• Journal of the Korean GEO-environmental Society
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• v.24 no.3
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• pp.23-27
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• 2023

Graphitic carbon nitride (g-C₃N₄) has been used as effective photocatalyst for degradation of antibiotics under visible light irradiation. However, the fast recombination of hole-electron pair may limit their photocatalytic efficiency. In our study, Ag was grafted on g-C₃N₄/g-C₃N₄ isotype heterojunction by a microwave-assisted decomposition method. The structure and physical properties of heterojunction photocatalyst were characterized through X-ray diffraction, UV-DRS, FT-IR, and Photoluminescence analyses. Ag decorated g-C₃N₄/g-C₃N₄ isotype heterojunction exhibited excellent photocatalytic activity for degradation of sulfamethoxazole under irradiation under visible light irradiation within 210 min, which is higher than g-C₃N₄/g-C₃N₄ isotype heterojunction and bulk g-C₃N₄. The addition of Ag may broaden the visible light absorption and restrict the recombination of hole-electron pair because of the surface plasmons resonance, resulting in the improving the photocatalytic activity.

• Journal of the Korean earth science society
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• v.36 no.2
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• pp.139-157
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• 2015

We investigated the relative errors of satellite-observed Surface Skin Temperature (SST) data caused by sea ice in the northern hemispheric ocean ($30-90^{\circ}N$) during April 16-24, 2003-2014 by intercomparing MODerate Resolution Imaging Spectroradiometer (MODIS) Ice Surface Temperature (IST) data with two types of Atmospheric Infrared Sounder (AIRS) SST data including one with the AIRS/Advanced Microwave Sounding Unit-A (AMSU) and the other with 'AIRS only'. The MODIS temperatures, compared to the AIRS/AMSU, were systematically up to ~1.6 K high near the sea ice boundaries but up to ~2 K low in the sea ice regions. The main reason of the difference of skin temperatures is that the MODIS algorithm used infrared channels for the sea ice detection (i.e., surface classification), while microwave channels were additionally utilized in the AIRS/AMSU. The 'AIRS only' algorithm has been developed from NASA's Goddard Space Flight Center (NASA/GSFC) to prepare for the degradation of AMSU-A by revising part of the AIRS/AMSU algorithm. The SST of 'AIRS only' compared to AIRS/AMSU showed a bias of 0.13 K with RMSE of 0.55 K over the $30-90^{\circ}N$ region. The difference between AIRS/AMSU and 'AIRS only' was larger over the sea ice boundary than in other regions because the 'AIRS only' algorithm utilized the GCM temperature product (NOAA Global Forecast System) over seasonally-varying frozen oceans instead of the AMSU microwave data. Three kinds of the skin temperatures consistently showed significant warming trends ($0.23-0.28Kyr^{-1}$) in the latitude band of $70-80^{\circ}N$. The systematic disagreement among the skin temperatures could affect the discrepancies of their trends in the same direction of either warming or cooling.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.495-500
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• 2006

The physicochemical properties of brown rice flours produced under different drying and milling conditions were investigated. Moisture contents of hot-air dried, microwave dried and zet-milled brown rice flours (BrWZH) were 10.7%,13.7% and 8.0%-8.6%, respectively. Water absorption indices (WAI) and water soluble indices (WSI) of roll-milled brown rice flours (BrWRH) were lower (0.40-0.59 g/g; 0.7-3.0%) than those of zet-milled brown rice flours (0.58-0.79 g/g; 4.0-7.3%). Zet-milled brown rice flours had higher Hunter L values and more damaged starch (94.1-96.8; 28.2%) compared to roll-milled brown rice flours (91.3-91.9: 15.5%). The percentage of damaged starch and L values of brown rice flours increased as particle size of brown rice flours decreased. Roll-milled polished rice flour (Control) had the highest L value and lowest amount of damaged starch (97.1; 8.2%). Control, BrWRH, BrWZH, and ultrafine brown rice flour (HBrZMU) had peak viscosity values of 321, 255, 221, and 162 RVU, respectively and trough viscosity values of 217, 185, 175, and 113 RVU, respectively. Peak and trough viscosity (Rapid Visco Analyzer; RVA) properties of rice floors decreased as the particle size of rice flours decreased. HBrZMU demonstrated a higher onset temperature $(61.1^{\circ}C)$ compared to control $(54.8^{\circ}C)$ by differential scanning calorimetric (DSC). Crystal melting enthalpy $({\Delta}H)$ of control and brown rice flours were 10.4 J/g and 6.1-8.7 J/g, respectively. Results of this study suggested that physicochemical properties of brown rice flours were closely related to their particle size.

