• Proceedings of the Korean Institute of Interior Design Conference
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• 2008.05a
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• pp.46-49
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• 2008

This research does Complexity form, Interior epidermis cell re-organization, Object discovery that have correct numerical value concept by purpose. Research applied by Grid re-organization in form generation, Parameter variation of cell unit (morphor, tweener), Symbol, pattern of variation, self-organization cell substitution order. Representation through 3d digital modeler of polygon, Nurbs and street-sheet program(x,y,z coordinates & Network way of points) etc. of main work. Investigator specified numbers of U profiles*30, V point-20 that is 600 Paramaters individual in volume, and define circle radius of lighting in object, Projection size variously and tried difference. Transposition cell to point and Heightened brightness of color using pointillism of painting. Led lighting cell object is expressed being decoded by digital code.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.381-391
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• 2006

The rheological properties of dough made the substitution of wheat flour(composite flour) at the levels of 0%, 5%, 10% and 15% soymilk residue flour, with addition of vital wheat gluten at the levels of 3, 6 and 9% were investigated. And nutrition contents of soymilk residue flour were analyzed. The results were as follows; Principal components of soymilk residue flour were 22.0% crude protein, 13.2% crude lipid, 54.3% carbohydrate, 27.2% dietary fiber and $220{\mu}g/g$ isoflavones. Free amino acid component of soymilk residue were L-glutamic acid, L-leucine, L-lysine, L-valine, L-phenylalanine, L-isoleucine, L-threonine, L-methionine and L-cystine. Total dietary fiber content of bread with soymilk residue and wheat flour were 5% soymilk residue; 3.50%, 10% soymilk residues; 4.65%, 15% soymilk residues; 5.96%, and wheat flour bread: 2.1% respectively Mixing water absorption capacity was increased by increasing amounts of added soymilk residue and vital wheat gluten. Dough development time was increased by increasing amounts of added soymilk residues, while decreased by increasing amounts of vital wheat gluten. The dough volume of composite flour with 5%, 10% and 15% soymilk residue flour were the smaller than wheat flour dough. But the dough volume was increased by added vital wheat gluten, and the composite flour with 5% soymilk residue flour and 9% vital wheat gluten was better than the others. This study proved that the dough volume of composite flour with 5% soymilk residue flour and 9% vital wheat gluten was better than the others. On the other hand, the soymilk residue flour contains dietary fiber, isoflavone, protein, lipid and carbohydrate. Therefore the soymilk residue flour will be very useful as food material.

• Food Science and Preservation
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• v.17 no.5
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• pp.674-680
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• 2010

This study was carried out to investigate quality characteristics of white breads with cabbage powder(CP) (0, 2.5, 5.0, 7.5 and 10.0%). L-value was significantly decreased by addition of CP, but a and b-values were increased(p<0.05). The degree of pH of dough and bread weight increased with increasing CP concentration, while bread volume, specific volume, and baking loss rate became reduced. The hardness of the breads added with CP was higher than that of the control group. Also, In sensory analysis, the breads with CP showed generally low scores in color, flavor, taste, texture and overall acceptability compared with the control. Taken together, the 2.5%, 5.0% treatment showed similar results with the control group, as compared to other treatments. Addition of CP influenced the color, bread volume and other rheological properties, which is disadvantageous for the quality of white bread. However, compared with the control group, up to 5% CP substitution for flour didn't show significant defferences in sensory test.

• Journal of the Korea Institute of Building Construction
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• v.24 no.2
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• pp.215-226
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• 2024

This study presents an experimental investigation into the performance of self-sensing grout formulated with a high volume of ultra-fine fly ash(UHFA). To explore the potential benefits of alternative cementitious materials, the research examined the effect of substituting UHFA with equal parts of blast furnace slag(BFS) fine powder. Both UHFA and BFS are byproducts generated in significant quantities by industrial processes. The evaluation focused on the fresh properties of the grout, including its flow characteristics, as well as the hardened properties such as compressive strength, dimensional stability(length change rate), and electrical properties. The experimental results demonstrated that incorporating UHFA resulted in a substantial reduction in the plastic viscosity of the grout, translating to improved flowability. Additionally, the compressive strength of the UHFA-modified grout surpassed that of the reference grout(without UHFA substitution) at all curing ages investigated. Interestingly, the electrical characteristics, as indicated by the relationships between FCR-stress and FCR-strain, exhibited similar trends for both grout mixtures.

• Advances in concrete construction
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• v.6 no.2
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• pp.103-121
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• 2018

This paper reports the effects of coarse and fine recycled concrete aggregates (RCA) on fresh and hardened properties of self-compacting concrete (SCC) containing ground granulated blast-furnace slag (GGBFS) as cement replacement. For this purpose, three SCC mixes groups, were produced at a constant water to binder ratio of 0.38. Both fine and coarse recycled aggregates were used as natural aggregates (NA) replacement at different substitution levels of 0%, 25%, 50%, 75% and 100% by volume for each mix group. Each group, included 0, 15% or 30% GGBFS as Portland cement replacement by weight. The SCC properties investigated were self-compactability parameters (i.e., slump flow, T500 time, V-funnel flow time, L-box passing ability and sieve stability), compressive strength, capillary water absorption and water penetration depth. The results show that the combined use of RCA with GGBFS had a significant effect on fresh and hardened SCC mixes. The addition of both fine and coarse recycled aggregates as a substitution up to 50% of natural aggregates enhance the workability of SCC mixes, whereas the addition from 50 to 100% decreases the workability, whatever the slag content used as cement replacement. An enhancement of workability of SCC mixes with recycled aggregates was noticed as increasing GGBFS from 0 to 30%. RCA content of 25% to 50% as NA replacement and cement replacement of 15% GGBFS seems to be the optimum level to produce satisfactory SCC without any bleeding or segregation. Furthermore, the addition of slag to recycled concrete aggregates of SCC mixes reduces strength losses at the long term (56 and 90 days). However, a decrease in the capillary water absorption and water permeability depth was noticed, when using RCA mixes with slag.

