• Journal of the Korean Ceramic Society
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• v.54 no.6
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• pp.484-491
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• 2017

Chalcogenide glasses have been investigated in their thermodynamic, structural, and optical properties for application in various opto-electronic devices. In this study, the $Sb_{20}Se_{80-x}Ge_x$ with x = 10, 15, 20, and 25 were selected to investigate the glass stability according to germanium ratios. The thermal, structural, and optical properties of these glasses were measured by differential scanning calorimetry (DSC), X-ray diffraction (XRD), and UV-Vis-IR Spectrophotometry, respectively. The DSC results revealed that $Ge_{20}Sb_{20}Se_{60}$ composition showing the best glass stability theoretically results due to a lower glass transition activation energy of 230 kJ/mol and higher crystallization activation energy of 260 kJ/mol. The structural and optical analyses of annealed thin films were carried out. The XRD analysis reveals obvious results associated with glass stabilities. The values of slope U, derived from optical analysis, offered information on the atomic and electronic configuration in Urbach tails, associated with the glass stability.

• Proceedings of the Korean Society For Composite Materials Conference
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• 2004.04a
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• pp.190-193
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• 2004

Two different diene monomers [dicyclopentadiene (DCPD) and 5-ethylidene-2-norbomene (ENB)] as self­healing agent for polymeric composites were microencapsuled by in-situ polymerization of urea and formaldehyde. The healing agents were investigated by differential scanning calorimetry (DSC) and dynamic mechanical analysis (DMA). Exothermic reaction and glass transition temperature from DSC and storage modulus (G') and tan $\delta$ from DMA curves were analyzed for the samples cured for 5 min and 24 h in the presence of different amounts of catalyst. Micorcapsules were successfully formed for both diene monomers. Microcapsules containing the healing agent were manufactured and its thermal properties were characterized by thermo gravimetric analysis (TGA). Optical microscope (OM) and particle size analyzer (PSA) were employed to observe morphology and size distribution of microcapsules, respectively. Comparison of the two self-healing agents and their microcapsules with the two was made in this study.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2003.11a
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• pp.248-251
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• 2003

In this paper, it was experimented about thermal and mechanical insulation properties of a elastic epoxy specimen. We made elastic epoxy specimen adding a ratio of 0[phr], 20[phr], 35[phr] and 53[phr] with modifier to existing epoxy. Each specimen was absorbed by 25h, 196h, 361h 484h with water. In water-absorption state, it was experimented a change of heat flows by temperature of elastic epoxy and changes of thermal expansion coefficient. Also, a hardness-change of each specimen was experimented by change of water-absorption time. In this experiment DSC (Differential Scanning Calorimetry) and TMA (Thermomechanical Analysis) were used. A temperature range of DSC was changed from -0[$^{\circ}C$] to 200[$^{\circ}C$], TMA was changed from -0[$^{\circ}C$] to 350[$^{\circ}C$]. In addition, we investigated structural analysis of water absorbed specimen using SEM (Scanning electron microscope).

• Polymer(Korea)
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• v.35 no.3
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• pp.196-202
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• 2011

The cure kinetics of a bisphenol A epoxy resin and polyoxypropylene diamine curing agent system are investigated in both dynamic and isothermal conditions by differential scanning calorimetry (DSC). In dynamic experiments, the shift of exothermic peaks obtained at different heating rates is used to obtain activation energy of overall cure reaction based on the methods of Ozawa and Kissinger. Isothermal DSC data at different temperatures are fitted to an autocatalytic Kamal kinetic model. The kinetic model is in a good agreement with the experimental data in the initial stage of cure. A diffusion effect is incorporated to describe the later stage of cure, predicting the cure kinetics over the whole range of curing process. Also, dynamic mechanical analysis is performed to evaluate the storage modulus and average molecular weight between crosslinkages.

• The Korean Journal of Food And Nutrition
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• v.36 no.6
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• pp.581-587
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• 2023

Brown rice has various health benefits; however, it is more difficult to cook and has a harder texture as compared to milled rice. In this study, the effect of the sous-vide cooking method on starch retrogradation and textural properties of brown rice was investigated by comparative analysis with conventionally cooked brown rice based on moisture content assay, evaluation of the textural property analysis, and differential scanning calorimetry (DSC). The results of the study are as follows: First, the moisture content of sous-vide cooked brown rice was higher than in the conventionally cooked brown rice. Second, the sous-vide cooked brown rice has lower hardness, higher adhesiveness, and lower retrogradation enthalpy during storage than conventionally cooked brown rice. Finally, the retrogradation properties of cooked brown rice during storage were analyzed by DSC. The enthalpy increased more rapidly in the case of conventional cooked brown rice, reaching 1.58 J/g after 3 days of storage. This indicated that sous-vide cooking is effective in preventing retrogradation of rice during storage.

