• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1544-1551
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• 2004

Effects of pH, sugar, ascorbic acid, organic acids and light sources on the stability of anthocyanin pigment extracted from Korean purple-fleshed potatoes (PL-6, PL-28, PL-31 and Jasim) were studied. The pH had remarkable influence on the color stability of anthocyanin pigment. With increasing pH, the color gradually fades as colorless pseudobases are formed. In acidic pH, anthocyanin was stable, but with increasing pH the color gradually changed to colorless. The addition of sugar decrease in color stability of the pigment during storage period. The most of organic acids, such as a tartaric, citric and succinic acids, were found to improve the stability of the pigment, while malic and malonic acid reduced the stability of the pigment. The addition of ascorbic acid considerable decreased in anthocyanin pigment stability, but the effect was not decreased by adding thiourea. The effect of light sources such as a darkroom, a fluorescent light, and sunlight, reduced gradually the stability of anthocyanin pigment. Therefore the pigment degradation could be minimized by shielding the light from the pigment.

• Proceedings of the Korean Vacuum Society Conference
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• 2013.02a
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• pp.681-682
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• 2013

전기는 우리 주변의 에너지 형태 중에서 가장 편리하고 광범위하게 사용되고 있다. 이러한 전기는 전자제품, 전기자동차, 에너지 저장 플랜트 등 매우 많은 분야에서 저장되고 사용되고 있다. 특히 에너지 저장 용량의 확대는 휴대폰, 노트북 PC 등 휴대용 IT 기기의 성장에 결정적인 역할을 하였다. 가볍고 작으면서도 고용량의 전기 에너지 저장 장치가 없었다면, 통신이나 인터넷 그리고 오락 등 다양한 기능을 작은 휴대용 기기에 구현할 수 없었을 것이다. 그러나 시간이 흐를수록 기기의 요구 성능이 높아지고 소비자의 니즈가 더욱더 다양해지고 고도화될수록 단일 부품으로 가장 큰 부피를 차지하는 에너지 저장 장치의 용량과 디자인은 점점 중요해지고 있다. 이러한 에너지 저장 장치에서 가장 친숙한 형태는 2차 전지 계열이다. 납 축전지를 비롯하여, 니켈수소, 니켈카드뮴, electrochemical capacitor와 Li ion 계열 등이 대표적이다. 특히 Li ion 배터리는 모바일, 자동차 및 에너지 저장 그리드 등과 같은 다양한 분야에 가장 많이 적용되고있다. Li ion 배터리에 대하여 현재의 핵심적인 연구분야는 전극 재료(cathode, anode)와 electrolyte에 대한 것이다. Anode 전극 재료 중에서 가장 많이 사용되는 재료는 카본을 기반으로 하는 재료로 안정성에 대한 장점이 있지만 에너지 밀도가 낮다는 단점이 있다. 에너지 저장 용량 증가에 대한 필요성이 증가하기 때문에 현재 많이 사용되고 있는 에너지 밀도가 낮은 카본 재료를 대체하기 위해서 이론 용량이 높다고 알려진 실리콘과 같은 메탈이나 주석 산화물과 같은 천이 금속 산화물에 대하여 많은 연구가 진행되고 있다. 특히 현재까지 알려진 많은 재료 중에서 가장 큰 capacity (~4,000 mAh/g)를 가지고 있다고 알려진 실리콘이 카본의 대체 재료로 많은 연구가 진행되고 있다. 그러나, Li 과 반응을 하며 약 300~400%에 달하는 부피팽창이 발생하고, 이러한 부피 팽창 때문에 충 방전이 진행됨에 따라 current collector로부터 박리되는 현상을 보여 빠른 용량 감소를 보여주고 있다. 본 연구에서는 adhesion layer를 current collector와 실리콘 전극 재료 사이에 삽입하여 충 방전 시 부피팽창에 의한 미세구조의 변화와 electrochemical 특성에 대한 영향을 알아보았다. 실험에 사용한 anode 전극은 상용 Cu foil current collector에 RF/DC magnetron 스퍼터링을 통해 다양한 종류(Ti, Ta 등)의 adhesion layer과 200 nm 두께의 Si 박막을 증착하였다. 또한 Bio-logic Potentiostat/ Galvanostat VMP3 와 WanAtech automatic battery cycler 장비를 사용하여 0.2 C-rate로 half-cell 타입의 코인 셀로 조립한 전극에 대한 충 방전 실험을 진행하였다. Adhesion layer의 사용으로 인해 실리콘 박막과 Cu current collector 사이의 박리 현상을 줄여줄 수 있었고, 충 방전 시 Cu 원자의 실리콘 박막으로의 확산을 통한 brittle한 Cu-Si alloy 형성을 막아 줄 수 있어 큰 특성 향상을 확인할 수 있었다. 또한, 리튬과 실리콘의 반응을 통한 형태와 미세구조 변화를 SEM, TEM 등의 다양한 장비를 사용하여 확인하였고, 이를 통해 adhesion layer의 사용이 전극의 특성향상에 큰 영향을 끼쳤다는 것을 확인할 수 있었다.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.361-367
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• 2008

