• Tunnel and Underground Space
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• v.13 no.3
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• pp.215-224
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• 2003

Weathering in nature was simulated by freeze-thaw cyclic test which represents mechanical weathering. Measured physical properties were elastic wave velocities, absorption rate, volume change and weight change. Uniaxial compression tests were also conducted before and after the weathering tests. The change in weight and volume of the specimens were not clearly related to the weathering process, but P, S wave velocities, uniaxial compression strength and Young's modulus were clearly decreased as weathering progresses. Test result can be used for the assessment of long-term stability of rock slopes.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.817-821
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• 2007

The effect of acetylated rice (AR) starch at different concentrations (0, 4, 6, and 8%) on rheological properties of surimi sols and gels was studied. Dynamic frequency sweeps of surimi-AR starch sols at $10^{\circ}C$ showed that the magnitudes of storage moduli (G') decreased with an increase in starch concentration while those of tan ${\delta}$ increased, indicating that the effect of AR starch on the viscoelastic properties of surimi sols depended on starch concentration. In general, the G' thermograms of surimi sols showed the similar sol-gel transition pattern and they were also influenced by the addition of AR starch. The presence of AR starch in the surimi gel system reduced the gel strength and expressible moisture content (EMC). Surimi-AR starch gels showed better freeze-thaw stability compared to the control (0% starch concentration). The effect of AR starch on the rheological properties of surimi sols and gels appeared to be related to the swelling ability of starch granules in the presence of limited water available for starch.

• Journal of the Korean Ceramic Society
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• v.55 no.1
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• pp.36-43
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• 2018

The physical and chemical analyses of mineral waste such as moisture content, water absorption, freezing-thawing resisting sexual, chemical composition and crystal structure were investigated. In the technological process of crushing, screening, molding, drying, preheating, sintering and cooling, many parameters were changed to eliminate the influence of freeze thaw stability and the ball billets were processed into slate ceramsites eventually. Adopting orthogonal experiment and range analysis, the optimal technology parameters were confirmed as preheating temperature of $300^{\circ}C$ for 25 minutes and sintering temperature of $1230^{\circ}C$ for 20 minutes. Slate wastes in Shangri-la could foam and expand without any additive. The ultra-light ceramsite could be directly used as building aggregate, since the analysis results of its leaching toxicity were eligible. Besides, effects of sintering temperature on physical property and crystal phase were also explored in this study.

• Korean Journal of Mineralogy and Petrology
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• v.35 no.3
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• pp.299-311
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• 2022

Rocks exposed to the surface are subject to long-term weathering, and such effects weaken their engineering stability. Especially as weathering progresses, the surface of rocks will be changed by weathering, and such surface changes will affect the engineering safety of the rock mass. In addition, the chemical species produced in the weathered rock have a direct effect on the surrounding environment or on the structure. In areas where rocks are exposed, such as mining areas, chemical species produced by weathering can have a serious impact on the surrounding natural environment. In this study, accelerated weathering experiments using freeze/thaw system were conducted on rocks that had already been weathered and fresh rocks, and surface changes of each rock were observed with confocal laser scanning microscope (CLSM), and chemical species were analyzed using IC/ICP-MS. As the weathering progressed, the surface roughness decreased, and the amount of chemical species produced increased. The results of this study can be used as basic data for evaluating engineering/environmental safety in areas where rocks are exposed.

• The Journal of Engineering Geology
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• v.25 no.2
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• pp.165-178
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• 2015

Physical and chemical weathering degrades rock, affecting its structural properties and thus the stability of stone buildings or other structures. Confocal laser scan microscopy (CLSM) is used here to observe temporal changes in the surface roughness of rock samples under simulated accelerated weathering. Samples were pressurized to 50, 55, or 70 MPa using a pressure frame, and subjected to freeze/thaw cycling controlled by a thermostat. The temperature was cycled from -20℃ to 40℃ and back. After each 20 cycles, CLSM was used to assess the change in surface roughness, and roughness factors were calculated to quantify the progression of the surface condition over time. Variations in cross-section line-roughness parameters and surface-roughness parameters were analyzed for specific parts of the sample surfaces at 5× and 50× magnification. The result reveals that the highest and lowest values of the roughness factors are changed according to elapsed time. Freezing/thawing at high pressure caused larger changes in the roughness factor than at low pressure.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.1-8
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• 1999

