• Korean Journal of Food Science and Technology
• /
• v.27 no.3
• /
• pp.329-335
• /
• 1995

Rheological properties of whole soybean gel(soygel) were investigated as affected by the water addition ratio, stirring time and Ca salts. The soygel was prepared by suspension of whole soy flour(WSF, 300 mesh) in boiling water, addition of sodium alginate and Ca salts followed by thorough mixing and gel formation at $4^{\circ}C$. The texture properties of hardness, adhesiveness and cohesiveness of the gel were increased as the stirring time prolonged from 5 to 30 minutes. From the results of the rheological and sensory properties, 20 minutes of stirring time was selected for whole soybean gel preparation. Eventhough increase in water addition ratio from 8 to 12 times(water/WSF, v/w) resulted a decrease in hardness and adhesiveness, 10 times ratio was chosen as proper the water addition based on textural uniformity. Among the Ca salts, $CaSO_4$ produced the highest hardness followed by Ca $gluconate-CaSO_4$ mixture(413g) and Ca gluconate at the water addition level of 10 times. In order to determine the amounts of Ca salts, and 0.125g of Ca gluconate or $CaSO_4$ per g WSF were found to be optimum in terms of textural and sensory properties. The proper mixing ratio of Ca gluconate and $CaSO_4$ was found to be 50 : 50, 25 : 75 and 0 : 100.

• Journal of the Korean Society for Heat Treatment
• /
• v.27 no.4
• /
• pp.185-190
• /
• 2014

The influences of small amount of Sn addition on microstructure and creep resistance of AZ91-0.4%Ca alloy have been investigated. The microstructure of the AZ91-0.4%Ca alloy was characterized by ${\alpha}$-(Mg) dendrite cells surrounded by eutectic ${\beta}(Mg_{17}Al_{12})$ and $Al_2Ca$ phases. The 0.5%Sn addition resulted in the formation of rod-shaped CaMgSn particles with the extinction of $Al_2Ca$. The Sn-containing alloy exhibited better creep resistance below $175^{\circ}C$, but the tendency was reversed above $200^{\circ}C$. The reason was discussed in relation to the change in thermal stability of ${\beta}$ phase in response to the Sn addition.

• Proceedings of the Korea Concrete Institute Conference
• /
• 2005.05b
• /
• pp.349-352
• /
• 2005

In this work, effects of limestone powder on hydration of $C_3A-CaSO_4\cdot2H_2O$ system was discussed based on the XRD Quantitative analysis, and the possibility of Delayed Ettringite Formation was also discussed. The early hydration of $C_{3}A$ was delayed by addition of $CaCO_{3}$ powder. The delay effect was enhanced by increasing of $CaCO_{3}$ content and finer powder of $CaCO_{3}$ addition. After consumption of $CaSO_4\cdot2H_2O$, the reaction of $CaCO_{3}$ is started. Delayed Ettringite Formation would take place because monosulfoaluminate is not stable in presence of $CaCO_{3}$. In order to prevent the delayed ettringite formation in $C_3A-CaSO_4\cdot2H_2O-CaCo_3$ system, the reduction of monosulfoaluminate formation is important. Therefore, by increasing the amount of $CaCO_{3}$ addition and finer $CaCO_{3}$ powder addition, the delayed ettringite formation can be prevented.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.3 no.1
• /
• pp.32-37
• /
• 2002

Ca$^{2+}$ plays an important the in firmness retention of plant tissues. In this study, effect of CaCl$_2$on extention of shelf-life of kakdugi, and its effective conditions of addition were determined. The rates of pH decrease, acidity increase and mechanical texture decrease during fermentation wire reduced by the addition of CaCl$_2$. Furthermore, sensory characteristics of kakdugi such as crispness, sourness and overall taste were improved. Addition of 0.1% CaCl$_2$in brine solution and 0.05% CaCl$_2$to seasoning was the most effective condition to extend shelf-life of kakdug.g.

• Journal of the Korean Ceramic Society
• /
• v.31 no.12
• /
• pp.1417-1422
• /
• 1994

Effect of MgO, CaSO4, and CaF2 addition on the formation of clinker minerals in portland cement have been investigated by measuring the amounts of free-CaO and C3S in the fired specimens and analyzing the Mg and S concentration in C3S and C2S. It was found that CaSO4 inhibited C3S formation but MgO addition offset this effect of CaSO4. MgO addition also enhanced the mineralizing effect of CaSO4+CaF2, resulting in the acceleration of C3S formation. It was suggested that Mg might inhibit the formation of sulphate compounds rim around C2S and thus C2S+CaOlongrightarrowC3S reaction was facilitated.

