• The Journal of Engineering Geology
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• v.30 no.4
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• pp.541-555
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• 2020

The grouting method is used for reinforcing and waterproofing the soft ground, increasing the bearing capacity of structures damaged by lowering or subsidence due to rise and vibration, and for ordering. This study attempted to develop a blast furnace slag-based cementless grout material to increase the strength and hardening time of the grout material using reinforcing fibers. In this regard, in this study, it was used in combination with calcium hydroxide, which is an alkali stimulant of the three fine powders of blast furnace slag, and the content of calcium hydroxide was used by substituting 10, 20, and 30% of the fine powder of blast furnace slag. In addition, in order to compare the strength according to the presence or absence of reinforcing fibers, an experiment was performed by adding 0.5% of each fiber. As the content of carbon fibers and aramid fibers increased, the uniaxial compressive strength increased, and it was confirmed that the crosslinking action of the fibers in the grout material increased the uniaxial compressive strength. In addition, it was confirmed that the gel time sharply decreased as the content of the alkali stimulate increased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.1
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• pp.120-124
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• 1994

Nine wind vegetables were analyzed for moisture, ash, crude protein, crude lipid and dietary fiber. Wild vegetables contained 33-53% of dietary fiber on a dry weight basis. Dalle (Allium monanthum) contained 49% total dietary fiber and 22% soluble dietary fiber and dodok(Codonopsis lanceolata) contained 55% total dietary fiber and 21% soluble dietary fiber. Wild 8% more dietary fiber than cultivated one. Water holding capacities of wild vegetables were higher than commercial wheat bran and soy fiber, but lower in oil absorption. When wild dodok and dalle were wet milled by blade grinding before sieving the dietary fiber content in dodok was increased from 55 to 83 % with increasing the dietary fiber content in dalle form 49% to 69%.

• Fire Science and Engineering
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• v.23 no.4
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• pp.7-12
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• 2009

As the concrete strength increases the degree of damage caused by the spalling becomes more serious because of the permeability. It is reported that the polypropylene (PP) fiber has an important role in protecting concrete from spalling. However, the excessive usage of PP fiber would not useful in spalling control and would decrease the workability of ultra high strength concrete. The high-temperature behaviors of high-strength reinforced concrete columns with various dosage of PP fibers and three types of fire endurance fibers were observed this study. In results, the ratio of unstressed residual strength of columns, in case of concrete strength 60MPa, increases as the dosage of PP fiber increases from 0% to 0.2%, however, the effect of fiber dosage on residual strength of column barely changes above 0.2% and in case of concrete strength 120MPa, PVA fiber is the most suitable fire endurance fiber in accounting fire endurance performance and workability.

• Journal of the Korean Geosynthetics Society
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• v.18 no.3
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• pp.101-112
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• 2019

The grouting method is utilized to reinforce and waterproof poor grounds, enhance the bearing capacity of geo-structures damaged from differential settlement. The purpose of this research is to improve the compressive strength and degree of grout using reinforcing fibers and blast furnace slag powder. In this regard, this study has conducted uniaxial compression tests for the specimens with high ratios (higher than 50%) of blast furnace slag powder. The carbon fiber content was increased by 0, 0.5, and 1.0% to coMpare its compressive strength with that of aramid fiber. The uniaxial compressive strength increased with the increase of fiber content and the bridging activity by fiber in cement tended to increase uniaxial compressive strength. Based on the results, it was confirmed that the aramid fiber has a gel time of 14 seconds and the uniaxial compressive strength is more than 3 Mpa coMpared to carbon fiber.

• The Korean Journal of Rheology
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• v.3 no.2
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• pp.175-185
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• 1991

Sodium octylbenzenesulfonate(SOBS)와 sodium dodecylbenzenesulfonate(SDBS)를 폴리프로필렌(PP) 용융액에 각각 균일하게 서로 다른 함량으로 섞어 넣은 후에 용융압착법 으로 PP 필름을 제조하였다. 저장 점성도(η＇) 저장탄성률(G＇) 및 손실 탄성률(G＂)을 진 동식 레오미터를 사용하여 170~195$^{\circ}C$에서 측정하였다. 실험온도 범위내에서 첨가제를 함유 한 PP와 순PPrks에 Cole-Cole 플롯(G＇에 대한 G＂의 log-log 플롯)에는 차이가 없었다. 그러나 광범위한 전단속도에서 SOBS의 첨가량이 8%를 넘어서면서 η＇과 G＇은 증가하였 다. 이러한 현상은 PP 중에서의 첨가제의 응집효과로 설명되었으며 이것은 SOBS와 SDBS 를 함유하는 PP 필름의 시차 주사열량법 및 주사전자 현미경 관찰결과로 확인되었다. SDBS를 8% 미만 함유하는 PP로부터 섬유의 용융방사가 가능하였으나 SDBS3% 이상 함 유PP 방사섬유는 연신 과정중에 섬유의 절단이 이따금 일어났다. PP 기질내에 있어서의 SDBS의 뜨거운 물에대한 견뢰성을 SDBS와 C. I. Basic blue 41사이의 이온결합 형성 거동 에 바탕을 두어 가시분광법에 의하여 검토하였다.

