• 한국포장학회지
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• 제26권1호
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• pp.1-9
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• 2020

We evaluated the applicability of baking soda, charco'al, coffee, and green tea as a natural deodorant in Kimchi packaging. Moreover, to evaluate the potential usage of these deodorants in packaging materials and confirm their applicability in high-temperature melt-extrusion processing, the thermal stabilities of the deodorants were investigated, and heat-treated deodorants were evaluated in terms of the deodorizing function compared with non-treated deodorants. Aroma patterns were decreased after deodorizing treatment with all-natural deodorants. Dimethyl disulfide, methyl trisulfide, and diallyl disulfide, the most significant odorous Volatile organic compounds (VOCs) of Kimchi, decreased after treatment with the deodorants. In particular, baking soda and charcoal showed the highest efficiency in removing odorous compounds and VOCs from Kimchi, even after high-temperature processing. The acetic acid removal rates for both baking soda and charcoal were 99.9±0.0%. The heating process increases the deodorizing effects of baking soda. Sensory evaluation results showed that there is a significant increase (p < 0.05) in the overall preference for Kimchi samples packaged with charcoal and baking soda. This study provides useful information for the deodorization effects of natural deodorants for Kimchi smell and their applicability for packaging materials.

• Elastomers and Composites
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• 제46권2호
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• pp.125-131
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• 2011

일정한 길이로 분쇄한 케냐프섬유를 일정한 비율로 PP수지에 복합화하여 섬유의 함량에 따른 기계적특성을 조사하였다. 케냐프 섬유의 함량이 증가할수록 인장강도, 굴곡탄성률, 충격강도, 비중, 열변형온도가 증가하는 경향을 나타내었으나 신장률, 굴곡강도, 용융유동지수는 감소하는 경향을 나타내었다. 기계적물성증가의 원인은 섬유와 PP간의 계면접촉면적의 증가와 섬유간의 연결간섭으로 고찰되었다. 케냐프섬유내에 존재하는 증발성추출물질이 PP와 의 계면접착에 있어서 감소에 영향을 미치는 것으로 고려된다.

• Journal of Advanced Marine Engineering and Technology
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• 제29권6호
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• pp.707-712
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• 2005

PRAM (Phase change random access memory) is one of the most promising candidates for next generation Non-volatile Memories. The Phase change materials have been researched in the field of optical data storage media. Among the phase change materials. $Ge_2Sb_2Te_5$ is very well known for its high optical contrast in the state of amorphous and crystalline. However the characteristics required in solid state memory are quite different from optical ones. In this study. the structural Properties of GeSbTe thin films with composition were investigated for PRAM. The 100-nm thick $Ge_2Sb_2Te_5$ and $Sb_2Te_3$ films were deposited on $SiO_2/Si$ substrates by RF sputtering system. In order to characterize the crystal structure and morphology of these films. x-ray diffraction (XRD). atomic force microscopy (AFM), differential scanning calorimetry (DSC) and 4-point measurement analysis were performed. XRD and DSC analysis result of GST thin films indicated that the crystallization of $Se_2Sb_2Te_5$ films start at about $180^{\circ}C$ and $Sb_2Te_3$ films Start at about $125^{\circ}C$.

• 한국식생활문화학회지
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• 제25권5호
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• pp.607-614
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• 2010

Changes in major volatile odor components (VOC) and sensory properties of kimchi during ripening for 4 days were investigated, and major VOCs of the raw materials of kimchi were also analyzed. Seven of eight major VOCs of kimchi originated mainly from garlic, while one originated from ginger. During 4 days of kimchi ripening, the amount of ethanol, which was substantially higher than that of other VOCs, increased continuously but decreased slightly on the fourth day. The amount of diallyl disulfide decreased during ripening, while that of allyl mercaptan decreased on the first day and increased slightly thereafter. The amount of methyl allyl sulfide, diallyl sulfide, and methyl trisulfide increased continuously during ripening, while that of dimethyl disulfide and methyl propyl disulfide increased until the second day and decreased thereafter. Scores of overall acceptability, taste, and odor for kimchi ripened for 2 days were significantly higher than those of other samples (p<0.05). The correlation between scores of overall acceptability and the amount of dimethyl disulfide or methyl propyl disulfide was higher than that of other VOCs.

• 한국진공학회:학술대회논문집
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• 한국진공학회 2008년도 제34회 동계학술대회 초록집
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• pp.314-314
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• 2008

• 한국정보디스플레이학회:학술대회논문집
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• 한국정보디스플레이학회 2009년도 9th International Meeting on Information Display
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• pp.1044-1046
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• 2009

Here we report the architecture for a non-volatile n-type memory paper field-effect transistor. The device is built using the hybrid integration of natural cellulose fibers (pine and eucalyptus fibers embedded in an ionic resin), which act simultaneously as substrate and gate dielectric, with amorphous GIZO and IZO oxides as gate and channel layers, respectively. This is complemented by the use of continuous patterned metal layers as source/drain electrodes.

