• 한국광물학회지
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• 제27권3호
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• pp.115-124
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• 2014

금-은 함유 황화광물 정광으로부터 Au와 Ag를 용출시키기 위하여 황화광물 정광을 건식과 습식으로 전처리하였다. 전처리한 황화광물에 대하여 광물학적 연구와 티오요소 용출실험을 수행하였다. 평균입도와 등전위는 정광시료에서 보다 건식 전-처리 시료에서 낮게 나타났고, 건식 전-처리 시료 보다 습식 전-처리 시료에서 더 낮게 나타났다. XRD 분석결과, 습식 전-처리 시료에서만 비정질의 특성이 나타났다. 정광시료에서, 최대의 Au, Ag 용출인자는 1.0 g의 티오요소, 1.0 M의 황산제2철, 2.0 M의 황산 농도에서 그리고 $60^{\circ}C$의 용출온도에서였다. Au, Ag용출률은 건식 전-처리 시료에서 보다 습식 전-처리 시료에서 언제나 많이 그리고 빠르게 나타났다. 따라서, 향후 적당한 미분쇄 첨가제와 시간으로 전처리를 수행하고 비-시안 용매를 적용한다면 친환경적으로 Au, Ag를 용출시킬 수 있을 것으로 기대된다.

• 한국의류학회지
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• 제35권12호
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• pp.1477-1485
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• 2011

Dyeability and colorfastness of the blended knits of cotton/rayon (40/60; C/R) and wool/tencel (10/90; W/T) are examined using the natural dyestuff ($Pinux^{TM}$) manufactured from Pinus radiata pine bark extract. In addition, pre-treatments (such as bleaching, mercerization and cationization) are performed to improve dyeability and colorfastness. The $Pinux^{TM}$ powder dyestuffs produced by Pinux Co., Ltd. are used as dyestuffs and their properties are examined for dyeing concentration (0.5-2% (owb)), dyeing time (30-120 minutes) and dyeing temperature (30-$90^{\circ}C$). Dyeability is evaluated with K/S value at 400nm, which is the maximum absorption wavelength for $Pinux^{TM}$. The results show the dyeability of W/T sample containing protein fiber with $Pinux^{TM}$ is superior to all cellulose fiber C/R. A concentration of dyestuff greater than 1.5% (owb), dyeing time 120 minutes and dyeing temperature of $90^{\circ}C$ are the most optimized conditions. It shows that the dyeability of C/R and W/T samples are high in the condition of an acid-dyeing bath and that dyeability highly declined in alkaline bath due to the instability of the proanthocyanidin pigment. After analyzing the effect of bleaching, mercerizing and cationizing (as pre-treatments on dyeability) it was concluded that the dyeability of the C/R sample was enhanced by mercerization but no significant effect by cationization. However, the simultaneous treatment of cationizing and dyeing resulted in far improved dyeability compared to dyeing after cationizing pre-treatment. As for the W/T sample, the effect of cationization was more prominent than the C/R sample. Colorfastness to color changes in the control W/T sample was higher than that of C/R's level 1-2, and it increased to Level 2 when bleaching pre-treatment was given and when a simultaneous cationizing treatment was adopted to the dyeing process. Colorfastness to light in W/T control sample resulted in Level 3 and further increased to an excellent Level of 4 with bleaching and simultaneous cationizing during dyeing process.

• 한국염색가공학회지
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• 제23권4호
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• pp.263-273
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• 2011

Digital textile printing(DTP) technology made considerable advances in recent years. In this study, a pre-treatment agent has been prepared for the better coloration of digital textile printing. The ink formulation contained three kinds of 5g thickener (CMC, Sodium alginate, Dextrin), 25g urea, 5g sodium carbonate, and 465g distilled water. The optimal sharpness of outline was found in the 1-3% concentration of the pre-treating agent with a viscosity of 10-15 cSt. Even if the color difference between untreated and treated samples was not apparent in the printing step, the color appearance increased after steaming. The color appearance of cyan, magenta, yellow, black reactive colorants increased in the order of CMC>Sodium alginate>Dextrin. Wash fastness to shade change and staining for the treated samples were 4-5 rating, while untreated sample was 1-2 rating. Also, the pre-treated sample with 1:1 mixtures had 4-5 rating. Both dry and wet rubbing fastness to shade change and staining were excellent in the treated samples, whereas rubbing fastness of untreated sample was 1-2 rating. With exception of 3 rating to black color, light fastness properties were 4 rating for the remaining three colors in the regardless of treatment condition and mixing of pre-treating agents. Dry cleaning fastness of all samples were also 4-5 rating irrespective of treatment condition and mixing of pre-treating agents.

