• Proceedings of the Korea Concrete Institute Conference
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• 2004.11a
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• pp.301-304
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• 2004

The objective of this study is to evaluate the physical properties of ultra fine-ground cement for grouting materials. This study investigates the compressive strength of cement paste, homogenized gel and solidified soil matrix with ultra fine-ground cement. Also It is estimated the injection properties of ultra fine-ground cement. From the test results, the compressive strength of ultra fine-ground cement is higher than that of portland cement. The injection properties are sufficient to apply silt-sand soil and minute-cracked rock bed. Also the properties of soil stability like water permeability coefficient are enough to be adapted various grouting specification.

• Archives of Pharmacal Research
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• v.16 no.2
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• pp.140-146
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• 1993

A colostral protein that augments natural killer (NK) cell activity was isolated from bovine colostrum. This protein, designated matemal immunity enhancing factor (MIEF), increased NK cell-mediated cytotxicity against human tumor targets wheb added to cultures of resting peripheral blood lymphocytes. The NK cell stimulatory activity of the MIEF was demonstrated at the concentrations as low as 0.1-0.01 $\mu$g/ml. Purified MIEF showed an apparent molecular weight of 22,000 in SDS-polyacrylamide gel electrophoresis. The unusual biochemical characteristics of the MIEF distinguish it from other cytokines. The MIEF was soluble at a cold tgemperature, and precipitated by raising the temperature. This themal precipitability was reversible, and dependent on the concentration, pH and ionic strength. Maximal precipitation was observed at neutral pH, and higher ionic strength.

• Food Science of Animal Resources
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• v.40 no.4
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• pp.588-600
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• 2020

The effect of age (22, 30, 38, and 46 days) on Beijing duck breast myosin gels was investigated. The results showed that the water holding capacity (WHC) and gel strength were markedly improved at the age of 30 days. Differential scanning calorimetry suggested that the myosin thermal ability increased at the age of 30 and 38 days (p<0.05). A compact myosin gel network with thin cross-linked strands and small regular cavities formed at the age of 30 days, which was resulted from the higher content of hydrophobic interactions and disulfide bonds. Moreover, the surface hydrophobicity of myosin extracted from a 30-day-old duck breast decreased significantly under temperature higher than 80℃ (p<0.05). This study illustrated that myosin extracted from a 30-day-old duck's breast enhanced and stabilized the WHC, thermal stability and molecular forces within the gel system. It concluded that age is an essential influencing factor on the myosin thermal stability and gel quality of Beijing duck due to the transformation of fibrils with different myosin character.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.27 no.1
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• pp.47-56
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• 2017

In this study, the higher temperature thermal property of the fly ash-blast furnace slag system Geopolymer including alumina aggregate was investigated whether that Geopolymer will be or not useful as thermal-resistant construction materials. Under every mixing conditions, the crack on the surface of hardened body was not observed up to $800^{\circ}C$ and it corresponded with fact that level of changes was not significant before and after heating process. Residual compressive strength is most high when mixing Blast-Furnace Slag ratio is 60 wt% until temperature reaches $800^{\circ}C$. The major hydrates of hardened body of Geopolymer; amorphous halo pattern between $20{\sim}35^{\circ}$ (2theta) and mullite ($3Al_2O_3{\cdot}2SiO_2$) and quartz ($SiO_2$) was found during the experiment. Amorphous halo pattern was a aluminosilicate gel generated by geopolymeric polycondensation and it was found that the halo pattern of aluminosilicate gel was preserved up to $800^{\circ}C$. The patterns of aluminosilicate gel disappeared from $1,000^{\circ}C$ and crystal phases like gehlenite, calcium silicate, calcium aluminum oxide, microcline was observed with the increase of exposure temperature.

