• Journal of The Korean Society of Agricultural Engineers
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• v.53 no.2
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• pp.35-43
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• 2011

This study aimed to investigate the engineering characteristics of PVA fiber-cement-soil mixture used to prevent or reduce brittle failure of cement-soil mixtures due to the tensile strength increase from the addition of a synthetic fiber. The engineering characteristics of PVA fiber-cement-soil mixtures composed of PVA fiber, soil, and a small amount of cement was analysed on the basis of the compaction test, the unconfined compression test, the tensile strength test, the freezing and thawing test, and the wetting and drying test. The specimens were manufactured with soil, cement and PVA fiber. The cement contents was 2, 4, 6, 8, and 10%, and the fiber contents was 0.4, 0.6, 0.8, and 1.0% by the weight of total dry soil. To investigate the strength characteristics depending on age, each specimen was manufactured after curing at constant temperature and humidity room for 3, 7 and 28 days, after which the engineering characteristics of PVA fiber-cement-soil mixtures were investigated using the unconfined compression test, the tensile strength test, the freezing and thawing test, and the wetting and drying test. The basic data were presented for the application of PVA fiber-cement-soil mixtures as construction materials.

• Journal of The Korean Society of Agricultural Engineers
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• v.55 no.4
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• pp.29-35
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• 2013

The objective of the current study is to evaluate the effects depending on the types of reinforcing fibers being influential in view of mechanical properties and impact resistance of hybrid fiber reinforced concrete (HFRC) for applications to precast concrete structure. Hybrid fibers applied therefor were three types such as PP/MSF (polypropylene fiber+macro synthetic fiber), PVA/MAF (polyvinyl alcohol fiber+MSF) and JUTE/MSF (natural jute fiber+MSF), where the volume fraction of PP, PVA and natural jute was applied with 0.2 %, respectively, while based on 0.05 % volume fraction of MSF. The HFRC was tested for slump, compressive strength, flexural strength and impact resistance. The test result demonstrated that mixture of such hybrid fibers improve compressive strength, flexural strength and impact resistance of concrete. Moreover, it was found that HFRCs to which hydrophilic fibers, i.e. PVA/MSF and JUTE/MSF, were mixed show more improved features that HFRC to which non-hydrophilic fiber, i.e. PP/MSF was mixed. Meanwhile, the finding that PVA/MSF HFRC exhibited better performance than JUTE/MSF HFRC was attributed from the former having higher aspect ratio than that of the latter.

• Korean Journal of Materials Research
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• v.16 no.11
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• pp.663-667
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• 2006

CTAB(cetyltrimethylammonium bromide)-capped CdSe nanoparticles were prepared by using a 4 : 1(v/v) distilled water-isopropyl alcohol mixture. The cadmium chloride and sodium selenosulfate were used as the cadmium and selenium source. By the analysis of XRD and XPS, the resultant particle was confirmed to be cubic CdSe phase. TEM image showed CdSe nanoparticles with empty core. The CTAB-capped sample showed an maximum absorption at 418nm, blue-shifting compared with bulk CdSe, which indicated stronger quantum confinement effect compared with uncapped sample. From FT-IR analysis, it was found that the presence of the new peaks in the $850{\sim}1250cm^{-1}$ range indicated the existence of chemical bonding between CTAB and surface of CdSe nanoparticles. Also TG analysis indicated that there were two weight-loss steps for the CTAB-capped CdSe nanoparticles. It was suggested that CTAB played a significant role in protecting CdSe nanoparticles.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.224-230
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• 2000

In order to study the quality of uncooked-colored wine by using polished black rice(PBR) and glucoamylase, the mixture ration of PBR ws investigated. The growths of yeast and lactic acid bacteria, pH and alcohol concentration of the colored wine prepared by adding PBR in the range of 20 to 100% were higher than those of polished rice only, whereas the contents of residual sugars, total free amino acids and fusel oil of the colored wine were lower. The colored wine prepared by 20% PBR and that of over 80% PBR showed a light red color and a dark red, respectively. The optimal addition ratios of PBR evaluated by palatability of color and flavor, and sensory overall quality was 40 to 60%.

• Food Science and Preservation
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• v.11 no.1
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• pp.42-46
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• 2004

Each pigments were obtained by ethyl alcohol extraction method, blue and yellow pigment from Gardenia as well as dark brown pigment from Kaoliang. Concentration of these pigments are all 60 Brix, the extraction yields were 0.68, 1.97, 0.63 ％(w/w), respectively. Oil soluble natural black pigment (OSNBP) was composed of soybean oil, water, emulsifier, Gardenia blue and yellow, Kaoliang dark brown etc. Blending ratio of these was 8: 22: 42: 10: 15: 13 (w/w), this mixture was carried out homogenized. Solubility of this OSNBP in soybean oil was appeared the maximum level at about 30∼40$^{\circ}C$ range. OSNBP solubilized black oil was not reseparated at below 20$^{\circ}C$.

