• Journal of the Korean Society of Manufacturing Process Engineers
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• v.18 no.1
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• pp.31-37
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• 2019

This study investigates the effects of long-term artificial-aging on hardness variation in the dissimilar metal weldments for nuclear power plant facilities. These dissimilar welds are inevitably required to join the components in nozzle parts of pressurized vessels, such as austenitic stainless steels and ferritic steels. A artificial thermal aging was conducted in an electrical furnace to simulate material degradation at high temperatures. The test materials were held at the temperature of $600^{\circ}C$ for 10000 hours and interrupted at various levels of degraded specimens. The degradation of hardness is a well-known phenomenon resulting from long-term aging or high-temperature degradation of structural materials. In this study, the variation of hardness at each position was different, and complicated in relation to microstructures such as twins, grains, precipitates, phase transformations, and residual stresses in dissimilar weldments. We discussed the variation of hardness in terms of microstructural changes during long-term aging.

• International Journal of Naval Architecture and Ocean Engineering
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• v.12 no.1
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• pp.146-156
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• 2020

Two High Tensile Strength Steel (EH47) plates with thickness of 70 mm were butt-welded together by multi-pass Submerged Arc Welding (SAW), also the hardness and welding residual stress were investigated experimentally. Based on Thermal-Elastic-Plastic Finite Element (TEP FE) computation, the thermal cycles during entire welding process were obtained, and the HAZ hardness of multi-pass butt welded joint was computed by the hardenability algorithm with considering microstructure evolution. Good agreement of HAZ hardness between the measurement and computational result is observed. The evolution of each phase was drawn to clarify the influence mechanism of thermal cycle on HAZ hardness. Welding residual stress was predicted with considering mechanical response, which was dominantly determined by last cap welds through analyzing its formation process.

• The Journal of the Korean dental association
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• v.58 no.6
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• pp.324-335
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• 2020

We investigated whether fluoride varnishes recover the hardness of bovine teeth under 20 days of demineralization/remineralization cycling. The fluoride varnish groups (two commercial fluoride varnishes [V-varnish (Vericom, Korea) and CavityShield (3M ESPE, USA)] and an experimental fluoride varnish including 5 wt.% NaF were compared with a control group without fluoride varnish. Vickers hardness was measured at baseline, 3 days after immersion in caries-inducing solution, 24 hours after application of a fluoride varnish, and after 10 and 20 days of demineralization/remineralization cycling. Afterward, tooth surfaces were observed by scanning electron microscope. After fluoride varnish application and the cycling 10 and 20 days, the experimental varnish group showed the highest hardness, while the CavityShield and the control groups demonstrated the lowest hardness. The experimental varnish group recovered the hardness of the baseline at 24 hours after application of the varnish, while it was recovered after 20 days of the cycling in case of the V-varnish. However, the CavityShield and the control groups did not recover the hardness even after 20 days of the cycling. The experimental fluoride varnish with fast recovery in the hardness of the baseline can be used as an effective fluoride varnish to resist demineralization and to facilitate remineralization.

• Korean journal of food and cookery science
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• v.16 no.4
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• pp.352-357
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• 2000

This study was conducted to investigate the effect of the lipid and collagen content and drip volume on the hardness of fish meat. Red sea bream (cultured and wild) and flounder (cultured, cultured with obosan and wild) were used for this study. Textural differences between cultured and wild meats were determined by the measurements of hardness, lipid and collagen content, and drip volume. Lipid content of the dorsal muscle was higher especially in cultured red sea bream (3.32%) than in wild one. Cultured and wild flounder contained lower content of lipid than red sea bream. The content of collagen was higher in cultured flounder fed with obosan (8.37 mg/g muscle) and wild flounder (8.02 mg/g muscle) than others. Drip volume was the highest in cultured flounder fed with obosan (8.67%). The hardness of raw meat was correlated with the contents of lipid (r= -0.7063) and collagen (r= 0.8307), significantly. Cultured fish contained more lipid and less collagen than wild one. So, the hardness of these fish meats was lower than wild one. However, cultured flounder fed with obosan showed no difference in hardness compared with wild one. In the cooked meat, there was no relationship between the hardness of fish meat and the contents of lipid and collagen. But, the drip volume was significantly related with the hardness (r= 0.6870). From these results, the factors contributing the textural difference between wild and cultured fish meat would be the lipid and collagen contents, and two ways to improve the texture of cultured fish meat could be suggested. One is to lower the lipid content by feed control, and the other is to raise the collagen content by inducing more fish movement.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.2
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• pp.264-270
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• 1997

