• 한국지반공학회:학술대회논문집
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• 한국지반공학회 2003년도 봄 학술발표회 논문집
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• pp.689-696
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• 2003

In this study, ordinary portland cement, slag cement and micro cement which have been used in the construction fields were evaluated for the environmental effects and compression strength characteristics for curing solution. To find the leaching of C $r^{6+}$ characteristics in cement grouts, C $r^{6+}$ content tests were performed for the raw materials(cement powder). In addition, C $r^{6+}$ leaching tests were peformed for the homo-gel samples according to change of pH and each curing solution with the deionized water and leachate. Then, the unconfined compression strength tests were peformed with the homo-gel samples and the amount of changed C $r^{6+}$ was measured by curing solution.

• 펄프종이기술
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• 제39권3호
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• pp.36-40
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• 2007

It has been problematic to repulp the dry broke treated with permanent wet strength agents like PAE, UF and MF. Solution type GPAM has the benefit of easy repulping but it has problems of cocross-linking and tends to gel. Therefore, the product concentration must be lower than 10% to reduce the gel generation problem. We developed emulsion type GPAM by an inverse emulsion technology to resolve both the repulping problem with permanent wet strength agents and the stability problem of GPAM solution products.

• 한국농촌건축학회논문집
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• 제21권4호
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• pp.45-52
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• 2019

Chemical grouting method is mainly used for construction of dams and reservoirs, stabilization and reinforcement of slopes, reinforcement of soft grounds such as embankments, dredging and landfills, the order of earthquake response method, and the reinforcement of structures. Recently, it is widely applied in construction sites such as highways, airfields, high-speed railways, subsea facilities, port construction works, tunnels, and subway works. As such, the demand for grouting continues to increase. The development of the grouting method was focused on increasing the strength of the ground, and the development of the chemical additives, the injection device, and the stirring device were mainly performed. But ordinary portland cement used for grouting is a product that consumes natural resources such as limestone, generates a large amount of greenhouse gases, consumes a large amount of energy sources, and it is time to develop products and new methods to replace them. In this study, Ordinary Portland Cement and New Grouting Binder (circulating fluidized bed boiler fly and blast furnace slag) were compared and analyzed by the following test. Homo-gel strength and homo-gel time, water quality analysis of the water used and soil contamination process tests of homo-gel samples were performed. In the case of NGB, when Using water is used as the reservoir water, the strength measured smaller than that of the other water. However, it shows about 2.5 times greater than the homo-gel compressive strength applied to OPC (7-day, reservoir water), so there is no problem with water quality when applied.

• 한국수산과학회지
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• 제46권2호
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• pp.139-146
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• 2013

Surimi products are among the most prominent seafoods in Korea. Together with fish meat, wheat flour is a major ingredient in the preparation of surimi products. Rice flour, however, can be an effective ingredient in enhancing the rheological characteristics of surimi products. In this study, we evaluated the potential of rice flour as an agent to replace wheat flour in surimi products. The effects of rice flour milling types and addition methods on the rheological and sensory properties of surimi products were investigated. Among different addition methods, the surimi product containing non-treated rice flour showed better gel strength and sensory properties than products containing paste (1:1.3 rice flour/water, w/v) and steamed paste (steamed at $100^{\circ}C$ for 30 min). According to the gel strength results for surimi products with added roll-mill (40 mesh) and jet-mill (180 mesh) rice flours, the roll-mill rice flour shows good potential as a replacement for wheat flour. When considering gel strength and sensory properties, an effective amount of rice flour to add was 10-15% (w/w). In conclusion, the rheological and sensory properties of surimi products containing rice flour were comparable with those of a premium commercial surimi product. Therefore, rice flour might be an effective alternative to wheat flour for premium surimi products.

• 한국건축시공학회지
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• 제18권3호
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• pp.305-312
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• 2018

This study is about the development of a non-sintered binder (NSB) which does not require a sintering process by using the industrial by-products Phosphogypsum (PG), Waste Lime (WL) and Granulated Blast Furnace Slag (GBFS). In this report, through SEM analysis of the NSB paste hardening body, micropore analysis of paste using the mercury press-in method and microstructure observation were executed to consider the influence of the formation of the pore structure and the distribution of pore volume on strength, and the following conclusions were reached. 1) Pore structure of NSB paste of early age is influenced by hydrate generation amount by GBFS and activator. 2) Through observing the internal microstructure of NSB binder paste, it was found that the strength expression at early age due to hydration reaction was achieved with a large amount of ettringite serving as the frame with C-S-H gel generated at the same time. It was confirmed that C-S-H gel wrapped around ettringite, and as time passed, the amount generated continually increased, and C-S-H gel tightly filled the pores of hardened paste, forming a dense network-type web structure. 3) For NSB-type cement, the degree of formation of gel pores below $10{\mu}m$ had a greater influence on strength improvement than simple pore reduction by charging capillary pores, and the pore size that had the greatest effect on strength was micropores with diameter below $10{\mu}m$.

