• Transactions of Materials Processing
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• v.23 no.5
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• pp.275-281
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• 2014

Broaching is widely used for the machining of inner shaped slots in work-pieces. The broach tool is moved vertically (usually by hydraulic power) through the work-piece. Broaching occurs with the work-pieced fix while the broach tool traverses through material and shears it. To produce a T/F driven gear both an outside cutting and an inside cutting are needed. The outside cut determines the tooth profile and the inside cut determines the inner dimension. Broaching can cause problems with concentricity. In the current study, the characteristics of shearing along the cutting blade and the broaching of a T/F driven gear are considered.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2001.04a
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• pp.496-500
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• 2001

When we cut a key way on the axial or on the boss, we generally use a slotter or a broach. To do the key seating, turing operations have to be preceded and then the key on the axial or on the boss can be seated. For this reason, the production process of key way cutting becomes complicated. If is necessary to simplify the process and we have developed a small practical machine for key way cutting. The machine is located on the carriage of the lathe. Using this small and practical key way machine, after operation the turing, you do not have to remove the workpiece from the chuck of the lathe to carry on the key seating process. The developed machine will save cutting time and the cost.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.5
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• pp.325-335
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• 2001

The pharmaceutical effects of Korean traditional foods made in ${\ulcorner$Eumsikdimibang${\lrcorner}$ were studied. Eumsikdimibangis a representative ancient book of cooking, which was published in 1653 by Mme. Jang. The type of food in Eumsikdimibang were Guksu(wheat vermicelli as like western noodles) Mandu(bun stuffed with seasoned meat and vegetables), Guk(soup), J'IM(steam meat or fish). Chae, Noorumi, Hyae(sliced raw fish), Jockpyun(jellied beef soup), Jockgall(salted seafood), Kimchi, Juk(skewer or broach) Jhee. Sun(steaming of stuffed vegetable), Bockuem, Jeon(pan fried fish), Gui(meat or fish grilled with seasoning), Dock(Korean rice cake), Jabgwa, Beverage and Junggwa. Each Korean foods has a phamarceutical action; enhancement of physical activity, thirst elimination, detoxication and treatment disease.

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.24 no.1
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• pp.7-14
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• 2015

The machine tools builders are trying to improve the efficiency and performance of the machine tools. The electro-mechanical driven broaching machine has many advantages such as lower noisy operating, higher energy efficiency, and smaller space of installation. This paper presents the structural and mechanical development of an electro-mechanical driven broaching machine that is replaced for traditional hydraulic one. The servo motor, ball screw and roller linear guide are used instead of hydraulic cylinder and translation frictional sliding guides. The simulation method based on FEM was applied to analyze the stress, deformation of the machine for static analysis. The dynamic analysis was carried out for verifying and assessing the mechanical behavior of the developed broaching machine. This work helps broaching machine developer make a better product at the early design stage with lower cost and development time.

• Proceedings of the KACD Conference
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• 2003.11a
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• pp.585-585
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• 2003

I. Objectives 17% EDTA is known as an effective solution to remove smear layer. When it's applicated for more than 1 minute, it shows dentinal erosion of intertubular and peritubular dentin. This study is to investigate the effect of dentinal tubule erosion with different time application of 17% EDTA solution on the apical leakage. II. Materials and Methods 35 recently extracted human teeth with single canal, straight root, and closed apex were used in this study. Crowns were removed and the pulp tissue remnants were removed with a barbed broach.(omitted)

• International Journal of Automotive Technology
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• v.6 no.4
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• pp.383-390
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• 2005

This study proposes an innovative design guideline to assist the evaluation and improvement of the dynamic comfort of vehicle seating. The existing evaluation method for the comfort of vehicle seating was investigated to broach problems in evaluation. It was found that the currently existing evaluation method employs the resonance frequency of the vibration system composed of the seat and the human body and the maximum vibration transmissibility. This study proposes a design guideline aimed at the enhancement of vibration transmission characteristics above the resonance range, particularly within the range of 10-18 Hz. In order to meet this guideline, a seat was constructed out of foam having a low damping coefficient. It was then installed in a vehicle for a driving test. The driving test confirmed the improvement of the dynamic comfort of the seat. The result of evaluation of the improved seat using the SEAT index, an industry standard widely used to evaluate the dynamic comfort of a seat considering the perceptivity characteristics of the human body, showed that the perceptive vibration transmission had reduced by more than $11\%$. The effect of the modification of seat foam was also verified through a subjective assessment of dynamic comfort of the seats.

• Restorative Dentistry and Endodontics
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• v.9 no.1
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• pp.107-114
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• 1983

The purpose of this study was to observe the effect of cleansing action of irrigation solutions which was 3% $H_2O_2$ and 5% NaOCl, and 15% EDTA solution on the root canal wall. After treatment with the irrigant, each sample was dehydrated, and coated with 200~250${\circ}$A of gold, and observations were made with the use of scanning electron microscope. The results were as follows: 1. In the root canal walls irrigated with 3% $H_2O_2$ and 5% NaOCl solution without instrumentation after extirpation through barbed broach, the predentin of root canal wall was found scarely affected, and the wall was shown retaining network structure and fibrous organic matters. 2. When 15% EDTA was applied as irrigants for 60, 90 and 120 seconds after instrumentation, there was no signigicant difference of the cleansing effect of the elapsed times which were 90 and 120 seconds on the root canal wall, but in the applied time which was 120 seconds, the canal wall was the cleanest. Therefore it was thought that the most suitable application time of 15% EDTA as the irigants was 120 seconds.