• Korean Journal of Food Science and Technology
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• v.9 no.2
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• pp.123-130
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• 1977

A laboratory study was made to develop a simple and economic model method for the systematic determination of functional properties of 'Soy Protein Isolates (SPI)' prepared from defatted soybean meal. These are required to evaluate and to predict how SPI may behave in specific systems and such proteins can be used to simulate or replace conventional proteins. Data concerning the effects of pH, salt concentration, temperature, and protein concentration on the functional properties which include solubility, heat denaturation, gel forming capacity, emulsifying capacity, and foaming capacity are presented. The results are as follows: 1) The yield of SPI from defatted soybean meal increased to 83.9 % as the soybean meal was extracted with 0.02 N NaOH. 2) The suitable viscocity of a dope solution for spinning fiber was found to be 60 Poises by using syringe needle (0.3 mm) with 15 % SPI in 0.6 % NaOH. 3) Heat caused thickening and gelation in concentration of 8 % with a temperature threshold of $70^{\circ}C$. At $8{\sim}12\;%$ protein concentration, gel was formed within $10{\sim}30\;min$ at $70{\sim}100\;^{\circ}C$. It was, however, disrupted rapidly at $125\;^{\circ}C$ of overheat treatment. The gel was firm, resilient and self-supporting at protein concentration of 14 % and less susceptible to disruption of overheating. 4) The emulsifying capacity (EC) of SPI was correlated positively to the solubility of protein at ${\mu}=0$. At pH of the isoelectric point of SPI (pH 4.6), EC increased as concentration of sodium chloride increased. Using model system$(mixing\;speed:\;12,000\;r.p.m.,\;oil\;addition\;rate:\;0.9\;ml/sec,\;and\;temperature\;:\;20{\pm}1\;^{\circ}C)$, the maximum EC of SPI was found to be 47.2 ml of oil/100 mg protein, at the condition of pH 8.7 and ${\mu}=0.6$. The milk casein had greater EC than SPI at lower ionic strength while the EC of SPI was the same as milk casein at higher ionic strength. 5) The shaking test was used in determining the foam-ability of proteins. Progressively increasing SPI concentration up to 5 % indicated that the maximum protein concentration for foaming capacity was 2 %. Sucrose reduced foam expansion slightly but enhanced foam stability. The results of comparing milk casein and egg albumin were that foaming properties of SPI were the same as egg albumin, and better than milk casein, particularly in foam stability.

• Food Science of Animal Resources
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• v.37 no.2
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• pp.162-167
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• 2017

Functional and nutritional soluble proteins can be recovered from surimi (and surimi-like material) processing wastewater, reducing environmental problems and the cost of an irresponsible waste disposal. Recovered proteins may be added back at a low percentage to surimi products. The aim of this work was to evaluate the effect of the addition of soluble recovered proteins (RP), obtained from mechanically separated chicken meat surimi-like material (MSCM-SLM) processing wastewater by acidic pH-shifting, on the composition and texture of RP-MSCM-SLM, with RP contents of 0, 10, 20 and 30% (w/w) in the mixture. For that, proximate composition and gel properties were evaluated. The fat content of the MSCM-SLM was significantly reduced to 11.98% and protein increased to 83.64% (dry basis) after three washing cycles. The addition of 30% RP in the MSCM-SLM significantly augmented the protein content to 93.45% and reduced fat content from to 2.78%. On the other hand, the addition of RP was responsible for a drastic decrease in texture parameters, reaching 252.36 g, 185.23 g.cm, and 6.97 N for breaking force, gel strength and cutting strength, respectively, when 30% of RP was included in the MSCM-SLM. It was concluded that the obtained intermediary product (RP-MSCM-SLM) is a good option to applications in processed meat products where high texture parameters are dispensable, e.g., emulsified inlaid frankfurter-type sausages, but high protein content and low fat content desired.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.4 no.2
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• pp.89-99
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• 1984

