• Geomechanics and Engineering
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• v.13 no.5
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• pp.715-742
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• 2017

Earth berms are often left in place to support retaining walls or piles in order to eliminate horizontal struts in excavations of soft soil areas. However, if the excavation depth is relatively large, an earth berm-supported retaining system may not be applicable and could be replaced by a multi-bench retaining system. However, studies on multi-bench retaining systems are limited. The goal of this investigation is to study the deformation characteristics, internal forces and interaction mechanisms of the retaining structures in a multi-bench retaining system and the failure modes of this retaining system. Therefore, a series of model tests of a two-bench retaining system was designed and conducted, and corresponding finite difference simulations were developed to back-analyze the model tests and for further analysis. The tests and numerical results show that the distance between the two rows of retaining piles (bench width) and their embedded lengths can significantly influence the relative movement between the piles; this relative movement determines the horizontal stress distribution in the soil between the two rows of piles (i.e., the bench zone) and thus determines the bending moments in the retaining piles. As the bench width increases, the deformations and bending moments in the retaining piles decrease, while the excavation stability increases. If the second retaining piles are longer than a certain length, they will experience a larger bending moment than the first retaining piles and become the primary retaining structure. In addition, for varying bench widths, the slip surface formation differs, and the failure modes of two-bench retained excavations can be divided into three types: integrated failure, interactive failure and disconnected failure.

• Journal of the Korean Society for Heat Treatment
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• v.36 no.5
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• pp.303-310
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• 2023

β titanium alloys are widely used in aerospace industry due to their excellent specific strength and corrosion resistance. In particular, mechanical properties of metastable β titanium can efficiently be controlled by various deformation mechanisms such as slip, twinning, and SIM (Stress-Induced Martensite Transformation), making it an ideal material for many industrial applications. In this study, Ti-5Mo-xFe (x=1, 2, 4 wt%) alloy was designed by adding a relatively inexpensive β element to ensure price competitiveness. Additionally, microstructural analysis was conducted using OM, SEM, and XRD, while mechanical properties were evaluated through hardness and compression tests to consider the deformation mechanisms based on the Fe content. SIMT occurred in all three alloys and was influenced by the presence of β_m (metastable beta) and beta stability. As the Fe content decreased, the α'' phase increased due to SIMT occurring within the β_m phase, resulting in softening. Conversely, as the Fe content increased, the strength of the alloy increased due to a reduction in α'' formation and the contributions of solid solution strengthening and grain strengthening. Moreover, unlike the other alloys, shear bands were observed only in the fracture of the Ti-5Mo-4Fe alloy, which was attributed to differences in texture and microstructure.

• Geomechanics and Engineering
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• v.36 no.1
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• pp.39-50
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• 2024

Bitumen and high-quality subangular aggregates, the two principal materials used for asphalt concrete construction, are finite and expensive materials. The general availability of crumb rubber and naturally occurring aggregates of different shapes, especially flat and elongated shapes, indicates that they are feasible alternative materials for expanding the volume of bitumen and utilizing a wider range of aggregate shapes for the development of asphalt concrete, with an associated environmental benefit. The study investigated the effect of adding up to 15% crumb rubber and aggregates sorted into different groups, i.e., rounded, elongated, flat, and their combinations, on the rheological and mechanical properties and durability of 50/70 of hot-mix asphalt pavement. The addition of crumb rubber decreased ductility and penetration but increased the softening point. For a 5.5% bitumen content, asphalt concrete briquettes consisting of 7% crumb rubber and three types of aggregate shapes, i.e., 100% rounded, a mix of 75% rounded and 25% elongated, and a mix of 75% rounded, 15% elongated and 10% flat, were associated with high Marshall stability and indirect tensile strength as well as low lateral deformation due to their high solidity and moderate angularity ratio. Also, the addition of 7% crumb rubber resulted in a significant improvement in the tensile strength ratio and rebound strain of briquettes consisting of 75% rounded and 25% elongated aggregates and those with 75% rounded, 15% elongated and 10% flat aggregates. In relation to the parameters investigated, the three groups of briquettes met some of the local (South Africa) requirements for the surface course and base course of low traffic volume roads.

• Applied Chemistry for Engineering
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• v.33 no.5
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• pp.459-465
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• 2022

A pitch coating method was proposed for the purpose of improving the electrochemical properties of natural graphite. The synthesis conditions of pitch coating were optimized via measuring electrochemical properties of pitch-coated graphite anodes. As the synthesis temperature increased, the thermal stability was improved in addition to an increase in the softening point and residual carbon weight. However, the synthesis temperature of 430 ℃ resulted in the synthesis of a large amount of NI (NMP Insoluble) due to excessive condensation reaction. As the surface uniformity and coating thickness increased due to high thermal stability, the initial coulombic efficiency and rate capability of the pitch-coated graphite were improved. However, the graphite coated with the pitch containing excessive NI showed lower electrochemical properties than the uncoated graphite. NI had low dispersibility and formed spheres after heat treatment, so it formed the heterogeneous and thicker SEI layer. The optimum conditions for forming a uniform surface and an appropriate coating layer were investigated.

