• Journal of the Korean institute of surface engineering
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• v.30 no.5
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• pp.320-332
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• 1997

The development of colored surface on zinc coating by the oxidation of a melten alloy of zinc with a minor amount of oxygen-avid additive such as tianium has been studied. Using a galvanizing Zinc alloy containing 0.1 to 0.3wt%Ti, gold, purple or blue color was developed clearly and stably, depending upon the extent of oxidation, by air cooling after hot dipping in a bath at temperature of $550^{\circ}C$ to $600^{\circ}C$. The source of the color is light interference with surface oxide layer. THe final color depends on the thickness of the color depends on the thickness of $TiO_2$, played So compositing, temperature and time at elevated temperature after are all controlling variables. Since oxidation film such as $TiO_2$ played role of passivation film, the corrosion resistance in a colored galvanized steel sheet. It is also thought that surface oxide layer of $TiO_2$ inhibited dissolution of the coating layer.

• Bulletin of the Korean Chemical Society
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• v.30 no.5
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• pp.1131-1134
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• 2009

Preparation of graded materials displaying gradients of desired properties is one of the important issues and less-developed areas in materials chemistry. For the first time we demonstrate facile control of porosity and length in the pores of AAO template in lateral directions by controlled dipping method. To demonstrate the versatility of the proposed method, laterally graded silica nanotubes are also prepared by using the laterally graded AAO templates. The method demonstrated here will open numerous possibilities for obtaining a variety of graded materials with lateral gradients of catalytic, electrochemical, mechanical and optical properties on the nanoscale.

• Journal of the Korean Institute of Landscape Architecture
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• v.25 no.2
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• pp.9-19
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• 1997

These studies were carried out to investigate seed propagation method and conducted using stem cuttings of Styrax japonicus for using as a woody landscape plant. The results are obtained as follows. After the H\sub2\SO\sub 4\ and GA\sub 3\ treatment to the seeds of Styrax japonicus, three months of warm treatment followed by cold stratification for four months increased seed germination rate. The rooting rate of Styrax japonicus was increased by the treatment with concentrated IBA, especially highest at 7,000ppm. Rooting percentages were highest for cuttings taken on July 15, 1995. Therefore, the most effective method for rooting of Styrax japonicus was treatment with 7,000ppm IBA on July 15 cuttings, which showed rooting rate of over 90%. Half-leaf-remained cuttings were more effective than those with two leaves on rooting of Styrax japonicus. Dipping for 10 seconds in IBA solution resulted in rooting rate of over 70%. The longer the treatment time the worse the rooting.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.5
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• pp.437-441
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• 2003

This research investigated the effects of processing conditions and natural antimicrobial materials on quality of freeze-dried, seasoned and roasted Alaska pollack (Theragra chalcogramma). The optimum dipping time and moisture contents of freeze-dried Alaska pollack were 1 sec in $1\%$ salt solution, $48.6\%$ respectively. The freeze-dried, seasoned and roasted Alaska pollack product showed high sensory value. As sterilization time increased over 30 mins in water bath at $100^{\circ}C$ the browning degree of the freeze-dried, seasoned and roasted Alaska pollack product increased. Among various antibrowning agents, $3\%$ corn starch was better in preventing browning than sporix treatment. The freeze-dried, seasoned and roasted Alaska pollack product added with lactate Ca and catechin had the antimicrobial, and the VBN contents of the product showed low level.

• Journal of Environmental Health Sciences
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• v.28 no.1
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• pp.41-49
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• 2002

Recently, pilot studies showed an evidence of reduction of airborne hexavalent chromium, Cr(VI), on PVC filter during air sampling and storage. However, the information on this in the field was limited. Thus, we studied the reduction behaviors of airborne Cr(VI) on PVC filters during sampling and storage at three field electroplating operations. Regression between sampling time and the reduction (ratio of Cr(VI) to total Cr concentrations) was not statistically significant (p>0.05). However, the reductions in samples collected for 240 ～ 340 minutes were significantly higher than those for 30 - 60 minutes. On the other hand, another experiment showed a good correlation (r=0.96) between sampling time and the reduction without an exceptional value. Storage temperature was not a factor affecting the reduction of Cr(VI) collected on PVC filter. The loss of Cr(VI) samples stored in alkali solution (2% NaOH/3% Na$_2$CO$_3$) was significantly lower than that stored in vial according to NIOSH method (p<0.05). Thus, dipping Cr(VI) samples into alkali solution was a storage method to minimize tile reduction.

