• Journal of the Korean Ceramic Society
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• v.35 no.2
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• pp.129-136
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• 1998

The effects of MgO on the resistance to corrosion and oxidation of Al2O3-SiC-C refractory have been in-vestigated. The resistance to oxidation was improved as the amount of MgO increased. The resistance to corrosion was enhanced until 2 wt% MgO content but degraded over that content. From the dependence of temperatuer on the oxidation resistance oxidation was suppressed by the microstructural densification caused by spinel formation over 1200~130$0^{\circ}C$and the formation MgO-Al2O3-SiO2 liguid-phase over 130$0^{\circ}C$ The weight loss of specimens containing MgO with various purity at range of 95 to 99% and par-ticle size of -0.045 mm to -0.074 mm was examined. The oxidation resistance was not changed signficantly with the particle size and purity of MgO powders.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.2
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• pp.282-286
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• 2013

Many manufacturing processes damage the structure of meat products and this often contributes to lipid oxidation which could influence warmed-over flavor (WOF) in precooked beef that is reheated beef. Electrical stimulation causes contraction of muscles and improves tissue tenderization. The purpose of this study was to evaluate the rate of lipid oxidation or warmed-over flavor that could be affected by electrical stimulation of precooked roast beef after refrigerated storage and reheating. The results show that there was no significant difference between chemical compositions and cooking yields when comparing non-electrically stimulated and electrically stimulated roast beef. Moreover, electrical stimulation had no significant effect on oxidative stability and off-flavor problems of precooked roast beef as evaluated by thiobarbituric acid reactive substances (TBARS) and sensory test (warmed-over aroma and warmed-over flavor). However, there was an increased undesirable WOF and a decrease in tenderness for both ES and Non-ES treatments over refrigerated storage time. Electrical stimulation did cause reactions of amino acids or other compounds to decrease the desirable beef flavor in re-cooked meat.

• Carbon letters
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• v.1 no.1
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• pp.17-21
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• 2000

Catalytic reduction and oxidation of NO over polyacrylonitrile based activated carbon fibers (PAN-ACF) under various conditions were carried out to develop removal process of NO from the flue gas. The effect of temperature, oxygen concentration and the moisture content for the reduction of NO with ammonia as a reducing agent was investigated. The reduction of NO increased with the oxygen concentration, but decreased with the increased temperature. The moisture content in the flue gas affects the reduction of NO as the inhibition of the adsorption of the other components and the reaction on the surface of ACE For the oxidation of NO to $NO_2$ over PAN-ACF without using a reducing gas, it showed the temperature and the oxygen concentration of the flue gas are the important factors for the NO conversion in which the conversion increased with oxygen concentration and decreased with the temperature increase and might be the alternative option for the selective catalytic reduction process.

• Journal of Korean Society for Atmospheric Environment
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• v.14 no.1
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• pp.63-72
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• 1998

Simultaneous CO and $C_3H_6$ oxidation was carried out over noble metal supported monolith catalysts in a flow thorugh type reactor at the temperature ranging from room temperature to $500^\circ$C. Pt and Pd were selected as major active species, 10wt% of Ce was impregnated as an additive and alumina and silica were used as supports. The reactant gases were simulated and the reaction products were analyzed by on-line G.C.. EDX, SEM, TGA, XRD and optical microscope were used to analyze the characteristics of the prepared catalysts. Under the given conditions in this study, the catalysts supported on alumina showed better activity for CO oxidation, while Pd catalysts showed better activity for $C_3H_6$ oxidation. The improvement of conversion due to increase in thermal stability possibily by Ce addition was observed only for Pt catalysts.

• Bulletin of the Korean Chemical Society
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• v.23 no.3
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• pp.369-373
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• 2002

The liquid phase oxidation of p-xylene has been carried out with oxygen-enriched gas, and the manganese component was precipitated probably via over-oxidation to $Mn^{4+}$. The precipitation increased with rising oxygen concentration in the reaction gas and occurred mainly in the later part of the oxidation. The activity of the reaction decreased, and the blackening of the product and side reactions to carbon dioxide increased with the degree of precipitation. Precipitation can be decreased with the addition of metal ions, such as cerium, chromium and iron.

• Journal of Korean Society for Atmospheric Environment
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• v.20 no.4
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• pp.515-521
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• 2004

The catalytic oxidation of volatile organic compounds (methanol. acetaldehyde) has been characterized using the copper phthalocyanine catalyst in a fixed bed flow reactor under atmospheric pressure. The catalytic activity for pretreatment conditions was examined by this reaction system. The catalytic activity was ordered as follows: metal free-PC＜Cu ($\alpha$)-PC＜Cu ($\beta$)-PC The formaldehyde, carbon monoxide as a partial oxidation product of methanol and acetaldehyde over Cu ($\alpha$)-PC catalyst were detected and the conversions of methanol and acetaldehyde were accomplished above 95% over Cu ($\alpha$) -PC, Cu ($\beta$) - PC catalyst at 35$0^{\circ}C$. The pretreated metal free -PC, Cu($\alpha$)-PC, Cu($\beta$)-PC catalysts have been characterised by TGA, EA and XRD analysis. The catalytic activity pretreated with air and $CH_3$OH mixture (P-4) or air only (P-5) was very excellent. XRD and EA results showed that Cu($\alpha$)-PC, Cu($\beta$)-PC were destroyed an(1 new metal oxide such as CuO were formed.