• Applied Chemistry for Engineering
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• v.5 no.3
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• pp.466-477
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• 1994

PEG 600-diglycidyl ethers(PDE) were synthesized using $BF_3$ catalyst by the reaction of epichlorohydrin and PEG 600 which is known to have the hygroscopicity, softening property, and antistatic property. Water-soluble long chain polyamines(PDET) were synthesized by coreaction of PDE and triethylenetetramine which is high conductive aliphatic amine curing agent. To prevent the gelation of the PDET and increase the water-solution stability, water-soluble quaternary ammonium polyamines were synthesized by cationation of PDET with acetic acid. Antistatic agents PDET-2A, PDET-5A, PDET-6A, PDETA-2A and PDETA-4A were prepared by the mixing of PDET-2, PDET-5, PDET-6, PDETA-2 and PDETA-4 with water. Synthesized antistatic agents were treated on PET textiles with and without resin. Then surface electrical resistivity and half life characteristics value were tested. As the results there were no remarkable decreasing changes in antistatic abilities of the textiles treated with PDETA-2A and PDETA-4A after 50 times washing. So PDETA-2A and PDETA-4A were proved to be durable antistatic agents. Surface electrical resistivity of the textiles treated with PDETA-2A and PDETA-4A before washing were $1{\times}10^7{\Omega}$ and $2{\times}10^7{\Omega}$, respectively, and half life characteristics values were 0.8sec and 1.1sec, respectively. Therefore PDETA-2A and PDETA-4A were proved to be good antistatic agents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1819-1825
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• 2015

This study was carried out to investigate the effect of hydrocolloids [hydroxypropylmethyl cellulose (HPMC), xanthan gum (XG), guar gum (GG), and glucomannan (GM)] on the physicochemical properties of bread flour dough containing rice flour. In amylograph analysis, the significantly lowest gelatinization temperature was obtained in dough with XG (P<0.05). XG revealed the highest maximum viscosity while GM revealed the lowest. In viscograph test, the lowest gelatinization temperature and maximum viscosity showed the same result as in the amylograph. Breakdown value was also highest in dough containing XG, but lowest in the control and dough containing HPMC. Setback value was highest in dough containing HPMC, but lowest in dough containing XG. In farinograph analysis, consistency was greatest in dough with HPMC and XG. Hydrocolloids affected water absorption, which was highest in dough containing GM. Development times of dough containing HPMC and XG were low. Stability was lowest in dough with XG. Degree of softening was reduced in dough containing HPMC and GG compared to the control but increased in dough containing XG and GM. Dough containing HPMC and GG showed the largest volume at 3 h of fermentation. Dough with HPMC showed the lowest pH value. Hydrocolloids in this study affected physicochemical properties of dough.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.869-875
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• 1989

For the evaluation of storage stability of kiwifruit, the conditions of CA storage were based on the following gas compositions; 2% oxygen and 2, 4, 6% carbon dioxide, respectively. The results obtained from the experiment were as follows; The flesh softening was considerably reduced at the storage atmospheres of 4% $CO_2$ plus 2% $O_2$, and fruit firmness of 3.0kg was marked in this CA condition after storage for 180 days. The concentration of $CO_2$ affected clearly on the respiration rate and organic acid compositions of kiwifruit during CA storage. The respiration rate at the storage condition of 6% $CO_2$ was lower than those at 2 and 4% $CO_2$. Quinic and succinic acid contents were obviously increased in the kiwifruit stored at all the CA conditions studied. In comparision of the developed amounts of off-flavor substances, ethanol and acetaldehyde, depended upon the concentration of $CO_2$ in the CA conditions, the larger amount were produced in the storage condition of higher concentration of $CO_3$. From the results mentioned above, it could be concluded that the optimum atmosphere combination for CA storage of kiwifruit was 4% $CO_2$ plus 2% $O_2$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.5
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• pp.616-621
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• 2017

The objective of this study was to investigate the physicochemical properties of domestic strong wheat flour (DSWF). Three commercial DSWFs (D1, D2, and D3) were compared with imported strong wheat flour (ISWF). DSWFs had higher moisture content, crude protein content, lightness, and whiteness than ISWF. DSWFs showed lower solvent retention capacity and water absorption index than ISWF. DSWFs also showed significantly higher water solubility index than ISWF (P<0.05). Setback values by rapid visco analysis were significantly higher in D1 and D2 than in ISWF and D3, which means ISWF and D3 were better in retarding retrogradation. Differential scanning calorimetry results showed that ISWF required 6.2 J/g of energy for phase transition, whereas DSWFs needed 6.67~7.13 J/g. The farinograph results showed that ISWF had higher water absorption, longer dough stability time, and significantly higher softening of dough at 20 min than DSWF (P<0.05). Dough resistance and extensibility were higher in ISWF than in DSWFs.

• Korean Journal of Food Science and Technology
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• v.46 no.3
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• pp.341-346
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• 2014

This study was conducted to evaluate the effect of trehalose on the rheological properties of bread flour dough. Farinographic and viscographic properties, pH, total titratable acidity (TTA), and fermentation power were analyzed for flour dough rheology. Flour dough containing trehalose showed greater water absorption capacity and longer development time. However the stability, degree of softening, and farinograph quality number (FQN) were lower for the trehalose-containing flour dough, however, these factors decreased with increasing amounts of trehalose. Trehalose did not affect the beginning of gelatinization temperature and maximum viscosity temperature of flour. The maximum viscosity was the lowest with 6% trehalose, the end of final holding period, breakdown and setback values decreased with increasing amounts of trehalose. Flour dough with 4% trehalose had the lowest pH value for 120 min fermentation at $30^{\circ}C$, and the highest TTA value. Addition of 4% and 6% trehalose showed larger fermentation volume of dough than the control. The results suggested that trehalose positively affected the rheological properties of flour dough such as bread volume, softness, and staling delay.