• 문화기술의 융합
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• 제6권3호
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• pp.449-456
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• 2020

새 집으로 이사를 가거나 집, 사무실 등의 벽지나 바닥재를 바꿨을 때, 인테리어 공사를 한 뒤에 나타날 수 있는 코를 찌르는 매캐한 냄새와 눈이 따가워지는 등의 현상이 새집증후군으로 새집을 장만한 기쁨을 누리는 것도 잠시 뿐이다. 새 건축물이나 새 가구에 사용되는 건축자재, 접착제, 벽지, 페인트 등에서 나오는 휘발성 유기화합물들은 거주자들의 건강과 실내 생활의 불쾌감을 유발시킨다. 이 휘발성 유기화합물들은 대표적 물질인 포름알데히드를 비롯하여 벤젠, 톨루엔, 아세톤, 스틸렌 등이 포함되어 있고 이러한 물질들은 장시간에 걸쳐 서서히 방출되어 거주자들에게 급성 또는 만성적인 질환을 야기한다. 유기 휘발성 물질들의 제거 방법으로는 흡착을 이용한 물리적 방법과 휘발성 물질을 다른 물질로 전환시키는 화학적 방법 또는 두 가지가 혼합된 방법이 주로 사용된다. 본 논고에서는 반응물질의 반응속도와 생성물의 방출을 제어하는 방법으로 얻어지는 서방형의 이산화염소 젤팩과 최적화된 홀 경을 가진 제올라이트 흡착제를 혼용하여 공기 중에 부유하는 포름알데히드를 흡착, 분해시켜 제거하는 효과적인 방법에 대하여 제안하는 바이다.

• 한국산업보건학회지
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• 제24권3호
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• pp.256-262
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• 2014

Objectives: The purpose of this study was to identify the major volatile organic compounds generated during extrusion work with nylon 66 resin and evaluate causes of discomfort among extrusion workers. Methods: A thermal decomposition experiment using nylon 66 resin collected at a worksite was conducted in the laboratory. Based on hazards identified through the thermal decomposition experiment, the exposure levels of the workers were evaluated. Results: The major decomposition products were formaldehyde, acetaldehyde, aniline, cyclopentanone and diphenyl amine. These materials were identical to those sampled in the extrusion booth. The sources of the annoying smells, about which the workers had complained, were formaldehyde, aniline, diphenyl amine, and other hazards in the vapor and fine particles produced by the extrusion work. Formaldehyde, acetaldehyde, and aniline were detected from air samples among workers involved in extrusion work. However, the concentration levels were much lower than Korean occupational exposure limits. The average concentration levels of formaldehyde, acetaldehyde, and aniline were 0.0120 ppm, 0.0036 ppm and 0.0006 ppm, respectively. Conclusions: The extrusion process at around $300^{\circ}C$ thermally decomposes the nylon 66 resin, emitting formaldehyde, aniline, and other hazards, which might have made workers uncomfortable due to their smells. The workers exposure levels to volatile organic compounds were far lower than Korean occupational exposure limits. However, since formaldehyde is a human carcinogen and acetaldehyde and aniline are also confirmed animal carcinogens, it is recommended that exposure levels should be maintained at a minimum level.

• 한국지역사회생활과학회지
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• 제16권4호
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• pp.15-24
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• 2005

We investigated the changes of volatile flavor components from Codonopsis lanceolata, which were packed in woven polypropylene(WP) film or low density polyethylene(LDPE) film and stored for 15 and 30 days at refrigerated($2{\∼}4^{\circ}C$ ) or room($18{\∼}20^{\circ}C$) temperature. A hundred and sixty seven volatile flavor components in the fresh C. lanceolata were identified by GC/MS analysis. When determining the flavor components from C. lanceolata cultivated on a wild hill and stored at 4 conditions for 30days, six volatile components such as 1-hexadecene, 2,6-dimethyl-2-octanol, 2-methyl-2-dodecanol, $\alpha$-guaiene, $\delta$-cadinene and trans-2-hexen-1-ol were detected as common components of all stored samples, and The types of common flavor components of C. lanceolata were different according to storage conditions. The numbers were 16 from refrigerated, 7 from room temperature stored, and 10 components from WP or LDPE packed conditions, respectively. The total peak area ratio of the major 10 compounds were $52.0{\∼}86.8\%$, and the percentage of trans-2-hexen-1-ol, which was the only common compound among the major 10 components, was the highest as $26.4{\∼}68.1\%$ The major flavor profile, describe by highly trained panel, were green, aldehydic, earthy and camphoreous. As the result from sensory evaluation, the freshness of C. lanceolata was maintained better by controlling storage temperature rather than selection of package materials. The best condition for characteristic flavor of C. lanceolata was packing with LDPE and chilling.

• 공업화학
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• 제16권5호
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• pp.719-723
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• 2005

Tetraethyl orthosilicate (TEOS) 혹은 1,2-bis(triethyoxysilyl)ethane (BTSE)과 여러 종류의 organosilane들을 공중합하여 유 무기 혼성 메조포러스 물질들을 제조하고, 이들이 공기 중의 휘발성 유기화합물(VOC)들을 흡착 제거하는 능력을, TEOS 만을 사용하여 제조한 친수성 무기 메조포러스물질인 SBA-15와 비교 평가하였다. 유기 구조의 도입에 의한 소수성의 증대는 메조포러스 물질이 VOC를 흡착 제거하는데 긍정적 효과를 줌을 관찰하였다. 특히 BTSE와 phenyl triethoxysilane을 중량비 90:10으로 공중합한 유 무기 혼성 메조포러스 물질의 VOC 제거 능력은 우수하였다. 또, 물속에 분산된 기름 성분을 흡착 제거하는데 유 무기 혼성 메조포러스 물질들을 유용하게 응용할 수 있음도 정성적으로 관찰하였다.