• Computers and Concrete
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• v.17 no.2
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• pp.255-269
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• 2016

The waste glass sludge is a waste produced in the glass industry. It is in a dust form and disposed with water. In the disposal process, various cohesive agents are incorporated in order to precipitate the glass particles efficiently. In this paper, we investigate the pozzolanic reaction of the waste glass sludge incorporating precipitation additives experimentally. The consumption of calcium hydroxide, the setting time and the compressive strength and the pore structure were tested for two different types of the waste glass sludge depending on whether precipitation additives were used. It was found that the waste glass sludge incorporating the precipitation additives had a higher pozzolanic potential than the reference waste glass sludge without precipitation additives.

• Journal of Food Hygiene and Safety
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• v.24 no.4
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• pp.398-407
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• 2009

In modern diet relying heavily on processed food, it is difficult to live without food additives, added to food regardless of whether consumers want or not. This poses the following questions: Are food additives really safe? Are they toxic? Are they cancerous? Are they still good to eat? Are there any concerns on excessive intake and interactions? Is toxicity testing adequate? Is ADI evaluation being set up properly? In this article, I discuss a desirable management strategy for food additives, by addressing these questions and concerns and analyzing and reviewing current status of food additive management.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.957-967
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• 2012

The purpose of this study is to offer youth with the basic materials for developing nutrition education programs and to help domestic science teachers in schools implement effective dietary education by examining their awareness of food additives. In the source of acquiring knowledges on food additives, the results were through mass media, technology and home economics teachers, and family members in order. The majority of students thought that they don't need the education about food additives. As effective teaching methods, they first selected the use of visual media, followed by experimental cooking classes, field trip, and inquiry lessons using processed foods. As a result of analyzing the education on food additives in accordance with demographic factors, more number of female students, compared to male students depicted the need for education on food additives. Further, the lower the cost students spend on purchasing processed foods per day, the higher the necessity of the education they indicate. The necessity of education content on food additives showed significant difference depending on the cost of buying processed foods, and the degree of interest and help real-life according to gender indicated significant differences. The satisfaction with education on food additives, which was implemented in home economics education revealed significant differences according to gender. This study aims to provide the basic data for the development and research of educational programs regarding good eating habits among the general youth. However, there are limitations to the presentation of the practical training program. For this reason, based on the results of this study, further studies should follow this study in order to develop and study educational programs related to food additives for teaching and learning purposes.

• Korean Journal of Human Ecology
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• v.16 no.1
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• pp.205-218
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• 2007

The purpose of this study was to provide informations on what middle school students know and think about food additives, and their purchase behavior of processed foods containing food additives. The data were gathered by questionaries from 360 students attending in the 3 randomly selected middle schools around Gyeonggi Province. The valid 340 out of 360 questionaries were analysed by SPSS/WIN 12.0. As a result, the middle school students showed low interest in 4 kinds of representative food additives such as synthetic seasoning, artificial sweetener, artificial dye, and synthetic preservative. They thought that the food additives is necessary but not improve the quality of food, and may have harmful effects on health. The students who has mother of university graduate, and taught by text book A showed the highest interest. Most students rarely checked the indication of food additives on the processed food package, and they hardly put any effort to avoid the processed foods containing food additives. According to the results of this study, the students were not aware and did not know about the food additives enough, and needs to be educated more and in detail in home economics class.

• Tribology and Lubricants
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• v.33 no.5
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• pp.220-227
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• 2017

In this work, carbon nanotube and nano-size alumina particle are exploited as additive for lubrication experiment. We used pin-on-disk type tribometer to investigate the tribological characteristics of lubricants with respect to additives and rotational speed. We conducted more than 15 trials of tribotests for two hours for each specimen to obtain stable and accurate frictional force and to create measurable wear track on the substrate. We conducted tests at the boundary/mixed lubrication regime to evaluate the influence of additives on the tribological characteristics. We found that the friction coefficient decreased as the rotational speed increased and as additives were added. In particular, the reduction of friction by adding additives was more significant at low rotational speed than at high rotational speed. We speculate that the additives helped to separate and protect the two contacting surfaces at low speed, while the influence of additives was not significant at high speed since sufficiently thick lubricant film was formed. The wear of the substrate was also reduced by adding additives to the lubricant. However, in contrast to friction, the amount of wear at high rotational speed was less when alumina particles were added to the lubricant than the amount of wear at low speed. We speculate that the increased wear at low rotational speed is as a result of the intermittent abrasive wear caused by alumina particles with uneven shape, while the reduced wear at high speed is as a result of sufficient film thickness which prevented the abrasive wear.

