• Korean Chemical Engineering Research
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• v.50 no.1
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• pp.88-92
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• 2012

Decrosslinking of crosslinked polypropylene(XLPP) in supercritical methanol was investigated compared with that of crosslinked polyethylene(XLPE). Effect of reaction temperature and initial gel contents was studied using a batch reactor. Gel contents of samples before and after reaction were measured for quantitative analysis. As reaction temperature and initial gel contents increased, the decrosslinking rate increased. The rate of decrosslinking reaction is dependent linearly on the gel contents. Experimental results indicated that the decrosslinking of XLPP was faster than that of XLPE, and it was confirmed quantitatively by the calculation of kinetic constants. In conclusion, it is considered that XLPP has better recyclability than XLPE.

• Journal of Environmental Science International
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• v.17 no.2
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• pp.225-232
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• 2008

The objectives of this study were conducted to determine the effects of two chemical amendments on volatile fatty acids (VFA) and nitrogen contents in poultry litter after broiler chicks were raised in poultry houses for 6 weeks. Two different additives were applied as a top dressing to the litter at a rate of $AlCl_3{\cdot}6H_2O$ (200 g)+$CaCO_3$ (50 g) or Alum (200 g)+$CaCO_3$ (50 g)/kg of rice bran; untreated litter served as controls. Application of $AlCl_3+CaCO_3$ and Alum+$CaCO_3$ reduced total VFA contents by 67% and 51% at 6 weeks, respectively, compard to the control groups. The decrease in litter pH with two chemical treatments results in decreased proportion of VFA and increased nitrogen contents of the litter. These results indicate that treating $AlCl_3+CaCO_3$ and Alum+$CaCO_3$ to poultry litter offers the potential for reducing an environmental impact.

• The Korean Journal of Food And Nutrition
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• v.9 no.3
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• pp.314-318
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• 1996

The purpore of this study was to elucidate the nutritional significance of the fruit-vegetable mixed juice during storage and distribution by examining the chemical composition of the mixed Juice for storage. The fruit-vegetable mixed Juices were sueriliged at 95$^{\circ}C$ for 30, 70, 100 seconds and the results of the changes in vitamin C contents, colors, total carotenoid contents, total aerobic counts and sensory evaluation of the mixed Juice were as follows: Vitamin C contents were drastically decreased at 7 day's storage and were not significantly different between the mixed Juices at p< 0.05 level after 7 day's storage. The longer the sterilization time and storage period of the mixed Juice was the higher changes in color was. The color changes in the sterilized samples were higher in order of 100, 70 and 30 seconds. Total carotenoid contents were slightly decreased according to storage period but were not affected by sterilization time. Total aerobic counts were 1.1 $\times$ 101 cfu/ml before sterilization, but it was negative after sterilization at 95t regardless of sterilization time. Sensory qualities such as color, flavor, taste and total acceptability of the mixed juice tended to be decreased by the Increased storage period and sterilization time. Especially, the sterilized sample for 100 seconds showed lots of changes In color.

• Polymer(Korea)
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• v.34 no.1
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• pp.58-62
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• 2010

The acrylic monomers were graft-polymerized to starch as matrix polymer by emulsion polymerization. Viscosity and particle size of the emulsion were increased with starch contents due to interaction with water and particle swelling toward the water phase by hydroxy group of starch. Chemical stability of the emulsion was also increased with enhancement of starch, but water and alkali resistance were reduced with increasing starch contents because of the increasement of hyrophilicity. Opacity of the starch-acrylic emulsion compound containing calcium carbonate was decreased with contents of starch by its intrinsic color. The film of starch-acrylic polymer showed more clear appearance with increasing starch contents owing to enhancement of amorphous state.

• Korean Journal of Poultry Science
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• v.25 no.2
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• pp.55-64
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• 1998

This study was carried out to investigate the postmortem changes in physico-chemical characteristics of chicken meat with different breeds. Thigh and breast meats from Korean Native Chicken(KNC, 15-wk old), Wangchoo(15-wk old), and broiler(7-wk old) were stored at 5 ˚C. Differences in postmortem pH changes were not recognized among breeds, and pH showed by the lowest value at the 1st day of postmortem in all breeds. Breast meat had tendency to drop pH faster than thigh meat. Heme pigment contents showed no differences among breeds. KNC showed the lowest cholesterol contents in all breeds, total collagen contents showed the lowest value at the 1st day of postmortem, and thereafter it was gradually increased. Heat soluble collagen contents was lowest in Wangchoo. Water soluble and salt soluble protein showed the lowest extractability at the 1st day of storage. Broiler showed the highest extractability of these proteins and Wangchoo showed the lowest. Water holding capacity(WHC) had increasing tendency whilst cooking loss had decreasing tendency by the ageing. WHC of breast and thigh meat showed the highest values in KNC and broiler, respectively. Myofibrillar fragmentation index (MFI) was significantly increased in all breeds by the ageing. Breast and thigh meat showed almost same MFI in KNC and broiler, and in KNC and Wangchoo, respectively. Hardness of breast meat showed decreasing tendency by the ageing.

