• 한국지반공학회:학술대회논문집
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• 한국지반공학회 2009년도 세계 도시지반공학 심포지엄
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• pp.519-523
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• 2009

In this study, the base mixing ratio was determinated to estimate the optimal mixing ratio of material with a change of mixing ratio of micro cement, sand, foaming agent, plasticizer by testing the unconfined compressive strength test. The unconfined compressive strength test was performed to grasp a engineering characteristics of with a change of micro cement, bubble. The results of test, the unconfined compressive strength increased with a micro cement's increase and bubble's decrease. In the future, it will be secured that is reliable datas from laboratory of various condition and in-situ tests to develop optimal lightweight foamed concrete.

• 한국안전학회지
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• 제13권2호
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• pp.109-115
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• 1998

Tri-cresyl phosphate(TCP) was synthesized by reaction of phosphorus chloride with mixed cresol(mixture of m-cresol, p-cresol, and others) in the presence of $AlCl_3$. Some of unwanted products and unreactants colored TCP. In order to separate TCP from these, vaccume distillation was carried twice, but colorless TCP could not be producted. Separation of unwanted materials by 2% NaOH solution was introduced before first and second distillation and optimal separation conditions such as NaOH concentration, mixing volume ratio, mixing time, and rpm were investigated for new batch separation and production of colorless TCP Optimal conditions were 2% NaOH solution, 35% mixing volume ratio of 2% NaOH solution, 1.5 hours of mixing time, and 20 rpm.

• 한국식품조리과학회지
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• 제12권3호
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• pp.331-338
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• 1996

The main aim of this study was to develop carrot soups with fishery products, which is improved from traditional gruel of Cheju island. For this the optimal procedure and ingredient mixing ratio for making basic carrot soup was determined through the instrumental measurement, the sensory evaluation and the nutrient analysis, and then the carrot-fishery soups were prepared by mixing the fishery products from Cheju island. The results were as follows: The optimal procedure for making basic carrot soup was to saute the sliced carrots and soaked rices with the sesame oil for 5 min, add the water, bring to a boil for 6 min, simmer for 15 min, then puree the soup. The optimal ingredient mixing ratio in the basic carrot soup was carrot 300 g: rice 45 g: water 900 $m\ell$: sesame oil 15 $m\ell$: salt 5 g. For preparing carrot-fishery soups were the optimal fishery products mixing ratio i) 30% tile fish or crab, ii) prawn, abalone, top shell, or ear shell 20%, iii) sea urchin 15%, iv) fusiform or gulf weed 5％. The order of sensory evaluation scores, on a 5-point scale, were sea urchin, crab > top shell, tile fish > abalone, ear shell > prawn > coral fish > fusiform, gulf weed. Nutrient composition analysis showed that vitamin A was 5 times higher in carrot soup than in pumpkin soup. Sensory evaluation scores show that carrot soup was prepared to pumpkin soup. A portion (200 g) of the soup would provide 144% of the recommended daily allowance of vitamin A. The results of this work indicate that an acceptable carrot-fishery soups of better nutritional and sensory values than pumpkin soup can be prepared.

• Korean Chemical Engineering Research
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• 제51권6호
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• pp.677-684
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• 2013

혼합냉매를 사용하여 천연가스를 액화하는 혼합냉매공정(Mixed refrigerant cycle, MRC)은 공정이 간단하고 장치비가 적게 들며 운전 또한 용이하여 널리 채택되고 있는 공정이다. MRC에서 중요한 기술 중 하나는 혼합냉매를 선택하고 최적의 혼합비를 결정하는 것이다. 본 연구에서는 일반적인 MRC에서 혼합냉매와 혼합냉매의 혼합비가 공정의 성능에 미치는 효과를 살펴보았다. 이를 위해 통계적 기법 중 실험계획법의 하나인 혼합물 설계와 반응 표면법을 이용하여 전체 공정의 에너지 소비가 최소가 되게 하는 최적의 냉매를 선택하고 그 혼합비를 결정하였다. 여러 냉매와 혼합비에 따른 MRC 공정의 모사는 Aspen HYSYS를 사용하였으며 혼합물설계와 반응 표면법은 Minitab을 사용하였다. 연구결과 냉매로는 methane ($C_1$), ethane ($C_2$), propane ($C_3$)과 nitrogen ($N_2$)가 선택되었으며 에너지 소비를 최소화하는 혼합비(몰 비) 또한 구할 수 있었다.

• 한국식품영양학회지
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• 제29권4호
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• pp.513-520
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• 2016

Recently, the incidence of cardiovascular diseases including high blood pressure and heart disease has increased with increased meat consumption in Korea. This study was performed to determine the optimal mixing ratio among ratios of 0, 1:0, 0:1, 1:1, 2:1, and 1:2 of mulberry leaf powder to mulberry fruit powder based on the anti-inflammatory effects. Then, the quality characteristics of the sauce for meat prepared with different mixing ratios (0, 1:1, 1:2, 1:3, 1:4, and 1:5) of mulberry leaf powder to mulberry fruit powder were assessed. The inhibitory effects of ML2MF1 (2:1 ratio of mulberry leaf powder to mulberry fruit powder) on NO and TNF-${\alpha}$ production were superior to those of other mixing ratios. With respect to color values of the sauce for meat prepared with different mixing ratio of mulberry leaf powder to mulberry fruit powder, as the mulberry fruit powder mixing ratios was increased, redness was increased but lightness and yellowness were decreased. The sensory evaluation of ML1MF5S (1:5 ratio of mulberry leaf powder to mulberry fruit powder) sauce for meat showed the highest score with respect to color, smell, taste, harmony with meat and the overall preference. In conclusion, as the mulberry leaf powder mixing ratio was increased, the anti-inflammatory activities were increased. But sensory evaluation scores were increased as the mulberry fruit powder mixing ratio was increased. Therefore, by performing further study, the method to increase mulberry leaf powder in the mixing ratio for improving the sensory evaluation should be provided.