• Korean Journal of Crystallography
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• v.17 no.1
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• pp.24-32
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• 2006

The microwave dielectric properties of $Zn_3Nb_2O_8\;with\;V_2O_5$ addition were investigated. The addition of $V_2O_5$ enhanced the sinterability of $Zn_3Nb_2O_8$, which resulted in high density of $Zn_3Nb_2O_8$ ceramic greater than 95% of the theoretical value when sintered at $900^{\circ}C$ for 4 hours. X-ray diffraction analysis of sintered $Zn_3Nb_2O_8$ ceramic showed no second phase with $V_2O_5$ addition. Dielectric permittivity(${\varepsilon}_r$) and quality factor($Q{\times}f$) varied with both density at different sintering temperature and $V_2O_5$ addition. Dielectric permittivity, quality factor and temperature coefficient($T_{cf}$) of the two mole of $V_2O_5\;added\;Zn_3Nb_2O_8$ that was sintered at $900^{\circ}C$ were 21.4, 40,000, $-54ppm/^{\circ}C$, respectively.

• Korean Journal of Food Science and Technology
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• v.38 no.6
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• pp.751-755
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• 2006

Physicochemical properties of black rice flours (BRFs) produced under different milling conditions were investigated to explore their applications for various processed rice products. Moisture contents of BRFs after roll milling and subsequent hot-air drying or microwave drying were 10.3% and 14.4%, respectively. The BRFs with jet milling and subsequent hot-air drying or microwave drying showed moisture contents of 7.9% and 7.5%. Mean particle sizes of the BRFs obtained from roll milling, jet milling, and following air-classification were 150, 41.5, and 9.4 ${\mu}m$, respectively. Hunter L value and water soluble index (WSI) of BRFs increased with decreasing particle size, while Hunter a value decreased. Total polyphenol contents of 91.4-115.8 mg/100 g and total amino acids of 75.0-96.4 mg/100 g in three types of BRFs were higher as compared to those (6.3 mg/100 g and 30.5 mg/100 g) of polished rice flour (PRF). Physicochemical properties such as moisture content, color parameter, and WSI have close relationship with the particle size of BRFs prepared under different milling conditions.

• Journal of the Korean Magnetics Society
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• v.17 no.5
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• pp.198-204
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• 2007

The effects of annealing temperature on electromagnetic wave absorption characteristics in $Fe_{73.5}Cu_1Nb_3Si_{15.5}B_7$ (at%) alloy flakes/polymer composite sheets available for quasi-microwave band have been investigated. The composite sheet including the magnetic flakes annealed at $425{\sim}475^{\circ}C$ for 1 h exhibited highest power loss in the GHz frequency range as compared with the sheets composed of the alloy flakes annealed at higher temperature than $475^{\circ}C$ or in as-milled state. Moreover the imaginary part of complex permeability had largest value in the GHz frequency range for the sheets including the flakes annealed at $425{\sim}475^{\circ}C$. The large value of power loss of the sheets including the magnetic flakes annealed at $425{\sim}475^{\circ}C$ was attributed to the high imaginary part of the complex permeability. However, because of its large transmission parameter $S_{21}$, the composite sheet having the magnetic flakes annealed at $525^{\circ}C$ showed low power loss.

