• Membrane Journal
• /
• v.25 no.4
• /
• pp.327-331
• /
• 2015

Poly(vinyl alcohol) (PVA) membranes cross-linked with sulfosuccinic acid (SSA) in which poly(4-styrene sulfonic acid-co-maleic acid) (PSSA_MA) was blended to endow more ion exchange capacity were prepared to measure the permselectivities of water-alcohol mixtures by pervaporation separation technique. The feed mixtures of binary aqueous methanol, ethanol and iso-propyl alcohol solution by 90 wt% alcohol portion were used. Typically, for PVA10/SSA9/PSSA_MA90 membrane, the flux of 202.6, 47.8, $20.2g/m^2hr$ for aqueous methanol, ethanol and iso-propyl alcohol solutions was shown while the best separation factors of 34.2, 291 and 991 were given by PVA10/SSA11/PSSA_MA80 membrane. More details are discussed in main text of this article.

• Journal of the Korean Crystal Growth and Crystal Technology
• /
• v.26 no.6
• /
• pp.243-251
• /
• 2016

Silanized-hydroxypropyl methylcellulose (Si-HPMC)/phase transformed calcium phosphate (PTCP) composites are prepared to purpose application of injectable bone cements with enhanced biocompatibility. The crystal structure and chemical state of the synthesized PTCP and Si-HPMC as solid and liquid phase of the composite cements were measured by XRD and FT-IR. The handling and mechanical properties of cements were measured by injectability tests and three-point bending tests. The in-vitro mechanical properties, XRD, and SEM results of bone cements were showed that enhanced hardening behavior was an inherent function of bone cements after in-vitro test. The cytotoxicity result of bone cements also was showed enhanced biocompatibility. Therefore, these injectable cements had potential be used as calcium phosphate cements for biomedical applications.

• The Journal of the Korea Contents Association
• /
• v.11 no.5
• /
• pp.67-74
• /
• 2011

Collaborative recommendation is one of the most widely used methods of automated product recommendation in e-Commerce. For analyzing the customer's preference, traditional explicit ratings are less desirable than implicit ratings because it may impose an additional burden to the customers of e-commerce companies which deals with a number of products. Cardinal scales generally used for representing the preference intensity also ineffective owing to its increasing estimation errors. In this paper, we propose a new way of constructing the ordinal scale-based customer profile for collaborative recommendation. A Web usage mining technique and lexicographic consensus are employed. An experiment shows that the proposed method performs better than existing CF methodologies.

• Journal of the Korean Chemical Society
• /
• v.31 no.1
• /
• pp.37-44
• /
• 1987

The rates of solvolysis of $cis-[Co(en)_2Cl_2]^+$ complex have been investigated using spectrophotometric method at various pressures up to 1500 bar in several binary-aqueous mixtures(water-methyl alcohol, water-acetone, water-isopropyl alcohol and water-ethylene glycol). The activation volumes obtained from the pressure effect on rate constants were 1.13∼4.44 cm3mole-1 for methyl alcohol, 1.13∼3.59$cm^3mole^{-1}$ for acetone, 0.82∼3.44$cm^3mole^{-1}$ for isopropyl alcohol and 1.13∼2.68cm3mole-1 for ethylene glycol. In case of water-methyl alcohol, in addition to, the rates of solvolysis of this complex were determined in the presence of Fe(Ⅱ) ion and the activation volumes were -0.56∼1.59cm3mole$^{-1}$. The rates of solvolysis of this complex were analyzed by comparing with the results obtained from activation volumes and free energy cycle.

• Journal of the Korean Chemical Society
• /
• v.29 no.1
• /
• pp.9-14
• /
• 1985

The solubilities of i-propyl bromide in nitrobenzene have been measured at 10$^{\circ}$, 19$^{\circ}$ and 25$^{\circ}C$ in the presence and absence of gallium bromide. In the presence of gallium bromide, 1 : 1 complex, i-C$_3$H$_7Br{\cdot}GaBr_3$ is formed in the solution. The instability constant K of the complex formation was evaluated from the following equilibrium equation: i-C$_3$H$_7Br{\cdot}GaBr_3$ ${\rightleftharpoons}$ i-C$_3$H$_7$Br + $\frac{1}{2}$$Ga_2Br_6$. The change of enthalpy, free energy and entropy for the dissociation of the complex were also calculated. From these result, it seems that the stabilities of the complex formation, gallium bromide with alkyl bromide, are directly related with those of the carbonium ions of alkyl bromide.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.8
• /
• pp.1264-1269
• /
• 2014

