• Applied Chemistry for Engineering
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• v.24 no.2
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• pp.196-200
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• 2013

We conducted investigation on polymeric binders for anti-static coating agent which can maintain stability under the high-voltaic condition. Various polyesters composed of polyethylene glycol (PEG) and polypropylene glycol (PPG) were synthesized and studied in term of the variation in the surface resistance of the film made from coating solution composed of a conductive polymer and these polyesters as a binder. We found that the surface resistance displayed $10^7{\sim}10^8{\Omega}/{\square}$ regardless of chemical composition of binders under the potential of 10 V. Whereas, the surface resistance surged to higher than $2{\times}10^{10}{\Omega}/{\square}$ when 1000 V was applied, rendering it improper for anti-static purpose. When 1,4 butanediol (BD) was incorporated into polyesters ([PEG]/[PPG]/[BD] = 25.0/67.5/7.5), the surface resistance showed $2.8{\times}10^9{\Omega}/{\square}$ under 1000 V, acceptable for anti-static application. These observations may indicate that the hydrophobic nature of BD makes a significant contribution to the surface resistance at a high positive potential.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.1
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• pp.99-106
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• 1982

Vacuum-packed and seasoned-dried products of filefish, Navodon modestus, caught in large quantities in the coasts of Japan and Korea, were prepared tentatively and stored at $35^{\circ}C$ for $3\sim4$ months to test their keeping quality. Headed, eviscerated, ana skinned filefish were purchased from Tokyo central wholesale market and filleted. The fillets were seasoned with the seasoning powder prepared from sugar, sorbitol, salt, glutamate, 5'-ribonucleotide, and either beef flavor (Flava-Beef, Kyowa Hakko Kogyo Co. Ltd.), red pepper, or smoke flavor (Smok-EZ, Alpha Foods Co. Ltd.). After seasoning, the fillets were dried at $39\sim41^{\circ}C$ for several hours, vacuum-packed in the bag of plastic film, and cooked in water of $80^{\circ}C$ for 40 min. Two kinds of products different in moisture level were prepared : one containing moisture of $26\sim29\%$ and the other $40\sim46\%$. The moisture level, water activity, color value (L,a, and b values), texture, and viable counts of bacteria of these products were determined during storage at $35^{\circ}C$. From the results obtained, it became clear that the products could be preserved in good condition for $3\sim4$ months at $35^{\circ}C$, though they slightly decreased in the softness with decrease of moisture content and developed a pale brown during storage. Judging from organoleptic evaluation on the flavor, the products containing beef flavor as a seasoning was most desirable.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.4
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• pp.355-362
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• 1983

A vacuum-packed seasoned-dried product of sea mussel, Mytilus edulis, caught in the southern coasts of Korea, was prepared and stored at $35^{\circ}C$ for 70 days to test quality stability. Sea mussel, purchased from Jagalchi fish market in Busan, was steamed, shucked and eliminated byssus. The sea mussel meat was seasoned with the seasoning solution prepared with sugar, salt, sorbitol, glycerol, monosodium glutamate, 5'-ribonucleotide and smoke flavor (Smoke-EZ, Alpha Foods Co., Ltd.). After seasoning, the meat was dried at $52-58^{\circ}C$ for three hours, vacuum-packed in the laminated plastic film bag($14{\times}15cm$), and finally sterilized at $120^{\circ}C$ for 26 minutes in hot water circulating retort. The moisture, water activity, color value(L, a and b value), texture, TBA value and viable bacterial count of the products were determined during the period of storage at $35^{\circ}C$. From the results obtained, it became clear that the product could be preserved in a good quality for 70 days at $35^{\circ}C$, though a slight decrease in moisture content and development of a pale brown color was resulted. Judging from the sensory evaluation on flavor, the products containing smoke flavor were most desirable.

• Textile Coloration and Finishing
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• v.5 no.4
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• pp.29-41
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• 1993

In order to surface Hydrophobilization of Poly(ethylene terephthalate) (PET) fiber samples were treated in the atmosphere of CF$_{4}$ or $C_{2}$F$_{6}$glow discharge. The sample used in this study was PET film which is 75$\mu$m thick made by Teijin, O-Type(Japan). The cleaned samples were placed in plasma reactor made of pyrex glass cylinder, and plasma processing was carried out by glow discharge of CF$_{4}$ or $C_{2}$F$_{6}$ gas, being continuously fed by gas flow and continuously pumped out by a vacuum system. Electric power source for generate plasma state was sustained alternating current(60Hz) and voltage was sustained 600 volt. The duration of plasma treatment varied from 15 to 120 seconds except special case, the monomer gase pressure varied from 0.02 to 0.3 Torr and power range was 10 to 90 watts. The hydrophobic features of changed PET surface were evaluated by contact angle measurement and surface chemical characteristics were analyzed by ESCA. Results can be summerized as follows. 1. The most favorable setting position of substrate was the center area between the two electrodes. 2. $C_{2}$F$_{6}$ discharge current was lower than that of CF$_{4}$ when same voltage was sustained. Treated efficiency between CF$_{4}$ and $C_{2}$F$_{6}$ did not revealed significant differences under same electric power(wattage). 3. When monomer pressure is very low below 0.02 torr, as though substrate is exposed to CF$_{4}$ or $C_{2}$F$_{6}$ plasma, it tend to be hydrophilic through a little of fluorine bond and a great deal of oxidizing reaction. 4. There brought good hydrophobilization when monomer pressure was more 0.1 torr and duration of glow discharge treatment was over 45 seconds. When monomer pressure was too high, discharge current became low. Although prolong the duration, there was no more high hydrophobilization. 5. According to ESCA analysis, there were a little CF bond and a prevailing CF$_{2}$ bond in CF$_{4}$-treated substrate. There were CF$_{3}$, a little CF and a prevailing CF$_{2}$ bond in $C_{2}$F$_{6}$-treated substrate.d substrate.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2007.11a
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• pp.346-346
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• 2007

