• Journal of the Korea Institute of Building Construction
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• v.5 no.2 s.16
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• pp.131-138
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• 2005

Most concrete is recently made of an aggregate which is properly absorbed, and carried in it in order to do capability at every fields. We have been close to demand new rapability of high flowing and enduring for specific concretes. That is difficult to cope with claiming the efficiency on deterioration from lack of a high quality aggregate. Therefore, For solving the problems we apply to a packing method for using dried materials. That is to say that it is a kind of making into an instant. In this study. There is a purpose to present fundamental data, comparing and analyzing a phenomenon of aggregate's absorption following the rate of adding water, for using existing materials.

• Applied Microscopy
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• v.27 no.2
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• pp.111-120
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• 1997

Cylinder-like crystals of $Ca^{2+}-ATPase$ provide views parallel to the lamellar plane, from which parameters of lamellar stacking can be directly measured. These parameters were measured using different preparation methods. Assuming that molecular packing is the same, data from lamellar plane could supplement those obtained by tilting large, thin plate-like crystals. However, base on data obtained .by electron microscopy and x-ray powder patterns, the plate-like crystal may have another scheme for stacking the lamellar. The projection map (h, 0, 1) from cylinder-like crystals using cryoelectron microscopy suggest the lamellar spacing can be variable.

• Proceedings of the Korea Concrete Institute Conference
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• 2004.11a
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• pp.153-156
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• 2004

Most concrete is recently made of an aggregate which is properly absorbed. and carried in it in order to do capability at every fields. We have been close to demand new capability of high flowing and enduring for specific concretes. That is difficult to cope with claiming the efficiency on deterioration from lack of a high quality aggregate. Therefore. For solving the problems we apply to a packing method for using dried materials. That is to say it is a kind of making into an instant. In this study. There is a purpose to present fundamental data. comparing and analyzing a phenomenon about aggregate's absorption following the rate of adding water. for using existing materials.

• Journal of the Korean Ceramic Society
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• v.37 no.11
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• pp.1078-1083
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• 2000

정전안정화 및 입체안정화를 동시에 적용한 복합안정화기구에 의하여 25 부피%의 나노 $Al_2$O$_3$슬러리를 제조하고, 이로부터 얻은 주입성형체, 원심성형체, 진공성형체의 기공구조 분석을 통하여 입자충전거동을 살펴보았다. 나노 알루미나 분말의 습식 성형체의 충전구조는 성형방법에 의하여 가해지는 외력의 영향을 크게 받지만, 반발력을 제공하는 표면장벽층의 상호작용에 의해서도 현저한 차이를 보이는 것으로 나타났다. 예비소결실험을 통하여 나노분말에서도 기공크기가 작고, 크기분포가 좁으며, 높은 밀도를 가진 균일성형체의 미세구조가 소결미세구조를 균일하게 하는데 필수적인 조건임을 확인하였다.

• Electrical & Electronic Materials
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• v.10 no.5
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• pp.440-446
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• 1997

This research has been performed for the fabrication of high quality ferrite plastic magnet. The magnetic properties of S $r_{5.9}$F $e_2$ $O_3$ ferrite bonded magnets by injection moulding with a variety of applied magnetic field were investigated. 0.3wt% CaCO3, 0.2wt% $SiO_2$, 0.5wt% $Al_2$ $O_3$and 0.5wt% N $a_2$ $SiO_3$are added in order to improve the magnetic properties of Sr-ferrite plastic magnets during the powder fabrication. For carbon coating on chemical compound specimen, 5wt% polyvinyl alcohol is added, and then calcinated under $N_2$ environment of 12$25^{\circ}C$. The particle size is distributed from 0.9~1.2${\mu}{\textrm}{m}$ which approximates to the single domain. The obtained Sr ferrite powder is well mixed with silane coupling and calcium stearate of 1wt%. Nest, the specimen is pelleted after kneading each of them with polyamidel2 as a binder. When the temperature of injection and mould were 25$0^{\circ}C$ and 8$0^{\circ}C$ respectively at injection pressure of 200kgf/$\textrm{cm}^2$, the degree of orientation was 85.3% under the applied magnetic field of 12kOe. As the results, when the packing density of Sr ferrite powder was 90wt%, the magnetic properties of Sr ferrite bonded magnet were follows : $_{B}$ $H_{c}$=2.41kOe, Br=3.1kG, (BH)$_{max}$=2.21MgOe. Especially, the Sr-ferrite bonded magnet with 10wt% N $d_2$F $e_{14}$B additive were as follows : $_{B}$ $H_{c}$=2.57kOe, Br=3.14kG and (BH)$_{max}$=2.39MGOe.GOe.GOe.GOe.e.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2010.06a
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• pp.272-272
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• 2010

