• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2009.11a
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• pp.251-251
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• 2009

The generation of energy and the cooling of system using thermoelectric semiconductor material have been in spotlight. Thermoelectric effect increases with the decrease of the thermal conductivity. In the thermoelectric devices, thermal conductivity is related to phonon scattering. Therefore, few studies have been conducted in the thermoelectric materials dispersed nano oxide particle for increasing the phonon scattering. However, core-shell structure which nano particle disperses in solvents and then which thermoelectric materials coated on the nano oxide particles has not been reported. In this study, we selected commercial nano powder such as $Al_2O_3$. This nano particle was about 20nm and was crushed aggregate by mechanical treatment. We have developed the effect of the dispersant and the solvent. The properties of particles were evaluated by SEM, TEM, particle size analysis, and BET. Dispersion and dispersion stability were evaluated by electronic microscope and turbidity.

• Bulletin of the Korean Chemical Society
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• v.32 no.9
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• pp.3274-3280
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• 2011

Monodispersed porous NiO and $Co_3O_4$ microcapsules with a hollow core were synthesized using SBA-16 silica sol and PS as a hard template. The porous hollow microcapsules were characterized by XRD, TEM and $N_2$ adsorption/desorption analysis. After $H_2$ reduction of metal oxide microspheres, they were conducted as an active catalyst in the reduction of chiral butylronitrile and cyanobenzene. The mesoporous metals having a hollow structure showed a higher activity than a nonporous metal powder and an impregnated metal on the carbon support.

• Ceramist
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• v.22 no.3
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• pp.256-268
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• 2019

Ceramic nano pigments have attracted much interest owing to recent demand for nontoxic, heavy metal-free pigments. In general, ceramic pigments must possess thermal stability at high temperature, however nanosized powder easily undergoes aggregation at high temperature, and its color turns. serveral groups have focused on to minimize agglomeration and oxidation, a core-shell structure with a silica coating is suggested. In this review, we introduce the reported the trend of nano-ceramic powders and we summarized method improve color and physical properties throuth morphology control and ceramic coating technology.

• Journal of architectural history
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• v.26 no.6
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• pp.55-66
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• 2017

This study attempted to analyze how dancheong for palace tablets during the Joseon period was designed as related to what plans and what materials were being used. It also investigated how this unique culture formed. The results found the following: First, the tablet dancheong unveiled through literature was designed using diverse techniques such as jinchae and yeokcheongchil. In jinchae, shell powder was applied to the tablet as the first lacquering, and then was colored. Second, in lacquer, maechil, chaesaekchil and jeohyeoptaechil were used. In yeokcheongchil, vegetable black, oil ash and perilla oil were applied to bitumen. Third, during the Joseon Dynasty, dancheong was applied to a tablet after first lacquering just like the danpihoe lacquering of Jiangsu Sheng, China. This tablet dancheong technique was developed based on a unique Korean lacquering culture that had been handed down from ancient times.

• Nuclear Engineering and Technology
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• v.44 no.1
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• pp.9-20
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• 2012

A brief review on the thermal plasma synthesis of nano-sized powders is presented according to the application materials, such as, metals, ceramics, glasses, carbonaceous materials and other functional composites, such as, supported metal catalyst and core-shell structured nano materials. As widely adopted plasma sources available for thermal plasma synthesis of nanosized powders, three kinds of plasma torches, such as transferred and non-transferred DC and RF plasma torches, are introduced with the main features of each torch system. In the basis of the described torch features and the properties of suggested materials, application results including synthesis mechanism are reviewed in this paper.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.23 no.7
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• pp.820-830
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• 1999

The coupled turbulent flow and solidification is considered in a typical slab continuous easting process using commercial program FIDAP. Standard $k-{\varepsilon}$ turbulence model is modified to decay turbulent viscosity in the mushy zone and laminar viscosity is set to a sufficiently large value at the solid region. This coupled turbulent flow and solidification model also contains thermal contact resistance due to the mold powder and air gap between the strand and mold using an effective thermal conductivity. From the computed flow pattern, the trajectory of inclusion particles was calculated. The comparison between the predicted and experimental solidified shell thickness shows a good agreement.

• Korean Journal of Materials Research
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• v.14 no.2
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• pp.157-162
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• 2004

The object of this research is to develop a carbon molecular sieve(below CMS) which can separate selectively to convert mixture gases spout at waste landfill into fuel. And this research is meaningful from the viewpoint of a quality improvement of CH$_4$ gas and an utilization of by-product. CMS was prepared using coconut shell powder as starting material and the effects of activators, temperature and modifier on the reaction were investigated in this research. Also, pore diameter, surface area of CMS and adsorption rate were measured and studied by cahn balance and ASAP2010. Its specific surface area and pore distribution were controlled easily at 800^{\circ}C and adsorption rate was very good. The CMS prepared in this research is shown to be able to separate landfill gases very effectively.

