This study was conducted with the purpose of investigating the rheological characteristics of noodle flour dough supplementary konjac powder comprising 0%, 0.5%, 1.0%, 1.5% or 2.0% of the total mixture. In farinograph analysis, water absorption increased with the increased content of konjac powder. Both the arrival times and the development times of the dough with added konjac powder were longer than original wheat flour dough. Dough stability was found to be increased as compared to the control, but decreased as konjac powder content was increased. As konjac powder content increased, the resistance of the dough as shown by farinograph data was highest in the original wheat flour dough as 130 BU. Starting temperature, maximum viscosity temperature and maximum viscosity were decreased as shown in amylograph analysis. In extensograph analysis, the dough's extensibility and resistance to extension of the dough decreased as the amount of konjac powder was increased. The ratio of resistance to extensibility (R/E) decreased with the an increase in the amount of konjac powder included in the dough. The dough’s tensile strength after cooking was increased in proportion to the additional amount of konjac powder used.

For a decade, solution-processed functional materials and various printing technologies have attracted increasingly the significant interest in realizing low-cost flexible electronics. In this study, Cu nanoparticles are synthesized via the chemical reduction of Cu ions under inert atmosphere. To prevent interparticle agglomeration and surface oxidation, oleic acid is incorporated as a surface capping molecule and hydrazine is used as a reducing agent. To endow water-compatibility, the surface of synthesized Cu nanoparticles is modified by a mixture of carboxyl-terminated anionic polyelectrolyte and polyoxylethylene oleylamine ether. For reducing the surface tension and the evaporation rate of aqueous Cu nanoparticle inks, the solvent composition of Cu nanoparticle ink is designed as DI water:2-methoxy ethanol:glycerol:ethylene glycol = 50:20:5:25 wt%. The effects of poly(styrene-co-maleic acid) as an adhesion promoter(AP) on rheology of aqueous Cu nanoparticle inks and adhesion of Cu pattern printed on polyimid films are investigated. The 40 wt% aqueous Cu nanoparticle inks with 0.5 wt% of Poly(styrene-co-maleic acid) show the “Newtonian flow” and has a low viscosity under 10 mPa·S, which is applicable to inkjet printing. The Cu patterns with a linewidth of 50~60 μm are successfully fabricated. With the addition of Poly(styrene-co-maleic acid), the adhesion of printed Cu patterns on polyimid films is superior to those of patterns prepared from Poly(styrene-comaleic acid)-free inks. The resistivities of Cu films are measured to be 10~15 μΩ·cm at annealing temperature of 300 ˚C.

Our ancestors made the brilliant achievements in studyingCharacter structure in Ancient China, which laying the foundation for today’s research. From Han to Qing dynasty, the achievements of Characterstructure study mainly are: First, realized the importance of Characterstructure; Second, improved the systematical theory about Characterstructure: 1. The theory of grapheme constituting character. 2. Thehierarchical structure theory about Character. 3. The theory of thegrapheme having different functions. Third, made a substantial researchabout Character structure: 1. The research about the character. 2. Theresearch about the grapheme. 3. The systematical research about the whole Chinese Characters. But these researches had some shortcomings: not making concepts distinction between “ radicals ” and “ Chinese character component”; lacking of the character’s formal structure research, and so on. In ancient China, we had already constructed the systematical theory about character structure, this fact is helpful to correct the mistake about the claim that “in ancient china, there was no scientific theoretical system of philology”.

밤가루를 밀가루에 0%, 10%, 20%, 30% 대체한 복합분에 대하여 반죽의 물리적 특성 및 제빵 특성을 검토하고 밤가루 첨가가 빵의 기호도에 미치는 영향에 대해 조사하였다. 반죽의 물리적 특성 중 farinogram 측정 결과 밤가루의 첨가량이 증가함에 따라 반죽시간은 짧아졌으나 반죽의 안정도와 내구성이 약화되었다. Amylogram에서 호화온도는 대조군에 비해 다소 증가하는 경향을 보인반면 최고점도는 감소하였다. 반죽팽창도 측정결과 밤가루가 20%이상 첨가된 반죽은 변화가 없었으며, 제빵 후 빵의 부피가 작고 비용적도 낮았다. 밤가루 첨가에 따른 식빵의 품질평가결과 밤가루를 10% 첨가하여 제조한 식빵이 20%, 30% 첨가한 식빵에 비해 경도가 낮았으며, 내상 또한 비교적 작고 균일하였다. 밤가루 첨가시 10%이내가 좋을 것으로 사료된다.

