• Journal of the Korean Chemical Society
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• v.38 no.10
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• pp.734-740
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• 1994

Electrochemical determination of Ag(I) ion was carried out by cyclic voltammetry (CV) and differential pulse voltammetry (DPV) with the carbon paste electrode (CPE) containing cinchonidine. The detection limit for Ag(I) ion was shown to be $1.0 {\times}10^{-6}$ M in conventional CV and up to $8.0{\times}10^{-9}$ M (${\pm}$0.6%) using DPV. The optimum analytical condition of Ag(I) ion was determined as follows: pH 7, 20 minutes of deposition time, and 50% (w/w) cinchonidine to carbon powder composition of electrode. The interference effect of various metal ions added to the deposition solution was also studied. The peak current of Ag(I) ion except Hg(II) ion was decreased roughly 25% compare to Ag(I) ion only. When Mn(II) ion was present in sample solution at pH 9, shown a large interference effect.

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.288-293
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• 2007

In this study, chunggukjang was made from soybeans and Bacillus natto. This chunggukjang was meant to be consumed as a margarine and butter substitute, to help lower trans-fatty acid (TFA) intake. A freeze-dried garlic product was used during fermentation to aid in removing the smell of the chunggukjang. Chunggukjang has a very low fluidity due to its high viscosity; therefore, we added 3%(w/w) soybean oil to improve the fluidity. We found that the TFA content of the garlic chunggukiang paste was no more than 0.02${\sim}$0.05%, which was low compared to the usual contents of margarine and butter. After 4 weeks of storage the TFA content was 0.03${\sim}$0.08%, and it remained within the limits of the permissible amount. The addition of soybean oil allowed this chunggukjang to be made with greater ease, and the freeze-dried garlic eliminated the negative inherent qualities of the chunggukjang. Therefore, this garlic chunggukjang paste could be considered reasonable for commercial production.

• Journal of the Korean Recycled Construction Resources Institute
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• v.8 no.4
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• pp.467-474
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• 2020

Carbon nanotube has excellent mechanical strength and functionality, so it has been utilized in various applications. In recent years, utilization of carbon nanotube in construction material has started to get interests from researchers in the area of construction materials. However, there is limited amount of work with respect to the rheological properties of cement paste using carbon nanotube. In this work, solution made of multi-walled carbon nanotube with dispersing agent of polyvinyl pyrrolidone was used to prepare cement paste specimens, and rheological properties and 28 day compressive strengths of cement paste using multi-walled carbon nanotube were measured. According to the experimental results, as the amounnt of multi-walled carbon nanotube increased, plastic viscosity and yield stress of cement paste specimens also increased. It was also found that such effect was higher with lower w/c cement paste specimens. With respect to the compressive strength, it was maximized at carbon nanotube content of 0.1wt.% for w/c 0.30 cement paste, whereas the maximum strength of w/c 0.40 cement paste was observed with carbon nanotube content of 0.2wt%.

• Computers and Concrete
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• v.11 no.4
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• pp.317-336
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• 2013

In this study, the pore structure of Portland cement paste is experimentally characterized by MIP (mercury intrusion porosimetry) and nitrogen adsorption, and simulated by a newly developed status-oriented computer model. Cement pastes with w/c=0.3, 0.4 and 0.5 at ages from 1 day to 120 days are comprehensively investigated. It is found that MIP cannot generate valid pore size distribution curves for cement paste. Nevertheless, nitrogen adsorption can give much more realistic pore size distribution curves of small capillary pores, and these curves follow the same distribution mode. While, large capillary pores can be effectively characterized by the newly developed computer model, and the validity of this model has been proved by BSE imaging plus image analysis. Based on the experimental findings and numerical simulation, a hypothesis is proposed to explain the formation mechanism of the capillary pore system, and the realistic representation of the pore structure of hydrated cement paste is established.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2020.11a
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• pp.147-148
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• 2020

In case of high temperature damage such as fire, the durability of concrete is reduced due to the collapse of internal pore tissue. Therefore, in this paper, we are going to analyze the pore structure of cement paste hardening agent using MIP analysis and build up 3D data produced using X-ray CT tomography. The test specimen is made of cement paste from W/C 0.4. As the temperature of heating increased, the amount of air gap and the diameter of air gap in cement paste increased. It is judged that the air gap structure inside cement collapsed due to the evaporation of the hydrate, gel count, capillary water, etc. inside the cement due to the high temperature.

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.21 no.1
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• pp.26-32
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• 2012

In the present study, the stencil printing process using solder paste are numerically analyzed. The key design parameters in the stencil printing process are the printing conditions, stencil design, and solder paste properties. Among these parameters, the effects of printing conditions including the squeegee angle and squeegee pressure are investigated through finite element (FE) analysis. However, the FE analysis for the stencil printing process requires tremendous computational loads and time because this process carries micro-filling through thousands of micro-apertures in stencil. To overcome this difficulty in simulation, the present study proposes a two-step approach to sequentially perform the global domain analysis and the local domain analysis. That is, the pressure development under the squeegee are firstly calculated in the full analysis domain through the global analysis. The filling stage of the solder paste into a micro-aperture is then analyzed in the local analysis domain based on the results of the preceding global analysis.

