• 한국수산과학회지
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• 제35권6호
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• pp.627-632
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• 2002

[ $10\%$ ]의 단백질농도에서 5, 15, 25, 35$^{\circ}C$에서 각각 48시간까지 수화시킨 첨가단백질의 겔 형성능을 조사하였을 때 대두단백이 혈장단백, 건조난백과 같은 다른 2가지 첨가단백질 사이에는 중요한 차이가 있었으며, 이는 대두단백은 모든 조건에서 겔을 형성하지 못하였고, 수화는 5$^{\circ}C$, 12시간 24시간에서 혈장단백의 젤리강도를 $10\%$ 정도 상승시켰으며, 건조난백의 경우 5, 15, 25$^{\circ}C$에서 12, 24시간에서 $60\%$ 정도 젤리강도를 증가시켰다. 이와 같이 겔 형성능이 상승한 경우는 수화가 단백질의 인력과 척력의 적절한 균형을 제공한 것으로 추정되며, 실제 단백질의 겔 형성능을 이용하는 많은 식품이 있고 또한 가공공정이 다양하지만 적절한 수화공정의 추가는 겔 형성능을 상승시킬 수 있을 것으로 판단되었다.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2002년도 가을 학술발표회 논문집
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• pp.809-814
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• 2002

Recently, the properties of early-age concrete are increasingly important because these properties directly influence the behavior of early-age concrete structures including stress and cracking behavior. Nevertheless, the studies on early-age concrete are limited to strength and temperature development. The purpose of present study is to propose a simple and rational method which can predict the stress and strain behavior of young age concrete. A series of test have been done to measure the temperature development, strains and stresses in concrete members. The concept of equivalent age was used to define the degree of hydration and this degree of hydration was used to calculate the strength and elastic modulus. The critical degree of hydration and thermal expansion coefficient were calculated using experimental data. It is seen that the critical degree of hydration range from 0.05 to 0.11 based on the measuring method. The thermal expansion coefficient was calculated based on the measured non-mechanical strain and it is found that the coefficient decreases slightly with the increase of age. The consideration of critical degree of hydration in calculating stresses gives more accurate results. The present study provides useful method and data in evaluating early-age behavior of concrete structure.

• 한국세라믹학회지
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• 제18권4호
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• pp.237-246
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• 1981

The effects of impurities, included in the by-produced phosphogypsum from the dihydrate process, on the hydration of portland cement were studied. Six gypsums were adopted in this study; four different raw phosphogypsums from domestic fertilizer plants, a reprocessed phosphogypsum and a reagent grade pure gypsum. Cements with differing $SO_3$ content, were synthesized by grinding two different commercial clinkers and the above six gypsums together. The effects of the impurities were investigated by measuring the setting time, the non-evaporable water coatent, X-ray phase analysis of cement pastes and the compressive strength of cement mortar specimens. It was found that the soluble $P_2O_5$ known as one of injurious impurities on the hydration of portland cement, included in the demestic raw phosghoypsum cxneedigply by far the specified amounts of the Korean Industrial Standards (L9005), and retarded the setting time severely, thus the strength development of cement was delayed at the earlier stage of hydration.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2023년도 봄 학술논문 발표대회
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• pp.229-230
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• 2023

In this study, the hydration heat differential method was applied to mass concrete structures, and the hydration heat analysis was compared and analyzed with on-site measurement results. The results showed that the temperature history measurements of mass concrete were managed at a difference of 8.4 ℃, and although there was some deviation in thermal stress, a similar trend was observed. Consequently, it was determined that the thermal stress on the surface of mass concrete is less than its tensile strength, which would prevent the occurrence of thermal cracks.

• 한국축산식품학회지
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• 제18권1호
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• pp.35-41
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• 1998

The objective of this study was to examine the changes of physical properties by additions of different kinds of stabilizers milk proteins concentration, when stored at 4$^{\circ}C$ or 20$^{\circ}C$ for yoghurt. the results were summarized as follows: 1. Addition of 2% carboxyl methyl cellulose and carrageenan, gelation 0.4%, pectin and starch 0.6%, and carrageenan & pectin 0.8% in the manufacture of yoghurt increased the viscosity, water-holding capacity and protein hydration of yoghurt. 2. Addition of 3% skim milk powder, Ca-caseinate or Na-caseinate 0.6% increased the viscosity, water-holding capacity and protein hydration of yoghurt. 3. Twenty five percent of evaporation of milk promoted to build up the optimal structure of the micelles of yoghurt and improved viscosity, water-holding capacity and protein hydration of yoghurt. 4. Addition of stabilizers to yoghurt showed an increase of viscosity, water-holding capacity and protein hydration when compared with non-addition of stabilizers to yoghurt at 4$^{\circ}C$, 20$^{\circ}C$ storage for 12hrs, 96hrs followed by the decrease of it.

