• Journal of the Korea institute for structural maintenance and inspection
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• v.27 no.1
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• pp.71-77
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• 2023

This study aims to investigate the structural performance of hollow-core slab (HCS) memebers with 400 mm thickness. To this end, a total of four HCS specimens were fabricated based on the individual mold method to provide shear reinforcement, unlike the extrusion method. The key variables were chosen as the presence of topping concrete, core-filling concrete, and shear reinforcements. The crack patterns and load-displacement responses of the test specimens were analyzed in detail. Test results showed that inclined shear cracking occurred all the specimens, and that the specimen with shear reinforcement on the web of HCS unit had higher strength and ductility than the specimen without shear reinforcement. In particular, shear reinforcements placed on the web of HCS unit effectively resisted not only to vertical shear force but also to horizontal shear force between the interface of HCS unit and topping concrete. In addition, it was discovered that the method in which shear reinforcements are placed on the web of HCS unit is more effective in improving structural performance than core-filling method.

• Structural Engineering and Mechanics
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• v.61 no.6
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• pp.701-709
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• 2017

Seismic dissipation devices can play a crucial role in mitigating earthquake damages, loss of life and post-event repair and downtime costs. This research investigates the use of ring springs with high-force-to-volume (HF2V) dissipaters to create damage-free, recentring connections and structures. HF2V devices are passive rate-dependent extrusion-based devices with high energy absorption characteristics. Ring springs are passive energy dissipation devices with high self-centring capability to reduce the residual displacements. Dynamic behaviour of a system with nonlinear structural stiffness and supplemental hybrid damping via HF2V devices and ring spring dampers is used to investigate the design space and potential. HF2V devices are modelled with design forces equal to 5% and 10% of seismic weight and ring springs are modelled with loading stiffness values of 20% and 40% of initial structural stiffness and respective unloading stiffness of 7% and 14% of structural stiffness (equivalent to 35% of their loading stiffness). Using a suite of 20 design level earthquake ground motions, nonlinear response spectra for 8 different configurations are generated. Results show up to 50% reduction in peak displacements and greater than 80% reduction in residual displacements of augmented structure compared to the baseline structure. These gains come at a cost of a significant rise in the base shear values up to 200% mainly as a result of the force contributed by the supplemental devices.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1997.06a
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• pp.19-39
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• 1997

Extrusion conditions were optimized for blends of ground lamb and starch using a single-screw extruder for the purpose of producing expanded snack-type products. A central composite rotatable response surface methodology(RSM) design was used with variation in feed moisture, process temperature, and screw speed. The three variables significantly affected one or more of the measured physical properties of extrudates. The optimum conditions for minimum shear force values were 26.5% feed moisture, $148^{\circ}C$ process temperature, and 134 rpm screw speed. Lean ground beef, chicken, goat, lamb or mutton was blended with corn starch, and extruded at the optimum condition established from RSM experiments. Physical/rheological properties were generally similar, water activity was low (<0.12) and total aerobic plate counts were <10 for all products. Extrudates containing chicken had the highest ratio of polyunsaturated fatty acids to saturated fatty acids, whereas those containing beef had the highest ratio of monounsaturated fatty acids to saturated fatty acids. Sensory data indicated that texture was acceptable and flavor characteristics were not different among the products.

• Computers and Concrete
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• v.20 no.3
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• pp.263-273
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• 2017

An experimental investigation is carried out on the failure mechanism of foam concrete with cold formed steel double C-Channels embedment. The foam concrete is made of cement and fly ash with a compressive strength between 9 and 24 MPa with different densities. Forty-eight tests have been carried out in four groups of specimens with various embedment depths of the steel in the concrete. Four modes of failure are observed, which include the independent failure of the C-Channels with and without a concrete block inside the channel as well as the combined failure of the two channels, and the failure of the extrusion block. A theoretical model has been developed to understand the failure process. The peak compressive force applied onto the C-Channels that causes failure is calculated. It is concluded that the failure involves independent slippage between two C-Channels, and the steel and the foam concrete blocks inside the C-Channels. A method to calculate the peak force is also developed based on the test results. The calculations also show that the shear strength of the foam concrete is about 8% of the compressive strength with ${\alpha}$ coefficient of 0.4 between the steel and concrete.

• Journal of the Korean Society of Food Culture
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• v.13 no.3
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• pp.191-196
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• 1998

The influence of organic acid dips on the quality properties, color, cooking quality, textural and sensory properties, and reducing microbial population of LL(Long Life) noodles was studied. The contents of organic acid used were 0.2% based on flour weight and LL noodles were treated by dipping in pH $2.5{\pm}0.1$ for $60{\sim}90sec$. The whiteness of LL noodles treated with dl-malic acid was higher than that of others. The shear extrusion force and hardness of LL noodles treated with dl-malic acid were shown much higher value than those of others except treated with dl-malic acid. acetic acid(=1:1). At cooking quality examination of LL noodles treated with organic acids, weight of cooked LL noodles treated with dl-malic acid was decrease but volume was appeared in vice versa. Extraction amounts of LL noodles treated with dl-malic acid, dl-malic acid : acetic acid(=1:1) during cooking were much smaller than those of others. Total counts of microorganism of LL noodles treated with dl-malic acid,dl-malic acid. acetic acid(=1:1) were disappeared during storage at $30^{\circ}C$ but treated with latic acid, acetic acid were increase during storage. Sensory properties of cooked LL noodles which was treated with dl-malic acid showed quite acceptable.