To obtain basic data for processing semi-dried salmon meat product, the results that were measured the textural properties of salmon meat during salting, sugaring and drying process followed. Drying time and temperature were longer, the moisture amount of salmon meat were reduced. Hardness of salmon meat was direct proportion to shear stress, but hardness was inverse proportion to cohesiveness during drying process. After sugaring and salting salmon meat, drying time was longer, hardness and shear stress of salmon meat were increased. The sensory evaluation of the textures of sugaring salmon meat dried for 3 hrs showed slightly good. In the changes of texture of salmon meat during steaming hardness and shear stress of salmon meat dried for 4 hrs were higher than that dried for 10 hrs. And steaming time was longer, hardness of salmon meat dried for 4 hrs was decreased and cohesiveness was not changed.

• KIEAE Journal
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• v.16 no.3
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• pp.83-88
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• 2016

Purpose : This study aimed to verify the surface hardness and water repellency of earth paint manufactured with earth, a natural material, and provide the results as basic data for paint made with natural materials. Method : After presenting the accurate manufacturing methods for basic materials for paint, the authors conducted and analyzed experiments to evaluate surface hardness and water repellency, fundamental performance indicators for paint, based on different mixture ratios. From the results of the experiment to assess the surface hardness of flour-based earth paint, we observed high surface hardness only after painting the specimen three times. Since potato starch-based earth paint has higher viscosity than its flour-based counterpart, the former did not paint well on the first occasion, resulting in low surface hardness. After painting two or more times, however, it was observed to have higher surface hardness than flour-based earth paint. Result : It was found that at least three iterations of painting was required to obtain high surface hardness of potato starch-based earth paint. Furthermore, the results of the water resistance experiment of earth paint suggest that the use of environment-friendly finishing materials coupled with boiled linseed oil will mitigate the drawbacks of earth paint. The experiment with one-year-old specimens also demonstrated similar water repellent characteristics, which indicates that the performance will improve once the paint has dried for a sufficient period of time.

• Journal of Technologic Dentistry
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• v.34 no.4
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• pp.345-352
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• 2012

Purpose: The age-hardening mechanism of an Au-Ag-Cu-Pt-Zn alloy for crown and bridge fabrication was investigated by means of hardness test, X-ray diffraction study and field emission scanning electron microscopic observation. Methods: Before hardness testing, the specimens were solution treated and then were rapidly quenched into ice brine, and were subsequently aged isothermally at $400-450^{\circ}C$ for various periods of time in a molten salt bath and then quenched into ice brain. Hardness measurements were made using a Vickers microhardness tester. The specimens were examined at 15 kV using a field emission scanning electron microscope. Results: By the isothermal aging of the solution-treated specimen at $450^{\circ}C$, the hardness increased rapidly in the early stage of aging process and reached a maximum hardness value. After that, the hardness decreased slowly with prolonged aging. However, the relatively high hardness value was obtained even with 20,000 min aging. By aging the solution-treated specimen, the f.c.c. Au-Ag-rich ${\alpha}_0$ phase was transformed into the Au-Ag-rich ${\alpha}_1$ phase and the AuCu I ordered phase. Conclusion: The hardness increase in the early stage of aging process was attributed to the formation of lattice strains by the precipitation of the Cu-rich phase and then subsequent ordering into the AuCu I-type phase. The decrease in hardness in the later stage of aging process was due to the release of coherency strains by the coarsening of tweed structure in the grain interior and by the growth and coarsening of the lamellar structure in the grain boundary. The increase of inter-lamellar space contributed slightly to the softening compared to the growth of lamellar structure toward the grain interior.

