• Applied Chemistry for Engineering
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• v.7 no.3
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• pp.580-587
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• 1996

Synthesis of long fibrous $K_2Ti_4O_9$ was attempted to find a method to produce long fibrous $K_2Ti_6O_{13}$ and other derivatives and also phase transformation of $K_2Ti_4O_9$ synthesized was investigated. Long fibrous $K_2Ti_4O_9$ was succesively synthesized by the calcination reaction under the following reaction conditions ; reaction temperature of $1050^{\circ}C$, $TiO_2$ mole ratio to $K_2CO_3$ of 2.8 and reaction time of 3hrs, and scattering of calcined products for 10hrs with hot boiling water. $K_2Ti_4O_9$ showed lower structural stability under heat treatment and the structure of $K_2Ti_4O_9$ was converted to $K_2Ti_6O_{13}$ under heating temperature of over $250^{\circ}C$.

• Electrical & Electronic Materials
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• v.7 no.2
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• pp.138-144
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• 1994

Electrical conduction phenomena of $C_{22}$-quinolium(TCNQ) Langmuir- Blodgett(LB) films are reported through a study of current-voltage(I-V) characteristics along a perpendicular direction. The I-V characteristics were investigated by applying a step or a pulse voltage to the specimen as well as changing temperatures in the range of 20-250[.deg. C] It show an ohmic behavior in low-electric field, and a nonohmic behavior in high-electric field. This nonohmic behavior has been interpreted in terms of a conduction mechanism of space-charge limited current and Schottky effect. When the electric field is near the strength of 10$_{6}$ V/cm, there occur anomalous phenomena similar to breakdown. When step or pulse voltage is applied, the breakdown voltage shifts to the higher one as the step or pulse time width becomes shorter. To see the influence of temperature, current was measured as a function of temperature under the several bias voltages, which are lower than that of breakdown. It shows that the current increases to about 103 times near 60-70[.deg. C], and remains constant for a while up to around 150[.deg. C] and then suddenly drops. We have also performed a DSC(differential scanning calorimetry) measurement with $C_{22}$-quinolium(TCNQ) powder in the range of 30-300[.deg. C]. These results imply that the anomalous phenomena occuring in the high electric field are caused by the electrical and internal thermal effect such as a joule heating.ating.

• Journal of Food Hygiene and Safety
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• v.3 no.2
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• pp.53-58
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• 1988

This study was carried out to discuss a colorimetric method for the determination of nitrite in meat products issued by the Ministry of Health and Social Affaires of Korea (1985). 1) The recovery rates of nitrite of test solution extracted in the room temperature were higher than those obtained by the heating extraction. 2) In the room temperature, samples prepared with the sUce were more effective than the blendina method and the distlled water as extractina solvent for nitrite was more effective tban tbe phospbate buffer solution. 3) The extracting time showed that thirty minutes were enough to extract nitrite and the diazotizingcoupling reagents, 30% of sulfanilamide and N-l-naphthylethyienediamine were better than others. 4) The nitrite in a test soiution greatly decreased when the solution was distilled. In this case, the test solution should be used as a control. 5) Ten minutes were enough to couple nitrite.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.5
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• pp.499-509
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• 2018

This study optimized the bone-softening and fishy odor-reducing process for mackerel Scomber japonicus products using response surface methodology (RSM). The RSM showed that the optimum concentrations of doenjang and citric acid for reducing the fishy odor in bone-softened mackerel were 11.8% and 0.04%, respectively, and the optimum immersion time was 52.2 min. The estimated overall acceptance, salinity, and acidity of the products under these optimum conditions were 7.7 points, 1.1%, and 202.6 mg/100 g, respectively, which were similar to the actual measured values of $7.6{\pm}1.2$ points, $1.0{\pm}0.1%$ and $203.2{\pm}3.8mg/100g$. Moreover, the heating temperature and time for bone-softening based on RSM were $107.3^{\circ}C$ and 4.4 h, respectively. The estimated hardness and proportion of skin removed from the product under the optimal conditions were $161.5g/cm^2$ and 0.09%, respectively, which were also similar to the actual measured values of $171.1{\pm}12.6g/cm^2$ and $0.10{\pm}0.02%$. The optimum bone-softening and fishy odor-reducing process for mackerel consisted of the following steps: thawing (${\leq}10^{\circ}C$, 8 h), filleting, washing/dewatering, immersing in an 11.8% doenjang -0.04% citric acid solution for 52 min, washing/dewatering, heating ($107.3^{\circ}C$, 4.4 h), freezing, depanning, internal and external packaging, and X-ray detection treatment.

