• Transactions of the Korean hydrogen and new energy society
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• v.16 no.1
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• pp.25-30
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• 2005

수소 분위기에서 10wt.%MnO와 기계적인 분쇄(반응성 기계적 분쇄)에 의해 Mg의 수소 저장 성질을 향상시켰다. 회전 속도는 250 rpm, 밀링시간은 2 h, 그리고 시료 대 볼 중량비는 1/45이었다. 준비한 Mg-10wt.%MnO 시료는 활성화를 위한 수소화물 형성 분해 싸이클링이 필요없었으며, 첫 번째 싸이클 593k 12 bar $H_2$에서, 10분 동안에 3.12wt.%, 60분 동안에 3.95wt.%의 수소를 흡수하였다. 또한 Mg-10wt.%MnO는 593k 0.8 bar $H_2$에서 60분 동안에 2.12wt.%의 수소를 방출하였다. MnO와 Mg의 방응성 분쇄는, 핵생성을 용이케하고 (Mg 입자의 표면에 결함 형성과 첨가물에 의해), Mg 입자의 표면에 crack을 만들어 Mg의 입자 크기를 줄여 그 결과 수소 원자의 확산 거리를 작게 함으로써 수소 흡수 방출 속도를 증가시킨다. 수소화물 형성 분해 싸이클링은 Mg 입자의 표면에 crack을 만들고 Mg의 입자 크기를 줄여 수소 흡수 방출 속도를 증가시킨다.

• Transactions of the Korean hydrogen and new energy society
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• v.9 no.4
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• pp.151-160
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• 1998

The variation of the hydrogen-storage properties of Mg contained in the mechanically-allyed mixture with the weight percentage of nickel in the sample is investigated. The weight percentage of nickel transformed into the Mg2Ni phase, on the basis of the nickel weight, is highest in the Mg-10 wt.%Ni sample. For the first hydriding cycle, the effect of mechanical alloying on the hydriding rate of Mg is highest in the Mg-25 wt.%Ni sample. After activation, the effects of mechanical alloying and hydriding-dehydriding cycling on the hydriding rate of Mg are highest in the Mg-10 wt.%Ni sample. After sufficient hydriding-dehydriding cycling, the effects on the hydrogen-storage capacity of Mg are highest in the Mg-10 wt.%Ni sample. The effects on the hydriding and dehydriding rates of Mg are highest in the Mg-25wt.%Ni sample. Mg-25wt.%Ni, followed by Mg-10 wt.%Ni, is the optimum composition which has the best effects on the hydrogen-storage properties of Mg contained in the sample. The mechanical alloying and the hydriding-dehydriding cycling produce many defects, which can act as active nucleation sites, and increase the specific surface area, shortening the diffusion distance of hydrogen.

• Transactions of the Korean hydrogen and new energy society
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• v.9 no.4
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• pp.143-150
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• 1998

The hydriding and dehydriding properties of a Mg-10wt.%Ni mixture, mechanically-alloyed in order to improve the hydriding and dehydriding kinetics of pure Mg, were investigated. The $Mg_2Ni$ phase develops along with hydriding-dehydriding cycling. The principal effects of mechanical alloying in a planetary mill and hydriding-dehydriding cycling are considered to be the augmentation in the density of defects and the enlargement in the specific surface area. The mechanically-alloyed Mg-10wt.%Ni mixture is activated easily. It has much higher hydriding rate and hydrogen-storage capacity and relatively high dehydriding rate as compared with the pure Mg, the Mg-10wt.%Ni alloy, the Mg-25wt.%Ni alloy and the $Mg_2Ni$ alloy.

• Transactions of the Korean hydrogen and new energy society
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• v.26 no.4
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• pp.308-317
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• 2015

To investigate the effect of microstructure on the formation of the desorption peak, the volumetric thermal analysis technique (VTA) was applied to the Mg-13.5 wt% Ni hydride system. The sample made by the HCS (hydriding combustion synthesis) process had two kinds of Mg microstructures. Linear heating was started with various constant heating rates. Only one peak was appeared in the case of the small initial hydrogen wt% (0.83 wt%). Yet, two peaks were appeared with increasing initial hydrogen wt% (1.85 and 3.73 wt%) when only Mg was hydrogenated. The first peak was formed through the evolution of hydrogen from $MgH_2$, made by eutectic Mg. The second peak was formed through the evolution of hydrogen from $MgH_2$, made by primary Mg. Therefore, this result shows that the microstructure also has a considerable effect on forming the desorption peak. We have also derived the hydrogen desorption equations by VTA to get apparent activation energy when the rate-controlling step for the desorption of the hydrided system is the diffusion of hydrogen through the ${\alpha}$ phase and the chemical reaction ${\beta}{\rightarrow}{\alpha}$.

• Transactions of the Korean hydrogen and new energy society
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• v.22 no.6
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• pp.787-793
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• 2011

A 76.5wt%Mg - 23.5wt%Ni (Mg-23.5Ni) sample was prepared by reactive mechanical grinding (RMG) and its hydriding and dehydriding properties were then investigated. Activation of the Mg-23.5Ni sample was completed only after two hydriding (under 12 bar $H_2$) - dehydriding (under 1.0 bar $H_2$) cycles at 593K. The reactive mechanical grinding of Mg with Ni is considered to facilitate nucleation and shorten diffusion distances of hydrogen atoms. After hydriding - dehydriding cycling, the Mg-23.5Ni sample contained Mg2Ni phase.

