• Korean Chemical Engineering Research
• /
• v.56 no.1
• /
• pp.119-124
• /
• 2018

The production of methyl N-phenyl carbamate by an oxidative carbonylation method of aniline and methanol is of great interest as an environmentally friendly process that can replace the monomer production process of a polymer produce using conventional phosgene. In this study, heterogeneous catalysts were prepared by using Y-zeolite, $SiO_2$, $Al_2O_3$ as support, and oxidative carbonylation continuous operation from aniline and methanol was attempted using the prepared heterogeneous catalyst. Batch reactor was used to determine the support, and various reaction conditions such as reaction temperature, reaction pressure, and effect of promoter were established using palladium catalyst. A reaction kinetics study was conducted under optimum reaction conditions. The basic data for carbamate process development were obtained by performing continuous operation for a long time under established reaction condition.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.6
• /
• pp.742-749
• /
• 2009

In order to establish the basic scientific data on the fermentation characteristics of chonggak kimchi (CGK), we studied with CGKs prepared at different seasons and stored at various temperatures ($5{\sim}23^{\circ}C$). Changes in pH and acidity of CGK fermented at different temperatures were typical. However, acidity of summer CGK stored under $15^{\circ}C$ did not reach 1.0% since the amount of reducing sugar in the summer radish was lower by over 1% than the ones from the other seasons. Growths for Leuconostoc and Lactobacillus spp. over 8.0 logCFU/mL were observed in CGKs fermented above $10^{\circ}C$. Changes in Max G, cutting force, of CGK from different seasons were apparent. Max Gs for spring and summer CGK were decreased immediately right after storage while Max Gs for winter CGKs were increased slowly during storage. According to the results of sensory evaluation, CGKs revealed the highest overall acceptability when acidity of kimchi reached $0.7{\pm}0.1%$ under the given fermentation condition. However, CGK prepared with radish from winter or summer season tasted better than the one made in the spring. But the edible periods for winter CGKs were longer, compared with summer CGKs fermented at the same temperature. In conclusion, CGK fermented at $10^{\circ}C$ in the winter season gives a better taste with longer edible duration than the other CGKs.

• Journal of Biosystems Engineering
• /
• v.27 no.1
• /
• pp.59-66
• /
• 2002

The objectives of the study were to analyze the acoustic characteristics related to the internal quality factors of watermelon(Citrulus Vulgaris Schrad). Among the various internal quality factors, only four factors such as ripeness, inside cavity, yellow belt and blood flesh were considered in this study. Relationships between the internal quality factors, the day after fruit set and the day after harvest were also investigated. Test apparatus was the same as the apparatus described in the previous study(Choi et at., 2000). The selected sample was divided into four groups; 69 samples used for ripeness tests 56 samples for ripeness test along the day after fruit set and for yellow belt detection, 60 samples for ripeness along the day after harvest 44 samples fur blood flesh detection. It was shown that the first peak frequencies shifted to the lower range and the energy ratios of the bandwidths between 0∼550 Hz to the bandwidths between 850∼2500 Hz increased as the day after fruit set elapsed. Since the acoustic responses of the watermelon such as frequency and magnitude began to change from 10 days after harvest, the storage period of watermelon in a normal temperature condition seemed to be approximately 10 days after harvest. The ratios of the first peak amplitude to the maximum peak amplitude fur the sound watermelon showed the higher value than that fur watermelon with cavity inside, and the separation between the sound and cavity inside could be accomplished by the ratio value of 0.25. The energy ratios (0∼550 Hz/850∼2,500 Hz) for the watermelon with cavity inside showed the higher value than 2.3. The frequency characteristics of the yellow belt watermelon appeared mostly in the range of 600∼900 Hz frequencies. The yellow belt watermelon showing the energy spectral density function at this frequency range to be over 70 seemed to be not a marketable commodity, The energy ratios(0∼550 Hz/850∼2,500 Hz) for the blood flesh watermelon showed the higher value than 3.5.

