The present study demonstrates the effect of raw powder on the pore structure of porous W-Ni prepared by freeze drying of camphene-based slurries and sintering process. The reduction behavior of WO3 and WO3-NiO powders is analyzed by a temperature programmed reduction method in Ar-10% H2 atmosphere. After heat treatment in hydrogen atmosphere, WO3- NiO powder mixture is completely converted to metallic W without any reaction phases. Camphene slurries with oxide powders are frozen at −30 oC, and pores in the frozen specimens are generated by sublimation of the camphene during drying in air. The green bodies are hydrogen-reduced at 800 oC and sintered at 1000 oC for 1 h. The sintered samples show large and aligned parallel pores to the camphene growth direction, and small pores in the internal wall of large pores. The strut between large pores, prepared from pure WO3 powder, consists of very fine particles with partially necking between the particles. In contrast, the strut densification is clearly observed in the Ni-added W sample due to the enhanced mass transport in activation sintering.

The quality characteristics of bread with black rice flour were investigated to find the most preferred ratio of black rice flour. Its moisture, ash content, crude protein, crude fat, amino acids, and texture were analyzed. A sensory evaluation was also performed. The moisture and crude fat of bread with black rice flour were decreased in proportion to the added amount of black rice flour, but the crude protein and ash content were increased. The volume of bread decreased as the added amount of black rice flour increased. The pH value of bread increased in proportion to the added amount of black rice flour. The value of brightness and yellowness of the dough were the highest in the control. The added amount of black rice flour was negatively correlated with the brightness and the yellowness of the dough, but was positively correlated with the redness. Total free amino acids were found, and the dough with 5% black rice flour contained the highest amount, followed by 3%, 2%, and 1%. When evaluating the storage days, the springiness and cohesiveness of bread with black rice flour they decreased with time, but the chewiness and brittleness increased. Regarding the taste, preference was given to the bread with 2% black rice flour, which had the lowest rejection rate and was not affected by time in any meaningful sense. The bread with 2% black rice flour won the highest scores in the overall preference measurement.

Pumpkin (Cucurbita moschata Duch.) seed is rich in protein and sulfur-containing amino acids. Tofu is a protein gel made from soybean, which is rich in lysine but lacking in sulfur-containing amino acids. This study was conducted to investigate the use of pumpkin seeds in tofu manufacture and to determine its quality and texture characteristics. Soybean was substituted with pumpkin seed to obtain pumpkin seed tofu at the following ratios: 10%, 30%, 50%, and 70% (P10, P30, P50 and P70). Tofu manufactured only with soybean was used as a control (Con). The higher rate of pumpkin seed substitution significantly decreased the moisture content and yield rate (p<0.05). In contrast, pH value and turbidity were significantly increased with the increase in the amount of pumpkin seed (p<0.05). The L-value (81.74~79.04), a-value (－0.19~－3.89) and b-value (12.40~9.84) of samples significantly decreased with the amount of pumpkin seed (p<0.05). No significant difference in syneresis was found among the samples (p<0.05). The hardness tended to decrease with the increase in the amount of pumpkin seed. The microstructure analysis revealed that the pore size of pumpkin seed tofu was smaller than that of Con. These results suggest that the pumpkin seed protein is a useful ingredient in the manufacture of tofu. Increasing the pumpkin seed substitution levels improves the texture of tofu.

Sb-doped SnO2 (ATO) transparent conducting films are fabricated using horizontal ultrasonic spray pyrolysis deposition (HUSPD) to form uniform and compact film structures with homogeneously supplied precursor solution. To optimize the molar concentration and transparent conducting performance of the ATO films using HUSPD, we use precursor solutions of 0.15, 0.20, 0.25, and 0.30 M. As the molar concentration increases, the resultant ATO films exhibit more compact surface structures because of the larger crystallite sizes and higher ATO crystallinity because of the greater thickness from the accelerated growth of ATO. Thus, the ATO films prepared at 0.25 M have the best transparent conducting performance (12.60±0.21 Ω/□ sheet resistance and 80.83% optical transmittance) and the highest figure-of-merit value (9.44±0.17 × 10-3 Ω-1). The improvement in transparent conducting performance is attributed to the enhanced carrier concentration by the improved ATO crystallinity and Hall mobility with the compact surface structure and preferred (211) orientation, ascribed to the accelerated growth of ATO at the optimized molar concentration. Therefore, ATO films fabricated using HUSPD are transparent conducting film candidates for optoelectronic devices.

