• Journal of Korean Society of Forest Science
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• v.96 no.6
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• pp.693-698
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• 2007

We have only one type of forest fertilizer involved a composition ratio of 12:16:4% (N:P:K). It is required to develop new fertilization ratios which are suitable to soil environmental conditions and seedling growth characteristics. This study was carried out to determine change of seedlings growth on different fertilizer composition ratios. Two coniferous seedlings (2-year old Pinus densiflora Sieb. et Zucc., 2-year old Larix leptolepis Gordon) and two deciduous seedlings (2-year old Quercus acutissima Carruth., 1-year old Betula platyphylla var. japonica Hara) were planted in pots (about 30 l) and the seedling growth responses after composition ratio treatments (N:P:K, 2:2:1, 3:4:1, 3:8:1, 6:4:1, 3:4:2, control) with 30g fertilizer were measured for three-year study period. Growth of height and root collar diameter of two coniferous seedlings was highest in 3:8:1 ratio compared with other fertilizer composition treatments or control, while there was not significantly different among fertilizer composition ratios except for 2:2:1 and 3:4:1 ratios. Height growth of two deciduous seedlings was highest in 3:8:1 ratio compared with other fertilizer composition treatments or control, while growth of root collar diameter showed the highest values in 6:4:1 ratio. The results indicated that the growth of four tree seedling types were better in 3:8:1 or 6:4:1 ratios than in 2:2:1 or 3:4:1 ratios.

• Journal of the Korea institute for structural maintenance and inspection
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• v.17 no.3
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• pp.74-81
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• 2013

This research was performed to identify physical properties of polysulfide epoxy polymer concrete for ultra-thin bridge deck pavement, and improve domestic applicability. With the optimum mix ratio determined from mixing experiments of polymer concretes, compressive, flexural, and bond strength were tested to identify its strength properties along with the freezing-thawing resistance test to evaluate its durability in harsh environments. As a result, the tested polymer concretes showed excellent performance in strength and deflection characteristic and all tested strength satisfied the criteria of American Concrete Institute. Moreover, it had better performance under variable temperatures comparing to other existing pavement materials. By the results of freezing-thawing resistance test and strength measurement for specimens underwent the freezing-thawing process, it can be judged that there is no such problem to the concrete's durability. In conclusion, the newly developed polymer concrete in this research has appropriate properties for use in ultra-thin pavement on bridge deck, and moreover it has superior applicability in comparison with former materials due to its improved temperature sensitivity.

• Journal of the Korean GEO-environmental Society
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• v.6 no.4
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• pp.5-12
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• 2005

In this study, the geotechnical applicability of permeable barriers that could filter the leachate from a landfill was evaluated. Specimens were cast from sand, loess and bentonite according to the specific weight ratios of them. A series of experiments are performed to determine the unconfined compressive strength and permeability of various mixing ratio of bentonite, loess, and sand. From the laboratory test, optimum mixing ratio that satisfied the regulations of unconfined compressive strength($5kgf/cm^2$) and coefficient of permeability ($10^{-3}{\sim}10^{-4}cm/sec$) in landfill was found when the weight ratio of sand and loess was 8:2 with 2% of bentonite. Using the laboratory test data and in situ test results, the applicability of the wall will be tested for various conditions.

• Journal of the Korea Institute of Building Construction
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• v.20 no.1
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• pp.19-26
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• 2020

This study aimed to develop non-sintered cement that could replace portland cement which emits large amount of carbon dioxide during firing process. For this purpose, ground granulated blast furnace slag, type c fly ash and slaked lime were used. In addition, through the experimental results, the characteristics of the non-sintered cement binders according to the mixing ratios will be identified, and the utilization plans for the precast concrete products will be presented. In this experiment, non-sintered cement binders using industrial by-products were prepared to compare the flexural strength and compressive strength of each of the 3, 7 and 28 days. As a result, the results satisfy the KS of the target product proposed in this study. Therefore, this study presents the possibility of using precast concrete products by developing non-sintered cement binders using industrial by-products.

• Journal of the Korea Institute of Building Construction
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• v.22 no.4
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• pp.337-345
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• 2022

The foundation of high-rise concrete building in coastal areas generally must be installed in an integrated manner, not separately, in order to prevent defects caused by stress on the upper and lower parts of the mounting surface and to manage the process smoothly. However, when performing integrated punching, there is a concern that temperature stress cracks may occur due to hydration heat. Due to the large member size, it is difficult to make a sufficient commitment, so it is necessary to mix concrete with high self-charging properties to ensure workability. In this research, the amount of high-performance spray and admixture used was adjusted as experimental variables to satisfy this required performance. Through the analysis of the results for each blending variable, it was found that the unit quantity was 155kg/m³ and the cement ratio in the binder was 18%, and the target values of the pre-concrete properties and compressive strength were satisfied. A four-component binder(18% cement, 50% slag fine powder, 27% fly ash, 5% silica fume) was used.