• Korean Journal of Food Science and Technology
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• v.41 no.5
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• pp.578-586
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• 2009

This study was conducted to determine the effects of alkaline electrolyzed water (AIEW), acidic electrolyzed water (AcEW), 1% citric acid, and 100 ppm sodium hypochlorite, either alone or in combination with citric acid, in reducing the populations of spoilage bacteria and foodborne pathogens (Listeria monocytogenes and Escherichia coli O157:H7) on lettuce at various exposure times (3, 5, and 10 min) with different dipping temperatures (1, 20, 40, and $50^{\circ}C$). In addition, the inhibitory effect of alkaline electrolyzed water combined with citric acid on the browning reaction during storage at $4^{\circ}C$ for 15 days was investigated. Compared to the untreated control, electrolyzed water more effectively reduced the number of total bacteria, mold, and yeast than 100 ppm sodium hypochlorite under the same treatment conditions. All treatments exposed for 5 min significantly reduced the numbers of total bacteria, yeast, and mold on head lettuce. The inactivation effect of each treatment on head lettuce was enhanced as the dipping temperature increased from 1 to $50^{\circ}C$, but there was no significantly difference at temperatures greater than $40^{\circ}C$ (p<0.05). The total counts of yeast and mold in head lettuce were completely eliminated when a combination of 1% citric acid and AlEW treatment was used at temperatures greater than $40^{\circ}C$. However, decreased reduction in L. monocytogenes (2.81 log CFU/g), and E. coli O157:H7 (2.93 log CFU/g) on head lettuce was observed under these treatment conditions. In addition, enhanced anti-browning effect was observed when the samples were subjected to both 1% citric acid and AlEW treatment at temperatures greater than $40^{\circ}C$ compared to when single treatments alone were used. Thus, this combined treatment might be considered a potentially beneficial sanitizing method for improving the quality and safety of head lettuce.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.8 no.1
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• pp.37-45
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• 1975

The present study was ,conducted to evaluate the effects of condensed phosphates on the refeezing damage of Alaska pollack muscle. The fillets were dipped in such solution as 5 and $10\%$ sodium polyphosphate, 1 and $5\%$ mixture of sodium polyphosphate and sodium pyrophosphate (1:1, w/w) for 1 and 5 minutes, respectively, before refreezing. And fillets were frozen at $27^{\circ}C\~28^{\circ}C$ and stored for 15 days at $-18^{\circ}\~-20^{\circ}$. The degree of denaturation was estimated by determining amounts of drip relased, content of total solids, nitrogen, and DNA in the drip an cooking-weight-loss. Phosphorus absorbed in the muscle was also determined. Phosphorus absorbed in the fillets treated with loft solution of sodium polyphosphate for 5 minutes amounted to 101 mg/100g muscle as $P_2O_5$. The absorption was dependent on tile concentration of treating solution rather than on the dipping time. The increase of phosphorus absorption seemed to affect to reduction of drip. Among the treating conditions, $10\%$, 5 minutes and $10\%$ 1 minute with sodium polyphosphate appeared most effective ones on drip reduction. The effect of $5\%$, minutes with the mixture of sodium polyphosphate and sodium pyrophosphate did not show so benefitable effect in refrozen fillets. As a tendency total solids, nitrogen, and DNA in tile drip varied proportionally to the amount of drip released. And the content of DNA was lower than the amount. Treatment, at higher the concentration and longer the dipping time, resulted in the lower cooking-weight-loss and the better quality on organoleptic test of thawed fillets.

