• Membrane Journal
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• v.27 no.5
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• pp.406-414
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• 2017

In this study, we have developed pore-filled ion-exchange membranes (PFIEMs) filled with ionomer in a thin polyethylene porous film (thickness = $25{\mu}m$) and investigated the charge-discharge characteristics of the all vanadium redox flow battery (VRFB) employing them. Especially, the degree of crosslinking and free volume of the PFIEMs were appropriately controlled to produce ion-exchange membranes exhibiting both the low membrane resistance and low vanadium permeability by mixing crosslinking agents having different molecular size. As a result, the prepared PFIEMs exhibited excellent electrochemical properties which are comparable to those of the commercial membranes. Also, it was confirmed through the experiments of vanadium ion permeability and VRFB performance evaluation that the PFIEMs showed low vanadium ion permeability and high charge-discharge efficiency in comparison with the commercial membrane despite their thin film thickness.

• KSBB Journal
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• v.23 no.1
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• pp.59-64
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• 2008

Optimum conditions for production of casein phosphopeptides (CPP) from sodium casenate by immobilized cell culture of Streptococcus faecalis var. liquefaciens were investigated. Immobilized cells were made by mixing 60% sodium alginate solution with an equal volume of culture broth at the end of exponential phase and subsequently dropping the mixture into $CaCl_{2}$ solution. Optimum conditions for CPP production by the immobilized cells were the same as those ($50^{\circ}C$, pH 7.0, and 10% substrate concentration) by the crude enzyme solution from the supernatant of culture broth. Optimum loading volume of the immobilized cells into a batch reactor was 30% (w/v). Using a continuous reactor loaded by the immobilized cells under the identified optimal conditions, we were able to produce CPP continuously up to 30 days with a maximum CPP conversion efficiency of 20%.

• Journal of the Korea institute for structural maintenance and inspection
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• v.17 no.1
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• pp.106-113
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• 2013

One of feasible non-destructivity test methods for evaluation of concrete permeability is the measurement of surface resistivity. But the application to steel fiber-reinforced concrete has been limited because mis-evaluation could be caused by the steel fibers in concrete. In this study, the effect of fiber distribution on surface electrical resistivity of steel fiber-reinforced concrete was investigated through experimental program. Resistivity was measured three times on four surfaces in three rectangular and circular specimens with 0.5%, 1% and 1.5% steel fibers by volume and compared each other. The results obtained from circular specimens were consistent compared to those from rectangular specimens. And the results demonstrated that the effect of fiber distribution on surface resistivity was not significant compared to that of mixing ratio of steel fibers. In conclusion, this non-destructive testing method using measurement of surface resistivity could be used for SFRC within 0.5% steel fibers by volume.

• Journal of Powder Materials
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• v.5 no.3
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• pp.184-191
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• 1998

The fabrication process and properties of SiC particulate preforms with high volume fraction above 50% were investigated. The SiC particulate preforms were fabricated by vacuum-assisted extraction method after wet mixing of SiC particulates of 48 ${\mu}m$ in diameter, $SiO_2$ as inorganic binder, cationic starch as organic binder and polyacrylamide as dispersant in distilled water. The SiC particulate preforms were consolidated by vacuum-assisted extraction, and were followed by drying and calcination. The drying processes were consisted with natural drying at $25^{\circ}C$ for 36 hrs and forced drying at 10$0^{\circ}C$ for 12 hrs in order to prevent the micro-cracking of SiC particulates preform. The compressive strengths of SiC particulate preforms were dependent on the inorganic binder content, calcination temperature and calcination time. The compressive strength of SiC preform increased from 0.47 MPa to 1.79 MPa with increasing the inorganic binder content from 1% to 4% due to the increase of $SiO_2$ flocculant between the interfaces of SiC particulates. The compressive strength of SiC preform increased from 0.90 MPa to 3.21 MPa with increasing the calcination temperatures from 800 to 120$0^{\circ}C$ under identical calcination time of 4hrs. The compressive strength of SiC preform increased from 0.92 to 1.95 MPa with increasing the calcination time from 2 hrs to f hrs at calcination temperature of 110$0^{\circ}C$. The increase of compressive strength of SiC preform with increasing the calcination temperature and time is due to the formation of crystobalite $SiO_2$ phase at the interfaces of SiC particulates.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.206-210
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• 2002

