The Sungnyemun roofing tiles were twice disassembled for maintenance work, in 1963 and 1997, and modern tiles were applied in 1997. However, besides differing in visual appearance, the modern tiles had distinctly different physical properties. A study has been carried out on 22 different tiles, including original Sungnyemun tiles, modern tiles applied during maintenance, traditional tiles made by tile-makers, and others, to examine their physical properties, such as bending strength, frost resistance, absorption, whole-rock magnetic susceptibility, chromaticity, differential thermal analysis, and other characteristics. Since the method of making modern tiles involves compressing clay in a vacuum, modern tiles showed relatively greater bending strength and specific gravity, while Sungnyemun tiles and those made by tile-makers, in comparison, demonstrated less bending strength and specific gravity owing to their production method of 'treading,' in which clay is mixed by having someone tread upon it repeatedly. Over time, the absorption rate of the original tile used for Sungyemun gradually decreased from 21% to 14.7%; traditional tiles from tile-makers showed absorption rates of 17%, while the absorption rate of modern tiles was just 1%, which is significantly low. As for frost resistance, Sungnyemun tiles and traditional tiles from tile-makers showed cracking and exfoliation after being subjected to testing 4 or 5 times, while slight cracking was seen on the surface for modern tiles after 1ngy, or 3 times. In other words, no significant difference from influence by frost was found. According to the results of differential thermal analysis, the plastic temperature was shown to have been no less than 1, on℃ for all types of tile, and cristobalite was measuredthrough XRD analysis from a Sungnyemun female tile applied during maintenance in 1963, which appeared to have been plasticized at between 1,200℃~1,300℃. Based on these research results on the physical properties of tiles from the Sungnyemun roof, a fundamental production method for tiles to be applied in the restoration of Sungnyemun has been identified.

Hydrophobically monoendcapped poly(sodium acrylate)s formed hydrophobic microdomains in water. This was concluded on poly(sodium acrylate)s with a linear C12-alkyl chain attached specifically at the end of the polymer. There was no well defined CMC (critical micelle concentration), but rather a gradual transition from a micelle free solution to a micelle solution. Steady state fluorescence spectroscopy indicates that the micro domains are rather hydrophobic. At pH 5 in the abscence of salt and at pH 9 in the prescence of 1 M sodium citrate the CAC (critical aggregation concentration) was in the range of 0.1 to 2.4 mM. However at pH 5 there was a linear increase in the transition concentration with a head-group size due to an increase in steric and electrostatic repulsions between polymer main chains. At pH 9 in the abscence of salt the transition concentration was in the range of 1 to 80 mM. For the larger polymers there was a effect which consisted of a concentration gradient of sodium counterion toward the hydrophobic domain. The effect was larger for the larger polymers because of the higher total sodium concentration and the less steep counterion concentration gradient.

In order to improve the breaking strength and elongation of Polybutylene succinate (PBS) monofilament, the monofilament was produced by blending PBS and Polybutlyne adipate-co-terephthalate (PBAT). The PBS/PBAT blend monofilament was prepared by the melt spinning system, and the weight ratios of the compositions of PBS/PBAT was 100/0, 95/5, 90/10 and 85/15, respectively. The breaking strength, elongation, softness and crystallization of PBS/PBAT blend monofilament were analyzed by using a tensionmeter, softness measurement, X-ray diffractometer in the both dry and wet conditions. The PBS/PBAT blend monofilaments were spun in the take-up velocity of 1.19m/sec under the drawing ratio of 6.8:1 condition. The production volumes of PBS/PBAT blend monofilaments showed 20% less than that of Nylon. The breaking strength of PBS/PBAT blend monofilaments were decreased as PBAT contents increased, while elongation and softness were increased. In case of PBAT content were over 5%, the breaking strength, elongation and softness of PBS/PBAT blend monofilaments were not shown to increase in spite of increasing in PBAT contents. Based on these results, it was possible to make the monofilaments with the maximized physical properties when the PBAT contents at 5%.

