BaTiO3-Poly vinylidene fluoride (PVDF) solution was prepared by adding 0~25 wt% BaTiO3 nanopowder and 10 wt% PVDF powder in solvent. BaTiO3-PVDF film was fabricated by spreading the solution on a glass with a doctor blade. The output performance increased with increasing BaTiO3 concentration. When the BaTiO3 concentration was 20 wt%, the output voltage and current were 4.98 V and 1.03 μA at an applied force of 100 N. However, they decreased when the over 20 wt% BaTiO3 powder was added, due to the aggregation of particles. To enhance the output performance, the generator was poled with an electric field of 150~250 kV/cm at 100 °C for 12 h. The output performance increased with increasing electric field. The output voltage and current were 7.87 V and 2.5 μA when poled with a 200 kV/cm electric field. This result seems likely to be caused by the c-axis alignment of the BaTiO3 after poling treatment. XRD patterns of the poled BaTiO3-PVDF films showed that the intensity of the (002) peak increased under high electric field. However, when the generator was poled with 250 kV/cm, the output performance of the generator degraded due to breakdown of the BaTiO3-PVDF film. When the generator was matched with 800 Ω resistance, the power density of the generator reached 1.74 mW/m2. The generator was able to charge a 10 μF capacitor up to 1.11 V and turn on 10 red LEDs.

In this study, when manufacturing Yakgwa, 0, 25, or 50% of embryonic rice flour (ERF) was substituted for wheat flour (WF) to make the dough. After making Yakgwa by hot air frying (HF) or deep-fat frying (DF) methods, physicochemical characterization and acceptance tests were conducted. ERF had a higher water-binding capacity and a lower fat-binding capacity than WF (p<0.05). Yakgwa prepared by HF had lower crude fat contents, peroxide values, and expansion rates, but higher hardnesses, lightnesses, and rednesses (p<0.05) than that prepared by DF. Higher ERF substitution ratios reduced acid values and expansion rates and increased hardness (p<0.05). Acceptance testing showed 0% ERF Yakgwa prepared by HF had a significantly higher acceptance than Yakgwa prepared by DF. HF was found to have a positive effect on product acceptability. Yakgwa prepared with the DF method by substituting WF with ERF resulted in better flavor and overall acceptability than Yakgwa prepared with WF alone (p<0.05).

PURPOSES : In general, a high-performance concrete construction method is a method of loading mixed cement and other materials on a mobile mixer equipped with a concrete plant. However, the construction cost is high because the unit cost of the mixed cement is very high and the equipment usage fee of the mobile mixer is also high. To compensate for these drawbacks, a cellular spray concrete method was developed. This is a highly functional customized concrete construction method in which admixtures are added to high-flow concrete with cellular (air bubbles) added at the site and constructed through spraying. METHODS : Field workability evaluation using cellular concrete was carried out using a spray method in 2017 and an anti-foaming agent in 2018. The test construction section was set as a new road-pavement construction site. After construction, strength, durability characteristics, and void analysis were performed to compare the construction methods. The results of laboratory tests under optimal conditions were also compared to the on-field results. By comparing the indoor mixing and the on-field results, we analyzed whether there were any problems concerning the performance expression. The economic feasibility at the initial construction stage was analyzed by comparing the existing and the cellular concrete construction methods in terms of material cost and equipment usage fee. RESULTS : In the case of cellular spray concrete, construction through spraying is cumbersome, and the need to additionally use large equipment such as a pump car and compressor constitutes a disadvantage. However, the most relevant feature is that it can be constructed not only on the floor, but also on a slope. In the case of cellular concrete with an antifoaming agent, it was possible to quickly produce high-performance concrete using on-site remixing equipment. By supplying materials to the pouring surface using a conveyor, smooth construction and construction in narrow spaces were also possible. CONCLUSIONS : The cellular concrete method allows the immediate on-site production of high-performance concrete, and it is possible to selectively apply spray construction, antifoaming agent construction, etc.

