• Journal of the Korean Electrochemical Society
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• v.19 no.1
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• pp.21-27
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• 2016

Vanadium redox flow batteries (VRFBs) using the electrolytes containing various vanadium ions in sulfuric acid as supporting solution are one of the energy storage devices in alternatively charging and discharging operation modes. The positive electrolyte contains $V^{5+}/V^{4+}$ and the negative electrolyte $V^{2+}/V^{3+}$ depending on the operation mode. To prevent the mixing of two solutions, proton exchange membranes are mainly used in VRFBs. Nafion 117 could be the most promising candidate due to the strong oxidative property of $V^{5+}$ ion, but causes high crossover of electroactive species to result in a decrease in coulombic efficiency. In this study, the composite membranes using Nafion ionomer and porous polyethylene substrate were prepared to keep good chemical stability and to decrease the cost of membranes, and were compared to the properties and performance of the commercially available electrolyte membrane, Nafion 117. As a result, the water uptake and ionic conductivity of the composite membranes increased as the thickness of the composite membranes increased, but those of Nafion 117 slightly decreased. The permeability of vanadium ions for the composite membranes significantly decreased compared to that for Nafion 117. In a single cell test for the composite membranes, the voltage efficiency decreased and the coulombic efficiency increased, finally resulting in the similar energy efficiency. In conclusion, the less cost of the composite membranes by decreasing 6.4 wt.% of the amount of perfluorinated sulfonic acid polymer due to the introduction of porous substrate and lower vanadium ion permeability to decrease self-discharge were achieved than Nafion 117.

• Fire Science and Engineering
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• v.27 no.3
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• pp.30-37
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• 2013

The ultimate purpose of the present study is to secure a effective method for foam liquid discharge when the mixing ratio deviates from the permissible range due to a decrease in the bypass flow rate resulting from a decrease in the cross sectional area of the foam liquid piping ranging from the branching header of one foam proportioner to the branching headers of multiple branching foam fire-extinguishing systems in the region for fire extinguishing and then to the standpipe at the lower part of the storage tank when a fire occurred in a combustible tank. To this end, the cause of mixing ratio variations following changes in the flow rates of existing foam fire extinguishing systems was analyzed, methods for compensation for constant mixing ratios were investigated, and it was proved that metering orifice replacements that could expand the cross sectional area of the stock solution inhaling piping was the most effective way for the improvement of form fire extinguishing systems' mixing ratios through foam proportioner venturi, foam chamber orifice, and metering orifice replacement experiments.

• Applied Chemistry for Engineering
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• v.19 no.4
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• pp.421-426
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• 2008

Multi-walled carbon nanotube/polystyrene (MWCNT/PS) composites with various MWCNT contents were prepared by using a solution process with an aid of surfactant. Particularly, PS's with 3 different molecular weights (${\bar{M}}_n$ = 101500 g/mole for PS-1, ${\bar{M}}_n$ = 89900 g/mole for PS-2, and ${\bar{M}}_n$ = 85000 g/mole for PS-3) were used in this study. Thermal behavior of these composites was examined by using an oscillator rheometer at $210^{\circ}C$ and $180^{\circ}C$, of above and below the critical flow temperature ($T_{cf}{\sim}195^{\circ}C$) of PS matrix, respectively. The storage and loss modulus, and the complex viscosity of these composites increased with increasing MWCNT content at both temperatures. Largest increases in the frequency-dependent moduli and complex viscosity were observed between 2 wt% and 5 wt% of MWCNTs at $210^{\circ}C$ and $180^{\circ}C$. Only the composite at $210^{\circ}C$ showed the rheological phase transition from a viscous-dominant to an elastic-dominant behavior of the composites at a certain MWCNT content. The MWCNT content at the rheological phase transition of MWCNT/PS composites generally increased with decreasing molecular weight of PS, and was measured to be 3.5 wt% for MWCNT/PS-1, 3.2 wt% for MWCNT/PS-2, and 3.0 wt% for MWCNT/PS-3 composites.

