• Title/Summary/Keyword: 유리산

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Effect on the surface passivation of i-a-Si:H thin films formed on multi-crystalline Si wafer (유도결합플라즈마 CVD법을 이용한 비정질 실리콘 박막증착을 통한 다결정 실리콘 기판의 표면 passivation 특성평가)

  • Jeong, Chaehwan;Ryu, Sang;Lee, Jong-Ho;Kim, Ho-Sung
    • 한국신재생에너지학회:학술대회논문집
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    • 2010.06a
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    • pp.82.1-82.1
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    • 2010
  • 수소화된 비정질 실리콘 박막을 이용한 반도체는 현재 태양전지, 트랜지스터, 매트릭스 배열 및 이미지 센서 등의 분야에서 이용되고 있다. 자세히 이야기 하면, 여러 가지의 광전효과 물질에 대한 특성이 있으며, 가시광선영역에 대하여 > $10^5cm^{-1}$이상의 매우 높은 광흡수계수와 낮은 온도를 갖는 증착공정 등이 있다. 박막의 밴드갭은 약 1.6~1.8eV로서 태양전지의 흡수층과 passivation층으로 적절하다. 여러 가지 종류의 태양전지 중 비정질 실리콘 박막/결정질 실리콘 기판의 구조로 이루어진 이종접합 태양전지는 저온에서 공정이 가능한 대표적인 것으로서 HIT(Heterojunction with Intrinsic Thin layer)구조로 산요사에 의해 제안된 것이다. 이것은 결정질 실리콘 기판과 도핑된 비정질 실리콘 박막사이에 얇은 진성층 비정질실리콘 박막을 삽입함으로서, 캐리어 전송을 좋게하여 실리콘 기판 표면의 passivation효과를 증대시키는 결과를 가지고 온다. 실험실 규모에서는 약 20%이상의 효율을 보이고 있으며, 모듈에서는 19.5%의 높은 효율을 보이고 있어 실리콘 기판을 이용한 고효율 태양전지로서 각광을 받고 있다. 이러한 이종접합 태양전지의 대부분은 단결정 실리콘을 사용하고 있는데, 점차적으로 다결정 실리콘 기판으로 추세가 바뀌고 있어, 여기에 맞는 표면 passivation 공정 및 분석이 필요하다. 본 발표에서는 다결정 실리콘 기판위에 진성층 비정질 실리콘 박막을 유도결합 플라즈마 화학기상 증착법(ICP-CVD)을 이용하여 제조하여 passivation 효과를 분석한다. 일반적으로 ICP는 CCP(coupled charged plasma)에 비해 약 100배 이상 높은 플라즈마 밀도를 가지고 있으며, 이온 충돌같은 표면으로 작용하는 것들이 기존 방식에 비해서 작다라는 장점이 있다. 먼저, 유리기판을 사용하여 ICP-CVD 챔버내에 이송 한 후 플라즈마 파워, 온도 및 가스비(SiH4/H2)에 따른 진성층 비정질 실리콘 박막을 증착 한 후, 밴드갭, 전도도 및 결합구조 등에 대한 결과를 분석한 후, 최적의 값을 가지고 250um의 두께를 갖는 다결정 실리콘을 기판위에 증착을 한다. 두께(1~20nm)에 따라 표면의 passivation이 되는 정도를 QSSPCD(Quasi steady state Photoconductive Decay)법에 의하여 소수캐리어의 이동거리, 재결합율 및 수명 등에 대한 측정 및 분석을 통하여 다결정 실리콘 기판의 passivation effect를 확인한다. 제시된 데이터를 바탕으로 향후 다결정 HIT셀 제조를 통해 태양전지 효율에 대한 특성을 비교하고자 한다.

