• Journal of the Society of Disaster Information
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• v.13 no.2
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• pp.233-248
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• 2017

Uniform laws and regulations and reasonable design is necessary for the prevention of possible fire in super high-rise building. To this end, this study focused on super high-rise and massive building-related architectural review performance-based design (PBD) evaluation disaster impact assessment (DIA), and provided fire engineering measures for improving fire prevention on the basis of performance-based design by analyzing the buildings subject to these systems and problems in terms of contents. Above all, in the aspect of law and standard improvement, first, with regard to dual parts of two statutes though significant portion of them has the same contents in performance-based design (PBD) evaluation and disaster impact assessment (DIA), it is necessary to operate the systems after making them conform with each other and consolidating or abolishing them. Second, if it is impossible to consolidate or abolish performance-based design (PBD) evaluation and disaster impact assessment (DIA), the areas of contents of performance-based design (PBD) evaluation and disaster impact assessment (DIA) should be precisely classified and established. Next, engineering improvement measures against fire hazard in super high-rise building are as follows. First, it is necessary to revise the provisions of straight-run stairs in special escape stairs. And in case of installing a mechanical smoke exhaust system instead of smoke vent, sandwich pressurization used in the United Stated should be permitted. Second, with regard to smoke control system for special escape stairs, it was shown that there was necessity for revising the standards in order to enable air to be supplied according to section in case of fire, carrying out performance-based design, and the like from the early design stages to the completion stages. In the future, it is expected that an epoch-making contribution will be made to a decrease in casualties and property damage due to fire in case of super high-rise building where the results can be reflected after carrying out a study on maintenance and carrying out an additional study on other considerations of super high-rise building together with reflecting the improvement measures provided in the above-mentioned study.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.442-447
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• 1994

Effect of different mixing ratio of non-glutinous and glutinous rice on physical and rheological properties of extrudate prepared in a single screw extruder were examined. The extrusion conditions in term of screw speeds, moisture content and die temperature were 258 rpm, 18% and $120^{\circ}C$, respectively. The resisdence time distribution of the most of materials were within 30 second and small portion of them went up to 80 second. The expansion ratio was the highest value (2.93) for 70% of glutinous rice in the mixture, while the lowest value for 100% of non-glutinous rice. Breaking strength was in the range between 1,051g and 1,117g for $10{\sim}20%$ of glutinous rice in the mixture, while the lowest value (737g) for 80%r of glutinous rice. As the amount of glutinous rice increased, L and a values were increased and b value was decreased. The uncooked cold paste viscosity had 400 B.U. for 100% non-glutinous rice , while no peak for the 100% glutinous rice. As the amount of glutinous rice increased up to 100%, the water absorption index (WAI) was decreased, while water solubility index (WSI) was increased. The rheological properties of extrudate were accounted by the law of Oswald. The flow behavior index of extrudate was less than 1.0, which showed pseudoplastic behavior. Yield stress was the highest value for 20% of glutinous rice in the mixture and the lowest value for $80{\sim}100%$ of glutinous; rice. Number of air cell was between 128 and 159 for $80{\sim}100%$ of glutinous rice in the mixture, while $81{\sim}84%$ for $0{\sim}20%$ of glutinous rice. The degree of shapefact was increased more when the mixtures of glutinous and non-glutinous rice was used than when glutinous or non-glutinous rice was only used.