• Elastomers and Composites
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• v.39 no.1
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• pp.61-70
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• 2004

This work is about the development or asphalt sealant using the waste edible oil. Asphalt sealant has been used for crack filler and bridge deck joint sealer Several plasticizers such as aromatic or paraffin process oils, DOP, Bunker C fuel oil, and waste edible oil were compounded with the basic components such as asphalt(AP-5), a thermoplastic elastomer(SBS triblock copolymer), a tackifying agent(petroleum resin), and stabilizers. Penetration, softening point, ductility, and elongation by tensile adhesion of those asphalt sealant compounds were measured. Their properties were changed largely depending on both the type and content of plasticizers. Waste edible oil and DOP were the best plasticizers for the low temperature tensile adhesion characteristics. Penetration and elongation by tensile adhesion of asphalt sealant compounds increased with the increase of waste edible oil content and decreased with the increase of talc content. The manufacture of asphalt sealant with low penetration and excellent low temperature tensile adhesion was possible by the recipe optimization.

• Carbon letters
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• v.15 no.4
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• pp.247-254
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• 2014

In this work, thermal treatment accompanied with different acid treatments was applied to a commercial coal tar pitch (CTP) to obtain a spinnable precursor pitch for carbon fiber. In the case of thermal treatment only, a relatively high reaction temperature of between $380^{\circ}C$ and $400^{\circ}C$ was required to obtain a softening point (SP) range of $220^{\circ}C-260^{\circ}C$ and many meso-phase particles were created during the application of high reaction temperature. When nitric acid or sulfuric acid treatment was conducted before the thermal treatment, the precursor pitch with a proper SP range could be obtained at reaction temperatures of $280^{\circ}C-300^{\circ}C$, which were about $100^{\circ}C$ lower than those for the case of thermal treatment only. With the acid treatments, the yield and SP of the precursor pitch increased dramatically and the formation of meso-phase was suppressed due to the lower reaction temperatures. Since the precursor pitches with acid and thermal treatment were not spinnable due to the inhomogeneity of properties such as molecular weight distribution and viscosity, the CTP was mixed with ethanol before the consecutive nitric acid and thermal treatments. The precursor pitches with ethanol, nitric acid, and thermal treatments were easily spinnable, and their spinning and carbon fiber properties were compared to those of air blowing and thermal treated CTP.

• Korean Journal of Heritage: History & Science
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• v.53 no.4
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• pp.100-117
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• 2020

National Treasure no. 101, the stupa of State Preceptor Jigwang from the Beopcheonsa Temple Site in Wonju has been transferred from place to place and reassembled several times since it was built. In particular, overall dismantling and repair was carried out in 1957 to restore parts damaged by bombing during the Korean War. Documented information on the repair process and materials used at that time does not exist. However, various types of metal materials used for this stupa have been identified during conservation work. Besides clamps anchor bolts, 9mm-thick circular rebars were mainly used for joining the parts of this stupa, while circular rebars and wires of various thicknesses were used for joining the parts with mortar restoration materials. Although deformed bars are typically used for stone pagodas classified as architectural structures, smooth circular rebars were used in this case. In terms of restoration using mortar, material shapes were transformed, bound alternately, and twisted irregularly to improve bonding strength and coherence in order to insert restoration materials and to bolster structural weaknesses. In addition, metallographic analysis showed the material to be hypo-eutectoid steel with low carbon content. Many non-metallic inclusions in the shape of drops of different sizes were included, which do not affect the whole elemental composition due to the very small quantities involved. Qualitative and EPMA analysis of Mn and S, which were not identified by SEM-EDS area analysis, established an even distribution of MnS in crystal grains of the microstructure, regardless of the shape of the samples. It is presumed that secondary homogenization and softening might have been conducted after manufacturing to facilitate the working process. Furthermore, in consideration of properties indicating that the thinner the steel is, the less carbon content contained and the greater the elasticity and elongation, it is judged that restoration work was ordered.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.14 no.3
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• pp.130-138
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• 1981

