• BMB Reports
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• v.40 no.2
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• pp.205-211
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• 2007

The stability curve - a plot of the Gibbs free energy of unfolding versus temperature - is calculated for bovine erythrocyte carbonic anhydrase in 150 mM sodium phosphate (pH = 7.0) from a combination of reversible differential scanning calorimetry measurements and isothermal guanidine hydrochloride titrations. The enzyme possesses two stable folded conformers with the conformational transition occurring at ~30$^{\circ}C$. The methodology yields a stability curve for the complete unfolding of the enzyme below this temperature but only the partial unfolding, to the molten globule state, above it. The transition state thermodynamics for the low- to physiological-temperature conformational change are calculated from slow-scan-rate differential scanning calorimetry measurements where it is found that the free energy barrier for the conversion is 90 kJ/mole and the transition state possesses a substantial unfolding quality. The data therefore suggest that the x-ray structure may differ considerably from the physiological structure and that the two conformers are not readily interconverted.

• 한국신재생에너지학회:학술대회논문집
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• 2011.05a
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• pp.113.2-113.2
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• 2011

Sn-Ag계 합금은 대표적인 무연 솔더 조성으로 전자제품의 실장 및 접합에 적용되어 왔으며, 태양전지 분야에서도 모듈의 전극과 bus바로 사용되는 등 다양한 분야에서 사용되고 있다. 그러나 최근 Ag 가격의 급격한 상승과 솔더 접합부의 신뢰성을 보다 향상시키고자 Ag의 함량을 줄이고 다원계 합금 조성의 무연 솔더 연구가 활발히 진행되고 있다. 본 실험에서는 기존의 연구 결과를 바탕으로 Sn-1.0Ag-0.5Cu-0.4In 4원계 무연솔더 조성에 Bi를 첨가하여 최적의 융점과 용융구간을 가지는 5원계 Sn-Ag-Cu-In-Bi 계 솔더 합금을 설계하였다. 이 설계된 합금은 기존의 유연 솔더인 Sn-Pb와 대표적인 무연 솔더인 Sn-3.5Ag와 각각의 특성을 비교 분석하였다. 젖음성을 평가하기 위하여 wetting balance tester를 이용하여 실험을 행하였고 Differential Scanning Calorimetry(DSC)를 분석하여 젖음 정도와 조성 분석 및 고상점과 액상점 등의 녹음 거동을 확인하였다. 또한 각각의 조성별 전단응력에 따른 파괴 거동을 분석하였다.

• Korean Journal of Food Science and Technology
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• v.23 no.1
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• pp.116-121
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• 1991

The effects of water contents and surfactants, sodium stearoyl-lactylate, sucrose ester and distilled monoglyceride(Dimodan) on wheat starch gelatinization and retrogradation were studied by differential scanning calorimetry. The endothermic peak patterns of starch varied with water content of starch. When water content was less than 30%, gelatinization did not occur. The onset temperature of gelatinization peak of native starch was $59{\sim}60^{\circ}C$ and that of endothermal peak of retrograded starch was $50{\sim}55^{\circ}C$. The enthalpy value of retrograded starch were greatest in the $40{\sim}50%$ water content. In the presence of surfactants, gelatinization temperatures shifted slightly to higher temperatures. DSC endothermal enthalpies of the amylose-lipid complex increased. The degree of retrogradation in starch was lower with surfactant than without surfactant, but enthalpy of amylose-lipid complex did not change during storage.

• Macromolecular Research
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• v.13 no.2
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• pp.156-161
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• 2005

The thermal transitions of a nylon 6/layered silicate nanocomposite were studied by differential scanning calorimetry and in-situ synchrotron X-ray diffraction. The drawn film of the nylon 6/layered silicate nanocomposite typically showed three endotherms in the DSC thermogram; a very broad endotherm at $\sim120^{\circ}C(T_{1})$, a double-melting endotherm at $\sim215^{\circ}C(T_{2})$, and a high temperature endotherm at $\sim240^{\circ}C(T_{3})$. The drawn film of the nylon 6/ layered silicate nanocomposite was comprised of a mixture of the $\alpha and \gamma$ forms, with $the \alpha form$ being generated by drawing the pressed film having $the \gamma form$. The melting and crystallization of the crystals were observed at the above thermal transitions during the heating experiment performed at the Pohang X-ray synchrotron radiation source (4C2). The newly generated form was meta-stable and melted $at {\sim}T_{1}$. The double-melting $at {\sim}T_{2}$ was due to the exothermic crystallization of $the \alpha form$ during the main endothermic melting of $the \gamma form$. $The \alpha form$ crystallized $at {\sim}T_{2}$ and melted $at {\sim}T_{3}$.

