• Applied Chemistry for Engineering
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• v.27 no.2
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• pp.199-204
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• 2016

The adsorption of Rhodamine-B dye using granular activated carbon from aqueous solution was investigated. Adsorption experiments were carried out as a function of the adsorbent dose, pH initial concentration, contact time and temperature. The equilibrium adsorption data showed a good fit to Langmuir isotherm model. Based on the estimated Langmuir separation factor ($R_L$ = 0.0164~0.0314), our adsorption process could be employed as an effective treatment method. The kinetics of adsorption followed the pseudo first order model. Also, the negative values of Gibbs free energy (-4.51~-13.44 kJ/mol) and positive enthalpy (128.97 kJ/mol) indicated that the adsorption was spontaneous and endothermic process. The isosteric heat of adsorption increased with increase in the surface loading indicating lateral interactions between the adsorbed dye molecules.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.128-137
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• 1999

In this study, shiitake mushrooms were dried by hot air, vacuum and freeze drying methods and theire physical properties were compared. Since the pore size affects the amount of absorption, the characteristics of water sorption were investigated at various humidities and temperatures. Results showed that the freeze dried product had the greatest pore area and the highest absorption capacity. However, all the dried samples showed similar quality. The browning degrees were severely changed with increased relative humidities and temperatures. Among these drying methods, the freeze drying gave the greatest change in browning degree. The GAB monolayer moisture contents of the dried shiitake mushroom were $5.3{\sim}7.7%$. The prediction model was also provided using parameters such as relative humidity, temperature and pore area.

• Food Science and Preservation
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• v.19 no.1
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• pp.74-80
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• 2012

To enhance the application of lotus roots and to provide basic data for processed foods with lotus roots, lotus root powder was processed under four different conditions, and their physicochemical properties were analyzed as follows. In the Hunter's color value results, the salted sample had the highest L value, and the vinegared sample had the highest a and b values. The water-holding capacities of the salted, vinegared, and blanched samples were higher than that of the control sample. The amylase contents were in the 19.57-20.43% range but were not significant. The swelling power and solubility of the processed samples increased as the temperature rose. The blanched sample had the highest swelling power and solubility (65 and $60^{\circ}C$, respectively). The crystallinity of the processed samples, as determined via X-ray diffraction, reached their peak at $16.9^{\circ}$, and the other peaks at 14.6, 22.2, and $23.8^{\circ}$ were typical of the B type. In addition, the relative crystallinity, gelatinization temperature, and enthalpy, as determined via DSC thermogram, were highest in the vinegared sample and lowest in the blanched sample. In the amylogram results, the vinegared sample had the highest maximum viscosity and breakdown. The retrogradation of the vinegared sample was the slowest as its setback value was the lowest.

• Applied Chemistry for Engineering
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• v.7 no.6
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• pp.1192-1203
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• 1996

$Al_2O_3-TiO_2$ composite oxide adsorbents which could be applied in high-temperature water were prepared by hydrolysis of aluminum and titanium alkoxide. The prepared adsorbents were calcined at $600{\sim}1400^{\circ}C$ and in order to investigate the various properties - the transition of crystals, thermal properties, and specific surface area, X-ray diffractometry, thermal analysis, FT-IR, SEM and BET method were employed. And the $Co^{2+}$ adsorption characteristics of these adsorbents in high-temperature water were investigated by batch adsorption experiment in a stirred autoclave. Since the adsorption of $Co^{2+}$ on the $Al_2O_3-TiO_2$ adsorbents was irreversible endothermic in the temperature range of $150{\sim}250^{\circ}C$, the standard enthalpy changes of 26, 43, and 80 mol% of $TiO_2$ on $Al_2O_3$ were in the range of $16.5{\sim}26.0kJ{\cdot}mol^{-1}$. The adsorbent of 26 mol% of $TiO_2$ on $Al_2O_3$ which was calcined at $600^{\circ}C$ for 2 hours showed the adsorption amount of $0.1674meq{\cdot}g^{-1}$ in the high temperature water at $250^{\circ}C$.

• Composites Research
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• v.28 no.4
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• pp.168-175
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• 2015

Recently, the applications of carbon fiber reinforced plastics (CFRPs) have become broader than ever when it comes to such industries as automotive, ships, aerospace and military because of their lightweight-ness and high mechanical properties. Thermosetting plastics like epoxy are frequently used as the binding matrix in CFRPs due to their high hardness, wetting characteristics and low viscosity. However, they cannot melted and remolded. For this reason, thermosetting plastic wastes have caused serious environmental problems with the production of fiber reinforced plastics. Thus, many studies have focused on the carbon fiber reinforced thermoplastics (CFRTPs) and recycling carbon fiber. In this study, recycled carbon fiber (RCF) was prepared from CFRPs using a pyrolysis method, which was employed to separate resin and carbon fiber. The degree of decomposition for epoxy resin was confirmed from thermal gravimetric analysis (TGA) and scanning electron microscope (SEM). The RCF was cut and ground to prepare a carbon fiber composite sheet (CFCS). CFCS was manufactured by applying recycled carbon fibers and various thermoplastic fibers. Various characterizations were performed, including morphological analyses of surface and cross-section, mechanical properties, and crystallization enthalpy of CFCS at different cooling conditions.

