• Fire Science and Engineering
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• v.30 no.6
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• pp.31-36
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• 2016

The flash point is one of the most important properties for characterizing the fire and explosion hazard of liquid solutions. In this study, the flash points of two flammable binary mixtures, n-pentanol + n-propanol and n-pentanol + n-heptanol systems were measured using a Seta flash closed cup tester. The flash point was estimated using the methods based on Raoult's law and multiple regression analysis. The measured flash points were also compared with the predicted flash points. The absolute average errors (AAE) of the results calculated by Raout's law were $1.3^{\circ}C$ and $1.3^{\circ}C$ for the n-pentanol + n-propanol and n-pentanol + n-heptanol mixtures, respectively. The absolute average errors of the results calculated by multiple regression analysis were $0.4^{\circ}C$ and $0.3^{\circ}C$ for the n-pentanol + n-propanol and n-pentanol + n-heptanol mixtures, respectively. According to the AAE, the calculated values based on multiple regression analysis were better than those based on Raoult's law.

• Korean Chemical Engineering Research
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• v.45 no.2
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• pp.197-202
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• 2007

This research was basically carried out to extend the application of $CO_2$ absorption processes for flue-gas system, which are mainly applied to a reforming process in petro-chemical industries. In general, MEA absorbent has some problems in flue-gas treatment, such as, degradation, regeneration energy and absorption capacities. As we known, sterical hindered amine, typically AMP (2-amino 2-methyl 1-propanol), have a good potential to improve these problems. In this paper, the characteristics of $CO_2$ absorption in aqueous AMP solution were measured and compared with that of MEA. It has been found that the $CO_2$ absorption capacity in AMP is double than that of MEA in the low $CO_2$ partial pressure system such as flue-gas. Also, the equilibriums of $CO_2$-AMP system were partially suggested, which are essentially needed to design the absorption process.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 1997.10a
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• pp.100-104
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• 1997

• Preventive Nutrition and Food Science
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• v.7 no.3
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• pp.299-304
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• 2002

Volatile flavor compounds in the headspace of swiss cheese whey protein concentrate (WPC) were analyzed by dynamic headspace analyzer, gas chromatography, and mass spectrometer. Sixty one compounds were detected from the headspace of dry WPC and 23 compounds from the headspace of an aqueous solution of WPC. The major components were propanol, hexanal, 2-butanone, 2-pentanone, 2,3-butanedion, 2-propanol, acetic acid, dimethyl disulfide and benzothiazole. An external dynamic headspace sampler, devised for this study, effectively collected volatiles from the headspace of dry WPC and aqueous WPC solutions.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2001.11b
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• pp.288-291
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• 2001

It is very important to select suspension solution for forming electrophoretic deposited YBCO thick mm, because it is heavily affected to its superconducting properties. In this paper, high-temperature superconductor films of $YBa_{2}Cu_{3}O_{7-x}$ were fabricated by electrophoretic deposition (EPD) from alcohol-based suspension such as iso-propanol, iso-butanol, and their mixture. For the formation of YBCO dense and adherent coating on a silver wire by EPD, 1 % PEG(1000) 2 ml, as a additive for making their surface crack-free, was used for electrophoresis. As a results, the cracks were considerably decreased and the superconducting critical current density $(J_e)$ without/with PEG was $1200A/cm^2$ and $2020A/cm^2$, which films deposited in mix iso-propanol and iso-butanol suspension.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.261-267
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• 1995

Low-salted and fermented squid product, squid jeotkal was prepared with the addition of 10% salt and fermented for 50 day at 1$0^{\circ}C$. During fementation of squid, sensory evaluation and changes of volatile components were examined. Volatile flavor components in raw squid and low-salted squid jeotkal were extracted using a rotary evaporating system. The volatile concentrates were identified by GC and GC-MS. Major volatile components of raw squid were methional and 2-methyl-2-propanol. However, alcohols such as propanol, isoamyl alcohol, methionol and phenylethyl alcohol increased during the period of fermentation. The model reaction using microorganism was carried out, in order to confirm formation mechanism ofvolatile flavor compounds of the squid during fermentation. The main volatile components of Pseudomonas sp. D2 model system were isoamyl alcohol and acetoin. Those of Staphylococcus xylosus model system were isoamyl alcohol and phenylacetaldehyde.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2001.11a
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• pp.288-291
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• 2001

It is very important to select suspension solution for forming electrophoretic deposited YBCO thick film, because it is heavily affected to its superconducting properties. In this paper, high-temperature superconductor films of YBa$_2$Cu$_3$$O_{7-x}$ were fabricated by electrophoretic deposition (EPD) from alcohol-based suspension such as iso-propanol, iso-butanol, and their mixture. For the formation of YBCO dense and adherent coating on a silver wire by EPD, 1% PEG(1000) 2 $m\ell$, as a additive for making their surface crack-free, was used for electrophoresis. As a results, the cracks were considerably decreased and the superconducting critical current density (J$_{c}$) without/with PEG was 1200 A/$\textrm{cm}^2$ and 2020 A/$\textrm{cm}^2$, which films deposited in mix ism-propanol and iso-butanol suspension.ion.

• Proceedings of the Korean Radioactive Waste Society Conference
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• 2005.06a
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• pp.96-97
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• 2005

• Proceedings of the Korean Vacuum Society Conference
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• 2002.02a
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• pp.85-85
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• 2002

• Proceedings of the Korean Society of Toxicology Conference
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• 2003.05a
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• pp.54-54
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• 2003

1,3-Dichloro-2-propanol(1,3-DCP), together with 3-monochloro-propane -1,2-diol(3-MCPD), is a well-known contaminant of acid-hydrolysed vegetable protein. 1,3-DCP has also been found to occur in a range of other foods and ingredients, most notable in soy sauce. The objective of the study was to determine the toxicity of the 1,3-DCP in the rat following oral administration for 13 weeks. (omitted)