• Journal of Life Science
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• v.13 no.4
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• pp.511-515
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• 2003

White rot fungi, Phanerochaete sp. EJ-31L, was evaluated for its ability to decolorize Remazol Black B, an azo dye that is a widespread pollutant in the wastewater of textile industry. It was observed that extent of decolorization by Phanerochaete sp. EJ-31L was dependent on the concentrations of co-carbon and nitrogen source. Effects of agitation and aeration were studied, and agitated culture at aeration condition resulted in greater extent of decolorization than static culture. Remazol Black B was readily decolorized up to 95% within 64 hr by Phanerochaete sp. EJ-31L.

• Journal of the Korean Magnetics Society
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• v.10 no.6
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• pp.274-279
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• 2000

The microstructure and thermal properties of the Mn-IriNi-Fe exchange biased multi-layers with various buffer layers and stacking structures have been investigated. The H$_{e{\chi}}$ and the T$_{b}$ depend on the Mn-Ir grain size at the interface between the Mn-Ir layer and the Ni-Fe layer, The (111) preferred orientation of Mn-Ir/Ni-Fe on the Ta buffer layer may promote the values of J$_{k}$ and H$_{e{\chi}}$. The samples which produce the Hex have the epitaxial relationship at the interface between the Mn-Ir layer and the Ni-Fe layer due to the generation of misfit dislocation.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.604-609
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• 2000

This study was carried out to investigate the possibilities of adopting xanthangum, guargum and ${\kappa}-carrageenan$ as cryprotectant by examining the rheological and structural properties of dough. Results of farinography showed that water absorption, development time and mechanical tolerance index in dough with the gums increased more than those of the control. It was also found that resistance in dough with the gums increased greatly, but extensibilities were similar to that of the control, resulting in increasing R/E values in the dough with the gums through extensograph. According to amylogram, gelatinization temperature of dough was $59.5^{circ}C$ and those of the dough with the gums were $58^{circ}C$. Even though maximum viscosity of the dough was 550 B.U in the control, those were 690 B.U, 780 B.U and 760 B.U in the dough with xanthangum, guargum, and ${\kappa}-carrageenan$, respectively. The control deeply increased the pH during frozen storage but the addition of ${\kappa}-carrageenan$ and xanthangum increased the pH slightly. The dough with the gums had more stable spaces than control in the microstructure through SEM.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2013.05a
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• pp.33-34
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• 2013

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2010.11a
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• pp.425-426
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• 2010

• Electrical & Electronic Materials
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• v.10 no.2
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• pp.113-118
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• 1997

For the amorphous F $e_{78}$ $B_{13}$S $i_{9-x}$G $e_{x}$ alloy, thermal analysis and measurements of the magnetic properties were carried out. As the content of Ge increased, the crystallization temperature was decreased and the Curie temperature was increased, and the tendencies were almost linear. The core loss of the amorphous alloy for x=1.7, field annealed at optimized condition, was 0.057 W/kg(l.0T, 60Hz), which was about 30% lower than that of no Ge added amorphous alloy (basic composition). Such a low core loss characteristics was thought to be caused by the lower coercive force and good squareness of B-H loop of the alloy.y.y.

• Journal of Animal Science and Technology
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• v.44 no.2
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• pp.233-238
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• 2002

Meat quality of the domestic pork loins(n=537) classified by 3 groups(5.31-5.50, 5.51-5.70 and $\geq$5.71) according to pH at 24hr post-mortem(pH24) was investigated. In proximate chemical compositions, protein was highest and fat was lowest in the pork loins of pH24 5.31-5.50 group. Water holding capacity increased as pH24 increased, whereas purge loss and cooking loss decreased as pH24 increased. Meat color values(CIE L*, a*, b*, Chroma, Hue and $\Delta$E) decreased as $pH_{24}$ increased. In texture traits, hardness and chewiness were lowest and fat hardness was highest in the pork loins of $pH_{24}{\geq}$5.71 group when compared to the other $pH_{24}$ groups. However, Warner-Bratzler Shear force, springiness and cohesiveness were not significantly different among the pH24 groups(P>0.05). In sensory properties, juiciness and tenderness were highest in $pH_{24}{\geq}$5.71 group. From the results of this study, pork quality was highly related to $pH_{24}$. Therefore, the factors affecting the post-mortem pH, such as stress before slaughter, slaughtering methods, and cooling condition slaughter must be properly controlled and improved to produce high quality pork.

