• Resources Recycling
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• v.24 no.3
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• pp.66-75
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• 2015

The flexural performance of amorphous steel fibers having environmental and economy benefits due to relatively short manufacturing process were evaluated as well as that of hooked steel fibers by varing fiber length and volume fraction. Fiber lengths were 10 mm, 20 mm, 30 mm and fiber volume fractions were varied from 0.3% to 1.2%. Test results with flexural performance showed that mixing design needs to be careful because of relatively high volume of amorphous steel fiber compared to hooked steel fibers. High flexural strength was obtained from both longer fiber length and higher volume fraction. Residual strength and toughness of amorphous steel fiber were similar to that of hooked steel fiber, even though rapid dropping of applied load right after concrete matrix breaking. It can be judged that relatively high ability of energy dissipation around first cracking area relatively overcome rapid dropping of loading.

• Journal of the Korea Concrete Institute
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• v.28 no.4
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• pp.387-394
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• 2016

This study was evaluated that fundamental quality properties in the mortar level, as part of a basic study for development of fiber reinforced concrete using basalt fiber. Mortar mixtures used in the experiments used the mortar using cement only and high volume fly ash mortar using fly ash of 50%, was evaluated by comparison. As a experiments results, high volume fly ash mortar using 50% fly ash was effective for improving fiber dispersibility than mortar using cement only, accordingly, it showed that fiber aggregation phenomenon has been greatly reduced. In addition, if the fly ash used much more than 50%, the compressive strength has been shown to decrease of about 30%, fiber length and mixing ratio of basalt fiber was found to have a greater effect on flow properties than mechanical properties.

• Journal of the Korean Recycled Construction Resources Institute
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• v.1 no.3
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• pp.173-180
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• 2013

This paper is to investigate an effect of waste cooking oil(WCO) on the engineering properties and durability of high volume admixture concrete. Fly ash with 30% and blast furnace slag with 60% were incorporated in OPC to fabricate high volume admixture concrete with 0.5 of W/B. Emulsified refining cooking oil(ERCO) was made by mixing WCO and emulsifying agent to improve fluidity. ERCO was replaced by cement from 0.25 to 1.0%. As results, the increase of ERCO resulted in decrease of slump and air contents. For compressive strength, the use of ERCO led to decrease the compressive strength at 28 days, while it had similar strength or much higher strength than plain concrete at 180 days. Resistance to carbonation and chloride penetration was improved with the increase of ERCO contents due to decreased pore distribution by saponification between ERCO and concrete, while freeze-thaw resistance was degraded due to air loss.

• Progress in Medical Physics
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• v.19 no.4
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• pp.227-230
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• 2008

The purpose of this study was to design and construct an ultrasound phantom for volume calibration and evaluate the volume measurement accuracy of a 2 dimensional ultrasonic system. Ultrasound phantom was designed, constructed and tested. The phantom consisted of a background material and a target. The background was made by mixing agarose gel with water. A target, made with an elastic material, was filled with water to vary its volume and shape and inserted into background material. To evaluate accuracy of a 2 dimensional ultrasonic system (128XP, ACUSON), three different shapes of targets (a sphere, 2 ellipsoids and a triangular prism) were constructed. In case of ellipsoid shape, two targets, one with same size length and width (ellipsoid 1) and another with the length 2 times longer than width (ellipsoid 2) were examined. The target volumes of each shape were varied from 94cc to 450cc and measurement accuracy was examined. The volume difference between the real and measured target of the sphere shape ranged between 6.7 and 11%. For the ellipsoid targets, the differences ranged from 9.2 to 10.5% with ellipsoid 1 and 25.7% with ellipsoid 2. The volume difference of the triangular prism target ranged between 20.8 and 35%. An easy and simple method of constructing an ultrasound phantom was introduced and it was possible to check the volume measurement accuracy of an ultrasound system.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.39 no.3
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• pp.237-243
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• 2015

