• Geomechanics and Engineering
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• 제8권1호
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• pp.81-95
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• 2015

The permeability behavior of Ariake clays has been investigated by constant rate of strain (CRS) consolidation tests with vertical or radial drainage. Three types of Ariake clays, namely undisturbed Ariake clay samples from the Saga plain, Japan (aged Ariake clay), clay deposit in shallow seabed of the Ariake Sea (young Ariake clay) and reconstituted Ariake clay samples using the soil sampled from the Saga plain, were tested. The test results indicate that the deduced permeability in the horizontal direction ($k_h$) is generally larger than that in the vertical direction ($k_v$). Under odometer condition, the permeability ratio ($k_h/k_v$) increases with the vertical strain. It is also found that the development of the permeability anisotropy is influenced by the inter-particle bonds and clay content of the sample. The aged Ariake clay has stronger initial inter-particle bonds than the young and reconstituted Ariake clays, resulting in slower increase of $k_h/k_v$ with the vertical strain. The young Ariake clay has higher clay content than the reconstituted Ariake clay, resulting in higher values of $k_h/k_v$. The microstructure of the samples before and after the consolidation test has been examined qualitatively by scanning electron microscopy (SEM) image and semi-quantitatively by mercury intrusion porosimetry (MIP) tests. The SEM images indicate that there are more cut edges of platy clay particles on a vertical plane (with respect to the deposition direction) and there are more faces of platy clay particles on a horizontal plane. This tendency increases with the increase of one-dimensional (1D) deformation. MIP test results show that using a sample with a larger vertical surface area has a larger cumulative intruded pore volume, i.e., mercury can be intruded into the sample more easily from the horizontal direction (vertical plane) under the same pressure. Therefore, the permeability anisotropy of Ariake clays is the result of the anisotropic microstructure of the clay samples.

• Journal of Ceramic Processing Research
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• 제19권6호
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• pp.467-471
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• 2018

Diatomite powder, a naturally occurring porous raw material, was used to make ceramic materials with porosity and high strength. The sintering behavior of the diatomite powder at various sintering temperatures suggests that diatomite monoliths with a high porosity and strength can be prepared at $1100^{\circ}C$. The compressive strength of the sintered diatomite monoliths increased as the sintering temperature increased, and the molding pressure of 2 MPa and the binder of 18.6 wt.% were excellent. When the sintering temperature rises, the diatomite powder is melted, and its pores gradually disappear. SEM images show that strengthening begins with the formation of inter-particle bonds at a low sintering temperature.

• Asian-Australasian Journal of Animal Sciences
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• 제32권5호
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• pp.721-733
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• 2019

Objective: The objectives of this study were to investigate the thermal gelation properties and molecular forces of actomyosin extracted from two classes of chicken breast meat qualities (normal and pale, soft and exudative [PSE]-like) during heating process to further improve the understanding of the variations of functional properties between normal and PSE-like chicken breast meat. Methods: Actomyosin was extracted from normal and PSE-like chicken breast meat and the gel strength, water-holding capacity (WHC), protein loss, particle size and distribution, dynamic rheology and protein thermal stability were determined, then turbidity, active sulfhydryl group contents, hydrophobicity and molecular forces during thermal-induced gelling formation were comparatively studied. Results: Sodium dodecyl sulphate-polyacrylamide gel electrophoresis showed that protein profiles of actomyosin extracted from normal and PSE-like meat were not significantly different (p>0.05). Compared with normal actomyosin, PSE-like actomyosin had lower gel strength, WHC, particle size, less protein content involved in thermal gelation forming (p<0.05), and reduced onset temperature ($T_o$), thermal transition temperature ($T_d$), storage modulus (G') and loss modulus (G"). The turbidity, reactive sulfhydryl group of PSE-like actomyosin were higher when heated from $40^{\circ}C$ to $60^{\circ}C$. Further heating to $80^{\circ}C$ had lower transition from reactive sulfhydryl group into a disulfide bond and surface hydrophobicity. Molecular forces showed that hydrophobic interaction was the main force for heat-induced gel formation while both ionic and hydrogen bonds were different significantly between normal and PSE-like actomyosin (p<0.05). Conclusion: These changes in chemical groups and inter-molecular bonds affected protein-protein interaction and protein-water interaction and contributed to the inferior thermal gelation properties of PSE-like meat.