• Journal of the Korean Geotechnical Society
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• v.30 no.7
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• pp.41-53
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• 2014

This study examined the magnitude and distribution of the earth pressure on the support system in a jointed rock mass by considering different joint shear strength, rock type, and joint inclination angle. The study particularly focused on the effect of joint cohesive strength for a certain condition. Based on a physical model test (Son and Park, 2014), extended parametric studies were conducted considering rock-structure interactions based on the discrete element method, which can consider the rock and joint characteristics of rock mass. The results showed the earth pressure was strongly affected by the joint cohesive strength as well as the rock type and joint inclination angle. The study indicated that the effect of joint cohesive strength was particularly significant when a rock mass was under the condition of joint sliding. This paper investigates the magnitude of joint cohesive strength to prevent a joint sliding for each different condition. The test results were also compared with Peck's earth pressure, which has been frequently used for soil ground. The comparison indicated that the earth pressure in a jointed rock mass can be significantly different from that in soil ground. This study is expected to provide a better understanding of the earth pressure on the support system in a jointed rock mass.

• Food Science of Animal Resources
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• v.32 no.1
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• pp.112-117
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• 2012

In order to improve or replace the direct addition method of nitrite and ascorbic acid, the effect of nitrite and ascorbic acid-derived gas addition on color development and physical characteristics in emulsified sausage was investigated. Nitrite (150 ppm) and ascorbic acid (450 ppm) were added directly to emulsion in the control group, but in the treatment group nitrite and ascorbic acid-derived gas was used for emulsion. In the control and treatment groups, pH values were higher than raw meat, but these values did not show significant change during the storage in both groups. In the meat color, lightness (CIE $L^*$) and redness ($a^*$) values of control and treatment groups were higher compared to raw meat. The treatment group has lower redness and higher yellowness ($b^*$) values than control group during the storage (p<0.05). However, lightness was not significantly different between control and treatment groups. The cook and storage loss values were significantly different between control and treatment groups (p<0.05), but the water holding capacity and shear force values were not significantly different between groups. These results showed that treatment of nitrite and ascorbic acid-derived gas has a similar effect to direct addition of nitrite and ascorbic acid on color development and physical characteristics in emulsified sausage. Also, these results showed that nitrite and ascorbic acid-derived gas addition may be a good possible alternative of nitrite and ascorbic acid using in emulsified sausage.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.287-293
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• 2013

This study was conducted to investigate the effect of quality grade on the physicochemical and sensory properties of Hanwoo beef on the basis of four quality grades (grade $1^{{+}{+}}$, $1^{+}$, 1, and 2). Significantly decreased levels of myoglobin content (from 12.73 mg/g to 7.90 mg/g) and Warner-Bratzler shear force (WBs) (from 28.01 kg to 14.03 kg) were found with reduction in quality grade (p<0.05). In contrast, increasing quality grade correlated with significant increase in crude fat contents (from 8.18% to 19.55%). Crude fat contents showed a negative correlation with moisture content (r=-0.966), myoglobin content (r=-0.998), and WBs (r=-0.969). In sensory evaluation experiments it was revealed that quality grades were associated with significantly altered (all p<0.05) flavor, taste, juiciness, tenderness, and overall acceptability. Moisture contents showed negative correlation with taste (r=-0.969) and overall acceptability (r=-0.988). Crude fat contents showed significant correlation with taste (r=0.971), tenderness (r=0.983) and overall acceptability (r=0.968). WBs showed negative correlation with taste (r=-0.957) and overall acceptability (-0.978). The marbling score of fresh meat showed significant correlation with taste (r=0.958), juiciness (r=0.953), and overall acceptance of cooked meat. These results could be used as a fundamental dataset to evaluate the effect of quality grade on the physicochemical and sensory characteristics of Hanwoo beef.

