• Proceedings of the Korea Concrete Institute Conference
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• 1999.04a
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• pp.23-26
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• 1999

The properties of concrete can be affected by high range water reducing agent and cement. The data for compatibility and effect of fluidity is reported already according to the mixing proportion of kinds of cements and high range water reducing agents. Moreover, the international market of construction has been opened, the international standard of capability has been promoted and the international exchange of construction materials has been brisked. This study investigated fluidity properties of mortar due to kinds of cements and high range water reducing agents which are producted in different nations. Also studied were the compatibility effect of cements and high range water reducing agents.

• Proceedings of the Korea Concrete Institute Conference
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• 2006.05b
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• pp.157-160
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• 2006

Recently, trouble of sand supply is occurred according to exhaustion of natural sand resources. To solve this problem, sea sand and crushed sand are used. But, necessity of water reducing agent because quality of concrete that use sea sand and crushed sand is deteriorated. Therefore in this study was examined on the engineering properties of concrete with kind of fine aggregate and addition ratio of water reducing agents. As a result, compressive strength appeared similar standard regardless of kind of fine aggregate. Compressive strength, durability was similar in decrease of the unit water content by increase of addition ratio of the water reducing agent. Also, drying shrinkage resistivity was improved because the unit water content decreased.

• Membrane and Water Treatment
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• v.8 no.2
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• pp.149-160
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• 2017

This study investigated effects of NaOH cleaning on the intrinsic permeability of polyvinylidene fluoride (PVDF) membranes and flux recoveries and membrane resistances under various conditions encountered during ultrafiltration in water treatment plants. The NaOH cleaning using 10,000 mg/L NaOH led to discoloration of PVDF membranes and had little effect on water flux. The NaOH cleaning was efficient in removing the fouling layer caused by humic water. However, long filtration induced a fouling layer that was not removed easily by NaOH cleaning. The lower temperature during filtration yielded rapid increases in transmembrane pressure and decreases in NaOH cleaning efficiency. The alkaline cleaning of PVDF changed the membrane properties such as the hydrophobicity and morphology. Foulant properties, operational conditions such as temperature, and chemical agents should be considered for cleaning strategies for PVDF applied in water treatment.

• Preventive Nutrition and Food Science
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• v.21 no.1
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• pp.73-77
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• 2016

Flow and dynamic rheological properties of thickened waters prepared with commercial food thickeners were investigated at different pH levels (3, 4, 5, 6, and 7). The commercial xanthan gum (XG)-based thickener (thickener A) and starch-based thickener (thickener B), which have been commonly used in a domestic hospital and nursing home for patients with swallowing difficulty (dysphagia) in Korea, were selected in this study. Thickened samples with both thickeners at different pH levels showed high shear-thinning flow behaviors (n=0.08~0.22). Thickened samples at pH 3 showed higher n values and lower consistency index (K) values when compared to those at other pH levels. The K values of thickener A increased with an increase in pH level, while the n values decreased, showing that the flow properties greatly depended on pH. There were no noticeable changes in the K values of thickener B between pH 4 and 7. At pH 3, the thickened water with thickener A showed a higher storage modulus (G') value, while that with thickener B showed a lower G'. These rheological parameters exhibited differences in rheological behaviors between XG-based and starch-based thickeners, indicating that the rheological properties of thickened waters appear to be greatly influenced by the acidic condition and the type of food thickener. Appropriately selecting a commercial food thickener seems to be greatly important for the preparation of thickened acidic fluids with desirable rheological properties for safe swallowing.

• Fashion & Textile Research Journal
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• v.20 no.4
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• pp.457-463
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• 2018

This study examined the water absorption and drying properties of the thirteen types of the knitted fabrics for sports wear. These physical properties were analysed with relation to the constituent fiber cross-sectional shape and structure parameters of the knitted fabrics by regression analysis. Absorption and drying properties of the knitted fabric specimens were increased with increasing the porosity of the constituent yarns, which was attributed to the capillary channels in the yarns. The water absorption and drying properties were increased and decreased with increasing tightness factor and stitch density of the knitted fabric. The absorption property of the knitted fabric for perspiration absorption and fast dry sport-wear clothing was mostly influenced mostly by fiber cross-sectional shape and its characteristics, whereas, drying property was dependent on the structural parameters of the knitted fabric such as tightness factor and stitch density. Therefore, superior perspiration absorption and fast drying knitted fabric could be obtained in the fabric structure with optimum tightness factor and stitch density, and constituent yarn structure with non-circular fiber crosssection and high porosity. GATS method and MMT method are used to measure sweating fast drying properties and it is necessary to carry out studies using these measurement methods in order to compare with the results of this study.

