• Title/Summary/Keyword: Polyethylene fiber

Search Result 268, Processing Time 0.024 seconds

Investigation of Properties of Structural Foam with Different Conformation and via Thermal Aging Condition (구조용 폼의 조성 및 열 노화에 따른 변형특성 관찰)

  • Choe, Jin-Yeong;Kwon, Il-Jun;Park, Sung-Min;Kwon, Dong-Jun
    • Composites Research
    • /
    • v.31 no.4
    • /
    • pp.122-127
    • /
    • 2018
  • Sandwich composites of carbon fiber reinforced plastic(CFRP) and polymer foam will be used to automobile and aerospace industry according to increasing importance of light weight. In this study, mechanical and heat resistance properties of sandwich composites were compared with type of polymer foam (polyethylene terephthalate(PET), polyvinylchloride(PVC), epoxy and polyurethane). All types of polymer foams were degraded to 30, 60, 120, 180 minutes in $180^{\circ}C$. After heat degradation, the polymer foams were observed using optical microscope and compressive test was performed using universal testing machine(UTM). Epoxy foam had the highest compressive property to 2.6 MPa and after thermal degradation, the mechanical property and structure of foam were less changed than others. Epoxy foam had better mechanical properties than other polymer foams under high temperature. Because the epoxy foam was post cured under high temperature. As the results, Epoxy foam was optimal materials to apply to structures that thermal energy was loaded constantly.

Effects of Expansive Admixture on the Mechanical Properties of Strain-Hardening Cement Composite (SHCC) (팽창재 치환율에 따른 섬유보강 시멘트 복합체의 역학적 특성)

  • Lee, Young-Oh;Yun, Hyun-Do
    • Journal of the Korea Concrete Institute
    • /
    • v.22 no.5
    • /
    • pp.617-624
    • /
    • 2010
  • This paper reports on a comprehensive study on the mechanical properties of expansive fiber-reinforced strainhardening cement composite (SHCC) materials containing various replacement levels (0, 8, 10, 12 and 14%) of an expansive admixture and 1.5% polyethylene (PE) fibers volume fraction. A number of experimental tests were conducted to investigate shrinkage, compressive strength, flexural strength, and direct tension behavior. Test results show that as expected, the different replacement levels of an expansive admixture have an important effect on the evolution of the free shrinkage of SHCC with a rich mixture. At the volume fraction of 1.5%, PE fibers in normal SHCC reduce free shrinkage deformation by about 30% in comparison to plain mortar. The replacement of an expansive admixture in SHCC material has led the SHCC to a better initial cracking behavior. Enhanced cracking tendency improved mechanical properties of SHCC materials with rich mixtures. Note that an increase in the replacement of expansive admixture from 10% to 14% does not lead to a significant improvement for mechanical properties; this implies that the replacement of 10% expansive admixture is sufficient.

The Effect of Reinforcing Materials on the Transverse Strength of Denture Base Resin (의치상 레진 강화재가 의치상 굽힘강도에 미치는 영향)

  • Lee, Jun-Sik;Song, Young-Gyun;Cho, In-Ho
    • Journal of Dental Rehabilitation and Applied Science
    • /
    • v.28 no.4
    • /
    • pp.327-337
    • /
    • 2012
  • The object of this study was to find out the effect of various reinforcing materials including Quarts Splint$^{TM}$ Mesh on the transverse strength of the denture resin. QC-20 and Lucitone199$^{(R)}$ were used as the denture resin, and polyethylene fiber Ribbond$^{(R)}$, light curing quarts fiber Quarts Splint$^{TM}$ Mesh, metal mesh were used as the reinforcing materials. Ten specimens were fabricated for each group and the size of specimens was $2.0{\times}10.0{\times}65.0mm$. To compare the effect of resin thickness, additional specimens of $2.5{\times}10.0{\times}65.0mm$, $3.0{\times}10.0{\times}65.0mm$ were fabricated. In the control group, the transverse strength of Lucitone199$^{(R)}$ was significantly higher than that of QC-20(p<0.05). Among the specimens of 2.0 mm thickness fabricated with $Lucitone199^{(R)}$ and QC-20, they showed high transverse strength in the order of metal mesh, Quarts Splint$^{TM}$ Mesh, Ribbond$^{(R)}$, and control group. In the specimens of 2.0 mm, 2.5 mm thickness, the transverse strength of Quarts Splint$^{TM}$ Mesh were significantly higher than that of QC-20(p<0.05). But in the specimens of 3.0 mm thickness, there was no significant difference.

