• Advances in nano research
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• v.5 no.2
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• pp.99-111
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• 2017

Nano particles have been gaining increasing attention and applied in many fields to fabricate new materials with novel functions due to their unique physical and chemical properties. In the present study two nano materials, namely nano silica (NS) and nano clay metakaolin (NMK) were partially replaced with ordinary Portland cement (OPC). The replacement level was varied from 0.5 to 2.0% in OPC and blended in cement mortar with a water cement ratio of 0.40. Mechanical property studies and durability experiments such as compressive strength, tensile strength, water absorption, depth of chloride penetration test. Nano silica was synthesized from rice husk ash and analyze the size using particle size analyzer. The results indicate that the compressive and tensile strength of the cement mortars containing nano materials were higher strength compared to the plain mortar with the same water cement ratio.

• Food Science and Preservation
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• v.15 no.2
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• pp.197-202
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• 2008

The effects of flour dough by addition of Poria Cocos Wolf powder were investigated in dough added with $0{\sim}5%$ powder by evaluation of dough. Rheological properties of dough by mixograph, farinograph, alveograph and extensograph, and scanning electron microscope. The water absorption rate and resistance were increased by Increase of Poria Cocos Wolf powder. Mixograph for dough stability and v/v point dough were increased in dough added $1{\sim}2$ percent of Poria Cocos Wolf powder. In water absorption, stability and valorimeter value of the dough increased in weakness of the dough, as revealed through farinogram, extensiblity, resistance to extension, and energy increased in R/E ratio, as revealed through extensogram. Scanning electron microscope of bread wasn't changed by Poria Cocos Wolf powder.

• Advances in concrete construction
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• v.4 no.2
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• pp.145-160
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• 2016

Marble is a metamorphic rock used widely in construction which increases amount of marble powder obtained from it. Marble powder is a waste product obtained from marble during its processing. Marble waste is high in calcium oxide content which is cementing property but it creates many environmental hazards too if left in environment or in water. In this research, partial replacement of cement and sand by waste marble powder (WMP) has been investigated. Seven concrete mixtures were prepared for this investigation by partially replacing cement, sand with WMP at proportions of 0%, 10% and 15% by weight separately and in combined form. To determine compressive strength, flexural strength and split tensile strength of concrete made with waste marble powder, the samples at the curing ages of 7, 28 and 90 days was recorded. Different tests of durability were applied on samples like ultrasonic pulse wave test, absorption and sorptivity. For further investigation all the results were compared and noticed that WMP has shown good results and enhancing mechanical properties of concrete mix on partially replacing with sand and cement in set proportions. Moreover, it will solve the problem of environmental health hazard.

• Membrane Journal
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• v.14 no.4
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• pp.275-288
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• 2004

Carbon dioxide was absorbed into water-in-oil (w/o) emulsion composed of aqueous 2-amino-2-methyl-1-propanol (AMP) droplets as a dispersed phase and benzene solutions of polybutene and polyisobutylene as a continuous phase in a flat-stirred vessel to investigate the effect of non-Newtonian rheological behavior on the rate of chemical absorption of $CO_2$, where the reaction between $CO_2$ and AMP in the aqueous phase was assumed to be a pseudo-first-order reaction. It was expressed that PIB with elastic property made the rate of chemical absorption of $CO_2$ accelerated by comparison of mass transfer coefficient of $CO_2$ in the non-Newtonian liquid with that in the Newtonian liquid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.56-63
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• 2001

This study investigated the quality characteristics of yeast breads with addition of hot air-dried yam powder (HDYP) and freeze-dried yam powder (FDYP), using several physical and sensory examinations. Breads were made of imported wheat flour (IWF) or Korean wheat flour (KWF). HDPY and FDYP were added to the bread formula at three levels of 3, 5, and 7%. The addition of yam powders required an increase of water absorption. As the addition of HDYP/FDYP increased, IWF dough stickiness increased and thus handling property became inferior to the control. Especially, handling property of KWF bread dough containing FDYP was most poor among the dough samples. With HDYP/FDYP, final volumes of bread made from IWF were similar to the control when 3~5% HDYPs were added whereas loaf volumes decreased significantly as the amount of added FDYP increased, indicating volume depressing effect. In bread scoring, texture scores increased when yam powders were added that hardness, chewiness, cohesiveness and guminess of KWF bread increased as the amounts of yam powders increased. The "L" value of IWF bread crumb decreased with the addition of yam powders. From sensory evaluation using acceptability scores, the results gave us that appearance, grain, texture, flavor, taste and overall acceptability of KWF bread could be more improved with the addition of yam powders than those of IWF bread.IWF bread.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.269-269
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• 2017

Germination is one of the techniques used to enhance the texture properties and nutritional value of the brown rice (BR). Therefore, germinated BR (GBR) has received significant attention during the last decade. Physicochemical and cooking properties of brown rice were examined before and after germination. Germination raised the cooking properties, such as water absorption, expanded volume and soluble solid of cooked BR (brown rice). The texture, measured using tensipresser, was significantly improved by germination. The hardness of cooked BR was decreased by germination, but the GBR was sticker. In RVA, all viscosity value (peak viscosity, break down, set back, and final viscosity) of germinated rice flour was also reduced while gelatinization temperature did not change. Amylose content and amylopectin chain length distribution of BR starch were slightly changed by germination. Overall results revealed that germination was an effective tool to improve texture and cooking properties of BR.

