• Journal of the Korea Concrete Institute
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• v.19 no.4
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• pp.457-465
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• 2007

In this paper, polymer-modified repair materials using polymer dispersions with six repair methods are prepared with various polymer-cement ratios, and tested for compressive and flexural strengths through each curing condition such as dry cure, water cure, and freezing and thawing cyclic action. And, the adhesive interface between the polymer-modified mortar and mortar substrate is observed by a scanning electron microscope. From the test results, the compressive and flexural strengths of cement mortar repaired by polymer-modified mortar are improved with a rise in the polymer-cement ratio regardless of the type of polymer and curing conditions. Such an improvement in the strengths of polymer-modified repair materials to ordinary cement mortar is explained by the high adhesion of polymer-modified mortar. Strength reduction of polymer-modified repair materials after freezing and thawing cyclic actions is recognized, but it is lower than that of unmodified mortar. Especially, cement mortar repaired by polymer-modified mortar with a St/BA emulsion has good strength properties compared with those of SBR latex and PA emulsion. Accordingly, it is judged that polymer-modified mortars with a St/BA emulsion are possible to use as repair materials to ordinary cement mortar and concrete.

• Korean Journal of Agricultural Science
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• v.45 no.2
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• pp.211-218
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• 2018

Different packaging methods and storage temperatures were tested to determine the storage stability of beef dry-aged for 21 days based on microbial, physicochemical, and sensory qualities. After completion of the dry aging, the dried surface of beef sirloin was trimmed off, and the beef was packaged using two different methods (oxygen-permeable wrap or vacuum packaging) and stored at different temperatures ($3{\pm}2^{\circ}C$ or $-23{\pm}2^{\circ}C$) for 0, 7, 14, or 21 days. Lipid oxidation and the sensory quality of the dry-aged beef were not affected by the packaging method and storage temperature during storage. No microbial growth was observed over the storage period in the vacuum-packaged dry-aged beef, regardless of the storage temperature. However, dry-aged beef in the oxygen-permeable wrap packaging showed microbial spoilage with 8.82 log CFU / g at day 7 of the refrigerated storage. The vacuum-packaged dry-aged beef showed the lowest values (p < 0.05) in $a^*$ and chroma at days 14 and 21 at $3^{\circ}C$, and days 7 and 14 at $-23^{\circ}C$, respectively. Therefore, it is recommended that dry-aged beef with wrap packaging stored in refrigerated conditions should be consumed as quickly as possible due to microbial growth. For long-term storage, dry-aged beef should be frozen because freezing can extend the color stability up to day 21 of storage without adverse effects on the hygienic or meat quality aspects of dry-aged beef.

• Magazine of the Korean Society of Agricultural Engineers
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• v.26 no.3
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• pp.46-58
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• 1984

This study was carried out to investigate the compressive strength and the other effects varying to seasons and curing days on the wet curing conditions of the plain concrete. The results obtained are summarized as follows; 1. The longer the wet curing days and the higher the temperature, the greater the compressive strength was expected. 2.。$_2$8, compressive strength of concrete at 28 days under the dry curing conditions showed a range in 64-76% of that under the wet curing conditions. 3. The seasonal variations in the compressive strength under the wet curing showed in order of summer>spring=autumn>winter, and that under the dry curing were in order of spring ≒autumn> summer> winter. 4. In order to obtain 90% of the design compressive strength, 7 days in spring or autumn and 2 weeks of the wet curing in summer were required. 5. The compressive strength of concrete under the wet curing by using wet straw bag cover was almost the same as that of water curing method. 6. Under the wet curing conditions, the higher the temperature, the greater the effect of the curing of concrete was obtained, however, the compressive strength of concrete was decreased under relatively higher (over 15$^{\circ}$ C) and lower temperature (below 4$^{\circ}$C). 7. Freezing damage was occured when temperature was below 0$^{\circ}$ C and humidity was relatively high. 8. A considerable differnce between estimation of $^{\circ}$$_2$8 from $^{\circ}$7 and measured one was appeared in case of the dry curing conditions. Oregon formula was appeared to be acceptable under the wet curing conditions. 9. In relationship between $^{\circ}$$_2$8 and $^{\circ}$7~, $^{\circ}$28=1. 52 $^{\circ}$7 under the wet curing conditions except winter season, and $^{\circ}$$_2$8 =(1.39-1, 48)$^{\circ}$7 under the dry curing conditions were shown.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.9
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• pp.1307-1313
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• 2011

