• Geotechnical Engineering
• /
• v.11 no.2
• /
• pp.37-50
• /
• 1995

Recently, the treatment of coal ashes produced from thermal electric power plants have been raised as a serious problem in according to the increasing of electric power demand in Korea. This paper deals with a re -use method of coal ash as a fill material. Two domestic coal ashes are mixed with cement and lime to improve the mechanical properties of coal ash. The mechanical properties such as compressive strength, compressive deformation, permeability and frost heaving property are investigated in according to the change of admixture rate, curing temperature and curing time. In this study, it is found coal ash (fly ash+bottom ash) and fly ash with 2%~3% cement can be used as a fill material, respectively. It is also found the frost heaving properties of coal ash is effectively improved by the mixture of 6%~9% cement.

• Journal of Sericultural and Entomological Science
• /
• v.35 no.1
• /
• pp.52-59
• /
• 1993

Raw silk degumming, by which the sericin and other marterials are eliminated from fibroin, is very essential process to produce silk fabrics. Alkali chemicals and enzymes have been used for the silk-degumming process. In this paper, the effect of heat treatment was investigated on silk fibers degummed by two different methods, soap and enzymatic degumming method. The difference between these two degumming methods was analyzed on the basis of results of mechanical testing, thermal analysis and intrated spectroscopy. The tenacity and the elongation of silk fiber are decreased by the heat-treatment in wet state. This tendency is observed in both cases of two degumming methods. The peak temperature in DSC analysis, which is attributed to thermal decomposition of silk fiber, was shifted to higher value with the heat-treatment temperature for the soap degummed silk fiber, however, it was not for the enzymatic degummed one. The IR crystallinity of soap digummed silk fiber is increased with the heat-treatment temperature, while that of enzymatic degummed fiber is not.

• Journal of the Korea institute for structural maintenance and inspection
• /
• v.27 no.4
• /
• pp.78-85
• /
• 2023

In this study, synthetic fibers were applied to reduce shrinkage cracks that may occur in mortar produced by 3D printer. We used a biopolymer in powder form made from cactus stem (CS) as an admixture. The material properties of 3D printed mortar were experimentally evaluated. Replacing methylcellulose(MC) with 10% CS increases compressive strength by 9.84-23.92% regardless of the casting method. In addition, regardless of the casting method, shrinkage change, freeze-thaw resistance, and crack resistance are more effective than Plain. Incorporation of CS increases the polysaccharide macromolecular structure and improves durability. Mortars reinforced with synthetic fibers do not affect compressive strength and freeze-thaw. It is also effective for shrink deformation and crack resistance. Incorporating CS and fibers from 3D-printed mortar was found to be effective for durability and crack resistance.

• Korean Journal of Construction Engineering and Management
• /
• v.11 no.6
• /
• pp.111-121
• /
• 2010

As the customer's interest for sidewalk block in the street or apartment complex is increasing, the materials of block which had been a concrete block exclusively are varied to clay paver, native rock and wood etc. Especially, the sales volume of clay paver which is environment-friendly and ergonomic is dramatically increasing every year with two digits growth rate, however, many problems like "Edge Cracking" "Freezing Breakage" "Bending Breakage" "Joint Gap" are happening frequently within a couple of hours after installation due to the durabilities. Because of the characteristics of Ceramic products, clay pavers are very easy to be broken when they are bumped against each other. In addition, they are relatively fragile by a freezing expansion breakage when exposed to water due to hydrophilic property as well as the intensity and absorptance of the products are varied with small difference from the production process such as production equipment and process control. Therefore, it costs a lot of money to repair the breakdown unless production and installation is carried out according to the strict criteria of the quality control. In this study, the symptoms of breakdown frequently happened in clay paver are classified by each type and finally the solution for this problem in the production of brick, installation and criteria of quality control through compressive strength and absorptance test is suggested.

• Journal of the Korea Concrete Institute
• /
• v.17 no.3 s.87
• /
• pp.385-392
• /
• 2005

The object of this study is to prove the quality and reliability of recycled aggregate concrete by finding a way to improve the durability of the material through the experiment on the accelerated carbonation, freezing and thaw, and drying shrinkage, analysing the influence on the durability to Promote more active use of recycled aggregate concrete. The result of study as follows. (1) Resistibility to the freeze and thaw of the recycled aggregate concrete showed relative dynamic modulus of elasticity over $90\%$ which is very good, and all cycles show $99.2{\~}91.0\%$ dynamic modulus of elasticity which is improved compared with the $97.5{\~}90.6\%$ relative dynamic modulus of elasticity of ordinary concrete made of broken stone. (2) Carbonated thickness of the recycled aggregate concrete and the normal concrete was similar or it appeared with the tendency which it diminishes more or less. (3) Length change rate in drying contraction of the recycled aggregate concrete made of the recycled aggregate was lower than the ordinary concrete made of the broken stone by $18.5{\~}3.9\%$ in all blending.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.6
• /
• pp.779-784
• /
• 2007

This study investigated quality characteristics of wet noodles with addition of paprika powder prepared by different cultivars, freeze dried Special paprika powder (FDSP) and freeze dried Fiesta paprika powder (FDFP) at 0.5, 1.0 and 2.0% based on flour source, respectively. The wet noodles containing paprika powder exhibited higher values for cooked weight, volume, water absorption, and turbidity. When the amount of FDSP increased, the Hunter L (lightness) value of cooked noodles decreased but a (redness) value and b (yellowness) value increased. When the amount of FDFP increased, the Hunter L (lightness) and a (redness) value of cooked noodles decreased but b (yellowness) value increased. From textural properties measured by a texture analyzer, the noodles with paprika powder were significantly lower in hardness, cohesiveness, springiness, gumminess and chewiness than those of 100% wheat noodle. The results of sensory evaluation of cooked noodles containing paprika powder indicated that the cooked noodles with 1.0% paprika powder showed the highest value.

