• Journal of the Korean Chemical Society
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• v.53 no.2
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• pp.125-132
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• 2009

The magnetized water is known to have a unique pattern of hydrogen bond between water molecules, thereby producing different physicochemical properties from the ordinary water. We have examined the effect of magnetized water on the change of critical micelle concentrations (CMC) of some surfactants. The CMC changes of SDS (sodium dodecyl sulfate) and CTAB (cetyltrimethylammonium bromide) dissolved in the magnetized water have been determined by the conductivity measurement at $25\;{^{\circ}C}$ and that of SDS, CTAB and Pluronic F-68 have also been examined by the surface tension method at $25\;{^{\circ}C}$. The CMC variation of SDS was examined by ITC (Isothermal Titration Calorimeter) at $25\;{^{\circ}C}$. The CMC of SDS, CTAB, and Pluronic F-68 are more decreased in the magnetized water, SDS is about $2.7{\sim}6.5$25 %, CTAB is about $2.3{\sim}3.0$%, and Pluronic F-68 is about 24.2 %, than in the control water.

• Clean Technology
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• v.20 no.1
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• pp.57-63
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• 2014

In this work, we performed the methanation with steam and synthesis gas of a low $H_2/CO$ ratio to develop a process for producing SNG (synthetic natural gas). In this experiment conditions, the water gas shift reaction and the methanation reaction take place at the same time, and insufficient supply of steam might cause the deactivation of the catalyst. Therefore, the reaction characteristics with the amount of steam was performed, and the methanation on syngas containing $CO_2$ of the high concentration were studied. As a result, the temperature in the catalyst bed decreased by the supply of steam, and the methanation and the water gas shift reaction occurred at the same time. Although methane yield slightly decreased at the methanation using syngas containing $CO_2$ of the high concentration, the long-term operation (1,000 h) in the experimental conditions of this study indicates that this condition is suitable for the new commercial scale SNG process.

• Resources Recycling
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• v.31 no.4
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• pp.12-18
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• 2022

Korea depends on the import of raw materials such as iron ore and coal for the steel industry. These raw materials have a major impact on the cost, productivity, and quality competitiveness in the global steel industry. To secure the competitiveness of steel companies, it is necessary to reduce the country's dependence on raw materials. This can be achieved using byproducts with a high Fe content, which are primarily generated by the steel industry. These byproducts are available in the form of a very fine powder, which can disperse as dust when used directly in plant processes. Dust dispersion has a negative impact on the environment and can lead to the loss of raw materials. To enable the use of a wide range of Fe-containing byproducts, it is necessary to pretreat them in the form of larger aggregates such as pellets and briquettes. There are several methods to achieve such aggregates. There are two ways to produce briquettes: using a hot briquette, which supplies additional heat to produce briquettes, or using a cold briquette, which does not use heat. A method for producing cold briquettes using Fe-containing byproducts was investigated in this study. The yield ratio and briquette strength were examined under various manufacturing conditions.

• Journal of Space Technology and Applications
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• v.3 no.3
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• pp.199-212
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• 2023

In contrast to the short-term nature of lunar missions in the past, lunar missions in new space era aim to extend the presence on the lunar surface and to use this capability for the Mars exploration. In order to realize extended human presence on the Moon, production and use of consumables and fuels required for the habitation and transportation using in-situ resources is an important prerequisite. The Global Exploration Roadmap presented by the International Space Exploration Coordination Group (ISECG), which reflects the space exploration plans of participating countries, shows the phases of progress from lunar surface exploration to Mars exploration and relates in-situ resource utilization (ISRU) capabilities to each phase. Based on the ISRU Gap Assessment Report from the ISECG, ISRU technology is categorized into in-situ propellant and consumable production, in-situ construction, in-space manufacturing, and related areas such as storage and utilization of products, power systems required for resource utilization. Among the lunar resources, leading countries have prioritized the utilization of ice water existing in the permanent shadow region near the lunar poles and the extraction of oxygen from the regolith, and are preparing to investigate the distribution of resources and ice water near the lunar south pole through unmanned landing missions. Resource utilization technologies such as producing hydrogen and oxygen from water by hydroelectrolysis and extracting oxygen from the lunar regolith are being developed and tested in relevant lunar surface analogue environments. It is also observed that each government emphasizes the use and development of the private sector capabilities for sustainable lunar surface exploration by purchasing lunar landing services and providing opportunities to participate in resource exploration and material extraction.

