• 한국신재생에너지학회:학술대회논문집
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• 2010.06a
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• pp.62.1-62.1
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• 2010

CIS(CuInSe2)계 화합물 태양전지는 높은 광흡수계수와 열적 안정성 및 조성 조절을 통한 밴드갭 조절이 용이해 고효율 박막 태양전지로 각광 받고 있다. 또한 CIGS 태양전지는 기존의 유리기판 대신 유연한 기판을 사용해 flexible 태양전지 제조가 가능하다. 이러한 유연기판은 보통 stainless steel과 같은 금속 기판이 많이 사용되는데 기존의 soda-lime glass 기판과는 달리 금속기판에는 Na이 첨가되어 있지 않아 별도의 Na첨가를 필요로 한다. Na은 CIGS 흡수층의 조성조절을 용이하게 하여 태양전지의 변환 효율을 향상시키는 역할을 한다. 본 연구에서 기판은 Na이 첨가되어있지 않은 corning glass를 사용 하였으며 NaF를 이용해 Mo가 증착된 기판에 NaF의 두께를 달리하며 증착해 CIGS 흡수층의 grain 사이즈를 비교 하였으며 그 후 태양전지 소자를 제조해 광전특성을 분석하였다. 후면 전극으로 약60nm 두께의 Mo를 DC Sputtering 방법을 이용해 증착 하였다. buffer층으로는 약 50nm의 CdS층을 CBD방법을 이용하여 제조 하였으며 TCO 층으로 약 50nm의 i-ZnO와 약 450nm의 Al-ZnO를 RF Sputtering방법으로 증착 하였다. 마지막으로 앞면 전극으로 약 $1{\mu}m$의 Al을 Thermal Evaporation방법으로 증착하였다. 태양전지 소자의 면적은 $0.49cm^2$로 효율을 비교 분석하였다.

• Korean Journal of Poultry Science
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• v.17 no.1
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• pp.27-31
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• 1990

An experiment was conducted to determine the influence of Sodium Bicarbonate($NaHCO_3$)on performance in the broilers. $NaHCO_3$, supplementation level(0, 1.5, 2.0, 2.5% ) was substituted for yellow corn in the broiler ration. 120 broilers(Cob strain) were fed for 4 weeks. The results of the experiment obtained were summerized as follows： Body weight gain showed better performance in $NaHCO_3$ 2.5% level group than other groups. but was no significant differences among treated groups, $NaHCO_3$ addition levels did not significant affect in feed intake and feed efficiency, but control group showed slightly higher feed intake amounts than other groups, lowest in feed efficiency, the other side $NaHCO_3$ 1.5% addition group was the lowest in feed intake and better feed efficiency than other treated groups.

• Korean Chemical Engineering Research
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• v.48 no.2
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• pp.205-211
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• 2010

The water-sewage cohesion agent(polyaluminumchloride(PAC)) and NaOH were used to synthesize $Al(OH)_3$. For various additions of NaOH, characteristics of the synthesized $Al(OH)_3$ was analysed by XRD, SEM and PSA. According to XRD analysis, small amount of NaOH(NaOH:PAC=15g:100g) resulted in amorphous form of $Al(OH)_3$. By increasing NaOH(NaOH:PAC=20g:100g), the mixture of gibbsite(37%), bayerite(35%) and boehmite(28%) were produced. By adding more NaOH(NaOH:PAC=25g:100g), binary mixtures of gibbsite(67%) and bayerite(33%) were formed. Finally, high addition of NaOH(NaOH:PAC=30g:100g) gave the high concentration of gibbsite(gibbsite:bayerite=83:17). Also, SEM analysis indicated that the product featured the plate form with 20 and 30g of NaOH addition. Furthermore it was found that the particle size of the product decreased with the addition of NaOH.

• Journal of the Korea institute for structural maintenance and inspection
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• v.21 no.1
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• pp.83-90
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• 2017

The corrosion behavior of a rebar in concrete according to the amount of NaCl and $LiNO_2$ was observed by using Electrochemical Impedance Spectroscopy. The corrosion was accelerated in a short time by using dry/wet cycles method, which is one of the corrosion acceleration methods, and though the value of measured impedance, equivalent circuit can be introduced. It was confirmed that the passive film of a embedded rebar in concrete with NaCl was broken quickly, and when $0.6M\;LiNO_2$ was added, the velocity of ongoing corrosion was declined considerably compared to the amount of NaCl. However, when $1.2M\;LiNO_2$ was added, it was confirmed that the passive film was not broken and its performance remained, compared to the amount of NaCl.

• Applied Biological Chemistry
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• v.31 no.1
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• pp.65-78
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• 1988

This study aims effective use of soymilk residue, by-product of soymilk production, and making noodles by mixing soymilk residue with wheat flour. The results of viscosity property, cooking test of dry noodles, texture test of cooked noodles, and sensory test of cooked noodles were as follows. The color of cooked noodles were slightly shifted to yellowness according to the mixing of soymilk residue. The mixing of soymilk residue resulted in the decrease of texture and the loss of solids due to the decrease of visccelasity. Na-alginate, Na-C.M.C., guar gum, and crude gluten were added to improve the texture of noodles mixed with soymilk residue. As the results, either Na-alginate or guar gum was very effective in increasing the viscosity of composite flour and either guar gum or crude gluten was very effective in improving cooking quality. The texture of noodles supplemented by Na-alginate 1.0%, Na-C.M.C. 2.0%, guar gum 0.5%, or crude gluten 2.0% was similar to that of wheat flour noodles. Complex additives mixed with two different additives were very effective in improving noodle-making characteristics. Especially, the properties of the soymilk residue mixed noodles supplemented by crude gluten 1.0% and Na-C.M.C. 1.0% or crude gluten 1.0% and gum 0.5% were nearly the same in the texture organoleptic properties compared with those of wheat flour noodles.

