• Korean Chemical Engineering Research
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• v.50 no.3
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• pp.582-587
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• 2012

In this paper, it was studied on the crystallization characteristics of PLA film by adding ammonium phosphate (APP) as a nucleation agent. Crystallinity and crystallite size of PLA film were determined by Scherrer equation. Crystallization rate constant of PLA film was calculated through Avrami equation. Film samples in the study were prepared by two steps. PLA films were prepared by adding 1, 5, and 10 wt%, respectively, at first and was secondly annealed at 130, 140, and $150^{\circ}C$. Crystallinity of pure PLA film was average 4.6% and those of PLA film with adding 1, 5, and 10 wt% APP were 12.2, 47.7, and 50.0%, respectively. Crystallite size of PLA film was average 28.0 nm and those of PLA film with adding 1, 5, and 10 wt% APP were 26.8, 24.0, and 19.0 nm, respectively. Crystallization rate constants of PLA film with 1 wt% APP were 2.12, 3.86, and 0.27 by annealing at 130, 140, and $150^{\circ}C$, respectively, where was higher than pure PLA film and those with adding 5 and 10 wt% APP, respectively.

• Korean Journal of Medicinal Crop Science
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• v.12 no.2
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• pp.141-148
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• 2004

Two compounds from Gomisin N and Gomisin A were isolated from the fruits of Schizandra chinensis Baillon. The highest extraction yield as 21.36% was observed in the ethanol extract, compared to the yield obtained form the water extract. The extraction yields of the single compounds were measured to be 0.13 and 0.014 Gomisin A and Gomisin N, respectively. Approximately, 90% of the growth of human stomach adenocarcinoma cancer cells was inhibited after adding 1.0 g/l of the ethanol extract. The growth of the human normal lung cell was limited to 24% after adding the ethanol extract. The water extract lowered the specific secretion of $TNF-\acute{a}$ and IL-6 from T cells, $10.3{\times}10^{-4}\;pg/cell\;and\;12.1{\times}10^{-4}\;pg/cell$, respectively, compared to the ethanol extracts. On the other hand, a treatment with the ethanol extract increased the specific secretion of $TNF-\acute{a}$ and IL-6 from human T cells, to $11{\times}10^{-4}\;pg/cell\;and\;14.3{\times}10^{-4}\;pg/cell$, respectively. The crude ethanol extract had the highest effect on the differentiation of human promyelocytic leukemia cells compared to the other extracts and Gomisin A and N. In general, the biological activities of the extracts gradually decreased as the purification process proceeded, which suggests that higher immunostimulatory activities can be maintained by adding the crude extracts of the fruits rather than by adding a single compound.

• Korean journal of food and cookery science
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• v.29 no.3
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• pp.223-231
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• 2013

This study was carried out for the purpose of inquiring into the effects on shelf-life, quality characteristics, and antioxidant activities, of Majakgwa. This study also regards to the use fermented turmeric powder at varying concentrations in the recipe. The proximate composition of fermented turmeric powder, crude fat, carbohydrate, crude protein, and crude ash was decreased. Viewed division compared to the freeze-dried turmeric curcumin content was increased during fermentation due to the increase of mineral content. With an increased of the amount of fermented turmeric powder used in Majakgwa recipes, the pH of the dough was higher than that of the controlled group. The acid value of Maejakgwa was lowered down, and most effectively controled when adding Turmeric power by 3~6%, and the peroxide value shows high antioxidant ability from the initial storagr period when adding 6%. TBA value appears to have the highest antioxidant ability, when adding 6%, showing lower increasing rate than that of sample group added 0~3% Turmeric powder. When added 9% or more, however, it shows higher TBA value comparing with normal Maejakgwa, the reference group, which indicates on the contrary that the antioxidant ability is lowering. The bitter taste, exterior color, incense of Turmeric, solidity, and crispy level of Maejakgwa with fermented Turmeric powder have been increased significantly as per increase of fermented Turmeric powder, and the sample group added with 9% have shown the best result in the overall taste level. It is anticipated that adding 6~9% of fermented Turmeric powder can increase the storage capability to give the best taste level and effective antioxidant ability by minimizing the off-flavor and bitter taste, through the research as above, which would be the most appropriate blending ratio of Turmeric powder for producing Maejakgwa.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2003.07a
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• pp.382-385
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• 2003

