• Journal of the Korean Society for Heat Treatment
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• v.22 no.1
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• pp.3-7
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• 2009

Variation in oxidation behavior with heat treatment temperature is investigated for a Ni-Ti alloy using X-ray diffraction, DSC (differential scanning calorimetry) and Auger electron spectroscopy. And the effect of oxidation on transformation behavior and superelasticity is characterized. A cold-worked 50.6Ni-Ti alloy is oxidized at 300-$700^{\circ}C$ for 1 hr in the air atmosphere. With an increase in heating temperature, the structure of $TiO_2$ changes from amorphous (300 and $400^{\circ}C$) to anatase ($500^{\circ}C$), and to rutile ($700^{\circ}C$). Activation energy of oxidation for NiTi is measured to be 51 Kcal/mol when heating temperature is $500^{\circ}C$ or above. Since Ti reacts preferably with oxygen, Ni content increases between matrix and oxide, forming $Ni_{3}Ti$ compounds. The resultant of oxidation decreases significantly $M_s$ and $A_s$ temperature in the specimen oxidized at $900^{\circ}C$ with $B_2{\rightarrow}M$ transformation path. An extra is found on cooling between two peaks in the specimen with $B_2{\rightarrow}R{\rightarrow}M$ one which is oxidized at $900^{\circ}C$ and aged at $500^{\circ}C$. Oxidation deteriorates superelasticity due to formation of Ni-rich compound.

• Journal of Korea Foundry Society
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• v.27 no.3
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• pp.126-130
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• 2007

Oxidation behavior of CaO added Mg and Mg-5Al alloys was investigated. At $500^{\circ}C$, oxidation rate of pure Mg was abruptly increased, while that of CaO added Mg was remarkably reduced with increasing CaO content. As a result of surface analysis by AES, there was the thin oxide layer mixed with MgO and CaO in CaO added Mg. Oxidation behavior of CaO added Mg was similar to that of Ca added Mg. Oxidation rate of 0.6CaO added Mg-5Al alloy was much lower than that of Mg-5Al alloy at $500^{\circ}C$ and both alloys showed the linear weight change at $400^{\circ}C$.

• 연구논문집
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• s.28
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• pp.183-192
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• 1998

The wear and oxidation resistance of two phase nickel aluminides was investigated. Wear tests of various heat-treated specimens at room temperature and at $500^{\circ}C$ were performed under no lubricant condition in air by using a ball-on-disk type tribotester. Isothermal oxidation tests were made at $1100^{\circ}C$ in air flowing at the rate of 70cc/min and at $1000^{\circ}C$ in air by using TGA. Experimental results from wear tests showed that nickel aluminide with a higher content of Al had an improved wear resistance at both temperatures. Also the examination of the wear tracks after wear test at both room temperature and $500^{\circ}C$ indicated that regardless of the alloy compositions the wear tracks of the two phase nickel aluminides showed an abrasive type wear The improved oxidation resistance observed in the Ni-34at%Al alloy could to be attributed to the microstructural difference between the aluminides. An accelerated oxidation along the thin layer of $Ni_3AL$ along the grain boundary observed in the microstructure of the Ni-32at%Al aluminide could be attributed to the poor oxidation resistance.

• Transactions of the Korean hydrogen and new energy society
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• v.22 no.5
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• pp.721-727
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• 2011

All vanadium redox-flow battery (VRFB) has been studied actively as one of the most promising electrochemical energy storage systems for a wide rage of applications such as electric vehicles, photovoltaic arrays, and excess power generated by electric power plants at night time. In this study, carbon felt electrodes were treated by electrochemical oxidation with KOH, and the cyclic voltammetry were studied in order to investigate redox reactivity of vanadium ion species with carbon felt electrodes. Besides the effect of electrochemical oxidation on the surface chemistry of carbon felt electrodes were investigated using the X-ray photoelectron spectroscopy (XPS). After electrochemical oxidation, XPS analysis of PAN based GF20-3 carbon felt electrode revealed on increase in the overall surface oxygen content of the carbon felts after electrochemical oxidation. Redox reaction characteristics using cyclic voltammetry (CV) were ascertained that the electrochemical treated electrode were more reversible than the untreated electrode.

