• Journal of Sericultural and Entomological Science
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• v.19 no.1
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• pp.25-32
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• 1977

The flacherie (FV) and Ina-flacherie (Ina-FV, named arbitarily) viruses of the silkworm, Bombyx mori was isolated from infectious larvae. Two types of infectious particles were purified by sucrose density gradient centrifugation. Some properties of the purified particles were investigated. Electron micrographs showed that FV and Ina-FV were spherical particles with diameters of 27nm and 20nm, respectively. The sedimentation coefficient of Ina-FV was 80S.

• Economic and Environmental Geology
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• v.27 no.4
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• pp.397-409
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• 1994

The seemingly scattered plot of heat flow versus crustal thickness is explained by geodynamic processes and simple thermal relaxation in two contrasting tectonic elements. Elevated heat flow is characteristic of rift provinces where the crust is attenuated by stretching but also of orogenic belts where thrust tectonics thickens the crust and significantly enhances crustal heat production. With the progression of time, isostatic processes thin the thickened crust through uplift and erosion and thicken the rifted crust through subsidence and sedimentation. Heat flow relaxes to a value in equilibrium with background mantle heat flow.

• Bulletin of the Korean Chemical Society
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• v.35 no.1
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• pp.69-75
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• 2014

Accurate analysis of fly ash particles is not trivial because of complex nature in physical and chemical properties. SPLITT fractionation (SF) was employed to fractionate the fly ash particles into subpopulations in large quantities. Then the SF-fractions were analyzed by the steric mode of sedimentation field-flow fractionation (Sd/StFFF) for size analysis. The SF-fractions were also analyzed by ICP-OES. The results showed that the fly ash is mainly composed of Fe, Ca, Mg and Mn. No particular trends were observed between the particle size and the concentrations of Fe, Ca, Mg, while Mn, Cu and Zn were in higher concentrations in smaller particles. Sample preparation procedures were established, where the fly ash particles were sieved to remove large contaminants, and then washed with acetone to remove organics on the surface of particles. The sample preparation and analysis methods developed in this study could be applied to other environmental particles.

• Carbon letters
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• v.7 no.4
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• pp.266-270
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• 2006

Multi-walled carbon nanotube-poly methyl methacrylate (MWNT/PMMA) nanocomposite has been prepared by in situ polymerization of MMA dispersed with MWNTs. The MWNTs were functionalized by nitric acid and sulfuric acid treatment, and this was confirmed by FTIR spectrometer. The solution mixture of MWNTs and MMA was partially polymerized at $80^{\circ}C$, followed by the addition of AIBN and polymerization at $50^{\circ}C$. The MWNT-PMMA composite was prepared by casting the pre-polymer on the glass plate, and the optical properties have been studied using UV-vis spectrometer. The acid treated MWNTs were well dispersed in MMA with fairly good dispersion stability, while flocculation and sedimentation was observed from raw MWNTs in MMA.

• Journal of the Korean Ceramic Society
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• v.25 no.6
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• pp.615-622
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• 1988

To develope good slip and microstructure of Si3N4 the knowledge of the interaction of particles in liquid systems is required. In this work polyethyleneimines was tested as a stabilizer for Si3N4-water system. The stability of slip dispersed with polyethyleneimines was good over a wide range of pH and concentrated slips with low viscosity could be cast. This work comprises a systematic investigation including determination of electrical mobility in order to estimate the particle surface charge, determination of sedimentation rate, as well as measurements of the viscosity as a function of dispersants, pH and shear rates. The influence of deflocculation on the microstructure of slip cast Si3N4 was discussed.

• Journal of the Korean Ceramic Society
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• v.28 no.8
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• pp.577-584
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• 1991

Among various forming techniques for ceramics, we have studied the slip casting method for the binary system of SiC and carbon. The stability of the slip of silicon carbide and carbon were investigated by measurements of zeta potential, viscosity, sedimentation height, and also studied as functions of PH and amounts of dispersants. A preform of SiC and C was prepared by slip casting and heat treatment at 400∼600$^{\circ}C$ under N2 gas. The preform was reacted with Si metal at 1550$^{\circ}C$, 10-1 mmHg to give rise a reaction bonded SiC with a density of 3.0g/㎤ and a bending strength of 580 MPa.

