• Journal of the Korea Concrete Institute
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• 제18권1호
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• pp.21-28
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• 2006

This paper presents both experimental and analytical studies for the development of an ECC(Engineered Cementitious Composites) using ground granulated blast furnace slag(slag). This material has been focused on achieving moderately high composite strength while maintaining high ductility, represented by strain-hardening behavior in uniaxial tension. In the material development, micromechanics was adopted to properly select optimized range of the composition based on steady-state cracking theory and experimental studies on matrix, and interfacial properties. A single fiber pullout test and a wedge splitting test were employed to measure the bond properties of the fiber in a matrix and the fracture toughness of mortar matrix. The addition of the slag resulted in slight increases in the frictional bond strength and the fracture toughness. Subsequent direct tensile tests demonstrate that the fiber reinforced mortar exhibited high ductile uniaxial tension behavior with a maximum strain capacity of 3.6%. Both ductility and tensile strength(~5.3 MPa) of the composite produced with slag were measured to be significantly higher than those of the composite without slag. The slag particles contribute to improving matrix strength and fiber dispersion, which is incorporated with enhanced workability attributed to the oxidized grain surface. This result suggests that, within the limited slag dosage employed in the present study, the contribution of slag particles to the workability overwhelms the side-effect of decreased potential of saturated multiple cracking.

• Journal of Soil and Groundwater Environment
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• 제12권2호
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• pp.9-19
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• 2007

This study investigated the interaction between groundwater and stream water systems, which is caused by the artificial weir on streambed, enforcing external stresses on the groundwater system. The study area is in Nami Natural Recreation Woods located in Chungcheongnam-do Geumsan-gun Nami-myeon Geoncheon-ri. In this study both of hydrophysical methods (hydraulic head) and hyrdochemical investigations (pH, EC, major ion analysis) were applied. In order to identify the relationship between each of study results, cross-correlation analysis is performed. From results of hydrophysical methods, water level fluctuation at BH-14, installed by the weir, shows the double-recession pattern much more frequently and much higher amplitudes than the fluctuation at each of other monitoring wells. Using the results by hydrochemical investigations, hydrochemical properties at BH-14 is similar to the hydrochemical characteristics in stream water. To analyze the interrelationships between the results from each of applied methods, cross-correlation analysis was applied. Results from the correlation analyses, water levels at BH-14 and stream weir showed the highest cross-correlation in hydrophysical aspects. On the other hand, the correlation between stream weir and bridge was the highest in hydrochemical aspects. The difference between the results from each of methods is due that the hydrophysical response at BH-14, such as water level, is induced by the pressure propagation-not with mass transfer, but the hydrochemical interaction, caused by mass transport, takes much more times. In conclusion impermeable artificial weir on streambed changes the interfacial condition between the stream and surrounding aquifers. The induced water flux into the groundwater system during flood period make water level at BH-14 increase instantly and groundwater quality higly similar to the quality of stream water. Referred similarities in both of water level and water quality at BH-14 become much higher when water level at weir grow higher.

• BMB Reports
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• 제38권1호
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• pp.115-119
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• 2005

Replacement of valine by tryptophan or tyrosine at position $\alpha$96 of the $\alpha$ chain ($\alpha$96Val), located in the ${\alpha}_1{\beta}_2$ subunit interface of hemoglobin leads to low oxygen affinity hemoglobin, and has been suggested to be due to the extra stability introduced by an aromatic amino acid at the $\alpha$96 position. The characteristic of aromatic amino acid substitution at the $\alpha$96 of hemoglobin has been further investigated by producing double mutant r Hb ($\alpha$42Tyr$\rightarrow$ Phe, $\alpha$96Val$\rightarrow$Trp). r Hb ($\alpha$42Tyr$\rightarrow$Phe) is known to exhibit almost no cooperativity in binding oxygen, and possesses high oxygen affinity due to the disruption of the hydrogen bond between $\alpha$42Tyr and $\beta$99Asp in the ${\alpha}_1{\beta}_2$ subunit interface of deoxy Hb A. The second mutation, $\alpha$96Val$\rightarrow$Trp, may compensate the functional defects of r Hb ($\alpha$42Tyr$\rightarrow$Phe), if the stability due to the introduction of trypophan at the $\alpha$96 position is strong enough to overcome the defect of r Hb ($\alpha$42Tyr$\rightarrow$Phe). Double mutant r Hb ($\alpha$42Tyr$\rightarrow$Phe, $\alpha$96Val$\rightarrow$Trp) exhibited almost no cooperativity in binding oxygen and possessed high oxygen affinity, similarly to that of r Hb ($\alpha$42Tyr$\rightarrow$Phe). $^1$H NMR spectroscopic data of r Hb ($\alpha$42Tyr$\rightarrow$Phe, $\alpha$96Val$\rightarrow$Trp) also showed a very unstable deoxy-quaternary structure. The present investigation has demonstrated that the presence of the crucible hydrogen bond between $\alpha$42Tyr and $\beta$99Asp is essential for the novel oxygen binding properties of deoxy Hb ($\alpha$96Val$\rightarrow$Trp).

