids in a model system may play an important role for the improvement of textural properties in low-fat sausage mixtures. The objective of this study was to determine gel properties as affected by the type and level of hydrocolloid, various pH values of meat protein-hydrocolloid mixture before cooking, and internal cooking temperatures. The desirable heat-induced gels (HIGs) were formed at least pH values above 6.0. The addition of konjac flour (KF), kappa-carrageenan (CN) and locust bean gum (LBG) to extracted salt soluble proteins (2%) improved the gel strength with increased levels (0.5∼1.5%) and HIGs containing CN had the highest (p<0.05) gel strength. The increase of cooking temperature increased gel strength, depending on pH and type of hydrocolloid. However, the minimun internal cooking temperature to make viscoelastic HIGs was 70$^{\circ}C$. These results indicated that desirable HIGs were manufactured with each hydrocolloid concentration of 1% and minimum cooking temperature of 70$^{\circ}C$ with pH values higher than 6.0.

• Journal of the Korean Applied Science and Technology
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• v.36 no.2
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• pp.645-655
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• 2019

In this study, colloidal microgel with viscoelasticity were prepared by using dispersion containing physical crosslinking agents and microgels with various strengths depending on the degree of cross-links.As the chemical crosslinking agent PEGDA400 content increased, hydrogels have various physical properties the swelling ratio decreased from $2.0{\times}10^4%$ to $6.0{\times}10^3%$ and increased viscosity by about 60%. The colloidal microgel was prepared with micro hydrogel grinded to $100{\mu}m$ size and the rheological behavior was confirmed with physical cross linking agent. A colloidal microgel having various viscosities was prepared by controlling starch and alginate based on micro-hydrogel containing 0.75% (w/v) of PEGDA400. In conclusion, these results would be highly useful for applying as a product that can give various physical properties to the colloidal suspensions, cosmetics, paint, and food industry.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.37 no.7
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• pp.905-912
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• 2013

Rubber is one of the most commonly used materials in various fields because of its unique viscoelastic properties. Friction occurs when a tire constantly makes contact with the ground. As a result, friction causes wear. The frictional energy caused by friction is a primary factor in the wear mechanism. The frictional energy is affected by various conditions (temperature, roughness of ground, shape of rubber, load, and materials). In this study, the analysis was preceded by considering the vertical load and the horizontal velocity to the rubber using ABAQUS/explicit. The contact pressure, and friction energy are derived using the shear force and slip distance. The actual behavior of the rubber test data were compared with the analysis results.

• The korean journal of orthodontics
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• v.48 no.6
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• pp.384-394
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• 2018

Objective: This study was performed to investigate an appropriate degree of prestretch for orthodontic synthetic elastomeric chains focusing on time-dependent viscoelastic properties. Methods: Orthodontic synthetic elastomeric chains of two brands were prestretched to 50, 100, 150, and 200% of the original length in one and three cycles, and the hysteresis areas of the obtained stress-strain curves were determined. Acrylic plates were employed to maintain constant strain during the experiment. A total of 180 samples were classified into nine groups according to brand, and their stresses and permanent deformations were measured immediately after prestretch (0 hour), after 1 hour and 24 hours, and after 1, 2, 3, 4, 5, 6, 7, and 8 weeks. The relationship between stress relaxation and permanent deformation was investigated for various degrees of prestretch, and the estimated stress resulting from tooth movement was calculated. Results: The degree of prestretch and the stress relaxation ratio exhibited a strong negative correlation, whereas no correlation was found between the degree of prestretch and the average normalized permanent strain. The maximal estimated stress was observed when prestretch was performed in three cycles to 200% of the original length. Conclusions: Although prestretch benefited residual stress, it did not exhibit negative effects such as permanent deformation. The maximal estimated stress was observed at the maximal prestretch, but the difference between prestretch and control groups decreased with time. In general, higher residual stresses were observed for product B than for product A, but this difference was not clinically significant.

