• Proceedings of the Korea Concrete Institute Conference
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• 2006.11a
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• pp.765-768
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• 2006

This paper investigates the properties of light weight foamed concrete with variances in adding ratio of stability agent(PS). Test showed that an increase of PS adding ratio decreased fluidity due to higher viscosity and increased unit weight of specimens. A sinking depth declined as the adding ratio of PS inclines, but all specimens including control concrete was ranging in KS; 0.5 to 10mm. Compressive strength value of specimens increased as PS adding ratio inclines. As for the tensile strength, any significant feature was not observed, compared with control concrete, but the ratios of camp. to tens. increased. Appearance density of concrete increased, and thermal conductivity was satisfied in KS, except for a specimen adding 0.07 percent of PS.

• Textile Coloration and Finishing
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• v.14 no.5
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• pp.261-267
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• 2002

Cotton fabrics were immersed in aqueous solution of N-methylmorpholine N-oxide(NMMO) with various concentrations, padded by 300% of pick-up, concentrated at $90^\circ{C}$ for 30min under constant-length condition, washed, and dried, to examine a possibility of linen-like finishing by the solvent bonding between fibers. With increasing the concentration of NMMO, cross-sections of fibers changed to oval or polygonal shapes and not only the fibers but also the warp and weft were bonded each other, which produced linen-like effect on the fabrics in the aspects of appearance and mechanical properties such as the Increase of stiffness and shear properties. The thickness, moisture regain and dyeability were increased with the concentration of NMMO.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2000.11a
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• pp.474-481
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• 2000

recently out-door stadium have been built not only for athletic sports but also various events and huge concerts and 50% of the roof of multi-purpose stadium have been covered by dome and the tendency of this kind of building type gradually increase, in spite of this kind of building tendency, the appearance of acoustic obstacle is serious and have little solution of this problem in acoustic-prevent building field. The purpose of this study is for analysis of acoustic Properties(SPL, RT60, RASTI) and answering of characteristics of echo through acoustic computer simulation in Seoul world cup stadium in the first instance.

• Nuclear Engineering and Technology
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• v.55 no.2
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• pp.408-420
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• 2023

Beryllium oxide (BeO) is being re-emphasized and utilized in Micro Modular Reactors (MMR) because of its prominent nuclear and high temperature properties in recent years. The implications of the research about effects of neutron irradiation on the microstructure and properties of BeO are significant. This article comprehensively reviews the effects of neutron irradiation on BeO and proposes the maximum permissible neutron doses at different temperatures for BeO without cracks in appearance according to the data in the previous literature. This maximum permissible neutron dose value has important reference significance for the experimental study of BeO. The effects of neutron irradiation on the thermal conductivity and flexural strength of BeO are also discussed. In addition, microstructure evolution of irradiated BeO during post-irradiation annealing is summarized. This review article has important implications for the application of BeO in MMR.

• The Korean Journal of Food And Nutrition
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• v.37 no.3
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• pp.152-161
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• 2024

This study investigated the influence of incorporating chestnut inner shell powder (CISP) at varying levels (0%, 3%, 6%, 9%, and 12% w/w) on the quality, antioxidant potential, and consumer preference of garaetteok, a Korean rice cake. Findings revealed a decrease in moisture content and pH with increasing CISP content. Color analysis indicated a reduction in lightness (L) and yellowness (b) values, while redness (a) values increased. Textural properties displayed an increase in hardness, chewiness, and gumminess, but a decrease in springiness, adhesiveness, and cohesiveness with increasing CISP levels. Sensory evaluation for appearance, taste, flavor, texture, and overall preference revealed the sample containing 6% CISP to be the most favorable. Moreover, the antioxidant activity of the garaetteok exhibited a positive correlation with increasing CISP content. In conclusion, incorporating 6% CISP resulted in improved quality characteristics for garaetteok development, offering enhanced nutritional value, antioxidant properties, and overall consumer preference.

• Journal of Fashion Business
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• v.8 no.5
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• pp.31-40
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• 2004

The purpose of this study is to investigate the change of the physical properties, bending and luster properties, which are related to the touch and appearance of silk fabrics modified by the degumming process. The silk has long been known as one of the most elegant and soft textile materials. The raw silk yarn, or cocoon bave, spun from the spinneret, is rather stiff due to the sericin covering the two fibroins together. The sericin can be removed during a degumming process. The removal of the sericin would result in remarkable change in the physical properties of the raw silk fabrics, including luster of the fabrics, which process parameters could possibly be utilized to adequately control the silk fabric properties. The KES(Kawabata Evaluation System) is a testing methodology that has been used with considerable success for predicting the hand and tailorability of apparel fabrics. This study uses one of the KES, bending tester, to measure the bending properties of the silk fabrics degummed for specified period to change the physical/mechanical properties of the fabric. The KES bending measurement revealed that the bending rigidity decreased for both the warp and weft direction of the silk fabrics with the increase of the degumming period. It has been shown in this study that the some of the hand-related physical properties, including the bending rigidity, drapability, and luster, could be modified with the change in the degumming period.

