• Proceedings of the Korean Geotechical Society Conference
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• 2003.03a
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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.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.39 no.3
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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.

• Journal of the Korean Institute of Rural Architecture
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• v.21 no.4
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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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.2
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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.

• Journal of the Korea Institute of Building Construction
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• v.18 no.3
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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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• v.26 no.2
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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.

• Polymer(Korea)
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• v.27 no.4
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• pp.349-357
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• 2003

Hydrogels for wound dressing from a mixture of poly(vinyl alcohol) (PVAL), poly(N-vinyl pyrrolidone) (PVP), hexylene glycol (HG) and chitosan were made. The hydrogels were obtained by physical crosslinking of freezing and thawing, chemical crosslinking of irradiation, and irradiation after freezing and thawing of mixture solutions. The solid concentration of PVAL/PVP/HG/chitosan was 15 wt%. The concentration of chitosan was 0.3 wt%, and the ratio of PVAL/PVP was 6:4. The concentration of HG was in the range of 1∼5 wt%. The number of repeated freezing and thawing was in the range of 1∼3 times, and gamma irradiation doses were 25, 35 and 50 kGy. The physical properties such as gelation, water absorption and gel strength of hydrogels were examined. Gel content and gel strength decreased as HG concentration increased, whereas degree of swelling increased. Gel content and gel strength increased as irradiation dose and the number of freezing and thawing increased, whereas degree of swelling decreased. The hydrogels were evaluated for the healing effect for animals and for the antibacterial effect.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.632-636
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• 1993

Gel strength of fish protein at various processing conditions such as heating temperature, heating time and salt content was determined by using compressive stress and residual delay time of ultrasonic wave. The compressive stress, interpreted as indicating the relative gel strength, was increased with increasing the heating temperature and heating time, and with decreasing the salt content, while the delay time of ultrasonic wave reduced, indicating that the gel strength and the delay time are inverse proportion. The result of the multiple regression analysis with factorial design showed that the model equation consisted with delay time and processing condition variables gave the good prediction of the gel compressive stress which was coincided with compressive stress measured.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.483-486
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• 1995

With a view to increase utility of ethanol fractionated fish skin gelatin as a food source, the effect of gelation condition on physical properties of the gelatin was investigated. The physical properties of gelatins treated with or without ethanol were improved with a concentration of gelatin increased. The properties such as gel strength, melting point and gelling point of 10% gelatin sol or gel were reached to maximum at pH 6.0 in ethanol treated gelatin and pH 5.0 in non treated one, respectively. Gel strength and melting point of both gelatin gels chilled for long time at low temperature were superior to those of both gelatin gels chilled for short time at high temperature. Gel strength, melting point and gelling point of ethanol treated gelatin gel or sol prepared under optimized gelation conditioning were superior to those of non treated one.

• Journal of the Korean institute of surface engineering
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• v.29 no.3
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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.