This study was carried out to develop an optimum baking formula and baking process for a new bread raw material with added Cordyceps militaris powder, which has been known to prevent various adult diseases and cancers. The rheological properities of dough made from Cordyceps militaris powder-wheat flour with 0, 1, 2, and 3% Cordyceps militaris powder added-were investigated. A farinogram showed that the water absorption and weakness value of dough increased with added Cordyceps militaris powder, but development time and dough stability were decreased. An extensogram showed that resistance to extension was increased in bread with 1% Cordyceps militaris powder, but decreased in bread with 2% and, 3% powder. Extensibility decreased fermentation progressed. An amylogram showed that gelatinization point was increased but maximum viscosity was decreased with added Cordyceps militaris powder. With increased amounts of powder dough volume during fermentation was reduced. The change in pH values of dough after mixing, fermentation, and proofing decreased with increased amounts of added powder.

In this study, the rheological properties of doughs blended with 5% to 20% fermented rice bran (FRB) were investigated using farinographs, amylographs, extensographs, and SEM. In the farinograph analysis, the water absorption decreased and the replacement ratio of FRB increased over the time of development of the dough. The stability time of the dough was shortened, and the degree of softening decreased with added volume of FRB. The amylograph analysis showed that the temperature at the beginning of gelatinization showed a tendency to increase with increasing replacement ratio of FRB, but the gelatinization temperature showed no significant difference between the FRB-added groups and control group. The extensograph analysis showed that when the replacement ratio of FRB was over 10%, the extension of the dough decreased while the resistance was increased. In the SEM analysis, the added dough with less than 10% FRB had similar characteristics in gluten matrix and gas bubbles to those of the control of wheat flour alone. It was concluded that an added FRB volume of below 10% is most suitable for bread making.

Glass-ceramics were fabricated by heat-treatment of glass obtained by melting a coal bottom ash with Li2O addition. The main crystal grown in the glass-ceramics, containing 10 wt% Li2O, was β-spodumene solid solution, while in Li2O 20 wt% specimen was mullite, identified using XRD. The activation energy and Avrami constant for crystallization were calculated and showed that bulk crystallization behavior will be predominant, and this expectation agreed with the microstructural observations. The crystal phase grown in Li2O 10 wt% glass-ceramics had a dendrite-like shaped whereas the shape was flake-like in the 20 wt% case. The thermal expansion coefficient of the Li2O 10 wt% glass-ceramics was lower than that of the glass having the same composition, owing to the formation of a β-spodumene phase. For example, the thermal expansion coefficient of Li2O 10 wt% glass-ceramics was 20×10-7, which is enough for application in various heat-resistance fields. But above 20 wt% Li2O, the thermal coefficient expansion of glass-ceramics, on the contrary, was higher than that of the same composition glass, due to formation of mullite.

목적: 최근 소프트 콘택트렌즈는 소재의 연구개발 뿐만 아니라 기능성의 연구개발도 함께 이루 지고 있다. 이에 본 연구는 Ag를 이용하여 항균성을 갖는 기능성 콘택트렌즈를 제조하였다. 방법: 기존 소프트 콘택트렌즈의 재료와 AgNO3을 혼합하여 교반한 후, 70℃에서 약 40분, 80℃에서 약 40분 건조하였다. 마지막으로 100℃에서 약 40분 열처리 공정을 거처 공중합하였다. 결과: 물리적 특성으로는 건조 후와 수화 후의 굴절률은 1.502~1.504와 1436~1.445, 함수율은 34.54%~39.03% 그리고 가시광선 투과율은 79.1%~83.8%를 나타내었다. 결론: 기존 소프트 콘택트렌즈의 소재와 은과의 중합을 통해 콘택트렌즈의 물리적 특성에도 부합되는 폴리머가 생성된 것으로 판단된다.

본 연구는 초미세분쇄기술을 이용하여 옥수수전분의 입자구조파괴가 이루어졌을 때 분자구조적, 물리적 변화가 어떻게 이루어지는지를 구명하고자 하였다. 초미세 분쇄처리 후 옥수수전분의 평균직경은 약 50% 감소가 이루어졌으며 비표면적은 567% 증가하였다. 초미세분쇄처리 전·후의 옥수수전분에 대한 분자량분포를 GPC로 측정한 결과 분쇄 후 저분자량의 Peak II의 면적이 21.0%에서 86.5%로 상승하였다. 손상전분 함량은 각각 9.63%와 83.57%로 초미세분쇄처리에 의하여 크게 증가하였다. 옥수수전분의 경우는 겔(gel)을 형성하였으나 초미세분쇄처리 후에는 전분의 분쇄과정에서 전분입자파괴와 아울러 옥수수전분의 분자량이 저분자화 되면서 겔 형성능력이 크게 저하되었다.

