• The Journal of the Korean dental association
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• v.18 no.5 s.134
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• pp.355-359
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• 1980

64 dental students who had brushed their teeth with scrubbing method, using 'W' dentifirice for a long lime, were made to practise either scrubbing or Bass method. using one of the 'W','X','Y','Z' toothpaste instead of only 'W' paste for recent 3 weeks. Dental plaque on the teeth of every students were carefully examined compared the results. The simplified oral hygiene index was applied for this purpose and following conclusions were achieved. 1) The Scrubbing method of tooth-paste 'X', Bass method of tooth-paste 'X', and the Bass method of tooth-paste 'Z' had an obvious effect to inhibition of accumulation of plaque. 2) In the tooth brushing method, the scrubbing and Bass are both effective in reducing the plaque accumulation 3) The tooth paste 'X' has the most effectiveness in reducing the plaque accumulation among four tooth pastes 4) The difference in the value of plaque index between the tooth pastes, 'W' and 'X' was only significant statisticallay

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2009.11a
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• pp.97-97
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• 2009

산업용 온수관련용 자동차용 등의 다양한 용도로 응용이 가능한 고기능성 세라믹 히터 제작을 위해 후막공정 기술을 적용한 적층형 세라믹 히터의 수요가 증가하고 있으며, 고열로 인한 변형의 우려가 있는 내열성 기판 제작에도 적층형 HTCC 세라믹 기판 적용이 확대되고 있다. 이러한 고내열성 세라믹 기판 제작을 위해서는 paste의 균일성, Low TCR 특성 및 세라믹과 paste 매칭성 확보가 중요한 요소이다. 본 연구에서는 W/Mo 함량비를 변화시켜가며 paste를 제조하여 비저항과 TCR 특성을 비교한 후 가장 낮은 값을 나타내는 조성을 선정하였다. 이 조성에 $Al_2O_3$, $Ta_2O_5$ 등의 첨가제를 사용하여 비저항 특성 개선을 위한 실험을 통해 우수한 고내열성 기판용 paste 조성을 확보하고자 하였다. 그리고 이 Paste를 적용하여 HTCC 그린시트와 매칭성 조건을 확인하고자 하였다.

• Proceedings of the Korea Concrete Institute Conference
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• 2001.11a
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• pp.311-316
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• 2001

This study analyzed the influence of paste fluidity and vibration time for fundamental properties of porous concrete. Results of this study were shown as follows; 1) Even if target void ratio is same, void ratio and compressive strength of porous concrete is different according to w/c, paste flow and vibration time. So, In case of target void ratio, we must consider the influence of w/c, paste flow, and vibration time. 2) Though w/c and vibration time are same, as paste flow increase, all void ratio, continuous void ratio, and compressive strength decrease and difference between upper and lower void ratio increase. 3) Though w/c and paste flow are same, as vibration time increase, all void ratio and continuous void ratio decrease and difference between upper and lower void ratio increase. Also, compressive strength increase by 10 seconds and decease after 10 seconds. 4) As types of superplasticizer is different, all void ratio, continuous void ratio, and compressive strength are different. So, we must give consideration to paste fluidity and vibration time in order that increase of strength of porous concrete and distribution of uniform void.

• Journal of the Korean Ceramic Society
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• v.45 no.6
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• pp.336-344
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• 2008

Rheological properties of cement pastes containing blast furnace slag (BFS: 3,900, $7,910\;cm^2/g$) or fly ash powder (FA: 4,120, $8,100\;cm^2/g$) according to the ratio of water/binder (W/B) and the dosage of polycarboxylate type superplasticizer (PC) were investigated by a mini slump and a coaxial cylinder viscometer. In this experiment, the ratio of replacing OPC with BFS or FA was 30 wt%, the W/B was from 30 to 70 wt%. As a result, the fluidity of cement paste containing BFS or FA was improved with increasing W/B and the dosage of PC. BFS or FA replaced cement paste with W/B 70% and PC 0.3% showed the highest fluidity. The segregation range of cement paste was occurred below $10\;d/cm^2$ of the yield stress and below 50 cPs of the plastic viscosity by the coaxial cylinder viscometer. And also it was formed that the plastic viscosity and the yield stress of FA replaced cement paste were higher than them of BFS replaced cement paste.

• Computers and Concrete
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• v.16 no.6
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• pp.847-864
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• 2015

This study aimed to develop models of sulfate diffusion and ettringite content profile in cement paste for the predication of the damage behavior in cement paste subject to external sulfate. In the models, multiphase reaction equilibrium between ions in pore solution and solid calcium aluminates phases and the microstructure changes in different positions of cement paste were taken into account. The distributions of expansive volume strain and expansion stress in cement paste were calculated based on the ettringite content profile model. In addition, more sulfate diffusion tests and SEM analyses were determined to verify the reliability and veracity of the models. As the results shown, there was a good correlation between the numerical simulation results and experimental evidences. The results indicated that the water to cement ratio (w/c) had a significant influence on the diffusion of sulfate ions, ettringite concentration profile and expansion properties in cement paste specimens. The cracking points caused by ettringite growth in cement paste specimens were predicted through numerical methods. According to the simulation results, the fracture of cement paste would be accelerated when the specimens were prepared with higher w/c or when they were exposed to sulfate solution with higher concentration.

