• Journal of the Microelectronics and Packaging Society
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• v.28 no.2
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• pp.51-57
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• 2021

This paper analyzed the effects of the concentration of nano-silica particles contained in epoxy resin on the thermomechanical properties of the composite materials. The 12nm sized nanoparticles were mixed with epoxy polymer by 5 different weight ratios for the test samples. The glass transition temperature, stress relaxation, and thermal expansion behaviors were measured using dymanic mechanical analyzer (DMA) and thermomechanical analyzer (TMA). It was shown that the nano particle mixing ratios had significant influences on the viscoelastic behaviors of the materials. As the content of the silica particles was increased, the elastic modulus was also increased, while the glass transition temperatures were decreased. Fourier Transform Infrared Spectroscopy (FTIR) results played an important role in determining the causes of the property changes by the filler contents in terms of the molecular structures, enabling the interpretations on the material behaviors based on the chemical structure changes.

• Membrane Journal
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• v.33 no.3
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• pp.137-147
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• 2023

In this study, Br-PPO was developed by applying additive organic particles through a suspension polymerization synthesis method. The anion exchange membrane fuel cell system performance was evaluated using it to an anion exchange membrane. To improve the performance, organic ion exchange particles were prepared and added to the anion exchange membrane. Chemical structure analysis and synthesis were determined through FT-IR and NMR, and tensile strength and thermal stability were measured through TGA and UTM to determine whether it could be driven. Before the anion exchange membrane fuel cell test, the performance was evaluated by measuring the ion conductivity and ion exchange capacity. Finally, the Br-PPO-TMA-SDV (0.7%) anion exchange membrane with excellent ion conductivity and ion exchange capacity was introduced into the fuel cell system. Its performance was compared with FAA-3-50, a commercial membrane, to determine whether it could be introduced into a fuel cell system.

• The korean journal of orthodontics
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• v.25 no.1 s.48
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• pp.73-85
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• 1995

Multi-Vertical Loop Arch Wire(MVLAW) is a kind of appliance for uprighting the mesially inclined posterior teeth axes simultaneously. In this study MVLAW was classified as 3 types by modifing the vertical loop design and named type A, B and C. Each MVLAW was fabricated from .017'x.025' TMA wire and preactivated at the distal end of the open vertical loop with 10 degree tip-back bend(type B has an electric welding stop at the distal end of each loop and type C has no electric welding stop). Type A MVLAW was preactivated at the apex of each open vertical loop with 10 degree tip-back bend(the electric welding stop of type A is positionod at the mesial side of each loop). The aim of the present study was to identify when and which MVLAW is more effective to correct the buccal segment axes simultaneously. The Photoelastic overview of the upper and lower right quadrant showed that stress concentrations were observed in its photoelastic model. The obtained results were as follows : 1. Higher level compression can be seen clearly at the distal curvature of the lower 1st and 2nd molar when A type MVLAW was applied without short class m elastic, but mild compression cannot be seen at the distal curvature of lower anterior teeth using the class m elastic. 2. Higher concentration was presented at the mesial curvature from the lower 1st premolar to the 2nd molar than the anterior teeth when B type MVLAW without short class III elastic was applied, but using the short class III elastic, higher concentration of compression was presented in the anterior teeth area. 3. Areas of higher compression and tension were not observed at the mesial and distal curvature of the entire 1ower teeth except lower central and lateral incisors in C type MVLAW without short class III elastic, but using the short class III elastic, higher concentration was seen at the mesial curvature of the lower 1st premolar and 1ower anterior teeth.

• The korean journal of orthodontics
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• v.29 no.6 s.77
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• pp.673-688
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• 1999

This study was conducted in order to analyze the mechanical characteristics of multiloop edgewise archwire (MEAW). The purposes were 1) to compare load deflection rate (LDR) of MEAW with that of various other arch wires in the individual interbracket span, 2) to compare the wire stiffness in the interbracket span with that in the multi-L-loop region (the span from distal border of the bracket of the lateral incisor to the mesial border of the buccal tube of the second molar), and 3) to verify the experimental results with theoretically derived formula. The single L-loops of five different horizontal lengths and multi-L-loops for the upper and lower arches were made out of .$016\times.022$ permachrome stainless steel wire. Straight segment of plain stainless steel, TMA and NiTi wire of the same dimension were prepared. The LDR was measured using Instron model 4466 with the load cell of 50N capacity at cross head speed of 1.0mm/min, and maximum deflection of 1.0mm. Five specimens were tested under each experimental condition. The wire stiffness number for each interbracket region and multi-L-loop region was calculated from the LDR and the interbracket spans. By dividing the theoretical model of multi-L-loop into 35 linear segments, the energy stored in each segment was obtained. Then the LDR and wire stiffness of single L-loop and multi-L-loop were calculated and compared. The findings were as follows : 1) The average LDR of MEAW in the individual interbracket region was 1/1.53 of that of the NiTi,1/2.47 of TMA and 1/5.16 of the plain stainless steel wire. 2) The wire stiffness of MEAW in the multi-L-loop region was 1.53 times larger than that in the interbracket region, and the LDR was almost twice as large as that of NiTi in that region. 3) According to the theoretically derived equation, the wire stiffness of the single L-loop was lower than that of multi-L-loop. The results of this study suggest that MEAW has the unique mechanical Property which could allow individual tooth movement and transmit elastic force effectively through the entire arch wire.