• Korean Journal of Agricultural Science
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• v.37 no.1
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• pp.69-72
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• 2010

This study explored the solid fat index (SFI) of structured lipids (SLs) synthesized by lipase-catalyzed (Lipozyme TLIM) interesterification using hydrogenated coconut oil (HCO), palm oil (PO) and palm stearin solid (PSS). SLs were produced using three blends of HCO/PO (60:40, w/w), HCO/PSS (40:60 and 60:40, w/w), and HCO/PO/PSS (32:48:18, w/w/w) to find a desirable confectionary fat by monitoring melting and crystallization behaviors of SFI of SLs using differential scanning calorimetry (DSC). SFI of HCO/PSS (60:40) and HCO/PO/PSS (32:48:18) at $25^{\circ}C$ were 70% and 68%, respectively. These results suggest that HCO/PSS (60:40) and HCO/PO/PSS (32:48:18) may be useful as potential SLs of a confectionary fat.

• Journal of the Korean Applied Science and Technology
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• v.24 no.4
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• pp.416-426
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• 2007

Polypropylene (PP) composites with wood flour/wax/coupling agent were manufactured by melt compounding and injection molding. The influence of wood flour(WF), wax, and coupling agent on the mechanical and thermal properties of the composites was investigated. The addition of wood flour to neat PP has the higher tensile modulus and strength compared with neat PP. The presence of wax also improved the tensile modulus. At the same loading of PP and WF, the addition of coupling agent highly decreased the tensile modulus, and increased the tensile strength. From thermogravimetric analysis (TGA), the addition of wax improved the thermal stability of the composites in the later stages of degradation. The presence of MAPP and wood flour in turn decreased thermal stabilities of composites. From differential scanning calorimetry analysis (DSC), neither the loading of wax. nor the presence of MAPP has shown significant effect on the thermal transition of composites.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.237-240
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• 1998

The application of a low calorie sweetener, tagatose, to chocolate product was investigated. The viscosity of chocolate prepared with tagatose were almost the same as that of chocolate with sucrose. The melting point and endothermic enthalpy of chocolate prepared with tagatose, which were obtained from the analysis of differential scanning calorimetry, were also almost the same as those of chocolate with sucrose. However, chocolate with tagatose was softer than that of chocolate with sucrose.

• Journal of Pharmaceutical Investigation
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• v.29 no.4
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• pp.309-313
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• 1999

This study was prepared to develop the sustained release dosage form of phenylpropanolamine hydrochloride (PPA) by complexation with cation exchange resin(CER). The PPA-CER complex was confirmed by differential scanning calorimetry(DSC) thennogram, indicating a relative shift of an endometric peak of PPA to higher temperature. The loading efficiency was increased as the amount of PPA was increased as well as the time of fractional exchange was advanced as the temperatures were increased. Loading efficiency, fractional exchange, reaction rate constant and activation energy were highly dependent on the temperature and drug : resin ratio. The optimal ratio of PPA and resin was estimated to be 10: 10 for the sustained release.

• Macromolecular Research
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• v.15 no.3
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• pp.234-237
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• 2007

3,4-Bis-(3,4-dicarboxyphenylcarboxyethoxy)-4'-nitrostilbene dianhydride was prepared and reacted with 4,4'-(hexafluoroisopropylidene)dianiline to yield a novel Y-type polyimide containing the 3,4-dioxynitrostilbenyl group as an NLO-chromophore, which constituted part of the polymer backbone. The resulting polyimide was soluble in polar solvents such as acetone and N,N-dimethylformamide. The polymer exhibited good thermal stability up to $370^{\circ}C$ in the thermogravimetric analysis. The glass-transition temperature ($T_g$) obtained from the differential scanning calorimetry thermogram was near to $153^{\circ}C$. The second harmonic generation (SHG) coefficient ($d_{33}$) of the poled polymer film at the fundamental wavelength of $1064\;cm^{-1}$ was around $2.15\;{\times}\;10^{-8}\;esu$ (9.01 pm/V). The dipole alignment exhibited exceptionally high thermal stability even at a temperature $30^{\circ}C$ above the $T_g$, and there was no SHG decay below $180^{\circ}C$ because of the partial main chain character of the polymer structure.

• Geomechanics and Engineering
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• v.27 no.6
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• pp.573-582
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• 2021

From the effect of bound water, this study aims to seek the potential reasons for difference of mechanical experiment results of subgrades soils. To attain the comparatively test condition of bound water, dry forming (DF) and wet forming (WF) were used in the specimen forming process before testing, series of laboratory tests, i.e., CBR tests, direct shear tests and compaction tests. The measured optimal moisture contents, maximum dry densities, CBR, cohesion c, and internal friction angle 𝜑 were given contrastive analysis. Then to detect the adsorptive bound water in the subgrade soils, the thermal gravimetric and differential scanning calorimetry (TG-DSC) test were employed under different heating rates. The free water, loosely bound water and tightly bound water in soils were qualitatively and quantitatively analyzed. It was found that due to the different dehydration mechanics, the lost bound water in DF and WF process show their own characteristics. This may lead to the different mechanical properties of tested soils. The clayey particles have a great influence on the bound water adsorbed ability of subgrade soils. The more the clay content, the greater the difference of mechanical properties tested between the two forming methods. Moreover, in highway construction of southern China, the wet forming method is recommended for its higher authenticity in simulating the subgrade filed humidity.