Starch was isolated from nine Korean sweet potato varieties(Shinmi, Seangmi, Yulmi, Shinyulmi, Sunmi, Jeungmi, Mokpo 26, Mokpo 29, and Mokpo 30) and analysed in its physicochemical properties in comparison with a commercial sweet potato starch(Kumokanyu) imported from China. Protein content in the isolated starch was highest(1.1%) in Mokpo 29 and lowest(0.3%) in Kumokanyu, whereas lipid content was equally less than 0.2%. Pasting analysis by Rapid Viscoanalyser(RVA) showed that Yulmi starch had the lowest pasting temperature(70.2oC) whereas Kumokanyu did the highest one (74.3oC). Under a differential scanning calorimetry(DSC), however, Kumokanyu showed the lowest onset temperature(61.8oC) and enthalpy(42.0 J/g) for crystal melting. Shinyulmi showed the highest peak viscosity of the starch paste, but shear thinning was significant like commercial potato starch. Kumokanyu, however, displayed the least peak visicosity but good shear stability. With the starch gels prepared at 4oC, Mokpo 29 showed the highest hardness, whereas Shinyulmi did the lowest one. Against repeated freeze thawing treatments, the starch gel of Kumokanyu was most stable, and among the Korean varieties, Yulmi, Shinyulmi, Jeungmi and Mokpo 26 had good stability. According to the chain distribution analysis, Shinyulmi and Mokpo 29 consisted of larger quanitites of shorter amylopectin chains than Kumokanyu, potato and corn starches.

• Korean journal of food and cookery science
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• v.27 no.5
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• pp.507-522
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• 2011

In this study, samples of wheat flour and dough were prepared by adding of 1, 3, or 5% branched dextrin, which is produced from the amylopectin of waxy corn starch using a cyclization reaction with a branching enzyme. The samples were then evaluated qualitatively in terms of farinogram, viscogram, and extensogram characteristics. The fermentation power of dough expansion, extensogram characteristics, specific volume, baking loss, external/internal surface appearance, and sensory qualities were also examined after 4 weeks of storage at -20$^{\circ}C$ to determine the effect on freeze-thaw stability and quality improvement of branched dextrins in the soft roll bread formulation. Furthermore, the samples along with a control were compared regarding their quality characteristics, including changes in moisture content, water activity, color, and textural characteristics during a storage period of 4 days at 20$^{\circ}C$ to determine the effect on preventing retrogradation of the branched dextrin. As the branched dextrin content increased, area and extensibility increased, whereas water absorption, fermentation power of dough expansion, resistance/extensibility ratio, baking loss, and brownness of the crust decreased. However, the control group presented significantly higher peak viscosity, resistance, specific volume, taste, overall acceptability, moisture content, water activity, springiness, cohesiveness, and resilience values than those of the branched dextrin samples, whereas lightness, hardness, and chewiness showed the reverse effect. As the storage period increased, lightness, hardness, and chewiness increased, whereas cohesiveness decreased. In conclusion, the results indicate that adding 1~3% branched dextrin into a soft roll bread formulation from frozen dough had no positive effect on freeze-thaw stability or preventing retrogradation but may provide good nutritional properties.

