• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.16 no.7
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• pp.604-610
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• 2003

The effects of sintering additives such as B $i_2$ $O_3$ and $V_2$ $O_{5}$ on the microwave dielectric and sintering properties of (Z $n_1$$_{-xM}$ $g_{x}$)Ti $O_3$ system were investigated. Highly dense samples were obtained for (Z $n_{0.8}$M $g_{0.2}$)Ti $O_3$ at the sintering temperature range of 870~90$0^{\circ}C$ with B $i_2$ $O_3$ and $V_2$ $O_{5}$ additions of 〈1 wt.%, respectively. The microwave dielectric properties of (Z $n_{0.8}$M $g_{0.2}$)Ti $O_3$ with 0.45 wt.%B $i_2$ $O_3$ and 0.55 wt.% $V_2$ $O_{5}$ sintered at 90$0^{\circ}C$ were as follows : Q$\times$ $f_{o}$ = 50,800 GHz, $\varepsilon$$_{r}$ = 22, and $\tau$$_{f}$ = -53 ppm/$^{\circ}C$. In order to improve temperature coefficient of resonant frequency, Ti $O_2$ was added to the above system. The optimum amount of Ti $O_2$ was 15 moi.% when sintered at 87$0^{\circ}C$, at which we could obtain following results: Q$\times$ $f_{o}$ = 32,800 GHz, $\varepsilon$$_{r}$ = 26, and$\tau$$_{f}$ = 0 ppm/$^{\circ}C$.EX>.EX>.EX>.EX>.EX>.EX>.EX>.

• The Transactions of the Korean Institute of Electrical Engineers
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• v.44 no.4
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• pp.479-482
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• 1995

In this study, to improve sintering condition, anisotropic properties ( $k_{t}$/ $k_{p}$) of electromechanical coupling coefficient and piezoelectric constant $d_{h}$ and $g_{h}$, Mn $O_{2}$ impurity was added to the (P $b_{0.76}$C $a_{0.24}$)[( $Co_{1}$2/ $W_{1}$2/)$_{0.04}$ $Ti_{0.96}$] $O_{3}$ ceramics for application to hydrophone devices. Electromechanical coupling coefficients of the specimen with 1.5 [mol%] Mn $O_{2}$ sintered at 1150.deg. C were $k_{t}$=49% and $k_{p}$ = O, which exibited the highest value in piezoelectric anisotropic properties (kt/kp). Without relations with sintering temperature, the highest value of hydrostatic piezoelectric constant $d_{h}$ & $g_{h}$ were shown at the specimen with 1.5 [mol%] Mn $O_{2}$. Accordingly, the best addition amount of Mn $O_{2}$ was 1.5 [mol%] and proper sintering temperature was 1150.deg. C. Hydrostatic piezoelectric constant values of $d_{h}$=64.52[10$^{-12}$ C/N], $g_{h}$=35.92[10$^{-3}$ Vm/N] in the above condition were effectiely extended for hydrophone applications.pplications.ons.

• Microbiology and Biotechnology Letters
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• v.8 no.3
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• pp.181-191
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• 1980

For the purpose of studies on the citric acid production, some experiments were carried out with isolated strains. The results obtained were as follows. 1) The optimal culture media of the strain M-80 in surface culture contained 140g of sucrose, 3.0g of (N $H_4$)$_2$S $O_4$, 1.5g of K $H_2$P $O_4$, 0.2g of MgS $O_4$.7$H_2O$, 3.0mg of F $e^{++}$, 1.0mg of Z $n^{++}$, 0.5N HCI to a pH of 5.0 and distilled water to 1.0 liter; and that of the strain M-315 in surface culture contained 140g of sucrose, 2.0g of N $H_4$N $O_3$, 1.0g of K $H_2$P $O_4$, 0.25g of MgS $O_4$. 7$H_2O$, 2.0mg of F $e^{++}$, 2.0mg of Z $n^{++}$, 0.05mg of C $u^{++}$, 0.5N HCI to a pH of 4.5 and distilled water to 1.0 liter. While that of the strain M-315 in submerged culture contained 140g of sucrose, 2.5g of N $H_4$N $O_3$, 1.5g of K $H_2$P $O_4$, 0.3g of MgS $O_4$. 7$H_2O$, 3.0mg of F $e^{++}$, 0.1mg of C $u^{++}$, 0.5N HCI to a pH of 4.5 and distilled water to 1.0 liter. The optimal temperature and size of inoculum were mostly 28-3$0^{\circ}C$, 10$^{7}$ -10$^{8}$ spores/50ml, respectively. 2) Through the course of citric acid production, the growth of strains had nearly been completed, pH value was rapidly decreased below 2.0 and the content of sugar was also reduced, while the accumulation of citric acid in media was remarkably begun in about 3-4 days. The yields of citric acid generally reached the maximum level in 8-10 days in surface or submerged fermentation process. 3) Methanol was effective citric acid production when they were added to fermentation media. In the case of surface culture, by addition of 2％ (strain M-80), 3％ (strain M-315), the yields of citric acid was increased 6.5％, 20.6%, respectively and 5.0% yield was increased by addition of 3% methanol in submerged culture media of the strain M-315. 4) Chromatography analysis of culture broth after fermentation under optimal culture conditions detected that the majority of acid in media was citric acid. 72.1mg/ml, 98.1mg/ml, of citric acid were determined in surface culture media by strains of M-80, M-315, and 59.8 mg/ml of citric acid was contained in the submerged culture media by the strain M-315. strain M-315.