• Journal of the Korean institute of surface engineering
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• v.55 no.4
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• pp.222-230
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• 2022

The electroplating for copper foils has many advantages in economics. During the electroplating, the selection of appropriate additives is needed to manufacture copper foils with various properties. Therefore, it is investigated the initial plating voltage and the properties of copper foil electroplated in the electrolyte with benzothiazole as additives. The addition of benzothiazole without any additives decreased effectively the initial plating voltage. However, the initial voltage increased when the additives was used in combination with an inhibitor and a leveler along with benzothiazole. Moreover, the voltage tends to increase with the concentration of benzothiazole except for 40 ppm group. The mixed additives could change not only the initial voltage but also the morphology of crystals on the surface. When benzothiazole is added at 20 ppm or less, it was observed that the clustered crystals existed on the surface, which result in ununiform surface and high roughness value. In addition, the grain size increased with the amount of benzothiazole, but the resistivity decreased. However, when the leveler was added in 20 ppm, the grain size was decreased with the amount of benzothiazole. The size of the crystals could be influenced by the mixing ratio of additives. Therefore, it is necessary to study on the effect of concentration ratio of additives in the future.

• Korean Journal of Clinical Pharmacy
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• v.23 no.2
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• pp.97-105
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• 2013

Background: This study was aimed to establish the systematic management methods of tar color additives used in Korea for drugs and quasi-drugs. Although tar color additives have been used in various areas, safety problems are continuously being reported by several studies. For that reason, major countries like US, Japan, Europe are trying to update the safety information of tar color additives and the related management methods, and Korea also need to complement them based on the updated information for their safer use. Method: This report includes the compared information of all legally used tar color additives of each country, such as color additive name, compound name and chemical abstracts service registry number. Conclusion: It is expected that these investigated results will be useful as the basic materials for proper management guidelines of tar color additives in Korea.

• Journal of the Korean Ceramic Society
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• v.19 no.4
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• pp.287-292
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• 1982

Nonohmic properties of ZnO ceramics with various small amounts of additives were studied in relation to experimental methods, additive contant and sintaring temperature. The kinds of additives used to following chemicals were basic additives ($0.5Bi_2O_3$, $0.3BaCO_3$, $0.5MnCO_3$, $0.5Cr_2O_3$, $0.1KNO_3$), $TiO_2$ and $Al(OH)_3$. Expecially, this study has focused on the effectsof $TiO_2$ and $Al(OH)_3$ in ZnO ceramics with the basic additives. SEM studies indicated that the addition of TiO2 promoted grain growth but retarded grain growth with the addition of $Al(OH)_3$. Also, in the case of calcination of ZnO with $TiO_2$ and ZnO with $Al(OH)_3$ previously, grain size of ZnO with $TiO_2$ was larger and that of ZnO with Al(OH)3 was smaller in comparison to the case with out calcination. From the viewpoint of nonohmic exponent and nonohimic resistance, electrical characteristics of ZnO, $TiO_2$ and the basic additives was more effective than that of ZnO, $Al(OH)_3$ and the basic additives. Nonohmic exponent and nonohmic resistance of ZnO, $TiO_2$ and the basic additives was 11-13 and 40-65 respectively.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.92-98
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• 1996

This experiment was carried out to investigate the effective additives and amount of addition in order to improve the quality of chou made with rice flour. The four emulsifiers and four thickeners were used as the additives in this test. The chou was formed with rice flour without the additives. There were not significantly differences in the sensory evaluation between choux of rice flour of non-additives and the additives, but the emulsifiers treatment increased the expansion capacity of paste. Thickeners did not improve the quality of choux. The hardness of pastes were increased and the cavities in choux were not formed in addition of high amount of thickeners. The mixture of two kinds of emulsifiers, the mixture of emulsifiers and a thickener did not improve of choux quality compared to the addition of emulsifier. The best quality of chou was obtained from 0.6% of lecithin.

• Journal of Environmental Science International
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• v.31 no.1
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• pp.99-102
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• 2022

The aim of this study was to investigate the effect of manure additives mixed with probiotics and zeolite on harmful gas production generated by pig slurry. A total of 180 crossbred pigs ([Yorkshire × Land race] × Duroc, live weight 70±3.21 kg) were allotted to a completely randomized design with 3 treatments and 3 replications (20 heads per replicate). The treatments consisted of 0% (control), 0.05% (T1), or 1% (T2) of manure additives mixed with probiotics and zeolite. Manure additives were added weekly to pig slurry pits (2 m × 4.5 m × 1.2 m) on a volumetric basis. For ammonia measured at both 10 cm and 90 cm above the pig slurry pit, a statistical significance (p<0.05) was found in probiotics and zeolite-treated manure additives at weeks 1 - 3, except for week 0. In addition, hydrogen sulfide levels measured at 10 cm above the pig slurry pit were not affected by the manure additive at weeks 0 and 1, but showed a significant statistical difference at weeks 2 and 3 (p<0.05). Therefore, supplementing pig slurry with 0.05% and 0.1% manure additives mixed with probiotics and zeolite was found to be effective in reducing environmental pollution in pig facilities.