• Polymer(Korea)
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• v.35 no.1
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• pp.60-65
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• 2011

In order to maximize the performance of polymer nano-composites, it is essential to understand an effect of a dispersion state on material properties as well as to achieve highly dispersed composites. In this work, a simple quantitative approach to evaluate the degree of dispersion was suggested for carbon nanotube (CNT) embedded polymer nano-composites. Through UV-visible spectroscopy analysis, the transmittance of nano-composites was measured at various dispersion states and it was found that the transmittance reduced as the dispersion state of CNT improved. Based on the results, an effective concentration factor for quantitative evaluation of dispersion state was introduced into the Beer-Lambert transmittance law. The proposed method and parameter to evaluate the degree of dispersion were verified by analyzing the transmittances at different dispersion states of CNT, concentrations of CNT and sample thicknesses.

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.35-43
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• 2017

The sensory characteristics of 12 commercial top-fermented beers were determined by sensory descriptive analysis. Beer samples were also analyzed for soluble solids, titratable acidity, pH, reducing sugar content, bitterness unit (BU), turbidity, hunter color values, amino acid content, total phenolic content, and DPPH radical scavenging activity. Five appearance, nine aroma, six flavor/taste, and four mouth-feel related sensory attributes were evaluated by a panel of nine judges. As the result of three way analysis of variance of descriptive data, all sensory attributes except "cereal" aroma and "salty" taste showed significant differences among the beers (p<0.05). Based on the principal component analysis of the descriptive data, samples were primarily separated by first and second principal components, which accounted for 78% of the total variance between the beers with high intensities of "yellow color", "caramel aroma", and "barley taste" versus "hop aroma", "sour", and "citrus aroma". In the correlation analysis between the sensory terms and physicochemical parameters, BU, total phenolic content, titratable acidity, soluble solids, and yellowness ($b^*$) showed significant positive correlations with citrus aroma, pineapple aroma, and fresh aroma characteristics.

• Analytical Science and Technology
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• v.12 no.1
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• pp.1-6
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• 1999

Copper(II) complex of piperidine dithiocarbamate (Pipdtc) was synthesized from the reaction of Cu(II) and piperidine dithiocarbamate. The possible structure of the complex was proposed on the basis of elemental analysis, molar conductivity, infrared spectroscopy, electronic absorption spectroscopy, and $^{13}C-NMR$ studies. The extraction of copper(II)-Pipdtc complex by carbon tetrachloride can be achieved in the pH range of 6.0~10. The solution of copper(II) with piperidine dithiocarbamate was bey Beer's law in the concentration up to ${\sim}8.0{\times}10^{-5}M$ at pH 9.0.

• Analytical Science and Technology
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• v.11 no.5
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• pp.341-346
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• 1998

2-Pyridinecarboxaldehyde thiocarbohydrazone(PyTC) have been reacted with $Cu^{2+}$ to form $[Cu(PyTC)H_2O)]SO_4$. This complex is soluble in water and polar organic solvents. The complex has been characterized by elemental analysis, conductivity, effective magnetic moment, and spectroscopic data. From the results the complex is square planar. The colorimetric determination of Cu(II) ion by using PyTC as a ligand was studied. The solution of copper(II) with PyTC was obeyed Beer's law in concentration up to $2.9{\times}10^{-4}M$ at pH 4.

• Nutrition Research and Practice
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• v.1 no.4
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• pp.260-265
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• 2007

Preservation methods on the physiological and brewing technical characters in bottom and top brewing yeast strains were investigated. The preserved yeasts were reactivated after 24 months storage and grown up to stationary phase. The samples of filter paper storage indicated a higher cell growth and viability during propagation than those of nitrogen and lyophilization storage independent on propagation temperature. In addition, the filter paper storage demonstrated a faster absorption of free amino nitrogen and a highest level of higher aliphatic alcohols production during propagation than other preservation methods, which can be attributed to intensive cell growth during propagation. Moreover, the filter paper storage showed a faster accumulation for glycogen and trehalose during propagation, whereas, in particular, lyophilization storage noted a longer adaptation time regarding synthesis of glycogen and trehalose with delayed cell growth. In beer analysis, the filter paper storage formed an increased higher aliphatic alcohols than control. In conclusion, the preservation of filter paper affected positively on yeast growth, viability and beer quality independent on propagation temperature. In addition, in this study, it was obtained that the HICF and Helm-test can be involved as rapid methods for determination of flocculation capacity.

