• Membrane Journal
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• v.25 no.4
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• pp.332-342
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• 2015

In this study, to solve the major problem of reverse osmosis (RO) membrane, surface of reverse osmosis membrane was modified by silane-epoxy multi layer. Octyltrimethoxysilane (OcTES) was polymerized to membrane surface via cross-linking by Sol-gel method. n = 8 alkylgroup of OcTES formed the branch structure by self assembly. And for improve fouling resistance of RO membrane, Ether group of ethylene glycol diglycidyl ether (EGDE) was given to improve hydrophilicity of RO membrane surface by ring-opening. To analyze structure of RO membrane surface with FE-TEM and AFM. Membrane surface of the ridge and valley structure and the bridge structure was confirmed due to the multi-layer surface modification of OcTES and EGDE. And through the increase of the roughness, the branch structure was formed well on membrane surface. Through the XPS analysis was identified chemical structure of membrane surface. And confirmed that the hydrophilic surface modification is given to the surface of the film through a Contact angle analysis. In optimization of EGDE surface modification condition, was suitable 0.5 wt% EGDE concentraion and $70^{\circ}C$ ring-opening temperature. In result of fouling resistance test and MFI is SUL-H10, $PA-OcTES_{1.0}$, $PA-OcTES_{1.0}-EGDE_{0.5}$ 68.7, 60.4, 5.4 ($10E-8hr/mL^2$), multi-layer surface modified membrane improved fouling resistance.

• Food Science of Animal Resources
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• v.21 no.4
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• pp.314-322
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• 2001

This study was carried out to investigate the physico-chemical properties of imported beef and Hanwo beef tenderloin steak in proximate composition, pH, myofibril Fragmentation Index (MFI), meat color, cooking loss, rheology and panel test by various cooking methods (grilling, pan-frying, oven-roasting and microwaving). moisture content of microwaving steak was lower than steak by other cooking method, and fat content of microwaving steak was higher than those of other cooking method was showed. In general, the pH values were increased with cooking, but there were no significant differences among pH values by various cooking method. The highest level of MFI in oven-roasting was showed, but no significant difference could be found among various cooking method. L* and b* -values of microwaving and pan-frying were higher than those of grilling and oven-roasting, also a* -value of microwaving was the lowest. Cooking loss was affected by cooking method. Microwaving method resulted in the highest cooking loss. Generally higher value of hardness and brittleness in microwaving than those of other cooking method were showed, and microwaving had the lowest cohesiveness, but there was no significant difference among the elasticity by the cooking method. Grilling, pan-frying and oven-roasting had high score of sensory evaluation, while microwaving had the lowest score in all sensory profile scores.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.999-1004
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• 2002

In this study, pork loin was cured for 20 days in the 2$^{\circ}C$ curing solution with the salt concentration of 3, 5, 7 and 9% respectively, and the effects of salt concentration and curing time on myofibrillar protein extractability (MPE), myofibrillar fragmentation index (MFI), water holding capacity (WHC), salt content, and palatability of pork loin were investigated. The pork loin cured in the 3, 5 and 7% curing solution showed the increased level of MPE and WHC up to 20 days of curing time, and the increased level of MFI up to 16 days of curing time. Also those values increased with the increasing salt concentration, regardless of the curing time. The pork loin cured in the 9% curing solution did not show any consistency in the results. The boiled cured pork loin showed better color up to 16 days of curing time, as the salt concentration of curing solution increased. The color of pork loin cured in the 3% curing solution was not uniform. The pork loin cured in the 9% curing solution showed good color, but its flavor and palatability were unacceptable. The palatability of pork loin could be improved significantly by curing it in the 5% curing solution for 16 days, and in the 7% curing solution for 12 days.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.36 no.10
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• pp.1189-1193
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• 2012

The Miniaturized Fingerprint Imager (MFI) is a slim optical mouse that can be used as an input device for application to wireless portable personnel communication devices such as smartphones. In this study, we have fabricated key optical components of an MFI, including the illumination optical components and imaging lens. An LED beam-shaping lens consisting of an aspheric lens and a Fresnel facet was successfully machined using a diamond turning machine (DTM). A customized V-shaped groove for beam path banding was fabricated by the bulk micromachining of silicon that was coated with aluminum using the shadow effect in thermal evaporation. The imaging lens and arrayed multilevel Fresnel lenses were fabricated by electron beam lithography and FAB etching, respectively. The proposed optical components are extremely compact and have high optical efficiency; therefore, they are applicable to ultraslim optical systems.

