• Journal of Welding and Joining
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• v.29 no.2
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• pp.88-93
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• 2011

This study produced hypereutectic Al-Si clad layer on 1050 Al alloy by a novel laser cladding method. Pure Si powder was mixed with organic binder to make fluid paste which could be screen-printed on the 1050 Al alloy plate. Pulsed Nd:YAG laser was irradiated on the Si paste layer to melt and alloy with Al substrate. Different laser power of 99 W, 179 W and 261 W, was used to see the difference of the microstructure, composition and hardness of the clad layers. When laser power of 179 W was used, the clad layer had overall Si content of 38wt% and composed of fine primary Si particles and fine eutectic phase. At laser power of 261 W, the clad layer had overall Si content of 24wt% and composed of mainly fine eutectic phase. Vickers hardness of HV176.7 and HV150.3 on the clad layer was obtained at laser power of 179 W and 261 W, respectively.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.8
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• pp.1174-1180
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• 2014

This study was done to investigate the quality properties of beef jerky with soy sauce, red pepper paste, and soybean paste replacing salt. Sliced beef samples were cured in salt (control), soy sauce, red pepper paste, and soybean paste for 24 or 48 h and then dried at $70^{\circ}C$ for 8 h. Treatments showed higher final moisture content and lower $Na^+$ concentration than the control after drying for 8 h. The lightness and shear force values were lower in all treatment samples than in the control during 48 h of curing time. In particular, lower lipid oxidation was found in the jerky cured with red pepper paste than in the control. Sensory evaluation showed that color, flavor, and tenderness of jerky samples were improved by replacing salt with soy sauce, red pepper paste and soybean paste, and higher likeability scores of the beef jerky were obtained among those treatments after 48 h of curing time.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.684-688
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• 1996

In order to search for antithrombotic peptides from soybean paste, the inhibitory activity of water extract of soybean paste and its peptide fractions on ADP-induced aggregation of washed platelets was assayed. Soybean paste extract treated with ultrafiltration (M.W. cut off, 3,000 daltons) was found to have inhibitory activity of 90% at the dose of $96\;{\mu}g/ml$ by the method of turbidometric aggregometer. Soybean paste extract was fractionated to 19 fractions (No. B-18) by Dowex 50W X-2 ion exchange column chromatography and activity test was performed by the microplate method. All of the fractions had antithrombotic activity $(IC_{50},\;101,000\;{\mu}g/ml)$, and most fractions had higher activity than positive control, RGDS $(IC_{50}.\;205\;{\mu}g/ml)$. Especially, basic fractions No.16-18 showed higher activity than soybean paste extract $(IC_{50},\;30\;{\mu}g/ml)$. The fraction No.16 with the highest activity $(IC_{50},\;10\;{\mu}g/ml)$ was purified and analysed for amino acid composition. The results showed that histidine, arginine, and alanine were major residues in the peptide part of the fraction.

• Journal of the Microelectronics and Packaging Society
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• v.12 no.4 s.37
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• pp.331-338
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• 2005

The rapid advances in high power light sources and arrays as encountered in incandescent lamps have induced dramatic increases in die heat flux and power consumption at all levels of high power LED packaging. The lifetime of such devices and device arrays is determined by their temperature and thermal transients controlled by the powering and cooling, because they are usually operated under rough environmental conditions. The reliability of packaged electronics strongly depends on the die attach quality, because any void or a small delamination may cause instant temperature increase in the die, leading sooner or later to failure in the operation. Die attach materials have a key role in the thermal management of high power LED packages by providing the low thermal resistance between the heat generating LED chips and the heat dissipating heat slug. In this paper, thermal transient characteristics of die attach in high power LED package have been studied based on the thermal transient analysis using the evaluation of the structure function of the heat flow path. With high power LED packages fabricated by die attach materials such as Ag paste, solder paste and Au/Sn eutectic bonding, we have demonstrated characteristics such as cross-section analysis, shear test and visual inspection after shear test of die attach and how to detect die attach failures and to measure thermal resistance values of die attach in high power LED package. From the structure function oi the thermal transient characteristics, we could know the result that die attach quality of Au/Sn eutectic bonding presented the thermal resistance of about 3.5K/W. It was much better than those of Ag paste and solder paste presented the thermal resistance of about 11.5${\~}$14.2K/W and 4.4${\~}$4.6K/W, respectively.

