• Applied Microscopy
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• v.45 no.2
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• pp.52-57
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• 2015

Bulk metallic glass (BMG) shows higth strength, high elastic limit, corrosion resistance and good wear resistance and soft magnetic properties and has been considering as a candidate for new structural materials. But they show limited macroscopic plasticity and lack of tensile ductility due to highly localized shear deformation, which should be solved for real structural application. In this paper researches on the enhancement of plasticity of BMG were reviewed briefly. Introducing heterogeneous structure in glass is effective to induce more shear transformation zones (STZs) active for multiple shear band initiation and also to block the propagating shear band. Several methods such as BMG alloy design for high Poisson's ratio, addition of alloying element having positive heat of mixing, pre-straining BMG and variety of BMG composites have been developed for homogenous distribution of locally weak region, where local strain can be initiated. Therefore enhancement of plasticity of BMG is normally accompanied with some penalty of strength loss.

• Proceedings of the Korea Committee for Ocean Resources and Engineering Conference
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• 2000.10a
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• pp.129-134
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• 2000

Hardening agent has been the traditional material for surface soil stabilization a sat ground This study aims at determining optimal mixture ratio of hardening agent in accordance with the required design specificutions. Hardening agent is properly mixed with Fly ash, Gyosum, Slag and Cement for the etmmngite hydrates which is dective for early stabilization of unconsoliokrred soil. \ulcornerhe treated soil is the clay tint is widely found here and there in Koresz In this study, preliminary tests were performed to get optirml mixture ratio of stabilizer ingredient, and mrvine clay in Jin-Hae was used to get physid and Md properties. Labomtory tests of 50 stabilized soil were performed to get optimal mixture mtio for 16-stabilizer merial a 6 types, a d stabilizer mixing was determined

• Journal of the Korean Geotechnical Society
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• v.16 no.2
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• pp.79-89
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• 2000

The application of stabilization method has increased because of short construction periods, no environmental problems with dumped and replaced soil, assurance of required strength and economical effect with mid to small size construction. The unconfined and triaxial(UU-condition) compression tests were executed with each mixing sample for the study of the improvement effects and the effect of design-parameters by the stabilization methods. Three typical stabilizers, which are representative in Korea, were applied in this study, and three common soils(very soft clay, general weathered soil, common clay), which are common in Korea, were used in this study. In this study, the effect of engineering factors(soils, stabilizers and water contents, etc.) which are important parameters for the improvement effects of mixed ground by stabilizers, was analyzed. As results, the tendencies of design-parameters(unconfined compression strength, deformation modulus and strength parameter) are presented and the criteria of the application of stabilization methods are suggested.

• Food Science and Biotechnology
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• v.14 no.6
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• pp.758-765
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• 2005

Instant powders that only require mixing with water prior to consumption can be produced by extrusion for use in products such as instant beverages. Both extrusion processing conditions and particle size of powder are important to end-product characteristics. In this study, a twin-screw extruder was used under various processing conditions (feed moisture, barrel temperature, and screw speed) to produce extrudates from soft wheat flour, which were ground to powders with particle size ranges of less than 93, 93-145, and $145-249\;{\mu}m$. Effects of adding soy lecithin to wheat flour before extrusion were also investigated. Water absorption, solubility, suspension viscosity, and dispersibility of wheat powders were related to specific. mechanical energy measured during extrusion. Powder particle size was important to instant properties, especially ease of dispersal in water and stability to sedimentation. Addition of lecithin significantly improved dispersibility of powders.

• Journal of the Korean Geotechnical Society
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• v.16 no.6
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• pp.87-95
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• 2000

A series of consolidated undrained triaxial compression testes were performed to increase field applications of soil admixtures mixed with short fiber. Kaolin clay and three types of fiber were selected and auto cutter was used to obtain reliable length of fibers. Remolded soil specimens were tested for obtaining the basic data to be applied to the reinforcement of soft clay, embankment or barrier and clay liner of wastes landfill etc. Conversion equations from weight to volume of clay mixed with short fiber are introduced and relationships between fiber content and fiber concentration are derived. It is found that reinforcing effect by aspect ratio and mixing ratio of short fiber decreases as confining pressure increases. The best efficient reinforcing effect is given at the aspect ratio of 80~120 and the fiber content of 1.2%~2.4% and the fiber diameter of 0.27mm.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2020.06a
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• pp.64-65
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• 2020

Oyster shells are difficult to grind, while oyster shell powders have coarse and coarse grains, whereas egg shell powder, the same high calcium material, has small and soft particles and has opposing properties. In order to study the change in flexural and compressive strength by designing different mixing ratios using 50% of oyster shell powder and egg shell powder as a filling material. As a result of the experiment, there is almost no difference in the result.