• Bulletin of the Korean Chemical Society
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• v.23 no.6
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• pp.799-803
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• 2002

Partial oxidation of methane has been conducted over $CeO_2$and it has been found that $CeO_2$has an extraordinary catalytic activity in the reaction. Its activity was strongly dependent on the $CH_4/CO_2$ ratio. Total combustion was dominant with stoichiometric feed ratio$(CH_4/O_2=$ 2.0) but partial oxidation was achieved between the $CH_4/O_2$ ration of 3.8 4.3 and the period depended upon the feed composition. The proposed raaction mechanism it that oxygen vacancies in raduced deria are supplied with oxygen molecules from the reactant, and then activate adsorbed oxygen, followed by releasing activated axygen species reacting with methane to produce $H_2$ and CO.

• Transactions of the Korean Society of Automotive Engineers
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• v.20 no.5
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• pp.71-80
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• 2012

To improve the $NO_X$ conversion over a SCR (selective catalytic reduction) catalyst, the DOC (diesel oxidation catalyst) is usually placed upstream of the SCR catalyst to enhance the fast SCR reaction ($4NH_3+2NO+2NO_2{\rightarrow}4N_2+6H_2O$) using equimolar amounts of NO and $NO_2$. Here, a ratio of $NO_2/NO_X$ above 50% should be avoided, because the reaction with $NO_2$ only ($4NH_3+4NO+O_2{\rightarrow}4N_2+6H_2O$) is slower than the standard SCR reaction ($4NH_3+4NO+O_2{\rightarrow}4N_2+6H_2O$). In order to accurately predict the performance characteristics of SCR catalysts, it is therefore desired to develop a more simple and reliable mathematical and kinetic models on the oxidation kinetics of nitric oxide over a DOC. In the present work, the prediction accuracy and limit of three different chemical reaction kinetics models are presented to describe the chemicophysical characteristics and conversion performance of DOCs. Steady-state experiments with DOCs mounted on a light-duty four-cylinder 2.0-L turbocharged diesel engine then are performed, using an engine-dynamometer system to calibrate the kinetic parameters such as activation energies and preexponential factors of heterogeneous reactions. The reaction kinetics for NO oxidation over Pt-based catalysts is determined in conjunction with a transient one-dimensional (1D) heterogeneous plug flow reactor (PFR) model with diesel exhaust gas temperatures in the range of 115~$525^{\circ}C$ and space velocities in the range of $(0.4{\sim}6.5){\times}10^5\;h^{-1}$.

• Bulletin of the Korean Chemical Society
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• v.28 no.12
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• pp.2405-2408
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• 2007

Oxidation of alkylaromatics including toluene and p-methoxytoluene has been carried out over alkali metal (AM)-containing catalysts such as AM-V/TiO2 and AM-VSb/Al2O3 in vapor-phase using oxygen as an oxidant. The selectivity for partial oxidations increases with incorporation of an alkali metal or with increasing the basicity of alkali metals (from Na to Cs), irrespective of the supports or reactants. However, the conversion is nearly constant or slightly decreasing with the addition of alkali metals in the catalyst. The increased selectivity may be related with the decreased acidity even though more detailed work is necessary to understand the effect of alkali metals in the oxidation. The AM-VSb/Al2O3 may be suggested as a potential selective catalyst for vapor-phase oxidations.

• Food Science and Biotechnology
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• v.18 no.5
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• pp.1138-1144
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• 2009

This study was carried out to investigate the cooking properties and lipid oxidation stability during storage at $4{\pm}1^{\circ}C$ when the various levels (5 to 20%) of doenjang (Korean fermented soybean paste) were added to pork patties cooked by pan frying (PF) and convection oven (CO). With increasing the addition of doenjang, cooking properties of pork patties revealed the improved cooking yield, less diameter reduction, and less thickness increase. Also, the shear force, hardness, and chewiness of pork patties were reduced. The PF cooking method showed better cooking properties than CO. Lipid oxidation expressed by the thiobarbituric acid reactive substances (TBARS) values was significantly reduced by the addition of more than 5% doenjang (p<0.05). The TBARS values of cooked pork patties by PF were significantly lower than CO during the 8 days of the storage (p<0.05). The development of warmed-over flavor (WOF) in cooked pork patties was delayed as the amount of the doenjang was increased. It was suggested that the addition of doenjang and PF favorably affected the cooking properties and stability of lipid oxidation in pork patties.