• Journal of the Korean Ceramic Society
• /
• v.38 no.10
• /
• pp.894-900
• /
• 2001

The spinel $Li{Mn_2}{O_4}$ catalysts for $CO_2$ decomposition were synthesized by a sol-gel method using manganese acetate and lithium hydroxide as starting materials through drying at $150^{\circ}C$ for 12 hrs under oxygen atmosphere followed by heat treatment at $480^{\circ}C$ for 12 hrs. The synthesized $Li{Mn_2}{O_4}$ were reduced by hydrogen for 3 hrs at various temperatures and the decomposition rate of carbon dioxide was investigated at 300, 325, 350, 375 and $400^{\circ}C$ using the $Li{Mn_2}{O_4}$ reduced by hydrogen gases. As a result of experiment, the optimum temperature of hydrogen reduction and $CO_2$ decomposition was shown $350^{\circ}C$. The physicochemical properties of the spinel $Li{Mn_2}{O_4}$ the reduced $Li{Mn_2}{O_4}$ and the $Li{Mn_2}{O_4}$ after $CO_2$ decomposition were examined with XRD, SEM and TGA.

• Journal of the Korean Chemical Society
• /
• v.38 no.6
• /
• pp.427-434
• /
• 1994

The retention behaviors of poly(ethylene-co-vinyl acetate)s have been studied by thermal field-flow fractionation(ThFFF) with respect to effective separation and characterization of thermal diffusion coefficients($D_{\tau}$) as one of the physicochemical properties of polymers. The eight copolymers are different in vinyl acetate composition ranging from 25% to 70% and in molecular weight ranging from 110,000 to 285,000. The carrier solvents are THF, toluene and chlorobenzene which have different viscosities and thermal conductivities. It is shown that the retention of a copolymer is dependent on the type of the carrier, the molecular weight and chemical composition of the copolymer. The results show that the retention of a copolymer increases when either vinyl acetate composition or the molecular weight increase. $D_{\tau}$ values measured by experiments vary from 1.36∼5.97 $\cm^2/(s.K)$ depending on the copolymer composition and the type of the carrier solvent. These values increase $(r^2{\geq}0.928)$ with increase of weight % of vinyl acetate. THF is found to be the proper carrier solvent for separation of copolymers employed in this study due to the fact that a $D_{\tau}$ value greatly changes with variation of copolymer composition. From the above results, ThFFF can be used for separation of copolymers with similar molecular sizes but different compositions.

• Korean journal of food and cookery science
• /
• v.23 no.5
• /
• pp.609-614
• /
• 2007

This study aimed to evaluate the physicochemical and sensory properties of the cookies that were prepared with different concentrations [0, 0.5, 1, 2, 4, and 6 % (w/w)]. The pH of the cookie dough increased significantly at all garlic juice concentrations greater than 1%. The highest dough density value was 1.23, which occurred in the 2% added group; however there was no remarkable differences among the test groups. The spread factor of the cookies showed an inverse relationship with the garlic juice concentration as compared to the control group (10.63). Hardness decreased with increasing garlic juice concentration at levels greater than 1%, and it ranged from 1857.92 to 1695.02. In addition, the L-value decreased with increasing garlic juice concentration, while the a-value gradually increased. In the case of the b-value, however, no significant difference was found compared to that of the control group. In the sensory evaluation, the color of the cookies (3.44-5.11) increased dose dependently with the garlic juice concentration. Taste scores were higher with garlic juice additions over 2%; whereas flavor was considerably greater compared to that of control group. The overall acceptability of the garlic juice cookies was higher than that of the control group. From this investigation, the optimal concentrations of added garlic juice for improvements in cookie quality were found in the range of 1-2%.

