• Journal of the Korean Ceramic Society
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• v.44 no.1 s.296
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• pp.23-31
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• 2007

To examine the effects of chemical admixture on the fluidity and strength development of high chloride cement, experiments were conducted in which lignosulfonate (LS), naphthalenesulfonate (NS), and polycorboxylate (PC) were each added in standard and excessive amounts, and the results were as follows. 1. Because adding KCl to NS causes a decrease in flow, adding PC is better in maintaining high cement fluidity. 2. When cement contained much chloride comes in contact with water, hydration begins 4 h after contact and securing workability becomes difficult, but by adding PC, workability can be secured to 10 h. 3. The bound water ratio and compressive strength in aging 3 days occupy $70\sim80%$ of those in aging 28 days, and the early compressive strength increases not only by adding KCl, but also by chemical admixture. 4. Although compressive strength development is excellent in NS, PC, if NS is added excessively, hydration becomes slow and while the pore structures become slightly minute, the strength development decreases due to severe setting retardation.

• Proceedings of the Korea Concrete Institute Conference
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• 2006.11a
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• pp.781-784
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• 2006

This paper investigates the fundamental properties of light weight foamed concrete with the variances in unit weight of concrete and adding ratio of stability agent(SA). Test showed that concrete adding SA slightly decreased fluidity but secured stable flow appearances without segregation of concrete components. All specimens in a standard condition represented that a sinking depth was not observed, while, in the wet condition, a specimen adding SA decreased the sinking depth $2{\sim}4mm$ more than control concrete. Compressive strength values of control concrete showed $0.03{\sim}0.3MPa$ higher than the concrete adding SA. As for the tensile strength, the specimen adding SA also had lower value, while the ratios of comp. to tens. strength presented $0.43{\sim}0.62$, which is relatively higher than ordinary concrete.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.618-624
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• 1998

This study was conducted to standardize ingredient ratios of wooung kimchi. The ingredient ratios of model wooung kimchiwere determined by the survey in Pusan and Kyungnam province and using the literatures including cooking books. Several kinds of wooung kimchi were prepared by adjusting the ingredient ratios fo the model wooung kimchi within standard deviation. The wooung kimchi with different ingredient ratios were fermented for 6 days at 15$^{\circ}C$. The chemical, microbial and sensory properties of the wooung kimchi were investigated. There was little change in pH but the counts of lactic acid bacteria were decreased, as the ratio of pickled anchovy juice became high. The wooung kimchi adding 9.4% pickled anchovy juice obtained high score in appearance and overall acceptability. The counts of lactic acid bacteria were increased in wooung kimchi adding 5% red pepper powder, and there was obtained better result in appearance, texture and overall acceptability than the other groups. The activity, reducing sugar and counts of lactic acid bacteria were increased, as the ratio of glutinous rice paste became high. The wooung kimchi including 6% glutinous rice paste showed the highest score in overall acceptability. The fermentation process of wooung kimchi accelerated, as the ratio of garlic became high. The wooung kimchi adding 3% garlic showed good appearance and acceptability. In addition to these, the addition of 1.3% ginger ehhanced the appearance, texture and overall acceptability fermented anchovy juice, 5.0% red pepper powder, 6.0% glutinous rice paste, 3.0% crushed garlic and 1.3% crushed ginger.

• Journal of the Korean Wood Science and Technology
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• v.45 no.2
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• pp.223-231
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• 2017

This work was conducted to investigate on the effect of urea-formaldehyde (UF) resin viscosity on plywood adhesion. The viscosity of UF resin was controlled either by adjusting the condensation reaction during its synthesis to obtain different target viscosities (100, 200 and 300 mPa.s) at two levels of formaldehyde/urea (F/U) mole ratios (1.0 and 1.2) or by adding different amounts (10, 20 and 30%) of wheat flour into the resins for the manufacture of plywood. When the viscosity of UF resin increased by the condensation reaction, the adhesion strength of plywood bonded with UF resin of 1.2 F/U mole ratio consistently increased, while those bonded with the 1.0 F/U mole ratio resin slightly decreased, suggesting a difference in the adhesion in plywood. However, the adhesion strength of plywood decreased as the viscosity increased by adding wheat flour, regardless of F/U mole ratio. The manipulation of UF resin viscosity by adjusting the condensation reaction was much more efficient than by adding wheat flour in improving the adhesion performance of plywood. These results indicated that a way of controlling the viscosity of UF resin adhesives has a great influence to their adhesion in plywood.

• Journal of the Korea Concrete Institute
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• v.13 no.6
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• pp.527-535
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• 2001

The watertight property of concrete was examined, that is affected by the sort of self waterproofing admixture and the change of the addition ratio of admixture. Various self waterproofing admixtures were made by changing the mixing ratio of silica fume, zinc stearate and silica sand. The result showed as follows. As the adding ratio of self waterproofing admixture increases, the fluidity is increased and the setting time is delayed. While compressive strength of concrete with self waterproofing admixture A which is currently using is increased until the adding ratio of self waterproofing admixture reached 18kg/㎥ and decreased over 24 kg/㎥, that with self waterproofing admixture B, C and D which are developed are higher than that of A. Absorption is decreased as the adding ratio of self waterproofing admixture and the increasing of age in concrete. Especially, when self waterproofing admixture has a lot of zinc stearate, absorption is decreased manifestly. The property of permeability is similar to that of absorption; permeability is decreased as the adding ratio of self waterproofing admixture and the increasing of age in concrete. Consequently, when the ratio of silica fume, zinc stearate and silica sand in self waterproofing admixture is 1 : 2 : 1 and addition ratio of self waterproofing admixture is 6kg/㎥, the high quality concrete is obtained comparing to the concrete with existent self waterproofing admixture.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.6
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• pp.547-553
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• 2002

