• The Journal of Engineering Geology
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• v.17 no.4
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• pp.655-664
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• 2007

The major geotechnical parameters employed in tunnel design are deformation modulus, Poisson's ratio, friction angle, cohesion, etc. Among these parameters, the deformation modulus is the most significant parameter in tunnel deformation. However, determination of the modulus for rock mass by means of tests is very difficult due to factors affecting including discontinuities and sample size, etc. Thus input values used in the numerical analysis are generally determined by empirical method. A numerical analysis on tunnel was conducted with geotechnical parameters determined through the geological field mapping, laboratory tests, and evaluation of boring data, and some discrepancy between the computed result and tunnel displacements measured was found. Thus, further analyses by changing the deformation modulus of rock mass were performed to determine a relationship between the modulus and computed displacement. Data from two tunnel sites were used to verify the applicability of the proposed method and a correlative equation between deformation modulus and tunnel displacement is proposed. The deformation modulus of rock mass was around 30-40% of young's modulus of intact rock in these cases.

• 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 Korean Geotechnical Society
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• v.29 no.11
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• pp.17-27
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• 2013

This study is to prove the efficiency of geo-synthetics on the crushed stone layer by experiments. The strength of PET mat as reinforcing soft ground was verified through the loading experiments. Also, PP mat was used to protect the blockage of crushed stone layer by the filled soil, whose efficiency was examined according to loading and infiltration conditions. The crushed stones were penetrated into clay layer if the PET mat was removed, which was verified by loading experiments. In addition, the cohesioness of soil without PP mat made the blockage of stone layer easily, which reduced the infiltration capacity by about 98%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.7
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• pp.833-840
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• 2017

For wide application of perilla leaf, which has various healthy functions and can be easily cultured across Korea, the physicochemical and sensory properties of pan bread made with various amounts of squeezed perilla leaf juice (SPLJ) were analyzed. When dough characteristics were analyzed by using farinograph, consistency and dough development time were not significantly different between the control and bread dough made with various amounts of SPLJ, whereas dough stability time increased with increasing SPLJ amount. Expansion rate of dough decreased with increasing SPLJ amount. The volume, specific volume, and baking loss rate of pan bread made with various SPLJ amounts decreased with increasing SPLJ amount. Pan bread crumb colors became thickened and greenish with increasing SPLJ amount. For physical properties of pan bread made with various SPLJ amounts, springiness and cohesiveness decreased with increasing SPLJ amount, whereas brittleness, chewiness, and hardness increased with increasing SPLJ amount. In the sensory strength analysis, pore uniformity and soft texture decreased with increasing SPLJ amount, whereas crumb color (dark greenish), perilla leaf odor, perilla leaf taste, and chewing texture increased with increasing SPLJ amount. In the overall acceptance analysis, 1.5% SPLJ was the most preferred with a score of 7.10. However, statistical differences between 1.5% and 1.0% SPLJ were not detected at P<0.05. In the partial least squares analysis, consumers liked bread with a green crumb color, perilla leaf odor, perilla leaf taste, and soft and chewing texture. In conclusion, physicochemical properties of pan bread made with SPLJ were less desirable than those of the control; however, consumer acceptance of pan bread made with 1.5% SPLJ was shown the highest. Therefore, methods for increasing physicochemical properties of pan bread made with SPLJ need to be developed for wide application of perilla leaf.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.1022-1031
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• 2008

Pound cakes were prepared with Citrus mandarin powder(CMP) cultivated in JeJu Island, Korea. The impact of CMP amount level, which was incorporated into wheat flour by the ration of 0, 5, 10, 15, and 20% based on a flour weight, on the rheology and sensory profile of the pound cakes was measured. Moisture content of 13.70%, crude protein 5.12%, crude lipid 1.30%, crud ash 1.92%, respectively. Also evaluation was performed on the changes in physicochemical properties of the pound cakes during storage at 4 and $30^{\circ}C$. According to the amylogram, gelatinization temperature of the control dough was $63.35^{\circ}C$ and those of the dough with CMP were $63.85{\sim}66.55^{\circ}C$. Maximum viscosity of the dough was 686 B.U in the control, those were 575 B.U, 553 B.U, 504 B.U and 401 B.U in the dough with 5, 10, 15, and 20% CMP, respectively. The retrogradation degree(setback value) of CMP dough was $31{\sim}57%$ lower than that of the control dough under the same conditions. Water holding capacity of pound cake was increased gradually in proportion to the amount of CMP. The CMP addition decreased the brightuess(L) of pound cakes but increased redness(a) and yellowness(b). Hardness of pound cakes was significantly increased by CMP addition, while springiness, adhesiveness and cohesiveness were decreased. Based on sensory evaluation, pound cakes added with CMP were not significantly different in color and texture, while that of 10% CMP was significantly high in taste, flavor, and overall preferences, compared to the control. pH of pound cake with CMP was decreased during storage, showing that pH of CMP samples was lower than the control. Titrated acidity of pound cake with CMP was increased rapidly from storage for 10 days, which the changes in degree was fast in accordance with CMP amount. The Hunter's color value of pound cake with CMP was decreased, as the storage time proceeded. In the samples prepared with CMP, the firmness, adhesiveness, gumminess and chewiness was increased as the storage time proceeded, while springiness and cohesiveness was decreased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1232-1238
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• 2005