• 한국지반공학회:학술대회논문집
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• 한국지반공학회 2000년도 가을 학술발표회 논문집
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• pp.17-24
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• 2000

Hardening agent has been the traditional material for surface soil stabilization of soft ground. This study aims at determining optimal mixture ratio of hardening agent in accordance with the required design specifications. Hardening agent is properly mixtured with Fly ash, Gypsum, Slag and Cement for the ettringite hydrates which is effective for early stabilization of unconsolidated soil. The treated soil is the clay which are widely found here and there in Korea. In this study, preliminary tests were performed to get optimal mixture ratio of stabilizer ingredient, and marine clay in Jin-Hae was used to get physical and chemical properties. Laboratory tests of 50 stabilized soil were peformed to get optimal mixture ratio for 16 stabilizer material of 6 type, and stabilizer mixing was determined.

• 자원리싸이클링
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• 제29권1호
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• pp.43-52
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• 2020

본 연구는 산업부산물을 다량 활용하여 지반 함몰 발생시 긴급 복구를 위한 저강도·고유동 경량기포 콘크리트의 최적배합을 설정하고, 이를 현장에 적용하여 가능성을 평가하기 위한 연구이다. 실험의 변수로는 배합수 대비 기포제의 혼입률과 페이스트 용적대비 기포의 혼입률이며, 실험을 통하여 선정된 최적배합으로 현장적용을 통한 기초특성을 평가하였다. 실험결과 배합수 대비 최적의 기포제 혼입률은 10%가 가장 효율적이라 판단되었으며, 페이스트 대비 선발포된 기포의 혼입률은 170%에서 목표를 만족하였다. 그러나, 현장적용 시안정적인 품질확보를 위하여 기포 혼입률은 140%로 현장의 배합에 적용하였다. 친환경 결합재를 이용한 저강도·고유동 경량기포 콘크리트의 현장적용 결과 목표성능을 모두 만족하여 지반복구용 배합 및 공법으로서의 가능성을 확인하였다. 그러나 기포 및 페이스트간의 분리로 인한 상하부의 품질편차가 발생함에 따라 이의 개선을 위한 후속연구가 요구된다.

• Journal of Forest and Environmental Science
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• 제31권2호
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• pp.119-125
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• 2015

This study examined the effects of rice straw steaming time and mixing ratio between rice straw and wood particle on the properties of mixed particle board from Acacia mangium Willd wood and rice straw. Rice straw and Acacia mangium Willd wood were collected in Hanoi, Vietnam. The particle board was three-layer particle board with the structural ratio of 1:3:1. The thickness, density and board size of the particle board were 18 mm, $0.7g/cm^3$, and $800{\times}800{\times}18$ (mm, including trimming), respectively. A resin mixture between commercial Urea-formaldehyde (U-F) adhesive and methylene diphenyl isocyanate (MDI) adhesive was used with a dosage of 12% for the core layer and 14% for the surface layer. In this experimental design, the steaming time for rice straw was 15, 30, 45, 60, and 75 minutes at $100^{\circ}C$. The rice straw-wood mixing ratio was 10, 20, 30, 40, and 50%. The results showed that both mixing ratio and steaming time affect the properties of the particleboard, but the mixing ratio has a stronger impact. A higher mixing ratio and a longer steaming time resulted in a better quality of particleboard. The optimal steaming time for rice straw was 46.12 minutes with the straw-wood mixing ratio of 29.85% with the following characteristics of the particle board: the modulus of rupture (MOR) of 14.64 MPa, internal bond strength (IB) of 0.382 MPa, thickness swelling (TS) of 8.83%, and board density of $0.7-0.7g/cm^3$.

• 한국식품조리과학회지
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• 제25권3호
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• pp.317-329
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• 2009

In the study, we determined the optimal ingredient mixing ratio for the preparation of sponge cake containing bamboo (Pseudosasa japonica Makino) leaves. This experiment was designed in according with the D-optimal design of mixture design, which involved 14 experimental points including 4 replicates for three independent variables (sugar 110${\sim}$129%, bamboo leaves 3${\sim}$8%, oil 10${\sim}$25%). The results the F-test, specific gravity, volume and color values (L, a, b) decided a linear model, while the viscosity, hardness and sensory characteristics (color, smell, taste, texture and overall acceptance) decided a quadratic model. The results of our fitness analysis demonstrated that in all characteristic, the probabilities were significant within 0.05%; thus, the models were accepted as appropriate. The response surface and trace plot results demonstrated that increasing amounts of added bamboo leaves induced a reduction in brightness, and increasing redness and yellowness. In addition, increasing amounts of bamboo leaves caused increases in hardness, and thus the softness of the cake decreased. And as the level of added oil increased, softness increased. Cake samples received low sensory evaluation scores when sugar, bamboo leaves, and oil were added above their optimal levels. In the numeric optimization, the optimal ingredient amounts were 121.36% sugar, 4.96% bamboo leaves, and 15.69% oil. The above results demonstrate the feasibility of adding bamboo leaves to sponge cake, and therefore, a bamboo leaves as a functional food.

• 한국식품조리과학회지
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• 제12권2호
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• pp.146-152
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• 1996

1. 호박죽의 최적 배합비율, 호박죽 제조시 호박:물:찹쌀가루:팥:강낭콩:소금:설탕의 최적 재료배합 비율은 호박 400g, 물 600cc, 찹쌀가루 40g, 팥 30g, 강낭콩 30g, 소금 4g, 설탕 10g 이었다.