• Korean Chemical Engineering Research
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• v.55 no.2
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• pp.242-246
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• 2017

The application of composite cathode materials including $LiFePO_4$ (lithium iron phosphate) of olivine crystal structure, which has high thermal stability, were investigated as alternatives for hybrid battery-capacitors with a $LiMn_2O_4$ (spinel crystal structure) cathode, which exhibits decreased performance at high temperatures due to Mn-dissolution. However, these composite cathode materials have been shown to have a reduction in capacity by conducting life cycle experiments in which a $LiFePO_4$/activated carbon cell was charged and discharged between 1.0 V and 2.3 V at two temperatures, $25^{\circ}C$ and $60^{\circ}C$, which caused a degradation of the anode due to the lowered voltage in the anode. To avoid the degradation of the anode, composite cathodes of $LiFePO_4/LiMn_2O_4$ (50:50 wt%), $LiFePO_4$/activated carbon (50:50 wt%) and $LiNi_{1/3}Co_{1/3}Mn_{1/3}O_2$ (50:50 wt%) were prepared and the life cycle experiments were conducted on these cells. The composite cathode including $LiNi_{1/3}Co_{1/3}Mn_{1/3}O_2$ of layered crystal structure showed stable voltage behavior. The discharge capacity retention ratio of $LiNi_{1/3}Co_{1/3}Mn_{1/3}O_2$ was about twice as high as that of a $LiFePO_4/LiMn_2O_4$ cell at thermal stability experiment for a duration of 1,000 hours charged at 2.3 V and a temperature of $80^{\circ}C$.

• Bulletin of the Korean Chemical Society
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• v.29 no.6
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• pp.1217-1223
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• 2008

A series of Zr,S co-doped $TiO_2$ were synthesized by a modified sol-gel method and characterized by various spectroscopic and analytical techniques. The presence of sulfur caused a red-shift in the absorption band of $TiO_2$. Co-doping of sulfur and zirconium (Zr-$TiO_2$-S) improves the surface properties such as surface area, pore volume, and pore diameter and also enhances the thermal stability of the anatase phase. The Zr-$TiO_2$-S systems are very effective visible-light active catalysts for the degradation of toluene. All reactions follow pseudo firstorder kinetics with the decomposition rate reaching as high as 77% within 4 h. The catalytic activity decreases in the following order: Zr-$TiO_2$-S >$TiO_2$-S >Zr-$TiO_2$>$TiO_2$$\approx$ P-25, demonstrating the synergic effect of codoping with zirconium and sulfur. When the comparison is made within the series of Zr-$TiO_2$-S, the catalytic performance is found to be a function of Zr-contents as follows: 3 wt % Zr-TiO2-S >0.5 wt % Zr-$TiO_2$-S> 5 wt % Zr-$TiO_2$-S >1 wt % Zr-$TiO_2$-S. Higher calcination temperature decreases the reactivity of Zr-$TiO_2$-S.

• Food Science of Animal Resources
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• v.30 no.1
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• pp.73-86
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• 2010

The current study was designed to optimize solid phase microextraction (SPME)-GC-MS conditions for extraction and analysis of volatile components for Hanwoo beef and to establish a tentative database of flavor components. Samples were taken from Hanwoo longissimus muscle (30 mon old steer, $1^+B$ carcass grade) at 24 h postmortem. Results indicated that the optimum adsorption time for $75{\mu}m$ CAR/PDMS fiber was 60 min at $60^{\circ}C$. Thermal cleaning at $250^{\circ}C$ for 60 min was the best practice for decontamination of the fiber. A short analysis program with a sharp oven temperature ramp resulted in a better resolution and higher number of measurable volatile components. With these conditions, 96 volatile compounds were identified with little variation including 22 aldehydes, 8 ketones, 31 hydrocarbons, 12 alcohols, 8 nitrogen- and sulfurcontaining compounds, 5 pyrazines and 10 furans. A noticeable observation was the high number of hydrocarbons, aldehydes, ketones, alcohols and 2-alkylfurans which were generated from lipid decomposition especially the oxidation and degradation of unsaturated and saturate fatty acids. This implies that these compounds can be candidates for flavor specification of highly marbled beef such as Hanwoo flavor.

