• The Transactions of The Korean Institute of Electrical Engineers
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• v.67 no.12
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• pp.1626-1632
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• 2018

In this paper, we describe the fabrication and characterization of a hydrogen peroxide ($H_2O_2$) sensor based on palladium and copper (PdCu) electroplated laser induced graphene (LIG) electrodes. $CO_2$ laser was used to form LIG electrodes on a PI film. This fabrication method allows simple control of the LIG electrode size and shape. The PdCu was electrochemically deposited on the LIG electrodes to improve the electrocatalytic reaction with $H_2O_2$. The electrochemical performance of this sensor was evaluated in terms of selectivity, sensitivity, and linearity. The physical characterization of this sensor was conducted using scanning electron microscopy (SEM) and energy-dispersive X-ray spectroscopy (EDS), which confirmed that PdCu was formed on the laser induced graphene electrode. In order to increase the sensor sensitivity, the Pd:Cu ratio of the electroplated PdCu was varied to five different values and the condition of highest amperometric current at an identical of $H_2O_2$ concentration was chosen among them. The resulting amperometric current was highest when the ratio of Pd:Cu was 7:3 and this Pd;Cu ratio was employed in the sensor fabrication. The fabricated PdCu/LIG electrode based $H_2O_2$ sensor exhibited a sensitivity of $139.4{\mu}A/mM{\cdot}cm^2$, a broad linear range between 0 mM and 16 mM of $H_2O_2$ concentrations at applied potential of -0.15 V, and high reproducibility (RSD = 2.6%). The selectivity of the fabricated sensors was also evaluated by applying ascorbic acid, glucose, and lactose separately onto the sensor in order to see if the sensor ourput is affected by one of them and the sensor output was not affected. In conclusion, the proposed PdCu/LIG electrode based $H_2O_2$ sensor seems to be suitable $H_2O_2$ sensor in various applications.

• Trans-
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• v.11
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• pp.37-63
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• 2021

This paper focused on documentaries and for specific places and described the documentary shooting methodology from the perspective of a Cinematographer. 'Old Seoul Station' and 'DSME' (DAEWOO Shipbuilding & Marine Engineering Co., Ltd.) are monumental spaces that reflect the value of Korea modernization and are shared by Koreans' collective memories, unconsciousness, and unique feelings for the place. 'Old Seoul Station' has changed its place identity to a new space called "Culture Station Seoul 284." 'DSME' is a large-scale industrial complex that still functions actively, and it is like an organism that seeks to change according to changes in its industrial structure. and observe and record images of space related to place identity and the people related to it. It shows the construction of staring into a space in a particular place and continuously recording and placing moments of experience, such as the appearance of people working and resting. If it is not recorded through this, it allows us to see intangible narratives related to volatile place identity, and enables specific place experiences through theaters. This study focuses on production theory based on examples of documentary filming methods for these specific places.

• Applied Chemistry for Engineering
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• v.32 no.1
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• pp.28-34
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• 2021

SiO2/Ag core-shell nanoparticles were synthesized by combining modified Stöber process and reverse micelle method using acetoxime as a reducing agent in water/dodecylbenzenesulfonic acid (DDBA)/cyclohexane reverse micells. The SiO2/Ag core-shells were studied for structure, morphology and size using UV-visible spectroscopy, XRD, SEM and TEM. The size of a SiO2/Ag core-shell could be controlled by changing the [water]/[DDBA] molar ratio (WR) values. The size and the polydispersity of SiO2/Ag core-shells increased with increase of the WR value. The resultant Ag nanoparticles exhibit a strong surface plasmon resonance (SPR) peak at 430 nm over the amorphous SiO2 nanoparticles. The SPR peak shifted to the red side with increase in nanoparticle size. Conductive pastes with 70 wt% SiO2/Ag core-shell were prepared, and the pastes were coated on the PET films using a screen-printing method. The printed paste film of the SiO2/Ag core-shell showed higher surface resistance than the commercial Ag paste in the range of 460~750 µΩ/sq.

