• The Journal of Natural Sciences
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• v.5 no.2
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• pp.75-80
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• 1992

The objective of this study is to investigate the effect of dispersion of silicon nitride powder with 5wt% $A1_2$$O_3$ and 5wt% $Y_2$$O_3$ on the microstructure of a sintered body. $Si_3$$N_4$ powder was dispered in a distilled water with varing pH.Zeta potential was measured and the dispersion states were directly observed by SEM. Green bodies were obtained by slip-casting and fired at $1750^{\circ}C$ for 1 hr. Microstructures of fired specimens were observed by SEM. The result were that the specimen prepared from the dispersions with pH 5 and 10 showed the best densification.

• Journal of Bio-Environment Control
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• v.9 no.1
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• pp.47-59
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• 2000

In order to investigate the physical and chemical properties of artificial culture media, the specimens were substituted with 5~20％ clay, 10~30％(w) quick lime, 5~l5％(w) burnt plaster and 10％(w) sawdust. Fly ash-clay bodies were sintered at 1,050~1,20$0^{\circ}C$ and then their properties were determined. It was found that 90FA10JC(fly ash ＋clay(90：10, ％(w)) specimen sintered at 1,15$0^{\circ}C$ for 10 min. had good physical and chemical properties. When this composition was supplement with 10％(w) sawdust, bulk density water absorption, apparent porosity, compressive strength and pH after 240 hrs curing time were 1.14, 54.4％, 39.5％, 54 kgf.cm$^{-2}$ and 7.1 respectively. The physical properties of fly ash-quick lime-burnt plaster system specimens were superior to FAJC systems. However, this composition we not suitable as a artificial culture media because of its high pH. In this study, it was shown that 90FA10JC10SD(90FA10JC ＋10％(w) sawdust) system exhibited the best physical properties.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.28 no.3
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• pp.243-251
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• 1992

The author examined the response of File fish, Stephanolepis Cirrhifer (TEMMINCK et SCHLEGEL) to the surface attracting lamps(0.5W, 0.8W, 1W) line in the experimental water tank (550L$\times$58W$\times$73H cm). the attracting rate was investigated in accordance with the interval of lighting and putting out hour (1, 5 minute)when each of the attracting lamps was gradually switched off after they were switched on all at once. The results are as follows: 1. Total distribution rate of fish in the illuminated section was 96.9%(mean 19.4%) in case of 1 minute interval, and 98.4%(mean 19.7%) in case of 5 minutes interval. 2. Mean distribution rate of fish at the illuminated section: \circled1 Distribution rate at interval of 1 minute were 19.9% in 0.8W, 19.3% in 1W and 18.9% in 0.5W respectively. \circled2 Distribution rate at interval of 5 minutes were 19.8% in 1W, 19.8% in 0.8W, and 19.5% in 0.5W respectively. 3. Attracting rate of the last section showed increasing as illuminating time elapse without interval and lighting source. 4. Attracting rate of fish in only last section switched on: \circled1 Attracting rate at interval in case of 1 minute were 98.0% in 1W, 97.0% in 0.5W and 83.0% in 0.8W respectively. \circled2 Attracting rate at interval in case of 5 minutes were 99.3% in 1W, 97.3% in 0.5W and 93.3% in 0.8W respectively.

• Analytical Science and Technology
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• v.13 no.5
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• pp.646-651
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• 2000

The photocatalytic degradation of Mordant Yellow-12 (MY-12) was investigated using a UV-Visible Spectrophotometer and pH meter. The UV-Visible absorbance spectra of the MY-12 contaminated water before and after treatment were presented in figure. The decrease of absorbance occurs at the range of 250 and 450 nm, this result suggests that photocatalytic degradation involves destruction of the aromatic rings in this experiment. More than 32% of the MY-12 was decomposed after one hour in 26-W fluorescent lamp, whereas it was 17% and 24% respectively in 15-W and 21-W lamps. MY-12 was decomposed completely after three hours in 26-W fluorescent lamp. The destruction rate constants were calculated from the change of absorbance and pH.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.34 no.7
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• pp.829-835
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• 2010