• Resources Recycling
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• v.10 no.1
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• pp.25-31
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• 2001

The heat treatment of PVC film containing PVC 65ft, DOP (Dioctyl Phthalate) 32% as plasticizer, Ca-Zn stearates and sur-face agent was performed under several conditions to study the dehydrochlorination of PVC and char production. In the case of $H_2$ $SO_4$, the dehydrochlorination was ca.100% at $250^{\circ}C$ for 3h. The char involving the smaller pores was produced with hydro-thermal treatment. The pore size became small with increasing the treatment time and temperature. In the case of treatment with $Ca(OH)_2$, the sizes of pores produced in char were about sever ~10 $\mu\textrm{m}$ at$ 225^{\circ}C$ for 12h. In the case of $_2$$SO_4$, the size of pores were about 1 $\mu\textrm{m}$ in 5M $_H2$$SO_4$for 12h.

• Journal of Microbiology and Biotechnology
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• v.8 no.6
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• pp.639-644
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• 1998

Extracellular serine proteases were isolated from a soil bacterium, alkalophilic coryneform bacterium TU-19, which have been grown in a liquid medium optimized at 3$0^{\circ}C$ and pH 10.0. Three different sizes, 120 kDa (protease I), 80 kDa (protease II), and 45 kDa (protease III), of serine pro teases were purified using Sephadex G-150 and QAE-Sephadex chromatography (Kang et al. 1995. Agric. Chem Biotech. 38: 534-540). SDS-PAGE showed that the 120 kDa protease was degraded into the 80 kDa protease in 20 mM Tris-HCI (pH 8.0) buffer solution. This degradation was enhanced in the presence of 0.5 M NaCl and 5 mM EDTA, but was inhibited in the presence of 5 mM $CaCl_2$. These results indicated that the $Ca^{2＋}$ ion seems to stabilize the 120 kDa protease like other proteases derived from Bacillus species. The $NH_2$-terminal amino acid sequences of the 10 residues of both proteases were completely identical: Met-Asn-Thr-Gln-Asn-Ser-Phe-Leu-Ile-Lys. In contrast to this, the 80 kDa protease has 1.5 times higher specific activity than the 120 kDa protease does (Kang et al. 1995. Agric. Chern. Biotech. 38: 534-540). Therefore the C-terminal of the 120 kDa protease seems to be autolyzed to the 80 kDa protease but this autolysis did not decrease the protease activity. Optimum pH and temperature of both 80 kDa and 120 kDa proteases were pH 10.5 and $45^{\circ}C$, respectively, and pH and thermal stability were almost identical. Several divalent ions except the $Fe^{2＋}$ ion showed similar effects on activities of both proteases, which are similarly resistant to three different detergents.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 1996.11a
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• pp.137-144
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• 1996

The kinetic coefficients far decomposition of the cured phenol resin (SC-1008) using a modified Arrhenius relationship have been determined from thermogavimetric analyses (TGA). The kinetic parameters were determined by multiple heating rate technique developed by Freideman and Henderson. Weight loss (decomposition) and weight loss rate (decomposition rate)were measured and recorded for three heating rates; $5^{\circ}C$/min ,$10^{\circ}C$/min, and $20^{\circ}C$/min. Relatively good agreement was obtained between measured and calculated decomposition as a function of temperature. By separating the reaction, the reaction order and pre exponential factor become empirical parameters which provide a "best fit" of the data. However, this method yields an extremely accurate reproduction of the thermograms over a wide range of heating rates. This is the desired result for kinetic parameters used in thermal models.al models.

