• Proceedings of the Korea Concrete Institute Conference
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• 2010.05a
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• pp.395-396
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• 2010

The purpose of this research is that development of fire-high resistance concrete for high-rise buildings is carried out with a test, which is for confirmation of fire-resistance capacity of 80MPa high-strength concrete. In this test, self-developed Polymix to confirm fire-resistance capacity of high-strength concrete in domestic high-rise buildings recently is applied.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2012.05a
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• pp.289-290
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• 2012

In this study, it was evaluated about shrinkage properties of high strength concrete according to poly mix fiber and moisture evaporation condition. As a results, When concrete was mixed with poly mix fiber of spalling control, it reduced effect of shrinkage independent of the evaporation conditions of unsealed and sealed.

• Journal of the Korea Concrete Institute
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• v.24 no.5
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• pp.509-516
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• 2012

The aims of this research is to develop a fire resistant admixture to enhance high-pressured pumping of high-strength concrete (HSC) with a compressive strength of 60~80 MPa. Generally, the efficiency of HSC high-pressured pumping is dramatically reduced due to entanglement of short fibers added to prevent fire spalling. Therefore, the fire resistant admixture that can facilitate pumping of fire resistant HSC is urgently needed presently. The fire resistant HSC mix is comprised of Polypropylene fiber, Nylon fiber and Polymer powder. The test results showed that the slump-flow was improved by approximately 70% of the HSC without fire resistant admixture. However, the air void content was increased slightly due to the addition. The standard design compressive strength at 28-days was satisfied, while its flexural strength was similar to the concrete without the admixture. Since the flexural strength was 12~15% of its compressive strength, the general trend of flexural to compressive strength ratio in normal concrete was maintained. Even though its elastic modulus was decreased by adding the admixture, the study results showed that the concrete can be used for construction since all of the test results exceeded the code requirements.

• Journal of the Korea Institute of Building Construction
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• v.14 no.3
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• pp.223-229
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• 2014

In this study, the fire resistance of high strength concrete with organic fibers and polymer powder (PW) was investigated. Two types of the specimens of ${\phi}100{\times}200mm$ and $300{\times}300{\times}600mm$ sizes were prepared. As a result of the test, it was found that the fiber-to-PW mixing ratio of 1:1 achieved the highest fluidity. Further, it was found that the mixing ratios of PP 0.05% + PW 0.05%, PNY 0.05% + PW 0.05% was sufficient to protect the high strength concrete from spalling. For the mock-up specimens of $300{\times}300{\times}600mm$ size, if the required amounts of fibers were added in the concrete. the concrete spalling was resisted. Likewise, in the case of the polymix (PM) together with PW, all the tested specimens were satisfactory for fire resistance performance.

• Proceedings of the Korea Concrete Institute Conference
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• 2010.05a
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• pp.423-424
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• 2010

This study purpose is to develop the high fireproof concrete which applied method of combined fiber mixed with polymer powder and organic fiber which can satisfy flowability and the fire resistance properties for construction of the super tall building. According to the results, in case of polymix it is effective to the reduction of internal temperature rise and spalling resistance so it as fire resistance that is similar to existing fiber cocktail.

• Journal of Life Science
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• v.12 no.1
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• pp.8-15
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• 2002

In this paper we dealt with processing of sausage using duck mechanically deboned meat(duck-MDM). The results may be summarized as follows : 1) after semi-thawing of freezing duck-MDM at $25^{\circ}C$ for 3 hours and cutting as thin, 2) alkali washing at low temperature for 4 hours by 0.2% NaHCO$_3$and 0.15% NaCl, 3) curing at low temperature for 4 hours, 4) after washing and dehydrating(moisture 80%), 5) grinding at low temperature for 55 minutes by silent cutter such as 1st grinding for 10 minutes added only dehydrated meat, 2rd grinding for 30 minutes added salt in 1st grinded meat and 3rd grinding for 15 minutes added other additives, 6) after quick casing in PVDC film and heating at 9$0^{\circ}C$ for 80 minutes, 7) cooling to below room temperature. The additives added at 3rd grinding process were Polymix-CA(0.3%), Polymix-CS(0.3%), polyphosphate(0.3%), sugar(4.2%), potato starch(8.0%), pyre-phosphates(0.3%), isolated soy protein(7.0%), MSG(0.2%), onion powder(0.5%), garlic powder(0.1%), nutmeg (1.5%), potassium sorbate(<0.1%), food red no.40(0.0075%), egg albumin(7.0%) and gluten(3.0%).

