• International Journal of Automotive Technology
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• 제7권5호
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• pp.527-534
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• 2006

Modern passenger cars with diesel engines are equipped with DOC(diesel oxidation catalyst) for the purpose of reducing HC and CO in the exhaust stream. Cold start exhaust emissions pose troubles here as on gasoline engine vehicles. As a result, some of the diesel passenger cars roll off todays the assembly lines with WCC(warm-up catalytic converter). Oxidation characteristics of the particulates in WCC is analyzed in this study by EEPS(engine exhaust particulate size spectrometer). The maximum number of PM is found to come out of WCC in sizes near 10nm when an HSDI diesel engine is operated under the conditions of high speed and medium to heavy load. When the temperature of the WCC exceeds $300^{\circ}C$, the number of PM smaller than 30 nm in diameter sharply increases upon passing through the WCC. Total mass of emitted PM gets reduced downstream of the WCC under low speed and light load conditions due to adsorption of PM onto the catalyst. Under conditions of high speed and medium to heavy load, the relatively large PM shrink or break into fine particles during oxidation process within the WCC, which results in more mass fraction of fine particles downstream of the WCC.

• 한국연소학회:학술대회논문집
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• 한국연소학회 2001년도 제23회 KOSCO SYMPOSIUM 논문집
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• pp.179-184
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• 2001

The characteristics of $NO-NO_2$ conversion and soot oxidation by corona discharge are investigated experimentally. The discharge current decreases with the increase of oxygen concentration and it increases more sharply for anode corona than for cathode corona as discharge voltage increases after corona onset voltage. $NO-NO_2$ conversion increases with the energy density of corona discharge and the addition of $O_2$ in a base $N_2$ gas. Soot oxidation occurs at approximately $480^{\circ}C$ in a mixture of 21% $O_2$, base $N_2$ gas, and enhances as temperature increases. The initiation temperature of soot oxidation advances greatly to about $280^{\circ}C$ with the addition of 300ppm $NO_2$, which is generated from the conversion of NO to $NO_2$ by corona discharge. CO is generated at higher temperature by about $50{\sim}100^{\circ}C$ than $CO_2$ in the process of soot oxidation.

• 한국세라믹학회지
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• 제50권3호
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• pp.180-185
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• 2013

We investigated the characteristics of hot-pressed pure yttria ceramics, and annealed them in an oxidation atmosphere. Regardless of the heat treatment in the oxidation atmosphere, XRD analysis showed that all the samples had a $Y_2O_3$ phase without structural change. Even though the color variation of the hot-pressed $Y_2O_3$ ceramics was due to the sintering temperatures, the oxidation process turned the color of the $Y_2O_3$ ceramics into white. The color change during oxidation treatment appears to be related to oxygen defects. In addition, oxygen defects also affected the weight change and microstructure of the $Y_2O_3$ ceramics. The $Y_2O_3$ ceramic sintered at $1600^{\circ}C$ had a $5.03g/cm^3$ density, which is close to the theoretical density of $Y_2O_3$. As the sintering temperature increased, small homogeneous grains grew to large grains which affected the Vickers hardness. $Y_2O_3$ ceramics hot-pressed at $1600^{\circ}C$ and annealed at $1200^{\circ}C$ had a flexural strength of 140MPa.

• 한국공작기계학회:학술대회논문집
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• 한국공작기계학회 1999년도 추계학술대회 논문집 - 한국공작기계학회
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• pp.179-184
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• 1999

When the steel containing Si is oxidated in hi temperature, Re2O3, Red scale is made on the metal side as the spike phase, and this scale invasion into matrix. Therefore, it affects the feature, after rolling. It is reported that the role of Si is FeO/Fe2SiO4 eutectic compound, but Si can not affect pure iron independently. There must be Ni, then the spike phase can exist. Prominence and depression made by Ni that is necessity at the process to work iron. Therefore, in this study after the change of the amount of Ni in pure iron and steel and oxidation, the structure of the oxide and the surface, and the distribution of the elements were considered. In conclusion, at 100$0^{\circ}C$, 110$0^{\circ}C$, 120$0^{\circ}C$ the curves of oxidation weight are all S curves. Especially, in the beginning of oxidation as the amount of Ni increase, the amount of oxidation also increase. Practical steel has less oxidation than pure steel added Ni. There is much FeO in Fe-Ni alloy, compare to practical steel which has much Fe3O4. Especially, we could know considerable Ni was concentrated on the metal side in Fe-Ni alloy, practical steel. and the surface of the scale.

• 한국분말재료학회지
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• 제14권5호
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• pp.303-308
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• 2007

The oxidation of $Fe_{73}Si_{16}B_7Nb_3Cu_1$ nanocrystalline powder has been conducted to investigate its influence on the electromagnetic wave absorption characteristics of the soft magnetic material. Oxidation occurred primarily on the surface of nanocrystals. Oxidation reduced the real part of complex permeability due to the reduction of the relative volume of the powder, which otherwise contributes to the permeability. Oxidation reduced the absorption efficiency of the sheet at frequencies over 1GHz, indicating that the relative contribution of skin depth increments to the absorption was not significant. The pulverization and milling process lowered the optimum crystallization temperature of the material by $40{\sim}50^{\circ}C$ because of the internal energy accumulated during the fragmentation and powder thinning processes.

