• Journal of the Mineralogical Society of Korea
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• v.28 no.2
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• pp.83-93
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• 2015

This study investigated genetic, mineralogical and spectral characteristics of oil shale and coal samples in Dundgobi area, Mongolia. Based the Rock/Eval and Total organic carbon (TOC) analysis, kerogen type, hydrogen quantity, thermal maturity and depositional environment were confirmed. Moreover, the mineral composition of oil shale and coal samples were analyzed by XRD and spectroscopy. The result of Rock Eval/TOC analysis revealed that the samples of Eedemt deposit are immature to mature source rocks with sufficient hydrocarbon potential, and the kerogen types were classified as Type I, Type II and Type III kerogen. On the other hand, the samples from Shine Us Khudag deposit were mature with good to very good hydrocarbon potential rocks where kengen types are defined as Type I, Type II/III and Type III kerogen. According to the carbon and sulfur contents, the depositional environment of the both sites were defined as a freshwater depositional environment. The XRD analysis revealed that the mineral composition of oil shale and coal samples were quartz, calcite, dolomite, illite, kaolinite, montmorillonite, anorthoclase, albite, microcline, orthoclase and analcime. The absorption features of oil shale samples were at 1412 nm and 1907 nm by clay minerals and water, 2206 nm by clay minerals of kaolinite and montmorillonite and 2306 nm by dolomite. It is considered that spectral characteristics on organic matter content test must be tested for oil shale exploration using remote sensing techniques.

• The Korean Journal of Food And Nutrition
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• v.15 no.4
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• pp.314-320
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• 2002

When the soybean milk residue flour were added to the respective wheat flour at level of 5%, 10% and 15% the possibility of bread making were studied. Vital gluten was added to the soybean milk residue portion of a 10% composite flour at levels of 3%, 6% and 9% to improve bread quality. And test was baking properties of soybean milk residue composite flour and sensory evaluation of composite breads. Major components of soybean milk residue flour were crude protein, 22.0%; crude lipid, 13.2%; carbohydrate, 54.3%; and dietary fiber, 27.2%. When 5%, 10% and 15% soybean milk residue flour was blended with wheat flour, water absorption, development time and bread weight were increased, and volume of dough and loaf was decreased. But improved bread-making properties by adding gluten. Color of crumb got darker as the percentage of soybean milk residue flour increased, got brighter when gluten was added. Texture of bread increased in chewiness and hardness as the percentage soybean milk residue flour increased but not different in cohesiveness. The use of vital gluten showed influence to springiness, chewiness and hardness. The sensory evaluation showed that 5% soybean milk residue-wheat bread was similar to bread made from wheat flour in overall acceptability. And the bread made by miting gluten were better than 10% soybean milk residue-wheat bread in overall acceptability.

• Journal of the Korea Concrete Institute
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• v.17 no.5 s.89
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• pp.769-774
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• 2005

Fluosilicic acid(H2SiF6) is recovered as an aqueous solution which absorbs $SiF_4$ produced from the manufacturing of industrial-graded H3PO4 or HF. Generally, fluosilicates are the salts produced by the reaction of H2SiF6 and metal salts. Addition of fluosilicates to cement endows odd properties through unique chemical reaction with the fresh and hardened cement. This study was performed to know mechanical properties and watertightness using fluosilicates based composite made from fluosilicates and other compounds. Mix proportions for experiments were modulated at 0.45 of water to cement ratio and $0.0-2.0\%$ of adding ratio of fluosilicates based composite. Evaluation for mechanical properties of concrete was conducted to know fresh state of concrete, hardening state of concrete, and watertightness. Evaluation for watertightness of concrete was carried out permeability, absorption test and porosity analysis. In addition. Scanning Electron Microscopy(SEM) and Energy Dispersive X-Ray(EDX) used for investigating micro-structure and atomic component distributed in hardened concrete. It is ascertained that characteristics of mechanical properties and watertightness was more improved than non-added because of packing role of fluosilicates based composite and pozzolanic reaction of soluble $SiO_2$. Also, concrete added fluosilicates based composite had a tendency to delay setting time and only $0.5\%$ addition of fluosilicates based composite delayed 150 minutes compared with non-added.

