• Proceedings of the Korean Institute of Building Construction Conference
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• 2006.11a
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• pp.61-65
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• 2006

Urethane, epoxy, acrylic have common property to adhere on the concrete dried surface in the waterproofing materials at present. In the wet condition, however, the materials such as urethane, epoxy, acrylic need a long hardening time and it become a reason of water leakage as the materials breaking down. it is one of the problem to adhere to the substrate. Therefore, in this thesis, I focused to assure the structural safety and durability and quality for waterproofing and safe of construction cost by cut down the cost of labor and reduce the term of works as searching the application of field condition for hish adhesive spray type of degenerated and rubberized asphalt membrane material.

• Journal of the Korea Institute of Building Construction
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• v.6 no.4 s.22
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• pp.85-92
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• 2006

Urethane, epoxy, acrylic have common property to adhere on the concrete dried surface in the waterproofing materials at present. In the wet condition, however, the materials such as urethane, epoxy, acrylic need a long hardening time and it become a reason of water leakage as the materials breaking down. it is one of the problem to adhere to the substrate. Therefore, in this thesis, I focused to assure the structural safety and durability and quality for waterproofing and safe of construction cost by cut down the cost of labor and reduce the term of works as searching the application of field condition for high adhesive spray type of degenerated and rubberized asphalt membrane material.

• Korean Journal of Materials Research
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• v.15 no.10
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• pp.671-677
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• 2005

Ti and Ti alloys are known to have excellent corrosion properties, which is an important aspect for biocompability of these implants in human body. In our study, four types of samples (Cp-Ti, Ti-6Al-4V, $0.5wt.\%$ Fe-Ti and ECAP Ti) were tested for their apatite forming ability and corrosion properties. The micropolished samples were treated with 5M NaOH solution at $60^{\circ}C$ for 24 hours. Each samples was gently washed with distilled water and heat-treated at 600"C for 1 hour. The heat-treated samples were soaked in Simulated Body Fluid (SBF) solution at $36.5^{\circ}C$ in an incubator for different period of time. The test revealed that $0.5 wt.\%$ Fe-Ti showing faster apatite growth on the surface (7th day) compared to other samples. Polarization curve test (PCT) was also carried out to determine the corrosion resistance of each samples in SBF solution. ECAP-Ti showed highest corrosion resistance compared to any other samples. $0.5wt.\%Fe-Ti$ showed higher corrosion potential and corrosion current compared to other samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.72-80
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• 2007

This study was carried out to investigate the effects of various salts on the physical and fermentative characteristics of doughs and on the quality of white pan breads produced using purified salt, Korean solar salt, Chinese solar salt, Mexican solar salt, washed and dehydrated salt, roasted salt, and bamboo salt. In farinogram patterns, dough prepared using the purified salt had the highest water absorption. Extensograms showed that the resistances and resistance/extensibility ratios of the doughs with the solar salts were higher than those with the purified salt. In amylograms, the dough with the bamboo salt had the highest viscosity value. A specific volume was the smallest in the bread with the Korean solar salt (4.11 mL/g), while the largest with the Mexican solar salt (4.85 mL/g). A baking loss rate of the bread prepared with the Korean solar salt (10.34%) was less compared to other samples (10.91 $\sim$ 11.65%). The crust of the bread added with the Korean solar salt showed higher L value and lower a value while its crumb showed the highest b value. A sensory evaluation indicated that significant differences in some characteristics of the breads were observed in the breads prepared with the Korean solar salt and Mexican solar salt. However, flavor, taste, and overall acceptability showed no significant differences among all breads prepared with different salts.