• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2018년도 춘계 학술논문 발표대회
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• pp.81-82
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• 2018

In this paper, we investigate the characteristics of wet soil concrete according to the addition ratio of liquefaction red mud addition rate by liquefying red mud. as a result, the compressive strength decreased and the water absorption ratio increased as the liquefaction red mud addition rate increased.

• 한국식품조리과학회지
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• 제8권3호
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• pp.333-341
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• 1992

The physicochemical, rheological and sensory characteristics of 'BACKSULGIES', which was added with potato peel, guar gum or polydextrose, were investigated. The maximum acceptable addition ratio of dietary fiber to 'BACKSULGI' was 10%. And optimal addition ratio was 3% for all samples. The water binding capacity was affected by dietary fiber sources and incubation conditions (temperature and time). The Guar gum had me highest value of water binding capacity. The solubility was highly related with water binding capacity and me swelling power was increased with temperature increment. The degree of gelatinization was not significantly different with dietary fiber sources. But me values of gelatinization of 'BACKSULGIES' added with dietary fibers were significantly higher than mose of 'BACKSULGI' with no dietary fiber. Generally hardness and brittleness incresed along with storage time. But me hardness of 'BACKSULGIES' added with dietary fibers was significantly lower man those of 'BACKSULGI' with no dietary fiber. The retardation effect of dietary fibers for retrogradation of 'BACKSULGIES' was also proved by time constant determination of Avrami equation. Sernsory evaluation revealed that me addition of dietary fibers did not reduce the organoreptic quality. Therefore potato peel 3%, guar gum 3%, polydextrose 3% were optimum addition ratio which could be accepted as conventional 'BACKSULGI'. As me results of this study, it was proved mat the additions of dietary fibers to 'BACKSULGI' had the retardation effect of retrogradation.

• 콘크리트학회논문집
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• 제26권5호
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• pp.591-598
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• 2014

본 연구에서는 감수율에 따른 압축강도와 물-시멘트비의 관계를 평가하였으며, 감수율 3수준(0%, 8% 및 16%) 및 물-시멘트비 3수준(40%, 45% 및 50%)에 따른 콘크리트 배합을 제조하였다. 또한, 신뢰성 확보를 위하여 콘크리트 배합은 3회 반복실험을 실시하였다. 실험결과, 감수율에 따른 압축강도는 약 20% 이상의 강도차이가 발생하였으며, 감수율이 압축강도에 물-시멘트비 이상의 영향을 미치는 것으로 나타났다. 따라서 감수율의 영향을 반영한 새로운 압축강도와 물-시멘트비 관계식을 도출하였으며, 80% 이상의 높은 상관성이 있는 것으로 나타났다.

• 한국주조공학회지
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• 제7권4호
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• pp.366-379
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• 1987

The influences of some factors on the variation of compression strength of $CO_2$ process were investigated with an attention given to use of high $SiO_2\;/Na_2O$ silicate, addition of organics and gassing operation. 1) Higher ratio binder offers faster rates of hardening with lower $CO_2$ consumption requiring more concentration for a good strength development. A mixture containing 4 percent of 2.7:1 ratio silicate produces the strength above $8kg\;/\;cm^2$ after 80 seconds gassing, but 5% and 6% respectively of 3.0:1 and3.3:1 ratio silicate are necessary to achieve equivalent levels of strength. 2) The correct water content in sand mixtures containing higher ratio silicates is necessary for the better strength properties to be obtained. The addition of 1% water to the sand mixtures bonded with 5%,3:1 ratio and 6%,3.3:1 ratio silicates maintains near-maximum strength on extended gassing. 3) When higher ratio silicates with 3:1 and 3.3:1 ratios are used,the addition of organic additives such as oil, sucrose and polyol results in considerable changes in strength. The presence of 1.0 to 1.5 percent of polyol produces a noticiable improvement 4) Gas diluted with air raises the efficiency of gas utilization. When gas contains 50 percent $CO_2$, the efficience is significantly increased with the best strength in the silicates having high ratios of 3:1 and 3.3:1. 5) The strength of molds is liable to change on storage with the reduction in water content. The magnitude of the strength change is determinded with the mole ratio. The presence of polyol in the mixture with 3.3:1 ratio silicate has a pronounced effect on maintaining the gassed strength.

• 한국건축시공학회지
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• 제17권3호
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• pp.227-234
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• 2017

본 연구에서는 준설토 투기장의 갯벌을 골재의 대체 재료로 사용하여 갯벌의 혼입율, 물-시멘트비의 증가에 따른 모르타르의 특성 및 친환경 건축자재로서의 적용 가능성을 분석하였다. 플로우 실험결과 갯벌 혼입량이 증가할수록 플로우 값이 감소하는 것으로 나타났으며, 염화물함유량시험은 갯벌의 혼입량이 증가함에 따라 염화물함유량이 증가하는 것으로 나타났다. 갯벌을 혼입한 시험체의 압축 및 인장강도시험에서는 갯벌의 혼입율이 증가할수록 강도는 저하되었지만 재령 14일강도 기준으로 대부분의 시험체가 Plain보다 높은 강도를 나타냈으나, 재령 14일의 강도가 재령 28일의 강도보다 높은 값을 발현하였다. 이는 갯벌의 점성과 응집력으로 인한 혼합과정의 실험오차로 판단되며, 추후 갯벌의 혼합방법에 대한 연구가 필요할 것으로 사료된다. 본 실험의 압축강도에서는 물-시멘트비 70%가 가장 우수하였고, 인장강도에서는 물-시멘트비 80%가 가장 우수하였다. 표면분석평가에서는 강도와 배합, 다짐에서 가장 양호한 물-시멘트비 70%를 선정하여 표면의 거칠기를 분석하였는데, 분석결과에서 갯벌의 혼입율이 증가할수록 매끄러운 표면을 나타냈다. 결론적으로 물-시멘트비 70%가 갯벌모르타르의 최적의 혼합비이며 갯벌 혼입율 10~30%가 가장 최적의 비율로 판단된다. 또한 갯벌을 이용한 벽돌, 타일 등의 내부 마감재와 내부 미장바름재 등의 적용이 가능할 것으로 판단된다.