• Restorative Dentistry and Endodontics
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• v.30 no.2
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• pp.86-94
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• 2005

The purpose of this study was to measure the flexural strength and hardness of four core materials in 4 different medias and to evaluate the relationship between the physical properties. For the flexural strength, the specimens were prepared from each of the following materials: Bisfil Core, Core Max, Fuji IX GP, Miracle Mix and randomly divided into four groups and stored at 37 degree C in the following medias: distilled water for 24 hours (DW/1), distilled water for 30 days (DW/30). $2%$ NaF for 30 days (NF/30), 0.02N lactic acid for 30 days (LA/30). After storage, the specimens were subjected to flexural strength testing and calculated to flexural modulus. For hardness testing, specimens were prepared from four materials and storaged in the uniform way. After storage, the specimens were subjected to Vicker's hardness testing. 1. The flexural strength of Core Max were the highest, and the flexural strength of Miracle Mix were the lowest. 2. The hardness of Bisfil Core were the highest. 3. The hardness of Core Max were the highest. 4. The hardness of Miracle Mix were the lowest. 5. $2\%$ NaF and 0.02N lactic acid negatively affected the flexural strength and hardness of four core materials.

• Journal of the Korean Applied Science and Technology
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• v.35 no.4
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• pp.1088-1095
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• 2018

In this study, reduced graphene oxide/polyaniline composite was fabricated tomaximize their advantages with electrochemical performances and use as a electrodematerial for supercapcaitor. Polyaniline as an electrode material was synthesized bychemical polymerization of aniline monomer and reduced graphene oxide wasintroduced to prepare composite with polyaniline without any pre-treatment. Thereduced graphene oxide, polyaniline and their composite electrodes were fabricatedon gold coated PET(polyethylene terephthalate) substrate through spray coatingmethod which can also apply to industrial scale. we have also prepared reducedgraphene oxide and polyaniline single material electrode to compare theirelectrochemical properties with reduced graphene oxide/polyaniline composite electrode. We have analyzed and compared electrochemical properties of eachelectrodes by using cyclic voltammetry(CV), galvanostaticcharge-discharge(GCD) and electrochemical impedancespectroscopy(EIS) at same condition. As a result, reduced graphene oxide /polyaniline composite electrode showed higher capacitance value more thanpolyaniline and reduced graphene oxide electrode, respectively. Internal resistanceof reduce graphene oxide/polyaniline composite electrode was 24% and 58% lessthan polaniline and reduced graphene oxide electrode respectively. These resultsconsidered that reduced graphene oxide/polyaniline composite electrode has potential ability and enable to apply flexible energy storage and wearable devices.

• Clean Technology
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• v.16 no.1
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• pp.39-45
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• 2010

In this paper, 4 bundle modules of PVDF hollow fiber membrane from Woori Tech company (Korea) were manufactured in a treatment capacity of 10 ton/day. A membrane bioreactor (MBR) pilot plant was installed at Sooyoung Wastewater Treatment Plant in Busan. An alternating aeration process was selected to avoid the concentration profile of suspended solid (SS) in the MBR. For stable operation, raw wastewater with mixed liquor suspended solid (MLSS) of about 1,000 ppm, which was in-flowed from the aeration tank of the wastewater treatment plant, was fed and filtered through the pilot plant. Subsequently the pilot plant were washed three times with washing water: once with ethanol solution, once with a solution of 5% NaOCl, and finally with washing water. After the chemical washing, the remaining water in the MBR was fed into the pilot plant. As a result, the SS removal efficiency was found to be more than 99.9%. The amount of filtrate with the aeration tank influent decreased by 16%, compared with that from the initial conditions, giving rise to 30% increase in the suction pressure. These results were used to set up continuous operation conditions. The results from the continuous operation with influent MLSS of 1,900 mg/L showed that the SS removal efficiency was about 99.99% and that the amount of filtrate and the suction pressure were $42{\sim}52L/m^2$ and 16~20 cmHg, respectively, indicating stable operation of the pilot plant. However, for the reuse of wastewater, methods need to be sought to avoid growth of algae which affects the SS removal efficiency at inlet and outlet of the permeate tank.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.33 no.4
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• pp.231-238
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• 2007

