• Korean Chemical Engineering Research
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• v.56 no.3
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• pp.361-369
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• 2018

A manufacturing method has been devised to prepare novel heterogeneous cation exchange membranes by mixing ethylene vinyl acetate (EVA) copolymers with a commercial cation exchange resin. Optimum material characteristics, mixture ratios and manufacturing conditions have been worked out for achieving favorable membrane performance. Ion exchange capacity, electrical resistance, water uptake, swelling ratio and tensile strength properties were measured. SEM analysis was used to monitor morphology. Effects of vinyl acetate (VA) content, melt index (MI) and ion exchange resin content on properties of heterogeneous cation exchange membranes have been discussed. An application test was carried out by mounting a selected membrane in a membrane capacitive deionization (MCDI) system to investigate its desalination capability. 0.92 meq/g of ion exchange capacity, $8.7{\Omega}.cm^2$ of electrical resistance, $40kgf/cm^2$ of tensile strength, 19% of swelling ratio, 42% of water uptake, and 56.4% salt removal rate were achieved at best. VA content plays a leading role on the extent of physical properties and performance; however, MI is important for having uniform distribution of resin grains and achieving better ionic conductivity. Overall, manufacturing cost has been suppressed to 5-10% of that of homogeneous ion exchange membranes.

• Applied Chemistry for Engineering
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• v.5 no.6
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• pp.990-997
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• 1994

The vulcanized NR and blend films were prepared with mixing of natural rubber latex (NRL) and methyl methacrylated grafted latex(MGL) with various additives by dipping process. It was investigated the basic properties of vulcanized NR films that is optimum condition of the mature time, swelling degree, cure time at $110^{\circ}C$, and measured the mechanical properties of tensile strength and elongation of its condition. In order to identify the surface structure and the slip properties of blend films contact angles and static and kinetic friction coefficient were measured. Contact angles were decreased with increment of blend ratio of MGL, and static and kinetic friction coefficient were decreased rapidly for the NR/MG and NR-d-MG films than for the NR films. From the results, NR/MG and NR-d-MG films has slip's reinforcement in skin contact surface with increased of blend ratio of MGL.

• Korean Journal of Materials Research
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• v.3 no.5
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• pp.505-513
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• 1993

To make the electrophotographic photoreceptor that srnsirizes for panchromatic matcrial, the dying element of sunfasr yellow which has an absorption ivavclength at near 400nm, and $\alpha,\beta$-copper phthalocyaninc dying elements with 700nm absorption wavelength were adsorbed and then dispersed onto the zine oxide(Zn0). In ordcr to characterize rhe change In sensitivity the various binders and different mole ratio of ZnO to binder were employed in here. It was found rhat the optimum sensitivity was obtained with 5.5 ratio. I;rom the measurements of electrostatic and spectral sensitivity, it was found that the maximum photographic properties were obtained for mixing the sunfast yellow and $\beta$-copper phthalocyaninr. In this case the electrophotographic sensiri\ity was found to he $E{1:2}$= 1440 lux . sec. And also the spectral sensitivity shows that it had a good properties for panchromatic matcrial.

• Korean Journal of Soil Science and Fertilizer
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• v.44 no.6
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• pp.1071-1079
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• 2011

In this study, coal combustion ash (CCA) was evaluated for its stabilization effect on acidic mine waste with column experiment. Total of six treatments were installed depending on mixing ratio between coal wastes and CCA (0, 20, 40%) and mixing method (completely mixing and layered). Artificial acidic rain (pH 5.6) was used for feeding solution with flow rate of $0.05mL\;min^{-1}$. Result showed that higher pH of leachate was observed as more CCA was mixed. The highest pH in leachate was measured when 40% of CCA was mixed with coal waste (pH of 5.8). Also, complete mixing with CCA and coal waste was more effective to increase the pH of leachate than layered treatment. Regarding the reduction of soluble Fe amount, the highest efficiency (78%) was observed when 20% of coal ash was completely mixed with mine waste. Based on those result, optimum mixing ratio of coal ash with mine waste can be ranged 20-40% depending on environmental circumstances in the field.

