• Proceedings of the Korea Concrete Institute Conference
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• 2008.04a
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• pp.465-468
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• 2008

This study investigated the best condition when mixed sand with a river and crushed sand was used though the experiment for the properties of the concrete corresponding to the control of fine aggregate ratio to apply the mixed sand and properties of the fine aggregate at the ready-mixed concrete factory on Yeongnam and Honam. The physical properties of Yeongnam and Honam is satisfied with KS F 2526 and KS F 2527 except fineness modulus and passing amount of 8mm sieve. And, the mixed sand above two types which were incongruent to use individually was being used at each factory, and it was managed in accordance with KS. The flowabillity of the mixture proportion of concrete which was estimated by method of unit volume weight according to the fine aggregate ratio at each factory on Yeongnam and Honam was higher than existing mixture proportion. It was analyzed that the residual water due to decline of the surface area caused by reducing fine aggregate ratio was increased relatively. Accordingly, it was considered that the effect on the economic mixture proportion and improvement of durability might be possible.

• Proceedings of the Korean Geotechical Society Conference
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• 2008.10a
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• pp.1630-1637
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• 2008

Jeju-do is a island formed by the volcanic activity and has more than 360 volcanic cones distributed widely along the long axis of the elliptically shaped island. The volcanic cones consist mainly of scoria, so called "Song-I" in the local dialect. In this study the chemical and soil mechanical properties of scoria being very different from those of the inland were investigated with the various tests. In the sieve-passing test the particle size of scoria had more than 10 of uniformity coefficient and gradation coefficient of 1 ~ 3, showing relatively homogenous distribution. Based on the uniformity classification, scoria was assorted into GW. In the large scale direct shear tested for measuring the mechanical strength of scoria the internal friction angle of red scoria was $37^{\circ}$ and that of black scoria was $36^{\circ}$. This indicated that there was no difference in the mechanical strength between two types of scoria. On the other hand, red and black scoria had $1.24{\times}10^{-3}$ to $3.55{\times}10^{-2}$ cm/sec of k values for the static water level permeability, thus being classified into a coarse or fine sand as compared with that representing the saturated soil. They also had 1.411 to $1.477\;g/cm^3$ of notably low $r_{dmax}$ values for the compaction test as compared with common soil, which was considered to be due to their low specific gravity and high porosity. In conclusion, the soil mechanic properties of scoria obtained from this study are thought to be very helpful for reducing lots of trial and error happening in the civil engineering construction.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2008.06a
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• pp.298-298
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• 2008

제지산업은 다량의 용수를 사용하면서 또한 많은 양의 폐수를 배출하고 있다. 기존의 폐수처리 공정에서는 침전처리를 위한 큰 공간과 오랜 시간이 요구되어 처리비용이 비교적 많이 드는 단점이 있다. 이러한 기존 기술의 문제점을 보완할 수 있는 새로운 고도처리가 가능한 초전도 마그네트를 이용한 자기분리 기술을 적용하고자 하였다. 자기분리의 기본 원리는 강력한 자기력에 의하여 액체에 포함된 자성입자를 분리해내는 것으로 자성입자들이 자계의 힘에 의하여 잡아당겨지고 포획될으로서 제거되는 것이다. 자기분리용 전자석으로서는 아주 이상적으로 이러한 초전도마그네트와 체(sieve) 형 자기필터를 결합시키면 아주 높은 고구배의 자장(HGMS; High Gradient Magnetic Separation)을 발생 시킬 수 있다. 초전도마그네트를 이용하면 대공간에 전력손실 없이 고자장을 발생시킬수 있기 때문에 미립자를 효과적으로 고속으로 분리하는 것이 가능해지며 또한 상자성 미세입자까지도 처리할 수 있다. 본 연구에서는 주로 유기물로 구성된 제지며|수의 부유물을 자성체와의 응집반응에 의해 플록을 형성하여 자성플록의 자기분리 효과를 연구하였다. 응집제의 종류와 응집반응 공정에 따른 자성플록의 형성 정도를 조사하였으며 자기분리 후 폐수의 탁도, COD 등의 특성을 분석하였다.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.5
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• pp.457-465
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• 2016

Effects of soaking time on the physicochemical and structural characteristics of waxy rice flours and starches purified from flours using the alkaline steeping method were investigated. Korean cultivar Sinseonchal waxy rice was washed and soaked in tap water (1:2 w/w) and stored at room temperature for 15 days. On each day of soaking for 0, 1,2 3, 5, 10, and 15 days, pH of soaking water was measured and rice grains were dried, ground, and passed through 100 mesh sieve. The pH was reduced to 3.90 by day 5 and increased to 4.60 by day 15. The protein and ash contents, swelling powers and solubilities of flours and starches decreased with increasing soaking time. The water-binding capacities increased while trends were not similar to soaking time. The flour particle size distribution ranged from two to four peaks with increasing soaking times. Starch granule size decreased with increasing soaking time. The peak, trough, and final viscosities of flours and starches showed similar trends until 10 days and 15 days, respectively. The starches presented higher viscosities than the flours. The branch chain length distributions of amylopectin of starches showed an increaseed DP6~12 portion and decreased DP13~24 portion with increasing soaking time of waxy rice grains.

