• 한국식품조리과학회지
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• 제18권3호
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• pp.309-318
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• 2002

The purposes of this study were to estimate the microbial and physicochemical quality of vegetable dishes without heat treatment such as sengchae, a traditional Korean vegetable dish, and to suggest a safer method of preparation. Platycodon sengchae and vegetable salad were monitored from the ingredient to final product before serving while storing at different temperature (4, 10$^{\circ}C$) and period (1, 2, 4, 7 days) at foodservice establishments. The results showed that the storage temperature pH, Aw, moisture content, and microbial loads are the important factors affecting the quality of vegetable dishes without heat treatment, and a thorough hygienic management from the purchase to the preparation of the dishes is needed to secure the quality of prepared foods in the foodservice establishments.

• 한국수소및신에너지학회논문집
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• 제4권2호
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• pp.23-28
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• 1993

The $(LM)Ni_{4.5}Co_{0.1}Mn_{0.2}Al_{0.2}$ hydrogen storage alloy powders were conducted 25wt% electroless copper plating in an acidic bath. For the preparation of a hydride electrodes, the copper coated alloy powder was mixed with Si-sealant(organosilicon) and compacted with $6t/cm^2$ at room temperature. The electrode characteristics were examined through electrochemical measurements in a half cell. As a sealant contents increased, the initial discharge capacity of si-sealant bounded electrode was lower and the activation rate in high current density was slower. For extended cycles, however, the electrodes with the Si-sealant were superior in a high rate discharge and useful range of temperature over the sealant-free electrode. In addition, the cycle life increased with increasing the amount of Si-sealant added. It can be suggested from the results that the Si-sealant as a binder could be applied to the preparation of the metal hydride electrode.

• 한국세라믹학회지
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• 제26권4호
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• pp.471-478
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• 1989

In this study we investigated the gelation time of sol which containing mixtures of TEOS with H2O, ethanol, HCl in the preparation of monolithic silica glass through Sol-Gel method. In this case apparent activation energies were observed by Arrhenius equation. We investigated the conversion from gel to glass in drying and heat treatment stages using DT-TG, FT-IR, XRD analysis and dried gel conversed to glass by heat treatment up to 85$0^{\circ}C$. The results of this experiment showed that the gelation time of solutions were promoted when increasing the amount of addition of H2O and HCl catalyst for TEOS and high reaction temperature of solution.

• Journal of Magnetics
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• 제19권2호
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• pp.101-105
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• 2014

In this work, Zinc ferrite nanoparticles have been prepared by various methods, conventional (ZC), mechanochemical processing (ZM) and Sol-Gel (ZS) method, to compare their structural and magnetic properties. The cation distribution obtained from XRD shows the degrees of inversions are 4%, 14.8%, and 16.4% from the normal $ZnFe_2O_4$ structure. Fourier transform infrared spectroscopy (FT-IR) confirms changes in cation distribution of $ZnFe_2O_4$ fabricated by sol-gel and mechanochemical processing. The $^{57}Fe$ M$\ddot{o}$ssbauer spectra of the samples were recorded at room temperature. The spectra exhibit a line broadening. The magnetic properties of the samples were studied by vibration sample magnetometer (VSM) at room temperature and the results show that the sample ZM has ferrimagnetic behaviour.

• 약학회지
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• 제15권1호
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• pp.24-31
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• 1971

Optimum reaction conditions for the preparation of extra-light magnesium carbonate from bittern by the reaction with sodium carbonate solution was found to be as follows: reaction temperature 33.deg. molar ratio(Mg$^{+2}/CO$^{2-}_{3}$)0.8, reaction time 14 minutes, drying temperature 99.deg. and bittern concentration 17%. While Korean pharmacopeia regulates the bulkiness above 12 mililiters per gm., our experimental result shows above 45 mililiters. Electron microscopic shapes were compared with products prepared under various reaction conditions, and it was found that there exists lighter the powder the more pillar crystalline, the heavier the powder the more amorphous and the intermediate was mixture of them.

• 동아시아식생활학회지
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• 제4권2호
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• pp.45-49
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• 1994

The rapid preparaton method of soybean curd with ultra fine soy powder at home was investigated. The microwave oven of this study used common microwave attached sensor for the volume and temperature control, The temperature of the microwave oven was maintained at 98, not boiling over. It took 9 minutes to make 300g of soybean curd, 10 minutes to make 600g, 14 minutes to make 900g, and 17 minutes to make 1200g. Beany flavor and trypsin inhibitor could be removed by this conditon. It took only 5 min to make coaguation of the curd by glucono-$\delta$-lactone.

• 한국진공학회지
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• 제7권s1호
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• pp.197-201
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• 1998

Ge quantum dots in $SiO_2$ thin films were prepared by r.f. magnetron co-sputtering using a Ge, $SiO_2$ composite target. The size of quantum dots was modulated by controlling of substrate temperature during depositing and annealing of samples deposited at certain substrate temperature. A series of work was done on the influence of preparing parameters on the growth of quantum dots, and a discussion on the formation and growth of quantum dots under different preparation parameters is given.

• 한국세라믹학회지
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• 제25권6호
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• pp.671-676
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• 1988

Preparation of high purity ultrafine Ba2Ti9O20 powder was investigated by coprecipitation method. Formation of Ba2Ti9O20 powder from precipitate of coprecipitation takes place at 120$0^{\circ}C$, which is 20$0^{\circ}C$ lower than that from mechanical mixtures of BaCO3 and TiO2. This is apparently due to the nature of the compounds formed by the reaction of mixtures of aqueous solutions of BaCl2 and TiCl4 with an ammoniacal solution of ammonium carbonate and ammouium hydroxide. In this method, the Ba2Ti9O20 powders show low callcining and sintering temperature and it has good sintering and dielectric constant at room temperature.

• 한국식품조리과학회지
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• 제20권1호
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• pp.34-41
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• 2004

The retention rate of riboflavin in two cooked vegetable salads (spinach salad and sesame leaf salad) were examined at every cooking stage, holding temperature and holding time, with various cooking methods, and a better food preparation method developed. The riboflavin contents of the samples were analyzed by HPLC, with fluoresence detection. The changes in the pH and water contents of the samples were measured during the holding stage at various temperatures and times. There were significant differences in the riboflavin contents during the various preparation and cooking processes, such as trimming, washing, boiling and parching etc. The retention rates of the riboflavin with the various holding methods and cooking temperature were also significantly different. The boiling process caused large losses of riboflavin: in the cases of spinach salad and sesame leaf salad these were 78％ and 52％ respectively. The pH and water contents showed faster change during 0-6 hours than during 6-12 hours.

• Bulletin of the Korean Chemical Society
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• 제6권5호
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• pp.304-308
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• 1985

Morphological structure of tin oxide thin films was examined by transmission electron microscopy. TEM samples were prepared by chemical etching in hydrogen fluoride solution: firstly floating for 2-3 minutes in acid solution, then suspending on water found to be useful for the preparation of TEM samples. Electron micrographs showed the size of grains of the tin oxide crystal was dependent upon the temperature of the film preparation. Dopant concentration and heating time also influence the grain size. The resistivity of tin oxide material was explained by grain size and grain boundaries in a limited temperature and dopant concentration ranges.