Discoloration of canned boiled oysters during storage is one of the serious problems which affect the quality of the products as well as the nutritive value. Usually the factors influencing the quality of canned boiled oysters are the process of pretreatments and the storage temperature of the products. In the present work, the changes of the total chlorophylls and carotenoids in the meat and the viscera of oysters were determined in order to make certain the procedure of the discoloration. In addition, the amino-N and the available lysine as factors of the nutritive value were also checked. In case of treatment with additives, direct addition of syrups containing additives just before seaming or soaking boiled oysters into the solution of additives seemed to have mild effects on retardation of discoloration. The migration of carotenoids from the viscera into the meat was faster than that of chlorophyll resulting in yellowing of the Products preceded greening caused by the chlorophylls. Treatment with $0.5\%\; Na_{2}EDTA\;of\;2.5\%$ brine retarded discoloration and available lysine loss of the Products while sodium-polyphosphate accelerated them. It was probably due to that sodium-polyphosphate could affect the softening or breakdown of the muscle of oysters. But most of all, storage temperature of canned boiled oysters seemed to be the major factor influencing the discoloration and nutritive loss of the products.

• Design & Manufacturing
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• v.15 no.2
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• pp.23-29
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• 2021

The specific strength of magnesium alloy is four times that of iron and 1.5 times that of aluminum. For this reason, its use is increasing in the transportation industry which is promoting weight reduction. At room temperature, magnesium alloy has low formability due to Hexagonal closed packed (HCP) structure with relatively little slip plane. However, as the molding temperature increases, the formability of the magnesium alloy is greatly improved due to the activation of other additional slip systems, and the flow stress and elongation vary greatly depending on the temperature. In addition, magnesium alloys exhibit asymmetrical behavior, which is different from tensile and compression behavior. In this study, a jig was developed that can measure the plane deformation behavior on the surface of a material in tensile and compression tests of magnesium alloys in warm temperature. A jig was designed to prevent buckling occurring in the compression test by applying a certain pressure to apply it to the tensile and compression tests. And the tensile and compressive behavior of magnesium at each temperature was investigated with the developed jig and DIC equipment. In each experiment, the strain rate condition was set to a quasi-static strain rate of 0.01/s. The transformation temperature is room temperature, 100℃. 150℃, 200℃, 250℃. As a result of the experiment, the flow stress tended to decrease as the temperature increased. The maximum stress decreased by 60% at 250 degrees compared to room temperature. Particularly, work softening occurred above 150 degrees, which is the recrystallization temperature of the magnesium alloy. The elongation also tended to increase as the deformation temperature increased and increased by 60% at 250 degrees compared to room temperature. In the compression experiment, it was confirmed that the maximum stress decreased as the temperature increased.

• Korean Journal of Food Science and Technology
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• v.10 no.1
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• pp.73-77
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• 1978

This experiment was made to select the optimum thickness of the polyethylene (P.E) film for Cheongdo Bansi and Sagoksi in the P.E film storage kept at $0^{\circ}C$. The experimental plots were divided into 4 plots by film thickness (0.04, 0.06, 0.08 and 0.10mm) and those were subdivided into 3 plots by fruits number (3, 10 and 50 persimmons) in each film bags. We investigated five experimental items; the change of loss of weight, firmness, titratable acidity, sugar contents and soluble tannin contents. 1. In the changes of loss of weight, the plot of packing in 0.04mm P.E. film bag with 50 persimmons were more retarded than other plots in Cheongdo Bansi, and packing in 0.08mm with 10 persimmons, 0.04 mm with 50 persimmons were more retarded than other plots in Sagoksi. 2. In the change of softening, the plot of packing in 0.04 mm with 50 persimmons were more retarded than other plots in Cheongdo Bansi and Sagkai. 3. In the changes of titratable acidity, the plot of packing in 0.04 mm with 50 persimmons were more slightly decreased than other plots in Cheongdo Bansu also in Sagoksi, packing in 0.06 mm with 10 persimmons were the same results. 4. In the changes of soluble tannin contents, the plots of packing in 0.06 mm with 10 persimmons, 0.04 mm with 50 perimmons were more ratarded in Chenongdo Bansi, also in Sagoksi, packing in 0.04 mm with 10 persimmons 50 persimmons were the same results. 5. In the changes of soluble tannin contents, the plots of packing in 0.04mm with 3 and 10 persimmons were more slowly decreased than other plots in Cheongdo Bansi and Sagoksi, on. the other hand, pcaking in 0.04mm with 50 persimmins in Cheongdo Bansi and Sagoksi, had not astringent taste at 120 days in storage. Judging through the upper results, the most desirable storage conditions for Cheongdo Bansi and Sagoksi were to pack in P.E film bag of 0.04mm with 50 persimmons.