• Korean journal of food and cookery science
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• v.6 no.3 s.12
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• pp.1-7
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• 1990

The physicochemical properties of acorn and chestnut starches were investigated. The shape of two starches granules was the rounded trianglar and some elliptical, but that of chestnut was less rounded. Water binding capacity of acorn was 191% and that of chestnut was 200%. Gel volume of chestnut started to increase from $55^{\circ}C$, and was higher value in all temperature range. Amylose of chestnut starch was leached more than that of acorn to $90^{\circ}C$. and reversely from $90^{\circ}C$ to $100^{\circ}C$. The blue value and amylose content of acorn and chestnut starches were 0.464, 0.440 and 24.8%, 22.5 respectively. According to Brabender Amylogram, gelatinization temperature and peak. hot and cold viscosity were $68.5^{\circ}C$, 1010, 910, 1470 BU for acorn and $63.7^{\circ}C$, 1480, 1000, 1080 BU for chestnut. Peak temperature and gelatinization enthalpy were $67.0^{\circ}C$ 3.64 cal/g for acorn, and $66.0^{\circ}C$, 2.82 ca1/g for chestnut. X-ray diffraction patterns of two starches were A-types but chestnut had some B-type character.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1026-1032
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• 1996

The effects of steeping temperature $(7^{\circ},\;15^{\circ},\;20^{\circ}\;and\;30^{\circ}C)$ and steeping time $(2{\sim}14\;hr)$ on the physicochemical properties of milled rice (variety; Chucheongbyeo) were investigated. The pH of the steep water decreased as the steeping time increased, which was more pronounced at higher steeping temperature. The solid loss was about 4.0% during steeping. The contents of protein, fat and ash decreased during steeping, which was greater at elevated temperature. The lightness of rice was slightly increased, and the yellowness was decreased upon steeping. The water-binding capacity of rice was increased during steeping at above $15^{\circ}C$. The slight increase of the swelling power of rice at $80^{\circ}C$ was observed upon steeping. The maximum wavelengh for the rice flour-iodine complex was moved to a higher wavelengh, but X-ray diffraction patterns remained constant regardless the steeping conditions. The pasting properties of rice flour (10%) by amylograph indicated that the peak viscosity increased as the steeping time was increased at all steeping temperatures. The steeping resulted in the greater breakdown and the 1ower setback. The log peak viscosity showed a linear relationship with the steeping time. The activation energy and $Q_{10}$ value for the visciosity increase rate was 2, 320 cal/mole and 1.14, respectively.

• Journal of Conservation Science
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• v.34 no.2
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• pp.69-76
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• 2018

Lead-based pigments (Lead White, Massicot, and Red Lead) are known to cause discoloration easily in indoor air environments. This study was conducted to investigate the effect of representative indoor air environment factors ($O_2$, $CO_2$) on lead-based pigments. As a result of the experiment, almost all of the specimens showed changes of more than ${\Delta}E=5.0$ in their values of chromaticity under $O_2$ (99%, RH 99%) and $CO_2$ (36,000 ppm, RH 99%) environments. Scanning electron microscopy also showed that the pigment particles lose sharpness of the edge. Furthermore, under the degradation, the intensities of the characteristic peaks in the X-ray diffraction patterns were decreased, and Lead White, Massicot, and Red Lead exposed to $CO_2$ (36,000 ppm, RH 99%) were shown to include the new material cerussite ($PbCO_3$). In particular, Plattnerite ($PbO_2$) was identified on Massicot, and for white lead, the characteristic peaks disappeared and those of Cerussite were identified. It was confirmed that chemical change with discoloration can occur when these lead-based pigments are exposed to a high-humidity $CO_2$ environment.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.305-310
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• 1996

The degrees of retrogradation (DR) for 50% rice flour gels kept at $4^{\circ}C$ and $20^{\circ}C$ for the 6-day storage period at 0.5, 1.0 and 2.0% (w/w, on dry weight basis) levels of lipid additives (sucrose fatty acid ester, SE1670; soybean oil) were measured by ${\alpha}$-amylase-iodine method, differential scanning calorimetry (DSC) and X-ray diffractometry. The DRs were higher in rice flour gels stored at $4^{\circ}C$ than those stored at $20^{\circ}C$. The sucrose fatty acid ester and soybean oil reduced the retrogradation of rice flour gels, but the effect was higher in samples stored for 1 day. The DR decreased more effectively in the addition of SE1670 than that of soybean oil In case of SE1670, the change of enthalpy by DSC showed similar patterns with the degree of retrogradation by ${\alpha}$-amylase method; however, it was not the case for soybean oil. The intensity of peak at $2{\theta}=16.7^{\circ}$ in X-ray diffraction pattern was reduced with lipid additives but it was not clear.