• International Journal of Highway Engineering
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• v.11 no.3
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• pp.41-49
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• 2009

Cement concrete pavement has become more common in Korean highway systems. However, as its service period increases, there are some technical problems occurs and no clear solution is available primarily due to the lack of active researches. This research, hence, aims to develop a new mix proportion that may provide better strength and durability with extended service life. Based on a variety of literature reviews, the experimental variables were determined as unit cement content, S/a ratio and W/C ratio. From the experimental works, it is recommended to increase the unit cement content up to 375kg/$m^3$, 400kg/$m^3$ and 425kg/$m^3$. The target slump and air content were set 40mm and 5%, respectively. The maximum size of coarse aggregate was decided to be 25mm because of the easiness of supply in the field. The reduction of W/C ratio was necessarily required and decreased to 0.4 which was proven not to cause any mixing problem with the increased unit cement contents along with polycarbon-based high range water reducing agent. In addition, it was known that the S/a ratio could be reduced to 0.34. The lowered S/a might be possible because of the increased cement paste and hence increased cohesiveness and workability.

• Culinary science and hospitality research
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• v.18 no.1
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• pp.65-76
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• 2012

As pumpkin is gaining popularity as health functional food among people, this study purposed to prepare powder pumpkin soup of instant food style using ordinary pumpkin (Cucurbita moschata Duch.) that is an oriental pumpkin variety, and sweet pumpkin (Cucurbita maxima Duch.) that is a western pumpkin variety, and to examine its mechanical and sensory characteristics. The viscosity of powder pumpkin soup was higher when the addition ratio of ordinary pumpkin powder was higher than that of sweet pumpkin powder. On the contrary, sugar contents was higher when the addition ratio of sweet pumpkin powder was high. Color did not show any consistent tendency by the addition ratios of ordinary pumpkin powder and sweet pumpkin powder, and lightness was highest in PS2, redness in PS3, and yellowness in PS1. In the results of sensory evaluation through quantitative descriptive analysis, color, glossiness, and the intensity of pumpkin smell were highest in PS3, the intensity of sweetness in PS1, the intensity of saltiness in PS4. In the results of sensory evaluation through palatability test, PS3 showed the highest palatability in terms of appearance, flavor, color, taste, concentration, mouth feel, and overall palatability. Summing up these results, when powder pumpkin soup was prepared at different mixture ratios of ordinary pumpkin powder and sweet pumpkin powder, PS3 showed the most superior mechanical and sensory characteristics. Thus, it is considered most adequate to prepare powder pumpkin soup at the mixture ratio of ordinary pumpkin powder 75% and sweet pumpkin powder 25%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.11
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• pp.1658-1672
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• 2016

This study aimed to investigate preferences for sous-vide cooked jabchae between Korean and Chinese consumers according to sauce mixing proportion. To commercialize sous-vide cooked jabchae and localize it for overseas circumstances in the Korean and Chinese markets, consumers' subjective preferences for sous-vide cooked jabchae were investigated especially in 119 Korean consumers (55 males and 64 females) and 136 Chinese consumers (70 males and 66 females). For jabchae samples, this study set up three different mixture rates of soy sauce and sugar, 8% (LSS), 13% (MSS), and 18% (HSS), and three different salad oil rates, 0% (LO), 12% (MO), and 24% (HO), to propose nine kinds of samples. As a result of consumer preferences, for Koreans, MSS and HSS regardless of oil content were significantly high in overall, appearance, saltiness, sweetness preferences, and purchase intention (P<0.001). In addition, for oiliness preference, LSS, MSS, LO, and MO were significantly high (P<0.001). For Chinese, HSS, MO, and HO were significantly high in overall, flavor preference, and purchase intention (P<0.001). For saltiness and sweetness preference, regardless of oil content, saltiness preference was significantly high in HSS and sweetness in MSS and HSS (P<0.001). For oiliness preference, regardless of content of soy sauce and sugar mixture, LO and MO were significantly higher, and for appearance preference, there was no significant difference among all samples (P<0.01). In general, both Korean and Chinese tended to prefer MS and HO, irrespective of oil content. Especially for Koreans, LSS was the least favorite sample in almost all preference questionnaires. For Chinese, preference scores for LSS and HSS were higher than for Koreans. On the other hand, oil content did not have much effect on consumer preference as compared with contents of soy sauce and sugar mixture.

• Journal of the Korean Recycled Construction Resources Institute
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• v.9 no.4
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• pp.617-624
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• 2021

In this study, the quality properties according to the ratio of magnesia and potassium phosphate of the magnesia composite were evaluated to control the quality of the parent material in terms of materials when designing living concrete panels. The quality properties are 7 levels (30, 35, 40, 45, 50, 55 and 60%) for W/B, 4 levels for P:M (1:0.5, 1:1.0, 1:2.0 and 1:3.0 vol. %) was prepared and evaluated. As a result of evaluating the flow of the magnesia complex, as W/B increased, the flow showed a tendency to increase, and the flow showed a tendency to decrease as the P:M increased. As a result of the evaluation of the compressive strength of the magnesia composite, the strength showed a tendency to decrease as P:M increased. In addition, it was confirmed that an optimal P:M ratio exists.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.573-578
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• 2002

The quality characteristics of dough with lotus root powder were investigated. As the content of lotus root powder increased, doughs showed higher water absorption, lower stability and longer development time than control as measured with a farinograph. Extensibility decreased with the increase of lotus root powder. As the addition of lotus root powder increased, the doughs has higher gelatinization temperatures and maximum viscosities than control as measured by amylograph. And the pH of the dough also increased by the increase of lotus root powder.