• Journal of the Korean Recycled Construction Resources Institute
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• v.2 no.1
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• pp.66-73
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• 2014

Currently many researches have been performed for enhancing durability of concrete. Rice husk ash has several advantages like early strength of concrete and dense pore structure. A calcium silicate hydrate (CSH) gel around the cement particles due to pozzolanic reaction of rice husk can increase the strength of concrete against cracking. Very limitedly a systematic and detailed investigation on the corrosion performance of rice husk ash and silica fume blended concrete is performed. A realistic approach has been made through compressive strength, bond strength, and split tensile strength etc. Corrosion performance was also evaluated rapid chloride ion penetration test (RCPT) and impressed voltage test, and the results were discussed in the paper.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.11a
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• pp.337-340
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• 2008

As the Ready-mixed Shotcrete using Powdered Polymer Dispersion, Shotcrete Matrix as totally shotcrete gel that a part of second binder in Shotcrete materials is dense. Also, Ready-mixed Shotcrete is showed the decreasing Rebound and rising Durability. Therefore, it is possible that Ready-mixed Shotcrete for High-Strength and High-Waterproof can apply to the Powdered Polymer Dispersion.

• Journal of the Korean Ceramic Society
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• v.29 no.8
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• pp.593-600
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• 1992

Through sol-gel processing, Inorganic-organic composite was obtained. The influence of water content used in hydrolysis on the bonding state, microstructure, strength, and elongation into IR, NMR, Tg, etc. As the water content was increased, the bonds between inorganic Si-(OH) and organic Si-(OH) increased, and relatively denser microstructure was formed. Tensile strength and elongation decreased with amount of water content.

• 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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.4
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• pp.347-355
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• 2014

This study examined the effects of additives on the physical properties of surimi made from Antarctic krill Euphausia superba. Krill surimi was prepared from krill meat with an added cryoprotectant (sugar 6%, polyphosphate 0.2%). Krill surimi without additives does not form a gel. In order to enhance the gelling of krill surimi, additives such as soy protein isolate (SPI), guar gum, carrageenan, and wheat starch were examined. Of these, SPI had the highest gel-forming activity, while guar gum, carrageenan, and wheat starch had decreasing gel-forming activity and negative effects on other physical properties as their concentrations were increased. In addition, SPI enhanced the gel strength and physical properties of krill surimi. The fluoride and astaxanthin contents of krill surimi with added SPI were 55.0 mg/kg and 0.8 mg/kg, respectively.

• Journal of the Korean Society of Safety
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• v.21 no.1 s.73
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• pp.86-91
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• 2006

Oil spills caused by the accidents have been occurred from house and factory waste, grounded tanker, the rupture of storage tank and oil pipelines, the deterioration of various industrial facilities, etc. Many oil spills result in contamination of shorelines and workplace. Fire and explosion may happen from these spills. There are several technologies used for clean-up application, which include use of oil dispersing agents, absorbents, solidifiers, booms and skimmers by physical, chemical, and biological methods. Methods for oil spill clean-up operation are classified into the absorption type, gel type and self-swelling type. Porous materials with oil absorptive properties are classified into micropore, mesopore, and macropore depending on their pore sizes. Recently, new porous materials with smaller size have been developed, but the selective oil absorption in water-in-oil interface demonstrates the macro pore size. In this study oil absorption effects were evaluated using the organic porous materials with a complex function of gel type and swelling type. Samples were subjected to analysis by FT-IR spectroscopy and were characterized in terms of gel formation and morphologies. Oil sorption capacity, pressure retention force and gel strength were also measured. From these results, the physicochemical reactivity before and after gelation was verified and the industrial applications of clean-up operation were suggested.

• Korean Journal of Crystallography
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• v.8 no.2
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• pp.89-96
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• 1997

In order to apply synthesis technique of the high purity ceramic powder to the traditional ceramic powder, mullite powder which is widly used for refractory materials was synthesized. Boehmite and Hadong kaolin with high alumina content were used as starting materials and gel coating method was tried to produce the mullite powder. As a result, the mullite powder of high quality was successfully obtained at 1350℃. The unreacted silica and cornudum were not observed in the synthesized mullite powder, mullite content was more than 80% when the starting materials were sintered at 1700℃. Their properties showed bulk specific gravity of 2.56, water absorption of 1.9%, and 3-point flexual strength of 169 MPa. It is thought that that their good properties are applicable to refractory materials of high quality.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.4
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• pp.339-351
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• 1985

