Various kinds of friction materials were manufactured by adding 10%, 20%, and 30% of reduced iron, respectively, which has been obtained during the reduction process of blast furnace sludge extracted from the blast furnace, and its iron oxide, instead of existing barium sulfate(BaSO4) among the components of automobile brake friction materials. Fundamental physical property test and friction performance test, etc., using a brake dynamometer were carried out against these friction materials. Furthermore, when the expensive filling material, BaSO4 was substituted by reduced iron and added to the friction material, the added content of reduced iron for an excellent friction characteristic considering the heat emission temperature, wear, etc., was 10%. In the fundamental physical property test, as the added content of blast furnace sludge or reduced iron increased, and as the content increased, the shear strength and bonding strength of friction materials decreased, but both of them indicated sufficient strengths to be applied to a friction material. Even in the frictional performance test using a brake dynamometer, as the added content of blast furnace sludge or reduced iron increased, the friction coefficient reacted insensibly to brake deceleration, and its stability was improved.

본 연구에서는 폴리머 시멘트 모르타르의 인장성능을 개선하기 위하여 PVA 섬유를 적용하고자 하였다. PVA 섬유 혼입량에 따른 재료특성을 검토하여, 섬유보강 폴리머 시멘트 모르타르의 제조 가이드라인을 제공하고자 하였다. 폴리머 시멘트 모르타르의 제조를 위하여 친수성의 합성수지(SR)를 사용하였다. 실험에 사용된 변수로 (W+SR)/C비를 고정하여, 사용물에 대한 합성수지의 치환율을 일정하게 증가시켜 사용하였다. PVA 섬유의 혼입량은 각각의 실험체에 0%,1%,2%를 혼입하여 실험을 수행하였다. 재료특성 실험으로는 압축강도시험, 쪼갬 인장강도시험, 휨 강도 시험을 수행하였다. 폴리머 시멘트 모르타르에 PVA 섬유를 혼입하면 쪼갬 인장강도 및 휨 강도가 증가하는 것을 확인 하였다. 따라서, 본 연구결과는 합성수지 혼입 폴리머 시멘트 모르타르의 인장성능 개선을 위한 PVA섬유 혼입시 제조 가이드라인으로 활용이 가능할 것으로 판단된다.

Purple-fleshed potato powder (PFPP) was investigated to determine optimal mixing ratio with milk powder and dextrin to produce a ready-to-eat mashed potato powder. The rheological characteristics, color, and anthocyanin contents were studied at a different concentration of ingredients. The power-law model was applied to explain the mechanical spectra of mashed potatoes which represented the change in structure induced by different mixing ratios. Mixture design was used to obtain the experimental points used to establish the empirical models to describe the effects of each ingredient on the characteristic of the mashed potato. The results of mechanical spectra showed that both storage and loss moduli (G' and G'') were significantly influenced by PFPP and milk powder concentration. The power law parameters n' and n'' showed higher values for the mashed potato with a lower concentration of PFPP and a higher concentration of milk powder, which showed that the gel networks involved in the mashed potato were weaker. The optimum mixing ratio with the highest redness and anthocyanin content, while maintaining the rheological properties similar to the commercial mashed potato, was determined as PFPP:milk powder:dextrin = 90.49:4.86:4.65 (w/w). The proportions of PFPP and milk powder in the formulation significantly changed the characteristics of mashed potato, whereas no significant effect of dextrin was observed in this formulation.

Purple-fleshed potato powder (PFPP) was investigated to determine optimal mixing ratio with milk powder and dextrin to produce a ready-to-eat mashed potato powder. The rheological characteristics, color, and anthocyanin contents were studied at a different concentration of ingredients. The power-law model was applied to explain the mechanical spectra of mashed potatoes which represented the change in structure induced by different mixing ratios. Mixture design was used to obtain the experimental points used to establish the empirical models to describe the effects of each ingredient on the characteristic of the mashed potato. The results of mechanical spectra showed that both storage and loss moduli (G' and G'') were significantly influenced by PFPP and milk powder concentration. The power law parameters n' and n'' showed higher values for the mashed potato with a lower concentration of PFPP and a higher concentration of milk powder, which showed that the gel networks involved in the mashed potato were weaker. The optimum mixing ratio with the highest redness and anthocyanin content, while maintaining the rheological properties similar to the commercial mashed potato, was determined as PFPP:milk powder:dextrin = 90.49:4.86:4.65 (w/w). The proportions of PFPP and milk powder in the formulation significantly changed the characteristics of mashed potato, whereas no significant effect of dextrin was observed in this formulation.

