• Korean Chemical Engineering Research
• /
• v.51 no.5
• /
• pp.587-590
• /
• 2013

Solid-liquid equilibria for mixtures composed of n-vinyl-2-pyrrolidone (NVP) and 2-pyrrolidone were measured as a basic study for the melt crystallization process to remove 2-pyrrolidone as impurity included in NVP. A differential scanning calorimeter (DSC) and a crystallizer were used and the experimental results obtained from two methods were similar. The mixture showed a eutectic system which has a single composition at the minimum melting temperature. Calculation results from simple thermodynamic equations were found in general agreements with present data. To determine the growth rate of NVP crystal which is important for the design of crystallization process, thicknesses of the crystal were measured with the time using a layer melt crystallizer. The growth rates increased as cooling temperatures decreased. Heat transfer coefficient correlated from present data was found to successfully describe the crystal growth behavior.

• Bulletin of the Korean Chemical Society
• /
• v.31 no.4
• /
• pp.976-980
• /
• 2010

A series of arylacetylene resins with siloxane units were synthesized by the condensation reactions of m-diethynylbenzene magnesium reagents with various $\alpha,\omega$-bis(chloro)dimethylsiloxanes. These resins are liquids and are miscible with common organic solvents at room temperature. The structures of the resins were characterized by FT-IR, $^1H$ NMR, $^{13}C$ NMR, $^{29}Si$ NMR, and gel permeation chromatography (GPC). The thermal behaviors of the resins were examined with differential scanning calorimetry (DSC). These resins have good processability. They can be thermally cross-linked through the ethynyl groups to produce cured resins. The thermal and thermooxidative stabilities of the cured resins were studied by thermogravimetric analysis (TGA). The cured resins possess high thermal and thermooxidative stability. Their decomposition occurs at above $500^{\circ}C$ in both $N_2$ and air. With increasing the length of siloxane units in the resins, the thermal stability of the cured resins decreases in $N_2$. When the cured resins were sintered above $1450^{\circ}C$ under argon, hard and glassy SiOC ceramics were obtained. These SiOC ceramics have the decomposition temperatures at 5% weight loss above $800^{\circ}C$ in air.

• Elastomers and Composites
• /
• v.34 no.2
• /
• pp.135-146
• /
• 1999

The thermal degradation kinetics of SBR and tire were studied using a conventional thermogravimetric analysis in the stream nitrogen at a heating rate of 5, 10, 15, $20^{\circ}C/min$, respectively. Thermogravimetric curves and their derivatives were analyzed using various analytical methods to determine the kinetic parameters. The degradation of the SBR and tire was found to be a complex process which has multi-stages. The Friedman method gave average activation energies for the SBR and tire of 247.53kJ/mol and 230.00kJ/mol, respectively. Mean-while, the Ozawa method Eave 254.80kJ/mol and 215.76kJ/mol. It would appear that either. Friedman's differential method or Ozawa's integral method provided satisfactory mathematical approaches to determine the kinetic parameters for the degradation of the SBR and tire. Approximately 86% and 55% of oil products were obtained at a final temperature of $700^{\circ}C$ and a heating rate of $20^{\circ}C/min$ for the SBR and tire respectively.

• Korean Journal of Food Science and Technology
• /
• v.35 no.2
• /
• pp.266-271
• /
• 2003

Insoluble polyphenol antioxidants, quercetin and catechin, were stabilized through the complexation with cyclodextrin to increase heat and pH stabilities. Comparison of inclusion complex formabilities of quercetin and catechin with ${\alpha}-,\;{\beta}-$, and ${\gamma}-CDs$ revealed ${\beta}-CD$ to be the most suitable result. Optimal molar mixing ratio of ${\beta}-CD$ and quercetin or catechin for inclusion complex formation was found to be 1 : 1. Inclusion complexation was confirmed using differential scanning calorimetry. Solubility of ${\beta}-CD-antioxidant$ inclusion complexes increased compared with native antioxidants, Stability against temperature and pH of ${\beta}-CD-antioxidant$ inclusion complex analyzed revealed antioxidant activities of ${\beta}-CD-quercetin$ and catechin inclusion complexes have higher stabilization compare to raw quercetin and catechin. Peroxide value of linoleic acid dissolved in water decreased substantionally after using ${\beta}-CD-quercetin$ inclusion complex. ${\beta}-CD-antioxidant$ inclusion complex can be used effectively as a fresh-food preservative.

