• 한국응용과학기술학회지
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• 제24권3호
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• pp.278-286
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• 2007

As a part of enhancing the performance of wood-plastic composites (WPC), polypropylene (PP)/ nanoclay (NC)/ wood flour (WF) nanocomposites were prepared using melt blending and injection molding process to evaluate their thermal stability. Thermogravimetric analysis (TGA) was employed to investigate thermal degradation kinetics of the nanocomposites both dynamic and isothermal conditions. Dynamic scans of the TGA showed an increased thermal stability of the nanocomposites at moderate wood flour concentrations (up to 20 phr, percentage based on hundred percent resin) while it decreased with the addition of 30 phr wood flour. The activation energy $(E_a)$ of thermal degradation of nanocomposites increased when nanoclay was added and the concentration of wood flour increased. Different equations were used to evaluate isothermal degradation kinetics using the rate of thermal degradation of the composites, expressed as weight loss (%) from their isothermal TGA curves. Degradation occurred at faster rate in the initial stages of about 60 min., and then proceeded in a gradual manner. However, nanocomposites with wood flour of 30 phr heated at $300^{\circ}C$ showed a drastic difference in their degradation behavior, and reached almost a complete decomposition after 40 min. of the isothermal heating. The degree of decomposition was greater at higher temperatures, and the residual weight of isothermal degradation of nanocomposites greatly varied from about 10 to 90%, depending on isothermal temperatures. The isothermal degradation of nanocomposites also increased their thermal stability with the addition of 1 phr nanoclay and of wood flour up to 20 phr. But, the degradation of PP100/NC1/MAPP3/WF30 nanocomposites with 30 phr wood flour occurs at a faster rate compared to those of the others, indicating a decrease in their thermal stability.

• 한국전자파학회논문지
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• 제28권1호
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• pp.76-79
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• 2017

본 논문에서는 저주파 자기유도방식의 소형 단말기 충전 기술에 적용되고 있는 상용 코일에 적용 가능한 연자성체 기반 차폐구조를 설계하였다. 연자성 재료는 높은 투자율과 낮은 자기손실 특성 등 강점이 있는데 반해, 낮은 절연 특성으로 와전류에 의한 전력 손실이 큰 단점이 있다. 본 연구에서는 연자성 재료에 격자형태의 패턴을 구현하여 와전류 경로를 줄임으로써 전력 손실을 개선하였으며, 외부로 누설되는 자기장 저감 효과를 가진 차폐구조를 제안하였다. Qi 표준인 WPC 상용 A10 코일을 위한 연자성체 기반 차폐구조를 설계하였으며, 제작 및 측정을 통해 본 논문에서 제안한 구조가 효과적으로 누설 자기장을 저감할 수 있음을 확인하였다.

• Journal of the Korean Wood Science and Technology
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• 제43권6호
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• pp.784-791
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• 2015

소나무 원판에 polyethylen glycol (PEG)를 주입시키면 건조 중 횡단면할렬을 막을 수 있다. 본 연구에서는 건조온도와 아세틸화처리가 PEG처리 목재에 미치는 효과를 조사하고자 다양한 온도에서 건조한 소나무 원판의 PEG잔류율(PPR)을 아세톤추출과 조습처리를 통해 측정하였다. 아세톤추출법으로 구한 PPR은 열기건조시편이 천연건조시편보다 최하 4배 높았으며, 열기건조시편은 변재의 잔류PEG율이 심재보다 2배 정도 높았다. 이러한 결과는 조습처리실험을 통해 검증되었다. 아세틸화처리에 의한 열기건조시편의 중량변화율(WPC)은 천연건조시편 보다 훨씬 적게 증가하거나 오히려 감소하였다. 무수초산이 잔류 PEG를 용출시켰기 때문으로 밝혀졌다. 따라서 PPR을 높이려면 열기건조하는 것이 천연건조보다 유리하나 아세틸화처리는 대부분의 PEG를 용출시켜 천연건조와 차이를 나타내지 않는다.