Coal Ash, a byproduct of coal combustion in power plants, is usually disposed in surface impoundments or wet disposal areas and landfill sites. Toxic substances contained in coal ash which slowly seep into the groundwater and aquifers in nearby impoundments, and which are also dispersed by wind and storm water in landfill sites, lead to serious health and environmental effects. The main focus of this study is to analyze the strength characteristics of the recycled coal ash mixed with dredged soil to test its capabilities from external forces such as in the stacking of geotextile tubes. The SEM and XRF analysis were carried out in order to grasp the grain size and composition of the coal ash and the dredged soil. To find the optimum mixing ratio of the coal ash and dredge soil, the type of deformation and the strength of the different mixtures were obtained by performing a uniaxial compression test. The relationship between the compressive stress and deformation of the uniaxial compression test and the tubular structure formed by injecting the coal ash into geotextile tube was confirmed and the applicability of the geotextile tube reinforced with the recycled and improved fill material is very high.

Sea cucumber, Stichopus japonicas, is widely used in East Asia as a traditional medical component for the treatment of asthma, arthritis, and sinus congestion. The hydrolysate of sea cucumber after treating with a protease is also widely used as an ingredient for the processed food application such as noodles. Tensile force and deformation are important texture properties of noodle. The peptides prepared by hydrolyzing sea cucumber could affect the tensile properties of noodle as well as DPPH radical scavenging. The objectives of this study were to characterize the tensile properties, the texture properties, color, and DPPH radical scavenging of noodle with the hydrolysate of sea cucumber and to determine an optimum formulation of dough with the hydrolysate of sea cucumber for noodle. The hydrolysate of sea cucumber was prepared by hydrolyzing dried sea cucumber powder with distilled water and a protease, Protamex (Novozyme Nordisk, Bagsvaerd, Denmark). Tensile test was used for measuring the breaking strength and the breaking distance of noodle. The tensile properties and antioxidant activity (DPPH radical scavenging) were used as major constraint functions for the optimization. Central composite design was used to determine the experimental points for the optimization. Quadratic models were developed to represent the constraint functions. The optimum ratio was determined to flour: water: the hydrolysate of sea cucumber = 69.27: 22.48: 7.05% (w/w). Increasing the amount of hydrolysate of sea cucumber in the formulation increased the tensile force but no significant difference was observed in the deformation. The hydrolysate of sea cucumber was successfully applied to a noodle formulation without degrading the major quality indices of noodle with enhancing the antioxidant activities.

Sea cucumber (SC) or Stichopus japonicas is widely used in East Asia as a traditional medical component for the treatment of asthma, arthritis, and sinus congestion. The hydrolysate of SC (HSC) after treatment with a protease is also widely used as an ingredient for processed food application such as noodles. Tensile force and deformation are important texture properties of noodle. The peptides prepared by hydrolyzing SC could affect the tensile properties of noodle, as well as DPPH radical scavenging. The objectives of this study were to characterize the tensile properties, the texture properties, color, and DPPH radical scavenging of noodle with HSC and to determine an optimum formulation of dough with HSC for noodle. The HSC was prepared by hydrolyzing dried SC powder with distilled water (DW) and a protease, Protamex (Novozyme Nordisk, Bagsvaerd, Danmark). The tensile properties and antioxidant activity were used as major constraint functions for the optimization. The optimum ratio was determined as flour:water:HSC=69.27:22.48:7.05 (w/w). Increasing the amount of HSC in the formulation increased the tensile force but no significant difference was observed in the deformation.