This paper presents a disposable power generator for microfluidic devices; the power generator has a tubular PEMFC and a $H_2$ generator. The tubular PEMFC has a tubular MEA (diameter: 1.52 mm) that is supported by a spiral wire electrode. The $H_2$ generator supplied $H_2$ to the tubular PEMFC; $H_2$ was generated via the reaction of Al foil (27 mg) and 5 M NaOH (0.12 ml). The open circuit voltage and power density of a unit cell of the tubular PEMFC were 0.81 V and $16.4\;mW/cm^2$ (0.35 V), respectively. The $H_2$ generator generated 11.6 ml $H_2$ for 15min. The power generator was continuously operated for 15 min at 0.64 mW (0.71 V) and for 10 min at 1.06 mW (0.46 V). We experimentally verified that it is feasible to use the proposed power generator as a power source for microfluidic devices; in the experiment, an LED (2.5 mW; 1.8 V) was lit for 10 min by using three serially connected TPEMFCs and one $H_2$ generator.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.391-396
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• 1998

To inhibit the import of hot sauce, the manufacturing process of the Korean type hot sauce was developed. Chemical analysis of the imported hot sauce showed as follows; moisture 95.66% (w/w), salt 2.79% (w/w), titratable acidity 3.62% (w/w), crude fiber 0.42% (w/w), reducing sugar 0.03% (w/w), capsanthin 0.89% (w/w), capsaicin 4.28 mg% and pH 3.26. Korean type hot sauce prepared with red pepper, salt and vinegar was aged in oak barrel for 12 months at $10^{\circ}C$. Chemical analysis of the Korean type hot sauce showed as follows; moisture 92.05% (w/w), salt 8.82% (w/w), titratable acidity 3.88% (w/w), crude fiber 3.14% (w/w), reducing sugar 1.78% (w/w), capsanthin 0.13% (w/w), capsaicin 2.32 mg% and pH 3.29. Among chemical components, the contents of reducing sugar, salt and crude fiber except capsaicin and capsanthin were more than those of imported one. Chemical components of the Korean type hot sauce were changed slightly during aging for 12 months. The cell counts of yeast were increased from $3.2{\times}10^2\;to\;5.2{\times}10^6$ till the second month and those of lactic acid bacteria were increased from $3.{\times}10^1\;to\;1.5{\times}10^7$ till the third month, those of yeast and lactic acid bacteria decreased from the eighth month showed $6.6{\times}10^4$ and not detectable on the twelfth month, respectively. As the results of sensory evaluation on the Korean type hot sauce were evaluated to be superior to the imported to be superior to the imported one.

• Bulletin of the Korean Chemical Society
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• v.14 no.1
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• pp.113-117
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• 1993

Good yield synthetic routes for the production of new B-alkyl-dithiaborane clusters are reported. The syntheses of the B-alkyl-dithiaboranes are based on the use of Fischer-type carbene reagents to activate the B-H bonds of dithiaborane for alkyl-addition reactions and are the first examples of transition-mediated reactions of dithiaborane to be reported. Thus, reactions employing arachno-$S_2B_7H_8$- and $(CO)_5M{C(R_1)R_2}$ (M = Cr, W; $R_1 = CH_3,\;C_6H_5;\; R_2 = OCH_3,\;SC_6H_5)$ were found to yield the intermidiate anions I, $[(CO)_5M{C(R_1)R_2S_2B_7H_8}]^-$, which upon protonation gave the corresponding neutral, air-sensitive cluster arachno-4-$RCH_2-6,8-S_2B_7H_8(R=CH_3,\;IIa;\;C_6H_5,\;IIb)$ range from 30 to 35% yield. Complexes IIa and IIb are isoelectronic with arachno-6,8-$S_2B_7H_9$ and, on the basis of the spectroscopic data, are proposed to adopt a similar arachno cage geometry in which an $RCH_2$ units are substituted to 4 position boron atom of the arachno-6,8-$S_2B_7H_9$.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2006.11a
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• pp.28-29
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• 2006

