• Applied Chemistry for Engineering
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• v.9 no.5
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• pp.648-653
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• 1998

This study examines the effects of cell size and structure on the oil adsorption by polyurethane (PU) foam. A series of oil-adsorptive PU foam has been prepared, using various molecular weight of polyether polyol (GP-1000, GP-3000, GP-4000, GP-5000), together with TDI-80, water and additives. It was found that the cell size of PU foam decreased with increasing the agitation speed and surfactant content. Oil-adsotption of PU foam increased over 2000% with the increase of molecular weight of polyol and with the decrease of cell size. Increase in the surfactant content and the viscosity of adsorbed oil also give a remarkable decrease in oil adsorption.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.799-804
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• 2008

This study was performed to determine physicochemical and sensory quality of low-fat pork loaf containing silkworm powder and vegetable worm (Paecilomyces japonica). Total 2% of fat replacer (soy protein isolate:maltodextrin:$\kappa$-carrageenan:water=1:0.5:0.5:10, w/v) was added. The loaf was separated into CTL (control), T1 (0.2% silkworm powder), T2 (0.2% vegetable worm), T3 (0.4% silkworm powder), T4 (0.4% vegetable worm), T5 (0.1% silkworm powder+0.1% vegetable worm), and T6 (0.2% silkworm powder+0.2% vegetable worm). Pork loaf of T3 showed the highest pH value and cooking loss of pork loaves containing silkworm and vegetable worm was higher than control at day 5. 2-Thiobarbituric acid reactive substances of T2 and T5 showed significantly lower values than control and those additives may reduce lipid oxidation of meat. Overall acceptability was not adversely influenced by silkworm powder and vegetable worm at day 0 and 5. These results indicated that those silkworm powder and vegetable worm could be utilized for pork product industry.

• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.89-98
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• 2014

In this study, soybean is used to produce soymilk according to various extracting methods and heating time. Specifically, the soy slurry is being filtered before being heated, or heated before being filtered. Following that the soymilk produced is freeze-dried to be powdered, and then, the quality characteristics of the powdered soymilk are mutually compared to determine the applicability of various food additives. The freeze-dried soymilk powder shows 2.03~6.35% of moisture content, and in terms of unit quantity, retained more proteins, which suggests that the ratio of protein extraction is higher than any other nutrients. Accordingly, the protein coefficient is significantly higher in soymilk powder being heated and processed than in raw soybeans. In particular, protein coefficient is the highest in the soymilk which is heated for 20 minutes before being filtered (SHBF20). The longer the heating time was, the trypsin inhibitor (TI) tended to be far less active. Such an inactivation seems to be more apparent in the "SHAF" soymilk powder than "SHBF" soymilk powder. Because protein had to be denaturated by heating for soymilk, the nitrogen solubility index (NSI) of soymilk powder is decreased considerably, while the protein digestibility, water absorption, emulsification and foaming activity all increase. Oil absorption tends to decrease slightly. As discussed above, the soymilk heated for 10 minutes after being filtered (SHAF10) and the soymilk heated for 20 minutes before being filtered (SHBF20) show optimum processing conditions for soymilk powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.888-893
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• 2001

Soy sauce has a long history used as a food ingredient. However, hydrolyzed vegetable protein, mono-sodium glutamate, starch syrup, and fructose are added to soy sauce during fermentation for the taste and flavor of product. But consumers have been reluctant to the taste of these artificial additives. In this experiment, anchovy sauce was used to prepare soy sauce to enhance the quality and brine was used as a control. To evaluate the quality of soy sauce added with anchovy, total nitrogen (TN) and soluble nitrogen contents, total soild contents, total sugar reducing sugar. lactic acid content and protease activity were monitored during fer-mentation. Total microbial numbers and lactic acid bacteria were not significantly changed among the cases. Aerobic and anaerobic microorganisms. and lactic acid bacteria were not significantly changed among the cases we studied, For the total sensory test, it was also estimated that the cases using anchovy sauce were superior to the control. From the results mentioned above, we could obtain shorter fermenation period as well as the quality improvement in the case of using anchovy sauce instead of salty water in the fermented soy sauce production.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2019.11a
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• pp.149-150
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• 2019

When concrete is exposed to fire, the decomposition of Portland cement paste results in critical damage to the concrete structure of a building. However the recovery process of the damaged concrete structure has not yet been fully elucidated. In addition, research on appropriate additives such as carbon nanotube (CNT) and nanosilica has been increasing recently, however, investigation of CNT and nanosilica incorporated cement paste after decomposition of CNT by high temperature is not fully investigated. In this study, we investigated the physicochemical properties of CNT incorporated cement paste under different temperatures ($200^{\circ}C$, $500^{\circ}C$ and $800^{\circ}C$). Also, the effects of different rehydration conditions ($20^{\circ}C$ 60% RH and in water for different curing times) on the recovery of the paste were studied. The changes in tensile strength, surface observation of the specimens were characterized. In addition, the decomposition and formation of hydrates in the paste due to the heating process were studied using X-ray diffraction. The results showed that incorporation of nanosilica enhanced tensile strength after heating to each target temperatures.

