• Proceedings of the Korea Concrete Institute Conference
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• 2008.11a
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• pp.721-724
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• 2008

The present study was to develop a dry PFB method similar to the existing gypsum board construction method in order to apply the existing wet PFB method that uses fire.resistant adhesive. It was found that the existing wet method can produce concrete compressive strength of 80MPa and fire resistance of 3 hours with 30mm PF boards. The goal of development in this study was fire resistance of 3 hours through dry construction of 15mm fire resistant boards. The results of fire resistance test showed an increase in thermal durability and thermal strain. It is believed that inorganic fiber reduces thermal strain, and lowers heat insulation performance by 15% or less. This suggests that heat insulation performance was improved by the change in the inner composition of PF board resulting from the adjustment of Al:Si mol ratio, high temperature molding, and dry curing. According to the results of fire resistance test, when the dry PF method was applied, the temperature of the main reinforcing bar was 116$^\circ$C in 15mm, 103.8$^\circ$C in 20mm, and 94$^\circ$C in 25mm, and these results satisfied the current standards for fire resistance control presented by the Ministry of Land, Transport and Maritime Affairs. When a 3 hour fire resistance test was performed and the external properties of the specimen were examined, the outermost gypsum board hardly remained and internal PF board maintained its form without thermal strain.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1369-1374
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• 2008

This study investigated proximate compositions and quality characteristics of wet noodles with the addition of freeze dried garlic powders prepared at 0.5, 1.0, 2.0, and 4.0% based on flour source, respectively. The moisture, crude protein, crude fat, nitrogen free extract, crude fiber, and crude ash of the freeze dried garlic powder were $4.72{\pm}0.14%,\;19.46{\pm}0.28%,\;1.21{\pm}0.10%,\;68.45{\pm}2.06%,\;2.38{\pm}0.05%,\;and\;3.78{\pm}0.06%$, respectively. The cooked weight, volume, water absorption of cooked noodles were decreased, but the turbidity of soup was increased with the addition of garlic powder. Increased of L (lightness), a (redness) and b (yellowness) values were caused as the amount of garlic powder increased in dough. Decrease of L value and increase of a and b value were shown with the increase of garlic powder in cooked noodle. The cooked noodles with garlic powder were significantly lower in hardness, adhesiveness, springiness chewiness, gumminess and cohesiveness than those of 100% wheat noodle. Sensory evaluation indicated that cooked noodles with 0.5% garlic powder was not significantly different from the control.

• The Journal of Korean Academy of Prosthodontics
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• v.38 no.2
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• pp.226-241
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• 2000

Recently a new generation of crown and bridge veneering resins containing submicron glass fillers was introduced. These ultrasmall particle hybrid composite materials distinguish themselves, compared with conventional microfill crown and bridge resins, through improved mechanical properties. It is claimed that these composites are suitable for metal free crowns and even bridges using fiber reinforcement. The purpose of this study was to evaluate the effect of thermal cycling on the tensile strength of the following veneering composites: Artglass(Heraeus Kulzer Co., Wehrheim, Germany), Estonia(Kuraray Co.. Japan), Sculpture(Jeneric Pentron Co., Wallingford, U.S.A.), and Targis(Ivoclar Co., Schaan Liechenstein). According to manufacturer's instructions, rectangular tensile test specimens measuring $1.5{\times}2.0{\times}4.5mm$ were made using a teflon mold. Whole specimens were divided into two groups. One group was dried in a desiccator at $25^{\circ}C$ for 10 days, and another group was subjected to thermal cycling($10,000{\times}$) in water($5/55^{\circ}C$). All test specimens were placed in a universal testing machine and loaded until fracture with a crosshead speed of 0.5mm/min. Weibull analysis and Tukey's test were used to analyze the data. The fracture surfaces of specimens were observed in SEM and the aliphatic C=C absorbance peak of Estenia and Targis resin was analyzed using Fourier transform infrared(FTIR) spectroscopy. Within the limitations imposed in this study, the following conclusions can be drawn: 1. Both in drying condition and thermal cycling condition, the highest tensile strength was observed in Estenia testing group(p<0.05). 2. The strength data were at to single-mode Weibull distribution, and the Weibull modulus of all veneering composite resin specimens increased after thermal cycling treatment. 3. After thermal cycling test, the highest tensile strength was observed in the Estenia group, and the lowest value was observed in the Targis group. The tensile strength values showed the significant differences between each group(p<0.05) 4. The aliphatic C=C absorbance peak of Estonia and Targis resin was decreased after light curing, and there was no distinct change after thermal cycling.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.119-129
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• 2015

