• Proceedings of the Korean Institute of Building Construction Conference
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• 2018.05a
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• pp.81-82
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• 2018

In this paper, we investigate the characteristics of wet soil concrete according to the addition ratio of liquefaction red mud addition rate by liquefying red mud. as a result, the compressive strength decreased and the water absorption ratio increased as the liquefaction red mud addition rate increased.

• Journal of the Korean Institute of Gas
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• v.15 no.3
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• pp.1-5
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• 2011

For the hydrogen liquefaction, the large amount of energy is consumed, because precooling, liquefaction and ortho/para conversion heats should be eliminated. In this paper the basic design and thermal analysis are carried out to reduce the energy consumption by using LNG cold energy for precooling process in hydrogen liquefaction processes. The LNG cold energy utilization for hydrogen precooling enables not only to get energy saving for liquefaction, but to recover the wasted cold energy to sea water at the LNG terminal. The results show that the energy saving rate for liquefaction using LNG cold energy is almost 75% of current industrial hydrogen liquefaction plant. The demand flow-rate of LNG is only 15T/D for 1T/D hydrogen liquefaction.

• Geomechanics and Engineering
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• v.20 no.3
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• pp.243-254
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• 2020

Due to the permanent damage to structures during earthquakes, soil liquefaction is an important issue in geotechnical earthquake engineering that needs to be investigated. Typical examples of soil liquefaction have been observed in many earthquakes, particularly in Alaska, Niigata (1964), San Fernando (1971), Loma Prieta (1989), Kobe (1995) and Izmit (1999) earthquakes. In this study, liquefaction behavior of uniform sands of different grain sizes was investigated by using the energy-based method. For this purpose, a total of 36 deformation-controlled tests were conducted on water-saturated samples in undrained conditions by using the cyclic simple shear test method and considering the relative density, effective stress and mean grain size parameters that affect the cumulative liquefaction energy. The results showed that as the mean grain size decreases, the liquefaction potential of the sand increases. In addition, with increasing effective stress and relative density, the resistance of sand against liquefaction decreases. Multiple regression analysis was performed on the test results and separate correlations were proposed for the samples with mean grain size of 0.11-0.26 mm and for the ones with 0.45-0.85 mm. The recommended relationships were compared to the ones existing in the literature and compatible results were obtained.

• Journal of the Korean Society of Food Culture
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• v.17 no.2
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• pp.197-213
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• 2002

In order to establish the processing condition of rapid- and low salt-fermented liquefaction of anchovy (Engrulis japonica), effect of temperature on crude enzyme activity of anchovy viscera, pretreatment conditions, and the minimum content of adding NaCl were investigated. The minimum limitation of NaCl content for anchovy liquefaction was 10%. Sample A(water adding, heating, adding 10% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at $50^{\circ}C$ and then adding 10% NaCl and then fermented at room temperature$(8-29^{\circ}C)$ for 180 days. Sample B(water adding, heating, adding 13% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at $50^{\circ}C$ and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample C(adding 13% NaCl): chopped whole anchovy and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample D(adding 17% NaCl): whole anchovy adding 17% NaCl and then fermented at room temperature for 180 days. The content of free amino acids such as aspartic acid, serine and threonine fluctuated severely according to the pretreatment methods. Possibly they might be recommend quality indices of standardization for salt-fermented liquefaction of anchovy. As for the relation between fermentation period(X) and individual free amino acid(Y), five kinds of free amino acids such as glutamic acid, valine, glycine, lysine, and alanine showed highly significant in their coefficient of determination in most of samples. They might be recommend as quality indices for salt-fermented liquefaction of anchovy during fermentation. The difference of taste between products of the rapid- and low salt-fermented liquefaction and the traditional salt-fermented liquefaction were caused by their composition of the free amino acids ratios, in which were umami, sweet, and bitter taste in the extracts of anchovy during fermentation. The appropriate fermentation period of the sample A was shorten 30 days than the sample B and 60 days than the samples C and 90 days than the sample D in the processing of anchovy.

• Proceedings of the Korean Geotechical Society Conference
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• 2009.09a
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• pp.1188-1191
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• 2009

In this study, cyclic triaxial tests were performed with the samples which were anisotropically consolidated using irregular earthquake loading to consider in-situ condition and seismic wave. The consolidation pressure ratio(K) was changed from 0.5 to 1.0. The Ofunato and Hachinohe wave are applied as irregular earthquake loading and liquefaction resistance strength was estimated from excess pore water pressure(EPWP) ratio. As results of the cyclic triaxial tests, buildup of EPWP ratio increased as K value increased. It shows, that the isotropically consolidated sands is more susceptible to liquefaction than anisotropically consolidated sands under equal conditions such as confining pressure and dynamic loading.

• Journal of the Korean Society of Food Culture
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• v.17 no.4
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• pp.363-376
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• 2002

In order to establish the processing conditions for salt-fermented liquefaction of anchovy(Engrulis japonica), changes in the amino acid composition from oligopeptides during fermentation periods were analyzed. Experimental sample A: chopped whole anchovy, adding 20% water, heating at $50^{\circ}C$ for 9 hrs and then adding 10% NaCl. Sample B: chopped whole anchovy, adding 20% water, heating at $50^{\circ}C$ for 9 hrs and then adding 13% NaCl. Sample C: chopped whole anchovy adding 13% NaCl. Sample D: whole anchovy adding 17% NaCl. The total amino acids from oligopeptides in fermented liquefaction of anchovy increased in early fermentation period and reached highest level, and then they declined irregularly during fermentation. Their maximum amounts were just after heating at $50^{\circ}C$ for 9 hrs in sample A, after 15 days in sample B, and after 60 days in samples C and D. The fermented liquefaction of anchovy extracts were rich in glutamic acid, aspartic acid, proline, glycine, alanine, lysine and valine. However, the contents of most amino acids fluctuated by the experimental specimens and fermenting periods. Among them glutamic acid was the most abundant amino acid which was occupied $0.6{\sim}27.7%$(average 24.0%) in the content of total amino acids from oligopeptides. The contribution of the amino acid composition from oligopeptides to extractive nitrogen was occupying average 20.8 and 17.5% in rapid- and low salt-fermented liquefaction(sample A, B and C) and traditional fermented liquefaction(sample D), respectively.

