• Journal of the Korean Chemical Society
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• v.48 no.5
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• pp.473-482
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• 2004

The homobimetallic anion, $M^+({\eta}^5-MeCp)Mn(CO)_2Mn(CO)_5^-(M^+=Na^+,\;PPN^+)$was disrupted by CH2CHCH2Cl in THF at various temperatures ($20^{\circ}C~50^{\circ}C$) under the pseudo 1st order reaction conditions where excess of allyl chloride was employed under a nitrogen atmosphere. This homobimetallic anion seems to be involved in a concerted reaction mechanism in which a four-centered transition state is proposed. After undergoing the transition state, this reaction eventually leads to (MeCp)Mn$(CO)_3$ on addition of CO and $({\eta}^1-allyl)Mn(CO)_5$, respectively. However, in case of $Na^+$ analog, $Na^+$ may play a novel counter ion effect on the disruption reaction either by transferring one terminal CO from the $Mn(CO)_5$ moiety on to the $({\eta}^5-MeCp)Mn(CO)_2$of the corresponding homobimetallic complex, eventually resulting in $({\eta}^5-MeCp)Mn(CO)_3$ or through the interaction between $Na^+$ and the leaving group (Cl) of allyl chloride. This reaction is of overall second order with respect to homobimetallic complex with the activation parameters (${\Delta}H^{\neq}=17.15{\pm}0.17kcal/mol,\;{\Delta}S^{\neq}=-9.63{\pm}0.10$ e.u. for $Na^+$ analog; ${\Delta}H^{\neq}=22.13{\pm}0.21 kcal/mol,\;{\Delta}S^{\neq}=9.74{\pm}0.19$ e.u. for $PPN^+$ analog reaction).

• Journal of Korean Home Economics Education Association
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• v.28 no.4
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• pp.159-167
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• 2016

This study was performed to investigate the relationship between milk consumption, dietary nutrient intake, and physical strength in Korean adolescents for dietary education of home economics subject at middle and high schools. Intake of milk and milk products, that of dietary nutrients, and physical strength records were surveyed for 298 high school students resided in small and medium-sized cities in Korea. Intake of milk and milk products was collected from three-day dietary survey, and daily dairy equivalent of calcium was calculated by dividing daily calcium intake(mg) from milk and milk products by calcium content(200 mg) of 200 mL milk. Dietary survey was performed during three days including two-weekdays and one-weekend by food record method. Dietary nutrient intake was analyzed by CAN-Pro 3.0. Physical strength records were offered from subjects' schools. Subjects were divided into low intake group(${\leq}0.29/d$), medium intake group(0.30-0.78/d) and high intake group(0.79-5.66/d) according to daily mean dairy equivalent of calcium taken by them, and most of them consumed milk and milk products less than '2' of the recommended value. Daily mean dairy equivalent of calcium was significantly related with high records of '50 m running' and 'stand long jump'(p<0.05), however it was not related with other records of physical strength. Intakes of energy, carbohydrate, protein, fat, calcium, phosphorus, iron, zinc, thiamin, riboflavin, niacin and vitamin E were significantly correlated with high record of '50 m running'(p<0.01). Intakes of nutrients were related with '50 m running' except fat were significantly correlated with high record of 'stand long jump'(p<0.05). Intakes of protein, phosphorus, iron, zinc, vitamin A, $B_6$ and E were significantly correlated with high record of 'long distance running'(p<0.05). In conclusion intake of milk and milk products was related with physical strength records('50 m running' and 'stand long jump') and intakes of most nutrients including energy nutrient, vitamin and mineral were correlated with physical strength records('50 m running', 'stand long jump' and 'long distance running') in Korean adolescents. Therefore, optimal consumption of milk and various nutrients for balanced nutrition during adolescents should be emphasized in dietary education of home economics subject for their strong physical strength.

