• Tribology and Lubricants
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• v.18 no.6
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• pp.396-401
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• 2002

ln this paper, the fuction of molybdenum dialkyl dithiophosphate (MoDTP) as an oxidation inhibitor of mineral oils was investigated and compared with 2,6-Di-tert-Butyl-4-Methylphenol (DBMP). Oxidation tests were conducted using an oxygen absorption apparatus. MoDTP showed anti-oxidation property, and length of induction time prolonged by increasing MoDTP concentration. However the induction time of DBMP was longer than those of MoDTP. The anti-oxidation property of MoDTP was found to be inferior to that of DBMP The capability of hydroperoxide decomposition ability with MoDTP was much greater than that with DBMP. However the rate constant of radical scavenging with MoDTP was much better than that with DBMP. It was found that the performance of MoDTP is exellent with respect to hydroperoxide decomposition but it is susceptible to chemical decomposition. From the fact that formation of phenol was observed when MoDTP was added to hexane solution of cumene hydroperoxide (CHPO), it is indicated that the decomposition of hydroperoxide with MoDTP occurs by means of ionic mechanism.

• Tribology and Lubricants
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• v.18 no.4
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• pp.273-278
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• 2002

Grease deterioration of mineral oil type grease was investigated using sealed deep groove ball bearings (6203) and bearing life test rig. The bearing test was performed under 3,000 rpm and 245 N radial load at 120。C. Grease taken ken tested bearings was checked in using certain evaluation methods, for example, oxidation induction time (OIT), FT-IR peak intensity, leakage .ate, bleeding .ate, total acid number. (TAN) and bearing noise increase. Within these test conditions, OIT, TAN, bleeding rate were changed gradually in accordance with bearing operating time and showed useful indices for deterioration of grease.

• Proceedings of the Korean Geotechical Society Conference
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• 1996.12a
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• pp.67-78
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• 1996

• Food Science and Preservation
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• v.13 no.1
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• pp.66-70
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• 2006

The effects of commercially available antioxidants in fish oil were studied. Induction period of fish oil was determined from the oxidation curve by rancin\mat. The longest Induction period was observed with catechin (1,000 ppm). Among the rosemary extracts (Antox1, Antox2, Antox3), the most effective antioxidant effect was observed with Antox3 even though higher amount (5,000 ppm) was needed compared to catechin. Compared to oder of control, catechin rather than Antox3 did not affect much the odor changes. When ascorbic palmitate, vitamin C, gallic acid, EDTA, citric acid, or propyl gallate as a synergist were added with catechin (500 ppm), vitamin C and ascorbic palmitate prolonged the induction period significantly. This effect was also observed with Antox3 (1,000 ppm). Among all combinations of catechin (500 ppm) and Antox3 (1,000 ppm) with synergists, the longest Induction period was obtained from Antox3 with vitamin C (200 ppm), suggesting that this combination is most effective combination for retarding the oxidation in fish oil.

• Applied Biological Chemistry
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• v.38 no.5
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• pp.425-430
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• 1995

The effects of oxidation stability and flavor acceptability of soybean oil by roasting and refining treatment were investigated in this study. The peroxide values of crude oil from unroasted soybean(COUS) were more increased than those of crude oil from unroasted soybean(CORS) during storage under fluorescence light at $45^{\circ}C$. Induction time by the Rancimat Method was 44.9 and above 88.7 hours on COUS and CORS respectively. The order of oxidation stability of oil was crude>degummed>alkali-refining>deodorized>bleached oil in terms of peroxide value, while that of oxidation stability of oil was crude>degummed>deodorized>alkali-refining>bleached oil in regard to induction time by the Rancimat Method. The correlation coefficients between induction time and two charateristics(absorbance of browning reaction products and phosphorous contents) were highly significant, while that between induction time and tocopherol contents was not high during refining stages. The scores for the sensory evaluation of flavor on sesame oil and CORS was 9.269 and 8.269 respectively, but it was not significant between two oils.

• Journal of the Korean institute of surface engineering
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• v.33 no.5
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• pp.365-372
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• 2000

Pure $Fe_3$Al alloys with three different compositions of Fe-21.8%Al, Fe-24.1%Al and Fe-27.2%Al were prepared by vacuum induction melting followed by homogenization and hot forging. The long-time oxidation behavior of the prepared alloys was studied at 1073, 1273 and 1473k in air. The oxidation resistance greatly increased with an increase in Al contents. Thin and uniform oxide scales were always formed on Fe-27.2%Al, while thick and fragile oxide scales were formed on Fe-(21.8, 24.1%)Al. Internal oxidation was observed in Fe-(21.8, 24.1%)Al, when oxidized above 1273K. The major oxidation product of all the oxidized alloys was always $\alpha$-$Al_2$$O_3$.

