• Journal of the Korea institute for structural maintenance and inspection
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• v.18 no.1
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• pp.119-127
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• 2014

The application of sulfur polymer emulsion (SPE) as an acrylate substitute for semi-rigid pavement grout was evaluated, and the performance improvement by employing PVA fibers were also evaluated. The result indicated that the filling ratio of semi-rigid pavement material decreased as the fiber content increased, but it was measured to be 92~94% in every mixing condition, which satisfies the target performance, 90%. The maximum Marshall stability value of semi-rigid pavement material was measured to be 25.4 kN, which is about 4.7 times higher than the Korean Standard required for semi-rigid pavement material, 5.0 kN. The dynamic stability evaluation of semi-rigid pavement material indicated that the resistance to deformation from the wheel tracking test was improved by an SPE substitution, and in every mixing condition, the deformation converged to a constant value after 45 minutes with the same dynamic stability of 31,500 times/mm. The strain at the flexural failure was about 0.53%, which shows superior rigidity to asphalt pavements. The examination of abrasion resistance and impact resistance showed that the loss ratio was 9.8~6.0% in every mixing condition, which indicates a good abrasion resistance. Also, when fiber content ratio was 0.3%, the impact resistance was 2.82 times higher compared to plain (i.e., when fibers were not added). In the limited range of this study, an SPE substitution ratio of 30% was found to be an optimal level considering the mechanical and durability performance. In addition, it is thought that semi-rigid pavement material with superior performance could be manufactured if fiber content ratio up to 0.3% is applied depending on the purpose of use.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.417-422
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• 2003

Addition of whole soy flour(WSF) to wheat flour(WF) was studies for its effects on dough and noodle characteristics. The WF used was medium grade of strength and WSF was a fine flour of 350 mesh. The addition ratio of WSF to. n was up to 20%. The dough properties and textural properties of wet and cooked noodles were measured with using Farinograph, Amylograph and Rheometer. Farinogram data showed the minimum dough development time and stability at 6% addition of WSF. Amylograph data of initial pasting temperature and time were increased while the maximum and final viscosity and setback were decreased as the WSF added more to W The initial pasting temperature of 2.0∼6.0% WSF added flour were comparable to 100% WF eventhough viscosity was almost half of WF. The water absorption capacity was increased from 81.6% to 92.3% at 6.0% WSF and then decreased as the addition ratio of WSF increased. The extensibility of dough showed a maximal value at 8.0% WSF addition. Strengthness and hardness of wet and cooked noodle were increased to the heighest measurement as the WSF added up to 6.0% followed by a steady decrease thereafter. It was also found that WSF addition resulted an increase in adhesiveness of wet noodle and decrease in hardness and strengthness of cooked noodle.

• Current Research on Agriculture and Life Sciences
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• v.28
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• pp.69-78
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• 2010

To develop the functional noodles, powders of soybean and Gastrodine rhisoma were mixed with wheat powder. When 0-5% of soybean powder was mixed with wheat one, the characteristics of noodles was changed as follows; Along with the increasing of mixed soybean powder, L(brightness) and a(redness) value was decreased. Hardness showed increasement in all noodles added with soybean powder but, on the contrary, Cohesiveness was decreased. The content of isoflavones in noodles was increased along with the increament of mixing ratio of soybean powder. Sensory evaluation showed that the noodles with 5% of sobyean powder was significanly higher than those of no-soybean powder. At the same time, the characteristics of noodles added with Gastrodine rhisoma was evaluated. The results were as follows; As in soybean powder, L(brightness) and a(redness) value was decreased along with the increasing of mixed Gastrodine rhisoma. Compared with no-powder, hardness and Chewiness was significantly increased in 0.5% and 1.0% in soybean powder, and 0.5% in Gastrodine rhisoma one, respectively. Sensory evaluation showed that the noodles with 1.0% of Gastrodine rhisoma powder was significanly higher than those of no-soybean powder. Considering together with sensory evaluation and economic aspect, noodles with 5% of soybean powder and 0.5% of Gastrodine rhisoma to be the best ones.

