• Resources Recycling
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• v.27 no.2
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• pp.24-31
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• 2018

In this study, waste ITO target is dissolved into hydrochloric acid to generate a complex indium-tin chloride solution. Nano sized ITO powder with an average particle size below 30 nm are generated from these raw material solutions by spray pyrolysis process. Also, in this study, thermodynamic equations for the formation of indium-tin oxide (ITO) are established. As the reaction temperature increased from $800^{\circ}C$ to $900^{\circ}C$, the proportion and size of the spherical droplet shape in which nano sized particles aggregated gradually decreased, and the surface structure gradually became densified. When the reaction temperature was $800^{\circ}C$, the average particle size of the generated powder was about 20 nm, and no significant sintering was observed. At a reaction temperature of $900^{\circ}C$, the split of the droplet was more severe than at $800^{\circ}C$, and the rate of maintenance of the initial atomized droplet shape decreased sharply. The average particle size of the powder formed was about 25 nm. The ITO particles were composed of single solid crystals, regardless of reaction temperature. XRD analysis showed that only the ITO phase was formed. Remarkably, the specific surface area decreased by about 30% as the reaction temperature increased from $800^{\circ}C$ to $900^{\circ}C$.

• The Korean Journal of Food And Nutrition
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• v.18 no.4
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• pp.302-308
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• 2005

To examine the difference in each ingredient between the yeast strain and two raspberry kinds (Rubus crataegifolius Bunge(RCB), Rubus coreanus Miquel(RCM)) in the making of raspberry wine, five active dry yeasts were selected. Regarding the RCM ethanol content, the raspberry wine fermented by Lalvin Wl5 was the highest, while those fermented by Prise de Mousse were the lowest. The pH of the RCM was $3.58\~3.63$, and Montrachet was the highest one of total acidity. In the case of nonflavonoid phenols, the RCM fermented by Montrachet was the highest one, and in the case of flavonoid phenol and total phenol, the RCM fermented by Epernay II was the highest. The content of organic acid in RCM were highest in the following order: citric acid > oxalic acid > malic acid, and tartaric acid was not detected at all. The average content of malic acid in RCM after malolactic fermentation was reduced by almost $65.5\%$, and the RCM fermented by Prise de Mousse, after malolactic fermentation, was $73.3\%$. This latter was the highest, while the RCM fermented by Epernay II was the lowest, at $59.1\%$.

• Food Science and Preservation
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• v.23 no.2
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• pp.204-210
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• 2016

This study aimed to find an effective preservation method of lotus leaves for the preparation of lotus-leaf Yakju throughout the year. The characteristics of Yakju containing lotus leaves pretreated by blanching, steaming, roasting, and drying were investigated in this study. The chemical properties of Yakju (pH, amino acidity, alcohol content, and volatile acid content) were significantly different for all treatments, except for the total acid content. The polyphenol content ranging from 315.89 to 462.63 ppm (p<0.05) was significantly different depending on pretreatment method L color value for Yakju was not significantly different all treatments, while a value was significantly different in Yakju containing frozen stored leaves after pretreatment. The b value was lowest for the blanching treatment, and was significantly different for all treatments. Among the organic acids present in Yakju, the oxalic, citric, and malic acid contents were significantly different for all treatments. In sensory evaluation, lotus-leaf Yakjus containing fresh leaves and dried leaves were preferred to the others in color and flavor among Yakjus prepared with lotus leaves before cold storage. However, among the Yakjus prepared with lotus leaves after cold storage, that containing blanched leaves was preferred to the others in terms of flavor, taste, and overall acceptability.

