• Proceedings of the Korean Geotechical Society Conference
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• 2009.09a
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• pp.519-523
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• 2009

In this study, the base mixing ratio was determinated to estimate the optimal mixing ratio of material with a change of mixing ratio of micro cement, sand, foaming agent, plasticizer by testing the unconfined compressive strength test. The unconfined compressive strength test was performed to grasp a engineering characteristics of with a change of micro cement, bubble. The results of test, the unconfined compressive strength increased with a micro cement's increase and bubble's decrease. In the future, it will be secured that is reliable datas from laboratory of various condition and in-situ tests to develop optimal lightweight foamed concrete.

• Journal of the Korean Society of Safety
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• v.13 no.2
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• pp.109-115
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• 1998

Tri-cresyl phosphate(TCP) was synthesized by reaction of phosphorus chloride with mixed cresol(mixture of m-cresol, p-cresol, and others) in the presence of $AlCl_3$. Some of unwanted products and unreactants colored TCP. In order to separate TCP from these, vaccume distillation was carried twice, but colorless TCP could not be producted. Separation of unwanted materials by 2% NaOH solution was introduced before first and second distillation and optimal separation conditions such as NaOH concentration, mixing volume ratio, mixing time, and rpm were investigated for new batch separation and production of colorless TCP Optimal conditions were 2% NaOH solution, 35% mixing volume ratio of 2% NaOH solution, 1.5 hours of mixing time, and 20 rpm.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.331-338
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• 1996

The main aim of this study was to develop carrot soups with fishery products, which is improved from traditional gruel of Cheju island. For this the optimal procedure and ingredient mixing ratio for making basic carrot soup was determined through the instrumental measurement, the sensory evaluation and the nutrient analysis, and then the carrot-fishery soups were prepared by mixing the fishery products from Cheju island. The results were as follows: The optimal procedure for making basic carrot soup was to saute the sliced carrots and soaked rices with the sesame oil for 5 min, add the water, bring to a boil for 6 min, simmer for 15 min, then puree the soup. The optimal ingredient mixing ratio in the basic carrot soup was carrot 300 g: rice 45 g: water 900 $m\ell$: sesame oil 15 $m\ell$: salt 5 g. For preparing carrot-fishery soups were the optimal fishery products mixing ratio i) 30% tile fish or crab, ii) prawn, abalone, top shell, or ear shell 20%, iii) sea urchin 15%, iv) fusiform or gulf weed 5％. The order of sensory evaluation scores, on a 5-point scale, were sea urchin, crab > top shell, tile fish > abalone, ear shell > prawn > coral fish > fusiform, gulf weed. Nutrient composition analysis showed that vitamin A was 5 times higher in carrot soup than in pumpkin soup. Sensory evaluation scores show that carrot soup was prepared to pumpkin soup. A portion (200 g) of the soup would provide 144% of the recommended daily allowance of vitamin A. The results of this work indicate that an acceptable carrot-fishery soups of better nutritional and sensory values than pumpkin soup can be prepared.

• Korean Chemical Engineering Research
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• v.51 no.6
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• pp.677-684
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• 2013

A mixed refrigerant cycle (MRC) has been widely used in liquefaction of natural gas because it is simple and easily operable with reasonable equipment costs. One of the important techniques in MRC is selection of a refrigerant mixture and decision of its optimum mixing ratio. In this work, it is examined whether mixture components (refrigerants) and their mixing ratio influence performance of general MRC processes. In doing this, mixture design and response surface method, which are well-known statistical techniques, are used to find optimal mixture refrigerants and their optimal mixing ratio that minimize total energy consumption of the entire liquefaction process. A MRC process using several refrigerants and various mixing ratios is simulated by Aspen HYSYS and mixture design and response surface method are implemented using Minitab. According to the results, methane ($C_1$), ethane ($C_2$), propane ($C_3$) and nitrogen ($N_2$) are selected as best mixture refrigerants and the determined mixture ratio (mole ration) can reduce total energy consumption by up to 50%.

