• Proceedings of the Korean Society For Composite Materials Conference
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• 2005.11a
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• pp.71-74
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• 2005

In this paper, the effects of the MWCNTs on the PTC characteristics of the conventional CB/polymer nanocomposites were investigated. For the uniform dispersion of the MWCNTs in the polymer matrix., nitricacid-treated MWCNTs were dispersed with the dissolved HOPE in the solvent. After evaporating solvent, the dried master batches in the oven were melt blended mixed with CB and HDPE to obtain the PTC materials. The initial resistivity of PTC materials decreased and the PTC intensity increased with the MWCNTs. During three repeated heating and cooling cycles, the PTC materials containing MWCNTs showed a great reproducibility due to the conductive network structures of CB particles and MWCNTs.

• Journal of the Korean Society of Laryngology, Phoniatrics and Logopedics
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• v.24 no.2
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• pp.122-124
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• 2013

Nowadays, microwave ovens are commonly used for cooking. However, the cooking certain food in microwave ovens can be hazardous. It has been reported that the heating eggs in a microwave oven can cause an explosion and injuries. The exploding eggs can cause burn injury of face, neck, eyelid, pharynx and larynx. Direct thermal damage to the larynx after swallowing microwave-heated eggs is rare. The authors report a larynx thermal injury due to microwave-heated eggs and review the cause and the prevention methods of exploding eggs.

• 한국정보디스플레이학회:학술대회논문집
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• 2002.08a
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• pp.293-296
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• 2002

Surface relief holograms are fabricated by means of irradiation of laser interference patterns. The diffraction efficiency and the surface relief depth depend on the writing energy and the polarization of the writing laser beam. This structure is very stable at temperatures under glass transition temperature $T_g$ and can be erased by heating above $T_g$. We proposed a new technique to control the surface relief structure. The electric charge was deposited on the surface relief grating in a corona-depositing poling setup in an oven. The first-order diffraction efficiency measured before and after corona discharge increased from about 0.24 % to about 28 %. This diffraction efficiency increase is mainly caused by the increase of the relief depth caused by the electric charge. The relief depth is increased from 20 nm to 350 nm by corona charging. .

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.43 no.2
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• pp.24-30
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• 2011

The accelerated aging characteristics of electroconductive papers manufactured with a mixture of carbon fiber were investigated by heating in dry oven. By accelerated aging time, the tensile strength, tensile stretch of the papers were decreased more slowly with increase of carbon fiber content, but the electrical conductivity was more rapidly decreased in case of high carbon fiber content. The weight loss of papers by thermal analysis were reduced as increasing the carbon fiber content. These results were indicated that the electrical conductivity of carbon fiber was diminished easily by heat aging, but thermal characteristic of carbon fiber was much better than that of wood pulp.

• Journal of Families and Better Life
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• v.19 no.5
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• pp.259-277
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• 2001

The purpose of this study was to identify household’s level and standard of consumption and their related variables in order to derive some useful implications for developing sustainable lifestyle. Data were collected from 567 household wives living in Seoul and the five Metropolitan cities in Korea. The results showed that most households owned such goods as central heating system, shower and bath, refrigerator, microwave oven, vacuum cleaner, washer. TV video player, personal computer, mobile phone, and car. They thought that most of the goods were necessary for the desired level of living and has a strong aspiration to buy those goods. This implied a tendency of uniformity in need perceptions and consumption patterns among Korean households. However, level and standard of consumption measured in selected living area differed according to age. education family size, household income, occupation, and the size housing, which showed that different approach was needed for developing sustainable lifestyle according to these variables.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.3
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• pp.423-432
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• 2010

In order to streamline bread making process that is time-consuming in regard to the characteristics of process, this study focused on microwave irradiation to dough and raising its temperature to monitor potential variations of dough properties and bread quality, and also examined optimum irradiation time to deduce effective ways for streamlining bread making process. According to analyze dough properties depending on microwave irradiation time, it was found that microwave heat (MWH) 2 showed the highest specific volume and oven spring of all and the lowest hardness (i.e. the highest softness). Moreover, MWH 2 scored the highest points in overall preference under sensory characteristics. As a result, it found that 80-second heating of 700 g bread dough, when exposed to microwave irradiation, contributed to the highest quality of bread.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2003.11a
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• pp.368-371
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• 2003

The humidity sensors with a stable characteristics and gas sensors operating at room temperature have been fabricated, and a multi-functional sensor system which has gas sensor, humidity sensor, temperature sensor and control circuit has been applied to the microwave oven system. For a suitable cooking state, the humidity sensors was more applicable to heating and defrosting condition than gas sensors, however, the dynamic characteristics of gas sensors were obtained in the easy burning food such as pop corn.