The bread qualities were analyzed objectively by using CrumbScan software. Samples were prepared at the same conditions of mixing, fermentation, and baking time except the amount of Korean wheat flour (KWF). The bread volume was increased with increasing KWF, and the maximum volume was attained in the product of 20% KWF. Although the products of 20% and 30% KWF showed the same thickness of the crust, the crust was thinner than control when KWF was added. The size (fineness) and shape (elongation) of crumb cells were larger and rounder than control due to the low degree of elasticity of the KWF-added dough. Among the samples, the product with 20% KWF showed the most even distribution of crumb cells around the sliced area. The precise determination of external and internal characteristics of the bread was possible with Crumbscan, suggesting the possibility of developing industrial standards for bread.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.864-868
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• 2006

The characteristics of Backsulgi were studied by digital image analysis using CrumScan software. Among many other processing parameters for Backsulgi production, sifting method and levels are important factors for product quality. Traditional and mechanical sifting methods showed a reduction in volume and weight due to air intake during the mixing process. Traditional hand sifting for one time resulted in flour saving for an equal volume of Backsulgi. While mechanical sifting has the advantage of efficiency, the particle fineness shows greater variation than achieved by hand sifting. When using mechanical sifting, hand sifting should be used at least once to improve the product quality such as crumb fineness and product, weight.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.815-824
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• 2006

This study was performed to determine the optimum ratio of each ingredient in the steamed foam cake with barley (Hordeum vulgare L.) sproutling powder. The experiment was designed according to the D-optimal design of mixture design, which showed 14 experimental points including 4 replicates for three independent variables (sugar 112${\sim}$139%, barley sproutling powder 1${\sim}$8%, and oil 5${\sim}$25%). The compositional and functional properties of test were measured, and these values were applied to the mathematical models. A canonical form and trace plot showed the influence of each ingredient on the mixture final product. The results of F-test, volume, color values (L, a, b), textural properties (hardness, gumminess, chewiness) and sensory characteristics (softness) decided a linear model, while the sensory characteristics (color, smell, taste, overall acceptance) decided a quadratic model. The volume of steamed foam cake was increased by sugar addition, and a negative effect was exerted by barley sproutling powder and oil. L and a of color values increased but the b value decreased with increasing sugar and oil content, whereas barley sproutling powder tended to decrease all color values. The addition of barley sproutling powder also had a positive effect on the textural properties (hardness, gumminess, chewiness). Sensory characteristics (color, smell, softness, taste, overall acceptance) could suffer counter results with the excessive addition of sugar, barley sproutling powder, and oil. The optimum formulations by numerical and graphical methods were similar: sugar, barley sproutling powder, and oil were 130.4%, 4.0%, and 10.7% by numerical method, compared to 130.4%, 4.0%, and 10.7% by graphical method, respectively.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.37-44
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• 2017

