• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.3
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• pp.380-389
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• 2020

The conversion characteristics and fuel properties for producing biodiesel (BD) by blending beef-tallow, an animal waste resource with a high-saturated fatty acid content, and sunflower-oil, a vegetable oil with a high-unsaturated fatty acid content, were investigated. For this investigation, the effects of the control factors, such as the oil-blend ratio and methanol-to-oil molar ratio, on the fatty acid methyl ester and BD production yield were also investigated. The kinematic viscosity reduction effects of BD using heating and ultrasonic irradiation were verified, and the optimal temperature of each BD-diesel fuel blend for reducing the kinematic viscosity was derived using the correlation equation. As a result, the optimal conditions for producing blended biodiesel were verified to be TASU7 and a methanol-to-oil molar ratio of 10:1. The analysis results of the fuel properties of TASU7 satisfied the BD quality standard; hence, the viability of BD blended with waste tallow as fuel was verified. The experimental results on the kinematic viscosity reduction showed that heating is more effective in reducing the kinematic viscosity because it took less time than ultrasonic irradiation, and the equipment was cheaper and more straightforward than the ultrasonic irradiation method.

• Applied Chemistry for Engineering
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• v.24 no.6
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• pp.621-627
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• 2013

In order to apply eco-friendly poly(propylene carbonate) (PPC) into barrier packaging materials, six different PPC/exfoliated graphite (EFG) nanocomposite films with different EFG were successfully prepared by a solution blending method. Their water sorption behavior was gravimetrically investigated as a function of the EFG content and interpreted with respect to their chemical structure and morphology. The water sorption isotherms were reasonably well fitted by Fickian diffusion model, regardless of morphological heterogeneities. With increasing the EFG content, the diffusion coefficient and water uptake decreased from $12.5{\times}10^{-10}cm^2sec^{-1}$ to $7.2{\times}10^{-10}cm^2sec^{-1}$ and from 8.9 wt% to 4.2 wt%, respectively, which indicates that the moisture resistance capacity of PPC was greatly enhanced by incorporating EFG into PPC. The enhanced water barrier property of the PPC/EFG nanocomposite films with the high aspect ratio EFG makes them potential candidates for versatile packaging applications. However, to maximize the performance of the nanocomposite films, further researches are required to increase the compatibility of EFG in the PPC matrix.

• Membrane Journal
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• v.19 no.4
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• pp.341-347
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• 2009

Nanohybrid based on environmentally friendly and biodegradable polymer, poly propylene carbonate (PPC) and cloisite 20B (PPC/C-20B) have been synthesized by solution blending method and their morphology, thermal and water absorption properties have been evaluated. The structure of PPC/C-20B nanohybrid was confirmed by X-ray diffraction (XRD). The thermal property of PPC and PPC/C-20B nanohybrid were investigated by thermal gravimetric analysis (TGA) and differential scanning calorimetric (DSC). The experimental results demonstrated that nanohybrid showed the highest thermal stability in TGA and DSC. TGA tests revealed that the thermal decomposition temperature ($T_{d50%}$) of the nanohybrid increased significantly, being $23^{\circ}C$ higher than that of pure PPC while DSC measurements indicated that the introduction of 5 mass% of clay increased the glass transition temperature from 21 to $30^{\circ}C$. Further the water absorption capacity of the PPC was significantly decreased by the incorporation of clay. Water absorption cause degradation of the coating by the moistures and affect the physical and mechanical performance. This result indicates that organic modifiers have effect on thermal and water absorption capacity of PPC and are of importance for the practical process and application of PPC.

• Journal of the Korean Society of Costume
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• v.58 no.3
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• pp.63-78
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• 2008

Since 1960, minimalism has been one of the fashion phenomenon and turned out in many different ways. After postmodernism which contains negotiation and pluralism, appeared in 1980, there was a new wave of post minimalism that inherited 1960's minimalism. Minimal style which come out of 60's fashion, is marked by simplicity, minimal expression, and monochrome color, and it shows up simple style with no decoration. It opened up a young fashion period, and we saw minimal style in sports wear which utilized simplicity and function with spread of sports in the 70's. And also since 1980, Post-Modern widely influenced the idea about modern culture as well as complicated clothes getting rid of fixed concept, seeking to break the boundary between culture and life which were seek in fashion and personality as well as various characteristic, Accordingly in different ages, The style and image were borrowed from different culture and natural environment mixing the image, cultural phenomena like these appearing in complexity and expression, variety and possibility of new vision was expanded. Since 1980, Fashion has become more gradually diversity, high classed, required of each individuality. The phenomenon of fashion reappearance which was influenced by minimalism is continued to 2000. The Oriental style fashion is still attracted, so The new term "Ethic Minimalism" has appeared along with the trends which is put together. Therefore the purpose of this study is to search the concept and the characteristics of ethnic minimalism, to consider the relationship between minimalism and ethnic minimalism, and reveal the characteristic of ethnic minimalism happened to modern fashion. The study method went through literature research and practice research. The range of this study is oriental fashion spanning of from 1960 to current day. Photo records from this period show well the spirit of the oriental and the personality of minimalism. The oriental representative designer and western representative designer are centered Consequently, The formative characteristics of ethnic minimalism are simple, pure, unbalanced free style and representing the phenomena of compromise, blending oriental and western fashion. Structually, Elements of space and plane are emphasized, colors are restricted, and materials are composed mainly of natural fiber. So, minimalism based on simplicity combined with a structure of oriental spiritual depth and space, It could be called ethnic minimalism as a rational fashion.