In this study, rice bran containing biologically active substances, including oryzanol and dietary fiber, Korean food industry was used in glutinous rice Takju(a cloudy Korean rice wine) fermentation. During fermented in rice wine, four different amounts of defatted rice bran(0, 3, 6, and 10g) were formulated in a recipe and fermentation characteristics, physicochemical properties, and sensory characteristics of product were analyzed. An increase in the amount of defatted rice bran was witnessed by heightened pH values in the fermentation period. The titratable acidity of sansung takju was increased with high levels of defatted rice bran. The titratable acidity of defatted rice bran takju during the fermentation period significantly was decreased, and then increased. FRAP radical-scavenging activity of TDT6 2.56 g/moL, compare with the control group, showed the highest reducing power. The results of the sensory evaluation showed that overall-acceptability had the highest scores in the sansung takju containing TDT3(3%) level of defatted rice bran. In conclusion, sansung takju added with TDT3(3%) of defatted rice bran is rated most prefrence in the four groups in this parts quality and acceptability.

• Journal of the Computational Structural Engineering Institute of Korea
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• v.17 no.3
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• pp.319-332
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• 2004

Due to their high strength to weight ratios and excellent durability, fiber reinforced polymer(FRP) is widely used in construction industries. In this paper, a shape optimum design of FRP bridge decks haying pultruded cellular cross-section is presented. In the problem formulation, an objective function is selected to minimize the volumes. The cross-sectional dimensions and material properties of the deck of FRP bridges are used as the design variables. On the other hand, deflection limits in the design code, material failure criteria, buckling load, minimum height, and stress are selected as the design constraints to enhance the structural performance of FRP decks. In order to efficiently treat the optimization process, the cross-sectional shape of bridge decks is assumed to be a tube shape. The optimization process utilizes an improved Genetic Algorithms incorporating indexing technique. For the structural analysis using a three-dimensional finite element, a commercial package(ABAQUS) is used. Using a computer program coded for this study, an example problem is solved and the results are presented with sensitivity analysis. The bridge consists of a deck width of 12.14m and is supported by five 40m long steel girders spaced at 2.5m. The bridge is designed to carry a standard DB-24 truck loading according to the Standard Specifications for Highway Bridges in Korea. Based on the optimum design, viable cross-sectional dimensions for FRP decks, suitable for pultrusion process are proposed.

• Journal of the Korean Wood Science and Technology
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• v.39 no.6
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• pp.538-547
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• 2011

In this study, eco-friendly hybrid composite boards were manufactured from green tea and wood fibers for application as interior materials with various functionalities of green tea and strong strength properties of wood fibers. In this relation, the effect of green tea content on dynamic MOEs (modulus of elasticity) of these green tea and wood fibers composite boards were investigated. The dynamic MOEs of hybrid composite boards were lower than those of control boards without green tea, and the values decreased with the increase of green tea content. Also, the dynamic MOEs appeared to be somewhat different by resin type used for board manufacture. The hybrid composite boards manufactured from $E_1$ grade urea resin, which has higher molar ratio of formaldehyde to urea than that of $E_0$ grade one, were 1.06~1.54 times higher than that manufactured from $E_0$ grade. And, the differences between hybrid composite boards manufactured from both adhesive increased with the increase of green tea content. On the other hand, high correlations were found between dynamic MOE and static bending strength performances, it was concluded that static bending strength performances could be estimated from the dynamic MOE, except for a few hybrid board types with large variations.

• Journal of the Korea Concrete Institute
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• v.20 no.6
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• pp.765-772
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• 2008

For RC structures, long-term deformation occurs due to the inherent characteristics, which are creep and shrinkage. In terms of serviceability, it is important to limit deflection caused by the deformation to the allowable deflection. In the recent years, various repair and strengthening methods have been used to improve performance of the existing RC structures. One of the typical methods is FRP externally bonded method (EBR). Fiber reinforced polymer (FRP) has been used worldwide as repair and strengthening materials due to its superior properties. Besides, it has to offer improved strengthening performance not only under instantaneous load but sustained load. Therefore, accurate prediction method of deflection for the RC members externally bonded with FRP under sustained load is required. In this paper, three beams were fabricated. Two beams were externally strengthened with one of CFRP plate and GFRP plate respectively. Total three beams were superimposed under sustained load of 25 kN. During 470 days, deflections at midspan were obtained. Moreover, creep coefficients and shrinkage strains were calculated by using ACI-209 code and CEB-FIP code. In order to predict the deflection of the beams, EMM, AEMM, Branson's method and Mayer's method were used. Through the experiment, it was found that the specimen with CFRP plate has the most flexural capacity and Mayer's method is the most precise method to predict total long-term deflections.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.12
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• pp.1732-1741
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• 2013