• Restorative Dentistry and Endodontics
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• v.14 no.1
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• pp.179-188
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• 1989

The purpose of this study was to measure Micro vicker's hardness of 4 kinds of anterior Composite resins (Pyrofil light bond anterior, Lite-fil anterior, Photo clear fil anterior, Silux) and 6 kinds of posterior Composite resin (Pyrofil light bond posterior. Lite-fil posterior, Photo clear fil posterior, Occlusin posterior, Palfique light posterior, P-30, posterior) according to deference of depth and distance of light tip from surface of composite resin. Each composite resin was filled into Teflon tube of 5mm in diameter and 5mm in depth, celluloid matrix was covered and the light in accordance with each composite resin was irradiated in distance of zero millimeter and 1 cm from light tip to surface of composite resin for 30 seconds. Specimens were sectioned longitudinally with cutting device. Microvicker's hardness measurements ware made at the depth of surface, 1mm, 2mm, 3mm, 4mm and 5mm from the surface to deep portion. Vicker's hardness numbers were taken on each depth under 200gm load for 30 seconds with MVK-E. The following results were: 1. The highest hardness value was measured at 1 mm depth. Then the deeper the depth, the lesser the hardness was observed. 2. The hardness value of anterior composite resins is lower than one of posterior composite resins. 3. Hardness number of composite resin irradiated in distance of zero millimeter from surface of composite resin was higher than one of 1 cm from surface of composite resin. 4. The pattern of hardness change at varying depth was similar to all the experimental material with no relation to distance of light from specimen.

• Journal of the Korean Society for Heat Treatment
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• v.6 no.1
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• pp.1-8
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• 1993

In this paper, the surface roughness influenced by Sm45C hardness in high frequency induction hardening and mechanical characteristics for the changed Hv 598 part and the unchanged hardness Hv 223 part by use of cermet and ceramic cutting tools was experimentally examined. Finally, we could be had some important results by processing surface roughness on cutting conditions such as cutting speed, feed rate, depth of cut and changes of tool nose radius. The results are summarized as follows. 1. In case of the same cutting condition, the hardness of workpiece was high and acquired the best processing surface roughness when the radius of the tool nose had 0.8 mm and feed rate was 0.04 mm/rev. 2. In case of the hardness of workpiece, though the cutting speed didn't have an effect on processing surface roughness, the less feed rate and the more processing surface roughness improved. On the other hand, the low inside the hardness of workpiece, the more cutting speed and the more feed rate increase, the processing surface of roughness improved. 3. Regardless of the hardness of workpiece, the change of the cutting depth didn't have great effect on the surface roughness. 4. On cutting the high surface hardness part with cutting tools of cermet and ceramic, it can be acquired the higher processing surface roughness because it hadn't been taken effect on cutting speed, In case of the cutting process of the low inside hardness part the two cutting tools have acquired the similar processing surface roughness.

• Elastomers and Composites
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• v.42 no.3
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• pp.143-150
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• 2007

Hardness of rubbery materials, which is important for dimensional stability and product performance, was investigated upon temperature change in this study. A newly developed IRHD (International Rubber Hardness Degree) tester was used to measure the hardness changes of NR and SBR specimens at various temperatures and the hardness values were compared with the Young's modulus. The harness and Young's modulus of NR and SBR showed an abrupt change near the glass transition temperatures. The hardness and Young's modulus were increased by increasing temperature due to the increased random chain conformation of molecules. The effect of temperature on hardness and Young's modulus of NR and SBR specimens filled with carbon black and silica was decreased by increasing filler content.