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1356-1362
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• 2012

UV-VIS spectrophotometric and high-performance liquid chromatographic (HPLC-DAD) methods were applied in order to identify and quantify the composition of polyphenols in commercial cocoa-containing products. Total polyphenolic contents of cocoa mix, choco-syrup, milk chocolate, and dark chocolate were evaluated using Folin-Ciocalteu's phenol reagent according to a UV-VIS spectrometric method. Antioxidant capacities of cocoa extracts by methanol were evaluated by 2,2'-azino-bis(3-ethyl benzothiazoline-6-sulfonic acid) (ABTS) assay and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. The obtained results show that the polyphenolic contents and antioxidant capacities of cocoa products and chocolates depend on solid cocoa content. Among the tested cocoa products and chocolates, the most abundant phenolic compound was epicatechin.

• Journal of the Korean Society of Propulsion Engineers
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• v.18 no.2
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• pp.67-72
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• 2014

In this study, the viscosity of carbon black filled HTPB liner, mechanical properties and bonding force between propellant and liner were investigated. It is difficult to apply carbon black filled HTPB liner to the motor case in using a horizontal centrifugal casting because of its high viscosity. This problem is solved as a ageing premix at $60^{\circ}C$. The viscosity of premix is drastically decreased from 464 to 200 poise after 6days ageing.

• 한국HCI학회:학술대회논문집
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• 2008.02b
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• pp.571-575
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• 2008

Recently, media mix, or mix Policy, the marketing mix, as several different personalities mixed media, as appropriate to maximize the effectiveness of interactive for the increased interest. This is the era of constrained expression of the existing inter-rack area or add to interactivity, the reproduction of the emerging relationship with the user, and extend it by looking for a new alternative, in this thesis is that the elements of these inter activity When applied to the area of the city would be extended. Only the concept of a writer at work that gives meaning to the poem from the perspective of the author's intent at the same time, and enjoy self-representation within the subjective meaning of work and how to seek grant. Therefore, work on the readers and writers are interactivity variety of ways to communication and effect relationship sincerity rise causes. This thesis at the interactivity are three ways to take advantage of the present work in the area of the author and sentimental self-image gain. First, the type of sentimental survey based on the rack at the interactivity to expand the city's area of representation, and second, through user existing types of active interaction in a variety of subjective interpretations allow us to escape, and Third, the interaction between the author and user way through the city to establish new forms of expression.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.29-34
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• 2013

The objective of this study was to manufacture three kinds of domestic sweet potato Makgeolli using a mixture design and an optimization technique. The effects of four different manufacture methods, such as simultaneous saccharification and fermentation (SSF) with or without malt and separate hydrolysis and fermentation (SHF) with or without malt were determined. The SSF methods of Makgeolli produced higher alcohol content than that of SHF methods. The sensory score was not influenced by different making methods. Fourteen experimental points were selected, and rice (10~50%), sweet potato (10~50%) and water (40~60%) were chosen as independent variables. The measured responses were sensory preference, total polyphenol content, and DPPH radical scavenging activities. The ratio of the optimum sweet potato Makgeolli mixture formulation was developed as 15.11 (rice): 44.89 (sweet potato): 40 (water) using the optimization technique. The desirability of the optimum mixture formulation was 0.839. Yellow sweet potato Makgeolli using the optimum mixture formulation produced higher soluble sugar content compared to others. Regular sweet potato Makgeolli produced higher pH. The purple sweet potato Makgeolli's total polyphenol content and DPPH radical scavenging activity were measured to be the highest at $771.91{\pm}1.42mg\;GAE/{\ell}$, $131.55{\pm}4.03%$.