• Korean Journal of Food Science and Technology
• /
• v.41 no.3
• /
• pp.265-271
• /
• 2009

The quality attributes of bread made with milk protein (casein, C; whey protein, W) and polysaccharide (sodium alginate, A; ${\kappa}$-carrageenan, K) mixtures were investigated to study the method to suppressing quality deterioration during storage. Bread prepared with the CA mixture had a higher specific loaf volume compared to the control. And bread made with the WA mixture had reduced moisture loss during storage compared to the control. The hardness of control and breads containing protein-polysaccharide mixtures increased during storage, but hardness increased more in the control than the treatments. In terms of crumb color, the breads containing protein-polysaccharide mixtures had higher $L^{\ast}$ values, but lower $a^{\ast}$ and $b^{\ast}$ values than the control. Finally, there were no significant differences in sensory quality among the control and treatment breads. Overall, data indicate that the addition of CA and WA improved the baking quality of bread and retarded staling.

• Korean Journal of Food Science and Technology
• /
• v.39 no.6
• /
• pp.614-618
• /
• 2007

The effect of irradiation on the quality characteristics of lyophilized kimchi powder was investigated in order to develop a commercial kimchi seasoning. Fresh and fermented kimchi powders were irradiated at 0, 1.5, 5, 10 and 30 kGy using a Linear Accelerator. By increasing the irradiation dose level, $a^*$ (redness) and $b^*$ (yellowness) values of the kimchi powders were decreased, while $L^*$ (lightness) value remained relatively unchanged as compared to the control. As the main volatile compounds, butanal, 2-butanone and acetic acid were produced in both of the kimchi powders at 30 kGy and dipropyl disulfide was detected only in the fermented kimchi. The viable counts of aerobic bacteria, yeasts, molds, and lactic acid bacteria in the kimchi powder were significantly reduced by all irradiation doses. However, aerobic and lactic acid bacteria were still observed in both of the kimchi powders at 30 kGy. No significant off-odors or off-tastes were produced in either of the kimchi powders by irradiation, while pungency decreased after irradiation. These results suggest that irradiated kimchi powder could be used as a kimchi seasoning.

• KSCE Journal of Civil and Environmental Engineering Research
• /
• v.37 no.1
• /
• pp.93-103
• /
• 2017

Many countries are interested in the development of the Antarctic area because of the abundant resources and living things of high research value. Korea completed the second Antarctic research station in 2014 and spurring the development of the Antarctic area by constructing runway for the airplanes and a third Antarctic research station. However, frozen soils, unlike typical soils, are sensitive to creep behavior due to the influence of ice and unfrozen water. The creep tests for evaluating creep behaviors on the frozen soils require expensive laboratory equipments and large amount of time. Thus, various empirical models had been developed to describe the unconfined compressive creep behavior of frozen soils. In this study, new analytical creep model on frozen sands was proposed by modifying Ting's Tertiary creep model with a new parameter considering fine contents. Thus, the unconfined compressive creep tests were conducted with the frozen specimens of dense Jumoonjin sand with fine contents of 0, 5, 10 and 15% under various loads at -$5^{\circ}C$, -$10^{\circ}C$ and -$15^{\circ}C$. Consequently, the modified Tertiary creep model with a new parameter for fine contents are not enough for the description of the acutal creep behavior of the frozen sand and new framework should be developed.

• Korean Journal of Food Science and Technology
• /
• v.20 no.2
• /
• pp.200-204
• /
• 1988

Cryoprotectivity of garlic bulb caused by the freezing point depression was studied to establish the possibility of preserving the garlic at subzero temperature. Freezing point of fresh garlic tissue showed almost consistency, ranged from $-4^{\circ}C\;to\;-5^{\circ}C$ regardless of the cultivation area. However, the freezing point was varied with the postharvest treatment and storage conditions, so that freezing point of fresh garlic was $-3.5^{\circ}C$ before predrying, $-4.5^{\circ}C$ after predrying, $-5.5^{\circ}C$ after 5 months of storage and that of dead tissue was $-2.5^{\circ}C$. Freezing lethality of fresh garlic bulb preserved at -4, -6.5 and $-15.5^{\circ}C$ were 0, 10 and 70%, respectively. From these results, it was concluded that critical lethal temperature might be $-5{\sim}-6^{\circ}C$. The respiration rate of garlic bulb decreased with lowering the storage temperature down to $-4^{\circ}C$. $Q_{10}$ value was 2 at the temperature range of $-4{\sim}-5^{\circ}C$, 3 at $5{\sim}15^{\circ}C$ and 1.2 at $15{\sim}37^{\circ}C$. In conclusion, optimal temperature for garlic storage was $-4^{\circ}C$ when considering the cryoprotectivity of garlic bulb at subzero temperature.