• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2004년도 추계 학술발표회 제16권2호
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• pp.529-532
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• 2004

As the purpose of this study is a research of series to obtain fundamental data on the development of the product of foamed concrete using bottom ash for various applications in the field, the main purpose is the light weight of product of concrete. In this experiment, method of mixing of foam is very important because it control specific gravity and strength of the product. As the test results, it was found that regardless of mixing method the grower the concentration of foaming agent the lower the specific gravity and the compressive strength of the specimen especially pre-foaming method. From a strength point of view, we knew that mix-foaming method and steam curing is efficient to obtain a adequate compressive strength of foamed concrete.

• 한국산학기술학회논문지
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• 제6권1호
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• pp.94-103
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• 2005

고강도 저발포 스티로폼을 고온고압 수증기를 사용하지 않고 초고주파를 사용하여 제조하는 공법을 개발하였다. 주파수 13.6 MHz이고 출력 7kW의 전자기파와 3배 발포분을 원료로 사용하였다. 유전가열방식이 스팀방식보다 내부 융착성에서 우수하였으며, 모분 온도 $105-110^{\circ}C$에서 내부 융착성이 가장 우수하였다.

• 공업화학
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• 제16권4호
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• pp.519-526
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• 2005

소다석회 조성의 폐 유리를 발포유리의 원료로 활용하기 위해 폐유리의 가수분해를 시도하였다. 소다석회유리 조성으로 만들어진 판유리 및 병 유리 등은 공히 가압 하에서 증기상의 물 또는 액체상의 물에 의해 효율적으로 가수분해가 진행되었다. 최적의 가수분해의 조건은 공히 $250^{\circ}C$, 2 h이었으며 이 조건하에 얻어진 수화유리의 함수율은 발포유리의 원료유리로서 발포화가 가능한 7.85~10.04%였다. 수식제인 Na성분은 액상의 물에 의한 가수 분해에 효율적이며 유시시료에 대한 중량비로서 0.04첨가 시 가장 높은 함수율을 지닌 수화유리가 얻어졌다.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2019년도 춘계 학술논문 발표대회
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• pp.34-35
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• 2019

In recent years, the construction industry has also applied the dry method that can be assembled in the field by industrialization and factory production, which is free from climatic effects and can reduce the cost due to mass production and simplify the work in the field. Among the building materials used in this dry method, ALC products are made by mixing calcium oxide, gypsum, cement, and water in silica and putting them in an autoclave to create voids in the interior through steam curing at high temperature and pressure. But it requires curing cycle conditions of warming, isothermal, and temperature curing. It depends on the performance of the product depending on the curing conditions, the economical efficiency due to high oil prices, the emission of greenhouse gases by the use of fossil fuels. Experiments were conducted to select an appropriate animal protein foam for lightweight foamed concrete block which was cured by applying a prefilling method to replace existing ALC products. As a result of investigating the characteristics of lightweight foamed concrete by type of animal protein foam, it is considered that FP3 is most suitable for manufacturing lightweight foamed concrete block.

• 한국수산과학회지
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• 제56권1호
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• pp.7-20
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• 2023

Boil-dried concentrate (BDC) and steam-dried concentrate (SDC) were prepared from olive flounder Paralichthys olivaceus roe using the cook-dried process, and their food functionality and in vitro bioactivity were examined. The buffer capacity of BDC and SDC was found to be stronger in the alkaline region than in the acidic region, and the buffer capacity of SDC was superior to that of BDC. The water holding capacities of these concentrates were 7.6 and 7.4 g/g protein, respectively, both of which were significantly lower than that of freeze-dried concentrate (FDC). The solubility of BDC (13.4%) and SDC (12.7%), foaming capacity of BDC (107.7%) and SDC (110.6%), and oil-in-water emulsifying activity index of BDC (7.7 m²/g) and SDC (9.7 m²/g) were all significantly lower than the corresponding values for FDC (P<0.05). The lower food functionality of BDC and SDC compared with FDC can be attributed to the high-temperature denaturation of proteins during the cook-dried process. The 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid radical scavenging activities (IC₅₀) of SDC (2.5 mg protein/mL) was 60.4 ㎍/mL, and the angiotensin I converting enzyme inhibitory activity was 80.9%. Olive flounder roe concentrates have good antioxidant and antihypertensive activities, and can be used as materials or ingredients in the processing of seafood and other foods to enhance protein contents and food functionality.