• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.4
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• pp.283-289
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• 1988

Lysine is known as a limiting amino acid in barley and easily inactivated by the browning reaction during processing or storage. The barley powders ground to 120 mesh in particle size were controlled at water activity of 0.44, 0.52, 0.65 and 0.75 by using saturated salt solutions and then stored at 35, 45 $55^{\circ}C$. Another portion of the sample of which the water activities were controlled as same above was stored at 35, 45, and $55^{\circ}C$ alternately with 7days interval. The reaction of available lysine loss in barley powders was found to be first order. The activation energies calculated from Arrhenius plot ranged $6.02{\sim}10.32Kcal/mole$, and $Q_10$ values were between 1.34 and 1.65. These kinetic parameters were used to predict the available lysine loss of barley powders under the fluctuating temperature storage The predicted shelf-life at various water activities tested was a little higher than the actual values.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2003.10a
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• pp.995-998
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• 2003

TiO$_2$ thin films have been grown by MOCVD. Envelope methods are applied to the analysis of the transmission spectra to obtain the optical constants such as refractive indices and extinction coefficients for the TiO$_2$ thin films. The envelope methods are proved to be accurate by simulating the transmission spectra. TiO$_2$ thin films start to crystallize at 35$0^{\circ}C$ and then crystallize fully into anatase phase at foot or higher temperatures. Activation energies are obtained by plotting the deposition rate with varying the substrate temperature. It is 17.8 kcal/mol for the reaction limited regions. The refractive infer and the extinction coefficient of the TiO$_2$ thin film at λ=632.8 nm increases from 2.19 to 2.32 and decreases from 0.021 to 0.007, respectively, as the substrate temperature increases from 400 to $600^{\circ}C$.

• Korean Journal of Microbiology
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• v.30 no.4
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• pp.305-309
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• 1992

Cytosine deaminase (EC 3.5.4.1) from BaciNus stc~urorhermophilus was partially purified 7.2-fold with an overall yield of 52.7%. The partially purified enzyme deiiminated cytosine only.but not 5-methylcytosine and 5-fluorocytosine. The apparent Michaclis constant. Km valuefor cytosine was 5.9 mM. The enzyme was relatively stable in the range of pH 4.0 to 7.0.furthermore extremely thermo-stable : more than 75'X) of the activity was remained afterheating at 80$^{\circ}$C for I0 min at pH 6.5. The enzyme had a pH optimum at around pH7.0 to 7.5. and temperature optimum at 35 to 31$^{\circ}$C. And the activation energ (En value)determined from an Arrhenius plot was 26 Kcal/mol. The enzyme activity was stronglyinhibited by heavy metal ions such as Cd", Hg". Cut' at 1 mM, anJ by o-phenanthroline,and p-chloromcrcuribcnzoate at I mM. But the enrymc activity was activatetl increased byGMP, and CMP at 1 mM.ased by GMP, and CMP at 1 mM.

• International Journal of Aeronautical and Space Sciences
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• v.16 no.3
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• pp.418-424
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• 2015

The chemical response of energetic materials is analyzed in terms of 1) the thermal decomposition under the thermal stimulus and 2) the reactive flow upon the mechanical impact, both of which give rise to an exothermic thermal runaway or an explosion. The present study aims at building a set of chemical kinetics that can precisely model both thermal and impact initiation of a heavily aluminized cyclotrimethylene-trinitramine (RDX) which contains 35% of aluminum. For a thermal decomposition model, the differential scanning calorimetry (DSC) measurement is used together with the Friedman isoconversional method for defining the frequency factor and activation energy in the form of Arrhenius rate law that are extracted from the evolution of product mass fraction. As for modelling the impact response, a series of unconfined rate stick data are used to construct the size effect curve which represents the relationship between detonation velocity and inverse radius of the sample. For validation of the modeled results, a cook-off test and a pressure chamber test are used to compare the predicted chemical response of the aluminized RDX that is either thermally or mechanically loaded.

• Korean Journal of Food Science and Technology
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• v.16 no.4
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• pp.451-456
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• 1984

Rheological properties of gelatinized rice starch solutions were investigated with Brookfield rotational viscometer. The 8% starch solution showed thixotropic behavior with yield stress. The alkali gelatinized starch was more thixotropic than the thermal gelatinized one. The time dependent characteristics of starch solutions followed Tiu's model. The value of rate constant $(a_1)$ in Tiu's model increased linearly with shear rate, and was exponentially dependent on concentration and temperature. Temperature dependency of rate constant and apparent viscosity followed Arrhenius type equation and the activation energy were about 14.3 and 6.8 Kcal/g mole, respectively. The $a_1-value$ was found to be useful to evaluate changes in structaral decay on the shearing time of gelatinized rice starch solutions.

