• Proceedings of the Korean Vacuum Society Conference
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• 2000.02a
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• pp.94-94
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• 2000

증류수(Distilled Water)와 메탄올(CH3OH)의 혼합용액을 전기분해하여 Si 기판위에 다이아몬드상 카본을 증찰하였다. Si 기판은 HF(16%) 용액으로 산화막을 제거하고, 전이금속 Co, Ni 박막을 증착시킨 후 전기 분해 장치의 전극 (-)단자에 연결하였다. (+)단자에는 순도 99%의 탄소 전극을 사용하였다. 기존의 에탄올, 에틸렌 글리콜(H2O-HOCH2CH2OH), 메탄올등의 전해질에 1000V 이상의 고전압을 인가하는 방법대신 메탄올과 증류수, 그리고 암모니아수(NH4OH)의 비를 달리하는 혼합액을 전해질로 사용하였다. 그결과 낮은 전압 (800V 이하)과 낮은 온도(6$0^{\circ}C$ 미만)에서도 다이아몬드상 카본을 증착할 수 있었다. 증착한 시료와 용액은 XRD, SEM, FT-IR 등을 이용하여 분석하였다.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.8
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• pp.3764-3773
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• 2012

In this study, modeling and optimization works were completed for the separation of 99.9 mol% of methyl ethyl ketone from water through a pressure-swing distillation process since the azeotropic composition varies very sensitively with the change of system pressure. PRO/II with PROVISION release 9.1 was used for the computer simulation and Wilson activity coefficient model was chosen as a modeling equation. A pressure-swing distillation process can be classified into a low-high pressure columns configuration and a high-low pressure columns configuration. In this work, each configurations were optimized for the minimization of steam consumptions, respectively and were compared.

• Journal of dental hygiene science
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• v.12 no.4
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• pp.342-347
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• 2012

This study is a temporary crowns and the period you want to avoid the exposure of the coffee girl polymerization types is difficult given the temporary tolerance by producing resin. 1. Change of brightness ($L^*$) edge in time increases, distilled water, Americano, Cafelatte, Vanillalatte was reduced to a significant level of brightness (p<.001). The most significant decrease in brightness of the Americano, which tend to grow out of a Cafelatte, Vanillalatte, which was followed by distilled water. 2. Change of redness ($a^*$) edge in time tend to increase saturation increases, the redness value of Americano, Cafelatte, redness value was a statistically significant difference in distilled water and Vanillalatte (p<.05) was not significant. 3. Change of yellowness ($b^*$) edge in time tend to increase saturation increases, the yellowness value of Cafelatte, Vanillalatte, Americano, except for distilled water at the saturation of yellowness value were no statistically significant (p<.05). 4. Change of color difference (${\Delta}E^*$) in order of (Americano>Cafelatte>Vanillalatte) as time of immersion increases change of color difference appear and no statistically significant (p<.05). Americano, the edge, since there can be more than chrominance is 3.3 uses station than a Vanillalatte, Cafelatte and discoloration when edge in 28, since even in the one to two difficult to distinguish with the naked eye as a discoloration. It was no difference statistically in color difference (${\Delta}E^*$) value in distilled water (p>.05).

• Korean Chemical Engineering Research
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• v.46 no.2
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• pp.348-355
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• 2008

Recently, an understanding of new sources of liquid hydrocarbons such as bio-ethanol is economically very important. The present dissertation is also designed with purpose of developing the energy-saving process for the separation of bio-ethanol. In order to illustrate the predictability of proposed process for the separation of bio-ethanol, the experimental data from literatures and real plant data are used. Application of the thermodynamics of multicomponent mixtures and phase equilibria to the extractive distillation process with syntheses of heat exchanger network has enabled the development of energy-saving process for different separating agents. Developed process is capable of minimizing the energy usage and the environmental effect. This extractive process is also able to properly describe the effect of impurities, the choice of separating agent. Simulation results of extractive distillation using ethylene glycol show that impurities do not affect to extractive distillation operation and agent, ethylene glycol, was recycled without any loss. It is possible that extraction distillation has various heat network for anhydride ethanol and recovery of ethanol is maximized. Ethylene glycol as separating agent has a high boiling point to eliminate azeotropic point and on the contrary solubility of agent is low to be almost completed recovered. Proposed process is also the energy efficient process configuration in which 99.85mole% anhydride ethanol can be produced with low energy of 1.37198 (kg steam/kg anhydride ethanol).

