• Journal of the Korea institute for structural maintenance and inspection
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• v.17 no.6
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• pp.130-137
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• 2013

This research was performed through the experimental design to get the statistical analysis on foamed concrete mixed plaster with hydrogen peroxide. In this experiment, we set the ratio of each material, which part of lightweight concrete, as experimental factors and evaluated on the mechanical properties by statistical analysis for response variables obtained from experiments. Experimental factors are plaster replacement, water binder ratio, and hydrogen peroxide ratio. Response variables are dry density, compressive strength, and flexural strength. Mixing design of the foamed concrete set up a total of 15 experimental points by Box-Behnken (BB) method of the response surface analysis. Thus, the results of a study were summarized as follows. Values of the probability in experimental factors (plaster replacement, water binder ratio and hydrogen peroxide ratio) on the response variables were estimated to be significant at the 95% of confidence limit. On response surface analysis for dry density of foamed concrete, water binder ratio and hydrogen peroxide ratio were estimated to be significant (${\alpha}$ = 0.05), and the relationship between the amount of void and the water content for dry density is inverse proportional. On response surface analysis for the compressive strength of foamed concrete, water binder ratio, hydrogen peroxide ratio and (hydrogen peroxide ratio)$^2$ was estimated to be significant (${\alpha}$ = 0.05). On response surface analysis for the flexural strength of foamed concrete, water binder ratio, hydrogen peroxide ratio was estimated to be significant (${\alpha}$ = 0.05). Through multi response surface analysis, we found the optimal area that meets performance goals.

• Korean journal of food and cookery science
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• v.16 no.3
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• pp.210-215
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• 2000

This study surveyed the opinion of Korean residents in New York, Houston, and Los Angeles in the United States, on Korean food and the way to spread them internationally. The results were as follows: Over 71% of the respondents had interests on Korean food, and 39% of them answered the reason why they like Korean food is that it usually contains many important nutrients and little fat. Over 73% of the respondents were interested in spreading Korean food internationally, and 35% of them thought the sauces and the spices of the Korean food should be improved to be favored internationally. Foreigners'favorite Korean main dishes were Bibimbap and Ddunk-manduguk, favorite si de dishes were Bulgogi, Kalbigui, Chapchae, and Kimchi, and favorite desserts were Sikhe and Ginseng tea.

• Applied Chemistry for Engineering
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• v.24 no.6
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• pp.587-592
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• 2013

In this study, we prepared pelletized porous carbon adsorbent (PCA) according to the different pyrolysis temperature using activated carbon and polyvinyl alcohol (PVA) as a binder for the removal of toluene, which is one of the representative volatile organic compounds (VOCs). We investigated physical characteristics of PCA using FE-SEM, BET, TGA and evaluated their adsorption capacity for toluene using GC. It was confirmed that the formability of pellets composed of the activated carbon, PVA and solvent of mass mixing ratio was 1 : 0.2 : 0.8 was the most outstanding. Toluene adsorption capacity was evaluated by measuring the maximum time when more than 99% of toluene adsorbed on the pellet. The specific surface area of the adsorbent pyrolyzed at $300^{\circ}C$ was measured as 4.7 times in $941.9m^2/g$ compared to that of the unpyrolyzed pellet. Micropore volume and toluene adsorption capacity of PCA increased fivefold to be 0.30 cc/g and thirteenfold to be 26 hours compared to that of the unpyrolyzed pellet, respectively. These results were attributed to the change of pore size and specific surface area due to the PVA content and the different pyrolysis temperature.

• Journal of the Korea institute for structural maintenance and inspection
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• v.21 no.6
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• pp.74-82
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• 2017

This research presents the results of the strength and drying shrinkage properties to study the effect of ground granulated blast furnace slag(GGBFS), fly ash(FA) and calcium sulfoaluminate(CSA) for activated ternary blended slag cement. The activated ternary blended cement(ATBC) mortar were prepared having a constant water-cementitious materials ratios of 0.4. The GGBFS contents ratios of 100%, 80%, 70% and 60%, FA replacement ratios of 10%, 20%, 30% and 40%, CSA ratios of 0%, 10%, 20% and 30% were designed. The superplasticizer of polycarboxylate type were used. The activator was used of 10% sodium hydroxide(NaOH) + 10% sodium silicate($Na_2SiO_3$) by weight of binder. Test were conducted for mini slump, setting time, V-funnel, water absorption, compressive strength and drying shrinkage. According to the experimental results, the contents of superplasticizer, V-funnel and compressive strength increases with an increase in CSA contents for all mixtures. Moreover, the setting time, water absorption ratios and drying shrinkage ratio decrease with and increase in CSA. One of the major reason for the increase of strength and decrease of drying shrinkage is the accelerated reactivity of GGBFS with alkali activator and CSA. The CSA contents is the main parameter to explain the strength development and decreased drying shrinkage in the ATBC.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.90-96
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• 1998

