BaTiO3 powders were prepared by sol-gel method from different concentration of KOH aqueous solution and Ba/Ti molar ratio. Particle shape, size and crystal structure of prepared BaTiO3 powders were analyzed by SEM, XRD, and FT-IR. As the result of KOH concentration changing, spherical particles were obtained by condition more than 3 M and particle size decreased as concentration increasing. Different appearance showed between dried and sintered powders against changing of Ba/Ti molar ratio. In case of dried powders, the crystallinity decreased as molar ratio increasing. On the other hand, increased as molar ratio increasing in case of sintered powders.

Eu3+ doped YGdO3 phosphors particles which have fine size and narrow size distribution with non aggregated uniform morphology were prepared by solvent evaporation method for the improvement of emission efficiency. Several parameters have been investigated in this study such as the influences of composition ratio of host materials, calcination temperature, amount of activator, surfactant, pH and flux on the photoluminescence intensity, particle size and dispersion. Eu3+ doped YGdO3 phosphor presented a strong narrow band emission peak at 612nm. The maximum emission intensity ofYGdO3:Eu3+ occurred when Eu3+ concentration is 3wt% under vacuum ultra violet excitation. Prepared phosphors were found to have small round-shaped particles about 150nm in size. The addition of PVA as a surfactant inhibits the grain growth and the agglomeration of particles efficiently by reducing the oxygen bridge bonds. As the pH reduces, PL intensity increase due to reducing the formation of oxygen bridge bonds. The particles prepared from solvent evaporation method with 5wt% LiCl were found to have 120% PL intensity compare to particles prepared without LiCl flux.

본 연구에서는 충전용 이차전지의 분리막으로 쓰이는 다공성 막을 기존의 분리막 재료보다 뛰어난 물성을 나타내는 PVdF(poly(vinylidene fluoride))를 사용하여 상전이 방법으로 제조하였다. 용매인 DMF(N,N-dimethylformamide)에 PVdF를 단일상으로 녹인 후 깨끗한 유리판에 캐스팅하여 막을 얻었다. 얻어진 분리막에서 가장 높은 공극률은 78.6%로 얻어졌다. UTM(universal testing machine)을 이용하여 측정된 분리막의 인장강도는 PVdF 20 wt%에서 5.16 MPa의 값을 나타내었다. 시차주사현미경(scanning electron microscopy, SEM)을 이용하여 분리막의 단면 관찰을 통해 다공성을 확인하였다.

침지침강 상변환법으로 폴리에테르설폰(PES)-TiO2 복합막을 제조하였다. 14 wt% 및 20 wt%의 PES/NMP 기준 고분자 용액에 TiO2 나노입자를 PES에 대해 0~60 wt%로 첨가량을 달리하여 복합막 제조에 사용될 캐스팅 용액을 준비하였다. 제조된 PES-TiO2 복합막의 막 특성과 몰폴로지를 TiO2 첨가량에 따른 캐스팅 용액의 점도, coagulation value, 광투과도와 복합막의 인장강도, 세공크기 및 접촉각, 표면 및 단면 SEM 사진, BSA 용액의 한외여과 실험을 통해 규명하였다. 캐스팅 용액에 첨가시킨 TiO2 입자의 함유량이 증가함에 따라 점도는 증가하고 coagulation value는 낮아져 캐스팅 용액의 열역학적 불안정성이 증가하였다. TiO2 입자의 첨가량이 증가함에 따라 1) 순간분리의 침강형식을 유지하면서 침강속도가 빨라졌으며, 2) 순수투과량, 세공크기 및 압밀화 안정성이 증가하며, 3) 인장강도와 접촉각은 감소하였다. PES-TiO2 복합막의 BSA 용액에 대한 전량여과식 한외여과 실험결과 TiO2 입자의 함유량이 증가함에 따라 막의 친수화 특성이 증가하여 투과플럭스가 증가하였으며, TiO2가 첨가되지 않은 막과 비교하여 최대 7배까지 투과 플럭스가 향상되었다.

In T-mixer crystallization, supersaturation is generated by mixing of another solvent or non-solvent in order to reduce the solubility of the compound. Also, T-mixer is a type of continuous crystallization. In order to induce micro-mixing, two solutions were mixed rapidly by T-mixer, which formed high supersaturation. As the results, mean size of HMX crystals decreased with increasing de-supersaturation rate (Rs). Eventually, HMX particles ranging from 0.5 to 5μm can be obtained by T-mixer crystallization. Mixing efficiency in T-mixer increased with increasing Rs values. In T-mixer crystallization without surfactants, homogeneous nucleation was formed when S and Rs was over 54 and 1.6×103/sec. In T-mixer crystallization with surfactants, homogeneous nucleation was formed when S and Rs was over 26 and 7.4/sec.

