• Applied Chemistry for Engineering
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• v.8 no.5
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• pp.844-852
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• 1997

In the polymerization of ethylene to produce crystalline polyethylene wax using the homogeneous titanium-based catalyst, the effects of various parameters such as catalyst, temperature, pressure, comonomer and time on the performance of catalyst and the properties of polyethylene wax were investigated. The properties of polyethylene wax obtained were characterized in terms of molecular weight, molecular weight distribution, crystallinity, density and morphology. Among the polymerization features with a series of mixed cocatalyst systems of $(C_2H_5)_3Al$, $(i-C_4H_9)_3Al$, $(C_2H_5)_2AlCl$ and $(C_2H_5)_3Al_2Cl_3$, it turned out that the combination of $(C_2H_5)_3Al$ and $(C_2H_5)_3Al_2Cl_3$ was more effective than any other combination. It was noted that the activity of catalyst and the properties of polyethylene wax were affected by the polymerization parameters, i.e. time, temperature and hydrogen partial pressure. The various kinds of crystalline polyethylene wax could be obtained by careful control of these parameters. Also we could obtain low density polyethylene wax which has density down to 0.91 g/cc by use of 1-butene as a comonomer.

• Korean Journal of Poultry Science
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• v.28 no.3
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• pp.225-229
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• 2001

This experiment was carried out to investigate the effects of storage temperature and time on hatch-ability of the commercial Ross broiler breeder eggs. In Trial 1,720 eggs collected in the morning were allotted to four storage time treatments (3, 5, 7 and 9 days), with three replicates per treatment. The storage temperature was fixed at $4^{\circ}C$. In Trials 2 and 3, similar protocol was used as in Trial 1 except that the storage temperature was fixed at $17^{\circ}C$ and $28^{\circ}C$respectively. In Trial 1, hatchability was significantly (P<0.05) reduced when the eggs were stored more than 3 days. In Trial 2, no significant difference was found among all treatments, indicating that, at 17$^{\circ}C$ storage temperature, the eggs could be stored up to 9 days without reducing hatchability. In Trial 3, however, hatchability of eggs stored for 9 days was significantly reduced compared to the other treatments. In conclusion, we found out that optimum hatchability can be achieved with a storage temperature of $17^{\circ}C$ for Ross broiler eggs stored for up to 9 days.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.24 no.3
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• pp.99-105
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• 2014

$LiCoO_2$ thin film have received attention as cathodes of thin-film microbatteries. In this study, $LiCoO_2$ thin films were synthesized on Au substrates by sol-gel spin coating method and electrochemical properties were investigated under annealing temperature and time. The phycochemical properties of $LiCoO_2$ thin film were investigated by X-ray diffraction, scaning electron microscopy and atomic force microscopy. The electrochemical properties were characterized using galvanostatic charging/discharging cycling tests. From X-ray diffraction, as-grown films annealed at $550^{\circ}C$ and $750^{\circ}C$ are presumed to be spinel structure and a single phase of the layered-rock-salt, respectively. The RMS roughness and grain size of the films which annealed at $750^{\circ}C$ has similar values for annealing time 10 and 30 min, while for annealing time 120 min surface roughness, grain size increase and pore appearance were observed. The first discharge capacity of $LiCoO_2$ thin films annealed at $750^{\circ}C$ for 10, 30 and 120 min is about 54.5, 56.8 and $51.87{\mu}Ah/cm^2{\mu}m$, respectively. Corresponding capacity retention at 50th cycle is 97.25, 76.69, 77.19%.

• Bulletin of the Korean Chemical Society
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• v.18 no.10
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• pp.1071-1075
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• 1997

Detonation characteristics of acetylene were studied behind reflected shock waves in the temperature range 800-1350 K by monitoring OH emission and pressure profiles. For a comprehensive measurement of ignition delay time, the mixture composition was varied in a wide range of Ar mole % was varied from 0.625 to 2.5 in stoichiometric ratio of C2H2-O2-Ar. A computer simulation study was also performed to elucidate the important elementary steps determining ignition behavior. The 33-reaction mechanism provides a good agreement in delay time between the observed and the calculated ones.

• Journal of Broadcast Engineering
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• v.13 no.4
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• pp.452-462
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• 2008

In this paper, we address issues associated with the real-time implementation of the MPEG-1/2 Layer-II (or MUSICAM) and MPEG-4 ER-BSAC decoders for Digital Multimedia Broadcasting (DMB) on TMS320C64x+ that is a fixed-point DSP processor with a clock speed of 330 MHz. To achieve the real-time requirement, they should be optimized in different steps as follows. First of all, a C-code level optimization is performed by sharing the memory, adjusting data types, and unrolling loops. Next, an algorithm level optimization is carried out such as the reconfiguration of bitstream reading, the modification of synthesis filtering, and the rearrangement of the window coefficients for synthesis filtering. In addition, the C-code of a synthesis filtering module of the MPEG-1/2 Layer-II decoder is rewritten by using the linear assembly programming technique. This is because the synthesis filtering module requires the most processing time among all processing modules of the decoder. In order to show how the real-time implementation works, we obtain the percentage of the processing time for decoding and calculate a RMS value between the decoded audio signals by the reference MPEG decoder and its DSP version implemented in this paper. As a result, it is shown that the percentages of the processing time for the MPEG-1/2 Layer-II and MPEG-4 ER-BSAC decoders occupy less than 3% and 11% of the DSP clock cycles, respectively, and the RMS values of the MPEG-1/2 Layer-II and MPEG-4 ER-BSAC decoders implemented in this paper all satisfy the criterion of -77.01 dB which is defined by the MPEG standards.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.11-16
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• 2004

