• Applied Chemistry for Engineering
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• v.24 no.5
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• pp.499-506
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• 2013

As the usuage of tempered glass for touch panel increased rapidly with the development of industry, the amount of UV curable coating solution used to protect glass surfaces during a tempered glass manufacturing process increased as well. The UV curable coating has advantages compared to thermal curing such as shortened curing time and non-solvent. Appropriated polymer and monomer were used as an acid polymer to grant an alkali peeling ability. The monomers were 2-hydroxyl methylacrylate, 1,6-hexanediol diacrylate and dipentaerythritol hexaacrylate which have acryl groups of 1, 2, and 6, respectively. The combination of three different types of photoinhibitors were used and bisphenol A epoxy diacrylate was used as an oligomer. In this study, experiments were carried out by controlling the amount of photoinitiator, oligomer, and additive while maintaining the constant content of the acid polymer and the acrylic monomer. The changes in physical properties according to the additive content were investigated. It was found that the combination of photoinitiators was necessary to achieve the hardness above 4H and it was possible to control the delamination type of the coating film from a sheet to pieces by the addition of TPO as an initiator. The increase in oligomer contents increased the hardness and adhesiveness alongside dissection time. Talc content of 20 wt% showed the best results.

• Journal of Adhesion and Interface
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• v.21 no.3
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• pp.101-106
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• 2020

In this study, epoxy-modified acrylate was synthesized. The synthesized acrylate was added to the composition for sheet molding compound (SMC) in the range of 5 phr to 15 phr. The prepared SMC prepreg was molded at high temperature and pressure to produce a glass fiber reinforced composite. Physical properties such as tensile and impact strength of the composite were measured, respectively. Experimental data show that the composite with 5 phr of synthesized acrylate has 20% improved tensile strength and 12% improved impact strength than that of the reference sample.

• Polymer(Korea)
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• v.30 no.2
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• pp.140-145
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• 2006

The mort commonly available substrate material is glass in the display fibrication process. However, glass is not desirable due to its heaviness and fragility. Recently, plastics such polysulfone (PSF), polyethesulfone (PES), polycarbonate (PC), polyethylene terephthalate (PET) and cyclic olefin polymers (COP) have been investigated to replace glass as a substrate material for display fibrication. Plastic substrates are advantageous in that they are lightweight, huh impart resistance, flexibility, and ability for roll to roll manufacturing process. But many plastics have poor chemical resistance in organic solvent. The chemica resistance is also lequired because they are exposed to solvents for various chemical treatments din the manufacturing process. So, we have an interest in the chemical modification of PSF to improve chemical resistance. We introduced crosslinkable imide moieties using chloromethylation method for the modification of PSF which could be overcome above shortcomings for display substrate based on plastic film. We prepared the cross-linked polysulfone films which were represented chemical resistance in HeOH, THF, DMSO and NMP. The thermal properties were measured by TGA, DSC and TMA. As the results, we have confirmed to enhance of the thermal property. They had low coefficient of thermal expansion (CTE) which decreased to 15% and had increased $T_g\;from\;180^{\circ}C\;to\;252^{\circ}C$. Cross-linked polysulfone films with imide side-chain had good optical properties and chemical resistance so that they could be used as flexible display substrate.

• Food Science and Preservation
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• v.30 no.6
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• pp.983-990
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• 2023

This study was conducted to develop a preservation technology that can induce changes in physicochemical properties to effectively utilize of persimmon leaves. The application effects of steaming or freezing technique were investigated. Astringent persimmon leaves were steam-blanched (100℃, 30 sec) or frozen (-20℃, 15 d), followed by hot-air drying (50℃). The physicochemical properties of the extract obtained by hot-water leaching from the dried leaves were compared. The extract of leaves dried without pretreatment was used as a control. L* value was higher in steamed than in control and frozen. a* value was highest in the control. The browning index was higher in the frozen and lower in the steamed than in the control. Soluble solids were the highest in the steamed and the lowest in the frozen. Sucrose content was relatively high in the steamed, and the glucose and fructose contents were relatively high in the frozen. Total polyphenol content and DPPH radical scavenging activity were higher in steamed and lower in frozen than in control. Thus, it was confirmed that steam or freeze pretreatment after harvesting persimmon leaves affects the extraction yield, color, antioxidant capacity and component changes of dried persimmon leaves. Unlike steaming, freezing pretreatment showed the effect of promoting decomposition and browning reactions, and it is considered useful when such an effect is needed.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.5
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• pp.459-468
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• 1986

