• Proceedings of the Korea Concrete Institute Conference
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• 2006.11a
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• pp.793-796
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• 2006

In this study, the rheological properties of fresh concrete of fresh mortar and concrete were investigated experimentally by shear box test. The pore water pressure in fresh mortar was measured as an influence factor of shear deformation of fresh mortar. As the result, it was clarified that the rheological properties is affected by the pore water pressure in fresh mortar and, the correcting method of shear stress in case of shear box test was obtained.

• Kyungpook Mathematical Journal
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• v.46 no.3
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• pp.409-416
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• 2006

The notion of Smarandache fresh and clean ideals is introduced, examples are given, and related properties are investigated. Relations between Q-Smarandache fresh ideals and Q-Smarandache clean ideals are given. Extension properties for Q-Smarandache fresh ideals and Q-Smarandache clean ideals are established.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.110-122
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• 2018

Akcakatik cheese (yogurt cheese) is produced by drying strained yogurt with or without adding cloves or black cumin. The main objective of this study was to detect the properties of both fresh and ripened Akcakatik cheeses and to compare them. For this purpose the biogenic amine content, volatile flavor compounds, protein degradation level, chemical properties and some microbiological properties of 15 Akcakatik cheese samples were investigated. Titratable acidity, total dry matter, NaCl, total nitrogen, water soluble nitrogen, ripened index, histamine, diacetyl and acetaldehyde levels were found to be higher in ripened cheese samples than in fresh cheese samples. On the other hand, the clove and black cumin ratios were found to be higher in the fresh cheese samples. Sodium dodecyl sulphate polyacrylamide gel electropherograms of cheese samples showed that protein degradation was higher in ripened cheese samples than in fresh samples, as expected. The dominant Lactic acid bacteria (LAB) flora of Akcakatik cheese samples were found to be Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.

• Computers and Concrete
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• v.8 no.3
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• pp.279-292
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• 2011

The main purpose of this study includes investigation of the rheological properties of fresh self consolidating cement paste containing chemical and mineral additives using Artificial Neural Network (ANN) model. In order to develop the model, 200 different mixes are cast in the laboratory as a part of an extensive experimental research program. The data used in the ANN model are arranged in a format of fourteen input parameters covering water-binder ratio, four different mineral additives (calcium carbonate, metakaolin, silica fume, and limestone), five different superplasticizers based on the poly carboxylate and naphthalene and four different Viscosity Modified Admixtures (VMAs). Two common output parameters including the mini slump value and flow cone time are chosen for measuring the rheological properties of fresh self consolidating cement paste. Having validated the model, the influence of effective parameters on the rheological properties of fresh self consolidating cement paste is investigated based on the ANN model outputs. The output results of the model are then compared with the results of previous studies performed by other researchers. Ultimately, the analysis of the model outputs determines the optimal percentage of additives which has a strong influence on the rheological properties of fresh self consolidating cement paste. The proposed ANN model shows that metakaolin and silica fume affect the rheological properties in the same manner. In addition, for providing the suitable rheological properties, the ANN model introduces the optimal percentage of metakaolin, silica fume, calcium carbonate and limestone as 15, 15, 20 and 20% by cement weight, respectively.

• International Journal of Concrete Structures and Materials
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• v.6 no.1
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• pp.59-64
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• 2012

Sand-concrete is being researched for potential usage in construction in Saharan regions of Algeria, because of shortage in coarse aggregate resources. This research work deals with the effect of dune sand, available in huge quantities in these regions, on the properties of flowing sand-concrete (FSC) prepared with different proportions of dune and river sands. Mini-cone slump test, v-funnel flow-time test and viscosity measurements were used to characterize the behaviour of FSC in fresh state. The 28-day compressive strength was also determined. Test results show that an optimal content of dune sand, which makes satisfied fresh and hardened properties of FSC, is obtained. Moreover, the obtained flow index (constant b) calculated by the help of power-law viscosity model is successfully correlated to the experimental results of v-funnel flow time.

• Advances in concrete construction
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• v.5 no.6
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• pp.587-611
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• 2017

This study focused on the influences regarding the use of polyepoxide-based polymer and silica fume (SF) on the fresh and hardened state properties of self-compacting lightweight concrete (SCLC) along with their impacts on electrical resistance and ultrasonic pulse velocity (UPV). To do so, two series of compositions each of which consists of twelve mixes, with water to binder (W/B) ratios of 0.35 and 0.4 were cast. Three different silica fume/binder ratios of 0, 5%, and 10% were considered along with four different polymer/binder ratios of 0, 5%, 10%, and 15%. Afterwards, the rupture modulus, tensile strength, 14-day, 28-day, and 90-day compressive strength, the UPV and the electrical resistance of the mixes were tested. The results indicated that although the use of polymer could enhance the passing and filling abilities, it could lead to a decrease of segregation resistance. In addition, the interaction of the SF and the polymeric contents enhanced the workability. However, the impacts regarding the use of polymeric contents on fresh state properties of SCLC were more prevalent than those regarding the use of SF. Besides the fresh state properties, the durability and mechanical properties of the mixes were affected due to the use of polymeric and SF contents. In other words, the use of the SF and the polymer enhanced the durability and mechanical properties of SCLC specimens.