This study examined the physicochemical properties of rice embryo in order to investigate the antioxidative effect of black rice bran pigment fraction on rice embryo lipid oxidation. Color stability of rice bran pigment fraction and acid value of added rice embryo were determined at various conditions of pH, temperature, and storage time. Rice embryo contained more crude protein (22.1%) compared to the rice bran (9.4%). However, rice embryo had a higher lipid content than rice bran, causing lipid oxidation during storage. Pigment fraction were relatively stable in acidic pH of 3.0 stored at $4^{\circ}C$ for 9 days. Rice embryo showed increased acid value with increased storage time and temperature. Furthermore, rice embryo with pigment fraction resulted in lower acid value compared to the control group. Therefore, addition of black rice bran pigment fractions to rice embryo improved storage capacity.

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.264-271
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• 1999

This study was conducted to know the storage stability of Yackwa, a traditional Korean fried cookie, prepared by two different cooking methods; deep fat frying at 160$^{\circ}C$ for 8 min (DFF), and preheating Yackwa dough and then deep fat frying at 180$^{\circ}C$ for 2 min (MW/DFF). Soybean oil (SBO), hydrogenated soybean oil (HSBO) or hydrogenated palm oil (HPO) were used for frying Yackwa. Compared to Yackwa prepared by DFF, all MW/DFF Yackwa samples had low fat content and high moisture content. MW/DFF saved frying time 6 min compared with DFF. Non-hydrogenated soybean oil for frying fats was replaced with hydrogenated types of soybean oil and palm oil to improve the storage stability of Yackwa. To investigate the oxidation stability of Yackwa during the accelerated storage for 15 days at 60$^{\circ}C$, acid value, anisidine value, peroxide value and oxidation value of Yackwas were measured. Acid values of Yackwa made by MW/DFF were higher than those made by DFF through the whole storage periods, regardless of frying fats. Peroxide and anisidine values of Yackwa coated with syrup were much lower than those without syrup. MW/DFF cooking method, using hydrogenated soybean oil or hydrogenated palm oil for frying, showed lowering effects on peroxide value as well as anisidine value, resulting in improved oxidation stability of Yackwa during the storage. In sensory evaluation, the acceptability of MW/DFF Yackwa was higher than those of the commerical products. Yackwa prepared by MW/DFF cooking method using hydrogenated palm oil, showed the highest acceptability in color, taste and texture among the samples.

• Journal of the Korean Institute of Gas
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• v.27 no.1
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• pp.23-32
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• 2023

In this study, the Al₂O₃ nanofluid was synthesized as an additive for improving the injection efficiency and storage capacity of carbon dioxide (CO₂) in a depleted sandstone reservoir or deep saline aquifer. As the base fluid, deionized water (DIW) and saline prepared by referring to the composition of API Brine were used, and the fluid was synthesized by using Al₂O₃ nanofluid with CTAB (cetyltrimethyl-ammonium bromide), a cationic surfactant. After that, the dispersion stability was evaluated by using visual observation, dynamic light scattering (DLS), transmission electron microscope (TEM), and miscibility test. As a result, it was presented that stable nanofluid without agglomeration and precipitation after reaction with 70,000 ppm of brine could be synthesized when the nanoparticle concentration was 0.05 wt% or less.

