• 한국추진공학회지
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• 제19권5호
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• pp.15-21
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• 2015

착화기의 1차 점화장약으로 널리 사용되어지고 있는 ZPP(Zirconium/Potassium perchlorate)의 열분해 특성을 differential scanning calorimetry(DSC)를 사용하여 평가하였다. ZPP의 열분해반응에 대한 속도론적 파라미터를 결정하기 위하여, 다른 가열 속도를 갖고 수행된 DSC 결과들을 AKTS사의 Thermokinetics software를 사용하여 분석하였다. 결정된 속도론적 파라미터를 사용하여 계산된 모사값들은 실험적 결과들과 잘 일치함으로써, ZPP의 열분해과정에 대한 속도론적 모사의 유효성을 검증할 수 있었다.

• 농업과학연구
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• 제37권1호
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• pp.69-72
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• 2010

This study explored the solid fat index (SFI) of structured lipids (SLs) synthesized by lipase-catalyzed (Lipozyme TLIM) interesterification using hydrogenated coconut oil (HCO), palm oil (PO) and palm stearin solid (PSS). SLs were produced using three blends of HCO/PO (60:40, w/w), HCO/PSS (40:60 and 60:40, w/w), and HCO/PO/PSS (32:48:18, w/w/w) to find a desirable confectionary fat by monitoring melting and crystallization behaviors of SFI of SLs using differential scanning calorimetry (DSC). SFI of HCO/PSS (60:40) and HCO/PO/PSS (32:48:18) at $25^{\circ}C$ were 70% and 68%, respectively. These results suggest that HCO/PSS (60:40) and HCO/PO/PSS (32:48:18) may be useful as potential SLs of a confectionary fat.

• 공업화학
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• 제5권6호
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• pp.967-974
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• 1994

DGEBA(Diglycidyl ether of bisphenol A)/MDA(4, 4' -methylene dianiline)/MN(Malononitrile)/HQ(Hydroquinone)계의 경화 반응속도론을 differential scanning calorimetry(DSC)의 승온적 방법(dynamic runs)에 의해 Barrrett method와 Integral method로 연구하였다. 활성화 에너지, pre-exponential factor와 같은 kinetic parameter들이 구하여 졌으며 반응 차수는 본계가 n차 반응 속도식에 적용된다는 가정하에 추정되었다. MN(Malononitrile)은 본 반응의 사슬 연장제로, HQ(Hydroquinone)은 반응 가속제 또는 촉매로 도입되었다.

• 한국세라믹학회지
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• 제41권5호
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• pp.417-424
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• 2004

메톡시폴리에틸렌글리콜모노메타크릴레이트(MPEGMAA)와 메타크릴산(MAA)을 공중합시킨 폴리카복실레이트계 고유동화제(PCA)의 그라프트 사슬인 폴리에틸렌옥사이드(PEO)의 길이가 다를 경우, 보통포틀랜드시멘트(OPC)의 수화 반응에 미치는 영향을 Fourier Transform Infrared Spectroscopy(FT-IR), X-Ray Diffraction(XRD)과 Differential Scanning Calorimetry (DSC)를 이용하여 조사하였다. PCA의 그라프트 사슬의 길이에 따라 초기 재령에서 수화 반응에 미치는 영향은 달라지나, 장기 재령에서는 큰 차이가 없었다. 또한 PCA가 첨가된 경우의 Ca(OH)$_2$의 상대 피크 강도의 비(I[001］/I［101］)는 OPC에 비해 감소하였다.

• BMB Reports
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• 제35권4호
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• pp.364-370
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• 2002

The effect of sodium n-dodecyl sulphate (SDS) on hemoglobin autoxidation was studied in the presence of a 100mM phosphate buffer (pH 7.0) by different methods. These included spectorphotometry, fluorescence technique, cyclic voltametry, differential scanning calorimetry, and densitometry. Spectroscopic studies showed that SDS concentrations up to 1 mM increased deoxy-, decreases oxy-, and had no significant effect on the met- conformation of hemoglobin. Therefore, a SDS concentration up to 1 mM increased the deoxy form of hemoglobin as the folded, compact state and decreases the oxy conformation. The turbidity measurements and differential scanning calorimetry techniques indicated a more stable conformation for hemoglobin in the presence of SDS up to 1mM. Electrochemical studies also confirmed a more difficult oxidation under these conditions. The induction of the deoxy form in the presence of SDS was confirmed by densitometry techniques. The compact structure of deoxyhemoglobin blocks the formation of met-conformation in low SDS concentrations.