Cold Storage, Packing and Salting Treatments Affecting the Quality Characteristics of Winter Chinese Cabbages (월동 배추의 저온 저장 방법별 포장 및 염장 처리에 따른 품질 특성)

  • Lee, Jung-Soo;Choi, Ji-Won;Chung, Dae-Sung;Lim, Chai-Il;Park, Su-Hyung;Lee, Youn-Suk;Lim, Sang-Chul;Chun, Chang-Hoo
    • Food Science and Preservation
    • /
    • v.14 no.1
    • /
    • pp.24-29
    • /
    • 2007
  • Quality changes in winter Chinese cabbages were evaluated during low temperature storage. Flesh and salt-treated Chinese cabbages were put into (a) polyethylene (PE) film sacks (size: $40cm{\times}60cm$, thickness: 0.03 mm, with four perforations each 8 mm in diameter), (b) plastic containers or (c) polypropylene (PP) nets and stored at $0^{\circ}C$. Also, Cabbages were also wrapped in newspapers and stored underground where the average temperature was $2.7^{\circ}C$. The weight loss rates of Chinese cabbages stored in PP nets and plastic containers were greater than those of cabbages stored with PE or wrapped in newspaper. Chinese cabbages wrapped in newspaper and stored underground needed much greater trimming compared to cabbages stored in other ways. The firmness and the soluble solid contents of Chinese cabbages were not affected by the various storage treatments. A better appearance was retained when Chinese cabbages were stored in PE film sacks. Chinese cabbages in PE film sacks stored at $0^{\circ}C$ showed delayed weight loss, less trimming loss, and less change in appearance. The quality changes in salted Chinese cabbages (desalting losses, pH changes, osmolarities, and crude fiber content) were not significantly different after the various treatments. No storage treatment was effective in maintaining a high quality of salted winter Chinese cabbage.

Tensile Behavior of Highly Ductile Cementitious Composites Using Normal Sand as Fine Aggregate (일반모래를 잔골재로 사용한 고연성 시멘트 복합체의 인장거동)

  • Lee, Bang Yeon;Kang, Su-Tae
    • Journal of the Korea institute for structural maintenance and inspection
    • /
    • v.21 no.6
    • /
    • pp.178-184
    • /
    • 2017
  • This study was aimed to investigate the tensile behaviors of PE(Polyethylene) fiber-reinforced highly ductile cementitious composites with different combinations of micro silica sand and normal sand(river sand) with maximum particle size of 4.75 mm. Flow test result indicated the increase of flowability with higher replacement ratio of river sand. There was no noticeable difference in the mean compressive strength with different replacement ratio of river sand, but the variation in the compressive strength increased as higher amount of river sand was adopted for the replacement. The difference in the uniaxial tensile strength was negligible, but the tensile strain capacity was significantly influenced by the replacement ratio of river sand. It is thought that increased density of multiple cracks induced improved tensile strain capacity when higher percentage of river sand was adopted for fine aggregate. The deviation in the strain capacity increased as the replacement ratio of river sand was higher, as in the compressive strength. This study presented the feasibility of using normal sand instead of micro silica sand for highly ductile cementitious composites with equivalent or better uniaxial tensile performance, even though it might increase the deviation in the performance.

A Study on Quality Characteristics of pimpinella brachycarpa Kimchi during Storage at Different Temperatures (숙성 온도를 달리한 참나물 김치의 품질특성 조사)

  • 최미희;김건희
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.31 no.1
    • /
    • pp.45-49
    • /
    • 2002
  • This study was conducted to enhance the value of chamnamul (Pimpinella brachycarpa (Komarov) $N_{AKAI}$) as an useful food resource. Hunter L, a, b values (lightness, redness, yellowness) of chamnamul leaf were 33.28$\pm$1.94, -10.98$\pm$0.74, 14.05$\pm$1.29 and shearing force was 2745.2g. Contents of tannin and dietary fiber were 100.9 mg%, 24.0% (freeze drying base). The minerals identified in chamnamul were Ca 7.85 g/kg, K 76.31 g/kg, Mg 4.78g/kg, Fe 0.35g/kg, Na 2.35 g/kg. Chamnamul kimchi was packed in polyethylene film (200g) and fermented at 2$0^{\circ}C$ and 4$^{\circ}C$. In color changes kimchi fermented at 2$0^{\circ}C$ showed more increase in Hunter L, a, b values than kimchi fermented at 4$^{\circ}C$. The pH of kimchi decreased and acidity increased with storage time at both temperature. Ascorbic acid contents decreased sharply with storage time. Loss of ascorbic acid contents was about 81.9% in kimchi fermented at 2$0^{\circ}C$ after 5 days, and kimchi fermented 4$^{\circ}C$ lost 77.3% of ascorbic acid after 30 days. Also reducing sugar contents decreased with storage time at 2$0^{\circ}C$ and 4$^{\circ}C$. The results of sensory evaluation showed that optimum ripening time of chamnamul kimchi was 1~3 days at 2$0^{\circ}C$ and more than 20 days at 4$^{\circ}C$.>.