Purpose: The purpose of this study was to simplify the traditional manufacturing method of Jeungpyun by developing a new process for Jeungpyun preparation using meringue and to also investigate the quality characteristics of Jeungpyun made with green tea powder. Methods: The Jeungpyun was manufactured as 4 sample preparations (Jeungpyun: J; Jeungpyun+0.5% green tea: J+0.5% GT; Jeungpyun+1% green tea: J+1% GT; and Jeungpyun+1.5% green tea: J+1.5% GT) through mixing rice flour, meringue, green tea powder (0-1.5%), dry yeast, water, and milk, steaming for 4 min at $180^{\circ}C$ and 3 min at $220^{\circ}C$, and then standing for 1 hr at room temperature. The quality characteristics of Jeungpyun were evaluated based on physicochemical properties, total mold, texture analysis, and sensory evaluation. Results: The pH of Jeungpyun batter was significantly lower in J+1.0% GT and J+1.5% GT than J. The specific gravity, weight, volume, and specific volume of J+0.5% GT and J+1% GT was not significantly different, as compared to J. In color, L value decreased and a and b value increased based on the increase of green tea powder. The antifungal activity was the highest in J+1.5% GT, followed by J+1.0% GT, J+0.5% GT, and J, in order. Samples with added green tea powder showed decreased hardness, as compared with J; its effect was significant in J+1.0% GT and J+1.5% GT after storage for 1 day. In sensory evaluation, the color of Jeungpyun was darkened by the addition of green tea powder. The egg smell and hardness significantly decreased by addition of green tea powder. Based on quantitative description analyses, overall acceptability was the highest in J+1% GT. Conclusion: Therefore, 1% green tea powder was the optimal amount for preparing Jeungpyun with meringue. For simplification of the traditional manufacturing method, Jeungpyun could be produced with meringue and green tea powder, which has potent physiological activities.

• Proceedings of the Korean Geotechical Society Conference
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• 2008.10a
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• pp.1463-1474
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• 2008

In order to investigate stabilization effect and sustainability on As-contaminated farmland soils which were affected the abandoned mine site and stabilized by zerovalent iron(ZVI) and industrial by-products, batch-scale and pilot-scale tests were carried out. In batch tests, ZVI and industrial by-products(blast furnace slag, steel refining slag and oyster shell powder) were used in treatment materials to reduce the As leaching. Industrial by-products were mixed with As-contaminated soils, in the ratio of 1%, 3%, 5% and 7% on the weight base of dried soil. The results of batch-scale tests was shown that the reduction of As concentration was observed in all samples and it was expected that ZVI and steel refining slag were more effective than other treatment materials to stabilize As compounds. In pilot-scale tests, columns were filled with untreated soils and treated soils mixed with ZVI and steel refining slag in the same mixing ratio of 3%. Distilled water was discharged into the columns with the velocity of 0.3 pore volume/day. During the test, pH, EC, Eh and As concentration were measured in the regular term(1pore volume). after six months, pilot-scale tests were retested to investigate sustainability of treatment materials. As a result, It was shown that the leachate from control column was continuously released during the test period and its concentration was greater than $100ug{\cdot}L^{-1}$ which was exceeded the national regulation of water discharged to river or stream ($50ug{\cdot}L^{-1}$). On the other hand, soil treated with ZVI and steel refining slag showed that the concentrations of leachate were lower than national regulation of water discharged to river or stream. Therefore it was expected that ZVI and steel refining slag could be applied to the farmland site as the alternative treatment materials.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.16 no.4
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• pp.298-303
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• 2003

Bi$_4$-$_{x}$EU$_{x}$Ti$_3$O$_{12}$ (BET) thin films were etched by inductively coupled CF$_4$/Ar plasma. We obtained the maximum etch rate of 78 nm/min at the gas mixing ratio of CF$_4$(10%)/Ar(90%). The variation of volume density for F and Ar atoms are measured by the optical emission spectroscopy. As CF$_4$increased in CF$_4$/Ar plasma, the emission intensities of F increase, but Ar atoms decrease, which confirms our suggestion that emission intensity is proportional to the volume density of atoms. From X-ray photoelectron spectroscopy, the intensities of the Bi-O, the Eu-O and the Ti-O peaks are changed. By pure Ar plasma, intensity peak of the oxygen-metal (O-M : TiO$_2$, Bi$_2$O$_3$, Eu$_2$O$_3$) bond was seemed to disappear while the intensity of pure oxygen peak showed an opposite tendency. After the BET thin films was etched by CF$_4$/Ar plasma, the peak intensity of O-M bond increase slowly, but more quickly than that of peak belonged to pure oxygen atoms due to the decrease of Ar ion bombardment. Scanning electron microscopy was used to investigate etching Profile. The Profile of etched BET thin film was over 85$^{\circ}$./TEX>.