• Corrosion Science and Technology
• /
• v.4 no.4
• /
• pp.121-129
• /
• 2005

Basic design concept of the future steel structure requires environmental compatibility and maintenance free capability to minimize economic burdens. Recent trends in alloy design for advanced weathering steel include addition of various alloying elements which can enhance formation of stable and protective rust layer even in polluted urban and/or high $Cl^{-}$ environment. The effects of Ca, Ni, W, and Mo addition on the corrosion property of Ca-modified weathering steel were evaluated through a series of electrochemical tests (pH measurement and electrochemical impedance spectroscopy: EIS) and structural analysis on rust layer formed on the steel surface. Ca-containing inclusions of Ca-Al-Mn-O-S compound are formed if the amount of Ca addition is over 25 ppm. Steels with higher Ca content results in higher pH value for condensed water film formed on the steel surface, however, addition of Ni, W, and Mo does not affect pH value of the thin water film. The steels containing a high amount of Ca, Ni, W and Mo showed a dense and compact rust layer with enhanced amount of ${\alpha}-FeOOH$. Addition of Ni, W and Mo in Ca-modified weathering steel shows anion-selectivity and contributes to lower the permeability of $Cl^{-}$ ions. Effect of each alloying element on the formation of protective rust layer will be discussed in detail with respect to corrosion resistance.

• Journal of Korea Foundry Society
• /
• v.23 no.5
• /
• pp.251-256
• /
• 2003

Effects of Ca addition on grain refinement, microstructure and mechanical properties of AZ31 Mg alloy were investigated. Due to Ca addition to Mg alloy (AZ31), the microstructure was refined, the quantity of $Mg_{17}Al_{12}$phase was reduced, and new $Al_2Ca$ phase was formed. The tensile property of AZ31 was increased with the minor addition of Ca, but was decreased rapidly over 0.2 wt.% of Ca content. The $Al_2Ca$ phase was considered to be detrimental to the mechanical property of AZ31 Mg alloy.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.23 no.1
• /
• pp.98-103
• /
• 1994

Some quality characteristics of tofu prepared with soyprotein isolate (SPI) were investigated to study the effects of various ratio of coagulants mixture and addition of oil, sucrose and dextrin. The tofu was prepared by addition of coagulants into the boiled SPI suspension and compression. The results showed that the mixed coagulants of CaCl $_2$-GDL(50 :50) and CaSO$_4$-GDL(25 :75) resulted the highest volume yield of 4.23g/g SPI among the various ratios of CaCl$_2$-CaSO$_4$, CaCl$_2$-GDL and CaSO$_4$-GDL. The water holding capacity(WHC) expressed as the area of water absorbed on filter paper was relatively high for those tofu coagulation with CaCl$_2$-GDL(75 : 25) and CaSO$_4$ -GDL(75 : 25). Addition of sucrose or oil-sucrose (1 : 1) decreased the yield wihle WHC was improved. Their addition also caused less hard and cohesive tofu which was coagulated by CaCl$_2$-GDL(75 : 25) and CaSO$_4$-GDL(75 : 25).

• Korean Journal of Materials Research
• /
• v.25 no.6
• /
• pp.269-273
• /
• 2015

The effect of adding Ca on the microstructural and mechanical properties of as-cast Mg-11Li-3Zn-1Sn(wt%) alloys were investigated. Mg-11Li-3Zn-1Sn-0.4Mn with different Ca additions (0.4, 0.8, 1.2 wt%) were cast under an $SF_6$ and $Co_2$ atmosphere at $720^{\circ}C$. The cast billets were homogenized at $400^{\circ}C$ for 12h and extruded at $200^{\circ}C$. The microstructural and mechanical properties were analyzed by OM, XRD, SEM, and tensile tests. The addition of Ca to the Mg-11Li-3Zn-1Sn-0.4Mn alloy resulted in the formation of $Ca_2Mg_6Zn_3$, MgSnCa intermetallic compound. By increasing Ca addition, the volume fraction and size of $Ca_2Mg_6Zn_3$ with needle shape were increased. This $Ca_2Mg_6Zn_3$ intermetallic compound was elongated to the extrusion direction and refined to fine particles due to severe deformation during hot extrusion. The elongation of the 0.8 wt% Ca containing alloy improved remarkably without reduction strength due to the formation of fine grain and $Ca_2Mg_6Zn_3$ intermetallic compounds by Ca addition. It is probable that fine and homogeneous $Ca_2Mg_6Zn_3$ intermetallic compounds played a significant role in the increase of mechanical properties.

• Journal of the Korean Society for Heat Treatment
• /
• v.26 no.3
• /
• pp.113-119
• /
• 2013

Grain growth behaviors of hot-rolled AZ31 (Mg-3%Al-1%Zn) and AZ31-0.3%CaO alloys at elevated temperatures have been investigated in order to clarify the effect of CaO addition on grain stability of Mg-Al-based wrought alloy. The grain size of CaO-free alloy increased steeply from 673 K with an increase in annealing temperature from 573 to 773 K, whereas the grains of CaO-containing alloy were relatively stable up to 723 K. The activation energies for grain growth ($E_g$) were 12.2 and 18.3 kJ/mole between 573 and 673 K and 119.2 and 126.9 kJ/mole between 673 and 773 K in the AZ31 and AZ31-0.3%CaO alloys, respectively. This result indicates that grains in the CaO-added alloy possess higher thermal stability than CaO-free alloy. SEM observations on the annealed alloy samples revealed that higher grain stability resulting from CaO addition would be associated with the suppression of grain growth by Ca-related precipitate particles distributed in the microstructure.