Physicochemical and sensory characteristics of Aster glehni Kimchi during storage at different fermentation temperatures (숙성온도를 달리한 섬쑥부쟁이 김치의 이화학적 및 관능적 특성)

  • 김은미;김건희
    • Korean journal of food and cookery science
    • /
    • v.20 no.1
    • /
    • pp.11-16
    • /
    • 2004
  • This study was conducted to increase the value of Aster glehni as a useful food resource. The Hunter L, a and b Values of Aster glehni leaves Were 34.23${\pm}$2.80, -10.59${\pm}$1.80 and 13.29${\pm}$2.51, respectively. The Shearing force and contents of tannin and dietary fiber were 4701.2g, 100.9ppm and 37.1%, respectively. The minerals identified in Aster glehni were Ca (6.93mg/kg), K (45.36mg/kg), Mg (1.70mg/kg), Fe (0.36mg/kg) and Na (1.26mg/kg). Aster glehni Kimchi was packed in polyethylene film (200g) and fermented at 20 and 4$^{\circ}C$. With regards to the color changes, the Aster glehni Kimchi fermented at 20$^{\circ}C$ showed greater increases in the Hunter L, a and b values than a 4$^{\circ}C$. The pH of the Kimchi decreased and acidity increased with storage time at both temperatures. The ascorbic acid contents decreased sharply with storage time and by about 85% at 20$^{\circ}C$ after 5 days, and 73% at 4$^{\circ}C$ after 30 days. The reducing sugar content also decreased with storage time at both 20 and 4$^{\circ}C$. The results of the sensory evaluation showed the optimum ripening times of the Aster glehni Kimchi to be 1∼3 days at 20$^{\circ}C$ and less than 20 days at 4$^{\circ}C$.

Effects of Boliing, Steaming, and Chemical Treatment on Solid Wood Bending of Quercus acutissima Carr. and Pinus densiflora S. et. Z. (자비(煮沸), 증자(蒸煮) 및 약제처리(藥劑處理)가 상수리나무와 소나무의 휨가공성(加工性)에 미치는 영향(影響))