• Clean Technology
• /
• v.18 no.2
• /
• pp.162-169
• /
• 2012

Pt-Sn/${\theta}-Al_2O_3$ catalyst for n-butane dehydrogenation reaction was prepared by incipient wetness method. To confirm the physicochemical properties of Pt-Sn/${\theta}-Al_2O_3$ catalyst, the characterization was performed using X-ray diffraction (XRD), $N_2$ sorption analysis, temperature programmed desorption of $NH_3$ ($NH_3$-TPD), temperature programmed reduction of $H_2$ ($H_2$-TPR) techniques. Also, the catalytic activities of Pt-Sn/${\theta}-Al_2O_3$ for n-butane dehydrogenation was tested as a function of pretreatment temperature, pretreatment time, reaction temperature, and the partial pressure of n-butane and hydrogen. The sum of selectivities to n-butenes consisting of 1-butene, cis-2-butene, and trans-2-butene was almost constant 95% in the range of conversion of n-butane 5-55%. The activation energy calculated from Arrhenius equation was $82.4kJ\;mol^{-1}$ and the reaction orders of n-butane and hydrogen from Power's law were 0.70 and -0.20, respectively.

• Culinary science and hospitality research
• /
• v.18 no.5
• /
• pp.293-304
• /
• 2012

This study was conducted to improve the sensory acceptability of modified Kochujang added with Tofu powder(25%, 50%, 75%, 100%) instead of Meju powder. These Kochujang samples were fermented for 45 days and examined in physicochemical properties and sensory characteristics. The result was as follows. Moisture content of the control was higher than that of the other Tofu powder Kochujang samples, which lasted for 30 days of storage. Moisture contents of all samples were increased by storage time. The pH of Kochujang added with Tofu powder was higher than that of the control. In general, pH values were decreased by storage time. Acidity decreased with Tofu powder increased while it generally increased with more storage time. In the lightness(L value), redness(a value) and yellowness(b value), control Kochujang was the lowest. There were no significant differences in the reducing sugar contents except 45 days. In sensory evaluation, color of Kochujang was evaluated light and off-flavor got weaker with Tofu powder increased. In the sensory attributes of odor, taste, overall acceptability, Tofu powder added Kochujang had high scores than the control, and especially 100% TP Kochujang had the best score.

• Food Science and Preservation
• /
• v.23 no.5
• /
• pp.666-672
• /
• 2016

The objective of this study was to evaluate the effects of low temperature-adapted Saccharomyces cerevisiae Y297 and fermentation temperatures on the quality of Yakju brewed. Physicochemical properties of Yakju brewed were compared pH, total acidity, ethanol, free amino acid, organic acid contents, and volatile flavor compounds in S. cerevisiae Y297 with control treatment. Cooked non-glutinous rice and saccharogenic amylase in koji were mixed with ethanol-producing yeasts and then fermented at $15^{\circ}C$, $20^{\circ}C$, and $25^{\circ}C$ for 20 days. Yakju brewed using the Y297 treatment showed the highest ethanol yield (17.9%) at $20^{\circ}C$. Expression of heat shock protein (HSP) 104 was evaluated by immunoblotting as an indication of adaptation to low temperatures ($15^{\circ}C$); levels of the HSP104 protein were higher in the Y297 treatment than in the control. Organic acid analysis showed that the lactic acid content of Yakju brewed using the control was the highest at $25^{\circ}C$. Finally, free amino acid analysis showed that the Y297 treatment had a higher proportion of essential amino acids than the control. Overall, these results indicate that S. cerevisiae Y297 could be used as a suitable yeast for Yakju brewed under low temperature ($15^{\circ}C$) condition.

• Food Science and Preservation
• /
• v.15 no.5
• /
• pp.706-710
• /
• 2008

This study evaluated the chemical components of five watermelon cultivars. Soluble solids and pH value in the Uoriggul cultivar were higher than those in other cultivars. The mineral components of watermelon were K (106.25-161.22 mg/100 g), P (11.29-20.98 mg/100 g), Mg (5.29-11.10 mg/100 g), Ca (4.10-5.63 mg/100 g), Na (0.92-1.28 mg/100 g), and Fe (0.25-0.46 mg/100 g). The contents of P, K, Na, Fe, Cu, and Zn in the Dalgona cultivar were higher than in other cultivars. The major free sugars of watermelon were fructose (3019.40-4311.11 mg/100 g), glucose (1070.02-1526.41 mg/100 g), and sucrose (4583.68-5341.07 mg/100 g). The total free sugar content was highest in the Uoriggul cultivar. Sensory evaluation revealed that the color, flavor, taste, texture and overall acceptability of Uoriggul were the highest among the cultivars.

