• 대한전기학회:학술대회논문집
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• 대한전기학회 2011년도 제42회 하계학술대회
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• pp.1714-1715
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• 2011

In this work, highly conductive organic solvent-based polyaniline(PANI) was used as an anode in organic photovoltaic cells (OPV) based on poly - (3-hexylthiophene) and [6,6] - phenyl - C60 - butyricacid methyl ester (P3HT : PCBM). The transmittance of the used PANI film were 87.67% and 86.57% at 550nm, and its sheet resistance were 454 ${\Omega}/{\Box}$ and 298 ${\Omega}/{\Box}$. We fabricated ITO-free OPV cells using PANI as an anode, which exhibited an external power conversion efficiency of 2.28% with a result of Jsc of 6.922mA/cm2, Voc of 0.6093V, and FF of 54.10% under an illumination of air mass(AM) 1.5G (100mW/$cm^2$). We used ink-jet printing to deposit buffer layer and active layer on a glass substrate.

• 동력기계공학회지
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• 제19권6호
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• pp.12-18
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• 2015

Austenitic stainless steels generally experience the occurrence of chromium-depleted zones at the boundaries, known as sensitization, caused by the carbide precipitation that takes place due to a welding process or heat treatment. Normally, the depleted zones become the focus of the intense corrosion. In this study, the Cr-free organic/inorganic hybrid solution was developed, and the artificially degraded STS316S and STS347H with the solution-coating investigated the corrosion resistance by salt spray test. Both the OIBD-1 and OIBD-2 solutions improved the corrosion resistance of STS310S and STS347H. The corrosion resistance with the OIBD-1 solution was better than that of OIBD-2 solution. Additionally, Both solutions have been proven excellence in adhesion ability, boiling water resistance and flexibility. However, a problem of rubbing after the boiling was found out to be overcome.

• Plant Resources
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• 제8권1호
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• pp.17-26
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• 2005

From the point of breeding view for our future, 20 Korean varieties of red pepper for the contents of capsaicinoids, free amino acids, free fatty acids and organic acids with powder product and eating qualities were chosen, and the sensory properties of their water and ethanol extract were compared in order to investigate the influence of the composition of test components on sensory acceptability of Korean red pepper. The composition of taste components in red pepper powder varied wildly depending on the varieties; total capsaicinoids content variety from 0.029 to $0.913\%$, free sugar 8.45 to $20.2\%$, and organic acid 4.58 to $19.54\%$. Capsaicinoid contents especially dihydrocapsaicin content, were highly correlated with pungent taste of the methanol extract of red pepper power, but did not show significant relationship to the overall sensory acceptability. However, the components analyzed here and eating and processing qualities include high variations and future breeding sources.

• Mycobiology
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• 제47권2호
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• pp.217-229
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• 2019

Two manganese peroxidases (MnPs), MnP1 and MnP2, and a laccase, Lac1, were purified from Trametes polyzona KU-RNW027. Both MnPs showed high stability in organic solvents which triggered their activities. Metal ions activated both MnPs at certain concentrations. The two MnPs and Lac1, played important roles in dye degradation and pharmaceutical products deactivation in a redox mediator-free system. They completely degraded Remazol brilliant blue (25 mg/L) in 10-30 min and showed high degradation activities to Remazol navy blue and Remazol brilliant yellow, while Lac1 could remove 75% of Remazol red. These three purified enzymes effectively deactivated tetracycline, doxycycline, amoxicillin, and ciprofloxacin. Optimal reaction conditions were $50^{\circ}C$ and pH 4.5. The two MnPs were activated by organic solvents and metal ions, indicating the efficacy of using T. polyzona KU-RNW027 for bioremediation of aromatic compounds in environments polluted with organic solvents and metal ions with no need for redox mediator supplements.

• Journal of Microbiology and Biotechnology
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• 제10권1호
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• pp.99-102
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• 2000

To establish optimal conditions for esterification by Candida cylindracea, lipase reactions were performed simultaneously, separately, or individually in the varying initial rates of $0.014-0.060\mu$mole free fatty acids consumed min-1g-1. The reactants which were conditioned at aw of 0.12 gave the highest initial rate of esterifying $0.060\mu$mole free fatty acids consumed min-1g-1. These results suggest that the esterifying activity of lipase in an organic system depends on the transfer of available water within the reaction system.

• 한국공작기계학회논문집
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• 제17권2호
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• pp.45-50
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• 2008

Molecular flows inside a guide block in the OLED(organic luminescent emitting device) deposition process have been simulated using DSMC(direct simulation Monte Carlo) method. Because the organic materials are evaporated under vacuum, molecules flow at a high Knudsen number of the free molecular regime, where the continuum mechanics is not valid. A guide block is designed as a part of the linear cell source to transport the evaporated materials to a deposition chamber, When solving the flows, the inlet boundary condition is proved to affect significantly the whole flow pattern. Thus, it is proposed that the pressure should be specified at the inlet. From the analysis of the density distributions at the nozzle exit of the guide block, it is shown that the longer nozzle can emit molecules more straightly. Finally, a nondimensionalized mass flow profile is obtained by numerical experiments, where various nozzle widths and inlet pressures are tested.

