• 콘크리트학회논문집
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• 제27권2호
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• pp.169-176
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• 2015

현재까지 발표된 크기효과법칙은 보통중량 콘크리트에 기반하고 있어 파괴특성이 다른 경량골재 콘크리트에서는 그 활용성이 의문시되고 있다. 따라서 이 연구에서는 콘크리트의 기건단위질량이 압축강도의 크기효과에 미치는 영향을 예측할 수 있는 모델을 개발하고 기존 연구결과들을 모아 데이터베이스화하였다. 그리고 비선형 파괴역학에 근거한 Ba${\check{z}}$ant와 Kim and Eo의 예측모델 및 이 연구에서 제안한 식에 대한 실험상수들을 결정한 후, 상호 비교 분석하였다. 그 결과, 콘크리트의 기건단위질량을 고려한 본 연구의 예측모델이 Ba${\check{z}}$ant와 Kim and Eo의 예측모델보다 경량골재 콘크리트에 대한 실험결과를 더 잘 예측하고 있음을 알 수 있었다.

• Asian-Australasian Journal of Animal Sciences
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• 제21권11호
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• pp.1610-1615
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• 2008

Natto is a Japanese traditional soybean product fermented by Bacillus natto. The effects of dried fermented soybean (natto) supplement on egg production and egg qualities of layer chickens was studied with regard to the effective use of various waste foods in Japan. Dried natto, prepared by heating at $60^{\circ}C$, was added to a basic diet at a level of up to 3%. Forty 166-wk-old layer chickens (Rhode Island Red) were randomly divided into 4 groups and five layer chickens were used in each group with two replicates. Layer chickens in group 1 were fed a basic diet as the control. The remaining 3 groups were fed the basic diet supplemented with dried natto at levels of 1, 2, and 3% (w/w), respectively. The result did not show improvements in egg production or feed conversion ratio of layer chickens even when 3% dried natto was added to the control diet. The egg qualities including egg weight, eggshell strength and thickness, yolk color, yolk weight, albumen height, and Haugh unit were also not improved. However, the feeding of dried natto changed the cholesterol content in the egg yolk. The supplementation of dried natto showed the tendency to decrease the yolk cholesterol after 12-wk of feeding compared to the control diet though it did not change plasma cholesterol levels in the blood. On the other hand, yolk cholesterol decreased significantly after 12-wk of feeding 3% dried natto (p<0.05).

• 한국지반환경공학회 논문집
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• 제24권3호
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• pp.5-14
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• 2023

흙의 건조단위중량은 노건조된 흙의 무게를 측정하여 구할 수 있다. 한국산업표준(KS F)의 규정에 의해 110±5℃로 노건조된 흙은 공기 중에 노출 시 무게가 지속적으로 증가한다. 그러나, 노건조된 흙의 무게 측정 시간에 대한 규정이 없어 정확한 건조무게를 측정하는데 어려움이 있다. 본 연구에서는 무게 측정 시 나타나는 무게 특이점의 분석을 통해 건조무게를 쉽게 결정할 수 있는 방법을 제시하였다. 무게 특이점은 측정된 무게 중 가장 작은 값을 나타내며, 시료의 공기 중 수분 흡수의 영향이 최소화된 무게이다. 실험 과정에서 통계적 분석법을 이용하여 용기를 선택하였고, 광학현미경을 사용하여 시료의 사진을 제시하였다. 또한, 비접촉식 적외선 온도계를 사용하여 무게 특이점의 발생 온도를 측정하였다. 주문진 모래와 내성천 모래, 예천 화강풍화토, 제주도 모래, 사브카 모래, 울릉도 모래 등 6종류의 흙에 대하여 무게 특이점을 분석한 결과, 노건조된 각 시료의 무게 특이점은 무게 측정 후 8~27초 사이에서, 온도는 103.4~108.13℃의 범위에서 나타났다. 특이점의 무게 감소율은 흙 시료에 따라 0.0066~0.0085%로 나타났다.