• Clean Technology
• /
• v.25 no.1
• /
• pp.1-6
• /
• 2019

Effects of the Cu and K addition and the reduction condition of Fe-based catalysts for Fischer-Tropsch reaction are studied in a continuous flow reactor in this research. The catalysts for the reaction were prepared by homogeneous precipitation followed by incipient wetness impregnation. Physicochemical properties of the $Al_2O_3$ supported Fe-based catalysts are characterized by various methods including X-ray diffraction (XRD), temperature programmed reduction (TPR), and scanning electron microscopy (SEM). Catalytic activities and stabilities of the Fe/Cu/K catalyst are investigated in time-on-stream for an extended reaction time over 216 h. It is found that a reduction of the catalysts using a mixture of CO and $H_2$ can promote their catalytic activities, attributed to the iron carbides formed on the catalysts surface by X-ray diffraction analysis. The addition of Cu induces a fast stabilization of the reaction reducing the time to reach at the steady state by enhancement of catalytic reduction. The addition of K to the catalysts increases the CO conversion, while the physical stability of catalyst decreases with potassium loading up to 5%. The Fe/Cu (5%)/K (1%) catalyst shows an enhanced long term stability for the Fischer-Tropsch reaction under the practical reaction condition, displaying about 15% decrease in the CO conversion after 120 h of the operation.

• Journal of the Korea Convergence Society
• /
• v.12 no.6
• /
• pp.197-203
• /
• 2021

In this study, to develop a higher value-added makgeolli, the Korean traditional rice wine were made of four kinds of raw material cereals (wheat flour, puffed rice, non-glutinous rice, and glutinous rice). To investigate the development potential of makgeolli as functional materials, their physicochemical characteristics, phenol, flavonoid, and vitamin contents, and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) radical scavenging activity were evaluated. Puffed rice makgeolli and non-glutinous rice makgeolli among four types of makgeolli were higher contents of alcohol (16-16.5%). Of four types of makgeolli, puffed rice makgeolli showed 5.2±0.06 mg GAE/mL, the highest level content of total phenol, and flavonoid contents of them were similarly high, with a level of 470-490 ㎍ QE/mL. Puffed rice makgeolli containing the highest level content of total phenol resulted in 81.5%, the highest activity of ABTS radical scavenging. These results suggest that puffed rice may be an effective raw material for makgeolli to be developed the antioxidant functional materials.

• Journal of the Korean Recycled Construction Resources Institute
• /
• v.11 no.3
• /
• pp.260-266
• /
• 2023

In recent years, excessive emissions of carbon dioxide(CO₂) have become the cause of global climate change. Consequently, there has been significant research activity aimed at both removing and utilizing CO₂. This study assesses the potential utilization of railway tie concrete waste, generated from railway infrastructure, as a CO₂ absorption material and investigates the physicochemical properties before and after CO₂ absorption to understand the CO₂ removal mechanisms. Railway tie concrete waste primarily consists of Si(26.60 %) and contains 9.82 % of Ca. Compared to samples of Cement and Normal concrete waste, it demonstrated superior potential for use as a CO₂ absorption material, with approximately 98 % of the Ca content participating in CO₂ absorption reactions. Through Thermogravimetric Analysis(TGA) and X-ray Diffraction(XRD) analysis, it was confirmed that the carbonate reaction, where the Ca in railway tie concrete waste converts into CaCO₃ through reaction with CO₂ gas, is the primary mechanism for CO₂ removal. Furthermore, Scanning Electron Microscopy(SEM) analysis revealed the formation of numerous CaCO₃ particles with sizes less than 0.1 ㎛ after the CO₂ absorption reaction. This transformation of large internal voids in the CO₂ absorption material into mesopores resulted in an increase in the specific surface area of the material.