• Applied Chemistry for Engineering
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• v.18 no.2
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• pp.178-182
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• 2007

This research was conducted to evaluate the effect of lignin addition on the characteristics of portland cement pastes. Lignin was added to cement at the ratio of 0.5 to 2.0% on dry weight basis. The specimens were cured for 3, 7, 14, and 28 days. Distilled water and sea water were used as leaching solutions. pH and concentration of Ca, Na, and K ions in the leaching solutions were analyzed. Lignin addition of 0.5~2.0% to cement pastes decreased the leached concentration of Ca, Na, and K ions for distilled water, compared to the case without lignin addition. However, a significant pH variation of the leached solutions was not observed with the lignin addition. Lignin addition significantly improved the compressive strength of cement pastes, approximately 30~60% for curing in distilled water and 3~20% for that in sea water.

• Journal of the Korean Ceramic Society
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• v.34 no.11
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• pp.1159-1164
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• 1997

Magnetite(Fe3O4) powders were synthesized through glycothermal reaction by using crystalline $\alpha$-FeOOH as precursor and ethyleanne glycol as solvent. The phase, morphology and particle size of synthesized powders were characterized by XRD and an SEM. When only ethylene glycol was used as solvent, the phase was transformed from $\alpha$-FeOOH to $\alpha$-Fe2O3 and finally Fe3O4 at 27$0^{\circ}C$ for 6hr without morphological change. But by addition of water, Fe3O4 powders were synthesized at 23$0^{\circ}C$ for 3hr through solution-recrystalization process. As the content of water addition increased, the particle shape changed from sphere to octahedron and the partcle size increased. When the excess amount of water added, residual $\alpha$-FeOOH or $\alpha$-Fe2O3 was recrystalized.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1184-1190
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• 2017

Baking characteristics of gluten-free rice bread were investigated, when 20, 30, 40, 50 and $60^{\circ}C$ water was added during mixing. The temperature of the dough before fermentation was affected by the temperature of the water and the mixing time. When $60^{\circ}C$ water was added, the specific gravity of the dough was the highest before fermentation (p<0.01). The specific gravity of the dough after fermentation was 32~39% of the specific gravity of the dough before fermentation. When $50^{\circ}C$ water was added, the volume and the specific volume of rice bread were higher than those in addition of water at other temperatures (p<0.001). In case of adding water of $50^{\circ}C$, the shape of the rice bread showed the largest volume, high appearance and a round shape. After storage for 2 and 24 hours, the addition of water of $50^{\circ}C$ resulted in the lowest hardness and chewiness values of rice bread. The sensory descriptive analysis revealed that when $50^{\circ}C$ water was added, the air cell size, springiness and hardness values of gluten-free rice bread were lower than those in addition of water at other temperatures. There was a difference in the appearance and texture of gluten-free rice bread, when 20, 30, 40, 50 and $60^{\circ}C$ water was added during mixing.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.47 no.1
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• pp.75-83
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• 2015

The applicability of oil palm biomass, EFB(Empty Fruit Bunch) as raw materials for environmental friendly packaging material, pulp mold, was evaluated in this study. The changes in the water absorption properties of pulp mold by the addition of EFB and the surface treatments with PVA and AKD were analyzed by measuring the changes in the water absorption rate and the water contact angle. The each pulp mold sample was prepared by using laboratory wet pulp molder. And the water absorption rate of each samples were evaluated by measuring times for the absorption of a 0.1 ml water drop on the pulp mold sample surface. The addition of EFB to the pulp mold made of OCC resulted in the decrease of water absorption rate and the increase in the water contact angle. The surface treatments with PVA and AKD on the OCC pulp mold showed the significant reduction in the water absorption rate. However, in case of ONP pulp mold, the addition of EFB and the surface treatments with PVA and AKD showed no big changes in water absorption times. Those might be come from the finer surface structure of ONP pulp mold which were made of more finer and flexible fibers and more hydrophilic fibers. The results of this study showed the functional properties such as water absorption rate, could be controlled by the application of EFB and the treatments with AKD or PVA, especially in case of the OCC pulp mold.

• Proceedings of the Korean Geotechical Society Conference
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• 1999.10a
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• pp.217-223
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• 1999

Mostly, water leakage took place in construction joints. In case of cable tunnels constructed by open-cut method, waterstops have been used to prevent the water leakage. But, we haven't any experience to install the waterstops in NATM cable tunnels. So, it is necessary to develope the waterstops and test the performance of it in laboratory. We manufactured cable tunnel lining quarter scale model by pouring concrete, and installed the waterstops. After filling the inside of concrete lining about two-third with water, we put the air pressure on the water, In addition, it is also carried out water leakage test for concrete lining model without waterstops. As a result, we confirmed the performance of waterstops and its adaptability. It is also tested that the performance of rubber gaskets used in concrete segments of Shield tunnelling. In addition, we determined the allowable infiltration rate for cable tunnel with non-drainage system.