• Journal of Energy Engineering
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• v.18 no.4
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• pp.213-220
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• 2009

The experimental characteristics for fry drying method was investigated using low-rank coal with a high moisture content. Final temperature, mixing ratio between coal and kerosene, content of coal or kerosene, total weight of the mixture and mixing methods were varied to find out the optimum conditions by measuring moisture of coal. Evaporation of the coal moisture was not completed below $120^{\circ}C$ of final temperature. The amount of moisture was not significantly different over $130^{\circ}C$. Coal moisture was easily evaporated by increasing coal content, which showed that the moisture evaporation could be significantly enhanced by the remove of evaporated moisture from kerosene rather than by heat transfer to the coal. High total weight of the mixture resulted in lowering moisture content of coal with long evaporation time. On the other hand, low total weight was difficult to reduce the moisture below a certain level, but could reduce evaporation time. Thus, it can concluded that kerosene content should be lowered to the extent maintaining the mobility of the mixture in order to enhance evaporation. It was also observed that evacuation and mixing by using nitrogen could improve drying of coal.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.58-65
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• 1996

The effects of sodium carbonate (Na), potassuim carbonate (K) and their mixtures (Na/K=0.7-2.0) on pasting properties by amylograph and mixing properties by farinograph of wheat flour (9.45% protein), and of alkali mixtures (0.16%) on noodle property were examined. The concentrations of alkali used were 0.08%, 0.10% and 0.16% based on flour weight (14% mb). The salt (1.7%) and alkali decreased the initial pasting temperature but increased the amylograph peak viscosity. The peak viscosity increased with the increase of alkali concentration, but the mixing ratio at a fixed concentration had no effect on peak viscosity. The farinograph absorption decreased by salt, but the effect of salt diminished in the presence of alkali. The salt and alkali increased the farinograph stability, of which the former was more pronounced. The effect of alkali alone and mixtures in the presence of salt on amylograph and farinograph were essentially the same regardless the concentrations and mixing ratios. The yellowness and breaking force of dry noodle prepared with salt and alkali was higher than that prepared with salt only. The weight and volume gain of the optimum cooked noodle remained essentially constant, but the shear force and compression force were increased by the alkali.

• Journal of Korean Society of Environmental Engineers
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• v.29 no.3
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• pp.289-296
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• 2007

Porous media for sewage treatment were developed through a pyrolysis process of food wastes with loess in the study. This work was carried out in two consecutive stages; in the first stage, new porous media were prepared through a high temperature pyrolysis process, and then the resultant media were applied to a simple lab-scale sewage treatment process in the second stage. To determine the optimum operating conditions of pyrolysis and mixing ratio of materials, physical properties such as specific surface area, porosity and compressive strength of final products were analyzed. The removal efficiencies of TOC and COD were measured to evaluate the effectiveness of resultant porous media. As a result of the experiment, we found that the best mixing ratio of food wastes to loess was 1 : 1 at $1,100^{\circ}C$. Average porosity of the developed media was 37.0%, in which pore size ranged from 1 to $20{\mu}m$, showing quite vigorous microbial activation. After immersing the media into a reactor for sewage treatment for eight days, removal efficiencies of TOC and COD were 87.3% and 85.0%, respectively.