• The Korean Journal of Rheology
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• v.4 no.2
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• pp.148-160
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• 1992

폴리프로필렌(PP)과 폴리에틸렌(PE)혼합물의 용융방사에 있어서 불안정성을 연구하 였으며 혼합물의 유변학적 성질, 혼합물의 형태학적 특성과 연신공명과의 관계를 고찰한 것 이다. 신장점도는 spinline rheometer를 사용하여 측정하여 섬유직경은 광센서를 이용하여 방사공정에서 on-line 측정하였고 연신공명의 주기는 Fourier 변환을 이용하여 분석하였다. PP와 PE혼합물의 용융방사에 있어서 PP 함유량이 많을수록 연신공명이 발생하는 임계연신 비가 줄어들고 그 주기는 길어진다. 정상상태에서 구한 유변학적 성질을 이용하여 Shah와 Pearson의 이론식과 Fisher와 Denn의 이론식으로부터 구한 임계연신비값이 실험치와 많은 차이를 보여주었다. 연신공명에 의하여 형성된 섬유의 가는 부분의 배향도는 굵은 부분에 비하여 크게 향상되었으며 PP 함유량이 많을수록 배향도가 크게 증가하였다.

• KAPE Magazine
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• s.131
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• pp.10-10
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• 2007

닭고기는 값싸고 영양가 높은 식품으로 빠르고 간편하게 조리할 수 있다. 백색육(White Meat)으로 지방과 염류 함유량이 적이 담백하다. 또한 닭고기의 섬유소는 부드럽고 씹기 편해 소화율이 높으며 그 향이 부드러워 다른 향신료나 식품과 조화가 우수하다.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.702-706
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• 1996

Husked barley contained 17.2% dietary fiber and naked barley contained 14.9% dietary fiber. The barley was ground in a Udy cyclotec mill having a 0.5 mm screen and sieved with a 400-mesh screen (38 m openings). Coarse material of naked barley retained by the screen, with a weight yield of 54.1%, contained 7.0% soluble dietary fiber, 13.9% insoluble dietary filer and 20.9% total dietray fiber. As the naked barley flour level increased in bread baking, the water absorption, mixing time, and loaf weight increased, but the loaf volume decreased. Barley flour was added to wheat flour at a replacement level of 10% without a large adverse effect on bread quality, and the dietary fiber content of bread was increased from 3.0% to 5.0%. The soluble dietary fiber content was not changed, but the insoluble dietary fiber content was increased during the baking process.

• Composites Research
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• v.29 no.5
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• pp.293-298
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• 2016

In this paper, Glass Fiber Reinforced Thermoplastic (GFRTP) for automotive headlight source module was fabricated by compounding and injection molding using PPS (Poly Phenylene Sulfide) resin with glass fiber which has three cross section (round type, cocoon type, flat type). Tensile, flexural, impact properties were investigated on effect of cross section, glass fiber contents. And it was observed flatness, dimensional stability, fluidity depending on glass fiber cross section. As a result, flat glass fiber reinforced thermoplastic's mechanical properties were most excellent. Also, dimensional stability and flatness showed better results when using flat glass fiber.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.96-102
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• 2002

The levels of biologically active compounds, such as isoflavone, total saponin, dietary fiber, soy oligosaccharides, and lecithin from each serving size of commercial soy products, were quantitatively determined from the raw soybean, soymilk, tofu, isolated soy protein (ISP), soybean paste(toenjang), natto, and tempeh from local and foreign market. Soy flour, natto, and soymilk contained 489.1 mg, 308.3 mg, and 138.1 mg of isoflavone in each 100 g of dry matter, respectively. The ratios of aglycone to glucoside of soybean paste and tempeh showed relatively high level compared with other tested soy products. Commercial soymilk showed the highest ratio of soluble fiber to total dietary(59%). The higher levels of dietary fiber (20.1 g) and lecithin (1.13 g) were also found in tofu. The lecithin and saponin content of isolated soy protein(ISP) were highest (0.63 g and 0.65 g/ 100 g of dry matter) among the tested samples. In conclusion, soy flour showed the highest level of biologically active compounds, such as saponin, isoflavone, dietary fiber, and soy oligosaccharides. But when the evaluation was based on the serving size, soymilk containing 31.5 mg of isoflavone, 2.59 g of dietary fiber, 0.57 g of oligosaccharides, 0.10 g of lecithin, and 0.11 g of saponin showed similarity to those of the tested soybeans(20 g).