• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.593-600
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• 2021

In this study, the vacuum distillation process for producing non-alcoholic red wine was optimized via response surface methodology. As a result of optimizing the responses (alcohol content, yield) for independent variables (operating time, boiling point, and temperature difference), 1% alcohol content and 81.15% yield were obtained at an operating time of 24.5 min, boiling point of 65℃, and temperature difference of 8℃. To investigate the physicochemical and sensory properties, non-alcoholic wines with different boiling points (bp 25℃, bp 45℃, and bp 65℃) and a blended wine (4.2% of control wine added) were prepared. As the boiling point increased, the alcohol content decreased, and CI (color intensity) and Hue increased. Blended wine exhibited the highest value and bp 65℃ showed the lowest value in terms of sensory properties. In conclusion, distillation at a low boiling point and blending control wine could be used to prepare non-alcoholic wine with a high preference.

• Journal of Science Education
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• v.39 no.3
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• pp.446-456
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• 2015

We have analyzed affecting factors of boiling point measurement and proposed to improve these after identifying errors of boiling point experiment in 7th grade science textbooks of 2009 revised curriculum. In the result of analyzing affecting factor of boiling point measurement for nine kinds of science textbooks, we have identified six affecting factors like as types of thermometer, heating instrument, sealing or not of stopper, position of thermometer, shape of container, and volume ratio of material and container. When performing experiment of boiling point measurement, we identified the best results when heating with a hot plate, positioning thermo sensor of MBL near neck branch after filling and sopping 10% volumes of material in round bottom flask. Based on this result, we have compared nine kinds of 7th grade science textbooks and found many errors that must be corrected in most of textbooks. Therefore it should be improved the experiment of science textbooks to enhance the understanding of students and to prevent from misconceptions for boiling point measurement.

• Journal of The Korean Association For Science Education
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• v.26 no.7
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• pp.805-812
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• 2006

In this study the description patterns of chemistry textbooks on the boiling point elevation phenomenon and the understanding patterns of high school students, pre-service teachers and chemistry teachers were investigated. High school chemistry II textbooks developed in the 6th and 7th national curricula were analyzed and the conception patterns of subjects on this phenomenon were categorized using a questionnaire developed for this study. The description patterns of science textbooks were classified into three: 'decreasing of surface solvent molecules', 'attraction force between solvent and solute molecules' and 'decreasing of surface solvent molecules and attraction force between solvent and solute molecules'. In the result of the conception analysis, the ratio of 'attraction force between solvent and solute molecules' was high among students, pre-service teachers, and chemistry teachers. There was a propensity that they would like to explain the boiling point elevation in terms of enthalpy rather than entropy, and in order to analyze this propensity, follow-up interviews were carried out.

• Journal of the Korean Chemical Society
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• v.59 no.5
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• pp.454-465
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• 2015

The goal of this study is to investigate pre-service chemistry teachers’ understanding of the boiling process of a liquid mixture. We surveyed 65 students in the chemistry program of the College of Education about the boiling point of a 50%(by mole) ethanol aqueous solution and the temperature changes during heating. We then interviewed 9 of these students. According to the survey results, the percent of the pre-service teachers who thought that the boiling point of the ethanol solution would be ‘between the boiling points of ethanol and water (78-100 ℃)’ and ‘the same as that of ethanol’ were 52.3% and 35.4%, respectively. The majority of those who stated the former explained that the boiling point of the ethanol solution increased due to the effects of attraction or blocking by water molecules. Most of those who believed the latter explained that physical properties such as the boiling point would not be changed by the addition of water. With regard to the temperature change during heating, 69.2% of the teachers thought that the temperature would increase gradually while boiling, which some thought resulted from the increasing amount of water in the solution as the ethanol boiled off. Others thought that two temperature plateaus would be observed as each component of the liquid mixture underwent phase transition at its specific boiling point. When asked about the particle model of the gas phase during the boiling and evaporation process, some students drew both ethanol and water during evaporation but only ethanol when boiling. We discussed several alternative concepts of pre-service chemistry teachers about the boiling process of liquid mixtures and ways to improve their understanding.

• Journal of The Korean Association For Science Education
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• v.33 no.7
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• pp.1385-1402
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• 2013

This study analyzes pre-service teachers' PCK dealing with visualization of the contents related to boiling point elevation and teaching methods in mock-lessons. As a result of analyzing pre-service teachers' knowledge based on PCK factors, most of the pre-service teachers accentuated on understanding boiling point elevation conceptually, whereas some of the others inclined to make students understand boiling point elevation in a scientific way, let the kids use numerical formulas to describe the concept, and motivate them to learn through the examples in real life. The pre-service teachers represented majority of the important facts of boiling point elevation as the knowledge required to understand things conceptually. However, they did not focus on improving the scientific thinking and inquiring levels of the students. Also, the pre-service teachers tended to teach at the level and order of the textbook. In some other cases, they considered the vocabularies and materials in the textbook (which could have been highlighted in the editing sequence) as the main topic to learn, or regarded the goal as giving students the ability to solve exercises in the textbook. It turned out that the pre-service teachers had a low level of knowledge of their students. It is recommended that they should make use of the materials given (such as data related to the misconception of students) during the training session. The knowledge of teaching and evaluating students was described superficially by the pre-service teachers; they merely mentioned the applications of models, such as the cyclic model and discovery learning, rather than thinking of a method related to the goals, or listed general assessment methods.

