• Applied Chemistry for Engineering
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• v.1 no.1
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• pp.63-72
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• 1990

Surface of crystalline silica was sequentially reacted with silane(A 187), liquid rubber(CTBNx8) and vinyl monomer(AA, MMA, 2-HEA, GMA) in existance of amines(TEA, CTMAB, BETAC) or peroxide(BPO). By mixing it with epoxy resin at a ratio 0~36%(volume %) of total component, liquid properties of mixtures was investigated experimentally. i) Coating ratio depended on quantity and sorts of catalyst. ii) Total coating of 2.5~5.8% was attained by using 0.1~2.0% of catalyst. iii) Treated surfaces represented each different features in according to sorts of treatment. iv) Silane/rubber or silane/rubber/vinyl represented lower viscosity and settling than non-treated or silane-treated.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.871-876
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• 2003

Yellow layer cakes were prepared with flour that was partially substituted with mulberry leaf powder (at the levels of 4, 8, 12, 16 and 20%). Batter viscosity increased with increasing substitution levels while specific gravity decreased. The specific volume of the cake increased as batter viscosity increased, except at 20% substitution. Substituting mulberry leaf powder for flour also resulted in decreased lightness and yellowness and increased redness of the cake crumbs. The volume index and uniformity index were not influenced by the addition of mulberry leaf powder, while the symmetry indexes of cakes with 16% and 20% powder were lower than the control. The hardness of cakes substituted with mulberry leaf powder was lower than that of the control during 10 days of storage. Sensory characteristics, including cell size and cell uniformity, were adversely affected with substitution levels of 16% and 20%. The addition of mulberry leaf powder did not influence softness, but affected moistness significantly.

• Journal of the Korean Magnetics Society
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• v.20 no.2
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• pp.75-82
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• 2010

A recent progress on the prediction of the thermal stability of a nanostructured exchange-coupled trilayer is reviewed. An analytical/numerical combined method is used to calculate its magnetic energy barrier and hence the thermal stability parameter. An important feature of the method is the use of an analytical equation for the total energy that contains the magnetostatic fields. Under an assumption of the single domain state, the effective values of all the magnetostatic fields can be obtained by averaging their nonuniform values over the entire magnetic volume. In an equilibrium state, however, it is not easy to calculate the magnetostatic fields at the saddle point due to the absence of suitable methods of the accessing its magnetic configuration. This difficulty is overcome with the use of equations that link the magnetostatic fields at the saddle point and critical fields. Since the critical fields can readily be obtained by micromagnetic simulation, the present method should provide accurate results for the thermal stability of a nanostructured exchange-coupled trilayer.

• Korean Journal of Optics and Photonics
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• v.23 no.3
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• pp.113-118
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• 2012

The concentration and hydrodynamic radius of nano-sized fluorescence particles diffusing in solution were compared by using fluorescence correlation spectroscopy (FCS), which can measure the variation of the correlation function of a fluorescence signal by size and number of particles. The used nano-sized fluorescence particles are Alex Fluor 647, quantum dots, and fluorescence beads, and three kinds of sample solutions with different concentrations were prepared by dilution to 1/10 and 1/100 with distilled water for each kind of particles. The effective focal volumes were calculated by using the known diffusion coefficient of Alexa Fluor 647 particles, and the diffusion time, number of particles in focal volume, and variation of concentration according to the dilution could be measured by the FCS system. Through this study, we determined that the concentrations of arbitrarily diluted sample solutions can be measured by a home-built FCS setup in the range of 0.1 nM ~ 10 nM and that the diffusion coefficient of the quantum dot was $27{\pm}1{\mu}m^2/s$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.4
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• pp.363-368
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• 1991

To fortificate protein to soybean curd, 0, 20, 40, 60 and 80% (v/v) of egg white (EW) were added to soybean milk for the soybean curd preparation, respectively. Moisture, $Ca^{2+}$, crude lipid and ash content of the curd were decreased as EW increased whereas protein content, weight and volume, $Mg^{2+},\;K^{+},\;and\;Na^{+}$ incresed, and hardness also increased. In addition, coagulating temperature and hardness were lowered as EW increased. Color and taste panel score were not significantly different (p<0.01), however, texture and flavor score were lowered over 60% (v/v) EW addition. By adding EW (20, 40, 60 and 80%), sulfur containing amino acids were enriched 0.63, 1.20, 1.76 and 2.36 times, respectively compared to the control(0%).