• Nuclear Engineering and Technology
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• 제4권4호
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• pp.301-305
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• 1972

육송 미송 포플라 등 국산 연질 목재에 단량체 또는 단량체 혼합물을 촉매와 함께 침투시키고 열중합함에 있어서 시간에 따르는 중합율을 구하고 이것을 방사선 중합으로 WPC를 제조할 때 얻은 간과 비교 검토하여 다음과 같은 결론을 얻었다. (1) 중합율로 보아서는 육송, 미송이 포플라보다 좋으며 M.M.A.가 다른 단량체보다 효과적이다. (2) 비닐아세테이트는 일반적으로 열중합에 의한 중합율이 저조한 편이며 특히 포플라에 침투된 경우 매우 낮아 W.P.C.를 만들기 곤란하다. 그러나 비닐아세테이트와 M.M.A.를 같이 침투시키면 나무종류나 중합방법에 별 관계없이 매우 빨리 중합하여 가장 효과적이다. (3) 나무에 침투된 단량체나 단량체 혼합물의 중합의 경향은 나무가 많은량의 수지를 함유하지 않는다면 중합방법에 관계없이 단량체나 단량체 혼합물 자체만일때의 중합의 경향과 같다.

• 한국축산식품학회지
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• 제35권5호
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• pp.653-659
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• 2015

High-protein fermented whey beverage (FWB) was manufactured using whey protein concentrate (WPC) and Lactobacillus plantarum DK211 isolated from kimchi. This study was designed to evaluate the anti-obesity activity of FWB in male rats fed a high-fat diet. Male Sprague-Dawley rats were randomly assigned to three groups (n=8 per group). The three groups differed in their diet; one group received a normal diet (ND), another, a high-fat diet (HD), and the third, a HD plus fermented whey beverage (HDFWB), for 4 wk. Supplementation with FWB (the HDFWB group) prevented weight gain and body fat accumulation. The food intake in the HDWFB group was significantly lower (p<0.05) than that of the HD group. The HDWFB group also showed a significant decrease in organ weights (p<0.05), except for the weight of the testis. There was a significant decrease in total cholesterol, LDL-cholesterol, and triglycerides in the HDFWB group compared with the HD group (p<0.05), but there was no significant difference in serum HDL-cholesterol levels among the experimental groups. Rats ingesting FWB (the HDFWB group) also showed a significant decrease in blood glucose levels, and plasma levels of insulin, leptin, and ghrelin compared to HD group (p<0.05). These results indicate that FWB has beneficial effects on dietary control, weight control, and reduction in fat composition and serum lipid level; consequently, it may provide antiobesity and hypolipidemic activity against high fat diet-induced obesity in rats.

• Journal of the Korean Wood Science and Technology
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• 제2권3호
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• pp.3-16
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• 1974

One of the disadvantages of. wood and wood products is their hydroscopicity or dimensional instability. This is responsible for the loss of green volume of lumber as seasoning degrade. Dimensional stabilization is needed to substantially reduce seasoning defects and degrades and for increasing the serviceability of wood products. Recently, considerable world-wide attention has been drawn to the so-called Wood-Plastic Composites by irradiation-and heat-catalyst-polymerization methods and many research and developmental works have been reported. Wood-Plastic Composites are the new products having the superior mechanical and physical properties and the combinated characteristics of wood and plastic. The purpose of this experiment was to obtain the basic data for the improvement of wooden materials by manufacturing WPC. The species examined were Mulpurae-Namoo (Fraxinus, rhynchophylla), Sea-Namoo (Carpinus laxiflora), Cheungcheung-Namoo (Cornus controversa), Gorosae-Namoo (Acermono), Karae-Namoo(Juglans mandshurica) and Sanbud-Namoo (Prunus sargentii), used as blocks of type A ($3{\times}3{\times}40cm$) and type B ($5{\times}5{\times}60cm$), and were conditioned to about 10~11% moisture content before impregnation in materials humidity control room. Methyl methacrylate (MMA) as monomer and benzoyl peroxide (BPO) as initiator are used. The monomer containing BPO was impregnated into wood pieces in the vacuum system. After impregnation, the treated samples were polymerized with heat-catalyst methods. The immersed weights of monomer in woods are directly proportionated to the impregnation times. Monomer impregnation properties of Cheungcheung-Namoo, Mulpurae-Namoo and Seo-Namoo are relatively good, but in Karae-Namoo, it is very difficult to impregnate the monomer MMA. Fig. 3 shows the linear relation between polymer retentions in wood and polymerization times; that is, the polymer loadings are increasing with polymerization times. Furthermore species, moisture content, specific gravity and anatomical or conductible structure of wood, bulking solvents and monomers etc have effects on both of impregnation of monomer and polymer retention. Physical properties of treated materials are shown in table 3. Increasing rates of specific gravity are ranged 3 to 24% and volume swelling 3 to 10%. ASE is 20 to 46%, AE 14 to 50% and RWA 18 to 40%. Especially, the ASE in relation to absorption of liquid water increases approximately with increase of polymer content, although the bulking effect of the polymerization of monomer may also be influential. WPCs from Mulpurae-Namoo and Cheungcheung-Namoo have high dimensional stability, while its of Karae-Namoo and Seo-Namoo are-very low. Table 4 shows the mechanical properties of WPCs from 6 species. With its specific gravity and polymer loading increase, all mechanical properties are on the increase. Increasing rate of bending strength is 10 to 40%, compression strength 25 to 70%, ;impact bending absorbed energy 4 to 74% and tensile strength 18 to 56%. Mulpurae-Namoo and Cheungcheung-Namoo with high polymer content have considerable high increasing rate of strengths. But incase of Karae-Namoo with inferior monomer impregnation it is very low. Polymer retention in cell wall is 0.32 to 0.70%. Most of the polymer is accumulated in cell lumen. Effective. of polymer retention is 58.59% for Mulpurae-Namoo, 26.27% for Seo-Namoo, 47.98% for Cheungcheung-Namoo, 25.64% for Korosae-Namoo, 9.96% for Karae-Namoo and 25.84% for Sanbud-Namoo.