In the previous study, the anti-oxidant activity of extract/fraction of Sueada asparagoides (SA) was investigated and the results showed that the ethylacetate (EtOAc) fraction and its aglycone fraction had the best performance on the free radical scavenging activity, reactive oxygen species scavenging (ROS) activity and cell protective activity (J. Soc. Cosme. Scientists Korea, 33(3), 145 (2007)). In this study, the stability of cream containing 0.3% SA EtOAc extract (called extract below) was evaluated. pH, viscosity and absorbance (363 nm) were measured under the 4 different temperatures ($0^{\circ}C,\;25{\circ}C,\;37{\circ}C\;and\;45{\circ}C$) and under the sun light at the 4 week intervals during the 12 weeks in total. The control cream without containing the extract did not show pH change under the different temperatures mentioned above. However, the pH of the cream the extract was decreased 0.08 at the temperature ranges of $0^{\circ}C\;to\;37^{\circ}C$. Under the $45^{\circ}C$ and sun light condition, the pH was decreased 0.51 and 0.66, respectively. The cream containing the extract did not show absorbance change at the temperature ranges of 0 to $37^{\circ}C$ for 12 weeks. Instead, the absorbance of the cream treated under $45^{\circ}C$ and sun light condition was decreased 7.6 % and 7.4 %, respectively. This decrease in absorbance is relatively small compared to the 48.3 % decrease of the extract sampled from the cream using ethanol solution. This indicates that the extract is stabilized in the cream. After treating the cream for 12 weeks under the different temperatures, the viscosity was measured for the cream containing the extract and control cream. The values were increased by 1,748 cPs in average compared to the initial value for the former and by 951 cPs in average for the latter. On the other hand, the viscosity of control cream treated under the sun light for 12 weeks was significantly decreased (4,022 cPs) relative to the cream containing the extract, which showed 2,484 cPs increase in viscosity. This indicates that the SA extract contributes to the stability of the emulsion product by protective effect to maintain the viscosity of the cream against sun light. In addition, any change in color or smell was not observed through 12 weeks of the experimental time period. Thus, it is concluded that it is still not clear in the stability of the cream containing the extract when it is stored for the long time. Accordingly, it is suggested that further study is needed to provide more information to the manufactures, who are seeking for the application of the extract to improve the anti-oxidant activity and stability of cosmetic products.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.5
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• pp.401-408
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• 1985

In order to develop new types of product which can offer a sanitary and preservative duality, and convenience to consumers in marketing and cooking particularly in urban area, two processing methods of ready-to-cook food materials with dark fleshed fishes like sardine and mackerel were investigated. A method applied, in this work, is processing of ready-to-cook sardine meat "surimi" in which sardine meat is treated with alkaline solution to stabilize myofibrillar proteins, washed thoroughly with water to remove soluble components, and added with a proper amount of polyphosphate and sorbitol to enforce the functional property of meat such as water holding capasity, elasticity, and gel strength. The textural properties of fish meat paste made from the "surimi" meat were greatly dependent upon the stability of myofibrillar proteins and the elimination of water soluble components. The salt soluble proteins of sardine meat were so unstable in post-mortem stage that the gel forming ability was lost within 3 days at $5^{\circ}C$ storage and 2 to 3 weeks even at $-20^{\circ}C$ although the freshness was well kept for a week at $5^{\circ}C$ and several months of storage at $-20^{\circ}C$. A proper way of treatment to keep the proteins stable was that fish meat must be washed with $0.4\%$ sodium bicarbonate solution followed by 3 to 4 times washing with water. This resulted in removal of $80\%$ water soluble proteins and 50 to $60\%$ lipids. The addition of polyphosphate and sorbitol affected the stability of proteins during the storage of "surimi" meat. When phosphate and sorbitol were added in the ratio of $0.3\%:\;0.3\%,\;0.6\%:\;3\%,\;0.6\%:\;6\%,\;0:\,0.3\%\;and\;0.3\%:\;0$, the gel forming ability terminated in 35 days, 21 days, 14 days, 14 days, and 14 days of storage at $-30^{\circ}C$, respectively, while that of the control was 7 days. And it was also noteworthy that at least 8.0 mg/g of salt soluble protein nitrogen content was required for gel formation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.4
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• pp.316-324
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• 1985

