• Proceedings of the Korean Geotechical Society Conference
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• 2003.03a
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• pp.85-92
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• 2003

Generally, ordinary portland cement(OPC) is widely used for grouting to reduce permeability of ground under the foundations of structures. But, it is hard to be injected into the microscopic voids, fissures and crevices in soil or rock formation for the OPC material. Therefore new method what is called MSG(Micro Silica Grouting) has been developed recently to improve the weak point of the OPC material. In this case study, in order to verify performance of the MSG's water cut-off, trial injections were performed in rear of CIP(Cast in Place Pile) on the site A(weathered soil) and B(alluvial soil) that are constructed for the subway No. 9 nowadays. To take the proper grouting method of the MSG in the trial injecting, the injections are carried out for grouting types(constant pressure or fixed Quantity) and grouting methods(1.5shot or 2.0shot) and to confirm the effects of water cut-off and the injection range of the MSG, the tests of permeability and indicator(phenolphthalein) response were performed before and after the injection. Through the tests results, we could affirm the effects of water cut-off of the MSG and the injection range for the weathered and alluvial soil layers near the Han River. Finally we could make sure the application of the MSG method in actual construction under the layers.

• Journal of the Korean GEO-environmental Society
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• v.3 no.4
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• pp.67-79
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• 2002

The purpose of this study is to present criteria of selection of optimum grout materials through analyzing the limitation of permeability of each materials(MSG-N, OPC), in various ground conditions by comparing presentation of strength and permeability of MSG method and LW method(or SGR method). To do that, physical and chemical characteristics of grout materials were analyzed and compressive tests of homogel, mixed coagulation materials and hardening materials in certain mixing ratio, and of milk paste. In addition, permeability tests for each ground soil, each injection pressure, and each materials in combined stratum were performed with massive chamber. The results of tests showed that ultra fine grout materials like grout of MSG is necessary to construct effective grouting in sand and silty sand ground. Also, it is expected to become chemical grouting guide data to layout construction engineers because presented proper injection pressure by kind of object ground in case using ultra-fine grout material.

• Journal of the Korean GEO-environmental Society
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• v.2 no.1
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• pp.67-79
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• 2001

The objective of this study is to determine the engineering properties of micro fine hybrid silicate grout materials that were developed recently. In this study, MSG-N type was mainly used as grout materials, and the chemical components, grain size distribution, mineral characteristics were analyzed. Moreover, the properties of active silica and ordinary portland cement acting as coagulating agent were analyzed and compared with each other. To determine the engineering properties, the bleeding test, viscosity test, coagulation test, examination with naked eye, photographing by using SEM, uniaxial compression test and in-situ application test for reclaimed ground were carried out. A series of test results showed that the strength of micro fine hybrid silicate grout materials was about twice that of ordinary sodium silicate grout materials, and alkali leakage decreased dramatically when MSG method was utilized. Especially, based on the evaluation of the application of the MSG method to field, this method would be very effective in reducing coefficient of permeability due to its excelent permeability.

• Journal of the Korean GEO-environmental Society
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• v.8 no.6
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• pp.5-12
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• 2007

Mudstone has characteristics that it has high enough strength and stiffness in a dry condition, but the strength and stiffness decrease in a wet condition with groundwater infiltration. The sliding of cut slope frequently encountered in Pohang area has been reported due to the rapid reduction of shear strength in mudstone after being exposed to the air. The study in this paper shows that mudstone having enough strength in a boring stage has lost the strength after installing PRD (percussion rotary drill) steel pipe pile inducing an insufficient bearing capacity. Field test has been performed to investigate the most favorable method for increasing a pile bearing capacity in mudstone with various methods such as MSG (Micro Silica Grouting) around the tip and side of a pile, the perimeter grouting combined with Micro pile reinforcement, and concrete filling after tip reinforcing grouting. MSG has been turned out to be the most favorable method for increasing a pile bearing capacity in mudstone, confirmed by the static load test.

• Korean journal of food and cookery science
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• v.3 no.1
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• pp.71-77
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• 1987

This study was to investigate the synergistic taste effect between monosodium glutamate(MSG) and 5'-ribonucleotides consisted of disodium 5'-inosinate (IMP) and 5'-guanylate (GMP) as 1:1 ratio. Solvent was distilled water. Sensory evaluation with 10 panelists was performed by using ratio scaling method (magnitude estimation). The results were as follows: 1) Taste intensities were increased, as nucleotides content to MSG increased. 2) Multiple regression analyses were carried out with the taste intensity data as a function of nucleotides content at three concentrations of seasonings, 0.025%, 0.05% and 0.1%. 3) Predicted taste intensities ($Y_P$) were calculated from the regression equation. Also taste intensity ratios ($Y_{TR}$)-$Y_{TR}$=$Y_P$/taste intensity of MSG only-were calculated. 4) The taste intensity ratios ($Y_{TR}$) at three concentrations of seasonings in the same nucleotides contents showed about the same. Therefore, instead of above regression equations, only one multiple regression equation expressing $Y_P$ of nucleotides seasonings could be determined, as functions of nucleotides content and seasoning concentration.