• Bulletin of the Korean Chemical Society
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• 제13권6호
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• pp.647-649
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• 1992

The critical micelle concentration (CMC) values of cetylpyridinium chloride (CPC) in some alcohol-aqueous solutions were determined by UV-Vis spectroscopy at 25$25^{\circ}C$. The CMC of CPC was increased with the addition of methanol and ethanol, while with the addition of propanol it was decreased because of the solubilization of propanol into the micelle of CPC. The ratio (${\beta}$) of the number of counterions to that of surfactant ions associated into micelles in alcohol (methanol, ethanol and propanol) aqueous solutions was measured by using the Shinoda $equation^{17}$. The ratio of counterion binding to the CPC micelles in methanol-and ethanol-water mixtures was larger than in pure water, while the ratio in propanol-water mixture might be much decreased.

• 한국구조물진단유지관리공학회 논문집
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• 제14권5호
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• pp.87-92
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• 2010

본 연구에서는 실리카흄 대체재로 활용 가능한 실리카 흄 무혼입 결합재(SFFB)의 치환율에 따른 고강도 콘크리트의 품질특성을 비교 분석하기 위하여, 실리카흄, SFFB의 2수준과 물-결합재비는 25, 35% 치환율은 실리카 흄 10%, SFFB 5, 10, 15(%)의 4수준으로 설정하였다. 실험을 실시한 결과, 목표 유동성을 확보하기 위한 고성능감수제의 첨가율은 물-결합재비가 낮을수록 증가하였으며, SFFB가 실리카 흄 보다 저흡수성을 갖는 재료적 특성으로 인해 고성능감수제의 첨가율이 감소하는 경향을 나타내었다. 압축강도에서는 SFFB 치환율이 10%일 경우 인장강도에서는 치환율이 15%일 경우 가장 우수한 강도를 나타내었으며, 자기수축에서는 W/B와 SFFB의 치환율과 상관없이 Plain(SF)에 비해 수축이 저감하는 것으로 나타났다.

• 상하수도학회지
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• 제30권2호
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• pp.207-213
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• 2016

This study is focused on manganese (Mn(II)) removal by potassium permanganate ($KMnO_4$) in surface water. The effects of bicarbonate on Mn(II) indicated that bicarbonate could remove Mn(II), but it was not effectively. When 0.5 mg/L of Mn(II) was dissolved in tap water, the addition of $KMnO_4$ as much as $KMnO_4$ to Mn(II) ratio is 0.67 satisfied the drinking water regulation for Mn (i.e. 0.05 mg/L), and the main mechanism was oxidation. On the other hand, when the same Mn(II) concentration was dissolved in surface water, the addition of $KMnO_4$, which was the molar ratio of $KMnO_4/Mn(II)$ ranged 0.67 to 0.84 was needed for the regulation satisfaction, and the dominant mechanisms were both oxidation and adsorption. Unlike Mn(II) in tap water, the increasing the reaction time increased Mn(II) removal when $KMnO_4$ was overdosed. Finally, the optimum conditions for the removals of 0.5 - 2.0 mg/L Mn(II) in surface water were both $KMnO_4$ to Mn(II) ratio is 0.67 - 0.84 and the reaction time of 15 min. This indicated that the addition of $KMnO_4$ was the one of convenient and effective methods to remove Mn(II).

• 한국식품영양과학회지
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• 제25권5호
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• pp.810-816
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• 1996

침지온도 $20^{\circ}C$에서 침지 후 30분에서 35분 사이에 대부분의 품종이 평형에 도달했으며, 평형수분 함량은 0.3247~0.3577(g $H_2O/g$ dry matter)로 나타났다. 초기 수분흡수 속도에서는 품종간에 차이를 나타내었으며, 특히 낙동벼의 경우 0.123g $H_2O$/$min^{1/2}$로 가장 높은 값을 나타냈다. 취반 후 밥의 수분 함량은 가수율에 따라 증가하였으며, 가수율이 1.3에서 1.6(v/w)으로 증가함에 따라서 밥의 수분 함량은 품종에 따라 약 6.0~7.0%증가하였다 가수율에 따른 취반 후 밥의 경도는 가수율이 증가할수록 감소하는 경향이었으며 끈기와 끈기대 경도의 비는 대체적으로 증가하였다.

• 동아시아식생활학회지
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• 제11권4호
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• pp.295-304
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• 2001

This study was conducted to investigate the cooking properties of noodles made from composite flour blended with green tea powder. As the ratio of green tea powder increased, development time was longer than that of the control. The stability of dough showed higher value than the control except 2% addition group. The highest viscosity was at the 4% addition group. but 2% addition group showed the lowest viscosity. As the additional ratio of green tea powder was increased. the volume expansion ratio was increased, but water soluble solid matters contents in all addition groups had a lower level than that of the control. Also, the yellowness level of noodle was increased, but the brightness, redness and color and flavor acceptability was decreased, as the additional ratio was increased. However. 2~4% addition group of green tea powder had a similar acceptability profile to that of the control group.