• 한국건설순환자원학회논문집
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• 제10권3호
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• pp.276-284
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• 2022

이 연구에서는 원전해체 폐콘크리트 미분말을 방사성 폐기물 처분용 고화제로 재활용하기 위한 인수기준 성능 및 레올로지 특성을 분석하였다. 고화제는 방사성 콘크리트 미분말을 모사하여 사용하였으며, 시험체는 증류수, CoCl₂, CsCl 1 mol 수용액을 배합수로 사용하여 제작하였다. 골재 미분말 혼입율 및 혼합수의 종류에 관계없이 재령 28일 압축강도 성능기준 3.45 MPa를 만족하였다. 모든 시험체는 침수강도 기준을 만족하였고 열순환 압축강도는 Plain-50을 제외한 모든 시험체에 대하여 인수기준을 만족하였다. 고화제의 레올로지 특성을 평가한 결과, 골재 혼입율이 증가할수록 항복응력과 소성점도가 감소함을 알 수 있었다. 모든 시험체의 코발트와 세슘에 대한 침출지수는 6 이상으로 인수기준을 만족하였다. 방사성 폐기물 처분용 고화제의 안정적인 성능을 확보하기 위해서는 고화제 내의 골재 성분은 40 % 이하로 사용하는 것이 효과적인 것으로 판단된다.

• 한국식품영양과학회지
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• 제30권6호
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• pp.1060-1067
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• 2001

깍두기에 여러 가지 점증제를 첨가하여 2$0^{\circ}C$에서 숙성시키면서 이화학적, 관능적 특성을 측정한 결과는 다음과 같다. 산도는 점증제 첨가군이 대조군보다 높았으나 숙성 말기 (숙성 7일)에 xanthan gum 첨가군과, 산처리 전분은 대조군보다 낮았다. 유리당 함량은 점증제 첨가군이 담금 직후에는 대조군보다 높았으나 숙성됨에 따라 크게 감소하여 숙성 7일에는 xanthan gum을 제외한 모든 점증제가 대조군보다 낮았다. 주요 유리당으로는 대조군과 점증제 첨가군 모두 포도당과 과당이었으며, 이들 당의 함량은 숙성 기간이 경과됨에 따라 감소하였으나, 만니톨은 증가하였다. 점도는 담금직 후에는 점증제 첨가군이 대조군에 비해 높았으나 숙성초기에 급격히 감소하여 대조군과 유사하였으나 xanthan gum 첨가군의 점도는 대조군보다 매우 높았고 숙성이 진행되어도 점도의 감소정도가 적어 초기 점도를 유지하였다. 경도는 숙성이 진행되면서 감소하였으나 찹쌀, 인산가교전분, xanthan gum 첨가군은 숙성 7일에 대조군에 비해 유의적으로 높았다(p<0.05). 관능적 특성으로 신냄새, 신맛, 감칠맛은 모든 처리군에서 유의적인 차이는 없었다. 군냄새는 숙성 5일에 찹쌀, 밀가루, 산처리 전분 첨가군은 대조군에 비해 유의적으로 높았으며, xanthan gum, 인산가교 전분, 초산아디피산 전분은 유의적인 차이가 없었다. 전분맛은 xanthan gum 첨가군이 숙성 3일 이후에 대조군에 비해 유의적으로 높았다 (p<0.05). 점도는 숙성이 경과됨에 따라 유의적으로 낮아졌 으나 인산가교 전분과 xanthan gum 첨가군은 유의적으로 높았다. 경도는 찹쌀, 초산아디피산 전분, 인산가교 전분 첨가군이 유의적으로 낮았고, xanthan gum 첨가군은 숙성기간이 경과되어도 경도가 높게 유지되었다(p<0.05). 전반적인 기호도는 숙성 7일에 찹쌀, 밀가루, 옥수수 전분 첨가군이 대조군에 비해 유의적으로 낮은 점수를 나타내었고, 산처리 전분, 인산가교 전분, xanthan gum 첨가군은 대조군과 차이가 없었다.

• 동아시아식생활학회지
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• 제23권1호
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• pp.69-77
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• 2013

Jujube is a functional food, containing medicinal ingredients without side effects. Jujube can relieve digestive upset, inhibit tumor growth and protect the liver. It includes sterols, alkaloids, saponins, vitamins, organic acids, and amino acids. Jujube has also received attention as an anticancer agent and as a diet food. However, it is rare to find yogurt made with jujube, so we considered adding jujube powder to yogurt to popularize it as a new health food. We made yogurt with jujube powder at 0, 1, 2, 3, and 4%. We measured pH, acidity, color properties (brightness, redness, yellowness), viscosity, sensory qualities (color, flavor, taste, overall quality). We also experimented with storage stability at intervals of 1, 5, 10, 15, and 20 days. The results showed that pH increased significantly (p<0.001) with increasing amounts of added jujube powder. The pH also rose significantly with longer storage, but tended to decrease after 20 days. Acidity was reduced during the storage period. Viscosity was highest with 1% added jujube powder (p<0.001) on day 5 of storage (p<0.001). The L color value decreased as the amount of added jujube powder increased, whereas the a-value (redness) and b-value (yellowness) increased (p<0.001). In an sensory test, color in samples with 0, 1, and 2% jujube powder exhibited the highest values (p<0.01), but no significant differences in flavor or texture were observed. Sweetness and sourness were highest in the yogurt with 3% jujube powder (p<0.05). Overall quality tended to be higher for yogurt with 3% jujube powder, but the difference was in significant. Taken together, our results indicate that yogurt with 3% jujube powder may the most suitable for manufacturing purposes.