• Journal of Electrical Engineering and Technology
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• v.8 no.3
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• pp.524-529
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• 2013

Recently, researchers have become interested in natural ester fluids, as they are an environmentally friendly alternative to mineral oils. Natural ester fluids are a natural resource made from plants; they have higher biodegradability, flash, and fire points, and a greater permittivity compared to conventional mineral oils. However, natural ester fluids also have a higher pour point, viscosity, and water content. These characteristics can hamper circulation and impair the electrical properties of an oil-filled transformer. A large amount of data has been accumulated over the years in regards to mineral insulating oil involving dielectric breakdown voltage and lightning impulse tests. However, natural ester fluids have not had their electrical properties sufficiently characterized. In this paper, we present an investigation into the characteristics of the electrical discharge development in natural ester fluids and in an oil-filled transformer near the pour points. The experiment results show that the electrical properties decreased according to a decrease in the ambient temperature and freezing time. It was found that the pour point and water content of natural ester fluids have a significant effect on the electrical properties.

• Food Science of Animal Resources
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• v.34 no.6
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• pp.757-762
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• 2014

The object of this study was to investigate the difference in physical and sensory properties of various premium ice creams. The physical properties of the various ice creams were compared by manufacturing brand. The water contents of the samples differed, with BR having the highest value at 60.5%, followed by NT and CS at 57.8% and 56.9%, respectively. The higher the water content, the lower Brix and milk fat contents in all samples. The density of the samples showed almost similar values in all samples (p>0.05). The viscosity of each ice cream had no effect on the water content in any of the brands. Before melting of the ice cream, the total color difference was dependent on the lightness, especially in the vanilla ice cream, owing to the reflection of light on the surface of the ice crystals. The CS product melted the fastest. In the sensory test, CS obtained a significantly higher sweetness intensity score but a lower score for color intensity, probably due to the smaller difference in total color, by which consumers might consider the color of CS as less intense. From this study, the cold chain system for ice cream distribution might be important to decide the physical properties although the concentration of milk fat is key factor in premium ice cream.

• Journal of The Korean Society of Agricultural Engineers
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• v.54 no.5
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• pp.129-139
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• 2012

Accurate modeling rainfall induced landslide and slope stability requires a detailed knowledge of the distribution of material strength characteristics and suction distribution. However, material properties obtained from the drying cycle are still used for infiltration analysis in many cases, even though material properties of wetting cycle are quite different from those of drying cycle due to hydraulic hysteresis and air occlusion. Therefore, the selection of proper material properties such as soil-water retention curve (SWRC) and the hydraulic conductivity function (HCF) reflecting characteristics of wetting cycle and air occlusion is an essential prerequisite in order to simulate the infiltration phenomena and to predict the suction and water content distribution in unsaturated soils. It is concluded that the simulation of infiltration with material properties from the drying cycle did not reasonably match with experimental outputs. Further discussion is made on how to describe the material properties considering air occlusion during wetting cycle over the entire suction range in order to simulate infiltration phenomena.

• International Journal of Industrial Entomology and Biomaterials
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• v.48 no.2
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• pp.86-97
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• 2024

Alkaline- or salt-assisted extractions have been widely used to extract edible insect proteins, however, there is a need for extraction techniques that balance cost-efficient production as well as preserving the protein properties. Mealworm proteins (Tenebrio molitor larvae) were extracted using three different extraction methods-alkali (AMP), salt (SMP), and water (WMP)-and then physicochemical and techno-functional properties were examined. AMP had high yield, protein, and amino acid contents, whereas WMP had high moisture, ash, and fat contents. SDS-PAGE showed a wide range of molecular weights in WMP whereas mostly low molecular weights were observed in AMP and SMP. AMP had poor protein solubilities compared to SMP and WMP across all pHs. AMP had enhanced water-holding capacity and emulsion stability, whereas WMP had improved oil-holding capacity and foaming properties. WMP formed a gel with and without the transglutaminase. The physicochemical and techno-functional properties demonstrated that water-soluble mealworm protein was superior to alkali-and salt-soluble mealworm proteins. Considering the cost efficiency and minimal impact on the environment as well, a cold press juicer could be utilized for mass production of mealworm protein compared to the conventional methods of protein extraction using alkali and salt.

• Advanced Composite Materials
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• v.16 no.4
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• pp.299-314
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• 2007

In the present study, natural fibers (jute, kenaf and henequen) reinforced thermoplastic (poly(lactic acid) and polypropylene) and thermosetting (unsaturated polyester) matrix composites were well fabricated by a compression molding technique using all chopped natural fibers of about 10 mm long, respectively. Prior to green composite fabrication, natural fiber bundles were surface-treated with tap water by static soaking and dynamic ultrasonication methods, respectively. The interfacial shear strength, flexural properties, and dynamic mechanical properties of each green composite system were investigated by means of single fiber microbonding test, 3-point flexural test, and dynamic mechanical analysis, respectively. The result indicated that the properties of the polymeric resins were significantly improved by incorporating the natural fibers into the resin matrix and also the properties of untreated green composites were further improved by the water treatment done to the natural fibers used. Also, the property improvement of natural fiber-reinforced green composites strongly depended on the treatment method. The interfacial and mechanical results agreed with each other.