• Transactions of Materials Processing
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• v.16 no.3 s.93
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• pp.178-186
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• 2007

Rheo-forging process of aluminum alloy is suitable for large parts of net shape without defects and excellent mechanical properties in comparison with conventional die casting and forging process. To control the microstructure of the product with high mechanical properties in rheo-forming, solid fraction is required to prevent porosity and liquid segregation. Therefore, in rheo-forging process, die shape, pressure type and solid fraction are very important parameters. The defects such as porosity, liquid segregation and unfitting phenomena occur during rheo-forging process. To prevent these defects, mechanical properties and microstructure analysis of samples versus the change of pressure are carried out and the problem and its solutions are proposed. Also, the mechanical properties versus various pressures were compared with and without heat treatment. The alloys used for rheo-forming are A356 and 2024 aluminum alloy. The rheology material is fabricated by electromagnetic process with controlling current and stirring time.

• The Korean Journal of Food And Nutrition
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• v.29 no.4
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• pp.449-455
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• 2016

We developed a type of sausage made of chicken breast and liquid egg whites for consumers interested in weight management. To determine the quality of the product, its chemical characteristics, fatty acid composition, free amino acid contents, and nucleotides contents were evaluated during 4 weeks of storage. Sensory evaluation was conducted by both general consumers and body-builders. The sausage was proposed as a fat-free product as fat content was 0.12% based on the Korean Indication Standard of Animal Origin Food. Protein content was 13.42% and calorie value was 61.50 kcal/100 g of the sausage. In sensory evaluation, the mixture of chicken breast and egg whites stuffed into the same casing had an adverse effect on taste, color, texture and overall acceptance while the product that contained egg white stuffed separately into the outer casing enclosing the chicken breast (double layer) improved these attributes. The developed double-layer sausage can last for at least 4 weeks of storage without quality deterioration of flavor-related compounds, such as fatty acids and nucleotides.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.598-606
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• 2004

The application of Dongchimi liquid to Naengmyon broth to improve its eating quality was scientifically explored by reviewing the quality of the product properties. Primarily, the optimum fermentation conditions for Dongchimi from which the liquid portion was extracted were pursued and the optimum mixing ratio sought on the basis of the product physicochemical properties. The liquid portions, periodically extracted from Dongchimi at intervals of two or five days, during fermentation at $10^{\circ}C$, were added to Naengmyon broth. The treatments were prepared at three levels namely, basic broth only ('A') and with ratios of Dongchimi liquid to basic broth of 3:7 (v/v, 'B') and 5:5 (vfv, 'C'). As a typical phenomenon of kimchi fermentation, a gradual decrease in the pH with increasing total acidity was observed as the fermentation of the Dongchimi progressed. At $10^{\circ}C$, the optimum ripening was obtained from day 8, and continued until day 15, when the pH was maintained at about 3.8 to 4.0. The total vitamin C and reducing sugar contents increased until the 13th-day of fermentation, but then decreased thereafter. The turbidity and solid content of the Dongchimi liquid increased with progression of the fermentation. With respect to the color values, the lightness (L) decreased, with increases in the redness (a), yellowness (b) and total color difference $({\Delta}E)$ during fermentation. Most of these observed phenomena for the Naengmyon broth substituted with $30\%$ (Treatment 'A') and $50\%$ (Treatment 'B') Dongchimi liquid, with different storage periods, confirmed the previous fermentation patterns of Dongchimi. A decrease in the pH with increasing total acidity, as well as gradual increases in the total vitamin C and reducing sugars (glucose and fructose) up to the 13th-day of fermentation were accompanied by subsequent declining patterns. The turbidity and solid content of the mixed broth also increased with increasing Dongchimi liquid fermentation period. With respect to the color of the mixed broth, the lightness was decreased, while the redness, yellowness and total color difference increased with increasing Dongchimi liquid fermentation period. It was also proven that the addition of slightly over-ripened Dongchimi liquid to the Naengmyon broth was more preferable.

• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.1-11
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• 2005

The application of Dongchimi liquid into Naengmyon broth for the improved eating quality of Naengmyon was scientifically explored by reviewing the quality properties of the product. Primarily, the optimum fermentation conditions for Dongchimi from which the liquid portion was extracted were pursued and the optimum mixing ratio was sought on the basis of sensory and microbiological properties of the product. The liquid portions which had been periodically extracted from Dongchimi at intervals of two or five days during fermentation at $10^{\circ}C$ were added to Naengmyon broth. The treatments were prepared with three levels, namely, basic broth only('A') and the ratios of 3:7(v/v, 'B') and 5:5(v/v, 'C') of Dongchimi liquid and basic broth, respectively. According to assessments of Dongchimi liquid on taste and intensity based on sensory analyses, the organoleptic factors such as color, smell, sour taste, carbonated taste, and overall acceptability were given higher values from day 11 to day 17 in all items. As for the assessment of Dongchimi liquid on intensity, color, sour odor, moldy odor, and carbonated taste have shown the increasing scores during with high intensities while those for clearness has stayed low. Most of the phenomena observed from the Naengmyon broth substituted with $30\%$ (Treatment 'A') and $50\%$ (Treatment 'B') of Dongchimi liquids with different storage periods ensued much of the previous fermentation pattern of Dongchimi itself. Organoleptic assessment on taste and its intensity showed that better(the best) scores could be obtained at between day 16$\~$25(17) and 13$\~$20(15) for Treatments A and B, respectively. The intensity scores of taste for color, smell, carbonated taste, sour taste, and mouthfeel were increased while those for clearness, palatability, and meaty ones were decreased with lapse of fermentation. The numbers of total cell and lactic acid bacterial counts of Dongchimi has increased until day 13 and then decreased in the later stages. Total cell count and lactic acid bacterial counts of Naengmyon broth also increased until the 13th day and then they began to decrease. It was also proven that slightly over-ripened Dongchimi liquid was more preferable for adding into Naengmyon broth. Granting the optimum ripening period of Dongchimi liquid itself to be 13 days, both Treatment A and Treatment B were evenly favored using Dongchimi liquids slightly over-ripened at days 13 to 17. However, Treatment A was more favored than Treatment B when Dongchimi liquid over-ripened for 20 to 26 days was used.

• Journal of Powder Materials
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• v.11 no.4
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• pp.322-327
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• 2004

Ultrafine titanium carbide particles were synthesized by the reaction of liquid-magnesium and vaporized TiCl$_{4}$+C$_{x}$Cl$_{4}$(x = 1 and 2) solution. Fine titanium carbide particles with about 50 nm were successfully produced by combining Ti and C atoms released by chloride reduction of magnesium, and vacuum was then used to remove the residual phases of MgCl$_{2}$ and excess Mg. Small amounts of impurities such as O, Fe, Mg and Cl were detected in the product, but such problem can be solved by more precise process control. The lattice parameter of the product was 0.43267 nm, near the standard value. With respect to the reaction kinetics, the activation energy for the reactions of TiCl$_{4}$+C$_{2}$Cl$_{4}$and Mg was found to 69 kJ/mole, which was about half value against the use of TiCl$_{4}$+CCl$_{4}$, and such higher reactivity of the former contributed to increase the stoichiometry until the level of TiC$_{0.96}$ and decrease the free carbon content below 0.3 wt.%.