This study was carried out to investigate the effect of the feeding method of total mixed fermentation (TMF) and concentrate feed on the growth performance, carcass and meat characteristics of late fattening Hanwoo steers. Twenty-four Hanwoo steers were used in this study. The control group was fed with concentrate feed + rice straw from the growing to the late fattening period, while the T1 group was fed with TMF from the growing to the early fattening period and concentrate feed + rice straw for the late fattening period. The T2 group was fed with TMF from the growing to the late fattening period. The average daily gain (ADG) and feed conversion ratio (FCR) were not different between the treatment and control group. Serum cholesterol and high density lipoprotein (HDL) cholesterol concentrations were higher in the T2 groups than in the control group (p<0.05). The yield grade and quality grade were not different between the treatment and control group. The lightness of longissimus muscle was higher in the T1 group than in the control and T2 groups (p<0.05). Poly-unsaturated fatty acid (PUFA) of longissimus muscle was increased in the T2 groups than in the control group. Therefore, the method of feeding TMF and concentrate feed could have a positive effect on the lightness and fatty acid composition of longissimus muscle without affecting the growth and carcass grades of Hanwoo steers.

This study was conducted to investigate quality characteristics of red bean gochujang prepared with different ratios of meju for eight weeks. We determined quality characteristics such as pH, moisture content, total microbial flora counts, amino-type nitrogen content, total polypenol content, and antioxidant activity. The pH decreased by fermentation period, whereas total acidity was 0.36~0.39% in the early stage of fermentation, 0.63~1.16% at four weeks of fermentation, and decreased to 0.43~0.65% after the eighth week of fermentation. Moisture content of the control (no red bean, no rice) decreased 62.13% to 50.93%, but in case of the treatment, it slightly decreased. Total cell counts revealed similar tendency at the beginning of fermentation, and at eight weeks of fermentation. In case of lactic acid bacteria, all samples except RB-1.5 (gochujang added meju made of mixing ratio of rice:soybean:red bean (1:2:1.5) slightly increased. Amino nitrogen and total polyphenol of all samples increased in the fermentation period, especially RB-1.5 sample had the highest levels than other samples. By increasing the amount of red bean, DPPH radical scavenging activities increased. In taste sensing analysis, all treat samples except RB-1.5 revealed lower sourness than the control. Also, in case of bitterness, all samples revealed low content than the control. So, by adding red bean, it can enhance taste and function of gochujang.

This study was conducted to optimize the conditions of a sweet rice paste as a replacement of red bean paste recipe using the central composite design of response surface methodology (RSM). Ten experimental recipes with two reference points (rice flour and sugar), were selected, and the physical and sensory characteristics of a sweet rice paste were measured. In the Rapid Visco Analyzer test, breakdown value was the highest in rice flour (105.73 RVU). Sweetness significantly increased with addition of sugar contents (p<0.0002) and viscosity increased with addition of rice flour contents (p<0.0185). Moisture contents decreased with increasing contents of rice flour and sugar, whereas yellowness and redness tend to increase. In the sensory evaluation test, quadratic models for color (p<0.01865), sweetness (p<0.0399), thickness (p<0.0073), and overall acceptability (p<0.0249) were approved as independent for the rice flour and sugar contents. In conclusion, the optimal mixing ratio of sweet rice paste was determined to be 45.38 g of rice flour and 77.95 g of sugar.