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A Study on the Separation of Food-Waste Leachate into 3 Phases (음식물쓰레기 탈리액의 삼상분리)

  • Kim, Sangguk;Jeong, Minji;Kwon, Hyolee
    • 한국신재생에너지학회:학술대회논문집
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    • 2010.11a
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    • pp.197-197
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    • 2010
  • 음식물쓰레기의 삼성분은 수분, 휘발분, 회분이며 이들이 차지하는 비율은 계절, 지역별로 다소 상이하지만 수분 약 80%, 회분3%, 휘발분 17%이다. 음식물쓰레기 전처리과정으로 이물질제거, 탈수공정이 있으며 탈수공정에서 다량의 탈리액이 발생한다. 본 연구에서는 탈리액을 데칸타를 이용하여 1차로 원심분리하여 고.액 분리한 액을 실험대상으로 하였다. 실험대상 탈리액의 물성은 BOD 78,800[mg/l], COD 41,000[mg/l], 부유물질 25,900[mg/l], 총질소 928[mg/l]이었다. 탈리액에는 기름성분(육류, 식용유등), 입자상물질등이 포함되어 있으며 이들은 난분해성 유기물질로, 이를 제거하는데 기존의 처리방법으로 많은 어려움이 있어 주요한 수질오염 발생원이 되고 있다. 예를들면 하수처리장 폭기조 수면에 유막을 형성하여 산소공급을 방해함으로 미생물번식을 방해하는 요인이 된다. 본 연구는 음식물쓰레기 탈리액의 수분, 고형분, 유분으로의 삼상분리에 관한 것이다. 유분은 에멀젼형태로 안정되게 수층에 분산되어 존재한다. 미세기포를 이용한 부상법의 경우 미세기포 표면과 유분의 화학적친화력이 낮아 기포표면에 유분이 잘 부착되지 않으며, 원심분리 방법만으로는 유분 분리효율이 낮고, 추출에 의한 분리시 추출액이 다량 소요되고 처리시간이 길며 추출액 비용이 많이 소요된다. 탈리액을 유분, 슬러지, 수분으로 분리하면 환경오염을 일으키는 주요성분을 신재생에너지 원료로 활용할 수 있다. 유분의 주성분이 동식물성 유지이므로 전처리시 산촉매를 이용 수분과 유리지방산을 제거하고 염기성촉매를 이용하여 전이에스테르화 반응을 거치면 바이오디젤인 FAME과 글리세롤으로 변환하므로 글리세롤을 분리하면 바이오디젤을 얻을 수 있다. 슬러지는 입자상 물질로 착화가 잘 되고 건조하면 발열량이 높으며 중금속등에 오염되지 않아 청정연료로 활용이 가능하다. 실험실에서의 탈리액 삼상분리방법은 다음과 같다. 탈리액 30ml당 추출액으로 노말헥산을 1ml를 가한 다음 플라스크에서 $80^{\circ}C$로 가열 후 방냉한다. 가열중 노말헥산의 손실을 방지하기 위하여 증발가스를 콘덴서에서 응축하여 플라스크로 재순환한다. 탈리액을 플라스크에서 꺼내어 원심분리기 rack에 300-400g씩 병에 각각 넣고 4,000rpm으로 30분간 운전한다. 탈리액은 상부로부터 유분층, 미세입자층, 수층, 슬러지층으로 분리된다. 각 층의 계면에서 2종의 성분이 약간 섞일 수 있다. 유분을 분리한 후 유분층 잔존물과 미세입자층, 수층 상층부의 혼합물을 취하여 50g씩 병에 넣고 3,500rpm으로 10분간 운전한 후 유분을 분리한다. 마지막으로 미세입자층만을 3,500rpm으로 10분간 원심분리한 후 유분을 따로 분리한다. 얻어진 유분은 rotary evaporator에서 $120^{\circ}C$로 가열하여 유분과 노말헥산을 분리하며 분리효율을 제고하기 위하여 감압하에서 운전한다. 분리된 유분의 고위발열량이 9,450[Kcal/kg]이었으며 원소분석 결과 탄소 74.7%, 수소 12.55%, 질소 0.08%, 유황분 0.0003%이었다. 분리된 유분의 양은 계절별로 시료별로 다르며 가을철에는 1.6-1.9%, 여름철은 1.0-1.3%이었다. 분리된 슬러지로부터 Hg, As, Cr, Cd, Pb 중금속 성분이 검출되지 않았으며 수분 2.8%, 휘발분 76.85%, 회분 7.52%, 고정탄소 12.83%이었고 원소분석결과 탄소 45.25%, 수소 7.46%, 질소 5.05%, 산소 34.39%, 유황분 0.33%이었으며 저위발열량은 4,480[Kcal/kg]이었다. 분리된 슬러지 양은 11-19% 이었다.