• Proceedings of the Korean Vacuum Society Conference
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• 2014.02a
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• pp.310-310
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• 2014

ZnO박막은 넓은 밴드갭 (3.37 eV), 높은 여기 결합 에너지 (60 meV)를 가지는 육방정계 우르자이트(hexagonal wurtzite) 결정구조를 가지는 II-VI족 화합물 반도체로, 가시광선 영역에서의 높은 광학적 투과도 특성과 자외선 파장에서 발광이 가능한 장점을 가진다. 최근, ZnO박막 성장 기술이 상당히 발전하였지만, 아직까지도 p-형 ZnO박막 성장 기술은 충분히 발전하지 못하여 ZnO의 동종접합 LED는 아직 상용화되지 않고 있는 실정이다. 따라서, 많은 연구 그룹에서 p-GaN, p-SiC, p-diamond, p-Si 등과 같은 p-type 물질 위에 n-type ZnO를 성장시킨 이종접합 다이오드가 연구되고 있다. 특히, p-GaN의 경우 ZnO와의 격자 불일치 정도가 1.8 % 정도로 작다는 장점이 있어 많은 연구가 이루어 지고 있다. 일반적으로 c-축을 기반으로 한 극성ZnO 발광다이오드에서는 자발 분극과 압전 분극 현상에 의해 밴드 휨 현상이 발생하고, 이로 인해 전자와 정공의 공간적 분리가 발생하게 되어 발광 재결합 효율이 제한되고 있다는 문제가 발생한다. 따라서, 본 연구에서는 극성 (0001) 및 비극성 (10-10) n-ZnO/p-GaN 발광다이오드의 성장 및 발광 소자의 전기 및 광학적 특성에 대한 비교 연구를 진행하였다. 금속유기 화학증착법을 이용하여 c-면과 m-면 위에 각각 극성 (0001) 및 반극성 (11-22) GaN박막을 $2.0{\mu}m$ 성장시킨 후 Mg 도핑을 한 p-GaN을 $0.4{\mu}m$ 성장시켜 각각 극성 (0001) 및 반극성 (11-22) p-GaN템플릿을 준비하였다. 이후, N2분위기 $700^{\circ}C$에서 3분동안 열처리를 통하여 Mg 도펀트를 활성화시킨 후 원자층 증착법을 이용하여 동시에 극성 및 반극성 p-GaN의 위에 n-ZnO를 $0.11{\mu}m$ 성장시켜 이종접합구조의 발광소자를 형성하였다. 이때, 극성 (0001) p-GaN 위에는 극성의 n-ZnO 박막이 성장되는 반면, 반극성 (11-22) p-GaN 위에는 비극성 (10-10) n-ZnO 박막이 성장됨을 HR-XRD로 확인하였다. 극성 (0001) n-ZnO/p-GaN이종접합 발광다이오드의 전계 발광 스펙트럼에서는 430 nm 와 550 nm의 두 피크가 동시에 관찰되었다. 430 nm 대역의 파장은 p-GaN의 깊은 준위에서 발광하는 것으로 판단되며, 550 nm 피크 영역은 ZnO의 깊은 준위에서 발광되는 것으로 판단된다. 특히, 10 mA 이하의 저전류 주입시 550 nm의 피크는 430 nm 영역보다 더 큰 발광세기를 나타내고 있다. 하지만, 10 mA 이상의 전류주입 하에서는 550 nm의 영역보다 430 nm의 발광세기가 더욱 증가하는 것을 확인할 수 있었다. 이것은 ZnO의 밴드갭이 3.37 eV로 GaN의 밴드갭인 3.4 eV다 작기 때문에 우선적으로 ZnO의 깊은 준위에서 발광하는 550 nm가 더욱 우세하지만, 지속적으로 전류주입 증가에 따른 캐리어 증가시 n-ZnO에서 p-GaN로 전자가 넘어가며 p-GaN의 깊은 준위인 430 nm에서의 피크가 우세해지는 것으로 판단된다. 반면에, 비극성 (10-10) n-ZnO/반극성 (11-22) p-GaN 구조의 이종접합 발광다이오드로 전계 발광 스펙트럼에서는 극성 (0001) n-ZnO/p-GaN에 비하여 매우 낮은 전계 발광 세기를 나타내고 있다. 이는, 극성 n-ZnO/p-GaN에 비하여 비극성 n-ZnO/반극성 p-GaN의 결정성이 상대적으로 낮기 때문으로 판단된다. 또한, 20 mA 영역에서도 510 nm의 깊은 준위와 430 nm의 발광이 관찰되었다. 동일한 20 mA하에서 두 피크의 발광세기를 비교하면 430 nm의 영역은 극성 n-ZnO/p-GaN에 비하여 매우 낮은 값을 나타내고 있다. 이는 반극성 (11-22) p-GaN의 경우 극성 (0001) p-GaN에 비하여 우수한 p-형 특성에 기인한 것으로 판단된다.

