• Applied Biological Chemistry
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• v.26 no.1
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• pp.47-52
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• 1983

The size distribution and changes of volume and grain hardness of ‘Sedohadaka', waked barley of various polishing yields during hydration process at various temperatures were investigated, and were analyzed kinetically, Both major and minor diameter of barley grain decreased linearly during polishing, and the decreasing rate of major diameter was greater than that of minor diameter. The volume change of barley grain could be expressed as a power of hydration time, and a break point was found in case of non-polished barley. The changing rate of grain hardness followed the equation of a first-order reaction, and the reaction rate constant increased with decreasing polishing yields and at higher temperature in the range of $20{\sim}60^{\circ}C$. The activation energy of hardness change reaction of polished barley during hydration were ranged $5.1{\sim}7.8Kcal/mole$, and 13.3Kcal/mole of non-polished barley.

• Journal of the Korean institute of surface engineering
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• v.46 no.1
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• pp.29-35
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• 2013

The effect of DC bias on the growth of nanocrystalline diamond films on silicon substrate by microwave plasma chemical vapor deposition has been studied varying the substrate temperature (400, 500, 600, and $700^{\circ}C$), deposition time (0.5, 1, and 2h), and bias voltage (-50, -100, -150, and -200 V) at the microwave power of 1.2 kW, working pressure of 110 torr, and gas ratio of Ar/1%$CH_4$. In the case of low negative bias voltages (-50 and -100 V), the diamond particles were observed to grow to thin film slower than the case without bias. Applying the moderate DC bias is believed to induce the bombardment of energetic carbon and argon ions on the substrate to result in etching the surfaces of growing diamond particles or film. In the case of higher negative voltages (-150 and -200 V), the growth rate of diamond film increased with the increasing DC bias. Applying the higher DC bias increased the number of nucleation sites, and, subsequently, enhanced the film growth rate. Under the -150 V bias, the height (h) of diamond films exhibited an $h=k{\sqrt{t}}$ relationship with deposition time (t), where the growth rate constant (k) showed an Arrhenius relationship with the activation energy of 7.19 kcal/mol. The rate determining step is believed to be the surface diffusion of activated carbon species, but the more subtle theoretical treatment is required for the more precise interpretation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.3
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• pp.220-225
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• 1988

Rice and rice flour were stored at $13^{\circ}C$, $23^{\circ}C$ and $38^{\circ}C$ for 6 months and Quality indicator according to the correlation between physicochemical properties and sensory scores, was monitored. rat acidity was the most effective indicator for quality changes during storage and its increasing rate showed 1st-order reaction kinetics. The Arrhenius activation energies were 50,953 KJ/Kmol in rice and 59,750 KJ/Kmol in rice flour. On the basis of relation between the acceptable sensory score(3.0) and fat acidity, shelf-life of rice and rice flour were 378 and 358 days at $13^{\circ}C$ and 163 and 145 days at $23^{\circ}C$, respectively.

• Preventive Nutrition and Food Science
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• v.12 no.4
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• pp.242-250
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• 2007

This study evaluated the storage stability of a variety of sauce products in the Korean market, determined primary quality indices for three typical products, and proposed functional relationships that are useful for determining shelf life at different temperatures. Most of the products examined were found to combine hurdles of low pH, low water activity, and the use of heat processing as methods for producing the required storage stability while maintaining the sensory quality of the products. For a meat extract solution produced for cold noodles (pH=4.3; $a_w=0.98$), the primary quality change determining shelf life was lipid oxidation, determined here by the TBA value. The primary quality index of a soybean paste seasoning mix (pH=4.0; $a_w=0.78$), which had a microbial load of 2.8 log (CFU/g), was a decrease in its pH. The primary quality index for a sandwich spread (pH=4.0; $a_w=0.88$) was changes in its surface color. The temperature dependence of changes in the primary quality indices can be described by the Arrhenius equation, which can estimate the shelf life at any arbitrary limit as a function of temperature. The activation energies for changes in the primary quality indices of the meat extract solution, the soybean paste seasoning, and the sandwich spread were 20.3, 27.2, and 43.5 kJ/mol, respectively.

• Journal of the Korean Magnetics Society
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• v.21 no.2
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• pp.48-51
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• 2011

We performed macro-spin simulation studies of the current-induced magnetization reversal of nanomagnetic elements with short current pulses. A special attention was paid to the effect of the energy barrier on the switching current distribution. The switching current and its distribution increase with decreasing the current pulse-width. The relationship between the energy barrier and switching current distribution is described by the Arrhenius-N$\'{e}$el law at a long pulse-width regime. At a regime of short pulse-width, however, the relationship is left unaddressed. The difficulty to address this issue arises because the magnetization switching with a short current pulse is governed not by the thermal activation but by the precession motion. Therefore, an exact formulation for the short pulse regime by solving the Fokker-Plank equation is needed to understand the result.