• Membrane Journal
• /
• v.25 no.5
• /
• pp.406-414
• /
• 2015

In this study, partially fluorinated cation exchange membranes were prepared by direct sulfonation of Poly(VDF-co-hexafluoropropylene) copolymers (PVDF-co-HFP) followed by a casting method for application in the Membrane capacitive deionization (MCDI). The structure of sulfonated PVDF-co-HFP (SPVDF) was confirmed by Fourier-transform infrared (FT-IR) and $^1H$ Nuclear magnetic resonance ($^1H$ NMR) analysis. For quantitative analysis of the chemical composition, the X-ray Photoelectron Spectroscopy (XPS) was used. The membrane properties such as water uptake, ion exchange capacity and electrical resistance were measured. It was suggested that the optimum direct sulfonation condition of PVDF-co-HFP ion exchange membranes was $60^{\circ}C$ and 7 hours for temperature and duration of sulfonation, respectively. The water uptake of the SPVDF ion exchange membrane was 21.5%. The ion exchange capacity and electrical resistance were 0.89 meq/g and $3.70{\Omega}{\cdot}cm^2$, respectively. It was investigated that if it is feasible to apply these membranes in MCDI at various cell potentials (0.9~1.5 V) and initial flow rates (10~40 mL/min). In the MCDI process, the maximum salt removal rate was 62.5% in repeated absorption-desorption cycles.

• Journal of Korean Ophthalmic Optics Society
• /
• v.13 no.4
• /
• pp.59-63
• /
• 2008

Purpose: The purpose of this study is to understand a relation of water content measurement with two different method, water removal method and dry method. Methods: 72 hydrogel contact lens containing various water content (ranged from 47% to 58%) were measured by the gravimetric method at 20$^{\circ}C$and 21% of the humidity. We weighed the dried test specimen at room temperature for 30 min after cooling. Results: In dry blotting method, the water content was measured to 47.43${\pm}$8.48%. The water contents was measured to 48.15${\pm}$8.36% with wet blotting condition. It was found that wet blotting method showed the higher water content of about 7% than dry blotting method. In water content with two dry methods, each of results was measured by 47.89${\pm}$8.06% and 49.56${\pm}$7.06%. In case of microwave method, the water content was measured significantly higher water content of about 1.67% than vacuum oven method. However, no statistical difference was found (p>0.05). Conclusions: In water removal method (Dry blotting method and Wet blotting method) to weigh hydrated test specimen, wet blotting method showed significantly higher water content than dry blotting method. Also in case of dry methods (vacuum oven and microwave) to weigh dry test specimen, water content of microwave method showed higher water content than vacuum oven method, but it should be noted that microwave oven method must be used carefully to measure accurateness on the specimen position and wave power.

• Applied Chemistry for Engineering
• /
• v.16 no.2
• /
• pp.296-303
• /
• 2005

The co-pyrolysis characteristics of polyvinylchloride (PVC) and acrylonitrile butadiene styrene (ABS) mixtures with various mixing ratios and effect of addition of CaO and $Cu_2O$ have been studied using thermogravimetry (TG) and gas chromatograph-mass spectrometry (GC-MS). In an isothermal decomposition conducted at $500^{\circ}C$, the yields of styrene monomers and aromatic compounds increased as the mixing ratio of ABS increased, and the yield of BTX compounds reached its maximum (16.14%) when the mixing ratios of PVC and ABS was 4:1. In an isothermal decomposition added with metal oxides, the maximum yield of liquid product was 73% when CaO [CaO/(PVC+ABS)=0.4] was added and it was 70% when $Cu_2O$ [$Cu_2O$/(PVC+ABS)=0.4] was added, respectively, where HCl contained in the gaseous product was completely removed when added with CaO [CaO/(PVC+ABS)=0.5] and $Cu_2O$ [$Cu_2O$/(PVC+ABS)=1.0]. Therefore, to obtain the highest yield of liquid product it appears to be the reaction condition: the reaction temperature of $500^{\circ}C$ and mixing ratios of CaO and $Cu_2O$ are 0.5 and 1.0, respectively.