• 한국농공학회:학술대회논문집
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• 한국농공학회 2000년도 학술발표회 발표논문집
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• pp.266-271
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• 2000

This study was performed to find out how much water the cement hydration reaction need. It is real situation that it is difficult to find out the amount of chemical combined water with stoichiometric chemical reaction form. Because several variation occurred during hydration reaction it's not easy to divide water which used at cement paste mixture. In this study high temperature(105$^{\circ}C$) dry method was used to divide evaporable water and non-evaporable water. The last is combined water chemically and some free water absorbed to products of hydration physically. The test was processed with variation of water cement ratio from 10% to 45% with 5% intervals. The weight of cement paste specimens were measured after dry for 72hours at each checking time(0.5, 1, 3, 5, 10, 24, 48, 72, 168hour). In this study some conclusions such as follows were derived. Firstly, Pure combined water contents required at cement hydration result in 23.3percent of the weight of cement. Secondly, The sufficient mixing water needed to fully hydrated cement result in about 40∼45percent of weight of cement. That is, gel pores water could be about 16.7∼21.7percent of weight of cement.

• 한국식품과학회지
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• 제15권2호
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• pp.136-140
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• 1983

도정수율별 보리의 수화특성(水和特性)을 $20{\sim}60^{\circ}C$ 범위에서 조사하고 속도론적으로 해석하였다. 흡수량(吸水量)은 수화시간(水和時間)의 평방근에 비례하였으며 흡수양상(吸水樣相)은 흡수량(吸水量) $0.45{\sim}0.55g\;H_2O/g$ solid 이후에서 변화하였다. 수화속도(水和速度)는 도정수율 50>70>95>90%>무도정맥의 순서였으며 수화온도(水和溫度)가 높을수록 증가하였다. 이 때 곡립내부(穀粒內部)로의 물의 확산도(擴散度)는 Arrhenius방정식에 의거하여 변화하였으며 활성화에너지는 도정맥의 경우 $6.9{\sim}9.5Kcal/mole$, 무도정맥의 경우 11.6Kcal/mole이었다.

• Advances in materials Research
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• 제1권4호
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• pp.269-284
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• 2012

Thermoresponsive hydrogels based on N-Isopropylacrylamide (NIPAM) and 2-Hydroxyethylacrylate (HEA) were prepared by free radical polymerization. The hydrogels were characterized by elemental (CHN) analysis, differential scanning calorimetry (DSC) and thermo gravimetric analysis (TGA). DSC thermogram showed two endothermic transitions which are due to hydration of water present in different environments. One near $0^{\circ}C$ called melting transition of ice and was used to calculate the quantitative determination of the amounts of freezing and non freezing water. The other transition above the ambient temperature was due to the combination of hydrophobic hydration and hydrophilic hydration which changes with the copolymer compositions. Swelling and deswelling studies of the hydrogels were carried out using the aqueous media, salt and urea solutions. The experimental results from swelling studies revealed that copolymers have lower rates of swelling and deswelling than the homopolymer.

• 대한화학회지
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• 제22권6호
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• pp.403-411
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• 1978

Collagen의 model compound인 poly(Gly-Pro-Pro)의 수화에 관해서 empirical ppotential energy 함수를 사용하여 이론적으로 연구하였다. 물 분자와 model compound 간의 상호작용 energy를 최소화시켜서 물 분자들의 위치와 결합 energies를 계산하였다. 다음에는 일차수화층에 물이 붙음으로써 생기는 안정화 energy를 계산하고, 전체 안정화에 기여하는 여러 energy components의 기여도에 대해 논의하였다.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2003년도 봄 학술발표회 논문집
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• pp.457-462
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• 2003

It studies the non-structural crack factors that are produced in Steel Box Girder Bridge concrete floor plate using analytical method. It mainly studies humidity and design standard of concrete strength. It used MIDAS CIVIL Ver 5.4.0, a general structure analysis program that applies drying shrinkage rate of domestic road bridge design standard and standard value of creep coefficient, CEF-FIP standard equation and ACI standard equation from the aspect of creep, drying shrinkage and hydration heat to see the effect of the two factors on concrete crack and found the following result. The analytical results of this study showed that the initial stress, which was obtained by ACI standard, exceeds the allowable tensile stress between 5 to 18 days. This result means that even if a bridge is designed and constructed according to design standard, the bridge can have cracks due to various variables such as drying shrinkage, hydration heat and creep that produce stress in slab.