Injection rate characteristics of biodesel fuels according to the blending ratio was described in this work. The injection rate measuring system based on the Bosch's method was utilized to measure and compare the fuel injection rate characteristics. Three different types of biodiesel which were derived from seed, unpolished-rice, and soybean were blended with the diesel fuel in 20% and 40% of volumetric ratio. The fuel properties, injection mass, and injection rate characteristics were obtained and compared in various injection conditions. It is expected that this observations provide important insights into the effect of fuel properties on the biodiesel fuel injection rate performance in a CI engine

혼합물실험계획법(mixture experimental design)을 적용하여 라면 밀가루 혼합비를 최적화하였다. 밀가루 혼합비를 최적화하기 위하여 전체 기호도(overall palatability)의 최대화, 반죽 레올로지 특성의 특정 범위 유지를 최적화의 목적으로 설정하였다. 라면은 가장 보편적인 미국산 밀가루 중 강력분인 DNS, 중력분인 HRW, 박력분인 SW를 simplex-lattice 방식에 의해 혼합비를 달리하여 제조하였다. 각 시료는 Rapid Visco Analyser(RVA), 파리노그래프, 익스텐소그래프를 이용하여 반죽의 레올로지 특성치를 측정하였으며, 조리된 라면의 전체 기호도를 관능 검사 하였다. 정준상관분석(canonical correlation analysis)를 통하여 RVA의 최고점도(PV), 파리노그래프의 반죽형성시간(DT), 익스텐소그래프의 R/E 45 min을 주요 반죽 레올로지 특성치로 선발하였다. 최적화 목적으로 전체 기호도의 최대화와 최고점도(PV)(최대화), 반죽형성시간(DT)(최소화) 및 R/E 45 min(최대화)를 지정하였다. 그 결과 최적화된 밀가루 혼합비는 DNS 33.3%, HRW 33.3% 및 SW 33.3% 이였으며, 이때 전체 기호도는 5.825, 최고점도(PV)는 587.9 cP, 반죽형성시간(DT)은 3.1 min, R/E 45 min는 2.339 BU/mm로 나타났다.

The purpose of this study was to investigate the quality of sugar-snap cookies containing various types and mixture ratios of sugar. The characteristics of sugar-snap cookies prepared with fructose, high-fructose corn syrup and invert sugar were examined through physical properties measurement and sensory evaluation. Results of the investigation suggest significant differences in the cookies made with various sugars. High-fructose corn syrup was better than others for making sugar-snap cookies. The quality of cookies baked with high-fructose corn syrup was improved compared to cookies baked with invert sugar or fructose. Varying the formula, with high-fructose corn syrup had little or no effect on the quality of the final product. Using different quantities of invert sugar and high-fructose corn syrup significantly affected the physical properties of the cookies. Sugar-snap cookies containing invert sugar had an extremely positive effect.

The recent trend of miniaturization and high performance of vehicle engines has put an urgent necessity for the development of valve seats which can operate under more severe conditions. In order to develope valve seat material that has the most excellent wear resistance at operating temperature of engine through improvement of the progress of work. the effects of mixing ratio of the milled powder on sintered and Cu-infiltrated properties of sintered valve seats have been studied. The resultant radial crushing strength and hardness of sintered specimens were gradually increased with increasement of volume of milled powders. It is because increasement of sintering density by increasing of surface diffusion. The hardness of Cu-infiltrated specimens became lower than that of the commercial powders as the increasement of volume of milled powders. It was due to the decrease of the amount of the martensite. By results of this research, It has been found that martensite is formed around of the Cu-infiltrated site and the decrease of the amount of the martensite is due to decrease of the amount of the Cu-infiltrated site by the decrease of gas channel.

We have investgated UV-Vis absorbance to observe the photoisomerization using the mixture solutions in chloroform and LB monolayers mixed with DLPE and 8A5H containing azobenzene which showed reversible cis-trans photoisomerization irradiated by alternate lights. We have found that the absorbance spectrums of the mixture solutions and LB monolayers were reversibly induced to cis-trans photoisomerization irradiated by alternate lights. In addition, the absorbance of both solution and LB monolayer mixed with 8A5H and DLPE were reversibly by alternate temperatures. As a results, the 1:1(by volume) mixture ratio of 8A5H and DLPE was more flexible and reversible cis-trans photoisomerization than the others.