• 한국식품영양과학회지
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• 제41권4호
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• pp.539-549
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• 2012

본 연구는 오징어 가공식품개발의 기초자료확보를 위하여 산(acetic acid, 0~5%) 처리와 예비가열($55^{\circ}C$, $80^{\circ}C$) 후 열처리($100^{\circ}C$)에 따른 오징어의 이화학적 성분 변화를 조사하였다. 일반성분 함량은 수분이 약 73~78%, 조단백이 약 19~24%였으며 자숙 오징어의 일반성분 함량은 산 농도에 따라서 유의적인 차이가 있었다. 자숙 오징어의 모든 시료에서 주요 유리당은 ribose와 glucose이었으며, $55^{\circ}C$ 예비가열 시료는 다른 시료보다 glucose 함량이 낮은 것으로 나타났다. 총 유리당 함량은 표피 무제거 시료와 $80^{\circ}C$ 예비가열 시료순으로 높았고 $55^{\circ}C$ 예비가열 시료가 상대적으로 매우 낮았다. 모든 시료들의 유리아미노산 함량은 proline 함량이 가장 높았고 taurine, histidine 순으로 많이 함유되어 있었으며, 모든 자숙 오징어군에서 산 용액 처리농도에 따른 유의적인 영향을 보였다(p<0.05). 총 유리아미노산 함량은 $55^{\circ}C$ 예비가열 시료가 가장 높았고 $80^{\circ}C$ 예비가열, 표피 무제거 시료순으로 나타났다. 핵산관련물질은 모든 시료에서 inosine이 검출되지 않았고 ATP 함량이 가장 낮았다. $55^{\circ}C$와 $80^{\circ}C$ 예비가열 시료는 hypoxanthine 함량이 가장 높고 AMP와 IMP 함량이 비슷한 수치를 보였으나 표피 무제거 시료는 IMP 함량이 표피제거 시료보다 높았다. 지방산은 포화지방산이 약 40%로 palmitic acid 함량이 매우 높았고 불포화지방산은 약 60%로 EPA와 DHA 함량이 높았다. 지방산중 DHA 함량이 가장 높고 palmitic acid, EPA 순으로 나타났으며 이 세 가지가 총 지방산의 약 85%를 차지하고 있었다. 지방산은 산 처리와 가열 방법에 따른 뚜렷한 차이가 나타나지 않았다. 무기질의 함량은 인의 함량이 가장 높았고 칼륨, 나트륨, 마그네슘, 칼슘 순이었으며 예비가열 온도 또는 산 용액 농도에 따른 유의적인 영향을 받았다. 그리고 중금속류인 카드뮴, 납, 비소는 미량으로 나타나 식품 기준치보다 낮은 수준이었다.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 1999년도 춘계학술대회 논문집
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• pp.370-373
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• 1999

Si direct bonding (SDB) technology is very attractive for both Si-on-insulator(SOI) electric devices and MEMS applications because of its stress free structure and stability. This paper presents on- pre treatment conditions in Si wafer direct bonding, The paper resents on pre-bonding according to HF pre-treatment conditions in Si wafer direct bonding. The characteristics of bonded sample were measured under different bonding conditions of HF concentration, applied pressure and annealing temperature(200~ 100$0^{\circ}C$) after pre-bonding. The bonding strength was evaluated by tensile strength method. The bonded interface and the void were analyzed by using SEM and IR camera, respectively, Components existed in the interlayer were analyzed by using FT-IR. The bond strength depends on the HF pre-treatment condition before pre-bonding(Min 2.4kgf/$\textrm{cm}^2$~ Max : 14.kgf/$\textrm{cm}^2$)

• 한국염색가공학회지
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• 제27권4호
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• pp.318-326
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• 2015

A pre-treatment process is essential for getting high quality of digital textile printing(DTP). In this study, we have studied three kinds of carrageenan polymer(k-, ${\lambda}$-, i-Carrageenan) as a pre-treatment thickening agent for the first time. Alginate polymer was also examined and its results were compared with that of the three kinds of carrageenan polymer. To confirm the performance of each thickening agent, we examined for a sharpness, color strength and fastness(washing, rub, light). The result showed that ${\lambda}$-Carrageenan has superior property in sharpness with low viscosity and i-Carrageenan was excellent in the color strength among the pre-treatment agents. Washing fastness to color change and staining for the all samples were 4 or 4-5 grade. Both dry and wet rubbing fastness of the samples were 4-5 grade. However, ${\lambda}$-Carrageenan coated sample has the lowest grade in light fastness. As a result, we found the possibility of carrageenan polymer as pre-treatment agent.