• Proceedings of the KIEE Conference
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• 1998.07d
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• pp.1303-1305
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• 1998

In order to reduce or avoid oxidation problem at operation the interconnects in SOFCs have so far mostly been made of ceramic material. It has high chemical stability both under cathode and anode condition, relatively thermal expansion coefficient that matchs that of electrolyte material YSZ. But this material shown rather weak in the low oxygen atmosphere and thermal shock, and it has lower mechanical strength than alloys. To avoid these problems one may consider to use metals or alloys as materials for interconnects. Metallic interconnects are advantageous because of their high thermal and electronic conductivities. But it has some problems, Those are high thermal expansion and oxidation at high temperature in air. To solve these problems in the interconnection material in this study, $LaCrO_3$-dispersed Cr alloys for metallic interconnector of SOFC have been investigated as a fuction of $LaCrO_3$ content in the range of 5 to 25 vol.%. The Cr alloy were prepared by mixing Cr and $LaCrO_3$ powders in high-energy ball mill for 48h and by sintering under Ar atmosphere with 5vol.% $H_2$ for 10h at $1500^{\circ}C$. The alloys had a relative density of 95% and above. The Cr alloys in composed of two kind of small $LaCrO_3$ and large Cr particles. As the $LaCrO_3$ content increased, the Cr particle size decreased but the $LaCrO_3$ particle size remained contant. Also the oxidation tests show that the $LaCrO_3$-dispersed Cr is very resistant to oxidation in air. These results means that $LaCrO_3$-dispersed Cr is a useful material for metallic interconnect of planar SOFC.

• Food Science of Animal Resources
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• v.18 no.4
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• pp.339-347
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• 1998

The effects of conjugated linoleic acid (CLA) in egg yolk on fatty acid composition and lipid oxidation during chilled storage (4$^{\circ}C$) were investigated. CLA was synthesized according to the method of alkali isomerization using safflower seed oil (SSO). A total of 250 hens (200 days of age) were fed control diet (commercial formula feed for han) or CLA-supplemented diet (1%, 2.5% and 5% CLA) or 5% SSO supplemented diet for 6 weeks, and eggs were collected for analysis of CLA, fatty acid compositons and lipid oxidation. Eggs from CLA-supplemented diets groups showed significantly (p＜0.05) higher CLA content compared to those of control group. The contents of linoleic, palmitic, and myristic acid were increased as well as CLA content by feeding a CLA-supplemented diet. However, the contents of oleic and arachidonic acids in egg yolks were decreased by dietary CLA supplementation. The pH of egg yolk increased by the levels of CLA during storage. The contents of CLA were not significantly (p＜0.05) changed during chilled storage for 28 days, whereas TBARS were significantly (p＜0.05) increased. It is suggested that lipid oxidation of egg yolk might be affected by the levels of CLA in egg yolk due to changes in fatty acid compositions.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.280-286
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• 2014

This study investigated the effects of cooking methods on the digestibility of lipids and formation of cholesterol oxidation products (COPs) in pork, during in vitro human digestion. Pork patties were cooked using four different methods (oven cooking, pan frying, boiling, and microwaving), to an internal temperature of approximately $85^{\circ}C$. The digestibility of pork patties were then evaluated, using the in vitro human digestion model that simulated the composition (pH, minerals, surfaceactive components, and enzymes) of digestive juices in the human mouth, stomach, and small intestine. The total lipid digestibility was higher after microwave cooking, whereas pan-frying resulted in lower in vitro digestibility, compared to the other cooking methods. The microwaving method followed by in vitro digestion also showed significantly higher content of free fatty acids and thiobarbituric acid reactive substances (TBARS), compared to the other cooking methods; whereas, the pan frying and boiling methods showed the lowest. Cholesterol content was not significantly different among the cooked samples before, and after in vitro human digestion. The formation of COPs was significantly higher in the microwave-treated pork samples, compared to those cooked by the other methods, which was consistent with the trend for lipid peroxidation (TBARS). We propose that from the point of view of COPs formation and lipid oxidation, the pan-frying or boiling methods would be useful.