• 한국건축시공학회지
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• 제14권1호
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• pp.21-28
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• 2014

경량골재의 내부공극을 통한 탄산가스 유입으로 인해 경량골재콘크리트는 보통콘크리트에 비해 탄산화가 더 빠르게 진행되는 문제점을 극복하고자, 4가지 표면코팅제로 코팅된 경량골재를 사용한 콘크리트에 대하여 탄산화 저항성을 보통 경량골재콘크리트, 보통콘크리트와 비교 분석하였다. 코팅경량골재를 사용한 콘크리트가 보통 경량골재콘크리트보다 우수한 탄산화 저항성을 보였으며, 특히 발수제보다는 고분자계 코팅제를 사용하였을 때 더 우수한 저항성을 나타내었다.

• Asian-Australasian Journal of Animal Sciences
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• 제18권3호
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• pp.433-438
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• 2005

This investigation was undertaken in order to elicit the relationship between the extent of ultrafiltration processing of whey and its effect on composition and yield of resultant whey protein concentrate (WPC). Cheddar cheese whey was fractionated through ultrafiltration to an extent of 70, 80, 90, 95, 97.5% and 97.5% volume reduction followed by I stage and II stage diafiltration. After each level of ultrafiltration, the composition of WPC was monitored. Similarly, the initial whey was adjusted to 3.0, 6.2 and 7.0 pH levels and ultrafiltration was carried out to elicit the effect of pH of ultrafiltration on the composition. Further, initial whey was adjusted to different levels of whey protein content ranging from 0.5 to 1.0 per cent and subjected to ultrafiltration to different levels. The various range of retentate obtained were further condensed and spray dried in order to assess the yield of WPC per unit volume of whey used and the quantity of whey required to produce unit weight of product. With the progress of ultrafiltration, there was a progressive increase in protein content and decrease in lactose and ash content. The regression study led to good relationships with $R^2$ values of more than 0.95 between the extents of permeate removed and the resultant changes in composition of each of the constituents. Whey processed at pH 3.0 had significantly a very low ash content and high protein content as compared to processing at 6.2 and 7.0. The yield of WPC per unit volume of whey varied significantly with the initial protein content. Higher initial protein content led to higher yield of all ranges of WPC and the quantity of whey required per unit weight of spray dried WPC significantly reduced. Regression equations establishing the relationship between initial protein content of whey and the yield of various types of WPC have been derived with very high $R^2$ values of 0.99. This study revealed that, the yield and composition of whey can be monitored strictly by controlling the processing parameters and WPC can be produced depending on the food formulation requirement.

• 한국건설순환자원학회논문집
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• 제10권3호
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• pp.195-203
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• 2022

본 논문에서는 바텀애시 골재의 크기 구성과 가압다짐이 다공성 콘크리트의 열전도도에 미치는 영향을 분석하였다. 본 실험연구에서는 바텀애시를 두 가지 입도의 골재를 섞은 SA와 한 가지 입도만을 갖는 DA를 사용하여 골재 특성을 파악한 후, 다공성 콘크리트 골재로 활용하였다. 물-바인더 비는 0.30으로 고정하고, 가압다짐을 0.5, 1.5 및 3.0 MPa을 콘크리트 시편에 적용하였다. 단위중량, 총 공극률 및 열전도도를 측정하고 분석을 수행하였다. 가압다짐이 증가할 때 단위중량과 열전도도는 증가하고 총공극률은 감소하였다. DA 사용 콘크리트에 비해 SA 사용 콘크리트의 단위중량과 열전도도는 크고 총공극률은 작게 나타난다. 또한, 오븐건조상태 시편의 열전도도가 기건상태 시편의 열전도도보다 낮은 결과를 나타냈다. 회귀분석을 통해 다공성 콘크리트의 단위중량, 총 공극률 및 열전도도와의 상관관계를 제시하였다. 열전도도와 단위중량은 서로 비례하는 상관관계를 나타내며, 열전도도와 총공극률은 서로 반비례하는 상관관계를 나타냈다.

