• 월간낙농육우
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• v.18 no.8 s.196
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• pp.110-114
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• 1998

• 월간낙농육우
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• v.17 no.5 s.181
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• pp.119-125
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• 1997

• Applied Biological Chemistry
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• v.11
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• pp.35-41
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• 1969

In order to determine proper ratio of wheat to soybean of soysauce koji material for Korean people's taste, sensory evaluation for the soysauces made from soysauce kojis with various above-mentioned ratio and analysis of chemical components through the brewing period of six months were carried out. The results obtained were summarized as follows: 1. The specific gravity of all the soysauces increased gradually as the time passed and had maximum values in two months with nearly constant values thereafter. Concerning soybean/wheat-ratio, generally, the higher soybean/wheat-ratio, the lower specific gravity was observed but when this ratio was higher than 10 : 6, the gravity was on the similar levels. 2. The solid material in all the soysauces increased in the earlier stage and there were no significant differences among the treatments but soysauces without wheat had a little low content. 3. The lesser amount of wheat as raw material was, the higher contents of total nitrogen were and the contents of total nitrogen in the every ratio of raw material increased parallely as the mash ages. 4. The amino-nitrogen levels were found to have the simllar tendency to total nitroghen levels. 5. The reducing sugar content was higher in the soysauces with more-wheat and increased rapidly up to the maximum level in two months and then the higher wheat/soybean-ratio was, the slower decrease of the sugar content was observed. 6. The maximum total acidity was observed in the soysauces with 10; 4-6 (soybean/wheat-ratio) and increased similary in all the soysauces throughout the period. 7. According to the sensory evaluation, the short (2-3 months) fermented soysauces showed best taste when soybean/wheat-ratio was 10 : 8 and 10 : 6 if diluted, but in long (4-6 months) fermented soysauces it was 10 : 6 and 10 : 4 if diluted.

• Elastomers and Composites
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• v.11 no.2
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• pp.192-213
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• 1976

지금(至今)까지 고무의 배합(配合)과 이의 조성(組成)에 대(對)하여 나타냈으며 배합성분(配合性分)에 영향(影響)을 주는 인자(因子), 즉(卽) 고무류(類), 고무 혼합물(混合物), 가황제(加黃劑)의 선택(選擇), 카아본 블랙의 종류(種類), 배합조제(配合助劑)나 extender의 효과(效果), 비흑색(非黑色) 충전제(充塡劑), 수지(樹脂) 그리고 지연제(遲延劑) 및 배합(配合)에 관계(關係)되는 사항(事項)을 논의(論議)하였다. 배합조건(配合條件)의 가장 중요(重要)한 것은 알맞은 고무의 선택(選擇)이며 다음으로는 가황제(加黃劑) 그리고 카아본 블랙의 순서(順序)로 되어 있다. 그 외(外)의 것도 중요(重要)한 역할(役割)을 하지만 상기(上記) 보다는 그렇게 핵의적(核心的)인 영향(影響)을 미치지는 않는다.

• Journal of the Korean Geosynthetics Society
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• v.15 no.4
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• pp.43-52
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• 2016

This paper presents the results of a engineering characteristic to the effect of drilling fluid with different mix designs for use in bore hole collapse prevention. The bore hole collapse prevention mechanism for the bentonite based drilling fluid was first discussed together with the effect of conditioning with different additives on engineering characteristics of bentonite based drilling fluid. As result, bentonite with polymer have a outstanding characteristics as compared to CMC Properties thickening effect In the case of sea water with attatulgite be superior to bentonite. Therefore, in this paper presented qualitative result on the performance of the drilling fluid depending on the water.

• Proceedings of the Korea Concrete Institute Conference
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• 2010.05a
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• pp.405-406
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• 2010

This paper is a study about application of recently proposed Performance Based Mixture Design (PBMD) for design of high strength concrete (HSC) to obtain HSC mix proportion that satisfies required performances. Based on extensive experimental results obtained for various material and performance parameters of HSC, the application feasibility of the developed PBMD procedure for HSC has been verified. Also, the proposed PBMD procedure has been used to perform application examples to obtain desired target performances of HSC with optimum concrete mixture proportions using locally available materials, local environmental conditions, and available concrete production technologies.