• Korean Journal of Food Science and Technology
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• v.15 no.1
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• pp.1-5
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• 1983

Large quantities of an ascidian, Styela plicata, are harvested annually as the by-product of oyster culture on the south coastal area in Korea. It has been traditionally favored and consumed because of its peculiar taste and flavor. But no study on its taste compounds has been reported. An investigation on the taste compounds of fresh meat and integument of an ascidian has been carried out by a series of analysis of taste compounds including nucleotides, free amino acids, betaine, TMAO, TMA and total creatinine. The most abundant nucleotides in fresh meat were AMP and IMP. Their contents were $1.2\;and\;0.8{\mu}mole/g$, respectively. The contents of nucleotides and their related compounds in integument show similar tendency as in fresh meat but their quantities were very low as compared with those in fresh meat. Seventy two percentage of the total free amino acids in fresh meat was consisted of proline, alanine, glutamic acid, glycine and serine. They occupied also 82% of the total free amino acids in integument, but the amount of free amino acids in integument was about 1/10 of that in fresh meat. The contents of betaine-N and creatinine-N were 6.1 and 2.1% of the extractive-N in fresh meat, respectively. The amounts of TMAO-N and TMA-N were very low contents in fresh meat and trace in integument.

• Korean Journal of Food Science and Technology
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• v.9 no.4
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• pp.255-263
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• 1977

Fermented squid, Loligo kobiensis, is widely used and occupies an important position in foods of this country. But no study on its taste compounds has been reported. This study was attempted to establish the basic data for evaluating taste compounds of fermented squid. The changes of such compounds during fermentation as free amino acids, nucleotides and their related compounds, TMAO, TMA and betaine were analysed. The sample was prepared with 20% salt content and fermented at a controlled temperature of $15{\pm}3^{\circ}C$. ADP, AMP and inosine tended to degrade rapidly while hypoxanthine increased more than four times as compared with raw sample at 91 day fermentation. In the free amino acid composition of fresh squid, abundant amino acids were proline, taurine, alanine, arginine, serine, glutamic acid, lysine, glycine, leucine and valine in order. Such amino acids like phenylalanine, methionine, tyrosine, isoleucine, and histidine were poor. In squid extract, proline and taurine were dominant holding 40.2% and 32.0% of total free amino acids respectively. The total free amino acid nitrogen in fresh squid was 33.6% of its extract nitrogen. The changes of free amino acid composition in the extract of squid during fermentation was not observed. In the extract of fermented product, abundant amino acids were proline, leucine, lysine, serine, arginine, alanine, valine, isoleucine, phenylalanine, methionine and glycine in order. Glutamic acid and histidine were poor and taurine and tyrosine were trace in content. The increase of total free amino acids during 63 day fermentation reached approximately wore than 1.8 times as compared with that of raw sample and than decreased slowly. The amount of betaine increased more than 1.2 times as compared with that of raw sample during 91 day fermentation. TMA increased while TMAO decreased during fermentation. The amount of TMAO nitrogen in 91 days fermented squid was 402.4mg% on moisture and salt free base. Betaine and TMAO known as sweet compounds were abundant in fermented squid. It is supposed that these compounds could also play a role as important taste compounds of fermented squid. It is concluded that the major taste compounds of fermented squid were amino acids like proline, leucine, serine, lysine, arginine, alanine and betaine. Other compounds such as valine, isoleucine and TMAO and hypoxanthine could also not be excluded as taste supporters in fermented squid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.12
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• pp.1753-1759
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• 2009

The present study was conducted to investigate the effects of components obtained from Zanthoxylum schinifolium and Zanthoxylum piperitum on rancidity and quality of Kwamegi (semi-dried Pacific saury, Coloabis saira). Ethanol extract (ZS) of Zanthoxylum schinifolium leaves or the essential oil (ZP) obtained from pericarp of Zanthoxylum piperitum in 1 or 20% ethanol solution was sprayed to the Pacific saury before Kwamegi preparation at its final concentrations of 0.125~2 ppm in the Kwamegi. The prepared Kwamegi was vacuum packed with multi-layered film (polyethylene/polyamide/EVOH/polyethylene, thickness 80 μm) and kept at -20${^{\circ}C}$ until use. After opening the package Kwamegi was stored at 4${^{\circ}C}$ for 1, 3 and 7 days during which rancidity tests and sensory evaluation were carried out. Acid, peroxide, and thiobarbituric acid (TBA) values increased with storage time but reduced significantly by the addition of ZS at the concentrations of ≥G0.125 ppm and ZP≥F0.25 ppm. The effects of ZS and ZP were dose-dependent and more pronounced as storage time prolonged. The ZS and ZP also reduced dimethyamine and trimethyamine (TMA) contents which were increased with time, while they prevented the decrease of trimethyamine oxide. The ZS at the concentration of ≥G0.25 ppm and the ZP at >0.5 ppm were needed to maintain TMA less than 4.5 mg/100 g for 3 day storage at 4${^{\circ}C}$. Sensory evaluation of the Kwamegi exhibited a slightly higher preference with the ZS and ZP treated ones at the level of 0.25~0.5 ppm. It is concluded that very low amounts of ZS and ZP are effective in suppression of rancidity of Kwamegi and could be utilized for its quality management.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.7 no.3
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• pp.105-114
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• 1974