• 한국의상디자인학회지
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• 제24권2호
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• pp.1-10
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• 2022

The purpose of this study is to analyze the structural properties of 100% wool fabrics knitted with various stitch types and to evaluate dimensional stability from shrinkage in wet cleaning and drying. Materials were weft-knitted from twenty-four different stitches with 7 gauge using a computerized flatbed knitting machine. Weight, thickness, density, and length were measured. A domestic washing machine and a tumble dryer were used for the shrinkage test. The results are as follows: Knitted fabrics were divided into 3 groups based on weight per unit area. Porous knits show light weight whilst milano, pintuck, rib stitches belong to the heaviest group. A positive correlation between weight and thickness was found and the same result was obtained for wale density and weight. Dimensional shrinkage of knitted fabrics was increased during repetitive wet cleaning and drying regardless of knit stitches. Especially, fabrics knitted with float, tuck, cable, and links & links stitches samples were contracted more than 15% in the first treatment whereas 2x1 rib stitch showed 1% shrinkage rate. Fisherman and milano stitches contracted in both course and wale direction with similar shrinkage rates. However, porous knits with float and tuck stitches shrank in course direction by 20% as well as cable samples contracted from 5% to 20% after repeated washing and drying. On the other hand, 30% and 15% contraction of wale direction occurred in orderly float and links & links stitches, respectively. Machine dried knits have a higher shrinkage rate than air-dried knits, but the drying method did not affect to the direction of contraction. In conclusion, variations of knit, tuck, and float stitches affect knit construction and dimensional stability from shrinkage in wet cleaning and drying of wool knitted fabrics.

• 생약학회지
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• 제16권4호
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• pp.221-226
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• 1985

To screen biologically active components of the higher fungi of Korea, the dried carpophores of Auricularia polytricha were extracted with water. The extract was examined for acute toxicity in ICR mice. A low molecular weight toxin of this fungus was purified by acetone precipitation followed by cellulose, silica gel and LH-20 Sephadex column chromatography. Major symptoms of this toxin were eye extrusion, hair erection, trembling of head, paralysis, rapid running or moving before death and depression of respiration. The median lethal doses of the total extract were 1.25 g/kg and 4.18 g/kg by i.p. and p.o. administrations, respectively. The amounts of one mouse lethal unit (MLU) of the total extract and final fraction that killed a 20-g mouse within 30 minutes were 28.5 mg/mouse and 12 mg/mouse, respectively.

• 한국환경과학회지
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• 제25권3호
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• pp.417-424
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• 2016

The objective of this study was to evaluate the microwave drying characteristics of mixtures of chemical wastewater sludge (70~90%) and anthracite coal (10~30%) with respect to physical and economic factors such as mass, volume reduction, moisture content, drying rate and heating value when the wastes were dried at different weight mixing ratio and for different microwave irradiation time. The drying process were carried out in a microwave oven, the combined drying process with a 2,450 MHz frequency and 1 kW of power. Maximum dry rates per unit area on the microwave drying of mixtures with chemical wastewater sludge and anthracite coal were $35.5kg\;H_2O/m^2{\cdot}hr$ for Cs90-Ac10; $40.1kg\;H_2O/m^2{\cdot}hr$ for Cs80-Ac20 and $35.0kg\;H_2O/m^2{\cdot}hr$ for Cs70-Ac30. The result clearly indicated that moisture can be effectively and inexpensively removed from the wastes through use of the microwave drying process.

• Biotechnology and Bioprocess Engineering:BBE
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• 제3권1호
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• pp.35-39
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• 1998

An enzymatic process was developed to produce protein hydrolysater form defatted soya protein. Various unit operations were tried, and the effects of pre- and post-treatments on the product characteristics such as degree of hydroylsis (DH), free amino acid content (%FAA) and average molecular weight (MW) were investigated. The use of acid washes showed no difference in %DH. Increasing pH during pre-cooking gave lower %DH. Alkaline cooking made too much insoluble protein, thus the protein yield was too small. A better hydrolysis with more acceptable taste was obtained when the combination of Neutrase/Alcalase/Flavourzyme was used in place of Alcalase/Flavourzyme combination; Untoasted defatted soya was more effective on the proteolysis than toasted one. The MW of the evaporated and spray dried product was higher than that of undried product, due to precipitation of low-solubility components. When ultrafiltration and the product concentration carried out the product separation by reverse osmosis, the solubility and the taste of the product were improved. The difference between enzyme hydrolysate and acid hydrolysate was significant in free amino acid composition, especially in tyrosine, phenylalanine, glutamine and asparagine.