• Journal of the Korean Recycled Construction Resources Institute
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• v.5 no.4
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• pp.488-495
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• 2017

In this study, we conducted the kinetic hydration modeling of OPC and the final product according to the substitution ratio of GGBS by using the geochemical code, GEMS, in order to calculate the thermodynamic equilibrium. The thermodynamic data was used by GEMS's 3rd party database, Cemdata18, and the cement hydration model, the Parrot & Killoh model was applied to simulate the hydration process. In OPC modeling, ion concentration of pore solution and hydration products by mass and volume were observed according to time. In the GGBS modeling, as the substitution rate increases, the amount of C-S-H, which contributes the long-term strength, increases, but the amount of Portlandite decreases, which leads to carbonation and steel corrosion. Therefore, it is necessary to establish prevention of some deterioration.

• Korean Journal of Food Science and Technology
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• v.42 no.4
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• pp.459-467
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• 2010

The substitution effects of broccoli powder for flour in the preparation of sponge cake were determined by physicochemical and sensory analysis. The specific gravity and viscosity of the cake batter and cooking loss of the cake increased with an increasing amount of broccoli powder, whereas specific loaf volume and moisture content of the cake decreased. Lightness, redness, and yellowness of crust and crumb decreased with increasing broccoli powder content. A texture analyses revealed that the hardness, chewiness, gumminess, adhesiveness, and fracturability of the cake tended to increase in proportion to the amount of broccoli powder in the formula. In the sensory evaluation, cake prepared with 5% broccoli powder was similar to the control in moistness, softness, chewiness, and springiness. These results suggest that adding 5% broccoli powder is the best substitution ratio for sponge cake.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.4
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• pp.450-456
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• 2005

This study was performed to provide basic data that will predict the usefulness of buckwheat sprout as food materials. The quality characteristics of noodles prepared with buckwheat sprout powder were investigated The buckwheat sprout powder was added to the noodles in 0, 2, 4, 6, and $8\%$ in proportion to the weight of wheat flour, respectively. The added amounts of buckwheat sprout powder did not affect the volume of the noodles. The weight of noodles was decreased, whereas tumidity of the soup after cooking the noodles was increased with the increment of the amount of added buckwheat sprout powder. The color of powder mixture, wet noodles, and cooked noodles was changed by the addition of buckwheat sprout powder. Lightness(L) was decreased, whereas yellowness(b) and redness(a) increased as the amount of buckwheat sprout powder increased. In the texture analysis, hardness and chewiness of wet noodles were increased significantly by the addition of buckwheat sprout powder. Hardness, chewiness, and gumminess increased significantly in the cooked noodles with more than $6\%$ substitution of buckwheat sprout powder. Other textural properties did not show any significant changes. The results of sensory evaluation revealed that the overall preference of noodles with 2 to $4\%$ substitution of buckwheat sprout powder was better than other sample groups. Therefore, the appropriate amount of addition for the buckwheat sprout noodles was 2 to $4\%$ buckwheat sprout powder in proportion to the weight of wheat flour.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.903-908
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• 2010

Yeast-leavened rice bread with added vital wheat gluten was formulated by substituting normal rice flour with 0~30% black rice flour, and the effects of black rice flour substitution on rice bread quality were investigated. Black rice flour contained more protein, lipid, and ash contents than normal rice flour. Increasing levels of black rice flour substitution decreased the specific loaf volume of rice bread. Black rice flour decreased lightness and yellowness, and imparted a reddish color in the bread crumbs. Only a slight difference in crumb firmness was observed between control rice bread (100% normal rice flour) and rice bread containing up to 20% black rice flour. However, crumb firmness of rice bread containing 30% black rice flour was considerably higher than that of the control rice bread and increased rapidly at 2~3 days during a 3-day storage period at $25^{\circ}C$. Antioxidant activity of rice breads was estimated by determining electron-donating ability (EDA) to DPPH radical. The electron-donating ability slightly increased with increasing levels of black rice flour in rice bread.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2007.06a
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• pp.325-325
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• 2007

The perovskites in the $LaAlO_3-BaZrO_3$ system (i.e., $(1-x)LaAlO_3-xBaZrO_3$ were fabricated by a solid state reaction and their dielectric properties were investigated. For the compositions of x=0.1~0.9, the mixture of $LaAlO_3$ with a rhombohedral structure and $BaZrO_3$ with a cubic was observed when the sintering was conducted at $1500^{\circ}C$, indicating that the solubility of constituent elements was very low and a narrow solid solution region might exist. The large difference of ionic radii between $La^{3+}$ ion (0.136nm, C.N.=12) and $Ba^{2+}$ ion (0.161nm) or $Al^{3+}$ ion (0.0535nm, C.N.=6) and $Zr^{4+}$ ion (0.072nm) might hinder the mutual substitution. Within the compositions of x=0~0.7, the dielectric constant of the mixture increased with the amount of $BaZrO_3$, i.e., x value, which was in good agreement with the logarithmic mixing rule (In $_{r,i}={\Sigma}v_iln\;_{r,i}$). The increase in $BaZrO_3$ doping decreased $Q{\times}f$ value significantly due to the low $Q{\times}f$ value of $BaZrO_3$ itself, a poor microstructure of the mixture with an increased grain boundary area per volume, and defects in the cation and oxygen sub-lattices which were respectively caused by the evaporation of barium during the sintering process and the substitution of Ba on La-site or Al on Zr-site.