• Journal of the Korean GEO-environmental Society
• /
• v.21 no.7
• /
• pp.17-26
• /
• 2020

The soft ground in the southwest coastal area composed of marine clay is greatly influenced by sediment composition, particle size distribution, particle shape, adsorption ions and pore water characteristics, tide and temperature. In addition, the geotechnical properties are very complex due to stress history, change in pore water, dissolution process and gas formation. In this study, the physical and mechanical properties of the soft ground were evaluated through field tests and laboratory tests to investigate the strength increase characteristics according to consolidation on the soft ground in the southwest coast. In addition, in order to understand the consolidation behavior of soft ground such as subsidence, pore water pressure, horizontal displacement of soil by embankment load, measuring instruments such as pore water pressuremeter, settlement gauge, inclinometer and differential settlement gauge was installed, and a piezocon penetration test was carried out step by step to confirm the increase in shear strength of the ground. Through this, it was confirmed that the shear strength of the ground is increased according to the stages of filling. In addition, by evaluating the properties of consolidation behavior, strength increase and consolidation prediction by empirical methods and theories were compared to analyze the characteristics of strength increase rate and consolidation behavior in consideration of regional characteristics.

• Korean Journal of Food Science and Technology
• /
• v.30 no.6
• /
• pp.1350-1356
• /
• 1998

An attempt was made to investigate the effects of additives (3%) such as egg white, soybean protein, corn starch and Read Amity-N (green bean starch 85%+psyllium husk 10%) on the thermal properties and gel structures of mackerel surimi and to examine the quality of surimi by using differential scanning calorimetry (DSC), rheometry and scanning electron microscopy (SEM). The thermal transition temperatures of mackerel surimi protein were 40, 52, 67 and $79^{\circ}C$ after those temperatures were changed to 37, 46, 57 and $76^{\circ}C$ after adding salt (3% NaCl). Addition of Read Amity-N and corn starch to surimi showed new peak at the temperature of $90^{\circ}C\;and\;92^{\circ}C$, respectively. The enhancing effects of gel strengths of mackerel surimi cooked gels prepared from adding four kinds of additives, respectively, were egg white > soybean protein > Read Amity-N > corn starch in order. Scanning electron microscopy showed a difference in fine structures between the cooked gels which were prepared with and without additives. Dispersion profiles of protein were more thick in cooked gel prepared with additive than in cooked gel prepared without additive.

• Applied Microscopy
• /
• v.5 no.1
• /
• pp.9-19
• /
• 1975

In order to clarify the mecahnism of histological barriers to pathogens of witches' broom diseased in sweet potatoes, this experiment has been conducted to observe the relationship between pathological characters and the transfer of mycoplasmae in the shoot apex. The material used the experiment is the sweet potato (Ipomoea batatas (L.) Lamm. Suwon 147). In the experiment regarding of mycoplasmae, the upper limit zone of transfer of mycoplasmae is examined by way of the process of free stock and the shoot apex of a infected part in nature, observed in the culture of each part of the diseased plant which is cut to a certain length. The pathological change pattern of tissues infected with mycoplasmae has been observed under the light and electron microscopes. As a result of this experiment, the following conclusion was arrived at. 1. It has been ascertained that the mycoplasmae are not existent in a promeristem and primary meristem zone from the meristem dome, and is existent in the lower part of the vascular differentiation zone, after which differential tissues the mycoplasmae become progressively enlarged, and before which undifferential tissues it become progressively immatured and diminished in size. 2. It can be suggested that mycoplasmae may not be existed in the shoot meristem, be cause the passing structures such as sieve area and plasmodesma which can be pass ed immatured mycoplasmae is undifferentiated. 3. In the tissue culture, free stock can be obtained in the zone between 1.0-1.5mm of the shoot apex, while it cannot in the 2.0-3.0mm zone, because of infection by mycoplasmae. It is suggested that immature mycoplasmae may be diffused according to temperature ($28{\pm}1^{\circ}C$) in tissue culture process.