This study was performed to evaluate the quality characteristics of functional Dasik prepared with a mixture of freeze-dried mealworm (Tenebrio molitor) powder and dried pollack powder along with assessment of the general and fatty acid compositions of mealworms. General compositions, except for moisture content of freeze-dried mealworm powder, were higher than those of raw mealworms. The ratios of saturated fatty acids and unsaturated fatty acids of freeze-dried mealworm powder and raw mealworms were 1:3.31 and 1:3.19, respectively. Amounts of oleic acid, which was the most abundant among unsaturated fatty acids, of freeze-dried mealworm powder and raw mealworms were 41.12 and 37.84%, respectively. For color values, greater content of freeze-dried mealworm powder in functional Dasik resulted in lower L and b scores, whereas a value increased. In the case of mechanical properties, greater content of freeze-dried mealworm powder resulted in significant reduction of hardness, chewiness, and gumminess. In the case of sensory evaluation, color, taste, and overall quality of DPMD50, which was prepared with a 1:1 ratio of freeze-dried mealworm powder and dried pollack, were the highest. It was concluded that DPMD50 is a nutritious combination of edible insects and fish for protein fortification for growth and the elderly.

This study investigated the effects of blanching time (1-5 min), types of blanching solution (1% NaCl vs 1-3% sucrose), addition of packaging with blanching solution, and thawing methods (thawing in packaged versus depackaged units) on the qualities of frozen Aster scaber. As quality parameters, drip loss, moisture content, shear force, color, and sensory test were conducted. Aster scaber was blanched in 1% sucrose for 4 min and packaged with the same solution prior to freezing whereas frozen Aster scaber exhibited palatable quality when it was removed from the package and thawed in running water. Consequently, this study demonstrated that the optimized processing condition provided qualities like non-frozen control.

Porous Cu with a dispersion of nanoscale Al2O3 particles is fabricated by freeze-drying CuO-Al2O3/camphene slurry and sintering. Camphene slurries with CuO-Al2O3 contents of 5 and 10 vol% are unidirectionally frozen at -30oC, and pores are generated in the frozen specimens by camphene sublimation during air drying. The green bodies are sintered for 1 h at 700oC and 800oC in H2 atmosphere. The sintered samples show large pores of 100 μm in average size aligned parallel to the camphene growth direction. The internal walls of the large pores feature relatively small pores of ~10 μm in size. The size of the large pores decreases with increasing CuO-Al2O3 content by the changing degree of powder rearrangement in the slurry. The size of the small pores decreases with increasing sintering temperature. Microstructural analysis reveals that 100-nm Al2O3 particles are homogeneously dispersed in the Cu matrix. These results suggest that a porous composite body with aligned large pores could be fabricated by a freeze-drying and H2 reducing process.

본 연구에서는 sol-gel법을 이용하여 균일하고 결함을 최소화한 세라믹 한외여과막을 제조하였다. 알루미나 중공 사 정밀여과막 지지체의 기공 크기를 줄이기 위해, 합성된 boehmite sol과 sol-ethanol 혼합 용액을 사용하여 dip coating법으 로 지지체 표면 위에 γ-알루미나 활성층을 형성시켰다. pristine sol을 이용하여 4회 이상 코팅했을 경우 박막층의 두께가 상당히 증가하여 균열 및 박리현상을 야기시키고, 3회 코팅을 진행하였을 경우 표면 결함이 최소화된 최적의 시료를 얻을 수 있었다. 또한, 소결 온도가 γ-알루미나 활성층의 기공 크기에 미치는 영향을 분석하였다. 소결 온도가 1000°C일 때 가장 높 은 순수 투과도 값을 보였으며, 10 nm 크기의 dextran 분획분자량(molecular weight cut-off (MWCO) : 51 kDa)이 관찰되었다. 600, 800°C에서 소결한 막의 경우, 12 kDa MWCO (dextran 5 nm)를 갖는 것으로 확인되었다. 결과적으로, 코팅 용액의 조성은 박막층의 두께에 큰 영향을 주었고, 소결 온도에 따라 분획분자량이 크게 영향을 받는 것을 알 수 있었다.

Cost-effective functional phosphor nanoparticles are prepared by introducing low-cost SiO2 spheres to rareearth phosphor (YVO4:Eu3+, YVO4:Er3+, and YVO4:Nd3+) shells using a sol-gel synthetic method. These functional nanoparticles are characterized by X-ray diffraction, X-ray photoelectron spectroscopy, transmission electron microscopy, and general photoluminescence spectra. The SiO2 sphere occupying the interior of the conventional phosphor is advantageous in significantly reducing the cost of expensive rare-earth phosphor nanoparticles. The sol-gel process facilitates the core–shell structure formation; the rare-earth shell phosphor has strong interactions with chelating agents on the surfaces of SiO2 nanoparticles and thus forms layers of several nanometers in thickness. The photoluminescence wavelength is simply tuned by replacing the active materials of Eu3+, Er3+, and Nd3+. Moreover, the photoluminescent properties of the core–shell nanoparticles can be optimized by manipulating the specific contents of active materials in the phosphors. Our simple approach substitutes low-cost SiO2 for expensive rare-earth-based phosphor materials to realize cost-effective phosphor nanoparticles for various applications.

