• Geophysics and Geophysical Exploration
• /
• v.27 no.2
• /
• pp.119-128
• /
• 2024

Marine magnetic surveys provide a rapid and cost-effective method for pioneer geophysical survey for many purposes. Sea-surface magnetometers offer high accuracy but are limited to measuring the scalar total magnetic field and require dedicated cruise missions. Shipboard three-component magnetometers, on the other hand, can collect vector three components and applicable to any cruise missions. However, correcting for the ship's magnetic field, particularly viscous magnetization, still remains a challenge. This study proposes a new additional correction method for ship's viscous magnetization effect in vector data acquired by shipboard three-component magnetometer. This method utilizes magnetic data collected simultaneously with a sea-surface magnetometer providing total magnetic field measurements. Our method significantly reduces deviations between the two datasets, resulting in corrected vector anomalies with errors as low as 7-25 nT. These tiny errors are possibly caused by the vector magnetic anomaly and its related viscous magnetization. This method is expected to significantly improve the accuracy of shipborne magnetic surveys by providing corrected vector components. This will enhance magnetic interpretations and might be useful for understanding plate tectonics, geological structures, hydrothermal deposits, and more.

• Journal of the Korean Magnetics Society
• /
• v.11 no.6
• /
• pp.262-266
• /
• 2001

The magnetic switching volume is known as an important parameter to understand the magnetization reversal process, thermal stability of the written information and media noise. This parameter is influenced significantly by the microstructure of the magnetic layer as well as underlayer. Therefore, we fabricated CoSm/Cr thin films with varying magnetic layer thickness under constant sputtering by using a dc magnetic sputtering machine. The magnetic layer thickness effect on the magnetic switching volume have been studied by the means of magnetic viscosity and dc demagnetization remanence curve mesurements. From these measurements, we found that the switching volumes increased with increasing the magnetic layer thickness, whereas the coercivity showed different behavior. These may be a result of the increased intergranular coupling and the larger volume fraction of the magnetic layer.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.31 no.1
• /
• pp.82-89
• /
• 1998

Partial hydrolyzing condition for low-molecularized alginate and rheological properties such as viscosity, solubility, emulsitying ability, oil absorption capacity, bile acids binding and metal ion binding of the low-molecularized alginates from the sea mustard ( Undaria pinnatifida) and giant kelp (Macrocystis pyrifera) were investigated. Alginate from sea mustard was regularly hydrolyzed with the increase of HCl concentration in the range of 0.2 N to 0.5 N and with the prolonged reaction time at $100^{\circ}C$. The molecular weight of alginate was decreased to a part of 100 after hydrolysis for 50 min with 0.3 N HCl. The ratio of mannuronate to guluronate was increased with the acid hydrolysis and total yield was estimated to be $75\%\~80\%$. Low-molecularization of alginate was featured in the apparent decrease of viscosity, whereas solubility, emulsifying ability, and bile acids binding ability were increased with the low-molecularization. Oil absorption capacity of the acid$\cdot$alkali soluble alginate was slightly higher than that of the water soluble alginate. Metal ion binding capacity was the highest in acid$\cdot$alkali soluble alginate, and decreased with the low-molecularization.

• Journal of the Korean Magnetics Society
• /
• v.26 no.1
• /
• pp.13-18
• /
• 2016

The ac magnetic susceptibility was measured in iron-oxide nanoparticles with average size of 26 nm, which were uniformly dispersed in organic solvent. The ac magnetic susceptibility measured under zero magnetic fields was well fitted with Debye relaxation model and the relaxation frequency was 370 Hz. The relaxation frequency of the nanoparticles coincided with relaxation time of the Brownian motion, which is due to the viscosity of the liquid medium in which magnetic nanoparticles dwell. The Brown relaxation frequencies were linearly increased with magnetic field.

• Journal of the Korean Magnetics Society
• /
• v.21 no.6
• /
• pp.193-197
• /
• 2011

The thickness dependence of the magnetic switching volumes in electrodeposited CoPt films was investigated from the magnetization reversal and the magnetic interaction behavior. As the sample thickness is increased, the field difference between the wall pinning field ($H_{DW}$) and the nucleation field ($H_N$) as well as the absolute value of ${\Delta}$area are increased. Therefore, the decrement tendency of the switching diameter with increasing sample thickness can be well explained by the domain wall motion controlled by the domain wall pinning and the strength of dipolar interaction.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.25 no.2
• /
• pp.255-260
• /
• 1996

증편반죽의 발효에 따른 해면상의 조직(망상구조)형성능의 mechanism을 조사하기 위하여 반죽의 구성성분의 경시적 물성 및 효소(diastase 및 protease) 활성의 변화, 구성 전분 분획의 glucose chain length 변화 및 1% SDS에 의해서 용출되는 단백질 분획의 변화에 대해서 검토하였다. 발효가 진행됨에 따라 증편반죽의 pH는 감소한 반면 점성 및 부피는 발효경과 10시간가지 증가하다가 그 이후로는 약간 감소하는 경향을 보였다. 발효의 진행과 더불어 diastase의 활성은 증가하였으며, 쌀전분 분획 중 amylose의 함량은 약간 감소하였다. 그리고 전분분자의 $\alpha-1,6-glucoside$ 결합을 isoamylase(debranching enzyme)로 가수분해시킨 후 Sephadex G-75를 이용한 chromatogram 분석에 의하면 쌀가루 전분 분획과 증편반죽 전분 분획의 glucose chain length 분포는 거의 유사하지만 발효가 진행됨에 따라 중합도가 낮은 부분이 우선적으로 diastase의 작용을 받은 것이라고 생각되어진다. 한편, 발효가 진행된에 따라 protease의 활성은 증가하고 있었음에도 불구하고 증편반죽의 당에 의한 단백질 분획의 고분자화가 Suprose CL-12 column chromatogram 상에서 관찰되었는데, 이것은 아마도 발효과정 중 증편반죽에 공존하는 미생물들의 발효산물인 당질(gum질)을 매개로 한 단백질 분자의 회합에 의한 결과라고 생각되어진다. 따라서 이러한 결과를 미루어 볼 때 증편반죽의 망상구조 형성능은 발효과정 중 일어나는 당과 단백질간의 상호작용에 의한 결과라 생각되어진다.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.33 no.4
• /
• pp.325-330
• /
• 2000

Alginate obtained from brown algae had various physicochemical and rheological properties and could used as a dietary fiber, However, alginate has not been widely applied to the food industry, since it had high viscosity, high gelling effect conjugated with some mineral, and low solubility. To improve functionality of alginate, partially develymerized alginates, which was water-soluble dietary fiber were obtained by hydrolysis of alginate from the sea tangle, Laminaria japonicus, heated at $121^{\circ}C$. Effects of depolymerization of alginate on the changes of viscosity and average molecular weight, block composition ratio of mannuronate to guluronate (M/G ratio), chemical properties using $PT-IR, ^1H-NMR, and ^(13)C-NMR$ spectrum were investigated. The average molecular weight and viscosity of the alginate were rapidly decreased with the thermal decomposition, and estimated to be 1,307,415 dalton and 284,000 cps, before heating, 728,106 and 3,940.29 cps after 30 min heating, 102,635 and 22.22 cps after 2.5 hrs heating, 51,205 and 12.05 cps after 3 hrs, and 10,049 and 4.28 cps after 6.5 hrs, respectively. The M/G ratio was increased with the heating time, while MM-block did not show any changes and GG-block diminished. The results of $FT-IR, ^1H-NMR and ^(13)C-NMR$ spectrum suggested that changes of molecular structure did not occur by the thermal decomposition.