• 터널과지하공간
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• 제25권5호
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• pp.435-449
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• 2015

풍촌석회암과 막골석회암을 대상으로 $-18{\sim}+32^{\circ}C$의 온도범위에서 총 50회의 인공적인 동결-융해 풍화시험을 수행하고 그로 인한 물리적 성질과 미세구조의 변화를 정량적으로 분석하였다. 두 가지 암종 모두 건조무게와 P,S파 속도는 지속적으로 감소하는 경향을 보였고, 흡수율은 증가하는 경향을 보였다. X선 단층촬영 영상분석 결과 실험 후 공극률이 증가하였으며, 공극부피, 등가직경, 국부두께, 방향성 등 여러 지표에서 공극의 생성 및 확장을 확인할 수 있었다. 막골석회암의 물리적 미세구조적 변화가 풍촌석회암에 비해 크게 나타났는데 이는 초기 상태의 막골석회암이 더 많은 공극과 미세균열을 가지고 있었기 때문으로 추정된다. 본 연구는 암석의 물리적 성질과 미세구조적 성질을 통합적으로 분석함으로써 향후 암석의 풍화 연구에 적용될 수 있을 뿐만 아니라, 저온지역의 건설, 자원개발 활동에 기초자료로써 이용될 것으로 기대된다.

• 동아시아식생활학회지
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• 제26권1호
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• pp.55-62
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• 2016

As interest in health has recently increased, many researchers have investigated the utilization of functional foods by confectioneries and bakeries. However, research on loaf bread containing beets has not been conducted. To investigate the optimal ratio of beet in loaf bread containing beet powder, characteristics of loaf bread according to 2%(B2), 4%(B4), and 6%(B6) beet powder per wheat flour were examined. The experimental results were as follows. Fermentation rate was reduced as content of beet powder increased compared with the control, whereas pH levels of dough and loaf bread significantly increased as content of beet powder increased. As content of beet powder increased, volume of loaf bread decreased, whereas specific volume increased. There was no significant difference in volume of loaf bread between the samples. As far as color changes are concerned, as content of beet powder increased, L value decreased, whereas a and b values increased with significant differences between the samples. Characteristics were examined by sensory evaluation of loaf bread containing beet powder. Color of inner texture and peel color of loaf bread significantly increased as content of beet powder increased. Size of air pores was largest in B4, and there was no significant difference in the uniformity of loaf bread between the control and experiment groups. As content of beet powder increased, rigidity of bread was reduced. Control showed the highest elasticity, whereas moisture level was highest in B2 with no significant differences between the samples. The flavor of beet was stronger as content of beet powder increased. In the preference test, B4 showed the highest preference scores for texture, flavor, taste, and overall likeness but not appearance. The experimental results showed that B4 among all control and experimental groups had the most suitable baking characteristics and an optimum content of beet powder. Therefore, B4 can be considered as the most appropriate for making loaf bread containing 4% beet powder in terms of physical and sensory characteristics. This is a new product that satisfies overall sensory preferences and has improved functionality.

• 동아시아식생활학회지
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• 제19권4호
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• pp.635-640
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• 2009

In this study, muffins were made with the addition of 0%, 3%, 6% and 9% of Chungkukjang powder and, the quality characteristics, such as volume, height, appearance, chromaticity and moisture contents, were measured using SEM (Scanning Electronic Microscope) measurement, texture tests and sensory tests. In the regards to volume, as the added amount of added Chungkukjang increased, the volume also increased. There was no significant difference in the height and moisture content of the muffins at the different Chungkukjang powder concentrations. Using SEM, it was shown that as the amount of added Chungkukjang increased, the gluten content decreased, which in turn caused the formation of thick cell membranes and rough pores and reduced gluten composition capacity. Luminosity L value in Chungkukjang muffin decreased as the amount of added Chungkukjang powder increased. There was significant difference in the red chromaticity a value and yellow chromaticity b value among the samples (p<0.05). The results of the texture test showed that the hardness of the Chungkukjang muffin decreased as the amount of added Chungkukjang increased. In addition, as the amount of added Chungkukjang increased, the adhesiveness decreased. There was no significant difference in springing, chewiness and gumminess among the samples. There was a significant difference in the cohesiveness among all other samples in cohesiveness (p<0.05). The results of the sensory test showed that the wave form of the Chungkukjang muffin decreased as the amount of added Chungkukjang increased. The pore of the muffin increased as the amount of added Chungkukjang increased. The color quality of the muffin decreased as the amount of added Chungkukjang increased. In terms of overall acceptability, 6% Chungkukjang was shown to result in the highest preference level.