도심지내 굴착복구 공사는 시간과의 싸움이다. 서울시의 경우 당일굴착, 당일복구를 원칙으로 하고 있 다. 이로 인해 작업자는 제안된 시간내에 굴착복구 공사를 마무리 하여야 한다. 굴착공정 상 굴착시간과 관로 시공에는 작업시간을 많이 할당 하지만, 되메우는 공정(모래부설 및 다짐, 골재부설 및 다짐)에는 상 대적으로 시간 할당이 적은 편이다. 그러다 보니 되메우는 과정에서 충분한 다짐을 할 시간적 여유가 없 으며, 결국 임시포장으로 마무리 한 다음 추후에 다시 포장공사를 하는 실정이다. 이에 본 연구에서는 관 로 주변의 충분한 지지력 확보 및 작업성을 위하여 경량기포 모르타르를 적용하였으며, 최적 작업시간 산 정을 위한 최적배합을 도출하고자 하였다. 최적배합을 설정하기 위한 변수로 물-결합재 비(W/B), 플라이애시 치환율 및 기포 투입 시간을 설정하 였다. 물-결합재비는 60, 65, 70%로 플라이애시 치환율은 결합재 질량 대비 60, 70, 80%, 기포투입시간 은 0, 1, 2초로 설정하였다. 초결시간을 결정하기 위한 모르타르의 응결시험은 KS F 2436“관입 저항침에 의한 콘크리트의 응결 시간 시험방법”에 따라 실험을 수행하였으며, 초결의 응결시간 계산을 위하여 회귀분석에 의한 방법을 사용하였다. 개별 함수별 상관관계를 분석한 결과, 플라이애시 치환율과 기포 투입시간이 초결에 영향을 미치는 것 으로 나타났으며 오히려 W/B비는 미치는 영향이 적은 것으로 나타났다. 이러한 결과의 원인으로는 W/B 비의 경우 최적 플로우를 만족시키기 위하여 고성능 감수제를 배합별로 차별화하여 적용하였다. 게다가 기포 투입량에 따라 유동성이 변하고 이로 인해 초결에 영향을 미칠 수 있다고 판단되었다. 또한 플라이 애시의 경우 강도 발현에 영향을 주는데 치환량이 증가할수록 강도 발현이 늦어지기 때문이다. 이러한 결 과는 변수별 컨투어 곡선을 분석해 봐도 알 수가 있다. 그림 2, 3의 경우 W/B비 에 따른 초결 시간 변화가 적은 것을 알 수 있다. 하지만 그림 1을 보면 플라 이애시 치환율와 기포투입시간에 따른 초결 시간 변화가 있는 것으로 나타났다. 특히 초결 시간을 최대한 짧게 만들 수 있는 최적 변수 범위는 플라이애시 치환율의 경우 70% 수준이고, 이에 따른 기포투입시간 은 2초 이하에서는 모두 적정한 것으로 나타났다.

The purpose of this study was to formulate the optimal ratio of tofu ice cream made with crushed tofu and soybean milk. Also, to compare characteristics of tofu ice cream and soybean ice cream. Mix viscosity, overrun and melting down are measured as characteristics of ice cream. The optimal mixing ratio of tofu ice cream was determined by response surface methodology based on overall quality. As a result of optimization, tofu ice cream was made with 65.90% tofu cream (9% solid contents), 4.35% whipping cream, 14.35% canola oil, 15.00% sugar, 0.2% emulsifier and 0.2% guar gum. Soybean ice cream made with three different treated (blanched, steamed, roasted) soybean and each preprocess are treated for 0-20 min. Mix viscosity was enhanced preprocessing time increasing. Also, overrun and melting down was decline preprocessing time increased. As a result of comparison of ice cream overall quality, 15 min roasted soybean ice cream was shown the best quality.

The purpose of this study was to formulate the optimal mixing ratio for Korean vinegared cabbages harvested in fall from Haenam, Hongseong and Gyeongsan regions. The general compositions such as moisture and ash, and hardness were not significant different among 3 cabbages. The vinegared cabbage was made with vinegar, salt and sugar, and stored at 5oC for 5 d. The diffusion of salt, sugar and vinegar to the cabbage was completed within 3 h. The optimal mixing ratio of those components was determined by response surface methodology (RSM) based on overall preference. As a result of analysis, optimal mixing ratio of Haenam vinegared cabbage was 8.94% vinegar, 1.88% salt, and 18.18% sugar, whereas 8.91% vinegar, 2.12% salt, and 17.97% sugar in Hongseong vinegared cabbage, lastly 8.24% vinegar, 2.50% salt, and 18.26% sugar in Gyeongsan vinegared cabbage. Storage characteristics were investigated at different storage times and temperatures using overall preference, texture, and pH. Overall preference and texture were enhanced after 1 wk storage, but vinegared cabbage was spoiled after 3 wk at 20oC. Change in pH was the fastest during 1 wk at all temperatures, and then reached equilibrium.