• Applied Biological Chemistry
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• v.35 no.1
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• pp.51-54
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• 1992

Analysis of chemical components in the cultivars of Korean figs(Ficus carical L.), Bongraesi and Seungjung Dauphone were performed. The results of analyses for Bongraesi and Seungjung Dauphine were found out to he moisture content of 88.70, 88.40%, protein 0.70, 0.72%, fat 0.31, 0.27%, fiber 1.12, 0.83%, ash 0.47, 0.44%, pectin 2.81, 2.71% and ascorbic acid 1.33, 1.67 mg%, respectively. The total and reducing sugar contents of two cultivars were 9.0%, 9.6% and 8.5%, 8.8% respectively. Glucose and fructose were major sugar components of figs. The organic acids in figs were mainly composed of citric and tartaric acid. The amino nitrogen contents of the two cultivars were 47.6 mg/100g in Bongraesi and 38.7 mg/100g in Seungjung Dauphine. It was found that major amino acids in figs were serine, aspartic acid, proline and alanine. The content of these fraction in total amino acid were shown 62.8% in Bongraesi and 64.0% in Seungjung Dauphine, respectively.

• Food Science and Preservation
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• v.24 no.6
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• pp.786-794
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• 2017

This study analyzes the chemical composition and thiobarbituric acid reactive substance levels of Godulbaegi (Youngia sonchifolia M.) depending on collection time. The moisture and crude fat content in leaf and root decreased, while crude fiber, crude protein, carbohydrate, and ash increased with increases in collection time. The mineral elements tended to increase in each sample with increases in collection time. The content of vitamin B increased as collection time increased. Vitamin C content was approximately five times higher in the leaves than that in the roots. Total amino acids in leaf and root increased considerably as collection time increased content of phenolic compounds in root were higher than that in the leaf and these contents increased. Antioxidant activity of Godulbaegi was higher in the root than in the leaf and increased as collection time increased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.411-416
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• 2002

Yogurt base was prepared from whole milk and skim milk added with 0.2∼1.0% (w/v) of Saururus chinensis(Lour.) Bail water extract (SCe) and fermented with lactic acid bacterias (the mixed strain of Streptococcas themophilus and Lactobacillus bulgaricus) at 37$\^{C}$ for 24 hr. Quality characteristics of the yogurt were evaluated in terms of acid production, number of viable cells, viscosity and sensory property during lactic acid fermentation. The composition of organic acids was also measured by HPLC. Addition of SCe stimulated the growth of lactic acid bacteria and remarkably enhanced the acid production. The viscosity and lactic acid content of yogurt were also increased by addition of SCe. The sensory score of yogurt added with 0.4% of SCe was significantly higher than other groups in taste and overall acceptability The storage abilities of yogurts added with SCe were relatively good at 5$\^{C}$ for 15 days.

• Journal of the Korean Ceramic Society
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• v.38 no.3
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• pp.238-244
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• 2001

본 연구에서는 Seed 첨가법에 의하여 제조된 mullite(Syn M)와 외국산 mullite 2종류(sintered mullite : SM, fused mullite : FM)를 고알루미나질 내화물 원료에 적용하여 내화물 시편을 제조하였으며 mullite에 따른 결정상, 미세구조, 부피비중, 강도를 조사하였다. SM, FM, Syn M의 mullite 함유량은 93.17%, 86.79%, 97.57%이었으며 mullite를 15 wt% 첨가하여 제조한 시편의 물성을 조사한 결과 Syn M을 함유한 시편이 꺾임강도 338.60 MPa, 압축강도 9,427kgf/$\textrm{cm}^2$을 나타내었다. 외국산 mullite를 첨가한 시편의 강도는 Syn M을 첨가한 것보다 약 5~10% 정도 낮은 강도를 보였다.