• Transactions of the Korean hydrogen and new energy society
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• v.10 no.1
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• pp.9-17
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• 1999

The hydriding and dehydriding kinetics were studied for a Mg-25wt.%Ni mixture which has the most excellent hydrogen-storage characteristics among many mechanically-alloyed mixtures. The hydriding and dehydriding rates were measured and the rate-controlling steps were determined by comparing the hydriding and dehydriding rates with the theoretical rate equations. The rate-controlling step in the hydriding reaction is the Knudsen flow and the ordinary gaseous diffusion of hydrogen molecules through interparticle channels, cracks, etc. in the various ranges of weight percentage of absorbed hydrogen $H_a$ below $H_a$=4.0. In the $H_a$ range 4.0 < $H_a{\leq}4.25$, the diffusion of hydrogen atoms through the growing hydride layer is considered the rate-controlling step. The rate-controlling step in the dehydriding reaction is the Knudsen flow and the ordinary gaseous diffusion of hydrogen molecules for all the ranges of weight percentage of desorbed hydrogen $H_d$.

• Food Science and Preservation
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• v.17 no.3
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• pp.328-333
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• 2010

The effects of green tea on the physicochemical properties of eggs were investigated. One-hundred-and-fifty Isa Brown hens (27 weeks of age) were studied over 10 weeks. Green tea was added to the diet at levels of 4% and 8% w/w. The contents of Ca, K, P, Fe and Mg in eggs increased upon dietary supplementation with green tea powder, and were higher in the yolk than in the white, with the exception of Mg. The increase was greatest for Ca, from 41.0 mg% to 119.8 mg%, in egg white. For Fe, an increase from 3.7 mg% to 12.6 mg% was apparent in egg yolk. When hens consumed the green tea-supplemented diets, average egg weight decreased from 68.8 g to 64.4 g, but the total cholesterol content of egg yolk did not significantly change (control value: 1,899.1 mg% test value: 2,011.3 mg%). In sensory evaluation tests, egg white was similar in terms of astringency and grayness regardless of diet, and egg yolk was yellow-to-orange in color, and rated as fishy or slightly fishy, when green tea diets were administered. Such diets reduced pH values in all of the white, yolk, and white/yolk combination groups. The major fatty acids of egg yolk, constituting more than 90% of total fatty acids, were palmitic, stearic, oleic, and linoleic acid. Green tea diets reduced the saturated fatty acid level from 32.0% to 27.4% of total fatty acids, and unsaturated fatty acid levels increased from 68.0% to 72.6% in egg yolk.

• Food Science and Preservation
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• v.14 no.5
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• pp.545-551
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• 2007

Bacillus sp. SP-KSW3 is an auxothroph bacteria that is being used for starter in fermentation. Physico-chemical characteristics, enzyme activities, ACE inhibitor and antimutagenicity in fermented soybean inoculated with Bacillus sp. SP-KSW3 starter was investigated for the ripening duration of fermentation. Tyrosinase and ACE showed 10% higher activity degree on test field than control. for antimutagenicity using S. enterica serovar Typhimurium TA100 against MNNG and NPD showed 86.24% and 75.63% Similarly, S. enterica serovar Typhimurium TA98 was used against NPD and NQO showed 60.28% and 50.92% respectively. Hydrogen donating ability increased compared to the control having 81.7% and 80.1% respectively. Daidzin of isoflavone in fermented soybean showed higher concentration in control than in the test field. Genistein from two years of ripening test field contained 11.67 mg/kg compared to the test field. The initial test field for daidzin contained 389.96 mg/kg which increased to 453.67 mg/kg after two years and the initial genistein contained 402.68 mg/kg which also increased to 556.86 mg/kg.

• Food Science and Preservation
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• v.15 no.2
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• pp.293-299
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• 2008

Bacillus sp. SP-KSW3 is an auxothroph bacteria that is being used for starter in fermentation. Physico-chemical characteristics, enzyme activities, ACE inhibitor and antimutagenicity in fermented soybean (Kanjang) inoculated with Bacillus sp. SP-KSW3 starter was investigated for the ripening duration of fermentation. Tyrosinase and ACE showed 7% higher activity degree on the Kanjang maturated fermented 2 years with Bacillus sp. SP-KSW3 (Type I) than test field than Kanjang maturated 2 years (control). For antimutagenicity using S. enterica serovar Typhimurium TA100 against MNNG and NPD showed 35.17% and 28.37% (Type I). Similarly, S. enterica serovar Typhimurium TA98 was used against NPD and NQO showed 25.48% and 21.64% (Type I), respectively. Hydrogen donating ability 2 year for maturing (Type I) appeared most highly in the test eulogy 83.1% which it makes. Daidzin of isoflavone in fermented soybean showed similarly. Genistein was not detected The initial test field for daidzin and genistein contained 3.95 mg/kg and 1.25 mg/kg (Type I), respectively.