• Journal of the Korean GEO-environmental Society
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• v.13 no.6
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• pp.41-50
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• 2012

In general, it is critical that grout consistency permit the complete filling of void space without segregation of ingredients. Recently, the antiwashout agent is used on underwater grout materials for preventing the grout from the segregation in water. This study introduces a new type of antiwashout underwater and flowable grout material using viscous modifiers and its characteristics comparing with conventional grout materials in fresh and sea water. It is found that the antiwashout underwater grout both in fresh and sea water has enough strength and good resistance to segregation.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2010.06a
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• pp.97-97
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• 2010

A new electric application method was developed to prepare epoxy/organoclay nanocomposite for the electrical insulation in the AC electric fields and it could be also used in the field of various viscous polymer/organoclay systems. The applied AC electric field condition was as follows; (1) inter-electrode distance: 40 mm, (2) application voltage: 3-11 kV, (3) frequency: 60~1,000 Hz, and (4) application time: 0~60 min. To characterize the epoxy/clay nanocomposite, WAXS and TEM analyses were confirmed. In order to explain how the organic modifier affects the exfoliation phenomena, a mechanism of the oscillating collision of the quaternary ammonium head was proposed and the effects of the AC voltage and frequency and the organoclay content were studied.

• Journal of the Korean Society of Food Culture
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• v.16 no.4
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• pp.310-315
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• 2001

Flavor modifing effects of ${\beta}-cyclodextrin$ on the flavor of Chungkookjang(Korean traditional fermented bean paste) were investigated with varied substitution levels of 10, 20, and 30%. The 20% substituted sample groups showed significantly lower amount of protein and ash contents compared to those of control. The L value of brightness had significantly the largest value of 53.99 with 30% substituted sample group, and lower a and b values. Internal structures of control group observed using the scanning electronic microscope, had irregular round type shape with viscous materials, and they had tendencies to be less rough and organized making even and ordered internal cell structures as the substituted levels were increased. Results of sensory characteristics showed significantly lower off-odor and salty flavor with the 20% substituted sample groups compared to those of control. Results of this study showed the possibilities of flavor moderating effects of ${\beta}-cyclodextrin$ when it was used as one of the flavor modifier of the Chungkookjang. Future studies of finding the optimum level of substitution is further required.