This study was attempted to process low-sodium salt fermented small shrimp as substitutes for traditional high-sodium salt fermented one which has widely been favored and consumed in Korea. Low-salt fermented small shrimp was prepared with $4\%$ sodium chloride and $4\%$ potassium chloride, and various additives such as $0.5\%$ lactic acid, $6\%$ sorbitol and $4\%$ ethylalcohol extract of red pepper as preservatives and flavor enhancers. And the changes of taste compounds, volatile compounds and fatty acid composition in low-salt fermented small shrimp were analyzed and compared with those of conventional $20\%$ sodium salt fermented one during the fermentation of 120 days at $25{\pm}3^{\circ}C$. The most favorable taste for fermented small shrimp were reached at 60 days of fermentation. Judging from sensory evaluation, little difference of taste was detected between the low-salt fermented small shrimp and high-sodium salt fermented one. The principal taste compounds in fermented small shrimp were free amino acids, and betaine and nucleotides and their related compounds played an assistant role. The major amino acids in fermented small shrimp were glutamic acid, leucine, proline, glycine, lysine and aspartic acid. The major fatty acids in fermented small shrimp samples were 16:0, 20:5, 22:6, 16:1 and 18:1, and unsaturated fatty acids decreased slightly while saturated fatty acids increased during fermentation. At 60 days of fermentation 8 kinds of volatile fatty acids (acetic acid, propionic acid, isobutyric acid, butyric acid, isovaleric acid, valeric acid, isocarproic acid, carproic acid), 6 kinds of carbonyl compounds (ethanal, propanal, 2-methylpropanal, 3-methylbutanal, pentanal, 2-methylpentanal), and 3 kinds of volatile amines (methylamine, trimethylamine, isopropylamine) were identified.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.1
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• pp.21-29
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• 1988

This study was carried out to develop the powdered Katsuobushi (a kind of boiled, smoked, and dried fish product which is used for seasoning soup as it is.) using skipjack as a natural flavoring substance. The processing conditions of the powdered Katsuobushi and the changes of taste compounds during processing of the products were examined. In preparation of the powdered Katsuobushl, frozen skipjack was thawed, beheaded, gutted, filleted and then sliced to 1cm of thickness. The silted meats were boiled in skipjack extract for 20 minutes, and then it was smoked for, 3 times to $10\~12\%$ moisture content at $80^{\circ}C$ for 8 hours. The smoked - dried meats were followed to be 50 mesh of particle size. The effect of slicing and boiling in skipjack meat extract on enhancing flavor and on preventing lipid oxidation of product during processing were observed. The moisture content and crude lipid content of the powdered Katsuobushi was in the range of 11 to $12\%$ and 4.3 to $4.8\%$, respectively. The taste compounds of the product were nucleotides and their related compounds, 1135.8mg/100g ; free amino acid and related compounds, 2210.2mg/100g ; non-volatile organic acids, 1148.0mg/100g ; and total creatinine. 592.1mg/100g on dry basis, and small amount of betaine and TMAO. The major elements of mineral in the product were found to be K, Mg, Na, and Ca. The content of IMP was 542.0mg/100g, and major free amino acids were found to be histidine, anserine, taurine, carnosine and alanine of which occupied to $83.6\%$ of total free amino acids. In non -volatile organic acids, major ones were lactic acid, succinic acid, pyroglutamic acid and $\alpha-ketoglutaric$ acid. From the results of the chemical experiments and sensory evaluation, we may conclude that the flavor of the product from present experiment is more desirable than that of conventional products although the processing time used were much shortened than that of conventional method, and it can be commercialized as a seasoning powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.209-215
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• 2007

The functional sauce from shrimp byproducts (heads, shells and tails) was prepared and examined for its characterization. The results of volatile basic nitrogen (VBN) suggested that shrimp byproducts were suitable materials for preparing functional sauce. The shrimp hydrolysate, which was incubated with Alcalase for 30 min, showed excellent yield and ACE inhibitory activity. The concentrated sauce from shrimp byproduct was high in crude protein, while low in VBN content and salinity when compared to commercial shrimp sauce. The total amino acid content (23,095.2 mg/100 mL) of concentrated sauce from shrimp byproduct was higher than that (4,582.5 mg/100 smL) of commercial shrimp sauce; also, the major amino acids were glutamic acid, aspartic acid, arginine and lysine. The free amino acid content and taste value of concentrated sauce from shrimp byproduct were 2,705.5 mg/100 mL and 81.0, respectively. The results on the taste value of concentrated sauce from shrimp byproducts suggested that the major taste active compounds among free amino acids were glutamic acid and aspartic acid.