본 실험에서는 스크린 인쇄 및 그라비어 인쇄 등 direct printing에 사용가능한 UV 경화형 Ag paste를 제조하였다. Ag 분말은 표면이 극성이므로 분말끼리의 응집력이 강하고, 비극성인 UV경화형 수지와의 친화성이 좋지 못해, 분산성이 좋지 못한 paste를 얻을 수 있다. 따라서 본 실험에서는 Ag 분말 표면을 올레인산 또는 도데칸 티올로 코팅함으로써, Ag 분말 표면을 비극성화하여 UV 경화형 수지와의 친화성을 높이는 것으로 Ag 분말 일차 입경 수준의 paste 분산특성을 얻었다. 제조된 Ag paste의 레올로지 특성을 검토한 결과, 표면 처리된 Ag paste의 경우, 낮은 전단 영역에서 형성된 Ag 분말과 바인더 수지와의 응집구조에 의해 shear thinning 거동을 나타내며, 높은 저장 탄성율을 갖게 되었다. UV 경화한 Ag 도막의 전기적 특성을 측정한 결과, UV 경화가 진행될수록 Ag 분말사이의 접촉이 증가하여 비저항이 감소하였고, 1500mJ/㎠에서는 10-3Ω․㎝의 비저항을 갖는 Ag 도막을 얻을 수 있었다.

Al2O3/ZrO2 비수성 현탁액의 분산과 레올로지에 미치는 methyl isobutyl ketone (MIBK) /ethanol (EtOH) 용매혼합의 영향을 침전밀도, 점도를 측정함으로써 조사하였다. 분산제 'Hypermer' KD-1이 첨가된 다량의 MIBK를 함유하는 용매 (≥60vol%)에서 Al2O3와 ZrO2 입자의 침전밀도는 증가하였다. 80MIBK/20EtOH(vol%)에서 ball milling한 현탁액이 좁고 unimodal한 입자크기분포를 나타내었다. 모든 현탁액은 의가소성유동을 나타내었으나 shear thinning은 Al2O3/ZrO2의 혼합비, MIBK/EtOH의 혼합비에 따라서 다소 다르게 거동하였다. 순수한 MIBK를 사용한 Al2O3(<300 s-1 ) 및 ZrO2(<3000 s-1 ) 현탁액은 주어진 전단속도범위내에서 가장 강한 shear thinning을 나타내었다. 동일한 용매 (80MIBK/20EtOH, vol%)를 사용한 경우의 shear thinning은 Al2O3/ZrO2의 혼합비에 거의 의존하지 않았다.

본 연구는 굵은골재의 완전 리사이클 기술개발을 위해서 시멘트계 재료를 이용한 개질 페이스트를 이용하여 원골재의 표면을 코팅하는 표면개질 기술을 적용하고 있다. 이 때에 원골재와 개질 페이스트의 계면은 개질 페이스트의 점착력과 점도에 의존되어 개질골재의 피막 두께가 결정된다고 생각할 수 있다. 본 연구에서는 굳지 않은 상태에서의 개질 페이스트의 유동특성을 파악하고 표면 개질골재의 피막 두께에 대해 검토한 결과, 개질 페이스트를 빙엄유체로서 가정하여, 잉여 페이스트 이론과 유동학 정수 (항복치)를 고려하는 것으로 개질 페이스트의 정량적인 피막 두께의 설계가 가능하여, 표면개질 골재를 이용한 콘크리트의 정량적인 배합설계가 가능할 것으로 판단된다.

In this study, the conventional model for the yield stress with the volume fraction of aggregate, where the volume fraction of aggregate was considered separately into the volume fraction of fine and coarse aggregate. The modified model equation can be applied to relate the yield stress of the wet sieved mortar and that of the concrete. Based on the model equation and the mix proportion of concrete, the yield stress of concrete is well predicted, which contributes the simplification of the performance evaluation process of concrete.

