• 한국구조물진단유지관리공학회 논문집
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• 제26권5호
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• pp.95-102
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• 2022

최근, 전세계적으로 온실 가스의 저감에 관심이 높아지면서 건설 산업에서도 FA를 대량 치환하는 HVFAC의 사용을 위한 연구가 수행되고 있다. 시멘트의 수화도와 FA 반응도의 정량적인 측정은 HVFAC의 강도발현 메커니즘을 명확히 이해할 수 있게 한다. FA가 포함된 시멘트 페이스트의 수화 및 포졸란 반응은 매우 복잡하고 수화 생성물의 조성을 정확하게 결정할 수 없으므로 간단한 방법으로 반응도를 설명하는 것은 매우 어렵다. 따라서, 이 연구는 재령에 따른 하이볼륨 FA 시멘트의 수화 특성을 조사하였다. 시멘트의 수화도와 FA의 반응도는 재령에 따른 선택용해법과 페이스트의 비증발 수량을 통해 평가하였다. 또한 HVFA 모르타르 시편을 이용하여 연령에 따른 압축강도를 측정하였다. 실험결과 FA의 치환율이 증가할수록 시멘트의 수화도는 증가하나 FA의 반응성은 감소하는 것으로 나타났다.

• 한국세라믹학회지
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• 제31권8호
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• pp.911-919
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• 1994

As the study for preparation of single-layer anti-reflective coating on glass, the conditions of synthesis of sol for coating and of reproducible coating procedure were investigated. In case of water-based sol, coating was impossible because of poor wettability of sol. The Substitution of solvent with ethanol improved the wettability of sol on the glass surface, and optimum amount of ethanol for substitution was 70 vol%. Maximum specific surface area and total pore volume of water-based sol were 268.7$m^2$/g and 0.315 cc/g, but after substitution, those values increased to 404.1 $m^2$/g and 0.376 cc/g, respectively. The upper limit withdrawl speed of coating in order to get clean coated films without aggregations or stains was 7 cm/min. In case of addition of 0.1 mol HNO3 and substitution with 70 vol% ethanol and heat-treatment at 40$0^{\circ}C$ for 1 hour, thin film with thickness of 94 nm was obtained at withdrawl speed of 4 cm/min. The thickness of thin film was independent of drying time.

• 한국분말재료학회지
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• 제9권1호
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• pp.19-24
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• 2002

This paper reports the results of an investigation into the effect of Cu additions upon the nano-crystallization behaviour of an Al-Y-Ni alloy. 1 at.% Cu was added to a base alloy of Al/sub 88/Y₄Ni/sub 8/ either by substitution for Al to form Al/sub 87/Y₄Ni/sub 8/Cu₁, or by substitution for Ni to form Al/sub 88/Y₄Ni/sub 7/Cu₁. Consistent with previous findings in the literature, the substitution of Cu for Al was found to increase the thermal stability of the amorphous phase whereas the substitution of Cu for Ni was found to decrease its thermal stability. Comparing the microstructures of these alloys after heat treatment to produce equivalent volume fractions of Al nanocrystals showed average grain sizes of 14 nm, 12 nm and 9 nm for the alloys Al/sub 88/Y₄Ni/sub 8/, Al/sub 87/Y₄Ni/sub 8/Cu₁respectively. The effect of Cu in refining the size of the nanocrystals was attributed to enhanced nucleation increasing the number density of the nanocrystals, rather than diffusion limited or interface limited growth.

