Recently various composite beams in which concrete is filled in the U-shaped steel plate have been developed for saving story height and reducing construction period. Due to the high flexural stiffness and strength, they are widely being used for the building with large loads and long spans. The semi-slim AU composite beam has proven to take highly improved stability compared to the existing composite beams, because it consists of the closed steel section by attaching cap-type shear connectors to the upper side of U-shaped steel plate. In this study the finite element analyses were performed to evaluate the safety of the AU composite beam with unconsolidated concrete which were sustained through the closed steel section during the construction phase. The analyses were performed on the two types of cross section applied to the fabrication of AU composite beams, and the results were compared to the those of 2-point bending tests. In addition, the flexural performance according to the space of intermittent cap-type shear connectors and the location of reinforcing steel bars for compression was comparatively investigated. Through the results of analytical studies, it is preferable to adopt the yield moment of AU composite beam for evaluating the safety in the construction phase, and to limit the space of intermittent shear connectors to 400 mm or less for the construction load.

So far, square concrete filled tubular(CFT) columns have been used in a limited width thickness ratio. The reason is that local buckling occurs in steel tube easily. Once the local buckling occurs, the confinement effect of steel tube on concrete disappears. In this study, we developed welded built-up square steel tube with reinforcement which are placed at the center of the tube width acts as an anchor. 3 specimens of slender welded built-up square CFT columns and 3 specimens of slender welded built-up square steel tube columns were manufactured with parameters of width(B) of steel tube, width thickness ratio(B/t). we conducted a experimental test on the 6 specimens under eccentric load, and evaluated the structural resistance and behavior of 6 specimens.

CFST columns are structurally superior because the concrete inside the steel tubes prevents local buckling at the tubes and the tubes confine the concrete. And, the thickness of steel tube in CFST column has been thinner with development of high-strengh steel. The thinner the steel tube of a square CFST column is, the more local buckling is likely to occur. For this reason, we developed welded built-up square steel tube with stiffeners which are placed at the center of the tube width acts as an anchor. In this study, we conduct experimental test for three specimens of the 4m long span welded built-up square CFT column with parameters of L/D and D/t. And, the test results were compared with the analysis results by M-ϕ-P Program.

An experimental study on the structural behavior of connection types between approach slab and integral abutment has been done for three typical bar connections. Typical hinge style reinforcing bar detail for its connection is preferred in order to accommodate rotation of the approach slab among engineers. However, the straight horizontal bars can be used as connection detail accomodate structural capacity. Total six specimens with three types of rebar detail are tested for direct tensile and bending load. The characteristic structural behaviors are carefully monitored and all the strain gauge data obtained are analyzed. It is shown that the structural performance of all the specimens well exceed its design allowance. Several design suggestions are given based on careful reviews on the experiment.

피부 노화를 방지하고 지속적으로 보습을 유지하기 위해 다양한 베시클들이 연구되고 있다. 최근에 활성물질의 흡수, 투과 및 보습의 유지와 관련하여 리포좀, 액정 및 다중층 라멜라 에멀젼 같은 많은 제조 방법들이 소개되고 있다. 본 연구에서는 인지질과 유사한 cetearyl alcohol/ceteth-20 phosphate/dicetyl phosphate 계면활성제를 이용하여 전단세기 및 pH 변화에 따른 다중층 라멜라 베시클을 개발하였으며 편광현미경을 통해 확인하였다. 결과로서 낮은 전단세기 및 pH에서는 라멜라 베시클 입자의 형태가 불균일하게 형성됨을 확인하였다. 42℃에서 2개월 간의 라멜라 베시클 내의 레티놀 함량의 변화를 측정한 결과 낮은 pH에서 레티놀의 함량이 감소하였다. 또한, 이 라멜라 베시클은 일반 O/W 에멀젼에 비해 피부 수분손실량이 14% 감소됨을 확인하였으며, O/W 썬 크림과 내수성 in vitro SPF를 측정하여 비교한 결과 UVB와 UVA 영역 모두에서 자외선을 잘 차단하여 유사한 내수성을 보이고 있음을 확인하였다.