• Applied Chemistry for Engineering
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• v.2 no.2
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• pp.97-107
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• 1991

Highly-siliceous dealuminated zeolite, silicalite(end member of ZSM-5) was synthesized from a batch composition of 2.55 $Na_2O-5.0$ TPABr-$100SiO_2-2800H_2O $ at $180^{\circ}C$ and at times ranging from one to seven days of reaction time. Autoclaves containing the synthesis mixture were centrifuged within the specially-equipped convection oven to provide an elevated gravitational force field like 30 and 50 G. Tests were also conducted at normal gravity. For synthesis performed under elevated gravities, average and maximum crystal sizes were substantially greater than those synthesized under normal gravity and product yields were also found to be affected by elevated gravity ; that is, product yields were substantially enhanced under elevated gravity from 4 % to 55 % with respect to normal gravity. The average crystal sizes of silicalite synthesized at normal gravity were 50 to $70{\mu}m$ over an entire range of reaction time, one to seven days while the average crystal sizes synthsized under elevated gravities, 30 and 50 G, were 160 to $190{\mu}m$ respectively. For the elevated gravity, in particular, two separate nucleations and growths were observed. For examples, at 50G, large crystals of $200{\mu}m$ were produced through the second growing stage after 5 days of reaction following the rapid first growing stage where fairly large crystals of $135{\mu}m$ were produced only in 2 days of reaction. The maximum crystal sizes obtained through the above two growing stages were 190 and $300{\mu}m$, respectively. A discussion of how elevated gravity affects nucleation, growth, yield and crystal size of silicalite is presented.

• Food Science of Animal Resources
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• v.22 no.3
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• pp.228-233
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• 2002

To investigate the effects of submersion aging in chilled water on tenderness and microbial growth of vacuum-packed beef, the semimembranosus muscles of Hanwoo (Korean cattle) was sampled at a commercial meat plant at 24 hrs postmortem. The samples were cut to 2.5 cm thick steaks and randomly assigned to following two treatments. The samples were stored in conventional refrigerator at 4$^{\circ}C$ after vacuum packaging for control whereas the other vacuum-packed samples were submersed in chilled water at 1$^{\circ}C$ for treatment, and both samples were stored for 14 days to measure total plate counts (TPC), sarcomere length, free calcium concentration, shear farce value and myofibrillar fragmentation index (MFI). The sarcomere length of treatment was significantly (p<0.05) longer than that of control at 3 days aging. Result suggested that submersion in chilled water of vacuum-packed beef might be effective to improve tenderness of meat compared to storage in conventional refrigerator. There were no significant differences in the shear force and MFI between control and treatment during storage. However, the free calcium concentration of samples from treatment was significantly (p<0.05) higher than that of control at 7 days of ageing. This result indicated that the lower shear force value and the longer sarcomere length of samples from treatment might be due to increasing the free calcium ion concentration in sarcoplasm during storage. On the other hands, samples from control showed significantly (p<0.05) higher number of microbial (TPC) compared to treatment during storage. from results obtained, submersion in chilled water of vacuum-packed beef could be recommended as a desirable aging method to improve tenderness of Hanwoo compared to aging in conventional refrigerator.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1152-1157
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• 2001