• Korean Journal of Food Science and Technology
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• v.9 no.1
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• pp.10-12
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• 1977

Chemical constituents and amino acid contents of tea leaves which were harvested three times (May, July and August) from the tree at two different locations were studied. The contents of total nitrogen, ascorbic acid and amino acid decreased, while those of fiber and tannin increased in the order of May, July and August crops. No differences were observed in the contents of reducing sugar, caffeine and ash among tea leaves harvested at different times. There were no effects of locations on the contents of chemical constituents of tea leaves.

• Elastomers and Composites
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• v.30 no.3
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• pp.195-206
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• 1995

To modify the NBR rubber roll which has poor abrasion and chemical resistance, NBR/PVC blends were prepared in various composition ratios. First of all, their miscibility and vulcanization characteristics were investigated. Their abrasion and chemical resistant properties and physical properties were also studied. DSC thermograms for NBR/PVC blends show only one Tg in the entire composition range, demonstrating a perfect miscibility. In the vulcanization characteristics tested by rheometer, maximum torque decreases as PVC contents increased. In the investigation of physical properties of NBR/PVC blends, hardness increases and elongation decreases along with the increasing contents of PVC. On the other hands, tensile strength increases with the increasing contents of PVC up to 11.1 wt. %, and then decreases with higher contents of PVC. While the abrasion resistance of NBR/PVC blends was similar to that of NBR itself, the chemical resistance of NBR/PVC blends was superior to that of NBR.

• Macromolecular Research
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• v.8 no.1
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• pp.34-43
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• 2000

The melt rheology of four binary blends of ethylene 1-octene copolymers (EOCs) which consist of one component by Ziegler-Natta and another by metallocene catalysts, was studied to elucidate miscibility in the melt by using torsion rheometer at 200$\^{C}$ and different shear rates. The four blend systems, designated into the FA+FM, SF+FM, RF+EN, and RF+PL blend, are divided and interpreted based on the melt index (MI), the density and the comonomer contents. The melt viscosity such asη', η", and η$\^$*/ is weight average value if the comonomer contents are similar, otherwise they show different manner. The experimental resole are analyzed based on the Cole-Cole plot of logη' uersus log η", the logarithmic plots of the dynamic storage modulus (G') versus the dynamic loss modulus (G") for various blend compositions, and the melt viscosity of 11', n", and f" as a function of blend compositions. As a cerise-quence, the FA+FM blend is miscible, but the SF+FM, RF+EN, and RF+PL blends are not in the melt. Thus miscibility of the blends studied in this communication is suggested to strongly influence by the comonomer contents rather than the density or the MI.

• Journal of Environmental Science International
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• v.16 no.8
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• pp.891-896
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• 2007

Waterborne polyurethane dispersions (WPUD) were prepared by poly(ethylene glycol) adipate as the polyester type, ${\alpha},{\omega}-hydroxyalkyl$ terminated polydimethylsiloxane (PDMS-diol) as the polysiloxane type, hexamethylene diisocyanate, and isophorone diisocyanate, dimethylol propionic acid. The effects of PDMS-diol contents on the particle size, thermal and surface properties of WPUD were investigated. The structures of the synthesized WPUD were confirmed using by FT-IR. The surface, thermal and mechanical properties were investigated by measuring the contact angles, DSC, TGA and UTM. As PDMS-diol contents increased, the particle size, the contact angle, and the elongation was increased, while the tensile strength was decreased. Also the thermal stabilities of the synthesised WPUD were increased as PDMS-diol contents increased.

• Korean Journal of Soil Science and Fertilizer
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• v.33 no.6
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• pp.393-397
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• 2000

This study was conducted to find out the effect of long-term compost application on the chemical properties of the orchard soils and apple quality. The contents of P and cations in soils were increased by the application of compost, while there are no difference in that of organic matter. The increase in application rates of compost resulted to the increase in apple yields, however, firmness and Brix of apple were as not differentiated by the compost application. The application of lower chemical fertilizer and higher compost resulted to the increase in the contents of organic matter and Ca in soils. The compost application resulted to the increase in inorganic material contents in soil but was not effective on the quality of apple fruits.