• Journal of the Korean Electrochemical Society
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• v.16 no.3
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• pp.157-161
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• 2013

Porous $LiMn_{0.6}Fe_{0.4}PO_4$ (LMFP) was synthesized by a sol-gel process. Uniform dispersion of the conductive carbon source throughout LMFP with uniform carbon coating was achieved by heating a stoichiometric mixture of raw materials at $600^{\circ}C$ for 10 h. The crystal structure of LMFP was investigated by Rietveld refinement. The surface structure and pore properties were investigated by SEM, TEM and BET. The LMFP so obtained has a high specific surface area with a uniform, porous, and web-like nano-sized carbon layer at the surface. The initial discharge capacity and energy density were 152 mAh/g and 570 Wh/kg, respectively, at 0.1 C current density, and showed stable cycle performance. The combined effect of high porosity and uniform carbon coating leads to fast lithium ion diffusion and enhanced electrochemical performance.

• Korean journal of food and cookery science
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• v.15 no.4
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• pp.410-417
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• 1999

Antimicrobial activity of Plantain(Plantago asiatica L.) was investigated. Methanol extract of dried Plantain was fractionated to hexane, chloroform, ethylacetate, butanol and aqueous fraction. Ethylacetate fraction among these fractions showed the highest inhibitory effect on the microorganisms such as B. subtilis, E. coli, and V. parahaemolyticus at 500 $\mu\textrm{g}$/disc. Ethylacetate fraction was further fractionated into 8 fractions by silica gel column and thin layer chromatography(TLC). The results showed that ethylacetate fractions No. 2 and 3 had the highest anti-microbial activity. They were mixed again, re-separated, and seven fractions were obtained. Among them, No.4 and 6 fraction had the highest inhibitory effect on the microorganisms, which were then separated into four fractions. In the 3rd fractionation, No.4 fraction was identified as hexadecanoic acid by HPLC, $^1$H-NMR and GC-MS.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.146-151
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• 1996

For the purpose of production of oligosaccharides from alginates, a bacterium was isolated from seaweed, and then an enzyme which degraded alginates was obtained from the bacterium. A specific activity of the enzyme was shown in G-rich block and Na-alginate (Wako Co.) as a result of reaction between the enzyme and six types of alginates (G-rich block, M-rich block and 4 commercial Na-alginate). Degradation products were prepared from the Na-alginate (Wako Co.) by the enzyme. The oligosaccharides were fractioned by Sephadex G-25 and Bio-gel P-2 and identified on a thin layer chromatography (TLC). Degree of polymerization (DP) of the oligosaccharides was shown from 2.6 to 7.5.

• Applied Chemistry for Engineering
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• v.33 no.2
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• pp.210-215
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• 2022

Two types of lignin materials with a different surface ionic character were used and polypyrrole layer was introduced on the lignin surface to obtain polypyrrole@lignin and polypyrrole@lignosulfonate composites using a simple chemical oxidation polymerization, reported in a previous article. Polypyrrole was effectively prepared regardless of the lignin type and the resulting composites were investigated using scanning electron microscope (SEM), cyclic voltammetry (CV), and impedance analysis. SEM and CV results showed that the obtained composites retained stable electrochemical properties after introduction of polypyrrole on the lignin surface. Impedance analyses showed that the surface properties of composites were dependent on lignin characteristics. In addition, the composites were embedded in agarose, an gelifying agent, to obtain conductive gels. It was found that the conductive gels possessed an electrical conductivity and also retained stable electrochemical properties, which indicated that the conductive gels might be useful for some applications.

• Journal of the Korea Concrete Institute
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• v.23 no.3
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• pp.265-272
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• 2011

Even though concrete is the most important material for building structures, its intrinsic gray color degrades urban esthetics. In order to improve this problem, coloring methods of mixing pigment in concrete batch and painting the surface of concrete surface have been tried. However, applications of the coloring methods in construction field are difficult due to high cost and low durability. Recently, acid stain agent is emerging as a new coloring method for concrete. It is able to apply a remarkably thin colored layer on a concrete surface from chemical reaction between acid and alkaline solutions. This study has examined the changes and variations of the surface layer of mortar specimen from chemical reaction of acid stained agents. The colors were changed into natural irregular stains according to aging. After the staining, no shape change was found from visible inspections. Microstructure of the colored surface applied with acid stained agent was much rougher than that of original mortar. When the colored layer was compared to original surface, crystals of hydrate such as $Ca(OH)_2$ and C-S-H gel were observed. Surface hardness was same or slightly higher in the colored layer. The value of pH was reduced by approximately 10%, weight contents of elements such as Ca, Si, and Al were low. In the chemical composition of the colored layer, the non-cement based elements of Mn, Cr, and Cu increased. Also, Fe and alkali elements of K and Na increased.

