In this investigation, samples of the chemical (Hg1-xPbxBa2Ca1.8Mg0.2Cu3O8+δ) were prepared utilizing a solid-state reaction technique with a range of lead concentrations (x = 0.0, 0.05, 0.10, and 0.20). Specimens were pressed at 8 tons per square centimeter and then prepared at 1,138 K in the furnace. The crystalline structure and surface topography of all samples were examined using X-ray diffraction (XRD) and atomic force microscopy (AFM). X-ray diffraction results showed that all of the prepared samples had a tetragonal crystal structure. Also, the results showed that when lead was partially replaced with mercury, an increase in the lead value impacted the phase ratio, and lattice parameter values. The AFM results likewise showed excellent crystalline consistency and remarkable homogeneity during processing. The electrical resistivity was calculated as a function of temperature, and the results showed that all samples had a contagious behavior, as the resistivity decreased with decreasing temperature. The critical temperature was calculated and found to change, from 102, 96, 107, and 119 K, when increasing the lead values in the samples from 0.0 to 0.05, 0.10, and 0.20, respectively.

The purpose of this study is to prepare low-calorie yanggaeng with reduced sugar by adding neohesperidin dihydrochalcone or NHDC (0.0125%, 0.025%, 0.05%, and 0.1%) and to compare its quality characteristics. NHDC is a high sweetener, 1,500-1,800 times sweeter than sucrose. In the sugar (oBx) and water content of the NHDC-added yanggaeng, there was no significant difference except for the sugar sample. The brightness of the yanggaeng according to the amount of NHDC added was 37.7-38.7 in the NH group, which was brighter than sugar’s (35.5). The yellowness in the NH group was -0.50 to -0.54, which was higher than the sugar’s (-0.80). The total polyphenol content ranged from 16.0-16.8 mg/100g, while DPPH radical scavenging activity ranged from 63.8-65.2. In the overall acceptability, sugar and NH3 were in the order of 6.25 and 5.25, respectively, and it was found that adding 0.05% of NHDC was desirable in replacing 50% of sugar in the manufacturing of Yanngang. Accordingly, NHDC does not have sugar level sweetness, so it does not seem easy to replace sugar completely. Research on improving sweetness by using the structural modification of NHDC is essential in the future.

In this study, we propose a new scheme of nonlinear analysis for Incheon International Airport Terminal-2 which was opened on January of 2018 for the Olympic Winter Games of PyeongChang in South Korea. The terminal was built by a single layered irregular space frame. It has hard problems for nonlinear analysis geometrically, because of a limitation of personal computer's ability by the number of rigid joints in the roof. Therefore we attempt easier approach to be chosen a center part of the roof instead of the whole structure, and to substitute the other boundary parts as springs. The scheme shows some merits for saving memory and calculation time and so on.

This study was performed to evaluate physicochemical properties of model sausages with various levels of pressed cherry fruit extracts alone or in combination with tomato powders as a partial replacement of sodium nitrite. In study 1, physicochemical properties of model sausages were not affected by the addition of pressed cherry fruit extracts(p>0.05), except for Hunter L(lightness) and Hunter a(redness). Model sausages containing pressed cherry fruit extract(T1, 0.5% and T2, 1.0%) decreased lightness, whereas redness of REF(156 ppm sodium nitrite) was not different from T2(p>0.05). However, those with cherry fruit extract at 1% were proper to improve the hunter color values, especially redness values. In study 2, physicochemical properties of model sausages were not affected by the addition of pressed cherry fruit extract and tomato powders in selected nitrite contents, except for color and cooking loss(p>0.05). In color values, REF was the highest level, and T2, T4, and T5 was significantly low level in lightness (Hunter L). T2 was the highest value in cooking loss(%) among other treatments. The redness values(Hunter a) of T5(75ppm, nitrite, 1% pressed cherry fruit extract and 0.5% tomato powder) were not different from REF which had highest redness values(P<0.05). In conclusion, the combination of pressed cherry fruit and tomato powder might be considered as an alternative method to partially replace with sodium nitrite in pork model sausages.

This study was conducted to determine the effects of partial replacement (40.0%) of sodium chloride by potassium chloride, potassium lactate and calcium ascorbate on quality characteristics of cooked pork ham during cold storage. The cooked pork hams with partial replacement of sodium chloride by potassium chloride and potassium lactate had lower lightness (L*) and higher bitterness than others (p <0.05). However, redness (a*), yellowness (b*) and overall acceptability of sensory properties were not different among the treatments (p >0.05). The partial replacement of sodium chloride by all substitutes leads to increase tenderness (p <0.05). There are no problems in microbiological stability and lipid oxidation of cooked pork hams with 40% replacement of sodium chloride by potassium chloride, potassium lactate and calcium ascorbate during cold storage. Therefore, it is possible to use potassium chloride, potassium lactate and calcium ascorbate as partial substitutes of sodium chloride in cooked pork ham.

In previous research, it was found that waste oil was effective on resisting carbonation of concrete. This study is to find the effect of waste oil on the fundamental properties of concrete when blast furnace slag with high volume is used as a partial replacement of cement. Test results showed that the addition of waste oil in the concretes decreased slump and air content, but further reduction was not observed as the amount of the waste oil further increased. In addition, the waste oil had a little impact on deteriorating the compressive strength of the concretes.