• Korean Journal of Food Science and Technology
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• v.41 no.6
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• pp.609-614
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• 2009

Sesame oil was sometimes replaced by mixed oil due to high price in Korean market. To find out authentic sesame oil, electronic nose (E-nose) based on mass spectrometer system was used. Sesame oil was blended with perilla oil at the ratio of 97:3, 94:6, 91:9, 88:12 and 85:15, respectively. Intensities of each fragment from sesame oil by E-nose based on MS were completely different from those of perilla oil. The obtained data was used for discriminant function analysis. For quantitative analysis, the partial least square algorithm was used. The added concentration of perilla oil to sesame oil was correlated with discriminant function first score (DF1) and second score (DF2). From this relationship it could be found out how much perilla oil added. DFA plot indicated a significant separation of pure sesame oil and pure perilla oil. The different geographical origin of sesame oil was used for blending with perilla oil were closed to that of sesame oil. Korean sesame oil mixture and Indian sesame oil one were well separated. And the correlation between mixing ratios and DF1 values was found at the ratio of 97:3, 91:9, and 85:15 (SE vs PE oil), respectively. But the added concentration of perilla oil to sesame oil was correlated with discriminant function first score (DF1). E-nose based on MS system could be used as an efficient method for purity of oil quality.

• Journal of the Mineralogical Society of Korea
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• v.17 no.1
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• pp.49-59
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• 2004

Organic smectite was hydrothermally synthesized by treating the opal-rich siliceous mudstone from the Pohang area with TMAOH solutions and 1:1 solutions of TMAOH+NaOH at $80^{\circ}C$ and concentrations ranging 10∼15%. Smectite was solely formed without accompanying any mineral products in case of TMAOH, whereas NaP and hydroxysodalite was synthesized together with smectite under the blending solution of TMAOH+NaOH. The synthesized smectite is identified as an organic smectite intercalating $TMA^{+}$ within its interlayer site, specifically corresponding to monmorillonite species, through mineralogical characterization by XRD, DTA, and IR analyses. The experimental results indicate that main precursor of the synthesized smectite is undoubtedly opal-CT, and the original sedimentary smectite included as considerable amounts in the mudstone seems to play a major role as Al-sources necessary far the smectite formation. Original inert components such as quartz and mica do not affect mostly to the synthesis reaction, and thus, are resultantly found as impurities in the synthetic products. These experimental results may imply that a new effective method for the low-temperature (less than $100^{\circ}C$) hydrothermal synthesis of organic smectite will be established if some Al-sources adequate for this synthetic system are available.

• Journal of Dairy Science and Biotechnology
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• v.31 no.1
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• pp.35-49
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• 2013

The purpose of this study was to develop Mozzarella cheese analogues by using dairy products in the form of WPC 34, WPC 80, whey protein, demineralized whey powder, and lactose powder along with soy milk. Soy milk was separately blended with 5% WPC 34 (A), WPC 80 (B), DWP (C), WP (D), and LP (E) and also with 10% WPC 34 (F), WPC 80 (G), DWP (H), WP (I), and LP (J). Blending of soy milk and whey products showed that increase in the proportions of whey products (WPC 34, WPC 80, DWP, WP, and LP) led to increase in the protein, lactose, and SNF levels of the admixture. A decrease in fat content was observed for all cheeses prepared from mixtures, relative to those for the control cheese. The nitrogen content within analogue samples was higher than that in the control cheese and increased with increase in the proportions of whey products within soy milk. Higher water soluble nitrogen levels were observed in cheese prepared from whey-product-blended soy milk than in the control cheese. The non-protein nitrogen level within the control Mozzarella cheese was significantly lower than that in the Mozzarella analogues, and, in the case of cheese analogues, it increased with increase in the proportion of whey products in soy milk. With regard to the physicochemical and sensory qualities of the Mozzarella cheese analogues and control cheese, the pH of all analogue samples, with the exception of the cheese prepared from group G, was lower than that of the control Mozzarella cheese. Rheological studies showed that the hardness of Mozzarella cheese analogues was lower than that of the control Mozzarella, while the elasticity, cohesiveness, and brittleness of the analogues was higher. The control sample had a higher meltability level than any of the Mozzarella analogues. Mozzarella cheese prepared with the traditional method had higher browning and stretching levels than all the cheese analogues, but a lower oiling-off level.

