• Proceedings of the Korea Concrete Institute Conference
• /
• 1999.04a
• /
• pp.605-608
• /
• 1999

In this paper, the application of limestone grain, which produced by being gathered electrically in the process of manufacturing of cement, to high fluidity concrete are investigated. High fluidity mortar is used for this experiment. According to the experimental results, especially, high viscosity and the loss of air content are accomplished by applying limestone grain as the partial substitution of fine aggregates. In case of hardened mortar, high strength development at early age can be achieved by using limestone grain. But excessive dosage of limestone grain can cause high drying shrinkage.

• Advances in concrete construction
• /
• v.10 no.5
• /
• pp.369-379
• /
• 2020

Reduction of disposal of waste materials due to construction demolition has become a great concern in recent decades. The research work presents the hardened properties of concrete where the partial substitution of recycled coarse aggregate with natural aggregate in amount of 0%, 10%, 30% and 50%. By using different mixed proportions, fresh and hardened properties of concrete were conducted for this investigation. These properties were compared with control concrete. It can be seen that all of the hardened properties of concrete were decreased with the increasing percentage of recycled aggregate in concrete mixes. It was noticed that up to 30% recycled aggregate replacement can be yielded the optimum strength when it used in normal concrete. Finally, it can be said that disposed recycled concrete utilizing as a partial replacement in natural aggregate is a great way to reuse and reduce environmental hazards which achieve sustainability approach in the construction industry.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
• /
• 2004.05a
• /
• pp.6-8
• /
• 2004

The NdBaCuO superconductor samples were zone-melted in low oxygen partial pressure (1 % $O_2$＋99%Ar). The zone-melting temperature was decreased about 12$0^{\circ}C$ from 1, 06$0^{\circ}C$, the zone-melting temperature in air. Thus the loss of liquid phase (BaCu $O_2$and CuO) was reduced during the zone-melting process. The content of non-superconducting phase Nd422 in zone-melted NdBaCuO samples was clearly decreased and, therefore, the substitution of Nd for Ba was occurred. The superconductivity of zone-melted N $d_{1＋x}$B $a_{2－x}$C $u_3$ $O_{y}$prepared under low oxygen partial pressure was distinctively improved.d.d.d.

• Journal of the Korea Institute of Military Science and Technology
• /
• v.14 no.1
• /
• pp.69-73
• /
• 2011

In the defence wireless communications, conventional Anti-Jamming techniques(Frequency Hopping/Spread Spectrum or Direct Sequence/Spread Spectrum) are used to overcome a intentional interfering signals which are single/multitone or partial band jammer etc. DS/SS techniques is very strong on tone jamming signal but not to be on a partial band jammer. So FH/SS AJ performances are expected method of an substitution of DS/SS, however FH/SS could not have good performance on some BMTJ(Band Multi-tone Jammer). So this paper proposes FH-CSS (Frequency Hopped - Chirp Spread Spectrum) to get more robustness against jammers(BMTJ, PBNJ) and analyze the AJ performances.

• Journal of Animal Science and Technology
• /
• v.55 no.2
• /
• pp.109-113
• /
• 2013

The aim of the present study was to investigate the effects of partial substitution of an extruded or extruded-pelleted corn product for unprocessed corn of the starter diet on growth performance and incidence of diarrhea in weanling pigs. Seventy-two 21-day-old weanling pigs were allotted to 24 pens and provided ad libitum with one of the four experimental diets for 3 wk in two serial feeding trials during summer beginning from late June. The treatments were a milk product-soy-corn-based control diet containing 25% unprocessed corn and the other three diets only substituted with 12.5% extruded corn Suprex$^{(R)}$, Optigrain$^{(R)}$, an extruded mixture of wheat, rye and durum, or extruded-pelleted corn for an equal percentage of unprocessed corn of the control diet. All diets were supplemented with 100 ppm sulfathiazone, 50 ppm penicillin, and 100 ppm chlortetracycline for preventive medication. The initial and final weights as well as gain : feed were less in the second trial than in the first one (P<0.05). However, effects of the dietary treatments were not detected in any of the performance variables including final weight, ADG, ADFI, and gain : feed, nor were there any interactions between the trial and dietary treatment. In addition, almost all pigs exhibited normal firm feces in both trials and therefore there was no main effect in the fecal consistency score. Results suggest that partial substitution of the thermally processed corn for unprocessed corn of the milk product-corn-soy-based and medicated starter diet has no effect on growth performance or incidence of diarrhea in weanling pigs.

• Food Science of Animal Resources
• /
• v.28 no.5
• /
• pp.567-573
• /
• 2008

This study investigated the effects of sodium chloride, potassium chloride, potassium lactate and calcium ascorbate on the physico-chemical and sensory characteristics of sodium-reduced pork patties. Pork patties were prepared in 4 ways: T1 (control, 1.0% NaCl), T2 (0.6% NaCl, 0.4% KCl), T3 (0.7% NaCl, 0.3% potassium lactate) and T4 (0.7% NaCl, 0.3% calcium ascorbate). The pH, cooking loss, total plate counts, TBARS (2-thiobarbituric acid reactive substances), surface color (L, a, b) and sensory characteristics were evaluated. The partial substitution of NaCl with KCl and calcium ascorbate decreased the cooking loss and TBARS values, and enhanced microbial stability. The partial substitution of NaCl with potassium lactate significantly decreased TBARS values and enhanced microbial stability, but significantly increased cooking loss compared to the control after 1 and 4 days of storage. However, the surface color and sensory characteristics were not affected by any of the treatments.