This study was carried out to investigate the optimal conditions for meat paste production with sardine. To improve the gel forming ability of meat paste, washing time and condition with alkaline solution, setting time and temperature, and heating temperature before pasteurization were controlled, and the influences of the freshness of raw sardine and the mixing ratios of ordinary and dark muscles on the duality of the meat paste product were discussed. The frozen storage showed a predominant effect on keeping freshness of raw sardine at different storage conditions and gel forming ability was maintained for 1 day at ice storage, for 3 days at $-3^{\circ}C$ and for 4 days at frozen condition, but there was no effect on keeping freshness of raw sardine in the storage at $25^{\circ}C$. Gel strength of meat paste product tended to decrease with washing time of raw meat, and in case of washing 3 times the meat appeared excellent in gel strength, but in case of seven and nine times the meat showed lower water holding capacity and decreased organoleptic test score in the quality of meat paste prtoduct. Raw meat washed with alkaline solution showed a desirable effect on gel forming ability compared with that washed with tap water, and in the case of washed with $0.5\%$ sodium bicarbonate solution exhibited the most favorable effect on gel forming. The gel strength of the meat paste product decreased with the increase of mixing ratios of dark muscle in the raw meat. Setting time and temperature for the gel forming ability of meat paste were good at $5^{\circ}C$ for 20 hours and at $20^{\circ}C$ for 2 hours. In the heating temperature of meat paste, heating treatment at $90^{\circ}C$ was desirable for gel forming.

• Journal of Radiation Protection and Research
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• v.8 no.1
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• pp.15-25
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• 1983

The sequential separation of Ru-103, Cs-137 and Ce-144 was carried out by organic cation exchanger, Amberite CG-120, and inorganic ion exchangers, silica gel and montmorillonite. The optimum conditions of Ru-103, Cs-137 and Ce-144 on Amberite CG-120 are 0.01M-, 0.01M- and 0.1IM- hydrochloric acid for the adsorption, and 3M-, 3M- and 5M-hydrochloric acid for the desorption, respectively. The optimum conditions of Ru-103, Cs-137 and Ce-144 on silica gel are pH 8, pH 8 and pH 8 for the adsorption. and 3M-, 1M- and 1M-hydrochloric acid for the desorption. respectively. The optimum conditions of Ru-103, Cs-137 and Ce-144 on montmorillonite are pH 8, 0.01M-hydrochloric acid and pH 4 for the adsorption, and 1M-, 5M- and 3M-hydrochloric acid for the desorption. respectively. The adsorption which occurs at lower ionic strength and the differences in desorption ionic strength are utilized for the separation of tracer mixture in continuous experiments. The individual separation of Ru-103, Cs-137 and Ce-144 can be carried out more efficiently with montmorillonite than with silica gel and Amberite CG-120.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.4
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• pp.352-362
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• 1985

In succession to the previous paper, the present study was directed to investigate the optimal processing conditions of meat paste products with mackerel. To improve the gel forming ability of meat paste, washing conditions with water and alkaline solution, setting time and temperature, and heating temperature were controlled, and the influences of the freshness of raw mackerel and mixing ratios of ordinary and dark muscle on the qualities of meat paste products were discussed. The most effective condition for the keeping freshness of raw mackerel meat among different storage conditions was the forozen storage at $-20^{\circ}C$, followed by the storage at $-3^{\circ}C$ and ice storages, and this relation was coincided with the effect for maintaining of gel forming ability among above conditions, but there was no effect on keeping freshness of raw mackerel in the storage at $25^{\circ}C$. Gel strength of meat washed with tap water decreased with washing time, particularly, the meat washed three times showed higher gel strength than the meat washed more than 5 times. And the removal ratios of water soluble protein were $60\%$ in the meat washed three times and $90\%$ in the meat washed nine times. Washing effect of raw mackerel meat with alkaline solution was great at pH $6.5{\sim}7.0$ of meat paste yielding the highest gel strength in the meat washed with $0.5\%$ sodium bicarbonate solution. Gel strength of meat paste product decreased with the increase of mixing ratios of ordinary and dark muscle in the raw meat. In the setting conditions of meat paste examined, 15 hours at $5^{\circ}C$ and 2 hours at $30^{\circ}C$. The most suitable temperature for gel forming in heating conditions was $90^{\circ}C$, fellowed by $100^{\circ}C\;and\;80^{\circ}C$.