• Title/Summary/Keyword: white stone

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SLUMPING RESISTANCE AND VISCOELASTICITY OF RESIN COMPOSITE PASTES (치과용 복합레진의 중합 전 slumping resistance와 점탄성)

  • Suh, Hee-Yeon;Lee, In-Bog
    • Restorative Dentistry and Endodontics
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    • v.33 no.3
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    • pp.235-245
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    • 2008
  • The aim of this study was to develop a method for measuring the slumping resistance of resin composites and to relate it to the rheological characteristics. Five commercial hybrid composites (Z100, Z250, DenFil, Tetric Ceram, ClearFil) and a nanofill composite (Z350) were used to make disc-shaped specimens of 2 mm thickness. An aluminum mold with square shaped cutting surface was pressed onto the composite discs to make standardized imprints. The imprints were light-cured either immediately (non-slumped) or after waiting for 3 minutes at $25{\circ}C$ (slumped). White stone replicas were made and then scanned for topography using a laser 3-D profilometer. Slumping resistance index (SRI) was defined as the ratio of the groove depth of the slumped specimen to that of the nonslumped specimen. The pre-cure viscoelasticity of each composite was evaluated by an oscillatory shear test and normal stress was measured by a squeeze test using a rheometer. Flow test was also performed using a flow tester. Correlation analysis was performed to investigate the relationship between the viscoelastic properties and the SRI. SRI varied between the six materials (Z100 < DenFil < Z250 < ClearFil < Tetric Ceram < Z350). The SRI was strongly correlated with the viscous (loss) shear modulus G' but not with the loss tangent. Also, slumping resistance was more closely related to the resistance to shear flow than to the normal stress. Slumping tendency could be quantified using the imprint method and SRI. The index may be applicable to evaluate the clinical handling characteristics of composites.

A Study of Columnar Joint in Goheung, Jeollanam-do, Korea (전라남도 고흥지역에 분포하는 주상절리에 관한 연구)

  • Son, Jeong-Mo;Ahn, Kun Sang
    • Journal of the Korean earth science society
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    • v.37 no.6
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    • pp.332-345
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    • 2016
  • The columnar joints in Goheung are developed in three places of Yuju-san area, Palyeong-san and Yongbawi area. Vertical and fan-shaped columnar joints which have maximum width 100 m and maximum heigh 50 m are developed in the Yuju-san area Columnar joints are developed next to the road near the the Yuju-san and along the coast of Jijuk-do. Thick columnar joints of maximum width 1m are developed in the Paryeong-san area. Horizontal columnar joints of maximum width 50 cm at length of polygon side are developed on dyke in the Yongbawi area. The columnar joints show high rate of rectangles and pentagons in the number of polygons. The length of polygon side of columnar joints in study area ranges from 10 to 100 cm, and 20 cm among the range appears in high frequency. Columnar joints are developed vertically to the ground from the cooling surface in Yuju-san and Palyeong-san area. Columnar joints in Yongbawi area are developed vertically to the contact of country rocks. As a result, the columnar joints began cooling from the country rock contact. And columnar joints are developed vertically to contact surface. The rocks in columnar joints is rhyolitic welded tuff in Yuju-san and Palyeong-san area, dacite in Yongbawi area. In the acid volcanic rocks flow structure well developed. The white phenocryst mineral about 2 mm size by eye, is usually feldspar, and includes some quartz. The rate of $SiO_2$ is 70wt.% or more. It is the last stage of differentiation to calc-alkaline series. The columnar joints of the Yuju-san area are expected to be distributed along a band that extends to about 1km east of the stone pit.

Processing Conditions and Quality Stability of Filefish Steak during Frozen Storage (말쥐치 스테이크가공조건(加工條件) 및 동결저장중(凍結貯藏中)의 품질안정성(品質安定性))

  • Jeon, Joong-Kyun;Jung, Soo-Yeol;Ha, Jae-Ho;Park, Hyang-Suk;Lee, Eung-Ho
    • Korean Journal of Food Science and Technology
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    • v.16 no.2
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    • pp.127-132
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    • 1984
  • Processing conditions of filefish steaks and effect of soybean protein on quality during frozen storage were investigated. Additives which is added to the filefish meat were 1% of table salt, 0.2% polyphosphate, 0.5% of sodium bicarbonate, 0.2% of monosodium glutamate, 0.2% of red pepper powder, 0.4% of white pepper powder, 0.2% of garlic powder and 0.2% of nutmeg. The mixture was minced in the stone mortar and then stored at -3 to $-5^{\circ}C$ for two days prior to frozen storage. The benefical effects of adding 5% of soybean protein to the filefish steaks were the control of free drip, oxidative rancidity and in texture that exhibited the improvement of quality. The quality of frozen filefish steaks, by sensory evaluvation, was not inferior to that of hamburger on the market.

