• Journal of the Korean Electrochemical Society
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• v.8 no.2
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• pp.82-87
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• 2005

The cathode material, $LiNi_{0.5}Mn_{1.5}O_4$, for high voltage applications of Li-ion batteries exhibits impurity phases due to oxygen deficiency during the high temperature heat treatment. The impurity phase reduces the electrochemical properties of the electrode since the deficiency spinel structure disturbs the lithium ion intercalation and deintercalation. In this study, Cr-substituted $LiNi_{0.5-x}Mn_{1.5}Cr_xO_4(0{\leq}x{\leq}0.05)$ powders are synthesized by a sol-gel method in order to reduce the amount of the impurity phases in the $LiNi_{0.5-x}Mn_{1.5}Cr_xO_4$. Thermal analysis of the cathode material shows that the $LiNi_{0.5}Mn_{1.5}O_4$ without Cr substitution looses $2\%$ of its weight due to oxygen deficiency but the amount of weight loss is diminished when Cr is substituted. XRD analysis also supports the reduction of the impurity phases in the cathode after chromium substitution, suggesting that the improvement of the electrochemical properties such as the capacity retention and electrochemical stability are attributed to the low content of impurity phases in the Cr-substituted $LiNi_{0.5-x}Mn_{1.5}Cr_xO_4.$

• Fire Science and Engineering
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• v.26 no.6
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• pp.99-108
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• 2012

These days, spontaneous ignition phenomena by oxidizing heat frequently occur in the circumstances of processing and storing waste tires. Therefore, to examine the phenomena, in this work, this researcher conducted the tests of fires of fragmented waste tires (shredded tire), closely investigated components of the fire residual materials collected in the processing and storing place, and analyzed the temperature of the starting of the ignition, weight loss, and heat of reaction. For the study, this researcher conducted fire tests with fragmented waste tires in the range of 2.5 mm to 15 mm, whose heat could be easily accumulated, and performed heat analysis through DSC and TGA, DTA, DTG, and GC/MS to give scientific probability to the possibility of spontaneous ignition. According to the tests, at the 48-hour storage, rapid increase in temperature ($178^{\circ}C$), Graphite phenomenon, smoking were observed. And the result from the DTA and DTG analysis showed that at $166.15^{\circ}C$, the minimum weight loss occurred. And, the result from the test on the waste tire analysis material 1 (Unburnt) through DSC and TGA analysis revealed that at $180^{\circ}C$ or so, thermal decomposition started. As a result, the starting temperature of ignition was considered to be $160^{\circ}C$ to $180^{\circ}C$. And, at $305^{\circ}C$, 10 % of the initial weight of the material reduced, and at $416.12^{\circ}C$, 50 % of the intial weight of the material decreased. The result from the test on oxidation and self-reaction through GC/MS and DSC analysis presented that oxidized components like 1,3 cyclopentnadiene were detected a lot. But according to the result from the heat analysis test on standard materials and fragmented waste tires, their heat value was lower than the basis value so that self-reaction was not found. Therefore, to prevent spontaneous ignition by oxidizing heat of waste tires, it is necessary to convert the conventional process into Cryogenic Process that has no or few heat accumulation at the time of fragmentation. And the current storing method in which broken and fragmented materials are stored into large burlap bags (500 kg) should be changed to the method in which they are stored into small burlap bags in order to prevent heat accumulation.

• Food Science and Preservation
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• v.15 no.5
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• pp.635-641
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• 2008

This study was conducted to investigate the optimal sub-zero temperature for storage of two garlic cultivars, the northern ecotype 'Jaerae' and the southern ecotype 'Daeseo'. These cultivars of garlic bulbs were stored at different temperature (room temperature, $0^{\circ}C$, and $-4^{\circ}C$) conditions after predrying. Southern ecotype garlic showed higher weight loss than northern ecotype garlic. Northern ecotype garlic at $-4^{\circ}C$ exhibited less than 5% of weight loss during 10 month storage. Sprouting rate was higher in southern than in northern ecotype at room temperature storage. The value of injury by disease and insect was similar between southern ecotype and northern ecotype for 5 month storage, and then northern ecotype showed higher value of injury by disease and insect than southern ecotype. Hunter 'b' value of northern ecotype garlic was the lowest at $-4^{\circ}C$ storage. Northern ecotype garlic showed no cold injury at freezing point temperature storage. However, southern ecotype garlic had $0{\sim}5.3%$ cold injury occurrence at $-4^{\circ}C$ storage. Respiration and ethylene production exhibited the highest at room temperature storage, those had the slight increase at $0^{\circ}C$ and $-4^{\circ}C$ storages. Northern ecotype showed higher enzymatic pyruvic acid and fructan contents than those of southern ecotype. Enzymatic pyruvic acid content increased and fructan contents decreased during storage time.