• Journal of Plant Biology
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• v.3 no.2
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• pp.29-34
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• 1960

From the view point of phytopathological anatomy, the author has tried to study the effect of the shoot cluster disease virus on the internal structure of vascular tissues of chinese date tree (Ziziphus jujuba var. inermis Rehd.) comparing healthy checks and diseased plants. The materials were collected at the several sites, Kumgock-Ri, Masuc-Ri, Kyungi-Do, and near the campus of Korea University and around the area of Chongam-Dong, Seoul City, from August 15th to September 5th 1959. The leaf materials of healthy and diseased plants are fixed and aspirated in two kinds of killing solutions, formalin-acetic acid alcohol solution and Craf III solution. Sections were cut at 5-10$\mu$ thickness and stained with the double staining reagents of safranin and fast green. In this experiment the author has observed that there are marked structural changes in the infected plants in contrast of healthy checks. As figures 3-7 show that the following characteric changes have taken place on infected plants: 1) the arrangement of irregularly developed sieve elements in phloem, 2) the degeneration of phloem elements, 3) the irregular arrangement of epidermis in mid-vein, 4) more necrosis is observed among the parenchymatous cells, 5) abundant accumulatin of starch grains in parenchymatous cells, . In contrast to the above irregularities caused by the virus disease, the healthy checks appear normal structures as shown in figures 1 and 2. In adding to the all features noted above, the author could also observe an interesting feature that the xylem elements in mid-vein vascular bundle tissues are considerably disorganized to show the unspecialized vessel elements, the irregularly arranged xylem elements. However, this kind of irregularities which occur in xylem under the virus infection has not been reported previously. The features noted on the internal structure of vascular bundle under the condition of infection by the shoot cluster disease on chinese date trees appear to be more or less closely similar to the symptoms of the bunchy-top of banana and the yellow dwarf disease of barley in respect to the fact that whether phloem necrosis takes place as a primary symptom or a secondary symptom. In all these disease, primary histological changes of hypoplasia and hypertrophy are preceeded by the necrosis of phloem.

• The Journal of Natural Sciences
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• v.6 no.1
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• pp.103-108
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• 1993

Zeolites were discovered as a natural mineral more than two hundred ago. In the beginning, the mineral was used as ion-exchange material and adsorbent. After the end of World War II , however, a variety of zeolites have become available in large amounts because of the establishment of low temperature synthesis and the discobery of natural zeolite deposits of sedimentary origin. Various uses of xeolite were developed utilizing the unique crystal strucrure and function of these minerals. In connection with this development remakable progress has also been made in basic stuides on the related geology and mineralogy, crystallization from sols and gels, structure, ion exchange, adsorption and cataiysis. As a result, zeolites, which had been known only as mineral specimens displayed in museums. established a firm position among the high-technology masterials with excellent functional capabilities.

• Journal of the Korean Society of Food Culture
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• v.9 no.4
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• pp.355-367
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• 1994

This study aims at exploring the nature of the traditional Korean wines brewed throughout the Southern Region of Korea-Chulla-do, Kyungsang-do and Cheju-do describing their varieties and brewing methods and also comparing the similarities and differences of their features. When compared with the wines produced in the Central Region, the Southern varieties are very fastidious and complex in their brewing methods, which in turn show a wide range of diversity. First of all, all the 29 kinds of wines investigated, not a single one shows any resemblance to any one of the remaining, each exhibiting peculiar and particular characteristic features of its own. Especially, the distilling methods demonstrate very complex processes. Secondly, the majority of the Southern spirits are made from grains, added with fragrant flavor of pine tree, wormwood, chrysanthemum leaves and other medicine herbs such as Chinese matrimony vine and tankui. Thirdly, they are brewed with yeast made from wheat into kodupap(steamed rice) type of spirits, emerging as in the form of blended liquor. Fourthly, in brewing, different fermenting temperature and duration are required. Typewise, the temperature required for the basic spirit is $15{\sim}20^{\circ}C\;or\;25{\sim}30^{\circ}C$ : in the case of blended secondarily fermented liquor, from the minimum of $0{\sim}5^{\circ}C$ to the maximum of $75{\sim}80^{\circ}C$. The brewing duration is $3{\sim}5$ days for the basic spirits. In some cases, from the minimum of 3 days to the maximum of 100 days are consumed for fermenting. Fifthly, the wine extraction gadgets are yongsu (wine strainer), the sieve, filter paper, Korean traditional paper, the utilization of which implies that the brewers endeavor to observe and preserve the traditional and indigenous methods of wine making.