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Processing Conditions and Quality Stability of Sardine Steak during Frozen Storage (정어리 스테이크의 가공 및 동결저장 중의 품질 안정성)

  • Oh, Kwang-Soo;Cho, Soon-Yeong;Cha, Yong-Jun;Lee, Eung-Ho
    • Korean Journal of Food Science and Technology
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    • v.16 no.2
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    • pp.133-138
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    • 1984
  • For the purpose of improving the precooked frozen food, the processing conditions of sardine steaks and the effect of soybean protein and corn starch on quality of the products during frozen storage were investigated. Fresh sardines were purchased from Busan Central Whole Sale Market and filleted. And then sardine meats were separated from fillets by fish meat separator. The meats were mixed with 0.5% sodium bicarbonate, 1.5% of table salt and 0.2% of polyphosphate, monosodium glutamate, white pepper, garlic powder and nutmeg, respectively. The mixture was minced with the stone grinder and filled in polyvinylidene chloride film tube and then stored at $-3^{\circ}C$ for 36 hours prior to frozen storage. Sardine steaks containing 3% of soybean protein were superior to those of containing 3% of corn starch or without soybean protein and corn starch on texture and eating quality of them during the period of frozen storage. It is convinced that addition of 3% of soybean protein to the sardine steak was benefically effective for the control of free drip, oxidative rancidity and the improvement of texture. The quality of frozen sardine steaks, by sensory evaluation, were preserved in good eating quality for 90 days during frozen storage.

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Processing Conditions and Quality Stability of Precooked Frozen Fish Foods during Frozen Storage - I. Processing Conditions and Quality Stability of Mackerel Steak during Frozen Storage - (어육동결조리식품(魚肉凍結調理食品)의 가공조건(加工條件) 및 품질(品質) 안전성(安全性)에 관한 연구(硏究) - 제 1 보 : 고등어 Steak 가공조건(加工條件) 및 동결저장중(凍結貯藏中)의 품질안전성(品質安全性) -)

  • Lee, Eung-Ho;Jeon, Joong-Kyun;Cho, Soon-Yeong;Cha, Yong-Jun;Jung, Soo-Yeol
    • Korean Journal of Food Science and Technology
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    • v.14 no.4
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    • pp.324-329
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    • 1982
  • Processing conditions of fish steaks and the effect of soybean protein on quality during frozen storage were investigated. Added to the fish meat were 1.0% of table salt, 0.5% of sodium bicarbonate, 0.2% of polyphosphate, 0.2% of monosodium glutamate, 2.0% of sugar, 0.2% of red pepper powder, 0.2% of white pepper powder, 0.2% of garlic powder and 0.2% of nutmeg. The mixture was minced with stone mortar and then stored at $-3^{\circ}\;to\;-5^{\circ}C$ for two days prior to frozen storage. The beneficial effects of adding soybean protein(5%) to the fish steaks were the control of color change, free drip, oxidative rancidity and in texture that exhibited the improvement of quality. The quality of frozen mackerel steaks, by sensory evaluation, was not inferior to that of hamburger on the market.

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A study on the granulometric and clastshape characteristic of gravel terrace deposit at Jeongdongjin area (정동진 단구 자갈층과 충진 물질의 입도 및 형상 특성에 대한 연구)