• Fisheries and Aquatic Sciences
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• v.18 no.1
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• pp.21-26
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• 2015

Seasoned laver Pyropia spp. is a traditional Korean seafood that has gained popularity worldwide because of its unique taste, texture, and health benefits. It is prepared by roasting a sheet of dried laver, to which vegetable oils have been applied, at an ultra-high temperature (UHT) of $300^{\circ}C$. Therefore, the oxidative stability of the oils is the most important factor in determining the shelf life of seasoned laver products. In this study, we investigated changes in the thermal oxidative stability of six major vegetable oils (sesame, perilla, sunflower, rice bran, canola, and olive) during the seasoned laver processing. The oxidation induction time of each oil from the seasoned laver products was decreased compared with the fresh oil. These results indicate that the UHT treatment ($300^{\circ}C$, 10 s) induced thermal oxidation of the oils. Among the six seasoned laver oils, the induction times of olive (OL, 8.02 h) and sesame (SE, 5.31 h) oils were significantly higher than the other oils. The acid values (AVs) of OL and SE oils from the seasoned laver were 0.49 and 0.79, respectively. On the other hand, perilla oil had the overall worst thermal oxidative properties (induction time: 0.35 h, AV: 2.82). Our results provide useful information about seasoned laver products for researchers or manufactures.

• Fisheries and Aquatic Sciences
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• v.18 no.1
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• pp.27-33
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• 2015

Seasoned laver Pyropia spp. is one of the most well-known Korean traditional seafoods, and is becoming more popular worldwide. Various mixed oils are used in the preparation of seasoned laver; however, there is no information available regarding the effects of the blending ratio of oils on the quality of seasoned laver. In this study, the effects of the blending ratio of corn, sesame, and perilla oils on the oxidation and sensory quality of seasoned laver were monitored and optimized using a response surface methodology. An increase in the proportion of corn and sesame oils resulted in an excellent oxidation induction time, whereas a high ratio of perilla oil reduced the thermal oxidative stability of the mixed oil. In the sensory test, the seasoned laver with the highest proportion of sesame oil was preferred. The optimal blending ratio (v/v) of corn, sesame, and perilla oils for both oxidation induction time ($Y_1$) and sensory score ($Y_2$) was 92.3, 6.0, and 1.7%. Under optimal conditions, the experimental values of $Y_1$ and $Y_2$ were $4.41{\pm}0.3h$ and $5.58{\pm}0.8$points, and were similar to the predicted values (4.34 h and 5.13 points). Our results for the monitoring and optimization of the blending ratio provide useful information for seasoned laver processing companies.

• Polymer(Korea)
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• v.33 no.5
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• pp.446-451
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• 2009

Reliability evaluations of linear low density polyethylene (LLDPE) pipe with respect of thermal exposure time have been investigated in accordance with RS M 0042, which is a reliability standard for polymer pipe. As the thermal exposure time is prolonged, a progressive increase, until 250 days, in tensile strength and a slight increase in hardness are observed, while a proportional decrease in elongation at break is showed. These results can be explained by the increase of crystallinity, followed by the increase of crosslinking density, chain scission and the decrease in chain mobility, due to thermal oxidation as the exposure time increases. Long term hydrostatic pressure test result implies the existence of transition point from ductile to brittle fracture. Oxidation induction time (OIT) test is employed to monitor the thermo-oxidative degradation of LLDPE pipe. This result shows that after the exposure time is 250 days, the depletion of antioxidants added in LLDPE pipe occurs. An empirical equation as function of exposure time, under $100^{\circ}C$ thermal-degradation condition, is proposed to assess the remaining amount of antioxidants owing to thermo-oxidative degradation. Fourier transform infrared spectroscopy results show the increase of carbonyl (-C=O) and hydroxyl (O-H) function groups on the surface of thermally exposed LLDPE pipe. This result suggests that the hydrocarbon groups locally undergo the oxidation on the LLDPE surface due to thermal-degradation.

• Journal of the Korean institute of surface engineering
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• v.29 no.4
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• pp.268-277
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• 1996

Boronizing treatment of Microalloyed steel has been investigated by mean of Boronizing paste mainly consisted of $B_4C$ at various temperatures and times. The micro hardness of the boride layers were about HV 1200~1500. The thickness of the boride layer were increased with an increase of square root of treatment time at constant temperature. The activation energy for diffusion of boron in the specimen obtained from the slope of Arrhenius plots was 254 kJ/mol, but 197 kJ/mol for the induction heated specimen. The boride layer had a good corrosion resistance in solutions of 20% HCl and 20% $H_2SO_4$, solution. In 20% $HNO_3$ solution, however, its corrosion resistance increased. The boride layer had a good high temperature oxidation resistance at below $800^{\circ}C$, but at temperature above $900^{\circ}C$, the oxidation resistance decreased as the oxidation temperature.