• Advances in concrete construction
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• v.6 no.6
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• pp.561-583
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• 2018

A variety of polycarboxylate ether (PCE)-based superplasticizers are commercially available. Their influence on the rheological retention and slump loss in respect of concrete differ considerably. Fluidity and slump loss are the cardinal features responsible for the quality of concrete. These are related to the dispersion of cement particles and the hydration process which are greatly influenced by type of polycarboxylate ether (PCE)-based superplasticizers. On the backdrop of relatively less studies in the context of rheological retention of high strength self-consolidating concrete (HS-SCC), the experimental investigations were carried out aiming at quantifying the effect of the six different PCE polymers (PCE 1-6) on the rheological retention of HS-SCC mixes containing two types of Ordinary Portland Cements (OPC) and unwashed crushed sand as the fine aggregate. The tests that were carried out included $T_{500}$, V-Funnel, yield stress and viscosity retention tests. The supplementary cementitious materials such as fly ash (FA) and micro-silica (MS) were also used in ternary blend keeping the mix paste volume and flow of concrete constant. Low water to binder ratio was used. The results reveal that not only the PCEs of different polymer groups behave differently, but even the PCEs of same polymer groups also behave differently. The study also indicates that the HS-SCC mixes containing PCE 6 and PCE 5 performed better as compared to the mixes containing PCE 1, PCE 2, PCE 3 and PCE 4 in respect of all the rheological tests. The PCE 6 is a new class of chemical admixtures known as Polyaryl Ether (PAE) developed by BASF to provide better rheological properties in even in HS-SCC mixes at low water to binder mix. In the present study, the PCE 6, is found to help not only in reduction in the plastic viscosity and yield stress, but also provide good rheological retention over the period of 180 minutes. Further, the early compressive strength properties (one day compressive strength) highly depend on the type of PCE polymer. The side chain length of PCE polymer and the fineness of the cement considerably affect the early strength gain.

• Journal of the Korean Recycled Construction Resources Institute
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• v.9 no.1
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• pp.92-99
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• 2021

CaO-based by-products composed of CaO, SO3, Al2O3, etc. are generally used as raw materials for CaO compounds. When applied to the recovered water of ready-mixed concrete, the hydration reaction of the powder material is accelerated and concrete performance can be improved. In this study, activated sludge was prepared to apply to the recovered water of ready-mixed concrete by mixing CaO-based hot-rolled slag(C12A7) in the recycling water of ready-m ixed concrete. Cem ent paste setting time and mortar compressive strength performance tests confirmed the effect on the hydration reaction. Therefore, the possibility of concrete application using activated sludge was confirmed.

• Journal of Electrochemical Science and Technology
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• v.12 no.2
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• pp.173-187
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• 2021

In the present research, a simple electrochemical sensor based on a carbon paste electrode (CPE) modified with ZnO-Zn₂SnO₄-SnO₂ and graphene (ZnO-Zn₂SnO₄-SnO₂/Gr/CPE) was developed for the direct, simultaneous and individual electrochemical measurement of Acetaminophen (AC), Caffeine (Caf) and Ascorbic acid (AA). The synthesized nano-materials were investigated using scanning electron microscopy, X-ray Diffraction, Fourier-transform infrared spectroscopy, and electrochemical impedance spectroscopy techniques. Cyclic voltammetry and differential pulse voltammetry were applied for electrochemical investigation ZnO-Zn₂SnO₄-SnO₂/Gr/CPE, and the impact of scan rate and the concentration of H⁺ on the electrode's responses were investigated. The voltammograms showed a linear relationship between the response of the electrode for individual oxidation of AA, AC and, Caf in the range of 0.021-120, 0.018-85.3, and 0.02-97.51 μM with the detection limit of 8.94, 6.66 and 7.09 nM (S/N = 3), respectively. Also, the amperometric technique was applied for the measuring of the target molecules in the range of 0.013-16, 0.008-12 and, 0.01-14 μM for AA, AC and, Caf with the detection limit of 6.28, 3.64 and 3.85 nM, respectively. Besides, the ZnO-Zn₂SnO₄-SnO₂/Gr/CPE shows an excellent selectivity, stability, repeatability, and reproducibility for the determination of AA, AC and, Caf. Finally, the proposed sensor was successfully used to show the amount of AA, AC and, Caf in urine, blood serum samples with recoveries ranging between 95.8% and 104.06%.