• Applied Biological Chemistry
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• v.34 no.3
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• pp.213-218
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• 1991

Addition of salts or their mixtures and microwave heating were studies for their effects on Kakdugi fermentation. The Kakdugi, a Korean fermented Chinese radish, were prepared by salting in 15% NaCl solution and fermented at $25^{\circ}C$. From the results, a first order reaction relationship was found between salt permeated into the radish and time during brining in $5{\sim}10%$ NaCl solution. Addition of 0.05M KCl into 15% NaCl brining solution or microwave heating of salted radish for 3 minutes showed a little decreasing effect on Kakdugi fermentation rate while beating for 1 or 2 minuted resulted a rather increase. When three different salt mixtures in the concentration range of $0.001{\sim}0.01\;M$ were added into half fermented Kakdugi(appr. pH 4.4), the fermentation was greatly controlled based on pH change. Among the salt mixtures, mixture III$(Na_2HPO_4,\;Na_2PO_4,\;NaNO_2,\;Ca\;EDTA,\;Sod.\;citrate)$ showed a most significant effect where the time required to reach pH 4.0 after addition was extended by more than 6 folds when it was compared to the control method.

• Microbiology and Biotechnology Letters
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• v.9 no.1
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• pp.1-6
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• 1981

Crystallization conditions of disodium guanosine-5'-monophosphate (5'-GMP. 2Na) were studied. The solubility of 5'-GMP. 2Na was decreased by addition of methanol and the optimum condition was as follows. The crystallization was carried out at 45$^{\circ}C$ with agitation rate of 160-200 rpm., which is Reynold's No. of 25, 000-32, 000. When concentration of methanol was 7.5%~10.0%, the 5'-GMP. 2Na was easily crystallized by addition of crystal seed.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 2003.04a
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• pp.463-465
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• 2003

전기분해에 의한 부상현상을 이용하여 유류로 오염된 토양 세정 후 발생되는 유출수 중 유분 등을 분리하기 위한 적정 운전조건을 찾고자 하였다. 전기분해 반응조(200 $\times$ 10 $\times$15cm)에 혼합 계면활성제 (POE5 : POE14, 1:1) 1% 용액에 디젤을 1,000mg/L 농도로 용해시켜 실험하였다. 양극에는 티나늄 코팅전극, 음극으로는 스테인레스 스틸전극을 이용하였다. 반응시간은 62분( 반응: 60분, 부상시간: 2분) 이었으며 전압은 6V였다. 전해질 첨가에 의한 영향을 알아보기 위하여 실험한 결과, 전해질을 첨가하였을 경우 첨가하지 않았을 때보다 40% 정도의 효율이 증가하였다. 적정 전해질, 주입농도 및 반응시간을 알아보기 위하여 1N NaCl과 NaOH의 농도를 변화시켜 가면서 실험하였다. NaCl의 경우 더 좋은 효율을 나타내었다. 전해질의 농도는 0.2 - 1.0% 의 농도 범위에서 NaCl와 NaOH 모두 농도에 따라 순차적으로 효율이 증가하였다. 두 전해질 모두 0.4 - 1.0% 농도 범위에서 평형에 도달하는 시간은 20분으로 나타났다.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.69-76
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• 1998

This study was investigated to determine the effect of additives and ionic strength on the functionality of extracted proteins in preblends in order to use less additive in restructured meat products. Preblends contained the combinations of sodium chloride (NaCl; 0, 4.5, 9.0%), sodium tripolyphosphate (STPP; 0, 2.5, 5.0%), and tetrasodium pyrophosphate (PP; 0, 2.44, 4.88%). The pH values increased linearly with increasing STPP and PP concentrations (p<0.01). In the equivalent ionic strengths, PP was more effective than STPP in increasing pH. Phosphate ions were more effective on total extractable protein (used 1 M NaCl buffer) than chloride ion at equivalent ionic strengths. Solubility was decreased by adding NaCl and increasing total extractable proteins. Meat sulfhydryl contents were high with increasing total extractable proteins. When protein extracts were heated at $65^{\circ}C$, 7 min, meat sulfhydryl contents decreased and surface hydrophobicity increased (p<0.01). However, all protein extracts showed no differences in SDS-PAGE pattern. In conclusion, PP is more effective than STPP in order to use less additive but there was no linear relationship between functionnal improvement and ionic strength.

• Korean Journal of Poultry Science
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• v.11 no.1
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• pp.27-32
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• 1984

In order to use the liquid whole eggs as an ingredients of retorted products, the provention of the green-grey discoloration of retorted liquid whole eggs by the addition of the Na$_2$EDTA was investigated. And palatability change of the retorted liquid whole eggs by the addition of Na$_2$EDTA was also investigated. The results obtained were summarized as follows: 1. More severe green-grey discoloration was occurred when higher cooking temperature and longer cooking time were used. 2. Green-grey discoloration of retorted liquid whole eggs could be prevented by the addition of about 0.015% of Na$_2$EDTA. 3. The palatability of retorted liquid whole eggs was not lowered by the addition of 0.02% of Na$_2$EDTA and green grey discoloration was not developed during the storage time of 22 days at room temperature.