The magnetic properties of a series of both annealed and as-rolled Ni-$W_y$ alloy tapes with compositions y = 0, 1, 3, and 5 at.%, were studied. To compare with Ni-W alloys, the magnetic properties of a series of both annealed and as-rolled $[Ni_{97at.%}W_{3at.%}]_{100-x}Cu_x$ alloy tapes with compositions x = 0, 1, 3, 5 and 7 at.%, were studied, as well. Both the isothermal mass magnetization M(H) of a series of samples, such as both Ni-W and [Ni-W]-Cu alloy tapes, at different fixed temperatures and M(T) in fixed field, were measured using a PPMS-9 (Quantum Design). The degree of ferromagnetism of Ni-$W_y$ alloys have reduced as W-content y increases. Both the saturation magnetization $M_{sat}$ and Curie temperature $T_c$ decrease linearly with W-content y, and both $M_{sat}$ and $T_c$ go to zero at critical concentration of $y_c$ ~ 9.50 at.% W. The effect of Cu addition on both the saturation magnetization $M_sat$ and Curie temperature $T_c$ decrease linearly with Cu-content x in $[Ni_{97at.%}W_{3at.%}]_{100-x}Cu_x$ alloy tapes with compositions x = 0, 1, 3, 5, and 7 at.%. The results confirm that [Ni-W]-Cu alloy tapes can have much reduced ferromagnetism as Cu-content x increases.

• Korean journal of food and cookery science
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• v.15 no.1
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• pp.61-67
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• 1999

The effects of salting methods on Kakdugi (cubed radish kimchi) fermentation were evaluated. Kakdugi was prepared with various salting methods, salt concentrations, and settling times, and fermented at 10$^{\circ}C$ for up to 52 days. Radish (Raphanus sativus L.) cubes (2 cm size) were salted by using the following methods salt concentration of about 1.5% which was known appropriate for the organoleptic quality of Kakdugi: 1) Treatment S-1: applying dry salt uniformly onto the radish cubes, with a salt concentration of about 1.5% (w/w) and cured for 1 hr, 2) Treatment S-5: applying dry salt uniformly onto the radish cubes, with a salt concentration of about 1.2% (w/w) and cured for 5 hr, 3) Treatment B-1: brining radish cubes in a 8.5% (w/v) salt solution for 1 hr, 4) Treatment B-5: brining radish cubes in a 4.0% (w/v) salt solution for 5 hr. As the fermentation continued, the initial high decrease in pH has been retarded in all the treatments, of which the delaying extent was more significantly noted from B-1 and B-5 than S-1 and S-5. The pH of the Kakdugi which showed a good eating quality dropped to 4.3∼4.8 with the accumulation of total acids. Total vitamin C increased sharply at the palatable period of Kakdugi during the initial fermentation and then decreased gradually following a sigmoidal changing pattern. The reducing sugar levels were also influenced by salting methods and fermentation as sugars are converted into acids. High initial contents of reducing sugars and their subsequent rapid decrease were observed in “S” group than “B” group during fermentation. For nonvolatile organic acids, lactic acid increased consistently throughout the fermentation while malic acid, which was high at the initiation of fermentation, decreased rapidly afterwards at the palatable period of Kakdugi.

• Proceedings of the KIPE Conference
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• 2003.07b
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• pp.977-980
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• 2003

오늘날 청정에너지 중에서 많은 주목받고 있는 것으로 연료전지를 들 수 있다. 그러나 연료전지의 경우 저전압 대전류의 특성으로 인하여 상용전원에 전원을 공급하기 위해서는 승압 및 상용주파수로 변환해야하는 중간 과정을 거쳐야 한다. 이러한 전력변환장치로 1.5kW를 제작하고 실험으로서 전력 변환장치의 타당성을 검증 하고자 한다.