• Proceedings of the Korea Association of Crystal Growth Conference
• /
• 1996.06b
• /
• pp.259-279
• /
• 1996

최근 정보·전자산업의 발전으로 고 신뢰성 전자재료에 대한 수요가 증대되고 있으며 이러한 첨단산업의 기반의 될 신소재 중 전자세라믹스가 차지하는 비중이 그 대부분을 차지하고 있으며 이에 대한 수요와 기대가 점점 커지고 있다. 이러한 전자세라믹스는 유전재료, 자성재료, 압전재료, 도전성 재료 등으로 나뉘게 된다. 어떠한 분류에 들어가든 그 조성은 금속의 산화물 형태가 일반적이며 미세한 분말의 성형체를 소결(sintering) 함으로써 최종제품으로 완성된다. 이러한 전잣라믹스가 최근 요구되는 고 신뢰성, 고 밀도화를 달성하기 위해선 원료 분말 제조단계부터 제어가 필요하다. 원료분말의 균일·균질성과 그 입도는 소결특성 뿐만아니라 전기적 특성에도 큰 영향을 미치기 때문이다. 세라믹스의 분말제조 방법 중 일반적으로 사용되는 방법으로는 고상 산화물을 혼합하여 하소(calcination)한 후 분쇄하는 '고상합성법'과 금속의 염 또는 alkoxide 용액을 이용하여 화학적으로 제조하는 '습식 화학적 합성법'이 있다. 고상합성법은 합성온도가 높고 기계적 분쇄와 혼합에 의존하므로 균일·균질성이 떨어지고 분말크기를 1㎛ 이하로 만들기 힘들다. 반면에 습식화학적 합성법은 기계적인 분쇄와 혼합에선 얻을 수 없는 원자 혹은 분자단위의 균일한 혼합과 submicron 이하의 미세한 분말을 얻을 수 있다. 따라서 이러한 습식 화학적 합성으로 얻은 분말을 사용하면 미세한 입자의 특성으로 인해 소결온도를 낮출 수 있으며 균일한 미세구조와 균질한 조성을 갖게되어 기계적·전기적 물성증진도 가져올 수 있게 된다. 습식 화학적 분말합성법은 전술하였듯이 alkoxide의 가수분해를 이용하는 sol-gel 법과 금속의 염(salt) 용액을 이용하여, 화학적으로 화합물 침전을 얻거나 또는 공침전물(coprecipitate) 형태의 분말을 얻는, 침전법으로 나뉠 수 있다. 침전법의 근본원리는 pH 및 pCO3 등에 따른 이온종의 용해도 차이를 이용하는 것으로써 각 이온종에 따른 solubility product(ksp)를 이용하여 설명된다. 본 연구에서는 침전법을 사용한 Ba-, Pb-계 전자세라믹스의 분말합성에 대한 이론적 고찰과 공정개발 및 실험을 통한 물성증진 효과에 대해 알아보았다. 본 실험상의 전자세라믹스 조성은 강유전체, 세라믹반도체, 압효과에 대해 알아보았다. 본 실험상의 전자세라믹스 조성은 강유전체, 세라믹 반도체, 압전재료로 널리 사용되는 BaTiO3, PZT(PbZrO3-PbTiO3)와 수직 자기기록매체로 큰 가능성이 있으며 hard ferrite로 널리쓰이는 Ba-feerite(BaFe12O19)로써 수산화물 형태의 침전에 대한 기구(mechanism)와 물성에 대해 살펴보았다. 이러한 침전법에 의한 분말합성 과정에는 소결체의 물성에 영향을 미치는 pH 조절제나 원료에서 혼입될 수 있는 Na+, K+, Cl-, SO4- 등의 제거(washing 혹은 filtering)가 필수적이다. 그러나 침전법에서 얻게 되는 분말은 매우 미세하여 colloid를 형성하게 되며, 이러한 colloid 상태의 미세한 침전입자가 filtering media에 끼이게 되어 견고하면서도 상당한 부피를 가지는 filter cake을 형성하기 때문에 filtering에 많은 시간과 다량의 filtering agent (본 실험의 경우엔 증류수)가 필요하게 된다. 따라서 이러한 문제점을 해결하기 위하여 colloid 상태의 침전물을 얼렸다 녹이는 freezing process를 개발, 적용하여 그 원리 및 효과, 그로인한 분말형태를 관찰하여 보았다.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.47
• /
• pp.15-32
• /
• 2002

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s-1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great progress and success was obtained in development of high-quality japonica cultivars and quality evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice cultivars and special rices adaptable for food processing such as large kernel, chalky endosperm, aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer, Recently, new special rices such as extremely low-amylose dull or opaque non-glutinous endosperm mutants were developed. Also, a high-lysine rice variety was developed for higher nutritional utility. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and texture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak, hot paste and consistency viscosities of viscosities with year difference. The high-quality rice variety "IIpumbyeo" showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic microscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high probability of determination. The $\alpha$-amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were IIpumbyeo, Chucheongyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tonsil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice breed. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large grain rices showed better suitability far fermentation and brewing. The glutinous rice were classified into nine different varietal groups based on various physicochemical and structural characteristics of endosperm. There was some close associations among these grain properties and large varietal difference in suitability to various traditional food processing. Our breeding efforts on improvement of rice quality for high palatability and processing utility or value-adding products in the future should focus on not only continuous enhancement of marketing and eating qualities but also the diversification in morphological, physicochemical and nutritional characteristics of rice grain suitable for processing various value-added rice foods.ice foods.

• Childhood Kidney Diseases
• /
• v.9 no.2
• /
• pp.128-136
• /
• 2005

Purpose : Urine collection using a sterile adhesive bag for urinalysis has been used commonly in infants and young children. However, this method has had some drawbacks. So, this study was performed to evaluate the usage of disposable diapers as a substitute for the routine urine collection method. Methods : 60 mL of self voided fresh urine was collected from 99 patients. Half of the urine was poured on the disposable diapers which did not contain absorbent gel beads. After 1 hr, we obtained the urine samples(extracted urine) by compressing the wet diapers using a 50 ml syringe. Routine, microscopic and biochemical analyses were performed on the other half of fresh urine and extracted urine. Then we compared each result by correlative analysis. Results : 198 samples from 99 patients were evaluated. The results of routine urinalysis except WBC and biochemical urinalysis showed a significant correlation between the two groups(P<0.05). The relative coefficients of urine SG, pH, glucose, protein, blood and leukocytes between the two groups were 0.964, 0.938, 0.977, 0.956, 0.931 and 0.738, respectively. Those of urinary sodium, potassium, chloride and creatinine were 0.997, 0.998, 0.995 and 0.998, respectively Microscopic examinations showed lower relative coefficients than the other results, 0.740 for RBC and 0.602 for WBC, but these were still significant(P<0.05). Conclusion : The results of the urine analysis with extracted urine from diapers correlates well with that of fresh urine. This new method is very helpful and can be used as an alternative of urine collection, especially for infants and young children. (J Korean Soc Pediatr Nephrol 2005;9:128-136)