• Polymer(Korea)
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• v.38 no.2
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• pp.188-192
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• 2014

In this work, it is possible to simply improve the molecular ordering of a conjugated polymer thin film by dipping into poor solvent. The structural order, optical, and electrical properties of poly(3-hexylthiophene) (P3HT) films were profoundly influenced by dipping time and solubility of solvent. Especially the dipping time in methylene chloride was controlled to efficiently improve the molecular ordering of the P3HT. The correlation between the structural order and the electrical properties was used to optimize the dipping time in the appropriate solvent.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.604-612
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• 2012

The quality characteristics of yackwa made with goami powder at different baking temperatures (150, 160, 170, 180) and baking times (15, 20, 25 min) and at different dipping temperatures (65 and $80^{\circ}C$) and dipping times (15 and 30 min) were evaluated. To determine the optimal temperature and time for yackwa containing goami powder, color values, preference color and pictures were determind. The baking temperatures were $150^{\circ}C$ for 25 min, $160^{\circ}C$ for 15 min and 20 min, and $170^{\circ}C$ for 15 min. The weight of yackwa was heavier at low dipping temperatures and long dipping times. L-values and b-values were the highest at short dipping times. Hardness, moisture and overall preference was the lowest at low dipping temperatures and long dipping times.

• Journal of the Korean Society of Food Culture
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• v.24 no.4
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• pp.426-432
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• 2009

The quality of baked Yackwa with rice bran oil varied with dipping temperature (80 and 25$^{\circ}C$) and dipping time (5, 10, and 15 minutes at 80$^{\circ}C$, and 60, 90, and 120 minutes at 25$^{\circ}C$). The moisture content and hardness of baked Yackwa increased and decreased, respectively, with dipping time. The expansion ratio increased with time when baked Yackwa was dipped at 80$^{\circ}C$, but decreased with time when dipped at 25$^{\circ}C$. Flavor and color were optimal for product dipped at 80$^{\circ}C$ for 15 minutes followed those dipped at 25$^{\circ}C$ for 120 minutes; the dipping conditions produced no significant difference in the degree of expension, aroma, texture, and overall quality. Baked Yackwa showed better results than fried Yackwa in sensory evaluation.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.536-540
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• 1988

Effects of blanching time, chemical dipping, freezing method and storage period on texture, color and yield of frozen whole and sliced mushrooms were investigated, and the results are summarized as follows; Frozen whole mushrooms blanched for 5min. had markedly tougher texture than mushrooms blanched for 1 or 2 minutes. As the storage time of frozen mushrooms increased from 3 to 6 months, shear press values increased very significantly. The texture of Freon frozen and plate frozen mushrooms was similar after 3 months storage. Blanching time did not affect texture of frozen sliced mushrooms significantly, but storage time did. The results of sensory evaluation for texture were in good agreement with shear press values. Chemical dipping methods were effective in maintaining desirable color of frozen whole and sliced mushrooms stored for 3 months. The yield of frozen whole mushrooms was significantly increased by shortening blanching time in combination with chemical dipping. Sliced mushrooms required at least 2 min. blanching, to avoid excessive breakage in mechanical slicing operation, for better yield.

• Bulletin of the Korean Chemical Society
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• v.34 no.11
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• pp.3340-3344
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• 2013

The fabrication of polymer field-effect transistors with good electrical properties requires the minimization of molecular defects caused by low molecular weight (MW) fractions of a conjugated polymer. Here we report that the electrical properties of a narrow bandgap conjugated polymer could be dramatically improved as a result of dipping a thin film into a poor solvent. The dipping time in hexanes was controlled to efficiently eliminate the low molecular weight fractions and concomitantly improve the molecular ordering of the conjugated polymer. The correlation between the structural order and the electrical properties was used to optimize the dipping time and investigate the effects of the low MW fraction on the electrical properties of the resulting thin film.

• Journal of the Korean Ceramic Society
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• v.29 no.2
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• pp.107-118
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• 1992

Alumina supports for TiO2 ultrafiltration membrane coating were prepared by presintering disk-type preforms at 140$0^{\circ}C$. These supports showed uniform microstructures which had the apparent porosity of 40%, the pore size distribution in the range of 0.1~0.5${\mu}{\textrm}{m}$, and the water flux of 1400ι/$m^2$.h at the pressure difference of 10 atm. The optimum pH and concentration of the TiO2 sol for coating were 0.8 and 1.0 wt%, respectively, and sol particles were identified as rutile forms of 20 nm size. Crack-free alumina-supported rutile TiO2 membranes could be prepared through well controlled drying and heating the gel layer coated by the sol-gel dipping. The pore size of the TiO2 membranes heat-treated at 50$0^{\circ}C$ for 2 hrs was 30~80$\AA$, and their thickness varied from 1.1 to 3.8 ${\mu}{\textrm}{m}$ in accordence with the dipping time (4~40 min). The flux of water through this composite membrane at 10 atm was found to be in the range from 800 to 1100ι/$m^2$.hr depending on the dipping time (10~40 min). The membrane thickness increased linearly with the square root of the dipping time and the slope was 0.62 ${\mu}{\textrm}{m}$/{{{{ SQRT { min} }}.