This study was conducted to increase the value of Aster glehni as a useful food resource. The Hunter L, a and b Values of Aster glehni leaves Were 34.23${\pm}$2.80, -10.59${\pm}$1.80 and 13.29${\pm}$2.51, respectively. The Shearing force and contents of tannin and dietary fiber were 4701.2g, 100.9ppm and 37.1％, respectively. The minerals identified in Aster glehni were Ca (6.93mg/kg), K (45.36mg/kg), Mg (1.70mg/kg), Fe (0.36mg/kg) and Na (1.26mg/kg). Aster glehni Kimchi was packed in polyethylene film (200g) and fermented at 20 and 4$^{\circ}C$. With regards to the color changes, the Aster glehni Kimchi fermented at 20$^{\circ}C$ showed greater increases in the Hunter L, a and b values than a 4$^{\circ}C$. The pH of the Kimchi decreased and acidity increased with storage time at both temperatures. The ascorbic acid contents decreased sharply with storage time and by about 85％ at 20$^{\circ}C$ after 5 days, and 73％ at 4$^{\circ}C$ after 30 days. The reducing sugar content also decreased with storage time at both 20 and 4$^{\circ}C$. The results of the sensory evaluation showed the optimum ripening times of the Aster glehni Kimchi to be 1∼3 days at 20$^{\circ}C$ and less than 20 days at 4$^{\circ}C$.

• Journal of Surface Science and Engineering
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• v.20 no.2
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• pp.60-73
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• 1987

For the purpose of improving the cyclic oxidation resistance of Ni-base superalloy, Inconel 600, aluminide coating methods are studied. The formation rate of aluminide coating layers is measured as a function of time and pack composition to find out the optimum coating condition. The evaluation of cyclic oxidation is established by the change in weight, the microphotography and EPMA of cross sectional area during $200^{\circ}C\;{\leftrightarrow}\;950^{\circ}C\;and\;200^{\circ}C\;{\leftrightarrow}\;1100^{\circ}C$, respectively. The thickness of coating layer and weight gains are parabolic behavior in propotion to time and Al contents. In pack of low aluminum contents, 2 wt%, however, weight gain is decreased when activator, $NH_4Cl$ is higher than 2 wt%. The cyclic oxidation resistance of the coating carried out at 1100$^{\circ}C$ are superior to those of the coating diffusion-treated after pack cementation at 800$^{\circ}C$. Aluminide oxide, which is formed in external scale, is barrier to the cyclic oxidation.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.428-438
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• 1995

The gelatinization properties of corn and waxy corn starch doughs were examined at various moisture contents, heating temperatures and heating times. The onset temperatures of gelatinization with 1% CMC using Brabender Amylograph were $64^{\circ}C$ for both corn and waxy corn starch. In the gelatinization properties using DSC, onset temperature$(T_o)$, maximum peak temperature$(T_p)$, completion temperature$(T_c)$ and enthalpy of the corn starch were $68.15^{\circ}C,\;74.01^{\circ}C,\;85.65^{\circ}C$ and $3.2\;cal/gram$ respectively. While those of the waxy corn starch were $68.24^{\circ}C,\;75.43^{\circ}C,\;93^{\circ}C$ and $4.2\;cal/gram$ respectively. In enzymatic analysis, when the moisture content increased from 36% to 52% and heating temperature from $60^{\circ}C$ to $100^{\circ}C$, the gelatinization degree of starch dough increased from about 10% to about 62%. The gelatinization degree of waxy corn starch dough was $15{\sim}20%$ higher than that of corn starch dough under the same gelatinization conditions. The regression equations of gelatinization degree (Y) of starch dough in the range of $36{\sim}52%$ moisture content $(X_1)\;60{\sim}100^{\circ}C$ heating temperature $(X_2)\;and\;0{\sim}2.0$ min heating time $(X_3)$ were examined using response surface analysis. The regression equation of corn starch dough was: $Y=28.659+8.638\;X_}+15.675\;X_2+7.770\;X_3-1.620\;{X_1}^2+10.790\;X_1X_2-4.220\;{X_2}^2+0.510\;X_1X_3+1.980\;X_2X_3-6.850\;{X_3}^2\;(R^2=0.9714)$ and that of waxy corn starch dough was: $Y=32.617+12.535\;X_1+20.470\;X_2+8.608\;X_3+4.093\;{X_1}^2+13.550\;X_1X_2-4.467\;{X_2}^2+1.560\;X_1X_3+2.160\;X_2X_3-9.527\;{X_3}^2$\;(R^2=0.9621)$. As the moisture content, heating temperature and heating time increased, the reaction rate constant(k) of gelatinization increased. The greatest reaction rate constant was observed at initial 0.5 min heating time of 1st gelatinization stage. At the heating temperature of $90^{\circ}C$, gelatinization of starch dough was completed almost in the initial 0.5 min heating time. The reaction rate constant of waxy corn starch dough was higher than that of corn starch dough under the same gelatinization conditions. At the 52% moisture content, the regression equation between reaction rate constant(k) and heating temperature(T) for corn starch dough was $log\;k=11.1140-4.1226{\times}10^3(1/T)$ (r=-0.9520) and that of waxy corn starch dough was $log\;k=10.1195-3.7090{\times}10^3(1/T)$ (r=-0.9064).

