• Journal of the Korea Concrete Institute
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• v.24 no.2
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• pp.137-145
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• 2012

Strength model for blasted furnace slag mortar blended with sodium was investigated in this study. The main parameters of AAS (alkali activated slag) mortar were dosage of alkali activator, water to binder ratio (W/B), and aggregate to binder ratio (A/B). For evaluating the property related to the dosage of alkali activator, sodium carbonate ($Na_2CO_3$) of 4~8% was added to 4% dosage of sodium hydroxide (NaOH). W/B and A/B was varied 0.45~0.60 and 2.05~2.85, respectively. An alkali quality coefficient combining the amounts of main compositions of source materials and sodium oxide ($Na_2O$) in sodium hydroxide and sodium carbonate is proposed to assess the compressive strength of alkali activated mortars. Test results clearly showed that the compressive strength development of alkali-activated mortars were significantly dependent on the proposed alkali quality coefficient. Compressive strength development of AAS mortars were also estimated using the formula specified in the previous study, which was calibrated using the collected database. Predictions from the simplified equations showed good agreements with the test results.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2004.07b
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• pp.714-717
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• 2004

알루미노 보로실리케이트계 유리 기본조성 중 알칼리 토류 산화물의 종류 및 함량 변화에 따른 저유전율/저 LTCC 배선 기판의 저온 소성 거동 및 유전 특성을 조사하였다 알칼리 토류 산화물의 종류 및 함량 변화를 통해서 LTCC의 적정 소성온도인 $875^{\circ}C$ 부근을 포함하는 넓은 대역으로 소성수축이 시작되는 온도를 제어할 수 있었으며 유리 프리트와 알루미나 필러의 배합 비율의 변화에 따른 소성거동 및 유전특성의 변화 거동을 조사하였다. 알칼리 토류 산화물 중 유리 조성내의 CaO의 함량이 증가할수록 유리전이점 및 연화점을 증가하는 경향을 보였으며, 알루미나 필러의 첨가량이 증가할수록 소성수축이 시작되는 온도영역은 상향되고 유전율 및 품질계수는 증가하였다. 알칼리 토류 산화물의 조성과 필러인 알루미나의 함량을 제어함으로서 $875^{\circ}C$에서 18% 이상의 선수축율과 유전율 $5.1\sim5.5$ 및 유전손실 0.1% 이하의 우수한 특성을 갖는 저온소결용 LTCC 배선 기판을 얻을 수 있었다.

• Journal of the Korean Recycled Construction Resources Institute
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• v.9 no.4
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• pp.650-657
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• 2021

Alkali activators that stimulate mineral compounds are expensive materials, but in order to replace industrial products of high alkali in gredien ts, both product an d econ omic feasibility must be satisfied. In this study, alkali in dustrial waste(LW) from the LCD man ufacturin g process were used for the purpose of alkali active reaction of GGBFS for high stren gth concrete over 50MPa. Concrete mixed with LW had reduced workability, but it had the characteristic of increasing compressive strength. Analysis using ACI 209 Compressive Strength Model Equation was made to compare the changes in strength coefficients according to LW mixing. The durability test of concrete, such as Chloride Penetration Resistance and carbonation resistance, also showed excellent performance. In the Adiabatic temperature rise test results, the concrete mixed with LW had the effect of accelerating the initial hydration heat. However, the final Adiabatic temperature rise was not significantly affected by the mixing of LW.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.34 no.2
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• pp.198-203
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• 1989

Field experiment was conducted to find out the effect of lime materials application on yield, and chemical composition of Burley 21 in 1986. Lime materials and application rate were CaSO$_4$ : Ca 35kg/l0a. CaCO$_3$ : Ca 35kg/l0a and Liming: pH6.5. Contents of Ca and Mg in fresh or cured leaves were increased, but AI, Fe and Mn were decreased by applying lime materials. Yield were increased by applying lime materials. Among lime materials treatment, yield of limed and CaCO$_3$ plot were higher than that of CaSO$_4$ plot. Value per kg of cured leaves was not affected by applying lime materials. Cured leaves of CaSO$_4$ plot contained higher NH$_3$-nitrogen and alkalinity number of water insoluble ash than those of unlimed plot. Cured leaves of CaCO$_3$, plot contained higher alkalinity number of water soluble ash, insoluble ash and volatile neutral constituent, but lower protein-nitrogen and petroleum ether extracts than those of unlimed plot. Cured leaves of limed plot contained higher alkalinity number of water soluble and insoluble ash, NO$_3$-nitrogen and volatile neutral constituents, but lower protein -nitrogen, nicotine and petroleum ether extracts than those unlimed plot. Yield was increased, however leaf Quality in respect to chemical and organoleptic characteristics were not affected considerably by applying lime materials. Therefore, it suggests that controlling the soil pH about 6.5 by liming might be necessary for tobacco cultivation.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2004.07b
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• pp.635-638
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• 2004