• Proceedings of the Korean Nuclear Society Conference
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• 1996.05a
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• pp.219-224
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• 1996

노심설계에서 현재 사용되는 일체형 가연성 흡수봉인 Gd, ZrB$_2$ 그리고 Er의 한국표준형 원전 노심 설계에의 타당성을 노심 F$\Delta$H 제어, 저누출 장전모형 설계, 농축도/주기길이 그리고 주기말의 잔존 페널티 등의 측면에서 분석하였다. 초기노심의 경우는 영광 3호기 1주기 장전모형에 동일 연료집합체를 사용한 Gd/ZrB$_2$/Er의 경우와 ZrB$_2$/Er 최적장전모형에 동일 연료집합체를 사용한 경우에 대하여 분석하였다. 평형노심은 Gd/ZrB$_2$/Er 모두 동일한 장전모형을 사용한 18개월 주기길이의 노심에 대하여 동일한 농축도에서의 주기길이차이와 동등 주기길이를 내는데 필요한 농축도 요구량에 대하여 분석하였다. 초기노심 평형노심 모두 F$\Delta$H 제어에는 ZrB$_2$/Er가 Gd보다 유리하였으며, 저누출 장전모형의 설계에도 ZrB$_2$와 Er가 Gd보다 유리하였다. 평형노심에서 동일한 주기길이를 내는데 요구되는 농축도는 ZrB$_2$에 비하여 Er는 0.182 w/o Gd는 0.063 w/o 높게 나타났으며 동일 농축도를 사용할 경우 주기길이는 ZrB$_2$에 비하여 Gd는 165 MWD/MTU 그리고 Er은 575 MWD/MTU가 짧게 나타났다. 따라서, F$\Delta$H 제어와 저누출 장전모형은 설계에는 ZrB$_2$와 Er가 Gd보다 유리하였으나 Er의 경우 주기말에서의 잔존 페널티가 매우 크다는 단점이 있다.

• Journal of Powder Materials
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• v.16 no.4
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• pp.285-290
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• 2009

HDDR treated anisotropic Nd-Fe-B powders have been widely used, due to their excellent magnetic properties, especially for sheet motors and sunroof motors of hybrid and electric vehicles. Final microstructure and coercivity of such Nd-Fe-B powders depend on the state of starting mother alloys, so additional homogenization treatment is required for improving magnetic properties of them. In this study, a homogenization treatment was performed at $900\sim1140^{\circ}C$ in order to control the grain size and Nd-rich phase distribution, and at the same time to improve coercivity of the HDDR treated magnetic powders. FE-SEM was used for observing grain size of the HDDR treated powder and EPMA was employed to observe distribution of Nd-rich phase. Magnetic properties were analyzed with a vibrating sample magnetometer.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.37 no.3
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• pp.9-16
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• 2005

This study was carried out to investigate the characteristics of extracellular cellulase and xylanase from 4 selected different species, such as enzyme activity and stability by pH, temperature and metal ions, for application into enzymatic deinking system. The optimal temperature and pH for enzyme activity of Bacillus pumilus I, B. subtilis I, B. pumilus II and B. subtilis II were mainly $40{\sim}60^{\circ}C$ and pH $6.0{\sim}7.0$, respectively. Certain metal ions, calcium and cobalt, elevated enzyme activity, even though there were different results of enzyme activities based on various metal ions in 4 different species. With these results we suggest that enzymatic deinking system should be proceed at $50^{\circ}C$ with neutral pH condition.