This study was conducted to evaluate the effects of irradiation temperature on the physicochemical and sensory properties of Tarakjuk, milk porridge. Tarakjuk was gamma-irradiated at different temperatures of $25^{\circ}C$ (in room), $4^{\circ}C$ (in ice), and $-20^{\circ}C$ (in dry ice) at a dose of 10 kGy, and then autoclaved at $120^{\circ}C$ for 15 min for comparison. pH and Hunter's color value of Tarakjuk were not changed by irradiation regardless of the temperature. However, the TBA (2-thiobarbituric acid) value decreased as irradiation temperature was decreased. The viscosity of Tarakjuk irradiated in dry ice was significantly higher than that irradiated at room temperature and in ice (p<0.05). For the sensory evaluation, there were no significant differences in overall acceptability between non-treated Tarakjuk and that irradiated in dry ice. Flavor pattern analysis using an electronic nose with a SAW (surface acoustic wave) sensor determined that the main peaks at retention times 3.88 and 7.34 sec were related with off-flavor induced by irradiation and unique flavor of Tarakjuk, respectively. These results indicated that irradiation at freezing temperature improved quality deterioration of Tarakjuk by gamma irradiation. However, sensory quality of Tarakjuk irradiated at freezing temperature was still lower than that of non-irradiated Tarakjuk. Therefore, further research is needed to improve the quality of Tarakjuk using combined treatment such as addition of antioxidants and vacuum packaging method.

• Journal of Animal Environmental Science
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• v.3 no.2
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• pp.133-143
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• 1997

Optimal conditions for collecting, storing and drying temperature to utilize slaughter porcine blood for blood meals and the effects of blood meal on growth in broiler chicks were investigated. Dry matter and protein contents of slaughter procine blood were 19.5% and 77%(dry basis), respectively. As for the composites of amino acids in the blood, aspartic acid, arginine, glycine, histidine, leucine, lysine, phenylalanin threonine were shown high. There was no significant difference between the collections by bloodletting and vacuumming in terms of microbial contamination. Storage of slaughter porcine blood showed no differences in protein, DNA and triglyceride contents and pH between the storage methods of freezing (-20$^{\circ}C$) and refrigerating (-4$^{\circ}C$). In case of room temperature storage, however, the decrease in pH and the appearance of new protein due to microbial contaminations increased as the storage periods were prolonged. When drying was done by flash methods, the drying period got shortened as the temperature became higher, yet protein and triglyceride were destoryed more. When drying was done over 120$^{\circ}C$, even at the same degree, the breakdowns of protein and triglyceride increased more as drying period got longer. In feeding trials of broiler chicks, dietary supplementation of the flash dried blood meal at 2% level showed significant difference in growth rate(P＜.05%). These results indicated that the appropriate handling and manufacturing of slaughter porcine blood enabled the blood to be used as a protein source for broiler chicks.

• Journal of the Korean GEO-environmental Society
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• v.17 no.12
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• pp.35-43
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• 2016

With the development of construction technology, constructions of dam and levee (dike) as well as the environmental problems are becoming issues. Recently, many countries have tried to develop and used CSG (Cemented Sand and Gravel), which needs fewer requirements than others in aggregates, constructability and ground condition during the dam construction. Mixing up with small amount of cement, CSG is able to increase the strength and proceed accelerated construction without artificial gradation adjustment of riverbed aggregate and crushed rock on construction site. Thus, CSG can minimize environmental damage resulted from quarries mining and reduce cost of construction. Unlike heat of hydration condition that regular concrete usually met, CSG exposes to repeated dry-wet and freezing and thawing environment. Thus, consider the importance of structure of dam or levee, intensive study on the durability of CSG is needed. In this study, freezing and thawing experiment was carried out to evaluate the durability of CSG. In results, the durability factor of CSG is 30~40 or >40 when the amount of cement is $0.4{\sim}0.6kN/m^3$ or $0.8{\sim}1.0kN/m^3$, respectively. The unconfined compressive strength is reduced to 30~50% or 40~70% when the amount of cement is $0.4{\sim}0.6kN/m^3$ or $0.8{\sim}1.0kN/m^3$, respectively. Taken together, the strength and durability of CSG is reliable when the amount of cement is over $0.8kN/m^3$.

