• 공업화학
• /
• 제25권6호
• /
• pp.586-591
• /
• 2014

본 연구에서는 높은 은폐력과 선명한 황색 색상을 나타내는 diarylide 화합물 안료를 제조하기 위하여 커플링 합성 공정에서 pH, 커플러 수용액의 온도, 분산 전구체의 종류, 분산 전구체의 첨가량, 결정화 온도가 시료의 물성에 미치는 영향을 고찰하였다. 시료들의 특성은 푸리에 적외선 분광기, UV-Vis 분광기, 입도분석기, 제타 포텐샬, turbiscan을 이용하여 비교 분석하였다. 커플링 합성 공정에서 분산 전구체를 도입하면, 분산성이 상대적으로 우수한 시료를 얻을 수 있었다.

• Food Science and Biotechnology
• /
• 제18권1호
• /
• pp.79-83
• /
• 2009

Acidolysis of olive oil with omega-3 (n-3) polyunsaturated fatty acids (PUFAs) was carried out to produce a structured lipid. Novozym $435^{(R)}$ from Candida antarctica was used as the biocatalyst. Response surface methodology (RSM) was used to determine optimum conditions for lipase-catalyzed enrichment of olive oil. Three factors, 5 levels, central composite design was used. The effects of incubation time, temperature, and substrate mole ratio on incorporation ratio (n-3 fatty acids/total fatty acids, %) were investigated. From the evaluation of response surface graphs, the optimal conditions for incorporation of long chain n-3 PUFAs into olive oil were $40-60^{\circ}C$ for temperature, 30-45 hr for reaction time, and 3:1-5:1 (n-3 fatty acids/olive oil) for substrate mole ratio. Experiments conducted under optimized conditions predicted by the model equation obtained from RSM yielded structured lipids with 50.8% n-3 PUFAs. This value agreed well with that predicted by the model. Oxidative stability tests showed that the product was more susceptible to oxidation than unmodified olive oil. Antioxidant addition improved the oxidative stability of the product.

• Food Quality and Culture
• /
• 제2권1호
• /
• pp.13-19
• /
• 2008

Recently, though mulberry's superiority as a functional food has been proven, its use as a food material is limited. Therefore, in this study, to develop jelly using mulberry that is compatible with Korean tastes as health functional food by grafting the method to manufacture jelly consumed as a dessert or a snack in the west, according to the central composite design, mulberry jelly was produced by varying the content of citric acid ($X_1$), sucrose ($X_2$), and gelatin ($X_3$) at 5 levels. And by applying the response surface methodology, rheology and sensory preference experiment results were analyzed, the optimization of mulberry jelly manufacturing condition was carried out, and studies on the analysis of composition were performed. As the sensory preference of mulberry jelly, except the flavor, the remaining hardness, elasticity, sweetness, color, and the overall quality were found to be significant. And similarly, it was found to be influenced greatly by gelatin content generally. Based on the overlapped part of categories, in the range of factors that satisfy all the sensory categories, the value located in the middle was calculated, the optimization point was obtained, and it was found to be 6.2 g citric acid, 141.0 g sugar, and 13.5 g gelatin.

• 한국주조공학회지
• /
• 제13권4호
• /
• pp.359-368
• /
• 1993

Mg-9wt.%Al and Mg-9wt.%-1.6wt%Zn/SiCp(particle size $40{\mu}m$) metal-matrix-composite specimens were manufactured by rheo-compocasting method, known for its effect of improving the wettability. The ceramic reinforcement particles(SiCp) were dispersed in the semi-solid magnesium alloy matrix slurry being vigorously stirred in a high frequency induction furnace under inert atmosphere. A microstructural study of the dispersed particles in the specimens, prepared under different conditions as regards the time(10min, 20min, 30min) and temperature of the stirring, was made with the aid of optical microscope and SEM. The effect of superheating was also observed. It is revealed that 30 minutes' stirring time of the semi-solid at 40% solid fraction temperature(Mg-9wt.%Al : $590^{\circ}C$, AZ91 : $576^{\circ}C$), as determined by the lever rule, gives a satisfactorily uniform distribution of the particles. The superheating is observed to enhance further the uniformity.

• 한국건축시공학회지
• /
• 제11권4호
• /
• pp.379-386
• /
• 2011

Durability of concrete is an important issue, and one of the most critical aspects affecting durability is chloride diffusivity. Factors such as water.cement ratio, degree of hydration, volume of the aggregates and their particle size distribution have a significant effect on chloride diffusivity in concrete. The use of polypropylene fibers(particularly very fine and well dispersed micro fibers) or mineral additives has been shown to cause a reduction in concrete's permeability. The main objective of this study is to evaluate the manner in which the inclusion of fiber(in terms of volume and size) and blast furnace slag(BFS) (in terms of volume replacement of cement) influence the chloride diffusivity in concrete by applying 3D computer modeling for the composite structure and performing a simulation of the chloride penetration. The modeled parameters, i.e. chloride diffusivity in concrete, are compared to the experimental data obtained in a parallel chloride migration test experiment with the same concrete mixtures. A good agreement of the same order is found between multi.scale microstructure model, and through this chloride diffusivity in concrete was predicted with results similar to those experimentally measured.

