• Journal of the Korean Data and Information Science Society
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• v.16 no.4
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• pp.899-911
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• 2005

This paper conducts an explanatory analysis of the web sphere produced by National Assemblymen in South Korea, using some statistical methods. First, some descriptive metrics were employed. Next, the traditional methods of multi-variate analyses, multidimensional scaling and corresponding analysis, were applied to the data. Finally, cross-sectional data were compared to examine a change over time.

• Korea-Australia Rheology Journal
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• v.19 no.3
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• pp.117-123
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• 2007

There has been considerable interest in recent years in field-responsive suspensions, which are of some importance in industry in many different applications. The microstructure of these materials is a significant issue which can be probed by rheological measurements. In this study, measurements were made of a magnetorheological fluid (MRF) under steady and oscillatory shear flow, with and without a magnetic field. Mathematical inversion was used to derive the relaxation time spectrum of the MRF from oscillatory shear data. Experimental evidence is presented of the gel-like properties of this MRF.

• Applied Chemistry for Engineering
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• v.21 no.6
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• pp.621-626
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• 2010

Anion exchange membranes can be used for reverse electrodialysis for electric energy generation, and capacitive deionization for water purification, as well as electrodialysis for desalination. In this study, anion exchange membranes of poly((vinylbenzyl) trimethylammonium chloride-2-hydroxyethyl methacrylate)/poly(vinyl alcohol) were prepared through the polymerization of (vinylbenzyl)trimethylammonium chloride and 2-hydroxyethyl methacrylate in aqueous poly(vinyl alcohol) solutions, esterification with glutaric acid, and cross-linking reaction with glutaraldehyde. We investigated electrochemical properties for the anion exchange membranes prepared according to experimental conditions. Ion exchange capacity and electrical resistance for the membranes were changed with a variation in the monomer ratio in polymerization. Water uptake and conductivity for the membranes decreased with an increase in the content of glutaric acid in esterification. The change in the time of crosslinking reaction with the formed film and glutaraldehyde affected electrochemical properties such as water uptake, conductivity, or transport number for the membranes. Chronopotentiometry and limiting current density for the anion exchange membranes prepared were measured.

• The Korean Journal of Rheology
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• v.11 no.2
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• pp.135-142
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• 1999

The effects of 1 wt.% N-benzylpyrazinium hexafluoroantimonate (BPH) as a thermal latent initiator and blend compositions composed of 0, 5, 10, 20 and 40 wt.% of phenol-novolac resin to epoxy resin were investigated in terms of cure kinetics, thermal stabilities and rheological properties. Thermal latent properties of BPH were measured from the conversion as a function of reaction temperature on a dynamic DSC. This cationic BPH system turned out to be an effective thermal latent initiator in the epoxy-phenol curing system. And the increase of phenol-novolac resin concentration led to the decrease in the latent temperature and to the increase of cure activation energy ($E_a$) of the blend system. The thermal stability and activation energy ($E_t$) for decomposition, gel-time and activation energy ($E_c$) for cross-linking from rheometer increased within the composition range of 20~40 wt.% of phenol-novolac resin. This implies that the three-dimensional cross-linking may take place among hydroxyl group within phenol resin, epoxide ring within epoxy resin and BPH.

• Polymer(Korea)
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• v.27 no.3
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• pp.176-182
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• 2003

The fluorine-containing epoxy resin, 2-trifluorotoluene diglycidylether (FER) was prepared by reaction of 2-chloro-${\alpha}$,${\alpha}$,${\alpha}$-trifluorotoluene with glycerol diglycidylether in the presence of pyridine catalyst. Curing behavior of FER/DDM system was investigated using dynamic and isothermal DSC. Cure activation energy (Ea) was determined by Flynn-Wall-Ozawa's equation. The rheological properties of FER/DDM system were studied under isothermal condition using a rheometer. Cross-linking activation energy (Ec) was determined from the Arrhenius equation based on gel time and curing temperature. As a result, the chemical structure of FER was confirmed by FT-IR, $\^$13/C NMR, and $\^$19/F NMR spectroscopy. The cure activation energy of FER/DDM system was 55.4 kJ/mol and conversion and conversion rate were increased with the curing temperature. The cross-linking activation energy of FER/DDM system was 41.6 kJ/mol and gel time was decreased with the curing temperature.