• Journal of the Korean Society of Food Culture
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• v.9 no.4
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• pp.341-353
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• 1994

This study delves into the general characteristics of spirits brewed in the Central Region of Korea-Seoul, Kyonnggi-do, Chungchung-do-paying particular attention to their varieties and fermenting methods and also comparing similarities and differences of their features. It is found first of all that there are a wide range of variety in the kinds of liquors. Among the 21 spirits investigated, not a single one resembles any one of the remaining in terms of the raw material, and the brewing method and process. Secondly, all of them use locally produced grains and can be classifiable as belonging to the common category of yakju (clean spirit) with fragrant elements added for the purpose of enhancing health or decreasing any harmful effects after drink. Thirdly, these traditional folk wines are characterized by the addition of secondarily fermented spirits. The more secondarily fermented spirit a wine has, the more fragrant and palatable it becomes and also the less harmful. Fourthly, all the spirits of this region are fermented by using yeast kodupap (steamed rice). The brewing temperature is usually around $15{\sim}20^{\circ}C$ for $5{\sim}8$ days or $3{\sim}4$ days for the majority of the cases. Fifthly, purifying is done with the yongsoo (strainer), the sieve, traditional Korean paper, etc. As such, we can say that all the brewers endeavor to maintain Korean traditional methods of wine making.

• Journal of the Korean Society of Food Culture
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• v.4 no.1
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• pp.39-51
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• 1989

Korean Chochgal is a kind of salted, fermentive food mainly made of fish in our country. It has been a suitable side'dish for the diet of rice. It has made use of an accompaniment of wine, seasoning, food of ceremony and a folk remedy. There were various kinds of Chochgal and various way of for preparation. For a long time it has developed in how to cook and how to eat. Nowaday, it has lessened to use Chochgal. In this thesis, the kinds of Chochgal and the reference frequency to them, the material, the measuring unit of material, the making terms, and the cooking kitchen utensils are studied out of the 86 books published in Korea from 1200 to 1984. 1. It was classifed Choch, Sikhae, and Oyukchang as how to cook. 2. There were 147 kinds of Chochgal, 100 kinds of Choch, 40 kinds of Sikhae and 7 kinds of Oyukchang in our traditional documents. 3. Materials were classified into main material, sub-material, and seasonings. As main materials there were fish, internals of fish, spawn, flesh, salt and soy sauce. As sub-materials there were seasoning, flavor, vegetables and cereals. 4. There were 41 kinds of measuring units. Of them, 17 kinds are for volume, 9 kinds are for quantity, 3 kinds are for length, and 12 kinds are for the rest. 5. There were 52 kinds of cooking kitchen utensils. They used mainly a sieve and pebbles. To store Chochkal a kind of jar, a woodenware and a clay ware were used. To shelter it from the wind, they sealed it with leaves and oiled paper. But few of them are used nowaday. 6. There were 209 kinds of cooking terms. Of them, 35 kinds are for the washing process, 51 kinds are for the preparing process, 38 kinds are for the making process, 25 kinds are for the fermenting process, 24 kinds are for the keeping process, and 36 kinds are for the eating(using) process.

• Membrane Journal
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• v.11 no.3
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• pp.124-132
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• 2001

Silica membranes were prepared on a porous ${\alpha}$-alumina tube with pore size of 150nm by sol-gel and chemical vapor deposition(CVD) method for hydrogen separation at high temperatures. Silica and ${\gamma}$-lumina membranes formed by the sol-gel method possessed a large amount of mesopores of a Knudsen diffusion regime. In order to improve the $H_2$ selectivity, silica was deposited in the sol-gel derived silica/${\gamma}$-alumina layer by thermal decomposition of tetraethyl orthosilicate(TEOS) at $600^{\circ}C$. The CVD with forced cross flow through the porous wall of the support was very effective in plugging mesopores that were left unplugged in the membranes. The CVD modified silica/alumina composite membrane completely rejected nitrogen permeation and thus showed a high $H_2$ selectivity by molecular sieve effect. the permeation of hydrogen was explained by activated diffusion and the activation energy was 9.52kJ/mol.