• Food Science and Preservation
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• v.17 no.5
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• pp.688-697
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• 2010

We investigated the cholesterol-lowering and body-weight loss effects of Cheonggukjang fermented using Bacillus subtilis DJI in rats fed a high-fat/high-cholesterol diet for 4 weeks. Weight-matched male Sprague-Dawley rats were assigned to one of four groups: a normal diet group (N), a high-fat/high-cholesterol diet group (HFC), a high-fat/high-cholesterol diet with DJI Cheonggukjang group (HFC-SCK), and a high-fat/high-cholesterol with commercial Cheonggukjang group (HFC-CCK). All of body weight and liver and adipose tissue weights increased in animals fed a high-fat/high-cholesterol diet, but decreased significantly in rats fed Cheonggukjang powder, compared with the HFC group. Food intake was lower in the HFC group than in the N group, and that of the HFC-CCK group was the lowest among the four groups. Serum total cholesterol levels were significantly lower in the Cheonggukjang-powder fed groups than the other groups. Serum phospholipid and HDL-cholesterol concentrations were significantly decreased in HFC animals and were markedly increased upon feeding of a Cheonggukjang-containing-diet. Levels of serum LDL-cholesterol, the atherogenic index, and cardiac risk factor assessment indications tended to be decreased in Cheonggukjang powder-fed groups, compared with the HFC group. The total cholesterol level in liver tissue was increased by feeding of a high-fat/high-cholesterol diet, and was significantly reduced when Cheonggukjang powder was present in the diet. The levels of total lipids and triglycerides in adipose tissues were lower in the HFC-SCK group than in the HFC group, whereas no significant differences were evidence when the HFC and the HFC-CCK groups were compared. Fecal weight, moisture level, and total lipid content increased in animals fed Cheonggukjang powder. The activities of HR-LPL and TE-LPL in adipose tissues were increased in the HFC group compared with the Cheonggukjang powder-fed groups. These results indicate that dietary Cheonggukjang may improve lipid metabolism and prevent obesity and hyperlipidemia.

• Journal of the Korea Organic Resources Recycling Association
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• v.15 no.1
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• pp.143-148
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• 2007

The objective of this study was to investigate the proper conditions of calcination and calcium extraction from powdered oyster shell. The physical characteristics such as particle size distribution, surface morphology, and thermal gravity were examined. The following result were obtained. As the powdered oyster shell was ignited in high temperature of $650^{\circ}C$ to $950^{\circ}C$, the calcination reactions was effectively progressed. The amount of weight loss during calcination would be matched with the generation of carbon dioxide gas. In the calcination of powdered oyster shell, the amount of weight loss increased according to the increased of calcination temperature and the decrease of mean particle size. It was founded that the proper temperature and retention time of calcination was $850^{\circ}C$ and 40 minute. In the extraction of calcium into liquid form using acid addition, the calcination oyster shell was more effective than the non-calcinated shell. The liquid calcium extraction technique using the calcinated oyster shell needed more researches considering cost evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.3
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• pp.270-278
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• 1992

Two of the Hard White Winter (HWW) wheats had higher farina yield than mixed Hard Red Winter (HRW) wheat. Optimum steaming time for HRW farina spaghetti was 3min under 86-98$^{\circ}C$. Optimum cooking time decreased after steam treatment. Steam treated spaghetti showed much higher strength of dried spaghetti, lower cooking loss, and cooked weight, less stickiness, and total organic matters (TOM) value than in treated spaghetti after cooking. The rooking qualities except stickiness were significantly different between treated and untreated steam. The quality of hard wheat farina spaghetti was more affected than that of durum spaghetti after steam treatment. HWW farina spaghetti im-roved all the qualities of steam treated and untreated spaghetti than those of HRW farina spaghetti except stickiness. From the observations of scanning electron microscope (SEM), maybe two general principles of steaming can be explained by : i) forming hydrophobic protein film on surface of pasta, ii) higher retrogradation of starch, which cause less swelling of starch.

