• Proceedings of the Korea Concrete Institute Conference
• /
• 2009.05a
• /
• pp.307-308
• /
• 2009

The ultra high strength concrete classed 80 MPa for Lotte Town at pusan has many hydrated materials due to low water to binder ratio and high admixture contents and improved void structure caused by C-S-H gel corresponding to pozzolan and latent hydraulicity of FA and BS. Moreover, durability of the concrete is superior because there was no penetration of carbon dioxide, chloride and chloric ion caused by its fine internal constitution.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2004.05a
• /
• pp.384-387
• /
• 2004

The purpose of the present investigation was to develop a novel method for cell immobilization. Aureobasidium pullulans cells were mixed with an alginate solution, and the mixture was extruded to form small gel beads as hydrated- immobilized cells. The beads were then placed at $-15^{\circ}C$ for 6-24 h to induce freeze-dehydration. The freeze-dehydration resulted in shrinkage of beads due to water removal reducing bead volume by 82% and bead weight by 85%. The dehydrated beads were successfully used for the production of fructo-oligosaccharides in a model reactor system. This study showed that bioreactor performance can be improved up to 2 times by the use of the dehydrated beads.

• Journal of the Korean Ceramic Society
• /
• v.44 no.8
• /
• pp.457-463
• /
• 2007

Y, Ba and Cu nitrates were precipitated by oxalic acid at pH 4. The Y, Ba and Cu oxalate powders were vacuum dried and characterized by XRD, DT/TGA and etc. Yttrium nitrate precipitated as $NH_4Y(C_2O_4){_2}H_2O$ and converted to $Y_2O_3$ above $450^{\circ}C$. Ba precipitated with two phases, $Ba(HC_2O_4){_2}2H_2O\;and\;Ba(C_2O_4)$. The amount of each precipitates was 4 : 1, Cu precipitated non-hydrated form, $Cu(C_2O_4)$. The vacuum drying was successful to characterize precipitated powder, which had been generally known as amorphous gel.

• Applied Microscopy
• /
• v.46 no.2
• /
• pp.76-82
• /
• 2016

Aloe vera has been used in the pharmaceutical, food and cosmetic industry for its therapeutic properties. However, there are not many current studies on the microstructure of A. vera compared to studies on the chemical constituents and health efficacy of A. vera. Therefore, we compared the morphology of an A. vera leaf using an optical microscope, a conventional scanning electron microscope (SEM) and a cryo-SEM. Especially, this study focused on observing the gel in the inner leaf of A. vera, which is challenging using standard imaging techniques. We found that cryo-SEM is most suitable method for the observation of highly hydrated biomaterials such as A. vera without removing moisture in samples. In addition, we found the optimal analytical conditions of cryo-SEM. The sublimation conditions of $-100^{\circ}C$ and 10 minutes possibly enable the surface of the inner leaf of A. vera to be observed in their "near life-like" state with retaining moisture. The experiment was repeated with A. arborescens and A. saponaria to confirm the feasibility of the conditions. The results of this study can be applied towards the basic research of aloe and further extend previous knowledge about the surface structures of the various succulent plants.

• Proceedings of the Korean Society of Agricultural Engineers Conference
• /
• 2000.10a
• /
• pp.266-271
• /
• 2000

This study was performed to find out how much water the cement hydration reaction need. It is real situation that it is difficult to find out the amount of chemical combined water with stoichiometric chemical reaction form. Because several variation occurred during hydration reaction it's not easy to divide water which used at cement paste mixture. In this study high temperature(105$^{\circ}C$) dry method was used to divide evaporable water and non-evaporable water. The last is combined water chemically and some free water absorbed to products of hydration physically. The test was processed with variation of water cement ratio from 10% to 45% with 5% intervals. The weight of cement paste specimens were measured after dry for 72hours at each checking time(0.5, 1, 3, 5, 10, 24, 48, 72, 168hour). In this study some conclusions such as follows were derived. Firstly, Pure combined water contents required at cement hydration result in 23.3percent of the weight of cement. Secondly, The sufficient mixing water needed to fully hydrated cement result in about 40∼45percent of weight of cement. That is, gel pores water could be about 16.7∼21.7percent of weight of cement.

• Geomechanics and Engineering
• /
• v.17 no.5
• /
• pp.445-452
• /
• 2019

Gel-type biopolymers have recently been introduced as environmentally friendly soil binders and have shown substantial strengthening effects in laboratory experimental programs. Although the strengthening effects of biopolymer-treated sands have been verified in previous direct shear tests and uniaxial compression tests, there has been no attempt to examine shear behavior under different confining stress conditions. This study therefore aimed to investigate the strengthening effects of biopolymer-treated sand using laboratory triaxial testing with a focus on confining pressures. Three representative confining pressure conditions (${\sigma}_3=50kPa$, 100 kPa, and 200 kPa) were tested with varying biopolymer contents ($m_{bp}/m_s$) of 0.5%, 1.0%, and 2.0%, respectively. Based on previous studies, it was assumed that biopolymer-treated sand is susceptible to hydraulic conditions, and therefore, the experiments were conducted in both a hydrated xanthan gum condition and a dehydrated xanthan gum condition. The results indicated that the shear resistance was substantially enhanced and there was a demonstrable increase in cohesion as well as the friction angle when the biopolymer film matrix was comprehensively developed. Accordingly, it can be concluded that the feasibility of the biopolymer treatment will remain valid under the confining pressure conditions used in this study because the resisting force of the biopolymer-treated soil was higher than that in the untreated condition, regardless of the confining pressure.