• The Korean Journal of Pesticide Science
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• v.18 no.4
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• pp.321-329
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• 2014

This experiment was conducted to establish an analytical method for residues of amisulbrom, as recently developed an oomycete-specific fungicide showing inhibition of fungal respiration, in crops using HPLC-UVD/MS. Amisulbrom residue was extracted with acetonitrile from representative samples of five raw products which comprised apple, green pepper, kimchi cabbage, potato and hulled rice. The extract was diluted with 50 mL of saline water and directly partitioned into dichloromethane to remove polar co-extractives in the aqueous phase. For the hulled rice sample, n-hexane/acetonitrile partition was additionally employed to remove non-polar lipids. The extract was finally purified by optimized Florisil column chromatography. On an octadecylsilyl column in HPLC, amisulbrom was successfully separated from sample co-extractives and sensitively quantitated by ultraviolet absorption at 255 nm with no interference. Accuracy and precision of the proposed method was validated by the recovery test on every crop samples fortified with amisulbrom at 3 concentration levels per crop in each triplication. Mean recoveries ranged from 85.3% to 105.6% in five representative agricultural commodities. The coefficients of variation were all less than 10%, irrespective of sample types and fortification levels. Limit of quantitation (LOQ) of amisulbrom was 0.04 mg/kg as verified by the recovery experiment. A confirmatory method using LC/MS with selected-ion monitoring technique was also provided to clearly identify the suspected residue. The proposed method was sensitive, reproducible and easy-to-operate enough to routinely determine the residue of amisulbrom in agricultural commodities.

• Journal of the Korea Concrete Institute
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• v.15 no.2
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• pp.273-279
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• 2003

The purpose of this study is to clarify the effect of the monomer ratio on properties of the polymer-modified mortars using methylmethacrylate-butyl acrylate(MMA/BA) latexes, and to obtain basic data necessary to develop appropriate latexes for cement modifiers. From the test results, we knew that the pore volume of polymer-modified mortars using MMA/BA latexes at bound MMA contents of 60 and 70 percent is 7.5∼75nm and the fine pore volume is increased with an increase in the polymer-cement ratio. The total pore volume of polymer-modified mortars using MMA/BA latexes is linearly reduced with an increase in the bound MMA content and increased in the polymer-cement ratio. In general, the superior compressive strength of polymer-modified mortars using MMA/BA latexes is obtained at a bound MMA content of 70 percent and a polymer-cement ratio of 15%. And, the water absorption and chloride ion penetration depth are greatly affected by the polymer-cement ratio rather than the bound MMA content. The important factors affecting the properties of polymer-modified mortars using MMA/BA latexes polymerized with various monomer ratios are the variations of the pore size distribution with changing bound MMA content and the polymer-cement ratio.

• Journal of the Korean Ceramic Society
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• v.41 no.3
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• pp.221-228
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• 2004

Basic properties of artificial lightweight aggregate by using waste dusts and strength properties of LWA concrete were studied. Bulk specific gravity and water absorption of artificial lightweight aggregates varied from 1.4 to 1.7 and 13 to 16%, respectively. Crushing ratio of artificial lightweight aggregate was above 10% higher than that of crushed stone or gravel. As a result of TCLP leaching test, the leaching amount of tested heavy metal element was below the leaching standard of hazardous material. Slump, compressive strength and stress-strain properties of LWA concrete made of artificial lightweight aggregate were tested. Concrete samples derived from LWA substitution ratio of 30 vol% and W/C ratio of 45 wt% showed the best properties overall. Thermal insulation and sound insulation characteristics of light weight concrete panel with the optimum concrete proportion were tested. Average overall heat transmission of 3.293W/㎡$^{\circ}C$ was observed. It was higher by about 15% than those of normal concrete made by crushed stone. Sound transmission loss of 50.9 ㏈ in frequency of 500 ㎐ was observed. It was higher by about 13% than standard transmission loss.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.287-293
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• 2010

Regarding the physical properties of wheat flour added with lily's root powder, elasticity in farinograms tended to increase as the ratio of added lily's root powder increased. However, viscoelasticity, absorptivity, absorption time, and stability tended to decrease after an initial increase when a certain ratio of lily's root powder was added to the wheat flour. Results from the rapid viscosity analyzer (RVA) indicated that the retention strength, final viscosity, break down, set back value, $P_{max}$ value of the alveogram, and falling number value decreased. As for gaseous release, measured with a rheofermentometer, the total amount of $CO_2$ gas generated and retained tended to decrease. As for the gelatinizing properties in terms of differences in the granularity and the amount of lily's root powder (bulbs) added to wheat flour, the initial gelatinization temperature had no effect regardless of the type or amount of general grinding and minute (ultra-fine, $10\;{\mu}m$) lily's root powder. Meanwhile, the peak viscosity and peak viscosity time exhibited significant differences in 3, 5% general grinding lily's root powder additive groups. On the other hand, there was no significant difference between 3, 5% minute lily's root powder additive groups. This is likely because the activity of the enzyme in wheat flour decreased relatively and differences in the lily's root powder granularity resulted in a variation in water absorptivity. In the preference test, flavor retention of the functional bread increased according to the granularity of lily's root powder and the ratio of added lily's root powder, thus resulting in significant differences in the mouth feel and flavor; the texture and crumb color, however, did not exhibit significant differences.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1819-1825
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• 2015

