• Macromolecular Research
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• v.17 no.11
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• pp.856-862
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• 2009

This study examined the effects of liquid and solid additives on the morphological, mechanical and thermal insulating properties of rigid polyurethane foams (PUFs). The PUFs synthesized with tetramethylsilane (TEMS) as a liquid-type additive showed a smaller average cell size and lower thermal conductivity than those with the aerosil 200 and clay 30B as solid-type additives. When TEMS was added, the average cell size of the PUF became more uniform and finer due to the reduced surface tension of the polymer solution, which increased the nucleation rate and number of bubbles produced and reduced cell size. The PUFs with TEMS showed the highest closed cell contents among the PUFs prepared using TEMS, aerosil 200 and clay 30B. This suggests that the insulation properties of PUF can be determined by both the size of the cell structure and the amount of closed cell contents in the system. The compression and flexural strengths of the PUF increased slightly when the aerosil 200, clay 30B and TEMS were added compared those of the neat PUF. The reaction profiles of the PUFs showed a similar gel and tack tree time with the reaction time among the PUFs synthesized with three different additives and neat PUF. This suggests that the nucleating additives used in this study do not affect the bubble growth of the chemical reaction, and the additives may act as nucleating agents during the formation of PUF. From the above results of the cell size, thermal conductivity, closed cell contents and reaction profile of the PUFs, liquid-type nucleating agent, such as TEMS, is more effective in decreasing the thermal conductivity of the PUF than solid-type nucleating agent, such as aerosil 200 and clay 30B.

• Nuclear Engineering and Technology
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• v.53 no.2
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• pp.603-610
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• 2021

The major drawback of zirconia-based materials, in view of their applications as targets for minor actinide transmutation, is their poor thermal conductivity. The addition of MgO, which has high thermal conductivity, to zirconia-based materials is expected to improve their thermal conductivity. On these grounds, the present study aims at phase characterization and thermophysical property evaluation of neodymium-substituted zirconia (Zr_0.8Nd_0.2O_1.9; using Nd₂O₃ as a surrogate for Am₂O₃) and its composites with MgO. The composite was prepared by a solid-state reaction of Zr_0.8Nd_0.2O_1.9 (synthesized by gel combustion) and commercial MgO powders at 1773 K. Phase characterization was carried out by X-ray diffraction and the microstructural investigation was performed using a scanning electron microscope equipped with energy dispersive spectroscopy. The linear thermal expansion coefficient of Zr_0.8Nd_0.2O_1.9 increases upon composite formation with MgO, which is attributed to a higher thermal expansivity of MgO. Similarly, specific heat also increases with the addition of MgO to Zr_0.8Nd_0.2O_1.9. Thermal conductivity was calculated from measured thermal diffusivity, temperature-dependent density and specific heat values. Thermal conductivity of Zr_0.8Nd_0.2O_1.9-MgO (50 wt%) composite is more than that of typical UO₂ fuel, supporting the potential of Zr_0.8Nd_0.2O_1.9-MgO composites as target materials for minor actinides transmutation.

• Journal of Life Science
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• v.23 no.6
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• pp.796-803
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• 2013

Property changes and bacterial characterizations by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) were investigated during the fermentation of Makgeollies by 5 isolated yeast strains. Changes of pH were large between day 0 (pH 6) and day 2 (pH 3) and showed less variation after then. ANOVA analyses revealed that pHs were statistically different with fermentation times (p<0.001), while strains (p=0.60) did not. Acidities were changed from 0.19 to 1.04% and showed rather high increase from day 2, and fermentation times (p<0.001) and strains (p=0.006) represented statistical differences. All strains showed less than 0.150% at amino-type nitrogen contents except S strain showed 0.442% at day 8, and there were no statistical differences with fermentation times (p=0.4558) and strains (p=0.3513). Saccharinities of C strain were higher from day 4, and fermentation times (p<0.0001) and strains (p=0.007) showed statistical differences. Large variation of alcohol concentrations (%) were observed between day 0 (0%) and day 2 (10%) and showed less variation after day 2, and there was no statistical difference with strains. Dominant prokaryotes were Lactobacillus fermentum and Pediococcus pentosaceus, which producing acids and functional materials. Dominant eukaryote was Saccharomyces cerevisiae, which might be resulted from addition of yeasts.

