• Fire Science and Engineering
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• v.18 no.2
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• pp.12-19
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• 2004

The commercially available IG-541 extinguished agent composed of inert gases was developed for environmental protection. The extinguished agents were considered in terms of physical properties, efficient characteristic, environment, stability, and economical efficiency. The pure and mixture components of physical properties of $N_2$, Ar and $CO_2$ were chosen and compared. The physical properties of density, viscosity and surface tension of inert gases were plotted with the molar ratios of $N_2$/$CO_2$ and Ar/$CO_2$ in terms of a temperature. The extinguished agent in the composition of $N_2$, Ar and $CO_2$, 50/40/10 (mol %) showed relatively high density, low viscosity and moderate surface tension, therefore it was suitable for the alternative extinguished agents.

• The Korean Journal of Rheology
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• v.11 no.1
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• pp.50-56
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• 1999

Melt blends of polyamide 6 (PA 6) with polyester elastomer (PEL) were prepared in a corotating twin screw extruder using two types of coupling agent(CA), viz. diglycidyl ether of bisphenol A (DGEBA) and 1,4-phenylene bis(2-oxazoline) (PBO). Notched impact strength of PA 6 as well as PA 6/PEL blends increased with the addition of coupling agent, especially with DGEBA and the maximum impact toughening of the blend was obtained with 0.6%(by mol) DGEBA, where a minimum domain size was observed from SEM. Melt viscosities of the untreated blends were higher than those of base resins at low frequencies. Viscosities of base resins as well as blends increased with the addition of CA, and the effect was much more pronounced with DGEBA, especially for PA 6 and PA 6-rich blends.

• Korean Journal of Food Science and Technology
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• v.50 no.6
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• pp.608-613
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• 2018

For increasing both the viscosity and intake of calories and nutrients, four cereal powders: Goami (GR), waxy barley (WBL), germinated brown rice (GBR), and oat (OT) were added to rice porridge, and the properties of the porridge were compared with that containing a commercial thickener. Among the samples, the porridge with WBL showed the highest viscosity, whereas that with GR showed the lowest. With regards to color properties, the porridge with GR showed the highest whiteness, while those with OT or GBR had the highest yellowness, affecting the color of the rice porridge. The viscosity level of porridges with cereal powders did not reach that of the porridge with the commercial thickener at $90-95^{\circ}C$; however, at $55-60^{\circ}C$, the viscosity of the porridge with cereals was enough to replace the commercial thickener. With regards to organoleptic tests, the overall acceptability was mainly attributed to color, and there were no significant differences in other properties. From these results, it seems that the cereal powders could be suitable substitutes for commercial thickeners.

• Fire Science and Engineering
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• v.34 no.2
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• pp.147-155
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• 2020

This paper presents a study on the development of a fire extinguishing agent and extinguishing system for an energy storage system (ESS) fire. The fire extinguishing agent designed to extinguish an ESS fire is a highly permeable fire extinguisher that reduces the surface tension and viscosity while bringing about cooling action. This is the main extinguishing effect of this type of wetting agent, which displays the characteristics of fire extinguishing agents used for penetrating the battery cells inside the ESS module. For the fire extinguishing system, a local application system was designed to suppress fire on a rack-by-rack basis. A 360° rotating nozzle was inserted into the rear hall of the ESS module, and general nozzles were installed in the rack to maximize the fire extinguishing effect. The fire extinguishing agent was strongly discharged by virtue of the gas release pressure. Experiments on fire suppression performance with ESS module 1 unit and module 3 units showed that all visible flames were extinguished in 8 s and 9 s, respectively, by the fire extinguishing agent. In addition, based on confirming reignition for 600 s after the fire extinguishing agent was exhausted, it was confirmed that the ESS fire was completely extinguished without reignition in all fire suppression performance experiments.

• Journal of the Korean Recycled Construction Resources Institute
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• v.11 no.4
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• pp.289-298
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• 2023

In this study, the development of a self-healing concrete waterproofing agent was examined, focusing on its manufacturing and waterproofing properties. The optimal ratio using microcapsules for the concrete waterproofing agent was determined through assessments of flow, compressive strength, and permeability conducted during the mortar stage. These findings aimed to provide fundamental data for evaluating the self-healing properties of the concrete waterproofing agent designed for use in concrete structures. The self-healing concrete waterproofing agent was comprised of three types of inorganic materials commonly used for repair purposes. From experimental results, a composition ratio with a high potassium silicate content, referred to as SIM-2, was found suitable. A surfactant mixing ratio of 0.03 % was identified to enhance the dispersibility of the concrete waterproofing agent, while a mixing ratio of 0.2 % distilled water was deemed suitable for viscosity adjustment. For the magnetic self-healing concrete waterproofing agent's healing agent, using microcapsules in the range of 0.5 % to 0.7 % met the KS F 4949 and KS F 4926 standards.