• Korean Journal of Food Science and Technology
• /
• v.32 no.2
• /
• pp.417-423
• /
• 2000

Lactobacillus plantarum KLAB21 isolated from Kimchi has been reported to produce antimutagenic subtance(s) in the culture medium. In this study, antimutagenic effects of the strain KLAB21 were investigated to under various culture conditions maximize the production of antimutagenic substance(s) against N-methyl-N'-nitro-N-nitrosoguanidine(MNNG) on Salmonella typhimurium TA100 and 4-nitroquinoline-1-oxide(NQO) on S. typhimurium TA98. Glucose(2%) as a carbon source and yeast extract(1%) as a nitrogen source resulted in the highest production of the antimutagenic substance(s) against both mutagens in the culture supernatant of L. plantarum KLAB21. The most effective concentrations of bactopeptone as a nitrogen source were 1% against MNNG and 1.5% against NQO. Optimal pH of the medium, culture temperature, and shaking speed for the antimutagenic substance(s) production were pH 7.0, $37^{\circ}C$ and 150 rpm, respectively. Under the optimal condition, the antimutagenic effects of L. plantarum KLAB21 culture supernatant were 98.4% against MNNG on S. typhimurium TA100 and 57.3% against NQO on S. typhimurium TA98.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.31 no.4
• /
• pp.463-470
• /
• 1998

To improve muscle quality and prolong freshness of sashimi, the effects of freezing-thawing condition on physicochemical and rheological properties of plaice muscle were investigated. Muscle tested were frozen with quick freezing (liquid nitrogen gas) or slow freezing ($-15^{\circ}C$ air). Transition time of zone of ice crystal formation was within 10 minute for quick freezing and 110 minute for slow freezing. Time required for thawing to $0^{\circ}C$ in muscle temperature by various thawing methods was shortest with $25^{\circ}C$ tap water, followed by $15^{\circ}C$ tap water, $10^{\circ}C$ tap water, $25^{\circ}C$ air, $5^{\circ}C$ tap water and $0^{\circ}C$ cold water. Breaking strength of muscle was higher in quickly frozen sample than in slowly frozen sample. According to sashimi term, changes in breaking strength of muscle did not show any difference in quickly frozen sample, while showed significant difference in slowly frozen sample. The remaining content of ATP was not effected by freezing speed, and ATP content was apt to higher in quickly thawed sample than in slowly thawed sample. IMP was the majority of ATP and it's related compounds of sample after freezing and thawing. Collagen matrix was weakened markedly in slowly frozen sample than in quickly frozen sample.

• Food Science and Preservation
• /
• v.18 no.3
• /
• pp.414-422
• /
• 2011

The optimum condition for phenolics contents extraction from purple sweet potato was 12 hrs. in 50% ethanol. The electron donating scavenging activities (DPPH), ABTS radical cation decolorization (ABTS) and antioxidant protection factor (PF) of Jami, Yeonjami and Shinjami were higher than general sweet potato, and thiobarbituric acid reaction substance (TBARs) was below 30%. The minimum inhibitory concentration (MIC) against Staphylococcus aureus and Escherichia coli on skin were each 5,000 and 2,500 ppm in all purple sweet potatoes, and MIC of Jami was the lowest as 2,500 ppm against Staphlococcus epidermidis. The whitening (tyrosinase inhibitory) activity of purple sweet potatoes was the highest as 62.5% and 48.7% in Jami water and ethanol extracts. The anti-inflammation (hyaluronidase inhibitory) activity of purple sweet potatoes was the highest as 25.3% and 94.4% in Jami water and ethanol extracts. The safety of cosmetic with Jam; extracts was assessed by various safety profiles. pH and viscosity change of essence for 90 days was not detected. Cosmetic was stable to temperature and light for 90 days. The result to measure changes of skin color and pore size of the skin was that an aged skin was more effective than young skin.

• Journal of the Korea Society for Simulation
• /
• v.30 no.2
• /
• pp.1-9
• /
• 2021

Many factors such as wind direction, wind strength, temperature, and obstacles affect a munition's trajectory. Since these factors eventually determines the probability of hit and the hitting point of a target, these factors should be considered to obtain reliable weapon effectiveness data. In this study, we propose the extension of the MSDL(Military Scenario Definition Language) to reflect these factors to improve the reliability of weapon effectiveness data. Based on the existing MSDL, which has been used to set the initial condition of a military simulation scenarios, the newly identified subelements are added in ScenarioID, Environment, Organizations, and Installations as a scenario schema. Also, DamageAssessment and DesignOfExperiments element are added to make weapon effectiveness data easily. The extended MSDL enables to automatically generate the simulation scenarios that reflect various factors which affect the probability of hit or kill. This extended MSDL is applied to an integrated simulation software of weapon systems, named AddSIM version 4.0 for generation of weapon effectiveness data.