• Textile Coloration and Finishing
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• v.28 no.3
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• pp.208-218
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• 2016

This study investigated the effects of the working mechanisms of proteins, mordants, and dyes, as well as the mordanting order, on dye uptake by silk fabric pre-treated with proteins and dyed with freeze-dried sappan wood water extract. Soybean protein and sodium caseinate were used as the proteins. 1. When Al mordants were not used, the dyeability of the fabrics increased upon protein pre-treatment as compared to the case without treatment. 2. Dyeing with protein pre-treatment, followed by mordanting, led to the highest dye uptake, and the optimal protein concentration was 5%. 3. The K/S values slightly decreased with an increase in the dyeing temperature, and the fabric turned dark red in color when dyeing was carried out at increasing temperature. Fabrics showed the highest dye uptake at $40^{\circ}C$. 4. Regarding the effect of time, the K/S values of the fabrics with and without protein treatment showed almost no increase after the initial dyeing time of 10min; further, there was hardly any difference in the cases with and without protein pre-treatment. 5. In case of protein pre-treatment fabrics, the washing fastness was level 2. The dry cleaning fastness showed very excellent result with level 4-5. The rubbing fastness was better in dry rubbing than in wet rubbing of the fabrics. For the light fastness, all dyed fabrics showed low fastness.

• Journal of Food Hygiene and Safety
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• v.1 no.1
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• pp.57-66
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• 1986

Campylobacter jejuni has been recognized as one of the causes of human gastroenteritis. The feces of a variety of reservoir animals contain c. jejuni as commensals in the intestinal tracts, and are fundamental source of contamination. The intestinal organisms contaminate carcasses, equipment tools hands of the processing line workers and air of the processing facility. Once the contamination happens in the slaughterhouses or the meat processing facilities, it is very difficult to keep the carcasses free from the infection of c. jejuni. Various disinfectants are effective in minimizing the number of Campylobacter infections in the processing facilities by washing contaminated carcasses, tools, and hands. Direct contact with infected animals has been incriminated in transmission of infection caused by C. jejuni. Freezing, cooling with dry air and gamma irradiation are an effective way for preserving the meat and eliminating the transmission, but broad and enforced studies are needed for the practical use.

• Proceedings of the Korea Concrete Institute Conference
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• 2001.11a
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• pp.1017-1022
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• 2001

Dam concrete for pumped storage power plants should have sufficient durability in repetitive wet and dry conditions and abrasion due to water level fluctuation and also in freezing and thawing resistance as well as permeability capacity. This study presents various experimental results to enhance the durability of face slab concrete in CFRD(concrete faced rockfill dam) by varying the fly ash substitution such as 0%, 15%, 20% and 25% and polypropylene such as 0%, 0.1%. The effect on durability of concrete corresponding to the increasing amount of fly ash and polypropylene was evaluated and the optimum quantity of fly ash and polypropylene substitution was recommended. The results show that 20% of fly ash substitution and 0% of polypropylene were found out to be an optimum quantity to achieve excellent performances in durability for face slab concrete in CFRD.

• Proceedings of the Korea Society for Simulation Conference
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• 2001.10a
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• pp.329-334
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• 2001

Many of past studies using physically based numerical climate models indicate that increases in atmospheric $CO_2$could enhance summer dryness over continental region in middle-high latitudes. However the models used in those studies do not take account of permafrost in high latitudes. We have carried out a set of experiments applying a version of global climate model that can reproduce realistic distribution of the permafrost. From the results, it is indicated that permafrost functions as a large reservoir in hydrologic cycle maintaining dry, hot summer over continents in northern middle-high latitudes, and that the $CO_2$warming would reduce this function by causing climatological thawing of permafrost, which would result in moister and cooler summer, and warmer winter in the same region. The present study indicates that an inclusion of very simple description of soil freezing process can make a large difference in a model simulation.