• Journal of the Korea Institute of Building Construction
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• v.6 no.3 s.21
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• pp.75-82
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• 2006

This study investigates the influence of various blending factors on cement paste fluidity and find out the most effective evaluation method of cement paste flow, comparing flow test apparatuses such as ring flow(R-F), flow cone(F-C) and mini slump(M-S). A viscometer also measures the rheology coefficients to secure faithful numerical data. Firstly, series I examines cement paste, affected by several cement products and mineral admixture types in the range of W/B 40%, ordinary fluidity, and W/B 30%, high fluidity. In this series, the three types of cement product depended on companies, are randomly used and the mineral admixture, such as fly ash, blast furnace slag and silica fume, are incorporated in the cement paste, in response to the ratio of 10, 20, to 30%, respectively. In addition, series II studies various chemical admixture types, affecting the cement paste. This series is carried out with manufacturing companies and component types in the range of W/C 30%, high fluidity. For the manufacturing companies, randomly four products are used and for the component types, polycaboxylate, melamine, naphthalene and lignosulfonate type are chosen. Test results showed that in the fluidity test of cement paste considering various types of blending factors, R-F exhibited similar tendency with F-C and M-S. In the analysis of consistency curves measured by viscometer, the fluidity evaluation method using flow test apparatuses was significantly effective, except for the some of the low fluidity specimens. In conclusion of this study, R-F was the most convenient, faithful and effective fluidity evaluation method of cement paste.

• Journal of Food Hygiene and Safety
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• v.21 no.4
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• pp.218-222
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• 2006

Microbiological and sensory evaluations of bio soybean paste prepared by sesame leaf and immobilized cells of Bifidobacterium animalis DY 64 were assessed. Bio soybean paste treated with 3.0-5.0% (w/w) of sesame leaf combined with 10% (w/w) immobilized cells increased a consumer acceptance due to enhancing odor and flavor. Aerobic microorganisms in bio soybean paste were significantly (P < 0.05) increased during 15 days of storage and then decreased slightly (P < 0.05) after 30 days of storage at room temperature. Food pathogens of Salmonella spp., Staphylococcus aureus and Escherichia coli were not detected in bio soybean paste during storage. It is concluded that preparation of bio soybean paste using sesame leaf, and immobilized cells of Bifidobacterium animalis DY 64 could be used to industrial application for enhancing consumer acceptance.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.434-438
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• 1990

With adding cryoprotectants to red pepper paste and strawberry pulp, the effects of freezing point depression and the energy requirement for storage at $-15^{\circ}C$ were studied. In case of red pepper paste, the freezing point was pressed to $-9.6^{\circ}C$ by adding NaCl(15% w/w) and citric acid after removing stem. And the components of combined cryoprotectants to keep strawberry pulp in the unforzen state at $-15^{\circ}C$ were dextrose(25% w/'w), fructose(17% w/w) sorbitol(8% w/w) and ascorbic acid(0.2%, w/w). Also, when compared with No-treatment, the storage time reduced about 50% and resulted in about $70{\sim}80%$ cut-down in the energy requirement for storage of food products at low-temperature.

• Journal of the Korean GEO-environmental Society
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• v.5 no.3
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• pp.31-39
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• 2004

The bored pile is widely used as a low noise and vibration piling method in Korea. However, there is design tendency to minimize the friction capacity of the bored pile because of uncertainty and the quality control specification is not set up. This research analysed the strength characteristics of cement paste after the uniaxial compression test with various condition. Test results show that the compressive strength of cement paste with w/c=0.83 was up to $156.0kgf/cm^2$, and the lower w/c ratio and the longer age, the strength of cement paste increased. Also the higher soil mixing ratio, the strength of soil cement decreased, and too high soil mixing ratio caused the malfuction of soil cement. Also this research analysed the 188 dynamic pile test results which were performed before and after hardening of cement paste. Analysis result showed that the average ultimate unit friction capacity was $9.1tf/m^2$ and this result surpassed the common design criteria of the bored pile.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.6
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• pp.366-370
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• 1988

In Previous paper, an experimental equation for prediction of thermal diffusivity of white muscled fish meat paste products was suggested. In this paper, another experimental equation for red muscled fish meat paste products was derived. The thermal diffusivities of products with water contents of 44.74 to $82.83\%$ and lipid contents of 0.35 to $23.38\%$ could be deduced as following equations ; $$\alpha_{80.39^{\circ}C}=0.0759{\cdot}10^{-6}{\cdot}X_w+0.0836{\cdot}10^{-6},\;m^2{\cdot}s^{-1}$$ $$\alpha_{100.63^{\circ}C}=0.0820{\cdot}10^{-6}{\cdot}X_w+0.0853{\cdot}10^{-6},\;m^2{\cdot}s^{-1}$$ $$\alpha_{120.09^{\circ}C}=0.0830{\cdot}10^{-6}{\cdot}X_w+0.09140{\cdot}10^{-6},\;m^2{\cdot}s^{-1}$$ The experimental equation derived from these equations was ; $$\alpha=(0.9795+.8996{\cdot}X_w){\cdot}\alpha_w-0.0709{\cdot}10^{-6}{\cdot}X_w-0.0779{\cdot}10^{-6},\;m^2{\cdot}s^{-1}$$ The errors of the thermal diffusivities of red muscled fish meat paste products predicted with this equation were less than ${\pm}\;0.52\%$ compared with those measured. A new experimental equation for products of white and red muscled fish meat paste could be discribed as follow ; $$\alpha=(1.096+0.5318{\cdot}X_w){\cdot}\alpha_w-0.0057{\cdot}10^{-6}{\cdot}X_w-0.0992{\cdot}10^{-6},\;m^2{\cdot}s^{-1}$$ The errors of the thermal diffusivities predicted with this equation were less than ${\pm}\;0.13\%$ compared with those measured.