• Advances in nano research
• /
• v.16 no.3
• /
• pp.217-229
• /
• 2024

This paper presents results of visual analysis of cracks formation and propagation of concretes made of quaternary binders (QBC). A composition of the two most commonly used mineral additives, i.e. fly ash (FA) and silica fume (SF) in combination with nanosilica (nS), has been proposed as a partial replacement of the cement. The principal objective of the present study is to achieve information about the effect of simultaneous incorporation of three pozzolans as partial replacement to the OPC on the fracture processes in concretes made from quaternary binders (QBC). The modern and precise non-contact measurement method (NCMM) via digital image correlation (DIC) technique was used, during the studies. In the course of experiments it was established that the substitution of OPC with three pozzolans including the nanoadditive in FA+SF+nS FA+SF+nS combination causes a clear change of brittleness and behavior during fractures in QBCs. It was found that the shape of cracks in unmodified concrete was quasi-linear. Substitution of the binder by SCMs resulted in a slight heterogeneity of the structure of the QBC, including only SF and nS, and clear heterogeneity for concretes with the FA additive. In addition, as content of FA rises throughout each of QBC series, material becomes more ductile and shows less brittle failure. It means that an increase in the FA content in the concrete mix causes a significant change in fracture process in this composite in comparison to concrete with the addition of silica modifiers only.

• Asian-Australasian Journal of Animal Sciences
• /
• v.29 no.10
• /
• pp.1424-1431
• /
• 2016

The objective of this study was to evaluate the effect of diets containing different amounts of wheat, as a partial or whole substitute for corn, on digestibility, digestive enzyme activities, serum metabolite contents and ruminal fermentation in beef cattle. Four Limousin${\times}$LuXi crossbred cattle with a body weight ($400{\pm}10kg$), fitted with permanent ruminal, proximal duodenal and terminal ileal cannulas, were used in a $4{\times}4$ Latin square design with four treatments: Control (100% corn), 33% wheat (33% substitution for corn), 67% wheat (67% substitution for corn), and 100% wheat (100% substitution for corn) on a dry matter basis. The results showed that replacing corn with increasing amounts of wheat increased the apparent digestibility values of dry matter, organic matter, and crude protein (p<0.05). While the apparent digestibility of acid detergent fiber and neutral detergent fiber were lower with increasing amounts of wheat. Digestive enzyme activities of lipase, protease and amylase in the duodenum were higher with increasing wheat amounts (p<0.05), and showed similar results to those for the enzymes in the ileum except for amylase. Increased substitution of wheat for corn increased the serum alanine aminotransferase concentration (p<0.05). Ruminal pH was not different between those given only corn and those given 33% wheat. Increasing the substitution of wheat for corn increased the molar proportion of acetate and tended to increase the acetate-to-propionate ratio. Cattle fed 100% wheat tended to have the lowest ruminal $NH_3-N$ concentration compared with control (p<0.05), whereas no differences were observed among the cattle fed 33% and 67% wheat. These findings indicate that wheat can be effectively used to replace corn in moderate amounts to meet the energy and fiber requirements of beef cattle.

• BMB Reports
• /
• v.32 no.1
• /
• pp.12-19
• /
• 1999

Gaegurin 4 (GGN4), a broad-spectrum antibiotic, is a 37-amino acid peptide isolated from the Korean frog, Rana rugosa. In this study, we have chemically synthesized and purified GGN4 analogues where the C-terminal portion is truncated and/or substituted with tryptophan. These peptides show significantly different biological activities depending on the location of tryptophan and the number of amino acids truncated from the C-terminal end. While deletion of 9 amino acids from the C-terminal seems to be marginally tolerable in maintaining the antimicrobial activity, further deletion of up to 14 amino acid residues decreases the potency by more than 60-fold towards Gram-positive, and 10-fold towards Gram-negative, bacteria. Surprisingly, the reduced activity of the shorter peptide can be completely restored by a single substitution of aspartic acid 16 to tryptophan 16 (D16W). Also, the truncation seems to decrease the specificity of antibiotic activity more towards Gram-positive than towards Gram-negative bacteria studied. These data suggest a partial role of the C-terminal region in determining the binding specificity and the activity of peptides upon binding to their target cell membranes.

• Food Science of Animal Resources
• /
• v.34 no.4
• /
• pp.496-499
• /
• 2014

Korean traditional meat patties (Tteokgalbi) were prepared by replacing part of the lean meat content with either pork backfat or canola oil and the effect of substitution on sensory quality of the meat patties was investigated. Compared to the control patties, pork-loin Tteokgalbi with 10% pork backfat or 10% canola oil had significantly higher overall acceptability and higher perceived intensity of meat flavor, sweetness, umami, and oiliness. The pork-loin patties containing 10% fat also had lower perceived firmness, toughness, and chalkiness of than the control Tteokgalbi. The chicken breast Tteokgalbi with 10% canola oil had the lowest perceived firmness and chalkiness (control > pork backfat > canola oil). No significant difference was noted in the overall acceptability of chicken breast patties with 10% pork backfat and those with 10% canola oil. These results indicate that substituting 10% of lean meat of Tteokgalbi with fat improved the sensory acceptability of the product for Korean customers regardless of the lean meat and/or fat source used in the patties. Lean meat patties formulated with a limited amount of vegetable oil such as canola oil can be a healthy option for Korean consumers by providing desirable fatty acid profiles without sacrificing sensory quality of the product.