• Microbiology and Biotechnology Letters
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• v.18 no.6
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• pp.591-598
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• 1990

Six species under the basidiomycetes were screened for extracellular tannase (tannin acyl hydrolase EC 3.1. 1.20) production in submerged culture and Lenzites betulina was found to be most effective for the production of tannase. The optimum cultural conditions for tannase production were $25^{\circ}C$, pH 6.0 and 21 days of culture period, The efficient composition of culture medium for the production of tannase was performed in synthetic medium containing tannic acid, 2g; sucrose, 5g; bacto-peptone, 2g; ,$ KH_2PO_4, \;2g,\; MgSO_4.7H_2O \;0.5g,\; CuS0_4.5H_2O$, 2 mg; thiamine HCl, 100 ug and distilled water 100 ml, The tannase produced from Lenzites bdulin*r was 223.3 unit (umole of gaUic acidiml of brothlmin). The tannase had an optimal reaction conditions ofpH 6.0 and temperature of $40^{\circ}C$. The enzyme was stable at temperature below $40^{\circ}C$ and lost its activity by 50% above $60^{\circ}C$. And the stable pH range was 5.5 to 6.0.

• KIEE International Transactions on Electrophysics and Applications
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• v.3C no.3
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• pp.106-112
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• 2003

A combined discharge type ozonizer was designed and manufactured. The increase or decrease of temperature greatly influences the characteristics of ozone concentration ( $O_{3con}$), ozone generation ( $O_{3g}$) and ozone yield ( $O_{3Y}$) of a discharge type ozonizer. The characteristics of ozone concentration, ozone generation and ozone yield rate were investigated by varying the gas flow rate (Q), the discharge power ( $W_{d}$) and the temperature (T). At T=25[$^{\circ}C$] the values of $O_{3con}$ were found as 5632, 4200, 2500 and l800[ppm] at Q = 1, 2, 4 and 6[l/min] respectively. At the same temperature the corresponding values of $O_{3g}$ were found as 662, 988, 1176 and l270[mg/h] and those of $O_{3Y}$ were found as 67, 102, 119 and 135[g/kWh] respectively. When the temperature is decreased to -50[$^{\circ}C$], the values of $O_{3con}$ were found as 9000, 6700, 4000 and 2800[ppm] respectively at Q = 1, 2, 4 and 6[l/min]. At the same value of temperature the corresponding values of $O_{3g}$ were found as 1220, 1576, 1882 and 2050[mg/h] and those of $O_{3Y}$ were found as 120, 159, 188 and 202[g/kWh] respectively. Hence as the temperature was decreased from 25 to -50[$^{\circ}C$], the efficiencies of ozone generation were increased by 79, 55, 58 and 49[%] respectively at Q = 1, 2, 4 and 6[l/min].]. 6[l/min].].

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.33-39
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• 1999

Traditional kakdugi prepared from salted radish by the addition of fermented shrimp or anchovy sauce along with seasonings and spices, e.g., red pepper powder, garlic or ginger, which has been examined for the formation of volatile nitrosamine(NA) during its fermentation at 5oC and 17oC. Changes of acidity were increased; while, those of ascorbic acid and pH were continually de creased and besides concentrations of salt were scarcely observed during the fermentation of kakdugi at 5oC and 17oC. High initial levels of nitrate in radish followed by a gradual decreased in nitrate concentration, along with increasing levels of nitrite, during its fermentation. During the fermentation of kakdugi, NA such as N nitrosodimethylamine(NDMA) and N nitrosodiethylamine(NDEA) was identified; these NA in kakdugi that had been prepared with shrimp sauce contained in the higher levels than kimchi that had been prepared with anchovy sauce, and both NDMA and NDEA were detected higher levels in the fermented sample at 17oC than in the fermented sample at 5oC. In kakdugi, NDMA and NDEA levels were continually increased during its fermentation; its levels after 35 days fermentation at 17oC were 0.5~16.7 and 0~5.2 g/kg in added shrimp sauce sample, 0. 5~8.7 and 0~4.7 g/kg in added anchovy sauce sample and 0.4~4.8 and 0~2.4 g/kg in control, respectively. The occurrence of NA such as NDMA and NDEA appeared to arise from the fermented sauce and radish used in preparation of the kimchi.

