• Journal of the Korean Chemical Society
• /
• v.42 no.1
• /
• pp.122-134
• /
• 1998

In this review, we describe the electrochemical properties of spinel-type lithium manganese oxides $(Li_xMn_2O_4)$ and their failure modes encountered in 4 V lithium rechargable cells. The long-term cyclability (reversibility) of spinel electrodes is determined partly by the purity, size and distribution of spinel particles, and also by the microstructure of electrode plates. A proper selection of electrolytes is another important task in cyclability enhancements. In the spinel preparation, impurity formation and cation mixing should be minimized. The carbon content in composite cathodes should also be minimized to the extent where the cell polarization does not bring about adverse effects on cell performances. The binder content should be optimized on the basis of dispersion of component materials and mechanical strength of the plates. Cathodic capacity losses arising from solvent oxidation and spinel dissolution can be mitigated by using electrolytes composed of carbonates and/or fluorine-containing lithium salts. The carbon additives may be selected after a trade-off between the cell polarization in composite cathodes and the solvent oxidation on carbon surface.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.12 no.2
• /
• pp.176-187
• /
• 1983

Volatile flavor components of garlic and factors which influence on its flavors were reviewed. Growth, storage and processing conditions influence on the flavor intensity of garlic. To intensify garlic flavors, it is desirable that sufficient sulfate nutrition be supplied to the soil of growing garlic and that the suggested proportions of mineral composition and water content be considered. And to maintain the flavor intensity of post harvested garlic, flavor losses taken place during over inter storage mainly due to respiration, sprout and decay, have to be minimized. Among the various storage methods, combination method of post harvest hot-air drying and low temperature ($0^{\circ}C$), low humidity (RH 70-75%) is useful. The flavor of processed garlic is very much decreased as compared with that of fresh, and the decreasing rate of flavors depends on processing method. The synthetic garlic flavors were obtained by three types based on intermediate thiosulfinate, S-alk(en) yl-$\small{L}$-cyteine sulfoxlde-alliinase fission products and $\small{L}$-5-alk (en)yl thiomethylhydantoin ${\pm}$ S-oxides. These synthetic garlic flavors may be promised to be applied to food additives.