• 한국세라믹학회지
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• 제42권1호
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• pp.22-27
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• 2005

[ $B_{2}O_{3}-Mg-C$ ]계에서 자전연소합성법에 의한 C의 제조카 본 연구에서 조사되었다. B의 제조에 있어 반응기내 불활성 가스의 초기 압력, 혼합물내의 Mg와 C의 함량이 반응성과 반응생성물에 미치는 영향이 조사되었다. 본 반응계에서 자전 연소합성 반응이 가능한 반응기내 불활성 가스의 최소 초기 압력은 25기압이었다. 압력이 증가할수록 미반응 Mg의 농도는 감소하였으며 연소온도는 증가하였다 25기압의 반응기내 초기 불활성 가스 압력에서 순수 B의 제조를 위한 최적 조성은 $2B_{2}O_{3}+6.3Mg+0.94C$이었다. 이 조건에서 제조된 B는 부정형으로서 $1\~3{\mu}m$의 입자크기를 가지고 있었다.

• KSBB Journal
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• 제27권1호
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• pp.51-56
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• 2012

This research was to investigate the polyester preparation using waste ethylene glycol (EG) generated from the wastepaper pretreatment process. Waste EG was obtained from using EG five times repeatedly in the pretreatment of wastepaper. The hydroxyl value of the waste EG was 441 mg KOH/g and its composition was 0.68% cellulose, 6.5% hemicellulose, 6.1% lignin, and 86.7% EG. Maleic acid was used as carboxylic acid. The effect of reaction temperature and time except carboxyl group/hydroxyl group ratio on the crosslinkage of the prepared polyester was marginal. Citric acid, lithium hydroxide and dicumyl peroxide were used as additive or catalyst to enhance the crosslinkage of polyester. Among them, 10% of citric acid was found to be most effective. The crosslinkage was 86% when the polyester was prepared at an optimum condition such as $130^{\circ}C$ and 15 minutes, 1.5 of C/H ratio, and 10% of citric acid, and its insoluble percentage in boiling water for 6 hours was 47%. The weight loss of the prepared polyester was approximately 40% when it was buried in damp soil for 5 months, indicating that it is readily biodegradable. This results can provide some information for future development of wastepaper pretreatment by organic solvent.

• 한국세라믹학회지
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• 제43권9호
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• pp.519-526
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• 2006

A full-factorial design of experiments with three input factors and two levels for each factor including center points was utilized for the preparation and characterization of twelve types of $BaTiO_3$ slips for tape casting. Ceramic powders with different particle sizes, different milling methods such as high energy milling and conventional ball milling, and two types of dispersant with different polymeric species were chosen as input factors in order to investigate their effects on slip and on green tape properties. Tape casting, a small rectangular-shaped K-square preparation, characterization and quantitative data analysis using statistical software were followed. Ceramic powder was the most significant among three input factors for the output responses of slip viscosity and green tape density, showing more favorable results with large particles than with very fine ones. In addition, high energy milling for only 30 min was more efficient than 24h of conventional ball milling in terms of powder dispersion and milling. The optimum condition based on the experimental results was a slip exposed to high energy milling with large ceramic particles along with a methylethyl acetate dispersant.

• 한국응용과학기술학회지
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• 제16권2호
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• pp.163-170
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• 1999

Spherical alumina powders were prepared by the controlled hydrolysis of aluminum iso-propoxide in a solution consisting of n-octyl alcohol and acetonitrile. As aluminum alkoxide's concentration increased, the particle size was increased and size distribution was more broad. As-prepared particle morphology was not spherical when acetonitrile volume fraction was increased over than 60%. As-prepared amorphous powders crystallized to ${\gamma}$-alumina at $1000^{\circ}C$ and converted to ${\alpha}$-alumina at $1150^{\circ}C$. The particle morphology was retain after crystallization ${\alpha}$-alumina. When aluminum iso-propoxide was used as aluminum source, the optimum preparation condition of spherical alumina was 0.1M AIP, 0.2M H2O, $0.1g/{\ell}$ HPC with a volume fraction (1/1) of the n-octyl alcohol/acetonitrile, 10min of reaction time and 30min of aging time.

• 한국식품영양과학회지
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• 제23권1호
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• pp.156-163
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• 1994

To investigate the optimum conditions of seaweed Mooks prepared with sea mustard (Indaria pinnatifida) and sea tangel(Laminaria japonica), pH, viscosity , yield and jelly strength were studied on the sol and /or gel (Mook ) made from homogenized seaweeds. Solubilization conditions of homogenized seaweeds were heating at $65^{\circ}C$ for one hour after mixing homogenized seaweed with 1 % $K_2$HPO$_4$ by 1 ; 1 (v/v) . Gelation conditions were 24 hrs by natural permeation of Ca++ into the sol in three times (v/v) of 1 % CaCl$_2$ solution to solubilized seaweed passed through 60 mesh of sieve. There are generally no relationship between viscosity of solubilized seaweed and jelly strength of Mook produced by gelation of the sol in CaCl$_2$ solution . Jelly strength of sea mustard Mook was more than 500g/$\textrm{cm}^2$ , yield was 87.5% of the solubilized and filtrated seaweed . Jelly strength and specific gravity of sea tangle Mook were higher those of sea mustard Mook, while its yield was lower than that of sea mustard Mook.