  • Kim, Jong Yeon;Yang, Dong Yoon;Shin, Won Jeong
    • Journal of The Geomorphological Association of Korea
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    • v.23 no.1
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    • pp.17-33
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    • 2016
  • Samples from newly exposed outcrop of sedimentary layers forming Jeongdongjin coastal terrace in Gangreung area are collected and analyzed to find the sedimentary environment. The site are located at the gentle hillslope of the terrace surface area. The height of the outcrop is about 8m and the altitude of it's highest part is 68~73m MSL. The lowest part of this out crop is the partly consolidated sand layer with gravel veneer within it. It is found that this part is not in-situ weathered sand stone through the OSL method. This sand layer is overlain by the gravel layer with sand matrix. The shapes of the gravels from this part are mainly 'platy', 'elongated', and 'bladed' by the index of Sneed and Folk(1958). In addition, mean roundness is not so high. It is sceptical to regard this part as marine sediments which are continuously exposed to erosional processes. The boundary between the lowest sand layer and gravel layer showing the abrupt change in forming material without any mixture or transitional zone, so gravels are seemed to deposited after some degree of consolidation of the lowest sand layer. In addition, the hight of the boundary between layers are changed by the place, so the surface of the partly consolidated sand layer is not flat and has irregularity on topography when it buried by gravels. Main part of this out crop is the poorly sorted coarse gravel(22.4mm) with sand matrix($1.36{\phi}$) layer with at least 2m thick covering the relatively fine gravels discussed above. Over 20% of particles have 'very platy', 'very elongated' and 'very bladed' shape and only less than 5% of particles have 'compact' shape, So this particles are also very hard to be regard as marine gravels which are abraded by marine processes. It can be concluded that this gravel layer formed by fluvial processes rather than coastal processes base on the form of the clast and sedimentary structure. The gravel layer is covered by fine($3{\sim}4{\phi}$) material layers of psudo-gleization which showing inter-bedding of red and white layers. Chemical composition of matrix and other fine materials should be analyzed in further studies. It is attempted to fine the burial ages of the sediment using OSL method, but failed by the saturation. So it can be assumed that these sediments have be buried over 120ka.

Investigation on the History of the Muck (Traditional Starch Jelly) and Its Processing Methods Reviewed in the Ancient and the Modern Culinary Literatures (고문헌(1400년대~1800년대) 및 근대문헌(1900년대~1960년대)에 나타난 묵의 변천과 묵 쑤는 방법에 대한 고찰)

  • Cha, Jin-A;Cha, Gyung-Hee;Chung, La-Na;Kim, Soo-Youn;Chung, Yoo-Sun;Yang, Il-Sun
    • Journal of the Korean Society of Food Culture
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    • v.23 no.1
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    • pp.73-89
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    • 2008
  • Muck (Korean traditional starch jelly) is very unique and the one of the oldest starch processing traditional food. The typical ingredients for making muck such as acorns, mungbean and buckwheat have been eaten since the new stone age or even before that era. This study was for investigation on the history of muck and its processing methods in the ancient and the modern culinary literatures from the 1400’s to 1900’s. The summary of the reviews was as follows. In the ages from the 1400’s to 1700’s, using starch powder, Se-myon and Chang-myon were made and their shape were like noodles instead of cubical shape. It was after the 1700’s that muck making methods were revealed in the literature, like ${\ulcorner}Gyeong-do-jabji{\lrcorner}$ (1730) and${\ulcorner}Go-sa-sib-e-jib{\lrcorner}$ (1737). The naming of muck might be from the time after 1800’s, in${\ulcorner}Myoung-mul-kiryak {\lrcorner}$ (around 1870) the basis of the names of Choeng-po (white mungbean jelly) and Whang-po (yellow mungbean jelly) could be found. One of the most well-known muck dish, Tang-pyeong-chae, was recorded many old literatures, so it was found that Tang-pyeong-chae was very popular and governmental policy of Tang-pyeong-chak influenced the food of the common people. In ${\ulcorner}Shi-eui-jeon-seo{\lrcorner}$ (late 1800’s) there were records of several types of muck and starch powder making methods in detail which were handed down to the modern ages.

Damage, Occurrence, and Optimal Control Period of Eurytoma maslovskii Affecting Japanese Apricot (Prunus mume) Fruits in Jeonnam Province (복숭아씨살이좀벌(Eurytoma maslovskii )에 의한 전남지역 매실 피해현황, 발생생태 및 방제적기)