• Journal of the Korean Society of Safety
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• v.34 no.5
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• pp.111-118
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• 2019

Recently, a variety of special concrete structures have been designed in domestic and overseas construction markets and more advanced construction technology is required. Therefore, it is necessary to secure quantitative construction technology. For this purpose, it is essential to develop a standard reference material having a constant flow performance and quality to evaluate quantitative performance. On the other hand, the flowability of the concrete is greatly influenced by the flowability of the cement paste. Also, in consideration of design strength and workability, mix design is carried out at various mixing ratios according to the purpose of the site. Therefore, in this study, based on the derived components of standard reference materials for cement paste, we suggested mixing ratio of standard reference materials that can uniformly simulate the flow characteristics of cement paste according to W/C. As a result, it was found that the yield stress was determined by the ratio of water and glycerol but plastic viscosity was controled by limestone content. Finally, the ratio of standard reference materials to simulate the rheological range of cement paste by W/C was suggested.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.5
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• pp.423-430
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• 2000

Preparation of sea mustard stem jam (SMSJ) with addition of commercial ingredients, sucrose, high methoxyl pectin (HM pectin) or low methoxyl pectin (LM pectin), organic acid (or its salt), and synthetic strawberry flavor to sea mustard stem paste was investigated. The sea mustard stem paste was produced by crushing sea mustard stem and homogenizing it with 2.5 times water of sea mustard stem, then followed by filtering ($30{\~}35 mesh$), The effects of those ingredients on the physical properties and the sensory score of SMSJ were evaluated. The SMSJ prepared with combination of $65{\%}$ (w/w) sugar, $1.0{\%}$ (w/w) pectin, and $0.3{\%}$ (w/w) citric acid or with combination of $65{\%}$ (w/w) sugar, $1.0{\%}$ (w/w) U pectin, and $0.08{\%}$ (w/w) calcium lactate, which finally adjusted to $62{\cdot}Brix$, was similar to commercial strawberry or apple jam in gel strength, Addition of over $0.06{\%}$ (v/w) synthetic strawberry flavor to sea mustard stem paste showed a good effect of masking the undesirable sea mustard flavor.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.5
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• pp.776-782
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• 2009

This study was conducted to develop functional soybean paste with krill (Euphausiacea) as compared to a conventional soybean paste (S1). Soybean containing 10%, 20% and 30% (w/w) krill (S2~S4, respectively) was prepared and quality characteristics (moisture, crude fat, crude protein, ash, reducing sugar, pH, titratable acidity, total acidity and buffering power) were assessed during fermentation for 150 days. As well, antioxidative activities of krill soybean paste were compared to those of control soybean paste based on total phenolic compound content and free radical scavenging activity, including the 1,1-diphenyl-2-picryl-hydrazil (DPPH) scavenging activity and the thiobarbituric acid value (TBA value). The moisture content of all samples decreased to 41.91~53.47% during fermentation, while the crude fat increased to 1.98~5.21% with increasing addition of krill. Additionally, crude protein increased slightly to 8.24~14.08% with increasing addition of krill after 120 days of fermentation. Ash content was 15.96~18.92%. The reducing sugar content of S2, S3 and S4 was higher than those of S1 with increasing length of fermentation. S2, S3, and S4 displayed progressive decreases in pH and progressive increases in titratable acidity compared to S1. The total acidity of all samples was increased, while the buffering power was decreased with increasing fermentation. Especially, the buffering power of S1 was lower than that of S2, S3 and S4. DPPH radical scavenging activity of lipophilic extracts from S2, S3 and S4 was slightly higher than those of S1. However, the radical scavenging activity of hydrophilic extracts from all samples had similar tendencies, regardless of the krill content or fermentation period. Total phenolics increased with increasing fermentation time and TBA value increased with increasing fermentation time and krill content.

• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.297-307
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• 2018

The aim of this study was to develop a seasoning paste fermented by Aspergillus oryzae and Bacillus subtilis using three edible insects: Tenebrio molitor larvae, Gryllus bimaculatus, and Bombyx mori pupa. No significant changes in pH and titratable acidity were observed between the insect pastes and soybean control during a 5-week fermentation process. The amino nitrogen was 0.35-0.50% (w/w) in the early stage of the fermentation and increased to 0.72-0.78%. The total nitrogen was 2.36-3.62% (w/w) in the early stage and was preserved during the fermentation period. Free amino acids of the insect pastes were similar to those in soybean paste. In general, the fermented insect pastes showed a lower flavor and color than soybean paste but B. mori pupa-fermented paste did not show any significant difference in preference from soybean. Glutamate, aspartate, lysine, phenylalanine, arginine, and serine were found to affect taste preference. It was possible to ferment edible insect protein to produce a fermented seasoning paste like Korean doenjang.