• Clean Technology
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• v.28 no.1
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• pp.18-23
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• 2022

Using air as an insulator due to its low heat transfer coefficient has been studied and has been widely commercialized to save energy in the field of thermal insulation technology. In this study, we analyzed the heat insulating effect of hollow silica nanoparticles mixed in non-uniform size, and the maximum heat insulating efficiency of these particles given the limited number of particles that can be mixed with a medium such as paint. The hollow silica nanoparticles were synthesized via a sol-gel process using a polystyrene template in order to produce an air layer inside of the particles. After synthesis, the particles were analyzed for their insulation effect according to the size of the air layer by adding 5 wt % of the particles to paint and investigating the thermal insulation performance by a heat transfer experiment. When mixing the particles with white paint, the insulation efficiency was 15% or higher. Furthermore, the large particles, which had a large internal air layer, showed a 5% higher insulation performance than the small particles. By observing the difference in the insulation effect according to the internal air layer size of hollow silica nanoparticles, this research suggests that when using hollow particles as a paint additive, the particle size needs to be considered in order to maximize the air layer in the paint.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.3
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• pp.307-312
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• 1993

Methanol extract of dried persimmon leaves was fractionated to hexane, chloroform, ethyl acetate, butanol, and aqueous tractions. Hexane, butanol, and aqueous fractions had high yields of extracts. Hexane fraction among these fractions showed the highest inhibition rate on the mutagenicities of aflatoxin (AFB$_1$), dimethyl-amino-bi-phenyl (DMAB), N-methyl-N'-nitro-N-nitrosoguanidine (MNNG), and 4-nitroquinoline-1-oxide (4-NQO) in Salmonella typhimurium TA100. Hexane fraction was further fractionated into eight fractions by silica gel column c-hromatography and thin layer chromatography (TLC). The fraction 5 on TLC exhibited the highest antimutagenic activity on AFB$_1$, DMAB, and MNNC. 1'-oxocannabinol, 3B-acetoxy-17-methyl-5a-18 (13-17) abeoardrost-13-one, 4-methoxy-2'6'-dinitro-3, 5-di-t-butylbiphenyl, 8, 9-dihydro-5, 6-dimethoxy-dibenz ［c, h］isoquino ［2, 1, 8-1 ma］carbazole-11, 16-dione were tentatively identified from this antimutagenic fraction by GC-MS.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.19 no.2
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• pp.70-74
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• 2009

Effect of the processing variables on the formation of $Pb(Sc_{1/2}Nb_{1/2})O_3$(hereafter PSN) thin layers prepared on Pt(111)/Ti/$SiO_2$/Si substrates using the sol-gel and the spin coating method has been studied. After each deposition, the coated films were heated at $370^{\circ}C$ for 5 min. Then they were finally sintered at temperature range of $600{\sim}700^{\circ}C$ by RTA(rapid thermal annealing). The final multilayered films showed a (111) preferred orientation. On a while, the layer-by-layer crystallization of multilayered amorphous thin films without the intermediate heating exhibited a (100) preferred orientation. In case of heat treatment in the tube furnace with the heating rate of $4^{\circ}C/min$, (100) and (111) oriented thin layers were formed simultaneously. The microstructure of the deposited films were dense and crack-free with thickness of 300nm, irrespective of the processing variables.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.1
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• pp.1-6
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• 1994

Some physicochemical properties of sugary rices were comparatively analyzed with the original cultivars, using Hwachung su-1, su-2, and Nampung su lines bred in Seoul Nat'l Univ., and EM 5 bred in Kyushu Univ. Sugary rice grains were smaller in width and thickness, and the relative dry weight of 1000 grains of sugary rices ranged from 49% to 72%, compared to normal ones. No distinct starch granules were found in endosperm of sugary rices exposured by SEM, with structural variations between Hwachung su-1 and su-2 lines. Sugary rices showed the significant increases in sucrose, glucose and fructose content, especially much higher in sucrose content showing 5.84-8.79%, in comparison with the normal ones, 1.11∼2.65%. However, sucrose and total sugar content varied within sugary lines carrying the same sugary gene, and were significantly lower in Hwachung su-2. Sugary rices, except Hwachung su-1, showed the same or lower ADV and harder gel characteristics, compared to normal ones. Protein and lipid content were much higher in sugary rices, due to the increased relative proportion of aleurone layer in brown rice caused by thicker aleurone layer than in normal rices and the reduction of endosperm part. However, there were no remarkable changes in amino acid and fatty acid compositions.