본 실험은 볏짚 수거시기에 따른 물리적 특성, 사료가치, 소화율 및 기호성에 미치는 영향을 구명하기 위하여 볏짚 수거시기를 9처리 3반복(T1: 벼 수확 후 10일, T2: 벼 수확 후 25일, T3: 벼 수확 후 40일, T4: 벼 수확 후 51일, T5: 벼 수확 후 70일, T6: 벼 수확 후 85일, T7: 벼 수확 후 100일, T8: 벼 수확 후 115일, T9: 벼 수확 후 130일)으로 하여 2007년 10월부터 2008년 2월까지 경북대

폐타이어 고무분말은 도로 유지 및 보수제로 아스팔트 바인더의 개질제로 사용되고 있다. 도로보수제인 폐타이어 고무분말 개질 아스팔트 (crumb rubber modified asphalt, CRMA) 실란트에 필요한 접착특성은 저온에서 아스팔트 바인더의 취성과 접착파괴특성 때문에 주목받고 있다. 본 연구에서는 저온에서 CRMAs의 개질제로서 유연제의 영향을 조사하였다. 저온에서 CRMAs의 특성은 침입도, 연화점, 인장 및 인장접착시험을 통하여 측정하였다. 유연제를 도입한 CRMAs에서 CR과 아스팔트바인더의 연성변형이 증가함에 따라 인장접착강도와 변형률이 증가하였다. 저온영역에서 CRMAs의 인장특성과 접착특성은 유연제의 함량이 중요한 요소임을 발견하였다.

본 연구에서는 MMA 계열의 폴리머 콘크리트를 콘크리트 교량 상판의 박층 교면포장용으로 적용 가능성에 대한 검토를 수행하였다. 아크릴수지와 경화재, 충진재(탄산칼슘 및 규사)로 구성되어진 아크릴 콘크리트의 성분 종류 및 배합비율 등이 아크릴 콘크리트의 물리적 특성에 미치는 영향을 파악하기 위하여 점도시험, 압축강도시험, 휨시험 등을 수행하였으며, 시험을 통해 최적 배합비율을 결정하였다. 최적 배합비율로 생산된 아크릴 콘크리트에 대해 투수저항성, 염소이온 침투 저항성, 경화수축량, 열팽창계수, 부착강도 시험 등의 물리적 특성 시험을 실시하였다. 시험결과 폴리머 콘크리트가 기존의 일반 시멘트 콘크리트에 비해 방수성능이 우수하고 염소이온 침투 저항성도 우수한 것으로 나타났다. 또한 기존 바닥 콘크리트와의 부착성도 우수하고 균열 저항성도 우수한 것으로 나타났다. 기존의 아크릴 수지는 경화시 수축량이 크고, 열팽창계수 또한 일반 시멘트 콘크리트에 비해 큰 단점이 있으나 본 연구에서 새롭게 개발한 아크릴 수지를 적용한 결과 대폭 증가된 연성으로 인해 균열발생 가능성을 낮출 수 있을 것으로 확인되었다.

This study examined the effects of added amounts of shrimp powder on the physical and sensory properties of Jook for elderly foodservice operation. According to the amylograph data, the composite shrimp flour-wheat flour samples increased the gelatinization temperature, with increasing shrimp-flour content; moreover, initial viscosity at 95℃, viscosity at 95℃ after 15 minutes, and maximum viscosity were reduced. As the level of shrimp powder in samples increased, L-values decreased, and a-values and b-values increased. In addition, the Jook had higher viscosity and lower spreadability values as the amount of shrimp powder increased. Sensory characteristics, such as nutty taste, color, viscosity, and overall preference increased significantly with the addition of shrimp powder. In conclusion, to enhance the quality of Jook, a 3% addition of shrimp powder would be the most beneficial.