• Korean Journal of Food Science and Technology
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• v.43 no.2
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• pp.142-148
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• 2011

The objective of this study was to analyze proximate composition and physicochemical properties according to different kinds of rice. In total, 20 varieties of rice were used (Domestic-19, Imported-1). The moisture contents ranged from $11.11{\pm}0.20$ to $3.28{\pm}0.03%$. The crude protein and crude lipid contents were ranged from $5.04{\pm}0.03$ to $7.02{\pm}0.10%$ and $0.18{\pm}0.01$ to $0.73{\pm}0.05%$, respectively. The mineral contents were Calcium, $3.56{\pm}0.11-6.69{\pm}0.08mg/100g$; Sodium, $3.39{\pm}0.01-17.43{\pm}0.04mg/100g$; Phosphorus, $64.12{\pm}0.88-102.0{\pm}0.36mg/100g$; Zinc, $0.95{\pm}0.01-1.75{\pm}0.0mg/100g$; Iron, $0.19{\pm}0.0-0.69{\pm}0.02g/100g$; Magnesium, $9.89{\pm}0.47-23.31{\pm}0.21mg/100g$; Potassium, $47.11{\pm}3.49-82.19{\pm}1.08mg/100g$;and Manganese, $0.47{\pm}0.0-1.14{\pm}0.01mg/100g$. Eighteen kinds of rice exhibited small kernels. Amylose contents ranged from $10.3{\pm}1.27$ to $19.4{\pm}0.15%$, while starch value ranged from $70.8{\pm}2.67$ to $80.1{\pm}5.09%$. Alkali digestion value was described as 5-6 grade and gel consistency was shown to be 'soft' regardless of the rice kinds.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.755-762
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• 2000

Physicochemical properties of commercial sweet potato starches manufactured by 7 different companies were investigated in comparison with corn and potato starches. Crude ash and protein content varied from 0.36 to 1.02%, and from 0.04 to 0.14% based on dry weight, respectively. The protein contents were relatively smaller than that of corn or potato starch. But whiteness of the sweet potato starches was less than that of corn or potato starch. Mean diameter of the sweet potato starch granules varied from 14.23 to $21.08\;{\mu}m$ depending on the company and all sweet potato starches showed bimodal size distributions. Pasting viscosity measured by Rapid Viscoanalyzer(RVA) also showed variations among the starches of different companies. The starch from D company in Korea had the lowest pasting temperature$(74.00^{\circ}C)$ whereas the starch from a phillippine company(P) did the highest one$(80.35^{\circ}C)$. The peak viscosity of sweet potato starches was higher than that of corn starch but lower than that of potato starch. The D company starch also showed the highest peak viscosity(2283 cp) among the starches tested. Paste breakdown by hot shearing ranged from 524 cp (S company) to 1279 cp (HL company). Textural properties of the starch gels appeared significantly different among the starches of different manufacturers. The greatest hardness of the gel was $137.90\;g_{f}$ at 1 day storage whereas the lowest value was $31.53\;g_{f}$. Except the starches from 2 companies (P and S), the sweet potato starches formed very soft and weak gels. P or S company starches formed the gels similar to potato starch. Syneresis by freeze-thawing treatments appeared less for sweet potato starch gels than that for corn starch gels, but greater than that for potato starch gel. The overall properties of the sweet potato starches varied by the manufacturing companies, and ranged between those of corn and potato starches.