  • Choi, Duck-Soo;Ko, Sug-Ju;Ma, Kyeong-Cheul;Kim, Hyo-Jeong;Kim, Do-Ik;Kim, Hyeun-Woo
    • Korean journal of applied entomology
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    • v.54 no.3
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    • pp.191-197
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    • 2015
  • Fruit drop due to Eurytoma maslovskii infestations of Japanese apricot (Prunus mume) is a serious economic issue in most parts of Jeonnam Province, with the exception of the coastal areas such as Wando, Shinan, Yeosu, and Muan. The average incidence of fruit drop was 67% in 2013 and 33.3% in 2014. E. maslovskii larvae overwinter inside the pits of Japanese apricots. Larval survival rates decrease to less than 30% after a rainy summer season. The eggs are long oval of 0.68 mm, 0.29 mm and ivory white. Mature larva is of 6.56 mm, 3.18 mm. Free pupa are black, adult females and males of 6.97 mm, 4.90 mm lengths, respectively, while the ovipositor is 0.64 mm in length. Adult emergence occurs from early April to early May, when Japanese apricot fruits are from 4 mm to 17 mm in diameter. Adults persist for 13.5 d after emergence, and the sex ratio of females to males was found th be 45.9:54.1. Although up to four eggs may be oviposited per fruit, only one larva will ultimately survive, ans the larvae are cannibalistic. The period during which E. maslovskii is able to oviposit on Japanese apricots only lasts from mid- to late April (fruit diameter: 12~16 mm). When the diameter of the fruit is >16 mm, the pit of the Japanese apricot hardens and larvae have difficultly penetrating the stone. Therefore, the most effective method of controlling this pest is to spray orchards with a control agent 2~3 times, at 5 d intervals, beginning in mid- April.

A Study on the Characteristics and the Kiln Site of Production of the Buncheong Ware Excavated from the Placenta Chamber (Taesil) in Seongju during the Reign of King Sejong (1418-1450) in the Joseon Dynasty (세종대(1418~1450) 성주 세종대왕자(世宗大王子) 태실(胎室) 출토 <분청사기 상감연판문 반구형뚜껑>의 제작 특징과 제작지 고찰)

  • AHN, Sejin
    • Korean Journal of Heritage: History & Science
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    • v.54 no.4
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    • pp.192-211
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    • 2021
  • In Seongju, Gyengsangbuk-do, the Placenta Chamber (胎室, Taesil) of 18 sons and a son of the crown prince of King Sejong(世宗大王) is located in one place. Taesil refers to the place where the umbilical cord and placenta, which are separated when the baby is born, are placed in a jar made of pottery and stone box and then buried on the ground. The placenta chamber in Seongju has the Buncheong ware (粉靑沙器) cover buried on the ground to protect the baby's placenta. These covers are all hemispherical, with a diameter of more the 20cm. The decorations were made using black and white inlaid techniques only on the outside. The Buncheong ware cover with this shape and pattern has been confirmed only in the placenta chamber in Seongju. This study targets 6 of the Buncheong ware cover whose owners were identified, when and where they were prepared, what the stylistic features and meanings are, and where it was produced. The results of the study are as follows. First, ss a result of reviewing the production background and procurement system of this bowl, it was inferred that it was sourced from Jangheunggo (長興庫) at the central government office, between 1436 and 1439, when the event to bury the placenta of royal members in the ground was the most active. Second, it analyzed the unique features of this cover, such as the shape, pattern, and baked traces. The shape and pattern were compared to the ritual objects contained in the Sejong Silok Oryeui (『世宗實錄』 「五禮」, Five Rites of King Sejong Chronicle) and the lid of the royal placenta jar made in the 15th and 16th centuries. Third, this study suggests that the baking method was based on the shape and location of the traces remaining outside the cover. Finally, the following data were used to estimate the production site: the relationship with the 'Jagiso (磁器所, ceramic workshop) registered in the Sejong Silok Jiriji (『世宗實錄』 「地理志」, Geographical Appendix of King Sejong Chronicle); various records of contribution and dedication about the Buncheong ware made here; and the Buncheong ware and related tools excavated from the kiln site in the area. The place where the Buncheong ware cover was produced is estimated to be the most likely production site for the kiln site in Chunghyo-dong Kiln Site, located in Jeolla-do province by synthesizing the data above.

