• International Journal of Concrete Structures and Materials
• /
• v.18 no.2E
• /
• pp.97-102
• /
• 2006

In this study, the effect of supplementary materials(GGBS, PFA, SF) on sulfuric acid corrosion resistance was assessed by measuring the compressive strength, corroded depth and weight change at 7, 28, 56, 91, 180 and 250 days of immersion in sulfuric acid solution with the pH of 0.5, 1.0, 2.0 and 3.0. Then, it was found that an increase in the duration of immersion and a decrease in the pH, as expected, resulted in a more severe corrosion irrespective of binders: increased corroded depth and weight change, and lowered the compressive strength. 60% GGBS mortar specimen was the most resistant to acid corrosion in terms of the corroded depth, weight change and compressive strength, due to the latent hydraulic characteristics and lower portion of calcium hydroxide. The order of resistance to acid was 60% GGBS>20% PFA>10% SF>OPC. In a microscopic examination, it was found that acid corrosion of cement matrix produced gypsum, as a result of decomposition of hydration products, which may loose the structure of cement matrix, thereby leading to a remarkable decrease of concrete properties.

• International Journal of Concrete Structures and Materials
• /
• v.10 no.4
• /
• pp.527-537
• /
• 2016

This study evaluated the mechanical characteristics and durability of porous concrete produced with a cementless binder based on ground granulated blast furnace slag (BFS), fly ash (FA) and flue gas desulfurization gypsum (CP). As a result, the void ratio was increased slightly from the target void ratio, by 1.12-1.42 %. Through evaluating the compressive strength, it was found that the compressive strength of porous concrete with cementless binder decreased in comparison to the compressive strength of porous concrete with ordinary Portland cement (OPC), but the difference was insignificant, at 0.6-1.4 MPa. Through the freeze-thawing test to evaluate the durability, it was found that the relative dynamic elastic modulus of porous concrete with cementless binder decreased to 60 % or less at 80 cycles. The result of the chemical resistance test showed that the mass reduction rate was 12.3 % at 5 % HCl solution, and 12.7 % at 12.3 and 5 % $H_2SO_4$ solutions.

• Journal of Animal Science and Technology
• /
• v.62 no.4
• /
• pp.533-542
• /
• 2020

The objective of this study was to observe the interactions between salt-soluble proteins extracted from beef and elephant foot yam (Amorphophallus campanulatus) flour in heat-induced gel matrix development. The effect of salt concentration; 0.5%, 1.0%, 1.5%, and 2.0% in weight/weight basis (w/w), during protein extraction on pH, salt-soluble protein concentration and myofibril fractions of beef extract was determined firstly, and no significant effect was found. The beef salt-soluble proteins extracted using salt solution at different concentrations were then added with elephant foot yam flour at 5%, 10%, and 15% w/w, gelatinized at 90℃ for 20 min, and cooled down at 4℃ for 12 h. The interactions between beef salt-soluble proteins and elephant foot yam flour resulted in an improved gel strength (p < 0.01) and the addition level of elephant foot yam flour affected the pH, instrumental color, moisture, crude protein, and ash content significantly. The addition of elephant foot yam flour also reduced the size of the pores in the gel matrix as shown by scanning electron microscope (SEM) photographs. These suggest that elephant foot yam flour well interacts with beef salt-soluble proteins to form gel matrix.

• Journal of Physiology & Pathology in Korean Medicine
• /
• v.18 no.5
• /
• pp.1437-1442
• /
• 2004

In this study, lotus root(Nelumbo nucifera G.) and omija(Schizandrae fructus), which have been used in oriental medicine and folks remedy, were examined to apply to functional foods. We prepared yanggaeng with lotus root, sugar, oligosaccharide, agar, omija extract solution and analyzed the nutritional composition(moisture, protein, fat, ash, crude fiber, carbohydrate, free sugar and minerals). Also we investigated texture profile and evaluated sensory characteristics of developed yanggaengs and 8 commercial ones. Potassium and crude fiber contents of yanggaeng with lotus root were higher than the commercial yanggaengs. Cohesiveness, springiness and gumminess of lotus root yanggaeng were the same levels of commercial yanggaengs. Sensory evaluation with the ones, showed that the lotus yanggaeng was more desirable than the commercial ones. Yanggaeng with lotus had good scores in texture profile and sensory evaluation compared with commercial yanggaengs. These results demonstrated that lotus root hadsufficient values to use a foodstuff for yanggaeng.