• Journal of the Korea Institute of Building Construction
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• v.23 no.6
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• pp.727-738
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• 2023

In concrete, the interface between the aggregate and cement paste is often the most critical factor in determining strength, representing the weakest zone. Lightweight aggregate, produced through expansion and firing of raw materials, features numerous surface pores and benefits from low density; however, its overall aggregate strength is compromised. Within concrete, diminished aggregate strength can lead to aggregate fracture. When applying lightweight aggregate to concrete, the interface strength becomes critical due to the potential for aggregate fracture. This study involved coating the surface of the aggregate with blast furnace slag fine powder to enhance the interfacial strength of lightweight aggregate. The impedance of test specimens was measured to analyze interface changes resulting from this surface modification. Experimental results revealed a 4% increase in compressive strength following the coating of the lightweight aggregate surface, accompanied by an increase in resistance values within the impedance measurements corresponding with strength enhancement.

• Journal of the Computational Structural Engineering Institute of Korea
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• v.37 no.2
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• pp.143-149
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• 2024

Segmentation of material phases through image analysis is essential for analyzing the microstructure of materials. Micro-CT images exhibit variations in grayscale values depending on the phases constituting the material. Phase segmentation is generally achieved by comparing the grayscale values in the images. In the case of waste concrete used as a recycled aggregate, it is challenging to distinguish between hydrated cement paste and natural aggregates, as these components exhibit similar grayscale values in micro-CT images. In this study, we propose a method for automatically separating the aggregates in concrete, in micro-CT images. Utilizing the Unet-VGG16 deep-learning network, we introduce a technique for segmenting the 2D aggregate images and stacking them to obtain 3D aggregate images. Image filtering is employed to separate aggregate particles from the selected 3D aggregate images. The performance of aggregate segmentation is validated through accuracy, precision, recall, and F1-score assessments.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• Journal of the Korean Society of Food Culture
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• v.18 no.4
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• pp.333-345
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• 2003