• Korean journal of food and cookery science
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• v.15 no.6
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• pp.618-625
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• 1999

This study was conducted to investigate the effect of fresh ginseng on the physicochemical, microbiological and sensory properties of Seukbakjee during 45 days of fermentation. Seukbakjee with various levels(0, 2, 4, 6%) of fresh ginseng were fermented at $4^{\circ}$. During fermentation, the pH values were lowered in all Seukbakjee samples, however, those with fresh ginseng were a little higher than control Seukbakjee. Acidity increased continuously during the entire fermentation, in which those of added fresh ginseng increased less than control. As the concentration of fresh ginseng increased, the pH of Seukbakjee were increased. Saltiness was maintained at 1.37~2.62% levels during the whole fermentation. The degree of degradation of reducing sugar and free sugar was much delayed in Seukbakjee added with fresh ginseng. Total vitamin C content of Seukbakjee with fresh ginseng was higher than that of Seukbakjee without fresh ginseng. The number of total bacteria and lactic acid bacteria in Seukbakjee with fresh ginseng was higher than control during the entire fermentation period. In sensory evalution, Seukbakjee with 4% fresh ginseng was the best for taste and flavor. Seukbakjee with 2% fresh ginseng was the best for texture and overall acceptability. Above results suggest that the addition of fresh ginseng improves the quality of Seukbakjee.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.346-352
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• 1996

This study was conducted to investigate the effect of fresh ginseng on the physicochemical, microbiological and sensory properties of Nabak-kimchi during 33 day fermentation. Nabak-kimchi with the various levels (0, 2, 4, 6％) of fresh ginseng were fermented at 4$^{\circ}C$. During the fermentation, pH was lowered in all Nabak-kimchi samples and pH of Nabak-kimchi added fresh ginseng was a little lower than that of Nabak-kimchi without fresh ginseng. Acidity increased continuously during the entire fermentation. Saltiness was maintained at 1.60-1.67% levels during the whole fermentation. Total vitamin C contents increased drastically on the first day of fermentation and decreased after the first day and then increased during 21-24 day fermentation. Total bacteria increased rapidly at the beginning of fermentation and reached its maximum number on 6th day offermentation and then decreased slowly. Total bacteria of Nabak-kimchi added fresh ginseng was highly main-tained during the entire fermentation periods. As a result of the sensory evaluation, Nabak-kimchi added 4% fresh ginseng was the most palatable one.

• Advances in concrete construction
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• v.5 no.1
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• pp.31-48
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• 2017

Supplementary cementitious materials (SCM) have turned out to be a vital portion of extraordinary strength and performance concrete. Metakaolin (MK) is one of SCM material is acquired by calcinations of kaolinite. Universally utilised as pozzolanic material in concrete to enhance mechanical and durability properties. This study investigates the fresh and hardened properties of conventional concrete (CC) and self compacting concrete (SCC) by partially replacing cement with MK in diverse percentages. In CC and SCC, partial replacement of cement with MK varies from 5-20%. Fresh concrete properties of CC are conducted by slump test and compaction factor tests and for SCC, slump flow, T500, J-Ring, L-Box, V-Funnel and U-Box tests. Hardened concrete characteristics are investigated by compressive, split tensile and flexural strengths at age of 7, 28 and 90 days of curing under water. Carbonation depth, water absorption and density of MK based CC and SCC was also computed. Fresh concrete test results indicated that increase in MK replacement increases workability of concrete in a constant w/b ratio. Also, outcomes reveal that concrete integrating MK had greater compressive, flexural and split tensile strengths. Optimum replacement level of MK for cement was 10%, which increased mechanical properties and robustness properties of concrete.

• Computers and Concrete
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• v.29 no.5
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• pp.347-360
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• 2022

Fiber-reinforced cementitious composites (FRCC) have emerged as a response to the calls for strong, ductile and sustainable concrete mixes. FRCC has shown outstanding mechanical properties and ductility where special fibres are used in the mixes to give it the strength and the ability to exhibit strain hardening. With the possibility of designing the FRCC mixes to include sustainable constituents and by-products materials such as fly ash, FRCC started to emerge as a green alternative as well. To be able to design mixes that achieve these conflicting properties in concrete, there is a need to understand the composition effect on FRCC and optimize these compositions. Therefore, this paper aims to investigate the influence of FRCC compositions on the properties of fresh and hardened of FRCC and then to optimize these mix compositions using factorial design approach. Three factors, water-to-binder ratio (w/b), mineral admixtures (total of fly ash and metakaolin by cement content (MAR)), and metakaolin content (MK), were investigated to determine their effects on the properties of fresh and hardened FRCC. The results show the importance of combining both FA and MK in obtaining a satisfactory fresh and mechanical properties of FRCC. Models were suggested to elucidate the role of the studied factors and a method for optimization was proposed.