• 한국신재생에너지학회:학술대회논문집
• /
• 2007.06a
• /
• pp.804-807
• /
• 2007

The acid gas removal (AGR) system was designed and installed to remove $H_2S$ in coal syngas in the pilot-scale coal gasification system for producing chemicals like Dimethyl Ether(DME). The syngas from the coal gasification at the rate of $100{\sim120$ $Nm^3$/hr included pollutants such as fly ash. $H_2S$, COS, $NH_3$, etc. The designed temperature and pressure of the AGR system are below 50oC and 8 kg/$cm^2$. Fe-chelate was used as an absorbent. $H_2S$ was stably removed below 0.5 ppm in the AGR system when the concentration of $H_2S$ was $150{\sim}450$ ppm. The pH of Fe-chelate solution was also stably maintained between $8{\sim}9$. FeMgO absorbent was also tested to remove $H_2S$ in the lab-scale AGR system and $H_2S$ was also removed below 0.5 ppm in the initial operation.

• Culinary science and hospitality research
• /
• v.7 no.3
• /
• pp.145-161
• /
• 2001

In odor to develop fillet-type seasoner and mixed powder-type seasoner using smoked mackerel as primary material, processing conditions of the mackerel meat and flavoring extract from various materials were examined. The approximate composition of mackerel meat and mixed powde-type seasoner using mackerel as primary material were 10.9 and 11.7%, for moisture 79.1 and 57.2% for crude protein, 5.3 and 2.9% for crude lipid, and 4.3 and 24.6% for crude ash, respectively. It was suitable to simmer raw mackerel in 3% chitooligosaccaride solution at 8$0^{\circ}C$ for 10 min., for the enhancement of reaction their meat and chitooligosaccharide. Considering effect of type of woodsmoke on organoletic properties of mackerel after smoking, oak and mixture(oak wood ＋ citrus wood = 1 : 1) were superior to another woodsmoke, the smoking conditions favoring the most overall preference were 8$0^{\circ}C$, 25min. for smoking time, 20$0^{\circ}C$, 20min. for baking, and 10$0^{\circ}C$. 4hrs. for drying. The optimal material mixing ratio for mixed powder-type seasoner was powder of smoked mackerel 60%, dried anchovy 15%, dried sea tangle 10%. The most appropriate extraction condition of mixed powder seasoner with packing tea bag(10g/bag) was 98$^{\circ}C$ for 5min. in the boiling water.

• Advances in concrete construction
• /
• v.6 no.1
• /
• pp.29-45
• /
• 2018

This paper investigates the effect of inclusion of glass fibers on mechanical and fracture properties of binary blend geopolymer concrete produced by using fly ash and ground granulated blast furnace slag. To study the effect of glass fibers, the mix design parameters like binder content, alkaline solution/binder ratio, sodium hydroxide concentration and aggregate grading were kept constant. Four different volume fractions (0.1%, 0.2%, 0.3% and 0.4%) and two different lengths (6 mm, 13 mm) of glass fibers were considered in the present study. Three different notch-depth ratios (0.1, 0.2, and 0.3) were considered for determining the fracture properties. The test results indicated that the addition of glass fibers improved the flexural strength, split tensile strength, fracture energy, critical stress intensity factor and critical crack mouth opening displacement of geopolymer concrete. 13 mm fibers are found to be more effective than 6 mm fibers and the optimum dosage of glass fibers was found to be 0.3% (by volume of concrete). The study shows the enormous potential of glass fiber reinforced geopolymer concrete in structural applications.