본 연구는 옥수수 사일리지를 이용하여 TMR 제조 시 배합시간에 따른 물리적 특성(Particle size, peNDF 및 laceration)의 변화를 조사하고, 반추위 내 in situ 건물분해율 및 비유중기 착유우의 유생산성에 미치는 영향을 조사하고자 수행되었다. TMR 시험사료는 동일한 원료를 이용하여 배합시간을 30분(T1구)과 50분(T2구)으로 제조하였다. Penn State Particle Size Separator (PSPS, 19 mm와 8mm 체)로 분리하여 입자크기의 분포를 분석한 결과 배합 시간이 30분(T1)에서 50분(T2)로 증가함에 따라 하층(<8mm)의 비율이 유의적으로 증가하였고(p<0.01), peNDF>8.0는 유의적으로 감소하였으며(p<0.01), 굵은 비율(≥1mm) 이 유의적으로 감소하였다(p<0.01). 반추위 내 in situ 건물 분해율은 모든 배양시간에서 처리구간 차이가 없었지만 24시간 배양에서 T1구에서 유의적으로 높게 나타났다. (p<0.01). 산유량은 처리구간 차이가 없었지만 유지방은 T1이 유의적으로 높게 나타났다(p<0.01). 본 연구 결과에서 옥수수 사일리지 위주의 TMR 제조 시 배합시간을 단축 조절함으로서 산유량 및 유성분에 대한 부정적 영향 없이 조사료의 물리적 사료가치를 증진하는데 효과가 있을 것으로 기대된다.

골재의 다짐모형(Packing Density Model)은 다양한 최적다짐밀도를 통하여 혼합물 내에서 골재의 역 할을 최대화하거나 다른 고가의 재료를 절감하기 위하여 다양한 건설분야에서 연구되고 있다. 다짐밀도모형은 1929년에 Furnas에 의하여 제시된 단순한 모형으로부터, Aim and Goff 모형, Toufar 모형, Linear Packing Density 모형 등 다양한 연구자들에 의하여 그 형태가 제시되고 발전되어 왔으나, 기본 적으로 굵은골재에 잔골재가 포함되는 경우와 잔골재에 굵은골재가 포함되는 경우로 단순화될 수 있으며, 모형의 정밀도를 향상시키거나 물리적 현상을 반영하기 위한 함수 또는 계수의 조합으로 보완되는 것이 일반적이다. 본 연구에서는 다양한 다짐밀도모형을 고찰하여 잔골재와 굵은골재의 부피비에 따른 다짐밀도예측결과 를 평가하였으며, 향후 이산요소법(Discrete Element Method, DEM)을 이용하여 개발될 골재배합설계법에 필요한 변수를 고려한 모형의 형태를 제시하였다. 다짐밀도모형의 재해석을 통하여 확인된 다짐밀도 모형의 주요변수는 개별 골재의 단위중량, 지름 및 개별골재더미의 다짐밀도이며, 다짐의 최적화를 저해하는 Wall Effect와 Loosening Effect를 고려하기 위하여 통계적함수를 적용하거나 다짐에너지를 고려 하기 위한 변수도 조건에 따라 적용될 수 있음을 확인하였다. 또한 대부분의 이론적 다짐밀도모형에서 개별 골재더미의 다짐밀도는 골재 혼합물의 다짐밀도에 큰 영향을 미치는 변수이지만, 그 영향이 작지 않을 것으로 예측되는 개별골재더미 사이의 물리적 상호작용은 대부분의 기존다짐밀도모형에 고려되어 있지 못한 것으로 확인되었다. 이상의 기존 수학적 다짐모형의 검토를 통하여 DEM을 활용하여 개발될 다짐밀도예측모형의 형태를 제안하였다.

