• Proceedings of the Korea Concrete Institute Conference
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• 1996.10a
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• pp.154-165
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• 1996

As II-anhydrite reacts with C3A(aluminate), C4AF(ferrite) at initial hydration of cement and assists the hydrolysis of C3S(calcium silicate), the production rate of ettringite(3C3A.3CaSO4.32H2O) and C-S-H gel was acclerated. It was known that compressive strength of cement concrete improved due to the effect of II-anhydrite. For the checking these effects of II-anhydrite, the fluidity and compressive strength of cementmortar admixed with II-anhydrite and pozollanic fine powders were investigated. By means of SEM analysis, the surface structure of mortar with the condition of steam curing at curing days=28 was investigated. As a result of this experiment, it was examined that II-anhydrite had an increase on the fluidity of cementpaste and compressive strength of mortar.

• Geomechanics and Engineering
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• v.19 no.4
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• pp.361-368
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• 2019

This study aims to evaluate the applicability of a grout material that is mixed with carbon fiber, biogrout, ground granulated blast furnace slag (GGBS) powder and cement. Uniaxial compressive strength tests were performed on homo-gel samples at days of 1, 3, 7, 14 and 28. In addition, the variation of permeability with the mixing ratios was measured. Based on the uniaxial compressive strength test, it was confirmed that the uniaxial compressive strength increased by 1.2times when carbon fiber increased by 1%. In addition, as a result of the permeability test, it was found that when the GGBS increased by 20%, the permeability coefficient decreased by about 1.5times. Therefore, the developed grout material can be used as a cutoff grouting material in the field due to its strength and cut-off effect.

• Food Science of Animal Resources
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• v.32 no.3
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• pp.323-329
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• 2012

In order to investigate the rheological properties of myofibrillar protein (MP) mixed with tapioca starch (TS; 0, 1, and 2%) at various salt concentrations (0.1, 0.3, and 0.45 M), viscosity, gel strength, differential scanning calorimeter (DSC) and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) were measured. Viscosity of MP increased with increasing salt concentrations (p<0.05), but not with the addition of TS. The addition of TS improved gel strength and cooking yield at all salt concentrations (p<0.05). DSC results demonstrated that the starting peak of TS gelation was observed at $55^{\circ}C$, however, no differences in peak were observed with various salt and TS levels (p>0.05). SDS-PAGE profile also showed no differences in protein bands for pork myofibrillar protein with various salt and TS levels. Based on the model study, pork model sausages with various levels of tapioca (0, 1, and 2%) and TG (1%) were manufactured. The pork model sausages with 2% TS increased pH and water holding capacity (p<0.05), while those with TGase (1%) increased most textural properties, regardless of the addition of TS. Thus, the combination of 1% TG with 2% TS improved the gel strength and water holding capacity in the meat products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.438-444
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• 2002

Interactions between meat proteins and hydrocolloids in a model system may play an important role for the improvement of textural properties in low-fat sausage mixtures. The objective of this study was to determine gel properties as affected by the type and level of hydrocolloid, various pH values of meat protein-hydrocolloid mixture before cooking, and internal cooking temperatures. The desirable heat-induced gels (HIGs) were formed at least pH values above 6.0. The addition of konjac flour (KF), kappa-carrageenan (CN) and locust bean gum (LBG) to extracted salt soluble proteins (2%) improved the gel strength with increased levels (0.5∼1.5%) and HIGs containing CN had the highest (p<0.05) gel strength. The increase of cooking temperature increased gel strength, depending on pH and type of hydrocolloid. However, the minimun internal cooking temperature to make viscoelastic HIGs was 70$^{\circ}C$. These results indicated that desirable HIGs were manufactured with each hydrocolloid concentration of 1% and minimum cooking temperature of 70$^{\circ}C$ with pH values higher than 6.0.

• Journal of the Korean Ceramic Society
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• v.44 no.3 s.298
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• pp.162-168
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• 2007

Silica wet gels were prepared ken water glass ($29\;wt%\;SiO_{2}$) by using Amberlite as a ion exchange resin. After washing in distilled water, the wet gels were further aged in a solution of TEOS/EtOH to strengthen of 3-dimensional network structure. As increase TEOS content in aging solution, BET surface area and porosity of the ambient dried silica aerogels were significantly decreased, and average pore diameter was also decreased 30 nm to -10 nm. Also, higher density and compressive strength were obtained in case of higher TEOS content. This is due to precipitation of $SiO_{2}$ nano particles by TEOS. Hence, TEOS addition plays an important role of both strengthening and stiffness of silica wet gel network. By adding over 30 vol% TEOS, a crack-free monolithic silica aerogel tiles were obtained and its density, compressive strength, and thermal conductivity were shown $0.232g/cm^{3}$, 7.3 MPa, and 0.029 W/mk, respectivly.