• Computers and Concrete
• /
• v.22 no.2
• /
• pp.183-196
• /
• 2018

The rheological behaviour of high strength self compacting concrete (HS-SCC) studied through an experimental investigation is presented in this paper. The effect of variation in supplementary cementitious materials (SCM) $vis-{\grave{a}}-vis$ four different types of processed crushed sand as fine aggregates is studied. Apart from the ordinary Portland cement (OPC), the SCMs such as fly ash (FA), ground granulated blast furnace slag (GGBS) ultrafine slag (UFS) and micro-silica (MS) are used in different percentages keeping the mix -paste volume and flow of concrete, constant. The combinations of rheology, strength and durability are equally important for selection of mixes in respect of high-rise building constructions. These combinations are referred to as the rheo-strength and rheo-durability which is scientifically linked to performance based rating. The findings show that the fineness of the sands and types of SCM affects the rheo-strength and rheo-durability performance of HS-SCC. The high amount of fines often seen in fine aggregates contributes to the higher yield stress. Further, the mixes with processed sand is found to offer better rheology as compared to that of mixes made using unwashed crushed sand, washed plaster sand, washed fine natural sand. The micro silica and ultra-fine slag conjunction with washed crushed sand can be a good solution for high rise construction in terms of rheo-strength and rheo-durability performance.

• Computers and Concrete
• /
• v.10 no.4
• /
• pp.391-407
• /
• 2012

Utilization of supplementary cementing materials (SCM) by the cement industry, as a highly promising solution of sustainable cement development aiming to reduce carbon dioxide emissions, necessitates a more thorough evaluation of these types of materials on concrete durability. In this study a comparative assessment of the effect of SCM on concrete durability, of every cement type as defined in the European Standard EN 197-1 is taking place, using a software tool, based on proven predictive models (according to performance-related methods for assessing durability) developed and wide-validated for the estimation of concrete service life when designing for durability under harsh environments. The effect of Type II additives (fly ash, silica fume) on CEM I type of cement, as well as the effect of every Portland-composite type of cement (and others) are evaluated in terms of their performance in carbonation and chloride exposure, for a service life of 50 years. The main aim is to portray a unified and comprehensive evaluation of the efficiency of SCM in order to create the basis for future consideration of more types of cement to enter the production line in industry.

• Korean Journal of Poultry Science
• /
• v.21 no.4
• /
• pp.277-284
• /
• 1994

The functional properties of mechanically deboned chicken meat(MDCM) from whole carcass, whole carcass without exsanguination, neck without skin, leg hone, and upper back and rib were studied. Also, the effects of adding different levels of gelatin and MDCM to the comminuted meats were investigated. Proximate composition values of MDCM ranged from 54.2 to 68.6% moisture, 14.5 to 19.7% protein, 12.3 to 30.1% fat, and 1.1 to 1.3% ash. The MDCM from leg hone had a higher content of fat, and a lower contents of moisture and protein. The MDCM from neck without skin tended to be opposite to the MDCM from leg hone. The total pigment and myoglobin levels were highest in MDCM from whole carcass without exsanguination such as 3.83 and 0.29 rng /g, and those from the other parts were 1.58~2.93 mg /g and 0. 17~0.31 mg /g, respectively. The emulsifying capacity and water holding capacity were highest in MDCM from neck without skin which contained lower levels of fat, collagen and hydroxyproline, but a higher level of salt soluble protein. The emulsifying capacity of comminuted meat decreased as gelatin content increased. The extractability of hydroxyproline from gelatin showed a higher solubility in acidic solution. The MDCM could he added up to 20% level without detrimentally affecting functional properties of comminuted meats although they had less water holding capacity and cooking loss as the proportion of MDCM increased.