• Fisheries and Aquatic Sciences
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• 제26권2호
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• pp.145-157
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• 2023

Surimi has been traditionally used as the main ingredient in gelling foods, such as imitation crab sticks. However, it can also be used to manufacture snacks without gelling properties. To assess the properties of surimi as a snack ingredient, we prepared fried fish snacks with different surimi grades of Alaska pollack (AP) and threadfin bream (TB) and evaluated their quality characteristics. AP had significantly higher protein and gel strength values than TB did. Regarding color, TB showed significantly lower lightness (L) values and higher redness (a) and yellowness (b) values than AP did, consistent with the appearance of a brown color. TB had significantly lower hardness values, higher thickness expansion, and higher oil content than AP did. Hardness was found to be positively correlated with gel strength and negatively correlated with oil content. In the micro-structure images, more blistering was formed in TB, indicating higher expansion and crispiness. In the sensory evaluation, TB showed higher overall sensory acceptance than AP did, which is the result of its high color content, crispiness, taste, and aroma. Principal component analysis of the electronic nose and tongue revealed that the samples were clearly separated. In particular, TB had more aromatic components than AP in the electronic tongue. Our findings indicate that gel strength, which determines the quality properties of surimi, does not need to be considered in snack manufacturing. In fact, surimi with low gel strength is a more suitable ingredient for snack manufacturing.

• 폴리머
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• 제27권4호
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• pp.349-357
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• 2003

생체 적합성이 우수한 폴리(비닐 알코올)(PVAL)과 폴리(N-비닐 피롤리돈)(PVP), 항균성이 있는 헥실렌글리콜 (HG)과 치료효과가 우수한 수용성 키토산을 혼합하여 상처치료용 수화젤을 제조하였다. 제조 방법으로 수용액의 동결과 융해에 의한 물리적 가교, 방사선 조사에 의한 화학가교 및 동결과 융해의 물리적 가교 후 방사선 가교를 이용하였다. 수화젤 제조시 PVAL/PVP/HG/키토산의 농도는 15 wt%, 키토산은 0.3wt%, PVAL과 PVP의 비는 6:4로 고정하였다. 용액내 HG의 농도를 1∼5 wt%로 변화시켰으며, 동결과 융해횟수는 1∼3회로 변화시켰고, 방사선 조사량은 25∼50 kGy로 변화시켰다. 위의 방법으로 제조된 수화젤의 젤화율, 팽윤도, 젤강도를 측정하였다. HG의 조성비가 증가할수록 젤화율과 젤강도는 감소하였고 팽윤도는 증가하였다. 조사량과 동결과 융해 횟수가 증가할수록 젤화율과 젤강도는 증가하였고 팽윤도는 감소하였다. 동물 실험을 통해 제조된 수화젤의 상처 치료효과를 보았으며, 항균 실험을 통해 항균성을 관찰하였다.

• 한국식품과학회지
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• 제25권6호
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• pp.632-636
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• 1993

본 연구에서는 생선단백질의 젤형성에 영향을 미치는 처리조건(가열온도, 가열시간, 염농도)을 달리하여 형성되는 젤의 압축응력과 초음파의 잔존시간을 비교 분석하였다. 그 결과 가열온도가 증가할수록, 가열시간이 증가할수록 또한 염농도가 감소할수록 조직의 압축응력으로 나타내어지는 젤강도는 증가하였으나 그에 상응하는 초음파의 잔존시간은 감소하였으며 젤강도와 잔존시간이 반비례함을 보였다. 각 처리조건을 변수로 하여 중회귀분석을 한 결과 초음파의 잔존시간에 의해 계산 예측된 압축응력과 실측정값과 비교시 유사함을 나타내었다. 이와 같이 볼 때 초음파를 이용한 잔존시간의 측정은 식품조직내의 변화에도 민감한 변화를 나타내었으며 식품공정과정 중에 비파괴적인 방법으로의 사용여부도 기대되어진다.

• 한국식품과학회지
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• 제27권4호
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• pp.483-486
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• 1995

가공적성이 우수한 알코올처리 각시가자미껍질 젤라틴을 식품산업소재로 이용하기 위한 기초자료를 얻을 목적으로 젤라틴농도, pH, 정치온도 및 시간과 같은 겔화조건에 대한 알코올처리 젤라틴의 물리적 특성 및 색조의 변화를 알코올 무처리 젤라틴과 비교하여 검토하였다. 알코올처리 및 무처리 젤라틴이 모두 농도가 증가할수록 겔강도, 졸화온도 및 겔화온도 및 점도 등과 같은 물리적 특성은 증가하였다. 젤라틴 졸의 pH가 에탄올처리한 젤라틴의 경우 6.0일 때, 무처리한 젤라틴의 경우 5.0일 때 겔강도, 졸화온도 및 겔화온도가 가장 높았으나, $pH\;5.0{\sim}8.0$의 범위에서는 거의 차이가 없었고, pH 5.0 이하 및 pH 9.0 이상에서는 급격히 감소하였다. 젤라틴 졸을 겔화시키기 위하여 정치시키는 경우 온도는 낮을수록, 시간은 길수록 겔강도 및 졸화온도는 높았다. 겔화조건을 동일하게 하였을 때 에탄올처리한 젤라틴이 무처리한 젤라틴보다 물리적 특성이 우수하였다.

• 한국표면공학회지
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• 제29권3호
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• pp.186-194
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• 1996

In this study, ceramic film was coated by a sol-gel process for increasing the adhesion strength between the substrate and copper layer. TEOS and ATSB were used as starting solution of metallic alkoxide. As a result, amorphous-like diffraction pattern after heat treatment at $1200^{\circ}C$ was obtained using X-ray diffractometer. The more contants of $Al_2O_3$ gave rise to the futher advanced cracks. A maximum adhesion strength of 250gf was measured under the condition of 30 Wt.% $Al_2O_3$, which is 5 times greater than that of uncoated one of the ceramic film.