• Polymer(Korea)
• /
• v.37 no.6
• /
• pp.702-710
• /
• 2013

Zaltoprofen loaded polyoxalate (POX) microspheres were prepared by an emulsion solvent-evaporation/extraction method like oil-in-water (O/W) for sustained release of zaltoprofen. The influence of several preparation parameters such as fabrication temperature, stirring speed, intensity of the sonication, initial drug ratio, molecular weight ($M_w$) of POX, concentration of POX and concentration of emulsifier has been investigated on the zaltoprofen release profiles. Physicochemical properties and morphology of zaltoprofen loaded POX microspheres were investigated by scanning electron microscopy (SEM), X-ray diffraction (XRD), differential scanning calorimeter (DSC) and Fourier transform infrared (FTIR). Through the analyzed results, it was demonstrated that the characteristics of the microspheres greatly affected by the prepared condition. The releases behavior of zaltoprofen was investigated for 10 days in vitro. It was confirmed that the release behavior of zaltoprofen can be controlled by the manufacturing factor of solvent-evaporation/extraction method.

• International Journal of Highway Engineering
• /
• v.11 no.1
• /
• pp.135-144
• /
• 2009

The purpose of this study is to develop a simple and rational crack evaluation system using Marshall tester. Fracture energy were used as a parameter to evaluate the crack resistance of asphalt mixtures. Marshall tester basically measures the vertical deformation obtained from the linear variable differential transformer(LVDT) attached on the specimen's exterior, which can cause a measurement error due to the local deformation near the loading head. Therefore, the validity of the measurement system of Marshall tester should be tested to use it in calculation of fracture energy. Two types of indirect tensile strength tests were performed using four types of asphalt mixtures at two temperature conditions. From the tests, it was shown that local deformation near the loading head had not occurred before a specimen was fractured, so that it did not cause the measurement error of fracture energy. And also from the statistic analysis, the coefficient of variation of vertical deformation measurements obtained on specimen's exterior is less than 15%. Thus, vertical deformation measurements obtained on the specimen's exterior can be used in crack evaluation system using Marshall tester.

• Korean journal of food and cookery science
• /
• v.24 no.5
• /
• pp.636-644
• /
• 2008

The principal objective of this study was to assess the effects of hydrocolloids(xanthan gum, guar gum, sodium alginate, k-carrageenan, carboxy-methyl cellulose) on the suppression of retrogradation in the bread. The pasting properties of the doughs and the sensory properties were determined in the bread samples, to which xanthan gum, guar gum, sodium alginate, k-carrageenan, and CMC, were added at different ratios(0.2%, 0.6%, 1%). CMC and k-carrageenan with 0.6% level were selected for the further retrogradation studies. Changes in the firmness of the bread samples at room temperature for 15 days were assessed using a texture analyzer, and the type of retrogradation was calculated via the Avrami equation. The thermal properties of the samples were also determined via differential scanning calorimetry (DSC). The addition of hydrocolloids was shown to increase the viscosities of the doughs. Setback and breakdown viscosity were reduced significantly via the addition of CMC(0.6%, 1%), xanthan gum(1%), and k-carrageenan(1%). Sensory hardness was significantly increased when 1% hydrocolloids were added. Our textural analysis showed that the addition of CMC reduced the firmness of the bread, whereas k-carrageenan didn't. However, the retrogradation rate was reduced via the addition of k-carrageenan, as was also demonstrated in the results of our DSC analysis.