• Journal of Korean Association for Spatial Structures
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• v.17 no.4
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• pp.167-174
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• 2017

The F3D(Free-Form Formwork 3D Printer) technology that manufactures EPS(Expanded Polystyrene) formworks for irregular-shaped concrete structures by 3D printers was developed to reduce the cost and time. Because of weak strength and low elastic modulus of the EPS, structural performance including lateral pressure by fresh concrete of the formwork that consisted of EPS should be investigated. In order to calculate lateral pressures acting on formwork, several variables including sizes, shapes of formwork, tangential force(fricition) between fresh concrete and formwork, and material properties of fresh concrete should be considered. However, current regulations have not considered the properties of concrete, only focused on vertical formwork. Galleo introduced 3-dimensional finite element analysis models to calculate lateral pressure on formwork. Thus, proposed finite element analysis model based on previous studies were verified for vertical formwork and irregular-shaped formwork. The test results were compared with those by FEM analysis. As a result, the test agrees well with the analysis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.333-341
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• 1999

This study was conducted to investigate physicochemical and functional properties of turnip. The concentrations of antocyanin in the rind of root was 3.24mg%, which was about 3.5 times higher than those in the flesh. Among free amino acids in each part of turnip, glutamic acid showed the highest concentrations(132.5mg%) in the root followed by alanine(25.0mg%), valine (23.3mg%), and serine (20.7mg%). Contents of minerals in the root of turnip were 395.7mg% for potassium, 187mg% for calcium, 53.6mg% for phosphate, and 40.7mg% for magnesium. According to dynamic heasdspace analysis, dimethyl disulfide was the most abundant flavor components from the juice of fresh turnip and other volatile components such as dimethyl trisulfide, 1 hexanal, 2 methyl 1 butamine, and 1 penten 3 ol were also identified. From the blanched turnip, however, 3 isothiocyanato 1 propene and 4 isothiocyanato 1 butene were mainly detected. Fresh and blanched turnips were extracted with water or 70% acetone to investigate percent yield. The concentrations of total polyphenols in the extracts of fresh turnip were higher than those of blanched turnip. The nitrite scavenging effects of water and 70% acetone extracts from fresh or blanched turnip were decreased as pH was increased. Between two water extracts, the 30oC water extracts showed the higher values of electron donating ability than 95$^{\circ}C$ water extracts.

• Korean Journal of Agricultural Science
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• v.42 no.2
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• pp.131-139
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• 2015

This study investigated the quality properties of smoked breast meats produced by fresh and frozen-thawed duck meat. Each thirty breast meats from fresh and frozen-thawed duck carcass was used for this study. The yield of smoked breast meat was measured right after curing and smoking of raw duck breast meat. And, the number of total aerobic bacteria, color, texture, and sensory property of vacuum-packaged smoked breast meats were evaluated during storage at $4^{\circ}C$ for 28 days. No significant difference was found in yield between smoked breast meats produced by fresh and thawed duck meats (p>0.05). The number of total aerobic bacteria and color of smoked breast meat produced by thawed duck meat were not significantly different compared with those by fresh one throughout storage period (p>0.05). The all texture properties were not significantly different between smoked breast meats produced by fresh and thawed duck meats by 14 days of storage (p>0.05). However, on day 21 and 28, the hardness and gumminess of smoked breast meat produced by fresh duck meat were significantly higher than those by thawed one (p<0.05). In sensorial property, smoked breast meat produced by thawed duck meat received significantly high scores in color, juiciness, and tenderness on days 0, 14, and 28 and in flavor and overall acceptance on days 0 and 14 compared with those by fresh one (p<0.05). Therefore, we concluded that the use of thawed duck meat for producing smoked duck meat product may be not worse than the use of fresh duck meat in quality of smoked duck meat product. In addition, the use of thawed duck meat may be better in sensorial quality of smoked duck meat product than that of fresh one.

• Advances in concrete construction
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• v.2 no.2
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• pp.77-89
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• 2014

The properties of fresh and hardened concrete made using three types of artificial cold bonded aggregates are determined. The properties, namely, slump, water absorption, compressive strength and splitting tensile strength of concrete containing artificial aggregate are reported. The variables considered are aggregate type and water-to-cement ratio. Three types of cold bonded aggregates are prepared using fly ash and quarry dust. The water-to-cement ratio of 0.35, 0.45, 0.55 and 0.65 is used. The test result indicates that artificial aggregates can be recommended for making the concrete up to a strength grade of 38 MPa. The use of quarry dust in the production of artificial aggregate mitigates environmental concerns on disposal problems of the dust. Hence, the alternate material proposed in this study is a green technology in concrete production.

• Proceedings of the Korea Concrete Institute Conference
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• 1996.10a
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• pp.301-307
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• 1996

High flowing concrete has been made using a combination of much amount cementitious materials and addition of SP agents, so that it makes possible to high flowing properties of fresh concrete. In the fluid mechanical and rheological point of view, high flowing concrete is affected on the relation between cement paste and aggregate of volume. In this experimental study, it is measured high flowing concrete of slump-flow about 65$\pm$5cm according to 0.54~0.80 of volume ratio and to analysed the properties of high flowing concrete in fresh and hardened concrete. It is the aim of this study to consider the affection of high flowing properties accoring to cement paste to aggregate ratio of volume on the combination of concrete.

