• KSCE Journal of Civil and Environmental Engineering Research
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• v.7 no.3
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• pp.203-212
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• 1987

The hydration and strength of concrete are affected by curing conditions, especially curing temperature. In this paper, the hydration temperature of heated curing concrete specimen are measured by thermo-couples instead of conduction calorimeter, and strengths of concrete are tested. The results of this study show that the compressive strengths of concrete are especially dependent on the curing temperature. And the strength results of concrete agree approximately with the results of approach to the hydration process of cement concrete.

• Korean Chemical Engineering Research
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• v.59 no.4
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• pp.611-625
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• 2021

Mg crowns were manufactured using domestic dolomite (Ca·Mg(CO₃)₂) (20~30 mm). In order to manufacture the calcined dolomite (CaO·MgO), (a) electric furnace (950 ℃, 480 min) and (b) microwave furnace (950 ℃, 60 min) processes were used. As a result of XRD analysis, it was analyzed as (a) CaO 56.9 wt%, MgO 43.1 wt% by electric furnace process and (b) CaO 55 wt%, MgO 45 wt% by microwave furnace process. Even when the decarbonation reaction time of dolomite was shortened by 1/8 in microwave furnace process compare with electric furnace process, the calcined dolomite could be produced. The hydration reaction (ASTM C 110) is a standard for the hydration reactivity of calcined dolomite, and the calcined dolomite produced by electric furnace process showed a high hydration reactivity (max temp 79.8 ℃/1.5 minutes). Such hydration reactivity was occurred by only CaO hydration reaction and that was confirmed by XRD analysis. The calcined dolomite produced by microwave furnace process showed low hydration reactivity (max temp 81.7 ℃/19.5 minutes). Such low hydration reactivity was occurred by CaO and MgO hydration reaction due to the hydration reaction of CaO thereafter occurring of the hydration reaction of MgO, and that was confirmed by XRD analysis. The prepared Mg crown were 58.8 g and 74.6 g by electric furnace and microwave furnace processes, respectively, under the reaction conditions of 1,230 ℃, 60 min, 5 × 10^-2 torr by silicothermic reduction.

• Journal of Korean Tunnelling and Underground Space Association
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• v.25 no.2
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• pp.175-186
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• 2023

The buffer materials in disposal hole are exposed to the decay heat from spent nuclear fuels and groundwater inflow through adjacent rockmass. Since understanding of thermal-hydro-mechanical-chemical (T-H-M-C) interaction in buffer material is crucial for predicting their long-term performance and safety of disposal repository, it is necessary to investigate the heating-hydration characteristics and consequent T-H-M-C behavior of the buffer materials under disposal conditions considering geochemical factors. In response, the Korea Atomic Energy Research Institute developed a laboratory-scale 'Lab.THMC' experiment system, which characterizes the T-H-M behavior of buffer materials under different geochemical conditions by analyzing heating-hydration process and stress changes. This technical report introduces the detail design of the Lab.THMC system, summarizes preliminary experimental results, and outlines future research plans.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.05a
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• pp.154-155
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• 2001

난백과 혈장, 대두단백질은 겔화식품의 겔강화와 단백질 보강의 목적으로 다양하게 사용되고 있으며, 이 때 첨가단백질의 겔화 특성은 가장 중요한 피능적 특성중 하나이다. 이러한 겔화에는 단백질의 종류, 가열온도와 시간, 염의 유무, pH등의 환경이 복합적으로 작용하여, 소수성 상호작용, 공유결합, 이온결합, S-S결합 및 수화력 등이 겔을 형성한다. 단백질의 겔화에 미치는 변수에 대한 많은 연구가 이루어졌지만 단백질의 겔화 특성에 있어 가장 많은 구성비율을 차지하는 수분과 수화력에 관한 연구는 미미한 실정이다. (중략)

• Cement Symposium
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• no.23
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• pp.165-169
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• 1995

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.214.1-214
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• 2003

