• Journal of the Korean Recycled Construction Resources Institute
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• v.10 no.3
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• pp.276-284
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• 2022

In this study, performance evaluation and rheological characteristics were analyzed for recycling the fine powder of nuclear power plant dismantled waste concrete as a solidifying agent for radioactive waste disposal. The radioactive concrete fine powder was used to prepare a simulated sample, and the test specimen was prepared using Di-water, CoCl₂, and 1 mol CsCl aqueous solution as mixing water. Regardless of the aggregate mixing ratio and the type of mixing water, it satisfies the performance standard of 3.45 MPa for compressive strength at 28 days of age. All specimens satisfied the criteria for submersion strength, and the thermal cycle compressive strength satisfies the criteria for all specimens except Plain-50. As a result of evaluating the rheological properties of the solidifying agent, it was found that the increase in the aggregate mixing rate decreased the yield stress and plastic viscosity. The leaching index for cobalt and cesium of all specimens was 6 or higher, which satisfies the standard. In order to secure the stable performance of the solidifying agent, it is considered effective to use 40 % or less of the aggregate component in the solidifying agent.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1060-1067
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• 2001

Effect of various thickening agents on kakdugi fermentation was investigated by measuring physicochemical and sensory properties during fermentation at 2$0^{\circ}C$. Paste of seven kinds of thickening agents (wheat flour (WF), waxy rice flour (WR), corn starch (CS), acid modified starch (AM), aretylated distarch adipate (AA), hydroxypropyl distarch phosphate (PP) and xanthan gum (XG) ) at 0.25% concentration was added to kakdugi. Total acidity during fermentation was not different among thickening agents, but slightly lower in XG than control at the 7th day of fermentation. At 0 day of fermentation, free sugar amount were higher in thickening agent addition groups than control, but rapidly decreased to below control at the 7th day of fermentation, except XG. Glucose and fructose which were the major free sugars, decreased rapidly during fermentation, whereas mannitol increased in all samples. Viscosity of kakdugi liquid was much higher in thickening agent addition groups than control at 0 day of fermentation, but rapidly decreased from 1 day of fermentation. However, initial viscosity was maintained only in XG. Hardness at the 7th day of fermentation was higher in WR, PP, XG than control. The result of sensory evaluation shows that there were no significant difference in sour odor, sour taste and savory taste among samples. Moldy odor was higher in WR, WF and AM, but was not significantly different in XG, PP, AA compared to control. Viscosity of XG and PP, and starchy taste of XG were higher than those of control. Overall preference of XG, AM, PP were not significantly different from that of control. Xanthan gum was considered to be a good thickening agent for kakdugi but it is necessary to find a minimum concentration for kakdugi since starch taste of xanthan gum.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.1
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• pp.69-77
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• 2013

Jujube is a functional food, containing medicinal ingredients without side effects. Jujube can relieve digestive upset, inhibit tumor growth and protect the liver. It includes sterols, alkaloids, saponins, vitamins, organic acids, and amino acids. Jujube has also received attention as an anticancer agent and as a diet food. However, it is rare to find yogurt made with jujube, so we considered adding jujube powder to yogurt to popularize it as a new health food. We made yogurt with jujube powder at 0, 1, 2, 3, and 4%. We measured pH, acidity, color properties (brightness, redness, yellowness), viscosity, sensory qualities (color, flavor, taste, overall quality). We also experimented with storage stability at intervals of 1, 5, 10, 15, and 20 days. The results showed that pH increased significantly (p<0.001) with increasing amounts of added jujube powder. The pH also rose significantly with longer storage, but tended to decrease after 20 days. Acidity was reduced during the storage period. Viscosity was highest with 1% added jujube powder (p<0.001) on day 5 of storage (p<0.001). The L color value decreased as the amount of added jujube powder increased, whereas the a-value (redness) and b-value (yellowness) increased (p<0.001). In an sensory test, color in samples with 0, 1, and 2% jujube powder exhibited the highest values (p<0.01), but no significant differences in flavor or texture were observed. Sweetness and sourness were highest in the yogurt with 3% jujube powder (p<0.05). Overall quality tended to be higher for yogurt with 3% jujube powder, but the difference was in significant. Taken together, our results indicate that yogurt with 3% jujube powder may the most suitable for manufacturing purposes.

