• Journal of the Korea institute for structural maintenance and inspection
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• v.8 no.1
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• pp.121-128
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• 2004

This study aims to attain the basic data needed for the adaptation and application of polymer cement concrete as a new construction material by reviewing the various physical characteristics of polymer cement concrete following the changes in polymer type. The research found that cement concrete mixed with polymer, while it had some variation, had excellent qualities in all of compressive strength, tensile strength, water absorption, weight reducing ratio, and resistance of freezing and thawing.

• Journal of the Korea Institute of Building Construction
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• v.17 no.5
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• pp.393-401
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• 2017

This study presents an evaluation of basic properties of light weight mortar with expanded polystyrene bead(EPB) and waste expanded polystyrene(WEP) by varying replacement rations. In order to evaluate the basic properties of the light weight mortar with EPB and WEP, unit weight, compressive strength, flexural strength, water absorption ratio, thermal conductivity and distribution of polystyrene (EPB and WEP) in hardened mortar were performed. As a result, unit volume, compressive strength, bending strength, water absorption and thermal conductivity of light weight mortar were increased, but area distribution of polystyrene decreased with increasing the replacement ratio of WEP.

• Journal of the Korea Organic Resources Recycling Association
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• v.2 no.2
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• pp.39-51
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• 1994

When broiler litter was composted under the control of peak temperature of piles(uncontrolled, controled below $70^{\circ}C$ and below $60^{\circ}C$), changes of physical and chemical parameters were determined throughout the processing period. Broiler litter was composted in each of three $1.0{\times}1.0{\times}1.2m$ dimensional facilities for 8 weeks. After 5 to 6 weeks of composting, broiler litter was converted into the final compost with no ammonia odour, rice hull size of particle, and faint brown color. Central temperature of piles reached to the peak(about $69{\sim}70^{\circ}C$) within 3 to 4 days after composting and gradually decreased thereafter. The final product contained 26.5% of moisture, 9.0~9.1 of pH, and 14.0~14.3 of C/N ratio. The increase of C/N ratio with processing resulted from the considerable loss of N. The total wet weight of the final composts was an average of 38.3% of the initial weight, the dry weight of those 64.1%, and the organic matter weight of those 34.8%. Treatments of central temperature of composts did not affect changes of moisture, pH, C/N ratio, total wet weight, total dry weight, and total organic matter weight. In general, composted broiler litter was converted into the final product with little change in physical and chemical parameters after 5 to 6 weeks of processing. Nitrogen losses during the composting should be prevented for the improvement of the composting efficiency of broiler litter.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.434-439
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• 1997

The changes in thiamin content of an experimental product, 'Nuhbiani' were measured at the end of the process of simulated home prepared precook/storage/reheat system. The retention of thiamin in Nuhbiani after reheating by pan or microwave were compared. Statistical analyses indicated that there were no significant differences in thiamin contents due to the method of precooking and reheating. However, there were significant thiamin losses due to the storage period but no differences between the storage conditions. There were significant thiamin losses after 7 days of refrigeration (p < .05). The points causing significant thiamin losses in food product flow were precooking and 7 days of refrigerated storage.

• Journal of Animal Science and Technology
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• v.46 no.1
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• pp.107-114
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• 2004

The purpose of this work was to examine the effect of peptide on blood pressure and serum lipid concentration of spontaneously hypertensive rat(SHR). This peptide was extracted from beef muscle hydrolysates and identified as hexapeptide, V-L-A-Q-Y-K. This peptide showed angiotensin converting enzymc(ACE) inhibition activity in vitro experimentation$(IC_50: I38.34{\mu}\ell$/ml). Diets containing 0.2g. 0.5g. and 1.0g of the peptide per kg body weight were fed to SHR every day for 8 weeks while the control group was ted on a diet and lml of drinking water instead of the peptide. Total cholesterol and LDL-cholesterol concentrations of the treatment groups were lower than those of the control diet feeding group. The significant suppression of systolic blood pressure was shown by increasing the concentration of peptide supplement. especially by 3 weeks of feeding. although it started fluctuating later. These results suggest that the peptide may beneficially affect blood pressure in spontaneously hypertensive rat by the 3-week administration.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.833-841
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• 2010

This study was conducted to develop patties by substituting a portion of meat by bamboo (Sasa borealis) leaf extract (SBE) and/or cooked rice. Four types of patty were prepared: Control, S, SI, and SII. S was the patty for which 2.5% of meat was substituted with SBE. SI and SII were the patties with 25% or 50%, of meat, respectively, substituted with cooked rice containing SBE. The moisture contents of S, SI, and SII patties were not changed. The compositions of fat, cholesterol, and protein of S, SI, and SII patties were decreased. Cooking loss of weight as well as the diameters of S, SI, and SII patties were decreased. pH was increased in S patty, hardness was reduced in SI and SII patties, and malondialdehyde values were lowered in S, SI, and SII patties, compared to control. The S, SI, and SII patties were evaluated higher for color in sensory tests and preference tests. Through preference tests of burgers with these patties, the overall taste of the SI patty was assessed highly among the 4 patties. Therefore, it may be concluded that developing a patty by substituting a portion of meat with SBE and/or cooked rice may be worthwhile.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.35 no.9
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• pp.999-1005
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• 2011