• Food Science and Preservation
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• v.5 no.4
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• pp.326-330
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• 1998

Freeze storage technique is widely used for food processing to keep freshness and quality of the product. This technique was applied to fresh, unshelled groundnut to develop a new type of product which could maintain fresh taste and nutritive values even after several months of storage. The groundnut varieties, Daepungtangkong, Daekwangtangkong and Sindaekwangtangkong were grown at the experimental field of NCES in 1996. Immatured pods or groundnut were harvested around 20 to 3o days before full maturity, washed, and steamed at 100$^{\circ}C$ for 5 min. to stop enzyme activity. After vacuum packing (at -760mmHg for 10 min.) with 0.08mm polyvinyldichloride film, the pods were immediately frozen at -70$^{\circ}C$ for 24h and transfered at -20$^{\circ}C$ for long-term storage. Physico-chemical properties of frozen vegetable groundnut were investigated at 2 months after storage and compared to those of conventionally dried groundnut. After 2 months storage, the thawed kernels were very palatable with softness and fresh taste. Acid value and hardness (measured as the compression force on the probe of a texture analyzer) were much lower in frozen vegetable groundnut than those in the air-dried ones. Presence of free sugars is one of the important factors affecting groundnut taste, and the free sugar contents were considerably decreased in the frozen vegetable groundnut compared to freshly harvested groundnut. But in dried groundnut no free sugar was detected.

• Journal of Conservation Science
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• v.25 no.3
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• pp.299-316
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• 2009

The Goryeo roof tiles from the Oegol site in Tangjeong, Asan are classified into three groups in color such as gray, red yellow and gray-yellow groups, respectively. While each group of tiles shows characteristic specific gravity, absorption ratio, LOI and vitrification degree, mineral content and distribution, and chemical composition are generally homogeneous among all groups of roof tiles. Also, all roof tiles and soils from the site show similar geochemical behavior of elements and clay-mineralization degree. This indicates that the soil from the site is probable to be a raw material of the roof tiles. Firing temperature of the roof tiles is estimated as 950 to $1,050^{\circ}C$ for the gray group, 800 to $900^{\circ}C$ for the red yellow group, and 900 to $950^{\circ}C$ for the gray-yellow group. In conclusion, roof tiles from the Oegol site is interpreted to be made of local clay without additive minerals, applying various firing conditions and standardized purifying process of raw clay materials.

• Composites Research
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• v.34 no.4
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• pp.241-248
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• 2021

As the electric vehicle market grows, there is an issue of light weight vehicles to increase battery efficiency. Therefore, it is going to replace the battery module cover that protects the battery module of electric vehicles with high strength/high heat-resistant polymer composite material which has lighter weight from existing aluminum materials. It also aims to respond to the early electric vehicle market where technology changes quickly by combining 3D printing technology that is advantageous for small production of multiple varieties without restrictions on complex shapes. Based on the composite material mechanics, the critical length of glass fibers in short glass fiber (GF)/polycarbonate (PC) composite materials manufactured through extruder was derived as 453.87 ㎛, and the side feeding method was adopted to improve the residual fiber length from 365.87 ㎛ and to increase a dispersibility. Thus, the optimal properties of tensile strength 135 MPa and Young's modulus 7.8 MPa were implemented as GF/PC composite materials containing 30 wt% of GF. In addition, the filament extrusion conditions (temperature, extrusion speed) were optimized to meet the commercial filament specification of 1.75 mm thickness and 0.05 mm standard deviation. Through manufactured filaments, 3D printing process conditions (temperature, printing speed) were optimized by multi-optimization that minimize porosity, maximize tensile strength, and printing speed to increase the productivity. Through this procedure, tensile strength and elastic modulus were improved 11%, 56% respectively. Also, by post-processing, tensile strength and Young's modulus were improved 5%, 18% respectively. Lastly, using the FEA (finite element analysis) technique, the structure of the battery module cover was optimized to meet the mechanical shock test criteria of the electric vehicle battery module cover (ISO-12405), and it is satisfied the battery cover mechanical shock test while achieving 37% lighter weight compared to aluminum battery module cover. Based on this research, it is expected that 3D printing technology of polymer composite materials can be used in various fields in the future.