• The Transactions of the Korean Institute of Electrical Engineers C
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• v.51 no.8
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• pp.340-346
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• 2002

Capacitor material utilized in the downsizing passive devices and integration of passive devices requires the physical and electrical properties at given area such as capacitor thickness reduction, relative dielectric constant increase, low leakage current and thermal stability. common capacitor materials, $Al_2O_3$, $SiO_2$, $Si_3N_4$, $SiO_2$/$Si_3N_4$, TaN and et al., used until recently have reached their physical limits in their application to integration of passive devices. $Ta_2O_{5}$ is known to be a good alternative to the existing materials for the capacitor application because of its high dielectric constant (25~35), low leakage current and high breakdown strength. Despite the numerous investigations of $Ta_2O_{5}$ material, there have little been established the clear understanding of the annealing effect on capacitance characteristic and conduction mechanism. This study presents the dielectric properties $Ta_2O_{5}$ MIM capacitor structure Processed by $O_2$ RTA oxidation. X-ray diffraction patterns showed the existence of amorphous phase in $600^{\circ}C$ annealing under the $O_2$ RTA and the formation of preferentially oriented-$Ta_2O_{5}$ in 650, $700^{\circ}C$ annealing and the AES depth profile showed $O_2$ RTA oxidation effect gives rise to the $O_2$ deficientd into the new layer. The leakage current density respectively, at 3~1l$\times$$10_{-2}$(kV/cm) were $10_{-3}$~$10_{-6}$(A/$\textrm{cm}^2$). In addition, behavior is stable irrespective of applied electric field. the frequency vs capacitance characteristic enhanced stability more then $Ta_2O_{5}$ thin films obtained by $O_2$ reactive sputtering. The capacitance vs voltage measurement that, Vfb(flat-band voltage) was increase dependance on the $O_2$ RTA oxidation temperature.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.29 no.3
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• pp.186-191
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• 2016

The effects of $Eu^{3+}$ doping on the structural, morphological, and optical properties of $MgMoO_4:Dy^{3+},Eu^{3+}$ phosphors prepared by solid-state reaction technique were investigated. XRD patterns exhibited that all the synthesized phosphors showed a monoclinic system with a dominant (220) diffraction peak, irrespective of the content of $Eu^{3+}$ ions. The surface morphology of $MgMoO_4:Dy^{3+},Eu^{3+}$ phosphors was studied using scanning electron microscopy and the grains showed a tendency to agglomerate as the content of $Eu^{3+}$ ions increased. The excitation spectra of the phosphor powders were composed of a strong charge transfer band centered at 294 nm in the range of 230~340 nm and two intense peaks at 354 and 389 nm, respectively, arising from the $^6H_{15/2}{\rightarrow}^6P_{7/2}$ and $^6H_{15/2}{\rightarrow}^4M_{21/2}$ transitions of $Dy^{3+}$ ions. The emission spectra of the $Mg_{0.85}MoO_4$:10 mol% $Dy^{3+}$ phosphors without incorporating $Eu^{3+}$ ions revealed a strong yellow band centered at 573 nm resulting from the $^4F_{9/2}{\rightarrow}^6H_{13/2}$ transition of $Dy^{3+}$. As the content of $Eu^{3+}$ was increased, the intensity of the yellow emission was gradually decreased, while that of red emission band located at 614 nm began to appear, approached a maximum value at 10 mol%, and then decreased at 15 mol% of $Eu^{3+}$. These results indicated that white light emission could be achieved by controlling the contents of the $Dy^{3+}$ and $Eu^{3+}$ ions incorporated into the $MgMoO_4$ host crystal.

