• The Journal of the Petrological Society of Korea
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• v.1 no.1
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• pp.42-48
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• 1992

The equilibrium pressure-temperature curve of the reaction: 6 Ca$_2$Al$_3$(OH)Si$_3$O$_{12}$=6 CaAl$_2$Si$_2$O$_{8}$+2 Ca$_3$Al$_2$Si$_3$O$_{12}$+Al$_2$O$_3$+3 H$_2$O zoisite anorthite grossularite corundum was experimentally determined using both externally and internally heated pressure vessels in the pressure range of 2-4 kbar. Synthetic zoisite, anorthite, grossularite and corundum were used as starting materials. Starting materials were synthesized at 13-16 kbar using the piston-cylinder apparatus. The dehydration temperature of zoisite at 2 kbar is 550${\pm}$12$^{\circ}C$ and at 4 kbar is 575${\pm}$20$^{\circ}C$. Low thermal stability of synthetic zoisite relative to natural zoisite at 4 kbar is attributed to the structural disorder of synthetic anorthite.

• Korean Journal of Soil Science and Fertilizer
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• v.28 no.2
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• pp.183-190
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• 1995

Various factors such as sampling height in the chamber, sampling interval, sampling time at daytime and the effects of pedoturbation on methane emission during chamber installation were evaluated using a simplified closed static chamber method to measure methane flux in paddy soils. Sampling height of the chamber for representative samples was 65cm. An additional DC fan was required to attain an even methane gradient in the chamber. Considering the change of methane concentration and air temperature in the chamber, sampling is recommended to finish within 30 minutes after starting sampling. The aim of setting DC fan in the chamber was to get the thermal equilibrium in the chamber as well as the representative samples. Suitable time to collect the gas samples representing the day's methane flux was 0900~1200 hours. Gas sampling was possible even after installation of small chambers if the elapsed time was more than 6 hours and supporting stand would be to be added to minimize pedoturbation.

• Journal of the Korean Society of Marine Environment & Safety
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• v.27 no.7
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• pp.1074-1081
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• 2021

Nitrous oxide (N₂O) is one of the six major greenhouse gases and is known to produce a greenhouse ef ect by absorbing infrared radiation in the atmosphere. In particular, its global warming potential (GWP) is 310 times higher than that of CO₂, making N₂O a global concern. Accordingly, strong environmental regulations are being proposed. N₂O reduction technology can be classified into concentration recovery, catalytic decomposition, and pyrolysis according to physical methods. This study intends to provide information on temperature conditions and reaction time required to reduce nitrogen oxides with cost. The high-temperature ranges selected for pyrolysis conditions were calculated at intervals of 100 K from 1073 K to 1373 K. Under temperatures of 1073 K and 1173 K, the N₂O reduction rate and nitrogen monoxide concentration were observed to be proportional to the residence time, and for 1273 K, the N₂O reduction rate decreased due to generation of the reverse reaction as the residence time increased. Particularly for 1373 K, the positive and reverse reactions for all residence times reached chemical equilibrium, resulting in a rather reduced reaction progression to N₂O reduction.

• 한국유가공학회:학술대회논문집
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• 2002.04a
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• pp.59-60
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• 2002