• 한국유가공학회:학술대회논문집
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• 한국유가공기술과학회 2002년도 제54회 춘계심포지움 - 우유와 국민건강
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• pp.59-60
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• 2002

Edible films such as wax coatings, sugar and chocolate covers, and sausage casings, have been used in food applications for years$^{(1)}$ However, interest in edible films and biodegradable polymers has been renewed due to concerns about the environment, a need to reduce the quantity of disposable packaging, and demand by the consumer for higher quality food products. Edible films can function as secondary packaging materials to enhance food quality and reduce the amount of traditional packaging needed. For example, edible films can serve to enhance food quality by acting as moisture and gas barriers, thus, providing protection to a food product after the primary packaging is opened. Edible films are not meant to replace synthetic packaging materials; instead, they provide the potential as food packagings where traditional synthetic or biodegradable plastics cannot function. For instance, edible films can be used as convenient soluble pouches containing single-servings for products such as instant noodles and soup/seasoning combination. In the food industry, they can be used as ingredient delivery systems for delivering pre-measured ingredients during processing. Edible films also can provide the food processors with a variety of new opportunities for product development and processing. Depends on materials of edible films, they also can be sources of nutritional supplements. Especially, whey proteins have excellent amino acid balance while some edible films resources lack adequate amount of certain amino acids, for example, soy protein is low in methionine and wheat flour is low in lysine$^{(2)}$. Whey proteins have a surplus of the essential amino acid lysine, threonine, methionine and isoleucine. Thus, the idea of using whey protein-based films to individually pack cereal products, which often deficient in these amino acids, become very attractive$^{(3)}$. Whey is a by-product of cheese manufacturing and much of annual production is not utilized$^{(4)}$. Development of edible films from whey protein is one of the ways to recover whey from dairy industry waste. Whey proteins as raw materials of film production can be obtained at inexpensive cost. I hypothesize that it is possible to make whey protein-based edible films with improved moisture barrier properties without significantly altering other properties by producing whey protein/lipid emulsion films and these films will be suitable far food applications. The fellowing are the specific otjectives of this research: 1. Develop whey protein/lipid emulsion edible films and determine their microstructures, barrier (moisture and oxygen) and mechanical (tensile strength and elongation) properties. 2. Study the nature of interactions involved in the formation and stability of the films. 3. Investigate thermal properties, heat sealability, and sealing properties of the films. 4. Demonstrate suitability of their application in foods as packaging materials. Methodologies were developed to produce edible films from whey protein isolate (WPI) and concentrate (WPC), and film-forming procedure was optimized. Lipids, butter fat (BF) and candelilla wax (CW), were added into film-forming solutions to produce whey protein/lipid emulsion edible films. Significant reduction in water vapor and oxygen permeabilities of the films could be achieved upon addition of BF and CW. Mechanical properties were also influenced by the lipid type. Microstructures of the films accounted for the differences in their barrier and mechanical properties. Studies with bond-dissociating agents indicated that disulfide and hydrogen bonds, cooperatively, were the primary forces involved in the formation and stability of whey protein/lipid emulsion films. Contribution of hydrophobic interactions was secondary. Thermal properties of the films were studied using differential scanning calorimetry, and the results were used to optimize heat-sealing conditions for the films. Electron spectroscopy for chemical analysis (ESCA) was used to study the nature of the interfacial interaction of sealed films. All films were heat sealable and showed good seal strengths while the plasticizer type influenced optimum heat-sealing temperatures of the films, 130$^{\circ}$C for sorbitol-plasticized WPI films and 110$^{\circ}$C for glycerol-plasticized WPI films. ESCA spectra showed that the main interactions responsible for the heat-sealed joint of whey protein-based edible films were hydrogen bonds and covalent bonds involving C-0-H and N-C components. Finally, solubility in water, moisture contents, moisture sorption isotherms and sensory attributes (using a trained sensory panel) of the films were determined. Solubility was influenced primarily by the plasticizer in the films, and the higher the plasticizer content, the greater was the solubility of the films in water. Moisture contents of the films showed a strong relationship with moisture sorption isotherm properties of the films. Lower moisture content of the films resulted in lower equilibrium moisture contents at all aw levels. Sensory evaluation of the films revealed that no distinctive odor existed in WPI films. All films tested showed slight sweetness and adhesiveness. Films with lipids were scored as being opaque while films without lipids were scored to be clear. Whey protein/lipid emulsion edible films may be suitable for packaging of powder mix and should be suitable for packaging of non-hygroscopic foods$^{(5,6,7,8,)}$.