• 약학회지
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• 제38권3호
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• pp.300-310
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• 1994

Physicochemical properties for the inclusion complex of chenodeoxycholic acid(CDCA) and it's $7{\beta}-hydroxy$ epimer ursodeoxycholic acid(UDCA) with ${\beta}-cyclodextrin({\beta}-CyD)$ were studied. The formation of the complex in the solid state were confimed by polarized microscopy and differential scanning calorimetry(DSC). Proton nuclear magnetic resonance$(^1H-NMR)$spectroscopy showed that CDCA and UDCA form an inclusion complex with ${\beta}-CyD$ in aqueous solution. The 1 : 1 stoichiometry of the complex was dextermined by the continuous variation method. From DSC and $^1H-NMR$ studies, there were not any differences between CDCA and UDCA. Complex of CDCA and UDCA showed increase in solubility and dissolution compared with CDCA and UDCA alone, respectively. Solubility pattern of UDCA complex was pH independent but, CDCA complex was like that of CDCA. Dissolution rate increased markedly in case of UDCA complex compared with CDCA complex, especially in acidic pH value.

• 한국응용과학기술학회지
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• 제24권4호
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• pp.416-426
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• 2007

Polypropylene (PP) composites with wood flour/wax/coupling agent were manufactured by melt compounding and injection molding. The influence of wood flour(WF), wax, and coupling agent on the mechanical and thermal properties of the composites was investigated. The addition of wood flour to neat PP has the higher tensile modulus and strength compared with neat PP. The presence of wax also improved the tensile modulus. At the same loading of PP and WF, the addition of coupling agent highly decreased the tensile modulus, and increased the tensile strength. From thermogravimetric analysis (TGA), the addition of wax improved the thermal stability of the composites in the later stages of degradation. The presence of MAPP and wood flour in turn decreased thermal stabilities of composites. From differential scanning calorimetry analysis (DSC), neither the loading of wax. nor the presence of MAPP has shown significant effect on the thermal transition of composites.

• Composites Research
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• 제14권2호
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• pp.33-42
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• 2001

DSC(differential scanning calorimetry)를 이용하여 S2-유리섬유/폴리에스터 프리프레그 복합재료의 경화반응식을 구성하였다. 구성된 경화식과 블리더의 수지 함침에 의한 열전달 조건의 변화를 고려하여, 두꺼운 복합재료의 두께 방향 위치에 따른 온도분포를 계산하였다. 유래섬유 복합재료의 경화중 온도과승을 줄이기 위한 방법으로 냉각 및 재가열 구간을 도입하여 경화 사이클을 개선하였다. 냉각-재가열 구간이 없는 기존의 경화 사이클과 개선된 경화 사이클로 두꺼운 복합재료를 각각 제조하여 short beam shear 시험 및 Barcol 경도시험을 실시하고, 그 결과를 비교하였다.

• 한국식품영양학회지
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• 제20권2호
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• pp.185-194
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• 2007

This study was performed to evaluate the physicochemical, sensory evaluation of Backsulgi changed with germinated brown rice flour(GBRF) at different ratio. Moisture content decreased gently during storage and the decrease was less in GBRF-added groups than the control group. The color L value decreased significantly by with increasing the GBRF, wherease the redness(a) and yellowness(b) were both increased. As the result of measurement with texture analyzer, hardness, gumminess, chewiness, adhesiveness and fracturability of Backsulgi tended to decrease in proportion to the amount of GBRF in the formula. The thermal properties of Backsulgi were investigated by differential scanning calorimetry(DSC). Onset temperature and peak temperature of gelatinizatino in thermal characteristics showed low in case of addition of GBRF into Backsulgi. All samples changed with GBRF had low values in change of melting enthalphy. In the sensory evaluation, Backsulgi with GBRF were superior in flavor, cohesiveness, hardness, chewiness and moistureness than that of control. And Backsulgi with 20% GBRF showed the highest score in overall acceptability. Therefore we concluded that the addition of GBRF on Backsulgi improve the sensory characteristics as well as delay the retrogradation.

• 한국식품과학회지
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• 제30권1호
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• pp.237-240
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• 1998

새로운 저열량 감미료인 tagatose를 이용한 초콜렛을 제조하여 설탕으로 제조한 초콜렛과 물성을 비교하였다. 제조한 초콜렛의 물성을 Casson 식에 적용한 결과 tagatose를 첨가하여 만든 초콜렛의 consistency index는 1,070 cp이었고 yield stress는 3.4 Pa으로 설탕을 사용한 초콜렛과 유사한 점도 특성을 보였다. Tagatose를 첨가하여 제조한 초콜렛을 DSC를 사용하여 열 특성을 살펴본 결과 설탕을 사용한 초콜렛과 유사하였다. 두 초콜렛의 점성 특성과 열 특성은 유사하였으나 강도의 경우는 tagatose를 사용한 제품의 강도가 설탕으로 만든 초콜렛의 강도보다 떨어짐을 보여주었다.