In this study, the effects of the mixing ratio of emulsified fuel on the droplet evaporation and spray behavior characteristics were analyzed. A surfactant comprising span 80 and tween 80 mixed at a 9:1 ratio was used for the emulsified fuel. The fuel and surfactant were mixed at a ratio of 3:1 for the emulsified fuel. In addition, considering the mixing ratio of the surfactant, the mixing ratio of $H_2O_2$ in the emulsified fuel was set as EF (emulsified fuel)0, EF2, EF12, EF22, EF32, and EF42. To observe the evaporation characteristics, droplets of the emulsified fuel were dropped on a heating plate and observed using scattered light and a Schlieren system. In addition, to analyze the effect of the $H_2O_2$ mixing ratio, the behavior characteristics of the evaporative free spray were investigated in the mixing ratio range of EF0 to EF22 using a constant volume chamber with heaters. Consequentially, it was found that in the case of EF22, the free spray development of the emulsified fuel was faster than that of EF0 (diesel only) because of the promotion of the evaporation due to the phase change in the peroxide contained in the emulsion fuel.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.414-421
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• 2012

Moisture content of muffin tended to increased as increasing mixing rate of maesangi. For crude protein, sample group of 9% replaced by maesangi powder was the highest. For crude fat and crude ash, there was no significant difference among sample groups. The average height of muffin was 4.7 cm, but was no significant difference among sample groups. Volume of muffin has been gradually increased as increasing mixing rate of maesangi powder, but was no significant difference among sample groups. From the SEM (scanning electron microscope) result, thick cell wall and rough blowholes were appeared. L-, a and b-values of muffin was declined as per increase of mixing rate of maesangi powder. Hardness was inclined as per increase of mixing rate of maesangi powder. There were significant differences between sample groups and reference group for adhesiveness, springiness and cohesiveness, but was no significant difference among sample groups. For gumminess, sample group of 9% replaced by maesangi powder was the highest, but there were no significant difference from sample groups of 3% and 6% replaced by maesangi powder. Chewiness was inclined as per increase of mixing rate of maesangi powder, and sample group of 9% replaced by maesangi powder was the highest. From sensory test result, sample group of 9% replaced by maesangi powder was the highest for color, and there were significant differences among sample groups. Sample group of 6% replaced by maesangi powder was the highest for flavor and taste, and there were significant differences among sample groups. Sample groups of 6% and 9% replaced by maesangi powder were the highest for texture. Sample group of 9% replaced by maesangi powder was the highest for overall preference. From all these results, the most suitable one would be the sample group of 9% replaced by maesangi powder.

• Journal of the Korea Concrete Institute
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• v.25 no.1
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• pp.115-123
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• 2013

The steel industry, a representative industry that significantly consumes raw materials and energy, produces steel as well as a large amount of by-product steel slag through the production process. The vast habitat foundation of marine life has been destroyed due to recent reckless marine development and environment pollution, resulting in intensification of the decline of marine resources, and a solution to this issue is imperative. In order to propose a method to recycle large amounts of by-product slag into a material that can serve as an alternative to natural aggregate, the engineering properties and applicability for each mixing factor of environment friendly porous concrete as a material for the composition of marine ranches were evaluated in this study. The test results for percentage of voids per mixing ratio revealed that the margin of error for all conditions was within 2.5%. The compressive strength test results showed that the most outstanding environmental friendly porous concrete can be manufactured when mixing 30% slag aggregate and 10% specially treated granular fertilizer for the optimum volume fraction. As concrete for marine applications, the best seawater resistance was obtained with mixing conditions for high compression strength. An assessment of the ability to provide a marine life habitat foundation of environmentally friendly porous concrete showed that a greater percentage of voids facilitated implantation and inhabitation of marine life, and the mixing of specially treated granular fertilizer led to active initial implantation and activation of inhabitation. The evaluation of harmfulness to marine life depending on the mixture of slag aggregate and specially treated granular fertilizer revealed that the stability of fish is secured.

• Horticultural Science & Technology
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• v.35 no.3
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• pp.289-299
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• 2017

