• Computers and Concrete
• /
• v.14 no.3
• /
• pp.247-262
• /
• 2014

Partial replacement of Portland cement by slag can reduce the energy consumption and $CO_2$ emission therefore is beneficial to circular economy and sustainable development. Compressive strength is the most important engineering property of concrete. This paper presents a numerical procedure to predict the development of compressive strength of slag blended concrete. This numerical procedure starts with a kinetic hydration model for cement-slag blends by considering the production of calcium hydroxide in cement hydration and its consumption in slag reactions. Reaction degrees of cement slag are obtained as accompanied results from the hydration model. Gel-space ratio of hardening slag blended concrete is determined using reaction degrees of cement and slag, mixing proportions of concrete, and volume stoichiometries of cement hydration and slag reaction. Furthermore, the development of compressive strength is evaluated through Powers' gel-space ratio theory considering the contributions of cement hydration and slag reaction. The proposed model is verified through experimental data on concrete with different water-to-binder ratios and slag substitution ratios.

• YAKHAK HOEJI
• /
• v.35 no.6
• /
• pp.461-465
• /
• 1991

Silica-based gel filtration chromatography has been used to characterize molecular weight of proteins. However, the molecular weight measured by this method was distorted by protein-silica interactions like hydrophobic and electrostatic forces. Therefore, we characterized protein-silica interaction using two forms of phytochrome (124 kDa) having different hydrophobicity and surface charge. PH and ionic strength affected the retention time of phytochrome suggesting that electrostatic force is the major interaction between protein and silica surface.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.44 no.3
• /
• pp.191-196
• /
• 2011

In this study, we investigated the chemical and enzymatic properties of unmarketable cultured bastard halibut (UCBH) Paralichthys olivaceus harvested at different times (March, May, July, September, November, and January), and we examined the physical properties of surimi gel from UCBH as a potential source of surimi and surimi gel. The moisture and crude protein contents of UCBH harvested in July and January were >78% and <19%, respectively, which is greater than the moisture content in UCBH harvested in May, March, and September, but lower than the crude protein content. Regardless of the month of harvest, the UCBH had a higher crude protein content than Alaska pollock, which is the largest fishery biomass used for surimi and surimi gel, but a lower moisture content. Regardless of the month of harvest, the enzymatic activity in crude extracts of UCBH muscle ranged from 0.31-0.59 U/mg for casein (pH 6.0 and 9.0) and 11.7-12.7 U/mg for LeuPNA. These findings suggest that autolytic enzymes were unaffected by gel formation. Gel strength was highest in the surimi gel prepared from UCBH harvested in September, November, and January; second highest in that prepared from UCBH harvested in March and May; and lowest in that prepared from UCBH harvested in July. Compared to the gel strength of surimi gel from grade SA commercial Alaska pollock surimi, the strength of the surimi gels prepared from UCBH harvested in March, May, September, November, and January were superior, whereas that of the surimi gel prepared from UCBH harvested in July was similar.

• International Journal of Concrete Structures and Materials
• /
• v.9 no.2
• /
• pp.207-217
• /
• 2015

The influence of powdered and colloidal nano-silica (NS) on the mechanical properties of cement mortar has been investigated. Powdered-NS (~40 nm) was synthesized by employing the sol-gel method and compared with commercially available colloidal NS (~20 nm). SEM and XRD studies revealed that the powdered-NS is non-agglomerated and amorphous, while colloidal-NS is agglomerated in nature. Further, these nanoparticles were incorporated into cement mortar for evaluating compressive strength, gel/space ratio, portlandite quantification, C-S-H quantification and chloride diffusion. Approximately, 27 and 37 % enhancement in compressive strength was observed using colloidal and powdered-NS, respectively, whereas the same was up to 19 % only when silica fume was used. Gel/space ratio was also determined on the basis of degree of hydration of cement mortar and it increases linearly with the compressive strength. Furthermore, DTG results revealed that lime consumption capacity of powdered-NS is significantly higher than colloidal-NS, which results in the formation of additional calcium-silicate-hydrate (C-S-H). Chloride penetration studies revealed that the powdered-NS significantly reduces the ingress of chloride ion as the microstructure is considerably improved by incorporating into cement mortar.

• Asian-Australasian Journal of Animal Sciences
• /
• v.16 no.2
• /
• pp.269-276
• /
• 2003

We studied the gel properties of porcine collagen with microbial transglutaminase (MTGase) as a catalyst. A creep meter was used to measure the mechanical properties of gel. The results showed samples with high concentration of MTGase gelled faster than those with a low concentration of MTGase. The gel strength increased with incubation time and the peaks of breaking strength for 0.1, 0.2 and 0.5% MTGase were obtained at 40, 20 and 10 min incubation time, respectively. According to SDS-PAGE, the MTGase was successfully created a collagen polymer with an increase in molecular weight, whereas no change in formation was shown without MTGase. The sample with 0.5% MTGase began to polymerize after 10 or 20 min incubation at $50^{\circ}C$, and complete polymerization occurred after 40-60 min incubation. Scanning electron microscopic analysis revealed that the gel of porcine collagen in the presence of MTGase produced an extremely well cross-linked network. The differential scanning calorimetric analysis showed the peak thermal transition of porcine collagen gel was at $36^{\circ}C$, and that with MTGase no peak was detected during heating from 20 to $120^{\circ}C$. The melting point of porcine collagen gel could be controlled by MTGase concentration, incubation temperature and protein concentration. Knowledge of the structural and physicochemical properties of porcine collagen gel catalyzed with MTGase could facilitate their use in food products.