• Structural Engineering and Mechanics
• /
• 제22권5호
• /
• pp.631-645
• /
• 2006

Buckling capacity of compression members may change due to inadvertent changes in the member section dimensions or material properties. This may be the result of repair, modification of section properties or degradation of the material properties. In some occasions, enhancement of buckling capacity of compression members may be achieved through splicing of plates or utilization of composite materials. It is very important for a designer to predict the buckling resistance of the compression member and the important parameters that affect its buckling strength once changes in section and/or material properties took place. This paper presents an analytical approach for determining the buckling capacity of a compression member whose geometric and/or material properties has been altered resulting in a multi-step non-uniform section. This analytical solution accommodates the changes and modifications to the material and/or section properties of the compression member due to the factors mentioned. The analytical solution provides adequate information and a methodology that is useful during the design stage as well as the repair stage of compression members. Three case studies are presented to show that the proposed analytical solution is an efficient method for predicting the buckling strength of compression members that their section and/or material properties have been altered due to splicing, coping, notching, ducting and corrosion.

• Bulletin of the Korean Chemical Society
• /
• 제31권11호
• /
• pp.3259-3264
• /
• 2010

A label-free amperometric immunosensor has been proposed for the detection of myeloperoxidase (MPO) in human serum. To fabricate such an immunosensor, a composite film consisting of N,N-dimethylformamide (DMF), multiwall carbon nanotubes (MWCNTs) and 1-ethyl-3-methyl imidazolium tetrafluoroborate ($EMIMBF_4$) suspension was initially formed on a glassy carbon electrode (GCE). Then cerium dioxide ($CeO_2$) dispersed by chitosan was coated on the GCE. After that, MPO antibodies (anti-MPO) were attached onto the nano$CeO_2$ surface. With a noncompetitive immunoassay format, the antibody-antigen complex formed between the immobilized anti-MPO and MPO in sample solution. The immunosensor was characterized by cyclic voltammetry, transmission electron microscopy (TEM) and scanning electron microscopy (SEM). The factors influencing the performance of the immunosensor were studied in detail. Under optimal conditions, the current change before and after the immunoreaction was proportional to MPO concentration in the range of 5 to $300\;ng\;mL^{-1}$ with a detection limit of $0.2\;ng\;mL^{-1}$.

• 농업과학연구
• /
• 제39권2호
• /
• pp.195-202
• /
• 2012

This study was examined the optimization of processing conditions for taste-assurance factors of boiled Korean native chicken (KNC) through response surface methodology. The effects of two independent variables, including heating time ($X_1$) and water volume ($X_2$), were investigated using central composite design. Hypoxanthine content, lipid oxidation, texture, and sensory results were chosen as dependent variable. Results showed high reliability on hypoxanthine and texture property in leg meat (not breast meat) of boiled KNC. Statistical modeling revealed that 3.5 folds of added water (v/w) based on chicken weight and 73.5 min of cooking time was the optimum for producing characteristic taste and textural properties from the leg meat of KNC.

• Mycobiology
• /
• 제39권2호
• /
• pp.85-91
• /
• 2011

We investigated the effect of nutritional and environmental factors on Ophiocordyceps longissima mycelial growth. The longest colony diameter was observed on Schizophyllum (mushroom) genetics complete medium plus yeast extract, Schizophyllum (mushroom) genetics minimal medium, and Sabouraud dextrose agar (SDA); however, malt-extract yeast-extract agar, SDA plus yeast extract, yeast-extract malt-extract peptone dextrose agar, SDA, oatmeal agar, and potato dextrose agar showed higher mycelia density. A temperature of $25^{\circ}C$ was optimum and 7.0 was the optimum pH for mycelial growth. Colony diameter was similar under light and dark conditions. Maltose and yeast extract showed the highest mycelial growth among carbon and nitrogen sources respectively. The effect of mineral salts was less obvious; however, $K_3PO_4$ showed slightly better growth than that of the other mineral salts tested. Among all nutrition sources tested, complex organic nitrogen sources such as yeast extract, peptone, and tryptone were best for mycelial growth of O. longissima. Ophiocordyceps longissima composite medium, formulated by adding maltose (2% w/v), yeast extract (1% w/v), and $K_3PO_4$ (0.05% w/v) resulted in slightly longer colony diameter. In vitro mycelial O. longissima growth was sustainable and the production of fruiting bodies could be used for commercial purposes in the future.

• The Journal of Asian Finance, Economics and Business
• /
• 제7권11호
• /
• pp.393-400
• /
• 2020

Banking service is provided by a bank that allows its customers to conduct banking transactions and so the purpose of this study was to identify the factors that influenced the behavioral intention to accept and use banking services in Vietnam. The research methodology was implemented through two steps: qualitative research and quantitative research. Qualitative research was conducted with a sample of 30 people. Quantitative research was carried out as soon as the question was edited from the test results with a sample of 217 customers living in Ho Chi Minh City, Vietnam. The research model was proposed from the studies of the behavioral intentions to accept and use banking service. The reliability and validity of the scale were evaluated by Cronbach's Alpha, Average Variance Extracted (Pvc), and Composite Reliability (Pc). The model selection of AIC showed that the behavioral intention to accept and use banking service was impacted by four components. The outcomes showed that the model of research intended to accept and use banking services in Ho Chi Minh, Vietnam showing the effects of 4 scales is built as perceived ease of use, trust, social norm, and innovation about banking services.