We have fabricated alumina thick films by inkjet printing technology. Two different types of ink system were formulated in order to understand their evaporation behaviors and their evaporation effects on the powder distribution on, the surface during inkjet-printed alumina thick films. Single solvent system was formulated with N,N-dimethylformamide(DMF), which led to coffee ring effects which non-uniformly distributed alumina particles on the substrate during the ink evaporation. However, Co-solvent system which consists of both Water and DMF produced relatively uniform distribution of the particles on the substrate. We believe that these two different distributions of alumina particles are attributed to the ink fluid flow directions in the ink droplets ejected from the different ceramic ink system. We have modulated inkjet parameters such as dot-to-dot distance, line-to-line distance, jetting velocity and jetting drop size in order to find out the optimum condition for the printing of alumina thick films from two different ink systems. The surface roughness, microstructures and dielectric properties of these inkjet-printed alumina thick films were investigated.

• Microbiology and Biotechnology Letters
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• v.13 no.2
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• pp.115-118
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• 1985

Rifamycin B oxidase converts rifamycin B to rifamycin S using oxygen as cosubstrate. Humnicola spp. (ATCC 20620) was treated with acetone and the cell powder was immobilized with cellulose acetate. The properties of the immobilized enzyme was examined. The optimum pHs of the immobilized and the free enzymes were 7.2. The optimum temperature of the immobilized enzyme was at 50-55$^{\circ}C$, which was 5$^{\circ}C$ higher than that of the free enzyme. The activities of the immobilized enzyme appeared less sensistive with respect to the changes of temperature and pH as compared to those of the free enzyme. Twenty percent of the enzyme activity was recovered when the enzyme was immobilized in 3mm beads. The storage stability was good below 4$0^{\circ}C$, but the activity decreased very rapidly above 5$0^{\circ}C$. The physical strength of the beads was good and was suitable as packing material in a three-phase enzyme reactor.

• Journal of the Korea Concrete Institute
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• v.25 no.3
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• pp.347-354
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• 2013

Recently, crushed fine aggregates are being widely used due to the shortage of natural sand. In Korea, the amount of fine particles under 0.08 mm contained in crushed fine aggregates is restricted to be less than 7%, which is similar to the regulations of ASTM but is still very strict compared to the regulations of the other nations. In addition, the crushed aggregates already have in them about 20% of fine particles under 0.08 mm which occurs while they are crushed. The fine particles are not easy to wash out, and also to maximize the use of resources it is deemed necessary to review the possibility of enhancing the limit of the amount of fine particles. Therefore, this study conducted experiments to analyze the characteristics of fine particles under 0.08mm and their influence on the properties of concrete. Experiments using silt and cohesive soil were also done for comparison. In the experiments on fine particles, the methylene blue value was more in the soil dust contained in silt and cohesive soil than in the stone powder contained in crushed fine aggregates. Also, the methylene blue value had a close correlation with packing density and liquid & plastic limit. In the experiments done with concrete, the quantity of high range water reducing agent demanded to obtain the same slump increased as the fine particle substitution rate heightened. However, in the experiment which used stone powder testing the compressive strength and tensile strength of concrete in the same water-cement ratio, there was little change in strength with less than 20% addition of fine particles among the fine aggregates, and no meaningful difference in the amount of drying shrinkage of concrete.

• Korean Journal of Food Science and Technology
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• v.12 no.1
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• pp.53-58
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• 1980

The effects of water activity, oxygen, light and storage temperature on the color degradation of dried red pepper were investigated during storage. Some packing materials were used for improving the storage life of red pepper by minimizing those factors. The results obtained were summarized as follows: 1. The critical water activity to the capsanthin of red pepper was 0.75. 2. Color degradation of dried red pepper was the most severe by U.V. light among 100 watt infra-red lamp, 15 watt U.V. lamp and 200 watt glow lamp. 3. Effect of light was not significant in the presence of nitrogen, Main factor of color degradation of red pepper in storage appeared spontaneous oxidation by the existence of oxygen. 4. The capsanthin content and the lightness as hunter value in powder type storage of red pepper was higher than that in whole pod type during 3 month's storage. 5. The air and damp-proof packing materials showed better results than polyethylene film packing in capsanthin content and lightness during 3 month's storage.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.777-785
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• 2011

For the purpose of develop semi-solid baby food, we investigated ingredients, processing aids as a thickener, processing suitability test, natural antibrowning agent, packing method, novel preservation technology, storage test and quality evaluation. In results, semi-solid baby food was developed. It's formulation is eco-friendly apple as a main ingredients, natural rhubarb extract 5% and thickener 4%. Thickener was used brown rice puffing powder and sweet pumpkin puffing powder. High pressure processing(HPP) and pouch packaging was used as processing and novel preservation technology. In results of storage test and quality evaluation, shelf-life of semi-solid baby food was 15 days in $5^{\circ}C$ cold storage and hedonic score of sensory evaluation was 4.3/5.0. Taste of them was fresh and sweet.