• Journal of the Korean Chemical Society
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• v.17 no.3
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• pp.145-153
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• 1973

The temperature effects on the equilibria between polymolybdatd anions in 1M sodium perchlorate solution has been investigated in the temperature range of 20~50$^{\circ}$C. The polymolybdate anions formed are heptamolybdate ($Mo_7O_{24}^{6-}$) ions and the protonized forms of heptamolybdate ions ($H_LMo_7O_{24}^{(6-L)-}$). The equilibrium constants for the formation of heptamolybdate ions calculated by Sillen's method are as follow;$8H^{+}+7MoO_4^{2-}=Mo_7O_{24}^{6-}+4H_2O$, $k_{7.8}=2.77{\times}10^{53}:20^{\circ}C= 9.29{\times}10^{51}:40^{\circ}C$,$k_{7.8}= 4.22{\times}10^{52}:30^{\circ}C = 9.29{\times}10^{51}:50^{\circ}C$ The enthalpy change for calculated for the above reaction is 31.51 kcal/mole. A method of calculation of the equilibrium constants for the formation of protonized heptamolybdate ions from heptamolybdate ions and hydrogen ions has been derived. The equilibrium constants calculated for the formation of protonized heptamolybdate ions are as follow; $ LH^++ Mo_7O_{24}^{-6} = H_LMo_7O_{24}^{(6-L)-} : L = 1\;or\;2$, $k_1 = 2.31{\times}10^4=2.53{\times}10^4=2.76{\times}10^4= 3.10{\times}10^4$, $k_2 = 6.19{\times}10^7\;20^{\circ}C = 7.80{\times}10^7\;30^{\circ}C = 1.22{\times}10^8\;40^{\circ}C = 2.03{\times}10^8\;50^{\circ}C$The enthalpy change for the following step reactions are as follow;$H^{+}+Mo_7O_{24}^{6-}= HMo_7O_{24}^{5-}\;{\Delta}H^{\circ}=1.90 kcal/mole$, $2H^{+}+Mo_7O_{24}^{6-}=H_2Mo_7O_{24}^{4-}\;{\Delta}H^{\circ}=7.50kcal/mole$

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.495-500
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• 2006

The physicochemical properties of brown rice flours produced under different drying and milling conditions were investigated. Moisture contents of hot-air dried, microwave dried and zet-milled brown rice flours (BrWZH) were 10.7%,13.7% and 8.0%-8.6%, respectively. Water absorption indices (WAI) and water soluble indices (WSI) of roll-milled brown rice flours (BrWRH) were lower (0.40-0.59 g/g; 0.7-3.0%) than those of zet-milled brown rice flours (0.58-0.79 g/g; 4.0-7.3%). Zet-milled brown rice flours had higher Hunter L values and more damaged starch (94.1-96.8; 28.2%) compared to roll-milled brown rice flours (91.3-91.9: 15.5%). The percentage of damaged starch and L values of brown rice flours increased as particle size of brown rice flours decreased. Roll-milled polished rice flour (Control) had the highest L value and lowest amount of damaged starch (97.1; 8.2%). Control, BrWRH, BrWZH, and ultrafine brown rice flour (HBrZMU) had peak viscosity values of 321, 255, 221, and 162 RVU, respectively and trough viscosity values of 217, 185, 175, and 113 RVU, respectively. Peak and trough viscosity (Rapid Visco Analyzer; RVA) properties of rice floors decreased as the particle size of rice flours decreased. HBrZMU demonstrated a higher onset temperature $(61.1^{\circ}C)$ compared to control $(54.8^{\circ}C)$ by differential scanning calorimetric (DSC). Crystal melting enthalpy $({\Delta}H)$ of control and brown rice flours were 10.4 J/g and 6.1-8.7 J/g, respectively. Results of this study suggested that physicochemical properties of brown rice flours were closely related to their particle size.

• Polymer(Korea)
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• v.39 no.3
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• pp.382-387
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• 2015

The dispersion of calcium carbonate ($CaCO_3$) in polypropylene (PP) and the effect of $CaCO_3$ size on the crystallinity of PP were studied. Polymer composite usually suffers from the brittleness when reinforced with inorganic fillers. The problem is generally related to the size and dispersion of fillers. First, the dispersion was studied for the nanosize $CaCO_3$ with 15~40 nm average diameter. To enhance the dispersibility in PP, the surface of the $CaCO_3$ was treated with sodium lignosulfonate (SLS). $CaCO_3$/PP composites were prepared via melt compounding. The $CaCO_3$ coated with more than 3 wt% SLS was uniformly distributed within the PP matrix, while the uncoated $CaCO_3$ formed aggregated structures in the PP. Even with 30 wt%, the SLS-$CaCO_3$ was well dispersed in the PP matrix. Also, the transition enthalpy of $CaCO_3$/PP increased and the full-width of half maximum of the crystallization peak decreased regardless of SLS coating and size of $CaCO_3$. However, the crystallinity of PP was more influenced by nano $CaCO_3$. These results imply that the nano $CaCO_3$ coated with SLS may reduce the brittleness of polymer composites.