• Journal of the Korean Magnetics Society
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• v.24 no.3
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• pp.81-85
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• 2014

Nano-sized Ba-ferrite, Ni-Zn ferrite and $BaFe_{12}O_{19}/Ni_{0.5}Zn_{0.5}Fe_2O_4$ nanocomposite ferrite were prepared by sol-gel combustion method. Nanocomposite was calcined at temperature range of $600{\sim}900^{\circ}C$ for 1 h. According to the diffraction patterns, hard/soft nanocomposite was indicated to the coexistence of the magnetoplumbite structural $BaFe_{12}O_{19}$ and spinel $Ni_{0.5}Zn_{0.5}Fe_2O_4$ and agree with the standard data (JCPDS 10-0325). The particle size of nanocomposite turn out to be less than 90 nm. The nanocomposite ferrite shows a single-phase magnetization behavior, implying that the hard magnetic phase and soft magnetic phase were well exchange-coupled. The specific saturation magnetization ($M_s$) of the nanocomposite is located between hard ($BaFe_{12}O_{19}$) and soft ferrite ($Ni_{0.5}Zn_{0.5}Fe_2O_4$). The remanence (Mr) of nanocomposite ferrite is much higher than that for the individual $BaFe_{12}O_{19}$ and $Ni_{0.5}Zn_{0.5}Fe_2O_4$ ferrite. $(BH)_{max}$ is increased, generally.

• Journal of the Korean Magnetics Society
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• v.14 no.6
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• pp.219-223
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• 2004

L $i_{0.5}$F $e_{2.5-{\chi}}$R $h_{\chi}$ $O_4$ ($\chi$ = 0.25, 0.50, 0.75, 1.00) has been prepared by solid state reaction. Crystallographic and magnetic properties were investigated by Mossbauer spectroscopy, SQUID magnetometry, and x-ray diffraction. The crystal structure is found to be a cubic spinel structure with space group Fd3m for all the samples. The lattice constant $a_{0}$ increases from 8.3365 $\AA$ to 8.3932 $\AA$ with increasing Rh concentration $\chi$. The migration of Li ion has been confirmed by x-ray patterns and the results of applied field Mossbauer analysis. The temperature dependence of the absorption area of each site was analyzed with the Debye model for the recoil-free fraction. The Debye temperature for the octahedral sites is almost as large as for the tetrahedral sites, thereby suggesting similar inter-atomic binding forces for the octahedral and the tetrahedral sites. The saturated magnetic moment and the Mossbauer spectra taken at 4.2 K under the applied field (6 T) show that the spin structure of L $i_{0.5}$F $e_{2.5-{\chi}}$R $h_{\chi}$ $O_4$ is compatible with the collinear Neel Model.

• Journal of the Korean Chemical Society
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• v.31 no.6
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• pp.491-497
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• 1987

$ThO_2-Tm_2O_3$ (TDT) solid solutions containing 1,3,5,8,10, and 15 mol% $Tm_2O_3$ were synthesized from spectroscopically pure $ThO_2$ and $Tm_2O_3$ polycrystalline powders. The TDT solid solutions were indentified to the fluorite structure by the X-ray powder technique. The values of the lattice parameter were decreased with increasing amount of $Tm_2O_3$ incorporated. But, there was no linearity for the samples containing 8, 10, and 15 mol% $Tm_2O_3$. It was concluded that these samples became incomplete solid solutions. From the intensity analyses of X-ray diffraction patterns, the residual factor was found below 0.13 even for the 15 mol% TDT system. lt was confirmed from the DTA and TGA analyses that any phase transitions did not occur under the experimental condition executed. Comparing the pycnometric density with the lattice parameter obtained from XRD, it was suggested that the predominant defect model be an oxygen vacancy.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.551-555
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• 2003

The physicochemical properties of starches from Korean and Chinese red bean were investigated. Korean red bean starch (KRBS) contained lower water content, but higher crude fat and carbohydrate content than those of Chinese red bean starch (CRBS). The round shape of starch granules from Korean and Chinese red bean was observed. The granule size of KRBS was smaller than that of CRBS. The whiteness of KRBS (87.22%) was significantly higher than that (86.16%) of CBRS. X-ray diffraction patterns between KRBS and CRBS were not significantly different, resulting in showing C type. There was significant difference in amylose content between KRBS and CRBS. The blue value of KRBS was 1.02, which was higher than that of CRBS. Swelling power of KRBS was higher up to $75^{\circ}C$ than that of CRBS, but then decreased. Solubility showed the same pattern as the swelling power. Our findings suggest that Korean red bean has better quality than Chinese red bean in terms of the physicochemical properties.