• Journal of the Korean Vacuum Society
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• v.17 no.1
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• pp.67-72
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• 2008

We have studied the effect of heat treatment of multi-walled carbon nanotubes (MWNTs) as a counter electrode on the electro-chemical properties of dye-snsitized solar cells. MWNTs on the p-type Si substrate were synthesized by thermal chemical vapor deposition (CVD) using Fe catalysts. We prepared the two types of MWNTs samples with the different diameters. The rapid thermal annealing (RTA) treatment for the MWNTs was carried out at the growth temperature ($900^{\circ}C$) for 1 minute with $N_2$ gas atmosphere. The structural, electrical and electrochemical properties of MWNTs were investigated by field-emission scanning electron microscopy (FE-SEM), Raman spectroscopy, 2-point probe station and electrochemical impedance spectroscopy (EIS). The I(D)/I(G) ratio of heat-treated MWNTs in Raman spectra was considerably decreased. It was also found that the heat-treated MWNTs showed better redox reaction of iodide at the interface between MWNTs surface and electrolyte than that of as-grown MWNTs. The redox resistance value of heat-treated electrodes was measured to be much lower than that of as-grown electrode at the interface. As a result, the counter electrode using the heat-treated MWNTs showed better electrochemical properties.

• Korean Journal of Poultry Science
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• v.16 no.1
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• pp.17-22
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• 1989

In order to dull heat sensitivity of egg albumen, metal ions (aluminium, ferric, ferrous, copper) were added and functional properties or egg albumen were determined before and after heat treatment at $60^{\circ}C$ for 5 minutes. Effect of pH on heat sensitivity of aluminium salt added egg albumen was also determined. Addition of metal ions increased turbidity of egg albumen before and after the heat treatment. Changes of the turbidity were minimized by addition of aluminium salt. The foaming power was markedly increased by addition of ferric salt before the heat treatment and increased by addition of aluminium, ferric and copper salt after the heat treatment. Before the heat treatment the foam was stable by addition of ferric and ferrous salt but after the heat treatment it was stable by addition of aluminium and ferric salt. The turbidity and foaming property of the egg albumen with aluminium salt were not largely changed after the heat treatment at pH range 7 to 8.5. Over pH 9 the turbidity and foaming power were not decreased, but the foam stability was increased before and after the heat treatment. Salmonella typhimurium ATCC 14028 (10$^{6}$ cells/$m\ell$) inoculated in egg albumen at pH range 7 to 8.5 was destructed by the heat treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.222-227
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• 2007

This study was carried out to investigate the influence of feeding eosungcho (Houttuynia cordata Thunb) powder on the meat quality of porks at chilled storage. Experimental groups were divided into control group (0%, C), 5% (T1) and 10% (T2) eosungcho powder feeding group, and then administered for 12 weeks. The results of sensory evaluation for softening value and scorched smell showed the highest preference in T1 group. Overall acceptability was also the highest in T1 group than the others. Physicochemical components were analyzed for pork loins that were stored at $4^{\circ}C$ for 23 days after vacuum packing. The moisture contents of pork loins were higher in T1 group than the others. Crude lipid contents were lower in T1 and T2 groups than the control group. The pH values were not significantly different in experimental groups during storage days. The Hunt L and a values increased significantly according to storage days. The Hunt b value was increased for the initial storage days but it did not change after 9 storage days. The Warmer-Bratzler share force of all experimental groups were greatly decreased between 2 and 9 storage days and then little exchanged afterwards.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.873-881
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• 2005

This study was conducted to improve the properties of frozen dough foods (buns and noodles etc.) on the quality deterioration with microwave oven cooking. Microwave is a useful cooking method, but it quickly takes moisture from food surface and makes lowering food quality abruptly. For improvement of these problems, mixing doughs with addition of various additives of 34 types manufactured respectively; starches, modified starches, gums and emulsifiers etc. Each mixing dough produced in sheet type $(30{\times}30{\times}1mm)$ and steamed them, was quickly froze at $-70^{\circ}C$ and packed with polyethylene. Packed samples kept at $-20^{\circ}C$ for 48 hours. After they were steam or microwave treatment packed or non-packed with polyethylene, studied for improvement effects of quality as sensory evaluation and selected 6 type additives; modified starches (TA, ST), gums (AR, GA) and emulsifiers (E, S1) as improvement agent. Because moisture loss from microwave oven cooking leads to quality deterioration of frozen dough foods, additive, such as including starches, modified starch, gums, and emusifiers were added to improve dough properties. Amylogram, scanning electron microscopy, textural analysis, and differential scanning calorimetry revealed addition of additives improved textural properties including surface-hardening of frozen dough foods compared to the control.