• Structural Engineering and Mechanics
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• v.71 no.3
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• pp.317-327
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• 2019

The aim of this paper is to present the most important issues on the implementation, operation and maintenance of foundation for machines. The article presents the newest solutions both in terms of technology implementation as well as materials used in construction of such structures. Foundations for machines are special building structures used to transfer loads from an operating machine to the subsoil. The purpose of these foundations is not just to transfer loads, but also to reduce vibrations occurring during operation of the machine, i.e. their damping and preventing redistribution to other elements of the building. It should be noted that foundations for machines (particularly foundations for hammers) are the most dynamically loaded building structures. For these reasons, they require precise static and dynamic calculations, accuracy in their implementation and care for them after they have been made. Therefore, the paper in detail present the guidelines regarding: design, construction and maintenance of structures of this type. Furthermore, the most important parameters and characteristics of materials used for the construction of these foundations are described. As a result of the conducted analyzes, it was found that the concrete mix, in foundations for machines, should have a low water/binder ratio. For its execution, it is necessary to use broken aggregates from igneous rocks and binders modified with mineral additives and chemical admixtures. On the other hand, the reinforcement of composites should contain a large amount of structural reinforcement to prevent shrinkage cracks.

• Computers and Concrete
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• v.23 no.3
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• pp.189-201
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• 2019

Recent advances in the concrete technology are aiding in minimizing the use of conventional materials by substituting by-products of various industries and energy sources. A large amount of stone waste i.e., dust and slurry form both are being originated during natural stone processing and causing deadily effects on the environment. The disposal problem of stone waste can be resolved effectively by using waste in construction industries. In present work, Kota stone slurry powder, as a substitution of cement was used along with accelerators namely calcium nitrate and triethanolamine as additives, to study their impact on various properties of the concrete mixtures. Kota stone slurry powder (7.5%), calcium nitrate (1%) and triethanolamine (0.05%) were used separately as well in combination in different concrete mixtures. Mechanical Strength, modulus of elasticity and electrical resistivity of concrete specimens of different mix proportions under water curing were studied experimentally. The durability properties in terms of strength and electrical resistivity against sulphate and chloride solution attack at various curing ages were also studied experimentally. Results showed that accelerators and Kota stone slurry powder separately enhanced the mechanical strength and electrical resistivity; but, their combination decreased strength at all curing ages. The durability of concrete specimens was also affected under the exposure to chemical attack too. Kota stone slurry powder found to be the most effective material among all materials. Material characterization was also done to study the microstructural properties.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.345-353
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• 2019

Various commercial collagen mixtures aimed at improving the quality of meat products are available, but the optimal composition is unclear. This study aimed to compare the functional properties, including physicochemical characteristics and lipid oxidative stability, of loin ham marinated with three commercial collagen mixtures sold as food additives. The addition of collagen mixtures led to significant increases in the moisture content, water holding capacity (WHC), cooking yield, and instrumental tenderness, regardless of the type of collagen mixture. In particular, meat samples containing collagen mixture C showed the highest (p<0.05) WHC and tenderness among all groups. Furthermore, collagen mixture B induced increases (p<0.05) in pH values in both raw and cooked samples. The $a^*$ values of samples with collagen mixtures were lower (p<0.05) than those of samples without collagen mixtures. All collagen mixtures effectively improved oxidative stability during 7 days of storage at $4^{\circ}C$. The samples containing collagen mixture B had the lowest lipid oxidation (p<0.05) among groups. These results indicated that collagen mixture C could be used in injection brine to enhance the quality characteristics of meat products, particularly the WHC and tenderness. Collagen mixture A could be used for meat products with high fat contents based on its ability to improve lipid oxidative stability during long-term storage.

• Korean Journal of Materials Research
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• v.29 no.10
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• pp.639-646
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• 2019

Ink-jet printing is a manufacturing process technology that directly prints a digitalized design pattern onto a substrate using a fine ink jetting system. In this study, environmentally friendly yellow aqueous ceramic ink is synthesized by mixture of distilled water, yellow ceramic pigment and additives for ink-jet printing. The graft polymer, which combines electrostatic repulsion and steric hindrance mechanism, is used as a surfactant for dispersion stability of aqueous ceramic ink. Synthesized ceramic ink with graft polymer surfactant shows better dispersion stability than did ceramic ink with PAA surfactant; synthesized ink also shows desirable ink-jet printability with the formation of a single ink droplet during printability test. Finally, ceramic ink printed on glass substrate and ceramic ink with graft polymer surfactant shows a high contact angle without surface treatment on glass substrate. Consequently, it is confirmed that the ceramic ink with graft polymer surfactant can achieve high printing resolution without additional surface treatment process.

• Current Applied Physics
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• v.18 no.11
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• pp.1300-1305
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• 2018

The tunable electronic performance of the solution-processed semiconductor metal oxide is of great significance for the printing electronics. In current work, transparent thin-film transistors (TFTs) with indium-zinc oxide (IZO) were fabricated as active layer by a simple eco-friendly aqueous route. The aqueous precursor solution is composed of water without any other organic additives and the IZO films are amorphous revealed by the X-ray diffraction (XRD). With systematic studies of atomic force microscopy (AFM), X-ray photoemission spectroscopy (XPS) and the semiconductor property characterizations, it was revealed that the electrical performance of the IZO TFTs is dependent on the concentration of precursor solution. As well, the optimum preparation process was obtained. The concentrations induced the regulation of the electronic performance was clearly demonstrated with a proposed mechanism. The results are expected to be beneficial for development of solution-processed metal oxide TFTs.