• Journal of the Korean Recycled Construction Resources Institute
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• v.8 no.2
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• pp.219-226
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• 2020

Over the last decades, great efforts have been devoted to reuse industrial wastes and by-products from various industries as supplementary cementitious materials in order to reduce carbon dioxide(CO₂) emission by reducing the use of Portland cement in construction. Oyster shell waste, originating from the fishery industry, is available in huge quantities in certain areas, and is generally discarded or landfilled. In this study, we aimed to reuse oyster shell as an alternative to limestone in limestone calcined clay cement(LC³). The oyster shell calcined clay cement(OC³) paste were produced and were characterized via X-ray diffraction, isothermal calorimetry, compressive strength tests, and thermogravimetry. The results revealed that OC³ pastes exhibited similar strength development and reactivities by pozzolanic reaction with LC³, which implies that oyster shell could be used as a substitute for limestone in LC³.

• Journal of the Korean Recycled Construction Resources Institute
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• v.8 no.4
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• pp.421-428
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• 2020

Recently, excellent thermal and electrical performance of cementitious composites by mixing nano materials are being studied. The purpose of this study is to research the heat generation and power consumption of rapid hardening nano-cementitious composites. The experiment was carried out after setting the rapid hardening cementitious material, curing day, and supply voltage as parameters. Rapid hardening nano-cementitious materials were classified into cement paste, mortar, and concrete The heat performance of all rapid hardening nano-cementitious composites in curing 1 day has increased over 10℃. The rapid hardening nano-cementitious composites can exhibit heat performance within 1 day. The heat performance of the rapid hardening nano-cementitious composites is maintained after 28 days.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.28 no.2A
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• pp.297-304
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• 2008

It is well known that cracks in concrete decrease permeability and durability of concrete because cracks enhance the penetration of water or corrosive chemicals like as chlorides, carbon dioxides, sulfates and some others. But some of cracks in hardened cements may be sealed in case of contacting water. This phenomenon is called "self healing" and it has a close relation to hydration products newly formed on surfaces of cracks. Many studies on self healing in concretes commonly showed that CSH gel has been observed on crack surfaces. And some studies have reported that calcium hydroxides and ettringite were observed as well as CSH gel on crack surfaces. This study was carried out to investigate hydration products formed by self healing process and also examine the influence of waterproof admixture for concretes on self healing of cement. As a result of XRD, DSC, SEM and EDX analysis of crack surfaces, it was found that self healing of cement was related to CSH gel, calcium hydroxides and ettringite. And waterproof admixture increased fibrous (needle-like) hydration products which were in network form. It is estimated that such fibrous products are effective for self healing process of cement system.

• Journal of the Korean Society of Food Culture
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• v.18 no.6
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• pp.551-561
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• 2003

To determine the conditions of the fermentation and storage for Chonggak kimchi in kimchi refrigerator, prepared Chonggak kimchi took into kimchi refrigerators which were controlled at four different modes of the fermented temperature and time, and fermented and kept for 16 weeks. The pH in Chonggak kimchi fermented at $20^{\circ}C$ for 24 hours/stored at $-1^{\circ}C$ dropped greater than all of kimchi fermented at other combinations, and the changes of pH at any combinations were not greater than those in Baechu kimchi, because pH in Chonggak kimchi did not dropped below 4.5. Acidities in Chonggak kimchi were greatly increased at higher temperature. The acidity in Chonggak kimchi during the first week of fermentation was lower than that in Baechu kimchi and then it was rather higher because of the addition of waxy rice paste. In texture, puncture force of Chonggak kimchi was decreased slowly until 8 weeks of fermentation and then did not changed much and the highest values showed in Chonggak kimchi stored directly at $-1^{\circ}C$ without any fermentation. In sensory evaluation, the scores for the carbonated flavor and the sourness were the highest in Chonggak kimchi fermented at $20^{\circ}C$ for 24 hours/stored at $-1^{\circ}C$, but the lowest in Chonggak kimchi stored directly at $-1^{\circ}C$ without any fermentation because of some undesirable flavors. The lowest hardness showed in Chonggak kimchi fermented at highest temperature and the best hardness was in Chonggak kimchi fermented at $5^{\circ}C$ for 3 days or 6 days/stored at $-1^{\circ}C$. The appearance was the best in Chonggak kimchi fermented at $20^{\circ}C$ for 24 hours/stored at $-1^{\circ}C$ and the worst was in Chonggak kimchi stored directly at $-1^{\circ}C$ without any fermentation. The overall acceptability of Chonggak kimchi fermented at $20^{\circ}C$ for 24 hours/stored at $-1^{\circ}C$ was good after 4 weeks of fermentation, but in Chonggak kimchi fermented at $5^{\circ}C$ for 3 days or 6 days/stored at $-1^{\circ}C$ it was good after 6 weeks. Total microbial counts in most of Chonggak kimchi were reached to a maximum number within 7 days, and then decreased similarly at all modes. Leuconostoc spp. and Lactobacillus spp. increased to maximum number of $1.48{\times}10^9\;and\;5.62{\times}10^9$, respectively, in Chonggak kimchi fermented for 7 days. Yeast counts showed a increasing trend not depends on fermenting temperature and they were lower counts than those in Baechu kimchi. Waxy rice paste which added to Chonggak kimchi resulted in increasement of glucose as a carbon source and stimulated to reproduce the microbes in Chonggak kimchi.