• The monthly packaging world
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• s.295
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• pp.55-59
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• 2017

• The monthly packaging world
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• s.295
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• pp.48-54
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• 2017

• Proceedings of the Korea Water Resources Association Conference
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• 1993.07a
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• pp.89-96
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• 1993

• Journal of the East Asian Society of Dietary Life
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• v.19 no.5
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• pp.729-735
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• 2009

The objective of this study was to evaluate the quality characteristics of Sulgidduk added with cabbage powder. The moisture contents of Sulgidduk added with cabbage powder ranged from 37.2 to 33.7% and were significantly lower than those of the control. As the amount of cabbage powder increased, the L-value was reduced, while the a- and b-values were increased. In terms of textural characteristics, Hardness, Adhesiveness, Springiness, Cohesiveness, Gumminess, and Chewiness decreased with greater concentrations of cabbage powder. Sensory evaluation revealed that the favorite degree of color, flavor and taste received high increasing scores with increasing addition amounts of cabbage powder, while the Chewiness did not differ significantly (p<0.05) among the samples. The moistness found to be highest in the control, while it decreased as the amount of cabbage powder increased. The overall acceptance was highest as (6.00) for the Sulgidduk (CS6) that contained 6% of the cabbage powder. Overall, the results of this study indicate that adding 6% cabbage powder to Sulgidduk was produced the optimal results, and provided good quality characteristics and high overall acceptance.

• Tunnel and Underground Space
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• v.13 no.5
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• pp.362-372
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• 2003

Since the occurrence of Portland cement, a great number of concrete structures were constructed. But the concrete structures have their own life times, which inevitably demand repairing treatments, especially on their surface parts. Currently many various methods have been developed and are being applied fer this purpose. In this study, a newly developed method using pneumatic chipping machine and anchor pin was adopted far repair of old concrete structure and the mechanical characteristics of cementing plane between existing and new concrete were tested. Comparing the removal methods for the decrepit part of existing concrete using pneumatic chipping machine and hydraulic breaker, the peak cohesion was higher when using chipping machine at the cementing plane. On the other hand, the residual cohesion was higher for the case of breaker. Step shaped chipping on the cementing plane was effective in increasing peak cohesion, which results 14% increase in the case of 30 mm step height and 22% in 50 mm height when compared with planar chipping plane. The use of anchor pin increased the residual cohesion, which restricted shear slip on the cementing plane after peak shear stress and the tensile strength of 32% compared with that of non-anchored case. According to the combined effect of step shaped chipping of 30 mm and anchor pin with an interval of 15 cm, the peak cohesion reached up to 77% and the residual cohesion showed 180% of the ones of the fresh concrete, respectively.

• Journal of the Korean Geotechnical Society
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• v.36 no.2
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• pp.17-28
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• 2020

With respect to the tensile strength of volcanic rocks in Jeju Island, a comparative study was conducted using the existing research results and the test results performed in this study. In addition, the characteristics and effectiveness of the cohesion and internal friction angle estimated from the Brazilian tensile strength and unconfined compressive strength of Jeju volcanic rocks were investigated. As results, the Brazilian tensile strength of Jeju volcanic rocks was closely related to absorption, and decreased exponentially as the absorption increased. It was confirmed that the internal friction angle was closely related to the ratio of unconfined compressive strength to Brazilian tensile strength (σ_c / σ_t), and increased logarithmically as the ratio of σ_c / σ_t increased. In addition, the ratios of σ_c / σ_t of Jeju volcanic rocks were in the range of 5~20 depending on the magnitude of internal friction angle. In the case of cohesion, it was closely related to the absorption and Brazilian tensile strength. The cohesion exponentially decreased as the absorption increased, such as the relation between the Brazilian tensile strength and absorption. It was confirmed that there was a linear relation between the cohesion and Brazilian tensile strength.