Identification and change of microflora during the fermentation of anchovy Engraulis japonica, under the halophilic circumstance were investigated. The change of salinity and pH in meat and juice which decide the environment for microorganism and decomposition of nitrogenous compound which functions as a nutrient source were also discussed by measuring the content of total-N, amino-N, nonprotein-N, TMA and VBN, The fresh anchovy was mixed with rock salt (20 percent w/w) and stocked for six months. Through the fermentation lag phase of viable cells extended for 20 days that was obviously larger compared with other circumstances, hereafter increased to reach the maximum value of $5\times10^4$ total count per gram at 35 day stock. The stationary phase proceeded for 25 days. 540 strains were isolated and among them 11 genus of bacteria, 3 genus of yeasts, were identified and other 2 yeast strains of unidentified. At the initial stage of fermentation, Pseudomonas, and Helobacterium prevalently grew, at the middle stage, they disappeared rapidly and Pediococcus and yeasts completely dominated, where they are assumed to get directly involved with fermentation of fish, The PH value tended to decrease in the progress of fermentation and at 100 day stock it showed the minimum value of 5.5 to 5.6 in both meat and juice. The highest salinity of meat decreased to 18 percent, while in juice it decreased to 28 percent since 50 days stock. The content of total-N in meat gradually decreased to 2.8 percent, while in juice it increased to 2.3 percent at 100 day stock, However nonprotein-N was 1.8 percent and amino-N was 1.1 Percent. Since 100 days stock, the increasing rate of amino-M is too low it could be judged to entered the final stage of fermentation, In the first 20 days stock, the increase of VBN and TMA can be explained by the growth of putrefactive bacteria such as pseudomonas on the meat before salts penetrate into the fish meat, while reincrement after 100 days stock, is explained by decomposition of free amino acid due to the reactions of bacteria and enzymes.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1135-1141
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• 1996

In order to investigate the composition and the actual status of extractive nitrogenous compounds in saeujeot, a salted and fermented seawater shrimp(Acetes japonicus), the extract was analyzed separately into extractive nitrogen, free amino acids, oligpopeptides, nucleotides and related compounds, quaternary ammonium bases, and guanidino compounds, using specimens collected at fish markets from July in 1994 November in 1995. The extractive nitrogen of saeujeot was ranging from 430 mg to 528 mg, and the total of free amino acids in it was ranging from 1,509 mg to 2,131 mg, The extract was rich in free amino acids especially in lysine, glutamic acid, leucine, arginine, glycine, histidine, and glutamine, However, the content of most free amino acids was fluctuated from collection to collection. The total of nucleotides and related compounds in the extract was ranging from $1.38\;{\mu}mol\;to\;7.41\;{\mu}mol$, and the rage of fluctuation was essential identical with those of the extractive nitrogen and free amino acids. Homarine, trigonelline, ${\beta}-alaninebetaine$, and glycinebetaine were found in the saeujeot extract. Among them, homarine was the most abundant, ranging from 97 mg to 224 mg, but trigonelline, ${\beta}-alaninebetaine$, and glycinebetaine were very low. TMAO and TMA in the saeujeot extract were $13{\sim}80\;mg\;and\;12{\sim}280\;mg$, respectively. A small amount of creatine (less than 6 mg) and creatinine (less than 1 mg) was detected in all samples.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2009.11a
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• pp.181-181
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• 2009

전자부품용 Pb-free sealing frit의 열팽창계수를 기판에 matching 시키기 위하여 음의 열팽창계수를 가지고 있는 $\beta$-Eucryptite, $\beta$-Spodumene를 합성하여 filler로 첨가하였다. 합성된 filler는 저온소성용 유리프리트의 높은 열팽창계수를 조절하기 용이하고, 유리프리트와 복합화 하여 소성하면 낮은 열팽창계수로 인한 우수한 열충격 저항성을 갖는다. Filler로써 $\beta$-Eucryptite, $\beta$-Spodumene의 결정성을 향상시키기 위해 $1250^{\circ}C$에서 5 시간 동안 유지하는 합성공정을 3회 반복 진행한 후 XRD를 사용하여 결정성을 분석하였고, TMA를 이용하여 filler 첨가량에 따른 유리프리트의 열팽장계수의 변화를 측정하였다. 또한, filler 입도와 함량에 따른 melting 특성을 분석하기 위해 Pill test를 진행하였으며, soda-lime glass 기판과의 접합면을 SEM을 사용하여 관찰하였다.