• Proceedings of the Korean Geotechical Society Conference
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• 2008.10a
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• pp.1673-1677
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• 2008

A method of construction with a basis treatment that uses a latticed bamboo mat puts bamboo's peculiarity and bamboo mat's bending substance to use, and a latticed bamboo mat equally distributes to embankment loading in a basis ground. Therefore it prevents ground destruction by an ill-balanced load and an irregular ground subsidence, and it makes safety system. This investigation make progress a soil box model by a dredged reclamation ground of west and south sea at domestic area, and make a comparative study and analyze the strengthening effect based on a grid size of a bamboo-mat and ground failure that it will use in the field.

• Journal of the Korean Geosynthetics Society
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• v.16 no.1
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• pp.53-61
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• 2017

Seabed settlement and erosion sometimes occurr when a artificial reef is installed in soft seabed. Therefore, this study carried out CBR test and water tank settlement test to investigate settlement behavior of artificial reef according to reinforcement characteristics such as reinforced types and reinforced area. Soil types of ground are sand, silt and clay deposits. Three reinforced types were prepared: unreinforced, geogrid and hybrid bamboo mat(HBM) with different reinforced area. Laboratory test results indicated that reinforced artificial reef improved bearing capacity of ground and reduced settlement as reinforced area increased. Especially, reinforced HBM provided more bearing capacity and less settlement than reinforced geogrid.

• Journal of the Korean Geosynthetics Society
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• v.18 no.1
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• pp.1-9
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• 2019

This study investigated settlement and scouring characteristics of artificial reef reinforced with various reinforcement types to reduce settlement and scouring. Three reinforcement types were prepared: geogrid, geogrid-bamboo mat (GBM) and seaweed-pile mat (SPM). Various laboratory tests such as bearing capacity test, large size settlement test, two-dimensional flow scour test were performed according to different soil types (sand, silt, clay). Laboratory test results indicated that bearing capacity of seabed with a reinforced artificial reef increased and its settlement and scour depth reduced for all reinforcement types. Especially, reinforcement effect tends to be greater in clay soft ground rather than sand and silt grounds.

• Proceedings of the Korean Geotechical Society Conference
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• 2005.03a
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• pp.1520-1527
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• 2005

In order to investigate the effect of improvement with bamboo mats on dredged fills, several tests were performed with different widthes (0.0B, 0.5B, 1.0B, 2.0B). The results indicate that the failure modes of the models without bamboo mats are close to local shear failure, and change to general shear failure as the width of a bamboo mat increases. A series of tests with four different widths (0.0B, 0.5B, 1.0B, 2.0B) were carried out on the models which have no desiccated surface layers, to find out the width that the general shear failure might occur. Finally, a series of tests with this width were performed on the models with three different desiccated surface layers (3cm, 5cm, 10cm). Throughout the tests, strength and deformation according to the thickness of desiccated surface layer was investigated.

• Journal of the Korean Geotechnical Society
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• v.22 no.8
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• pp.5-11
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• 2006

A series of large scale plate loading tests are performed to assess bearing capacity characteristic of dredged and reclaimed ground that is reinforced by bamboo net and geotextile as a surface strengthen method. Bearing capacity ratio is distributed from 3.46 to 6.03 for bamboo net and from 2.19 to 3.59 for Geotextile In case of bamboo net, BCR was obtained from 1.6 to 1.7 times than Geotextile. As the comparison of each bearing capacity from test and theory shows, bearing capacity theory for geotextile was not suited for bamboo net. The bearing capacity analysis reinforced by bamboo net shows a good relationship between sand mat thickness (H) / bamboo net space (S), and bearing capacity ratio (BCR).

• Journal of Ocean Engineering and Technology
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• v.30 no.3
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• pp.186-193
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• 2016

Recently in Korea, a marine ranching project has continued to grow with the increasing needs of sea development. Management techniques, including settlement reduction and scour protection, have been required for constructing and maintaining the artificial reefs of this marine ranching project. The generation of settlement and scour can be influenced by ground characteristics. In this study, various laboratory tests (penetration test, two-dimensional water tank test) were performed to determine the settlement and scour characteristics of artificial reefs under various ground conditions. Three kinds of ground reinforcement were prepared: unreinforced, geogrid, and hybrid bamboo mat. Penetration test results showed that the normalized settlement ratio of ground reinforced with a hybrid bamboo mat was smaller than those of unreinforced ground and geogrid-reinforced ground. Two-dimensional water tank test results showed that the scour characteristics of ground reinforced with a geogrid were more reduced and stable than unreinforced ground. The amount of scour and ground settlement also decreased with increasing reinforced area.

