• Journal of the Korean institute of surface engineering
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• v.43 no.1
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• pp.1-6
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• 2010

The effect of organic additives, 1-(3-sulfoproyl)-2-vinylpyridineium hydroxide (SVH) and thiourea (TU), on the precision copper electrodeposition was investigated with optical, electrochemical and x-ray diffraction techniques. It was found that SVH played a r ole as a n accelerator and TU as an i nhibitor during the electroreduction of cupric ions in acidic Cu electroplating solution. Through electrochemical measurements, TU showed more strong interaction with cupric ions than SVH and dominated overall Cu electroplating process when both additives were present in the solution. In the case of three dimensional Cu electrodeposition on the 20 ${\mu}m$-patterned Ni substrates, SVH controlled the upright growth of Cu electrodeposits and so determined its flatness, while TU prohibited the lateral spreading of Cu in the course of pulse-reverse pulse current adaptation. With microscopic observation, we obtained the optimum organic additives composition, that is, 100 ppm SVH and 200 ppm TU during the current pulsation.

• Journal of the Korean Magnetics Society
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• v.5 no.5
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• pp.610-613
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• 1995

The effect of processing parameters such as milling, additives and sintering atmoshpere on the magnetic properties of Mn-Zn ferrite was investigated. The experiment was followed by general ceramic fabrication process and added additives were $CaCO_{3}$, $SiO_{2}$, $V_{2}O_{5}$, $ZrO_{2}$, and $Nb_{2}O_{5}$. The effects of additives could be divided into three categories which were formation ofliquid phase, substitution in lattice and inducing stress. Core loss smong the magnetic properties was dependent mainly on the additives and also correlated with processing parameters. As a result, an optimum condition of preparing process for a high quality Mn-Zn ferrite was suggested by controlling the correlation of each processing parameters.

• Journal of the Korean institute of surface engineering
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• v.43 no.6
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• pp.297-303
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• 2010

The effect of solution acidity and organic additives, polyethylene glycol (PEG), on the trivalent chromium electroplating was systematically investigated in the view point of electroreduction of trivalent chromium ions and solution stability. It was found that solution acidity controlled at pH 2.5 showed the widest current range for bright electrodeposits in the presence of PEG additives, which reduced the local current intensification at high current densities. Through complex interaction between PEG additives and hydrogen ion, that is, solution acidity, electrode potential was moved in the negative direction in the bulk solution, while it shifted in the positive when electric potential was scanned. In conjunction with electrochemical quartz crystal microbalance (EQCM), it was found that PEG additives had a role in promoting the electron transfer to trivalent chromium ion complexes in bulk solution and their adsorption at the electrode surface as well as interfering with hydrogen ion reduction process below pH 2.5. The PEG additives developed the nodular morphology during electroreduction of trivalent chromium ions with the increase of solution acidity and enhanced its current efficiency by maintaining the consumption of complexant, formic acid, at low speed.

• Journal of the Korean Ceramic Society
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• v.32 no.8
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• pp.901-908
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• 1995

In aqueous slurry processing of silicon nitride, the interaction of dispersant and binder used as polymeric processing additives on the silicon nitride particle surface was studied to identify the effect of these processing polymeric additives on the ceramic powder processing. The adsoprtion isotherm study of anionic organic molecule as dispersant and nonionic organic molecules as binder of silicon nitricde was studied to investigate the effect of these processing organic additives on the physicochemical properties of silicon nitride particles. As anionic molecule adsorbed onto silicon nitrice surface, the IEP of silicon nitride shifted toward acidic pH and changed the stability of silicon nitride particle. However, the adsorption of binder as nonionic organic molecule onto silicon nitride surface did not changed the IEP but caused the decrease of electrostatic potentials of silicon nitride. These distinctive adsorption behaviors of organic additives on silicon nitride particles can be closely correlated to the stability of silicon nitride particles suspended in aqueous media.

• Journal of Ceramic Processing Research
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• v.19 no.6
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• pp.483-491
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• 2018

Effects of additives on phase development and physico-mechanical properties of mullite-carbon was investigated. Powdered clay, kaolinite and graphite of predetermined compositions were blended with additives using ball mill for 3 hrs at 60 rev/min. Samples were produced by uniaxial compression and sintered between $1400^{\circ}C$ and $1600^{\circ}C$ for one hr. They were characterized for various properties, developed phases and microstructural features. It was observed that the properties and phase developments in the samples were influenced by the additives. 10 wt % SiC served as nucleating point for SiC around $1400^{\circ}C$. 10wt % $TiO_2$ lead to development of 2.5 wt % TiC at $1500^{\circ}C$ which increased to 6.8 wt % at $1600^{\circ}C$. Ifon clay in the sample leads to development of anorthite and microcline in the samples. 10wt % $TiO_2$ is effective as anti-oxidant for graphite up to $1500^{\circ}C$. Base on strength and absorbed energy, sample C (with 10wt % $TiO_2$) sintered at $1500^{\circ}C$ is considered to be optimum.

• Nutrition Research and Practice
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• v.15 no.3
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• pp.346-354
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• 2021

BACKGROUND/OBJECTIVES: While the use of food additives in food processing has become a common practice worldwide, consumers' worry about potential hazards has not diminished. The purpose of this study was to identify trends in South Korean parents' perceptions about food additives by analyzing the results of surveys conducted from 2014 to 2018. SUBJECTS/METHODS: We conducted an off-line survey in Korea annually between 2014 and 2018 on perceptions about food additives. The numbers of survey respondents in each year from 2014 to 2018 were 381, 426, 301, 519, and 369, respectively. Our consumer respondents were parents of elementary-school-aged children. RESULTS: The ratios of respondents perceiving "food safety" as the most important factor in purchasing processed foods and "food additives" as the biggest threat to food safety have decreased over the years. However, most consumers still have negative perceptions of food additives. Additionally, among consumers lower confidence in or trust of the Korean government continued throughout the study period and appeared to be the main problem that needs to be overcome. CONCLUSIONS: This study found that Korean parents are still troubled by food additives. Consumers' confidence in the government needs to be increased through public communications. More multifaceted educational programs communicating scientific knowledge of food additives are needed in order to correct consumers' misperceptions.