• Magazine of the Korean Society of Agricultural Engineers
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• v.35 no.2
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• pp.43-56
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• 1993

The laboratory tests are performed on how the liquefaction potential of the sea dike structures on the saturated sand or silty sand seabed could be affected due to earthquake before and after construction results are given as follows ; 1. Earthquake damages to sea dike structures consist of lateral deformation, settlement, minor abnormality of the structures and differential settlement of embankments, etc. It is known that severe disasters due to this type of damages are not much documented. Because of its high relative cost of the preventive measures against this type of damages, the designing engineer has much freedom for the play of judgement and ingenuity in the selection of the construction methods, that is, by comparing the cost of the preventive design cost at a design stage to reconstruction cost after minor failure. 2. The factors controlling the liquefaction potential of the hydraulic fill structure are magnitude of earthquake(max. surface velocity), N-value(relative density), gradation, consistency(plastic limit), classification of soil(G & vs), ground water level, compaction method, volumetric shear stress and strain, effective confining stress, and primary consolidation. 3. The probability of liquefaction can be evaluated by the simple method based on SPT and CPT test results or the precise method based on laboratory test results. For sandy or silty sand seabed of the concerned area of this study, it is said that evaluation of liquefaction potential can be done by the one-dimensional analysis using some geotechnical parameters of soil such as Ip, Υt' gradation, N-value, OCR and classification of soils. 4. Based on above mentioned analysis, safety factor of liquefaction potential on the sea bed at the given site is Fs =0.84 when M = 5.23 or amax= 0.12g. With sea dike structures H = 42.5m and 35.5m on the same site Fs= 3.M~2.08 and Fs = 1.74~1.31 are obtained, respectively. local liquefaction can be expected at the toe of the sea dike constructed with hydraulic fill because of lack of constrained effective stress of the area.

• Journal of the Korean Geosynthetics Society
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• v.23 no.2
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• pp.29-42
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• 2024

The 2017 Pohang earthquake caused damage to quay structures due to liquefaction. Liquefaction occurs when effective stress is lost due to an increase in excess pore water pressure during an earthquake. As a result, the damage caused to the pier-type quay wall was identified and the damage caused by liquefaction was analyzed. In addition, in the case of improved ground, damage occurred due to liquefaction of the lower sand layer due to the difference in stiffness from the soft rock layer, so additional numerical analysis was performed assuming non-liquefaction ground. There are several factors that affect the increase in excess pore water pressure ratio, such as the relative density of the ground and the magnitude of the input seismic acceleration. Therefore, this study performed numerical analysis for Cases 1 to 3 by increasing the magnitude of the input acceleration, and in the case of improved ground, damage occurred due to liquefaction of the lower sand layer, so the analysis was performed assuming non-liquefaction ground. As a result, the improved ground requires additional reinforcement when there is liquefied ground below, and the horizontal displacement of the pier-type quay piles was reduced by about two times.

• Geomechanics and Engineering
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• v.19 no.3
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• pp.229-240
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• 2019

The physical models are useful to understand the soil behaviour. Hence, these tools allow validating analytical theories and numerical data. This paper addresses the design, construction and implementation of a physical model able to simulate the soil liquefaction under different cyclic actions. The model was instrumented with a piezoelectric actuator and a set of transducers to measure the porewater pressures, displacements and accelerations of the system. The soil liquefaction was assessed in three different grain size particles of a natural sand by applying a sinusoidal signal, which incorporated three amplitudes and the fundamental frequencies of three different earthquakes occurred in Colombia. In addition, such frequencies were scaled in a micro shaking table device for 1, 50 and 80 g. Tests allowed identifying the liquefaction susceptibility at various frequency and displacement amplitude combinations. Experimental evidence validated that the liquefaction susceptibility is higher in the fine-grained sands than coarse-grained sands, and showed that the acceleration of the actuator controls the phenomena trigging in the model instead of the displacement amplitude.

• Proceedings of the Korean Geotechical Society Conference
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• 2004.03b
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• pp.245-252
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• 2004

When some enormous earthquake hazards broke out in the neighboring Japan and Taiwan, many Korean earthquake engineers thought that seismic guidelines must be adjusted safely and economically to consider the moderate earthquake characteristics. In the present aseismic guideline for liquefaction potential assessment, a simplified method using SPT-N value and a detail method based on the dynamic lab-tests were introduced. However, it is said that these methods based on the equivalent stress concept to simplify an irregular earthquake are not reliable to simulate the kaleidoscopical characteristics of earthquake loading correctly. Especially, even though various data from the dynamic lab-test can be obtained, only two data, a maximum cyclic load and a number of cycle at an initial liquefaction are used to determine the soil resistance strength in the detailed method. In this study, a new assessment of liquefaction potential is proposed and verified. In the proposed assessment, various data from dynamic lab-tests are used to determine the unique soil resistance characteristic and a site specific analysis is introduced to analyze the irregular earthquake time history itself. Also, it is found that the proposed assessment is reasonable because it is devised to reflect the changeable soil behavior under dynamic loadings resulted from the generation and development of excess pore water pressure.