Two kinds of samples were prepared from the loin in the carcass with grade B2 and D, which were chilled for 24 hour after slaughter. The fresh beef in this study were obtained by chilling the loin for 1 day after wrapping them. On the other hand, the chilled beef were obtained by cutting the loin by 500 g and chilling them for 30 day after vacuum packing. The experiment was carried out to compare the palatability related with characteristics of loin with grade B2 and D and to investigate the chilling effect of the loin with grade D. In the case of fresh beef, it was found that the loin with grade B2 has better meat color, but lower pH, lactic acid content, and myoglobin content, than them of the loin with grade D. Also, the loin with grade B2 has lower tenderness due to its low hardness and chewiness, and high myofibrillar fragmentation index (MFI). Furthermore, it has high monounsaturated fatty acid/saturated fatty acid (MUFA/SFA) and ATP content, and good raw meat aroma. It also shows an excellent palatability of cooked meat, although it has low cooking loss and heat shotening. On the other hand, the loin with grade D has higher chilling effect on hardness, chewiness, MFI and MUFA/SFA, than them of the loin with grade B2. However, in the case of chilled beef, the loin with grade D shows much worse tenderness, cooked meat aroma, and palatability than them of the loin with grade B2.

• Korean Chemical Engineering Research
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• v.51 no.4
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• pp.476-481
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• 2013

Ethylbenzene (EB) which has a similar physical properties with p-xylene (pX) was separated from EB/pX mixture by using MFI-type zeolite (TS-1, ZSM-5, and Silicalite-1) coated membranes. The zeolites were synthesized by microwave method to reduce the synthesis time and uniformly formed zeolite particles were coated on the ${\alpha}$-almina tubular support with a thickness of $3-4{\mu}m$. Separation factor and permeation flux of the synthesized zeolite coated membranes were measured to survey the best performance of ethylbenzene separation from different composition of EB/pX mixtures. When the EB/pX mixture of 5:5 molar ratio applied for the separation experiment, it represented the highest separation factor. We also have studied about the effect of the atomic composition of zeolites on the separation performance within the temperature range from 160 to $220^{\circ}C$. TS-1 showed the highest permeation flux of $1,666mol/m^{2*}s^*Pa$ and Silicate-1 showed the highest separation factor of 1.73 at $200^{\circ}C$ respectively.

• Korean Journal of Dental Materials
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• v.45 no.4
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• pp.311-320
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• 2018

The purpose of this study is to evaluate the flow ability of the thermoplasticized Gutta Percha in different temperatures. Four Gutta Percha products were classified by its hardness (soft, medium, and hard) and were experimented by the Rheometer (Melt flow indexer MFI-10, DAVENPORT, England) measuring apparatus, in $(23{\pm}2)^{\circ}C$, and in a relative humidity of ($50{\pm}5$) %, following the guidelines of ISO 1133-1:2011. The heating temperature ranged from $108^{\circ}C$, $160^{\circ}C$ to $200^{\circ}C$, and the load at 2.16 kg and 3.8 kg. The Gutta Percha was cut in 5 mm to be suitable for the rheometer pressurization process. After the experiment was conducted with a preheating time of 5 minutes, a cutting time of 5-240 seconds, and a sample of 10 grams, the Gutta Percha did not show any changes in fluidity for $108^{\circ}C$, $160^{\circ}C$, but showed a change in its flow ability in $200^{\circ}C$. Also, the Gutta Percha did not show any changes in its fluidity when it was pressurized by 2.16 and 3.8 kilograms. Therefore, this experiment shows that the heating temperature and the cut-off time showed a significance while measuring the melt flow rate.

• Transactions of the Korean Society of Automotive Engineers
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• v.22 no.1
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• pp.135-141
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• 2014

$NH_3$-SCR has high NOx removal efficiency approximately 80~90%. Recently, the copper or iron ion-exchanged zeolite catalysts are widely used as automobile SCR catalysts. In this paper, the effect of the space velocity, temperature of reaction and $NO_2$ addition on the $NH_3$-SCR reaction were studied using various zeolite SCR catalysts. The test was conducted with small sized fresh catalysts in a laboratory fixed-bed flow reactor system using simulated gases. It is found that the activity of the BEA is better than MFI. It seems that three-dimensional framework and a wide pore entrance of BEA enhances the SCR activity. It is also found that low temperature activity of Cu-zeolites was better than Fe-zeolites. Once $NO_2$ was added, the NOx conversion activity of the Cu-zeolite was slightly enhanced, whereas remarkable improvement was achieved by Fe-zeolite.