• Proceedings of the Korean Institute of Building Construction Conference
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• 2021.11a
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• pp.109-110
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• 2021

An attempt has been made on a constructive approach to evaluate the performance of snail shell ash (SSA) for its corrosion performance under marine environments. Corrosion performance of steel rebar in chloride contaminated SSA with (0% to 50%) replacement levels of cement extract medium was examined through electrochemical and weight loss techniques. Initially, snail shell powder (SSP) is made by pulverizing and subsequently SSA is by thermal decomposition methods. A critical level of 20 % SSA improved both corrosion resistance properties of cement extracts. SSA is a suitable replacement material for natural limestone in cement productions.

• Food Science of Animal Resources
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• v.34 no.5
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• pp.576-581
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• 2014

Sodium chloride is an important ingredient added to most of foods which contributes to flavor enhancement and food preservation but excess intake of sodium chloride may also cause various diseases such as heart diseases, osteoporosis and so on. Therefore, this study was carried out to investigate the effect of monosodium glutamate (MSG) as a salty flavor enhancer on the quality and sensorial properties of the NaCl/MSG complex and actual food system. For characterizing the spray-dried NaCl/MSG complex, surface dimension, morphology, rheology, and saltiness intensity were estimated by increasing MSG (0-2.0%) levels at a fixed NaCl concentration (2.0%). MSG levels had no effect of the characteristics of the NaCl/MSG complex, although the addition of MSG increased the surface dimension of the NaCl/MSG complex significantly (p<0.05). Furthermore, the effect of MSG on enhancing the salty flavor was not observed in the solution of the NaCl/MSG complex. In the case of an actual food system, model meat products (pork patties) were prepared by replacing NaCl with MSG. MSG enhanced the salty flavor, thereby increasing overall acceptability of pork patties. Replacement of NaCl with MSG (<1.0%) did not result in negative sensorial properties of pork patties, although quality deterioration such as high cooking loss was found. Nevertheless, MSG had a potential application in meat product formulation as a salty flavor enhancer or a partial NaCl replacer when meat products were supplemented with binding agents.

• Food Science of Animal Resources
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• v.35 no.4
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• pp.515-523
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• 2015

The effects of reducing fat levels from 30% to 20% and salt concentrations from 1.5% to 1.0% by partially substituting incorporated phosphate and sea mustard were investigated based on physicochemical properties of reduced-fat / low-NaCl meat emulsion systems. Cooking loss and emulsion stability, hardness, springiness, and cohesiveness for reduced-fat / low-NaCl meat emulsion systems with 20% pork back fat and 1.2% sodium chloride samples with incorporation of phosphate and sea mustard were similar to the control with 30% pork back fat and 1.5% sodium chloride. Results showed that reduced-fat / low-NaCl meat emulsion system samples containing phosphate and sea mustard had higher apparent viscosity. The results of this study show that the incorporation of phosphate and sea mustard in the formulation will successfully reduce fat and salt in the final meat products.

• Applied Chemistry for Engineering
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• v.9 no.6
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• pp.811-816
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• 1998

Rebar corrosion in cement mortar containing chloride ions was investigated by electrochemical AC impedance spectroscopy. Corrosion of mild steel bar was accelerated by an acceleration test equipment in short period. Impedance values obtained from AC-impedance method could be adapted to the proposed electrochemical equivalent circuit model and they were consistent with calculated values obtained by CNLS fitting method. The weight loss of rebar could be calculated by charge transfer resistance($R_2$) with time and it was close to real value.

• Journal of the Korean Ceramic Society
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• v.40 no.5
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• pp.488-493
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• 2003

Nickel fine powders were prepared from aqueous nickel chloride solution containing organic solvents and the effect of the addition of the organic solvent on the formation of nickel powders were investigated. All products were spherical particles in the range of 0.1∼1.0 $\mu\textrm{m}$ and the agglomeration of particles did not appear. In case of containing 40 vol% of 1-propanol, the particle size reduction and homogeneity of the powders were remarkable. The average particle size and the specific surface area of the powders produced with 40 vol% of 1-propanol were 0.3 $\mu\textrm{m}$ and 16.4 m$^2$/g respectively. The reduction reaction time by hydrazine decreased with increasing of the content of 1-propanol, and was 5 min for 40 vol% of 1-propanol. The oxidation of synthesized nickel powders occurred at 320$^{\circ}C$ and weight loss at 300$^{\circ}C$ was due to dehydration of Ni(OH)$_2$.

• Analytical Science and Technology
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• v.11 no.4
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• pp.305-310
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• 1998

A reactive dye synthesized with an amine containing Eriochrome Black T derivative and cynauric chloride was immobilized on a cellulose membrane to construct an optical sensor for the detection of divalent transition metal ions in aqueous solution. The response of this reactive dye-based optical sensor was as sensitive as that of Eriochrome Black T in solution phase. Its typical detection limits for $Zn^{2+}$ and $Co^{2+}$ were $6.3{\times}10^{-5}mol/l$ and $2.5{\times}10^{-4}mol/l$, respectively. No loss in the sensitivity of reactive dye-based sensor was observed even the pH of flowing solutions continually varied for an extended period of time.