• Proceedings of the Korean Society of Marine Engineers Conference
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• 2005.11a
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• pp.37-38
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• 2005

Although the law of classical fourier heat conduction predicts the heat conduction phenomena occurred in most engineering fields with a good accuracy, it is also well-known that the conventional fourier law of a heat conduction has an application limit when the heating and cooling are periodic for a short duration or when the heat conduction is analyzed in the extremely low temperature region. This application limit of classical fourier law results from the fact that it assumed the infinite speed of a heat wave. In this study, we investigated the feasibility of whether the molecular dynamics could be used to calculate the speed of a heat wave through a solid. The calculated sound velocity showed a good agrement with the theoretical prediction qualitatively. From the calculated results, we confirmed that the same methodology can be applied the evaluation of the speed of a heat wave.

• Journal of Energy Engineering
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• v.19 no.3
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• pp.195-202
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• 2010

A third of primary energy is lost as a waste heat. To improve this inefficient use of energy, systems using chemical reaction have been suggested and studied. In this study, methanol decomposition/synthesis reaction as a chemical reaction was selected for long time heat storage and long distance heat transport system because of safe, cheap and gaseous product. The purpose of this study is to find the optimal conditions in the methanol decomposition and synthesis reactions for long distance heat transport. Several parameters such as reaction temperature, pressure, $H_2$/CO ratio, space velocity, catalyst particle size were tested to find the effects on the reaction rates for the methanol synthesis. And the reaction temperature, space velocity, catalyst particle size were tested to find the effects on the production concentration for the methanol decomposition.

• Resources Recycling
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• v.5 no.3
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• pp.50-55
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• 1996

The synthesis of Ca,,(PO,),(OH), by adding (NFIa)J),HPO, to lhe solution of Ca(NO,), dlssolvad CaO in HNO, and contmlled pH with NH,OH was carried out for certain time at room temperahire and atmosphere. Ca,,(PO,),(OH), was rorrned at the range from pN 10 to pH 13. The particle s~zeof Ca,,(PO,),(OH)i was 0.1-0.5 &In. Thc optimum reaction lime was 30 min, and the temperature was 40-70$^{\circ}$C. the shape also was not changed in spite of heating to iDVC hr 1 hour the c~ystalliratian temperature was 90$^{\circ}$C Ca,,(PO,),(OH), was calcinatcd and the shape also was not changzd, in spile of hcaling to 500$^{\circ}$C for 1 hour. But Ca,,(PO,),(OH), calcinated for lhour al 800$^{\circ}$C was changed to the spheric particle of Ca,,,(PO,),(OH),, CaO and Ca,(PO,),.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1477-1484
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• 2005

The effects of various seasoning components, pH of seasoning solution, heating time and storage temperature were investigated on the color and textural properties of the salted radish root (nanmooji) The effects of individual seasoning components in the salted radish root, additives of polyphosphate (AD3), citric acid (AD5), malic acid (AD2) delayed the color changes and softening more, compared to control soaked in water. On the other hand, additives of potassium sorbate (AD1), succinic acid (AD7), MSG (AD8), saccharin (AD6) accelerated the color changes and softening of the salted radish roots. The effects of pH of seasoning solution($X_1$), and heating time ($X_2$) were central composite design and response surface analysis. R- square represented dependent variables correlated independent variables ($X_1,\;X_2$), showed over 0.8 in the color and area value calculated thickness and firmness of salted radish root. Especially, R- square of 'b' represented 'yellow-green' was 0.899. And the result of crossing analysis of individual independent variables ($X_1,\;X_2$), showed that both independent variables had significant effects on the color and textural changes of the salted radish root. The salted radish root increased its color changes and softening, rapidly at $40^{\circ}C$, compared to the other storage temperatures at most storage periods.