• Journal of Korea Water Resources Association
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• v.46 no.5
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• pp.559-568
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• 2013

Surface compaction significantly impacts runoff and soil erosion under rainfall since it leads to changes of soil physical characteristics such as increase of bulk density and shear stress, change of microporosity, and decrease of hydraulic conductivity. This study addressed surface compaction effects on runoff and soil loss from bare and disturbed soils that are commonly distributed on construction sites. Thirty-six rainfall simulations from three replicates of each involving rainfall intensities (68.5 mm/hr, 95.6 mm/hr) and plot gradients ($5^{\circ}$, $12.5^{\circ}$, $20^{\circ}$) were conducted to measure runoff and soil loss for two different soil surface treatments (compacted surface, non-compacted surface). Compacted surface increased significantly soil bulk density and soil strength. However, the effect of surface treatments on runoff changed with rainfall intensity and plot gradient. Rainfall intensity and plot gradient had a positive effect on mean soil loss. In addition, the effect of surface treatments on soil loss responded differently with rainfall intensity and plot gradient. Compacted surfaces increased soil loss at gentle slope ($5^{\circ}$) while they decreased soil loss at steep slope ($20^{\circ}$). These results indicate that there exists transitional slope range ($10{\sim}15^{\circ}$) between gentle and steep slope by surface compaction effects on soil loss under disturbed bare soils and simulated rainfalls.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.58-65
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• 1996

The effects of sodium carbonate (Na), potassuim carbonate (K) and their mixtures (Na/K=0.7-2.0) on pasting properties by amylograph and mixing properties by farinograph of wheat flour (9.45% protein), and of alkali mixtures (0.16%) on noodle property were examined. The concentrations of alkali used were 0.08%, 0.10% and 0.16% based on flour weight (14% mb). The salt (1.7%) and alkali decreased the initial pasting temperature but increased the amylograph peak viscosity. The peak viscosity increased with the increase of alkali concentration, but the mixing ratio at a fixed concentration had no effect on peak viscosity. The farinograph absorption decreased by salt, but the effect of salt diminished in the presence of alkali. The salt and alkali increased the farinograph stability, of which the former was more pronounced. The effect of alkali alone and mixtures in the presence of salt on amylograph and farinograph were essentially the same regardless the concentrations and mixing ratios. The yellowness and breaking force of dry noodle prepared with salt and alkali was higher than that prepared with salt only. The weight and volume gain of the optimum cooked noodle remained essentially constant, but the shear force and compression force were increased by the alkali.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.5
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• pp.711-720
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• 2019

Objective: This study was conducted to assess the effect of potassium humate and enzymes (Xylanase+Amylase+Protease) inclusion in diets on carcass characteristics, meat quality and fatty acid profiles of broilers fed canola-based diets. Methods: Two hundred and twenty broilers randomly allotted to 5 dietary treatments: the control (commercial broiler diet); CM (17.5% canola meal inclusion); CMEnz (17.5% CM inclusion+0.3 g/kg Axtra XAP); CMPh (17.5% CM inclusion+1.5% Potassium Humate, PH); and CMEnzPh (17.5% CM inclusion+1.5% PH+0.3 g/kg Axtra XAP) were slaughtered at day 42 for assessment of carcass and meat quality parameters. Results: Diet had no effect on carcass traits apart from breast muscle weight and breast muscle index. The highest breast muscle weight was observed in broilers fed CMEnz ($487.6{\pm}17.5g$) followed by those fed the control diet ($474.37{\pm}17.5g$). Diet also had no significant dietary effect on pH, temperature, drip loss and shear force values of the breast muscle. However, diet significantly affected meat colour and water-holding capacity. Broilers in the control and CMPh groups ($52.94{\pm}0.67$ and $52.91{\pm}0.67$) had the highest (p<0.05) values for lightness ($L^*$), whilst those fed CMEnzPh had the lowest value ($47.94{\pm}0.67$). In contrast, CM group had the lowest (p<0.05) value for redness ($a^*$) with CMEnzPh group having the highest values. The proportion of polyunsaturated fatty acids (PUFAs), n-6 and n-3 fatty acids and the PUFA/saturated fatty acid ratio were increased in CM-based diets containing enzymes and humic acid. Conclusion: It can, therefore, be concluded that CM can be included in broiler diets in the presence of enzymes and humic acid with positive effects on meat quality and important fatty acids that are beneficial to the health of consumers.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.28 no.2A
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• pp.281-288
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• 2008

The Prestressed Concrete (hereinafter PSC) box girder bridges with corrugated steel webs have been drawing an attention as a new structure type of PSC bridge fully utilizing the feature of concrete and steel. However, the previous study focused on the shear buckling of the corrugated steel web and development of connection between concrete flange and steel web. Therefore, it needs to perform a study on the torsional behavior and develop the rational torsional analysis model for PSC box girder with corrugated steel web. In this study, torsional analysis model is developed using Rausch's equation based on space truss model, equilibrium equation considering softening effect of reinforced concrete element and compatibility equation. Validation studies are performed on developed model through the comparison with the experimental results of loading test for PSC box girder with corrugated steel webs. Parametric studies are also performed to investigate the effect of prestressing force and concrete strength in torsional behavior of PSC box girder with corrugated steel web. The modified correction factor is also derived for the torsional coefficient of PSC box girder with corrugated steel web through the parametric study using the proposed anlaytical model.

