• Title/Summary/Keyword: properties of the powder

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The effect of limestone chemical porperties and substitution amount on mechanical properties of cement mortar (석회석 혼합재의 화학특성이 시멘트 모르타르에 미치는 영향)

  • Suh, Dong-Kyun
    • Proceedings of the Korean Institute of Building Construction Conference
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    • 2022.11a
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    • pp.163-164
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    • 2022
  • Using the limestone powder as material that can substitute the clinker, it seems to get positive effect as filler and enhance workability of cement but the substitution amount and chemical properties of it can affect mechanical properties of cement. Thus, in this study, the effect limestone powder that has other properties on cement is evaluated. As a result, the workability enhancing effect was confirmed but deterioration of compressive strength was also checked. Later, with the view of workability, the experiment that the possibility of strength compensation by decreasing unit water weight of limestone powder cement is planned when the limestone powder is used.

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Rheological Properties and Particle Packing of Different Sized Blast-furnace Slag Powder (고로 슬래그 분말의 입도에 따른 충전률과 유동특성)

  • Byun, Seung-Ho;Park, Hyo-Sang;Song, Jong-Taek;Yoo, Dong-Woo;Lee, Seung-Heun;Kim, Sang-Yun
    • Proceedings of the Korea Concrete Institute Conference
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    • 2009.05a
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    • pp.353-354
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    • 2009
  • The different sized slag powder, which have been used widely as a cement binder, was obtained by using 3 kind of mills. Two kinds of slag powder with different size was mixed and then investigated the relationship between the rheological properties and the particle packing ratio or particle distribution. It was found that the rheological properties of two mixed slag powder was proportional to the particle packing ratio of it. And the paste flowability of the mixed slag powder with wide particle distribution was very good.

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Comparative Effect of ${\gamma}$-Irradiation and Ozone Treatment for the Improvement of Hygienic Quality of Dried-Angelica Keiskei Koidz Powder (신선초 분말의 위생화를 위한 오존처리와 감미선 조사와의 비교 효과)

  • 변명우;육홍선;김정옥;김종군;이현자
    • Journal of Food Hygiene and Safety
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    • v.12 no.2
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    • pp.111-116
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    • 1997
  • For the purpose of improving hygienic quality of dried-Angelica Keiskei Koidz powder, the effect of ozone treatment and gamma irradiation on the microbial decontamination and physicochemical properties were investigated. Gamma irradiation at 5 to 7.5 kGy resulted in sterilizing total aerobic bacteria, molds and coliforms below detective levels, while ozone treatment for 8 hours up to 18 ppm did not sufficiently eliminate the total aerobic bacteria of the sample. The physicochemical properties of the sample were not changed by gamma irradiation up to 7.5 kGy, whereas, ozone treatment caused remarkable changes in pH, TBA value, chlorophyll, carotenoid and fatty acid compositions. Therefore, this investigation demonstrated conclusively that gamma irradiation was more effective than ozone treatment for decontaminating and sterilizing the dried-Angelica Keiskei Koidz powder, with minimal effect on the physicochemical properties analyzed.

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An Experimental Study on the Mechanical Properties of Concrete Containing Waste Glass Powder (폐유리 분말을 혼입한 콘크리트의 역학적 특성에 관한 실험적 연구)

  • 정영수;배수호;석윤호;김년산;권영우
    • Proceedings of the Korea Concrete Institute Conference
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    • 1999.10a
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    • pp.139-142
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    • 1999
  • The purpose of this experimental research is to investigate the mechanical properties of ordinary strength and high strength concrete containing waste glass powder. For this purpose, after production of concrete containing waste glass powder for different unit weight of binder and placement ratio of waste glass powder, optimum mixing proportions of them was determined, and then mechanical properties such as static modulus of elasticity as well as compressive, tensile and flexural strength were tested and analyzed for concrete produced according to optimum mixing proportions. As a result, the concrete containing waste glass powder has as excellent workability and strength, it's strengths are analogus to those of silica fume, it's workability is somewhat better than that of silica fume.

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Physicochemical Properties of Cookies Incorporated with Strawberry Powder (딸기 분말을 대체하여 제조한 쿠키의 이화학적 품질특성)

  • Lee, Jun Ho;Ko, Jong Cheul
    • Food Engineering Progress
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    • v.13 no.2
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    • pp.79-84
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    • 2009
  • Effect of baking on the physicochemical properties including pH, moisture content, hardness, color, and spread factor was investigated using a model system of cookies incorporated with strawberry powder as a value-added food ingredient. Strawberry powder was incorporated into cookie dough at 4 levels (0, 2, 4, and 6% w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at 170$^{\circ}C$ for 15 min in an oven. The baked cookies were cooled to room temperature for 1 hr and packed in airtight bags prior to all measurements. The pH of dough and hardness of cookies decreased significantly with increase in strawberry powder content (p<0.05). Moisture content of the dough was not significantly affected by strawberry powder but mean values tended to increase as the strawberry powder content increased. Lightness (L$^{*}$-value) and yellowness (b$^{*}$-value) significantly decreased as the strawberry powder content increased; on the other hand, redness (a$^{*}$-value) increased significantly (p<0.05). Spread factor also increased significantly as the strawberry content increased in the formulation (p<0.05). Finally, correlation analysis indicated that level of strawberry powder incorporation was well-correlated with all the physicochemical properties studied. It is also noted that there was a significant positive correlation between the moisture content of dough and spread factor (p<0.05).