The effects of strain-induced crystallization (SIC) on the mechanical properties of elastomeric composites as functions of extension ratio (${\lambda}$), multiwalled carbon nanotube (CNT) content, and carbon black (CB) content are investigated. The differential scanning calorimetry (DSC) analysis shows that the degree of crystallinity increases with the increase in the CB and CNT content. As ${\lambda}$ increases, the glass transition temperature (Tg) of the composites increases, and the latent heat of crystallization (LHc) of the composites is maximum at ${\lambda}$=1.5. It is found that the mechanical properties have a linear relation with LHc, depending on the CNT content. According to the TGA (thermogravimetric analysis), the weight loss of the composite matrix is 94.3% and the weight of the composites decreases with the filler content. The ratio of tensile modulus ($E_{comp}/E_{matrix}$) is higher than that of tensile strength (${\sigma}_{comp}/{\sigma}_{matrix}$) because of the CNT orientation inside the elastomeric composites.

• Journal of the Korean Wood Science and Technology
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• v.43 no.3
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• pp.381-389
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• 2015

In this study, the effects of moisture content and particles size of ground particles of torrefied larch chips on the pelletizing process were investigated depending on torrefaction conditions ($220^{\circ}C$-50 min, $250^{\circ}C$-50 min, $250^{\circ}C$-120 min). The moisture content in the torrefied chip decreased to 0.69~1.75%, while ash content and calorific value increased compared to untreated chip. In addition, weight loss significantly increased during torrefaction due to hemicellulose degradation. The carbon content in torrefied larch chip increased compare to untreated larch chip, while the hydrogen and oxygen contents decreased. The lignin and glucan contents in torrefied larch chip increased with increasing severity of the torrefaction condition, while hemicellulose decreased. In the particle size distribution of ground particles of torrefied larch chip, larch torrefied at severe conditions was found to produce smaller particles (~1 mm) than that of the larch torrefied at mild conditions. Macropore (over $500{\AA}$) in the torrefied particle was produced during torrefaction. During the pelletizing using ground particles of torrefied larch chip, the pressure needed in pelletizing decreased and pellet length increased with increasing moisture content, regardless of the particle size.

• Applied Chemistry for Engineering
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• v.28 no.3
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• pp.360-368
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• 2017

In order to investigate the durability of high performance polymer concrete composites, polymer concrete specimens were prepared using the ortho-type unsaturated polyester resin (UPR) and iso-type UPR as a polymer binder and the calcium carbonate and silica fine powder as a filler. The durability of polymer concrete specimens was measured by hot water resistance, chemical resistance, pore analysis and SEM observation. The compressive strength of the specimen using the iso-type UPR was higher than that of using the ortho-type UPR, and the compressive strength of the specimen using the silica fine powder was higher than that of using the calcium carbonate filler. From hot water resistance results, it was found that the specimen using the iso-type UPR was superior to that of using the ortho-type UPR and the specimen using the calcium carbonate filler was superior to that of using the silica fine powder. The compressive strength reduction rate was measured after the chemical resistance test and the sodium hydroxide solution showed the highest reduction rate, followed by sulfuric acid, hydrochloric acid and calcium chloride solutions. When using the alkaline solution of sodium hydroxide, the weight reduction rate of the specimen using calcium carbonate was lower than that of using silica fine powder, while for the acidic solutions of sulfuric acid and hydrochloric acid, the weight reduction rate of the specimen using the silica fine powder was lower than that of using calcium carbonate.

• Korean Journal of Food Science and Technology
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• v.49 no.6
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• pp.632-637
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• 2017

This study was conducted to determine the minimal processing characteristics of four vegetables (brown mustard, kale, red beet and red lettuce) for wrapping (Ssam). Prior to evaluation, the vegetable leaves were cut, washed, and packaged. The texture, weight loss, browning index, pH, gas concentrations ($O_2$ and $CO_2$), microbial growth, and organoleptic qualities of the leaves were assessed at $10^{\circ}C$ for 7 days. The cutting strength of red beet was significantly different among leaves. The initial springiness of brown mustard was the lowest (0.98%). The weight loss varied between 0.24 to 4.77%, pH ranged from 6.00 to 6.95, and browning index increased to 0.95 during storage. Changes of gas composition were lower in cut leaf than whole leaf. Aerobic bacteria (4.9-8.0 log CFU/g), yeast (not detected), mold (-3.5 log CFU/g), and total coliforms (5.0-8.0 log CFU/g) were assessed in the samples. Thus, overall quality of kale and red beet leaves with minimal processing showed satisfactory results when stored for 7 days.