• Archives of design research
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• v.19 no.4 s.66
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• pp.133-144
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• 2006

According to the latest report by the Customer Protection Board, those who moved into newly constructed buildings are complaining about unidentified pains, asking for more careful selection of constructive materials for prevention of such potential problems. It is internationally recognized today that ecological materials can serve a significant factor for users' health, environmental protection and better industrial competitiveness. This study examined eco-design aspects of each interior material through web site search, in order to help customers learn about and capitalize on eco materials in a proper manner. As a result, 1. It turned out that the domestic industry are giving an impetus to releasing new eco items focusing on lower VOCs emission or addition of functional components as part of the marketing strategy. However, it is recommended that company understand significance of life cycle, and produce eco-concept materials. 2. The reliable standard for choosing the domestic material is EL, HB, GR marks. It is desirable to enhance recycling technologies and expand the sustainable consumption. customer class, since many recycled items are not developed. 3. The sourcing is a vulnerable part in terms of the concept of being environment-friendly material. Therefore, many manufacturers should design the easy knock-down products and produce the good items using recycled materials instead of new raw materials. Also solutions for making the energy from burning material should be studied. 4. The guidebook or manual with correct information about eco-materials is required to promote production and consumption with sustainable concept. 5. Many manufacturers are emphasizing ecological materials for customers, but some of them intended to disrupt customers' proper selection by promoting even unverified items to be environment-friendly.

• International Journal of Highway Engineering
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• v.8 no.2 s.28
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• pp.55-62
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• 2006

Transverse cracks in continuously reinforced concrete pavement (CRCP) occur at early ages due to temperature and moisture variations. The width and spacing of transverse cracks have a significant effect on pavement performance such as load transfer efficiency and punchout development. Also, crack widths in CRCP depend on 'zero-stress temperature,' which is defined as a temperature where initial concrete stresses become zero, as well as drying shrinkage of concrete. For good long-term performance of CRCP, transverse cracks need to be kept tight. To keep the crack widths tight throughout the pavement life, zero-stress temperature must be as low as practically possible. Thus, temperature control at early ages is a key component In ensuring good CRCP performance. In this study, concrete temperatures were predicted using PavePro, a concrete temperature prediction program, for a CRCP construction project, and those values were compared with actual measured temperatures obtained from field testing. The cracks were also surveyed for 12 days after concrete placement. Findings from this study can be summarized as follows. First, the actual maximum temperatures are greater than the predicted maximum temperature in the ranges of 0.2 to 4.5$^{\circ}C$. For accurate temperature predictions, hydration properties of cementitious materials such as activation energy and adiabatic constants, should be evaluated and accurate values be obtained for use as input values. Second, within 24 hours of concrete placement, temperatures of concrete placed in the morning are higher than those placed in the afternoon, and the maximum concrete temperature occurred in the concrete placed at noon. Finally, from the 12 days of condition survey, it was noted that the rate of crack occurrence in the morning placed section was 25 percent greater than that in the afternoon placed section. Based on these findings, it is concluded that maximum concrete temperature has a significant effect on crack development, and boner concrete temperature control is needed to ensure adequate CRCP performance.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.156-163
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• 1995