• Elastomers and Composites
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• v.35 no.4
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• pp.272-280
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• 2000

The experimental kinetics was analyzed for commercial rubbers such as NR, IR, BR, SBR 1500, and SBR 1700. Kinetic analysis for the commercial rubbers was performed using a thermogravimetric method, which the activation energies of NR obtained by Kissinger, Friedman, ana Ozawa's method were 195.0, 198.3, and 186.3 kJ/mol, respectively. whereas that of SBR 1500 were 246.4, 247.5, and 254.8 kJ/mol, respectively. It was shown that the yield of pyrolytic oil was generally increased with increasing the final temperature. Considering the effect of heating rate. it was found that the yield of pyrolytic oil was not consistent for each sample. The number average molecular weight of pyrolitic oil of SBR 1500 was in the range of 740-2486. The calorific value of SBR 1500 was 39-40 kJ/g, and it might be a considerable energy potential although it was lower than the conventional fuel such as kerosene, diesel, light fuel, and heavy fuel.

• Korean Journal of Materials Research
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• v.15 no.3
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• pp.149-154
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• 2005

Teflon like fluorocarbon thin films have been deposited on silicon and oxide molds as an antistiction layer for the hot embossing process by an inductively coupled plasma (ICP) chemical vapor deposition (CVD) method. The process was performed at $C_4F_8$ gas flow rate of 2 sccm and 30 W of plasma power as a function of substrate temperature. The thickness of film was measured by a spectroscopic ellipsometry. These films were left in a vacuum oven of 100, 200 and $300^{\circ}C$ for a week. The change of film thickness, contact angle and adhesion and friction force was measured before and after the thermal test. No degradation of film was observed when films were treated at $100^{\circ}C$. The heat treatment of films at 200 and $300^{\circ}C$ caused the reduction of contact angles and film thickness in both silicon and oxide samples. Higher adhesion and friction forces of films were also measured on films treated at higher temperatures than $100^{\circ}C$. No differences on film properties were found when films were deposited on either silicon or oxide. A 100 nm silicon template with 1 to $500\;{\mu}m$ patterns was used for the hot embossing process on $4.5\;{\mu}m$ thick PMMA spun coated silicon wafers. The antistiction layer of 10 nm was deposited on the silicon mold. No stiction or damages were found on PMMA surfaces even after 30 times of hot embossing at $200^{\circ}C$ and 10 kN.

• KSBB Journal
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• v.28 no.6
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• pp.356-365
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• 2013

The novel Aloe gels were prepared with dewatering and impregnation by soaking (DIS) processing of Aloe vera leaf slice at four different temperatures (25, 35, 45 and $55^{\circ}C$), using dehydration solution of 40% (w/v) polyethylene glycol (PEG4000). The PEG-impregnation to Aloe vera leaf slice during DIS was observed depending on immersion temperature, and the PEG-impregnated Aloe vera gel (PEG-i-AVG) obtained was characterized using $^1H$ NMR, FT-IR, GPC, XRD and TGA. The PEG-i-AVG had the higher levels of Aloe bioactives (glucomannan and O-acetyl contents) and better quality indices by $^1H$ NMR and FT-IR spectroscopy than those of native Aloe gel. Also, the obtained Aloe gel maintained the bimodal patterns in higher molecular weight region by GPC indicating no degradation of polysaccharide from native Aloe gel. The result observed by SEM confirmed a surface modification by forming the porous structure, and TGA result exhibited better thermal stability than that of native Aloe gel. XRD result revealed that the crystalline structure in Aloe gel was led by incorporation of PEG. Significant decrease of %insolubility and high enhancement of water solubility index were observed, respectively, and highly ordered conformation such as a helix structure was also indicated by Congo red reaction. We concluded that the modification effect for enhancing function of native Aloe gel was successfully obtained by DIS process using PEG as a dehydrating agent. These results suggested that this DIS process had a high potential for developing a new minimally processed product from Aloe vera leaf.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.5
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• pp.732-742
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• 2013

Flavour comprises mainly of taste and aroma and is involved in consumers' meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for flavour deterioration and formation of undesirable "warmed over flavour" in chicken meat products are supposed to be the lack of ${\alpha}$-tocopherol in chicken meat.