• 전기화학회지
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• 제21권4호
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• pp.80-87
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• 2018

웨어러블 디바이스, 전기자동차와 에너지저장시스템에 대한 전력 수요가 증가함에 따라 리튬이온 전지에 있어서 안전성은 가장 중요한 요소가 되었다. 이러한 문제를 해결하기 위해 가연성의 유기 액체전해질이 불연성의 고체전해질로 대체된 전고체 전지를 제조하려는 연구들이 진행되고 있다. 그러나 고체전해질은 자체 이온전도도가 상대적으로 낮고 전극/전해질 계면에서 높은 저항이 발생하므로 실질적인 활용에 제약이 있었다. 이에 유무기 소재로 구성된 복합전해질은 고체전해질의 단점을 극복할 수 있는 대안으로 떠오르고 있다. 본 연구에서는 PEO 전해질과 LLZO 고체전해질을 복합화하여 전해질을 제조하였고, LLZO 고체전해질 함량에 따라 결정성, 형상 및 전기화학 성능 분석을 진행하였다. 결과로부터 PEO 전해질 내에 LLZO 고체전해질의 최적 함량 및 균일한 분포가 전체 복합전해질의 이온전도도 향상에 중요한 요소임을 확인하였다.

• Korean Membrane Journal
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• 제9권1호
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• pp.27-33
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• 2007

PVDF membrane formation via TIPS was performed for PVDF/DBP and PVDF/DMP systems. PVDF/DBP system showed solid-liquid phase separation behavior, while PVDF/DMP system has liquid-liquid phase separation characteristic as well as solid-liquid phase separation characteristic. PVDF contents and cooling conditions had great influence on structure, and the effects of each parameter were examined. Spherulitic structure was obtained due to the dominant PVDF crystallization. Diluent rejected to the outside of spherulite occupied the surface of the PVDF spherulites to result in the microporous spherulite formation and micro-void between spherulites. PVDF/DMP system had competitive solid-liquid and liquid-liquid phase separation depending on the cooling path.

• 펄프종이기술
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• 제48권2호
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• pp.99-105
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• 2016

The increase of wet web solid content after wet press and dry compressive strength were observed in lab study by judicious application of wood flour and starch for the old corrugated container (OCC). Pearl starch was better than cationic starch in strength development, but cationic starch was better for drainage. Application of vacuum on the mixed solution of wood flour and starch helped strength development further without loss of other properties. The effect of wood flour addition on wet web solid content improved as the wet pressing pressure increased. The use of wood flour and starch mixture improved wet web solid contents further.

• 한국세라믹학회지
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• 제48권2호
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• pp.178-182
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• 2011

The Rutile - type brown pigments doped with chromium were synthesized. Samples of $Ti_{1-x}Cr_xO_2$ ($0.02{\leq}X{\leq}0.08$) were synthesized by the solid state method. Solid solution limit of Cr contents to the rutile structure and its coloration were studied. Optimum composition was investigated accordingly. The characteristics of synthesized pigments were analyzed by XRD, SEM, Raman spectroscopy and UV. As a result, single phase of Rutile was observed from $1000^{\circ}C$ by XRD. The maximum limit of solid solution was 0.06 mole $Cr_2O_3$. The glazed sample showed brown color, and the value of CIE $L^*a^*b^*$ was $L^*$ 33.27, $a^*$ 10.64, $b^*$ 20.84.

• Food Science and Biotechnology
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• 제18권3호
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• pp.700-705
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• 2009

In this study, the volatile compounds in 9 commercial fermented soybean pastes were extracted and analyzed by headspace-solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS), respectively. A total of 63 volatile components, including 21 esters, 7 alcohols, 7 acids, 8 pyrazines, 5 volatile phenols, 3 ketones, 6 aldehydes, and 6 miscellaneous compounds, were identified. Esters, acids, and pyrazines were the largest groups among the quantified volatiles. About 50% of the total quantified volatile material was contributed by 5 compounds in 9 soybean paste samples; ethyl hexadecanoate, acetic acid, butanoic acid, 2/3-methyl butanoic acid, and tetramethyl-pyrazine. Three samples (CJW, SIN, and HAE) made by Aspergillus oryzae inoculation showed similar volatile patterns as shown in principal component analyses to GC-MS data sets, which showed higher levels in ethyl esters and 2-methoxy-4-vinylphenol. Traditional fermented soybean pastes showed overall higher levels in pyrazines and acids contents.