• Journal of the Korean Institute of Gas
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• v.26 no.3
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• pp.27-37
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• 2022

With the recent increase in the spread of ESS (Electric Storage System), the damage to human life and property is also rapidly increasing due to continuous fires caused by ESS. In the manufacture of urethane sandwich panels used in ESS, it is necessary to improve the flame retardant performance. In this study, in order to realize the flame retardant properties of flexible polyurethane foam, the effect of the tissue density of the product due to the change of the isocyanate functional group parameter that changes the physical properties of the product on the fire performance was studied. The product was manufactured by changing the density of the urethane structure, and combustion performance tests, gas toxicity tests, and smoke density tests were performed. As a result, it was confirmed that the total amount of heat released had excellent performance when the isocyanate functional group was high, and had no correlation with the maximum heat release rate. When the value of the isocyanate functional group was 2.7 or more, the collapse of the shape could be prevented. In the gas hazard test, the performance was increased when the isocyanate functional group was relatively high, so a flame retardant for the Char system, which had a dense structure and easy to form a carbonized film, was added. confirmed to be. Therefore, as a result of this study, it is thought that it will be possible to lay the foundation for the development of a flame retardant to replace the cheap urethane sandwich panel used in the past.

• Korean Journal of Optics and Photonics
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• v.33 no.2
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• pp.74-83
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• 2022

The entire process, from the raw material to the final system qualification test, has been developed to fabricate a large-diameter, lightweight reflective-telescope system for a satellite observation. The telescope with 3 anastigmatic mirrors has an aperture of 700 mm and a total mass of 66 kg. We baked a silicon carbide substrate body from a carbon preform using a reaction sintering method, and tested the structural and chemical properties, surface conditions, and crystal structure of the body. We developed the polishing and coating methods considering the mechanical and chemical properties of the silicon carbide (SiC) body, and we utilized a chemical-vapor-deposition method to deposit a dense SiC thin film more than 170 ㎛ thick on the mirror's surface, to preserve a highly reflective surface with excellent optical performance. After we made the SiC mirrors, we measured the wave-front error for various optical fields by assembling and aligning three mirrors and support structures. We conducted major space-environment tests for the components and final assembly by temperature-cycling tests and vibration-shock tests, in accordance with the qualifications for the space and launch environment. We confirmed that the final telescope achieves all of the target performance criteria.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.29 no.2
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• pp.79-86
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• 2023

In this study, poly(lactic acid) (PLA) and Poly(butylene-adipate-co-terephthalate) (PBAT) composite films containing calcined oyster shell powder (OSP) were evaluated for the applicability of antimicrobial packaging. PLA/PBAT-OSP composite films were prepared using twin-screw extruder. The OSP composite was incorporated into PLA/PBAT blend with different ratios (0, 1, 3, 5 and 10%) and the effect of OSP in the PLA/PBAT matrix was evaluated. The PLA/PBAT-OSP composite films were evaluated for properties using FT-IR, SEM, TGA, DSC, UTM, UV-vis, and Contact angle, as well as antimicrobial property was examined according to ISO 22196 - Antimicrobial Plastic Test. As OSP was added, it showed high antimicrobial activities for both Gram-positive (Staphylococcus aureus) and Gram-negative (Escherichia coli) bacteria. On the other hand, it was found that mechanical properties decreased as OSP was added. For the application of PLA/PBAT-OSP composite films as an antimicrobial packaging material, it is necessary to improve the dispersibility of OSP in the PLA/PBAT composite films and their physical properties at the same time.

• Journal of Sensor Science and Technology
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• v.33 no.1
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• pp.40-47
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• 2024

The creation of vertically aligned one-dimensional (1D) nanostructures through the decoration of n-type tin oxide (SnO₂) on p-type chromium oxide (Cr₂O₃) constitutes an effective strategy for enhancing gas sensing performance. These heterostructures are deposited in multiple stages using a glancing angle deposition technique with an electron beam evaporator, resulting in a reduction in the surface porosity of the nanorods as SnO₂ is incorporated. In comparison to Cr₂O₃ films, the bare Cr₂O₃ nanorods exhibits a response 3.3 times greater to 50 ppm H₂S at 300℃, while the SnO₂-decorated Cr₂O₃ nanorods demonstrate an eleven-fold increase in response. Furthermore, when subjected to various gases (CH₄, H₂S, CO₂, H₂), a notable selectivity toward H₂S is observed. This study paves the way for the development of p-type semiconductor sensors with heightened selectivity and sensitivity towards H₂S, thus advancing the prospects of gas sensor technology.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.1
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• pp.24-32
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• 1984