• 한국재료학회지
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• 제20권2호
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• pp.55-59
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• 2010

$Na^+$ ion conductivity can be improved by the substitution of an Mg atom for an Al atom to form a nonstoichiometric $Na^+$ $\beta$-alumina. We performed a first principles study to investigate the most stable substitution site of an Mg atom and the resulting structural change of the nonstoichiometric $Na^+$ $\beta$-alumina. Al atoms were classified as four different layers in the spinel block that are separated by conduction planes in the nonstoichiometric $Na^+$ $\beta$-alumina. The substitution of an Mg atom for an Al atom at a tetragonal site was more favorable than that at an octahedral site. The substitution in the spinel block was more favorable than that close to the conduction plane. This result was well explained by the volume changes of the polyhedrons, by the standard deviation of the Mg-O distance, and by the comparison with bulk MgO structure. Our result indicates that the most preferable site for the Mg atom was the tetrahedral site at the spinel block in the nonstoichiometric $Na^+$ $\beta$-alumina.

• 수산경영론집
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• 제53권1호
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• pp.55-72
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• 2022

The domestic catch of squid is decreasing every year. Import volume is increasing to replace these domestic products. Import volume is expected to increase in the future, so it is necessary to study import substitution. Therefore, in this study, after selecting frozen squid, which accounts for the majority of imported squid, as the target fish species, China, Chile and Peru, which account for the majority of frozen squid imports, will be selected as the target countries for analysis. Then, the demand function of squid is estimated using the Rotterdam model, the inverse Rotterdam model, AIDS and inverse AIDS, which are the simultaneous equation demand types, and then elasticity is derived. After that, these models are compared in terms of significance, theoretical fit and practical fit.

• 한국식품영양학회지
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• 제21권4호
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• pp.448-456
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• 2008

In this study, domestic wheat white breads were prepared with the substitution of 1.5, 3.0, 4.5, and 6.0% Nelumbo nucifera G. tea powder(NNTP). The samples and a control were then compared with regard to quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, external and internal surface appearances, and sensory qualities in order to determine the optimal ratio of NNTP in the formulation. As the NNTP contents increased, the pH of dough and bread, baking loss, and lightness decreased, whereas the total titratable acidity of dough and bread increased. The fermentation power of dough expansion increased with increasing incubation time. The NNTP samples evidenced significantly higher specific volume, greenness, yellowness, resilience, and crumb consistency than were observed in the control group. However, hardness and fracturability evidenced the opposite effect. The water content and uniformity of the crumb pores were highest at a substitution level of 1.5%, and were lowest at a level of 4.5%. Crumb color, flavor, and delicious taste decreased with increasing NNTP contents, whereas lotus leaf flavor, astringency, bitterness, and off-flavor increased. Density of the crumb pore and crumb springiness were not significantly different among the samples. Softness, chewiness, and overall acceptability were maximal with the 1.5% substitution, and were minimal in the 6.0% group. In conclusion, our results demonstrate that $1.5{\sim}3.0%$ NNTP may prove quite useful as a substitute for domestic wheat flour in the production of white bread, and may evidence favorable nutritional and functional properties.

• 한국식품과학회지
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• 제35권5호
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• pp.871-876
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• 2003

본 연구는 뽕잎분말을 케이크의 제조에 기능성 소재로 이용하고자 실시되었으며, 이를 위하여 밀가루의 4, 8, 12, 16, 20%를 뽕잎분말로 대체하여 yellow layer cake를 제조하였다. 케이크의 품질은 반죽의 점도와 비중, 케이크의 baking 특성 및 저장기간중의 텍스쳐 변화를 측정하여 평가하였다. 뽕잎분말의 첨가량이 증가할수록 반죽의 점도와 케이크의 비체적은 증가하였다. 케이크의 대칭지수는 뽕잎분말의 양이 증가함에 따라서 감소하였으나, 총부피지수나 균일성 지수는 변화가 없었다. 저장기간 중의 경도변화는 뽕잎분말의 첨가량이 증가할수록 경도증가율이 낮았으며, 대조구보다 덜 단단한 것으로 나타났다. 관능검사결과 뽕잎분말을 첨가한 케이크의 부드러움성은 차이가 없었으며 촉촉한 정도는 뽕잎분말을 첨가한 케이크가 더 크게 나타났다.