• Current Research on Agriculture and Life Sciences
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• v.31 no.1
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• pp.56-60
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• 2013

This research was carried out to produce rainbow-colored roses from white cut rose, Rosa hybrida 'Denice', to meet customers' desire of having various colors of roses. The higher temperature of dyeing solution used, the faster coloring time surveyed. In high temperature, the flowering speed of cut flower accelerated and after treating more than 4 hours, the edges of flowers became too dark or dry. In the condition of concentration of dyeing solution, $11g{\cdot}L^{-1}$ dyed faster than $7.5g{\cdot}L^{-1}$, however, no differences between $15g{\cdot}L^{-1}$ and $11g{\cdot}L^{-1}$ have observed. It looked fast coloration at the stage of early blooming, but all three different petal opening stages need similar time to get even coloration from outer to inner petals. For the consideration of commercial value, flowers with 3-4 petals opened are better quality than flowers with less petals opened. It was possible to make rainbow-colored rose by dipping 'Denice' with 3 primary color combination, Hot Pink, True Blue, and Yellow dyes, at the best result conditions of $20^{\circ}C$ solution temperature, 3-4 petals opening stage, 11g/L concentration of dye solution and 3 hours dipping, respectively.

• Journal of Life Science
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• v.19 no.6
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• pp.751-755
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• 2009

This study was attempted to provide basic data for effective sanitization of sprouts. Sanitization treatments were performed by dipping four sprouts (alfalfa, broccoli, clover and red radish) into chlorine water. Microbial analyses were composed of the total plate count (TPC), coliform count, and E. coli count. All examined sprouts exhibited high levels of TPC ($10^{7}$ CFU/g) and coliform ($10^{6}$ CFU/g). E. coli was detected in broccoli and red radish sprouts in the range of $10^3{\sim}10^4$ CFU/g. Among chlorine water sanitization, the microbial reduction was largest in 100 ppm chlorine water, and its TPC and coliform counts decreased to $8.0{\times}10^5{\sim}2.7{\times}10^6$ CFU/g and $4.3{\times}10^5{\sim}4.6{\times}10^5$ CFU/g, respectively. E. coli was not detected in all sprouts that were given 100 ppm chlorine water treatment. The effective dipping time in 100 ppm chlorine water treatment was 30 min and 60 min, in which TPC were below the microbiological safety limits of ${\times}10^{6}$ CFU/g. Coliform counts were decreased to $9.1{\times}10^4{\sim}2.4{\times}10^5$ CFU/g when the sprouts were dipped for 30min, and kept the similar level after that time. These levels exceeded the microbiological safety limits of $10^{3}$ CFU/g. E. coli was not detected in samples by 100 ppm chlorine water treatment.

• Journal of the Microelectronics and Packaging Society
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• v.24 no.4
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• pp.85-90
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• 2017

The $TiCl_4$ as a blocking material is adsorbed in the mesoporous $TiO_2$ electron transfer layer(ETL) of the Perovskite solar cell to prevent the direct contact between the FTO electrode and the photoactive layer(AL), and facilitate the movement of the electrons between $TiO_2:TiCl_4$ ETL and Perovskite AL to improve the photoelectric conversion efficiency(PCE). The structure of the perovskite solar cell is FTO/$TiO_2:TiCl_4$/Perovskite($CH_3NH_3PbI_3$)/spiro-OMeTAD/Ag. It was investigated that the dipping time of the $TiO_2$ into $TiCl_4$ aqueous solution affects on the photoelectric characteristics of the device. By the dipping for 30 minutes, the PCE of the perovskite solar cell with the $TiO_2:TiCl_4$ ETL was the highest 10.46%, which is 27% higher than the cell with $TiO_2$ ETL. From SEM, EDS, and XRD characterization on the $TiO_2:TiCl_4$ ETL and the perovskite AL, it was measured that the decrease of the porosity of the $TiO_2$ layer, the detection of the Cl component by the $TiCl_4$ adsorption, the cube-type morphology of perovskite AL, and shift of the $PbI_2$ peak of the perovskite AL. From these results, it was confirmed that the $TiO_2:TiCl_4$ ETL and the perovskite AL were formed.