• 한국응용과학기술학회지
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• 제20권2호
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• pp.141-147
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• 2003

Oxidized polyethylene wax is obtained by oxidation of polyethylene wax and it is composed of various chemicals, e.g., fatty acid, alcohol, ketone and ester. The application of oxidized polyethylene wax is determined by the composition of these chemical substances. In this basic study we observed the basic reaction parameters of time, temperature, oxygen concentration and catalysts on the oxidation reaction of low molecular weight polyethylene(PE wax) by analyzing the acid value, physical and chemical properties of oxidized PE wax to develop a new oxidation process. Acid values are increased with temperature increase in the rage of $150^{\circ}C^{\sim}180^{\circ}C$ but decreased beyond 190$^{\circ}C$. Acid values are also increased with oxygen concentration. As the oxidation reaction proceeds the molecular weight and softening points of oxidation products are decreased by cracking reaction, but the viscosities are increased. To observe the crystallinity of oxidation products SEM experiment was performed. To obtain a high acid-value product in a mild condition, we adopted free radical catalysts and the acid value of the product using catalyst was higher than the product obtained without catalyst in the same reaction condition. The effective initiators were dicumyl peroxide(DCPO), t-butylperoxy-2-ethyl hexanoate(HOPO) and benzoyl peroxide(BPO) having long half-life.

• 한국식품영양과학회지
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• 제24권6호
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• pp.1005-1009
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• 1995

This study was carried out to investigate the antioxidative effect of kimchi on the lipid oxidation of cooked meat in model systems. Four model systems of cooked ground meat(CGM). CGM-water(W), CGM-brine(B) and CGM-kimchi(K) were prepared and their oxidation behaviours were evaluated during the storage at 4$^{\circ}C$ for 5 weeks. Thiobarbituric acid values and peroxide values of the systems of CGM, CGM-B and CGM-W increased significantly with the storage time, however, those values of CGM-K were hardly changed during the time of 5 weeks storage. Antioxidative effect of CGM-K increased with the addition level of kimchi in system. And also in the model systems which were prepared with cooked ground meat and kimchi whose fermentation period is different, the antioxidative effect of well ripened and properly fermented kimchi was higher than that of unripened kimchi during the lipid oxidation process of model systems. These results suggested that kimchi especially the properly femented kimchi in the systems plays an important roles as an antioxidative activity on the lipid oxidation of cooked ground meat.

• 센서학회지
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• 제22권4호
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• pp.239-243
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• 2013

Several methods are available to measure the oxidation of edible oils, such as their acid, peroxide, and anisidine values. However, these methods require large quantities of reagents and are time-consuming tasks. Therefore, a more convenient and time-saving way to measure the oxidation of edible oils is required. In this study, an edible oil-condition sensor was fabricated using single-walled nanotubes (SWNTs) made using the spray deposition method. SWNTs were dispersed in a dimethylformamide solution. The suspension was then sprayed using a spray gun onto a prefabricated Au/Ti electrode. To test the sensor, oxidized edible oils, each with a different acid value, were prepared. The SWNT sensors were immersed into these oxidized oils, and the resistance changes in the sensors were measured. We found that the conductivity of the sensors decreased as the oxidation level of the oil increased. In the case of the virgin oil, the resistance change ratio in the SWNT sensor S(%) = {[(Rf - Ri)]/Ri}(%) was more than 40% after immersion for 1 min. However, in the case of the oxidized oil, the resistance change ratio decreased to less than that of the response of the virgin oil. This result suggests that the change in the oil components induced by the oxidation process in edible oils is related to the conductivity change in the SWNT sensor.

• 한국축산식품학회지
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• 제41권6호
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• pp.923-935
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• 2021

Fresh grass carp was used to produce surimi samples that were supplemented with 50 g/kg, 100 g/kg, or 150 g/kg pork back fat. The lipid composition, lipase activity, lipid oxidation index, and lipoxygenase activity of samples subjected to repeated freezethaw process were determined to assess the effects of the added fat on lipolysis and lipid oxidation of grass carp surimi. Freeze-thaw treatment increased free fatty acid content, mainly due to the decomposition of phospholipids and some neutral lipids by lipase. With repeated freeze-thaw treatment, the levels of free fatty acids and phospholipids were correlated with the lipid oxidation indexes and lipoxygenase activity, indicating that lipid degradation can promote lipid oxidation. In the same freeze-thaw cycle, surimi products with high fat content are more vulnerable to oxidative damage, neutral lipids are the main source of free fatty acids in the early stage of freeze-thaw, and phospholipids are the main source of free fatty acids in the late stage.

• 한국축산식품학회지
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• 제42권4호
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• pp.689-711
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• 2022

The purpose of our study was to determine the impact of rosemary extract in duck eggs, as determined by in vitro antioxidant capacity, lipid oxidation, fatty acid profiles, and flavor analyses. Three groups of salted duck eggs were compared: A control group and group enriched with 0.1% and 0.5% (w/v) rosemary extracts for 28 days of salting. In a time-dependent manner, the radical scavenging activity and reduction power of eggs with 0.5% (w/v) rosemary extract were significantly higher those of the control at 28 days after salting. The fatty acid profiles of salted egg were significantly affected by rosemary extract and salting time. Palmitic acid was the most abundant fatty acid in salted egg treated with rosemary extract, followed by linoleic acid and arachidonic acid. Furthermore, the treated eggs contained more docosahexaenoic acid than the control ones. And the treated eggs also have a considerable impact on the lipid oxidation process (primary and secondary oxidation). As a result, rosemary extract can be used as a natural antioxidant spice to prevent oxidation and extend the shelf life of eggs during storage. Furthermore, flavor research using solid phase microextraction - gas chromatography - mass spectrometry and an electronic nose demonstrated that adding rosemary extract to salted eggs could give them a distinct flavor.