• Proceedings of the Korean Vacuum Society Conference
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• 2015.08a
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• pp.214.1-214.1
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• 2015

Thin-film transistors (TFTs)의 채널층으로 널리 쓰이는 indium-gallium-zinc oxide (IGZO)는 높은 전자 이동도(약 10 cm2/Vs)를 나타내며 유기 발광 다이오드디스플레이(OLED)와 대면적 액정 디스플레이(LCD)에 필수적으로 사용되고 있다. 하지만, 이러한 재료는 우수한 TFT의 채널층의 특성을 가지는 반면, ZnO 기반 재료이기 때문에 소자 구동에서의 안정성은 가장 큰 문제로 남아있다. 따라서 최근, IGZO layer의 특성을 향상시키기 위한 연구가 다양한 방법으로 시도되고 있다. IGZO의 조성비를 조절하여 전기적 특성을 최적화거나 IGZO layer의 조성 중 Ga을 다른 금속 메탈로 대체하는 연구도 이루어지고 있다. 그러나 IGZO에 미량의 도펀트를 첨가하여 박막 특성 변화를 관찰한 연구는 거의 진행되지 않고 있다. 산화물 TFTs의 전기적 특성과 안정성은 산소 함량에 영향을 많이 받는 것으로 알려져 있으며, 더욱이 TFT 채널층으로 쓰이는 IGZO 박막의 고유한 산소 공공은 디바이스 작동 중 열적으로 활성화 되어 이온화 상태가 될 때 소자의 안정성을 저하시키는 것이 문제점으로 지적되고 있다. 그러므로 본 연구에서는 낮은 전기 음성도(1.22)와 표준전극전위(-2.372 V)를 가지며 산소와의 높은 본드 엔탈피 값(719.6 kJ/mol)을 가짐으로써 산소 공공생성을 억제할 것으로 기대되는 yttrium을 IGZO의 도펀트로 도입하였다. 따라서 본 연구에서는 Y-IGZO의 박막 특성 변화를 관찰하고자 한다. 본 연구에서는 magnetron co-sputtering법으로 IGZO 타깃(DC)과 Y2O3 타깃(RF)를 이용하여 기판 가열 없이 동시 방전을 이용해 non-alkali glass 기판 위에 증착 하였다. IGZO 타깃은 DC power 110 W으로 고정하였으며 Y2O3 타깃에는 RF Power를 50 W에서 110 W까지 증가시키면서 Y 도핑량을 조절하였다. Working pressure는 고 순도 Ar을 20 sccm 주입하여 0.7 Pa로 고정하였다. 모든 실험은 $50{\times}50mm$ 기판 위에 총 두께 $50nm{\pm}2$ 박막을 증착 하였으며, 그 함량에 따른 전기적 특성 및 광학적 특성을 살펴보았다. 또한, IGZO 박막 제조 시 박막의 안정화를 위해 열처리과정은 필수적이다. 하지만 본 연구에서는 열처리를 진행하지 않고 Y-IGZO의 안정성 개선 여부를 보기 위하여 20일 동안 상온에서 방치하여 그 전기적 특성변화를 관찰하였다. 나아가 Y-IGZO 채널 층을 갖는 TFT 소자를 제조하여 소자 구동 특성을 관찰 하였다. Y2O3 타깃에 가해지는 RF Power가 70 W 일 때 Y-IGZO박막은 IGZO박막과 비교하여 상대적으로 캐리어 밀도는 낮은 반면 이동도는 높은 최적 특성을 얻을 수 있었다. 상온방치 결과 Y-IGZO박막은 IGZO박막에 비해 전기적 특성 변화 폭이 적었으며 이것은 Y 도펀트에 의한 안정성 개선의 결과로 예상된다. 투과도는 Y 도핑에 의하여 약 1.6 % 정도 상승하였으며 밴드 갭 내에서 결함 준위로 작용하는 산소공공의 억제로 인한 결과로 판단된다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.1972-1980
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• 2013

The purpose of this study is to evaluate the storage quality characteristics of bread with added dried mulberry pomace (DMP, 0, 1, 3 or 5%) during storage at $4^{\circ}C$ for 7 days. During the entire storage period, the moisture content was higher in breads containing DMP compared with the control bread. Textural properties by TPA showed that the hardness of DMP bread maintained a lower hardness than that of the control during the entire storage period. Moreover, DSC (Differential Scanning Calorimetry) result showed that ${\Delta}H$ (crystal melting enthalpy) of the bread containing DMP was lower than that of the control bread, which indicate the retarding of retrogradation. The sensory preference test results demonstrated that the bread with 3% DMP had higher scores in over-all preference than the others. These results suggest that DMP delays the retrogradation of bread during storage.