• The Korean Journal of Food And Nutrition
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• v.29 no.4
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• pp.513-520
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• 2016

Recently, the incidence of cardiovascular diseases including high blood pressure and heart disease has increased with increased meat consumption in Korea. This study was performed to determine the optimal mixing ratio among ratios of 0, 1:0, 0:1, 1:1, 2:1, and 1:2 of mulberry leaf powder to mulberry fruit powder based on the anti-inflammatory effects. Then, the quality characteristics of the sauce for meat prepared with different mixing ratios (0, 1:1, 1:2, 1:3, 1:4, and 1:5) of mulberry leaf powder to mulberry fruit powder were assessed. The inhibitory effects of ML2MF1 (2:1 ratio of mulberry leaf powder to mulberry fruit powder) on NO and TNF-${\alpha}$ production were superior to those of other mixing ratios. With respect to color values of the sauce for meat prepared with different mixing ratio of mulberry leaf powder to mulberry fruit powder, as the mulberry fruit powder mixing ratios was increased, redness was increased but lightness and yellowness were decreased. The sensory evaluation of ML1MF5S (1:5 ratio of mulberry leaf powder to mulberry fruit powder) sauce for meat showed the highest score with respect to color, smell, taste, harmony with meat and the overall preference. In conclusion, as the mulberry leaf powder mixing ratio was increased, the anti-inflammatory activities were increased. But sensory evaluation scores were increased as the mulberry fruit powder mixing ratio was increased. Therefore, by performing further study, the method to increase mulberry leaf powder in the mixing ratio for improving the sensory evaluation should be provided.

• Proceedings of the Korean Geotechical Society Conference
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• 2000.11a
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• pp.17-24
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• 2000

Hardening agent has been the traditional material for surface soil stabilization of soft ground. This study aims at determining optimal mixture ratio of hardening agent in accordance with the required design specifications. Hardening agent is properly mixtured with Fly ash, Gypsum, Slag and Cement for the ettringite hydrates which is effective for early stabilization of unconsolidated soil. The treated soil is the clay which are widely found here and there in Korea. In this study, preliminary tests were performed to get optimal mixture ratio of stabilizer ingredient, and marine clay in Jin-Hae was used to get physical and chemical properties. Laboratory tests of 50 stabilized soil were peformed to get optimal mixture ratio for 16 stabilizer material of 6 type, and stabilizer mixing was determined.

• Resources Recycling
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• v.29 no.1
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• pp.43-52
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• 2020

The objectives of this study were to identify the optimal mix of foam concrete with the low-strength and high-flow for the repairing ground subsidence situation emergently by utilizing a large amount of industrial by-products and evaluate the possibility by applying it to the site. The factors of the experiment were the mixing ratio of mixing water and a foaming agent and the mixing ratio of foam over paste volume. The optimal mix identified by the experiment was applied to the field and basic properties were evaluated. The results of the experiment showed that the optimal mixing ratio of mixing water and the foaming agent was 10%. Moreover, when the mixing ratio of pre-foam over paste volume was 170%, it satisfied the target. However, to ensure stable quality when applying to the field, the foam mixing ratio was set 140% for the field application. The field application test of foam concrete with the low-strength and high-flow using an eco-friendly binder satisfied all target performances. Therefore, the possibility of using it as a mixture and construction method for a ground repair system is confirmed. However, there was a quality deviation between the upper part and the lower part due to the separation between foam and paste. Consequently, further studies are needed to improve it.

• Journal of Forest and Environmental Science
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• v.31 no.2
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• pp.119-125
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• 2015

