• Title/Summary/Keyword: 산화수법

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Characteristics of the Problem Solving Process of the Balancing Redox Equations by Senior and Science High School Students' Mental Capacity and Problem Solving Methdos (일반고와 과학고 학생들의 정신용량과 풀이 방법에 따른 산화 환원 반응식 완결 과정의 특성)

  • Kim, Chung-Ho;Lee, Sang-Gwon
    • Journal of the Korean Chemical Society
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    • v.46 no.4
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    • pp.353-363
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    • 2002
  • In this study, characteristics of the problem solving process of the balancing redox equations was ana-lyzed by mental capacity and problem solving methods, and the pertinent teaching and learning guidance for oxidation-reduction unit was suggested. Participants were 79 senior high school students and 57 science high school students. Tests were conducted to measure the mental capacity, the understanding of the oxidation-reduction concepts and the com-pletion of the balancing redox equations. The framework was made to find the patterns of failure and success. As the analysis of the influence on the performance of mental capacity,understanding of the oxidation-reduction concepts, and problem solving methods, students who had lower understanding of oxidation-reduction concepts selected the trial and error method, and their performance were influenced by mental capacity. The students that had higher understanding of the oxidation-reduction concepts had good performance by using oxidation number method regardless of their mental capacity. As the results of analysis for the patterns, the success patterns of solving the problems, those of mostly the sci-ence high school students, were the cases of using oxidation number method well and lessening problem solving steps. The patterns of failure in solving problems by using trial and error method showed that students had mistakes in cal-culating, errors in making unknown equations, no consideration for all variables, or stopped solving the complicated problems. The patterns of failure in solving problems by using oxidation number method showed that many students had wrong oxidation number or no consideration for mass and charge balance.

나노$TiO_2$계 화합물과 응용

  • Hwang, Yong-Gil;Gil, Sang-Cheol
    • Proceedings of the Materials Research Society of Korea Conference
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    • 2009.05a
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    • pp.57.1-57.1
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    • 2009
  • 나노이산화티타늄은 인체에는 화장품, 의약, 식품분야 등에 쓰이고 외부 환경 재료에는 광촉매로서 유독가스 정화제, 옥내 외 항균, 수소발생 가시광 응답형 촉매 및 멤브레인 필터 등과 전자소재용 유전재료, 발광 재료 등 용도가 다양하다. 나노 산화티타늄 화합물의 제조법은 수열합성법, 기상법 등 여러 방법이 있다. 이들에 대한 리뷰의 목적은 2009년도 정부의 투자 계획 중에서 본제목에 관련되는 핵심 산업 재원 원천기술 개발, 태양광, 풍력 등의 신재생 에너지 개발, 록색 기술 개발을 통한 에너지절약형 LED 개발, 차세대 핵심환경 기술 개발, 핵심나노기반기술개발 등의 개발을 위하여 4,363억 원의 예산을 편성하고 연구자와 기술자들이 참여하여 유익한 실적이 창출되기를 원하고 있으므로 본 발표자들은 이 분야에서 연구하는 연구자와 기술자들에게 이 분야에 관련되는 자료를 참고로 제시하는데 있다. 페로브스카이트형 산화물인 유전재료($BaTiO_3$), 발광재료(CaTiO3:Pr3+적색), 박막형 반응기재료($Ca0.8Sr0.2TiO_3$), 등의 여러 가지 산화물은 류통식 급속 승온 수열 합성법, 겔 졸 법, 수열 합성법 등 여러 방법에 의하여 페로브스카이트형 산화물 입자 직경이 약 20nm~100nm 범위까지 합성된다. 태양광을 조사하여 물을분해 해서 수소를 생산하는 산화티타늄계 가시광 응답형 Vis-$TiO_2$ 박막은 기상법으로 제조하는데 한 예로써 RF 스퍼터링법으로 박막을 제조하여 수소와 산소를 회수하였으며, 황도프산화티타늄, 질소 도프 산화티타늄은 유기물 분해에 의한 공해제거, $NO_x$ 제거 등 환경정화에 사용되고, 고온 고압수법/산화티타늄 복합기술에 의해서는 바이오매스 분해 하고, 일종의 수열법인 개량형 HyCOM 법은 가시광 응답성 산화티타늄을 합성하여 NO가스 제거에 사용한다. 이들 여러 방법에 관한 것을 소개하고저 한다.

