• 산업기술연구
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• 제26권B호
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• pp.111-118
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• 2006

The reinforced concrete structure is one of the most popular structures in real construction. Concrete has been strengtened rapidly due to the development of new material and construction technology. But as the concrete has been getting stronger, the brittleness of material has increased and the better ductility has been required. So, the study for strengthening stiffener has been urgently needed. As we said above, it is expected that the use of high strength steel and concrete will be increased. However, The experimental data is not enough for solving problems of the use of high strengthened steel and concrete. In this research, we analyzed 45 combinations of the strength levels of concrete, the thickness of material and the steel strength with regard to simple Reinforced Concrete SLAB Beam bridge. The program MIDAS CIVIL was used to find the optimal combination. As a result, it was found that strength ratio per unit section is in inverse proportion to the strength of material and that the strengths of steel are respectively 400 MPa for low strengthened concrete and 300 MPa for high strengthened concrete. For economic aspect and usability, the effect of high strength steel is not as high as we expected it would be.

• 한국건설순환자원학회논문집
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• 제7권1호
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• pp.51-59
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• 2012

최근의 초고층건축물의 건설로 인하여 겨울철에 타설하는 한중콘크리트의 문제점을 해결하기위한 노력이 이루어지고 있으며, 본 연구에서는 조기강도 개선을 위한 실험 변수별 배합확인 실험을 통해 조기강도 개선용 콘크리트의 표준배합을 설정하고 각요인별 강도특성을 검토하고자 하였다. 한중콘크리트 실험에서 OPC보다 OPC에 조기강도 특성을 개선한 시멘트와 3종조강시멘트가 우수하였다. 혼화제는 폴리카르본산계 혼화제가 강도발현 특성에 우수한 것으로 나타났으며, 혼화재의 경우 플라이애시의 사용으로 인한 조기강도 발현성능이 불리한 것으로 판단하여 본실험에서는 배제하였고, 강도발현을 위한 최적온도는 $12^{\circ}C$ 이상으로 나타났다.

• 한국건설순환자원학회논문집
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• 제2권2호
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• pp.145-151
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• 2014

본 연구에서는 국내에서 발생되고 있는 파이넥스 수쇄 슬래그를 콘크리트용 잔골재로써 활용하기 위한 연구의 일환으로 파이넥스 수쇄 슬래그 잔골재의 기초물성을 평가하였으며, 파이넥스 수쇄 슬래그 잔골재를 사용한 굳지않은 콘크리트의 특성, 경화된 콘크리트의 역학적 특성을 보통강도 및 고강도 영역에서 강사와 비교 평가하여 콘크리트용 잔골재로써 사용성 검토를 수행하였다. 실험결과, 파이넥스 수쇄 슬래그를 사용한 콘크리트와 강사를 사용한 콘크리트의 품질특성은 동등수준인 것으로 나타났다.

• 대한토목학회논문집
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• 제13권3호
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• pp.35-44
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• 1993

저렴한 가격이면서 새로운 PVDC Latex의 제조, 이것을 활용한 다양한 색채의 고강도 폴리머콘크리트의 생산, 그리고 이것의 전단거동에 관한 이론을 정립하여 건설공사에 활용토록 하는 것을 목적으로 한다. 본 연구의 내용으로서는 이것을 사용한 신폴리머 콘크리트의 설계에 있어서 혼합특성, 물리적 특성을 연구한다. 이 중에서 가장 중요한 것은 압축강도, 휨강도, 정적극한강도, 피로강도 등이다. 이것을 이용한 보에 있어서는 중앙처짐, 반복횟수와 변형률관계, 파괴양식 등을 연구하여 본 목적의 활용성을 검증토록 한다. 그래서 콘크리트의 단점인 취성파괴를 보완하고 화학적인 성질로 일어날 수 있는 콘크리트의 부식이나 파손을 방지하도록 한다. 연구결과 피로실험에서 이형철근이나 스터럽의 파단은 순간적으로 일어나며 파단된 단면은 매끄러웠다. 또한 이러한 부분의 재질분석을 통하여 피로하중이 작용할 때 미세균열이 일어나고 있었다는 사실을 확인 할 수 있었다.

• Journal of Crop Science and Biotechnology
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• 제10권3호
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• pp.133-140
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• 2007

Protein characteristics of Korean wheat were evaluated to determine the effects of protein content and quality on processing and textural properties of white salted noodles compared to US wheat flours with various wheat classes and commercial flours for making noodles. Protein quality parameters, which were independent of protein content and included SDS sedimentation volume with constant protein weight, mixograph mixing time and proportion of 50% 1-propanol insoluble protein, of Korean wheat flours with 2.2+12 subunits in high molecular weight glutenin subunit compositions were comparable to those of commercial flours for making noodles. Parameters related to noodle making, including optimum water absorption, thickness and color of noodle dough sheet, correlated with protein content and related parameters, including SDS sedimentation volume with constant flour weight, mixograph water absorption and gluten yield. No significant relationship was found in protein parameters independent of protein content. Hardness of cooked noodles from Korean wheats was lower than that of US wheat flours compared to similar protein content of commercial noodle flours. Adhesiveness, springiness and cohesiveness of cooked noodles from Korean wheats were similar to US wheat flours. Hardness of cooked noodles correlated with protein content and related parameters.