Marinated beef galbi is a traditional Korean dish cooked with soy sauce, pear juice, onion, sesame oil, and sugar. However, there are many differences in beef galbi, including flavor and physicochemical aspects, depending on cooking conditions. Therefore, the physicochemical characteristics of marinated beef galbi prepared through various recipes was evaluated for its effects on pH, texture, aging, proteolysis, heating conditions, cooking time, and flavor compounds (pyrazines, IMPs, or FAAs). There were significant differences in salt concentration (0.8~3.03%), pH (4.89~6.22), and solid soluble contents (1.34-6.31 Brix) between recipes in this study. In the Pearson assay for sensory evaluation, overall preference correlated well with texture (a well-known sensory attribute in meat evaluation). Controlling the pH of meat through soaking in lemon solution, alkali water, phosphate, and baking powder solution, improved water holding capacity as much as 9 to 15% compared with the control. The myofibril index (MFI) of marinated meat stored at 4℃ increased 32% with 24 hours of aging and reached 39% at 48 hours of aging, and its fragmentation was observed through microscopy. SDS-PAGE showed hydrolysis of acid-soluble collagen by the pear juice, possibly related to meat tenderness. On the basis of surface temperature, the cooking time was estimated to be 8 minutes with pan heating at 170℃, 6 minutes at 270~300℃, and 4 minutes with charcoal at 700~900℃. Different pyrazine compounds, such as 2-methyl-3-phenylpyrrol(2,3-b) pyrazine (the typical product of the browning reaction) was mainly detected, and IMP (one of the main taste compounds in beef) was in higher amounts with the charcoal treatment, potentially related to its flavor preference among treatments. Our results demonstrate an effective case study and cooking system for beef galbi.

작은 고체 분체들은 피커링 유화 체계에서 안정화제로 작용하는 것은 이미 알려진 사실이다. 이 연구에서 우리는 알킬실란 처리 TiO2와 n-헥실알코올, 수계로 안정한 피커링 에멀젼을 제조하였다. TiO2 입자에 의해 안정화된 피커링 에멀젼을 제조하기 위한 최적의 조건은 TiO2 입자의 양과 수상/유상의 비에 의해 결정된다. 피커링 에멀젼의 형태는 물과 n-헥실알코올에 대한 입자들의 젖음성에 의존된다. 피커링 에멀젼은 TiO2가 5.00 wt%, 오일과 수상의 비가 3 : 7인 경우에 가장 안정하였다. 피커링 에멀젼을 형판으로 하여 무기 전조체를 졸-겔 공정에 의해 다공성 분체들이 합성되었다. 합성된 다공성 분체들은 광학 현미경, SEM, BET, XRD 및 EDS에 의해 확인되었다.

ETFE막재는 PTFE막재에 비해 상대적으로 두께가 매우 얇고 유연하기 때문에 다양한 온도환경에 따른 막재의 재료특성을 알아볼 필요가 있다. 본 논문에서는 ETFE 막재에 대해 다양한 온도하에서의 재료특성 실험을 수행하였다. 첫째로, -2℃, 0℃, +20℃, +40℃ 하에서 각각 5 시험편을 이용하여 인장실험을 수행하였으며, 각 온도하에서의 항복응력, 인장강도, 영계수를 도출하였다. 두 번째는, 25℃, 40℃, 60℃ 하에서 각각 3MP, 6MP, 9MP의 하중을 가하여 각 온도에 따른 크리프 변형도를 알아보았다. 마지막으로, -15℃, 0℃, 20℃ 하에서의 인열강도 시험을 수행하였다. 시험결과분석에 따르면, ETFE막재의 전제적인 거동은 크게 변하지 않았으나, 재료특생은 온도의 영향을 받고 있음을 알 수 있었다.

This study was carried out to investigate the possibility of solid particles as a stabilizing agent instead of surfactant for preparing emulsions in the cosmetics. The type of emulsions stabilized by solid particles was dependent on wettability of the particles for water and oil. The optimal conditions of emulsions stabilized by solid particles were determined with ratio of water and oil phase, polarity of oils and amount of stabilizers. In the foundation appling the optimal condition of emulsions stabilized by solid particles without surfactant, the stable emulsion type foundation was successfully prepared. As a result, this work indicates that emulsions stabilized by solid particles can be applied to make-up cosmetics.

The blending effects of surfactants on the polystyrene emulsion polymerization were studied. The blending of Triton X-100 and SDS affects to the interfacial properties of the styrene monomer and water phases, and finally, the properties of the polystyrene latex particles. As the blending ratio of SDS/Triton X-100 increases, the interfacial tension and CMC of the blended surfactants were decreased and results in a reducing the size of the latex particles. It was found that the interfacial tension was reduced when the surfactant were blended. By increasing the SDS content, the interfacial tension was reduced, and, at a certain condition, the interfacial tension was reached to an extremely low value to form micro-emulsion and the nano-sized latex particles (80~110 nm).

