• Korean Journal of Agricultural Science
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• v.39 no.2
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• pp.183-187
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• 2012

Specimens of five softwood species were heat-treated at three temperature levels of $170^{\circ}C$, $190^{\circ}C$ and $210^{\circ}C$. Their FSP's were measured by the volumetric Swelling Method. Within a species the FSP decreases as the temperature of heat treatment increases. The FSP's of the controls range from 21.0% to 32.5%, while those of the specimens heat-treated at $210^{\circ}C$ from 18.7% to 35.3%. There was no difference of basic density between the heat-treated and control specimens.

• The Journal of Engineering Geology
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• v.30 no.2
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• pp.185-198
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• 2020

High-density rapid expansion material is a method that increases the solid volume of injection materials due to hydration and foam reactions at the same time as spraying. It is an effective method for securing ground stability, restoring subsidence, and loading during construction of structures. In this regard, through the mechanical experiments of injection materials, the stability of the foundation ground of the structure and the effect of increasing the endurance using site construction were analyzed. The results of the experiment showed that the unit weight of soil decreased by 10.5% after injection of the filling material, and the allowable support for the structure was deemed safe, and the subsidence by each section after ground improvement was determined to be safe at 2.28, 1.55 and 0.46 cm, respectively, with an acceptable subsidence of less than 5 cm. After the field test, five inclinometers were installed on the top floor of the target building to measure the displacement of the X and Y axes. As a result of the measurement, no displacement related to the phenomenon of inequality or subsidence cracks of the structure was measured for about 16 months (509 days) after construction. This can be judged to be a sufficient increase in the stability of the ground after the injection of rapid expansion.

• The Journal of Engineering Geology
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• v.6 no.3
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• pp.155-163
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• 1996

The current ASTM C227-90 is a prescription on the mortar-bar method. This recornrnends that mortar-bars should be made using a mixing ratio by weight of 675 grams aggregate to 300 grams cement, and their initial lengths should be measured in $24{\pm}2$ hours. This method emphasizes that the prepare sample mortar-bars and calculate expansion rates of them. This method requires constant G values (effective gauge lengths) of denominator in the calculation formula, which are fixed either at 10 inches or 250mm. This study, based on experimental approaches, reexamines the suggestions made by those two prescriptions above and important results are summarized in the following. 1. Not only alkali-aggregate reaction but also interaction of interstitial and gel water are responsible for expansion of mortar-bars. This requires partial modification of the current ASTM C227-90. 2. A mixing ratio by volume rather than by weight of aggregate to cement is recommendable for measuring the amount of expansion resulting from alkali-aggregate reaction and from interstitial water. 3. The method of when to measure initial lengths and how to calculate expansion rate suggested by ASThI C227-90 and Cl90-93a should partly be modified for more accurate results.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.117-133
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• 2016

This study was to investigate the quality characteristics of sourdough bread made with 4 kinds of kamut sour starter. Kamut sour starters were made according to dough yield of sour starter and yeast adding on sour starter. We exmanined pH level, fermentation rate, specific volume, CrumbScan, moisture content, color value, texture analyzer, shelf-life test and sensory evaluation for observing quality characteristics of sourdough bread. From the results of pH measurement, kamut sourdough breads had lower pH value in dough and crumb pH than CON. In the experiment of dough's fermentation rate, CON had the rapidest fermentation rate among the samples initially, but the experimental groups also expanded as much as CON grew in spite of its slow fermentation. Specific volume and CrumbScan results suggested that CON had the largest volume. In addition, CM and TM had smaller volume than Pool and Biga. The sample that had the highest moisture content was Pool because its sour starter had the most amount of water. In color value test, CON had lighter crumb and crust color than other specimens. As a result of the TPA and shelf-life tests, CON had the softest hardness after 24 hours. However, Pool had similar hardness with CON after 72 hours. The result of the acceptance test of sourdough breads indicated that people prefered Pool and Biga to TM and CM. Difference test showed similar results with prior experiments. As the final outcome, Poolish was chosen as the optimal formula for kamut sour starter.

• Clean Technology
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• v.27 no.3
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• pp.223-231
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• 2021

In order to address many issues associated with large volume changes of silicon, which has very low electrical conductivity but offers about 10 times higher theoretical capacity than graphite (Gr), a silicon nanoparticles/hollow carbon (SiNP/HC) composite having bimodal-mesopores was prepared using silica nanoparticles as a template. A control SiNP/C composite without a hollow structure was also prepared for comparison. The physico-chemical and electrochemical properties of SiNP/HC were analyzed by X-ray diffractometry, X-ray photoelectron spectroscopy, nitrogen adsorption/desorption measurements for surface area and pore size distribution, scanning electron microscopy, transmission electron microscopy, galvanostatic cycling, and cyclic voltammetry tests to compare them with those of the SiNP/C composite. The SiNP/HC composite showed significantly better cycle life and efficiency than the SiNP/C, with minimal increase in electrode thickness after long cycles. A hybrid composite, SiNP/HC@Gr, prepared by physical mixing of the SiNP/HC and Gr at a 50:50 weight ratio, exhibited even better cycle life and efficiency than the SiNP/HC at low capacity. Thus, silicon/carbon composites designed to have hollow spaces capable of accommodating volume expansion were found to be highly effective for long cycle life of silicon-based composites. However, further study is required to improve the low initial coulombic efficiency of SiNP/HC and SiNP/HC@Gr, which is possibly because of their high surface area causing excessive electrolyte decomposition for the formation of solid-electrolyte-interface layers.