본 연구에서는 해수 침지 온도에 따른 비소성 시멘트 경화체의 물리적 및 역학적 특성에 대해 비교 분석하였다. 비소성 시멘트는 플 라이애시와 고로슬래그미분말을 6:4, 7:3 및 8:2의 중량비로 혼합하여 수산화나트륨과 액상규산나트륨으로 알칼리 활성화 하여 제작되었다. 알칼리 활성화를 위한 활성화제는 플라이애시와 고로슬래그미분말을 혼합한 중량의 5%로 하였으며, 화학첨가제로 탄산칼슘이 사용되었다. 본 연구에서는 알칼리 활성화된 시험체들을 3가지 다른 온도(5°C, 15°C 및 25°C)의 해수에 각각 침지 시킨 후, 침지 재령 3일 및 28일에 대해 경 화체의 압축 강도, 밀도 및 흡수율을 측정하였으며, 해수 침지 재령 28일에 대해서는 XRD 및 SEM 시험 분석을 실시하였다. 또한, 해수 침지 재 령 28일에 대하여 시험체들 내의 수용성 염화물(자유염화물) 및 산-가용성 염화물(총염화물) 함유량을 측정하여 분석하였다. 본 연구에서 해수 온도별로 침지시킨 플라이애시-고로슬래그미분말 혼합 알칼리 활성화 경화체는 플라이애시 혼합률이 증가함에 따라 밀도 감소, 흡수율 증가 및 강도가 감소하는 경향을 나타냈다. 또한 플라이애시 혼합률이 증가할수록 시험체 내의 수용성 염화물 및 산-가용성 염화물의 양이 증가하는 것으로 나타났다. 본 연구에서 제작된 플라이애시-고로슬래그미분말 혼합 알칼리 활성화 경화체는 노출된 해수 온도 영향으로 인한 강도 차이 는 없는 것으로 판단되며, 플라이애시와 고로슬래그미분말의 혼합중량비에 따라 강도 특성이 달라지는 것으로 나타났다.

This paper presents an investigation of the mechanical properties on alkali-activated binders immersed in sea water. The alkali-activated binders were synthesized using blended binder(Class F fly ash; FA and ground granulated blast furnace slag; GGBFS) and alkali activator(sodium hydroxide and sodium silicate). Binders were prepared by mixing the FA and GGBFS in different blend ratios of 6:4, 7:3 and 8:2. The alkali activators were used 5wt% of blended binder, respectively. Calcium carbonate was used as an chemical additive. The compressive strength and absorptiion were measured at the age of 3, 7 and 28 days, and the XRD and SEM tests were performed at the age of 28 days.

Experiments were conducted to propose manufacturing methods to make loess ball using food wastes. Food wastes were used to improve porosity and increase specific surface area of loess ball. Red clay, food wastes and clay were used as main raw materials in making loess ball and these were mixed with varying ratio in order to find out optimum mixing ratio. The optimum mixing ratio of food wastes is evaluated to amount to 30%. In this case, 33.61 kg/cm2 of compressive strength, 65.13% of porosity, 50.04% of absorbing ratio, and 6.302 m2/g of specific surface area are obtained. When evaluating cross section and the appearance of red clay ball made up of 30% food wastes through a visual inspection and SEM photograph, it can be observed that a lot of pores are formed across the red clay ball due to the volatilization of moisture and organic matter in food wastes during the high-temperature burning. Taking into account compressive strength, porosity, absorbing ratio, specific surface area, and SEM photograph altogether, the optimum mixing ratio of loess, food wastes, and clay in the loess ball were 30%, 50%, and 20%, respectively. When evaluating the cross-section and outer appearance of the loess ball that comprise 30% of food wastes by SEM photography, it can be concluded that the optimum mixing ratio of loess, food wastes, and clay in the loess ball amounts to 30%, 50%, and 20%, respectively. Compressive strength of the manufactured loess ball amounts to 42.52 kg/cm2, which is 26.5% higher than the values obtained in the condition when the loess ball made without food wastes. However, the values of porosity, absorbing ratio, and specific surface area are somewhat lower than the corresponding values obtained in the condition when the loess ball was manufactured without food wastes.