• 한국식생활문화학회지
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• 제33권6호
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• pp.588-596
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• 2018

In this study, dry-milled rice flour from different varieties (Samgwang, Boranchan, Hanareum, Dasan, Hangaru) and different particle sizes were used to manufacture Jeung-pyun and the quality characteristics were analyzed. The Jeung-pyun produced from Samgwang, Dasan and Hangaru milled rice flour showed highly dense pores. The Jeung-pyun produced from Hanareum only showed a significant difference according to the particle size. Samgwang, Boranchan and Dasan varieties with a particle size of 150 m showed a significant decrease in volume (p<0.05). Samgwang showed the lowest pH at all particle sizes (p<0.05). The sweetness of Samgwang varieties was the highest at $3.27-3.63^{\circ}Brix$ (p<0.05). The hardness of Jeung-pyun increased with increasing particle size (p<0.05). The highest acceptance of Jeung-pyun in terms of volume and bitter taste was observed with Hanareum at a particle size of 50 m. When the particle size was 50 m, the overall acceptance was highest for Jeung-pyun made from Samgwang followed by Hanareum. The acceptance of all the sensory characteristics was high when the particle size of rice flour was 50 m. When the appearance of Jeung-pyun was measured, Samgwang showed a dense structure and low hardness. Hanareum showed an increasing volume and springiness. Overall Samgwang and Hanareum were found to be the most suitable varieties for the production of Jeung-pyun.

• 한국세라믹학회지
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• 제39권3호
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• pp.259-264
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• 2002

본 연구에서는 석탄회로 제조된 인공경량골재에 석회석을 첨가하였을 때 소성온도 및 시간에 따른 소성특성을 관찰하였다. 소성온도의 증가에 따라 quartz($SiO_2$)가 감소한 반면 mullite($3Al_2O_3{\cdot}2SiO_2$)가 증가되었으며, 석회석의 첨가에 의해 clinoptiolite와 pagioclase와 같은 소성에 의한 소성광물이 생성되었다. 석탄회 및 석회석으로 제조된 경량골재의 소성성은 주로 소성시간보다는 소성온도에 의해서 좌우되는 것으로 확인되었다. 또한 소성온도 및 시간의 증가는 골재내 형성된 거대기공의 미세화 및 폐기공의 형성으로 전체 기공부피를 축소시키는 경향을 나타냈다. 1000$^{\circ}$C에서 5분가 소성시킨 경량골재의 표면은 용융 슬래그 층의 융착현상에 의해 개기공이 거의 없었으나 내부는 발포가스에 의해 수 ${\mu}$의 미세기공이 폐기공 형태로 균일하게 분포하였다. 이로부터 석회석이 첨가된 소성 경량골재의 적정 소성조건은 소성온도는 약 1000$^{\circ}$C, 소성시간은 5분이 바람직한 것으로 나타났다.

• 한국식품저장유통학회지
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• 제30권4호
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• pp.630-641
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• 2023

본 연구는 쌀소비량 증가의 일환인 가공용 쌀가루를 비교하고자, 시중에 유통되고 있는 박력쌀가루(SRF), 바로미 2(FRF), 가루멥쌀(RF)을 이용하여 머핀을 제조하여보고 박력분(CON)을 대조군으로 하여 품질 및 기호도 특성을 확인하였다. 품질 특성은 입도 분석, 수분함량, pH, 색도, 비용적, 굽기손실률, 조직감, Image J를 실시하였고, 관능적 특성을 평가하기 위해 기호도 및 특성 강도 검사를 진행하였다. 머핀에 사용된 쌀가루의 입자 체적의 평균 직경은 CON, SRF, FRF, RF가 각각 44.79, 53.49, 84.94, 249.20 ㎛로 나타났다. 쌀가루의 종류를 달리하여 제조한 머핀의 수분함량은 CON, SRF, RF, FRF순으로 나타났다. pH는 쌀가루의 종류에 따른 유의적인 차이는 나타나지 않았다. 머핀의 L값과 b값은 유의적인 차이를 나타내지 않았으며, a값은 RF군만 유의적으로 낮게 나타내었다. 비용적 및 굽기손실률은 입자크기가 작을수록 높은 값을 나타내었다. 조직감은 입자크기가 작을수록 경도, 검성, 씹힘성이 감소하는 경향을 보였다. 단면 및 기공 관찰 결과 입자크기가 작을수록 기공 수는 적어지고 기공의 크기는 커져 조직감 및 비용적에 영향을 미치는 것으로 나타났다. 기호도 평가 시 전반적인 기호도에서 SRF군이 가장 높은 점수를 나타내었다. 결론적으로 쌀가루 머핀 제조 시 박력쌀가루를 사용하여 제조하는 것은 품질 및 기호도 특성에서 가장 우수한 것으로 평가되었으며, 이러한 결과는 향후 쌀 소비 촉진을 위한 다양한 쌀 가공식품 연구에 기여할 수 있는 기초자료가 될 것이라고 생각된다.