• Textile Coloration and Finishing
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• v.21 no.1
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• pp.10-20
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• 2009

The objective of this study is to investigate the efficacy of leaf powder colorants as substitutes for traditional fresh juice extract dyeing. Three kinds of leaf powder colorants were prepared by freeze drying method with or without deep freezing as pre-treatment: one powder colorant from fresh leaf juice with deep freezing; two kinds of powder colorant from fresh leaves with and without deep freezing. Their dyeing properties and storage stabilities were studied and compared with the traditional fresh juice extract dyeing. The presence of indigo in the powder colorants was confirmed by UV/Visible absorption spectra. They showed absorption peak at 602nm which was same with indigo absorption peak. Dyeing was done at low temperature around 6$^{\circ}C$. All three powder colorants produced B colors on silk fabrics, showing similar color to the one dyed traditionally with fresh juice extract. The powder colorants from leaves gave higher color strength than the powder from leaf juice. The powder colorant prepared from leaves with deep freezing was the most stable for long term storage as its color and color strength were not changed after 360 days. So, this was used for further dyeing to study the effects of concentration and repeat dyeing on color strength and colorfastness. Fastnesses to dry cleaning and rubbing were fairly good above 4 rating. Further study is needed to improve light fastness. It was concluded that the leaf powder colorant with deep freezing could be used as a substitute for traditional juice extract dyeing at all seasons.

• International Journal of Concrete Structures and Materials
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• v.7 no.2
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• pp.155-163
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• 2013

The use of sustainable technologies such as supplementary cementitious materials (SCMs), and/or recycled materials is expected to positively affect the performance of concrete mixtures. However, it is imperative to qualify and implement such mixtures in practice, if the required specifications of their intended application are met. This paper presents the results of a laboratory investigation of self-consolidating concrete (SCC) containing sustainable technologies. Twelve mixes were prepared with different combinations of fly ash, slag, and recycled asphalt pavement (RAP). Fresh and hardened concrete properties were measured, as expected the inclusion of the sustainable technologies affected both fresh and hardened concrete properties. Analysis of the experimental data indicated that inclusion of RAP not only reduces the ultimate strength, but it also affected the compressive strength development rate. The addition of RAP to mixes showed a consistent effect, with a drop in strength after 3, 14, and 28 days as the RAP content increased from 0 to 50 %. However, most of the mixes satisfied SCC fresh properties requirements, including mixes with up to 50 % RAP. Moreover, several mixes satisfied compressive strength requirement for pavements and bridges, those mixes included relatively high percentages of SCMs and RAP.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.4
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• pp.601-605
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• 1995

To efficiently utilize not only fresh chestnut(FC) but also wormy chestnut(WC), four types of chestnut starches which were fresh chestnut starch(FCS), fresh chestnut crude starch(FCCS), wormy crude starch(WCS) and wormy chestnut crude starch(WCCS) were extracted from them, respectively. The mooks were prepared with four types chustnut starches and a acorn crude starch(ACS) as control. Sensory evaluation by five points method indicated that the mooks had noticeable differences in smoothness, taste and fragrance, and no noticeable differences in color and texture. The total scores of mooks for sensory evaluation were higher in order of FCS, FCCS, WCS, ACS. Retrogradation properties for the chestnut mooks prepared by five type starches which were FCS, FCCS, WCS, WCCS and FWCCS(mixing FCCS and WCCS with same weighs) were also investigated with the variation in the starch concentration, storage time and storage temperature by hardness of textural properties. The results indicated that when the mooks which were prepared with starches(all but FWCCS), concentration 8% and 10% were storaged for 7 days at 15$^{\circ}C$, there were no variations in the qualities (hardness) of the chestnut mooks.

• Computers and Concrete
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• v.20 no.4
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• pp.461-468
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• 2017

With the increasing demand in the production of concrete, there is a need for adopting a feasible, economical and sustainable technique to fulfill practical requirements. Self-Compacting Concrete (SCC) is one such technique which addresses the concrete industry in providing eco-friendly and cost effective concrete. The objective of the present study is to develop a mix design for SCC with Crushed Rock Fines (CRF) as fine aggregate based on the plastic viscosity of the mix and validate the same for its fresh and hardened properties. Effect of plastic viscosity on the fresh and hardened properties of SCC is also addressed in the present study. SCC mixes are made with binary and ternary blends of Fly Ash (FA) and Ground Granulated Blast Slag (GGBS) with varying percentages as a partial replacement to Ordinary Portland Cement (OPC). The proposed mix design is validated successfully with the experimental investigations. The results obtained, indicated that the fresh properties are best achieved for SCC mix with ternary blend followed by binary blend with GGBS, Fly Ash and mix with pure OPC. It is also observed that the replacement of sand with 100% CRF resulted in a workable and cohesive mix.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.908-913
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• 1998

Chemical components and some physical proeprties of fresh, defrosted and dried yams(Dioscoreab batatas) were determined to obtain basic data for high quality yam processing. Fresh yam showed 81.79% moisture and 15.24% N-free extract. The cohesiveness and adhesiveness of defrosted yam homogenate were significantly higher than those of fresh yam homogenate. Free sugars of yam were mainly composed of sucrose, rhamnose, fructose and glucose, and the contents of fructose and glucose were apparently decreased by hot air drying. Linoleic(45.64%), oleic(8.32%), and arachidic acids(7.40%) were major fatty acids of yam. Hot air drying caused a decrease in unsaturated fatty acids and an increase in saturated acids. Hot air-dried yam powder showed higher gelatinization properties than freeze-dryed yam powder, such asinitial pasting temperature, temperature at maximum viscosity, and viscosity at different parameters. Hot air-dried yam powder showed higher Hunter parameter b and ΔE values and lower L value than freeze-dried one.