• 한국자동차공학회논문집
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• 제1권3호
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• pp.34-45
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• 1993

This study aims to analyze the mixing characteristics of hydrogen considered as a new fuel for internal combustion engines. As the physical property of helium gas is similar to that of hydrogen, helium gas was used in this study. To analyze the steady and unsteady behavior of jet, helium gas was injected into the stationary atmosphere at the normal temperature and pressure. Concentration of helium gas in the center of jet flow is in inverse proportion with axial distance from the nozzle tip. This agrees with the free jet theory of Schlichting. The relative equation for dimensionless concentration to radial/axial distance the axial distance of potential core region, the cone angle a of the jet flow and the relative equation for arriving distance of the front of jet flow to the lapse of time are obtained. But free jet theory of Schlichting in the dimensionless concentration is not in agreement with the present experimental results of the distance of the radial direction. It needs more study. When the arrival frequency of jet flow is used as a parameter, the transition area changing from unsteady flow area into steady flow area becomes gradually wider downstream, but its ratio for the whole unsteady flow area gradually decreases.

• 한국식품조리과학회지
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• 제28권6호
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• pp.665-673
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• 2012

The purpose of this study was to propose optimal mixing proportion by adding stevia in powder form, which are low caloric and high intensity sweetener to cookies, and to determine the characteristic of product. It reduced the average sugar content of cookies to 50%, processed stevia powder, add them in 2, 4, 6, and 8% to make cookies and measured various product characteristics, including anti-oxidant activity. The antioxidant activity was highly correlated with the total phenolic composition of stevia cookies (r=0.967). Total phenolic contents and DPPH free radical scavenging activity of cookies significantly increased with increasing stevia powder. The bulk density of the dough, spread factor and the hardness, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing stevia powder, while the pH of the dough, and L values of the cookies decreased with increasing stevia powder content (p<0.001). Additionally, the consumer acceptability scores for the 4% stevia cookie groups ranked significantly (p<0.001) higher than those of the other groups in color, taste, flavor, sweetness and overall preference. All the take together, the results of this study suggest that stevia powder is a good ingredient for increasing the consumer acceptability and the functionality of cookies.

• 신재생에너지
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• 제16권2호
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• pp.47-53
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• 2020

The amount of food waste and its water content depends on both the season and region. In particular, the water content typically varies between 73.8 wt.% and 83.3 wt.%, depending on the proportion of vegetables. Current food waste drying technologies are capable of reducing the water content to less than 10 wt.%, while increasing the heating value. Ongoing studies aim to utilize dried food waste as fuel. Food waste can be used to produce solid refuse fuel (SRF) by mixing it with various solid fuels or other types of waste. The analysis of specimens is very important when considering the direct combustion of food waste or its co-firing with solid fuels. In this study, the weight reduction of specimens after burning them in a small combustor, and compared with the results of thermogravimetric analysis (TGA). The concentration of various chemicals was also measured to define the characteristics of waste generation. Performed proximate analysis, elemental analysis, TGA, combustion experiment, the heating value, and derivative thermogravimetry (DTG).

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2006년도 춘계학술논문 발표대회 제6권1호
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• pp.39-42
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• 2006

Recently, more highly effective construction materials are needed for the reasonable and economical structure system is required as the construction structures become more multi storied, large-sized and diversified. That is to say, the highly qualified concrete, the molt universal construction material is positively promoted as a part of plan to establish the effective space according to the dead load of structures and diminish of segment profile and to build up the economic structures. In particular, it is tendency of that the study for high strength concrete increases and construction example of reinforced concrete (RC) using the high strength concrete partially increases. However, the high strength concrete has the problems such high brittleness and low ductility. Specially, for the high strength concrete, it has different strength from normal concrete as the internal temperature goes up steadily due to high heat of hydration by the quantities of highly level of cement, so the concrete which is mixed with various scible materials is used. This study conducted a basic experiment to conclude an adequate selection of materials and to calculate an optimal mixing proportion of those materials to produce High-strength concrete. And also we conducted an experiment to find out basic properties of this concrete such as slump-flow, strength.

• Ocean and Polar Research
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• 제23권1호
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• pp.11-21
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• 2001

K-Ar ages of the altered rocks from the Barton Peninsula are belows; altered tuffaceous andesite from southwestern part is 42 Ma, altered rocks contacted with quartz vein from southern part are 28 and 33 Ma, and advanced argillic altered andesite from northeastern part are 33 and 35 Ma. Those K-Ar ages are 10 My younger than granitic rocks of the Barton Peninsula. Hydothermal alteration of the Barton Peninsula was originated from mixing of magmatic water from parent magma of granitic rocks with meteoric water. The Al content in the hostrock is relatively constant during hydrothermal alteration, on the contrary the Mg content is in proportion to total alkali. The variation of total alkali and Mg contents in hydrothermal alteration indicates that those elements was washed out during hydrothermal alteration. The sequences of hydrothermal alteration of the Barton Peninsula is chloritization of amphiboles, sericitization of feldspars and kaolitization of sericite.