• Proceedings of the Korea Concrete Institute Conference
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• 2006.05b
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• pp.49-52
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• 2006

Extrusion concrete panel is made by extrusion of high viscosity paste. The high viscosity paste is made by mix of cement, silica, reinforced fiber and thickening agent in the dry mixer and wet mixer subsequently, extrusion in the extruder, and curing in the normal steam curer and high pressure steam curer subsequently. To increase a flexural strength of the panel, it is used inorganic fiber as like asbestos. But it was known that the asbestos was harmful to human being lately, in the domestic area it is restricted usage in the construction materials. So, it is demanded the alternative material for asbestos in the extrusion concrete panel. This study is to investigate that the sepiolite is possible to be the alternative of asbestos. The 3 types of sepiolite is applied to the extrusion concrete panel. To investigate the properties of the panel with sepiolite, it is compared the control with asbestos in the flexural strength, the specific density and the spot compressive strength. From the test results, it was found that the panel with sepiolite B is higher than the control with asbestos in the flexural strength and in the density.

• Food Science of Animal Resources
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• v.37 no.3
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• pp.449-455
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• 2017

Chocolate milk is one of the most commonly used non-fermentative dairy products, which, due to high level of sucrose, could lead to diabetes and tooth decay among children. Therefore, it is important to replace sucrose with other types of sweeteners, especially, natural ones. In this research, response surface methodology (RSM) was used to optimize the ingredients formulation of prebiotic chocolate milk, date syrup as sweetener (4-10%w/w), inulin as prebiotic texturizer (0-0.5%w/w) and carrageenan as thickening agent (0-0.04%w/w) in the formulation of chocolate milk. The fitted models to predict the variables of selected responses such as pH, viscosity, total solid, sedimentation and overall acceptability of chocolate milk showed a high coefficient of determination. The independent effect of carrageenan was the most effective parameter which led to pH and sedimentation decrease but increased viscosity. Moreover, in most treatments, date syrup and inulin variables had significant effects which had a mutual impact. Optimization of the variables, based on the responses surface 3D plots showed that the sample containing 0.48% (w/w) of inulin, 0.04% (w/w) of carrageenan, and 10% of date syrup was selected as the optimum condition.

• Fire Science and Engineering
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• v.16 no.3
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• pp.16-25
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• 2002

For Freon-23, a conventional extinguished agent regulated by Montreal Protocol and HFC-227ea, its alternative, the empirical equations were correlated in terms of saturated pressure, density, viscosity, enthalpy and surface tension. They were obtained by regression analysis from the experimental data in the literature. The empirical equations of saturated pressure were expressed as the second and third order function of temperature. The empirical equation of density was expressed as compressibility factor and saturated pressure by a function of temperature. The empirical equation of viscosity was formulated as a power function. Heat capacities as well as enthalpies were well fitted by empirical form of the second-order temperature. Finally, surface tension simply has linear function form in terms of temperature.

• Membrane and Water Treatment
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• v.4 no.4
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• pp.277-291
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• 2013

The transport and recovery of Levafix brilliant red E-4BA and Levafix brilliant red E-6BA were investigated using polytetrafluoroethylene (PTFE) fiber based supported liquid membrane containing tetra butyl ammonium bromide (TBAB) in coconut oil as a carrier. The influencing parameters studied are: pH of the feed solution, concentration of dye in the feed solution, extractant concentration, and various kind of stripping agent, rate of stirring, time of transport, reusability of membrane and stability of membrane. Increase in TBAB concentration inside the membrane enhances the flux with its maximum value at $1.553{\times}10^{-4}$ M TBAB. Further increase in the concentration of TBAB leads to decreased rate of transport due to increase in viscosity of membrane liquid. The optimum conditions for dye transport are: pH of feed ($7{\pm}0.1$), $1.553{\times}10^{-4}$ M extractant concentration, 350 rpm for stirring, $4.9{\times}10^{-1}$ M potassium hydrogen phthalate as a stripping solution, the time of transport 6 h. It was noticed that flux values were increased with increasing dye concentration in the feed phase. Applying this study to textile wastewater, dyes were transported up to 98% in 6 h. This recovery technique is rewarding to environment and economic.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.101-108
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• 2013

This study investigated the functional nutrition of red yeast rice to added beurre mani$\acute{e}$ in the production of brown sauce. We added X to Y at levels of 0%, 5%, 10%, 15% and 20% and investigated the effects on the viscosity, water content, turbidity, pH, sugar level, reducing sugar, color, and sensory quality characteristics of the resultant brown sauce. The viscosity of Brown sauce was increased with increasing red yeast rice beurre mani$\acute{e}$ while water content and turbidity were decreased. pH was between 4.57~4.91. Sugar level and reducing sugar were increased with increasing red yeast rice powder content. L and a were increased with increasing red yeast rice powder content, and b was decreased. In sensory testing, visual appearance and flavor were highest for brown sauce preparations containing 15% and 20% X. Aftertaste and taste scored the highest for additions of 10% and 15%. For general preference, a 15% addition of X resulted in the highest score. Based on the results, it seems that red yeast rice powder, 15% red yeast rice powder added brown sauce has the highest the general preference.