In this study, we synthesize tungsten oxide thin films by electrodeposition and characterize their electrochromic properties. Depending on the deposition modes, compact and porous tungsten oxide films are fabricated on a transparent indium tin oxide (ITO) substrate. The morphology and crystal structure of the electrodeposited tungsten oxide thin films are investigated by scanning electron microscopy (SEM) and X-ray diffraction (XRD). X-ray photoelectron spectroscopy is employed to verify the chemical composition and the oxidation state of the films. Compared to the compact tungsten oxides, the porous films show superior electrochemical activities with higher reversibility during electrochemical reactions. Furthermore, they exhibit very high color contrast (97.0%) and switching speed (3.1 and 3.2 s). The outstanding electrochromic performances of the porous tungsten oxide thin films are mainly attributed to the porous structure, which facilitates ion intercalation/deintercalation during electrochemical reactions.

Uniform TiO2 blocking layers (BLs) are fabricated using ultrasonic spray pyrolysis deposition (USPD) method. To improve the photovoltaic performance of dye-sensitized solar cells (DSSCs), the BL thickness is controlled by using USPD times of 0, 20, 60, and 100 min, creating TiO2 BLs of 0, 40, 70, and 100 nm, respectively, in average thickness on fluorine-doped tin oxide (FTO) glass. Compared to the other samples, the DSSC containing the uniform TiO2 BL of 70 nm in thickness shows a superior power conversion efficiency of 7.58±0.20% because of the suppression of electron recombination by the effect of the optimized thickness. The performance improvement is mainly attributed to the increased open-circuit voltage (0.77±0.02 V) achieved by the increased Fermi energy levels of the working electrodes and the improved short-circuit current density (15.67±0.43 mA/cm2) by efficient electron transfer pathways. Therefore, optimized TiO2 BLs fabricated by USPD may allow performance improvements in DSSCs.

The objective of this study was to investigate the quality and sensory characteristics of yanggaeng prepared with different amounts of ginseng paste. Ginseng paste was incorporated with yanggaeng at a range of different levels of 5~15% based on the total weight of water. The pH and total acidity of yanggaeng were 6.35~6.49% and 0.03~0.07%, respectively. The sugar content of yanggaeng in the control was 25.0 °Brix and showed proportional increases up to 25.0~29.7 °Brix with increasing levels of ginseng paste. In terms of the texture profile analysis, the hardness and adhesiveness of yanggaeng decreased but the cohesiveness, gumminess, and chewiness increased compared to the control and ginseng paste added treatments. In color value determination, the L* and a* values decreased but the b* value increased with increasing levels of ginseng paste. The sensory evaluation indicated that the yanggaeng contained up to 15% ginseng paste and showed similar flavor, taste, texture, and overall acceptance in the control. These results suggest that ginseng paste is an ingredient that can enhance the quality and sensory potential of yanggaeng.

The objective of this study was to examine the effects of rice (R) and brown rice (BR) flour on the quality characteristics of morning bread. The quality characteristics of morning bread were determined by measuring the pH of the dough, dough raising power, moisture content, baking loss rate, specific volume, height, color value, texture analysis and sensory evaluations. The pH of the bread dough was highest on R1:BR2 and R0:BR3. The dough raising power and moisture content steadily and significantly decreased as the amount of added brown rice flour increased. The baking loss rate was highest on R3:BR0. The specific volume and height of morning bread were highest on R3:BR0 and R2:BR1. In color value, the L value decreased significantly as the amount of added brown rice flour increased, while a value and b value increased. The hardness, gumminess and chewiness of morning bread increased with an increase in brown rice flour. In consumer acceptability, R3:BR0, R2:BR1 and R1:BR2 showed the highest scores in all parameters. Characteristic intensity rating of roasted taste was lowest on R3:BR0. These results indicate that R2:BR1 showed similar quality characteristics as compared to morning bread without brown rice flour, with the optimal results appreciated with a 2:1 ratio of rice flour to brown rice flour.