• Korean Journal of Agricultural Science
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• v.14 no.2
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• pp.358-372
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• 1987

This study was performed to obtain data which can be applied to use of water-proof mortars. The data was based on the properties of water-proof mortars depending upon various mixing ratios to compare those of cement mortar. The water-proof agents used were retard and accelerate type which are being used as mortar structures. The water-proof agents, mixing ratios of cement to fine aggregate were 1:1, 1:2, 1:3 and 1:4. The results obtained were summarised as follows; 1. The results of flow test, water-cement ratio was increased with the increasing of mixing ratio. 2. The permeability were increased in poorer mixing ratio and higher water pressure. 3. The bulk density was decreased with the increasing of mixing ratio, and compressive and tensile strength were increased with increasing of the bulk density. 4. At 1:1 mixing ratio, the highest strengths were showed and strengths were decreased with the increasing of mixing ratio. 5. The absorption rates were increased in- poorer mixing ratio 6. The correlation between W/C, permeability, bulk density, compressive strength and absorption rate were highly significant as a straight line, respectively.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.37 no.4
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• pp.637-645
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• 2017

Jeju Island is composed of irregular volcanic rock layers formed by several volcanic activities. Since structure such as the offshore wind turbine has to support considerably large over turning moment due to long distance from foundation to load point and relatively large horizontal load. Pile foundations are needed to economically support such structure even in the case of rock layer. Therefore, in this study, mechanical performances are estimated by mixing ratio of water, cement, and sand to figure out optimal mixing ration of filling material for pile penetrated to rocky layers, and outcomes of this study are compared and analyzed with results of other researches. In the same conditions, mechanical performances of the mortar (S/(S+C)=20~40%) are better than those of cement paste and soil cement. On the basis of major outcome of this study, appropriate range of mixing and a strengthening model are suggested.

• Journal of the Korean Geosynthetics Society
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• v.16 no.2
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• pp.47-54
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• 2017

This study aims to develop a bio-grouting material in a powder form like cement. Sand gel samples were produced with the ratio of sodium silicate No.3 to water (50 : 50, 35 : 65, 20 : 80), and the ratio of cement to bio-grouting material (100 : 0, 90 : 10, 70 : 30) to select a mixing ratio of bio-grouting, respectively, and then analyzed the geltime over time. The uniaxial compressive strength was evaluated to select and suggest a mixing ratio optimized for construction conditions. The indoor test reveals that preferred geltime and uniaxial compressive strength is obtained in 35 : 65 with respect to the ratio of sodium silicate No.3 to water, and 90 : 10 with respect to the ratio of cement to bio-grouting material to demonstrate best optimal mixing ratios.

• Applied Biological Chemistry
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• v.32 no.2
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• pp.91-97
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• 1989

For the effective use of soymilk residue (SR), by-product of soymilk production, barley Doenjang was manufactured. As the results, the contents of reducing sugar increase3 for 50 days in all samples and decreased thereafter. The contents of amino nitrogen increased prominently for 50 days, but increasing ratio was slightly slowdowned thereafter. The higher mixing ratio of SR, the less were the contents of reducing sugar and amino nitrogen. The contents of total acid also increased prominently for 30 days, but were slowdowned thereafter and the differences among all treatments were negligible. As the mixing ratio of SR was increased, the lightness and the yellowness increased and the redness decreased in 80days aged samples. In sensory evaluation of 90 days aged samples, the control was the best in soy sprout Doenjang soup. As the mixing ratio of SR increased, the taste was dropped slightly but no significant differences were obtained among sample A(barley koji 100, soybean 75, SR 25), B(barleykoji 100, soybean 50, SR 50) and C(barley koji 100, soybean 25, SR 75). In the original taste of Doenjang, the control was the best and as the mixing ratio of SR was increased, the point was dropped but these were no significant differences among control, A and B, and among A, B and C, and among B, C and D(barley koji 100, soybean 0, SR 100).