• Journal of the Korean Geotechnical Society
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• v.20 no.9
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• pp.25-32
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• 2004

Some amount of cements can be added into the soil with high water content to improve the engineering properties. In such a case, it is difficult to predict and figure out the phase changes of the soil-cement mixture which is closely associated with workability of the soil-cement mixture. Changes in heat of hydration and hardness of the cement pastes are known to provide the useful information about the phase changes of the soil-cement mixtures. In this study, heat of hydration and cone penetration depth were measured from the specimens of cement paste and 3 soil-cement mixtures. From the experimental results, it was found that the phase changes of the soil-cement mixtures are the same as those of cement paste, and that shear strength of the mixtures abruptly increases when the heat of hydration is minimum. Initial setting time of the mixtures coincides with the state when fall cone penetration depth was 1.0 mm and it is defined as plastic limit of the mixtures. Initial setting time of the mixtures is retarded as soil/cement ratio is increased. Measurements of heat of hydration and fall cone apparatus could be the useful tools to predict the phase changes of tile soil-cement mixtures.

• The KIPS Transactions:PartA
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• v.11A no.2
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• pp.195-202
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• 2004

This paper introduces the design or parallel Pipeline high-speed analog-to-digital converter(ADC) for the high-resolution video applications which require very precise sampling. The overall architecture of the ADC consists of 4-channel parallel time-interleaved 10-bit pipeline ADC structure a]lowing 200MSample/s sampling speed which corresponds to 4-times improvement in sampling speed per channel. Key building blocks are composed of the front-end sample-and-hold amplifier(SHA), the dynamic comparator and the 2-stage full differential operational amplifier. The 1-bit DAC, comparator and gain-2 amplifier are used internally in each stage and they were integrated into single switched capacitor architecture allowing high speed operation as well as low power consumption. In this work, the gain of operational amplifier was enhanced significantly using negative resistance element. In the ADC, a delay line Is designed for each stage using D-flip flops to align the bit signals and minimize the timing error in the conversion. The converter has the power dissipation of 280㎽ at 3.3V power supply. Measured performance includes DNL and INL of +0.7/-0.6LSB, +0.9/-0.3LSB.

• Journal of the Korea institute for structural maintenance and inspection
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• v.27 no.1
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• pp.78-85
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• 2023

This study evaluates the performance of reinforced concrete columns using hybrid fiber sheets for structural behavior. The purpose of this method is to improve the load-bearing capacity of the reinforced structure by impregnating a hybrid fiber sheet, which is woven by arranging aramid and glass fibers uniaxially and attached to an aged concrete structure requiring reinforcement with epoxy. In particular, not only the weight reduction of the material obtained by using a fiber lighter than the steel material, but also the low-strength, high-toughness fiber element among the fibers used delays the brittle fracture of the high-strength, low-toughness fiber element. The low-strength, high-toughness fiber element among the fibers used delays the brittle fracture of the high-strength, low-toughness fiber element, resulting in weight reduction compared to steel. The study conducted structural tests on four specimens, with the hybrid reinforcement method and failure mode as main variables. Specimen size and loading conditions were chosen to be comparable with previous studies. The structural performance of the specimen was evaluated using energy dissipation capacity and ductility. Analysis shows that excellent results can be obtained with the hybrid fiber sheet reinforcement.

• Journal of Animal Science and Technology
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• v.47 no.4
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• pp.679-690
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• 2005

This study was carried out to evaluate the quality characteristics of aerobic packed pork during storage after fermentation with soy sauce, red pepper and soybean paste seasonings. The ham of pork were cut to cube($7{\time}10{\time}2$cm) and Korea traditional seasonings such as soy sauce(T1), red pepper paste(T2), soybean paste(T3) were seasoned by the proportions of meat to seasonings(1:1), respectively. The seasoned sample were fermented by fill into plastic box at $1{\pm}1^{\circ}C$ for 10 days. And then, the fermented meat from each pack was aerobic packed and stored at $1{\pm}1^{\circ}C$ for up to 28 days. The pH of T1 were significantly(P<0.05) lower compared to T2 and T3 at 1 day of storage, but were significantly(P<0.05) higher at 14 and 28 days of storage. The water-holding capacity of T1were significantly(P<0.05) higher compared to T2 and T3 at 1 and 28 days of storage. The shear force of T3 were significantly(P<0.05) lower compared to T1 during storage. The surface meat L* values of T3 were significantly(P<0.05) higher than those of T1 and T2, but a* and b* values of T2 were significantly(P<0.05) higher. The volatile basic nitrogen(VBN) of T3 were significantly(P<0.05) lower compared to T2 at 1 and 14 days of storage, but T1 were significantly(P<0.05) lower at 28 days of storage. The thiobarbituric acid reactive substances(TBARS) of T3 were significantly(P<0.05) lower compared to T1 and T2. The total plate counts of T1 were significantly(P<0.05) lower compared to T2 and T3 at 1 day of storage, but T2 were significantly(P<0.05) lower at 14 and 28 days of storage. The Escherichia coli of T1 and T3 were significantly(P<0.05) lower compared to T2 at 1 day of storage. The Lactobacilli spp. of T2 were significantly(P<0.05) lower compared to T1 and T3.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.277-285
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• 2010

The objective of this study was to manufacture spent layer chicken meat products by natural freeze-drying. The spent layers of chickens that were slaughtered at 80 wk were obtained from a local slaughter house and separated into two halves of carcasses. The samples were divided into the following groups: 1) control (non-curing), 2) curing, and 3) curing with 2% trehalose before drying. The cured meats were placed at $2^{\circ}C$ for 7 d and then transferred to a natural drying spot located in Injae City, Gangwondo, Korea. The experiment was conducted from January to March in 2008. The average temperature, RH, and wind speed were $-1.5^{\circ}C$, 63%, and 1.8 m/sec, respectively. The cured treatments showed higher pH, lower Aw and lower shear force value compared with the control. Based on the results of TBARS (2-thiobarbituric acid reactive substances) level and volatile basic nitrogen value, lipid oxidation and protein deterioration were inhibited in curing treatments during drying. Trehalose acted as a humectant because it maintained a lower water activity despite the relatively higher moisture content during drying. The polyunsaturated fatty acids content and sensory attributes were higher in cured treatments than in the control during drying. Most of the bacterial counts in the treated groups were lower by 2 Log CFU/g after 1 mon of drying, and Salmonella spp. and Listeria spp. were not found in any treatment. There was also no microbial safety problem associated with dried meat products. Based on the results of this experiment, dried meat products could be manufactured from precured spent layer chickens by natural freeze-drying during winter.