• Journal of the Korea Concrete Institute
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• v.21 no.4
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• pp.531-537
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• 2009

In this study alkali reactivity of crushed stone was conducted according to the ASTM C 227 that is traditional mortar bar test, and C 1260 that is accelerated mortar bar test method. The morphology and chemical composition of products formed in mortar bar, 3 years after the mortar bar tests had been performed, were examined using scanning electron microscopy (SEM) with secondary electron imaging (SEI) and electron probe microanalysis (EPMA) with backscattered electron imaging (BSEI). The crushed stone used in this study was not identified as being reactive by ASTM C 227. However, mortar bars exceeded the limit for deleterious expansion in accelerated mortar bar test used KOH solution. The result of SEM (SEI) analysis, after the ASTM C 227 mortar bar test, confirmed that there were no reactive products and evidence of reaction between aggregate particles and cement paste. However, mortar bars exposed to alkali solution (KOH) indicated that crystallized products having rosette morphology were observed in the interior wall of pores. EPMA results of mortar bar by ASTM C 227 indicated that white dots were observed on the surface of particles and these products were identified as Al-ASR gels. It can be considered that the mortar bar by ASTM C 227 started to appear sign of alkali-silica reaction in normal condition. EPMA results of the mortar bar by ASTM C 1260 showed the gel accumulated in the pores and diffused in to the cement matrix through cracks, and gel in the pores were found to be richer in calcium compared to gel in cracks within aggregate particles. In this experimental study, damages to mortar bars due to alkali-silica reaction (ASR) were observed. Due to the increasing needs of crushed stones, it is considered that specifications and guidelines to prevent ASR in new concrete should be developed.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.3
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• pp.172-183
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• 2017

Germinated brown rice (GBR) has received considerable attention over the last decade as a means of enhancing the nutritional value and health-promoting functions of rice. The effect of germination on the physicochemical and textural properties of brown rice (BR) was investigated in different rice varieties (Samkwang, Misomi, Chindeul, and Hyeonpum). Cooking properties, such as water absorption, expanded volume, and soluble solids were significantly increased by germination in all rice varieties. Textural properties (hardness, toughness, adhesiveness, and stickiness) of cooked samples were determined using a texture analyzer. Hardness and toughness were decreased by germination, whereas stickiness and adhesiveness increased significantly. These results revealed that germination leads to improvements in the cooking and eating properties of BR. In Rapid Visco Analyzer (RVA), significant reductions were observed for peak viscosity, break down, set back, and final viscosity after germination. Although the amylose content of Misomi was slightly decreased by germination, that of other varieties increased significantly. Germination induced no noticeable change in the average chain length of amylopectin in Misomi, Chindeul and Hyeonpum, but led to a significant increase in Samkwang.

• Korean Journal of Ichthyology
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• v.9 no.1
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• pp.99-107
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• 1997

The early life history and reproductive ecology of Siniperca scherzeri were studied to obtain fundamental information in aquaculture and reinforcement of natural population in Soyang Lake, Buk-myon, Chunchon-shi, Kangwon-do from June to October 1996. Symptric species with adult fishes (+1 ages) of Siniperca scherzeri were 11 species belonging to 6 families and 10 genera and those with Juveniles (2~3 months) were 5 species belonging to 4 families and 5 genera. The sex radio of this species were 1 (female, 85) : 1.24 (male, 105). Adult and juvenile of this species were predominantly piscivores. Bluegill, Lepomis macrochirus, Zacco platypus, common carp, Cyprinus carpio, unidentified fish and shrimp were important components of the food items. The spherical eggs were demersal and separative without a colorless transparent chorion and slightly yellowish yolk containing one large oil globule (0.5~0.7mm). The egg just after fertilization were measuring 1.72~2.05mm (n=30), and expanded to 2.27~2.58mm (n=30) in diameter after 30 min. Hatching occurred 130~155 hrs after fertilization at water temperature of $20{\sim}25^{\circ}C$ and newly hatched larvae measuring 5.5~7.1mm in total length. In the newly hatched larvae, numerous branched malanophores were distributed on the yolk and abdomen of caudal peduncle. In ten-day old larvae, the yolk was mostly absorbed and the head spines and the teeth were well developed. All fin rays were formed and total length of the larvae were reached 13.6~15.6mm at 20 days after hatching. In fifty-five day old larvae were similar in both body shape and color to adult. The juvenile stage at 4 months after hatching were attained 86.4~95.3mm (n=7) in total length and 8.77~14.78g (n=7) in body weight.