The practical shelf-life of pasteurized Korean rice wine ‘Yakju’, aseptically packed in Tetra-pak, was determined. The test sample products were stored at $4^{\circ}C,\;20^{\circ}C,\;30^{\circ}C\;and\;35^{\circ}C$ for 19 weeks, and the quality assessment was made at two weeks interval. The quality parameters evaluated were pH, acidity, reducing sugar, absorbance at 370 nm, total and acid producing bacteria, yeast and mold, and sensory quality. No meaningful changes of pH and reducing sugar were noticed during the storage for 19 weeks at temperatures tested. The absorbance at 370 nm increased slightly during storage. The total numbers of microorganisms in the product decreased during storage and a drastical reduction of acid producing bacteria was observed after 6 weeks of storage. Both yeast and mold were not found in the pasteurized products. The sensory quality of stored rice-wine was evaluated by triangle test and scoring test. The panels could distinguish the product stored at $4^{\circ}C$ from other products stored at the higher temperatures for over 6 weeks. The overall acceptance of the product decreased gradually during storage, and the rate constants for the changes were $7.93{\times}10^{-3},\;at\;20^{\circ}C,\;9.69{\times}10^{-3}\;at\;30^{\circ}C\;and\;13.4{\times}10^{-3}\;at\;35^{\circ}C$, respectively. The activation energy estimated by Arrhenius equation was 24,795 kJ/kmol. The estimated shelf-life of Yakju pasteurized and aseptically packed was 24 months at $10^{\circ}C$, 16 months at $25^{\circ}C$ and 14 months at $25^{\circ}C$. The shelf-life of Yakju in Seoul was calculated to be 20 months, based on the monthly average temperature of the city.

• Applied Chemistry for Engineering
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• v.19 no.5
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• pp.477-483
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• 2008

$La_{0.7}Sr_{0.3}Co_{0.2}Fe_{0.8}O_{3-{\delta}$ oxide was synthesized by a citrate method and a typical dense membrane of perovskite oxide has been prepared using as-prepared powder by pressing and sintering at $1300^{\circ}C$. Precursor of $La_{0.7}Sr_{0.3}Co_{0.2}Fe_{0.8}O_{3-{\delta}$ prepared by citrate method was investigated by TGA and XRD. Metal-citrate complex in precursor was decomposed into perovskite oxide in the temperature range of $260{\sim}410^{\circ}C$ but XRD results showed $SrCO_3$ existed as impurity at less than $900^{\circ}C$. Electrical conductivity of membrane increased with increasing temperature but then decreased over $700^{\circ}C$ in air atmosphere ($Po_2=0.2atm$) and $600^{\circ}C$ in He atmosphere ($Po_2=0.01atm$) respectively due to oxygen loss from the crystal lattice. The oxygen permeation flux increased with increasing temperature and maximum oxygen permeation flux of $La_{0.7}Sr_{0.3}Co_{0.2}Fe_{0.8}O_{3-{\delta}$ membrane with 1.6 mm thickness was about $0.31cm^3/cm^2{\cdot}min$ at $950^{\circ}C$. The activation energy for oxygen permeation was 88.4 kJ/mol in the temperature range of $750{\sim}950^{\circ}C$. Perovskite structure of membrane was not changed after permeation test of 40 h and the membrane was stable without secondary phase change with 0.3 mol Sr addition.

• The Korean Journal of Food And Nutrition
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• v.11 no.2
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• pp.179-184
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• 1998

As a way of mass process of onion, Allium cepa L., the oleoresin decompressed and concentrated is an alternative process to minimize lowering in the quality of onion during storage, to improve the original flavor and taste, and to increase variety as processing aids. This study was performed to investigate on the quality stability during storage of oleoresin. Oleoresin product was manufactured by mixing a concentration of onion juice and ethanol extract homogenously, emulsified by an additional 2% PGDR(polyglycerol condensed ricinoleate) and 1% cysteine. During 60 days storage at 5$^{\circ}C$, $25^{\circ}C$ and 4$0^{\circ}C$ the total sugar content in oleoresin product was very stable, and absorbances at 420nm as browning reaction index were 0.38, 1.53 and 3.32, respectively, addition of 1% cysteine retarded the browning reaction effectively. When oleoresin product was centrifuged(2000$\times$G, 60 minutes), the volumes of emulsion level without separation were 96.8%, 94.1% and 9.06%, respectively during 20 days, 40 days and 60 days storage at 5$^{\circ}C$, and those during 60 days storage at $25^{\circ}C$ and 4$0^{\circ}C$ were appeared to be 83.2% and 75.4%. Showing lower level as increasing storage temperature. Antioxidant indexes(AI) of soybean oil added 1% oleoresin without storage and 0.02% BHA were 1.39 and 1.72. The former showed 80.8% antioxidant activity on induction time extension effect of the latter. Antioxidant indexes of oleoresin decreased slightly as increasing storage temperature and were 1.37, 1.30 and 1.08. Total pyruvate contents were 89.9%, 79.7% and 65.2%, respectively during 60 days storage at 5$^{\circ}C$, $25^{\circ}C$ and 4$0^{\circ}C$. Rate constant, Q10 value and activation energy were 1.381~4.735 mmol/$\ell$.hr, 1.537~1.694 and 11.649 ㎉/g mole for the reduction of pyruvates in the range of storage temperatures during oleoresin storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.11
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• pp.1700-1707
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• 2015