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The Magnetic Structure and Magnetic Anisotropy Energy Calculations for Transition Metal Mono-oxide Clusters (전이금속산화물 클러스터의 자기구조 및 자기이방성에너지 계산)

  • Park, Key-Taeck
    • Journal of the Korean Magnetics Society
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    • v.21 no.1
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    • pp.1-4
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    • 2011
  • We have studied magnetic structure and magnetic anisotropy energy of cubic transition metal mono-oxide cluster FeO and MnO using OpenMX method based on density functional method. The calculation results show that the antiferromagnetic spin arrangement has the lowest energy for FeO and MnO due to the superexchange interactions. The magnetic anisotropy is only found for antiferromagnetically ordered FeO cluster, since occupied electron of 3d down-spin level induces the spin-orbit couplings with <111> directed angular momentum.

Thermal Transfer Analysis of Micro Flow Sensor using by Markov Chain MCM (Markov 연쇄 MCM을 이용한 마이크로 흐름센서 열전달 해석)

  • Cha, Kyung-Hwan;Kim, Tae-Yong
    • Journal of the Korea Institute of Information and Communication Engineering
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    • v.12 no.12
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    • pp.2253-2258
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    • 2008
  • To design micro flow sensor varying depending on temperature of driving heater in the detector of Oxide semiconductor, Markov chain MCM(MCMCM), which is a kind of stochastic and microscopic method, was introduced. The formulation for the thermal transfer equation based on the FDM to obtain the MCMCM solution was performed and investigated, in steady state case. MCMCM simulation was successfully applied, so that its application can be expanded to a three-dimensional model with inhomogeneous material and complicated boundary.

Processing of a Good Quality Salted and Semi-dried Mackerel by High Osmotic Pressure Resin Dehydration under Cold Condition (저온삼투압탈수법(低溫渗透壓脫水法)에 의한 고품질(高品質)의 반염건(半鹽乾)고등어 제조(製造))

  • Lee, Jung-Suck;Joo, Dong-Sik;Kim, Jin-Soo;Cho, Soon-Yeong;Lee, Eung-Ho
    • Korean Journal of Food Science and Technology
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    • v.25 no.5
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    • pp.468-474
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    • 1993
  • A dehydrating sheet comprises polymeric water absorber. which are packed in a semipermeable cellophane film bag allowing selective permeation of water. This sheet dehydration is quite different from conventional drying method such as sun drying, hot-air blast drying and cold air blast drying in a sense that samples are dried without heat treatment. As a part of the studies to develope a new processing method for effective utilization of dark muscle fishes, the preparation of a good quality salted and semi-dried mackerel by the dehydrating sheet was attempted. The dehydration time for preparation of a salted and semi-dried mackerels containing approximately equal moisture content were revealed $180{\sim}510min$ in conventional drying method and $90{\sim}160min$ in this sheet dehydration, respectively. The moisture and histamine contents of those salted and semi-dried mackerels were $59.4{\sim}62.4%$ and $2.5{\sim}3.6 mg/100g$, respectively. The changes in peroxide value, fatty acid composition, brown pigment formation, myofibrillar protein solubility and Ca-ATPase activity during processing of the salted and semi-dried mackerel prepared by the sheet dehydration were more lower than those of products prepared by conventional drying methods. Therefore, these result showed that the quality of a salted and semi-dried mackerel prepared by the sheet dehydration was imperial to that of those products by conventional drying method.