• 한국식품영양과학회지
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• 제27권5호
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• pp.840-845
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• 1998

This study was conducted to produce the high quality of chunggugjang. The taste compounds of chunggugjang produced with Bacillus subtilis DC-2, pigment producing bacterium, were analysed, and palatability of chunggugjang was compared to that of commercial chunggugjang. Among the volatile organic acids, the contentof acetic acid was contained more than any other volatile organic acid. The major nonvolatile organic acid was lactic acid, followed by oxalic acid and citric acid. Tartaric acid was not detected. In case of free sugars, raffinose was sharply decreased between 72 and 96 hours after fermentation. Free amino acid was increased to 20 folds at 48 hours after fermentation compared to that of stemed soybean. As a result of sensory test, it was founded that the chunggujang fermented by Bacillus subtilis DC-2 was suitable to produce for commercial purpose.

• Carbon letters
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• 제27권
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• pp.98-107
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• 2018

Free-standing electrodes of CuO nanorods in carbon nanotubes (CNTs) are developed by synthesizing porous CuO nanorods throughout CNT webs. The electrochemical performance of the free-standing electrodes is evaluated for their use in flexible lithium ion batteries (LIBs). The electrodes comprising CuO@CNT nanocomposites (NCs) were characterized by charge-discharge testing, cyclic voltammetry, and impedance measurement. These structures are capable of accommodating a high number of lithium ions as well as increasing stability; thus, an increase of capacity in long-term cycling and a good rate capability is achieved. We demonstrate a simple process of fabricating free-standing electrodes of CuO@CNT NCs that can be utilized in flexible LIBs with high performance in terms of capacity and cycling stability.

• 한국작물학회지
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• 제50권spc1호
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• pp.191-195
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• 2005

3년생 의성작약을 대상으로 오관검사의 평가기준으로 작용하는 맛, 색택 및 냄새에 관여하는 유리당, 유리아미노산, 유기산 및 향기성분을 분석하였다. 유리당 성분은 sucrose, glucose및 fructose등으로 구성된 것을 확인할 수 있었으며, 유리아미노산은 $\gamma-aminoisobuturic$ acid, arginine, citrulline 등 총 18종이 존재하였다. 작약근에 포함된 유기산은 oxalic acid, citric acid및 malic acid등 총 5종이 함유되어 있었다. 작약의 관능적 품질평가 기준 중 하나인 냄새를 구성하는 물질로서 eugenol을 포함한 11종의 향기성분을 확인하였다. 결국 작약의 특이적인 향기는 여러 물질에서 기인한 복합적 냄새로 평가될 수 있다. 12개정 일본 약국방 해설서(赤 등, 1991)에는 우수한 품질의 작약은 맛의 경우 처음에는 달고, 끝 맛은 떫고, 신맛이 있어야 하며, 작약의 특이한 냄새를 강하게 나타내는 것이 좋다고 기재하여 관능적 품질평가의 기준을 분명히 하였다. 그러므로 관능적 품질평가를 객관성이 결여되기 쉬운 감각적이고 주관적인 방법으로 평가할 것이 아니라 첨단 화학분석기기를 이용한 체계적 분석에 의하여 과학적이고 객관적이며 수치화된 평가방법을 적용하여 분석할 필요가 있을 것으로 판단된다.

• 한국수산과학회지
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• 제11권2호
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• pp.65-83
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• 1978

This study was attempted to evaluate the taste of broiled-dried sea mussel which is a traditional dried Sea food in Korea. The contents of such compounds as free amino acids, nucleotides and their related compounds, TMAO, betaine, and nonvolatile organic acids were analysed. From the results of analysis of nucleotides, the contents of AMP and ADP in broiled-dried Mytilus coruscus and Mytilus edulis appeared higher than other nucleotides and tended to increase slightly after cooking, drying, and storage which might be due to both their stability and the addition of degradation of nucleic acids during cooking. In the free amino acid composition of fresh samples abundant amino were taurine, glycine, serine, glutamic acid, alanine, arginine, threonine, tyrosine, lysine and valine in order. Such amino acids as histidine, leucine, methionine and isoleucine were poor and both proline and phenylalanine were merely trace. The free amino acid composition in the extract of Mytilus corucus and Mytilus edulis after broil-drying was not changed. These amino acids, taurine, glycine, feline, glutamic acid, alanine and arginine were abundant in dried samples as well as in the fresh. The total free amino acid was greatly reduced after cooking and drying ranging from $76.3\%$ to $79.7\%$ loss to that of tile fresh. The content of betaine shelved the same tendency as in total free amino acid while TMA slightly increased relating to TMAO decrease during broil-frying. Such nonvolatile organic acids as succinic, lactic, malic and fumaric acid were abundant in both fresh and broiled-dried samples whereas oxalic and pyruvic acid were poor. It is found that the taste compounds of broiled-dried Mytilus coruscus and Mytilus edulis were composed of amino acids as glycine, serine, alanine, glutamic acid, arginine, and betaine, TMAO, ADP, AMP, and organic acids such as succinic acid, lactic acid, malic acid and fumaric acid. No significant differences in the taste compounds between male and female as well as between Mytilus coruscus and Mytilus edulis was not observed.