• Proceedings of the KSR Conference
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• 2007.05a
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• pp.1760-1769
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• 2007

The cut slope sliding which has been frequently encountered in Pohang area has been reported due to the rapid reduction of shear strength in mudstone after being exposed to the air. Mudstone has characteristics that it has high enough strength and stiffness in a dry condition, but the strength and stiffness decrease in a wet condition with groundwater infiltration. The case study in this paper shows that mudstone which had enough strength in a boring stage has lost the strength after installing PRD steel pipe pile inducing an insufficient bearing capacity, which has been ascertained by the static load test. Test construction has been performed to investigate the most favorable method for increasing a pile bearing capacity in mudstone with various methods such as MSG (Micro Silica Grouting) around the tip and side of a pile, the perimeter grouting combined with Micro pile reinforcement, and concrete filling after tip reinforcing grouting. From the test construction, MSG has been turned out to be the most favorable method for increasing a pile bearing capacity in mudstone, which has been confirmed by the static load test.

• Journal of the Korean Society of Food Culture
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• v.34 no.6
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• pp.761-770
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• 2019

Two experiments were conducted to determine how much sodium in food could be detected using a salinity meter. First, the salinity of mixed solutions of 0 to 6% sugar, 0 to 5% oil, and 0 to 6.4% MSG in a 1% NaCl solution was measured using a salinity meter and a Mohr titration method, and the results were compared with the calculated sodium expectations. As a result, the sodium contents of the sugar solutions and MSG solutions measured using a salinity meter were lower than the expected concentrations at 2% or more and 0.8% or more, respectively (p<0.05). The salinity of the 18 HMR products was measured in the same way, and the results were then compared with the sodium contents of the nutrition facts. The average sodium content of all products measured using the salinity meter and Mohr method was 1.12 times and 1.06 times the sodium content of the nutrition facts, respectively. On the other hand, the differences between the products were significant. The correlation coefficients between the nutrition facts and salinity meter, the nutrition facts and the Mohr method, and the salinity meter and Mohr method were 0.885, 0.920, and 0.950, respectively (p<0.01).

• Journal of the Korean Society of Food Culture
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• v.2 no.1
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• pp.9-16
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• 1987

In early 1956, MSG (monosodium glutamate) had been produced by hydrolysis of the vegetable proteins in Korea. In accordance with development of fermentation technology mainly led by the Japanese scientists, its major production method has been changed to microbial fermentation since 1962. Meanwhile, 5'-ribonucleotides which are nucleic acid-related condiments have been produced by the enzymic hydrolysis of yeast RNA and/or the direct fermentation by Miwon Co. and Cheil sugar Co., respectively since 1977. At the technological viewpoints, Korean fermentation level seems relatively highly-reputated over the world in terms of production yield and unit-consumption level. For further progress of technology, our emphasis on this research area should be laid on both improvement of bacterial strain by means of modern biotechnology and process development through the immobilization and/or computerized control technics, etc.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.28-32
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• 2001

Major sensory characteristic components-salty(NaCl), sweet(free sugars), palatable tastes(MSG, IMP, GMP) and related components-in soup base of commercial ramyons(25 ramyons, 11 bowl ramyons) were investigated to estimate their use level. $Na^+$ content($18.73{\pm}3.18%$ in ramyons and $17.62{\pm}1.92%$ in bowl ramyons) was determined by IC so that NaCl values (20.90% in ramyons and 18.16% in bowl ramyons) could be calculated from it. And from the assayed results of glutamic acid($10.50{\pm}3.78%$ in ramyons and $10.47{\pm}1.68%$ in bowl ramyons) by LC, MSG values were 12.08% in ramyons and 12.04% in bowl ramyons. GMP and IMP contents were $0.15{\pm}0.06%$, $0.20{\pm}0.11%$ in ramyons and $0.14{\pm}0.03%$, $0.18{\pm}0.05%$ in bowl ramyons, respectively. In addition, free sugars contained in ramyons such as sucrose, glucose and fructose were also analyzed by LC. In order to compare the sweetness, the free sugars were multiplied by conversion factor(sucrose 1, glucose 0.7, fructose 1.1), which showed $19.85{\pm}5.68%$ in ramyons and $18.02{\pm}7.82%$ in bowl ramyons. Therefore it is concluded that the analytical method of $Na^+$, glutamic acid and free sugars can be used as a simple and exact technique for the determination of NaCl, MSG and sweetness of ramyons.

• Journal of Fisheries and Marine Sciences Education
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• v.12 no.2
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• pp.213-223
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• 2000

In order to establish the exact determination method of amino nitrogen in fish sauces, we compared the amino-nitrogen content in salt-fermented sand lance sauces according to the measuring methods and investigated influencing factors on the procedure of measuring. Amino-nitrogen content was increased in both sand lance sauce during fermentation periods and commercial sand lance sauces. Amino-nitrogen in fermented sand lance sauces for 12 months occupied 88.7% and 75.2% for the trinitrobenzene sulfonic acid(TNBS) method and the Copper-salt method, compare to the Formol method. The ratio of amino-nitrogen/total nitrogen in fermented sand lance sauce for 12 months was higher than in commercial sand lance sauces. The determination of amino-nitrogen by the TNBS method was influenced by concentration of salt in sand lance sauce. The amino-nitrogen content was the highest in the Formol method and followed by the TNBS method and the Copper-salt method without the influence of heating time and monosodium glutamate(MSG) concentration. We concluded that the determination of amino nitrogen in fish sauces was correct to measure with the TNBS method.