The purpose of this study was to find the optimum addition amount of astringent persimmon paste to glutinous rice flour in the preparation of Gaminjeolmi (persimmon glutinous rice cake). The moisture contents of Gaminjeolmi with added astringent persimmon paste were 57$\∼$59$ \% $. With increasing addition of astringent persimmon paste, the L- and b-value were decreased. The a-value was the highest at the 8$\%$ level. In the mechanical evaluation of Gaminjeolmi, the hardness was the highest in the 0$\%$ astringent persimmon paste-lnjeolmi but the 0$\%$ level was decomposed after 2 day of storage. The adhesiveness and cohesiveness were the lowest at the 0$\%$ and 16$\%$ levels. The springiness did not differ significantly with the addition of astringent persimmon paste for 2 days of storage. The gumminess was the highest at the 0$\%$ level for 1 day of storage, significantly. In the sensory evaluation of Gaminjeolmi, the acceptance of the softness characteristics was the best at the 8$\%$ level. Addition of astringent persimmon paste improve preservation of Injeolmi and the addition of 8$\%$ of astringent persimmon paste to glutinous rice flour was found to be the best recipe in terms of the sensory qualities of softness and overall acceptability.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.44 no.3
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• pp.211-218
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• 2018

Instant face lifting cosmetics contain various film forming agents for stretching the wrinkles on the skin surface. But, most of the film-forming polymers have sticky feels. And they are easily scrubbed out when skin is rubbed on. In this study, we focused on the influence of sodium silicate that has rapid film forming effect on skin surface and immediate wrinkle reducing effect. Sodium silicate, also known as water glass or soluble glass, is a compound containing sodium oxide and silica. Sodium silicate is a white powder that is readily soluble in water, producing an alkaline solution. Sodium silicate is stable in neutral and alkaline solutions. The sodium silicate solution hardens by drying in air and rapidly forms a thin film. When the solution is applied to the skin, the fine membrane coating is formed by water evaporation and ionic bond re-formation. It also makes the strong siloxane (Si-O) bonding on the skin surface. When these fixation properties are applied to cosmetics, they can give remarkable skin tightening effect. The sodium silicate solution can provide the lifting effect by forming a film on skin at a proper concentration. But, skin irritation may be caused with too high concentration of sodium silicate. We studied a desirable range of the sodium silicate concentration and combination with other fixatives for skin care formulation that has no sticky feels and no scrubbing out phenomenon. Immediate lifting gel was developed by using sodium silicate and various thickening systems. Among of the various thickeners, aluminum magnesium silicate showed the best compatibility with sodium silicate for rapid lifting effect. This instant physical lifting gel was confirmed as a low stimulating formula by skin clinical test.

• Journal of Korean Tunnelling and Underground Space Association
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• v.5 no.4
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• pp.349-360
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• 2003

A practical modeling approach has been proposed in this study to better understand the behavior of penetration grouting which is normally applied to the jointed rock masses to increase the bearing capacity and to reduce the ground water flow into the tunnel. Based on Bingham model together with a steady-state flow of the grout, penetration model is simulated in the commercial package called UDEC and, injection pressure as well as joint thickness are found to be the main parameters to determine the range of grout spread. Another numerical model on fracturing grouting is also suggested and, in this case, the tensile strength as well as cohesion of the rock masses are proven to be the major factors to decide the fracturing mechanism of the rock masses. The reinforcement effect of the grout-reinforced rock masses is calculated from the suggested algorithm on orthotropic material model and it is found that the directional stiffness of reinforced rock masses is increased up to 3 to 4 times compared with original jointed rock masses. Future work will be concentrated on the water control around the tunnel by the grout injection and a model test will also be performed to verify the suggested methods developed in this study.

• Journal of the Korean Geotechnical Society
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• v.15 no.1
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• pp.15-29
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• 1999

This study presents an analytical method of estimating the developed horizontal active thrusts against GRS-RW( Geosynthetic Reinforced Soil Retaining Wall) system adapted to the case of distanced surcharge. In addition, the design charts that could be used for preliminary design of GRS-RW system are presented. The proposed method of analysis uses two body translation mechanism as well as force polygon concept. taking into account the effect of facing's rigidity. Besides. the effect of tension cracks in c-\Phi$ soils, seismic effects and horizontal distance from the back face of wall to uniformly distributed surcharge loadings are also included. The results of horizontal active thrusts obtained from the developed method of analysis are compared with those from Jarquio's modified Boussinesq equation.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.9 no.4
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• pp.892-898
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• 2008

3D rapid prototyping is the manufacturing technology to fabricate a prototype with the data stored in a computer, which differs from conventional casting technology in terms of an additive process. Various 3D rapid prototyping techniques such as stereolithograpy. fused deposition modeling. selective laser sintering, laminated object manufacturing have been developed but among them, 3D inkjet printing has a unique feature that materials could be jetted to directly form the body of a prototype, which could be a finished product functionally and structurally. However, this needs ink with a high solid content, which tends to increase the dynamic viscosity of ink. The increase of ink viscositytends to restrict the jettable range of ink and hence the jetting conditions should be optimized. The intrinsic speed of sound in a hot melt ink with ceramic nanoparticles dispersed is one of key components to determine the jettable range of ink. In this paper, the way to measure the intrinsic speed of sound in a hot melt ceramic ink is proposed and its influence on the jetting condition is discussed.