• 한국유가공학회:학술대회논문집
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• 2002.04a
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• pp.59-60
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• 2002

Edible films such as wax coatings, sugar and chocolate covers, and sausage casings, have been used in food applications for years$^{(1)}$ However, interest in edible films and biodegradable polymers has been renewed due to concerns about the environment, a need to reduce the quantity of disposable packaging, and demand by the consumer for higher quality food products. Edible films can function as secondary packaging materials to enhance food quality and reduce the amount of traditional packaging needed. For example, edible films can serve to enhance food quality by acting as moisture and gas barriers, thus, providing protection to a food product after the primary packaging is opened. Edible films are not meant to replace synthetic packaging materials; instead, they provide the potential as food packagings where traditional synthetic or biodegradable plastics cannot function. For instance, edible films can be used as convenient soluble pouches containing single-servings for products such as instant noodles and soup/seasoning combination. In the food industry, they can be used as ingredient delivery systems for delivering pre-measured ingredients during processing. Edible films also can provide the food processors with a variety of new opportunities for product development and processing. Depends on materials of edible films, they also can be sources of nutritional supplements. Especially, whey proteins have excellent amino acid balance while some edible films resources lack adequate amount of certain amino acids, for example, soy protein is low in methionine and wheat flour is low in lysine$^{(2)}$. Whey proteins have a surplus of the essential amino acid lysine, threonine, methionine and isoleucine. Thus, the idea of using whey protein-based films to individually pack cereal products, which often deficient in these amino acids, become very attractive$^{(3)}$. Whey is a by-product of cheese manufacturing and much of annual production is not utilized$^{(4)}$. Development of edible films from whey protein is one of the ways to recover whey from dairy industry waste. Whey proteins as raw materials of film production can be obtained at inexpensive cost. I hypothesize that it is possible to make whey protein-based edible films with improved moisture barrier properties without significantly altering other properties by producing whey protein/lipid emulsion films and these films will be suitable far food applications. The fellowing are the specific otjectives of this research: 1. Develop whey protein/lipid emulsion edible films and determine their microstructures, barrier (moisture and oxygen) and mechanical (tensile strength and elongation) properties. 2. Study the nature of interactions involved in the formation and stability of the films. 3. Investigate thermal properties, heat sealability, and sealing properties of the films. 4. Demonstrate suitability of their application in foods as packaging materials. Methodologies were developed to produce edible films from whey protein isolate (WPI) and concentrate (WPC), and film-forming procedure was optimized. Lipids, butter fat (BF) and candelilla wax (CW), were added into film-forming solutions to produce whey protein/lipid emulsion edible films. Significant reduction in water vapor and oxygen permeabilities of the films could be achieved upon addition of BF and CW. Mechanical properties were also influenced by the lipid type. Microstructures of the films accounted for the differences in their barrier and mechanical properties. Studies with bond-dissociating agents indicated that disulfide and hydrogen bonds, cooperatively, were the primary forces involved in the formation and stability of whey protein/lipid emulsion films. Contribution of hydrophobic interactions was secondary. Thermal properties of the films were studied using differential scanning calorimetry, and the results were used to optimize heat-sealing conditions for the films. Electron spectroscopy for chemical analysis (ESCA) was used to study the nature of the interfacial interaction of sealed films. All films were heat sealable and showed good seal strengths while the plasticizer type influenced optimum heat-sealing temperatures of the films, 130$^{\circ}$C for sorbitol-plasticized WPI films and 110$^{\circ}$C for glycerol-plasticized WPI films. ESCA spectra showed that the main interactions responsible for the heat-sealed joint of whey protein-based edible films were hydrogen bonds and covalent bonds involving C-0-H and N-C components. Finally, solubility in water, moisture contents, moisture sorption isotherms and sensory attributes (using a trained sensory panel) of the films were determined. Solubility was influenced primarily by the plasticizer in the films, and the higher the plasticizer content, the greater was the solubility of the films in water. Moisture contents of the films showed a strong relationship with moisture sorption isotherm properties of the films. Lower moisture content of the films resulted in lower equilibrium moisture contents at all aw levels. Sensory evaluation of the films revealed that no distinctive odor existed in WPI films. All films tested showed slight sweetness and adhesiveness. Films with lipids were scored as being opaque while films without lipids were scored to be clear. Whey protein/lipid emulsion edible films may be suitable for packaging of powder mix and should be suitable for packaging of non-hygroscopic foods$^{(5,6,7,8,)}$.