• Korean Chemical Engineering Research
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• v.58 no.3
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• pp.424-429
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• 2020

An Energy Storage System (ESS) is recently drawing an increasing attention as an efficient tool to cope with variation in the energy system. In order to take the best utilization of ESS, the inherent variation of energy supply and demand should be properly addressed. This paper is concerned with computing the stochastic capacity of ESS in the face of such variations by way of Monte Carlo simulation. The issue of uncertainty in energy systems will be given further focus. More works are expected to be followed to address the issues in academia and industry.

• Korean Journal of Food Science and Technology
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• v.15 no.2
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• pp.189-194
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• 1983

Raw and extruded barleys prepared by three different conditions were powdered and stored for four months at ambient $(25^{\circ}C)$ and accelerated temperatures $(40^{\circ}C)$ with $A_w$ of 0.31 and 0.71, respectively. The stability of the these samples with respect to lipid oxidation was studied. The lipid oxidation of all samples, as measured by the lipid diene conjugation of the extracted oil, increased with increased $A_w$ and temperature and with the storage time elapsed. The ratio of unsaturated to saturated fatty acids (U/S ratio) tended to decreased as the $A_w$ and temperature were increased. The raw sample had a greater increase in lipid conjugation diene but a decrease in U/S ratio than the extruded samples. The extruded sample containing the added sucrose had greater lipid stability than the other extruded samples. Lipid free-amino group content in all samples decreased with increased $A_w$ and temperature.

• Journal of Korea Multimedia Society
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• v.9 no.8
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• pp.939-949
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• 2006

With the development of industry, product data management system is becoming more and more important. An expanded view of product definition function that include a bill of material and routing database, current and historical engineering data and specifications and engineering changes order history. PDM (Product Data Management) systems hold and manage such material as product specifications, plans, geometric models, CAD drawings and images. Furthermore, PDM enables companies producing complex products to spread product data in to the entire launch process. Especially, PDTnet XML Schema is an international standard for exchanging of PDM data. But PDTnet XML Schema differs from existing XML Schema in the way that its property of IDREF/IDREFS is irregular. Therefore it is important factor that. what do we use storage devices and storage techniques. We developed storage techniques and application supporting various query types and preserving PDTnet XML Schema using a relational database that guaranteeing the performance nowadays. In this paper, we will show that our storage techniques minimize repeated data and optimize query processing by using application comparison with storage techniques of existing XML Schema data.

• The Korean Journal of Food And Nutrition
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• v.11 no.3
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• pp.334-339
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• 1998

Flatfish strips were treated with 0.5%(v/v) acetic acid(AA), 0.5%(v/v) lactic acid(LA), or 0.5%(v/w) citric acid(CA) for 5 min. All strips were individually placed in Whirl-Pak sample bags and stored at 4 or 10$^{\circ}C$. pH, TBA, color, and sensory quality of strips were evaluated after 0, 3, 6, 9, and 12 days of storage time. The pH of samples treated with AA for 5 min ranged from 5.39 to 6.64 for 12 days at 4$^{\circ}C$, which had a significantly (P<0.05) lower level compared to the controls during storage time. Acid treatments had a significantly (P<0.05) higher levels of TBA values compared to the controls for 12 days at 4$^{\circ}C$. All acid treatments had lower Hunter a and b color scores compared to the controls. Acid treatments were liked less by sensory panels than the fresh control due to acidic odor and flesh discoloration.

• Korean Journal of Food Science and Technology
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• v.25 no.4
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• pp.404-406
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• 1993

In order to detect the gelation of ultrahigh temperature (UHT) treated market milks during storage at 20+1C, the free amino groups were quantified with 2,4,6-trinitrobenzene sulfonic acid, and the measurement of pH values and the alcohol test were monthly carried out. The average tree amino groups were $0.94{\sim}1.11{\mu}M$ at 1 month, $1.95{\sim}2.17{\mu}M\;at\;5{\sim}6$ month and $4.95{\sim}6.36{\mu}M$ at 12 month. The pH values at the same time as above were $6.72,\;6.49{\sim}6.55\;and\;6.14{\sim}6.16$, respectively. The alcohol test showed positive results at $5{\sim}6$ month, which could indicate the casein instability and beginning of gelation. These results suggest that the gelation of UHT market milks could he predicted through checking some chemical parameters weekly and be helpful for quality control.