• Journal of Electrochemical Science and Technology
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• v.11 no.4
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• pp.399-405
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• 2020

Hollow copper oxide/multi-walled carbon nanotubes (CuO/MWCNT) composites were fabricated via an optimized infiltration-reduction-oxidation method, which is more facile and easy to control. The crystalline structure and morphology were characterized by X-ray diffraction (XRD), and transmission electron microscopy (TEM). The as-prepared CuO/MWCNT composites deliver an initial capacity of 612.3 mAh·g^-1 and with 80% capacity retention (488.2 mAh·g^-1) after 100 cycles at a current rate of 0.2 A·g^-1. The enhanced electrochemical performance is ascribed to the better electrical conductivity of MWCNT, the hollow structure of CuO particles, and the flexible structure of the CuO/MWCNT composites.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.15 no.2
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• pp.51-56
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• 2005

We prepared orthorhombic $LiMnO_2$ by emulsion drying method. The thermo-gravimetric measurement and X-ray diffraction studies indicated that the orthorhombic $LiMnO_2$ phase was formed above $800^{\circ}C$ by oxygen evaporation process from $LiMn_2O_4$ and $Li_2MnO_3$. In this process, we could control the ordering of $LiMnO_2$ with heating rate. It was observed that electrochemical properties depended on the ordering of this material; the ordered one exhibited good capacity retention, whereas the disordered one suffered capacity fading upon cycling, especially in the 3 V region. Transmission electron microscopic (TEM) study showed that this difference is related with difference in the stress relieving effects in the samples.

• The Journal of Korean Academy of Prosthodontics
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• v.25 no.1
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• pp.243-252
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• 1987

The purpose of this experimental study is to investigate the relationship between the retentive capacity of clasp and the different undercuts. The author measured the retentive power of Aker's clasp and I-bar clasp of chromium cobalt alloy and gold alloy, varying the undercut depth of 0.125mm, 0.25mm and 0.5mm, and then analyzed statistically. The results were followings. 1. The retentive capacity of chromium cobalt alloy clasps were almost twice as much of gold alloy in each undercut. 2. The retention power of I-bar clasp were higher than Aker's clasp in each undercuts. 3. Increasing the depth of undercut in 0.125mm, 0.25mm and 0.5mm, the clasps did not always exert the multiple amount of the retentive power.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.957-962
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• 2010

This study examined the effects of Cornus fructus addition to suger snap cookies on WRC (water rentention capacity) and AWRC (alkaline water retention capacity). WRC and AWRC increased as more Cornus fructus powder was added, whereas the sedimentation value and Pelshenke value decreased. Regarding cookie color, L value decreased, whereas the a and b values increased. As the cookie diameter became smaller, thickness increased and spread factor decreased. Hardness of the cookies decreased, and preference was highest for cookies with 5% added Cornus fructus. The preferences for cookies were in the following order: 7% < 3% < 1% < 0% < 5% addition. In conclusion, addition of less than 5% Cornus fructus powder was the most desirable. To complement cookie appearance, it seems necessary to adjust the water content of Cornus fructus powder or add an emulsifier.

• Bulletin of the Korean Chemical Society
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• v.34 no.1
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• pp.59-62
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• 2013

Spinel $LiMn_{1.5}Ni_{0.5}O_4$ cathode powders with different morphologies were synthesized by a co-precipitation method using oxalic acid. The calcination temperature affected the morphologies, crystalline structure and electrochemical properties of the $LiMn_{1.5}Ni_{0.5}O_4$ powders. The $LiMn_{1.5}Ni_{0.5}O_4$ powders obtained at a calcination temperature of $850^{\circ}C$ exhibited the highest initial discharge capacity with good capacity retention and high rate capability.

• Structural Engineering and Mechanics
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• v.73 no.4
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• pp.381-395
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• 2020

Study on the inelastic response of bare and masonry infilled Reinforced Concrete (RC) frames repaired using Carbon Fibre Reinforced Polymers (CFRP) and Glass Fiber Reinforced Polymers (GFRP) subjected to quasi- static loading is presented in the work. The hysteresis behaviour, stiffness retention, energy dissipation and damage index are the parameters employed to analyze the efficacy of FRP strengthening of bare and brick in-filled RC frames. It is observed that there is a significant improvement in load carrying capacity of brick infilled frame over bare RC frame. Also FRP strengthened brick infilled frame performs much better than FRP repaired bare frame under quasi static loading. Repair and retrofitting of brick infilled RC frame shows an improved load carrying and damage tolerance capacity than control frame.

