• Proceedings of the Polymer Society of Korea Conference
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• 2006.10a
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• pp.276-276
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• 2006

The incorporation of room temperature ionic liquids (IL) in poly (ethyleneoxide)-lithium salt (PEO-LiX) based solid polymer electrolytes is presently being studied as an effective means of enhancing the room temperature ionic conductivity of these electrolytes to acceptable levels for use in lithium batteries. In the present study, $PEO_{20}-LiTFSI$ solid polymer electrolyte was blended with three different ionic liquids, namely 1-butyl-3-methylimidazolium bis(trifluoromethanesulfonyl)imide (BMIMTFSI), 1-butyl-3-methylimidazolium tetraflouroborate (BMIMBF4) and 1-butyl-3-methylimidazolium trifluromethanesulfonate ($BMIMCF_{3}SO_{3}$). The incorporation of all these ILs resulted in the enhancement of ionic conductivity, the effect being more pronounced at lower temperatures. Electrochemical properties of the blended electrolytes were studied by cyclic voltammetry, linear sweep voltammetry and interfacial resistance measurements. The optimum results were obtained with the blending of BMIMTFSI in the solid polymer electrolyte.

• Food Engineering Progress
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• v.15 no.4
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• pp.311-317
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• 2011

Rice bread premix was prepared from rice flour and vital wheat gluten, and the changes in the premix properties were studied during storage at 5, 25 and $35^{\circ}C$ for 4 months. Optimum level of 14-17% vital gluten could be added to the rice bread premix. The pH, sedimentation value, and Pelshenke value of the rice bread premix decreased with increasing storage period, whereas water retention capacity (WRC) and alkaline water retention capacity (AWRC) increased with increasing storage temperature. Mixograph peak time increased with increasing storage temperature. Rapid Visco Analyser (RVA) peak viscosity and setback values increased with increasing storage temperature and period. Decreased loaf volume was observed at the rice bread prepared from the premix during storage, especially at higher temperatures. Crumb hardness of the rice bread prepared from the premix increased during 4-month storage period.

• Journal of the Korean Society for Nondestructive Testing
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• v.12 no.2
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• pp.30-35
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• 1992

High quality of turbine babbit bearing has to be maintained for smooth operation of power plants. So in the research center of the Korea Electric Power Company, Ultrasonic testing has been peformed on the spare part of babbit bearing during past ten years. Since separation between babbit bearing and base metal was seen for most of the bearings in stock, investigation has begun in order to see the effect on temperature and humidity variation of the separation, and thus searching for the optimum storage method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.4
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• pp.53-59
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• 1982

In order to determine the optimun condition for the long term storage of potatoes by irradiation combined with natural low temperature, the dose range and irradiation time after harvesting of two varieties were investigated. Although optimum dose of potatoes and was different according to the variety 12.5krad seemed optimum untill 15-30 day after harvesting and 15krad was for later than 45 day after harvesting. The sooner the irradiation was efficient after harvesting. Optimum dose irradiated group were better in change of sprouting, rotting, weightloss and shrivelling and was extended the storage period more than four months compared with control at natural low temperature storage room.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.545-555
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• 2005

The physicochemical and microbial characteristics of Oiji prepared with dry salting method, which has been used industrially for industry, were investigated. Low salting and low storage temperature were employed:extremely low salting extremely low temperature; ESET $(5\%,\;0^{\circ}C)$, very low salting extremely low temperature;VSET $(10\%,\;0^{\circ}C)$, extremely low salting very low temperature; ESVT$(5\%,\;5^{\circ}C)$, low salting very low temperature; VSVT$(10\%,\;5^{\circ}C)$ and high salting low temperature;HSLT$(30\%,\;10^{\circ}C)$ for control. Acidity was lower, and pH was higher in VSET, in of which the fermentation pattern was similar with that of HSLT The time required to reach the optimum acidity ($0.3\%$ lactic acid) was longer delayed for VSET (168 days), than for compared to ESVT (51 days). During storage of Oiji, greenness (-a) as measured with of the Hunter color system wasshowed the highest in VSET, and the lowest while in ESVT, the lowest. Total microbial and lactic acid bacteria counts number were the lowest in HSLT and VSET and were the lowest than in other groups, while the highest in ESVT. Yeast was not detected in HSLT, but was the highest while in VSVT. E coli coliform and listeria were detected in the $5\%$ salting groups, although Salmonella was not detected in any of the all groups. Texture profile analysis demonstrated exhibited that fracturability and hardness were highest in HSLT and VSET, compared to the other groups. Scores of over-all preference for ESVT and HSLT were higher atwith 6.3 and 6.2, respectively, compared to the other products. Based on these results, lower saltiness less than $10\%$ and lower storage temperature (less than $5^{\circ}C$) condition was optimum for maximizing the better for good quality of industrial Oiji preparation in industry.