• Korean Journal of Materials Research
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• v.29 no.5
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• pp.277-281
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• 2019

The objective of this research is to evaluate the effect of adhesive types on dimensional stability of bamboo-oriented particleboard. The materials used in this research are bamboo tali(Gigantochloa apus J.A & J.H. Schult. Kurz), UF/MDI(8, 10, 12 % level), and MF, MDI, and PF at 7 % level. Particle and adhesive are mixed using a blending machine; then, mat forming and hot pressing processes are performed using adhesive-suitable temperature and time references. MDI resin is set at $160^{\circ}C$ temperature for 5 minutes. PF resin and MF resin are pressed at $170^{\circ}C$ for 10 minutes, and $140^{\circ}C$ for 10 minutes, respectively, while UF/MDI sets at temperature of $140^{\circ}C$ for 10 minutes. The results show that particleboard using PF resin produces the lowest thickness swelling value. The particleboard using UF/MDI resin also produces good response for thickness swelling value. Interesting things happen in that UF/MDI adhesive produces a thickness swelling value better than that of MDI resin. FTIR analysis on particleboard bonded by UF/MDI resin combination shows the presence of carbonyl group C=O vibration on multi substitution of urea at wave number of around $1,700cm^{-1}$.

• Journal of the Korean Geotechnical Society
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• v.24 no.5
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• pp.55-64
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• 2008

When the structure is constructed on the soft ground, the embankment is settleed into the soft ground. At this time, the settlement of the structure is needed to predict. We are using bamboo mats construction only as a way of test construction. Under this circumstance, using the equation of Janbu and Perloff, we calculated the settlement, and analyzed the problem, suggesting proper theoretical equations showing the settlement of soft ground using bamboo mat. Using this equations the settlement was calculated and compared with the result of FEM. The result of the application was very close to the numerical value and the trend of theoretical equations. Using the existing equations, the settlement in Janbu's and Perloff's methods were calculated to be 40% of the actual settlement.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.670-676
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• 2016

In this study, we analyzed the utensils, covers and mats that were used for making meju, the shape of meju, and the heating method used for making meju from the 225 ways of preparing jang mentioned in the 32 volumes of the ancient cook books from 530 AD to 1950. The heating method of traditional meju bean and starch included 57 kinds of steaming, 59 of boiling, 21 of roasting + boiling, and 2 of cooking. The shape of meju included 41 kinds of egg, 27 of ball, 22 of lump, a kind of doughnut, 8 kinds of hilt, 6 of flat, 4 of chip, and a kind of square. Among the 72 gochoojang meju, the heating method of bean included 9 kinds of boiling, and 6 kinds of steaming; whereas the heating method of starch included 19 kinds of steaming of dough, 11 of rice cooking, and 5 of boiling of dough. The utensils for molding of bean meju were 49 kinds of straw sack, 14 of round straw container, 11 of heating bed, 7 of large straw bowl or Japanese-snailseed, 5 of jar, 4 of ditch, 3 of straw bowls, 2 of pottery steamer of dough, 2 of gourd, and a kind of long round bamboo bowl and sack of straw. The cover and the mat used for molding of meju included 36 kinds of straw, 17 kinds of paper mulberry leaf, 15 of wide straw seat, 14 of mugwort, 11 of pine tree leaf, 10 of soybean leaf, 6 of cocklebur leaf, 6 of sumac leaf, 6 of barley straw, 6 of mulberry leaf, 5 of fallen leaf, 5 of cogon grass, 4 of reed seat, 3 of scrap of cloth, 2 of Indian bean tree leaf, a kind of reed. There were only 5 kinds of hanging.

• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.554-561
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• 2011

The nutritional value of kimchi is gaining global focus along with new possibilities and uses for the various salts used in making kimchi. The purpose of the study is to conduct research on the uses of various salts and investigate the consumer recognition of salt use in kimchi preparation. The findings are from 824 consumers over 19 years old from 15 locations who participated in this questionnaire via one-to-one interviews from September 23rd to October 14th, 2009. The results of the questionnaire show that when customers cooked, 71.9% used solar salt, 62.2% used flower salt (refined salt), 27.4% used Hanju salt (purified salt), 59.0% used processed salt (roasted salt), 47.4% used bamboo salt, 69.4% used Mat salt (table salt), and 18.2% used low sodium salt. The most preferred origin of salts was domestic. Most customers salted Chinese cabbage while preparing kimchi. Consumers showed low perceptions of different salts used in kimchi production, and did not exactly recognize the characteristics of various salts. The preferences for domestic and solar salts were very high, while the preference for sea salts was low. In conclusion, various types of salts could improve the quality of kimchi. This study hopes to help consumers produce better kimchi to match different needs. Therefore, attention should be paid to promoting the characteristics of various salts influencing the quality of kimchi.