• Korean Chemical Engineering Research
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• v.51 no.2
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• pp.263-266
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• 2013

It was investigated the electrochemical characteristics of the Ni-MH battery by hydrophilic process. For adopting the Ni-MH battery in water-electrolyte, polyolefin separator was processed the hydrophilic treatment. No treatment sample did not meet KS standard (KSC 8544) but hydrophilic treatment ones satisfied with the KS standard in electrochemical characteristics, such as discharge performance, retention capacity, and cycle performance. All hydrophilic treatment samples showed similar battery performances. Among them, sulfonation treatment sample exhibited the highest value in aspect of capacity retention rate (> 88%). Furthermore, fluoride treatment sample showed the best cycle performance during battery test. This sample maintained a good cycling performance until $1,480^{th}$ cycle, which was about 3 times as compared with that of KS standard (500 cycle).

• Korean Journal of Food Science and Technology
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• v.3 no.1
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• pp.52-56
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• 1971

The cooked surf clam meat was treated with BHA or EDTA, and then dehydrated by means of hot-air dehydration or sun drying. The dehydrated products were packed in glass bottle and stored for three months in the dark place. After three month storage, the pigment loss and water absorbing capacity of dehydrated products were compared with those of directly after dehydration. Both of the sun dried and hot-air dehydrated surf clam products showed a great deal of pigment loss during storage. The BHA treatment prior to dehydration of surf clam meat had good effects on the pigment retention, and the EDTA treatment had a weak effect on it during storage. The rate of rehydration of dehydrated surf clam products had markedly decreased during storage. And it could be seen that there was little difference among the rate of rehydration of the BHA or EDTA treated product and untreated one during storage.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.952-958
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• 2004

Effects of normal (non-waxy) and waxy millet flours on properties of sponge cake were examined. Total dietary fiber contents of normal and waxy millets were 5.04 and 5.12%, respectively, while that of soft wheat flour was 2.23%. Alkaline water retention capacity value generally increased with addition of normal and waxy millet flours, whereas peak, minimum, and final viscosities decreased. Mixing time and mixing height decreased with addition of millet flour. Lightness of cake crust increased with addition of normal millet flour, whereas it decreased with addition of waxy millet flour, tightness of cake crumb decreased as the amount of normal and waxy millet flours increased. Increasing proportions of normal and waxy millet flours resulted in significantly decreased loaf volume. Replacement of 10% wheat flour by both normal and waxy millet flours did not significantly affect characteristics of sponge cake, but addition of more than 20% millet flour resulted in significant differences in quality characteristics.

• The Korean Journal of Food And Nutrition
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• v.23 no.2
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• pp.162-170
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• 2010

This study investigated the effect of addition of pumpkin on the physicochemical properties of rice sponge cakes. Water retention capacity(WRC) was lowest in control preparations to which no pumpkin flour was added. WRC increased as more pumpkin flour was added and rice flour with 25% of added pumpkin flour showed a WRC of 89.0%. Similar to WRC, alkaline water retention capacity(AWRC) also increased as more pumpkin flour was added and ranged from 69.7% to 80.7%. As the amount of pumpkin flour added increased, the pH increased. Similar to the sedimentation value, the Pelshenke value also increased as the amount of the added pumpkin flour increased. The gelatinization temperature did not vary significantly between the samples(p<0.05). The midline peak height, which is the height of the peak point from the baseline, showed the same tendency with that of the midline peak time, but was not significantly different between samples(p<0.05). Volume was decreased as the amount of the added pumpkin flour increased. The weight of the rice sponge cakes showed significant difference increasing with the increasing added pumpkin flour(p<0.05). There was significant difference as the specific loaf volume decreased with the increasing pumpkin flour(p<0.05).