• Title/Summary/Keyword: four properties

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Thermomechanical Properties and Shape Memory Effect of PET-PEG Copolymers Cross-linked with Pentaerythritol

  • Shim, Yong-Shik;Chun, Byoung-Chul;Chung, Yong-Chan
    • Fibers and Polymers
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    • v.7 no.4
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    • pp.328-332
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    • 2006
  • Poly(ethylene terephthalate) (PET) and poly(ethylene glycol) (PEG) copolymers cross-linked with pentaerythritol, a four-way cross-linker, are prepared to compare their mechanical and shape memory properties with the one cross-linked by glycerol. Composition of PEG and pentaerythritol is varied to search for the one with the best mechanical and shape memory properties. The highest shape recovery rate is observed for the copolymer composed of 30 mol% PEG-200 and 2.5 mol% pentaerythritol. Four-way cross-linking by pentaerythritol significantly improves shape recovery rate and retention of high shape recovery rate after repeated use compared to the one cross-linked by glycerol, a three-way cross-linker, and difference and advantage of additional cross-linking point are discussed.

Optimization on Organoleptic Properties of Kochujang with Addition of Persimmon Fruits (감과실을 첨가한 고추장의 관능적 특성 최적화)

  • 이기동;정용진
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.27 no.6
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    • pp.1132-1136
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    • 1998
  • The optimum mixing conditions of kochujang(persimmon kochujang) added persimmon puree was optimized by four dimensional response surface methodology. The organoleptic color of persimmon kochujang showed the maximum score in 86.74g red pepper powder, 133.51g persimmon puree and 26.31g salt. The organoleptic aroma persimmon kochujang showed the maximum score in 83.48g red pepper powder, 135.38g persimmon puree and 24.50g salt. The organoleptic taste of persimmon ko chujang showed the maximum score in 85.09g red pepper powder, 133.61g persimmon puree and 25.57g salt. The overall palatability of persimmon kochujang showed the maximum score in 82.99g red pepper powder, 133.10g persimmon puree and 25.47g salt. The optimum mixing conditions for overall orga noleptic properties of persimmon kochujang were 83.00g red pepper powder, 133.00g persimmon puree and 25.00g salt.

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Standard sand for geotechnical engineering and geoenvironmental research in Nigeria: Igbokoda sand

  • Ojuri, Oluwapelumi O.;Fijabia, David O.
    • Advances in environmental research
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    • v.1 no.4
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    • pp.305-321
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    • 2012
  • This study entails establishing reference standard sand in Nigeria for engineering and geoenvironmental research work. Sands from four geographical locations in southwestern Nigeria were examined for baseline geotechnical and mineralogical properties. A total of sixteen sand samples were collected. The samples were air dried and subjected to tests in accordance with standard specifications. The tests carried out were: specific gravity, grain size analysis, moisture content, bulk density, porosity, void ratio, chemical analysis, X-ray diffraction and Differential Thermal Analysis. The properties of the samples were compared with a standard (Ottawa sand in Illinois of the United States) in order to find out which of the four samples selected from southwestern Nigeria could serve as standard baseline sand. The results show that Igbokoda sand has geotechnical and mineralogical characteristics closest to Ottawa sand. It was therefore concluded that Igbokoda sand could be used as a standard baseline sand for research work in southwestern Nigeria and other parts of Nigeria since it needs little processing to bring it to the same level as standard baseline sand, like the Ottawa sand.

A Trial Excavation of Underwater Cultural Properties at Dongsam Site, Busan (부산 동삼지구 수중문화재 시굴조사)

  • Kim, Jin-Hoo;Kim, Hyun-Do
    • Proceedings of the Korean Society of Marine Engineers Conference
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    • 2005.11a
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    • pp.154-155
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    • 2005
  • A trial excavation of underwater cultural properties at Dongsam site in Busan has been conducted. The site is located in the vicinity of Dongsam shell mound. The trial excavation consists of the shore investigation and the underwater investigation. For the shore investigation four trenches were digged. For the underwater investigation twenty boreholes were cored, and sediments at four predetermined sites were removed by air lifting technique. From the trial excavation a stump of a tree with many pieces of wood, and a few fragments of earthenwares were found. A comprehensive study of the trail excavation might furnish data for studying ancient coastal environment.