• Resources Recycling
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• v.14 no.4 s.66
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• pp.22-33
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• 2005

Four sheet-shaped and one soft-shaped self-sealing waterproof materials were prepared to recycle some GRT(Ground Rubber Tires). Their physical properties were tested to consider characteristics of them. The self-sealing waterproof materials were consisted of GRT/super absorbent polymer(SAP)/binder and mold by a hot press after mixing with a batch-typed internal mixer. The average size of GRT particles was -40 mesh, SAPs were commercial GE-500F and poly(AM-SAS-AA) prepared in this work. Binders were PU. EVA, LDPE, SBR, and poly(2-EHA). And PU film was attached to improve the properties of waterproof materials. Characteristics of self-sealing waterproof materials consisted of by GRT/GE-500F/EV-600/PU film and GRT/GE-500F/SBR(vulcanization)/PU film among the developed self-sealing waterproof materials were similar to the commercial products. And properties of the soft-shaped self-sealing waterproof materials consisted of by GRT/GE-500F/Po1y(2-EHA) and CRT/Poly(AM-SAS-AA)/poly(2-EHA) were improved within from four times to twenty times compared to the one oi the commercial products.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.586-592
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• 1999

The objective of this study was to investigate the fundamental characteristics of proteins effecting on Korean wheat flour quality. Mixing properties and protein contents of Eunpa, Allgreu, and Woori showed soft wheat characteristics. Tapdong had strong dough stability and high protein content like hard wheat flour. However, even though Greu had a high protein content, the dough strength was very weak like soft wheat flour. No major difference was observed in protein solubility with water, 0.1N NaCl, 70% ethyl alcohol, 0.1 N acetic acid solution and in sulfur and disulfide contents between Korean wheat flours and imported flours. However, DNS (Dark Norther Spring) had more contents of acid insoluble and SDS insoluble proteins compared with Korean wheat varieties. PAGE pattern of Tapdong was very similar to imported wheat flours at the high molecular weight regions and characteristic high molecular weight glutenin subunits were observed over 116 kD protein molecular weight region from 4 Korean wheat flours such as Eunpa, Woori, Allgreu, and Greu.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.194-199
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• 2002

Eight Korean wheat cultivars were milled and evaluated for the properties of white layer cake-making, compared to a commercial soft wheat flour. Milling yields of the Korean wheat cultivars ranged from 62.5 to 71.8%. The protein and ash contents of flours milled from Korean wheat cultivars ranged from 7.70 to 10.58% and 0.51 to 0.71%, respectively. Woorimil, Alchanmil and Olgeurumil flours, having low protein content, showed very weak mixing characteristics. Even though Eunpamil and Geurumil flours showed longer mixing time and higher peak height, they had week dough stability. Slight differences in pH and specific gravity of cake batter were observed among the Korean wheat flours. Cake volume measured by rapeseed displacement was in the range of $837.5{\sim}952.5\;cc$. Alchanmil flour demonstrated the highest specific volume of 2.40, and the other domestic flours symmetrical and uniform than those with the commercial soft wheat flour. Volume of white layer cakes was negatively affected by flour protein content and somewhat associated with crumb softness. Crumb color of cakes prepared with domestic wheat flours was slightly darker and more yellowish. Hardness of fresh cakes prepared with domestic flours ranged from 307.33 to 416.60 $g_f$.

• Food Engineering Progress
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• v.21 no.1
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• pp.64-71
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• 2017

This study investigated the effects of the mixing ratio of tofu paste and normal corn starch on the characteristics of gluten-free (GF) muffins. Soft wheat flour for wheat flour-based muffins (control) was replaced with the mixture of tofu paste and normal corn starch (NCS). The mixing ratios of tofu paste and NCS were 1:6.4 (S100), 1:5.1 (S80), 1:3.8 (S60), 1:2.6 (S40), 1:1.3 (S20), and 1:0 (S00), based on their total solid contents. GF muffins of S40-S100 developed the porous, sponge-like structure without crumb collapse. The weight and baking loss did not significantly differ in the control and GF muffins. By decreasing NCS in GF muffin batters, the moisture content, firmness, and crumb redness/yellowness of GF muffins increased, while their volume, specific volume, and crumb lightness decreased. Nevertheless, these characteristics (except for firmness) of S100 were much closer to those of the control. In the preference test, however, S60 (possessing lower attributes than S100 and S80) was most favored among GF muffins, and was very similar in all evaluations (except for appearance) to the control. Overall, the mixture of tofu paste and NCS would be a potential material to replace soft wheat flour in muffins.