• Journal of Bio-Environment Control
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• v.22 no.2
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• pp.87-90
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• 2013

The average annual and winter ambient air temperatures in Korea have risen by $0.7^{\circ}C$ and $1.4^{\circ}C$, respectively, during the last 30 years. Due to climate change, the occurrence of abnormal weather conditions has become more frequent, causing damage to vegetable crops grown in Korea. Hot pepper, chinese cabbage and radish, the three most popular vegetables in Korea, are produced more in the field than in the greenhouse. It has been a trend that the time for field transplanting of seedlings is getting earlier and earlier as the spring temperatures keep rising. Seedlings transplanted too early in the spring take a longer time to resume the normal growth, because they are exposed to suboptimal temperature conditions. This experiment was carried out to figure out the change of cellular tissue of chinese cabbage under the condition of low temperature to provide the information regarding the coming climatic change, on the performance of 'Chunkwang' chinese cabbage during the spring growing season. In our study, plant height, number of leaf, chlorophyll and leaf area was lower at the open field cultivation than heating house treatment after transplanting 50 days. Especially in fresh weight, compared with heating treatment, open field and not heated treatment were notably low with the 1/3 level. Of damage symptoms due to low temperature cabbage leaves about 10 sheets when $-3.0^{\circ}C$ conditions in chinese cabbage was a little bit of water soaking symptoms on the leaves. $-7.4^{\circ}C$ under increasingly severe water soaking symptoms of leaf turns yellow was dry. Microscopy results showed symptoms of $-3.0^{\circ}C$ when the mesophyll cell of palisade tissue and spongy tissue collapse, $-7.4^{\circ}C$ palisade tissue and spongy tissue was completely collapsed. The result of this study suggests that the growers should be cautioned not to transplant their chinese cabbage seedlings too early into the field, and should be re-transplanting or transplanting other plants if chinese cabbage are exposed to suboptimal temperature conditions ($-3.0^{\circ}C$ or $-7.4^{\circ}C$).

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.78-88
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• 2013

Marinated beef galbi is a traditional Korean dish cooked with soy sauce, pear juice, onion, sesame oil, and sugar. However, there are many differences in beef galbi, including flavor and physicochemical aspects, depending on cooking conditions. Therefore, the physicochemical characteristics of marinated beef galbi prepared through various recipes was evaluated for its effects on pH, texture, aging, proteolysis, heating conditions, cooking time, and flavor compounds (pyrazines, IMPs, or FAAs). There were significant differences in salt concentration (0.8~3.03%), pH (4.89~6.22), and solid soluble contents (1.34-6.31 Brix) between recipes in this study. In the Pearson assay for sensory evaluation, overall preference correlated well with texture (a well-known sensory attribute in meat evaluation). Controlling the pH of meat through soaking in lemon solution, alkali water, phosphate, and baking powder solution, improved water holding capacity as much as 9 to 15% compared with the control. The myofibril index (MFI) of marinated meat stored at $4^{\circ}C$ increased 32% with 24 hours of aging and reached 39% at 48 hours of aging, and its fragmentation was observed through microscopy. SDS-PAGE showed hydrolysis of acid-soluble collagen by the pear juice, possibly related to meat tenderness. On the basis of surface temperature, the cooking time was estimated to be 8 minutes with pan heating at $170^{\circ}C$, 6 minutes at $270{\sim}300^{\circ}C$, and 4 minutes with charcoal at $700{\sim}900^{\circ}C$. Different pyrazine compounds, such as 2-methyl-3-phenylpyrrol(2,3-b) pyrazine (the typical product of the browning reaction) was mainly detected, and IMP (one of the main taste compounds in beef) was in higher amounts with the charcoal treatment, potentially related to its flavor preference among treatments. Our results demonstrate an effective case study and cooking system for beef galbi.