• International Journal of Concrete Structures and Materials
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• v.2 no.2
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• pp.161-167
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• 2008

Optimization of concrete mixing system is very important for the production of quality mixture of concrete and requires very complicated, specialized knowledge as there are a variety of variables that influence the result. One of the methods of optimizing the concrete mixing system is to minimize the volume of cement paste which, in turn, means maximizing the volume of aggregate. The purpose of this study is to determine the minimum volume of cement paste used in the design of concrete mixture and to design the optimum concrete mixing system based on the fluidity of mortar and concrete. In determining the minimum volume of cement paste, experiments of mortar and concrete were performed based on their workability, material segregation and bleeding. Type of aggregate, granularity distribution and sand percentage were used as test parameters and measurements were taken of the distribution of granularity, usage of HRWRA, minimum volume of paste and drying shrinkage and compressive strength of concrete.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2005.11a
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• pp.71-74
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• 2005

The viscosity of high-flowability paste is very high compared to normal concrete for the low water-binder ratio(W/B). Therefore, high-flowability concrete is positively necessary to high-range water reducing agent. High-Flowability paste can make much higher fluidity with no occurrence of segregation, by its higher viscosity and lower yield value than normal concrete. The flowability of high-flowability paste must be evaluated not only by convention consistency test such as slump test but also by the base of the rheological properties of the fresh concrete. The purpose of this study is to analyze the fluidity of high-flowability paste according to the addition ratio of the Melamine Sulphonate high-range water reducing agent.; high-flowability paste is considered as Bingham plastic fluid with the rheology parameters of the plaste viscosity and yield value.

• Proceedings of the Korea Concrete Institute Conference
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• 1995.10a
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• pp.25-29
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• 1995

To perform high-strength of concrete, fine powers of pozzolan such as fly ash, silica fume mixed with cement. But mobility of cement and concrete decreased due to using of these powers. To control decrease of this mobility, it is required that mobility is improved by using of chemical admixture such as superplasticizer. We used admixtures -NSF, NM-2, NT-2 etc- in order to improve mobility of cement paste being substituted by 10, 20% of pozzolans respectively. It proved that optimum dosage of NSF, NT-2 was 2.0% for being substituted 10%, 3.0% for 20% so as to increase mobility of cement paste mixed paste mixed with fine powers of pozzolan at W/C=0.40.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2019.11a
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• pp.73-74
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• 2019

In order to examine the chemical stabilization through DCG curing of cement paste exposed to high temperature environment, we produced a sample of 40% W/C cement paste and heated it for 180 minutes under the heating temperature of $800^{\circ}C$. The DCG curing time was 6, Three time conditions were divided into 12 and 18 hours. As a result of XRD analysis, Calcite ($CaCO_3$) was found in Theta 29.4, 40, and 46.5o. As the curing time increased, the peak of Calcite also increased, which is due to the increased reaction time with DCG. Therefore, Calcite produced through DCG curing seems to have stabilized chemically by filling the pores generated by heating.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.598-602
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• 2004

In the preparation of jam using Undaria pinnatifida sporophyll, effects of food ingredients to the jam rheology were investigated. The paste was prepared by crushing the sporophyll using chopper and homogenizer with 2.5 times water and then it was filtrated before to make a jam. The sporophyll jam was adjusted to 62$^{\circ}$Brix by heating and concentration. It was a similar to the commercial jam in the gel strength. Among the various treatments, the jam prepared with 60% (w/w) sugar, 0.75% (w/w) high methoxy (HM) pectin and 0.3% (w/w) citric acid showed best quality aspects of both texture profile analysis (TPA) and sensory evaluation. Addition of 0,08% (v/w) synthetic strawberry flavor and 0.5% (w/w) cinnamon powder to sporophyll paste gave a good masking effect for the undesirable sea mustard flavor.

• Korean journal of food and cookery science
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• v.26 no.3
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• pp.314-322
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• 2010

The effects of five colored soybean (blue, red, yellow, white, and black) varieties on the quality characteristics of soybean paste (Doenjang) were investigated for proximate composition, salt content, pH, color, organic acid content, amino acid content, and mineral content after 80 days of aging. Soybean paste (Doenjang) samples were divided into TDS (traditional Doenjang prepared with soybean) and TDM (traditional Doenjang prepared with mixed soybeans, kidney bean, black soybean, kind of small bean, sword bean, green bean, red bean, at a radio of 1:1:1:1:1(w/w)). Moisture content was 49.66% for TDM and 49.52% for TDM. Protein and salt contents of the TDS sample were higher than those of TDM. The "L" values of the TDB sample increased the aging period was decreased. In contrast, the "L" and "$\alpha$" values of TDM did not show any significant differences. The main organic acids detected were malic acid > lactic acid > tartaric acid in the TDS and TDM samples. Glutamic acid contents were 2.83 g/100 g for the TDS sample and 2.15 g/100 g for the TDM. The levels of K, Mg, and Ca of the TDS sample were higher than those of TDM. No significant difference occurred between TDS and TDM regarding their quality characteristics after 80 days of aging. Further studies needed include sensory evaluation and functionality of soybean paste made from mixed soybean materials.