• Korean Journal of Materials Research
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• 제11권8호
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• pp.641-646
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• 2001

The $CoSi_2$ layers have been in-situ grown on undoped poly-Si by the reactive chemical vapor deposition of $Co({\Eta}^5-C_5H_5)(CO)_2$ at $650^{\circ}C$ and their thermal stabilities have been investigated in the temperature range of 800 to $1000^{\circ}C$. The $CoSi_2$ layer grown by the in-situ method had grains with large area of (111) plane, while grains with little area of (111) plane appeared on the $CoSi_2$ layer grown by the conventional two-step method where $CoSi_2$ formed first and transformed to $CoSi_2$. The thermal stability of the $CoSi_2$ layer grown by the in- situ process was improved by more than $100^{\circ}C$ higher than that of the $CoSi_2$ layer grown by the conventional two-step process. The $CoSi_2$ layer grown in situ on a large-grained Poly-Si was stable up to $950^{\circ}C$. The effect of stability improvement by the in situ growth was more pronounced when the grain sizes of the poly-Si substrate were small. The improved thermal stability of the in-situ grown $CoSi_2$ layer could be mainly due to the formation of a uniform $CoSi_2$ layer with the $CoSi_2$ grains, which are in the form of epitaxial-like growth on the each poly-Si grains, causing a reduction of the interfacial energy of the system.

• Korean Journal of Materials Research
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• 제2권6호
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• pp.408-416
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• 1992

Stable TiS$i_2$was formed by RTA on single-Si and on poly-Si. Subsequently, an Al-1% Si layer with 600-nm thick was deposited on top of the TiS$i_2$, Finally, the specimens were annealed for 30min at 400-60$0^{\circ}C$in $N_2$ambient. The thermal stability of Al-1% Si/TiS$i_2$bilayer and interfacial reaction were investigated by measuring sheet resistance, Auger electron spectroscopy (AES), and scanning electron microscopy (SEM). The composition and phase of precipitates formed by the reaction of Al-1% Si with Ti-silicide were studied by energy dispersive spectroscopy (EDS), X-ray diffraction (XRD). In the case of single-Si substrate the reaction of Al-1% Si layer with TiS$i_2$layer resulted in precipitates, consuming all TiS$i_2$layer at 55$0^{\circ}C$. On the other hand, the disappearance of TiS$i_2$on poly-Si occurred at 50$0^{\circ}C$ and more precipitates were formed by the reaction of Al-1% Si/TiS$i_2$on potty-Si substrate than those of the reaction on single-Si substrate. This phenomenon resulted from the fact that Ti-silicide formed on poly-Si was more unstable than on single-Si by the effect of grain boundary. By EDS analysis the precipitates were found tobe composed of Ti, Al, and Si. X-ray diffraction showed the phase of precipitates to be theT$i_7$A$l_5$S$i_12$ternary compound.

• The Korean Journal of Food And Nutrition
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• 제10권3호
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• pp.302-308
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• 1997

The purpose of this study was to investigate the extraction yield and quality stability as to the oleoresin process with large amount of onion at one time. The first mixed-product is raw onion juice which was reduced the compression and concentrated by Brix 70% mixed together wit the residue which was extracted and concentrated by ethanol, the second product manufactured by the same method above after the autoclaving with onion, and the other product is made by grinding by 50mesh to freeze-dried onion. Each of yields were 7.3, 9.1 and 0.8% and each of total sugar content was 616.4, 712.3 and 150.3mg/g. Therefore the product extracted by ethanol from freeze-dried onion was very low in yield and total sugar content. By the index of the overall odor intensity, contents of total pyruvate were 1,733.7, 520.6, and 2,716.5$\mu\textrm{g}$/g for each product. As a result, oleoresin onion processing that desired to use raw onion was remarkable for odor recovery. For the homogenous mixture with concentrate of onion juice and ethanol extract were emulsified by the addition of 2% of PGDR(polyglycerol condensed ricinoleate) and agitation(10,000rpm, 30 minutes). At this time, interfacial tension was 1.9 dyne/cm and the formation of emulsion was for 96.2% when left over 24hours in 6$0^{\circ}C$. When it was to be centrifuged(2,000$\times$G, 80 minutes) after emulsification, the volume of emulsion level without seperation was 92.6%, and very high in emulsification stability. The induced heating-oxidize with soy bean oil and sesame oil added to 1% of onion oleoresin, induction-time extension effect appeared with antioxidant activity that was applicable for 80.8~82.2% as to the effect of addition of 0.02% BHA.