• Applied Chemistry for Engineering
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• v.10 no.4
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• pp.497-501
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• 1999

The changes of properties were studied for the polypropylene(PP)/Nylon6 blends containing different kinds of compatibilizer made by either reactive extrusion of solution reaction. The compatibilizers were PP grafted with maleic anhydride (MAH) made by reactive extrusion and solution reaction. The grafted MAH contents were 0.3 wt %, and 2.7 wt %, respectively. The composition of the PP/nylon6 blend was fixed at 75/25 by weight. Blending was carried out with twin-screw extruder (L/D=30, ${\psi}=30$) at 300 rpm. As the content of PP-g-MAH was increased, the crystallization peak of Nylon6 decreased gradually then finally disappeared. Disappearance of crystallization peak of Nylon6 was mostly affected by grafted MAH content rather than the preparation method and the amount of compatibilizer. The portion of Nylon6 that could not crystallize in its normal crystallization temperature crystallized together with PP at the crystallization temperature of PP. So called concurrent crystallization was observed. Meanwhile two more peaks were observed during heating cycle. One was exothermic peak at $193^{\circ}C$ near to crystallization temperature of Nylon6, the other was endothermic peak at $215^{\circ}C$ that was $5^{\circ}C$ lower than normal endothermic peak of Nylon6. To analyze the peaks, nylon6 was annealed in the differential scanning calorimeter. As a result, the peak at $193^{\circ}C$ was crystallization peak of imperfect crystalline of Nylon6 and the other peak at $215^{\circ}C$ was melting peak of imperfect crystalline of nylon6.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.393-399
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• 2003

The purpose of this study was to investigate the preferred methods for making summer kimchi as a basic research of making commercial kimchi. Questionnaire were collected from 590 housewives nationwide in Korea, and the data were analyzed by SPSS program. The results were as follows: (1) The average salting time of Chinese cabbage was 3~5 hrs when the combined method of dry and brine salting was used, regardless of the region. (2) Seven jeotkals (salt-fermented fishes) including anchovy, anchovy juice, shrimp, northern sand lance juice, hair-tail viscera, flatfish and yellow corvenia were mainly used in kimchi. Among them, anchovy and anchovy juice jeotkals were preferred to all others in Southern area (Busan, Gwangju, Gyeongnam, Gyeongbuk, Jeonnam), while shrimp jeotkal in Seoul, Gwangju, Jeonbuk, Chungnam and Jeju, and northern sand lance juice jeotkal in Daegu, Daejeon and Gyeonggi, respectively. In most regions, however, blending type of 2 jeotkals was used in kimchi. (3) Eleven ingredients such as red pepper, garlic, ginger, green onion, radish, leek, onion, carrot, sugar, sesame and MSG were used as basic components for making kimchi. In particular, MSG was used as a basic ingredient regardless of region and age. However, a standard taste for making kimchi was depended on housewife in this study.

• Journal of Plant Biotechnology
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• v.34 no.4
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• pp.363-373
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• 2007

To establish an efficient and reliable microspore culture system for pepper (Capsicum annuum L.), the effect of light intensity used for donor plant's growth, microspore isolation methods, the composition of culture medium, and culture period in light on the production of embryos were investigated. The viability of microspores taken from the plants grown under the light intensity of 10,000 lux was almost same as that from the lower (5,500 lux) light intensity, and the embryo induction and development were a bit higher when donor plants were grown under the lower light intensity. This result implies that lower light intensity does not interfere with the embryo induction and development. However, it was very difficult to prepare microspores for culture since only a small number of flower buds could be harvested from plants grown under the light intensity of 5,500 lux. Microspore isolation methods greatly affected microspores viability; that is, when microspores were isolated by blending rather than maceration, the greater number of viable microspores were easily generated (about 13 times). Among media used for microspores culture in this study, MN medium was most efficient for embryo induction and development. Total number of embryos and the number of cotyledonary embryos were highest when microspores were cultured in dark for 4 weeks, and then in light for one week. These results will be provide valuable information to set up efficient microspore culture system of hot pepper with a high frequency of embryo production, which are applicable to gene transformation and mutagenesis.