This study was attempted to enhance the contents of dietary fiber and minerals of cooked rice by adding four different levels of carrot juice in cooking water (0%:A. 10%:B. 20%:C. 30%:D). The degree of gelatinization and retrogradation, sensory evaluation. and in vitro digestion ratio were tested. These results concluded that the rice cooked with 10～20 % of carrot juice in cooking water was quite acceptable. the optimum cooking conditions fur the rice were one hour presoaking time, 160% cooking water to rice ratio. 20 minutes heating time and 10 minutes steamed cooking.

• The Transactions of the Korea Information Processing Society
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• v.6 no.5
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• pp.1212-1218
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• 1999

This paper proposes a new multipath interconnection network(MIN) structure for improving performance which uses widely in the design of multiprocessing, ATM system and VOD server. For improving performance such as passthrough ratio and packet latency, it proposes new routing method which routes one of the collided packets into the i+1-th switching stage of the adding Banyan MIN network when it occurred collision at the i-th switching stage of the basic MIN again when they collide each other. The new improved performance MIN network has been compared with MBSF, TBSF and PBSF structured MIN network from the viewpoint of passthrough ratio and the number of switching stage vs. passthrough ratio. It is shown to improve a performance and to be a simple structure which reducing the number of switching stage of adding MIN in comparison with other structured MIN including TBSF.

• Food Science and Biotechnology
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• v.16 no.2
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• pp.193-197
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• 2007

In order to investigate the effects of Pichia farinosa SKM -1, Pichia anomala SKM-T, Galactomyces geotrichum SJM-59, and Saccharomyces cerevisiae on extending the shelf life of kkakdugi, 4 kinds of lyophilized yeasts adding kkakdugis were prepared and stored at $4^{\circ}C$ for 30 days. Except S. cerevisiae adding group, 3 kinds of yeast adding groups were maintained their desirable levels (ca. pH 4.2 and 0.6% acidity) during the fermentation. The hardness of yeast adding groups was higher than those of control during the experiments. The number of yeast and the ratio of lactic acid against to total bacteria in P. farinosa SKM-1, P. anomala SKM-T, and G geotrichum SJM-59 adding groups were lower than that of control and/or S. cerevisiae adding group. Based on acidity, kkakdugi made with P. farinosa SKM-1, P. anomala SKM-T, and G geotrichum SJM-59 remained edible about 10 days longer than the control product.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2014.05a
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• pp.262-263
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• 2014

The purpose of this study was to investigate properties of high fluidity concrete adding waste marble powder. A change in the replacement ratios of waste marble powder was measured compressive strength and slump flow, O-Lot and U-Box. Waste marble powder has replaced binder of high fluidity concrete at certain contents of 0~20%. As a results, Slump flow, O-Lot and U-box adding waste marble powder up to 10% have increased by adding waste marble powder. As the concrete with a replacement ratio of waste marble powder up to 10% was found to have a compressive strength superior to that of plain.

• Journal of Nutrition and Health
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• v.34 no.2
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• pp.132-140
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• 2001

The effects of various dietary docosahexaenoix acid(DHA) levels on the brain phospholipids and serum and liver lipid compositions were studied in rats using DHA concentrated oil and corn oil as a control for 4 weeks. Serum total cholesterol and HDL cholesterol levels tended to be the lowest by adding 20% DHA to corn oil. Serum triglyceride levels significantly decreased by adding 30% DHA. Liver cholesterol and triglyceride levels were apparently decreased in the groups added above 20% DHA, especially, the lowest at adding 30% DHA. Brain weight and phospholipid content were not different among groups. The ratios of arachidonic to linoleic acids in serum and liver phosphatidylcholine(PC) were significantly decreased by adding dietary DHA and showed a flat form above 20% of dietary DHA. DHA levels of serum PC were gradually increased according to dietary DHA level. The fatty acid compositions of the brain PC and phosphatidylethanolamine(PE) did not appear any changes with accordance of the dietary DHA levels. However, compared with those of serum and liver in general, linoleic and arachidonic acid levels were very low. Oleic acids were apparently higher than those in the other tissues. DHA were higher than those in the other tissues rigardless of the dietary DHA, especially in brain PE. The ratios of arachidonic to linoleic acid were not apparent tendency in brain PC and PE. However, the ratios of brain PE were above 2 times higher than those of brain PC. As the results, the hypolipidemic effects of dietary DNA were remarkable in liver. Especially in regard to tendency of liver lipid levels and desaturation indices in serum and liver PC, the effects indicated significantly higher by adding 20-30% DHA to diet(n-6/n-3 ratio, about 4-7). Thus, in this study, these dietary DHA levels seemed to be appropriate, at least in these lipid paramenters.(Korean J Nutrition 34(2) : 132∼140, 2001)