• Resources Recycling
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• v.27 no.2
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• pp.63-67
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• 2018

Gibbs free energy is a measure of relative stability among substances. Since the nature of the ions in aqueous solution is diverse, their thermodynamic data at extensive experimental conditions is scarce. In this work, the calculation procedure was introduced to obtain the absolute and conventional standard molar enthalpies and entropies of hydration of ions from the standard enthalpies and entropies of formation of hydrated ions. The application of correspondence principle to estimate thermodynamic data at high temperature was explained.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.17 no.12
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• pp.1185-1191
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• 2005

Published correlation equations of the enthalpy of vaporization are reviewed and a new four-parameter correlation equation is proposed. Performance of the proposed equation is examined using the ASHRAE data for 22 pure substance refrigerants as reference data. The new equation yields an average absolute deviation of $0.05\%$, which is smaller than those of published equations, such as equations of Guermouche-Vergnaund $(0.08\%)$, Aerebrot $(0.13\%)$, Radoz-Lydersen $(0.08\%)$, and Somayajulu $(0.08\%)$. The three adjustable parameters of the modified correlation are optimized and reported for 22 substances. The equation proposed in this work is valid over the entire temperature range where data points exist.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1995.11a
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• pp.129-129
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• 1995

• Proceedings of the KSEEG Conference
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• 2001.04a
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• pp.303-307
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• 2001

• Proceedings of the Korean Nuclear Society Conference
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• 2002.10a
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• pp.61.2-61
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• 2002

• Journal of the Korean Chemical Society
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• v.48 no.2
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• pp.123-128
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• 2004

Quantum chemical quantities, enthalpy of formation(${\Delta}H_f$), HOMO and LUMO energy, and dipole moment(${\mu}_D$) were acquired by AM1, PM3, and ZINDO/1 methods for polyamines and imidazole derivatives. The investigation of the inhibitory activity on some Ni(II) complexes with polyamines and imidazole derivatives is performed by ZINDO/1 calculations. It was found that experimental inhibitory activity(IA) appeared when the value of net charge and enthalpy of formation were over 0.03 and -300 eV, respectively for Ni(II) complexes. These results showed that the Ni(II) complexes have exception on the following very unstable compounds: square pyramidal [Ni(dpt)(tn)])]$^{2+}$(dpt=3,3'-diaminodipropylamine)(tn=1,3-diaminopropane) and distorted tetrahedral [Ni(N-PropIm))$_2$(NCS))$_2$](N-PropIm=N-Propylimidazole).

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.556-561
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• 1989

Thermal properties of amylose-lysolecithin (AL) complex, amylose content and effect of lysolecithin on the gelatinization of rice starch were investigated by Differential Scanning Calorimetry (DSC). The melting temperature of AL complex was near to $108.5^{\circ}C$ and the melting enthalpy was about 1.0cal/g. The gelatinization temperature of rice starch was not affected by adding lysolecithin. However, the enthalpy of gelatinization was decreased. The amylose contents in rice varieties were calculated from melting enthalpy of AL complex. The amylose contents for Indica and Japonica types of rice were in the range of 16-19%, which were in good agreement with those determined by iodine binding method. Significant differences were not observed in the amylose contents between Indica and Japonica varieties.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.638-643
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• 1994

Gelatinization and retrogradation properties of modified starches which were prepared by steeping sweet potato at $40^{\circ}C$ for 2, 4, 7 and 10 days were investigated. The peak temperature of gelatinization and enthalpy of untreated starch by DSC were $53.9^{\circ}C\;and\;1.32\;cal/g$, respectively, but those of modified starch were increased by steeping. In gelatinization by alkali, starches with 2, 4 and 7 day steeping showed higher viscosities than untreated starch, whereas the viscosities of starches with 10 day steeping decreased. The clarities in paste decreased during storage in all starches and decreased in starches with steeping. The degrees of retrogradation by ${\alpha}-amylase-iodine$ method were higher in starches with steeping than untreated starch. The enthalpy of retrograded starches by DSC increased by steeping except 4 day steeping starch. The sweet potato extract containing sugar inhibited the retrogradation of starch paste and the degree were higher in residual starches than in untreated starch.

• Journal of the Korean Chemical Society
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• v.41 no.2
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• pp.63-68
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• 1997

Calorimetric measurements have been carried out for the binary mixture between protic, ROH (R=Me, Et) and dipolar aprotic solvents, MeCN,$Me_2CO,\;MeNO_2(or EtNO_2)$in order to investigate the molecular interaction and liquid structure of isodielectric solvents. From the measured partial molar enthalpies of the solutions, excess enthalpies for the mixing process were determined. The hydrogen bond strength between two components decreases in the order of$ROH-ROH>ROH-Me_2CO>ROH-MeCN>ROH-MeNO_2(or EtNO_2)$and the hydrogen bond donor acidity decreases in the order of MeOH>EtOH. From this result, we can conclude that the most important interaction for the formation of binary liquid mixture comes from the specific hydrogen bond.

• Korean Journal of Food Science and Technology
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• v.51 no.5
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• pp.432-437
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• 2019

The objective of this study was to determine the molecular/crystalline structures and phase transition properties of starches isolated from six rice cultivars grown in Korea. Apparent amylose content was highest in starch obtained from the Saemimyeon cultivar (30.8%) and lowest in that obtained from the Sheonhyangheukmi cultivar (20.3%). Starch from the Saemimyeon cultivar had a lower proportion of short chains (DP 6-12) and a the higher proportion of long chains (DP${\geq}37$) than that seen in other rice starches. Saemimyeon had relatively higher pasting temperature ($86.5^{\circ}C$), gelatinization temperature ($72.1^{\circ}C$) and gelatinization enthalpy (14.2 J/g) than these values found for other rice starches. The onset temperature and enthalpy for ice crystallization of rice starch ranged from $-27.1{\sim}-20.2^{\circ}C$ and 241.1~264.8 J/g, respectively. The ice melting enthalpy measured in excess water (67% water content) of rice starches was 282.4~310.1 J/g. Among the rice starches examined, starch obtained from Sheonhyangheukmi, with the lowest amylose content, showed the lowest glass transition temperature (${T_g}^{\prime}$).