• Fire Science and Engineering
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• v.15 no.1
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• pp.16-22
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• 2001

Thermal properties of PP and LLDPE dusts from chemical plant and their risks of coexisting with oxidizer were investigated by a pressure vessel. The thermal decomposition of PP and LLDPE dusts with temperature using DSC and the weight loss with temperature using TGA were also investigated to find the thermal hazard of PP and LLDPE dusts. Using the pressure vessel which can estimate ignition and explosion of PP and LLDPE dusts coexisting with oxidizer, a series of bursting of a rupture disc, experiments has been conducted by varying the orifice diameters the weight ratio of the sample coexisting with oxidizers and the species of oxidizer. And fire gases was measured by gas analyser ($ECOM-A^+$). According to the results of the thermal analysis of PP and LLDPE dusts, the decomposition temperature range of PP and LLDPE dusts was 200 to 350 and 300 to $500^{\circ}c$, respectively. The risk of PP and LLDPE dusts coexisting with oxidizer was increased as the orifice diameter was decreased. On the other hand, it was increased as the weight ratio of the sample to the oxidizer were increased. In addition, the risk of PP and LLDPE dusts coexisting with oxidizer was affected by the decomposition temperature of the sample and oxidizer. It is found that the risk of fire becomes high when the decomposition temperature of the sample is about same as that of oxidizer. Also, the fire gases was occurred carbon monoxide and carbon dioxide. The amount of carbon monoxide generated was found to be much higher in PP decomposition than in LLDPE due to incomplete combustion of PP which has high content of carbon in chemical compound.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1381-1387
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• 1998

Laminated films were prepared by casting corn-zein and fatty acid mixed solutions onto ${\kappa}-carrageenan$ films, and the effect of various fatty acids with different concentrations on the film properties such as water vapor permeabilities (WVP), tensile strength (TS) and elongation was investigated. WVP of the film decreased as concentration of fatty acids increased, and the lowest WVP value $(0.497\;ng\;m/m^2\;s\;Pa)$ was achieved with laminated films containing 30% lauric acid/corn-zein. The TS of laminated edible film seemed to decrease as the concentration of fatty acids increased, and TS of the laminated film was the highest (36.21 MPa) when the film contained 10% oleic acid. Weight loss of the minced mackerels packaged with corn-zein/carrageenan film which did not contain fatty acid was 11.7%, but weight losses of the samples packaged with oleic acid and lauric acid were 6.97% and 0.81%, respectively, after 30 days storage at $-20^{\circ}C$. The laminated films had an effect on preventing oxidation of the minced mackerels during storage because of high oxygen barrier property of the film. All of the minced mackerels packaged with the laminated films greatly reduced the peroxide value (POV) compared with unpackaged minced mackerels during storage. Also, thiobarbituric acid (TBA) values of the minced mackerels packaged with the laminated films were lower than that of unpackaged minced mackerels during storage.

• Food Science and Preservation
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• v.24 no.6
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• pp.764-770
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• 2017

This study investigated quality characteristics of sourdough bread added with different amounts of lactic acid bacteria culture solution (LCBC) and cinnamon extract (Control: water 700 mL, sample A: water 670 mL+LCBC 30 mL, sample B: water 670 mL+LCBC 22.5 mL+Cinnamon extract 7.5 mL, sample C: water 670 mL+LCBC 15 mL+Cinnamon extract 15 mL, sample D: water 670 mL+LCBC 7.5 mL+Cinnamon extract 22.5 mL and sample E: water 670 mL+Cinnamon extract 30 mL). The weight of dough was not significant between samples, and the weight of bread was highest in samples D. The volume and specific volume were the highest in sample C but the baking loss rate was highest in the control (p<0.05). The L value, springiness and cohesiveness were decreased as addition of cinnamon extract increased. However, a value, b value, hardness, gumminess and chewiness were reversed. The sourdough bread produced by adding lactic acid bacteria culture solution improved the volume and texture. It was thought that it is helpful to add lactic acid bacteria culture solution and cinnamon extract for manufacturing a loaf of bread.

• Journal of the Korean Electrochemical Society
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• v.3 no.2
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• pp.90-95
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• 2000

Cycle life test was carried out to evaluate the failure modes of the gel type nth batteries at $C_5$ currents and $100\%$ DOD. When the batteries were charged at constant voltage of 2.40 V and 2.50 Vi respectively, cycle lift was over 1,000 cycles. The batteries lost 426.4 g and 391.2 g of electrolyte far each case after the weight measurement. The battery charged at 2.50 V was shown to have a better cyclic performance than charged at 2.40 V, and the amounts of electrolyte loss was proportional to charge factor. After cycle test, the micro-structure of positive active material was completely changed and the corrosion layer of positive grid was about $50{\mu}m$. Failure mode of the positive plate of the gel type battery was a shedding of the positive active material, and the cause of discharge capacity decrease was found to be a electrolyte loss.