This study investigated the effects of rice starch addition, including native, acetylated, and hydroxypropy-lated rice starch, on the quality characteristics of instant fried noodles. Compared to 100% wheat flour (control), flours containing acetylated or hydroxypropylated rice starch showed reduced initial pasting temperatures as well as peak and breakdown viscosities as determined using a Rapid Visco-Analyzer (RVA). The addition of acetylated and hydroxylated rice starch as well as native rice starch increased cooked weight, volume, and water absorption of the fried noodles compared to control noodles. The addition of native rice starch tended to increase softness of noodles, whereas addition of acetylated or hydroxypropylated rice starch significantly lowered hardness, gumminess, and chewiness values. The results of the sensory evaluation indicate that noodles containing rice starch showed improved sensory characteristics such as color, appearance, flavor, taste, and texture. Especially, acetylated rice starch could be used to improve eating quality of instant fried noodles.

• Journal of the Korean Chemical Society
• /
• v.47 no.1
• /
• pp.26-30
• /
• 2003

The dinuclear $Ag_2[Phen]_2[S_2P(OPr)_2]_2$(phen=1,10-phenanthroline; Pr=propyl), was prepared by the reaction of bis(dipropyldithiophosphato) silver(I) complex with 1,10-phenanthroline ligand, and its structure was determined by X-ray crystallography. The two dipropyldithiophosphato ligands each bridge two silver atoms to form an eight-membered $Ag_2S_4P_2$ ring, while the 1,10-phenanthroline molecule coordinates to a silver atom to complete the local tetrahedral geometry for the metal ion. The Ag-S bond distances are 2.559(1) and 2.567(1)${\AA}$, and the Ag-N bond distances are 2.366(3) and 2.471(3)${\AA}$.

• Journal of the Korean Institute of Gas
• /
• v.16 no.3
• /
• pp.8-15
• /
• 2012

For the safe handling of isopropyl alcohol, the explosion limits were investigated. The lower flash points, upper flash points, fire point, and AITs(autoignition temperatures) by ignition time delay for isopropyl alcohol were experimented. By using literature data, the lower and upper explosion limits of isopropyl alcohol were recommended as 2.0 and 12.0 vol%, respectively. The lower flash points of isopropyl alcohol were experimented $12{\sim}14^{\circ}C$ by using closed-cup tester and $18{\sim}19^{\circ}C$ by using open cup tester. And the upper flash points of isopropyl alcohol was experimented $38^{\circ}C$ by using Setaflash closed-cup tester. This study measured relationship between the AITs and the ignition delay times by using ASTM E659 apparatus was $463^{\circ}C$.

• Polymer(Korea)
• /
• v.37 no.6
• /
• pp.784-793
• /
• 2013

A two-step method for obtaining poly(N-isopropylacrylamide) (PNIPAAm) from poly(acrylonitrile) (PAN) was investigated in order to find a feasibility of imparting thermo-responsive property onto textile fiber materials. PAN was converted to poly(acrylic acid) (PAA) by hydrolysis at a first-step, and then PAA was converted to PNIPAAm at a second step via an amidation reaction of PAA with isopropylamine (IPA) in DMF medium using 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide hydrochloride (EDC) and N-hydroxysuccinimide (NHS) as catalysts. High content of carboxylic groups at the first step was obtained by the successive alkaline and acid hydrolysis of PAN. The degree of conversion of PAA to PNIPAAm at the second step was dependent on the amount of catalysts EDC and NHS. PNIPAAm converted from PAA through amidation reaction showed a lower critical solution temperature (LCST) behavior when the conversion was higher than about 53%.

• Korean journal of food and cookery science
• /
• v.10 no.3
• /
• pp.238-241
• /
• 1994

Flavor profiles on regular and low-calorie French type salad dressings were carried out in the two different temperatures(5$^{\circ}C$ and 25$^{\circ}C$). Data collected through consensus discussion. Panelists found less oil flavor and after-taste in the low-calorie dressing, which was to be expected, since water has been substituted for oil to reduce the calories. The two salad dressing had a moderate aroma and flavor of cider venegar, with a slight taste of distilled vinegar. It was balanced by a tomato flavor consisting of tomato paste, tomato sauce, and tomato juice. There were slight aroma and flavor of spices, including onion and galic, and a moderateamount of oil in the regular dressing. The overall sweet and sour flavor impression were in the low-moderate range, and were well balanced. The amplitude of the low calorie dressing was moderate, being slightly higher than that of the regular dressing. Temperature effects seemed to influence more one the low-calorie samples than regular samples.