Vacuum-packed and seasoned smoked-dried products of red squid, Ommastrephes bartrami, caught in the Northern Pacific Ocean, were prepared and stored at room temperature for 90 days to test their keeping quality. Defrosted squids were eviscerated, skinned, and cut. The mantle meats were flavored with seasoning powders prepared from sugar, sorbitol, salt, monosodium glutamate, or smoke flavor (Smoke-EZ, Alpha Foods Co., Ltd.). After seasoning, the mantle meats were dried at $45^{\circ}C$ for 7 hours, vacuum packed in plastic film bags, and pasteurized in water at $95^{\circ}C$ for 30 minutes. Three kinds of products were prepared : control products (seasoned-dried), solid smoked seasoned-dried and liquid smoked seasoned-dried. The moisture level, water activity, color value (L, a and b value), texture, and viable cell counts of bacteria in these products were determined during storage at room temperature, $5^{\circ}C\;and\;35^{\circ}C$, respectively. The results showed that the products could be preserved at good condition for 90 days though they developed pale brown color during storage. The contents of free amino acids, nucleotides and their related compounds, and the compositions of fatty acids of raw squid and smoked products were analysed. In the amino acids, arginine, taurine, glycine and proline were abundant in raw and smoked products. The contents of hypoxanthine of raw and smoked products were higher than the other nucleotides and their related compounds. In fatty acid compositions of raw and smoked products, the dominant fatty acids were docosahexaenoic acid (22:6), hexadecanoic acid(16:0) and eicosapentaenoic acid (22:5).

• Korean Journal of Food Science and Technology
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• v.16 no.1
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• pp.71-77
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• 1984

A study on the stability of chlorophyll a in Undaria pinnatifida during blanching, salting and storage was carried out. Raw Undaria pinnatifida was blanched for 25 seconds in the temperature range of 70 to $100^{\circ}C$. To stabilize the chlorophyll a some chemicals such as 1% solutions of $Ca(CH_3CO_2)_2,{\;}Ca(OH)_2,{\;}MgCO_3,{\;}0.5%{\;}Ca(CH_3CO_2)_2$ with $0.5%{\;}MgCO_3$, and reed ash solution were used during/after blanching. The blanched product was salted with table salt after centrifuging for 2 minutes at 1500 rpm, and then again centrifuged after 48 hours for dewatering. The product which was mixed with 8% of table salt was sealed in a polyethylene film bag and stored at 10, 20, 30 and $40^{\circ}C$. The most effective blanching temperature for maximal residual amount of chlorophyll a was $85^{\circ}C$. The quantities of total organic and volatile acids were not significantly changed by the blanching temperature. Blanching in 1% chemical solutions showed bitter results than soaking in 1% chemical solutions for 20 minutes after blanching without chemicals. Reed ash and 0.5% $Ca(CH_3CO_2)_2$ with 0.5% $MgCO_3$ solutions were more effective than the 1% solutions of other chemicals, but the effect was not significant, compared with the group not treated with chemicals. The most reasonable ratio of added salt to dewater the product for 48 hours was 30% in w/w. The amount of total organic and volatile acids revealed no correlation with the amount of added salt. Color and odor of salted product was not severely changed during the storage of 77 days at $10^{\circ}C$. But the changes were accelerated with increasing storage temperatures. The degradation of chlorophyll a in salted product during storage could be interpreted as a first order reaction, and the rate constants at 10, 20, 30 and $40^{\circ}C$ were 0.1289, 0.1028, 0.0770 and 0.0550, respectively. $Q_{10}$ and the activation energy were 1.33 and 5.01 Kcal/g mole.