압전세라믹 재료는 현재 압전 변압기, actuator, transducer, sensor, speaker 등에 광범위하게 이용이 되고 있다. 이 중에서 압전세라믹 소결체를 이용한 스피커의 제조는 가공이 까다롭고, 대형의 크기로 제작 시 소자가 깨지는 등의 많은 제약을 받고 있으며, 저음 특성이 떨어져 응용 범위가 한정되어 있다. 따라서 최근에는 이러한 단점을 극복하기 위하여 세라믹/고분자 복합체를 이용한 필름 스피커를 제작하고자 시도하고 있다. 이러한 세라믹/고분자 0-3형 압전 복합체를 이용할 경우, 제품의 경량화를 실현할 수 있고, 크기나 환경의 영향을 거의 받지 않으므로, 고기능성 스피커로의 응용에 적합할 것으로 보인다. 따라서 본 연구에서는 PZT계의 세라믹와 PVDF, PVDF-TrFE, Polyester, acrylic resin 등의 여러 고분자 물질과의 복합체를 제조하여 압전특성을 평가하였다. 본 실험은 먼저 $(Pb_{1-a-b}Ba_aCd_b)(Zr_xTi_{1-x})_{1-c-d}(Ni_{1/3}Nb_{2/3})_c(Zn_{1/3}Nb_{2/3})_dO_3$ (이하 PZT라 표기)의 최적화 조성을 선택하여, $1050^{\circ}C$에서 소결된 분말을 48시간 ball milling방법 로 약 $1{\mu}m$ 크기로 분쇄하였다. 고분자 물질들은 알맞은 용제들을 선택하여 녹였다. 그 다음 소결된 PZT분말과 고분자를 50:50, 60:40, 65:35, 70:30등의 무게 분율로 혼합하고, 분산제, 소포제 등을 첨가하여 3단 roll mill을 이용하여 충분히 분산시켜 페이스트 (Paste)를 제조하였다. 제조된 페이스트를 ITO가 코팅된 PET필름 위에 스크린 프린팅 법을 사용하여 인쇄하여 $120^{\circ}C$에서 5분간 건조하였다. 코팅된 복합체의 두께는 약 $80{\mu}m$ 정도로 측정되었다. Ag 페이스트를 이용한 상부 전극 형성에도 스크린 프린팅 법을 적용하였다. 이를 $120^{\circ}C$에서 4 kV/mm의 DC 전계로 분극 공정을 수행한 후 전기적 특성을 평가하였다. 유전특성을 조사하기 위해서 LCR meter (EDC-1620)를 사용하였고, 시편의 결정구조는 XRD (Rigaku; D/MAX-2500H)을 통해 분석하였으며, 전자현미경(SEM)을 이용하여 미세구조를 분석하였다. 압전 전하상수$(d_{33})$ 값은 APC 8000 모델을 이용하여 측정하였다. PZT의 혼합비가 증가할수록 비유전율 및 압전 전하 상수 등의 전기적 특성이 증가되었다. 또 여러 고분자 물질 중에서 PVDF-TrFE 수지가 가장 우수한 특성을 보였다. 이는 PVDF-TrFE 수지가 압전성을 나타내기 때문인 것으로 판단되었다.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.34 no.5
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• pp.1-17
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• 2002