This study investigated the quality characteristics of black soybean paste(Daemacjang) with black soybean content and salt concentration. The total acidity increased as the pH decreased during fermentation period. The amino-type nitrogen content of all samples increased significantly during fermentation time. Total cell counts was not significantly different during fermentation, and mold counts decreased at 3 log cycles. The cell counts of lactic acid bacteria decreased approximately 2 to 3 log cycles in 10% salt concentration (treat B and C), and were not detected in treat A and D. Total polyphenol contents of treat A, B, and C were 42.77%, 52.99% and 52.95% during fermentation up to 70days, respectively, which was higher than D (39.86%). In a sensory evaluation, treat B showed the highest scores for overall acceptability.

This study was conducted to investigate the effects of different levels of soybean curd residue as an ingredient of TMR on growth performance and carcass characteristics of Holstein steers. Twenty four Holstein steers of 7 months age(average body weight 274.6 kg) were randomly allocated to 3 experimental groups, which contained 8animals per group during 15-months feeding trial. The treatments composed of the group fed concentrate and rice straw separately (Control), the group fed TMR containing low levels of soybean curd (T1), the group fed TMR containing high levels of soybean curd residue (T2). Body weight and average daily gain were not significantly different among the treatment groups during the feeding trial periods. Feed intake was not differ among treatment groups, but feed conversion ratio was significantly higher in T2 group compared to T1 group during late fattening stage (p<0.05). However, it was not different in overall average. According to the yield traits, carcass weight of control, T1 and T2 were 466.4, 451.1 and 460.1 kg, respectively. Back fat thickness, rib eye area and yield index were not different among the groups. The marbling score, meat color, texture and maturity in quality traits were not different among the treatment groups, but fat color was significantly higher in T2 group compared to T1 group (p<0.05). The quality grade (1+:1:2:3, NO.) tended to be higher for T1(0:2:1:5) and T2 (0:1:4:3) compared with the control (0:0:3:5). Therefore, these results indicated that TMR with soybean curd residue may be appropriate the growth performance and carcass characteristics of Holstein steers.

PURPOSES: As pavement generally provides service shorter than an expected life cycle, maintenance cost increases gradually. In order to help extending the service life and reduce maintenance cost, a new multi-functional composite pavement system is being developed in Korea. METHODS: This study is a part to develop the multi-functional composite pavement and is to investigate the mechanical performances of fiber-reinforced lean concrete for pavement subbase. The inherent problem of fiber reinforced concrete is dispersion of fibers in concrete mix. This study additionally evaluated fiber dispersion characteristics with respect to different fiber types. RESULTS: From the test results, the compressive strengths of the concretes satisfied the required limit of 5MPa at 7days. The standard deviation of the measured number of fibers were lower in the order of nylon, steel fiber and polypropylene. CONCLUSIONS: Reject ash was shown to be satisfactory as a replacement material to Portland cement in lean concrete base. The fiber volume fraction is suggested to be 0.4% even though the fracture toughness did not vary significantly with respect to fiber types. However, fracture energy absorbed up to complete failure increased with the increased fiber volume fraction increment.

본 연구에서는 다양한 포장용 콘크리트 배합의 건조수축 특성에 관한 실험결과를 분석하였다. 실험변수는 굵은골재의 종류(석회암, 사암, 화강암, 안산암, 편마암)와 잔골재의 종류(자연사, 부순모래) 및 콘크리트의 배합강도(보통강도, 고강도)를 달리하였다. 그리고 형상비가 22.2, 40, 85.7, 150, 200, 300을 갖도록 시편의 크기를 달리하였으며 코팅제(U&V-H(A,B))를 활용하였다. 다이얼게이지를 이용하여 항온(20℃) 항습(60%)에서 수행된 건조수축 실험은 길게는 1,014일 동안 측정하였다. KS에서 제시하는 표준시편에 비해 도로포장 모사용 슬래브 시편의 건조수축 변형률은 약 39% 감소되는 것으로 나타났다. 또한 동일한 형상비에 대해 굵은골재의 변화에 따른 건조수축 실험결과 석회암이 배합된 시편의 변형률이 사암대비 형상비별로 56~76% 범위에서 가장 낮게 측정되어 포장용 콘크리트로 사용되는데 유리할 것으로 판단된다.