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Effects of the Storage Condition on the Chemical Components of the Fruit Bodies in Oyster Mushroom(Pleurotus ostreatus) (느타리버섯의 저장조건(貯藏條件)이 자실체(子實體)의 화학성분(化學成分)에 미치는 영향(影響))

  • Park, Jeong Sik;Kim, Seong Yeol
    • Korean Journal of Agricultural Science
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    • v.13 no.1
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    • pp.123-129
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    • 1986
  • These studies were conducted to elucidate the effect of storage conditions on the changes of chemical components in fruit bodies of oyster mushroom(Pleurotus ostreatus), and the results obtained were as follows. 1. The fruit bodies of oyster mushroom sealed with polyethlene film 0.03 mm thickness maintained their freshness for 15 days at $1^{\circ}C$, 10 days at $5^{\circ}C$ and 3 days at $20^{\circ}C$. 2. The respiration rates of the fruit bodies grown in the rice-straw substrate was 29.7mg $CO_2/kg$ F.W/hr. at $1^{\circ}C$, 32.7mg at $5^{\circ}C$, and 46.3mg at $20^{\circ}C$ during the storage, respectively. The respiration rate showed the highest level at the second day during the storage. 3. The contents of total and reducing sugar during the storage of oyster mushroom rapidly increased at $5^{\circ}C$ until the fifth day following slowly decreased. 4. The content of protein in the oyster mushroom was reduced during the storage, while the free amino acid slightly increased. 5. The change of RNA and DNA contents during the storage of oyster mushroom showed inconsistency on the temperature and the storage period.

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Spawning behavior and Morphological Development of the Eggs and Larvae of the Fringed blenny, Chirolophis japonicus from Korea (Pisces: Stichaeidae) (한국산 괴도라치 (Chirolophis japonicus)의 산란행동, 난 발생과 자어의 형태발달)

  • Park, Jae Min;Lee, Sung Hun;Choi, Jae Young;Han, Kyeong Ho
    • Korean Journal of Ichthyology
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    • v.27 no.2
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    • pp.63-70
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    • 2015
  • This research is about spawning behavior and morphological development of the eggs and larvae of fringed blenny which lives in Korean sea. It helps to find out the relation between fringed blenny larvae and other stichaeidae larva. Moreover, it is going to use for the basic data of taxonomical research. There were 8 mother fishes (total length 31.8~34.0 cm, average $32.9{\pm}0.21cm$), which were captured from the cost of Sindeok-dong, Yeosu-si, Jeollanam-do from December, 2010. we used trap to capture them. Mother fishes were brought to glass aquarium ($50{\times}30{\times}35cm$) and nurtured with recirculate rearing system. Breeding water temperature was $12.3{\sim}15.8^{\circ}C$ (average $14.1{\pm}2.47$) and salinity was 32.5~33.5‰ (average $33.0{\pm}0.05$‰). fertilized egg was round, opaque demersal egg. The size was 1.81~2.19 mm (average $2.00{\pm}0.27mm$, n=50). Incubation was begun after 271 hours and 30 minutes from fertilization. It started with piercing the egg membrane. prelarvae had length of 8.45~8.84 mm (average $8.65{\pm}0.28mm$, n=5) right after the incubation, and both mouth and anus were opened. After 11 days from the incubation, postlarvae had length of 10.5~11.3 mm (average $10.9{\pm}0.57mm$), and the number of myotomes was increased to 66.