An experiment to make mixed juices carrying the freshness and other specific characteristics of vegetables and fruits which are useful for the prevention and treatment of various diseases was attempted on the emphases of pretreatment methods, combination of fruits and vegetables, and elimination of microorganisms. Blanch in boiling water prior to extraction for green vegetables, addition of ascorbic acid during extraction for tomatoes and apples, or addition of ascorbic acid after blanch in 3% acetic acid for carrots was effective to keep colors and suspended solids in liquid extract. On the basis of sensory evaluation the extracts from tomatoes, apples. carrots. mallows, watercreses+pine needles, Angelica keiskei Koiz, jujubes and lemons were selected and mixed at the ratio of 3 : 3 : 3 : 1/2 : 1/2 : 1/2 : 1/2 : 1/5. The mixed extracts were pasteurized for 15sec at $96^{\circ}C$ or filtered through a ultramembrane filter. While the centrifuge precipitation and retentates on the membrane filter were autoclaved and combined with ultrafiltrates. The mixed juices showed $pH\;4.07{\sim}4.10$ titratable acidity $66.35{\sim}84.08$, soluble solid $7{\sim}9^0Brix$, reducing sugar $5.42{\sim}6.97%$, glucose $1.96{\sim}2.30%$, fructose $3.46{\sim}4.14%$ and high content of K, Mg and Ca. Ultrafiltration showed better quality scores in color, juice. Peroxidase and microorganisms were inactivated by thermal treatment and ultrafiltration.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.928-934
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• 2009

The purpose of this study was to examine the possibility of making functional sulgitteok with Goami 2 rice, which is a rich that is high in dietary fiber. Sulgitteok was made by adding various amounts of Goami powder(25, 50, 75, and 100 %) to rice powder. Then, the sensory tests and other tests to measure color, texture and hardness were examined as a function of time and the moisture content in sulgitteok was measured to determine the quality and characteristics of different types of sulgitteok. The conclusions of these tests were as follows : In the sensory evaluation preference test of sulgitteok made with various amounts of Goami powder, the overall preference was the highest in sulgitteok made with 50% Goami powder (S2). In the difference test, the higher the amount of added Goami powder, the lower the grades were. The S4 group, which was made with Gomai powder, had a strongly unique odor compared with those made with rice powder, which smelled weaker. In terms of the color values of Gomai added sulgitteok, the higher the amount of added Gomai powder, the lower the lightness value of sulgitteok, where group S4 had the lowest value. In addition, the S4 group, which was made with Goami powder, had the hightest red and yellow color. The texture test indicated that sulgitteok containing a large amount of Goami powder were considerably harder compared with the control group. While every group containing Goami powder (S1, S2, S3 and S4) became harder during the first to the third day of the test, their hardness tended to drop after longer storage times. In the control group, the hardness continued to grow from the start up to the fifth day. After five days' there was a noticeable change in the moisture content in the different types of sulgitteok, with more water evaporating in the S3, S2, and S1 groups than in the S4 groups, which contained the highest amount of Goami powder. Group C, which contained no Goami powder, had the largest water evaporation. Sulgitteok that contained more Goami powder turned out to be more savory than baekseolgi made solely of rice powder. However, they were less preferable overall, since they were rated lower in terms of color, texture and other characteristics. Therefore, utilize Goami tteok as a functional ingredient in food for people with diabetes or obesity, further studies on additives that can provide a sticky texture and favorable color should be conducted. In addition, different types of ttoek such as pounded or boiled ones may be preferable to sulgitteok.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.28 no.4
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• pp.74-91
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• 2015

Background and Objective : Asthma is a chronic inflammatory disease at the mucosa and is associated with excess production of Th2 cytokine and eosinophil accumulation in lung.Gamchomahwang-tangextract(GME) is one of the well known prescription used in oriental medicine for treating asthma. This study was designed to compare the anti-asthmatic effect of GME according to the ratio of 2 compounds.Methods : To examine the effects of GME on asthma, mice were sensitized with 100 ㎍ of OVA and 1 ㎎ of aluminum potassium sulfate(Alum; Sigma) intraperitoneally on day 1 and 15. From day 22, mice were challenged on 3 consecutive days with 5% OVA. The anti-asthmatic effects of GME were evaluated by enhanced pause(Penh), bronchoalveolar lavage fluids (BALF), inflammatory cytokine production and genes expression, serum IgE production. and histological change in lung tissue. GMEⅠ consists of ES and GU in the proportion 2:1(300 ㎎/㎏ group), GMEⅡ consist of ES and GU in the proprtion 4:1(300 ㎎/㎏ group).Results : GMEⅠ,Ⅱ generally inhibited lung inflammation, inflammatory cells infiltration and cytokine production and gene expression such as IL-4, IL-5 and IL-13 in BALF and serum IgE level. GMEⅡ significantly reduced the cytokine production and gene expression such as IL-4, IL-5 and IL-13 in BALF and GMEⅠ decreased cytokine production of IL-4, IL-13 in BALF and gene expression of IL-4, IL-5 in Lung. GMEⅡ potently inhibited the development of Penh and also reduced the number of eosinophil during OVA-induced AHR(airway hyper-reactivity). Overall the results show that GMEⅡ has more effect on inhibiting production, gene expression of cytokine, serum IgE level and development of Penh than GMEⅠ. Consequently, GMEⅡ might be more effective than GMEⅠ at inhibiting allergic asthma on the OVA-induced mice model.Conclusion : These results indicate that GME has a deep inhibitory effects on airway inflammation and hyperresponsiveness in mice model of asthma and that suppression of IL-4, IL-5, IL-13 expression and decrease of IL-4, IL-5, IL-13 production in BALF might contribute this effect. Hence, the results indicate that GME might be useful herbal medicine of allergic asthma. As a result, GMEⅡ mght be superior to GMEⅠ in the aspect of anti-asthmatic effect on the OVA-induced mice model.