Effect of quartz powder, quartz sand and water curing regimes on mechanical properties of UHPC using response surface modelling

  • Mosaberpanah, Mohammad A.;Eren, Ozgur
    • Advances in concrete construction
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    • v.5 no.5
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    • pp.481-492
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    • 2017
  • The aim of this paper is to investigate the effect of quartz powder (Qp), quartz sand (Qs), and different water curing temperature on mechanical properties including 7, 14, 28-day compressive strength and 28-day splitting tensile strength of Ultra High Performance Concrete and also finding the correlation between these variables on mechanical properties of UHPC. The response surface methodology was monitored to show the influences of variables and their interactions on mechanical properties of UHPC, then, mathematical models in terms of coded variables were established by ANOVA. The offered models are valid for the variables between: quartz powder 0 to 20% of cement substitution by cement weight, quartz sand 0 to 50% of aggregate substitution by crushed limestone weight, and water curing temperature 25 to $95^{\circ}C$.

The Physicochemical Properties and Sensory Evaluation of Jelly with Silkworm Powder (누에 분말을 이용한 젤리의 이화학적 특성 및 관능 평가)

  • Kim Ae-Jung;Yuh Chung-Suk;Bang In-Soo;Park Sang-Hyun
    • Journal of the East Asian Society of Dietary Life
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    • v.16 no.3
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    • pp.308-314
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    • 2006
  • This study was carried out to investigate the physicochemical quality characteristics of Nouaejelly(jelly using silkworm powder) sericultural products which were manufactured using various levels(0.5, 1, 1.5 and 2%) of silkworm powder. The effects of an additional amount of silkworm powder to Nouaejelly were determined by examining, the physicochemical, sensory, and textural properties. The moisture and crude protein content of the Nouaejelly were higher than that of the control(p<0.05). However, the crude fat content of the Nouaejelly was lower than that of the control(p<0.05). The mineral content increased with increasing addition of silkworm powder. The color of the Nouaejelly became darker with increasing levels of silkworm powder. For the texture measurements, the hardness, gumminess and chewiness of the Nouaejelly decreased with increasing levels of silkworm powder, but those of the jelly were decreased significantly by adding 0.5% silkworm powder(p<0.05). In terms of color, the texture and overall preference of Nouaejelly was highest in the jelly containing 1 % silkworm powder(p<0.05). Overall, the optimal amount of silkworm powder added in the manufacture of Nouaejelly was 1% of the total weight.

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Nanostructures and Mechanical Properties of Copper Nano Powder Compacted by Magnetic Pulsed Compaction (MPC) Method (Magnetic Pulsed Compaction(MPC)법으로 성형된 Cu 나노 분말 성형체의 미세구조 및 기계적 특성)

  • 이근희;김민정;김경호;이창규;김흥회
    • Journal of Powder Materials
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    • v.9 no.2
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    • pp.124-132
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    • 2002
  • Nano Cu powders, synthesized by Pulsed Wire Evaporation (PWE) method, have been compacted by Magnetic Pulsed Cojpaction(MPC) method. The microstructure and mechanical properties were analyzed. The optimal condition for proper mechanical properties with nanostructure was found. Both pure nano Cu powders and passivated nano Cu powders were compacted, and the effect of passivated layer on the mechanical properties was investigated. The compacts by MPC, which had ultra-fine and uniform nanostructure, showed higher density of 95% of theoretical density than that of static compaction. The pur and passivated Cu compacted at $300^{\circ}C$ exhibited maximum hardnesses of 248 and 260 Hv, respectively. The wear resistance of those compacts corresponded to the hardness.

Fabrication of Nanostructured Fe-Co Alloy Powders by Hydrogen Reduction and its Magnetic Properties

  • Lee, Young-Jung;Lee, Baek-Hee;Kim, Gil-Su;Lee, Kyu-Hwan;Kim, Young-Do
    • Proceedings of the Korean Powder Metallurgy Institute Conference
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    • 2006.09a
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    • pp.120-121
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    • 2006
  • Magnetic properties of nanostructured materials are affected by the microstructures such as grain size (or particle size), internal strain and crystal structure. Thus, it is necessary to study the synthesis of nanostructured materials to make significant improvements in their magnetic properties. In this study, nanostructured Fe-20at.%Co and Fe-50at.%Co alloy powders were prepared by hydrogen reduction from the two oxide powder mixtures, $Fe_2O_3$ and $Co_3O_4$. Furthermore, the effect of microstructure on the magnetic properties of hydrogen reduced Fe-Co alloy powders was examined using XRD, SEM, TEM, and VSM.

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Quality and sensory properties of HMR-type pork Tteokgalbi containing roasted garlic powder (볶은 마늘 분말을 첨가한 가정간편식(HMR)형 돈육 떡갈비의 품질 및 관능적 특성)

  • Jeong, Chang-Hwan;Lee, Sol-Hee;Kim, Hack-Youn
    • Korean Journal of Food Science and Technology
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    • v.53 no.5
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    • pp.601-606
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    • 2021
  • This study investigated the quality and sensory properties of Tteokgalbi containing various amounts of roasted garlic powder by measuring the proximate composition, color, pH, cooking yield, electronic tongue, and sensory evaluation. Samples containing 3% and 5% roasted garlic powder had lower moisture content than the control group (p<0.05), however, protein content was higher (p<0.05). The redness of samples containing 3% and 5% roasted garlic powder was significantly higher compared to the control (p<0.05). pH decreased significantly with increasing amounts of roasted garlic powder (p<0.05). Cooking yield exhibited an upward trend with increasing levels of roasted garlic powder. The intensity scales of saltiness, sourness, and umami of samples containing roasted garlic powder were stronger than those of the control. Samples containing 3% roasted garlic powder scored the highest flavor and overall acceptability. These results indicate that adding 3% roasted garlic powder can enhance the quality and sensory properties of pork Tteokgalbi.