• Proceedings of the KWS Conference
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• 2001.10a
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• pp.220-222
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• 2001

The average grain size, the grain-size distribution, the morphology and the microstructure are fundamental characteristics of a spraying powder. Now that the significance of the grain size for the pattern of properties of the powder has been recognised, greater consideration is also being given to it in standards and regulations. However, unfortunately, the processes according to which the grain size and the grain-size distribution must be determined are specified in the rarest of cases. The contribution therefore dealt with the comparison of different particle-size measuring techniques, such as diffraction spectroscopy, sedimentation, sieving and microscopic measurement. The comparability of the measured results was investigated on twelve plasma spraying powders with different compositions, nominal sizes and morphologies.

• Korean Journal of Food Science and Technology
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• v.17 no.3
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• pp.197-202
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• 1985

In order to evaluate the aptness for the preparation of liquid-yogurt, microbiological properties of 8 Lactobacilli isolated from 7 Korean liquid-yogurts were investigated. To accelerate acid-producing ability in skim milk, L. bulgaricus D, L. casei A and L. casei E need to supply with glucose, and L. Casei A and L. csaei E also need milk-protein hydrolyzate, but L. jugurti B, L. jugurti C, L. jugurti G, L. helveticus F and L. acidophilus B did not need those supplements. In cultivation in skim milk supplemented with glucose, L. jugurti B, L. jugurti C, L. jugurti G. L. helveticus F and L. bulgaricus D showed rapidity in acid development and weakness in cell viability, but L. acidophilus B, L. casei A and L. casei E showed slowness in acid development and highness in cell viability. Liquid-yogurts made by L. casei A or L. casei E had no sedimentation during storage but those made by L. jugurti B, L. jugurti C, L. jngurti G, L. helveticus F, L. bulgaricus D, or L. acidophilus B had much sedimentation. In sensory evaluation, Liquid-yogurts made by L. casei A or L. casei E had good response but those made by L. jugurti B, L. jugurti C, L. jugurti G, L. helveticus F, L. bulgaricus D or L. acidophilus B did not. Among 8 Lactobacilli examined, L. casei A and L. casei E were thought to have more suitable properties for the preparation of liquid-yogurt though they required a long period of cultivation.

• Applied Biological Chemistry
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• v.21 no.3
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• pp.193-196
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• 1978

Wheat quality score index was proposed as a new criterion of wheat_quality for evaluation of the laboratory testing value such as milling rate (Xm), flour ash content (Xa), flour protein content (Xp) and sedimentation value (Xs). 1) Wheat quality score index was expressed as follows; Milling score index (MSI) $=2.3X_m-72.4X_a$ Protein score index (PSI) =$5.2X_p+0.9X_{psi}$ Composite quality score index (QSI) =$0.63X_{msi}+0.37X_{psi}$ 2) The samples with the more than 100 of MSI would be the good milliability, and the samples with more than 100 of PSI would be the good bread making properties, while that with less than 100 of PSI be good pastry type properties. Whereas most of the samples with higher value of QSI would be related to the good milliability and good bread making properties. 3) MSI, PSI and QSI were significantly correlated to the each related quality components.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.75-87
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• 2012

We investigated the physicochemical properties, pasting characteristics on the rapid visco analyzer, dough characteristics on a mixograph, product characteristics, and attributes of color and hardness of products made from a wheat bagel premix and rice bagel premix according to storage period and temperature. The pH and moisture content of stored rice bagel premix and wheat bagel premix, significantly decreased, depending on the storage temperature and time. The average of water retention capacity, alkaline water retention capacity, sedimentation value, and pelshenke value all significantly decreased temperature increases and increasing storage time. he initial pasting temperature and breakdown depending on the storage temperature and time showed a significant difference, but peak viscosity and setback with increasing storage time and temperature were not significantly different. The initial pasting temperature did not significantly affect the rice bagel premix. The midline peak time and band at 8 min of mixing time of the wheat bagel premix and rice bagel premix did not differ significantly. In product attributes, the cost of wheat bagel premix rice bagel premix and the L, a, and b value in color of wheat bagel premix showed significant difference. The hardness of wheat bagel premix according to storage time and the hardness of rice bagel premix depending on storage temperature significant difference. Therefore, storage time and temperature of wheat bagel premix and rice bagel premix and does not show significant differences. merchant can get regular and consistent, it is expected to lead to the promotion of rice consumption. Futhermore, research on better method to improve it's characteristics instead of wheat bagel premix is expected to.