• KCI Concrete Journal
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• v.14 no.3
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• pp.121-129
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• 2002

This study investigates experimentally into the design factors and quality variations having an effect on the properties of the combined high flowing concrete to be poured in the slurry wall of Inchon LNG in-ground receiving terminal. Especially, high belite cement and lime stone powder as cementitious materials and viscosity agent in order to improve self-compaction and hydration heat are used in this study. Water-cement ratio(W/C), fine aggregate volume ratio(Sr) and coarse aggregate volume ratio(Gv) as design factors of the combined high flowing concrete are applied to determine the optimum mix design proportion. Also quality variations for sensitivity test are selected items as followings. (1)Surface moisture(5cases) and (2)Fineness modulus of fine aggregate(5cases), (3)Concrete temperature(3cases), (4)Specific surface(3cases) and particle size of lime stone powder. As experimental results, water-cement ratio, fine and coarse aggregate volume ratio are shown as the optimum range 51%, 43% and 53% separately considering site condition of slurry wall. Also quality factors by sensitivity test should be controlled in the following ranges. (1) Surface moisture :to.67% and (2)Fineness modulus 2.6$\pm$0.2 of fine aggregate, (3)Concrete temperature l0-20t, (4) Specific surface 6,000$\textrm{cm}^2$/g and particle size 9.7$\pm$1.0${\mu}{\textrm}{m}$ of lime stone powder. Based on the results of this study, the optimum mix design proportion of the combined high flowing concrete are selected and poured successfully in the slurry wall of LNG in-ground tank.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.38 no.2
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• pp.119-131
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• 2012

The W/O emulsion is widely used for cosmetics because of its water-proofing benefit and long-lasting moisturizing effect. However, because of low stability of the W/O emulsion, it is very important to control the concentration of electrolyte and emulsifying agent, and ratio of water phase. Among these factors, we focused on the effects of different structures of emulsifying agents on the change of stability. Emulsifying agents were sorted into polyglyceryl ester, silicone and sugar series. We also examined the emulsifyingability of emulsifier by changing the ratio of normal and silicon oil in the oil phase. Through these experimental results, we figured out the property of w/o emulsion depending on the types of emulsifiers, and observed the stability of emulsion considering the change of particles and viscosity over time.

• Applied Chemistry for Engineering
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• v.27 no.3
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• pp.259-264
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• 2016

In this study, we applied six different norbornene dialkyl esters as a plasticizer to an isoprene rubber (IR) and evaluated replaceability of DEHP which is an endocrine disruptor. IR test sheets were prepared by blending IR, norbornene dialkyl ester, vulcanizing agent, etc. and processing properties of the IR were evaluated by measuring Toque, scorch time, cure time and mooney viscosity. Mechanical properties of IR test sheet including hardness, tensile strength, 100% modulus and elongation were also measured and the physical properties of norbornene dialkyl ester applied as a plasticizer were compared to those using DEHN. Both the maximum and minimum toque for the norbornene dialkyl ester as a plasticizer were similar to those of using DEHP. In addition, the scorch and cure time of the former were slightly longer than those of the latter. The mooney viscosity for the case of DEHN was slightly lower than that of the latter. DEHN was also superior to DEHP in terms of processing. The hardness and thermal properties of all IR test sheets were measured to be similar to each other. The linear alkyl chain of norbornene compounds also exhibited good tensile characteristics.

• Journal of the Korean Applied Science and Technology
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• v.25 no.3
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• pp.322-331
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• 2008

In order to synthesize high-solid coatings, acrylic resins (HSAs) containing 90% solid content were first synthesized, then the synthesized HSAs were cured with a curing agent, isocyanate, at room temperature to obtain high-solid coatings. In the HSAs synthesis, conversion was in a range of $82{\sim}87%$, and viscosities and number-averaged molecular weight ($M_n$) of the HSAs were in a range of $4380{\sim}8010$ cP and $1540{\sim}1660$, respectively. From the correlation between $T_g$ value, viscosity and $M_n$, it was found that, with increasing $T_g$ value, viscosity increases rapidly and molecular weight increases slowly. From the visco-elasity measured by the pendulum method, it was found that the curing time decreased with increasing $T_g$ values. From the tests of physical properties of the coatings' film, $60^{\circ}$ specular gloss, impact resistance and heat resistance were proved to be good and pencil hardness, drying time and pot-life were proved to be poor.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.589-598
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• 2012