• Journal of the Korean Chemical Society
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• v.29 no.2
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• pp.129-136
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• 1985

In the atomic absorption spectrometry using an air-acetylene flame, the interferences of Zr, Sn, Al, Sb, $SO_4^{2-},\;VO_3^-,\;and\;SiO_3^{2-}$, on the calcium absorption and the repression of this interference by the addition of cerium have been studied. The interference by Zr, Sn, Al, Sb, $SO_4^{2-},\;VO_3^-,\;and\;SiO_3^{2-}$ existed as the same concentration as calciurn ($3.0 {\times} 10^{-4}$M) in the sample solution are completely released by the addition of cerium twice as much as interfering cation. The interferences by the mixed interfering cations (Zr, Sn, Al and Sb) and by the mixed interfering anions ($SO_4^{2-},\;VO_3^-,\;and\;SiO_3^{2-}$) are larger than by each interfering cation and anion, and the releasing effect by cerium ($1.5 {\times} 10^{-2}$M) is effective up to some degree of the concentration of mixed interfering cations and of mixed interfering anions. The releasing effect by cerium to the mixed solution of interfering cations and anions is applicable to quite wide range of concentration.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2018.06a
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• pp.86-86
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• 2018

볼트, 너트 등의 파스너는 건축 재료나 기계부품을 고정하는 데 사용하는 기계요소로, 건축, 철도, 조선 등 전 산업분야에 걸쳐 사용되고 있다. 그 중 스테인리스 소재의 볼트, 너트는 뛰어난 내식성과 저렴한 가격으로 널리 사용되고 있는데, 소재의 특성 및 작업현장의 상황, 온도의 변화 등의 원인에 의해 고착현상(galling)이 발생한다. 고착현상이란 성분 혹은 표면경도가 비슷한 금속의 나사산을 조이는 과정에서 발생하는 압력의 증가 및 마찰력에 의해 냉간 용접(cold welding)이 일어나는 것으로 나사산의 표면이 눌어붙게 된다. 이러한 고착현상은 스테인리스 소재에서 많이 발생하는데, 한번 발생한 후에는 비파괴 해소가 불가능한 상태가 되어 경제적 손실을 야기한다. 이러한 고착현상의 해소를 위해 본 연구에서는 주석과 알루미늄을 사용한 새로운 열 확산 코팅 기술을 개발하고 이를 304 스테인리스강에 적용하여 열처리 온도에 따른 특성변화를 확인하였다. 열 확산 코팅을 위해 팩 세멘테이션 방법을 이용하여 아르곤 분위기 하에서 열처리 하였고, 온도는 $200{\sim}250^{\circ}C$에서 코팅을 수행하였다. 이에 따른 코팅 전과 후의 표면 및 단면 분석을 통해 성공적으로 코팅층이 형성됨을 확인하였고, 온도가 증가함에 따라 코팅성분의 양이 증가하는 현상을 보임을 알 수 있었다. 또한, 고착방지성능을 확인하기 위하여 ASTM G196-08 시험을 통해 코팅조건에 따른 고착현상을 분석하였으며, 그 결과 기존에 코팅되지 않은 304 스테인리스강보다 고착현상이 개선됨을 확인하였다. 따라서 304 스테인리스강 소재의 볼트, 너트 제품에 주석-알루미늄 코팅층을 적용시키면 기존의 고착현상을 개선하고 서비스 품질을 향상시킬 수 있을 것으로 판단된다.

• Clean Technology
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• v.21 no.4
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• pp.209-216
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• 2015

Indium-Tin-Oxide (ITO) is a material that is widely used for transparent conductive electrodes (TCEs). Indium (In), chief element of the ITO, is expected to be depleted in the near future owing to its high cost and limited reserves. To overcome the issue, ITO has to be retained by recycling redundant ITO targets after manufacturing processes. In this article, we proposed an efficient recycling way of the redundant ITO targets with investigation of the current recycling tendencies in domestic and foreign countries. As a result, it was revealed that only In is recycled from the redundant targets in domestic and Japan. As well, fabrication of TCEs is being researched with ITO nanoparticles solutions. However, since the TCEs fabricated with ITO target is superior to those with other materials, it is thought that establishment of regeneration technology of ITO itself is demanded for an efficient recycling and fabrication of ITO target.