• 한국석유지질학회:학술대회논문집
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• autumn
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• pp.28-46
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• 2001

Natural gas is a mixture of hydrocarbon gases and impurities such as nitrogen, hydrogen sulfide, and carbon dioxide and a clean energy producing no pollution materials for combustion. Currently, the demand of the natural gas is rapidly increasing due to worldwide environmental problems. According to Hubbert's study in the past, the natural gas was predicted as rapidly depleted resources, and then the results led to high gas price and limitation of usage during 1980s. Afterward, the study of natural gas resources based on geology identified the additional natural gas resources that were not considered in Hubbert's study. They are unconventional gas, additional resources in the existed reservoirs, and natural gas in deep subsurface areas. Such additional resouces made the future of natural gas bright and pormised low and stable gas price in the future. Deep natural gas is defined as the gas existing at or below 15,000ft$(4,752{\cal}m)$ in depth from the surface. According to the study from the U.S. Geological Survey(USGS) in 1995, 1,412 TCF of technically recoverable natural gas was remained to be discovered or developed in the onshore of United States. A significant part of that resource base, 114 TCF, exists at deep sedimentary basins, and it shows wide distribution with various geological environments. In 1995, the deep gas contributed to $6.7\% of total supply amount of natural gas in the United States and is expected to be $18.7\% by 201.5. However, the development of the deep gas is a high risky business due to expensive investment and high portion of dry holes, although it is developed. Thus, for developing the deep gas economically, it is necessary to overcome many technical challenges. In this paper, for increasing success rate of the deep gas, 1) geologic and compositional characteristics, and production cost have been analyzed according to depth, 2) technical problems related to deep gas production have been summarized, and 3) finally future study areas for increasing application of the deep gas have been suggested. For reference, this paper was written based on the study results from USGS and Gas Research Institute(GRI), for the United States is doing the most active R&D in the deep gas area, and thus, has many reliable data.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.20 no.3
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• pp.131-140
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• 2015

To set up unicellular cyanobacterial strains with photo-biological $H_2$ production potential, live samples were repeatedly collected from 68 stations in the coastal zone of Korea for the four years since 2005. Among 77 cyanobacterial strains established six (KNU strains, CB-MAL002, 026, 031, 054, 055 and 058) were finally chosen as the excellent strains for $H_2$ production with $H_2$ accumulation over 0.15 mL $H_2\;mL^{-1}$ under general basic $H_2$ production conditions as well as positive $H_2$ production for more than 60 hr. To explore optimum procedures for higher $H_2$ production efficiency of the six cyanobacterial strains, the inter-strain differences in the growth rate under the gradients of water temperature and salinity were investigated. The maximum daily growth rates of the six strains ranged from 1.78 to 2.08, and all of them exhibited $N_2-fixation$ ability. Based on the similarity of the 16S rRNA sequences, all the test strains were quite close to Cyanothece sp. ATCC51142 (99%). The six strains, however, were grouped into separate clades from strain ATCC51142 in the molecular phylogeny diagram. Chlorophyll- a content was 3.4~7.8% of the total dried weight, and the phycoerythrin and phycocyanin contents were half of those in the Atlantic strain, Synechococcus sp. Miami BG03511. The growth of the six strains was significantly suppressed at temperatures above the optimal range, $30{\sim}35^{\circ}C$, to be nearly stopped at $40^{\circ}C$. The growth was not inhibited by high salinities of 30 psu salinity in all the strains while strain CB055 maintained its high growth rate at low salinities down to 15 psu. The euryhaline strains like CB055 might support massive biotechnological cultivation systems using natural basal seawater in temperate latitudes. base seawater. The biological and ecophysiological characteristics of the test strains may contribute to designing the optimal procedures for photo-biological $H_2$ production by unicellular cyanobacteria.

• Food Science and Preservation
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• v.23 no.7
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• pp.995-1003
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• 2016

Ulmus pumila L. bark underwent distilled water extraction under three temperature condition ($4^{\circ}C$, room temperature, or $80^{\circ}C$) and two extraction times (1, or 5 min) in order to develop a functional beverage products. Changes in yield, pH, color, total phenolic (TP) content, tannin content and antioxidant activity of the aqueous extracts were evaluated for each extraction temperature and duration. Extraction conditions did not affect yield or pH value of the extracts; however CIE $b^*$ values were high in extracts prepared under high extraction temperature ($80^{\circ}C$) and long extraction duration (5 min) conditions. Both extraction temperature and duration affected the TP and tannin contents of the extracts; however, all extraction conditions resulted in ${\geq}450\;mg\;GAE/g$ TP content and ${\geq}80\;mg\;CE/g$ tannin content. All extracts exhibited ABTS and DPPH radical scavenging ability similar to that of vitamin C. Nitric oxide inhibition activity was lower in the 5 min duration sample than in the 1 min sample. The $4^{\circ}C$ extraction temperature produced an extract with the highest reducing power and hydrogen peroxide values. Extraction temperature also affected sensory evaluation results with the $80^{\circ}C$ extraction temperature producing significantly higher flavor, bitterness, and color score, than those obtained under $4^{\circ}C$ and room temperature extraction conditions.