• Elastomers and Composites
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• v.49 no.1
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• pp.43-52
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• 2014

The effect of nanoclay (Cloisite 20A) on the self-adhesion behavior of uncured brominated-isobutylene-isoprene rubber (BIIR) has been studied. The dispersion state of nanoclay into the rubber matrix was examined by SEM, TEM and XRD analysis. The thermal degradation behavior of the filled and unfilled samples was examined by TGA and improvement in the thermal stability of the nanocomposites occurred based on the weight loss (%) measurements. Also, addition of nanoclay enhanced the cohesive strength of the material by reinforcement action thereby reducing the degree of molecular diffusion across the interface of butyl rubber. However, the average depth of penetration of the inter-diffused chains was still adequate to form entanglement on either side of the interface, and thus offered greater resistance to peeling, resulting in high tack strength measurements. The improvement in tack strength was only achieved at critical nanoclay loading above 8 phr. Contact angle measurement was also made to examine the surface characteristics. There was no significant interfacial property change by employing the nanoclay.

• Journal of Adhesion and Interface
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• v.24 no.3
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• pp.77-85
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• 2023

In this research, polymeric anionic surfactants having various molecular weights and acid values were synthesized using a continuous stirred tank reactor (CSTR). The CSTR has an advantage of higher production rate and more constant product properties compared to batch and semi-batch reactors. The polymeric surfactants were made using butyl acrylate as a hydrophobic group and acrylic acid as a hydrophilic group. The synthesized polymeric surfactants were ionized with alkali solution and were used as an anionic surfactant. To investigate the properties as a surfactant, the properties of the synthesized surfactant, such as acid value, critical micelle concentration (CMC) and molecular weight, were measured. The results showed that the acid values of the polymeric surfactants were 60 to 380 and a number average molecular weight were 8,000 to 13,000 g/mol. Also, it was found that the CMC was around 0.01 g/ml, which showed similar level values with ordinary surfactant. To prove the performance of the polymeric surfactant, acrylic emulsion PSAs were synthesized using the acquired polymeric surfactant. The results showed that the maximum peel strength of 21.24 N/25mm when acid value was 150 and molecular weight was 8,500 g/mol. The values of peel strength and initial tack of acrylic emulsion PSAs using polymeric surfactant synthesized in this study showed much higher than those of reference PSAs synthesized using ordinary anionic surfactant, SDS (Sodium Dodecyl Sulfate) and SDS/TRX (Triton X-100).

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.479-488
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• 2013

This study is to examine nutrients in the persimmon peel develop processed products and analyze their quality properties. The persimmon peel powder was rich in nutrients with 4.35% of moisture, 3.01% of protein, 1.02% of lipid, 2.02% of ash and $5.7^{\circ}Brix$ of Sugar concentration as well as 82.5 mg% of total carotenoid. As far as quality properties of Sulgidduk were concerned when the 5% addition persimmon peel resulted in the highest level of watery content and the more colors were added the lower the L value became and the higher a and b values. As the result of measurements using a texture analyzer, hardness, adhesiveness, cohesiveness, springiness and chewiness property decreased flexibility increased. The sensory test results revealed that the 3% added persimmon peel Sulgidduk was the best.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.67-74
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• 2003

Quality characteristics of dough and noodles prepared from Korean wheat flours (Gru and Tapdong) were evaluated by substituting foreign wheat flours and starch in the formula. Korean wheat flours showed greater water absorption and weakness as well as protein and ash contents, but lower stability than the foreign wheat (control) By increasing substituted foreign wheat flours, water absorption of domestic Gru and Tapdong decreased. Dough development time decreased for Tapdong by substituting up to 30％ with foreign wheat flours. When imported wheat flours added in Gru and Tapdong, weakness of dough was decreased. Adhesiveness of dough was increased in all samples according to water adding, and Gru particulary showed the most high adhesiveness at 65% water and 10~20% replacement. From the mechanical texture test, Tapdong noodles were increased in cutting force by increasing amounts of imported wheat but decreased in extension distance. However, Cru noodles showed the opposite tendency. Hardness, adhesiveness, and chewiness of noodles were increased in all samples by increasing amounts of substitution with imported starch. As a result of cooked noodles test, Korean wheat noodles showed relatively lower values in cutting force and extension distance than in those of the control Studies of noodle-related characteristics of Korean wheat flours indicated that domestic soft wheat such as Gru might have high quality above the foreign wheat in noodle preparation by adding flours containing high amylose or low gluten.