• Animal Bioscience
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• v.34 no.2
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• pp.223-232
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• 2021

Objective: To investigate the improvement in utilization efficiency of total mixed ration (TMR) on Tibetan plateau, TMR were ensiled with different additives. Methods: A total of 150 experimental silos were prepared in a completely randomized design to evaluate the six treatments: i) control (without additive), ii) Lactobacillus buchneri (L. buchneri), iii) acetic acid, iv) propionic acid, v) 1,2-propanediol; and vi) 1-propanol. After 90 days of ensiling, silos were opened for fermentation quality and in vitro analysis, and then subjected to an aerobic stability test for 14 days. Results: Treating with L. buchneri, acetic acid, 1,2-propanediol and 1-propanol decreased propionic acid contents and yeast number, whereas increased (p<0.05) pH, acetic acid and ethanol contents in the fermented TMR. Despite increased dry matter (DM) loss in the TMRs treated with 1,2-propanediol and 1-pronanol, additives did not affect (p>0.05) all in vitro parameters including gas production at 24 h (GP24), GP rate constant, potential GP, in vitro DM digestibility and in vitro neutral detergent fibre digestibility. All additives improved the aerobic stability of ensiled TMR to different extents. Specially, aerobic stability of the ensiled TMR were substantially improved by L. buchneri, acetic acid, 1,2-propanediol, and 1-propanol, indicated by stable pH and lactic acid content during the aerobic stability test. Conclusion: L. buchneri, acetic acid, 1,2-propanediol, and 1-propanol had no adverse effect on in vitro digestibility, while ensiling TMR with the additives produced more acetic acid and ethanol, subsequently resulting in improvement of aerobic stability. There is a potential for some fermentation boosting additives to enhance aerobic stability of fermented TMR on Tibetan plateau.

• Journal of the Korean institute of surface engineering
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• v.43 no.6
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• pp.289-296
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• 2010

The effect of organic additives, thiourea (TU), on the copper electroplated layer of large rectangular size was investigated through physical and various electrochemical techniques. It was found that TU had strong adsorption characteristics on the Ni substrate and affected the initial electroplating process by inducing surface reaction instead of mass transfer in the bulk solution. TU additives had its critical micelle concentration at 200 ppm in copper sulphate solution and showed abrupt change in morphological and electrochemical impedance spectroscopic results around this concentration, which could be related with the destruction of adsorption structure of TU-Cu(I) complex formed at the Ni substrate surface. By conducting a commercial electroplating simulation, when TU additives was included at cmc in the plating solution, it acted as a depolarizer for copper electrodeposition and was effective to reduce the unevenness of copper deposits between centre and edge region at high current densities of 10 ASD.

• Tribology and Lubricants
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• v.14 no.4
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• pp.79-87
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• 1998

Morphological analysis of wear particles in the lubricating oil is a very effective and versatile means of lubricant analysis for machine condition monitoring and fault diagnosis. The prospects for determining quantitative information about wear particle morphology have been considerably enhanced by recent developments reported in the application of image processing and analysis techniques. This study was undertaken to investigate the influence of oiliness agent and extreme pressure agent on the shape of wear particles. The wear test was performed under different experimental conditions with stearic acid, dibenzyl disulfide(DBDS) and tricresol phosphate(TCP) in paraffinic base oil. Wear particles characteristics were described using four shape parameters, namely 50% volumetric diameter, aspect, roundness and reflectivity. The results showed that the four shape parameters of wear particles depend on a kind of the additives. This analysis of wear debris with computer image processing techniques is sufficient to distinguish some types of wear debris. The wear volume of three kinds of the specimens are affected by the additives with boundary films.

• Journal of Animal Science and Technology
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• v.65 no.1
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• pp.225-243
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• 2023

Large amounts of additives are used during meat product processing to maintain product quality and shelf life. With the growing interest in healthy foods, natural plant-based additives are being used as alternatives to synthetic additives. In this study, six types of natural extracts with excellent antibacterial activity were selected, and their antibacterial and antioxidant activities against four types of pathogens were evaluated in various combinations. In addition, the pH, color, amount of thiobarbituric acid reactive substances (TBARS), and growth of pathogenic microorganisms were analyzed during the storage of sausages treated with various combinations of these extracts. The natural extract mixtures exhibited different antibacterial activities, depending on the combination. Compared to grapefruit seed extract, a mixture of natural extracts extracted with ethanol (M4) reduced the Escherichia coli content by more than 99.9% after 8 days of storage and slowed the growth of Listeria monocytogenes and Salmonella spp. by more than 80% after 14 days. Compared to untreated (NC) and grapefruit extract (PC)-treated sausages, sausages treated with the natural extract mixtures showed a significant decrease in CIE L^* and an increase in CIE a^* and CIE b^* (p < 0.05). The pH value was significantly lower in sausages containing natural extract mixtures than in the NC and PC sausages (p < 0.05). The natural plant extract mixtures significantly prevented lipid oxidation (p < 0.05). In summary, different types of natural extract mixtures have a synergistic effect when used together, suggesting that natural preservatives can generally inhibit the growth of microorganisms and oxidation of processed meat.