• Applied Chemistry for Engineering
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• v.8 no.3
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• pp.395-402
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• 1997

The $SiO_2$ films were prepared by ECR(electron cyclotron resonance) plasma diffusion method, Deal-Grove model and Wolters-Zegers-van Duynhoven model were used to estimate the oxidation rate which was correlated with surface morphology for different orientation of Si(100) and Si(111). It was seen the $SiO_2$ thickness increased linearly with initial oxidation time. But oxidation rate slightly decrease with oxidation time. It was also shown that the oxidation process was controlled by the diffusion of the reactive species through the oxide layer rather than by the reaction rate at the oxide interface. The similar time dependency has been observed for thermal and plasma oxidation of silicon. From D-G model and W-Z model, the oxidation rate of Si(111) was 1.13 times greater than Si(100) because Si(111) had higher diffusion and reaction rate, these models more closely fits the experimental data. The $SiO_2$ surface roughness was found to be uniform at experimental conditions without etching although oxidation rate was increased, and to be nonuniform due to etching at experimental condition with higher microwave power and closer substrate distance.

• Journal of the Korea institute for structural maintenance and inspection
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• v.14 no.4
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• pp.70-77
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• 2010

Microcement grouting and micro pile are frequently used for ground modification during tunnel construction. The influence of grouting pressure of microcement grouting and micro pile to the existing bridge which is directly over the constructing tunnel is investigated. Three dimensional seepage flow-structure interactive analysis considering firm water pressure with full stages of construction including the construction of upper bridge, microcement grouting, micro pile and tunnel is performed. The settlement and tilting of the pier of existing bridge violate the design code and the reaction of the bridge are highly increased after grouting. The stress of tunnel bracings such as rockbolt and shotcrete also exceed the limit of the code. The pressure of microcement grouting is confined by bedrock and transmit to the surrounded soil and the upper bridge. Microcement grouting needs mid-high pressure to penetrate through weak fault plane and the pressure greatly influence the safety of the upper structure. It is important to decide and care the grouting pressure to improve weak fault plane directly under the existing structures and the pressure of microcement grouting should be considered in underground analysis.

• Journal of the Korean Ceramic Society
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• v.40 no.1
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• pp.81-86
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• 2003

Microwave dielectric properties have been investigated in the$(1-x)CaTiO_3-xYAlO_3$ (x=0.1~1.0) solid solution system. The mixtures of $CaTiO_3$ and $YalO_3$using solid state method were sintered at various temperatures. Their dielectric constants and related temperature coefficients were strongly depend on the composition of the solid solution. The optimum properties were recorded as for ${\varepsilon}_r=47,$ $Q{\times}f_0$=35000 and ${\tau}_f=+11ppm/^{\circ}C$ without sintering agent. Even at $1200^{\circ}C$ full densification has been achieved with addition of $CaB_2O_4$ in the $0.75CaTiO_3-0.25YalO_3$ composition. The sample of $0.3 wt%-CaB_2O_4$ added $ 0.75CaTiO_3-0.25YalO_3$ sintered at $1300^{\circ}C$ for 3 h showed optimum microwave dielectric properties of ${\varepsilon}_r=47$, $Q{\time}f_0=37000$ and ${\tau}_f=+17ppm/^{\circ}C$, which demonstrates the promising candidates for microwave dielectric materials covering 5~7 GHz range.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.2
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• pp.171-176
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• 1985

The effects of cooking methods by boiling, electric oven and microwave on the proximate composition, minerals and water-soluble vitamins of two major Korean potato varieties (Soomi and Namjac) were studied. The dry matter content was increased after the cooking by the methods of electric oven and microwave, however, the crude fiber content was highly decreased by both methods. The crude ash content was not affected by the cooking methods used. The potassium content was increased by electric oven and microwave methods, and iron content was increased by electric oven baking, however, the copper content was significantly decreased by the electric oven and microwave cooking methods. The macrominerals (phosphorus, magnesium, calcium) and microminerals (zinc, manganese, nickel, lead, cadmium) content present initially in potatoes have not been changed by the cooking methods employed in this study. Relative retention value of ascorbic acid was the lowest and the value of thiamin was the highest in the potatoes cooked by microwave. The retention values of riboflavin and folic acid obtained. after boiling were similar to those after microwave cooking, and both of these treatments were superior to the electric oven baking. The retention values of niacin and vitamin $B_6$ varied between 93 and 100% depending on the cooking methods used. Overall, with a few exceptions, the retention values of water-soluble vitamins in boiled and microwave cooked potatoes were superior to those of the electric oven baked.