• Proceedings of the Korean Vacuum Society Conference
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• 2014.02a
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• pp.146.1-146.1
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• 2014

증착소재의 증착공정에 있어서 증기압 측정은 중요한 부분이다. 증착소재의 경우 충분한 증기압을 가져야하며, 너무 높아도 안된다. 증착소재의 증착속도는 증기압과 관련이 있으며, 이는 온도와 관련이 있다. 개발된 증착소재의 특성이 우수하나 높은 온도에서 충분한 증기압을 가진다면, 이 증착소재는 증착공정에 있어 비용이 많이 들기 때문에 좋다고 할 수 없다. 따라서 증착소재를 판단하는 가장 기본적인 지표는 증기압 측정이다. 증기압 측정 방법은 끓는점을 이용하였다. 액체상태인 증착소재를 외부에서 열을 가하여 각 압력에 따라 phase transition으로 인해 saturation지점을 측정하였다. 압력은 1.0E-1Torr, 1.0E+0Torr, 1.0E+1Torr의 3point를 측정하여 antoine equation을 이용하여 샘플의 증기압 측정 값을 얻을 수 있었다.

• Fire Science and Engineering
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• v.19 no.4 s.60
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• pp.26-31
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• 2005

In order to evaluate the fire and explosion involved and to ensure the safe and optimized operation of chemical processes, it is necessary to know combustion properties. Explosion limit is one of the major combustion properties used to determine the fire and explosion hazards of the flammable substances. In this study, the explosion limits of alcohols were predicted by using the normal boiling points and the flash points based on a solution theory. The values calculated by the proposed equations agreed with literature data within a few percent. From the given results, using the proposed methodology; it is Possible to Predict the explosion limits of the other flammable substances.

• Korean Journal of Food Science and Technology
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• v.43 no.5
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• pp.537-543
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• 2011

The reduction factor of pesticides is getting more crucial these days. However, most studies have focused on the relationship between pesticides and commodities. This study was conducted to examine the pesticide reduction factor based on their physicochemical properties. Five pesticides were selected among 288 insecticides by considering the presence of an ionizable group, the log P, and boiling points. The correlation coefficients between log P and removal by tap water, 5% acetic acid, 20% ethanol, and 0.15% detergent were -0.835 (p<0.001), 0.336 (p=0.221), 0.659 (p<0.01), and -0.939 (p<0.001), respectively. Removal by blanching was affected by log P as it showed a positive correlation with a log P of 0.620 (p<0.05). Removal by frying showed a strong negative correlation with a log P of -0.913 (p<0.001). The results suggest that removing pesticides was affected largely by log P and by vapor pressure during cooking, whereas during washing, the matrix of the food also contributed to the reduction.

• Journal of the Korean Society of Safety
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• v.22 no.5
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• pp.84-89
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• 2007

The lower explosion limit(LEL) is one of the major combustion properties used to determine the fire and explosion hazards of the combustible substances. In this study, the lower explosion limits of the ester compounds were predicted by using the normal boiling points and the flash points based on the liquid thermodynamic theory. As a results, the A.A.P.E.(average absolute percent error) and the A.A.D.(average absolute deviation) of the reported and the calculated the LEL for the ester are 8.80 vol% and 0.18 vol%, respectively and the coefficient of correlation was 0.965. From a given results, by the use of the proposed methodology, it is possible to predict the lower explosion limits of the other flammable materials.

• Proceedings of the KAIS Fall Conference
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• 2008.11a
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• pp.423-426
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• 2008

에탄올아민(ETA: Ethanolamine)은 탄소, 질소, 산소로 이루어진 유기화합물로 각종 산업에서 널리 사용되는 물질이다. 이러한 ETA는 상온에서는 휘발성을 띠지만 산 염기의 평형상수가 9.4 이므로 그 이하에서는 양이온 형태로 존재한다. 또한 수중에 존재할 경우 COD 및 T-N을 유발하는 물질이므로 이를 제거해야 한다. 따라서 본 연구에서는 수중에 존재하는 ETA를 제거하기 위해 온도, pH, 내부압력에 따른 ETA 증발 특성을 조사하였다. ETA증발 초기에는 끓는점의 차이로 인하여 물이 먼저 증발하며 일정시간 경과 후 농축된 ETA가 급격히 증발하였다. 내부압력이 낮아짐에 따른 ETA 수용액의 끓는점은 낮아졌으며 내부압력이 160mmHg이하일 때 가열온도에 영향을 받지 않고 ETA는 전량 증발하였다. 대기압 상태에서 ETA의 증발량은 pH에 영향을 받지만 진공상태에서는 ETA의 부분압이 낮아져 그 영향력은 매우 적었다.