The effect of Li2O addition on precipitation behavior of uranium in LiCl-KCl-UCl3 has been investigated in this study. 99.99% LiCl-KCl eutectic salt is mixed with 10wt% UCl3 chips at 550°C in the Pyrex tube in argon atmosphere glove box, with 10 ppm O2 and 1 ppm H2O. Then, Li2O chunks are added in mixed LiCl-KCl-UCl3 and the system has been cooled down to room temperature for 10 hours to form enough UO2 particles in the salt. The solid salt has been taken out from the glove box, and cut into three sections (top, middle and bottom) by low-speed saw for further microscopic analysis. Three pieces of solid salt are dissolved in deionized water at room temperature and the solution is filtered by a filter paper to collect non-dissolved particles. The filter paper with particles is baked in vacuum oven at 120°C for 6 hours to evaporate remaining moisture from the filter paper. Further analysis was performed for the powder remaining on the filter paper, and periphery of the powder (cake) on the filter paper. Scanning electron microscopy (SEM), electron diffraction spectroscopy (EDS), and X-ray powder diffraction (XRD) are adopted to analysis the characteristic of the particles. From SEM analysis, the powders are consisted of small particles which have 5 to 10 m diameter, and EDS analysis shows they are likely UO2 with 23 at. % of uranium and 77 at. % oxygen. Cake is also analyzed by SEM and EDS, and needle like structures are widely observed on the particle. The length of needle is distributed from 5 to 20 m, and it has 6 to 10 at. % of chlorine, which are not fully dissolved into deionized water at room temperature. From XRD analysis, the particles show the peak position of UO2, and the result is well matched with the SEM-EDS results. We are planning to add more Li2O in the system for fully reacting uranium in UCl3, and compare the results to find the effect of Li2O concentration on UO2 precipitation.

In this study, Barium Germanium glasses were prepared with a composition of xBaO-(72-x)GeO2-8La2O3-20ZnO where x = 16.0, 18.0, 20.0, 22.0 and 24.0 mol% respectively. Their physical and optical properties, such as refractiveness index, glass transition temperature (Tg), softening temperature (Ts), transmittance and Knoop hardness were studied. The results showed that refractive index, Tg, Ts and coefficient of thermal expansion (CTE) increased with increasing BaO concentration. The refractive index of all the prepared samples was observed between 1.7811 to 1.7881. The Abbe number was calculated by formula using nd (589.3 nm), nf (656.3 nm) and nc (486.1 nm) and observed to be between 38 to 40. The Abbe number of the prepared sample was similar to that of BaO and GeO2. The transmittance of the prepared glasses was observed to be between 80 ~ 82 % throughout the range from 200 nm to 800 nm. Knoop hardness divided into seven steps were measured 5 class (≥ 450 ~ < 550) of all prepared samples.

Background: The traditional treatment protocol in adhesive capsulitis cases is physical therapy agents and a home exercise program. The extensive majority of patients respond to conservative treatment, but the painful rehabilitation program makes it inconvenient for individuals to fully comply with the treatment. In order to reduce pain and spasm, intraarticular injections or suprascapular nerve block may be effective before the rehabilitation program. Objectives: To investigated the effect of suprascapular nerve block (SNB), which is added to standard physical therapy on pain, functionality and range of motion in patients with adhesive capsulitis (AC). Design: Retrospective study. Methods: This study included 46 patients who were treated for AC. Patients in both groups were given 15 season physical therapy and home exercise. The treatment group consisted of patients who underwent multiple SNB in addition to physical therapy and home exercise. Datas were analyzed retrospectively. Results: The Visual Analogue Scale (VAS), ROM, Shoulder Pain and Disability Index (SPADI) and Constant scores in both groups after treatment and at the third month follow-up (P<.001). In the comparison between the groups, it was determined that the improvement in VAS, ROM and SPADI scores in the treatment group at the 3-month control was statistically significant (P<.05). Conclusion: Multiple SNB added to physical therapy and home exercise program in cases of AC may be effective in terms of pain control, increasing joint range of motion and improving functionality.

This study was performed to evaluate the quality characteristics and antioxidant activity of Nurungji by varying the purple sweet potato powder addition time (AR: added after rice cooking, BR: added before rice cooking) and powder ratio (0, 2, 4, 6, 8%) on the prepared rice during Nurungji’s manufacturing. In both AR and BR samples, water binding capacity, soluble solid content, reducing sugar, and hardness increased with an increasing proportion of purple sweet potato powder; however, the pH and moisture content decreased. The L value and b value decreased and increased with the influence of anthocyanin in purple sweet potato powder. The total polyphenol, flavonoid, anthocyanin contents, DPPH, and ABTS radical scavenging activity were highest in Nurungji with 8% of purple sweet potato powder. Moreover, AR samples showed higher antioxidant activity than BR samples. Based on the study results above, the preparation of Nurungji with 8% purple sweet potato powder by AR process was more favorable based on the content of antioxidants and antioxidant activity.