This study was carried out to investigate the effect of hydrocolloids [hydroxypropylmethyl cellulose (HPMC), xanthan gum (XG), guar gum (GG), and glucomannan (GM)] on the physicochemical properties of bread flour dough containing rice flour. In amylograph analysis, the significantly lowest gelatinization temperature was obtained in dough with XG (P<0.05). XG revealed the highest maximum viscosity while GM revealed the lowest. In viscograph test, the lowest gelatinization temperature and maximum viscosity showed the same result as in the amylograph. Breakdown value was also highest in dough containing XG, but lowest in the control and dough containing HPMC. Setback value was highest in dough containing HPMC, but lowest in dough containing XG. In farinograph analysis, consistency was greatest in dough with HPMC and XG. Hydrocolloids affected water absorption, which was highest in dough containing GM. Development times of dough containing HPMC and XG were low. Stability was lowest in dough with XG. Degree of softening was reduced in dough containing HPMC and GG compared to the control but increased in dough containing XG and GM. Dough containing HPMC and GG showed the largest volume at 3 h of fermentation. Dough with HPMC showed the lowest pH value. Hydrocolloids in this study affected physicochemical properties of dough.

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.269-276
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• 1983

Experiments were performed to study the rheological and baking properties of bread fortified with various amounts of filefish protein concentrate (FPC). Doughs were prepared from mixtures containing wheat flour and 5,10,15 and 20% of FPC. Standard methods were used to evaluate the rheology of doughs and characteristics of bread. The results were as follows. 1. The water absorption of the fortified doughs increased as FPC increased. FPC caused an increase in development time and stability as measured by Farinograph. 2. In the extensigraph test, FPC yielded a decrease in extensibility and an increase in resistance to extension. 3. Baking tests demonstrated that addition of FPC decreased the volume of loaf and made the crumb darker and coarser. 4. Additional tests were made to examine effect of sodium stearoyl lactylate (SSL) added at 0.25, 0.50, 1.00 and 2.00% on doughs containing 10% headed & gutted FPC. The most appropriate amount of SSL as an additive was 0.5%. 5. In the farinograph, adding 0.5% SSL could delay dough development time and greatly increase stability. 6. When 0.5% SSL was added on doughs containing 5,10,15 and 20% headed & gutted FPC, baking quality was greatly improved. The breads containing up to 10% were acceptable by the addition of SSL, but not in higher level of FPC. 7. The results of sensory evaluations of bread showed that the color, texture and taste of bread containing 5% whole FPC and 5, 10% headed & gutted FPC were reasonably gacceptable.

• Journal of the Korean Wood Science and Technology
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• v.22 no.4
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• pp.19-25
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• 1994

The purpose of this study was to determine the technical feasibility of making 3-dimensional thin hardboard panels for overlay substitutes of low grade particleboard and plywood panels. Experimental studies were directed at assembling bench-top apparatus, learning the characteristics of different types of lignocellulosic waste papers, for making thin hardboard with several combinations of them with and without resin addition. The raw materials used are waste corrugated cartons, cereal boxes, and old magazines which contain substantial amount of lignin in it. The experimental results showed that satisfactory thin(0.21~0.16cm) hardboard could be made from the residential mixed waste papers that have selected properties comparable to commercial 0.32cm hardboard. The significant mixing ratio effect of the waste papers was present on the thickness swelling, water absorption, linear expansion, and modulus of elasticity including Taber abrasion tests of the thin hardboard made. The mixing ratio of waste papers and resin in the thin hardboard prominently affected the specific gravity of it, which led to affect modulus of elasticity and those physical properties sensitively. And it was shown that the hardboard containing those physical properties can be used for overlay substitutes of low grade plywood and particleboard panels.