• Tunnel and Underground Space
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• v.14 no.4
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• pp.241-247
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• 2004

In this study, new polypropylene fiber was developed for shotcrete and concrete reinforcement, by treating the surface of the polypropylene by maleic anhydride grafted polypropylene(mPP). Dispersiveness of the fiber was tested. Mechanical properties of fiber reinforced shotcrete was tested.

• Journal of Microbiology
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• v.42 no.1
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• pp.64-67
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• 2004

The pellets from a culture of Streptomyces coelicolor A3(2) that were submerged shaken were disintegrated into numerous hyphal fragments by DNase treatment. The pellets were increasingly dispersed by hyaluronidase treatment, and mycelial fragments were easily detached from the pellets. The submerged mycelium grew by forming complexes with calcium phosphate precipitates or kaolin, a soil particle. Therefore, the pellet formation of Streptomyces coelicolor A3(2) can be considered a biofilm formation, including the participation of adhesive extracellular polymers and the insoluble substrates.

• Journal of Korean Society of Coastal and Ocean Engineers
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• v.27 no.1
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• pp.38-49
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• 2015

Past study of tsunami heavily relied on the numerical modelling using 2D Boussinesq Eq. and Solitary wave. Lately, based on the fact that numerically simulated run up heights based on solitary wave are somewhat smaller than the measured one, Leading Depression N (LDN) Wave has been elaborated, which can account the advancement of a shore line before tsunami strikes a shore. Thereafter it is reported that more accurate simulation can be possible once LDN is deployed. On the other hand, there were numerous reports indicating that stable LDN wave can't be sustained in the hydraulic model test. These conflicts between the hydraulic model tests and numerical results have their roots on the assumption made in the derivation of Boussinesq type wave model such as that wave nonlinearity is equally balanced with wave dispersiveness. Hence, in the numerical simulation based on the Boussinesq type wave model, wave dispersiveness is inevitably underestimated, especially in deep water. Based on this rationale, we developed the modified methodology for the generation of stable LDN wave in the 3D numerical wave flume, and proceeded to numerically analyze the depression effect of Hybrid Breaker on the run up height due to tsunami using the Navier Stoke Equation. The verification of newly proposed wave model in this study was carried out using the run up height from the hydraulic model test. It was shown that Hybrid Breaker consisting of three water chamber and slope at its front can reduce 13% of run up height for H = 5m, and 10% of run up height for H = 6m.

• Horticultural Science & Technology
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• v.28 no.3
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• pp.507-514
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• 2010

This study was performed to reduce unpleasant taste and flavor of $Gastrodia$ $elata$ Blume as well as to improve utilization as functional food materials using fermentation. The component, antioxidant activity, and taste test were compared between fresh and fermented $Gastrodia$ $elata$ Blume powder (FGP). FGP contained higher level of total fat, protein, mineral, and fiber than raw material. The pH of FGP was higher compared to raw $Gastrodia$ $elata$ Blume powder (RGP), and antioxidant activity was as high as vitamin C regardless material status (raw vs. fermented). This result indicated that its activity was not decreased by fermentation. Dispersiveness and solubility of $Gastrodia$ $elata$ Blume powder was the best in 60-70 mesh. For sensory evaluation, FGP or RGP was mixed with either orange juice or yoghurt. The results showed that overall preference, taste, flavor, texture, and color were better in fermented $Gastrodia$ $elata$ Blume drinks than in raw ones. It is plausible that unpleasant taste and flavor of $Gastrodia$ $elata$ Blume was declined by fermentation. Thus, fermentation can be easily applied to eliminate unpleasant smell in $Gastrodia$ $elata$ Blume, and FGP can be mixed with other beverages to produce healthy food and drinks.

• Journal of the Korean Applied Science and Technology
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• v.15 no.3
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• pp.55-60
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• 1998

The sodium ${\alpha}-sulfo$ fatty acid vinyl ester oligomers, which are oligomer type surfactants were prepared by polymerization with fatty acid vinyl acetate. The ${\alpha}-sulfonation$ of fatty acid vinyl ester oligomers were carried by direct addition of sulfur trioxide. The dispersing performance of oligomer type anionic surfactants and sodium dodecyl sulfate(SDS) in the aqueous suspension of iron oxide and titanium dioxide particles was evaluated by particle size distribution and zeta-potential measurement. As results, the particles of iron oxide and titanium dioxide were flocculated by addition of small amount of oligomer type anionic surfactants and sodium dodecyl sulfate(SDS), then the flocks redispersed by more addition of oligomer type anionic surfactants and SDS. The flocculation, redispersion process was observed in lower concentration range of oligomer type anionic surfactants than SDS. Especially, the dispersing action of sodium ${\alpha}-sulfo$ palmitic acid vinyl ester oligomer was better than sodium ${\alpha}-sulfo$ lauric acid vinyl ester oligomer.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.35 no.5
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• pp.1061-1071
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• 2015

In the present study, the Navier-Stokes (N-S) equations delineating water flows inside porous media were derived applying Reynolds transport theorem in order to provide a basis for analyzing water wave problems inside the porous media. Then, the derived N-S equations were compared with the same species of equations in existing researches. Based on the N-S equations, a set of Boussinesq equations was then derived in such a form that the dispersiveness and nonlinearity of water waves inside the porous media can be properly reproduced. Finally, numerical analyses were carried out to demonstrate the validity of the equations. The reflection and transmission coefficients of porous breakwaters were calculated and compared with the results of existing hydraulic experiments. The numerical results showed a rather sensitive dependency on the virtual mass coefficient of grains constituting the porous media. The selection of the coefficient with zero turned out to give nice agreements with numerical and experimental results.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.877-882
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• 1998

To establish optimum drying methods for Korean yam, freeze drying, cool air drying and hot air drying methods were compared by determining some quality criteria. The native color, odor, taste and viscosity of raw yam were preserved by only freeze drying at less than $40^{\circ}C$. The native white color of yam changed to brown and odor and taste of yam decreased largely by cool air drying and hot air drying. Especially cooked and roasted flavor was developed in hot air dried yam. The viscosity of cool and hot air dried yam was about half than that of freeze dried yam. Conclusively freeze drying method was shown optimum to preserve quality properties of yam such as viscosity, color, odor and taste. The physical properties of yam powder such as dispersiveness and solubility was the best in $40{\sim}60{\;}mesh$ particle size.