• Title/Summary/Keyword: 휘스커

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A Study on the Preparation of Battery Separator for Polyethylene/Potassium Hexatitanate Whisker (폴리에틸렌/육티탄산칼륨 휘스커 복합재료에 의한 축전지격리막의 제조에 관한 연구)

  • Lee, Wan-Jin;Ko, Man-Seok;Choi, Byung-Ryul;Cho, Il-Hoon
    • Applied Chemistry for Engineering
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    • v.9 no.2
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    • pp.193-199
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    • 1998
  • The mixtures of ultra-high molecular weight polythylene (UHMWPE), high density polyethylene (HDPE), process oil (mineral oil) and potassium hexatitanate whisker were melted and mixed at $150^{\circ}C$ for 30min, and prepared by compression molding to the specimen of separator of about $200{\mu}m$ thickness at the same temperature and 5000 psi. Thereafter the pores were formed by extracting process oil with organic solvents. In this study, the range of PR (the ratio polymer to process oil) was varied from 0.1 to 0.5 because the specimen turned into rubbery phase at which PR was below 0.1 whereas it changed into gel phase at which PR was above 0.5. When the specimen was treated with nonpolar organic solvents, process oil was extracted nearly 98%. Tensile strength was $31kg/cm^2$ at PR = 0.426, and resistance of specimen was $37m{\Omega}/cm^2$ at PR = 0.186, and $53m{\Omega}/cm^2$ at PR = 0.426. The $N_2$ adsorption-desorption isotherm showed a hysteresis representing regions of capillary condensation, and the surface area at PR = 0.186 was relatively large as $130cm^2/g$. Potassium hexatitanate whisker was randomly dispersed in between PE layers. It might be that the whisker is intercalated through the PE thin layers oriented by compression.

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Effect of Wine Yeast, Temperature and Moisture Contents on Characteristics of Jeung-Pyun Batter (Wine Yeast와 온도 및 수분함량이 증편 반죽의 특성에 미치는 영향)

  • 유진현;한규홍
    • Culinary science and hospitality research
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    • v.8 no.3
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    • pp.309-321
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    • 2002
  • In this study, the characteristics of Jeung-pyun hatter were investigated by wine yeast. The processing conditions were optimized by physicochemical characterization including pH, volume, reduced sugar. The effect of yeast concentration, moisture content on the fermentation time and temperature were investigated in view of improving productivity. It was found that the volume was increased at maximum state when the fermentation was carried out at 35 $^{\circ}C$ with 0.1% yeast concentration 60% of moisture. The quality of Jeung-Pyun was most preferable in the condition of 0.1% wine yeast(Pasteur Red) for 8 hrs at 35$^{\circ}C$.

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