• Cartoon and Animation Studies
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• s.28
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• pp.125-153
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• 2012

This study is regarding what motion modality has influences on aspects of genre and media. Nowadays, motion modality becomes an element which is actively manipulated in live actions as well as animations. And, it has been generally accepted that a strategy on manipulation of motion depends on matters of genre or medium. As respected, can we say the premise is correct? if it is, can we refine the premise more theoretically, without using the words, 'genre' or 'media' which have not been are not been defined on an academic aspect. I intend to discuss on this issue. I will speculate the issue of manipulation of motion modality on theoretical bases. According to McLuhan's hot/cool media theory and Bolter's oscillation theory, the effect of it turns out to be same as manipulation of sentience ratio of media readers, and the ideal result will be examined by an example analysis. In the analysis, I will explore what effects manipulation of motion has on several examples. Then, by examining what kind of correlation these effects has with media/genre positioning, I ultimately will evaluate the genre/medium-based determinism of motion modality, which is represented by a typical premise like "Animation is most realistic when it has the most animation-like movement." Conclusively I suggest a refined premise like the following. Modality of motion is a strategy depending on issues of genre, with no regard to issues of medium, and the issue of genre is a category which is positioned considering mixture ratio of sentience. With this reason, A strategy of modality of motion depends to sentience a certain sequence needs. So, motion modality becomes a strategy which has to be approached in functionality of genre rather than economic values which spring from technical devices like a motion capture.

• Journal of Adhesion and Interface
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• v.15 no.3
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• pp.100-108
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• 2014

In this work, a series of molar ratios composed with YD-128 and DDM were chosen based on the viscosity analysis. The mixtures of YD-128 and DDM with the different molar ratios were cured at $170^{\circ}C$ for 15 min followed by post cure at $190^{\circ}C$ for two hours. The thermal properties of the cured samples were investigated with DSC, TGA, DMA, and TMA. The conversion ratio of the mixtures of YD-128 and DDM (1 : 1.1) was calculated by dividing ${\Delta}H$ obtained from DSC experiments for each cured sample by ${\Delta}H$. The TGA data of the cured samples showed that the thermal stability and thermal degradation activation energy were proportional to the amount of DDM in the mixtures. However, the highest tan ${\delta}$, and the lowest thermal expansion data with DMA and TMA respectively were obtained from the stoichiometric mixture of YD-128 and DDM. Furthermore, the different ratio of mixtures were applied to test specimens to be cured at $170^{\circ}C$ to measure single lap shear strength with universal testing machine.

• Journal of the Korean Recycled Construction Resources Institute
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• v.3 no.4
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• pp.313-319
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• 2015

This study relates to an investigation into semi-dry manufacturing process of BP sludge based on non-heating production method. In this study, we conducted a research into reduction of water content ratio which arose from mixture of BP by-products of high water content ratio(50% or higher) with industrial by-products to use such BP by-products as construction materials in large quantity. We measured the reduction rate of water content ratio at the feeding ratio of water content reduction agent(1:0.5) in BP by-products. The results showed that water content ratio was the lowest with 18.5% in the mixture of PA+CFA(1:0.5). Moreover, water content ratio ranged between approximately 9.2% and 11.4% at the age of 1 day to 2 days at the aging temperature of $20-30^{\circ}C$, suggesting that the water content ratio was in the range within 10% which was a level suitable for use as construction material in this study. Meanwhile, we compared and evaluated the physical properties of non-heated BP by-products based on post-aging pulverization method. The results showed that there was no significant difference, depending on pulverization method. When production efficiency and economic feasibility were taken into consideration, it was found desirable to use fine particle pulverizer or pin mill enabling continuous production.