• Preventive Nutrition and Food Science
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• v.6 no.3
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• pp.158-162
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• 2001

Blends of pork meat (20%), defatted soy flour (25%), and corn starch (48.61~53.71%) were prepared with or without additional non-meat ingredients, i.e., onion powder (1%), alone or in combination with carrot powder (1.5%) or extract (1.5%), or defatted oat flour (5%). All blends were formulated for 22.78% moisture, with water added where necessary. They were extruded using a laboratory single-screw extruder at 16$0^{\circ}C$ profess temperature and 170 rpm screw speed. The additional ingredients generally decreased product expansion and increased bulk density and shear force. When the product with no additional ingredient and the product with onion powder were evaluated by trained sensory panelists, \"grain complex\" was the most intense flavor note for both. With 1 % onion powder in feed, a distinct \"onion\" flavor note was detectable in extrudates. All the products may be considered \"healthful\" based on nutrient profiles.t; based on nutrient profiles.

• Korean Journal of Food Science and Technology
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• v.17 no.3
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• pp.163-169
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• 1985

Korean dried noodles were prepared from 6 different types of Australian wheats and tested for their cooking property and sensory quality. The flours from different wheat types were characterized by the fractionation of starch and gluten. The flow property of fractionated starch and flour suspensions were determined. The protein content of flour influenced many aspects of dried noodle quality. The Cooking rate decreased as the protein content increased. The higher protein content resulted in the higher of shear extrusion force, and lower grade of appearence of cooked noodle. The flours containing about 10% protein, i.e. Australian standard White flours, were appeared to be most adequate to make Korean dried noodle.

• Journal of the Korean Society of Food Culture
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• v.13 no.4
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• pp.261-266
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• 1998

In an attempt to evaluate the effects of alkali agents on properties of Ramyon, cooking quality, textural and sensory properties were examined. The shear extrusion force of Ramyon made from sample A(potassium carbonate 64%, sodium carbonate 14%, sodium pyrophosphate 2% and sodium metaphosphate 20%), sample B(potassium carbonate 31%, sodium carbonate 39% , sodium pyrophosphate 1%, sodium metaphosphate 15%, sodium polyphosphate 8%, sodium phosphate monobasic 4% and sodium phosphate dibasic 2%), sample C(potassium carbonate 60%, sodium carbonate 33% and sodium pyrophosphate 7%), and sample D(potassium carbonate 44%, sodium carbonate 27%, sodium metaphosphate 27% and sodium polyphosphate 2%) were 12.80(kgf), 10.35(kgf), 9.05(kgf) and 8.45(kgf), respectively, but that of control I was 5.24(kgf). The hardness of Ramyon manufactured with sample A, B, C and D were 18.57(kgf), 16.48(kgf), 14.26(kgf) and 12.34(kgf), respectively, but that of control I was 11.23(kgf). At cooking quality examination of Ramyon made from several alkali agents, weight of cooked Ramyon was increased but volume was appeared in vice versa. Extraction amounts of Ramyon manufactured with several alkali agents during cooking were from 35% to 38%, but that of control I was 70%. These changes will provided many advantages in the preparation of Ramyon. The $I_2$ reaction value(${\alpha}-degree$ of noodle) of Ramyon manufactured with several alkali agents and control were shown to almost same values, from 2.10 to 2.20. Sensory properties of cooked Ramyon which was manufactured with several alkali agents showed quite acceptable.

• The Korean Journal of Petroleum Geology
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• v.13 no.1
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• pp.1-16
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• 2007

The southeastern Korean Peninsula has experienced crustal multi-deformations according to changes of global tectonic setting during the Cenozoic. Characteristic features of the crustal deformations in relation to major Cenozoic tectonic events are summarized as follows. (1) Collision of Indian and Eurasian continents and abrupt change of movement direction of the Pacific plate (50${\sim}$43 Ma): The collision of Indian and Eurasian continents caused the eastward extrusion of East Asia block as a trench-rollback, and then the movement direction of the Pacific plate was abruptly changed from NNW to WNW. As a result, the strong suction-force along the plate boundary produced a tensional stress field trending EW or WNW-ESE in southeastern Korea, which resultantly induced the passive intrusion of NS or NNE trending mafic dike swarm. (2) Opening of the East Sea (25${\sim}$16 Ma): The NS or NNW-SSE trending opening of the East Sea generated a dextral shear stress regime trending NNW-SSE along the eastern coast line of the Korean Peninsula. As a result, pull-apart basins were developed in right bending and overstepping parts along major dextral strike slip faults trending NNW-SSE in southeastern Korea. The basins can be divided into two types on the basis of geometry and kinematics: Parallelogram-shaped basin (rhombochasm) and wedged-shaped basin (sphenochasm), respectively. In those times, the basins and adjacent basement blocks experienced clockwise rotation and northwestward tilting contemporaneously, and the basins often experienced a kind of propagating rifting from NE toward SE. At about 17Ma, the Yonil Tectonic Line, which is the westernmost border fault of the Miocene crustal deformation in southeastern Korea, began to move as a major dextral strike slip fault. (3) Clockwise rotation of southeastern Japan Island (about 15 Ma): The collision of the Izu-Bonin Arc and southeastern Japan Island, as a result of northward movement of the Philippine sea-plate, induced the clockwise rotation of southeastern Japan Island. The event caused the NW-SE compression in the Korea Strait as a tectonic inversion, which resultantly tenninated the basin extension and caused local counterclockwise rotation of blocks in southeastern Korea. (4) E-W compression in the East Asia (after about 5 Ma): Decreasing subduction angle of the Pacific plate and eastward movement of the Amurian plate have constructed the-top-to-west thrusts and become a major cause for earthquakes in southeastern Korea until the present time.