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A Study on the Hipped-and-Gable-Roof Framework of Muryangsujeon of Buseoksa Temple (부석사 무량수전 측면 지붕부 결구의 구성방식에 관한 재고(再考) - 중국 원대(元代) 이전 목조건축과의 비교를 중심으로 -)

  • Cha, Ju-hwan
    • Korean Journal of Heritage: History & Science
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    • v.49 no.3
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    • pp.78-103
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    • 2016
  • This research is a study on the side framework structure of the hipped and gable roof of Muryangsujeon at Buseoksa Temple. There is a record that Muryangsujeon was deconstructed and repaired in the period of Japanese Occupancy, and its authenticity has continuously been called into question because the structure of the hipped and gable side roofs, and the bonding of the rafters and eaves were not in good order and very different from those of Joseon Dynasty. Scholars date it differently. It is either dated at 13th century or 12th century. This study compares the non-planar configuration of the middle and front proportions of Muryangsujeon's hipped-and-gable-roof framework with those of the Tang(唐) and Song(宋) Dynasties in China. It concludes that the hipped-and-gable-roof framework of those architecture were built with the same technique. The style of architecture that side rafters directly touch the internal security (梁), like in Muryangsujeon, is not usual even among the hipped and garble roofs of the Tang(唐) and Song(宋) Dynasties. The technique of constructing the hipped roofs developed much further after the Tang Dynasty because they began to use garble eaves to build the side structure. The technique seems to have developed greatly by the period of Ming and Qing Dynasties. It also seems that the parallel-flat (平行輻射椽) rafter, which is the form of rafters used between the parallelrafter period and the half-flat-rafter period is very similar to the construction style of the current rafters of Muryangsujeon. However, the Muryangsujeon's eaves do not touch the corner rafter from the middle part. This seems to be a unique style, which is not common in China. In conclusion, the style of the side roof framework of Muryangsujeon at Buseoksa Temple is not of the China's southern regions, but of the northern regions of Tang(唐), Song(宋) and Liao(遼) Dynasties. And when considering the construction year and proportions of the middle front and side front on the same flat, this must be an ancient technique of the northeastern regions of Asia. Since it is likely that the structure of the side roof framework of Muryangsujeon at Buseoksa Temple has not been altered but is a unique style of hipped and gable roofs, this roof can serve as a good guide to restoring the hipped and garble roofs of the pre-Goyreo Dynasty period.

The Quality of Salted and Semi-Dried Mackerel Processed by Cold Osmotic Dehydration during Storage (저온삼투압탈수법으로 제조(製造)한 반염건(半鹽乾)고등어의 저장안정성(貯藏安定性))

  • Lee, Jung-Suck;Joo, Dong-Sik;Kim, Jin-Soo;Cho, Soon-Yeong;Lee, Eung-Ho
    • Korean Journal of Food Science and Technology
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    • v.26 no.4
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    • pp.422-427
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    • 1994
  • The quality of salted and semi-dried mackerel prepared by cold osmotic dehydration using a high osmotic pressure resin during storage at $5{\pm}1^{\circ}C$ was evaluated. The moisture contents in salted and semi-dried mackerel decreased in. range of 4 during storage. The brown pigment formation content and peroxide value of salted and semi-dried mackerel prepared by osmotic dehydration were more lower than those of salted and semi-dried mackerel prepared by traditional drying methods such as sun-drying, hot-air drying and cold air drying. The viable cell count and histamine contents of cold osmotic dried products were much lower and revealed a tendency to increase during storage, but even these values after storage of 15 days showed that the salted and semi-dried mackerel was safety in respect of food sanitation. The ratio of saline soluble nitrogen to total nitrogen in cold osmotic dried products were higher than that of traditional dried products during storage. Judging from the results of chemical and sensory evaluation, shelf-life of salted and semi-dried mackerel by cold osmotic drying were more longer than that of salted and semi-dried mackerel prepared by traditional drying.

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