Increasing thermal conductivity of buffer materials makes the disposal tunnel and hole spacings in high-level radioactive waste (HLW) repositories decrease, so that the area of the HLW repository decreases, which gives more choices to choose the HLW repository site and economical cost savings to construct HLW repositories. Thus, developing enhanced buffer materials with improved thermal conductivity is needed. One of the methods to develop enhanced buffer materials is to add additives to the bentonite which is main material for buffer materials. Most additives have high thermal conductivity, but most additives do not swell or less swell than bentonite, so that the swelling pressure of the enhanced buffer materials by additives decreases compared to the swelling pressure of pure bentonite buffer materials. Swelling pressure is an important performance criterion to design buffer materials. Thus, it is important to confirm the swelling pressure of the enhanced bentonite. However, it is not simple to measure the swelling pressure of the buffer materials and furthermore, it takes several days to measure the swelling pressure of the buffer materials. For these reasons, swelling index can be considered to predict the swelling pressure of the enhanced buffer materials relatively. In this study, it was investigated through tests how the swelling index of bentonite-sand mixtures change according to the amount of sand and it was found that the linear relationship between swelling index and sand amount in the bentonite-sand mixtures.

This study evaluate the antioxidant activity and quality characteristics of muffins prepared with the addition of Cirsium nipponicum powder in the ratio of 0, 2, 4, 6, and 8% and confirm the possibility of using Cirsium nipponicum as a functional food. As the proportion of Cirsium nipponicum powder increased, the specific gravity of the muffins increased while their height, specific volume, moisture content and pH decreased. The baking loss rate of the samples prepared with the addition of Cirsium nipponicum powder was higher than in the control group. The ‘L’ and ‘b’ values decreased with the increase in the Cirsium nipponicum powder content, while the ‘a’ value increased. The evaluation of texture showed that hardness, chewiness, and gumminess increased with an increase in the Cirsium nipponicum powder content. As per the results of the consumer acceptability test, the 4-6% Cirsium nipponicum powder group showed higher scores than the other groups in the characteristics of color, flavor, taste, and texture, and the 4% group secured the highest score for overall acceptance. Also, with the increasing addition of Cirsium nipponicum powder, the antioxidant activity levels increased, as indicated by the total phenolic content, DPPH, and ABTS radical scavenging activities and reducing power. Based on these study results, muffins prepared with the addition of 4% of Cirsium nipponicum powder showed the best functional and sensory qualities.

In this study, we investigated the effects of adding oat and lactic acid bacteria on the quality and functionality of yogurt. Yogurt was fermented with various lactic acid bacteria,; Lactobacillus acidophilus (LA), Lactobacillus delbrueckii sub. bulgaricus (LB), and Streptococcus thermophilussei (ST) and quality properties, β-glucan content, antioxidant activity were estimated. The quality of control and oat added yogurt (OY) showed significant differences depending on the type of strain and combination. The addition of oats significantly accelerated the lactic acid bacteria production, decreased the pH, and increased the titratable acidity and count of the viable cells compared to the control. Acid production was highest in ST, with the complex strains containing ST and LALBST showing high quality characteristics. The viscosity of oat yogurt was higher than that of the control group, and LALBST was also significantly higher than that of the control group. The β-glucan content of OY was 0.14-0.2%, and the organic acid content and antioxidant activity were also significantly increased by the addition of oats. As a result, it is thought that the addition of oats and a combination of lactic acid bacteria can be used for improving the quality and functionality of yogurt.

The impact properties of two austenitic Fe-23Mn-0.4C steels with different Al contents for cryogenic applications are investigated in this study. The 4Al steel consists mostly of austenite single-phase microstructure, while the 5Al steel exhibits a two-phase microstructure of austenite and delta-ferrite with coarse and elongated grains. Charpy impact test results reveal that the 5Al steel with duplex phases of austenite and delta-ferrite exhibits a ductile-to-brittle transition behavior, while the 4Al steel with only single-phase austenite has higher absorbed energy over 100 J at -196 oC. The SEM fractographs of Charpy impact specimens show that the 4Al steel has a ductile dimple fracture regardless of test temperature, whereas the 5Al steel fractured at -100 oC and -196 oC exhibits a mixed fracture mode of both ductile and brittle fractures. Additionally, quasi-cleavage fracture caused by crack propagation of delta-ferrite phase is found in some regions of the brittle fracture surface of the 5Al steel. Based on these results, the delta-ferrite phase hardly has a significant effect on absorbed energy at room-temperature, but it significantly deteriorates low-temperature toughness by acting as the main site of the propagation of brittle cracks at cryogenic-temperatures.