• Journal of fish pathology
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• v.34 no.2
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• pp.249-253
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• 2021

Anisakiasis is a well-known zoonosis caused by ingestion of raw or thermally undercooked seafood product contaminated with live Anisakis nematode third stage larvae (L3). Several traditional processing techniques have been used to kill or remove the Anisakis larvae worldwide, but thermal processing or deep freezing are the most effective treatments to kill the Anisakis larvae. In this study, we investigated the survival of Anisakis larvae in several condiments (soy bean sauce, wasabi, vinegar, red pepper paste) commonly consumed when eating raw fish in Korea. We also examined several different media (NaCl solution, absolute alcohol, soju) to investigate their larvicidal effect. When directly exposed to various condiments, the most effective larvicidal effect was observed in the mixture of wasabi and soy bean sauce. When exposed to different NaCl solutions, the larvicidal ability became more effective as the concentration increased, but did not show 100% killing effect. In soju, the L3 were killed under less than 4 hr. We observed the larvicidal effects of several condiments in this study, but these results are thought to be carefully interpreted for actual use because all the condiments in this study showed the effect in hours and in general, the L3 are exposed to these condiments only for seconds before ingested in real situation.

• Korean Journal of Pharmacognosy
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• v.50 no.3
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• pp.198-204
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• 2019

A facile and convenient method was developed for the mass production of epigallocatechin gallate (EGCG) rich green tea extract (Er-GTE). The Er-GTE was successfully obtained from the crude water extract of green tea by the combination of two step purification, i.e., a simple adsorption process on the cation exchange resins (Trilite SCR-B) followed by the chromatography with Diaion HP-20 resins. The green tea extract produced by water extraction under $45^{\circ}C$ was subjected to adsorb on the strongly acidic cation exchange resin, Trilite SCR-B. The eluate passed through the resin was reabsorbed on Diaion HP-20 resin, which was subjected to elute with a mixture of water and alcohol by conventional chromatographical manner. The EGCG content in Er-GTE was estimated above 97% by HP-LC analysis and the newly developed method was regarded as the most suitable and appropriate process for the mass production of epigallocatechin gallate rich green tea extract (Er-GTE).

• Journal of the Korean Chemical Society
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• v.63 no.3
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• pp.160-165
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• 2019

A series of reactions between an amino alcoholic ligand, cis-2-((2-((2-hydroxyethyl)amino)ethyl)amino)cyclohexan-1-ol (HEAC), with the mixtures of group 12 metals including, $HgCl_2/CdCl_2$, $HgCl_2/CdI_2$, $ZnCl_2/CdCl_2$ and $ZnCl_2/CdCl_2/HgCl_2$ was experimentally and theoretically studied to determine the most stable product of these reactions. Furthermore, the Cambridge Structural Database (CSD) studies were done to evaluate the theoretical results. The products were characterized by elemental analysis, FT-IR, Raman, $^1H$ NMR spectroscopy and single-crystal X-ray diffraction. Based on these investigations a binuclear structure of cadmium, [$Cd_2(HEAC)_2({\mu}-Cl)_2Cl_2$] (1), is the most stable product that was formed in all studied reactions between HEAC and metals mixtures. In this structure, the cadmium atom has a $CdN_2O({\mu}-Cl)_2Cl$ environment and distorted octahedral geometry.

• Advances in concrete construction
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• v.11 no.1
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• pp.11-18
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• 2021

The present study fabricated polyvinyl alcohol (PVA) fiber-reinforced alkali-activated slag/fly ash (AASF) composites with varying mixture ratios of slag and fly ash. The thermomechanical behaviors of the AASF composites exposed to 200, 400, 600, or 800℃ were evaluated by means of compressive strength test, visual observation, and fire resistance tests. X-ray diffractometry, mercury intrusion porosimetry, and thermogravimetry tests were performed to analyze the microstructure change of the AASF composites upon exposure to high temperatures. Specimens exhibited a gradual strength loss up to 600℃, while also showing a significant decrease in the strength above 600℃. The fire resistance test revealed the occurrence of an inflection point as indicated by an increase in the internal temperature at around 200℃. In addition, specimens showed the dehydration of C-S-H gel, the presence of åkermanite, gehlenite, and anorthite upon exposure to 800℃, which is associated with the formation of macropore population with pores having diameters of 1-3 ㎛ and 20-40 ㎛. Visual observation indicated that the PVA fibers mitigated the cracking and/or spalling of the specimens upon exposure to 800℃.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.896-902
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• 2010

Omija contains high organic acid content (5~7%) that must be reduced in order to produce high quality wine for consumption. In this study, we used pear, which has low total acid but plenty of sugar, to relieve the sourness of Omija material. Our group mixed Omija and pear at a ratio of 1:9 to 1:15 in order to attain a 0.5~0.7% total acid level, similar to commercial wine. As Omija was mixed with pear, the red color of Omija changed to a lighter red color. Alcohol fermentation solution of Bokbunja and Gaeryangmeoru were used to make up for the light red color of Omija pear wine. The red color of Bokbunja was confirmed to be similar to the original red color of Omija. It was proven that addition of 3~5% Bokbunja to Omija pear mixture wine produced replicated the red color image of Omija. Our results show that addition of 2~5% xylitol to Omija pear mixture wine was good by sensory test.