• Preventive Nutrition and Food Science
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• 제20권4호
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• pp.292-297
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• 2015

The objective of this study was to compare the effects of adding lactic acid and pectinase, and chaptalization for the quality of apple wine and the production of hazardous compounds (methanol and acetaldehyde). The pH of all of the samples was below 4; therefore, mash seemed to be fermented without any issue. Total acidity was the highest in sample A due to lactic acid addition. Pre-treated groups (samples B, C, and D) showed higher total acidities than that of the control (P<0.05). Pre-treatments might influence the production of organic acids in apple wines. The control and pectinase added sample (sample B) had the lowest alcohol contents. Adding lactic acid produced more alcohol, and chaptalized samples produced more alcohol due to the addition of sugar. Adding pectinase with and without chaptalization was not effective for producing more alcohol. The control sample had significantly higher acetaldehyde content (2.39 mg/L) than the other samples (1.00~2.07 mg/L); therefore, pre-treatments for apple wine fermentation produced a lower amount of acetaldehyde. Among the pre-treated samples, samples C and D showed the lowest acetaldehyde content of 1.00 mg/L and 1.16 mg/L, respectively. On the other hand, a significantly higher amount of methanol was generated for sample A (1.03 mg/L) and sample D (1.22 mg/L) than that of the control (0.82 mg/L) (P<0.05). Adding lactic acid or chaptalization was effective in reducing methanol and acetaldehyde in apple wines.

• 대한전기학회:학술대회논문집
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• 대한전기학회 1999년도 하계학술대회 논문집 G
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• pp.3313-3315
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• 1999

Si direct bonding(SDB) technology is very attractive for both Si-on-insulator(SOI) electric devices and MEMS applications because of its stress free structure and stability. This paper presents on pre-bonding according to HF pre-treatment conditions in Si wafer direct bonding. The characteristics of bonded sample were measured under different bonding conditions of HF concentration, and applied pressure. The bonding strength was evaluated by tensile strength method. The bonded interface and the void were analyzed by using SEM and IR camera respectively. A bond characteristic on the interface was analyzed by using IT- IR. Si-F bonds on Si surface after HF pre-treatment are replaced by Si-OH during a DI water rinse. Consequently, hydrophobic wafer was bonded by hydrogen bonding of Si $OH{\cdots}(HOH{\cdots}HOH{\cdots}HOH){\cdots}OH-Si$. The bond strength depends on the HF pre-treatment condition before pre- bonding (Min:$2.4kgf/crn^2{\sim}Max:14.9kgf/crn^2$)

• 한국조리학회지
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• 제24권1호
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• pp.13-23
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• 2018

This study aimed to investigate the characteristics of 3 pre-treatment of mealworm(Tenebrio molitor), and offer basic research data through appropriate pre-treatment method based on the component analysis result. This study was preparing the control group sample No.0(not contain mealworm), and the other sample (Sample No.1,2,3) was using the mealworm prepared in each of the three methods. By using the sample, this study conducted an inspection for component analysis, mineral contents, pH, color value, total amount polyphenols, DPPH radical scavenging activity, reducing power, acceptance test. Each experiments are three times repeated and validated following the one-way ANOVA analysis to verify a significant difference. Acceptance test conducted by 50 consumers indicate consumption decision for sunsik. using the seven point scale, assessment for appearance, flavor, taste, texture, overall acceptance. The research findings showed that sample containing sauted mealworm(SE2) is higher preference and significant in antioxidant activity(total amount polyphenols, DPPH radical scavenging activity, reducing power). Therefore, it is better to use sauted. The result of this study suggest that sauted mealworm is good ingredient for consumer acceptability and functionality of sunsik. According to results of the study, it is suggested to make better use of food, and provide food developer with meaningful date for market targeting. In addition, this study also provides the information for improving awareness of edible insect.

• Preventive Nutrition and Food Science
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• 제17권1호
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• pp.46-52
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• 2012

This study was performed to investigate the effects of pre-treatment and storage temperature and periods on the quality characteristics of ginger paste. The pH of the ginger paste remained constant during room temperature storage but increased with prolonged refrigerated storage periods. During five months of frozen storage, regardless of pre-treatment, the pH of most of the samples decreased slightly and then remained constant. In the color value of ginger paste stored at room temperature, the samples with and without chemical additives changed in color more prominently than fermented or pasteurized samples. Intriguingly, the color value for samples containing chemical additives changed more dramatically when stored under refrigerated conditions. However, the L, a, and b values of samples stored under frozen storage conditions did not change even after ten months. Most of the samples contained glucose and fructose, except for the fermented samples. The free sugar content of samples slowly decreased with increasing storage periods, while the organic acid content generally decreased also, regardless of sample type. Depending on pre-treatment and storage temperature, the gingerol content of the samples was either retained or decreased with prolonged storage time.