• Journal of the Korean Geosynthetics Society
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• v.17 no.4
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• pp.1-10
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• 2018

Although the soil nailing method is generally used as a gravity grouting, the development and application of pressurized grouting method has recently increased to address the problem of joint generation and filling due to grouting. Pressurized grouting of the soil nailing method is generally used in combination with ordinary portland cement and water. In the field, the cement is mixed with the rapid setting cement to reduce curing time because ordinary portland cement takes more than 10 days to satisfy the required strength. In this study, uniaxial compression tests and laboratory tests were carried out to confirm the efficiency of the grouting material according to the mixing ratio of rapid setting cement. The mixing ratio of 30% grouting satisfies the required strength within 7 days and satisfies the optimum gel time. As a result of the laboratory test with granite weathered soil, the reinforcing effect was confirmed to be 1.5 times as compared with the gravity type at an injection time of 10 seconds and a strain of 15%. The friction resistance increases linearly with the increase of the injection time, but it is confirmed that the friction resistance decreases due to the hydraulic fracturing effect at the injection time exceeding the limit injection pressure. Numerical analysis was performed to compare the stability of slopes not reinforced with slopes reinforced with gravity and pressurized soil nailing.

• Korean Journal of Microbiology
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• v.52 no.1
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• pp.98-109
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• 2016

The study was aimed to investigate the mixing ratio of kiwi and persimmon juices for the production of good quality wine by Saccharomyces cerevisiae Y28. Firstly, the optimum condition of rapidase treatment for the kiwi and persimmon juices was established, thereafter various mixing ratio (10:0, 9:1, 8:2, 7:3, 6:4, 5:5) of kiwi and persimmon was investigated regarding physiochemical properties and flavor compounds of wine. As the result, the optimum conditions were obtained as 0.3% rapidase for 1 h in kiwi and 0.3% rapidase for 3 h in persimmon. According to higher ration of persimmon, the pH of wines increased from 3.69 to 3.77, while the acidity of wines decreased from 2.07% to 1.51% at 14 days fermentation. The ranges of brix and reducing sugar in wines were decreased which ranges around 9.6 to 8.8 and 6.07 to 6.90 g/L, respectively, after fermentation. Major organic acid in wines were identified as tartaric acid, malic acid, and citric acid. A small amount of free sugar such as sucrose and glucose were detected in wines, but fructose was completely absent. The soluble phenolic contents were decreased that ranges around 1.00 to 1.25 g/L, in contrast, browning degree were increased ranges around 0.212 to 0.412 after fermentation. The major flavor components were identified as ethyl acetate and hydrazine, and 1,1-dimethyl. Importantly, phenylethyl alcohol was detected from the all wines that have a typical rose like flavor. But sensory test results and preference of kiwi-persimmon (7:3) mixing wine was better than the other wines.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.60-67
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• 2011

This study was conducted to investigate the anti-oxidative abilities of certain products in Ulleungdo, such as sweet pumpkin (Danhobak), goat's beard (Samnamul), and Aster glegni (Bugigangyi), quality characteristics of sweet pumpkin taffy containing these products. Total polyphenolic contents of the Samnamul water and ethanol extracts were 2.95 mg% and 3.57 mg%, respectively, whereas those of the Bugigangyi water and ethanol extracts were 2.77 mg% and 2.75 mg, respectively. However, the total polyphenolic contents of the pumpkin water and ethanol extracts were 0.32 mg%. Reducing power ($OD_{700}$) of the Samnamul and Bugigangyi water and ethanol extracts (0.01%, w/v) was in the range of 1.62~1.91, which was higher compared to those of sweet pumpkin (0.02~0.03). Electron donating abilities (EDA) of the 0.01% Samnamul and Bugigangyi water and ethanol extracts were in the range of 74.91~79.21%, whereas those of the sweet pumpkin water and ethanol extracts were 3.79~14.99%. Optimum mixing ratio of steamed sweet pumpkin and water taffy for the preparation of taffy was 25:75 (w/w), as evaluated by sensory evaluation. Optimum adding ratio of Samanmul and Bugigangyi ethanol extracts to pumpkin taffy were 0.4% and 3%, respectively. However, the adding ratios of Samanmul and Bugigangyi powder to pumpkin taffy were 0.5~1.0% (w/w) and 1% (w/w), respectively.