• 한국축산식품학회지
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• 제32권6호
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• pp.783-788
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• 2012

The aim of this study was to optimize the manufacturing condition of spreadable modified butter by RSM. Based on the central composite design, the degree of optimization was expressed as a SFC as a dependent variable (Y, %) determined by NMR with 23 experimental groups. Three independent variables were the contents of butter ($X_1$, 35-75%), the contents of grape seed oil ($X_2$, 15-35%), and the contents of hydrogenated soybean oil ($X_3$, 0-4%). As the result, SFC at $10^{\circ}C$ was ranged from 32.37 to 42.76%. In addition, the regression coefficients were calculated for SFC at $10^{\circ}C$ by RSREG. The regression model equation for the SFC was $Y=39.18-0.04X_1X_3$. Consequently, the optimal contents for manufacturing spreadable modified butter were determined as 55.18% for butter, 40.78% for grape seed oil, and 4.08% for hydrogenated soybean oil, respectively. The predicted response value for SFC at $10^{\circ}C$ was 30.20%, comparable to the actual experimental SFC value as 29.85%. Finally hardness and spreadability in reference butter and spreadable modified butter produced under the optimal conditions was measured. The hardness in spreadable modified butter was 31.80 N as compared to 69.92 N in reference butter. The spreadability in spreadable modified butter was 5.6 point as compared to reference butter. This difference may be due to the contents of solid fat by butter and hydrogenated soybean oil. This study showed that the SFC value at $10^{\circ}C$ could be a suitable indicator for the manufacturing spreadable modified butter to predict important attributes such as mouth feel, hardness and spreadability.

• 농업과학연구
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• 제24권2호
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• pp.290-297
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• 1997

Danored is considered as the most favorable grape variety for national wine manufacturing in terms of sugar, organic acid contents, annual production amount, as well as quality control convenience after harvest. This study was canied out to know the influence of suspended solid(SS) and skin contact time(SCT) with Danored variety on the white wine quality. The results are summarized as follows; 1. Suspended solid and skin contact time did not greatly influence on the chemical composition of Danored juice. But skin contact time provided slightly increaseness to the content of phenol compounds 2. Suspended solid accelerated fermentation rate of white wine manufacturing. Although the content of suspended solid are less amount than 0.3% in must, wine fermentation was completed to dryness in concentration of sugar. 3. When the content of suspended solid was around 3%, higher alcohol in white wine was increased by the 20%. This result is relatively small increasement compared to the other reported results. 4. Because Danored contained less amount of phenol compounds comparison with other grape varieties, browning capacity in white wine was much favorable to quite low concentration. Especially, phenolic compounds was decreased remarkably as one of fermentation characteristics of Danored variety. 5. As a result of sensory evaluation, wine quality was A-1> B-1> A-2> B-2 in its favorable ranking orders. It was so concluded that A-1 might be the most acceptable one from this study.

• 한국재료학회지
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• 제15권10호
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• pp.632-638
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• 2005

To investigate the effect of Mo and Cu contents on tensile strength of cold drawn stainless steel 304H wires, metallographical and mechanical tests were performed for the wire specimens drawn to different drawing strains at room temperature. It was confirmed that the contents of Mo ana Cu have little influence on the tensile strength of drawn specimens, even though the strain induced martensite transformation decreased with increasing the contents of Mo and Cu. These results were explained by the strengthening of the formed martensite itself due to the solid solution effect of interstitial solutes, carbon and nitrogen. The contents of these elements were slightly higher in the specimens containing additionally added Mo and Cu.

• 한국분말재료학회지
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• 제9권5호
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• pp.303-306
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• 2002

P/M high speed steels with various Co contents were fabricated by gas atomization and Canning/HIP process. As Co content in P/M high speed steel increased, hardness, transverse rupture strength and yield strength in compressive testing increased due to solid solution hardening of Co in matrix. Especially, PM high speed steels with Co have high deformation resistance to repeated compressive loading.

• 한국콘텐츠학회:학술대회논문집
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• 한국콘텐츠학회 2017년도 춘계 종합학술대회 논문집
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• pp.117-118
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• 2017

산업화에 따른 대량생산, 그리고 소비 증가 및 일회용 생활양식 등으로 인해 생활 폐기물의 발생량이 증가하고 있다. 그리고 발생되는 폐기물의 종류도 매우 다양해지고 있다. 또한 환경에 대한 관심이 높아짐에 따라 추가 매립지의 확보가 현실적으로 어려워지고 있어, 매립위주 정책에서 벗어나 소각, 재활용 등에 대한 요구가 커지고 있다. 이런 배경에서 실제 지자체 폐기물 처리실적의 변화 추이를 분석함으로써 각 지자체가 변화하는 폐기물 처리 정책에 적절히 대응하고 있는 지를 파악하고자 하였다.