• Textile Coloration and Finishing
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• v.17 no.1
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• pp.52-59
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• 2005

The purpose of this study is to establish the scientific data of cotton fabric pretreated with skim milk powder and to improve the dyeability. The surface monophology, add on, whiteness, stiffness, air permeability, moisture regain and absorption of cotton fabrics were evaluated by varying concentration of SMP to get the optimal conditions in pretreatment. FT-IR of cotton fabrics pretreated with SMP were measured. Amino acid compositions, viscosity of SMP were evaluated. The K/S values by varying concentration of cinnamon cassia and subtract of dyed SMP-C were measured. I attempted to evalute the color fastness of untreated and AI. The results are as follow; The optimal concentration of SMP was 9%(w/v) to be pretreated with cotton fabrics. From FT-IR spectrum, formation of -NH$_2$ and -COOH was verified by SMP-C. Denaturalization of protein and condensation of carbohydrate, fat, etc. were found in a measurement of amino acid and viscocity. The K/S value of cotton fabrics pretreated with SMP was higher than that of untreated. Most of the color fastnesses were great.

• Proceedings of the Korea Concrete Institute Conference
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• 2000.04a
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• pp.66-71
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• 2000

Recently, great efforts and investment have been made in order to achieve economical production by applying new methods like minimization of man-power into construction field. Therefore in this study, we have been focused on the development and practical using of high of high flowing concrete with fly ash, superplasticizer and viscocity agent, also we find out the optimum mix proportions to accomplish good wuality high flowing concrete. The results of this study show that high flowing concrete with the ratio of fly ash replacement of 20%, viscosity agent of 300g/㎥ and superplsticizer 2.0%(C$\times$%) in W/B of 35, 45% has better performance than the high flowing concrete without fly ash replacement

• Proceedings of the Korea Concrete Institute Conference
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• 1996.10a
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• pp.316-320
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• 1996

It is now increasingly recognized that the fluid properties of superplasticized high flowing concrete can be affected by numerous parameters which characterize either the cement, the mineral or chemical admixture, the mix proportion. Particularly performance of superplasticizers used to enhance the workability and obviously plays a key role in the rtheology of fresh and engineering properties of hardened concrete. In this experiment, it is aimed to investigate and compare the each fluidities and engineering properties of high flowing concrete by performance in each 3 kinds of superplasticizers. And there is to aim the considering about fluidity and viscocity, hardened properties of hig flowing concrete.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.15 no.2
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• pp.219-230
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• 2004

The purpose of this study is to improve the quality of white pan bread by adding polymannuronic acid, an excellent rheological properties material which has the high blood control function in seaweeds, to flour. To investigate the rheological properties appropriate to the making of white pan bread, amylograph, farinograph, extensography were done adding polymannuronic acid(0%, 1%, 3%, and 5%) to flour. The gelatinization condition between flour and compositic flour, amylogram was done. The result was that the gelatinization temperature in flour(100%) was $61.0^{\circ}C$, as polymannuronic acid rate was increased by 1%, 3%, 5%, thetemperature was all the same, $63.5^{\circ}C$. The maximum viscocity temperature of flour(100%) was $92.0^{\circ}C$. that of flour added polymannuronic acid (1%) $92.5^{\circ}C$, those of flour added polymannuronic acid (3%, 5%) unchangeable. $\alpha$ -amylase activity degree, maximum viscocity was that flour(100% was 525 BU, flour added polymannuronic acid (1%) 498 B.U, flour added polymannuronic acid (3%) 385B.U, flour added polymannuronic acid (5%) 360 B.U, highly decreased. Farinograph was done, as the additional quantity of polymannuronic acid increase(1%, 3%, 5%), water absorption rate increase much more thin the control. As the additional quantity of polymannuronic acid is added from 1% to 3%, development time of dough was increase, but one added 5% was decreased. In case of extensograph was done, resistance of dough increased but extensibility is decreased, so R/E value increased.

• The Korean Journal of Food And Nutrition
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• v.6 no.1
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• pp.8-15
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• 1993

We have examined the utility of alkaline ionic water for processing water In order to compare with piped tap water in cooking rice, making kimchi, making bean curd, raising bean sprouts and parboiling spinach. And we have estimated the quality of them. The result of the examination was as follow. A rice cooked with alkaline ionic water had pale yellow color, and had good quality in polish, viscocity, taste, odour and retrogradation as compared with a rice cooked of piped tap water. In the case of a water kimchi, refreshing taste and other kinds of taste were good. Unpleasant taste and smell have decreased. Fresh colour of a Chinese cabbage were maintained long because of the prevention of destruction of chlorophyll. In the case of bean sprouts, sprouting rate was promoted up to 2∼3% during the period of 2∼3 days as compared with that treated with piped tap water And the growth state was good and the contents of vitamin C were high as compared with those with piped tap water. In the case of parboiling of green spinach, the alkaline ionic water helped keeping the chlorophyll of spinach. In the case of bean curd, soft taste, polish, smell and total taste were good. The Utility value of alkaline ionic water for the processing of soft bean curd was recognized by making it soften.