• Korean Journal of Materials Research
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• v.21 no.2
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• pp.111-114
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• 2011

As a growth-template of ZnO nanorods (NR), a hexagonal $\beta-Ni(OH)_2$ nanosheet (NS) was synthesized with the low temperature hydrothermal process and its microstructure was investigated using a high resolution scanning electron microscope and transmission electron microscope. Zinc nitrate hexahydrate was hydrolyzed by hexamethylenetetramine with the same mole ratio and various temperatures, growth times and total concentrations. The optimum hydrothermal processing condition for the best crystallinity of hexagonal $\beta-Ni(OH)_2$ NS was determined to be with 3.5 mM at $95^{\circ}C$ for 2 h. The prepared $Ni(OH)_2$ NSs were two dimensionally arrayed on a substrate using an air-water interface tapping method, and the quality of the array was evaluated using an X-ray diffractometer. Because of the similarity of the lattice parameter of the (0001) plane between ZnO (wurzite a = 0.325 nm, c = 0.521 nm) and hexagonal $\beta-Ni(OH)_2$ (brucite a = 0.313 nm, c = 0.461 nm) on the synthesized hexagonal $\beta-Ni(OH)_2$ NS, ZnO NRs were successfully grown without seeds. At 35 mM of divalent Zn ion, the entire hexagonal $\beta-Ni(OH)_2$ NSs were covered with ZnO NRs, and this result implies the possibility that ZnO NR can be grown epitaxially on hexagonal $\beta-Ni(OH)_2$ NS by a soluble process. After the thermal annealing process, $\beta-Ni(OH)_2$ changed into NiO, which has the property of a p-type semiconductor, and then ZnO and NiO formed a p-n junction for a large area light emitting diode.

• 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.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.35 no.2C
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• pp.182-192
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• 2010

This paper proposes the hardware IP design of JBIG2 encoder. In order to facilitate the next generation FAX after the standardization of JBIG2, major modules of JBIG2 encoder are designed and implemented, such as symbol extraction module, Huffman coder, MMR coder, and MQ coder. ImpulseC Codeveloper and Xilinx ISE/EDK program are used for the synthesis of VHDL code. To minimize the memory usage, 128 lines of input image are processed succesively instead of total image. The synthesized IPs are downloaded to Virtex-4 FX60 FPGA on ML410 development board. The four synthesized IPs utilize 36.7% of total slice of FPGA. Using Active-HDL tool, the generated IPs were verified showing normal operation. Compared with the software operation using microblaze cpu on ML410 board, the synthesized IPs are better in operation time. The improvement ratio of operation time between the synthesized IP and software is 17 times in case of symbol extraction IP, and 10 times in Huffman coder IP. MMR coder IP shows 6 times faster and MQ coder IP shows 2.2 times faster than software only operation. The synthesized H/W IP and S/W module cooperated to succeed in compressing the CCITT standard document.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.2
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• pp.167-174
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• 2003

Physicochemical and sensory properties of turnip dongchimi were examined during fermentation at $0^{\circ}C$. Salt concentrations of dongchimi liquid were around 1.3% during fermentation. Greater decrease in pH and reducing sugar content in solid, and higher increase of acidity, turbidity and reducing sugar content in liquid were observed during fermentation. The acidity and pH at the optimal fermentation time, at the day 40 was observed 0.36% and pH 3.9, respectively Lactobacilli number, turbidity, anthocyanin content, the Hunter color L and a values were the greatest at the day 40 and then gradually decreased. The hardness and fracturability of turnip, determined by texture analyser, decreased during fermentation, while springiness increased. Sensory evaluation showed that the scores of color of purple, sweet taste, savory taste, and over-all preference of dongchimi were highest at the day 40. Score of overall preference of turnip dongchimi was the highest with 6.5 at the 40th day of fermentation, the optimum fermentation time, but the score until the day 60 was not significantly decreased.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.573-579
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• 1996

Crosslinked potato starches (XP), from 2,400 to 1,900 anhydroglucose units per crosslinked (AGU/CL), were prepared by reacting with epichlorohydrin. Some of the physicochemical properties of the XPs were then compared with those of native potato and cowpea starches. Crosslinking decreased moisture, protein and ash contents but had no effect on phosphorus content. Water binding capacities of the XPs increased as the degree of crosslinking increased, and that of the XP with 2,100 AGU/CL approached the value of cowpea starch. The absorption maxima of the starch-iodine complex shifted from 594 to 580 nm. Granule size increased slightly and surface appearance of the granule became rough when crosslinked. Both native and crosslinked potato starches showed B type X-ray diffraction pattern, and the relative crystallinity was not affected by crosslinking. Gelatinization temperature and the heat of gelatinization, measured by differential scanning calorimeter (DSC), did not change within the range of crosslinking tested. From X-ray and DSC data, it was concluded that the crosslinking ocurred in the amorphous region of the starch granule.

• Elastomers and Composites
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• v.36 no.2
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• pp.111-120
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• 2001

Mechanical properties and their adhesion behavior with zinc- and brass-plated steel cords of natural rubber/acrylonitrile-butadiene blend compounds were investigated as a function of blend ratio. The Mooney viscosity and stress relaxation time were found to be lowered with increasing NBR content. Tensile modulus generally increased with increasing NBR content. Tensile stress at break stayed constant up to about 40 phr and showed minimum at $50{\sim}60 phr$, and thereafter increased with increasing NBR content. Strain at break decreased linearly below 50 phr, and above the level it showed nearly constant value. Based on the abrupt drops in elastic modulus and tan ${\delta}$ peak, the glass transition temperature of NR and NBR were found to be -55 and $-10^{\circ}C$, respectively. In the case of NR/NBR blend compounds, two distinct transition points were observed and each transition position was not affected by NBR level indicating an incompatible nature of NR/NBR blend system. The pullout force and rubber coverage decreased to the level of about 40% to that of pure m compound, when the 50 phr of NR was replaced by NBR. However, the pure NBR compound showed the comparable adhesion performance with NR(${\sim}90%$). The sulfur concentration was found to become lower with the increased NBR content at the adhesion interface based on the Auger spectrometer results, representing a lack of adhesion layer formation, and this was explained for a possible cause of low adhesion performance with adding NBR.