In order to process instant foods which hold appropriate moisture contents and soft texture, four kinds of retort pouched seasoned-oyster products were prepared as control, seasoned products, solid smoked and liquid smoked product after seasoning and their processing conditions and quality stability during 100 days of storage were investigated. The optimum processing conditions of retort pouched seasoned-oyster product were as follows ; namely, raw oyster was seasoned at $105^{\circ}C$ for 10 min with seasoning solution prepared from sugar, sorbitol, salt, monosodium glutamate and 5'-ribonucleotide and then dipped for 30 seconds in Smoke-EZ solution(Alpha Foods Co., Ltd.) after predried for 30 min in hot-air drier. After. smoking, the seasoned and liquid smoked oyster was dried at $40-42^{\circ}C$ for 2.5 hours, vacuum packed in plastic film bag, and sterilized in a hot water circulating retort at $120^{\circ}C$ for 16 min. Comparing their quality before and after sterilization, TBA value of all the products after sterilization slightly decreased and among texture profiles hardness, toughness and chewiness slightly decreased, while elasticity and cohesiveness were rarely changed. Color value (a value) of the product treated with solid smoke or liquid smoke increased after sterilization. During storage pH, VBM and water activity of all products changed little and TBA values of the solid smoked product and liquid smoked one were lower than that of the others. Viable cell count was negative and texture changed little during storage. As for color difference during storage, green meat appeared on the surface of control and seasoned product after 15 days storage, while the masking of green meat could achieved by solid and liquid smoking treatment. And liquid smelling treatment was more effective than solid smoking. As a conclusion, retort pouched seasoned-oyster product treated with liquid smoke kept their good quality during 100 days storage and it seemed to be consumed as one of the instant foods which hold appropriate moisture contents and soft texture.

• Journal of Bio-Environment Control
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• v.18 no.3
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• pp.291-296
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• 2009

This study was conducted to compare the storability of 6 chicory cultivars for producing chicon; 'Vintor', 'Focus', 'Metafora', 'Kibora', 'Nobus', and 'Redoria Red' grown in 2 regions: Chuncheon (plain region) and Pyeongchang (high land region). Chicons were produced from chicory roots that grown for 120days and then stored for over 120days at $2^{\circ}C$ and 90% of RH conditions. To produce chicon, chicory root was forced at $18^{\circ}C$ for 22days with suppling the nutrient solution ($KNO_30.54g{\cdot}L^{-1}$, $Ca(NO_3)_2\;1.02g{\cdot}L^{-1}$, $MgSO_4\;0.36g{\cdot}L^{-1}$, $KH_2PO_4\;0.21g{\cdot}L^{-1}$, $K_2SO_4\;0.10g{\cdot}L^{-1}$, pH 7.0). Chicons produced from 6 different chicory cultivars packed with $25{\mu}m$ ceramic film and stored for 25days at $8^{\circ}C$. The fresh weight of chicon in MAP was maintained to 99.5% of pre-storage weight. The fresh weight of 'Redoria Red' was lowest in all cultivars, and that of Chuncheon region cultivated treatment was lower than Pyeongchang treatment. The $CO_2$ and $O_2$ concentration in chicon MAP were 2% and $10{\sim}17%$. There were not significantly different among cultivars and between regions, although 'Redoria Red' cultivar showed highest $CO_2$ and lowest $O_2$ concentrations. The ethylene concentration in chicon MAP was $1.0{\mu}{\iota}{\cdot}{\iota}^{-1}$ and also didn't show any significant difference among all treatments. Chicon detoriorated visual quality with appearing russet spotting that result from ethylene gas. The visual quality of 'Redoria Red' cultivar decreased faster than the other cultivars. 'Metafora', 'Focus', and 'Kibora' maintained higher firmness of their leaf than the others, and the firmness was higher grown in Pyeongchang region cultivated treatments than in Chuncheon region.

• 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).