We investigated the quality characteristics and the antioxidant efficacy of roasted maize tea according to different moisture contents (9% to 14%) using the puffing system (PS) and the roasting system (RS). Compared with the RS, the PS caused higher turbidity (0.017 vs. 0.003 in PS-14% vs. RS-14%), brown color intensity (0.170 vs. 0.059 in PS-14% vs. RS-14%), a-values (0.20 vs. -0.44 in PS－14% vs. RS-14%), b-values (7.90 vs. 5.57 in PS-14% vs. RS-14%), and a lower L-value (19.67 vs. 21.03 in PS-14% vs. RS-14%). Total polyphenol and flavonoid contents of roasted maize tea were increased along with the moisture content and they were higher with the PS (polyphenol; 5.95 mg GAE/g, flavonoids; 1.27 CE/g in PS-14%) than with the RS (polyphenol; 5.39 mg GAE/g, flavonoids; 1.12 mg CE/g in RS-14%). The DPPH and ABTS radical scavenging effects of roasted maize tea were also increased along with the moisture content, and the scavenging efficacy was significantly higher with the PS (DPPH; 160 mg TE/100g, ABTS; 507 mg TE/100g in PS-14%) compared with the RS (DPPH; 120 mg TE/100g, ABTS; 362 mg TE/100g in RS-14%). The polyphenol levels were significantly correlated with turbidity, brown color intensity, and L, a, and b-values of the roasted maize tea. In addition, an increase of the total polyphenol content in roasted maize tea induced antioxidant activities. As a result, an increase in polyphenols during the roasting process induced antioxidant activities which could prevent damage from free radicals.

고분자 전해질 연료전지의 연료에 포함된 일산화탄소의 선택적 산화를 위하여, 귀금속 촉매를 대체하기 위한 CuO-CeO2 복합 산화물 촉매를 졸-겔법과 공침법으로 제조하였다. 졸-겔법으로 촉매 제조 시 Cu/Ce의 비와 가수분해 비를 변화시켰다. 제조한 촉매의 활성은 귀금속 촉매(Pt/γ-Al2O3)와 비교하였다. Cu/Ce의 비를 변화시키면서 제조한 촉매 중 Cu/Ce의 비가 4:16인 촉매가 가장 높은 CO 전환율(90%)과 선택도(60%)를 나타내었다. 촉매의 제조에서 가수분해 비가 증가할수록 촉매 표면적이 증가하였고, 아울러 촉매 활성 또한 증가하였다. 공침법으로 제조한 촉매와 1wt% Pt/γ-Al2O3 촉매의 가장 높은 CO 전환율은 각각 82% 및 81%인 반면, 졸-겔법으로 제조한 촉매의 경우는 90%가 얻어졌다. 이는 졸-겔법으로 제조한 촉매가 공침법으로 제조한 촉매나 귀금속 촉매보다 더 높은 촉매활성을 보임을 의미한다. CO-TPD 실험을 통하여, 낮은 온도(140℃)에서 CO를 탈착하는 촉매가 본 반응에서 더 높은 촉매활성을 보임을 알 수 있었다.

This study was conducted to screen for superior strains for preparation of Cheonggukjang and identify the optimal fermentation time based on fermentation of lentils by various Bacillus subtilis strains. Bacillus count was significantly high at 48 hrs of fermentation (9.22-9.51 log CFU/g). In addition, the pH was significantly high in the range of 7.60-7.92 at 48 hrs fermentation, and the reducing sugar content was significantly high (0.89-1.45). The amino-type nitrogen content and ammonia-type nitrogen content were significantly increased with fermentation time. Additionally, the amylase activity was significantly high (3.05-4.22) at 48 hrs of fermentation, as was the protease activity (4.80-5.63). Bacillus subtilis S3 (5.63), S4 (5.60) were higher than S1 (4.80), S2 (4.92). The viscous substances and DPPH radical scavenging activity increased at 48 hrs, then decreased. Sensory evaluation revealed that lentil Cheonggukjang fermented by S3 showed the highest scores in color, smell, savory taste, sweet taste, viscous substance and overall acceptability. Therefore, 48 hrs of fermentation should be suitable for lentil Cheonggukjang fermented by Bacillus subtilis S3.