We conducted a survey on Japanese women's consciousness of food culture and their traditional food consumption by self filling-out questionnaire during January, 2000 for the period of a month, For the survey we selected 250 women residing in Kyoto, Japan. For the statistic work we used SAS package system, and t-test, $\cal{X}^2-test$ and Duncan's multiple range test were also used to verify the results significance. The purpose of this survey lies in gathering a basic data on the comparative direction of Korean and Japanese women's food culture in the future 1. Comparing the preferred food purchase place, In case of Korean women, traditional market was comparatively more preferred while Japanese women relatively preferred convenience store (p<0.001). 2. In case of Japanese women, they answered there is no difference from ordinary days on New Year's Day (71%) and Christmas (40%) while 38% answered they prepare food at home. 40% said they prepare food on parents-in-law's birthday, and 41% said no difference from ordinary days. 52% said they prepare food at home on husband's birthday. For their own birthday, 32% said yes to preparing food at home while 45% said no difference and 22.3% said eating out. For children's birthday 65% said preparing at home, 16.3% said no difference and 14.9% said eating out. 3. Comparing the conception on traditional food, Korean women answered 'complicated' (77%) most while 'simple' (5%) least, which indicates their demands for simplified recipes. In case of Japanese women, 'complicated' (44%) was most while 'scientific' (6%) was least which indicates their demands for scientific way of recipes. There were differences shown by age (p<0.001) and the older the more said 'simple' or 'logical' (p<0.01). 4. As the reason for the complicity of traditional food recipes, Koreans said 'too many hand skill' (60%) most while 'too many spices' (8%) least. For Japanese, 'various kind of the recipe' (55%) was most while 'too many hand skill' (7%) was least. There were significant differences shown by academic background (p<0.01) and income(p<0.01), and the lower the academic background, the more said 'too many spices' as the reason for the complicity in making traditional food. Generally, the lesser the income, the more tendency to say 'various kinds of the recipe'. 5. In case of Koreans, 'the recipe is difficult' (56%) was high while 'uninterested' (9%) was low in answer which showed differences by academic background (p<0.05), and in case of Japanese, 'no time to cook' (44%) was high while 'uninterested' (7%) was low. 6. The following is the reasons for choosing traditional food as a snack for children. In case of Koreans, they answered as 'traditional food' (34%), 'made from nutrious and quality materials' (27%), 'for education' (22%) and 'suites their taste' (17%) revealing 'traditional food' is highest. In case of Japanese, it was revealed in the order of 'made from nutrious and quality materials' (36.3%), 'traditional food' (25.2%), 'suites their taste' (22.6%), 'for education' (12.8%) and 7. Comparing the most important thing for the popularization of traditional food in the world, Koreans answered 'taste and nutrition' (45%) most while 'shape and color' (6%) least. In case of Japanese, 'taste and nutrition' (75%) was answered most while 'hygienic packaging' (4%) was least. Both considered 'taste and nutrition' as most important thing for the popularization of traditional food in the world. 8. In case of Koreans, they answered they learn how to make traditional food 'from mother' (47%), 'media' (18%), 'school' (15%), 'from mother-in-law' (14%), 'private cooking school' (4%) and 'close acquaintances' (2%). In case of Japanese, they said mostly learn 'from mother', but it was also shown that the lower the academic background the lesser the tendency of learning 'from mother' but 'from school' (p<0.001). 9. About the consumption of traditional fermented food, Koreans said they make kimchi (90%), pickled vegetables (39%), soy sauce (33%), bean paste (38%), salted fishery (12%) and traditional liquors (14%) at home while 67% for salted fishery and 48% for traditional liquors answered they buy rather than making at home. On the other hand, Japanese answered they mostly buy kimchi (60%), soy sauce (96%), bean paste(91%), natto(92%), salt fermented fish foods (77%) and traditional alcoholic beverage (88%) to eat. This difference was shown very distinct between Korean and Japanese women (p<0.001). 10. About the most important thing in food, Koreans answered in the order of 'liking and satisfaction' (33%), 'for health' (32%), 'for relieve hunger' (18%) and 'convenience' (17%). In case of Japanese, it was revealed in the order of 'for health' (61%), 'liking and satisfaction' (20%), 'to relieve hunger' (16%) and 'convenience' (3%). This shows that Japanese women take comparably more importance to health than Korean women. The conception of food was shown different between Korean and Japanese women (p<0.001), and Koreans showed level 4-5 of food culture while Japanese showed level 5.

• The Journal of Korean Academy of Prosthodontics
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• v.35 no.1
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• pp.221-243
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• 1997

The objective of this study was to characterize the mechanical properties of $Y_{2}O_{3}$-containing glass infiltrated ceramic core material, which was made by pressureless powder packing method. A pure alumina powder with a grain size of about $4{\mu}m$ was packed without pressure is silicon mold to form a bar shaped sample, and applied PVA solution as a binder. Samples were sinterd at $1350^{\circ}C$ for 1 hour. After cooling, $Y_{2}O_{3}$-containing glass($SiO_{2},\;Y_{2}O_{3},\;B_{2}O_{3},\;Al_{2}O_{3}$, ect) was infiltrated to the sinterd samples at $1300^{\circ}C$ for 2 hours and cooled. Six different proportions $Y_{2}O_{3}$ of were used to know the effect of the mismatch of the thermal expansion coefficient between alumina powder and glass. The samples were ground to $3{\times}3{\times}30$ mm size and polished with $1{\mu}m$ diamond paste. Flexural strength, fracture toughness, hardness and other physical properties were obtained, and the fractured surface was examined with SEM and EPMA. Ten samples of each group were tested and compared with In-Ceram(tm) core materials of same size made in dental laboratory. The results were as follows : 1. The flexural strengths of group 1 and 3 were significantly not different with that of In-Ceram, but other experimental groups were lower than In-Ceram. 2. The shrinkage rate of samples was 0.42% after first firing, and 0.45% after glass infiltration. Total shrinkage rate was 0.87%. 3. After first firing, porosity rate of experimental groups was 50%, compared with 22.25% of In-Ceram. After glass infiltration, porosity rate of experimental groups was 2%, and 1% in In-Ceram. 4. There was no statistical difference in hardness between two materials tested, but in fracture toughness, group 2 and 3 were higher than In-Ceram. 5. The thermal expansion coefficients of experimental groups were varied to $4.51-5.35{\times}10^{-6}/^{\circ}C$ according to glass composition, also the flexural strengths of samples were varied. 6. In a view of SEM, many microparticles about $0.5{\mu}m$ diameter and $4{\mu}m$ diameter were observed in In-Ceram. But in experimental group, the size of most particles was about $4{\mu}m$, and a little microparticles was observed. The results obtained in this study showed that the mismatch of the thermal expansion coefficients between alumina powder and infiltrated glass affect the flexural strength of alumin/glass composite. The $Y_{2}O_{3}$-containing glass infiltrated ceramic core made by powder packing method will takes less time and cost with sufficient flexural strength similar to all ceramic crown made with slip casting technique.