Chemical mechanical polishing(CMP) is an essential process in the production of copper-based chips. On this work, the stability of Hydrogen Peroxide($H_2O_2$) as oxidizer of Cu CMP slurry has been investigated. $H_2O_2$ is known as the most common oxidizer in Cu CMP slurry. Copper slowly dissolves in $H_2O_2$ solutions and the interaction of $H_2O_2$ with copper surface had been studied in the literature. Because hydrogen peroxide is a weak acid in aqueous solutions, a passivation-type slurry chemistry could be achieved only with pH buffered solution.[1] Moreover, $H_2O_2$ is so unstable that its stabilization is needed using as oxidizer. As adding KOH as pH buffering agent, stability of $H_2O_2$ decreased. However, stability went up with putting in small amount of BTA as film forming agent. There was no difference of $H_2O_2$ stability between KOH and TMAH at same pH. On the other hand, $H_2O_2$ dispersion of TMAH is lower than that of KOH. Furthermore, adding $H_2O_2$ in slurry in advance of bead milling lead to better stability than adding after bead milling. Generally, various solutions of phosphoric acids result in a higher stability. Using Alumina C as abrasive was good at stabilizing for $H_2O_2$; moreover, better stability was gotten by adding $H_3PO_4$.

• The Korean Journal of Mycology
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• v.34 no.1
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• pp.29-33
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• 2006

To develop environmentally friendly bio-materials for animal feed, the potential of using mushroom was studied. Adding Flammulina velutipes cultivation media wastes (FCMW) has shown beneficial effects on broiler meat quality and production cost because of the $10{\sim}20%$ saving in feeds for broiler chicken. However, differences proximate composition between FCMW and commercial broiler chicken feed were observed. FCMW had higher contents of crude fat (6.2%) and crude fiber (13.7%) than the commercial broiler feed which had crude fat and crude fiber of 4.0%, and 6.0%, respectively. But FCMW crude protein contents were lower (12.2%) than those in commercial broiler (19.0%). Adding $5{\sim}10%$ of FCMW to broiler chicken feed increased amino acid concentration upto $33{\sim}38%$ in the meat, but adding more than 20% decreased amino acid concentration.

• Journal of Electrical Engineering and Technology
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• v.12 no.2
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• pp.502-512
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• 2017

The presence of DGs in power system networks tends to negatively affect the protective relays coordination. The proposed method introduces an approach to minimize the numbers of relays that acquire new settings on contrary to their original settings (case without DG), to achieve relays coordination in case of adding DG, since relays coordination with minimum number of relays of re-adjusted settings represents economical target, especially in networks containing mixture of electromechanical and adaptive digital relays. The scheme decides the possible minimum number of re-adjusted relays and their locations in an optimum manner to achieve proper relays coordination in case of adding DGs. The proposed approach is divided into two successive phases; the first phase is stopped when the first relays coordination solution is achieved. The second phase increases the possibility to keep higher number of relays at their original settings than that obtained in first phase through achieving multi solutions of relays coordination. The proposed approach is implemented and effectively tested on the well-known IEEE-39 bus test system.

• Journal of Families and Better Life
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• v.25 no.3 s.87
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• pp.151-168
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• 2007

The purpose of this study was to investigate the causal relationship of kindergarteners' alphabet knowledge to their ability to read words, in connection with the features of the Korean alphabet 'Hangul'. A total of 289 children aged four to six from three kindergartens in Busan participated in the study. The main results are as follows. To begin with, the participants showed continuous development in the knowledge of consonant names, vowel sounds, the vowel stroke-adding principle, and the alphabet composition principle. Meanwhile, discontinuous development was found in the knowledge of consonant sounds and the consonant stroke-adding principle, which indicated that kindergartners could show differential speed in various sub-skills of literacy development. The kindergartners' naming of consonants developed before their recall of consonant sounds, and the knowledge of consonant sounds had an effect on the knowledge of vowel sounds. Children had difficulty in treating more complicated letters of the alphabet stroke-adding principle test, and eve syllables of the alphabet composition principle test. Most importantly, the children's alphabet knowledge was strongly related to their ability to read words written in Hangul, as kindergarteners with a greater knowledge of alphabet names, sounds, and principles were shown to read words better.

