• Proceedings of the Korea Institute of Fire Science and Engineering Conference
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• 1997.11a
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• pp.211-218
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• 1997

Five parts of vehicle upholsteries were sampled to determine its combustion characteristics. Oxygen Indexer, Smoke chamber, Differential Scanning Calorimetry(DSC) are applied as the analysis apparatus. All LOI values of samples appear less than 21. The combustion phenomena of vehicle upholster primarily depends on properties of each layer material. The amount of smoke generated is the experiment reached the maximum value within 30-90sec after ignition. The experimental results of combustion characteristics and DSC of H/Line also indicated that the layer of foam was melt first and it caused the propagation of flame through the sample. The combustion characteristics of multi layer materials primarily depend on thermal characteristic of single layer material.

• Bulletin of the Korean Chemical Society
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• v.18 no.10
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• pp.1082-1085
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• 1997

The Near-Edge X-ray Absorption Fine Structure (NEXAFS) technique and Differential Scanning Calorimetry (DSC) were utilized to investigate the reaction of CH4 and O2 on the MoO3/SiO2 catalyst. The NEXAFS results showed that the stoichiometry of the molybdenum oxide catalyst supported on silica was MoO3. MoO3 was reduced to MoO2 when the catalyst was exposed to CH4 at 773 K. NEXAFS results confirm that lattice oxygen is directly related to the process of CH4 oxidation which takes place on the surface of MoO3/SiO2 catalysts. DSC results show that the structure of MoO3 changes around 573 K and this structural change seems to improve the migration of oxygen in the lattice.

• Bulletin of the Korean Chemical Society
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• v.20 no.11
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• pp.1329-1334
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• 1999

The curing characteristics of diglycidyl ether of bisphenol A (DGEBA) with diaminodiphenylmethane (DDM) as a curing agent were studied using differential scanning calorimetry (DSC), rheometrics mechanical spectrometry (RMS), and dielectric analysis (DEA). The isothermal curing kinetics measured by DSC were well represented with the generalized auto-catalytic reaction model. With the temperature sweep, the inverse relationship between complex viscosity measured by RMS and ionic conductivity obtained from DEA was established indicating that the mobility of free ions represented by the ionic conductivity in DEA measurement and the chain segment motion as revealed by the complex viscosity measured from RMS are equivalent. From isothermal curing measurements at several different temperatures, the ionic conductivity contribution was shown to be dominant in the dielectric loss factor at the early stage of cure. The contribution of the dipole relaxation in dielectric loss factor became larger as the curing further proceeded. The critical degrees of cure, at which the dipolar contribution in the dielectric loss factor starts to appear, increases as isothermal curing temperature is increased. The dielectric relaxation time at the same degree of cure was shorter for a sample cured at higher curing temperature.

• Journal of the Korean Society of Industry Convergence
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• v.24 no.2_1
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• pp.79-89
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• 2021

Poly(lactic acid) (PLA) is considered as one of the most promising bio-based polymers due to its high strength, high modulus, good processability, transparency after processing, and commercial availability. This study aimed to investigate the mechanical, thermal, and migration properties of poly(lactic acid)/zeolite (10 phr) composites prepared with various biocompatible plasticizers, such as triethyl citrate(TEC), tributyl citrate(TBC), and poly(ethylene glycol)(PEG400), through differential scanning calorimetry(DSC), thermo-gravimetric analysis(TGA) and standard tensile testing. The incorporation of PEG400 significantly increased the elongation at break, and DSC results showed that the addition of plasticizers drastically decreased the T_g of PLA/zeolite composites and improved the melt flow and processability. Besides, it was found from TGA results that PLA/zeolites composites plasticized by TEC and TBC were more easily to be thermally degraded than the composites plasticized by PEG400.

• Korean Chemical Engineering Research
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• v.48 no.1
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• pp.53-57
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• 2010

In this work, we made experimental studies on the annealing process of PTFE(polytetrafluoroethylene) at $290{\sim}350^{\circ}C$ and examined the effects on crystallinity and tensile strength of PTFE. The experiments were performed at air atmosphere and the processes progressed up to 8 hours. From measuring tensile strength and SEM(scanning electron microscopy) observation, we could know PTFE was anisotropic material due to the band structure. Crystallinity of raw and annealed PTFE was measured by DSC(differential scanning calorimetry). As a result, crystallinity of annealed PTFE decreased and tensile strength increased. Also, we could verify the relation between crystallinity and tensile strength of annealed PTFE was linear. Raw PTFE, however, dropped out from the linear relation. Finally, PTFE annealed at $350^{\circ}C$ for 6 hours showed the smallest crystallinity and the largest tensile strength.

• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.173-179
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• 1989

The influence of the storage temperature and time after slaughter on the thermal denaturation of PSE porcine muscle protein was studied by differential scanning calorimetry and by measuring the solubility of the sarcoplasmic proteins. In the DSC therodiagram a decrease of the endotherm enthalpy of the myosin plus sarcoplasmic proteins in PSE muscle could be observed with an increase in the storage temperature and time of post mortem. Storage temperature at $20^{\circ}C$ during the first four hours of post mortem resulted in relatively slight denaturation of myosin plus sarcoplasmic proteins in PSE muscle. Storage temperature above $25^{\circ}C$ caused to increase the denaturation of muscle proteins. The minimal drip loss in PSE muscle could be observed, when the muscle was cooled to $2^{\circ}C$ as quickly as possible post mortem. However, when stored for several hours of post morte at a temperature between $32^{\circ}C-38^{\circ}C$, the drip loss reached the level established for PSE muscle. The paleness of PSE muscle could be prevented to some extent by rapid chill to $20^{\circ}C$ post mortem. The more the muscle proteins in the PSE muscle become denatured during the early storage period of post mortem, the more the drip loss increases. With the increase in the denaturation of myosin plus sarcoplasmic proteins in PSE muscle with regard to temperature of post mortem, there was a corresponding decrease in the solubility of the sarcoplasmic proteins in PSE muscle.

• Elastomers and Composites
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• v.52 no.4
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• pp.266-271
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• 2017

This study describes the influence of the amount of curing agent and curing temperature on the kinetics of polyurethane elastomers. The urethane prepolymer series was prepared by reacting toluene diisocyanate with polytetramethylene ether glycol at $80^{\circ}C$ for 1 h, and 4,4'-methylene bis(2-chloroaniline) was used as the curing agent. The ratio of the amine group of the curing agent to the isocyanate group of the urethane prepolymer was controlled from 0.85 to 1.05 at curing temperatures ranging from 80 to $120^{\circ}C$. The curing rate of the urethane prepolymer was monitored by observing the change in heat flow during the curing process using differential scanning calorimetry (DSC). As either the content of curing agent or the curing temperature was higher, the conversion rate to the polyurethane elastomer was high. The DSC results were compared with those obtained from using real-time FT-IR.

• Applied Chemistry for Engineering
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• v.8 no.1
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• pp.76-83
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• 1997

Blends of thermotropic liquid crystalline polymer(TLCP) with poly(ethylene terephthalate) (PET) were prepared by the coprecipitation from a common solvent. The blends were processed through a capillary die at $287^{\circ}C$ to produce a monofilament. Morphology and mechanical, thermal properties of blends and composites were examined by differential scanning calorimetry(DSC), tensile test, optical microscopy and scanning electron microscopy. Crystallization kinetics of the blends were investigated by the isothermal DSC method. The Avrami analyses were applied to obtain the information on the crystal growth geometry and factors controlling the rate of crystallization. In the blends, liquid crystalline phase did not reveal any significant macrophase separation and thermal degradation at the processing temperature. From scanning electron micrographs of cryogenic fracture surfaces of extruded fibers, the TLCP domains were found to be more or less finely dispersed with $0.1{\mu}m$ to $0.2{\mu}m$ in size. Interfacial adhesion between the TLCP and matrix polymer was excellent. Tensile strength and modulus of TLCP/PET in-situ fiber composites were enhanced with increasing draw ratio and LCP content.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.2
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• pp.144-148
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• 1988

Differential scanning calorimerty(DSC) was used to study gelatinization phenomena of defatted rice, corn, wheat, potato starch and nondefatted rice and wheat starch at heating rate $5{\sim}15^{\circ}C/min$. Gelatinization temperature of defatted rice and wheat starch indicated $4{\sim}5^{\circ}C$ lower temperature than nondefatted starch. More rapid heating rate resulted in a increasing of the gelatinization enthalpy for various starches. A linear relation was observed between water content, heating rate and gelatinization temperature. From the linear relationship existing between water content and gelatinization enthalpy, minimum water content for the gelatinization were 41, 38, 33 and 30% of rice, potato, wheat and corn starch, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.1
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• pp.21-25
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• 1993

In order to obtain the fundamental factors influencing on gelation of Alaska pollack meat paste during processing, thermograms of protein using differential scanning calorimetry (DSC) were investigated. The thermal transition temperatures of Alaska pollack meat paste due to protein denaturation were $38^{\circ}C,\;49^{\circ}C,\;55^{\circ}C\;and\;77^{\circ}C$, but those temperatures were changed to $35^{\circ}C,\;45^{\circ}C,\;50^{\circ}C\;and\;73^{\circ}C$ after adding salt($3\%$ NaCl). The starch did not affect the thermal transition of fish protein and its thermal properties were changed independently in starch-meat paste mixture system.