• Food Science of Animal Resources
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• v.32 no.5
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• pp.598-603
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• 2012

Beef qualities which can be properly predicted by time-temperature integrator (TTI), a chromatic indicator, were selected in terms of its similarity of temperature dependence between beef qualities and TTI, denoted by Arrhenius activation energy ($E_a$). The high similarity is required to afford accurate prediction. A devised enzymatic TTI based on laccase (an oxidase), which catalyses the oxidation on 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid) producing color development, was applied. The factors of beef quality, such as volatile basic nitrogen (VBN), pH, color (CIE $L^*$, $a^*$), Warner-Bratzler shear force (WBSF), Pseudomonas spp. count, and lactic acid bacteria (LAB) count were considered for the selection. $E_a$ (55.48 kJ/mol) of the TTI was found to be similar to those of the beef qualities (all referred) in the order of LAB count (53.54 kJ/mol), CIE $a^*$ value (61.86 kJ/mol), pH (65.51 kJ/mol), Pseudomonas spp. Count (44.54 kJ/mol), VBN (67.98 kJ/mol), WBSF (40.67 kJ/mol), and CIE $L^*$ value (33.72 kJ/mol). The beef qualities with more similar $E_a$ to that of the TTI showed less difference between real and TTI predicted levels. In conclusion, it was found out that when applying TTI to food packages, their $E_a$ similarity should be checked to assure accurate estimation of food quality levels from TTI response.

• Transactions of the Korean Society of Automotive Engineers
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• v.13 no.2
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• pp.135-141
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• 2005

Nitric oxide(NO) reduction by methanol was investigated over $La_2O_3$ catalysts in the presence and absence of oxygen. In the absence of $O_2$, $CH_3OH$ reduced NO to both $N_2$ and $N_2O$, with selectivity to $N_2$ formation decreasing from 81-88% at 623K to 47-71% at 723 K. With 1.2% $O_2$ in the feed, the rates were 4-8 times higher, but the selectivity to $N_2$ dropped from 50% at 623 K to 9% at 723 K. The specific activities with $La_2O_3$ for this reaction were higher than those for other reductants; for example, at 773 K with hydrogen a specific activity of $34\;{\mu}mol\;NO/sec{\cdot}m^2$ was obtained whereas that for methanol was $638\;{\mu}mol\;NO/sec{\cdot}m^2$. The Arrhenius plots were linear under differential reaction conditions, and the apparant activation energy was consistantly near 15 kcal/mol with $CH_3OH$. Linear partial pressure dependencies based on a power rate law were obtained and showed a near-zero order in $CH_3OH$ and a near-first order in $H_2$.

• Korean Journal of Food Science and Technology
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• v.16 no.1
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• pp.11-16
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• 1984

Rheological properties of waxy and non-waxy rice starch solutions were evaluated with a narrow gap rotational and Cannon Fenske viscometers. The gelatinized rice starch solutions containing 0.2-1.0% starch displayed pseudoplastic flow behavior. At higher starch level, degree of pseudoplasticity of waxy rice starch solutions increased, while that of non-waxy rice did not changed apparently. The consistency coefficient (K) of non-waxy rice starch solutions increased with increasing gelatinization temperature, but waxy rice starch solutions remained constant, and in alkaline aqueous solutions both of them showed increasing K values. The value of K increased exponentially with an increase in concentration. The effect of the temperature on the viscosity of the solutions followed Arrhenius' type equation, and the activation energies were in the range of 3.675-3.775 kcal/g-mol that were near to that of pure water. The changes of reduced viscosity with concentration were followed Huggin's equation and the values of intrinsic viscosity and interaction coefficient were 0.78-1.59 dl/g and 0.67-2.75, respectively.

• Korean Chemical Engineering Research
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• v.50 no.1
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• pp.76-82
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• 2012

Biomass and coal are great potential energy sources for gasification process. These solids can be gasified to produce syngas and bio-oil which can be upgraded further to transportation fuel. Two biomass and three coals have been gasified with steam in a thermobalance reactor under atmospheric pressure in order to evaluate their kinetic rate information The effects of gasification temperature ($600{\sim}850^{\circ}C$) and partial pressure of steam (30~90 kPa) on the gasification rate have been investigated. The three different types of gas-solids reaction models have been applied to the experimental data to compare their predictions of reaction behavior. The modified volumetric reaction model predicts the conversion data well, thus that model was used to evaluate kinetic parameters in this study. The gasification reactivity of five solids has been compared. The obtained activation energy of coal and biomass gasification were well in the reasonable range. The expression of apparent reaction rates for steam gasification of five solids have been proposed as basic information for the design of coal gasification processes.

• Applied Biological Chemistry
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• v.26 no.1
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• pp.1-7
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• 1983

The hydration of two japonica(Akibare and Milyang 15) and four indica(Milyang 30, Suweon 287, Suweon 294 and Iri 342) rice varieties was investigated in terms of mathematical rate equation. The hydration rate at temperatures of $4{\sim}32^{\circ}C$ was examined by a weighing method. The absorption of water was directly proportiponal to the square root of the hydration time(t) and was described by the diffusion equation: $1-\bar{M}=(2/\sqrt{\pi})(S/V)\;\sqrt{Dt},\;where\;\bar{M}$ is dimensionless moisture ratio, S/V is the surface-to-volume ratio and D is diffusion coefficient. The average D value was given by the Arrhenius relation: $D=D_0\;\exp(-E_a/TR)$. The activation energy was $4{\sim}5kcal/mole$. The rice samples could be classified into three groups based on hydration kinetics: Milyang 30-Suweon 287; Akibare-Milyang 15; and Suweon 294-Iri 342.