페로브스카이트 구조를 가지는 $CaZrO_3$ 유전체 세라믹스에 $CaTiO_3$를 부피 비율로 첨가하여 첨가량 변동에 따른 마이크로파 유전 특성을 조사하였다. 또한 저온 동시소성 기능성 LTCC 기판용 유전체 소재로서 활용하기 위하여 저융점의 borosilicate계 유리 프리트를 첨가하여 $CaZrO_3-CaTiO_3$ 복합 유전체 세라믹스의 저온 소결 거동과 마이크로파 유전 특성을 평가하였다. 알칼리가 첨가된 저융점의 borosilicate계 유리 프리트를 $10\sim30$ wt% 범위로 첨가함으로서 $CaZrO_3-CaTiO_3$ 복합 유전체 세라믹스의 소결온도를 $1450^{\circ}C$에서 $900^{\circ}C$이하로 낮출 수 있었으며, 유리 프리트의 첨가량으로 공진 주파수 온도계수 특성을 조절할 수 있었다. 유리 프리트의 첨가량이 15 wt% 첨가시 $875^{\circ}C$에서 충분한 소결이 이루어졌으며, 이 경우 $CaZrO_3-CaTiO_3$ 복합 유전체 세라믹스는 유전율(k) 23, 품질계수(Qxf) 2500, 공진 주파수 온도계수 ($\tau_{cf}$) -3 ppm/$^{\circ}C$의 매우 양호한 마이크로파 유전 특성을 나타내었다. 유리 프리트의 첨가에 의하여 소결 과정에서 주상인 $CaZrO_3$가 $CaZr_4O_9$ 상으로의 변화가 뚜렷이 나타났는데, 이러한 상전이 현상과 함께 미세구조의 변화에 대해서도 고찰하였다.

• Journal of the Korean Ceramic Society
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• v.40 no.1
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• pp.98-103
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• 2003

The effect of glass addition on the low-temperature sintering and microwave dielectric properties in $BaO-Nd_2O_3-TiO_2$ dielectric ceramics were studied. When 10~30 wt% of alkali lithium borosilicate glass was added, the sintering temperature decreases from $1300^{\circ}C$;to;1000^{\circ}C$ and the relative density more than 95% was obtained. When the added amount of glass increased above 10 wt%, the density as well as dielectric properties changed, which was attributed to the second phase formation. When the sample was sintered at 100$0^{\circ}C$ with l0wt% of glass, the dielectric properties of $Qxf_o{ge}2800,;{varepsilon}_r{ge}65;and;{ au_f=+55 ppm/^{\circ}C$ were obtained.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.15-32
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• 2002

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s-1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great progress and success was obtained in development of high-quality japonica cultivars and quality evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice cultivars and special rices adaptable for food processing such as large kernel, chalky endosperm, aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer, Recently, new special rices such as extremely low-amylose dull or opaque non-glutinous endosperm mutants were developed. Also, a high-lysine rice variety was developed for higher nutritional utility. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and texture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak, hot paste and consistency viscosities of viscosities with year difference. The high-quality rice variety "IIpumbyeo" showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic microscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high probability of determination. The $\alpha$-amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were IIpumbyeo, Chucheongyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tonsil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice breed. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large grain rices showed better suitability far fermentation and brewing. The glutinous rice were classified into nine different varietal groups based on various physicochemical and structural characteristics of endosperm. There was some close associations among these grain properties and large varietal difference in suitability to various traditional food processing. Our breeding efforts on improvement of rice quality for high palatability and processing utility or value-adding products in the future should focus on not only continuous enhancement of marketing and eating qualities but also the diversification in morphological, physicochemical and nutritional characteristics of rice grain suitable for processing various value-added rice foods.ice foods.