• KSBB Journal
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• v.16 no.1
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• pp.48-53
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• 2001

Bovine serum albumin(BSA) was solubilized into the reverse micellar phase consisting of sodium bis(2-ethylhexyl) sulfosuccinate(AOT) and isooctane using the phase transfer method. Of particular interest in this study were the effects of pH and the added salt type and concentration on the solubilization efficiency. When univalent or divalent salts such as KCl, NaCl, $MgCl_2$, or $CaCl_2$ were added to the aqueous phase at a concentration of 0.1 M, maximum solubilization efficiency was attained at a pH ranging from 5 to 7, depending on the added salt type. Increased salt concentration up to 1 M resulted in an increased solubilization efficiency for $CaCl_2$ and NaCl, while the addition of $MgCl_2$ beyond 0.1 M showed an anomalous trend. Further, it was noteworthy that too a large extent the protein precipitated in the interface between the organic and aqueous phases at lower pHs and lower salt concentrations. The size of the reverse micelle water pool was estimated by measuring the molar ratio of the surfactant to the water, $W_0$. Irrespective of pH in the aqueous phase, the resulting value of $W_0$ was almost constant, eg., 20 for $MgCl_2$ . However, the value of $W_0$ decreased with increased salt concentration in the cases of KCl and $CaCl_2$.

• Korean journal of food and cookery science
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• v.5 no.1
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• pp.15-21
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• 1989

These experiments were carried out to study the factors affecting quality and textural characteristics in the preparation of artificial gluten meat (AGM). Effects of amounts of ingredients on properties of AGM were summarized as follows: 1. The more amounts of water increased, the higher L and b values became, and AGM, therefore, became bright and yellow in color. The more increased the amount of water, the more decreased shear force, hardness and chewiness, but the water holding capacity increased. The 100% of water added sample approached to raw beef in L value, $\Delta$0E, hardness and chewiness. 2. The mixing ratio of walunt and com oil more affected on color than on texture, and the proper ratio was 30% of walunt and 10% of oil. 3. In the case of interactions of oil and water, water amounts affected more on color, shear force, chewiness and the water holding capacity than on oil. AGM mixed with the ratio of 10% of oil and 100% of water approached to raw beef.

• Journal for History of Mathematics
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• v.23 no.3
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• pp.121-140
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• 2010

This study presents one universal mean formula of implicate quantity for speed, temperature, consistency, density, unit cost, and the national income per person in order to avoid the inconvenience of applying different formulas for each one of them. This work is done by using the principle of lever and was led to the formula of two implicate quantity, $M=\frac{x_1f_1+x_2f_2}{f_1+f_2}$, and to help the understanding of relationships in this formula. The value of ratio of fraction cannot be added but it shows that it can be calculated depending on the size of the ratio. It is intended to solve multiple additions with one formula which is the expansion of the mean formula of implicate quantity. $M=\frac{x_1f_1+x_2f_2+{\cdots}+x_nf_n}{N}$, where $f_1+f_2+{\cdots}+f_n=N$. For this reason, this mean formula will be able to help in physics as well as many other different fields in solving complication of structures.

• International Journal of Highway Engineering
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• v.17 no.6
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• pp.19-26
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• 2015

