PURPOSES : The performance of pavements is decreased by reduced bearing capacity, deterioration, and distress due to complex loading conditions such as traffic and environmental loads. Therefore, the proper maintenance of pavements must be performed, and accurate evaluation of pavement conditions is essential. In order to improve the accuracy of the heavy weight deflectometer (HWD), which is a nondestructive evaluation method, the correlation between HWD test results and temperature factors were analyzed in this study. METHODS : The HWD test was conducted five times for one day on airport concrete pavement, and the ambient temperature, surface temperature, and slab internal temperature were collected. Since the slab internal temperature was nonlinear, it was replaced by the equivalent linear temperature difference (ELTD). The correlation between the HWD test results and each temperature factor was analyzed by the coefficient of correlation and coefficient of determination. RESULTSAND: The deflection of the slab center, mid edge, and corner, and impulse stiffness modulus (ISM) showed significantly high correlation with each temperature factor, especially the ELTD. However, the load transfer Efficiency (LTE) had very low correlation with the temperature factors. CONCLUSIONS : It is necessary to analyze the effect of aggregate interlocking on LTE according to the overall temperature changes in slabs by conducting seasonal HWD tests. It is also necessary to confirm the effect of seasonal temperature changes on deflection and ISM.

새우젓갈을 대상으로 젓갈의 품질에 가장 큰 영향을 미치는 식염의 농도 및 숙성 온도가 전체 숙성기간 동안에 식품 위생적 품질 인자의 변화에 미치는 영향을 살펴보았으며, 그 결과는 다음과 같다. 새우젓갈의 휘발성 염기질소 함량은 식염 농도가 높을수록 휘발성 염기질소 함량은 낮게 나타났고, 숙성온도 20oC에서는 10oC에 비해 빠른 휘발성 염기질소 증가를 나타내었다. 또한, 히스타민의 발현은 식염첨가량은 히스타민의 생성에 미치는 영향은 크지 않았으나 숙성온도가 낮은 경우 히스타민의 함량도 낮게 나타나 온도가 히스타민의 발현에 영향을 미치는 인자 임을 확인하였으며, 새우젓갈의 히스타민 함량은 낮은 수준으로 숙성기간 내내 유지되어 새우젓갈에 있어서 히스 타민은 숙성기간을 단축하기 위해 숙성온도를 지나치게 높이지 않는다면 크게 우려하지 않아도 될 것으로 사료된다. 아미노산성 질소함량의 변화는 숙성기간 동안 지속적으로 증가하는 경향을 나타내었으나 숙성온도간 차이에 비해 그 차이는 크지 않았으며, 새우젓갈의 총균수 변화에 미치는 식염 농도 및 숙성온도의 영향은 식염 농도가 높을수록 식염에 의한 미생물의 생육억제 효과가 크게 나타났고, 숙성온도가 낮을수록 총균수도 낮게 나타났으나, 대체로 숙성 30일까지 총균수가 증가하다가 이후 유지 또는 감소하는 경향을 나타내었다. 대장균군 및 대장균의 변화는 원료단계에서 대장균군 및 대장균이 거의 검출되지 않아 이후 숙성동안에도 검출되지 않았다.

Effect of salt concentration (10, 20 and 30%, respectively) and fermentation temperature (10 and 20oC, respectively) on changes in quality index (VBN, Histamine, Amino nitrogen, Total viable cell counts, Coliform bacteria and E. coli counts) of culinary salted and fermented anchovy during fermentation were investigated to suggestion of fundamental documents for industrial objectives. Our results show that the effect of salt concentration on changes in quality index was not high compared with fermentation temperature in salted and fermented anchovy with below 20% of salt concentration however effect of salt concentration and fermentation temperature on quality index was not significant with 30% salt concentration. And all most whole changes of quality index were rapidly increased or decreased for 30 days of fermentation.

This study examined blends of styrene butadiene rubber(SBR) and chloroprene rubber(CR) prepared from an open 2-roll mill following the conventional polymer blend method for a wide range of the blend composition. Rubber vulcanizates were manufactured by hot press and then mechanical properties, heat and ozone resistance of the specimens were examined. Due to the post cure during the aging test, hardness of vulcanizates was increased. It was found that the undesirable characteristics of heat and ozone resistance of pure SBR was significantly improved through the blending of SBR with CR.