• KCI Concrete Journal
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• 제14권3호
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• pp.121-129
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• 2002

This study investigates experimentally into the design factors and quality variations having an effect on the properties of the combined high flowing concrete to be poured in the slurry wall of Inchon LNG in-ground receiving terminal. Especially, high belite cement and lime stone powder as cementitious materials and viscosity agent in order to improve self-compaction and hydration heat are used in this study. Water-cement ratio(W/C), fine aggregate volume ratio(Sr) and coarse aggregate volume ratio(Gv) as design factors of the combined high flowing concrete are applied to determine the optimum mix design proportion. Also quality variations for sensitivity test are selected items as followings. (1)Surface moisture(5cases) and (2)Fineness modulus of fine aggregate(5cases), (3)Concrete temperature(3cases), (4)Specific surface(3cases) and particle size of lime stone powder. As experimental results, water-cement ratio, fine and coarse aggregate volume ratio are shown as the optimum range 51%, 43% and 53% separately considering site condition of slurry wall. Also quality factors by sensitivity test should be controlled in the following ranges. (1) Surface moisture :to.67% and (2)Fineness modulus 2.6$\pm$0.2 of fine aggregate, (3)Concrete temperature l0-20t, (4) Specific surface 6,000$\textrm{cm}^2$/g and particle size 9.7$\pm$1.0${\mu}{\textrm}{m}$ of lime stone powder. Based on the results of this study, the optimum mix design proportion of the combined high flowing concrete are selected and poured successfully in the slurry wall of LNG in-ground tank.

• 대한화장품학회지
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• 제38권2호
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• pp.119-131
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• 2012

w/o 에멀젼은 내수성이 뛰어나고 보습 효과를 오랫동안 지속시킬 수 있으므로 화장품에 많이 사용하지만 안정도가 좋지 않기 때문에 안정한 w/o 에멀젼을 만들기 위해서는 전해질의 농도, 오일의 극성 정도, 수상의 비율, 유화제의 농도 등을 조절하는 것이 매우 중요하다. 안정도에 영향을 주는 여러 가지 요소 중에서 유화제의 구조에 따라 유화가능여부와 안정도가 어떻게 달라지는지에 초점을 맞추고, 유화제를 구조적으로 polyglyceryl ester 계열, silicone 계열, sugar 계열 유화제 등으로 나누어서 실험을 진행하였다. 또한 유상에 사용되는 오일의 실리콘 함량을 다르게 하여 유화제의 유화 능력을 검토하였다. 실험 결과를 참고하여 유화제에 따른 에멀젼의 입자, 점도의 경시 변화 등의 w/o 에멀젼의 특성을 찾아내고, 여러 조건에서 에멀젼의 안정도를 관찰하였다.

• 공업화학
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• 제27권3호
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• pp.259-264
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• 2016

본 연구에서는 norbonene dialkyl ester 6종을 isoprene rubber에 적용하여 내분비계 교란물질인 DEHP에 대한 대체 가능성을 평가하였다. IR 시편은 isoprene rubber (IR)와 norbonene dialkyl ester, 가황제 등을 배합하여 제작하였으며, 토크값, 스코치 시간, 최적가황시간, 무니점도를 측정하여 가공성을 평가하였고, 경도, 인장강도, 100% modulus, 신율 등물성을 평가하여 이를 DEHP를 적용한 경우와 비교하였다. 그 결과 토크 값의 경우 최저토크, 최대토크 모두 DEHP 보다 낮거나 유사한 값을 나타내었고, 스코치 시간, 최적가황시간은 DEHP보다 같거나 길게 측정되었다. 무니점도는 DEHN이 낮은 값을 나타내어 DEHP를 첨가한 경우보다 가공성이 우수함을 확인하였다. 경도와 열적 특성의 경우 norbornene계 화합물이 DEHP와 같거나 유사한 경향을 보였다. 인장특성의 경우 선형의 알킬기를 가진 norbornene계 화합물을 적용한 경우가 우수함을 확인하였다.