Two experiments were conducted to determine physical and chemical properties of vermicelli waste (VW) and effect of VW inclusion levels on growth performance of broilers. In experiment 1, VW samples were randomly collected from vermicelli industry in Thailand to analyze nutritional composition. Vermicelli waste contained 9.96% moisture, 12.06% CP, 32.30% crude fiber (CF), and 0.57% ether extract (EE), as DM basis. The ratio of insoluble:soluble non-starch polysaccharide (NSP) was 43.4:8.9. A total of 120 chicks (6 pens per treatment and 10 chicks per pen) were fed a corn-soybean meal-based diet or 20% VW substituted diet to determine the apparent metabolizable energy corrected for nitrogen retention ($AME_n$) of VW. The $AME_n$ of VW was $1,844.7{\pm}130.71$ kcal/kg. In experiment 2, a total of 1,200 chicks were randomly allotted to 1 of 4 dietary treatments for 42-d growth assay. There were 300 chicks with 6 pens per treatment and 50 chicks per pen. The dietary treatments contained 0%, 5%, 10%, or 15% VW, respectively. All diets were formulated to be isocaloric and isonitrogenous. From 0 to 18 d of age chicks fed VW diets had higher (p<0.001) feed conversion ratio (FCR) compared with those fed the control diet. No difference was observed during grower and finisher phase (19 to 42 d). Chicks fed VW diets had lower relative weight of abdominal fat (p<0.001) but higher relative weight of gizzard (p<0.05) than those of chicks fed the control diet. Increasing VW inclusion levels increased ileal digesta viscosity (p<0.05) and intestinal villus height of chicks (p<0.001). For apparent total tract digestibility assay, there were 4 metabolic cages of 6 chicks that were fed experimental treatment diets (the same as in the growth assay) in a 10-d total excreta collection. Increasing VW inclusion levels linearly decreased (p<0.05) apparent total tract digestibility of DM and CF.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.40 no.11
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• pp.927-933
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• 2016

In a solid propulsion system, the rocket nozzle is exposed to high temperature combustion gas. Hence, choosing an appropriate material that could demonstrate adequate performance at high temperature is important. As advanced materials, carbon/silicon carbide composites (C/SiC) have been studied with the aim of using them for the rocket nozzle throat. However, when compared with typical structural materials, C/SiC composites are relatively weak in terms of both strength and toughness, owing to their quasi-brittle behavior and oxidation at high temperatures. Therefore, it is important to evaluate the thermal and mechanical properties of this material before using it in this application. This study presents an experimental method to investigate the fracture behavior of C/SiC composite material manufactured using liquid silicon infiltration (LSI) method at elevated temperatures. In particular, the effects of major parameters, such as temperature, loading, oxidation conditions, and fiber direction on strength and fracture characteristics were investigated. Fractography analysis of the fractured specimens was performed using an SEM.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.10
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• pp.1416-1424
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• 2017

Objective: The objective of this study was to examine the effects of alfalfa flavonoids on the production performance, immunity, and ruminal fermentation of dairy cows. Methods: The experiments employed four primiparous Holstein cows fitted with ruminal cannulas, and used a $4{\times}4$ Latin square design. Cattle were fed total mixed ration supplemented with 0 (control group, Con), 20, 60, or 100 mg of alfalfa flavonoids extract (AFE) per kg of dairy cow body weight (BW). Results: The feed intake of the group receiving 60 mg/kg BW of AFE were significantly higher (p<0.05) than that of the group receiving 100 mg/kg BW. Milk yields and the fat, protein and lactose of milk were unaffected by AFE, while the total solids content of milk reduced (p = 0.05) linearly as AFE supplementation was increased. The somatic cell count of milk in group receiving 60 mg/kg BW of AFE was significantly lower (p<0.05) than that of the control group. Apparent total-tract digestibility of neutral detergent fiber and crude protein showed a tendency to increase (0.05<$p{\leq}0.10$) with ingestion of AFE. Methane dicarboxylic aldehyde concentration decreased (p = 0.03) linearly, whereas superoxide dismutase activity showed a tendency to increase (p = 0.10) quadratically, with increasing levels of AFE supplementation. The lymphocyte count and the proportion of lymphocytes decreased (p = 0.03) linearly, whereas the proportion of neutrophil granulocytes increased (p = 0.01) linearly with increasing levels of dietary AFE supplementation. The valeric acid/total volatile fatty acid (TVFA) ratio was increased (p = 0.01) linearly with increasing of the level of AFE supplementation, the other ruminal fermentation parameters were not affected by AFE supplementation. Relative levels of the rumen microbe Ruminococcus flavefaciens tended to decrease (p = 0.09) quadratically, whereas those of Butyrivibrio fibrisolvens showed a tendency to increase (p = 0.07) quadratically in response to AFE supplementation. Conclusion: The results of this study demonstrate that AFE supplementation can alter composition of milk, and may also have an increase tendency of nutrient digestion by regulating populations of microbes in the rumen, improve antioxidant properties by increasing antioxidant enzyme activities, and affect immunity by altering the proportions of lymphocyte and neutrophil granulocytes in dairy cows. The addition of 60 mg/kg BW of AFE to the diet of dairy cows was shown to be beneficial in this study.