• The Research Journal of the Costume Culture
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• v.21 no.6
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• pp.860-876
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• 2013

The pattern cases for Korean traditional socks are named "beoseonbongip" which means a pouch to keep patterns for making "beoseon". "Beoseon" is Korean traditional socks. This study is to identify characteristics of the pattern cases and to develop cultural products based on the unique characteristics of the pattern cases. One hundred fifty one photos of "beosonbongip" were collected and quantitatively and qualitatively analyzed. Seventy percent of them were made between Joseon Dynasty and 1960s. As a result, most of the collected pattern cases are rectangular and square shapes, red color, and silk fabrics, and sizes of them are from 9cm to 15cm. A few pattern cases with different sizes and colors were also observed. Most pattern cases were made by fixing two among four triangle pieces which made by folding four tips of a rectangular or square cloth and then puting a not or a loop on the remaining triangle pieces in order to open and close the pattern cases. In a small number of the pattern cases, three of the four pieces were fixed and a button, a bead, a broach, or two nots or two loops were put on the other piece for opening and closing. Products such as apparels, bags, pouches, frames, and key holders were made using "beoseonbongip" form and construction method. This shows that "beoseonbongip" is a useful motive for creative product development.

• Restorative Dentistry and Endodontics
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• v.14 no.1
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• pp.71-84
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• 1989

The purpose of this study was to evaluate the effect of tricalcium phosphate and Vitapex on the dogs' periapical tissues. Twenty mandibular premolars from 5 healthy dogs were used for this study. After the animals were anesthetized intramuscularly, pulp chambers were open and pulp tissue was extirpated with a barbed broach and H-file. Then the working length of the root canal was measured with H-file and pulp tissue was completely removed. Before the actual canal filling, the root canals of twenty teeth have been experimentally infected with opening the pulp chamber for 5 weeks. Periapical radiographs of the experimental teeth were taken to monitor the periapical pathological condition. Each root apex of 20 premolars was perforated with engine reamer and the root canals were enlarged with No. 30-60 H-files. They were divided into treated as follows. Control group: The root canal was filled with gutta-percha. Experimental group 1: The canal was dried with sterile paper points and mixture of tricalcium phosphate and physiological saline was overfilled beyond the root apex with a lentulo spiral. Then the root canal was filled gutta-percha and lateral condensation and the pulp chamber was filled with Caviton. Experimental group 2: The root canals were overfilled with Vitapex and were treated in the same manner as those in experimental group 1 At 1,2,3, and 8 weeks after experiment, the periapical tissues including the alveolar bone were fixed with 10% formalin solution for I week and decalcified with Plank-Rycho solution for 5 weeks. The specimens were embedded in paraffin and serial sections were cut into a thickness of 6 ${\mu}m$ at the plane of the root apex. Hematoxyline-eosin and Masson's trichrome stain were made for the histo-pathological examinations. The results were as follows: 1. Ingrowth of collagen fiber was observed from 1 week in control group and experimental groups. 2. The rate of bone formation of experimental group 1 was accelerated more than that of experimental group 2. 3. Resorption of cementum was seen in control group, but apposition of cementum was seen in experimental groups.

• Journal of the Korean Home Economics Association
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• v.19 no.2
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• pp.189-198
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• 1981

The Gwugonsiuebang is a book of Korean woman's life in the Yi dynasty which published I 1653 by Mme. Jang. I have studied the food habits of the Yi dynasty that wrote in Gwugonsiueband as following. The staple foods are Guksu (wheat vemicell as like western noodles) 5, Mandu (bun stuffed with seasoned meat and vegetables) 6 kinds in this book. the side dishes are Guk (soup) 8, J'm (steamed meat or fish) 6, chae6, Nooruemi 5, Hyae (sliced raw fish) 3, Jockpyun (jellied beef soup) 3, Jockgall (salted sea food) 2, Jock (skewer or broach) 2, jihee 2, Sun (Steaming of stuffed vegetable) 1, Bockuem (saute) 1, Jon (pan fried fish) 1, Gui (meat or fish grilled with seasoning) 1, and the other 13 kinds. The desserts are D,ock (Korean rice cake) 11, jabgwa 8, Beverages 5 kinds and Jungwa 1 kind. The alcohol and fruits wine are 51 kinds. The alcohol and fruits wine are 51 kinds. The seasonings are Soybean sauce, oil, Sesamol oil, pepper, Ginger, Garlic, Vinegar, Wine, Salt, Bean paste etc. Raw materials of Guksu, Mandu, D'ock, Jabgwa, Beverage, Wine, vinegar are all carbohydrates. It shows that a tendency of Korean people too much take a carbohydrates. Now and then, there are no special difference of winter over pass for vegetables, fruits, dried beef, dried fish and salt fishes. In yi dynasty, there are 62 kinds of table ware and cooking kitchen utensils, but many of them come to uselessness. 19 kinds of measuring unit are very non-scientific because that is not by weight but by bulk or volume. There are many food making terms which are 198 kinds of prepared cooking term, 11 kinds of cutting term and 20 kinds of boiling term. And 10 kinds of expression of taste can see this book.