• Polymer(Korea)
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• v.25 no.1
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• pp.63-70
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• 2001

The objective of this study was to investigate the effect of cure type on the processing and physical properties under conditions of similar stress-strain properties. On the carbon black filled natural rubber(NR) based compound, the induction time decreased, but the cure rate became fast with increasing loading of sulfur donor agent. Tensile strength was little affected on the curing type. However, elongation generally decreased with increasing accelerator. Effect of cure type on the blow-out properties was followings: CV

• Korean Journal of Food Science and Technology
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• v.39 no.5
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• pp.534-540
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• 2007

In this study, waxy rice starch was chemically modified using phosphorous oxychloride ($POCl_3$, 0.002-0.008%). Then the physicochemical properties of resulting cross-linked waxy rice starches were investigated in order to reduce the steeping time of Yukwa (a Korean oil-puffed rice snack) processing. The swelling powers of the cross-linked waxy rice starch samples were higher than the native waxy rice starch at temperatures above $60^{\circ}C$, and their increases were proportional to the $POCl_3$, concentration. The solubility of the cross-linked waxy rice starch was lower (1.6-3.4%) than the native waxy rice starch (2.7-6.1%). However, the moisture sorption isotherm of the cross-linked waxy rice starch was not significantly different from the native waxy rice starch. The rapid visco analyze. (RVA) pasting temperatures $(65.4-67^{\circ}C)$ of the cross-linked waxy rice starch were lower than those of the native starch $(67^{\circ}C)$. The RVA peak viscosities (287-337 RVU) of the cross-linked waxy rice starch were higher than that of native starch (179 rapid visco units (RVU)), and increased with increasing $POCl_3$ concentration. For the differential scornning calorimeter thermal characteristics, although Tc shifted toward higher temperatures with cross-linking, the To, Tp, and amylopectiin melting enthalpy of the cross-linked waxy rice starch showed no differences compared to the native waxy rice starch. The X-ray diffraction patterns of both the native and cross-linked waxy rice starches showed typical A-type crystal patterns, suggesting that cross-linking mainly occurs in the amorphous regions of starch granules. Therefore, the cross-linking reaction did not change the crystalline region, but altered the amorphous region of the waxy rice starch molecules, resulting in changes of solubility and RVA pasting properties in the cross-linked waxy rice starch. In summary, since cross-linked waxy rice starch has a high puffing efficiency and no browning reaction, it may be applicable for Yukwa processing without a long steeping process.

• Journal of Life Science
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• v.20 no.11
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• pp.1589-1594
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• 2010

Glutaraldehyde was used to cross-link chitosan beads to immobilize the crude enzyme $\beta$-glucosidase from Exiguobacterium sp. DAU5. The conditions for preparing cross-linking chitosan beads and immobilization such as concentration of glutaradehyde, cross-linking time, immobilization pH and time were optimized. The chitosan beads were cross-linked with 1.5% glutaraldehyde for 1.5 hr. The immobilized $\beta$-glucosidase had an overall yield of 20% and specific activity of 5.22 U/g. The optimized pH and temperature were 9.0 and $55^{\circ}C$, respectively. More than 80% of its activity at pH 7.0-10.0, 80% at $40^{\circ}C$ for 2 hr and 48% at $50^{\circ}C$ for 1 hr, were retained. However, the immobilization product showed higher pH and thermal stabilities than free enzymes. It also showed high hydrolyzing activity on soybean isoflavone glycoside linkage. These results suggest the broad application prospects of immobilization enzymes.

• The Transactions of The Korean Institute of Electrical Engineers
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• v.61 no.6
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• pp.916-921
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• 2012

Sealant paste with silica immersed in cross-linked epoxy-acrylate polymer resin was prepared by thermal and UV curing process. The curing mechanism of polymer resin resulted from 2 functional groups of epoxy and acrylic structure. The properties of microstructure, thermal conductivity and mechanical strength were investigated for its various applications. The adhesion strength is increased by increasing the thermal curing time until 15 minutes, and curing efficiency is saturated over 20 minutes. The increase rate per day of pot life and viscosity is 4.8%, indicating it has excellent storage stability. It is found that the formulation of silica pastes can be applied to heavy industries, building materials, display and various industries.

• Food Science and Biotechnology
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• v.14 no.5
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• pp.608-613
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• 2005

Effects of transglutaminase (TG) on physicochemical properties of dough prepared with 20% resistant starch (RS)-added wheat flour were investigated. RS levels of wheat flours added with native wheat starch (NS), Hi-maize (RS2), retrograded (RS3), and cross-linked (RS4) wheat starches were 2.97, 11.88, 5.79, and 9.09%, respectively. Peak viscosity of NS-added flour was higher, whereas setback was lower, than those added with other resistant starches. TG had no effect on pasting behaviors of RS-added flours. Water absorption ranged from 66.5 to 79.0%, and development time increased with RS addition. TG increased tensile strength of dough after fermentation and bread volume, due to well-developed gluten network resulting from cross-linking facilitated by TG Addition of TG decreased hardness of baguettes, with RS2-added baguette showing lowest value. These results indicate addition of TG enhanced eating quality of RS-added breads.