• Journal of the Korean Home Economics Association
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• v.17 no.4
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• pp.35-42
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• 1979

The effects of salt concentration on the qualities of cooked egg preparations were evaluated. Diluted egg samples which contained different amounts of slat were prepared by diluting whole egg fluid with rice washing, anchovy stock , or distilled water. After heating them rapidly, hardness, gel strength, and amount of syneresis were determined along with the performance of sensory test. the pH of the diluted eggs also measured before heating. Results obtained from these experiments are summarized in the following. 1. The pH of whole egg, egg yolk, and egg white was 7.32, 6.31, and 8.41 , respectively. 2. The pH whole eggs after addition of diluting solutions and salt showed a little differences over the whole salt concentration as follows. distilled water dilution > anchovy stock dilution > rice washing dilution 3. The hardness and gel strength of cooked samples were increased with the increase of salt concentration in the range of low salt concentrations of all diluting solution. These physical properties marked maximal values at salt concentration of 3% and then decreased as salt concentration increased. 4. Amount of syneresis decreased as salt concentration increased regardless of all diluting solutions used. 5. In sensory test, 1% salt concentration were scored good by the panel members regardless of diluting solutions which showed no significant difference among three diluting solutions.

• Carbon letters
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• v.15 no.2
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• pp.136-141
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• 2014

Three dimensional self-assembled graphene hydrogels were easily fabricated by electron beam irradiation (EBI) using an aqueous solution of wool/poly(vinyl alcohol) and graphene oxide (GO). After exposure to various levels of EBI radiation, the highly porous, self-assembled, wool-based graphene hydrogels were characterized using scanning electron microscopy and Fourier-transform infrared spectroscopy; to determine the gel fraction, degree of swelling, gel strength, kinetics-of-swelling analyses and removal of hexavalent chromium (Cr(VI)) from the aqueous solution. X-ray diffraction results confirmed that EBI played a significantly important role in reducing GO to graphene. The adsorption equilibrium of Cr(VI) was reached within 80 min and the adsorption capacity was dramatically increased as the acidity of the initial solution was decreased from pH 5 to 2. Changes in ionic strength did not exert much effect on the adsorption behavior.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.5
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• pp.474-479
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• 2003

The effect of season, life stages and harvesting sites on the yield and properties of agars extracted from Gracilaria verrucosa were determined. G. verrucosa were collected seasonally from November 2001 to August 2002 at Cheongsapo and Boryong, Korea. The plants were sorted Into the different life stages (tetrasporophytes and gametophytes) and dried at $60^{\circ}C.$ The yield, sulfate, protein, uronic acid and 3,6-anhydrogalactose of the agar were determined, and standard parameters of physical quality were measured. No differences were found in yield and properties of agars from the two different harvesting sites and from lift history phases. The yield of agar was maximum in summer $(17.3-20.0\%)$ and minimum in winter $(11.9-13.1\%).$ Maximum gel strength occurred in winter when the agar yield and sulfate content were low. Gel strength was negatively correlated with agar yleld. Seasonal variations in agar yield and its quality were discussed in a view to managing the exploitation of this resource.

• Journal of Conservation Science
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• v.29 no.1
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• pp.25-33
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• 2013

This study aims to investigate the film performance by physical properties of glue and gelatin in traditional paint(Dancheong). To do this, homemade, commercial glue and gelatin was selected and evaluated water reaction and weatherproof. The result, the highest gel strength, gelatin was better than acrylic acid ester resin, when compared with hygroscopic property and adhesive property. And that was better than in any others, when compared with water-proofing.

• Bulletin of the Korean Chemical Society
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• v.31 no.11
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• pp.3163-3172
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• 2010

In this work, a novel method to synthesis of an acrylic superabsorbent hydrogel was reported. In the two stage hydrogel synthesis, first copolymerization reaction of acrylonitrile (AN) and acrylamide (AM) monomers using ammonium persulfate (APS) as a free radical initiator was performed. In the second stage, the resulted copolymer was hydrolyzed to produce carboxamide and carboxylate groups followed by in situ crosslinking of the polyacrylonitrile chains. The results from FTIR spectroscopy and the dark red-yellow color change show that the copolymerization, alkaline hydrolysis and crosslinking reactions have been do take place. Scanning electron microscopy (SEM) verifies that the synthesized hydrogels have a porous structure. The results of Brunauer-Emmett-Teller (BET) analysis showed that the average pore diameter of the synthesized hydrogel was 13.9 nm. The synthetic parameters affecting on swelling capacity of the hydrogel, such as AM/AN weight ratio and hydrolysis time and temperature, were systematically optimized to achieve maximum swelling capacity (330 g/g). The swollen gel strength of the synthesized hydrogels was evaluated via viscoelastic measurements. The results indicated that superabsorbent polymers with high water absorbency were accompanied by low gel strength. The swelling of superabsorbent hydrogels was also measured in various solutions with pH values ranging from 1 to 13. Also, the pH reversibility and on-off switching behavior makes the hydrogel as a good candidate for controlled delivery of bioactive agents. Finally, the swelling of synthesized hydrogels with various particle sizes obey second order kinetics.