  • So, Won-Tek
    • Journal of the Korean Wood Science and Technology
    • /
    • v.13 no.1
    • /
    • pp.19-62
    • /
    • 1985
  • This study was performed to investigate: (i) the bending processing properties of silk worm oak (Quercus acutissima Carr.) and Korean red pine (Pinus densiflora S. et Z.) by boiling and steaming treatments; (ii) the effects of interrelated factors - sapwood and heartwood, annual ring placement, softening temperature and time, moisture content. and wood defects on bending processing properties; (iii) the changing rates of bending radii after release from a tension strap, and (iv) the improving methods of bending process by treatment with chemicals. The size of specimens tested was $15{\times}15{\times}350mm$ for boiling and steaming treatments and $5{\times}10{\times}200mm$ for treatments with chemicals. The specimens were green for boiling treatments and dried to 15 percent for steaming treatments. The specimens for treatments with chemicals were soaked in saturated urea solution, 35 percent formaldehyde solution, 25 percent polyethylene glycol -400 solution, and 25 percent ammonium hydroxide solution for 5 days and immediately followed the bending process, respectively. The results obtained were as follows: 1. The internal temperature of silk worm oak and Korean red pine by boiling and steaming time was raised slowly to $30^{\circ}C$ but rapidly from $30^{\circ}C$ to $80-90^{\circ}C$ and then slowly from $80-90^{\circ}C$ to $100^{\circ}C$. 2. The softening time required to the final temperature was directly proportional to the thickness of specimen. The time required from $25^{\circ}C$ to $100^{\circ}C$ for 15mm-squared specimen was 9.6-11.2 minutes in silk worm oak and 7.6-8.1 minutes in Korean red pine. 3. The moisture content (M.C.) of specimen by steaming time was increased rapidly first 4 minutes in the both species, and moderately from 4 to 20 minutes and then slowly and constantly in silk worm oak, and moderately from 4 to 15 minutes and then slowly and constantly in Korean red pine. The M.C. of 15mm-squared specimen in 50 minutes of steaming was increased to 18.0 percent in the oak and 22.4 percent in the pine from the initial conditioned M.C. of 15 percent The rate of moisture adsorption measured was therefore faster in the pine than in the oak. 4. The mechanical properties of the both species were decreased significantly with the increase of boiling rime. The decrement by the boiling treatment for 60 minutes was measured to 36.6-45.0 percent in compressive strength, 12.5-17.5 percent in tensile strength, 31.6-40.9 percent in modulus of rupture, and 23.3-34.6 percent in modulus of elasticity. 5. The minimum bending radius (M.B.R.) of sapwood and heartwood was 60-80 mm and 90 mm in silk worm oak, and 260 - 300 mm and 280 - 300 mm in Korean red pine, respectively. Therefore, the both species showed better bending processing properties in sapwood than in heartwood. 6. The M.B.R. of edge-grained and flat-grained specimen in suk worm oak was 60-80 mm, but the M.B.R. in Korean red pine was 240-280 mm and 260-360 mm, respectively. Comparing the M.B.R. of edge-grained with flat-grained specimen, in the pine the edge-grained showed better bending processing property than the flat-grained. 7. The bending processing properties of the both species were improved by the rising of softening temperature from $40^{\circ}C$ to $100^{\circ}C$. The minimum softening temperature for bending was $90^{\circ}C$ in silk worm oak and $80^{\circ}C$ in Korean red pine, and the dependency of softening temperature for bending was therefore higher in the oak than in the pine. 8. The bending processing properties of the both species were improved by the increase of softening time as well as temperature, but even after the internal temperature of specimen reaching to the final temperature, somewhat prolonged softening was required to obtain the best plastic conditions. The minimum softening time for bending of 15 mm-squared silk worm oak and Korean red pine specimen was 15 and 10 minutes in the boiling treatment, and 30 and 20 minutes in the steaming treatment, respectively. 9. The optimum M.C. for bending of silk worm oak was 20 percent, and the M.C. above fiber saturation point rather degraded the bending processing property, whereas the optimum M.C. of Korean red pine needed to be above 30 percent. 10. The bending works in the optimum conditions obtained as seen in Table 24 showed that the M.B.R. of silk worm oak and Korean red pine was 80 mm and 240 mm in the boiling treatment, and 50 mm and 280 mm in the steaming treatment, respectively. Therefore, the bending processing property of the oak was better in the steaming than in the boiling treatment, but that of the pine better in the boiling than in the steaming treatment. 11. In the bending without a tension strap, the radio r/t of the minimum bending radius t to the thickness t of silk worm oak and Korean red pine specimen amounted to 16.0 and 21.3 in the boiling treatment, and 17.3 and 24.0 in the steaming treatment, respectively. But in the bending with a tension strap, the r/t of the oak and the pine specimen decreased to 5.3 and 16.0 in t he boiling treatment, and 3.3 and 18.7 in the steaming treatment, respectively. Therefore, the bending processing properties of the both species were significantly improved by the strap. 12. The effect of pin knot on the degradation of bending processing property was very severe in silk worm oak by side, e.g. 90 percent of the oak specimens with pin knot on the concave side were ruptured when bent to a 100 mm radius but only 10 percent of the other specimens with pin knot on the convex side were ruptured. 13. The changing rate in the bending radius of specimen bent to a 300 mm radius after 30 days of exposure to room temperature conditions was measured to 4.0-10.3 percent in the boiling treatment and 13,0-15.0 percent in the steaming treatment. Therefore, the degree of spring back after release was higher in the steaming than in the boiling treatment. And the changing rate of moisture-proofing treated specimen by expoxy resin coating was only -1.0.0 percent. 14. Formaldehyde, 35 percent solution, and 25 percent polyethylene glycol-400 solution found no effect on the plasticization of the both species, but saturated urea solution and 25 percent ammonium hydroxide solution found significant effect in comparison to non-treated specimen. But the effect of the treatment with chemicals alone was inferior to that of the steaming treatment, and the steaming treatment after the treatment with chemicals improved 10-24 percent over the bending processing property of steam-bent specimen. 15. Three plasticity coefficients - load-strain coefficient, strain coefficient, and energy coefficient - were evaluated to be appropriate for the index of bending processing property because the coefficients had highly significant correlation with the bending radius. The fitness of the coefficients as the index was good at load-strain coefficient, energy coefficient, and strain coefficient, in order.

  • PDF