• 한국수산과학회지
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• 제32권5호
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• pp.556-562
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• 1999

전분은 종류에 관계없이 첨가량을 증가시킴에 따라 gel 강도는 저하하였으며, RA급 냉동 surimi은 전분의 종류에 큰 영향을 받지 않은 반면, A급은 감자전분 및 수식 옥수수전분이 농도 증가에 따른 gel 강도 감소에 가장 적은 영향을 미치는 것으로 나타났다. WPC, DEW 및 SPI는 첨가량이 증가함에 따라 gel 강도는 감소하였으나, BPP는 gel 강도를 증가시키는 것으로 나타났으며, 이 같은 효과는 RA급에서 현저하였다. BPP의 gel 강도 증가 효과는 낮은 변성온도와 열 변성에 따른 구조 변화가 어육 gel의 matrix 강화에 영향을 미치는 것으로 판단된다. RA급을 이용한 어육 gel 제조시 백색도에 큰 영향을 미치지 않는 $2\%$ 범위 내에서 gel 강도 강화를 위해 사용할 수 있는 것으로 나타났다. Gel 강도 1000$\times$g를 제한 인자로 하였을 때, 냉동 surimi의 소모량이 가장 적은 formulation은 A급에서는 A급 surimi $37.8\%$ DEW $6.6\%$, 전분 $3.4\%$ 였으며, RA급에서는 RA급 surimi $40.9\%$, DEW $9.1\%$, 전분 $0.9\%$이었다.

• Ocean and Polar Research
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• 제43권4호
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• pp.279-293
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• 2021

To investigate the effect of seasonal marine environment conditions on the cyanobacteria abundance and diversity in the South Sea, four-seasonal surveys were conducted along the 127.5°E survey transect line in the central South Sea using flow cytometry and 16S-23S ITS on the Miseq platform from August 2016 to May 2017. The average abundance of Synechococcus varied from 3.3 × 10³ to 7.4 × 10⁴ cells ml^-1. The abundance was the highest in the summer and the lowest in the winter, and the abundance fluctuated according to water temperature. The abundance was high in the outer sea affected by TWC. However, in summer, the Coastal areas affected by the Yangtze River were more populated than the outer sea. Prochlorococcus was rare and could not penetrate into coastal areas due to the fronts, but showed its dominance in the waters influenced by the TWC. Synechococcus clades II, VII, IX, CRD1, and CRD2 were predominant in the outer sea area affected by the TWC. In the coastal area, clades I and IV showed higher dominance whereas clades V, VI, WPC1, and 5.3-MS3 with euryhaline characteristics, showed a high dominance rate in the water masses affected by the low-salinity water of the Yangtze River in the summer. Clade XVI, XVII, CB1, CB5, and 5.3-I/II showed high dominance in nutrient-rich waters in the summer with increased water temperature. The abundance and community composition of cyanobacteria changed in the South Sea due to the influence of the TWC and stratification. In the summer, the abundance and the community composition differed, and were mainly affected by the general influence of the TWC in addition to the influence of the Yangtze River low-salinity water.