The effects of HLB value of nonionic mixed surfactants on the stability and antifoaming ability for silicon oil type emulsions were studied. To obtain a stable silicone emulsions, a higher HLB values and higher content of surfactants were preferred. To obtain a good antifoaming ability, however, a lower HLB value (more hydrophobic) and a lower content of the surfactants were preferred. It was observed, at lower HLB values(8 or 9), that the silicone oil drops were spreaded on the foam surface and effectively reduced the surface tension. And the spreading phenomena presumably acted as an antifoaming mechanism. Therefore, a higher hydrophobicity of the silicone oil emulsion resulted in a higher ability of antifoaming action.

본 연구는 토마토 수경재배에서 풋마름 병원균의 분포와 침입 및 전파경로를 구명하여 풋마름병 방제의 기초 자료를 얻고자 수행하였다. 배양액 재배시스템에서 토마토 풋미름병의 발생정도별로 배양액탱크, 배지, 폐액에서 병원균의 밀도를 검정한 결과 20% 정도 발병된 포장의 폐액에서는 19,000cfu/mL의 밀도로 검출되었으며 연작연수가 많을수록 병 발생이 심하였다. 토마토 펄라이트 수경재배시스템에서 토마토 풋마름병의 발생전파 과정은 최초 발생지점으로부터 좌우로 급속히 전파되었다. 토마토 풋마름병 발생포쟁에서 병원균의 유입경로를 추적한 결과 육묘 중에 감염되는 경우와 웹스 주변의 이병된 토양에서 감염되는 경우로 크게 두 가지 방법으로 유입되는 것으로 생각된다. 또한 시판용 토마토 종자에서는 풋마름병원균이 검출되지 않았다.

In this study, Jeonju bibimbap, Bulgogi, Japchae, Whangpomuk, Kimchijeyukbokkeum, and Sangseonjeon were selected as examples of take-out style Korean foods, and sensory evaluations on a 9-point hedonic scale were conducted with dining staff at UCLA. 54.5% of the respondents in this study were male and 62.7% were Hispanic/Latino, with the respondents fairly evenly split across age groups in a range of 25-54 years. In the sensory evaluation, the most acceptable items were judged as follows: Bulgogi (8.1)>Japchae (7.5)>Sangseonjeon (7.4)>Jeonjubibimbap=kimchijeyukbokkeum (7.3)>Whangpomuk (6.9). Among the 6 Korean foods (Jeonjubibimbap, Bulgogi, Japchae, Whangpomuk, Kimchijeyukbokkeum and Sangseonjeon), Bulgogi, and Saengseonjeon were the most acceptable items for the female and male respondents, respectively. All of the items were popular with the majority of the responding age groups, with the exception of the 18-24-year groups; in particular, Kimchijeyukbokkeum and Bulgogi scored relatively high on acceptability (7.0) for all respondents. Jeonjubibimbap, Japchae, Whangpomuk, and Saengseonjeon were also found to be acceptable to all respondents except for the African American respondents. We suggest that the Korean foods listed above are applicable items for quick service restaurants in the U.S. market.

The present study was undertaken to investigate the effects of Moutan Cortex Radicis extracts and paeonol, a major component, on rabbit platelet aggregation and thromboxane (TX) B₂ formation. Moutan Cortex Radicis methanol and butanol layers (100 μg/mL) showed the weak inhibitions, and water layer (100 μg/ mL) had no effect on the collagen-induced platelet aggregation. Whereas, hexane and EtOAc layers potently inhibited the collagen (3 μg/mL)-induced platelet aggregation with the IC_(50) values of 10.9±1.0 and 31.5±0.8 μg/mL, respectively. Paeonol isolated from the hexane-acetone layer specifically inhibited the collagen-induced platelet aggregation with the IC_(50) value of 113.1 ± 0.9 μM, whereas it had little effects on the other agonists such as AA-, thrombin-, A23187- and thapsigargin-induced platelet aggregations. Paeonol also potently inhibited the collagen-induced TXB₂ formation in rabbit platelet in a concentration-dependent manner. These results suggest that paeonol may inhibit rabbit platelet aggregation by interfering with an essential step in collagen-induced platelet activation and TXA₂ formation. Paeonol may be a promising candidate for an antiplatelet agent.