The Development of Traditional Korean Fermented Liquor Made from Acanthopanax chilsanensis (지리오갈피를 첨가한 전통 발효주의 개발)

  • Kim, Myung-Suk;Lee, Sang-Won
    • Journal of Life Science
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    • v.28 no.2
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    • pp.201-206
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    • 2018
  • The purpose of this study was to investigate the characteristics of the traditional Korean fermented liquor of Acanthopanax chilsanensis in order to promote its consumption and develop local products. The ethanol contents of the traditional Korean fermented liquors, which contained the root, stem and fruit of Acanthopanax chilsanensis with 10% rice for 13 days at $25^{\circ}C$, were $14.7{\pm}0.7%$, $15.3{\pm}0.9%$, and $15.5{\pm}0.7%$ respectively. The pH of the fermented broth was pH 3.9~pH 4.4 and the total acid was 0.72~0.75%. The total sugar content was abruptly decreased after 24 hr of fermentation, on the 13th day, to 7.1 from 7.5%. The total free amino acids were 7,045.01 mg/l in the test group containing stems. This was higher than in the test group containing the root and fruit of Acanthopanax chilsanensis. The acanthoside-D was 35.42 ppm and 18.91 ppm in the traditional Korean fermented liquor made from 10% root and fruit, but 57.06 ppm in the one made from stem. In the traditional Korean fermented liquor made from root and stem, the L value (lightness), $\underline{a}$ value (redness), and $\underline{b}$ value (yellowness) are all similar and the liquor appeared to be the same color; however, in the fermented liquor made from fruit, L was low and $\underline{a}$ was high, which made the liquor appear more red.

A Study on the Removal of Nitrate Nitrogen by Redox Reaction of Zinc in Acidic Atmosphere (산 처리를 통한 아연의 산화 환원 반응을 이용한 질산성 질소 제거에 관한 연구)

  • Lee, Soo Jeong;Kim, Jong Hwa;Song, Ju Yeong
    • Journal of the Korean Applied Science and Technology
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    • v.34 no.2
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    • pp.217-224
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    • 2017
  • This is a study on the removal of nitrate nitrogen from wastewater by oxidation and reduction reaction of zinc in an acidic atmosphere. The optimum removal rate of nitrate nitrogen and the optimum pH were studied by controlling the amount of zinc and sulfamic acid. The oxidation efficiency was higher at pH 2.0 in the range of pH 2.0 ~ 4.0 because the reaction occurred more strongly in strong acidic atmosphere. It is advantageous to reduce the nitrate ion to the final nitrogen gas by adding the sulfamic acid to the sulfurous acid because it consumes less $H^+$ ion than when the sulfamic acid is not present. According to the same amount of zinc, nitrate nitrogen was removed by 46.0% while sulfamic acid was not added, whereas nitrite nitrogen was removed by 93.0% by adding sulfamic acid. In addition, In this experiment, zinc was prepared in powder form and its reactivity was larger than that of other common zinc metal, so the removal efficiency was very high, about 80.0%, within one minute after the reaction.

Quality Characteristics and Volatile Flavor Compounds of Oriental Melon Wine Using Freeze Concentration (동결농축 참외와인의 품질 특성과 휘발성 향기 성분)

  • Hwang, Hee-Young;Hwang, In-Wook;Chung, Shin-Kyo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.44 no.9
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    • pp.1347-1355
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    • 2015
  • In this study, the physicochemical properties, antioxidant capacities, and volatile flavor compounds of oriental melon wine prepared by freeze concentration after heat treatment (HA), ascorbic acid treatment (AAT), and heat and ascorbic acid treatment (HAAT) were investigated. During fermentation period, the melon wine by HAAT showed greater reduction of soluble solids and reducing sugar contents compared to other treatments. In addition, the melon wine treated with HAAT also showed a higher L value and lower browning index compared to other treatments. After aging, free sugar including fructose, and organic acids including citric acid, succinic acid, and malic acid were detected in all samples. For antioxidant activities and contents, HAAT treated wine showed greater antioxidant activities and total phenolic contents than those of others. In GC/MS analysis, a total of 33 volatile flavor compounds were identified. In the principal component analysis of volatile flavor compounds, principal components 1 and 2 represented 88.15% of the whole date distribution and showed opposite tendencies. Taken together, HAAT enhanced the antioxidant activities and sensory properties of oriental melon wine. Moreover, freeze concentration gave the different volatile flavor characteristics in oriental melon wine.