• Journal of the Microelectronics and Packaging Society
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• 제10권3호
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• pp.19-27
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• 2003

Surface finishes of PCB laminates are important in the solder joint reliability of flip chip package because the types and thicknesses of intermetallic compound(IMC), and compositions and hardness of solders are affected by them. In this study, effects of surface finishes of PCB on the low cycle fatigue resistance of Sn-based lead-free solders; Sn-3.5Ag, Sn-3.5Ag-XCu(X=0.75, 1.5), Sn-3.5Ag-XBi(X=2.5, 7.5) and Sn-0.7Cu were investigated for the Cu and Au/Ni surface finish treatments. Displacement controlled room temperature lap shear fatigue tests showed that fatigue resistance of Sn-3.5Ag-XCu(X=0.75, 1.5), Sn-3.5Ag and Sn-0.7Cu alloys were more or less the same each other but much better than that of Bi containing alloys regardless of the surface finish layer used. In general, solder joints on the Au/Ni finish showed better fatigue resistance than those on the Cu finish. Cross-sectional fractography revealed microcracks nucleation inside of the interfacial IMC near the solder mask edge, more frequently on the Cu than the Au/Ni surface finish. Macro cracks followed the solder/IMC interface in the Bi containing alloys, while they propagated in the solder matrix in other alloys. It was ascribed to the Bi segregation at the solder/IMC interface and the solid solution hardening effect of Bi in the $\beta-Sn$ matrix.

• Korean Journal of Organic Agriculture
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• 제23권4호
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• pp.963-974
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• 2015

This study was conducted to determine the effects of organic vegetable cultivation on the soil physical properties in 33 farmlands under plastic greenhouse in Korea. We were investigated 5~8 farms per organic vegetable crops during the period from August to November 2014. The main cultivated vegetables were leafy lettuce (Lactuca sativa L.), Perilla leaves (Perilla frutescens var. Japonica Hara), cucumber (Cucumis sativus L.), strawberry (Fragaria ananassa L.) and tomato (Lycopersicon spp.). We have analyzed soil physical properties. The measured soil physical parameters were soil plough layer, soil hardness, penetration resistance, three soil phase, bulk density and Porosity. The measurement of the soil plough layer, soil hardness and penetration resistance were carried out direct in the fields, and the samples for other parameters were taken using the soil core method with approximately 20 mm diameter core collected from each organic vegetable field. Soil plough layer was average 36 cm and ranged between 30 and 50 cm, and slightly different depending on the sorts of vegetable cultivation. The soil hardness was $0.17{\pm}0.15{\sim}1.34{\pm}1.02$ in the topsoil, $0.55{\pm}0.34{\sim}1.15{\pm}0.62$ in the subsoil. It was not different between topsoil and subsoil, but showed a statistically significant difference between the leafy and fruit vegetables. Penetrometer resistance is one of the important soil physical properties that can determine both root elongation and yield. The increase in density under leafy vegetables resulted in a higher soil penetrometer resistance. Soil is a three-component system comprised of solid, liquid, and gas phases distributed in a complex geometry that creates large solidliquid, liquid-gas, and gas-solid interfacial areas. The three soil phases were dynamic and typically changed in organic vegetable soils under greenhouse. Porosity was characterized as range of $54.2{\pm}2.2{\sim}60.3{\pm}2.4%$. Most measured soils have bulk densities between 1.0 and $1.6gcm^{-3}$. To summarize the above results, Soil plough layer has been deepened in organic vegetable cultivation soils. Solid hardness (the hardness of the soil) and bulk density (suitable for the soil unit mass) have been lowered. Porosity (soil spatial content) was high such as a well known in organic farmlands. Important changes were observed in the physical properties according to the different vegetable cultivation. We have demonstrated that the physical properties of organic cultivated soils under plastic greenhouse were improved in the results of this study.

• Resources Recycling
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• 제17권4호
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• pp.21-29
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• 2008

Waste shell powder was added to the high density polyethylene(HDPE), and resultant mechanical properties and flame retardancy were analyzed in terms of shell content. Compatibilizer(PE-g-MA) was used to enhance the mechanical properties of the prepared HDPE/shell composites, and several flame retardant agents($Al_2O_3$, $Sb_2O_3$) were utilized to improve flame retardancy. Addition of the compatibilizer resulted in an improved mechanical properties due to the increased interfacial bonding between HDPE matrix and shell powder. In the case of impact strength, it even reached to the impact strength of pure HDPE. Also the addition of the flame retardant agents did not exhibit mechanical property decrease. UL-94 flammability test on the prepared HDPE/shell composites indicated that at 40wt% of shell only inclusion, time to ignite the flame and the total time of flame duration increased. When flame retardant agents mixed with shell powder were added to the HDPE matrix, improved flame retardancy was observed. Generally, flame retardancy effect of $Al_2O_3$ was better than $Sb_2O_3$. UL-94 V-0 classification was observed for the specimens with $Al_2O_3$ and compatibilizer at more than 40wt% shell, and also for specimens with $Sb_2O_3$ and compatibilizer at all shell content.