• Earthquakes and Structures
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• 제15권4호
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• pp.369-382
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• 2018

A free vibration analysis and wave propagation of functionally graded porous beams has been presented in this work using a high order hyperbolic shear deformation theory. Unlike other conventional shear deformation theories, a new displacement field that introduces indeterminate integral variables has been used to minimize the number of unknowns. The constituent materials of the beam are assumed gradually variable along the direction of height according to a simple power law distribution in terms of the volume fractions of the constituents. The variation of the pores in the direction of the thickness influences the mechanical properties. It is therefore necessary to predict the effect of porosity on vibratory behavior and wave velocity of FG beams in this study. A new function of the porosity factor has been developed. Hamilton's principle is used for the development of wave propagation equations in the functionally graded beam. The analytical dispersion relationship of the FG beam is obtained by solving an eigenvalue problem. Illustrative numerical examples are given to show the effects of volume fraction distributions, beam height, wave number, and porosity on free vibration and wave propagation in a functionally graded beam.

• Journal of Pharmaceutical Investigation
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• 제26권4호
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• pp.281-289
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• 1996

In our previous work, we have studied the effect of lactose and sodium alginate (SA) on the rate of release of 5-fluorouracil (5-FU) from ethylene-vinyl acetate (EVA) matrix. These hydrophilic additives promoted the rate of 5-FU release and the increase in rate was larger when SA was used. Both additives showed better ability to increase the rate than 5-FU itself. In this paper, we extended our study to another hydrophilic additive, Carbopol 940 (CP). Compared to SA or lactose, CP increased the rate of 5-FU release markedly. Release rate increased as the loading amount and the pH of the release medium increased. After release experiment, matrix volume increased up to 15 times of that before release experiment, depending on the amount of CP dispersed in the matrix and the pH of the release medium. On the other hand, the volume of the matrix containing lactose or SA decreased. The weight changes of the dry matrix before and after release experiment imply that CP is not released out of the matrix, to the contrary of lactose and SA. Scanning electron microscope study clearly showed that large cavities and pores are generated on the surface and the inside of the matrix. These results indicate that the mechanism by which CP increases the release rate is quite different from that of monomeric additives such as lactose or SA.

• 한국지반공학회:학술대회논문집
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• 한국지반공학회 2006년도 춘계 학술발표회 논문집
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• pp.414-423
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• 2006

Many construction projects adopt grouting technology to prevent the leakage of groundwater or to improve the shear strength of the ground. Recognition as a feasible field procedure dates back to 1925, Since then, developments and field use have increased rapidly. According to improvement of grout materials, theoretical study on grout penetration characteristics is demanded. Fluid of grout always tends to flow from higher hydraulic potential to lower and the motion of grout is also a function of formation permeability. Viscosity of grout is changed by chemical action while grout moves through pores. Due to the increment of viscosity, permeability is decreased. Permeability is also reduced by grout particle deposits to the soil aggregates. In this thesis, characteristics of new cement grout material that is developed recently is studied: injectable volume of new grout material is tested in two different sizes of sands, and the method to calculate injectable volume of grout is suggested with consideration of change in viscosity and clogging phenomena. The calculated values are compared with injection test results. Viscosity of new grout material is found to be an exponential function of time. And lumped parameter $\theta$ of new grout material to be used for assessing deposition characteristics is estimated by comparing deposit theory with injection test results considering different soil types and different injection pressure.

• Computers and Concrete
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• 제1권4호
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• pp.389-400
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• 2004

The examinations carried out have confirmed a relationship existing between the character of fracture surfaces and the composition and structure of (basalt and gravel) concretes. For both concretes investigated, a very good correlation was obtained between the profile line development factor, $R_L$, and the fracture surface development factor, $R_S$. With the increase in the $R_L$ parameter, the fracture surface development factor $R_S$ also increased. Agreement between the proposed relationship of $R_S=f(R_L)$ and the proposal given by Coster and Chermant (1983) was obtained. Stereological examinations carried out along with fractographic examinations made it possible to obtain a statistical model for the determination of $R_L$ (or $R_S$) based on the volume of air voids in concrete, $V_{air}$, the specific surface of air pores, $S_V_{air}$ the specific surface of coarse aggregate, $S_{Vagg.}$, and the volume of mortar, $V_m$. An effect of coarse aggregate type on the obtained values of the profile line development factor, $R_L$, as well as on the relationship $R_S=f(R_L)$ was observed. The increment in the fracture surface development factor $R_S$ with increasing $R_L$ parameter was larger in basalt concretes than in gravel concretes, which was a consequence of the level of complexity of fractures formed, resulting chiefly from the shape of coarse aggregate grains.