• Investigative Magnetic Resonance Imaging
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• v.12 no.2
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• pp.131-141
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• 2008

Purpose : To investigate the feasibility and accuracy of Proton Resonance Frequency (PRF) shift based magnetic resonance (MR) temperature mapping utilizing the self-developed center array-sequencing phase unwrapping (PU) method for non-invasive temperature monitoring. Materials and Methods : The computer simulation was done on the PU algorithm for performance evaluation before further application to MR thermometry. The MR experiments were conducted in two approaches namely PU experiment, and temperature mapping experiment based on the PU technique with all the image postprocessing implemented in MATLAB. A 1.5T MR scanner employing a knee coil with $T2^*$ GRE (Gradient Recalled Echo) pulse sequence were used throughout the experiments. Various subjects such as water phantom, orange, and agarose gel phantom were used for the assessment of the self-developed PU algorithm. The MR temperature mapping experiment was initially attempted on the agarose gel phantom only with the application of a custom-made thermoregulating water pump as the heating source. Heat was generated to the phantom via hot water circulation whilst temperature variation was observed with T-type thermocouple. The PU program was implemented on the reconstructed wrapped phase images prior to map the temperature distribution of subjects. As the temperature change is directly proportional to the phase difference map, the absolute temperature could be estimated from the summation of the computed temperature difference with the measured ambient temperature of subjects. Results : The PU technique successfully recovered and removed the phase wrapping artifacts on MR phase images with various subjects by producing a smooth and continuous phase map thus producing a more reliable temperature map. Conclusion : This work presented a rapid, and robust self-developed center array-sequencing PU algorithm feasible for the application of MR temperature mapping according to the PRF phase shift property.

• Journal of the Mineralogical Society of Korea
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• v.23 no.1
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• pp.51-61
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• 2010

Ettringite $(Ca_6[Al(OH)_6]_2(SO_4)_3{\cdot}26H_2O)$ is a sulfate mineral that shows a complicate property in concrete. It is often called as "a cancer of concrete" because secondary ettringite formation in hardened concrete often cause expansion and cracking of concrete due to its expansive crystal structure. In the present study, we tested the possibility for crystal growth inhibition of secondary ettringite by crystallization inhibitors that are commercially used for scaling inhibitors in Korea. For the test, we developed a method of ettringite solution synthesis. Three types of crystallization inhibitors were selected and examined the effects On ettringite growth inhibition. The experimental results of ettringite solution synthesis indicated that ettringite was successfully synthesized under condition that the mass balance between calcium hydroxide saturated solution and aluminum sulfate solution was attained. Monosulfate and semisulfate were synthesized when the ratio of $Ca^{2+}$ ions to ${SO_4}^{2+}$ ions was increased. The induction time of ettringite crystallization was less than 2 min. and crystallization was almost completed within an hour. The experimental results of ettringite crystallization inhibition showed that organic PBCT (2-Phosphonobutane-1,2,4-Tricarboxylic Acid) and inorganic SHMP (Sodium Hexametaphosphate) were relatively less effective on ettringite crystallization inhibition under experimental conditions. However, organic HEDP (1-Hydoxyethylidene-1,1-Diphosphonic Acid) effectively prevented ettringite growth with producing amorphous gel phase materials up to inhibitor concentration 0.1 vol.% of aluminum sulfate solution.

• Journal of Pharmaceutical Investigation
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• v.39 no.3
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• pp.185-199
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• 2009

Using a strain-controlled rheometer [Advanced Rheometric Expansion System (ARES)], the steady shear flow properties and the dynamic viscoelastic properties of $Antiphlamine-S^{(R)}$ lotion have been measured at $20^{\circ}C$ (storage temperature) and $37^{\circ}C$ (body temperature). In this article, the temperature dependence of the linear viscoelastic behavior was firstly reported from the experimental data obtained from a temperature-sweep test. The steady shear flow behavior was secondly reported and then the effect of shear rate on this behavior was discussed in detail. In addition, several inelastic-viscoplastic flow models including a yield stress parameter were employed to make a quantitative evaluation of the steady shear flow behavior, and then the applicability of these models was examined by calculating the various material parameters. The angular frequency dependence of the linear viscoelastic behavior was nextly explained and quantitatively predicted using a fractional derivative model. Finally, the strain amplitude dependence of the dynamic viscoelastic behavior was discussed in full to elucidate a nonlinear rheological behavior in large amplitude oscillatory shear flow fields. Main findings obtained from this study can be summarized as follows : (1) The linear viscoelastic behavior is almostly independent of temperature over a temperature range of $15{\sim}40^{circ}C$. (2) The steady shear viscosity is sharply decreased as an increase in shear rate, demonstrating a pronounced Non-Newtonian shear-thinning flow behavior. (3) The shear stress tends to approach a limiting constant value as a decrease in shear rate, exhibiting an existence of a yield stress. (4) The Herschel-Bulkley, Mizrahi-Berk and Heinz-Casson models are all applicable and have an equivalent validity to quantitatively describe the steady shear flow behavior of $Antiphlamine-S^{(R)}$ lotion whereas both the Bingham and Casson models do not give a good applicability. (5) In small amplitude oscillatory shear flow fields, the storage modulus is always greater than the loss modulus over an entire range of angular frequencies tested and both moduli show a slight dependence on angular frequency. This means that the linear viscoelastic behavior of $Antiphlamine-S^{(R)}$ lotion is dominated by an elastic nature rather than a viscous feature and that a gel-like structure is present in this system. (6) In large amplitude oscillatory shear flow fields, the storage modulus shows a nonlinear strain-thinning behavior at strain amplitude range larger than 10 % while the loss modulus exhibits a weak strain-overshoot behavior up to a strain amplitude of 50 % beyond which followed by a decrease in loss modulus with an increase in strain amplitude. (7) At sufficiently large strain amplitude range (${\gamma}_0$>100 %), the loss modulus is found to be greater than the storage modulus, indicating that a viscous property becomes superior to an elastic character in large shear deformations.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.6
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• pp.670-675
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• 2016