• Korean Journal of Food Science and Technology
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• v.4 no.2
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• pp.84-89
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• 1972

An experiment was carried out to investigate the optimum doses of gamma-irradiation for sprouting inhibition of onion bulbs with irradiation time and storage conditions. The results. obtained are as follows: 1) The irradiation doses of 5, 7 and 10 krad, respectively, at 11, 32 and 66 days after harvest were sufficient to inhibit subsequent sprout of onion bulbs obtained from Nampyeong district. When they were irradiated at 96 day after harvest, however, there was little sprout-inhibition by 15 krad. In case of onion bulbs obtained from Changnyeong district, sprout was inhibited by doses of 8 and 12 krad respectively, at 51 and 89 days after harvest. 2) Low-temperature storage after irradiation was not effective in sprout-inhibition of onion bulbs. Onion bulbs stored at low temperature of $5^{\circ}C$ rather showed higher sprouting rate as compared with that of room temperature. 3) Rot increased in irradiated lot and at room temperature, and spores of Aspergillus sp. were little germinated at a level of 100 krad. 4) The respiratory rate of irradiated onion bulbs was higher immediately after irradiation but lower one week after irradiation than control. Respiratory quotient of tissues seems to be little affected by gamma-irradiation.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.6 no.4
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• pp.354-364
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• 1994

Experiments have carried out to investigate the effects of parameters, such as mass ratio of R141b-to-water, stirrer speed, brine inlet temperature, brine flowrate, and additives, on the performance of the cool storage system using R141b clathrate. The cool storage system in this experiment was composed of storage tank, refrigerator, and heater. The results show that the mass ratio of R141b-to-water, 1 : 3~1 : 3.5 gives the best performance and the stirring speed has optimum point as 600rpm. At this speed impeller Reynolds number is $1.01{\times}10^5$. The lower the inlet brine temperature and the highter the brine flowrate, the better performance. The addition of metal powder turned out to reduce the degree of supercooling. The supercooling reduction was proportional to the amount of the metal power. However when metal powder was added more than 0.1 wt%, there was no additional supercooling reduction. The surfactants shortened the time consumed for cool storage to the half of no surfactant added case.

• 한국신재생에너지학회:학술대회논문집
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• 2007.11a
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• pp.43-46
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• 2007

To find out the optimum design of hydrogen storage and supply tank using Metal Hydride (briefly MH) and to make clear the performance characteristics under various conditions are our research purpose. In order to use the low-temperature exhaust heat, $LaNi_{4.7}Al_{0.3}$ which operates under the low pressure of 1MPa is chosen, and we measure the basic properties, namely density, specific heat, PCT(Pressure-Concentration-Temperature) characteristic, and effective thermal conductivity. Then, a numerical calculation model of hydrogen storage using MH alloy is suggested and this thermal diffusion equation of model is solved by the backward difference method. This calculation results rate compared with the experimental results of the systems which installed 1kg MH alloy and, it is found out that our calculation model can well predict the experimental results. By the experimental using MH alloy, it is recognized that the hydrogen flow rate can control by the step adjustment of brine temperature.

• Journal of Biosystems Engineering
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• v.17 no.4
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• pp.336-343
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• 1992

In this study, to obtain basic information for the design of a latent heat storage system, (1) the cylindrical type and the rectangular type of latent heat storage elements were designed, (2) the finite element method was adopted for the prediction of temperature profile of phase change material in heating and cooling process, and (3) experiments were performed to verify the numerical solutions, and then (4) the optimum size of latent heat storage units was predicted by the computer simulation. The results could be summarized as follows : (1) In cooling process, the predicted temperatures of latent heat storage units by computer simulation were in good agreement with measured. (2) The effective diameter of cylindrical element was observed to be 28 mm and the effective thickness of rectangular element was observed to be 21 mm.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.3
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• pp.216-224
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• 1983

This work was undertaken to obtain some characteristics of proteolytic enzyme of marine gastropods such as sea hare, Aplysia kurodai, top shell, Turbo cornutus, and abalone, Haliotis discus hannai. An influence of pH, temperature and some chemicals on proteolytic activity of the crude enzyme extracted from digestive tract of the samples was taken into account and the stability of the enzyme during the storage at low temperature was also discussed. In comparison of the activities of the crude enzyme from the samples to the optimum conditions, it was characterized that abalone has twice or the more times higher activities than the other two species of the gastropoda in the acid and weak acid region, while, in the alkaline region, sea hare has six or the more times higher acitivities than the other two species. The proteolytic activity was facilitated by $Mn^{2+}$, some reducing agents, EDTA and DTT, and inhibited by $Hg^{2+}$ and SDS, but the other chemicals were not significantly affected to the activity. The low temperature storage of the enzymes of sea hare and top shell at $0^{\circ}C\;or\;-20^{\circ}C$ was not affected to the enzymic activity under the optimum pH condition except in the alkaline region. On the other hand, the low temperature storage was brought about no significant effect on the activity of the enzymes extracted from abalone under the optimum condition of the weak acid region, but apparently influenced to the activity under the optimum condition of the acid and alkaline region.