• Journal of Korean Society of Water and Wastewater
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• v.26 no.1
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• pp.97-106
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• 2012

To investigate the application of corrosion inhibitor on water supply pipes, turbidity, magnitude of corrosion, composition of scale and concentration of metals from an old steel pipe were analysed under inhibitor addition. The concentration of turbidity, iron and copper from the pipes under inhibitor application was 12 ~ 14% of the case which no inhibitor was applied, which suggests the application of inhibitor was very effective for internal corrosion control. In addition, SEM, EDX, XRD and XRF test results showed that application of inhibitor was effective for the decrease of iron concentration and increase of oxygen, phosphorus and calcium concentration, which suggested the existence of protective layer. Therefore, the occurrence of red water will be significantly decreased when inhibitor was applied to the old steel pipes.

• Environmental Engineering Research
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• v.24 no.3
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• pp.495-500
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• 2019

Bioremediation of bacterial algae is one of wastewater treatment by utilizing symbiosis of bacterial algae, which is relatively inexpensive and safe for the environment. The aims of this research were: (1) to investigate initial characteristic of boezem water of Kalidami Surabaya, (2) to investigate the effect of potassium (K) element and carbon source addition toward the reduction of $NH_3-N$ content and organic matter in $KMnO_4$ of boezem water. The research conducted in a laboratory in batches without adding aeration. The initial stage of this research was conducting alga culture until it was obtained chlorophyll-a algae concentration of $3.5{\pm}0.5mg/L$. The best result of range finding test was a comparison of boezem water volume with algal which were about 25%:75%. The research conducted in duplo over 18 d. The result of the research can be concluded that boezem water of Kalidami Surabaya for the parameter of pH, temperature, $NH_3-N$, dissolved oxygen, chemical oxygen demand, biological oxygen demand, and number of $KMnO_4$ show that it enables to do bioremediation of bacterial algae. Decrease efficiency occurred in a reactor with the addition of element K 3% and source C. $NH_3-N$ and $KMnO_4$ final content 0.164 mg/L and 30 mg/L, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.7 no.1
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• pp.43-52
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• 1978

It is well known that water holding capacity plays an important role in processing such meat products as frankfurter-type sausage and fish meat paste products as kamaboko and fish sausage. Consumer qualities of meat products, such as appearance, flavor, as well as drip and shrinkage on cooking, depend greatly on the degree of water binding. In this paper, the water holding capacities of fish paste and salt added paste of white corvenia, Argyrosomus argentatus and file fish, Novodon modestus were measured by centrifuging and press method before and after cooking. And the effects of the addition of phosphates and starch to enhance water binding and stabilize gel formation were also discussed. In addition, the experimental conditions which are suitable to determine the water binding of fish meat paste product were suggested. The results were expressed in percent of water absorbed by the filter paper when pressed or released by pressor or centrifuge to the weight of sample. From the results. a proper condition to measure the water holding capacity of fish meat paste was that 3.0 g of sample which was previously added with 10 percent water was centrifuged at 13,400 G or 12,000 rpm for 15 minutes for the centriguging method and for press method, 0.3 g sample with 10 percent of water added was extracted by an oil pressor at $30\;kg/cm^2$ for 1 minute. Water holding capacity of fresh paste of white corvenia was relatively higher than that of file fish and the difference between species of fish was greater than the difference between measurments by two methods. Sodium chloride had a great effect on enhancing the water holding capacity of fish meat paste giving better effect when 3.0 percent of salt was added. Phosphates used except calcium phosphate revealed a certain enhancement in water binding, yielding best effect at 0.3 percent addition, and metaphosphate seemed to be more effective in order. The addition of corn starch, however, appeared to be not so effective for enhancement of water binding in fresh-salt-added fish meat paste but in cooked fish paste which might be attributed to absorption of water by starch grain and swelling during the heating and consequently enforced gel strength of cooked fish paste. And the water holding capacity of cooked fish paste was proportionally related to its gel strength.

• Journal of the Korea institute for structural maintenance and inspection
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• v.24 no.6
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• pp.42-49
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• 2020

This paper is a basic study to improve durability by imparting hydrophobicity to the surface and sphere of cement-based materials. A cement mortar to which a silane/siloxane-based mixed water repellent was added was prepared, and its initial hydration performance, flow performance, and compressive strength were measured. In addition, after the surface was abraded, the water contact angle and water absorption were measured. The flow of cement mortar to which the water repellent was added was found to decrease up to 1.5% in the addition amount of the water repellent agent, and increased at 3.0% in the addition amount. It was found that the setting time of the cement paste was delayed in both the initial setting and the termination when the water repellent was added. It was found that the compressive strength decreased from 3.0% of the maximum added amount of the water repellent to a maximum of 30%. The contact angle was found to increase when the water repellent was added to the cement mortar, and the contact angle after surface polishing was found to be larger than before surface polishing. The addition of the water repellent showed hydrophobicity not only on the surface but also on the surface and cross section damaged by polishing. The water absorption rate was found to decrease when the water repellent was added to the cement mortar, and the water absorption rate after surface polishing was found to be greater than before surface polishing.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1998.06a
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• pp.215-218
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• 1998

XLPE/VLDPE (Crosslinked polyethylene/very low density polyethylene) blends were prepared by a twin screw extruder and their electrical properties such as water tree and breakdown characteristic were measured. it was found that both water tree and breakdown characteristics of XLPE were improved by the addition of VLDPE to polyethylene. It was also found that the extent of improvement of electrical properties by the addition of VLDPE to polyethylene depends on the type and concentration of VLDPE.