• Korean Journal of Medicinal Crop Science
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• v.19 no.2
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• pp.126-135
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• 2011

Various herbal medicinal extracts were examined for the development of cosmetic products with anti-oxidative and anti-wrinkle activity. First, total polyphenol contents and DPPH radical scavenging activities of herbal medicinal extracts were measured. Most herbal samples, except for DW extracts of Portulaca oleracea, Caesalpinia sappan, Taraxacum platycarpum, Carthamus tinctorius, and 70% EtOH extracts of Taraxacum platycarpum and Carthamus tinctorius, showed DPPH radical scavenging activity over 80% at a concentration of $400{\mu}g/m{\ell}$. SOD-like antioxidant activity of DW extracts of Syzygium aromaticum, DW extracts of Eriobtrya japonica and 70% EtOH extracts of Sophora japonica was measured as 40%, 35% and 80%, respectively at a dry matter concentration of $50{\mu}g/m{\ell}$. In elastase inhibition assay, DW extracts of Lycium chinense ($50{\mu}g/m{\ell}$) and 70% EtOH extracts of Areca catechu ($50{\mu}g/m{\ell}$) showed 50% and 40% of inhibition, respectively. At a concentration of $1.250{\mu}g/m{\ell}$, DW extracts of Lycium chinense and 70% EtOH extracts of Areca catechu showed 10% and 30% of collagenase inhibition, respectively. Skin and lotion samples were prepared using the two herbal extracts of high anti-wrinkle activity: Lycium chinense extract and Areca catechu extract. The storage stability of skin and lotion containing each of the selected herbal extracts was evaluated. pH and viscosity were used as stability indicators for the stability test under different storage temperatures and freeze-thaw cycle conditions. The skin and lotion containing each of DW extract of Lycium chinense and 70% EtOH extract of Areca catechu was showed high pH and viscosity stability. The skin and lotion containing DW extracts of Lycium chinense showed relatively higher stability than the skin and lotion containing 70% EtOH extract of Areca catechu, at cycle chamber and freeze-thaw conditions. In summary, these results indicated that cosmetics containing DW extract of Lycium chinense were relatively stable, and this herbal extract could be used as a stable functional cosmetic material.

• Journal of the Korean Applied Science and Technology
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• v.39 no.1
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• pp.52-62
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• 2022

The purpose of this study was to find a way to improve the stability and quality of urinalysis by checking the changes in the measurement values of representative clinical chemistry test items according to the repeated freezing and thawing before the urine test and the thawing process. All subjects were 10 healthy males, and the freeze and thaw stability test was performed using their urine samples. In the case of micro-albumin and amylase, there was no statistical significance at 37℃ with time, but at 42℃ and 60℃, there was a statistically significant change in the results with time. There were statistically significant changes in BUN, creatinine, uric acid, and glucose. As a result of long-term stability, after 7 days, glucose mutation increased and amylase decreased at 60℃. In the case of glucose and amylase, there was a statistically significant change in the results over time. To obtain accurate test results, accurate standardization of urinalysis including appropriate collection, storage, and storage methods of urine samples is required and systematic study of conditions for securing stability for each biomaterial is required.

• Development and Reproduction
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• v.10 no.4
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• pp.263-269
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• 2006

To evaluate the potentiality of industrial use of cysteine proteinase inhibitor (cystatin) of tilapia egg and serum stability of the tilapia cystatin on low temperature storage and heat treatment was studied. When the eggs were stored at $4^{\circ}C$ for 3 days the cystatin activity was not changed much, while the supernatant of egg homogenate lost its cystatin activity significantly, remaining only about 65% of initial activity. When the eggs and serum were subjected to repeated freeze at $-20^{\circ}C$ and thaw at room temperature once a day, the egg cystatin was decreased after 5 cycles of freeze and thaw. However the serum cystatin was not changed by the 5 times repetition of freeze and thaw. More than 80% of egg cystatin activity was remained when the egg was heated at $35^{\circ}C$ for 30 min, but less than 10% was remained when heated at $50^{\circ}C$. On the other hand, the serum cystatin was very resistant to heat, remaining about 74% after heating at as high as $80^{\circ}C$ for 30 min. In summary, the egg cystatin was more stable when stored as intact form of egg rather than as supernatant of homogenate when stored at refrigeration. Egg cystatin was relatively stable against repeated freeze-thaw, and serum was found to be more stable in cysteine proteinase inhibitory activity than egg. Egg cystatin was not very resistant to heat treatment, while serum cystatin was quite resistant to high temperature heat treatment. These results suggest that tilapia egg and serum, especially the serum, would be a useful source for cysteine proteinase inhibitor in surimi production.