• Applied Chemistry for Engineering
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• v.20 no.4
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• pp.416-422
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• 2009

The buildings constructed with steel structure are coated with certified fire resistive material to resist from fire. All the building materials lose their initial performances as time passes by, so they need some maintenance. The Sprayed Fire Resistive Material (SFRM) also loses its performance and this performance loss of the SFRM is very important because fire resistance of buildings depends on SFRM. So this study was aimed to synthesis of alkali-silicates for SFRM and to evaluate the effect of alkali-silicates, K-silicates, Na-silicates and Li-silicates, by exchange of mole ratios as basic factors, tested solubility, intumescence ratios, thermal analysis, powder X-ray diffraction, fire-resistant and heat-resistant.

• Elastomers and Composites
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• v.44 no.3
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• pp.315-322
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• 2009

Influence of blend mode of extender oil on the properties of thermoplastic vulcanizates (TPVs), based on an ethylene-propylene-diene copolymer (EPDM) and a polypropylene (PP), was studied. The EPDM/PP TPVs were prepared in an open roll mill using two different modes in blending sequence of paraffinic oil and phenolic curative, i.e., Oil-Cure and Cure-Oil modes. Degree of cross-linking by gel fraction and properties such as hardness, tensile strength, elongation at break, and melt flow rate were investigated as a function of extender oil content for the two modes. Little influence of the blend mode of extender oil on the degree of cross-linking and mechanical behaviors was observed. However, the use of Cure-Oil mode in the preparation of EPDM/PP TPVs resulted in a marked increase in the level of processability as reflected by melt flow index, as compared to the use of Oil-Cure mode.

• Journal of the Korean GEO-environmental Society
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• v.6 no.1
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• pp.15-21
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• 2005

In this study, the utilization of coal-ash and phosphogypsum was considered as the evapotranspiration final landfill cover(ET cover) material. Cover material considered was the mixture of the weathered granite soil, coal-ash and phosphogypsum and so we sequentially performed the leaching test, column test and field model test to investigate the environmental effects of mixtures of coal-ash and phosphogypsum. In the leaching test, all materials had lower heavy metal concentration than the regulated threshold values. The column test and the review of related regulations were carried out to determine the optimum mixing ratio(OMR) and OMR was soil(4):coal-ash(1): phosphogypsum(1) on the volume base, which was applied to field model test. Field model tests were continued from February to June, 2004 in the soil box that was constructed with cement block. It was verified that coal-ash and phospogypsum mixed with soil was safe environmentally and the mixture of both wastes could improve the water retention capacity of cover materials.

• Journal of the Korean Recycled Construction Resources Institute
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• v.9 no.2
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• pp.127-134
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• 2021

A hydrophobic emulsion consisting of PMHS and PVA was mixed into a cement mortar to observe changes in cement hydrate and microstructure, and to experimentally evaluate compressive strength and flexural strength. The hydrophobic emulsion was added with metakaolin and PVA fibers, and the stirring speed and sequence were adjusted to prepare a shell-concept hydrophobic emulsion. It was then mixed when mixing mortar to enhance filling of the internal pores and change of the hydrates. It was observed that the mortar mixed with a hydrophobic emulsion was filled with micropores and a coating film was formed on the surface of the hydrates by the emulsion. It was analyzed that the total pore area and porosity of the mortar mixed with the emulsion decreased from 30% to 60% compared to OPC, excluding the 50MK variable, which was extremely reduced and the median pore diameter decreased in some variables. It was also found that the compressive strength of the mortar mixed with emulsion 1% was increased up to 20%, but the strength of the mortar specimen mixed with 2% decreased to 50%.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.217-225
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• 2004

This study was carried out to reduce the loss of frozen dough quality during frozen storage. Using response surface method, ascorbic acid 160.4 ppm, L-cysteine 63.1 ppm, and SSL 0.6% were found to be optimum, with xanthan gum 0.3% (formula A) and Ultra tex-3 5% (formula B) added as cryoprotectants. During frozen storage at $-20^{\circ}C$, control rapidly deteriorated after 4 weeks, while formulas A and B showed slight deterioration with immutable quality after 10 weeks.

• Journal of Animal Science and Technology
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• v.44 no.1
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• pp.75-86
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• 2002

Adequate forage amounts in ruminant animal are necessary for proper ruminal function in dairy cow. This study was carried out to determine the effect of total mixed fermentation feeds made by different green forage crops and grain processings on chemical compositions, RFV (relative feed value) and ruminal characteristics in sheep. The experiment was arranged in a split plot design with 4 replications. The main plot consisted of 6 kinds of green forages (corn, grass, rye, rape, alfalfa and oat) and the sub plots three different grain processings such as non-milling, half milling (7mm mesh over), and regular milling (7mm mesh below). And the different TMFFs (total mixed fermentation feeds) were analyzed for chemical composition and fed to 8 ruminally fistulated sheep for ruminal charactics and palatability. RFV, daily feed intake, acetate/propionate ratio of the rape-TMFFs were higher compared with the other treatment. Ruminal content of VFA (volatile fatty acid) of corn-TMFF was highest as 90.19 mmol% and pH of the feed was lowest as 3.82. But, acetic acid, propionic acid and butyric acid were no difference among treatments. In conclusion, the effect of grain proceeding was not appeared but if consider of only RFV, palatability and dry matter disappearance, grade of TMFF was improved in order of rape-, corn-, alfalfa-, grass-, oat- and rye-TMFF.