Physicochemical and Sensory Characteristics of Beef-bone Broths Prepared under Atmospheric Pressure and Overpressure (상압과 가압조건에서 제조한 소뼈 용출액의 이화학 및 관능 특성)

  • Moon, Sang Ha;Kim, Jaecheol;Hwang, Keum Taek;Cha, Yong Bum
    • Korean Journal of Food Science and Technology
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    • v.47 no.6
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    • pp.725-732
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    • 2015
  • This study was conducted to compare the physicochemical and sensory characteristics of beef-bone broths prepared under atmospheric pressure (BBAP) and overpressure (BBOP). Beef-bone was boiled in water (bone/water=1:2, w/w) for 1, 2, 4, 6, and 12 h under atmospheric pressure and overpressure ($121^{\circ}C$, 1.25 atm). The BBOP broth samples were found to contain significantly higher amounts of solid, crude protein, crude ash, collagen, and chondroitin sulfate than the BBAP broth samples for a given boiling time (p<0.05). In addition, the Ca and Mg contents in the BBAP samples were higher than those in the BBOP samples, whereas the P, Na, and K contents were higher in BBOP than BBAP. The L value of BBAP was also significantly higher than that of BBOP (p<0.05). Further, as the boiling time increased, turbidity increased in the BBAP samples. In the quantitative descriptive analysis, the BBOP samples exhibited stronger brownness, transparency, meaty off-odor, meaty off-flavor, and sulfuric odor than the BBAP samples.

Effect of Cooking Temperature and Time on Characteristics of Port Sausage (가열온도와 시간이 돈육소시지의 특성에 미치는 영향)

  • 정인철;문귀임;이돈우;문윤희
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.23 no.5
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    • pp.832-836
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    • 1994
  • This study was carried out to investigate several kinds of characteristics of pork sausage prepared by different cooking temperature and time (60, 90, 120, 150, 180 minutes in $58^{\circ}C$ and 25, 40, 55, 70, 85 minutes in $65^{\circ}C$). In case of color, L(bright), a (red) and b(yellow) value were 64.60-65.26, 9.14-9.94 and 8.68-9.34 in $58^{\circ}C$, and 65.16-66.68, 8.78-9.62 and 7.66-8.36 in $63^{\circ}C$, respectively. Gel strength showed high when cooking time was 120, 250 and 180 minute in $58^{\circ}C$ and 40 minute in $65^{\circ}C$. Residual nitrite concentration showed higher $58^{\circ}C$ than $65^{\circ}C$ and decreased gradually as cooking time elevated in all cooking temperature. Total plate count in 58$^{\circ}C$ was higher than $65^{\circ}C$, was wholly $8.7{\times}10^2~3.5{\times}10^3$.In case of free amino acid content, Asp, Glu and Lys were high and Cys, Met and Tyr low and was not different with $58^{\circ}C$ and $65^{\circ}C$. The result of sensory evaluation was not different (p<0.05) with $58^{\circ}C\;and\;65^{\circ}C$.

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Effects of Rot Water Extract from Roasted Safflower(Carthamus tinctorius L.) Seed on Quality of Cookies (홍화씨 열수추출물 첨가가 쿠키품질에 미치는 영향)

  • 곽동윤;김준한;김종국;신승렬;문광덕
    • Food Science and Preservation
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    • v.9 no.3
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    • pp.304-308
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    • 2002
  • Quality characteristic of cookies processed with hot water extract powder from masted safflower seed(RSHE) was investigated. Proximate compositions of RSHE were 4.7% of moisture, 32.6% of crude protein, 6.5% of crude ash. Composition of fatty acids(91.4%) were 77.14% of linoleic acid and 12.12% of oleic acid in RSHE. Glutamic acid, aspatic acid, arginine and glycine were major amino acids. Asparagine(12.69 ㎎/g) and arginine(1.13 ㎎/g) were contented high level in free amino acid of RSHE. The major minerals of RSHE were K(41.95 ㎎/g) and Mg(4.63 ㎎/g). 'L' value of cookies with RSHE were decreased, but 'a' value were increased. The breaking force and hardness of cookies with RSHE were higher than those of control. Thickness of cookies with RSHE were thicker than those of control and RSP(powder from roasted safflower seed). By sensory evaluation of cookies, appearance, taste, texture and overall acceptability score of cookie with 0.1% RSHE recorded first rank.