• Journal of the Korean Society of Propulsion Engineers
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• v.20 no.2
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• pp.46-55
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• 2016

The kinetic analysis of a heavily aluminized cyclotrimethylene-trinitramine(RDX) is conducted using differential scanning calorimetry(DSC), and the Friedman isoconversional method is applied to the DSC experimental data. The pre-exponential factor and activation energy are extracted as a function of the product mass fraction. The extracted kinetic scheme does not assume multiple chemical steps to describe the complex response of energetic materials; instead, a set of multiple Arrhenius factors is constructed based on the local progress of the exothermic reaction. The resulting reaction kinetic scheme is applied to two thermal decomposition tests for validating the reactive flow response of a heavily aluminized RDX. The results support applicability of the present model to practical thermal explosion systems.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.8 no.4
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• pp.867-873
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• 2007

Thermal degradation characteristics of polypropylene and polystyrene have been studied in the thermogravimetric(TG) reactor and batch-type microreactor. The dynamic thermogravimetric curve of TG provided a valuable information about pyrolysis temperature. It was found that PS was thermally degraded at lower temperature of $30{\sim}50^{\circ}C$ than PP. It was found that the yield and molecular weight of liquid product in the microreactor were decreased with the increase of reaction temperature and time in the case of PP. The production of styrene monomer was significantly increased by the promotion of depolymerization with the increase of temperature and time. The chain-end scission rate parameters were determined to be 50.0 kcal/mole of PP, 45.2 kcal/mole of PS by the Arrhenius plot.

• Food Science of Animal Resources
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• v.32 no.4
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• pp.448-457
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• 2012

The predictive ability for off-flavor development and quality change of ground beef was evaluated using a microbial time temperature indicator (TTI). Quality indices such as off-flavor detection (OFD) time, color, pH, volatile basic nitrogen (VBN), aerobic mesophilic bacteria (AMB) counts, and lactic acid bacteria (LAB) counts were measured during storage at 5, 10, 15, and $25^{\circ}C$, respectively. Arrhenius activation energies (Ea) were estimated for temperature dependence. The Ea values for TTI response (changes in titratable acidity (TA)), VBN, AMB counts, LAB counts, and freshness, which is defined based on OFD time for quality indices of ground beef, were 106.22 kJ/mol, 58.98 kJ/mol, 110.35 kJ/mol, 116.65 kJ/mol, and 92.73 kJ/mol, respectively. The Ea of microbial TTI was found to be closer to those of the AMB counts, LAB counts, and freshness. Therefore, AMB counts, LAB counts, and freshness could be predicted accurately by the microbial TTI response due to their Ea similarity. The microbial TTI exhibited consistent relationships between its TA change and corresponding quality indices, such as AMB counts, LAB counts, and freshness, regardless of storage temperature. Conclusively, the results established that the developed microbial TTI can be used in intelligent packaging technology for representing some selected quality indices of ground beef.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.6
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• pp.1056-1062
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• 2004

Migration of low molecular weight components from expanded polystyrene (ESP) to distilled water was measured at different temperature conditions. Overall migration and specific monomer migration were measured. Diffusion model based on Fick's law was used to determine the apparent diffusion coefficients at various experimental conditions. The overall and specific migration levels were estimated to give some practical implications for regulatory guideline development and safe package design. Diffusion coefficients for overall migration in KMnO$_4$ oxidizable extractives and specific migration of styrene monomer from ESP at 6$0^{\circ}C$ were 0.030 and 6.8${\times}$10$^{-5}$ $\textrm{mm}^2$/h, respectively. Their temperature dependence could be explained by Arrhenius equation with respective activation energies of 80.5 and 98.6 kJ/㏖. Experimental conditions ensuring desired migration level were suggested for reliable examination of migration from the packaging material. Some explanatory estimations of migrations were given for some typical conditions of potential usages.

• The Korean Journal of Physiology
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• v.20 no.2
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• pp.218-224
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• 1986

The characteristics of anion exchange with internal $HCO_3\;^{-}\;(or\;OH^-)$ was studied by determining the time course of hemolysis in isoosmotic ammonium salt solution in human erythrocytes. The effects of inhibitors, pH and temperature on the exchange between internal $HCO_3\;^-\;(or\;OH^-)$ and external $Cl^-$ were observed and the permeabilities of various organic and inorganic anions were also measured. The results were compared with data previously reported from the experiments using radioisotopes. The results are as follows; 1) SITS $H_2DIDS$ and furosemide inhibited the hemolysis of erythrocytes in isoosmotic $NH_4Cl$ solution in a dose·dependent manner, and the concentrations for lengthening twice the time for $half-hemloysis(t_{1/2})\;were\;2.3{\times}10^{-7},\;1.3{\times}10^{-7}\;and\;2.5{\times}10^{-5}M$, respectively. 2) Acetazolamide also shifted the time-dependent hemolytic curve to the right in a dose-dependent manner, and the concentrations for lengthening twice $t_{1/2}\;was\;2.4{\times}10^{-5}M$. 3) The time-dependent hemolysis was delayed by decreasing pH from 7.0 to 6.2, but w·as not affected by the change of pH in the range of 7.0 to 8.2. 4) The time for $half-hemloysis(t_{1/2})$ showed a temperature-dependency and Arrhenius plot exhibited a break point at $20^{\circ}C$. The apparent activation energy calculated from this plot was 18.1 kcal/mol between $2^{\circ}C-20^{\circ}C$ and 11.2 kcal/mol between $20^{\circ}C-37^{\circ}C$, respectively. 5) The apparent permeabilities of various inorganic anions based on $t_{1/2}$ were in the order of $Cl^->NO_{3}\;^->SCN^->SO_4\;^{2-}>SSO_3\;^{2-}>HPO_4\;^{2-}$. which was similar with the previous reports based on the experiment using radioisotopes. The results Obtained from this study are comparable with the previous data reported from the experiments using radioisotopes. This indicates that the hemolysis of erythrocytes in isoosmotic ammonium salt solution can be used as a simple and good method for the study of anion exchange in erythrocyte membrane.