• The Journal of the Convergence on Culture Technology
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• v.10 no.3
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• pp.839-844
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• 2024

This study analytically analyzed the impact of underground structure displacement behavior on track damage due to adjacent excavation work, ground deterioration, and changes in groundwater level. The concrete track that was the subject of the study was analyzed for sleeper floating track(STEDEF) and precast concrete slab track(B2S). Sleeper floating track is a track structure in which the concrete bed and sleepers are voided. precast concrete slab track is a track structure that induces the elastic behavior of the rail by assembling rails and fasteners using slabs. For numerical analysis, each concrete track, from rail to concrete bed, was modeled as three-dimensional elements. In addition, the displacement behavior of the underground structure was set as a variable to analyze the damage effect on the concrete bed. Using numerical analysis, the concrete bed stress due to uplift and subsidence was analyzed, and the level of crack effect was analyzed by comparing it to the tensile strength and shear strength. As a result of the analysis, it was found that the sleeper floating track was more vulnerable than the precast concrete slab track when the same uplift and subsidence occurred. In addition, uplift and subsidence, it was analyzed that the cracks range in the sleeper floating track was large.

• Macromolecular Research
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• v.9 no.4
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• pp.197-205
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• 2001

Platelet adhesion onto elastic polymeric biomaterials was tested in vitro by perfusing human whole blood at a shear rate of 100 sec$\^$-1/ for possible verification of mechanisms of initial platelet adhesion perfusion of blood on the polymeric substrates was performed after treatments either with or without pre-adsorption of 1% blood plasma, and either with or without residence of the protein-preadsorbed substrate in phosphate buffered solution. The surfaces employed were elastic polymers such as poly(ether urethane urea), poly(ether urethane), silicone urethane copolymer, silicone rubber and poly(ether urethane) with the anti-calcifying agent hydroxyethane bisphosphate. Each polymer surface treated was exposed in vitro to the dynamic, heparinized whole blood perfused for upto 6 min and the surface area of platelets initially adhered was measured by employing in situ epifluorescence video microscopy. The blood perfusion was performed on the surfaces treated at the following three different conditions: directly on the bare surfaces, after protein pre-adsorption and after residence in buffer for 3 days of the surfaces protein pre-adsorbed for 2 h. The effects of blood plasma pre-adsorption on the initial platelet adhesion was surface-dependent. The amount of the adsorbed fibrinogen and the surface coverage area of the adhered platelets were dependent on the surface conditions whether substrates were bare surfaces or protein pre-adsorbed ones. To test an effect of possible morphological (re)orientations of the adsorbed proteins on the initial platelet adhesion, the polymeric substrate pre-adsorbed with 1% blood plasma was immersed in phosphate buffered solution for 3 days and then exposed to physiological blood perfusion. The surface area of the platelets adhered on these surfaces was significantly different from that of the surfaces treated with protein pre-adsorption only. These results indicated that platelet adhesion was dependent on the surface property itself and pre-treatment conditions such as blood perfusion without any pre-adsorption of proteins, and blood perfusion either after protein pre-adsorption or after subsequent substrate residence in buffer of the substrate pre-adsorbed with proteins. Understanding of these results may guide for better designs of blood-contacting materials based on protein behaviors.

• Journal of Korean Society of Steel Construction
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• v.15 no.2
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• pp.97-107
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• 2003

To obtain a more accurate response from larninated composite structures, the effect of transverse shear deformation, transverse normal strain/stress, and nonlinear variation of in-plane displacements vis-$\\grave{a}$-vis the thickness coordinate should be considered in the analysis. The improved higher-order theory was used to determine the critical buckling load and natural frequencies of laminated composite structures. Solutions of simply supported laminated composite plates and sandwiches were obtained in closed form using Navier's technique, with the results compared with calculated results using the first order and other higher-order theories. Numerical results were presented for fiber-reinforced laminates, which show the effects of ply orientation, number of layers, side-toithickness ratio, and aspects ratio.