• The Journal of Korean Academy of Prosthodontics
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• v.39 no.2
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• pp.220-229
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• 2001

This study was performed to evaluate the fracture resistance of three improved die stone materials according to water/powder ratio. There are lots of handling conditions which affect the physical properties of improved dental stone, and it's well known that the water/powder ratio significantly affect the strength of die stone. If water/power ratio was incorrect, following disadvantages were showed : (1) susceptibility to dimensional change due to abrasion, (2) limited reproduction of fine detail, (3) lack of strength. The maxillary master casts were made of additional silicone impressions(Exaflex, GC America. Inc. USA). Three type IV die stones such as Fuji Rock (GC Europe Intreleuvenlaan, Leuven, Belgium), Velmix(Kerr, Manufacturing company, USA), and Crytal Rock( Maruishi Gypsum Co. Ltd, Japan) were tested. A total of 160 casts were prepared, separated, and tested on the Instron Testing Machine(Model 4201, Co. USA). The obtained results of this study were as follows : 1. Fuji Reck and Velmix less 3ml than the water/power ratio of manufacturer's instruction showed the highest resistance to fracture. According to increasing water/powder ratio, fracture resistance was significantly increased(P<0.05). Crystal Rock showed the highest fracture value when it was mixed with the water/power ratio of manufacturer's instruction. 2. Water/powder ratio of the manufacturer's instructions and less 3ml than that showed lower fracture value of hand mix than that of vacuum mix. Water/powder ratio of more 3ml, 6ml than manufacturer's instructions was not significantly different between hand mix and vacuum mix(p>0.05). 3. Velmix had the highest viscoelastic value among three die materials when it was mixed with the manufacturer's instruction. Viscoelasticity was decreased according to increasing water/powder ratio.

• Journal of the Korean Society for Precision Engineering
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• v.30 no.5
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• pp.559-563
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• 2013

This study aims to quantify the effects of medication (Med) and deep brain stimulation (DBS) on resting rigidity in patients with Parkinson's disease. We tested 10 limbs of five patients under each of four treatment conditions: 1) baseline, 2) DBS, 3) Med, 4) DBS + Med. Rigidity at the wrist joint was assessed using the Unified Parkinson's Disease Rating Scale (UPDRS). The examiner randomly imposed flexion and extension movement on patient's wrist joint. Resistance to passive movement was quantified by viscoelastic properties. Not only rigidity score but also damping constant showed improvements in rigidity by DBS and Med treatments (p<0.05). This indicates that the viscosity can represent the change in rigidity due to DBS as well as Med, which was manifested by UPDRS score.

• Tribology and Lubricants
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• v.36 no.1
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• pp.1-10
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• 2020

Large-area two-dimensional (2D) materials synthesized by chemical vapor deposition on donor substrates are promising functional materials for conductors, semiconductors, and insulators in flexible and transparent devices. In most cases, 2D materials should be transferred from a donor substrate to a target substrate; however, 2D materials are prone to damage during the transfer process. The damages to 2D materials during transfer are caused by contamination, tearing, and chemical doping. For the commercialization of 2D materials, a damage-free, large-area, and productive transfer process is needed. However, a transfer process that meets all three requirements has yet to be developed. In this paper, we review the recent progress in the development of transfer processes for 2D materials, and discuss the principles, advantages, and limitations of each process. The future prospects of transfer processes are also discussed. To simplify the discussion, the transfer processes are classified into four categories: wet transfer, dry transfer, mechanical transfer, and electro-chemical transfer. Finally, the "roll-to-roll" and "roll-to-plate" dry transfer process is proposed as the most promising method for the commercialization of 2D materials. Moreover, for successful dry transfer of 2D materials, it is necessary to clearly understand the adhesion properties, viscoelastic behaviors, and mechanical deformation of the transfer film used as a medium in the transfer process.

• Journal of the Korean Applied Science and Technology
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• v.17 no.3
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• pp.158-166
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• 2000

A conductimetric study of foam formed from mixture of the protein, ${\beta}-lactoglobulin$, and the nonioinc surfactant, SML, revealed that their stability was reduced at concentrations of SML in the range $3{\sim}10mM$. The interaction of SML with ${\beta}-lactoglobulin$ was investigated by fluorimetry and a dissociation constant of $0.2{\mu}M$ was calculated for the complex. Surface tension studies confirmed the presence of interaction between the two components and provided evidence for the progressive displacement of ${\beta}-lactogloblin$ from the air/water interface with increasing SML concentration. Experiments using air-suspended microscopic thin liquid films revealed transitions in the chainage characteristics and thickness of the film at SML concentrations below that which resulted in destabilization of the foam. However, measurements of surface mobility of fluorescent-labeled ${\beta}-lactoglobulin$ by a photobleaching method identified that a transition to a mobile system occurred at a SML concentration which correlated with the onset of instability in the disperse phase. The results would indicate that maintenance of the viscoelastic properties of the surface is paramount importance in determining the stability of interfaces comprising mixtures of protein and surfactant.