• Bulletin of the Korean Chemical Society
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• v.34 no.12
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• pp.3829-3834
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• 2013

$H{\beta}$ (core)/SAPO-11 (shell) composite molecular sieve was synthesized by the hydrothermal method in order to combine the advantages of $H{\beta}$ and SAPO-11 for the methylation of naphthalene with methanol. For comparison, the mechanical mixture was prepared through the blending of $H{\beta}$ and SAPO-11. The physicochemical properties of $H{\beta}$, SAPO-11, the composite and the mechanical mixture were characterized by various characterization methods. The characterization results indicated that $H{\beta}$/SAPO-11 composite molecular sieve exhibited a core-shell structure, with the $H{\beta}$ phase as the core and the SAPO-11 phase as the shell. The pore diameter of the composite was between that of $H{\beta}$ and SAPO-11. The composite had fewer acid sites than $H{\beta}$ and mechanical mixture while more acid sites than SAPO-11. The experimental results indicated that the composite exhibited high catalytic performances for the methylation of naphthalene with methanol.

• The Korean Journal of Food & Health Convergence
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• v.8 no.3
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• pp.11-23
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• 2022

Processed meat products are prone to oxidation and spoilage due to prolonged storage. By using natural spices that are harmless to the human body and have antioxidant and antibacterial effects to replace synthetic preservatives in consideration of consumers' qualitative consumption patterns that pursue nutrition and safety, and stimulate appetite with taste, aroma, and color of food. The purpose of this study was to study the effect on the quality characteristics of processed meat products. The spice group had a low crude fat for both the loin and sirloin cuts. Brightness, redness, and yellowness in the chromaticity of beef jerky and PYUNYUK added with spices were different from those of the control group and increased. In terms of texture, all the beef jerky groups increased firmness and friability, and there was a difference between refrigeration and room temperature storage. The elasticity and stickiness decreased with the lapse of storage period. In the PYUNYUK, the flavor of the spice group was low and the meat quality was soft. It was found that the addition of natural spices to replace synthetic preservatives had different effects on processed meat products and had a positive effect on general ingredients, mechanical properties, physicochemical properties, and sensory quality properties.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.1
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• pp.113-119
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• 2006

The physicochemical properties and sensory characteristics for the neck, belly and ham of crossbred pigs SW90 (slaughter weight $90\sim100\;kg$) and SW110(slaughter weight $110\sim120\;kg$) were evaluated to investigate their quality. The water holding capacity, freezing loss, thawing loss, pan boiling loss and water boiling loss were not significantly different between SW90 and SW110, but the thawing loss and water boiling loss of belly were higher than those of other parts(p<0.05). The surface color was not affect by slaughter weight, but the L* value of belly was higher than that of the other parts and a* value was lower than that of the neck and ham(p<0.05). The mechanical texture was not affect by slaughter weight, the hardness of belly was lower than that of the neck and ham, but the springiness, cohesiveness, gumminess, chewiness and shear force of neck and ham were lower than those of belly(p<0.05). The pH, VBN content and TBARS value was not significantly different by slaughter weight. The taste, aroma, texture, juiciness and palatability of SW110 were higher than those of SW90, and the sensory characteristics of belly were higher than those of neck and ham, but their difference was not significant.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.427-433
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• 2013

This study was designed to examine changes in the physicochemical properties of extruded corn fibers with different amounts of feed moisture (30, 40, and 50%). The screw speed and die temperature were fixed to 200 rpm and $140^{\circ}C$, respectively. The crude ash, fat, and protein in corn fiber decreased from the extrusion process. The insoluble dietary fiber in corn fibers decreased, while soluble dietary fiber increased at a feed moisture of 30%. The specific length of the extruded corn fiber increased while the specific mechanical energy input, density, breaking strength, and elastic modulus decreased. The water absorption index (WAI) and reducing sugar content of the corn fibers did not significantly change, but the water soluble index (WSI) decreased as the feed moisture content of the corn fiber increased. On the other hand, the WAI of de-starched corn fiber decreased while WSI and reducing sugars increased as the feed moisture content of the corn fiber increased.