The effects of drying temperature on drying characteristics of soybeans with different grain sizes [6.0 (S), 7.5 (M), and 9.0 mm (L) (${\pm}0.2$)] with 25.0% (${\pm}0.8$) initial moisture content were studied. Drying temperatures varied at 25, 35, and $45^{\circ}C$, with a constant air velocity (13.2 m/s). Thin-layer drying models were applied to describe the drying process of soybeans. The Midilli-Kucuk model showed the best fit ($R^2$ >0.99). Based on the model parameters, drying time to achieve the target moisture content (10%) was successfully estimated. Drying time was strongly dependent on the size of soybeans and the drying temperature. The effective moisture diffusivity ($D_{eff}$) was estimated by the diffusion model based on Fick's second law. $D_{eff}$ values increased as grain size and drying temperature increased due to the combined effect of high temperatures and high drying rates, which promote compact tissue. Deff values of S, M, and L estimated were in the range of $0.83{\times}10^{-10}$ to $1.51{\times}10^{-10}m^2/s$, $1.17{\times}10^{-10}$ to $2.17{\times}10^{-10}m^2/s$, and $1.53{\times}10^{-10}$ to $2.95{\times}10^{-10}m^2/s$, respectively, whereas activation energy ($E_a$) based on drying temperature showed no significant differences in the size of soybeans.

• Korean Journal of Food Science and Technology
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• v.11 no.1
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• pp.42-49
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• 1979

In order to evaluate the utility of the anthocyanins of Amaranthys tricolor L. as an edible pigment, the present study was undertaken to investigate the effects of pH. temperature, ascorbic acid, sugars and their degradation products, quercetin, thiourea, sodium pyrophosphate and metal ions on the stability of the anthocyanins in the model systems. The results obtained from this study were as follows. 1. The degradation of total anthocyanins was retarded as the pH levels decreased from 8.0 to 1.0. At pH 1.0, however. the initial degradation reaction proceeded faster than at pH 2.0 to 3.0 2. On heating in buffered aqueous solution at $80^{\circ}C$, the total anthocyanin content was higher at pH 2.0 than other pH levels. Increasing the storage temperature accelerated greatly the pigment degradation. In darkness at $40^{\circ}C$, after 10 days, only 19% of the original amount was left, while at $2^{\circ}C$, under the same conditions of storage, approximately 90% of the pigment was retained. The half-life of the pigment, 63.0 days at $2^{\circ}C$, shortened to 1. 7 days at $40^{\circ}C$. 3. An increase in ascorbic arid concentration from 0. 15 to 0.50 mg/ml lowered the anthocyanin retention. 4. There was no significant difference between glucose and fructose in anthocyanin degradation effect. Furfural was more effective than other sugar degradation products, formic acid or levulinic acid in accelerating anthocyanin breakdown. 5. Neither quercetin nor sodium pyrophosphate had a protective effect on the anthocyanins in the presence of ascorbic acid, while, in the systems 0.5 or 1 mg/ml of thiourea with $150{\;}{\mu}g/ml$ of ascorbic acid, the loss of anthocyanins was significantly reduced. 6. Both mercuric and cupric ions in 30 ppm greatly accelerated anthocyanin degradation.