• Advances in nano research
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• v.13 no.5
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• pp.427-435
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• 2022

Static stability behaviors of annular sandwich plates constructed from two layers of particle-reinforced nanocomposites have been investigated in the present article. The type of nanoscale particles has been considered to be graphene oxide powders (GOPs). The particles are assumed to have uniform and graded dispersions inside the matrix and the material properties have been defined according to Halpin-Tsai micromechanical model. The core layer is assumed to have honeycomb configuration. Annular plate has been formulated according to thin shell assumptions considering geometrical nonlinearities. After solving the governing equations via Galerkin's technique, it is showed that the post-buckling curves of annular sandwich plates rely on the core wall thickness, amount of GOP particles, sector radius, and thickness of layers.

• Journal of Korean Home Economics Education Association
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• v.12 no.2
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• pp.47-64
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• 2000

The purpose of this study was to search the calcium and iron rich foods in Korean people. The food sources presented in the current home economics textbooks of middle and high school were investigated. And 40 kinds of calcium and iron rich foods were selected by the quantity in 100g edible portion. one serving size and according to 1997 food supply data. Also 3 major food groups of calcium and iron supply in Korean were identified, and 10 rich foods for each food groups were selected. The results were summarized as follows. 1. The food sources of calcium 1) The food sources of calcium presented in the home economics textbooks of middle and high school are milk and dairy products. small fishes such as anchovy icefish and dried strip and green vegetables etc. 2) The calcium rich foods by 100g edible portion were in order of skim milk powder river snail sesame sea mustard. whole milk powder. snapping turtle loach sea tangle(dried) opossum shrimp and sea lettuce(dried). And the calcium rich foods by the calcium content in one serving were in order of river snail snapping turtle opossum shrimp loach spiny lobster skate skim milk powder small alaska pollack freshwater crab condensed milk whole milk powder skate ray and milk. 3) The 3 major calcium supply food groups in Korean were vegetables fish and shellfishes and milk and dairy products. 4) The calcium supply foods according to the quantity of food supply in 1997 was in order of sea mustard, milk anchovy chinese cabbage soybean skin milk powder laver shrimp welsh onion and maize. The vegetables were the important sources of calcium in Korean. 2. The food sources of iron 1) The food sources of iron which are commonly presented in the textbooks of middle and high school were meat liver egg(egg yolk) and green vegetables etc 2) The iron rich foods on the basis of the iron content in 100g edible portion were in order of surf clam marsh clam laver(dried)( sea lettuce(dried), crayfish pelilla seed little neck clam orient hard clam, venus clam, and freshwater carab. And the iron rich foods by the iron content in one serving were in order of surf clam marsh clam crayfish little neck clam orient hard clam freshwater crab venus clam hen cockle green confertii(fresh) pen shell and spiny lobster. 3) The 3 major iron supply food groups in Korean were cereals an cereal products fishes and shellfishes and vegetables. 4) The iron supply food according to the quantity of food supply in 1997 was in order of soybean sea mustard maize rice meat edible viscera laver wheat flour, pook, red pepper, egg and bovine meat.

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.619-626
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• 2016

Purpose: This study aims to provide important methods to increase egg usage eggs in communal food services, based on the knowledge and awareness of the dietician. Methods: A survey on 200 dieticians in various aspects, such as egg purchase, utility, importance of egg dishes and allergy awareness was conducted. Result: Dieticians' highest consideration in purchasing eggs were cost (41.5%) and food safety certification (41.0%); the 88.6% of purchases were general egg. The most inconvenient issues in the purchase were inability to confirm freshness (42.0%), frequent breakage (23.5%) and inconvenience in shell disposal (18.5%). During the process of cooking, cracking egg shells (49.5%) and disposal of shells (14.0%) were marked as the major inconveniences. When questioned on intention to purchase liquid and powder eggs to overcome the shell disposal inconvenience, 64% answered no, with distrust in food safety (44.5%) being the major concern. The frequency of using eggs as the main ingredient was 1~2 times per week, with 49.0%. Food service customers favored rolled omelet (36.7%) and steamed egg (20.6%), and the most used utensil was the frying pan (56.5%). When important factors in egg dishes, namely diverse menu, taste, nutrition, consumer satisfaction and allergic reaction were surveyed, most answered that all 5 factors were important. Conclusion: For increasing egg dish inclusions in communal food service, the safety assurance, increase in liquid and processed egg use, and supply of cooking utilities are necessary.