• Current Research on Agriculture and Life Sciences
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• v.33 no.1
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• pp.1-5
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• 2015

This study investigated the chelation of a sorghum bran extract using iron (Fe) as a new natural colorant. The composition of the sorghum bran extract and chelation conditions were both examined. The thermal properties of the chelated colorants were analyzed using differential scanning calorimetry (DSC) and a thermal analyzer system(TGA). The sorghum bran extract solution showed a maximum absorbance at 281 nm based on UV/Vis spectrophotometry. According to the chelation pH conditions, pH 7.5 was the most effective. The chelation of the sorghum bran extract increased rapidly when increasing the iron concentration up to 2 mg/L, with no further chelation at a higher concentration. The particle size distribution curve for the chelated tannin revealed four groups: $4.5{\sim}17{\mu}m$, $20{\sim}42{\mu}m$, $45{\sim}80{\mu}m$, and $83{\sim}160{\mu}m$. In a DSC analysis, endothermic peaks attributed to the pyrolysis of the extract and chelated tannin were found at $318^{\circ}C$ and $415^{\circ}C$, respectively. In a TGA analysis, the chelation was shown to increase the final degradation temperature from $253^{\circ}C$ to $382^{\circ}C$, confirming that the chelation improved the thermal stability.

• Applied Chemistry for Engineering
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• v.7 no.3
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• pp.496-503
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• 1996

Aromatic and aliphatic copolyesters for the dispersing agent were synthesized by two stage reaction, esterification and polycondensation. Copolyesters were blended with PET in the melt state and their thermal and rheological properties were investigated. From GPC analysis Mn's and Mw's of copolyesters were about 30000 and 65000g/mol, respectively. From DSC experiment copolyesters had melting range of $90{\sim}150^{\circ}C$. Copolymer composition was in good agreement with comonomer feed ratio from $^1H$-NMR analysis. Copolyesters and SPA (standard sample) were blended with PET in the melt state. From DSC experiment, copolyesters and SPA were miscible with PET. From the dynamic melt viscosity experiment, melt viscosity of blended sample was increased as the content of aromatic copolyester was increased, while it was decreased as the content of aliphatic and SPA were increased. As for volume resistivity of dry color containing carbon black and copolyesters with dispersing time, aromatic copolyester showed highest value. It was conferred from this result that aromatic copolyester was the best dispersing agent for carbon black in PET resin.

• Korean Chemical Engineering Research
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• v.58 no.1
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• pp.52-58
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• 2020

Electrochemical characterization and thermal stability were investigated for MgF₂ coated LiNi_0.8Co_0.15Al_0.05O₂ cathode. The ratio of MgF₂ was controlled by 0.5, 1, 3 wt%. Cyclic voltammetry, charge-discharge profiles, rate capability, cycle life were measured for electrochemical properties. DSC analysis was measured for thermal stability. The first discharge capacities of MgF₂ coated LiNi_0.8Co_0.15Al_0.05O₂ were decreased at 0.1C-rate compared to pristine LiNi_0.8Co_0.15Al_0.05O₂. But the rate capability and cycle life of MgF₂ coated LiNi_0.8Co_0.15Al_0.05O₂ were improved at 2C-rate. In DSC analysis result, the exothermic temperature of MgF₂ coated LiNi_0.8Co_0.15Al_0.05O₂ was increased and peak height was decreased.

• Journal of Adhesion and Interface
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• v.15 no.3
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• pp.100-108
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• 2014

In this work, a series of molar ratios composed with YD-128 and DDM were chosen based on the viscosity analysis. The mixtures of YD-128 and DDM with the different molar ratios were cured at $170^{\circ}C$ for 15 min followed by post cure at $190^{\circ}C$ for two hours. The thermal properties of the cured samples were investigated with DSC, TGA, DMA, and TMA. The conversion ratio of the mixtures of YD-128 and DDM (1 : 1.1) was calculated by dividing ${\Delta}H$ obtained from DSC experiments for each cured sample by ${\Delta}H$. The TGA data of the cured samples showed that the thermal stability and thermal degradation activation energy were proportional to the amount of DDM in the mixtures. However, the highest tan ${\delta}$, and the lowest thermal expansion data with DMA and TMA respectively were obtained from the stoichiometric mixture of YD-128 and DDM. Furthermore, the different ratio of mixtures were applied to test specimens to be cured at $170^{\circ}C$ to measure single lap shear strength with universal testing machine.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.803-809
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• 2012

This study was carried out to evaluate the effects of whey ferment containing L. acidophilus KCCM 32820 and P. freudenreichii KCCM 31227 on the quality characteristics of white pan bread. Instrumental analysis such as alveograph, gelatinization temperature, texture analysis, retrogradation rate was determined. In an alveograph test, $P_{max}$ value in the treatment was higher than that in the control, but extensibility of dough in the control showed to be higher than in the treatment, so test dough showed more strength than the control. In terms of DSC analysis for gelatinization, temperature there were no significant differences of $T_p$ and ${\Delta}H$ between the control and the treatment. In hardness analysis by rheometer, dough containing whey ferment revealed lower values than the control. From the analysis of the organic acid contents, propionic acid was not detected in the control, however 1.13 mg/g of propionic acid was detected in the treatment. In the retrogradation analysis by DSC, the test delayed slightly compared to the control.