• Bulletin of the Korean Chemical Society
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• v.34 no.2
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• pp.421-425
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• 2013

The effect of pretreatment on indium-tin oxide (ITO) electrodes has been rarely studied, although that on metal and carbon electrodes has been enormously done. The electrochemical and surface properties of ITO electrodes are investigated after 6 different pretreatments. The electrochemical behaviors for oxygen reduction, $Ru(NH_3){_6}^{3+}$ reduction, $Fe(CN){_6}^{3-}$ reduction, and p-hydroquinone oxidation are compared, and the surface roughness, hydrophilicity, and surface chemical composition are also compared. Oxygen reduction, $Fe(CN){_6}^{3-}$ reduction, and p-hydroquinone oxidation are highly affected by the type of the pretreatment, whereas $Ru(NH_3){_6}^{3+}$ reduction is almost independent of it. Interestingly, oxygen reduction is significantly suppressed by the treatment in an HCl solution. The changes in surface roughness and composition are not high after each pretreatment, but the change in contact angle is substantial in some pretreatments.

• Journal of Magnetics
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• v.14 no.1
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• pp.1-6
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• 2009

The magnetic properties of ${Bi_x}{Ca_{1-x}}{MnO_3}$ for x = 0.12, 0.13, 0.14, 0.15, and 0.16 were examined by measuring magnetic susceptibility, resistivity and electron magnetic resonance at different temperatures. ${Bi_x}{Ca_{1-x}}{MnO_3}$ showed complicated magnetic structure that varies with temperature and composition, particularly around Bi composition x. 0.15. The aim of this study was to determine how the magnetic and physical properties of ${Bi_x}{Ca_{1-x}}{MnO_3}$ change in this region. In addition, first principles calculations of the magnetic phase of ${Bi_x}{Ca_{1-x}}{MnO_3}$ for x = 0, 0.125, 0.25 were carried out, and the spin state, electric and magnetic characteristics are discussed.

• Proceedings of the Korean Biophysical Society Conference
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• 1999.06a
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• pp.56-56
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• 1999

Change of membrane property can affect the activity of membrane proteins. In this work, we investigated the single channel properties of large conductance $Ca^{2+}$-activated $K^{+}$(BK) channels in planar lipid bilayers of different thickness. First, we recorded the activity of single BK channels from rat skeletal muscle incorporated into the control bilayer, then increased the bilayer thickness by perfusing the recording solution with the one saturated with n-pentane, or reduced the thickness by adding diheptanoylphosphatidylcholine (di$C_{7:0}$PC) to the recording soluton.(omitted)

• Journal of Fashion Business
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• v.8 no.6
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• pp.1-14
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• 2004

On the basis of garment spatial configuration technology, the correlation of fabric properties and garment modeling was studied in this paper. With abundant experimental data, practical modeling and the judgment of fabric properties and physical shape, we analyzed the change rules that restricting all kinds of parameters of fabric properties and garment modeling, and discussed the relation of wavy modeling and all correlated factors of fabric properties. The result showed the basis of choosing fabric for different style garment, which would help designers choosing fabric for modeling design or structure design.

• Transactions of the Korean Society of Automotive Engineers
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• v.9 no.3
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• pp.155-163
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• 2001

Joint stiffnesses can affect the vibrational characteristics of car body structures and, therefore, should be included in vehicle system models. In this paper, a numerical approximation of joint stiffness is presented for considering joint flexibility of thin walled beam jointed structures. Using the proposed method, it is possible to optimize joint structures considering the change of section shapes in vehicle structures. The numerical approximation of joint stiffnesses is derived using the RSM(Response Surface Method) in terms of beam section properties. The study shows that joint stiffnesses can be effectively determined in designing vehicle structure.

• Journal of the Korean Professional Engineers Association
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• v.35 no.4
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• pp.62-67
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• 2002

Soondae is one of the traditional food in Korea. In order to develop the quality of Soondae, Mulberry leaf, safflower, DF-100 and Chitosan were added and their effect on the property change of Soondae during storage periods were investigated. There was no significant difference in proximate compositions among samples. TBA value of all sample increased as storage periods and TBA value of Soondae with DF-100 was lowest during storage periods. The content VBN of Soondae with was lowest during the storage periods. Microbiology was inhibited by adding the DF-100 and Chitosan at Soondae. Adding Chitosan of Soondae was highest point ati Sensory test. 18:1 content of lipid acid composition was the highest among samples.

• Proceedings of the Korea Concrete Institute Conference
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• 2004.11a
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• pp.497-500
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• 2004

Recently, the use of structure compound waterproof agent (hereinafter referred to as 'SCWA') that is used when manufacturing concrete for concrete structures, increases in quantity. However, while it is expected that the SCWA that is mixed in the concrete inside can significantly affect the change of physical properties that lift the internal force of a structure. This study has been conducted through an experiment for the effects of cement hardener on the formation of microscopic texture, and newly generated hydrates from that result were not confirmed in the present experiment. It was found that at the hydrate reaction it has the property that can be hardened within the limit of pore diameterar a specific size rather than there is the internal gap filling capacity due to generating other hydrates.

• Proceedings of the Korea Concrete Institute Conference
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• 2004.11a
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• pp.777-780
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• 2004

Recently, the use of structure compound waterproof agent (hereinafter referred to as 'SCWA') that is used when manufacturing concrete for concrete structures, increases in quantity. However, while it is expected that the SCWA that is mixed in the concrete inside can significantly affect the change of physical properties that lift the internal force of a structure. This study has been conducted through an experiment for the effects of cement hardener on the formation of microscopic texture, and newly generated hydrates from that result were not confirmed in the. present experiment. It was found that at the hydrate reaction it has the property that can be hardened within the limit of pore diameterar a specific size rather than there is the internal gap filling capacity due to generating other hydrates.

• Proceedings of the Korea Concrete Institute Conference
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• 2004.11a
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• pp.817-820
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• 2004

Our country was much developments in change of construction environment along with fast economy development. But, various problems that must think in problem of safety and quality were appeared. Constructions which build through rapid economy development are getting many social criticisms to problem of crack and water leakage at use process. Is situation that huge repair expense to cure this is engaged. Safety problem of construction is indicated socially through various media mediums again.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.3
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• pp.566-571
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• 1999

Effects of storage temperature at 18oC and 5oC for 9 days and heating conditions on textural char acteristics in strong wheat flour gels were investigated using a Instron after microwave (2450MHz, 700W). Heating condition did not affect the texture property in the wheat flour gels, but the frozen storage was very effective to prevent the hardening of the samples. Hardness, adhesiveness, and gumminess in the wheat flour gels decreased in increasing moisture content from 45% to 55%, but there was little change in cohesiveness. The storage at room temperature for 2 hours resulted in increased hardness in the heated wheat flour gels. PE wrap package of the wheat flour gels prevented weight loss by 3~6% and hardening effectively. Sugar, or sugar and shotening resulted in increased hardness in loaf bread. The hardness and weight loss in loaf breads were markedly changed by the heating time with microwave. The most critical time point was around 4 minutes following the heating.