• Maxillofacial Plastic and Reconstructive Surgery
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• v.29 no.4
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• pp.309-320
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• 2007

Purpose: This study was to evaluate the removal effect on artificial plaque from RBM treated implant surfaces that are exposed due to peri-implantitis. Materials and methods: Artificial plaque with Streptococcus mutans and acquired pellicle adhered to RBM treated implant discs. Study materials divided into one control and six test groups. In test groups, physical and chemical methods used to remove plaques. Prophyflex, Professional Mechanical Tooth Cleaning (PMTC) and interdental brush as mechanical treatments and 0.1% Chlorhexidine, Citric acid, HCl tetracycline as a chemical treatment were used. To analyses the study, disc weight was measured for remaining plaque quantities and SEM(Scanning Electronic Microscope) findings was taken for evaluation of surfaces. Results: 1. In weight changes, there was significant difference between each treatment group and the control group (p<0.05). Therefore all treatment methods using this study have good ability for remove plaques. 2. In weight changes, there was no significant difference between mechanical and chemical group, and there were no significant differences between each groups (p>0.05). 3. SEM findings after mechanical treatment disclosed as follows; Prophyflex group looked like sound implant surface, and there were some paste on implant surface at PMTC group, and there were some artificial plaque at interdental brush group. 4. SEM findings after chemical treatment disclosed as follows; there were some dark lesions which were supposed as the product from Streptococcus mutans at Chlorhexidine, Citric acid and HCl tetracycline groups. Conclusion: All six methods using in this study have good ability to remove artificial plaque on RBM treated implant. According to SEM findings, prophyflex is a superior method for removing of dental plaque among test groups.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.29 no.6
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• pp.257-263
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• 2019

Lightweight geopolymers were fabricated with non-milled IGCC slag and Si sludge as a bloating material. The relationship between addition amount of Si sludge and physical/chemical properties of lightweight geopolymers was investigated. When the geopolymers were made by mixing IGCC slag, alkali activator, and more than 10 wt.% Si sludge, the temperature of the geopolymer pastes reached higher than 130℃ in a few minutes. This exothermic reaction accelerated the geopolymer reaction; however, it was difficult to make geopolymer specimens because of a rapid bloating reaction. Both compressive strength and density of the specimens tend to decrease with an addition of Si sludge; however, there was little difference in both compressive strength and density with addition of Si sludge more than 10 wt.%. Because there was a limit to get low density geopolymers by simply increasing the addition of Si sludge, the control of pore size and distribution of geopolymer is more important by controlling flow rate of the paste through the control of W/S ratio. Therefore, it is important to control process conditions, appropriate W/S ratio for the bloating than the control of Si sludge. The optimum W/S ratio was 0.20 for the addition of Si sludge less than 30 wt.% and W/S ratio should be more than 0.28 for the addition of Si sludge more than 30 wt.%, although there was no practical application in fact.