• Corrosion Science and Technology
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• v.21 no.2
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• pp.100-110
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• 2022

Corrosion of steel reinforcement is the most important mode of concrete structures damages. It strongly depends on the composition and physicochemical properties of the cementitious medium. The use of waste materials as lightweight aggregates in concrete is environmentally recommended in polluted environments such as marine and/or industrial atmospheres in order to reduce its porosity and ensure the requested protection of reinforcing steel. The present study investigated the effect of waste cork addition on corrosion resistance of steel rebar in mortar specimen prepared in the laboratory. The main objective of this study was to improve the corrosion resistance of reinforcing steel. Another objective of this study was to valorize this ecological product and preserve the environment. Results obtained from various electrochemical tests indicated that the presence of a fine cork powder substantially improved the corrosion resistance of steel in the mortar contaminated by chloride ions. This improvement was reflected by a notable decrease in corrosion current density and a shift of corrosion potential of the steel towards more noble values. Moreover, the presence of a fine cork powder in the mortar had no adverse effect on its mechanical properties.

• Bulletin of the Korean Chemical Society
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• v.32 no.1
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• pp.157-161
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• 2011

For the fabrication of multifunctional biopolymer nanocomposites in the combination of carbon nanotubes (CNTs), recently increasing attention has been paid to an effective homogenization of CNTs within polymer matrices and a fine tuning of the concentration. We developed an efficient method to produce homogeneous CNT-polycaprolactone nanocomposites with various and controllable CNT concentrations using an ionically-modified multi-walled CNT, MWCNT-Cl. The modified MWCNTs could be homogeneously dispersed in tetrahydrofuran (THF). Polycaprolactone (PCL) as a biodegradable and biocompatible polymer was smoothly dissolved in the homogeneous MWCNT-Cl/THF solution without agglomeration of MWCNT-Cl. The physicochemical and mechanical properties of the resultant nanocomposites were examined and the biological usefulness was briefly assessed.

• Carbon letters
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• v.14 no.2
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• pp.63-75
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• 2013

Graphene, a carbon crystal sheet of molecular thickness, shows diverse and exceptional properties ranging from electrical and thermal conductivities, to optical and mechanical qualities. Thus, its potential applications include not only physicochemical materials but also extends to biological uses. Here, we review recent experimental studies about graphene for such bioapplications. As a prerequisite to the search to determine the potential of graphene for bioapplications, the essential qualities of graphene that support biocompatibility, were briefly summarized. Then, direct examples of tissue regeneration and tissue engineering utilizing graphenes, were discussed, including uses for cell scaffolds, cell modulating interfaces, drug delivery, and neural interfaces.

• Journal of Power System Engineering
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• v.20 no.1
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• pp.30-35
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• 2016

The objective of this study is to investigate the physicochemical properties of the catalysts and the feasibility of remanufacturing them after removing ash in CDPF using a cleaning agent KOH. Compared with the carbon oxidation ability of fresh CDPF, that of de-ashed CDPF had an insignificant difference due to the low activation energy of CO and $CO_2$. As ash deposited in CDPF was de-ashed with KOH, it had a practical feasibility on remanufacturing point of view, but washcoat was melted about 26%. Further studies were required for the prevention of washcoat loss.

• Advances in concrete construction
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• v.11 no.5
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• pp.367-374
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• 2021

The present study investigated the effect of the combined carbonation and steam curing on the physicochemical properties and CO₂ uptake of the Portland cement concrete. Four different curing regimes were adopted during the initial 10 h of curing to evaluate the potential of carbonation curing as an alternative to conventional steam curing in the precast concrete industry from environmental and practical viewpoints. Four combinations of carbonation and steam curing conditions were applied as curing regimes to the samples at an early age. The test results indicated that the samples treated with the combined carbonation and steam curing exhibited higher early strength development compared to the other samples, signifying that carbonation curing can reduce the production time of precast concrete. Furthermore, the CO₂ uptake capacity of the samples was calculated and found to be as high as 18% with respect to the mass of the paste samples. Hence, the simultaneous utilization of steam and CO₂ for the fabrication of precast concrete members has the potential to make precast concrete greener and more cost-effective.

• Preventive Nutrition and Food Science
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• v.22 no.3
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• pp.246-250
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• 2017

This study was performed to investigate the quality characteristics of noodles made from four different potato varieties: Atlantic, Go-un, Sae-bong, Jin-sun, and wheat flour. Quality characteristics of five noodles were analyzed by general components analysis, cooking quality (rate of water absorption, cooking loss, and volume increase), and mechanical textural properties. Some variations existed in wheat- or potato-based noodles for the general components analysis, but no clear trend was observed. Higher values in the rates of water absorption, cooking loss, and volume increase were observed for the wheat flour noodle, while some variations were observed for potato noodles depending on the variety. The wheat flour noodles exhibited higher values of textural characteristics obtained from the texture profile analysis, except for adhesiveness. Higher gluten contents as well as lower ash contents in the wheat flour noodles compared to the potato noodles are thought to be the two key factors contributing to this finding.