• 한국응용과학기술학회지
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• 제25권3호
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• pp.322-331
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• 2008

In order to synthesize high-solid coatings, acrylic resins (HSAs) containing 90% solid content were first synthesized, then the synthesized HSAs were cured with a curing agent, isocyanate, at room temperature to obtain high-solid coatings. In the HSAs synthesis, conversion was in a range of $82{\sim}87%$, and viscosities and number-averaged molecular weight ($M_n$) of the HSAs were in a range of $4380{\sim}8010$ cP and $1540{\sim}1660$, respectively. From the correlation between $T_g$ value, viscosity and $M_n$, it was found that, with increasing $T_g$ value, viscosity increases rapidly and molecular weight increases slowly. From the visco-elasity measured by the pendulum method, it was found that the curing time decreased with increasing $T_g$ values. From the tests of physical properties of the coatings' film, $60^{\circ}$ specular gloss, impact resistance and heat resistance were proved to be good and pencil hardness, drying time and pot-life were proved to be poor.

• 한국식품조리과학회지
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• 제28권5호
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• pp.589-598
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• 2012

This research was studied to find out the best ingredients for making demi-glace sauce, using the thickening agent with glutinous rice, non-glutinous rice, brown rice, and black rice, and to look into the quality characteristics. The moisture of demi-glace sauce depending on the thickening type was that the roux added cereals was higher than the control. In addition, it was increased depending on the extension of the storage time. The control was the highest on pH and acidity. On variation depending on the storage time, all of the experimental groups showed decrease on pH. Demi-glace sauce with brown rice and black rice roux showed increase of acidity. The DPPH radical was not tended to be decreased in the experimental group, but it was rapidly decreased in the control, depending on the extension of the storage time. Demi-glace sauce with non-glutinous rice was the highest on Hunter's color L value and generally increased according to the storage time. Also demi-glace sauce with glutinous rice was the highest on 'a' value and 'b' value but was decreased according to the storage time. The control was highest on viscosity, and demi-glace sauce with non-glutious and black rice roux were low on the variation of viscosity depending on the storage time. Increment of total bacteria in demi-glace sauce with black and brown rice roux was relatively lower than the control on storage stability test, and demi-glace sauce with brown rice roux got the highest point after swallow, taste and overall of sensory evaluation.

• 대한치과기공학회지
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• 제40권1호
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• pp.17-25
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• 2018

Purpose: When casting of ceramics, proper amount of deflocculant was added for disperse the particles in slip. In this study, examined the optimum amount of APMA(ammonium polymethaacrylate) water as deflocculant for casting the zirconia. Methods: The 100 g of zirconia powder were ball milled with 300 g zirconia ball, 90 g of distilled water, and APMA water in polyethylene pot for 24 hours. The amount of APMA water were added as deflocculant from 0.5 to 0.9 g at an intervals of 0.1 g. The viscosity of slip with no deflocculant showed 1362c.p. and the minimum viscosity with 580c.p. obtained when the slip contained 0.7% of deflocculant. Bar type specimens were casted with plaster mold and biscuit fired at $1100^{\circ}C$ for 1 hours. Biscuit fired specimens were finished with $60mm(L){\times}14mm(W){\times}10mm(H) bar$. Finished specimens were 2nd fired at $1500^{\circ}C$ for 1 hour. Results: Regardless the addition of deflocculant, all 2nd fired specimens showed 0% of apparent porosity and water absorption. The specimens with no deflocculant showed 24% of drying shrinkage and 27.4% firing shrinkage. On the other hand, The specimens with deflocculant showed 17.4% of drying shrinkage and 17.6% firing shrinkage regardless the amount of deflocculant. The maximum bulk density with $6.09g/cm^3$ obtained when the specimens casted with 0.7~0.9% of deflocculant contained slips. Bend strength of specimen with no deflocculant showed 680 MPa and the maximum bend strength with 814 MPa obtained when the specimen casted with 0.7% of diflocculant contained slip. Conclusion : It was found that the particle shape of the powder according to the dispersing agent is added, the particle size, sintering temperature and affect the particle size distribution, sintering time, sintering atmosphere, such a great influence on the sintering.

• 한국재료학회지
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• 제23권11호
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• pp.631-637
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• 2013

Synthesis of sub-micron $2SnO{\cdot}(H_2O)$ powders by chemical reduction process was performed at room temperature as function of viscosity of methanol solution and molecular weight of PVP (polyvinylpyrrolidone). Tin(II) 2-ethylhexanoate and sodium borohydride were used as the tin precursor and the reducing agent, respectively. Simultaneous calcination and sintering processes were additionally performed by heating the $2SnO{\cdot}(H_2O)$ powders. In the synthesis of the $2SnO{\cdot}(H_2O)$ powders, it was possible to control the powder size using different combinations of the methanol solution viscosity and the PVP molecular weight. The molecular weight of PVP particularly influenced the size of the synthesized $2SnO{\cdot}(H_2O)$ powders. A holding time of 1 hr in air at $500^{\circ}C$ sufficiently transformed the $2SnO{\cdot}(H_2O)$ into $SnO_2$ phase; however, most of the PVP (molecular weight: 1,300,000) surface-capped powders decomposed and was removed after heating for 1 h at $700^{\circ}C$. Hence, heating for 1 h at $500^{\circ}C$ made a porous $SnO_2$ film containing residual PVP, whereas dense $SnO_2$ films with no significant amount of PVP formed after heating for 1 h at $700^{\circ}C$.