• Korean journal of applied entomology
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• v.31 no.4
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• pp.452-460
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• 1992

To establish the economical and reliable routine bioassay system for developing new insecticidal compounds, effects of leaf-dipping time, application methods, insect species and their developmental stages on susceptibilities of insects to insecticides were studied. The stable insecticidal activity appeared at the dipping time for 30-60 seconds in leaf-dipping method, and the most effective application methods were leaf-dipping method for apterous green peach aphid adults, and third instars of diamond-back moth and tobacco cutworm, whereas seedling+insect spray method for adults or third instars of brown planthoppers. For two-spotted spider mite, leaf-dipping or intact plant spray method was favorable. In the bioassay for chitin synthesis inhibitors, the inoculation of third instars of brown planthopper, diamond-back moth, tobacco cutworm and green peach aphid, and larvae of two-spotted spider mite to the young host plants treated by spray method were adequate bioassay methods.

• Plant Resources
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• v.7 no.3
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• pp.206-210
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• 2004

In order to find out the optimum harvest (dipping) date combined with sowing date on yield and nutrient quality of forage rye which is suitable at the Southern part of Korea, Paldanghomil variety was grown Sep. 2001 to May 2002 at Sunchon National University, and yield and nutrient quality of plant were observed. As harvest date and sowing date were delayed, the plant length was longest, number of leaves per plant was increased in the time of May 20 clipping. Fresh yield was the heaviest in the time of May 20 clipping and Oct. l0 sowing, and the most dry matter yield was the heaviest in the time of May 20 clipping and Oct. 10 sowing. Content of crude protein was the highest and that of crude fiber such as NDF, ADF, hemicellulose, cellulose and lignin were the lowest in the late time of clipping and sowing. Further more IVDMD was high and dry matter yield and digestible dry matter yield were the highest in the time of May 20 dipping and Oct. 10 sowing. Judging from the results reported above, at optimum harvest (dipping) date combined with sowing date for yield and nutrient quality of forage rye seemed to be the time of May 20 clipping and Oct. 10 sowing.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.659-666
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• 2003

The purpose of this study was to standardize the various methods and recipes of Hwajeun (glutinous rice pancake with flower) that appeare in the literature. For this purpose, the effects on sensory and physical characteristics of Hwajeun in various kinds of dipping syrups (S1 : honey, S2 : rice syrup, S3 : com syrup, S4 : sugar syrup and S5 : sugar) during storage for 24hrs were investigated. This experiment consisted of the measurement of water content, color difference meter, texture analyser and sensory evaluation for acceptance (color, flavor, moistness, softness, chewiness, adhesiveness, sweetness and overall acceptability). The moisture contents decreased with increasing storage time, indicating that S1 had a significantly (p<0.01) high value until 12hrs. The colorimetric values of lightness (L), redness (a) and yellowness (b) decreased and the total color difference values ($\Delta$E) increased with increasing storage time. In the two bite compression test, the hardness of S1 and S3 showed significantly (p<0.0001) lower values than other samples. As a result of the sensory evaluation for Hwajeun prepared with various kinds of dipping syrup, S1 and S3 were most preferred in color, flavor, moistness, chewiness, adhesiveness, sweetness and overall acceptability of sensory evaluation.

• Elastomers and Composites
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• v.29 no.1
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• pp.9-17
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• 1994

Methylmetharylate grafted latex(MGL) was prepared by emulsion graft copolymerization of methyl methacrylate onto natural rubber latex(NRL) by using t-butyl hydroperoxide and tetraethylene pentamine in an aqueous medium. Blending of MGL and NRL with different mixing ratio carried out and viscosity and particle size distribution of blend latex were determined. It was found that the optimum condition of mature time, vulcanizing temperature and time for preparation of blend latex films were investigated. latex films prepared by dipping process were meaured. As the reuslt, blend latex(NR-d-MG) films obtained from two-dipping system were more excellent than NR and MG film obtained from one-dipping system.