• Journal of Korean Society for Atmospheric Environment
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• v.22 no.1
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• pp.25-33
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• 2006

The objective of this research is to improve the adsorption capacity of adsorbent made from MSWI (Municipal Solid Waste Incinerator) fly ash by surface oxidation. Used oxidation agents were $HNO_{3}$, $H_{2}SO_{4}$ and $(NH_{4})_{2}S_{2}O_{8}$. These agents can modify the surface property of an adsorbent such as specific surface area, pore volume, and functional group. The surface structure was studied by BET method with $N_{2}$ adsorption. The acid value and base value were determined by Boehm's method. The adsorption properties were investigated with benzene and MEK (Methylethylketone). According to the results, the specific surface area of the adsorbent was increased from 309.2 $m^{2}$/g to 553.2 $m^{2}$/g by $HNO_{3}$ oxidation. But $H_{2}SO_{4}$ and $(NH_{4})_{2}S_{2}O_{8}$ oxidation was decreased slightly. After Oxidation, surface acid value increased, but base value decreased. FAA-N shows the highest acid value. The content of oxygen increased greatly and oxygen group was created on the adsorbent surface. The surface oxidation improved the adsorbing capacity for MEK. The amount of adsorbing MEK was increased from 189 $m^{2}$/g to 639 $m^{2}$/g by $HNO_{3}$ oxidation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.3
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• pp.214-219
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• 1991

The damaging effect of peroxidized lipid on amino acid was studied in rice bran by determining the free amino acid content in abiological system. The content of free amino acid in the rice bran stored in the controlled atomsphere of $35^{\circ}C$ with relative humidity of 65% for 180 days, increased during the first 60 days of storage, and then decreased as the lipid peroxidation proceeded. The content of free amino acid in the sample exposed to the air of $25-30^{\circ}C$ with relative humidity of 70-90% for 100 days decreased rapidly in the beginning period of the storage. The lipid oxidation developed much faster in the rice bran exposed to the air than in the rice bran stored in the controlled atmosphere. The correlation coefficients between the total content of free amino acid and degree of peroxidation for the samples of both conditions were above -0.8, which is significant(p<0.05). The changes in the concentration of serine, glutamic acid, proline, methionine, lysine, histidine, and arginine were significantly correlated with the degree of lipid oxidation(p<0.05) for the samples stored in the controlled atmosphere and the open air. It was observed that peroxidized lipid has damaging effects on protein in the bilogical system of rice bran.

• Korean journal of food and cookery science
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• v.31 no.1
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• pp.62-71
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• 2015

The purpose of this study was to evaluate the changes on the characteristics of the oxidative stability of Tenebrio molitor larvae during cold storage at $4^{\circ}C$. Pretreatment for T. molitor larvae was designed into three methods: raw (R), freeze-dried (F.D.), and pan-fried (P.F.). The water content of the raw sample (61.46%) was higher than those of other samples (F.D.: 5.02%, P.F.: 3.67%) and its high water content was expected to facilitate the oxidation of the raw sample. In our results, the peroxide value and the carbonyl value of all of the samples increased and the raw sample, after storage for 18 day, showed the highest value. The pan-fried sample had no significant increase in its lactic acid content, acid value, and thiobarbituric acid value; whereas those values were increased in the raw sample and the freeze-dried sample (p<0.05). The browning reaction was more progressed in the pan-fried sample than other samples at 0 day, but there was no significant change during the storage. The raw sample and the freeze-dried sample had their browning indexes increase with the increasing storage period (p<0.05). The pan-fried sample produced less oxidation products than the freeze-dried sample, indicating that the unheated sample was more susceptible to oxidation than the heated samples. In conclusion, heating treatment and low water content would be effective for improving the safety and stability of T. molitor larvae during cold storage.