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Mechanical and Electrical Properties of Hydrate-bearing Sediments (하이드레이트 함유 퇴적물의 역학적 성질 및 지구물리 특성)

  • Lee, J.Y.;Francisca, F.;Santamarina, J.C.;Ruppel, C.
    • 한국신재생에너지학회:학술대회논문집
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    • 2007.11a
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    • pp.594-596
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    • 2007
  • Using an oedometer cell instrumented to measure the evolution of electromagnetic properties, small strain stiffness, and temperature, we conducted consolidation tests on four types of sediments. The tested specimens include sediments with different gas hydrate saturation at four stages of loading. The test results show that the electromagnetic and mechanical properties of hydrate-bearing marine sediments are governed by the vertical effective stress, stress history, porosity, hydrate saturation, fabric, ionic concentration of the pore fluid, and temperature. The results also show that permittivity and electrical conductivity data can be combined to estimate hydrate volume fraction in laboratory sediments, methodology that might eventually be extended for estimation of hydrate concentrations in field settings.

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Electrical properties and a comparison of W/Cu and WC/Cu contacts (W/Cu 접점과 WC/Cu 접점의 전기적특성과 비교)

  • Lee, Hee-Woong;Pyun, Woo-Pong;Han, Se-Won
    • Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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    • 1988.05a
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    • pp.43-45
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    • 1988
  • Four W/Cu system(60wt%W-40wt%Cu, -0.lwt%Ni, -0.5wt%Ni, -0.lwt%C) and four WC/Cu system(60wt%WC-40wt%Cu, -0.lwt%Ni, -0.5wt%Ni, 0.lwt%C) electrical contacts were prepared by a press-sinter-infiltration process to compare with their properties. Hardness and electrical conductivity are proportional to the refractory metal(W or WC) properties and showed the effect of additives. Arc erosion trend of switch test is changed by current level. High currant test at 1kA showed a different crack formation pattern and erosion mode between W/Cu system and WC/Cu system contacts.

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Milt Properties of Four Flatfish Species and Fine Structure of Their Cryopreserved Spermatozoa

  • Chang Yun Jeong;Chang Young Jin
    • Fisheries and Aquatic Sciences
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    • v.5 no.2
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    • pp.87-96
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    • 2002
  • The physico-chemical properties of fresh milt of marbled sole, Limanda yokohamae, brown sole, Limanda herzensteini, starry flounder, Platichthys stellatus and olive flounder, Paralichthys olivaceus among flatfishes, and the fine structure of their cryopresserved spermatozoa were investigated. The highest concentration of sperm among these four species was $3.60\pm1.35\times10^{10}/mL$ in marbled sole. Osmolality and pH of seminal plasma in four flatfish species were approximately 330 mOsm/kg and 7.6-8.1, respectively. Seminal plasma compositions showed interspecific differences. The sperm heads of marbled sole, brown sole and starry flounder were ellipsoidal and that of olive flounder was round. The numbers of mitochondria of these four species were eight in marbled sole, seven in brown sole and starry flounder, and six in olive flounder. Cross-sectional view of flagellum showed typical 9+ 2 structure in all species. Most of sperms cryopreserved with a proper method had no visible ultrastructural changes after freeze-thawing, compared with the fresh sperm, but in a few cases, swelling of their heads and midpiece regions were observed.

Salt Removal and Agricultural Application of Food Waste-Biochar (음식폐기물바이오차의 염분 제거 및 농업적 활용)

  • Sin-Sil Kim;Jun-Suk Rho;Jae-Hoon Lee;Ah-Young Choi;Seul-Rin Lee;Yu-Jin Park;Jong-Hwan Park;Young-Han Lee;Dong-Cheol Seo
    • Korean Journal of Environmental Agriculture
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    • v.42 no.2
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    • pp.159-167
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    • 2023
  • Food waste (FW) emissions in South Korea amounted to 4.77 million tons in 2021, and continue to increase. Various technologies have been developed to treat FW, with recent research focusing on biochar production through pyrolysis to reduce FW. However, the agricultural application of food waste-biochar (FWBC) is limited by the salt accumulated during pyrolysis. This study investigated salt removal from and the kinetic characteristics of FWBC, and subsequently evaluated its agricultural applications. FW was pyrolyzed at 350℃ for 4 h, and subsequently washed for 0.1, 0.25, 0.5, 0.75, 1, 5, 15, and 30 min to remove salt. FWBC had a salt concentration of 5.75%, which was effectively removed through washing. The salt concentration decreased rapidly at the beginning (1 min) and then slowly decreased, unlike in FW, in which the salt decreased continuously and slowly. The salt removal speed constant (K) was 1.5586 (Stage 1, FWBC) > 0.0445 (Stage 2, FWBC) > 0.0026 (FW). In a lettuce cultivation experiment, higher biomass was achieved using washed FWBC than when using unwashed FWBC and FW, and soil properties were improved. Overall, these findings suggest that although FW reduction using pyrolysis causes a salt accumulation problem, the salt can be effectively removed through washing. The use of washed FWBC can enhance plant growth and soil properties.