Thiol-ene 중합이 가능한 새로운 반응성 액정 단량체로서 2,5-bis[4'-(5-hexenyloxy) benzoyloxy]toluene를 합성하였다. 반응성 액정 단량체는 ethyl 4-hydroxybenzoate와 6-bromo-1-hexene을 반응하여 얻은 중간체인 4'-(5-hexenyloxy)benzoic acid와 methyl hydroquinone를 축합하여 79%의 수율로 합성하였다. 얻어진 반응성 액정 단량체의 구조는 1H-NMR과 FT-IR을 이용하여 확인하였으며, DSC와 온도 조절기가 부착된 편광현미경을 이용하여 관찰한 결과 65℃와 157℃ 사이에서 네마틱 액정상을 보임을 확인하였다. 반응성 액정 단량체는 1,6-hexanethiol, 광개시제와 함께 혼합하여 thiol-ene 중합을 위한 광중합 조성물을 제조하였다. 러빙 처리된 폴리이미드 기판 상에서 이와 같은 조성물을 코팅한 후 광조사에 의해 중합한 결과 λ/4의 위상차를 갖는 광학보상 필름을 제조할 수 있었다.

본 연구의 목적은 TMR 제조 시 물을 첨가하여 수분 함량을 높여줄 경우 수분 함량(15, 35, 50%)과 발효제(Lactobacillus plantarum) 첨가유무에 따라 저장방법(자연노출과 밀봉보관) 경과시간별(자연노출 : 0, 6, 12, 24, 48, 72시간, 밀봉보관 : 0, 2, 6, 10, 14, 18일) 사료가치 변화를 조사할 목적으로 실시하였으며 그 결과는 다음과 같다. 자연노출 상태로 저장한 경우, 수분 함량이 적을수록 외관상태가

본 연구는 압연공정을 이용하여 금속망 만을 사용하여 금속막을 제조하는 과정과 금속망과 금속분말을 사용하여 금속막을 제조하는 과정에 대해 연구했다. 금속망 압연과정에서 선택된 금속망은 각각 10%, 20% 그리고 30%의 감소율로 압연했다. 이 압연공정은 망 wire의 지름을 변화시키거나 망의 단면적의 감소를 통해 망의 공경 크기를 감소시킨다. 압연된 금속망의 여과율은 압연시키지 않은 금속망의 여과율과 거의 동일한 여과율을 보였으며 금속막의 공경크기 분포 또한 더 균일했다. 금속망 위에 금속분말 층을 제조하는데 있어 분말 접합제로서 PVA를 사용하였으며 1시간 동안 100℃에서 금속분말 층을 건조시키고 진공에서 3시간 동안 1000℃에서 소결시키는 방법이 높은 공경 밀도와 균열이 없는 금속망 위에 금속분말 층을 형성하는 최적 조건이었다. 소결 전 30%감소율을 가지는 금속망에 대해 금속분말 층 형성에 압연공정을 적용할 경우 여과율이 약 0.7 μm인 금속막이 성공적으로 제조되었다.

  Entrepreneurship is considered as the main leadership creating enterprises and employment. However, in Korea empirical studies linking Korean entrepreneurial performances with her characteristics are rarely in existence. Current study focuses on Korean

Yackwa is used as one of foods prepared for traditional rituals and holidays and enjoyed as snacks. Since Yackwas are fried, they contain oil, which can cause rancidity and undermines the freshness of Yackwas during distribution to retailers, not to mention a high level of calories. The study aims to develop baked Yackwas and analyze the quality in terms of calorie levels and characteristics by baking Yackwas in oven. Calorie level was 4.65 kcal/g in fried Yackwa, 3.96 kcal/g in baked Yackwa, and 2.95 kcal/g in baked peanut Yackwa prior to dip coating of grain syrup. baked Yackwa showed hardness of 13476.33 g/cm2 before dipping in grain syrup, which was harder than 1912.56 g/cm2 of fried Yackwa. After grain syrup coating, hardness of baked Yackwa reduced more significantly, compared with that of fried Yackwa, as grain syrup permeated through texture of Yackwa. And less hardness makes baked Yackwa tastier. Sensory evaluation was measured in a 5-point scale. Scores for texture and taste of baked Yackwa outpaced those of fried Yackwa. Score for the overall quality was 3.65 in baked Yackwa and 3.25 in baked peanut Yackwa, compared to 2.85 of fried Yackwa, indicating a higher potential of commercializing(p〈0.05).

This study was carried out to make the new products of color moot as a functional food by variation of the color and flavor through addition of gamgyul, Daccus Carota Var. Sativa, Vitis vinifera, soy sauce, and Pimpinella brachycarpa N., respectively. For all the products, the color was observed by Colorimeter and the sensory evaluation was performed to evaluate their effectiveness and usefulness. The Aw (water activity) test of color mooks has performed to examine their water activity individually. The Aw of color moot was higher than that of the white one. The characters of texture of color mook as a function of the amount of the color and the flavor added were measured by a texture analyzer (XT-RA, Texturometer). By the TPA test, the rainbow and orange color mook examined were high in the springiness.