• 한국신재생에너지학회:학술대회논문집
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• 2009.06a
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• pp.451-454
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• 2009

Production and application of biodiesel are expected to grow steadily in the coming years and thus output of its by-product, crude glycerin, will accordingly increase as well. In the present study, gasification of biodiesel by-product as a renewable energy was performed in an entrained flow gasifier to investigate the gasification performance with the operating conditions. Crude glycerin shows a high heating value of 6,000 kcal/kg and low ash and sulphur content. Gasification was conducted in a temperature range of $950\;{\sim}\;1500\;^{\circ}C$. The variation of syngas composition with excess air ratio of 0.17 ~ 0.7 for air or oxygen as a gasification agent was investigated. From the results, syngas heating value, carbon conversion and cold gas efficiency of more than $2500\;kcal/Nm^3$, 95% and 65% were achieved, respectively. The temperature dependency of syngas composition, carbon conversion, and cold gas efficiency shows a similar tendency to excess air ratio at the temperature corresponding to the excess air ratio. The $H_2/CO$ ratio of the product gas was varied from 1.25 to 0.7 with the excess air ratio and this gas composition was favorable for DME synthesis. The optimum excess air ratio for gasification of biodiesel by-product was evaluated to be an approximately 0.35 to 0.4. The present results indicate that crude glycerin can be utilized as a feedstock for gasification to make syngas.

• Journal of the Korean Graphic Arts Communication Society
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• v.13 no.1
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• pp.93-104
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• 1995

Liquid crystal-polymer composite(LCPC) films promising new materials for both projection displays and vision product. LCPC films consist of a continous liquid crystal phase embedded in a three- dimensional network of polymer matrix. The liquid crystal in these LC phases can be elecrtrically switched giving rise to an opaque scattering off-stats and a transparent, non-scatting on- stats. In this work. a premixture is composed of LC, UV-curable monomer and photonitiator. LCPC films are formed by photopolymerization induced phase separation from this premixture. In conclusion, structure and electro-optical properties of LCPC films strongly depends on the selection of monomer, LC content and curing rate.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2020.11a
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• pp.104-105
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• 2020

Red mud is a highly alkaline waste by-product of the aluminum industry. Although recycling of red mud is being actively researched, a feasible technological solution has not been found yet. In this study, we propose that neutralization of red mud alkalinity could assist in its use as a construction material. Neutralized red mud ( pH 6-8) was prepared by adding sulfuric acid to liquefied red mud (pH 10-12). After adding liquid and neutralized red mud to the cement paste, the heat of hydration was measured. As a result of the experiment, the calorific value of the cement paste with liquid red mud was lowered and delayed compared to the cement paste with neutralized red mud.

• Journal of the Korean Applied Science and Technology
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• v.30 no.4
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• pp.770-778
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• 2013

In this study, a liquid carbonation method was applied for producing precipitate calcium carbonate by liquid-liquid reaction. We recycled the recycling water of ready-mixed concrete, one of construction waste for use source of carbonate ion. A supernatant separated from the recycling water of ready-mixed concrete, as a result of ICP analysis of a cation, $Ca^{2+}$ was contained up to 1100 ppm. We used MEA as a $CO_2$ absorbent for the liquid carbonation. A precipitate $CaCO_3$ was produced at more than MEA 20 wt%. The precipitate $CaCO_3$ as a final product was separated and dried. The result of XRD was confirmed the generation of $CaCO_3$ to calcite structure.

• Journal of Powder Materials
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• v.17 no.4
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• pp.281-288
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• 2010

A carbon doped $TiO_2$ (C-$TiO_2$) photocatalyst, which shows good photocatalytic activity to Ultraviolet irradiation and visible irradiation, was successfully prepared by co-grinding of $TiO_2$ with ethanol or Activated Carbon(C), followed by heat treatment at $200^{\circ}C$ in air for 60 min. Ethanol and C were used as a representative agent of liquid and solid for carbon doping. Their influence on improving photocatalytic ability and carbon doping degree was studied with degradation of methyl orange and XPS analysis. The product prepared by co-grinding of $TiO_2$ with Ethanol had Ti-C and C-O chemical bonds and showed higher photocatalytic activity than the product prepared by co-grinding of $TiO_2$ with C, where just C-O chemical bond existed. As a result, mechanochemical route is useful to prepare a carbon doped $TiO_2$ photocatalyst activating to visible irradiation, where the solid-liquid operation is more effective than solid-solid operation to obtain a carbon doped $TiO_2$.