The use of recycled materials, such as the fine recycled aggregate made from concrete waste and carbon fiber (CF) product of industrial waste, for the manufacture of conductive recycled mortars (CRM), transforms the mortar base cement normally made with cement:sand in a sustainable multifunctional material, conferring satisfactory mechanical and electrical properties for non-structural uses. This action provides ecological benefits, reducing the use of natural fine aggregates from rivers and the amount of concrete waste deposited in landfills resulting from construction waste. In this investigation the effect of the addition of CF on electrical properties in hardened, wet and dry state, electric percolation in dry state and fluidity of the wet mixture of a cement based CRM was evaluated: fine recycled aggregate: graphite powder, CRM specimens with dimensions of 4 × 4 × 16 cm. were manufactured for 3, 7 and 28 days of age and sand/cement ratios = 1.00, graphite/cement = 1.00, water/cement = 0.60 and CF = 0.1, 0.3, 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0% compared to the weight of cement. The results demonstrated the effect of the addition of CF in CRM, reducing fluidity of the mixtures due to the opposition generated by its physical interaction of CF with recycled sand or recycled fine aggregate and graphite powder (GP), in its case, placing the electric percolation percolation at 0.30% and 0.45% of CF for CRM with and without GP, respectively. Increases in electrical conductivity (EC) without the presence of GP are defined by the contact between the CF and the conductive paths formed. In contrast, with the presence of GP, the EC is defined by the contact between the CF and the GP simultaneously, forming conductive routes with greater performance in its EC.

Background: This study evaluated the effectiveness of upper thoracic manipulation (UTM) and proprioceptive training versus proprioceptive training alone on forward head posture (FHP) and cervicocephalic joint position sense (CJPS) in asymptomatic university students during a short interval of time. Objectives: To evaluate whether the suggested combination would provide greater benefit, and be superior to proprioceptive training alone in improving proprioceptive acuity and head posture. Design: A single-blind randomized controlled trial. Methods: Thirty-three university student volunteers with asymptomatic FHP were recruited. Subjects were randomly assigned to a manipulation group (n=16) receiving UTM combined with proprioceptive training or a proprioception group (n=17) receiving proprioceptive training only. The intervention period lasted 5 weeks in total, and consisted of one 15 to 20-minute session per week. FHP and CJPS were assessed before and after the intervention. Results: A significant pre- to post-intervention decrease in FHP and joint position error was identified in both groups (P<.05). Subjects in the manipulation group demonstrated greater improvements in CJPS and head posture compared to the proprioception group (P<.05). Conclusion: These findings support employing either intervention for treating asymptomatic students with FHP. However, the addition of UTM to proprioceptive training was more effective than proprioceptive training alone in reducing joint position errors and improving head posture.

This study aimed to investigate the effects of oyster mushroom addition on the physicochemical properties of full fat soy (FFS)-based extruded meat analog. The meat analog blend was FFS, wheat gluten, and corn starch (0.5:0.4:0.1), and oyster mushroom was added to the base formulation (0, 4, 8, and 12%). The extrusion condition was set to 55% feed moisture, 170oC barrel temperature, and screw speed of 150 rpm by using the twin-screw extruder equipped with a cooling die. The hardness, chewiness, cutting strength, and integrity index of the FFSbased extruded meat analog increased with the increase in oyster mushroom contents, while its nitrogen solubility index (NSI) decreased. The cohesiveness, springiness, and water holding capacity revealed the inconstant patterns with the increase in oyster mushroom contents. The total phenolic content and DPPH radical scavenging activity significantly increased with the increase in oyster mushroom contents. In conclusion, the incorporation of the oyster mushroom into the FFS-based meat analog enhanced the textural properties and antioxidant activity.

This study analyzed the quality characteristics of Soksungjang combined with sorghum koji, according to the amount of sorghum added and the length of the fermentation period. The moisture content of Soksungjang was the lowest in the control group when there was no sorghum koji added, but gradually increased as the amount of added sorghum koji increased. The reduction in the sugar content of sorghum Soksungjang did not change according to the fermentation period of the control group, but increased alongside the fermentation period when sorghum koji was added to Soksungjang. The amino nitrogen content increased from 67.20-80.73 mg% from the beginning of the fermentation period to 173.13-383.60 mg% at the end of the fermentation period, and the total polyphenol content increased from 260.25-351.28 mg% from the beginning of the fermentation period to 567.28 mg%-674.93 mg% to the end of the fermentation period. DPPH radical scavenging activity also increased as the fermentation period elapsed, and ABTS radical scavenging activity increased and then decreased slightly over the fermentation period. The antioxidant activity was the highest in the Soksungjang mixture with a 10% concentration of sorghum koji.