본 연구에서는 폴리페닐렌옥사이드 고분자에 브롬화반응을 통해서 할로겐 원소를 수월하게 도입하고, 도입한 할 로겐 원소를 이미다졸륨으로 치환하여 이미다졸륨이 도입된폴리페닐렌옥사이드를 합성하였다. 다양한 특성평가를 통해서 합 성이 이루어졌음을 확인하였고, 산소, 질소, 이산화탄소 기체투과 특성평가를 진행하여 합성한 고분자의 기체특성을 확인하였 다. 이미다졸륨의 함량이 증가할수록 합성고분자의 이온교환용량이 증가하였으나, 기계적 강도는 감소하였다. 특히, 기체투과 도는 미세하지만 감소하는 경향을 나타내었으며, 이산화탄소/질소 선택도의 경우 이미다졸륨 함량이 높아질수록 증가하는 경 향을 확인할 수 있었다.

막유화(membrane emulsification, ME)는 SPG 막과 같이 균일한 크기의 세공을 갖는 막을 사용하여 좁은 입도분 포의 에멀젼을 제조하는 기술이다. 본 연구에서는 막유화법으로 형성시킨 다중 에멀젼을 사용하여 폴리카프로락톤(PCL) 마 이크로캡슐의 제조를 연구하였다. 먼저 초음파 유화기로 W1/O 단일 에멀젼을 제조한 후, premix 막유화를 적용하여 W1/O/W2 다중 에멀젼을 형성시킨 후 용매 증발을 통해 모델 약물인 BSA가 담지된 PCL 마이크로캡슐을 제조하였다. 연속상 에 대한 분산상의 비율(D/C ratio), PCL 농도, 유화제 농도, 모델 약물의 농도, 막간 압력차 등 막유화 변수가 제조된 마이크 로캡슐의 입경과 입도 분포에 미치는 영향을 실험하였다. Premix-ME를 적용하여 평균 입경 5~6 μm의 균일한 크기를 갖는 모델 약물 BSA의 함침량이 약 26%인 다중 코어형 PCL 마이크로캡슐을 제조할 수 있었다.

계면중합법은 혼합되지 않은 두 용액에 용해되어 있는 반응성 단량체들이 계면에서 중합되는 기술로 다양한 분야 에 응용되고 있다. 이 중, 수처리 분리막의 경우 m-phenylene diamine과 Trimesoyl chloride를 반응물로 사용하고 있다. 분리 막의 성능은 다양한 중합 성능에 의해 영향을 받고 있으며, 본 연구에서는 유기 용액의 퍼짐 속도가 어떻게 분리막 표면 및 구조에 영향을 주는지를 주사전자현미경을 통해 고찰하였다. 퍼짐 속도는 7.6과 25 mm/sec로 조절하였으며, 유기상 용액은 1~3방울까지 조절하였다. 관찰된 결과는 퍼짐 속도가 7.6 mm/sec에서는 한 방울 떨어트릴 경우, 25 mm/sec에서는 두 방울 떨어트릴 경우 폴리아마이드 막에 균열을 발견할 수 없었다. 반면 나머지 경우에 모두 균열이 발생하였다. 따라서, 초기 유기 용액의 퍼짐 속도는 폴리아마이드 분리막의 성능에 영향을 줄 것으로 관찰되었다.

수소는 산업용 전력생산, 자동차용 연료 등을 위한 대체가능한 에너지 담체로 인식되고 있다. 미래 저탄소 에너지 시스템에서 에너지 저장은 전력 수요에 유연하지 않거나 간헐적인 공급의 균형을 이루기 위한 중추적인 역할을 담당할 수 있 을 것이다. 수소는 에너지 담체로서 전기에너지를 화학에너지로, 화학에너지를 전기에너지로 변환할 수 있는 에너지 저장 방 법 중의 하나이다. 수소제조 방법 중에서, 특히, 물의 전기분해를 이용한 방법은 신재생 에너지원과의 접목을 고려할 때 가장 효율적이고 실용적인 방법으로 여겨지고 있다. 물 전기분해 수소제조 기술은 전기를 이용하여 수소를 물로부터 직접 제조하 는 방법으로, 화석연료 이용 제조방법과 비교하여 수소를 제조할 때 지구환경 오염물질인 이산화탄소의 배출이 없다. 수소제 조 방법 중의 하나인 물 전기분해의 원리와 물 전기분해의 종류인 알칼리 수전해(AWE, alkaline water electrolysis), 고분자 전해질막 수전해(PEMWE, polymer electrolyte membrane water electrolysis), 고온 수증기 전기분해(HTSE, high temperature steam electrolysis)에 대하여 분석하고자 하였다. 물 전기분해는 수소제조 방법의 하나로 연구가 진행되고 있으며, 최근에는 PTG (power to gas)와 PTL (power to liquid) 시스템의 요소기술로도 주목을 받고 있다. 본 총설에서는 물 전기분해에 대한 원리와 종류, 특히 알칼리 수전해에 대한 최근 연구동향에 대해 설명하였다.