• Journal of Life Science
• /
• v.26 no.8
• /
• pp.955-962
• /
• 2016

Fish-meat gel is an intermediate product used in a variety of surimi-based seafood. One of the most-used raw materials of fish-meat gel is Alaska Pollock due to its high-quality meat in terms of gel strength and texture. However, increasing demand for fish-meat gel, along with overexploitation of the wild catch Alaska Pollock, has put the industry in need of low-cost sustainable alternative sources for fish-meat gel. Pagrus major (PM) is a widely aquacultured fish known for having white meat that is low in fat. The current study compares the quality of fish-meat gel prepared from aquacultured PM to that of high and mid-grade Alaska Pollock fish-meat gel. Gels were compared in terms of gel strength, texture, color, and protein pattern. Results indicated that fish-meat gels prepared from PM were superior to Alaska Pollock fish-meat gels with regard to gel strength, hardness, springiness, chewiness, cutting strength, and breaking force. In addition, although not matching in quality, PM exhibited a cohesiveness, whiteness, and expressible moisture content comparable to Alaska Pollock of both grades. Protein pattern analysis also showed that PM and Alaska Pollock fish-meat gels had similar protein profiles before and after gel preparation. Therefore, P. major is suggested as a potential substitute for Alaska Pollock in fish-meat gel production.

• Korean journal of food and cookery science
• /
• v.10 no.2
• /
• pp.146-150
• /
• 1994

The addition of nonfish protein significantly reduced the strength of nonfish protein-incorporated surimi gel in terms of cohesiveness, rigidity and shear force. The sensory textural properties of fiberi-3ed surimi gel product was characterized as the reduction in intensity of undesirable rubberiness, chewiness and firmness, thus increasing the desirability in over all texture. Gel strength of both cohesiveness and rigidity of nonfish protein was inversely correlated with those of nonfish protein-incorporated surimi gel. The variation of texture-modifying properties of nonfish protein in surimi gel was attributed to the differences in thermal hydration and gelation properties of nonfish protein.

• Polymer(Korea)
• /
• v.29 no.1
• /
• pp.91-95
• /
• 2005

The PVA hydrogels were prepared by the chemical and irradiation method to improve the heat resistance of these hydrogels at the high temperature. The physical properties such as the gel content, the degree of swelling and the gel strength for the synthesized hydrogels were examined. Gel content increased as the chemical reaction time and the irradiation dose increased, and gel content of the hydrogels were higher when the two-steps of chemical and irradiation method were used rather than only the chemical method. Gel strength increased as the chemical reaction time increased, and as the irradiation dose decreased. The hydrogels prepared by the chemical reaction for 5 hours and the two-steps had the heat resistance at the high temperature.

• Tribology and Lubricants
• /
• v.13 no.3
• /
• pp.115-123
• /
• 1997

The electrorheological (ER) behavior of suspensions in silicone oil of silica gel powder (average particle size 49 $\mu$m) absorbed water was investigated at room temperature with electric fields up to 2.4 KV/mm. In this paper, for development of succcessful ER fluids used for wide temperature range later, we would like to know a fundamental understanding of water on ER effect. As a first step, the ER fluids involving water activated silica gel were measured not only the electrical characteristics such as dielectric constant, current density and electrical conductivity but also the rheological properties on the strength of electric field, the quantity of dispersed phase and absorbed water. From the experimental results that water absorbed to the particles directly affects to the surface charge density of electric double layer model proposed by Schwarz and makes dielectric constant and current density of ER fluids increase. The current density and dynamic yield stress $($\tau$_y)$ of water activated silica gel suspensions was in exponential proportion to the strength of electric field, the quantity of dispersed phase and absorbed water. And the optimum water quantity and weight concentration of silica gel for electrorheological effect were 4-5 wt% and 15 wt%, respectively.

• Korean Journal of Food Science and Technology
• /
• v.18 no.5
• /
• pp.364-371
• /
• 1986

High-ester pectin was demethylated by the treatments of HCl alone and a combination of HCl and $NH_4OH$. The low-ester pectin prepared were analyzed for chemical composition and the pectin gels were evaluated for firmness by sag values and strength by puncture stress. Gels made from HCl demethylated sample showed brittle, weak and poor elastic characteristics while the $HCl-NH_4OH$ treated samples generally resulted in a smooth and elastic gels except those samples having very low content of ester group or acid amide group. Statistical analysis showed that significant correlations were found between sag values and ester content or molecular weight, and puncture stress and ester content, acid amide groups or molecular weight. The equations derived for sag, puncture stress and sag/puncture stress from chemical data could be useful for prediction of some of the physical properties of low-ester pectin gel.