Edible films such as wax coatings, sugar and chocolate covers, and sausage casings, have been used in food applications for years$^{(1)}$ However, interest in edible films and biodegradable polymers has been renewed due to concerns about the environment, a need to reduce the quantity of disposable packaging, and demand by the consumer for higher quality food products. Edible films can function as secondary packaging materials to enhance food quality and reduce the amount of traditional packaging needed. For example, edible films can serve to enhance food quality by acting as moisture and gas barriers, thus, providing protection to a food product after the primary packaging is opened. Edible films are not meant to replace synthetic packaging materials; instead, they provide the potential as food packagings where traditional synthetic or biodegradable plastics cannot function. For instance, edible films can be used as convenient soluble pouches containing single-servings for products such as instant noodles and soup/seasoning combination. In the food industry, they can be used as ingredient delivery systems for delivering pre-measured ingredients during processing. Edible films also can provide the food processors with a variety of new opportunities for product development and processing. Depends on materials of edible films, they also can be sources of nutritional supplements. Especially, whey proteins have excellent amino acid balance while some edible films resources lack adequate amount of certain amino acids, for example, soy protein is low in methionine and wheat flour is low in lysine$^{(2)}$. Whey proteins have a surplus of the essential amino acid lysine, threonine, methionine and isoleucine. Thus, the idea of using whey protein-based films to individually pack cereal products, which often deficient in these amino acids, become very attractive$^{(3)}$. Whey is a by-product of cheese manufacturing and much of annual production is not utilized$^{(4)}$. Development of edible films from whey protein is one of the ways to recover whey from dairy industry waste. Whey proteins as raw materials of film production can be obtained at inexpensive cost. I hypothesize that it is possible to make whey protein-based edible films with improved moisture barrier properties without significantly altering other properties by producing whey protein/lipid emulsion films and these films will be suitable far food applications. The fellowing are the specific otjectives of this research: 1. Develop whey protein/lipid emulsion edible films and determine their microstructures, barrier (moisture and oxygen) and mechanical (tensile strength and elongation) properties. 2. Study the nature of interactions involved in the formation and stability of the films. 3. Investigate thermal properties, heat sealability, and sealing properties of the films. 4. Demonstrate suitability of their application in foods as packaging materials. Methodologies were developed to produce edible films from whey protein isolate (WPI) and concentrate (WPC), and film-forming procedure was optimized. Lipids, butter fat (BF) and candelilla wax (CW), were added into film-forming solutions to produce whey protein/lipid emulsion edible films. Significant reduction in water vapor and oxygen permeabilities of the films could be achieved upon addition of BF and CW. Mechanical properties were also influenced by the lipid type. Microstructures of the films accounted for the differences in their barrier and mechanical properties. Studies with bond-dissociating agents indicated that disulfide and hydrogen bonds, cooperatively, were the primary forces involved in the formation and stability of whey protein/lipid emulsion films. Contribution of hydrophobic interactions was secondary. Thermal properties of the films were studied using differential scanning calorimetry, and the results were used to optimize heat-sealing conditions for the films. Electron spectroscopy for chemical analysis (ESCA) was used to study the nature of the interfacial interaction of sealed films. All films were heat sealable and showed good seal strengths while the plasticizer type influenced optimum heat-sealing temperatures of the films, 130$^{\circ}$C for sorbitol-plasticized WPI films and 110$^{\circ}$C for glycerol-plasticized WPI films. ESCA spectra showed that the main interactions responsible for the heat-sealed joint of whey protein-based edible films were hydrogen bonds and covalent bonds involving C-0-H and N-C components. Finally, solubility in water, moisture contents, moisture sorption isotherms and sensory attributes (using a trained sensory panel) of the films were determined. Solubility was influenced primarily by the plasticizer in the films, and the higher the plasticizer content, the greater was the solubility of the films in water. Moisture contents of the films showed a strong relationship with moisture sorption isotherm properties of the films. Lower moisture content of the films resulted in lower equilibrium moisture contents at all aw levels. Sensory evaluation of the films revealed that no distinctive odor existed in WPI films. All films tested showed slight sweetness and adhesiveness. Films with lipids were scored as being opaque while films without lipids were scored to be clear. Whey protein/lipid emulsion edible films may be suitable for packaging of powder mix and should be suitable for packaging of non-hygroscopic foods$^{(5,6,7,8,)}$.

• Korean Chemical Engineering Research
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• v.50 no.4
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• pp.666-671
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• 2012

Gas hydrates are inclusion compounds formed when small-sized guest molecules are incorporated into the well defined cages made up of hydrogen bonded water molecules. Since large masses of natural gas hydrates exist in permafrost regions or beneath deep oceans, these naturally occurring gas hydrates in the earth containing mostly $CH_4$ are regarded as future energy resources. The heat of dissociation is one of the most important thermal properties in exploiting natural gas hydrates. The accurate and direct method to measure the dissociation enthalpies of gas hydrates is to use a calorimeter. In this study, the high pressure micro DSC (Differential Scanning Calorimeter) was used to measure the dissociation enthalpies of methane, ethane, and propane hydrates. The accuracy and repeatability of the data obtained from the DSC was confirmed by measuring the dissociation enthalpy of ice. The dissociation enthalpies of methane, ethane, and propane hydrates were found to be 54.2, 73.8, and 127.7 kJ/mol-gas, respectively. For each gas hydrate, at given pressures the dissociation temperatures which were obtained in the process of enthalpy measurement were compared with three-phase (hydrate (H) - liquid water (Lw) - vapor (V)) equilibrium data in the literature and found to be in good agreement with literature values.

• The Journal of the Petrological Society of Korea
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• v.14 no.1
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• pp.12-23
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• 2005

Cretaceous granitic rocks in the Waryongsan area occur as a stock and show compositional changes with altitude. They include mafic microgranular enclaves (MME) with various sizes and types. The MMEs present clear evidence of magma mingling such as supercooling zone, mantling texture and back veining. The granitic rocks are divided into porphyritic granite, porphyritic granodiorite and fined-grained granite by their petrographic characteristics and modal compositions. The MMEs are discriminated to quartzdioritie, quartzmonzodiorite and tonalite. They have varying areal proportions in each granitic rock-type: 10∼l5% in the porphyritic granite, about 50% in the porphyritic granodiorite, and about 20% in the fined-grained granite. SiO₂ contents shows compositional change of 61.2∼72.0wt.%. Mean SiO₂ contents have 61.7wt.% in the porphyritic granodiorite, 68.6wt.% in the porphyritic granite. and 71.9wt.% in the fined-grained granite, respectively. Major oxide contents of the granitic rocks linearly vary with SiO₂ contents from the porphyiritic granodiorite to the fine-grained granite on Harker diagrams. Linear compositional variations seem to have been caused by differential degrees of mingling between mafic magma and host granite. Where larger amount of mafic magma was injected into the host granitic magma, the two magmas reached to thermal equilibrium more quickly and eventually chemical mixing occurred to produce the composition of the porphyritic granodiorite. On the other hand. less amount of injected mafic magma would have been responsible for mechanical mixing to produce the compositions of the porphyritic granite and the fined-grained granite. Therefore, it is considered that the granitic rocks in the Waryongsan area experienced magmas mingling resulting from the injection of more mafic magma into differentiating granitic magma, and that the compositional changes of the granitic rocks were ascribed to the degree of mingling between the two magmas.