With the increasing use of pumping to place concrete, the development and refinement of the industry practice to ensure successful concrete pumping is becoming an important need for the concrete construction industry.

This paper summarizes the technical methods associated with concrete pumping and the development in concrete pumping that have been published in the technical literature and identifies future research needed for the industry to develop best practices for ensuring successful concrete pumping in the field.

Allelic variations in glutenin and puroindolines of 26 Korean wheat cultivars were evaluated to determine their effects on the physicochemical properties of flour and quality of white salted noodles. Cultivars carrying Pina-D1b and Pinb-D1b exhibited a coarser particle size of wheat flour and a higher ash and damaged starch content than those with Pina-D1a and Pinb-D1a. Glu-B1b, Glu-D1f, Glu-B3d and Pina-D1a alleles exhibited lower protein content than other alleles. Glu-A1c, Glu-B1b, Glu-D1f Glu-B3d, Glu-B3i and Pinb-D1b alleles appeared to be related to a lower SDS-sedimentation volume than other alleles. In dough rheological properties, Glu-A1a and Glu-D1d alleles showed a longer mixing time on the mixograph and maximum dough height but Glu-A3e and Glu-B3i alleles had a lower mixing time on the mixograph and a lower maximum dough height than other alleles at Glu-1 and Glu-3 loci. Regarding the quality of white salt noodles, about 10% of the variations in the hardness of cooked noodles were explained by Glu-A1 and Glu-B3 loci. Hardness rankings of cooked noodles were Glu-A1a > Glu-A1c > Glu-A1c at the Glu-A1 locus. Glu-B3h showed higher cooked noodle hardness (5.10 N) than other alleles at the Glu-B3 locus (< 4.66 N).

In this study, the alkiline water washing condition of mackerel(Scomber japonicus) dark meat was investigated to improve processing conditions of red muscle fish meat paste heating gel. Chemical alkaline water(CWM) and electrolytic alkiline water(EWM, pH 12) were used for washing the mackerel raw meat. Washed meats were minced with 2.5% salt and heated at 90℃/15 min to testing texture profile analysis. Moisture of CWM and EWM was increased with both washing times(p<0.05). Crude lipids and protiens were decreased with washing times. Lightness of chemical alkaline water washed mackerel heated paste gel(CWHPG) was higher than electrolytic alkaline water washed mackerel heated paste gel(EWHPG). Redness and yellowness were more decreased than control meats. Jelly strength of CWHPG and EWHPG was not increased more than 2 times wased meat and was increased with protein decrease. Texture profile analysis, max force1 of CWHPG and EWHPG was higher hardeness than the control meat except gel strains. From these results, it could be suggested that electric alkialine water washing is also effective in advance the red meat paste heating gel process of kamaboko industry.

Allelic variations in glutenin and puroindolines of Korean wheat cultivars evaluated to determine the effects of allelic variations on physico-chemical properties of flour and qualities of white salted noodles. In grain hardness and flour yield, Pinb-D1b had higher hardness index and flour yield than Pinb-D1a alleles. Glu-B1b and Glu-D1f also had lower hardness index than other alleles at the same locus and Glu-A1c, Glu-A3e and Glu-B3i alleles showed lower flour yield than other alleles. In flour compositions, Pina-D1b and Pinb-D1b showed higher particle size, ash and damaged starch content and lower lightness of wheat flour than Pina-D1a and Pinb-D1a. Glu-A1c, Glu-B1b, Glu-D1f, Glu-B3d and Glu-B3i showed lower particle size of flour than other alleles at Glu-1 and Glu-B3 locus. Korean wheats with Glu-B1f, Glu-D1a and Glu-B3b alleles had higher damaged starch content and lower lightness of flour than wheats other alleles at the same locus. Glu-B1b, Glu-D1f, Glu-B3d and Pina-D1a showed lower protein content and Glu-A1c, Glu-B1b, Glu-D1f Glu-B3d, Glu-B3i and Pinb-D1b showed lower SDS-sedimentation volume than other alleles. Hardness of cooked noodles ranked as Glu-A1a > Glu-A1c > Glu-A1c at Glu-A1 locus. Glu-B3h showed higher hardness of cooked noodles (5.10 N) than other alleles at Glu-B3 locus (< 4.66 N).