• Microbiology and Biotechnology Letters
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• v.45 no.4
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• pp.277-283
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• 2017

To produce sweet liquor without artificial sweeteners, 8 traditional rice pre-treatment methods (juk, beombeok, seolgitteok, gumeongtteok, mulsongpyeon, injeolmi, gaetteok, and godubap) were analyzed in this study. The formation of sugars with the help of ${\alpha}$-amylase, ${\beta}$-amylase, and glucoamylase using nuruk as a substrate has been previously confirmed. During the early stages of the pre-treatment processes, the amount of maltose produced (in descending order of its concentration) by ${\alpha}$-amylase was observed to be as follows: gaetteok > seolgitteok > beombeok > mulsongpyeon > juk > injeolmi > gumeongtteok > godubap. However, changes in maltose concentrations with respect to the pre-treatment processes after 48 hours were observed to be as follows: injeolmi > beombeok = godubap > gumeongtteok > gaetteok = mulsongpyeon > seolgitteok > juk. Maltose produced using either ${\alpha}$-amylase or ${\beta}$-amylase showed similar results. Glucoamylase produced 10 mg/ml of glucose during the godubap process, which was the highest amount of glucose among all the methods. Moreover, when ${\alpha}$-amylase, ${\beta}$-amylase, and glucoamylase were used concurrently, glucoamylase increased glucose production in the later stages. Therefore, the possibility of producing sweet liquor without employing artificial sweeteners was confirmed, even if the amount of sugar in the liquor varied with the pre-treatment process.

• Journal of Korean Home Economics Education Association
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• v.21 no.2
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• pp.61-81
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• 2009

The purpose of this study was to develop Graphic Organizer as Advance Organizer. The 'Menu Planning and Food Selection' unit of second grade middle school Technology & Home Economics(revised curriculum of 2007) was selected as the study subject. The course of abstracting an essential education element got done $3^{rd}$ times. It abstracted the first essential education elements to analyze the presented sentence or a concept with the educational contents factor which is on the achievement standard of the area of dietary life from 5grade to 10grade in curriculum revised in 2007. The first 4 essential education elements selected were superiority and cultural value of Korean traditional meal, preparing a balanced diet for the family, food purchasing, and food selection based on the various information'. It abstracted second essential education elements that it concretized the first content factor on a unit of this study and solved overlapping when it was happened at the first contents factor and made connecting with between grade. The $3^{rd}$ essential education elements abstracted to classify the contents which abstracted essential education elements in second. And, it developed Graphic Organizer on a unit of 'Menu Planning and Food Selection' in eight-grade Technology & Home Economics based on the abstracted essential education elements. Graphic Organizer was developed in according to order of the way for making on a Concept Map of Heo In Sook(2000). Developed Graphic Organizer is all of 10 which are 'nutrition value on food of the season', 'harmony and combination of food', 'natural dressing and a garnish', 'the recipe', 'fermented food', 'a traditional instrument and a vessel', 'actor of food harm', 'present food', 'food quality certification' and 'selecting food with food information'.

• Journal of the Korean Ceramic Society
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• v.38 no.11
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• pp.1067-1074
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• 2001

Four different composition of autoxidation drying type waterborne coatings (WBC-1, WBC-2, WBC-3, WBC-4) were prepared by the compounding of bentonite (BEN) as a water swellable clay and organometallic soaps as a drier with acrylic binder and coating additives. The solution viscosity, solid content, rheological properties and drying rate of WBCs were investigated. Also the thermal stability, the transmittance and the water-resistance of the films casted by WBCs were measured, and the surface topology of WBC films were investigated by the scanning probe microscopy. As WBC-2, WBC-3 and WBC-4 containing BEN showed the thixotropy with the shear rate, the storage stability of WBC was a excellent. When the driers was mixed in the ratio of Mn/Zn/Ba=1/2/3, the dry ability of WBCs showed maximum as 5.0 sec at 60$\^{C}$. The initial decomposition temperature and the transmittance of WBC films containing BEN increased in range of 32.2∼54.7$\^{C}$ and 5.1∼8.6% than the commercial WBC (MC-21W), respectively. The water resistance of WBC films increased in order of MC-21W

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1472-1481
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• 2007

The purposes of the study were to find refined taste of ancestor through historical research about traditional cooking method and ingredient for the purpose of enriching today#s dietary life and to hand down a particular style of regional dish and excellence of nutritional aspect by providing a standard recipe and nutrition analysis data on #Dong-rae Pajeon#. To collect data about traditional ingredients and cooking method, researcher interviewed seven local natives who have kept a traditional food costumes, visited four restaurants, and reviewed ten cookbooks. The interviewees recalled and demonstrated the cooking procedure. The standard recipe of #Dong-rae Pajeon# was created after three experimental cookings, based on the recipes of the natives, restaurants, and cookbooks. According to the natives# statements, #Dong-rae Pajeon# was a special dish that was offered to the king at #Samzi-nal# (March 3rd of the lunar calendar). It was also a seasonal (before cherry blooming time) and memorial service dish of the province#s high society. The main ingredients were small green onion, dropwort, beef, seafood (large clam, mussel, clam meat, oyster, shrimp, fresh water conch), waxy rice powder, non-wax rice powder, and sesame oil which were abundant in Busan and Kijang region. Energy per 100 g of #Dong-rae Pajeon# was 148 kcal. Protein, lipid, fiber, Ca, and Fe contents were 8.8 g, 2.0 g, 8.6 g, 57.7 mg, and 1.8 mg respectively. Contents of cystine, lysine, leucine, valine, isoleucine which are essential amino acids were high in #Dong-rae Pajeon#. Fatty acids contents are oleic acid (20.5%), linoleic acid (20.1%) and linolenic acid (10.4%) while P/M/S ratio was 0.73/0.67/1.