• Computers and Concrete
• /
• v.29 no.4
• /
• pp.237-246
• /
• 2022

The concrete quality relies on general factors like preparation technique, uniformity of the compaction, amount and appropriateness of the additives. The current article investigates the impact of a well knows amino acid, L-arginine as an additive on water requirements, setting durations and characterization of various cement samples. Compressive strength tests of reference and L-arginine added cements at age of 2, 7 and 28 days were carried out according to TS-EN 196-1. Samples were blended by incorporating various amounts of L-arginine (25 ppm, 50 ppm and 75 ppm) in the cement water mixture which were tested with Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), thermo-gravimetric analysis (TG), scanning electron microscopy (SEM) and the energy-dispersive X-ray spectroscopy (EDS) on the 28th day. Results revealed that L-arginine does not affect the setting time, volume expansion of cement and water demands negatively; rather it imparts enhanced sustainability to the samples. It was determined that the highest value belonged to the 75L mortar with an increase of 2.6% compared to the reference sample when the compressive strengths of all mortars were compared on the 28th day. Besides, it has been observed that the development of calcium silicate hydrate or C-S-H gel, calcium hydroxide or CH and other hydrated products are associated with each other. L-arginine definitely has a contribution in the consumption of CH formed in the hydration process.

• Applied Chemistry for Engineering
• /
• v.17 no.4
• /
• pp.420-425
• /
• 2006

Nano sized mixed metal hexagonal ferrite powders with improved magnetic properties have been prepared by sol-gel method using propylene oxide as a gelation agent. To obtain the desired ferrite, two different metal ions were used. One of the ions has only +2 formal charge. The key step in the processes is that hydrated $Ba^{2+}$ or $Sr^{2+}$ ions are hydrolyzed and condensed at the surface of the previously formed $Fe_{2}O_{3}$ gel. In this processes, all the reaction can be finished within a few minutes. The magnetic properties of the produced powder were improved by heat treatment. The highest values of the magnetic properties were achieved at temperature $150^{\circ}C$ lower than those of the previously published values. The highest observed values of coercivity and the saturation magnetization of Sr-ferrite and Ba-ferrite powder were 6198 Oe, 5155 Oe and 74.4 emu/g, 68.1 emu/g, respectively. The ferrite powder annealed at $700^{\circ}C$ showed spherical particle shapes. The resulting spheres which were formed by the aggregation of nanoparticles with size 3~5 nm have diameter around 50 nm. The powder treated at $800^{\circ}C$ showed hexagonal-shaped grains with crystallite size above 500 nm.

• Asian Pacific Journal of Cancer Prevention
• /
• v.17 no.8
• /
• pp.3835-3838
• /
• 2016

Background: Breast cancer is one of the most frequent cancer types within female populations. Silibinin is a chemotherapeutic agent ative against cancer. Niosomes are biodegradable, biocompatible, safe and effective carriers for drug delivery. Objective:To prepare nanoniosomal silibinin and evaluate its cytotoxicity inthe T-47D breast cancer cell line. Materials and Methods: Niosomes were prepared by reverse phase evaporation of a mixture of span 20, silibinin, PEG-2000 and cholesterol in chloroform and methanol solvent (1:2 v/v). The solvent phase was evaporated using a rotary evaporator and the remaining gel phase was hydrated in phosphate buffer saline. Mean size, size distribution and zeta potential of niosomes were measured with a Zetasizer instrument and then nanoparticles underwent scanning electron microscopy. The drug releasing pattern was evaluated by dialysis and the cytotoxicity of nanoniosomes in T-47D cells was assessed by MTT assay. Results: Particle size, size variation and zeta potential of the niosomal nanoparticles were measured as $178.4{\pm}5.4nm$, $0.38{\pm}0.09$ and $-15.3{\pm}1.3mV$, respectively. The amount of encapsulated drug and the level of drug loading were determined $98.6{\pm}2.7%$ and $22.3{\pm}1.8%$, respectively; released drug was estimated about $18.6{\pm}2.5%$ after 37 hours. The cytotoxic effects of nanoniosome were significantly increased when compared with the free drug. Conclusions: This study finding suggests that silibinin nanoniosomes could serve as a new drug formulation for breast cancer therapy.

• Korean Journal of Food Science and Technology
• /
• v.27 no.6
• /
• pp.839-844
• /
• 1995

Appropriate types and concentrations of starch-based fat replacers which are low-pH stable, shear resistant and heat stable were selected to develop reduced-fat mayonnaise without affecting taste, texture and emulsion stability. Four kinds of commercial fat replacers [Neutral DR (DR), Stellar 100X (SX), Sta Slim 150 (SS) and N-Lite L (NL)] were thermally activated after appropriately hydrated and applied to mayonnaise formulation. For each fat replacer, eight recipes having various ratios of soybean oil/fat replacer(95/5 to 60/40) were formulated and compared with standard formulation(100% soybean oil) using rheological and sensory evaluations. All tested starch pastes showed pseudoplastic behavior, time-dependent thixotropic gel characteristics. The increasing order of pseudoplasticity and yield stress was RM, NL, SS and ST. The hardness and adhesiveness of each fat replacer-added mayonnaise was increased in the same order as above. Formulated mayonnaise which contained higher ratio of fat replacer showed lower values in hardness and adhesiveness. ST at up to 25% oil replacement exhibited the highest oil replacing ability among four replacers. ST-added mayonnaise also exhibited the highest sensory score and emulsion stability among all products including standard formula. The high sensory score in spreadability of RM-added mayonnaise well reflected the consistent index of RM paste. Use of fat replacers reduced oily odor and greasy aftertaste of mayonnaise.