Response of Potassium on Main Upland Crops (주요(主要) 전작물(田作物)에 대(對)한 가리성분(加里成分)의 비교(肥效))

  • Ryn, In Soo
    • Korean Journal of Soil Science and Fertilizer
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    • v.10 no.3
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    • pp.171-188
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    • 1977
  • The response and effect on main upland crops to potassium were discussed and summarized as follows. 1. Adequate average amounts of potash per 10a were 32kg for forage crop; 22.5kg for vegetable crops; 17.3kg for fruit trees; 13.3kg for potatoes; and 6.5kg for cereal crops. Demand of potassium fertilizer in the future will be increased by expanding the acreage of forage crops, vegetable crops and fruit trees. 2. On the average, optimum potash rates on barley, wheat, soybean, corn, white potato and sweet potato were 6.5, 6.9, 4.5, 8.1, 8.9, and 17.7kg per 10a respectively. Yield increaments per 1kg of potash per 10a were 4-5kgs on the average for cereal crops, 68kg for white potato, and 24kg for sweet potato. 3. According to the soil testing data, the exchangeable potassium in the coastal area was higher than that in the inland area and medium in the mountainous area. The exchangeable potassium per province in decreasing order is Jeju>Jeonnam>Kangweon>Kyongnam. Barley : 4. The response of barley to an adequate rate of potassium seemed to be affected more by differences in climatic conditions than to the nature of the soil. 5. The response and the adequate rate of potassium in the southern area, where the temperature is higher, were low because of more release of potassium from the soil. However, the adequate rate of phosphorus was increased due to the fixation of applied phosphorus into the soil in high temperature regions. The more nitrogen application would be required in the southern area due to its high precipitation. 6. The average response of barley to potassium was lower in the southern provinces than northern provinces. Kyongsangpukdo, a southern province, showed a relatively higher response because of the low exchangeable potassium content in the soil and the low-temperature environment in most of cultivation area. 7. Large annual variations in the response to and adequate rates of potassium on barley were noticed. In a cold year, the response of barley to potassium was 2 to 3 times higher than in a normal year. And in the year affected by moisture and drought damage, the responses to potassium was low but adequate rates was higher than cold year. 8. The content of exchangeable potassium in the soil parent materials, in increasing order was Crystalline Schist, Granite, Sedimentary and Basalt. The response of barley to potash occurred in the opposite order with the smallest response being in Crystalline Schist soil. There was a negative correlation between the response and exchangeable potassium contents but there was nearly no difference in the adequate rates of potassium. 9. Exchangeable potassium according to the mode of soil deposition was Alluvium>Residium>Old alluvium>Valley alluvium. The highest response to potash was obtained in Valley alluvium while the other s showed only small differences in responses. 10. Response and adequate rates of potassium seemed to be affected greatly by differences in soil texture. The response to potassium was higher in Sandy loam and Loam soils but the optimum rate of potassium was higher in Clay and Clay loam. Especially when excess amount of potassium was applied in Sandy loam and Loam soils the yield was decreased. 11. The application of potassium retarded the heading date by 1.7 days and increased the length of culm. the number of spikelet per plant, the 1,000 grain weight and the ratio of grain weight to straw. Soybean : 12. Average response of soybean to potassium was the lowest among other cereal crops but 28kg of grain yield was incrased by applying potash at 8kg/10a in newly reclaimed soils. 13. The response in the parent materials soil was in the order of Basalt (Jeju)>Sedimentay>Granite>Lime stone but this response has very wide variations year to year. Corn : 14. The response of corn to potassium decreased in soils where the exchangeable potassium content was high. However, the optimum rate of applied potassium was increased as the soil potassium content was increased because corn production is proportional to the content of soil potassium. 15. An interaction between the response to potassium and the level of phosphorus was noted. A higher response to potassium and higher rates of applied potassium was observed in soils contained optimum level of phosphorus. Potatoes : 16. White potato had a higher requirement for nitrogen than for potassium, which may imply that potato seems to have a higher capability of soil potassium uptake. 17. The yield of white potato was higher in Sandy loam than in Clay loam soil. Potato yields were also higher in soils where the exchangeable potassium content was high even in the same soil texture. However, the response to applied potassium was higher in Clay loam soils than in Sandy loam soils and in paddy soil than in upland soil. 18. The requirement for nitrogen and phosphorus by sweet potato was relatively low. The sweet potato yield is relatively high even under unfavorable soil conditions. A characteristics of sweet potatoes is to require higher level of potassium and to show significant responses to potassium. 19. The response of sweet potato to potassium varied according to soil texture. Higher yields were obtained in Sandy soil, which has a low exchangeable potassium content, by applying sufficient potassium. 20. When the optimum rate of potassium was applied, the yields of sweet potato in newly reclaimed soil were comparable to that in older upland soils.

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