• Journal of the Korean Society of Tobacco Science
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• v.2 no.2
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• pp.14-19
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• 1980

The spectrophotometric determination of nictotine content with barbituric acid buffer solution was carry out. Absorption maximum for the proposed solution appeared at 505 nm and the absorbance remained stable for 15 minute at pH 4.2. Lambert-Beer law was proved to be applicable in the range of nicotine concentration of $7.5\mu{g}/ml$~$25\mu{g}/ml$. According to the analysis of nicotine contents in Burley and Flue-cured tobacco leaves by this method, the relative deviation was obtained to be 2.8% in comparision with the Griffith method.

• Journal of the Korean Chemical Society
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• v.53 no.6
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• pp.704-708
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• 2009

We studied absorbance of tinted dye absorbed into tinted lenses by Spectrophotometric method. Used lenses and tinted dye were CR-39 plastic optical lenses and Ons & $Lavas^{(R)}$ Blue, respectively. Absorbance values of tinted dye absorbed into tinted lenses were obtained from the differences of absorbance values between tinted lenses and CR-30 lenses. Average concentrations of tinted dye absorbed into tinted lenses were obtained from the mass differences between tinted lenses and CR-30 lenses. The relationship between absorbance and average concentration for tinted dye absorbed into tinted lenses was also confirmed to follow Beer’s law. The absorption coefficient calculated from the tangent of the calibration curve was determined to be a=0.983 $Lg^{-1}cm^{-1}$.

• Analytical Science and Technology
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• v.9 no.3
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• pp.244-252
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• 1996

Spectrophotometric properties of lanthanide complexes with methylthymol blue(MTB) and cetyltrimethylammonium bromide(CTAB) were studied and also lanthanide(III) ions were determined by flow injection analysis on the base of the above results. The absorption maxima of lanthanide(III)-MTB complexes in the presence of CTAB are 635nm with molar absorptivity of $4.51{\sim}6.11{\times}10^4Lmol^{-1}cm^{-l}$ at pH 5.8. The mole ratio of lanthanide(III) complexes with MTB is 1:2 in the presence of CTAB. The calibration curves of lanthanide(III) ions obey the Beer's law in the range of 0.1 to 0.4ppm under the optimum condition. The samples throughput was ca. $60hr^{-1}$. The interfering effect of some cations and anions was investigated. The ligand anions such as tartrate and citrate, many transition and rare earth elements interfered severely and must be removed before the determination of lanthanide(III) ions.

• Korean journal of food and cookery science
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• v.30 no.1
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• pp.41-50
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• 2014

The purpose of this research was to exam the recognition and use for traditional Korean liquors and to consider the problems of traditional liquor businesses and the plans for its popularization. This study was conducted with 411 adults of 20 years old and above, all of whom lived in the Daegu and Gyeongbuk Provinces. According to the survey, females were higher than males(49.6%) by 50.4%, and ages 20 was the highest. With regards to what kind of liquor they enjoyed, the consumers enjoyed soju the most, followed by beer and traditional Korean liquors. The favorite liquor of the men was soju, followed by beer and traditional Korean liquor, and the women mostly liked beer, followed by soju and wine. An important-performance analysis (IPA) was performed for 17 attributes of traditional Korean liquor and identified the targets for product management strategies, including 'Variety', 'Functionality', 'Extended Recognition' and 'Healing hangovers'. The recognition of traditional Korean liquor was high in the order of takju, Fruit wine, Chongju, Yakju, Distilled soju, and Distilled liquor. As a result, the developing solid concepts of marketing strategy are required and may be achieved by understanding the consumer preferences and demands of traditional Korean liquors.

• Journal of the Korean Chemical Society
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• v.44 no.4
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• pp.322-327
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• 2000

A new absorption spectrometric method for the determination of the Cr$_2O_7^{2-}$ ionin acidic media has been developed. The new method is based on the oxidation-reduction reaction of the HCr$O_4^-$ ion with H$_2$O$_2$forming a deep blue CrO(O$_2$) $_2$ andis coupled with a technique of flow injection analysis(FIA). The new method provides a linear calibration curve which accurately follows the Beer's law over a wide range of the analytical concentrations(2.0 ${\times}$ $10^{-6}$M~8.0 ${\times}$ $10^{-3}$M) of K$_2$Cr$_2$O$_2$. The sensitivity of the new method is approximately two times greater than the current method and the effects of the interfering substances such as V, Co, Ni, Fe, and Mn are almost negligible except Cu.