Engineering properties of soils is studied by permeating injection of water-glass chemical grout by use of a large sized grouting equipment of 1.5 shot system. Furthermore, the effectiveness of chemical groutinig by taking water-glass chemical grout combined with portland-cement for the purpose of improving the soil strength is confirmed. Relationships between main factors which cause the effectiveness of chemical grouting are described, and the factors are velocity and temperature of flowing water; grain size distribution and density of soils; density, viscosity, gel time and volume of grouts; injection pressure and grouting process. Improvement of the effectiveness of chemical grouting in flowing water by preventing the dilution and flowing down of grouts is investigated. Moreover, local shear failures and upheaval phenomena of ground are also investigated by field measurement.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.1
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• pp.20-25
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• 2016

This study elucidated the effects of physicochemical factors on the production of cooked rice analogs using calcium alginate gels. Cooked rice analogs were prepared using various sodium alginate concentrations, agitation speeds, dropping distances, coating times, curing times and heating times. The diameter ratio and rupture strength of authentic cooked rice were 0.38 and 268.4 kPa, respectively. The diameter ratio of the analogs prepared with 0.7% (w/v) sodium alginate was 0.39, which was the closest to that of authentic cooked rice. When sodium alginate solution (0.7%, w/v) was dropped into calcium chloride solution (2%, w/v) via a nozzle, the diameter ratio of the analogs at an agitation speed of 520 rpm was 0.39. The optimal dropping distance was 8 cm and the optimal coating and curing times were each 20 min. The analogs were coated with β-cyclodextrin to improve their physical properties. The diameter ratio of the coated analogs was little changed; however, the rupture strength decreased slightly after heating for 60 min at 95°C.

• Journal of Marine Bioscience and Biotechnology
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• v.4 no.1
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• pp.24-30
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• 2010

Species Kappaphycus alvarezii (Doty) Doty, Kappaphycus striatum (Schmitz.) Doty and Eucheuma denticulatum (N. L. Burman) Collins et Harvey, which was brought to Vietnam from Japan in 1993 and Coco island, Martan Sea, Cebu, Philippines in 2005 have been cultivated in the different coasts of South Central Vietnam. Their growth rates and physical properties of carrageenan, then, were analyzed. The obtained results showed that the growth rate of E. denticulatum and K. striatum strains is higher than those of K. alvarezii. Species of K. striatum could grow over wide range of temperature and tolerate more strongly to high temperature compared with K. alvarezii, but their content and gel strength of kappa-carrageenan were almost the same and high. For purpose of the Kappahycus cultivation farms with stable and high production all year round (especially in the seawaters of shallow, semi-closed Lagoons where the water movement is not good and with high temperature in the hot season), mixed cropping of K. alvarezii and K. striatum as seeds stock during different cropping seasons was established. Our results suggested that K. alvarezii and K. striatum could be grown in the cool season (from Oct. to next March) with the same and high content and gel strength of kappa - carrageenan, but in the hot season need to chose K. striatum for cultivation only (from Apr. to Sept.).

• Smart Structures and Systems
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• v.22 no.2
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• pp.161-166
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• 2018

In the last decade, there has been an exponential increase of scientific interest in smart additive manufacturing (AM) technology. Among the different AM techniques, one of the most commonly applied processes is digital light processing (DLP). DLP uses a digital projector screen to flash an ultraviolet light which cures photopolymer resins. The resin is cured to form a solid to produce parts with precise high dimensional accuracy. During the curing process, there are several process parameters that need to be optimized. Among these, the exposure time affects the quality of the 3D printed specimen such as mechanical strength and dimensional accuracy. This study examines optimal exposure times and their impact on printed part. It was found that there is optimal exposure time for printed part to have appropriate mechanical strength and accurate dimensions. The gel fraction and TGA test results confirmed that the improvement of mechanical properties with the increasing UV exposure time was due to the increase of crosslinked network formation with UV exposure time in acrylic resins. In addition, gel fraction and thermogravimetric analysis were employed to microscopically investigate how this process parameter impacts mechanical performance.