층상규산염광물 중 하나인 활석(Mg3Si4O10(OH)2)은 경도가 매우 낮고, 산업분야에서 매우 다양하게 이용되는 재료물질이다. 실험에 이용한 활석은 외부가열열수고압기기를 이용하여 압력 200 MPa, 온도 600℃인 조건하에서 합성한 분말시료이다. 포항가속기연구소에서 대칭다이아몬드 앤빌 기기와 방사광 및 각분산 X-선회절방법을 이용하여 상온에서 11.06 GPa까지 압축실험을 시행하였다. 본 실험의 압력 범위 내에서 상변이는 관찰하지 못하였다. 체적탄성률은 버치-머내한 상태방정식을 이용하여 72.4 GPa로 결정되었으며, 이 값은 천연산활석에 비해 낮은 것으로 나타났다.

유사 올리빈 구조를 가지는 탄소코팅 합성 Li+Fe2+(PO4)3- 분말시료에 대한 상온-고압실험을 대칭 다이아몬드 앤빌기기를 이용하여 35.0 GPa까지 시행하였다. LiFePO4의 압축 데이터를 이용하여 계산된 체적탄성률은 130.1±10.3 GPa이다. 18 GPa 이상의 압력에서 d = 3.386 a 위치에 새로운 피크가 관찰되고 35 GPa에서는 d = 2.854 a에 또 다른 피크가 관찰되고 있으나 주 결정구조는 사방정계인 것으로 판단된다. 압력에 대한 단위 포 부피의 압축은 M1(Li+O6)의 수축이 두드러지고 M2(Fe2+O6)와 사면체(PO4)의 수축은 상대적으로 작은 것으로 나타났다.

통가국 라우분지(Lau Basin)의 해저열수광상 개발을 위한 해저열수광상 분포 및 산상에 관한 특성을 규명하기 위하여 X선 회절분석을 통하여 해저열수광상 해저퇴적물 및 열수변질대의 광물조성을 연구하였다. 연구에 사용된 시료는 TA 26 해저산 주변에서 채취된 코어 시료, 기반암 및 해저퇴적물 시료이고, 벌크 시료와 점토 부분을 분리한 정방위 시료를 제작하여 X선 회절분석을 실시하였다. TA 26 해저산에서 채취된 기반암은 대부분 사장석과 석영으로 이루어져 있는 데 반하여, 표층퇴적물은 대부분 카올린광물과 스멕타이트로 구성되어 있다. 열수구 퇴적물은 대부분 석고, 중정석, 섬아연석, 황철석 등 황산염광물과 황화광물로 구성된다. 기반암과 해저퇴적물의 광물조성으로 미루어 보아, TA 26 해저산의 열수광화대는 주변에 스멕타이트 또는 카올린광물을 형성시키는 정도의 이질변질작용을 일으켰음을 알 수 있다. MC08H-06 시추 코어 시료는 상부는 비변질대, 하부는 스멕타이트와 카올린광물로 구성된 이질변질대에 해당한다. 다양한 황화광물과 황산염 광물의 존재, 이질변질작용에 해당하는 열수변질대의 존재는 TA 26 해저산 내에 해저열수광상이 존재하고 있음을 지시하는 것으로 판단된다.

Shoot tips of chinese yam (Dioscorea opposita Thunb.) were cultured on MS medium containing 0.5 mg/L BA to produce micro-tubers in vitro. To stimulate the formation of shoots and micro-tubers, and produce large micro-tubers, the sections of micro-tubers were cultured on MS media with BA and IAA. The shoot multiplication, and the micro-tuber formation and growth were very effective on the media containing 2.0 mg/L BA and 0.5~1.0 mg/L IAA. Sucrose added to MS medium with 2.0 mg/L BA and 0.5 mg/L IAA to stimulate more micro-tuber growth. The medium added 50 g/L sucrose was very effective in the increase of plant fresh weight and micro-tuber growth. After 4 weeks' culture of micro-tuber sections on the medium with 2.0 mg/L BA, 0.5 mg/L IAA and 50 g/L sucrose, the liquid media were added into the same vessels. The micro-tuber growth was stimulated remarkably by the addition of liquid medium. The addition of 25 ml liquid medium containing 10 g/L activated charcoal, 3x MS salts and 250 g/L sucrose was the most effective in micro-tuber growth.