• The Korean Journal of Food And Nutrition
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• v.28 no.6
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• pp.1071-1081
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• 2015

Environment-friendly agricultural products are consumed widely, but little is known about consumers' acceptability. The objectives of this study were to 1) determine consumers' acceptability of cucumber when consumed raw, 2) determine differences in appearance liking between environment-friendly and conventionally grown cucumber samples, and 3) analyze the physicochemical properties of cucumber. White dadagi, gasi, non-pesticide mini cucumber, organic gasi, and organic Joseon cucumber samples were evaluated for consumers' acceptability using a nine-point hedonic scale; White dadagi, organic Joseon, and organic gasi cucumber samples showed the highest acceptability scores. However, there were three consumer segmentations differing their degree of cucumber liking and preference. Consumers liked the appearance of organic gasi best. Consumers' preference of cucumbers did not change upon evaluation of the acceptability of the appearance of whole fruit with and without a label indicating an environment-friendly status. Additionally, the physicochemical properties of the cucumbers-including color (skin and flesh), length, circumference, weight, water activity, brix, and texture (hardness and fracturability)-were measured. All measurements showed significant differences among samples, with the exception of water activity and hardness. White dadagi was 3.8 brix, which was the highest among cucumbers, followed by non-pesticide mini cucumber and organic Joseon. White dadagi, organic Joseon, and organic gasi showed greater fracturability than the other cucumber samples.

• Journal of the Korea institute for structural maintenance and inspection
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• v.26 no.1
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• pp.89-96
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• 2022

In this paper, to evaluate the output quality of the cementitious composite mixture for printing with the ME method for construction 3D printer, visual inspection of the output appearance and the dimensional error rate, compressive strength and flexural strength of the output were measured. As a result of the test, the mixing design with excellent output appearance was P1-2, P1-4, P2-5, P2-6, and the mixing design with good output appearance was P0-1, P1-1, P1-3, P1-6, P1-7 and P2-4. Of these mixing designs, P0-1 and P2-6 had the lowest dimensional error rates As a result of evaluating the compressive strength and flexural strength of the various mixing designs, the Mixing design with excellent output designs showed good mechnical properties. However, mixing designs with excellent mechanical properties does not necessarily have excellent output quality. Therefore, in order to accurately evaluate the output quality, it is judged that visual inspection and dimensional error rate inspection should be performed first, and then the mechanical characteristics should be reviewed.

• Proceedings of the Korean Vacuum Society Conference
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• 1999.07a
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• pp.168-168
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• 1999

Recently, Fe/Si multilayered films (MLF) have been a focus of interest due to the strong antiferromagnetic (AF) coupling observed in such kind of MLF originates from the same nature as in the metal/metal MLF. In particular, a question of whether the spacer layer in the Fe/Si MLF is metallic or semiconducting is of interest. In spite of various experimental techniques envolved in the study, the chemical composition and the properties of the interfacial regions in the MLF exhibiting the AF coupling is still questionable. The nature of the AF coupling and the interfacial properties of Fe/Si MLF are investigated in this study. A series of Fe/Si MLF with a fixed nominal thickness of Fe(3nm) and a variable thickness of Sk(1.0-2.2nm) were deposited by RF-sputtering onto glass substrates at room temperature. The atomic structures and the actual sublayer thicknesses of the Fe/Si MLF are investigated by using x-ray diffraction. The magnetic-field dependence of the equatorial Kerr effect clearly shows an appearance of the AF coupling between Fe sublayers at tsi = 1.5 - 1.8 nm. the drastic discrepancies between the experimental magnetooptical (MO) and optical properties, and based on the assumption of sharp interfaces between Fe and Si sublayers leads to a conclusion that pure si is absent in the AF-coupled Fe/Si MLF. Introducing in the model nonmagnetic semiconducting FeSi alloy layers between Fe and Si sublayers or as spacer between pure Fe sublayers only slightly improves the agreement between model and experiment. A reasonable agreement between experimental and simulated MO spectra was reached with using the fitted optical properties for the spacer with a typical metallic type of behavior. The results of the magnetic properties measured by vibrating sample magnetometer and magnetic circular dichroism are also analyzed in connection with the MO and optical properties.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.286-295
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• 2019

Red pepper seed (RPS) is commonly removed during the production of red pepper powder, which is contains large amounts of dietary fibers and is abundant in nutrients, readily available. In this study, we determined the effects of adding RPS powder on the physicochemical properties of emulsified meat products. Meat emulsion samples were prepared with pork hind leg meat (60%) and back fat (20%), iced water (20%), various additives, and RPS powder at different concentrations [0% (control), 1%, 2%, 3%, and 4%]. For the physicochemical properties, moisture and fat content, pH value, color, emulsion stability, cooking yield, appearance viscosity, and textural properties were examined. Addition of RPS induced significantly higher values in moisture content, pH, cooking yield, and a* values of the meat emulsion samples, regardless of the amount added. However, lower values were obtained for emulsion stability, cooking yield, and viscosity in samples with RPS powder at 3% or 4% among all groups. In general, addition of RPS powder at 1% and 2% led to the greatest values in viscosity of the meat emulsion samples. Higher values (p<0.05) in hardness and springiness were observed in samples with RPS powder at 4% and 3%, respectively. For gumminess, chewiness, and cohesiveness, the addition of RPS powder at 1%, 2%, and 3% induced the highest values (p<0.05) in the meat emulsion samples. These results showed that addition of RPS powder at optimum levels (2%) could be utilized to improve quality properties of emulsified meat products as a non-meat ingredient.