This study examined the effects of rice straw steaming time and mixing ratio between rice straw and wood particle on the properties of mixed particle board from Acacia mangium Willd wood and rice straw. Rice straw and Acacia mangium Willd wood were collected in Hanoi, Vietnam. The particle board was three-layer particle board with the structural ratio of 1:3:1. The thickness, density and board size of the particle board were 18 mm, $0.7g/cm^3$, and $800{\times}800{\times}18$ (mm, including trimming), respectively. A resin mixture between commercial Urea-formaldehyde (U-F) adhesive and methylene diphenyl isocyanate (MDI) adhesive was used with a dosage of 12% for the core layer and 14% for the surface layer. In this experimental design, the steaming time for rice straw was 15, 30, 45, 60, and 75 minutes at $100^{\circ}C$. The rice straw-wood mixing ratio was 10, 20, 30, 40, and 50%. The results showed that both mixing ratio and steaming time affect the properties of the particleboard, but the mixing ratio has a stronger impact. A higher mixing ratio and a longer steaming time resulted in a better quality of particleboard. The optimal steaming time for rice straw was 46.12 minutes with the straw-wood mixing ratio of 29.85% with the following characteristics of the particle board: the modulus of rupture (MOR) of 14.64 MPa, internal bond strength (IB) of 0.382 MPa, thickness swelling (TS) of 8.83%, and board density of $0.7-0.7g/cm^3$.

• Korean journal of food and cookery science
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• v.25 no.3
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• pp.317-329
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• 2009

In the study, we determined the optimal ingredient mixing ratio for the preparation of sponge cake containing bamboo (Pseudosasa japonica Makino) leaves. This experiment was designed in according with the D-optimal design of mixture design, which involved 14 experimental points including 4 replicates for three independent variables (sugar 110${\sim}$129%, bamboo leaves 3${\sim}$8%, oil 10${\sim}$25%). The results the F-test, specific gravity, volume and color values (L, a, b) decided a linear model, while the viscosity, hardness and sensory characteristics (color, smell, taste, texture and overall acceptance) decided a quadratic model. The results of our fitness analysis demonstrated that in all characteristic, the probabilities were significant within 0.05%; thus, the models were accepted as appropriate. The response surface and trace plot results demonstrated that increasing amounts of added bamboo leaves induced a reduction in brightness, and increasing redness and yellowness. In addition, increasing amounts of bamboo leaves caused increases in hardness, and thus the softness of the cake decreased. And as the level of added oil increased, softness increased. Cake samples received low sensory evaluation scores when sugar, bamboo leaves, and oil were added above their optimal levels. In the numeric optimization, the optimal ingredient amounts were 121.36% sugar, 4.96% bamboo leaves, and 15.69% oil. The above results demonstrate the feasibility of adding bamboo leaves to sponge cake, and therefore, a bamboo leaves as a functional food.

• Korean journal of food and cookery science
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• v.12 no.2
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• pp.146-152
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• 1996

Determining the optimal mixing ratio of pumpkin, water, glutinous rice powder, red bean, kidney bean in preparing Hobakjook has been attempted and on the basis of it, Hobakjook with glutinous rice powder was set to be A group, and the one that glutinous rice powder was replaced by brown glutinous rice powder for the purpose of enhancing preference and nutrition was set to be B group. A group and B group with additional 0％, 5％, 10％, 15% perilla powder of pumpkin weight was labeled as Al-A4 and Bl-B4 respectively, and then analyzed nutritionally. Optimal material mixing ratio and preference was investigated by use of sensory evluation and instrumental test. As a result, the optimal material mixing ratio was determined as pumpkin 400 g, water 60 cc, glutinous rice powder 40 g, red bean 30 g, kidney bean 30 g, salt 4 g, sugar 10 g. In sensory evaluation significant difference (P < 0.05) was shown among the samples in color., flavor.1, falvor. II and overall quality. And A3 in viscosity, A2 in color, A4 in sweetness, B2 in flavor 1, Al and B2 in flavor 11, and B2 in overall quality was preferred most. Instrumental measurement shows that B4 in viscosity and A4 in sweentness was highestly recorded and showed significant difference (p<0.05). As the addition of perilla powder increased, the viscosity and sweetness was increased. In color measurement A4 in L value, A3 in a value, and Bl in b value was highestly recorded. And as perilla powder was added, L value and a value was increased while b value was decreased. Color in sensory evaluation was significantly correlated to b value in instrumental measurement. In summary, Hobakjook with brown glutinous rice was superior to the one with glutinous rice in preference and proximate composition, and as the addition of perilla powder was increased, proximate composition was increased but preference was rather decreased, and Hobakiook with 5％ addition of perilla powder to brown glutinous rice powder was preferred most.