• Journal of Acupuncture Research
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• v.18 no.6
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• pp.171-187
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• 2001

Objective : Moxibustion has been proved efficacious for many diseases, but isn't widespread in the clinics due to a danger of skin burning, the smoke produced while burning a moxa combustion and so on. Therefore, another type of moxa that can be resolved these troubles is required. To improve the effect of moxibustion and develop the new thermal stimulating treatment, the performance of commercial moxibustion widely used are studied systematically and found out quantitatively. Methods : We have selected two types (small-size moxa A(sMA), small-size moxa B (sMB)) among small-size moxaes used widely in the clinic. We examined combustion time, various temperatures, temperature gradient in each period during a combustion of moxa. Results : 1. The combustion time in the preheating period appeared somewhat longer in sMA than in sMB. 2, The combustion time in the heating period appeared longer in sMA by 26% than in sMB. 3. The average temperature in the heating period was $37.6{\sim}37.8^{\circ}C\;in\;sMA\;and\;36.2{\sim}36.8^{\circ}C$ in sMB and the maximum temperature measured at a center of contact surface in sMA was $48.6^{\circ}C$, higher by over $2.8^{\circ}C$ than that of sMB moxibustion. 4. The average ascending temperature gradient in the heating period was $0.08{\sim}0.1^{\circ}C/sec$ in both moxaes, and the average ascending temperature gradient of heating period in sMB appeared larger. The maximum ascending temperature gradient appeared higher in sMB, and the time reaching maximum ascending temperature gradient appeared much earlier in sMA than in sMB. 5. The combustion time in the retaining period was around 100 sec in sMA and around 275 sec in sMB. 6. The average temperature in the retaining period was $42.2{\sim}46.0^{\circ}C\;in\;sMA\;and\;39.3{\sim}41.4^{\circ}C/sec$ in sMB. The minimum temperature in the retaining period was over $38.80^{\circ}C$ in sMA but just $34.7^{\circ}C$ in sMB. 7. The average descending temperature gradient in sMA was $-0.050{\sim}0.067^{\circ}C/sec$ and in sMB was $-0.030{\sim}0.037^{\circ}C/sec$ 8. The combustion time in the cooling period appeared longer over two times in sMA than in sMB, and the time which the cooling period (minimum temperature) finished at appeared later in sMB by 55 sec. 9. We classified the combustion process that the measured temperature rose over body heat($37^{\circ}C$) into the effective combustion period. The effective combustion time was 233.3 sec in sMA and 300.4 sec in sMB respectively, and was longer by about 29% in sMB. The average temperature and maximum temperature in the effective combustion time appeared higher in sMA. The time taken until the maximum temperature was reached was 225.1 sec in sMA and 244.5 sec in sMB, faster by about 20 sec in sMA. The maximum ascending temperature gradient during the effective combustion period appeared larger about 1.4 times in sMB, but the time when the maximum ascending temperature gradient happened was faster in sMA. Conclusion : It appears that sMB, compared with sMA, is proper if necessary to apply the long time and weak stimulus, because of the gentle stimulus during the relatively longer time. In contrast, sMA that the symmetrical combustion happened is proper if necessary to apply the short time and strong stimulus.

• Journal of the Korean Home Economics Association
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• v.20 no.2
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• pp.119-125
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• 1982

Based on the selected controlled receipe, drying and frying processes were varied inculding time and temperature. According to the panel test and measurement with a texturometer on the products of different drying and frying conditions, the highly acceptable best product was the one prepared as follows. It was placed in the oven at $45^{\circ}C$ for 5 minutes and then at $23^{\circ}C$for 15 minutes. After turning upside down, this drying step was repeatedly continued for 5 hours. It was also dipped into oil at $14^{\circ}C$ for 1 minute, soaked in oil at $120^{\circ}C$for 2 minutes and then fried in oil at $190^{\circ}C$for 2 minutes. The studies using a texturometer showed the products with high acceptability in the panel test had brittleness of 1.3-2cm and number of peaks 4-6. The optimum drying times is considered as 3 hours since there was no significant difference among the products of 3 to 5 hours drying time.