• Journal of Electrochemical Science and Technology
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• v.12 no.3
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• pp.297-301
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• 2021

Microbial fuel cells (MFCs) convert chemical energy to electrical energy via electrochemically active microorganisms. The interactions between microbes and the surface of a carbon electrode play a vital role in capturing the respiratory electrons from bacteria. Therefore, improvements in the electrochemical and physicochemical properties of carbon materials are essential for increasing performance. In this study, a microwave and sulfuric acid treatment was used to modify the surface structure of graphite granules. The prepared expandable graphite granules (EGG) exhibited a 1.5 times higher power density than the unmodified graphite granules (1400 vs. 900 mW/m³). Scanning electron microscopy and Fourier transform infrared spectroscopy revealed improved physical and chemical characteristics of the EGG surface. These results suggest that physical and chemical surface modification using sulfuric acid and microwave heating improves the performance of electrode-based bioprocesses, such as MFCs.

• Korean Journal of Poultry Science
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• v.46 no.3
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• pp.137-154
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• 2019

This study was conducted to develop and compare Samgyetang broth from extract of pre-treated chicken feet. Chicken feet were subjected to non-heating (control), heating at $70^{\circ}C$ for 12 h in a hot air dryer, and heating at $180^{\circ}C$ for 1 h in an oven. The heat-treated chicken feet were extracted at $121^{\circ}C$ for 1 h and 2 h, respectively. The extract was placed in a pouch with whole chicken carcass ($470{\pm}10g$). The sealed Samgyetang retort was made according to the industrial method. The pH of the extract from preheated chicken feet was lower than that extracted from fresh chicken feet. The Thiobarbituric Acid Reactive Substances (TBARS) value of the preheated chicken feet extract was significantly lower (P<0.05) than that of fresh chicken feet extract, but there were no significant differences among the broths. As the extraction time increased, the pH and TBARS value decreased in the extract (P<0.05) but increased in the broth (P<0.05). According to the sensory evaluation test, the extract from 1 h hot air heating and drying was significantly better in appearance, aroma, and overall preference than the other treatments (P<0.05). The GC-MS results showed that benzaldehyde and benzothiazole, which are widely known to give meat and nuts flavor, were detected in those treatments (P<0.05). The Samgyetang broths prepared from 1 h hot air heating and drying extract were significantly higher in the overall acceptability according to the sensory test (P<0.05). In summary, the quality of retort Samgyetang broth can be improved by adding chicken feet extract which is subjected to heating and drying for 1 h.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.3
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• pp.268-274
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• 1984

The purpose of this study was to investigate the physico-chemical effects of a potato starch and a purified potato starch under the condition of the microwave heating. They were exposed to the microwave energy in a 950 W, 2,450 MHz oven for 30 through 120 seconds. As the microwave heating time was increased, the contents of moisture and the crude fat of the samples were remarkably decreased irrespective of the starch composition, but on the other hand the contents of crude ash was slightly decreased and the crude protein was almost unchanged. The rings of crystallinity come to gradually changed in the X-ray diffraction pattern, and then the only 1 ring, of which interplanner spacing is wide, is changed strikingly. As the microwave heating time is increased, the starch granules which observed by a scanning electron microscope were broken partially with a special form, and the granules of purified potato starch were broken faster than those of potato starch. With the same condition that the microwave heating time was increased, while the gelatinization temperature comes to fall, the swelling power and the solubility were increased. Besides these, while the gelatinization temperature of the purified potato starch was lower than that of the potato starch, both the swelling power and the solubility of the purified potato starch is higher than those of the potato starch.