This research was studied to find out the best ingredients for making demi-glace sauce, using the thickening agent with glutinous rice, non-glutinous rice, brown rice, and black rice, and to look into the quality characteristics. The moisture of demi-glace sauce depending on the thickening type was that the roux added cereals was higher than the control. In addition, it was increased depending on the extension of the storage time. The control was the highest on pH and acidity. On variation depending on the storage time, all of the experimental groups showed decrease on pH. Demi-glace sauce with brown rice and black rice roux showed increase of acidity. The DPPH radical was not tended to be decreased in the experimental group, but it was rapidly decreased in the control, depending on the extension of the storage time. Demi-glace sauce with non-glutinous rice was the highest on Hunter's color L value and generally increased according to the storage time. Also demi-glace sauce with glutinous rice was the highest on 'a' value and 'b' value but was decreased according to the storage time. The control was highest on viscosity, and demi-glace sauce with non-glutious and black rice roux were low on the variation of viscosity depending on the storage time. Increment of total bacteria in demi-glace sauce with black and brown rice roux was relatively lower than the control on storage stability test, and demi-glace sauce with brown rice roux got the highest point after swallow, taste and overall of sensory evaluation.

• Journal of Technologic Dentistry
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• v.40 no.1
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• pp.17-25
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• 2018

Purpose: When casting of ceramics, proper amount of deflocculant was added for disperse the particles in slip. In this study, examined the optimum amount of APMA(ammonium polymethaacrylate) water as deflocculant for casting the zirconia. Methods: The 100 g of zirconia powder were ball milled with 300 g zirconia ball, 90 g of distilled water, and APMA water in polyethylene pot for 24 hours. The amount of APMA water were added as deflocculant from 0.5 to 0.9 g at an intervals of 0.1 g. The viscosity of slip with no deflocculant showed 1362c.p. and the minimum viscosity with 580c.p. obtained when the slip contained 0.7% of deflocculant. Bar type specimens were casted with plaster mold and biscuit fired at $1100^{\circ}C$ for 1 hours. Biscuit fired specimens were finished with $60mm(L){\times}14mm(W){\times}10mm(H) bar$. Finished specimens were 2nd fired at $1500^{\circ}C$ for 1 hour. Results: Regardless the addition of deflocculant, all 2nd fired specimens showed 0% of apparent porosity and water absorption. The specimens with no deflocculant showed 24% of drying shrinkage and 27.4% firing shrinkage. On the other hand, The specimens with deflocculant showed 17.4% of drying shrinkage and 17.6% firing shrinkage regardless the amount of deflocculant. The maximum bulk density with $6.09g/cm^3$ obtained when the specimens casted with 0.7~0.9% of deflocculant contained slips. Bend strength of specimen with no deflocculant showed 680 MPa and the maximum bend strength with 814 MPa obtained when the specimen casted with 0.7% of diflocculant contained slip. Conclusion : It was found that the particle shape of the powder according to the dispersing agent is added, the particle size, sintering temperature and affect the particle size distribution, sintering time, sintering atmosphere, such a great influence on the sintering.

• Korean Journal of Materials Research
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• v.23 no.11
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• pp.631-637
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• 2013

Synthesis of sub-micron $2SnO{\cdot}(H_2O)$ powders by chemical reduction process was performed at room temperature as function of viscosity of methanol solution and molecular weight of PVP (polyvinylpyrrolidone). Tin(II) 2-ethylhexanoate and sodium borohydride were used as the tin precursor and the reducing agent, respectively. Simultaneous calcination and sintering processes were additionally performed by heating the $2SnO{\cdot}(H_2O)$ powders. In the synthesis of the $2SnO{\cdot}(H_2O)$ powders, it was possible to control the powder size using different combinations of the methanol solution viscosity and the PVP molecular weight. The molecular weight of PVP particularly influenced the size of the synthesized $2SnO{\cdot}(H_2O)$ powders. A holding time of 1 hr in air at $500^{\circ}C$ sufficiently transformed the $2SnO{\cdot}(H_2O)$ into $SnO_2$ phase; however, most of the PVP (molecular weight: 1,300,000) surface-capped powders decomposed and was removed after heating for 1 h at $700^{\circ}C$. Hence, heating for 1 h at $500^{\circ}C$ made a porous $SnO_2$ film containing residual PVP, whereas dense $SnO_2$ films with no significant amount of PVP formed after heating for 1 h at $700^{\circ}C$.