• 한국유가공학회:학술대회논문집
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• 한국유가공기술과학회 2002년도 제54회 춘계심포지움 - 우유와 국민건강
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• pp.59-60
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• 2002

Edible films such as wax coatings, sugar and chocolate covers, and sausage casings, have been used in food applications for years$^{(1)}$ However, interest in edible films and biodegradable polymers has been renewed due to concerns about the environment, a need to reduce the quantity of disposable packaging, and demand by the consumer for higher quality food products. Edible films can function as secondary packaging materials to enhance food quality and reduce the amount of traditional packaging needed. For example, edible films can serve to enhance food quality by acting as moisture and gas barriers, thus, providing protection to a food product after the primary packaging is opened. Edible films are not meant to replace synthetic packaging materials; instead, they provide the potential as food packagings where traditional synthetic or biodegradable plastics cannot function. For instance, edible films can be used as convenient soluble pouches containing single-servings for products such as instant noodles and soup/seasoning combination. In the food industry, they can be used as ingredient delivery systems for delivering pre-measured ingredients during processing. Edible films also can provide the food processors with a variety of new opportunities for product development and processing. Depends on materials of edible films, they also can be sources of nutritional supplements. Especially, whey proteins have excellent amino acid balance while some edible films resources lack adequate amount of certain amino acids, for example, soy protein is low in methionine and wheat flour is low in lysine$^{(2)}$. Whey proteins have a surplus of the essential amino acid lysine, threonine, methionine and isoleucine. Thus, the idea of using whey protein-based films to individually pack cereal products, which often deficient in these amino acids, become very attractive$^{(3)}$. Whey is a by-product of cheese manufacturing and much of annual production is not utilized$^{(4)}$. Development of edible films from whey protein is one of the ways to recover whey from dairy industry waste. Whey proteins as raw materials of film production can be obtained at inexpensive cost. I hypothesize that it is possible to make whey protein-based edible films with improved moisture barrier properties without significantly altering other properties by producing whey protein/lipid emulsion films and these films will be suitable far food applications. The fellowing are the specific otjectives of this research: 1. Develop whey protein/lipid emulsion edible films and determine their microstructures, barrier (moisture and oxygen) and mechanical (tensile strength and elongation) properties. 2. Study the nature of interactions involved in the formation and stability of the films. 3. Investigate thermal properties, heat sealability, and sealing properties of the films. 4. Demonstrate suitability of their application in foods as packaging materials. Methodologies were developed to produce edible films from whey protein isolate (WPI) and concentrate (WPC), and film-forming procedure was optimized. Lipids, butter fat (BF) and candelilla wax (CW), were added into film-forming solutions to produce whey protein/lipid emulsion edible films. Significant reduction in water vapor and oxygen permeabilities of the films could be achieved upon addition of BF and CW. Mechanical properties were also influenced by the lipid type. Microstructures of the films accounted for the differences in their barrier and mechanical properties. Studies with bond-dissociating agents indicated that disulfide and hydrogen bonds, cooperatively, were the primary forces involved in the formation and stability of whey protein/lipid emulsion films. Contribution of hydrophobic interactions was secondary. Thermal properties of the films were studied using differential scanning calorimetry, and the results were used to optimize heat-sealing conditions for the films. Electron spectroscopy for chemical analysis (ESCA) was used to study the nature of the interfacial interaction of sealed films. All films were heat sealable and showed good seal strengths while the plasticizer type influenced optimum heat-sealing temperatures of the films, 130$^{\circ}$C for sorbitol-plasticized WPI films and 110$^{\circ}$C for glycerol-plasticized WPI films. ESCA spectra showed that the main interactions responsible for the heat-sealed joint of whey protein-based edible films were hydrogen bonds and covalent bonds involving C-0-H and N-C components. Finally, solubility in water, moisture contents, moisture sorption isotherms and sensory attributes (using a trained sensory panel) of the films were determined. Solubility was influenced primarily by the plasticizer in the films, and the higher the plasticizer content, the greater was the solubility of the films in water. Moisture contents of the films showed a strong relationship with moisture sorption isotherm properties of the films. Lower moisture content of the films resulted in lower equilibrium moisture contents at all aw levels. Sensory evaluation of the films revealed that no distinctive odor existed in WPI films. All films tested showed slight sweetness and adhesiveness. Films with lipids were scored as being opaque while films without lipids were scored to be clear. Whey protein/lipid emulsion edible films may be suitable for packaging of powder mix and should be suitable for packaging of non-hygroscopic foods$^{(5,6,7,8,)}$.