• Journal of the Korean Home Economics Association
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• v.18 no.1
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• pp.41-46
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• 1980

In order to verify to what extent the rancidity of the soybean oil is occurred and how the various metal ions effect on the rancidity-as a result of applying heat to the soybean oil-the followings are obtained through experiments : 1. From analyzing the refractive index of soybean oil, The results are: the specific gravity-0.925 refractive index-1.475, saponification value-190, acetyl value-5.0, iodine value-120, peroxide value-5.0. 2. The degree of expediting rancidity take the following order : $Cu^{++}$/$Fe^{++}$/$Cr^{++}$/$Zn^{++}$/$Ni^{++}$/$Al^{+++}$. 3. The degree of expediting rancidity of $Cu^{++}$and $Fe^{++}$ is showed the abrubt increase of peroxide value in accordance with the increase of densidity. The most abrubt increase of peroxide show when the duration of heating reaches to the range between 20 minutes and 30 minutes. After heating for 60 minutes no definite variation is showed. 4. The degree of rancidity in heating the soybean oil added $Cu^{++}$, Fe and BHA shows the decrease of peroxide value by 2, 3 after adding $Cu^{++}$0.5 ppm. and heating for 30 minutes. As the result of measuring the value of peroxide after adding $Cu^{++}$ by 1.0 ppm and BHA by 0.01% and heating, peroxide shows the decrease by 7.8 when adding anti-oxidant. $Fe^{++}$ as well as $Cu^{++}$ shows that BHA prevents the metal ions from the expedition of rancidity.

• Transactions on Electrical and Electronic Materials
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• v.6 no.1
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• pp.29-32
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• 2005

Chemical mechanical polishing is an essential process in the production of copper-based chips. On this work, the stability of hydrogen peroxide ($H_{2}O_{2}$) as an oxidizer of copper CMP slurry has been investigated. $H_{2}O_{2}$ is known as the most common oxidizer in copper CMP slurry. But $H_{2}O_{2}$ is so unstable that its stabilization is needed using as an oxidizer. As adding KOH as a pH buffering agent, stability of $H_{2}O_{2}$ decreased. However, $H_{2}O_{2}$ stability in slurry went up with putting in small amount of BTA as a film forming agent. There was no difference of $H_{2}O_{2}$ stability between pH buffering agents KOH and TMAH at similar pH value. Addition of $H_{2}O_{2}$ in slurry in advance of bead milling led to better stability than adding after bead milling. Adding phosphoric acid resulted in the higher stability. Using alumina C as an abrasive was good at stabilizing for $H_{2}O_{2}$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.204-209
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• 2001

The effects of size distribution of oil particles on the emulsion stability of mayonnaise were studied as follows; The stability of mayonnaise has concerned closely with the viscosity and the size distribution of oil particles. Mostly, if the viscosity was increased, the stability was improved, and the distribution of oil particles was uniform and the less the variation, the more the stability. 75% of oil concentration of sample showed the highest viscosity, also the size of sample was the most uniform, compared to other concentration. Mayonnaise prepared with whole egg was unstable, and the size of oil particles was double larger than the case prepared with only the yolk. Addition of xanthan gum increased, the viscosity and the stability by centrifuge so that the more stable mayonnaise could be prepared. The result of using log-normal density function by Heldmann represented that the normal size of sample adding 0.6%-soluble starch and sample N in non-adding control was increased, while those of sample adding xanthan gum and soluble starch at the same time didn't change.