PURPOSES : This study intends to develop an inorganic soil pavement material using industrial by-products and to evaluate its applicability as a road pavement material. METHODS : In this study, a compressive strength experiment was conducted based on the NaOH solution molarity and water glass content to understand the strength properties of the soil pavement material according to the mixing ratio of alkali activator. In addition, the strength characteristic of the inorganic soil pavement material was analyzed based on the binder content. The performance of the soil pavement was evaluated by conducing an accelerated pavement test and a falling weight deflectometer (FWD) test. RESULTS : As a result of the soil pavement material test based on the mixture ratio of alkali activator, it was identified that the activator that mixed a 10 M NaOH solution to water glass in a 5:5 ratio is appropriate. As a result of the inorganic soil pavement materials test based on the binder content, the strength development increased sharply when the amount of added binder was over 300 kg; this level of binder content satisfied 28 days of 18 MPa of compression strength, which is the standard for existing soil pavement design. According to the measured results of the FWD test, the dynamic k-value did not show a significant difference before or after the accelerated pavement testing. Furthermore, the effective modulus decreased by approximately 50%, compared with the initial effective modulus for pedestrian pavement. CONCLUSIONS : Based on these results, inorganic soil pavement can be applied by changing the mixture proportions according to the use of the pavement, and can be utilized as road pavement from light load roads to access roads.

• Journal of Energy Engineering
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• v.21 no.2
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• pp.179-186
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• 2012

A climate change by increase of greenhouse gas is coming to the front by a large issue, and oxy-combustion demonstration project is coming to the attention to one plans for the reduction of carbon dioxide in power generation sector that used a fossil energy in points of time. This paper estimates benefit of electric generation, benefit of greenhouse gas reduction, benefit of environmental pollutant decreasing and domestic and foreign market value-added benefit caused by oxy-combustion demonstration project. Furthermore, this paper attempts to cost-benefit analysis, using NPV, B/C ratio, IRR techniques for oxy-combustion demonstration project. The results indicate that NPV is 681,620million KRW, B/C ratio 1.69 and IRR 21.4%. Accordingly, oxy-combustion demonstration project ensures economic feasibility that the three indicators have exceeded 0, 1.0 and 5.5%. Moreover, uses of the result is useful for the reduction of carbon dioxide in thermal power generation sector of policy decision.

• Geomechanics and Engineering
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• v.31 no.5
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• pp.505-518
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• 2022

This study introduces soil resistance multipliers at locations encompassed by the zone of influence of the helix plate to consider the added lateral resistance provided to the helical pile. The zone of influence of a helix plate is a function of its diameter and serves as a boundary condition for the modified soil resistance springs. The concept is based on implementing p-multipliers as a reduction factor for piles in group action. The application of modified p-y springs in the analysis of helical piles allows for better characterization and understanding of the lateral behavior of helical piles, which will help further the development of design methods. To execute the proposed method, a finite difference program, HPCap (Helical Pile Capacity), was developed by the authors using Matlab. The program computes the deflection, shear force, bending moment, and soil resistance of the helical pile and allows the user to freely input the value of the zone of influence and Ω (a coefficient that affects the value of the p-multiplier). Results from ten full-scale lateral load tests on helical piles embedded at depths of 3.0 m with varying shaft diameters, shaft thicknesses, and helix configurations were analyzed to determine the zone of influence and the magnitude of the p-multipliers. The analysis determined that the value of the p-multipliers is influenced by the ratio between the pile embedment length and the shaft diameter (D_p), the effective helix diameter (D_h-D_p), and the zone of influence. Furthermore, the zone of influence is recommended to be 1.75 times the helix diameter (D_h). Using the numerical analysis method presented in this study, the predicted deflections of the various helical pile cases showed good agreement with the observed field test results.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.215-226
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• 2012

Physicochemical and sensory characteristics of Curcuma Longa L cookies prepared with various levels of rice flour were investigated in this study. There were significant differences in the density of dough, and it had the highest value of 1.32 in the control group. The pH and moisture content of dough increased by addition of rice flour. Spread factor of cookies was significantly decreased by addition of rice flour. DPPH radical scavenging activity of the control group was 58.72%, whereas cookies with rice flour ranged from 59.26~61.41%. The L value of brightness was increased, but a and b value were decreased significantly by addition of rice flour. The hardness of the control group was higher than that of the cookies prepared with different levels of rice flour. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference for cookies showed that 50% and 75% substituted sample groups were higher than those of the other groups. The results of this study suggest that addition of 50~75% rice flour is the best substitution ratio for rice cookies added with Curcuma Longa L.