The objective of this study was to determine the effect of replacing perlite (PL) with pellets processed with poultry feather fiber as an inert material to prepare growing medium. The growth and flowering of Salvia splendens 'Vista Red' grown in individual growing medium $Biosangto^{(R)}$, peat moss (PM), PL, and two pellets (P45-1 and P45-2) were evaluated. Peat moss was mixed with PL, P45-1, or P45-2 at various ratios (1:0 to 1:3 or 3:1 by volume) to investigate the feasibility of replacing PL with pellets. Nutrient composition of the growing medium and leaf tissues was analyzed. The number of florets, inflorescence length, plant height, and fresh weight of plants grown in media containing P45-1 or P45-2 were reduced compared to those grown in individual growing medium PM or PL. As the mixing ratio of P45-1 or P45-2 to PM was higher, the growth of salvia, such as inflorescence length, plant height, number of leaves, and fresh weight was inhibited. Our results indicate that mixing three parts PM with one part of P45-1 (PM/P45-1/3:1) or P45-2 (PM/P45-2/3:1) accelerated flowering and increased the number of florets and leaves compared to other mixing ratios of PM and pellets media. The concentrations of phosphorus (P), calcium (Ca), boron (B), iron (Fe), and copper (Cu) in individual growing medium PL, P45-1, and P45-2 were significantly lower than those in PM. The concentration of N was the highest in leaves of plants grown in P45-1 or P45-2 amended media, and the concentrations of P, Ca, and zinc (Zn) in leaves were lower in individual growing medium P45-1 or P45-2 than in PM and PL. The pH of PM/P45-1/3:1 or PM/P45-2/3:1 media was maintained at optimal level (5.8-5.9) and the concentrations of macro- and micro-elements in the media and leaves were considered to be optimal levels. Therefore, mixing three parts PM with one part P45-1(PM:P45-1/3:1) or P45-2 (PM:P45-2/3:1) is recommended for improved growth and flowering in salvia. This suggests that P45-1 or P45-2 can replace PL as an inert material to prepare growing medium.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.194-199
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• 2002

Eight Korean wheat cultivars were milled and evaluated for the properties of white layer cake-making, compared to a commercial soft wheat flour. Milling yields of the Korean wheat cultivars ranged from 62.5 to 71.8%. The protein and ash contents of flours milled from Korean wheat cultivars ranged from 7.70 to 10.58% and 0.51 to 0.71%, respectively. Woorimil, Alchanmil and Olgeurumil flours, having low protein content, showed very weak mixing characteristics. Even though Eunpamil and Geurumil flours showed longer mixing time and higher peak height, they had week dough stability. Slight differences in pH and specific gravity of cake batter were observed among the Korean wheat flours. Cake volume measured by rapeseed displacement was in the range of $837.5{\sim}952.5\;cc$. Alchanmil flour demonstrated the highest specific volume of 2.40, and the other domestic flours symmetrical and uniform than those with the commercial soft wheat flour. Volume of white layer cakes was negatively affected by flour protein content and somewhat associated with crumb softness. Crumb color of cakes prepared with domestic wheat flours was slightly darker and more yellowish. Hardness of fresh cakes prepared with domestic flours ranged from 307.33 to 416.60 $g_f$.

• The Korean Journal of Community Living Science
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• v.12 no.1
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• pp.69-85
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• 2001

The purpose of this study was to replace the highly imported wheat consumption with rice in order to improve the rate of food self-sufficiency. Also, the study focused on the possibility of compounded bread making with rice flour, its taste for the Korean who have westernized eating styles, and the development of rice flour compounded bread as an alternative for wheat allergic people. Therefore, the researcher produced the soaked-rice flour, toasted-rice flour, and Extrusion-Expansion of Rice (E-ER) flour by different processing methods to bake rice wheat bread with the 10～50% mixing proportion. The volume and structure of bread were observed with Scanning Electron Microscope (SEM), and the sensory quality and the baking property were analyzed with a seven-point Likert type scale of Quantitative Descriptive Analysis (QDA). The sensory quality consisted of seven qualities such as color, size and distribution of air cell, flavor, softness, chewing, and overall quality that were evaluated as higher rating showed the better quality. The results of this study are: 1. The volume of the three types of rice wheat bread was almost same or bigger than wheat bread with the 20% of mixed proportion. 2. The size and distribution of air cell of E-ER wheat bread observed by SEM were more evenly distributed that toasted-rice wheat bread. The E-ER wheat bread had soft structure and was relatively similar to wheat flour bread. However, the structure of soaked-rice wheat bread was significantly different to other types of rice wheat bread. The structure of 10% mixed all three types of rice wheat bread was similar and evenly distributed to wheat bread but was bigger and coarser as higher mixing proportion of rice flour. 3. The dark brown color of rice wheat bread showed low sensory quality. 4. Both soaking-rice flour and E-ER flour were able to be mixed with wheat flour up to the 50%, and the seven sensory quality of these wheat bread were better than those of wheat bread. Among the three types of rice flour, toasted-rice wheat bread showed low bread property and sensory quality compared to soaked-rice or E-ER wheat bread. Consequently, this study showed that rice wheat bread that contains 20～30% of rice flour was better than wheat bread in the appropriate volume, seven sensory qualities and bread property.