본 연구는 4~6개월의 유아들을 위하여 재수화시킨 후 숟가락으로 떠먹일 수 있도록 쌀을 기본으로 하고 당근, 쇠고기 및 계란을 각각 주재료로 한 냉동건조 이유식 제조의 최적조건을 결정하기 위하여 수행되었다. 본 연구에서 얻어진 결과를 요약하면 다음과 같다. 당근, 쇠고기 및 계란이유식에서 모두 냉동건조시간은 수분함량이 높고 가열판 온도가 낮을수록 증가하였다. 파쇄성은 수분함량이 감소하고 가열판온도가 증가함에 따라 증가하였다. 관능적 특성 중 수화속도, 균질성 및 매끄러운 정도는 수분함량이 증가하고 가열판 온도가 감소할수록 증가였고, 뜨기 쉬운 정도는 수분함량이 증가할수록 증가하였으나, 가열판온도의 영향은 거의 받지 않았다. 또한 피막형성성은 수분함량과 가열판온도가 증가할수록 증가하였다. 이유식 제조치 최적조건은 당근이유식의 경우 수분함량 88.5%와 가열한 온도 34$^{\circ}C$로, 쇠고기이유식에서는 수된함량 88.5% 와 가열판온도 28$^{\circ}C$로, 그리고 계란이유식에서는 수분함량 87.5%와 가열판 온도 39$^{\circ}C$로 결정되었다.

• Proceedings of the Korean Institute of IIIuminating and Electrical Installation Engineers Conference
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• 2008.05a
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• pp.227-230
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• 2008

본 논문은 알칼리토금속계인 마그네슘 등의 수화 반응에 수반되는 반응열과 전기화학적 작용을 이용하여 버너와 같은 화기를 이용하지 않고 야외에서 생수 등을 간접가열 하여 커피, 컵라면, 분유, 피자등의 음식을 가열 할 수 있는 발열제품을 개발하는 데이터를 얻었다. 마그네슘과 금속계 화합물을 혼합하여 tea bag에 넣어 셀 형태로 만들어 발열효과를 높이기 위해 특수시험관의 재질 및 두께의존성, 발열제 양과 혼합물질에 따른 온도특성 등을 확인하였다. 발열제에서 발생되는 열의 효율적인 전달과 포장 재질의 선정 및 휴대의 간편성 등을 고려하여 타당성을 검증하였다.

• Solar Energy
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• v.10 no.2
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• pp.38-43
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• 1990

The present study was to investigate the use of a phase change material for hydronic radiant floor heating. Two identical unit test cells sized $1.8m^L{\times}1.8m^W{\times}1.8m^H$ were built and installed with specially designed $1.6cm^T{\times}9cm^W{\times}80cm^H$ aluminum Ondol-panels holding 1.25kg of calcium chloride hexahydrate(CCH) each. It was found that the Ondol-panel with CCH reduced the room temperature fluctuations and maintains the phase changing temperature for considerably long duration, $2{\sim}4$ times of heating hour, over no-CCH one.

• Journal of the Korea institute for structural maintenance and inspection
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• v.12 no.6
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• pp.164-172
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• 2008

The heat of hydration for early aged mass concrete induces high temperature with the hydration. Control of the temperature difference across a section is an effective strategy to minimize the hydration heat induced cracks for the structures where internal restraint is dominant. The current prevention methods for hydration cracking show some limitations for the control of thermal gradients, and these limitations could make micro and macro cracks in surface and core of concrete. Especially cooling methods can decrease the increasing hydration temperature, but it can not prevent the problem while decreasing temperature. Consequently heating pipes are added simultaneously with the cooling pipes in order to control the temperature gradients between core and surface of the concrete, followed by the finite element analysis (FEA). Based on the FEA, the proposed method using cooling pipe and heating pipes together has been found to be an effective alternative in thermal gradient control, in terms of controlling temperature induced cracks significantly.

• Journal of the Korea Concrete Institute
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• v.16 no.5 s.83
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• pp.597-604
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• 2004

This work involves quantitatively investigating the correlation between reductions in strength and variations in pore structure under high temperature that can be utilized as estimation for predicting the inner temperature of member damaged by fire. The experimental results were remarkedly affected by micro-filling effect of silica fume and the different water-binder ratios. The increase of the exposure temperature caused the increase of porosity, which resulted from the reason that evaporable water in gel pore or capillary pores as well as chemically bound water was eliminated from hardened cement paste due to the dehydration of C-S-H and $Ca(OH)_2$. Thermal shrinkage of hardened cement paste gives rise to micro-crack, which cause the increase of porosity. Based on the experimental result that the increase of porosity is in charge of exposure temperature, how porosity is distributed can predict temperature-time history and assess the performance of concrete damaged by fire.