• 한국식품조리과학회지
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• 제26권4호
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• pp.398-405
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• 2010

In this study, white bread was prepared containing 1.5, 3.0, 4.5 or 6.0% barley leaves tea powder (BLTP). The samples along with a control were then compared regarding their quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, internal surface appearances and sensory qualities, all to determine the optimal ratio of BLTP. As the BLTP content increased, the pH of the dough and bread and the lightness decreased, whereas the total titratable acidity increased. The fermentation power of dough expansion increased with a longer incubation time. The control group was evidenced by a significantly higher specific volume and baking loss than that observed in the BLTP samples. However, greenness and yellowness evidenced the opposite effect. Hardness was highest at a substitution level of 1.5% and lowest at a level of 4.5%. Fracturability and resilience were not significantly different among the samples. For the internal surface appearance, darkness and greenness increased both increased at higher BLTP content. In the sensory evaluation, color, flavor and overall acceptability were highest in the control bread samples but minimal at a substitution level of 6.0%. Softness was the highest at the 3.0% substitution level and lowest in the control bread samples. Barley leaf flavor, astringency, bitterness and off-flavor increased as the BLTP content increased. Delicious taste was not significantly different among the samples. In conclusion, the results demonstrated that 4.5% BLTP may prove quite useful as a substitute for wheat flour in the production of white bread and may provide favorable nutritional and functional properties.

• Journal of Magnetics
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• 제10권1호
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• pp.10-13
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• 2005

We have studied effects of the partial substitution of $La^{3+}$ for $A^{2+}$ on the magnetic properties of double perovskites $A_2FeMoO_6$ (A=Ca, Sr and Ba). Polycrystalline $A_{2-x}La_xFeMoO_6(0{\leq}x{\leq}0.2)$ samples have been prepared by the conventional solid-state reaction in a stream of 5% $H_2$/Ar gas. The x-ray data indicate that A=Ca is monoclinic with the space group P$2_1$/n, A=Sr is tetragonal with the space group I4/mmm, and A=Ba is cubic with the space group Fm3m. The substitution of $La^{3+}$ for $A^{2+}$ results in a cell volume increase for A=Ca and a cell volume reduction for A=Ba. The decrease of saturation magnetization with increasing x arises from the reduction of magnetic moment associated with the electron doping and the disorder at the Fe and Mo sites. The partial substitution of magnetic $La^{3+}$ for $A^{2+}$ considerably enhances the Curie temperature $T_c$ from 316 K for x = 0 to 334 K for x = 0.2. This enhancement of $T_c$ with $La^{3+}$ doping originates from electron doping effects in addition to ionic size ones.

• 한국식품조리과학회지
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• 제23권1호통권97호
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• pp.41-49
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• 2007

The substitution effects of whey protein isolate(WPI) for egg in the preparation of sponge cake were determined by objective and subjective tests. Milk whey is drained from milk curd as a by-product of cheese manufacture. Whey protein is known as a good nutritional source and a functional material for many processed foods, especially baked goods. WPI contains above 90% whey protein. The specific gravity and viscosity of sponge cakes tend to be affected by WPI substitution. The cooking loss of sponge cakes with WPI substituted for egg(abbreviated as WPI cake) during oven baking was smaller than that made with egg(abbreviated as egg cake) and the specific loaf volume of WPI cake was larger than that of egg cake. The number of pores was highly increased and the size of pores was more uniformly and finely distributed in the cross section of WPI cake than those of egg cake, as observed by scanning electron microscopy(SEM). The hardness, gumminess and chewiness of WPI cake made with 10-20% WPI substitution were the lowest among all the tested cakes, including egg cake, thereby confirming the considerable improvement in their cake qualities. By the results of sensory evaluation, appearance, pore uniformity, softness, chewiness, moistness, flavor, mouth feeling, and overall acceptability of 10-20% WPI substitute cakes were evaluated as being significantly superior to those of all other cakes(p<0.05). These results support the better physicochemical characteristics and sensory evaluations of sponge cake prepared with 10-20% of WPI substitution for egg.