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.903-908
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• 2010

Yeast-leavened rice bread with added vital wheat gluten was formulated by substituting normal rice flour with 0~30% black rice flour, and the effects of black rice flour substitution on rice bread quality were investigated. Black rice flour contained more protein, lipid, and ash contents than normal rice flour. Increasing levels of black rice flour substitution decreased the specific loaf volume of rice bread. Black rice flour decreased lightness and yellowness, and imparted a reddish color in the bread crumbs. Only a slight difference in crumb firmness was observed between control rice bread (100% normal rice flour) and rice bread containing up to 20% black rice flour. However, crumb firmness of rice bread containing 30% black rice flour was considerably higher than that of the control rice bread and increased rapidly at 2~3 days during a 3-day storage period at $25^{\circ}C$. Antioxidant activity of rice breads was estimated by determining electron-donating ability (EDA) to DPPH radical. The electron-donating ability slightly increased with increasing levels of black rice flour in rice bread.

• Korean Chemical Engineering Research
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• v.43 no.2
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• pp.230-235
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• 2005

Reversed-phase high-performance liquid chromatography (RP-HPLC) was used to determine the equilibrium isotherm of single and multi-components of dUrd(2'-deoxyuridine), dGuo(2'-deoxyguanosine), and dAdo(2'-deoxyadenosine) of 2'-deoxyribonucleosides by dynamic method. The composition of mobile phase was 90/10 vol.% (water/MeOH). With an increase in the injection volumes, the retention times were shorter and the peak shapes were triangle-shaped, so Langmuir-type isotherm was assumed. The Langmuir adsorption parameters were estimated by PIM (pulsed-input method), and the competitive Langmuir adsorption isotherm was further utilized. For the sample of the dUrd and dGuo whose retention times were relatively short, the agreement of between the calculated value and experimental data was fairly good in both single and multi-components, but for the dAdo, the last eluting component, some deviations were caused by non-linear and non-ideal properties.

• Clean Technology
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• v.10 no.3
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• pp.159-168
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• 2004

Benzene adsorption experiment was carried out for activated carbon and zeolite 13X adsorbents. Single column and dual column packed with two adsorbents were used to investigate the dynamic adsorptive characteristics. Effect of feed flow rate on the breakthrough curve was not significant. Specific adsorption amount of benzene for activated carbon was larger than that for zeolite 13X. On the contrary, adsorption amount per column volume was larger for zeolite 13X column because the density of zeolite 13X was larger. In the dynamic experiment using dual adsorbents column, length of mass transfer zone was changed by the feed direction. Breakthrough time was longer and breakthrough curve was sharper when activated carbon was packed in feed inlet and zeolite 13X was packed in column outlet. Also breakthrough time and breakthrough curve slope were affected by the packing ratio of the two adsorbents.

• Korean Journal of Optics and Photonics
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• v.29 no.4
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• pp.139-148
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• 2018

In this study, aerosol size distributions were retrieved from aerosol optical depth measured over a range of 10 wavelengths from 250 to 1100 nm. The 10 wavelengths were selected where there is no absorption of atmospheric gases. To obtain the solar spectrum, a home-made solar tracking system was developed and calibrated. Using this solar tracking system, total optical depths (TODs) were extracted for the 10 wavelengths using the Langley plot method, and aerosol optical depths (AODs) were obtained after removing the effects of gas absorption and Rayleigh scattering from the TODs. The algorithm for retrieving aerosol size distributions was suggested by assuming a bimodal aerosol size distribution. Aerosol size distributions were retrieved and compared under various arbitrary atmospheric conditions. Finally, we found that our solar tracking spectrometer is useful for retrieving the aerosol size distribution, even though we have little information about the aerosol's refractive index.

• Food Science and Preservation
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• v.15 no.3
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• pp.405-410
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• 2008

The rheological properties of dough made with 0%, 1%, 2% or 3% pine needle powder were investigated The approximate composition of the pine needle powder was moisture content 58.1% crude protein 4.1% crude fat 3.9% crude ash 0.9%, and crude fiber 9.3%. Rapid Visco Analyzer (RVA) analysis showed that the initial posting temperature increased with increasing pine needle powder content, while the peak viscosity decreased The water absorption, stability, development time, elasticity and valorimeter value of the dough, as determined using a farinograph and alveograph, decreased with increasing content of pine needle powder, while weakness increased. The extensibility, fermented volume and consistency of the dough decreased gradually with increasing pine needle powder content. These results indicate that addition of pine needle powder affects the rheological properties of bread.