• Journal of the Korean GEO-environmental Society
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• v.1 no.1
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• pp.87-96
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• 2000

Generally, OPC(ordinary portland cement) is used for grouting in Korea, and bentonite has usually been added to prevent the deposition of cement particles. The dispersion of CB(cement bentonite) grout is influenced by variable factors i.e. water to cement ratio, particle size of cement, kind of bentonite, adding volume, method of adding, viscosity of CB grout materials and curdling time. Among variable factors, the viscosity of CB grout materials is influenced by the dispersion, and dispersion is improved as the speed of grout mixer increase. In this paper, the specification of construction was derived by estimating physical characteristics of CB grout materials and confirming the sate of dispersion. The results show that the engineering characteristics of CB grout materials vary with the water to cement ratio and the mixing speed.

• Textile Coloration and Finishing
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• v.34 no.1
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• pp.27-37
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• 2022

In this study, a study and interpretation of the spinning process in copolymerized aramid spinning was conducted. In order to proceed with the spinning process modeling and analysis, the spinning process was modeled through the physical property modeling of the spinning solution and the structural modeling of the spinneret, and structural stability and flow of the spinneret for this spinning were analyzed. After modeling the spinning solution and the spinneret in a virtual space, the pack pressure and flow rate when the spinning solution was discharged were simulated. Macroscopically, the structural stability of the spinneret was confirmed at the standard pack pressure (100 kg·f/cm²), and microscopically, the flow rate and pressure drop data of the spinning solution according to the L/D(Length (L)/Diameter (D)) value were analyzed. Based on the research and development of virtual engineering modeling and analysis, we present the possibility of changing the shape and mechanical properties of copolymer aramid fibers according to the spinning process.

• Korean Journal of Food Science and Technology
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• v.9 no.2
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• pp.123-130
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• 1977

A laboratory study was made to develop a simple and economic model method for the systematic determination of functional properties of 'Soy Protein Isolates (SPI)' prepared from defatted soybean meal. These are required to evaluate and to predict how SPI may behave in specific systems and such proteins can be used to simulate or replace conventional proteins. Data concerning the effects of pH, salt concentration, temperature, and protein concentration on the functional properties which include solubility, heat denaturation, gel forming capacity, emulsifying capacity, and foaming capacity are presented. The results are as follows: 1) The yield of SPI from defatted soybean meal increased to 83.9 % as the soybean meal was extracted with 0.02 N NaOH. 2) The suitable viscocity of a dope solution for spinning fiber was found to be 60 Poises by using syringe needle (0.3 mm) with 15 % SPI in 0.6 % NaOH. 3) Heat caused thickening and gelation in concentration of 8 % with a temperature threshold of $70^{\circ}C$. At $8{\sim}12\;%$ protein concentration, gel was formed within $10{\sim}30\;min$ at $70{\sim}100\;^{\circ}C$. It was, however, disrupted rapidly at $125\;^{\circ}C$ of overheat treatment. The gel was firm, resilient and self-supporting at protein concentration of 14 % and less susceptible to disruption of overheating. 4) The emulsifying capacity (EC) of SPI was correlated positively to the solubility of protein at ${\mu}=0$. At pH of the isoelectric point of SPI (pH 4.6), EC increased as concentration of sodium chloride increased. Using model system$(mixing\;speed:\;12,000\;r.p.m.,\;oil\;addition\;rate:\;0.9\;ml/sec,\;and\;temperature\;:\;20{\pm}1\;^{\circ}C)$, the maximum EC of SPI was found to be 47.2 ml of oil/100 mg protein, at the condition of pH 8.7 and ${\mu}=0.6$. The milk casein had greater EC than SPI at lower ionic strength while the EC of SPI was the same as milk casein at higher ionic strength. 5) The shaking test was used in determining the foam-ability of proteins. Progressively increasing SPI concentration up to 5 % indicated that the maximum protein concentration for foaming capacity was 2 %. Sucrose reduced foam expansion slightly but enhanced foam stability. The results of comparing milk casein and egg albumin were that foaming properties of SPI were the same as egg albumin, and better than milk casein, particularly in foam stability.