Both melting temperature and enthalpy of MBCA/DMTDA mixtures were measured as a function of DMTDA compositions using DSC. The thermal properties of polyurethane elastomer samples prepared with MBCA, DMTDA, and 40/60 MBCA/DMTDA mixture as curing agents were also observed using TGA. MBCA and DMTDA showed good miscibility over the entire composition range, exhibiting individual DSC melting peaks. Peak temperatures were non-linearly reduced as DMTDA concentrations increased, being approximately $60^{\circ}C$ in the case of the 40/60 MBCA/DMTDA mixture. Furthermore, melting enthalpy of the mixture was calculated as 3.8 J/g, which was only 4.3% compared to 87.3 J/g of MBCA. Based on these results, crystallization of the mixture was considered to occur very slowly, and the fluidic gel-state of the mixture was visually confirmed to be maintained over 5 days at room temperature. Thermal decomposition of polyurethane elastomer prepared with 40/60 MBCA/DMTDA curative started at about $190^{\circ}C$, which is similar to that observed for DMTDA, only except decomposition behavior over higher temperature of $400^{\circ}C$.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.1
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• pp.45-54
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• 1994

Cooking characteristics of ninety five non-glutinous and twenty six glutinous varieties were checked for understanding the varietal variation and interrelationship between the cooking and physicochemical properties of rice grain. The greatest variation in non-glutinous and glutinous rice varieties was observed in iodine blue value and the next large variation was recognized in amount of soluble solid in cooking water. Average values of volume expansion rate, iodine blue value and amounts of soluble solid in cooking water were different among domestic-bred japonica, Korean local and foreign rice varieties. Korean-bred japonica rice cultivars can be classified into several groups having same cooking quality such as <Jangan.·Seoan>, <Jinmi·Ilpum· Daeseong>, <Seohae·Namwon·Yeongduk>, <Chucheong·Bongkwang>, <Odae·Keumo> and <Hwacheong·Donghae·Palgong> by the distribution on the plane of 1st and 2nd principal components contracted from four cooking characteristics. Glutinous rice cultivars can be grouped into several different cooking quality types such as <Nonglimna 1·Suwon 357·Jodo·Inbujinado>, <Sangnambatbyeo·Jeokdo>, <Mujudo·Daigol-mochi>, <Daegoldo·Jindo>, <Jinbuchal·Colored Daegoldo>, <Shinseonchal·Hung-Tsan> and <Agudo·Irakdo> by the same analysis. Positive correlation was found between volume expansion rate and water absorption rate at 21℃. Iodine blue value was correlated negatively with amounts of soluble solid, and positively with amylose content in non-glutinous rices. In glutinous rices volume expansion rate showed positive relationship with iodine blue value, amounts of soluble solid and gel consistency. Iodine blue value was also positively correlated with alkali digestion value in glutinous rice.