• Electrical & Electronic Materials
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• v.6 no.1
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• pp.50-54
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• 1993

각종 monomer를 공중합시킨 PE의 고전계 전기전도와 X선 유기 TSC(X-ray induced thermally stimulated current)를 측정하고 공중합 monomer의 영향에 대하여 검토하였다. 할로겐을 함유한 공중합 PE에서 고전계 전기전도가 억제되는 것을 관찰하였다. 또 할로겐을 함유하는 monomer를 공중합시킨 PE의 X선 유기 TSC에서는 공중합에 의한 전자 trap은 약 0.4eV정도로 평가된다. 이들 시료에서 절연 파괴 강도가 상승한 것은 전자 트랩이 전자의 전계가속을 억제하여 고전계 전기전도를 억제시키고 절연파괴강도를 향상 시킨 것으로 추측된다.

• Electrical & Electronic Materials
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• v.4 no.1
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• pp.12-18
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• 1991

각종 monomer를 공중합시킨 고분자 필름의 X선 유기 TSC(thermally-stimulated current)를 측정하고 polyethylene(PE)의 절연성능 개선의 관점에서 공중합 monomer의 영향에 대하여 검토하였다. PE의 X선 유기 TSC 피이크는 결정화도가 높을 수록 고온측으로 이동하였다. X선 유기 TSC에서 피이크는 공중합에 의하여 Br 및 F원자가 0.2~0.4eV의 전자 trap이 도입된 것으로 생각된다.

• 전기의세계
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• v.29 no.11
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• pp.727-732
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• 1980

The main purpose of this paper is to study on the effect of contact state between metal-polymer interface in electrical conduction of polymeric materials under low field region. The electric conduction of polythylene (PE) sandwitched in between two gold (Au) electrodes was lower than that of PE Sandwitched in between two Aluminium (Al) electrodes under low external field. The discharge current of PE which have been treated by the high field application is also obtained some results under no external field. The obtained results can suggest that the material of electrode come to influence on the electrical conduction of polymeric materials and are important as a basis for analysing the data on TSC. It is also suggestive that results of observation must be considered in cases of insulation design of electrical machinery.

• Food Science and Preservation
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• v.8 no.3
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• pp.252-257
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• 2001

This studies were carried out to investigate the physical properties and quality of sweet persimmon fruits which packaged with polyethylene for improvement of quality and storage. The fruits which packed 5 fruits a pack by 0.06mm PE film was maintained freshness during 120 days of storage, but those which packaged a fruit was maintained freshens during 150 days of storage, and quality of fruits was excellent during storage. It was more excellent quality of fruits packaged 5 fruits a pack with 0.08 and 0.10mm PE film than quality of those packaged by 0.06mm PE film. Hardness of fruits were decreased during storage, and the color of fruits was changed. But the fruits which packaged each with 0.08mm PE film was maitained freshens during 180 days of storage, and the quality of fruits was excellent during storage. The hardness and color of fruits were net changed during storage.

• Journal of the Semiconductor & Display Technology
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• v.3 no.4
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• pp.5-11
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• 2004

Optical properties of PET(Polyethylene terephthalate), PC(Polycarbonate), Acrylic resin and PE(Polyethylene) sheets were studied as a function of heat treating temperature of $60^{\circ}C$ to $150^{\circ}C$. By the heat treatment, optical properties of transmittance, absorbance, and reflectance showed a considerable change with different ways according to the materials. To understand the reason of optical property change, X-ray diffraction and surface morphology were also investigated. It was observed that small crystallite and pore that can cause scattering largely affect the transmittance. It was suggested that change of surface chemical bond induce the reflectance variation.

• Polymer(Korea)
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• v.26 no.6
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• pp.812-820
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• 2002

The positive temperature coefficient (PTC) characteristics of polymer composites were investigated with the nano-sized carbon black particles using solution tasting and melt compounding methods. The polymeric PTC composites should the electrical threshold at 35 wt% for the melt compounding method and 40 wt% for the solution casting method. The ethylene vinylacetate copolymer (EVA) composite showed a gradual increase of resistance as a function of temperature and showed a maximum at the polymer molting point. The resistance of the high-density polythylene (HDPE) composite remains unchanged with temperature but started to Increase sharply near the melting point of HDPE and showed a maximum resistance at the melting point of HDPE. The dispersion of nano-sized carbon black particles was investigated by scanning electron microscopy (SEM) and low resistance after electrical threshold, and both methods exhibited a well dispersed morphology. When the electric current was applied to the PTC composites, the resistance started increasing at the curie temperature and further increased until the trip temperature was roached. Then the resistance remained stable over the trip temperature. The secondary increase started at T$\sub$m/ of matrix polymer and kept increasing up to the trip temperature.

• Applied Chemistry for Engineering
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• v.9 no.2
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• pp.193-199
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• 1998

The mixtures of ultra-high molecular weight polythylene (UHMWPE), high density polyethylene (HDPE), process oil (mineral oil) and potassium hexatitanate whisker were melted and mixed at $150^{\circ}C$ for 30min, and prepared by compression molding to the specimen of separator of about $200{\mu}m$ thickness at the same temperature and 5000 psi. Thereafter the pores were formed by extracting process oil with organic solvents. In this study, the range of PR (the ratio polymer to process oil) was varied from 0.1 to 0.5 because the specimen turned into rubbery phase at which PR was below 0.1 whereas it changed into gel phase at which PR was above 0.5. When the specimen was treated with nonpolar organic solvents, process oil was extracted nearly 98%. Tensile strength was $31kg/cm^2$ at PR = 0.426, and resistance of specimen was $37m{\Omega}/cm^2$ at PR = 0.186, and $53m{\Omega}/cm^2$ at PR = 0.426. The $N_2$ adsorption-desorption isotherm showed a hysteresis representing regions of capillary condensation, and the surface area at PR = 0.186 was relatively large as $130cm^2/g$. Potassium hexatitanate whisker was randomly dispersed in between PE layers. It might be that the whisker is intercalated through the PE thin layers oriented by compression.

• Korean Journal of Food Science and Technology
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• v.44 no.5
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• pp.559-567
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• 2012

The storage quality of ready-to-eat Campbell table grapes which were packaged under modified atmospheres was investigated in order to examine the effect of high $O_2$ and $CO_2$ on the fruit. Fresh table grapes with 10-15 berries were packed into polypropylene (PP) trays and were top-sealed with polythylene terephthalate/PP film. The initial gas compositions inside the packages were air, 20% $O_2$/10% $CO_2$/70% $N_2$, and 40% $O_2$/60% $N_2$. Sealed packages with low density polyethylene film bags and perforated PP trays were also used as a further treatment and control, respectively. The quality attributes were assessed during storage at $5^{\circ}C$ for 28 days. Fruit packaged in high $CO_2$ concentration showed the lowest viable cell counts of inherent microorganisms among all samples, although they suffered from severe off-flavors. High levels of $O_2$ significantly lowered flesh weight loss and maintained the flavor of grape. In an overall sensory aspect, the high $O_2$ and $CO_2$ packages exhibited greater scores than the air and control at the end of the storage period. Other quality attributes showed no significant differences among treatments. Results suggest that packaging with an appropriate combination of high $O_2$ and $CO_2$ can be used as an effective processing treatment for improvement of the storability of ready-to-eat table grapes.