• 전기학회논문지
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• 제60권1호
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• pp.100-104
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• 2011

In this work, an optimum condition of electrolytes preparation for photovoltaic cells application was investigated experimentally in terms of impedance and conversion efficiency of the cells. 3-methoxyppropionitrie and redox pairs with LiI and $I_2$ were used as stable solvents for fabrication of electrolyte. Efficiency comparison of the prepared cells carried out for various additives and ionic liquids. From the results, there was an optimum concentration (about 0.3 M) of ionic liquids for efficient cell fabrication. For case of electrolyte using single DMAp additive, the maximum conversion efficiency of the cell was 6.4%($V_{oc}$: 0.78V, $J_{sc}$: 14.4 mA/$cm^2$, ff: 0.57). For case of electrolyte using both DMAp and CEMim additives, the maximum conversion efficiency of the cell was 7.2%($V_{oc}$: 0.79V, $J_{sc}$: 16 mA/$cm^2$, ff: 0.57). From the result of electrochemical impedance measurement, both Z1 and Z3 values of binary additives-based cell decreased compared to those of single additive-based. This is due to the decreased in internal and charge transfer resistivities of the cells.

• 동아시아식생활학회지
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• 제16권4호
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• pp.438-446
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• 2006

The aim of this study was to determine the optimum storage time of flounder and seabream for the preparation of flatfish and sushi. With increasing storage time(0-6 hours) at 4$^{\circ}C$, the moisture, -and fat contents of flounder and seabream flatfish decreased while the total number of bacteria increased. Eicosapentaenoic acid and palmitic acid had the highest content in the flatfish fatty acid composition. The pH of flounder and seabream flatfish both decreased at 4 and 3 hours, respectively, and then increased. With increasing storage time, the hardness and cohesiveness decreased, while the springiness, gumminess,-and chewiness initially increased but then decreased. The rigor mortis increased with increasing storage time and the K values of flounder and seabream flatfish both increased at 4 and 3 hours, respectively, and then decreased, whereas ATP contents decreased and then increased. In the sensory evaluation of sushi, the flounder sushi with flatfish stored for 4 hours and the seabream sushi with flatfish stored for 3 hours were found to be the best making condition.

• Journal of Welding and Joining
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• 제17권6호
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• pp.53-61
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• 1999

The use of thick plate in increasing in recent years due to the rapid expansion of chemical plants, nuclear plants, ships and other industrial plants. Welding is the most popular joining techniques employed in manufacturing industrial machineries and structures. Normally, Groove shapes are prepared according to appropriate rules and regulations such as KS, JIS, AWS, LR, DNV and etc. for various thicknesses of plate. However those groove angles tend to be too large. As a result of large groove angle, residual stress, deformation of material and strength reduction is obtained. Therefore, the reliability and safety of structures and machinery tend to be decreasing. Therefore, in this paper, theoretical as well as experimental study are carried out to find optimum groove shapes for T-welded joint of mild steel. The test specimen are made in same condition with simulation model. Welding residual stresses measurement by sectional cutting method. ⅰ) The mechanical difference for change the thickness of plate and groove angle are not appeared. ⅱ) In a mechanical point of view minimum preparation angle(40°) is more suitable than maximum groove angle(60℃). ⅲ) The measurement value and distribution of welding residual stresses are not effected largely by groove angle. It is mechanical restraint that mainly affect welding residual stresses distribution. In mechanical point of view minimum groove angle is more suitable than maximum groove angle. Therefore, it is appropriate to minimize the size of groove shape in strength and safety.

• 한국물환경학회지
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• 제31권4호
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• pp.360-366
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• 2015

In this study $TiO_2$ nanotube was grown on Ti by anodic oxidation to be used as a photocatalyst. The growth and formation of $TiO_2$ nanotube was monitored during anodization in ethylene glycol electrolyte by changing voltage and composition of electrolyte. Commercially available titanium plate (purity>99.8%, thickness:1mm) Applied voltage and concentration of $NH_4F$ and $H_2O$ were varied to find the optimum condition. Applied voltage is important to make $TiO_2$ nanotube and the electrolyte containing ethylene glycol, 0.2 wt% $NH_4F$ and 2 vol% $H_2O$ was confirmed to be the optimum conditions for the formation and growth of $TiO_2$ nanotubes.

• 한국식품조리과학회지
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• 제29권1호
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• pp.29-36
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• 2013

The present study was conducted to supply more scientific information for standardization of preparation method of Gyungdan and to determine the standard for manufacturing procedure adapted with mechanically impacting technology (MIT) for mass production. The optimum preparation condition for non-waxy Gyungdan adapted with MIT was 35% of water, 0.5% of wheat flour (w/w of soaked rice), and mechanically impacting for 10 min at 450 rpm. In the present study, standardization of manufacturing procedure for merchandizing of Gyungdan was established with width, weight, and height. Average of Gyungdan adapted with MIT at 90 rpm (stuffing speed) and 46.58 Herz (cutting speed) is 18.3 g of weight, 28.4 mm of height, and 32.4 mm of width. Hardness, as a main parameter of texture profile, of Gyungdan was maintained lower than 100 g up to 3 days at the storage of $20^{\circ}C$ and up to 70 days at the storage of $-20^{\circ}C$. And, it was performed to develop rice cake as meal-replacement adapted with MIT and sub-ingredients such as strawberry, pumpkin, and mugwort. Gyungdan prepared under controlling manufacturing condition of MIT was supplemented with 0-1.6% of sub-ingredients, respectively. In sensory tests, the best substitute ratios of strawberry, pumpkin, and mugwort were 1.6%, 0.8%, and 1.6%, respectively. With the results above, not-harden Gyungdan supplemented with sub-ingredients and various stuffs can be expected to application for wheat-substitute meal-replacement.