• Korean Journal of Agricultural Science
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• v.46 no.4
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• pp.737-754
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• 2019

Peaches have soft tissues compared to other fruits and are vulnerable to softness, wounds, and loss of marketability due to the weak fruit hardness after harvest. It is necessary to develop a technology to improve the shelf-life of the fruit to expand the distribution of peaches. Calcium compounds and chitosan have an important role in improving the shelf-life of fruit by maintaining the hardness and reducing the respiration rate in peach fruits. In this study, to select useful compounds to improve the shelf-life of peaches, calcium citrate, calcium chloride, calcium nitrate, GH-Ca, OS-Ca, chitosan, and chitosan dissolved in calcium chloride were sprayed onto peach trees. The characteristics of the harvested fruits were investigated after the 'Kumhong' and 'Madoka' peach tree treatments. The hardness of the fruit was kept the highest with the combined treatment and remained high with the calcium citrate, chitosan and calcium nitrate treatments. Ethylene production and respiration were effectively inhibited by the GH-Ca and chitosan treatments. There was no significant difference in soluble solids content and acidity among the fruits treated with the chemicals. The coloration of the fruit skin was not delayed by the calcium and chitosan chemical treatments. Calcium compounds were increased in the fruits and leaves of the peach trees treated with the chemicals compared to the untreated ones. These results suggest that the calcium treatment extended the shelf-life by increasing the calcium content in the leaves and fruits of the peach trees.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.13 no.3
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• pp.139-144
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• 2003

Nickel fine powders were prepared from nickel chloride aqueous solution containing ethanol as an organic solvent, and their oxidation behaviors were investigated. The reduction reaction by hydrazine from nickel chloride aqueous solution containing ethanol depend on reaction temperature. The reduction reaction time by hydrazine decreased with the increase of reaction temperature. By controlling reaction temperature, the products could be obtained spherical particles in the range of 0.1 $\mu\textrm{m}$~1.0 $\mu\textrm{m}$. Also, As reaction temperature increased from $40^{\circ}C$ to $80^{\circ}C$, the particle size slightly increased and had a broad size distribution owing to the presence of the coarse particles. The mean particle size and specific surface area of nickel powders prepared at $60^{\circ}C$ were 0.3 $\mu\textrm{m}$ and 31.8 $\m^2$/g, respectively. Weight loss of the powders at $300^{\circ}C$ was due to composition of $_Ni(OH)2$. In case of heat treatment at $200^{\circ}C$ in air, oxidation resistance of nickel powders was remarkable than that of as-synthesized.

• Applied Chemistry for Engineering
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• v.3 no.2
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• pp.349-359
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• 1992

Studies were carried out on the selective removal of inorganic salts such as NaCl and $Na_2SO_4$ from dye solution, using counter diffusion-reverse osmosis and nanofiltration, respectivey. For the dye solution used in the experiments, 1 to 30% of salts were removed by counter diffusion while the loss of dye molecules was less than 0.3%. The separation factors by one pass operation were 10-500 according to ionic species. In five successive operations, removals of anion($Cl^-$) increased but those of cation($Na^+$) decreased due to the Donnan effect. Effects of feed flow rate on removal efficiencies of various ions were also observed at constant flow rate of stripping water. Reverse osmosis of desalted dye solution by counter diffusion was conducted to prepare highly concentrated liquid dyes. The rejection efficiency of dye molecules was greater than 99%. For the rejection efficiency of chloride ion, experimental values were compared with theoretical ones based on solution-diffusion model. Two stage diafiltration was performed in nanofiltration. The rejection efficiency of chloride ion was continuously decreased due to the Donnan dialysis and even negative rejection was observed. The Donnan effect was more pronounced in the second diafiltration.

• International Journal of Highway Engineering
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• v.19 no.6
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• pp.129-137
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• 2017

PURPOSES : The purpose of this study is to develop bridge deck concrete materials based on ordinary Portland cement concrete, and to evaluate the applicability of the developed materials through material properties tests. METHODS : For field implementation, raw material (cement, fine aggregate, and coarse aggregate) properties, fresh concrete properties (slump and air content), strength (compressive, flexural and bond strength) gain, and durability (freeze-thaw resistance, scaling resistance, and rapid chloride penetrating resistance) performance were evaluated in the laboratory. RESULTS : For the selected binder content of $410kg/m^3$, W/B = 0.42, and S/a = 0.48, the following material performance results were obtained. Considering the capacity of the deck finisher, a minimum slump of 150 mm was required. At least 6 % of air content was obtained to resist freeze-thaw damage. In terms of strength, 51.28 MPa of compressive strength, 7.41 MPa of flexural strength, and 2.56 MPa of bond strength at 28 days after construction were obtained. A total of 94.9 % of the relative dynamic modulus of elasticity after 300 cycles of freeze-thaw resistance testing and $0.0056kg/m^2$ of weight loss in a scaling resistance test were measured. However, in a chloride ion penetration resistance test, the result of 3,356 Coulomb, which exceeds the threshold value of the standard specification (1000 Coulomb at 56 days) was observed. CONCLUSIONS : Instead of using high-performance modified bridge deck materials such as latex or silica fume, we developed an optimum mix design based on ordinary Portland cement concrete. A test construction was carried out at ramp bridge B (bridge length = 111 m) in Gim Jai City. Immediately after the concrete was poured, the curing compound was applied, and then wet mat curing was applied for 28 days. Considering the fact that cracks did not occur during the monitoring period, the applicability of the developed material is considered to be high.