• Journal of Radiation Protection and Research
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• v.41 no.4
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• pp.339-343
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• 2016

Background: Evaluation of deoxyribonucleic acid (DNA)-strand break is important to elucidate the biological effect of ionizing radiations. The conventional methods for DNA-strand break evaluation have been achieved by Agarose gel electrophoresis and others using an electrical property of DNAs. Such kinds of DNA-strand break evaluation systems can estimate DNA-strand break, according to a molecular weight of DNAs. However, the conventional method needs pretreatment of the sample and a relatively long period for analysis. They do not have enough sensitivity to detect the strand break products in the low-dose region. Materials and Methods: The sample is water, methanol and plasmid DNA solution. The plasmid DNA pUC118 was multiplied by using Escherichia coli JM109 competent cells. The resonance frequency and Q-value were measured by means of microwave dielectric absorption spectroscopy. When a sample is located at a center of the electric field, resonance curve of the frequency that existed as a standing wave is disturbed. As a result, the perturbation effect to perform a resonance with different frequency is adopted. Results and Discussion: The resonance frequency shifted to higher frequency with an increase in a concentration of methanol as the model of the biological material, and the Q-value decreased. The absorption peak in microwave power spectrum of the double-strand break plasmid DNA shifted from the non-damaged plasmid DNA. Moreover, the sharpness of absorption peak changed resulting in change in Q-value. We confirmed that a resonance frequency shifted to higher frequency with an increase in concentration of the plasmid DNA. Conclusion: We developed a new technique for an evaluation of DNA damage. In this paper, we report the evaluation method of DNA damage using microwave dielectric absorption spectroscopy.

• Proceedings of the Korea Concrete Institute Conference
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• 2002.05a
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• pp.131-136
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• 2002

In recent year, it has been investigated on the reduction of mass of structures for the purpose of the larger space and the economy with the industry developing very fast and qualitatively. So the purpose of this study is to investigate the manufacture of light weight concrete panel using the artificial light-weight aggregate as a part of the substitution of foamed styrene and polyurethane because of narrow allocable temperature zone in use. The compressive strength, flexural strength, unit weight, absorption test and thermal conductivity were practised at 3, 7 and 28 days after manufacturing the light-weight concrete lot the panel core: the filling ratio of continuous void was defied as 40%, 50%, and 60% and water-cement rate was 35, 40 and 45%. As a result of this, it was revealed that the mixture derived from filling ration of void of 50% and water-cement ratio 40% were developing the best properties of the others.

• Advances in concrete construction
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• v.1 no.1
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• pp.65-84
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• 2013

Electrical resistivity is a property associated with both the physical and chemical characteristics of concrete. It allows the evaluation of the greater or lesser difficulty with which aggressive substances penetrate the concrete's core before the dissolution of the passive film process and the consequent reinforcement's corrosion begin. This work addresses the capillary absorption of self-compacting concrete (SCC) with various types and contents of additions, correlating it with its electrical resistivity. To that effect, binary and ternary mixes of SCC were produced using fly ashes (FA) and limestone filler (LF). A total of 11 self-compactable mixes were produced: one with cement (C) only; three with C + FA in 30%, 60% and 70% substitution ratios; three with C + LF in 30%, 60% and 70% substitution ratios; four with C + FA + LF in combinations of 10-20%, 20-10%, 20-40% and 40-20% substitution ratios, respectively; and four reference mixes according to the LNEC E 464 specification, which refers to the NP EN 206-1 norm. The evaluation of the capillarity of the mixes produced was made through the determination of the water absorption by capillarity coefficient according to the LNEC E 393 specification. The electrical resistivity was evaluated using the European norm proposal presented by the EU-Project CHLORTEST (EU funded research Project under 5FP GROWTH programme) and based on the RILEM TC-154 EMC technical recommendation. The results indicate that SCC's capillarity is strongly conditioned by the type and quantity of the additions used. It was found that FA addition significantly improves some of the properties studied especially at older ages.

• Fashion & Textile Research Journal
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• v.16 no.3
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• pp.476-484
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• 2014

The purpose of this study was to investigate the dyeing properties and anti-microbial ability of silk and wool fabrics dyed with Terminalia chebula Retzius(TCR) extract using two extraction solvent, hot water and methanol. Dyeing properties of fabrics were studied by investigating the characteristics of colorant, changes in dye uptake under different dyeing conditions, and by investigating color change when mordants were applied. Also, color fastness, and antimicrobial activity of dyed fabrics were estimated. Regardless of extraction solvent type, colorant showed maximum absorption wavelength at 280 nm and 578 nm, which implied that tannin was the major pigment component of TCR. Also, through FT-IR spectrum result, it was confirmed that tannin of TCR methanol extract was hydrolysable tannin. But for the hot water extract, it was only assumed that its tannin was condenced tannin. Fabric dyed with hot water solvent extract showed higher dye uptake than fabric dyed with methanol solvent extract, dye uptake increasing by higher concentration of the dye, longer dyeing time and higher dyeing temperature. And the absorption curve between TCR extract and protein fiber was shaped in the form of Langmuir adsorption isotherm. Fabric dyed without mordant was yellow in color, and when dyed with mordant, fabric showed various colors depending on mordant types except Sn. Color fastness to washing was generally fine and color fastness to light was moderate. But color fastness to rubbing and dry cleaning was outstanding. Lastly, dyed fabrics showed very good antimicrobial activity of 99.9% against Staphylococcus aureus and Kiebsiella pneumoniae.