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.706-712
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• 2013

This is the basic study on the extraction characteristics of Omija (Schizandra chinensis) for juices of Korean traditional foods. Extraction is being performed as 25 times of the solvent ratio at room temperature and at $65^{\circ}C$ with deionized water, tap water and Cheong-song mineral water which have high contents of Ca and Mg. The overall good results of the extraction conditions are calculated from the values of L (Lightness), redness (a), yellowness (b), soluble solids content, acidity, pH levels and the DPPH radical scavenging activity by using the electron donating ability (EDA). The results are as follows: 12 hours of room temperature and 6 hours at $65^{\circ}C$ were good extraction times. The Cheong-song mineral water at $65^{\circ}C$ is available for rapid extractions when compared to deionized water and tap water. A longer extraction time shows lower values of acidity but increasing values of soluble solids content and DPPH radical scavenging activity when using the electron donating ability. The best sequences for the extractions are Cheong-song mineral water followed by tap water and distilled water after overall consideration.

• Proceedings of the Korean Radioactive Waste Society Conference
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• 2009.11a
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• pp.331-332
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• 2009

본 연구에서는 공학규모 카드뮴 증류장치를 개발하기 위하여 실험실 규모의 수직형 카드뮴 증류장치를 제작하고, 이를 시운전하였다 공탑 실험에서는 증류탑에 온도분포를 잘 조절할 수 있었으며, 응축조의 냉각성능의 보완이 필요하였다. 이 장치를 이용하여 카드뮴 금속의 증류실험을 수행하였으며, 향후 차드뮴-우라늄 합금의 증류거동을 조사할 계획이다.

• Korean Chemical Engineering Research
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• v.43 no.4
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• pp.474-481
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• 2005

In this study, modeling and optimization work were performed to obtain nearly pure anhydrous ethanol from aqueous ethanol mixtures using benzene as an entrainer. NRTL liquid activity coefficient model was adopted for phase equilibrium calculations and PRO/II with PROVISION 6.01, a commercial process simulator, was used to simulate the azeotropic distillation process. We used the total reboiler heat duties as an objective function and the concentration of ethanol at concentrator top as a manipulated variable. As a result, 76 mole percent of ethanol at concentrator top gave an optimum value which minimized the total reboiler heat duties of three distillation columns.

• Proceedings of the Korean Nuclear Society Conference
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• 1998.10a
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• pp.103-103
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• 1998

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.6
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• pp.880-886
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• 2010

In this study, volatile compounds in liquor distilled from mash produced using koji or nuruk under reduced or atmospheric pressure were analyzed and eventually, the proper starter material and distillation method was selected. Acetaldehyde was detected two or three times more in the liquor distilled under the atmospheric pressure than under the reduced pressure. Furfural was only detected in the liquor distilled under the atmospheric pressure. Esters were detected more in the liquor distilled under the atmospheric pressure than the reduced pressure. Ethyl pelargonate and 2-phenyl ethanol were particularly detected two times more in the liquor distilled under the atmospheric pressure than the reduced pressure. Methanol was detected two times more in the liquor made with nuruk than that with koji. These results suggest that the liquor distilled from the mash produced using koji under the reduced pressure may have the better quality.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1999.12a
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• pp.516-522
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• 1999

열전도도, 열확산도 , 비열로 대표되는 열적 특성은 식품의 가열 및 냉각공정의 설계에 사용되는 주요 설계인자로서 , 정확한 열적특성 자료가 있으며, 각 공정에서 가하거나 감해야 하는 총 열량과 단위 시간당 가감되어야 하는 열량을 정확히 결정할 수 있다. 본 연구에서는 액상과 고상 식품의 열전도도를 신속 정확하게 측정하기 위하여 열 탐침을 사용하는 열전도도 측정장치를 개발하였다. 본 장치는 기존 열전도 측정장치와 달리 열전도도가 아려진 표준시료를 사용하는 Calibration을 하지않고, 직접 열전도도를 측정할수있도록, 열탐침의 직경대 길이의 비가 100으로 설계하였다. 증류수와 글리세린의 열전도도를 본 측정장치로 측정한 결과 , 증류수는 문헌값보다 1.2% 미만, 글리세린은 0.7% 미만의 측정오차를 보였다. 소고기 Frankfurter 의 열전도도를 2$0^{\circ}C$에서 8$0^{\circ}C$의 온도범위에서 측정한 결과를 0.389에서 0.350W/mK 이었다.