The immobilization and consolidation of the model coatings based on the plastic pigment and latex binder of known particle sizes were theoretically Studied in terms of the dense random packing of binary spheres and varying extent of latex film shrinkage. The porosity of the model coatings was calculated based on three proposed latex shrinkage models: Maximum, Minimum, and Linearly Decreasing Latex Shrinkage. The increasing extent of latex shrinkage was calculated up to the critical pigment volume concentration(CPVC) as a function of plastic pigment volume fractions, and the maximum latex shrinkage was estimated from the CPVC. Also, the number of pores and the average equivalent spherical pore diameters were calculated based on those proposed models. The opacity and gloss of the model coatings on polyester films were measured and their porosity was also determined by a simple coat weight-thickness method. As expected, various coating structure-property-composition relationships, such as opacity, gloss, porosity, etc., were shown to exhibit sharp transitions near the CPVC. The CPVC values determined by the opacity, gloss, and porosity vs. PVC relationships, respectively, agreed very well with each other. Especially, the CPVC's determined by the opacity and porosity vs. PVC curves were identical. The comparison between the theoretically calculated and experimental porosity values showed that the intermediate value between the maximum and minimum latex shrinkage would best fit the experimental porosity data. The effect of plastic pigment particle size on the optical properties and porosity of model coatings was also studied and it was observed that the coating opacity and porosity increased with increasing plastic pigment particle size, but the gloss decreased. The ink gloss of the uncalendered model coatings applied onto commercial sheet offset coated papers was shown to be affected by both the coating gloss and porosity: the higher the coating gloss, the higher the ink gloss, but the higher the coating porosity, the lower the ink gloss. Their printability was also studied in terms of the number of passes-to-fail and the rate of ink setting as a function of both plastic pigment volume fractions and plastic pigment particle sizes. A minimum crack-free temperature(MCR) of latex-bound coatings was proposed to better predict the behaviors of latexes as coating binders. The wet state of model coating dispersions, the surfaces of consolidated model coatings, and their internal structure were examined by both electron and atomic force microscopy, and their micrographs were found to be consistent with our immobilization and consolidation models.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.4
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• pp.316-324
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• 1985

Vacuum-packed and seasoned smoked-dried products of red squid, Ommastrephes bartrami, caught in the Northern Pacific Ocean, were prepared and stored at room temperature for 90 days to test their keeping quality. Defrosted squids were eviscerated, skinned, and cut. The mantle meats were flavored with seasoning powders prepared from sugar, sorbitol, salt, monosodium glutamate, or smoke flavor (Smoke-EZ, Alpha Foods Co., Ltd.). After seasoning, the mantle meats were dried at $45^{\circ}C$ for 7 hours, vacuum packed in plastic film bags, and pasteurized in water at $95^{\circ}C$ for 30 minutes. Three kinds of products were prepared : control products (seasoned-dried), solid smoked seasoned-dried and liquid smoked seasoned-dried. The moisture level, water activity, color value (L, a and b value), texture, and viable cell counts of bacteria in these products were determined during storage at room temperature, $5^{\circ}C\;and\;35^{\circ}C$, respectively. The results showed that the products could be preserved at good condition for 90 days though they developed pale brown color during storage. The contents of free amino acids, nucleotides and their related compounds, and the compositions of fatty acids of raw squid and smoked products were analysed. In the amino acids, arginine, taurine, glycine and proline were abundant in raw and smoked products. The contents of hypoxanthine of raw and smoked products were higher than the other nucleotides and their related compounds. In fatty acid compositions of raw and smoked products, the dominant fatty acids were docosahexaenoic acid (22:6), hexadecanoic acid(16:0) and eicosapentaenoic acid (22:5).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.2
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• pp.131-138
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• 1985

The preservative effect of modified-atmosphere storage on the shelf-life of packed semi-salted and dried mackerel, Scomber japonicus, was examined. The semi-salted and dried mackerel fillets were packed in laminated plastic film bags (polyester/nylon/casted polypropylene: $12{\mu}m/15{\mu}m/60{\mu}m,\;15{\times}16cm$) filled with air (control, C), nitrogen gas (N), deoxygenized air (O) prepared by using free-oxygen absorber enclosed in the bag, in vacuum(V), and stored at $5^{\circ}C$. The quality of packed sample during the storage were examined in terms of viable cell counts of bacteria, thiobarbituric acid(TBA) value, perozide value(POV), volatile basic nitrogen(VBN), trimethylamine(TMA), adenosine triphosphate(ATP) and its related compounds and sensory evaluation. The results obtained are as follows: The pH of all the samples was in the range of $6.1{\pm}0.2$, and the contents of VBN and amino nitrogen of them increased during storage. In color values, L value(lightness) decreased while a and b values (red and yellow) revealed a tendency to increase during storage. The viable cell counts of the control sample(C) increased to $3.0{\times}10^6/g$ after 15 days storage but those of the other samples(V, N and O)were in the range of $2{\sim}6{\times}10^5/g$ after 20 days storage. The content of TMA increased during storage, but the histamine content showed a little change during storage and its content of all samples were less than 16 mg/100g. The inosinic acid(IMP) was rapidly degraded while inosine and hypoxanthine increased during storage. The TBA value of the control(C) reached a peak in 9 days and then decreased gradually while that of the sample(O) showed a little change during storage. The changes in POV of all the samples during storage showed a similar tendency to the TBA value. Fatty acid composition of raw mackerel consists of $35.6\%$ of saturated acid, $30.3\%$ of monoenoic acid and $34.2\%$ of polyenoic acid. The major fatty acid of the sample products were oleic acid($C_{18:1}$), palmitic acid($C_{16:0}$), docosahexaenoic acid($C_{22:6}$). The contents of polyenoic acid such as $C_{22:6},\;C_{20:5}$ decreased during storage while the other fatty acids showed a little change. From the results of sensory evaluation, the shelf-life of the control sample(C) was about 7 days and that of sample(V), (N) and (O) was about 15 days. It was concluded that deoxygenized atmosphere(free-oxygen absorber enclosed in the bag) was a good condition for preserving the quality of semi-salted and dried mackerel.