• Proceedings of the Korean Geotechical Society Conference
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• 2005.03a
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• pp.1520-1527
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• 2005

In order to investigate the effect of improvement with bamboo mats on dredged fills, several tests were performed with different widthes (0.0B, 0.5B, 1.0B, 2.0B). The results indicate that the failure modes of the models without bamboo mats are close to local shear failure, and change to general shear failure as the width of a bamboo mat increases. A series of tests with four different widths (0.0B, 0.5B, 1.0B, 2.0B) were carried out on the models which have no desiccated surface layers, to find out the width that the general shear failure might occur. Finally, a series of tests with this width were performed on the models with three different desiccated surface layers (3cm, 5cm, 10cm). Throughout the tests, strength and deformation according to the thickness of desiccated surface layer was investigated.

• Journal of the Korean Geotechnical Society
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• v.24 no.5
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• pp.55-64
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• 2008

When the structure is constructed on the soft ground, the embankment is settleed into the soft ground. At this time, the settlement of the structure is needed to predict. We are using bamboo mats construction only as a way of test construction. Under this circumstance, using the equation of Janbu and Perloff, we calculated the settlement, and analyzed the problem, suggesting proper theoretical equations showing the settlement of soft ground using bamboo mat. Using this equations the settlement was calculated and compared with the result of FEM. The result of the application was very close to the numerical value and the trend of theoretical equations. Using the existing equations, the settlement in Janbu's and Perloff's methods were calculated to be 40% of the actual settlement.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.670-676
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• 2016

In this study, we analyzed the utensils, covers and mats that were used for making meju, the shape of meju, and the heating method used for making meju from the 225 ways of preparing jang mentioned in the 32 volumes of the ancient cook books from 530 AD to 1950. The heating method of traditional meju bean and starch included 57 kinds of steaming, 59 of boiling, 21 of roasting + boiling, and 2 of cooking. The shape of meju included 41 kinds of egg, 27 of ball, 22 of lump, a kind of doughnut, 8 kinds of hilt, 6 of flat, 4 of chip, and a kind of square. Among the 72 gochoojang meju, the heating method of bean included 9 kinds of boiling, and 6 kinds of steaming; whereas the heating method of starch included 19 kinds of steaming of dough, 11 of rice cooking, and 5 of boiling of dough. The utensils for molding of bean meju were 49 kinds of straw sack, 14 of round straw container, 11 of heating bed, 7 of large straw bowl or Japanese-snailseed, 5 of jar, 4 of ditch, 3 of straw bowls, 2 of pottery steamer of dough, 2 of gourd, and a kind of long round bamboo bowl and sack of straw. The cover and the mat used for molding of meju included 36 kinds of straw, 17 kinds of paper mulberry leaf, 15 of wide straw seat, 14 of mugwort, 11 of pine tree leaf, 10 of soybean leaf, 6 of cocklebur leaf, 6 of sumac leaf, 6 of barley straw, 6 of mulberry leaf, 5 of fallen leaf, 5 of cogon grass, 4 of reed seat, 3 of scrap of cloth, 2 of Indian bean tree leaf, a kind of reed. There were only 5 kinds of hanging.