• The Korean Journal of Ceramics
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• v.5 no.4
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• pp.379-385
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• 1999

Minute boehmite crystals with high aspect rations, which were hydrothermally synthesized from gibbsite in $Ba(OH)_2$ solution, occluded Ba with the Ba/Al molar ratio of about 0.03 in their interlayers. Their surface areas were about 14$\m^2$/g. The Ba-intercalated bohemite samples were partly used for producing $BaAl_{12}O){19}$ with low sinterability by externally supplementing $Ba(OH)_2$, and for forming transient aluminas. The surface area of $BaAl_{12}O){19}$ obtained by firing at $1500^{\circ}C$ for 3 h was 5.3$\m^2$/g, which was significantly lower than 12$\m^2$/g of the sol-gel origin. While a mixture ${\gamma}$-alumina and BaO is known to from $BaAl_{12}O){19}$ at $1200^{\circ}C$, solid state reaction between η-alumina transformed from the Ba-intercalated boehmite and BaO formed from $Ba(OH)_2$ deposited on the boehmite started above $1300^{\circ}C$. This suggests that large sized $Ba^{2+}$ ion occluded in η-alumina considerably suppresses the diffusion of $Al^{3+}$ ion. The surface area of the Ba-intercalated boehmite fired at $1400^{\circ}C$ for 3h was as high as 14$\m^2$/g indicative of its potential applicability to combustion catalysts. But it was decreased to 5.0$\m^2$/g after firing at $1500^{\circ}C$ for 3 h, accompanied by abrupt formations of $\alpha$-alumina and $BaAl_{12}O){19}$ as main products. The suppression of $\alpha$-alumina formation up to $1400^{\circ}C$ also suggests the significant blocking effect of $Ba^{2+}$ ion on the diffusion of the component ions.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2007.11a
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• pp.21-22
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• 2007

내환원성을 가지는 (Ca,Sr)(ZrTi)$O_3$계 C0G 원료와 코어 쉘 구조를 가지는 $BaTiO_3$계 X7R 원료를 적용하여 고압용 적층 칩 캐패시터를 제작하여 내부전극 형상 및 원료에 따른 신뢰성 밑 전기적 특성을 연구하였다. C0G 특성의 원료는 X7R 원료에 비해 단위 두께당 내전압이 감소하는 경향이 적었으며 내전압 특성도 우수하게 나타났다. 또한, 내부 전극 설계에 있어 floating에 따른 영향은 C0G, X7R 특성 원료 모두 향상된 전기적 특성과 신뢰성을 가짐을 확인 할 수 있었다.

• Journal of Magnetics
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• v.19 no.1
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• pp.5-9
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• 2014

The amine functionalized $CoFe_2O_4$ nanoparticles were prepared by thermal decomposition method at reflux temperatures $160^{\circ}C$ and $172^{\circ}C$. The obtained $CoFe_2O_4$ nanoparticles at $160^{\circ}C$ reflux temperature show aggregation free poly-dispersed nanoparticles in 4-15 nm range. In an elevated reflux temperature of $172^{\circ}C$, $CoFe_2O_4$ show aggregated poly-dispersed nanoparticles in the size range of 20-46 nm. The saturation magnetization value at 300 K exhibited 51 emu/g at reflux temperature of $160^{\circ}C$. However, the sample synthesized at an elevated temperature of $172^{\circ}C$ has shown a coercive field value of 560 Oe with saturation magnetization of 68 emu/g.

• Journal of the Korean Chemical Society
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• v.25 no.2
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• pp.92-96
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• 1981

The reactions of adsorbed oxygen species, $O_2^-$ and $O^-$, with propylene on ZnO were studied by EPR spectroscopy and temperature programmed desorption technique. Propylene interacts with adsorbed $O_2^-$ at $25^{\circ}C$ and the surface intermediate was decomposed to CO, $H_2$, $CO_2$ and $CH_4$ by raising the temperature above $200^{\circ}C$, while $O^-$ gave the products of complete oxidation, $CO_2$ and $H_2O$ above $300^{\circ}C$.