| knee |
the component that bends (flexes) and straightens (extends) to allow for standing, normal walking, silting, and kneeling. Exoskelelal knees are usually made of wood or rigid urethane foam. Endoskeletal knees are made of a variety of materials, such as stainless steel, titanium, and various composites of graphite, acrylic, or epoxy. There are many classes or types of knees, ranging from the very simple to extremely complicated designs. Endoskeletal knees offer a wider selection of options.
출처: www.amputee-coalition.org/inmotion/mar_apr_98/pros...
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| knock |
출처: www.ccel.org/ccel/easton/ebd2.k.html
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| kneading |
A process in bread making by which all the ingredients are thoroughly blended and the gluten is developed. The palm of the hand is used or it may be done in an electric mixer with a bread hook.
출처: www.tedcancook.com/terms1.htm
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| knuckle |
The part of the leg of mutton, lamb, veal or pork below the knee joint. The meat is gelatinous and muscled. Veal knuckle is used in making pies, stews and stock, all of which need long slow cooking. Bacon knuckle can be boiled alone, or is often cooked with beans as a basis for soup, or in p?? where the meat is required to be minced.
출처: www.tedcancook.com/terms1.htm
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| Knoop hardness number |
A number related to the applied load and to the projected area of a rhombic-based diamond indentor, with edge angles of 172 1/2 30' and 130 1/2.
출처: www.sfsa.org/sfsa/glossary/deftrmkk.html
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