• Journal of the Korean Electrochemical Society
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• v.17 no.2
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• pp.86-93
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• 2014

Mesoporous tin oxide (meso-$SnO_2$) with 5 nm mesopore and well-aligned $SnO_2$ nanowire-bundles with 5~7 nm diameters were prepared by template synthesis method. In addition to meso-$SnO_2$, meso-$SnO_2$/$SiO_2$, which has almost the same structure as meso-$SnO_2$ including $SiO_2$ used as the template were prepared by the modification of template synthesis. X-ray diffraction, N2 adsorption-desorption isotherms, transmission electron microscopy observed structures of meso-$SnO_2$ and meso-$SnO_2$/$SiO_2$. Although the meso-$SnO_2$/$SiO_2$ showed some positive evidences to suppress the volume change of meso-$SnO_2$ through cyclic voltammogram, electrochemical impedance spectroscopy, and voltage profiles during cycling, its cycle life was not improved highly to address modified structural effects. Thus, further study might be done to control the nanostructure of meso-$SnO_2$/$SiO_2$ for enhanced cycle performance.

• Food Science and Preservation
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• v.19 no.1
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• pp.81-86
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• 2012

The objective of this study was to investigate the cooking properties of seven different rice cultivars (Dasan, Keunseom, Goami, Baekjinju, Seolgaeng, Hangangchal, and Heukseol). For the Hunter's color values, the L value was highest in the Seolgaeng cultivar, the a value was highest in the Heukseol cultivar, and the b value was highest in the Hangangchal cultivar. For the water absorption rate, that of the Heukseol cultivar was 80 min up to the saturation point, those of the Dasan and Goami cultivars were 50 min, those of the Baekjinju and Keunseom cultivars were 30 min, and that of the Seolgaeng cultivar was 10 min. The water absorption was highest in the Keunseom cultivar (351.38%). The expansibility and soluble-solid contents were 226.97-551.08 and 5.56-21.05%, respectively. The hardness of the cooked rice was highest in the Heukseol cultivar (24.30 kg); conversely, the Hangangchal cultivar had the lowest value (7.49 kg). Goami was a hard cooked rice, except for the Heukseol cultivar. In the sensory evaluation of the cooked rice, the taste, texture, and overall preference were highest in the Baekjinju cultivar, the color was highest in the Seolgaeng cultivar, the flavor was highest in the Heukseol cultivar, and the appearance was highest in the Hangangchal cultivar. The Dasan and Keunseom cultivars yielded the lowest values in the sensory evaluation, except for texture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1002-1010
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• 2003

This study was carried out to develope yeast leavened pan bread using the commercial Doenjangs (Korean soybean pastes). Physicochemical properties of the Doenjang products were measured such as aminonitrogen, pH, titratable acidity and salinity, reducing sugar, total free sugar, total organic acid, PDI (protein dispersibility index) and color. Seven products of Doenjang were freeze-dried and powdered to be used in bread formula at the levels of 2.5, 5.0, 7.5 and 10.0%. When the Doenjang powder was added up to 5.0%, the ovenspring during baking remarkably increased resulting in increased loaf volume. However, with Doenjang powder more than 7.5%, the loaf volume became smaller than the control as the dough expansion and ovenspring decreased. Thus when Doenjang was added to bread dough, the loaf volume was highly correlated with ovenspring (r=0.92) but it was not with dough expansion during 1st fermentation (r=0.56). The browning color of bread crust and crumb became deeper with decrease in L value as the addition of Doenjang powder increased. From the mechanical texture measurements of bread crumb, hardness, gumminess and chewiness decreased with addition of Doenjang powders. Regardless of the kinds of Doenjang, the Doenjang powders could be added into the bread dough up to 5.0%, improving the loaf volume and texture of yeast leavened pan bread and demonstrating the possibility of producing a functional bread using the Doenjang powders.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.36 no.1
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• pp.97-102
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• 2012

A hermetically sealed oil transformer is designed by applying expanding function of the tank due to the volume changes of the insulation oil according to the temperature rises. When the insulation oil expands, an increase in the volume of the corrugated fin prevents a pressure rise of the transformer. For a wind turbine transformer, a vegetable-oil-immersed transformer has the advantages of excellent biodegradation and fire-resistant properties like an exceptionally high fire point. When vegetable oil is substituted for mineral oil, however, the maximum winding temperature rises because of the decrease in the internal circulation flow rate resulting from the variations of the oil's physical characteristics, such as density and viscosity. The purpose of this study is to develop a hermetically sealed vegetable oil transformer that can be applied in a wind turbine and to analyze the thermal stability of the active part of the transformer to deal with pressure variations due to the temperature changes. In addition, thermal tests for the vegetable oil transformer have been performed, and the measured values are compared with the analysis results.

• Journal of the Korean earth science society
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• v.30 no.4
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• pp.454-463
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• 2009

In this study, from January 2006 to February 2009, we observed 107 ice spikes formed in a natural state, and analyzed their environment. We developed an experimental device to reproduce ice spikes in laboratory and successfully made 531 ice spikes. We analyzed the process of the formation and the principle of how those ice spikes grow through videotaped data of the formation in the experiment. In the natural world, when the surface of water and the lower part of a vessel begin to freeze, a vent (breathing hole) develops at the surface where an ice is not frozen; this vent serves as the seed of an ice spike. It is assumed that the volume expansion of ice in the vessel which occurs when water freezes makes the supercooled water go upward through the vent and becomes an ice bar called an ice spike. In the laboratory, however, when distilled water is poured into an ice tray cube and kept in the experimental device for about one and a half hours at a temperature of -12- $-13^{\circ}C$, a thin layer of ice then begins to develop on the surface of the water, the vent is formed, and ice spikes form for about 10-30 minutes. These spikes stop growing when the end becomes clogged. Ice spikes can be described as falling into seven categories of shape, with the apex type topping the list followed by the slant type in the natural state and the vertical type predominating in the laboratory.