산화아연 나노물질(나노 ZnO)은 식품산업에서 식품포장재, 식품첨가물 및 아연 보충제 등과 같이 다양한 분야에 사용되고 있으나 생체 내 단백질과의 상호작용 및 그에 따른 독성연구는 미진한 실정이다. 나노물질은 체내에서 생체단백질과의 흡착에 의한 나노-단백질 코로나를 형성할 수 있는데, 이 같은 현상은 나노물질의 흡수, 조직분포 및 독성에 영향을 미칠 수 있을 것이다. 본 연구에서는 입자크기(나노 vs 벌크)에 따른 산화아연의 체내 단백질과 상호작용을 생체모사용액(위액, 장액, 혈장) 및 ex vivo 조직추출액을 이용하여 연구하였다. 그 결과, 모든 생체모사조건에서 나노 ZnO의 표면전하는 벌크 ZnO와 유의적으로 다르게 변화하는 것이 관찰되었고, 혈액모사조건에서 단백질과 상호작용 정도가 더 큰 것으로 확인되었다. 반면, 입자크기에 따른 용해도 및 장관 상피세포 흡수기작의 차이는 나타나지 않았다. 프로테오믹스 분석 결과, 입자크기에 관계없이 알부민, 피브리노겐 및 피브로넥틴이 ZnO-단백질 코로나 형성에 주로 관여하는 혈장단백질로 확인되었으나, 벌크 ZnO 대비 나노 ZnO와의 상호작용 정도가 더 큰 것으로 나타났다. 본 연구결과는 식품용 ZnO의 입자 크기에 따라 체내 단백질과의 상호작용 정도가 달라질 수 있음을 규명함으로써, 향후 나노물질과 생체 내 단백질의 상호작용에 따른 잠재적 독성을 예측하는데 중요한 자료로 활용될 수 있을 것이다.

Zeolitic imidazolate framework-8 (ZIF-8) has drawn attention as a nanofiller for thin-film nanocomposite (TFN) reverse osmosis (RO) membranes to improve desalination performance due to their high porosity and high surface area. Although a few studies on ZIF-8 embedded TFNs have been reported, size effects of ZIF-8 particles on TFNs have not yet been studied. In this work, TFNs incorporated with different sizes of ZIF-8 (small, middle, large) were prepared and the ZIF-8 particles were characterized using electron microscopy and XRD. All of TFNs incorporated with ZIF-8 showed a higher water permeance without losing NaCl rejection compared to the bare RO membranes. Remarkably, TFNs with middle size of ZIF-8 represented the highest water permeance, which is attributed to the highest volume fraction of ZIF-8 filler in polyamide matrix.

Most of the red ginseng (RG) products contain active substances derived from hot water or alcohol extraction. Since active substances of RG are divided into two two types: water-soluble and liposoluble, water or alcohol is needed as an extraction solvent and this leads the different extraction yields and components of the active substances. To overcome the limit, whole red ginseng powder can be used and consumed by consumers. In this study, the physicochemical properties and extractable active substance contents of variable-sized RG powder (158.00 μm, 8.45 μm, and 6.33 μm) were analyzed, and dispersion stability was measured to investigate the suitable size of RG powder for industrial processing. In the results, no significant difference was found from the changes in color intensity and thiobarbutric acid tests at 4°C, 25°C, and 40°C for 4 weeks. There was no significant difference on the production of antioxidants and ginsenoside among the samples (p>0.05). In dispersion stability, RG-158.00 μm was precipitated immediately, and the dispersion stabilities between RG-8.45 μm and RG-6.33 μm showed no significant difference. It implies that fine RG is suitable for the production process. With further study, it seemed that the physicochemical effects of RG particle sizes can be clearly revealed.

The properties of rice were studied, and 8 rice flour cultivars were used to study the effect of particle size on the physicochemical properties, color value, RVA viscosities, water absorption index (WAI), and water solubility index (WSI) of rice flours. The mean particle size by the 3 particle size classification of 150 mesh, 200 mesh, and 250 mesh was, 90.75 μm, 60.73 μm, 39.94 μm, respectively. Thai rice had the highest amylose content and Samkwang rice had the lowest amylose content. Protein content of rice flours prepared was decreased as the particle size of rice flour decreased. In terms of color values, the L-value and the a-value of rice flour were increased as the particle size of rice flours decreased, while the b-value was decreased as the particle size of rice flours decreased. Using a rapid visco analyzer (RVA), the initial pasting temperature of Thai rice cultivar was found to be the highest; the peak viscosities of Sunpum cultivar and Misomi cultivar, and Samkwang rice were higher than those of other rice flours. The water absorption index and water solubility index were increased as the particle size of rice flour decreased. In order to use processed rice flour for the development of processed foods, proper characteristics of the cultivars and particle size should be considered.

막여과 수처리 공정에서 막오염은 플럭스 감소나 막간차압 증가를 야기하는 중요한 문제로 남아있다. 막오염을 저감하는 여러 가지 방법 중, 막의 표면에 패턴을 입혀 그 패턴의 형상에 따라 유체의 이동을 변화시킴으로써 막오염을 저감시키는 방법이 연구되어 왔다. 특히 45° 회전된 피라미드 패턴은 피라미드 패턴에 비해 막오염 저감 효과가 크다는 연구결과가 있었다. 본 연구에서는 비용매상분리법과 소프트리소그래피(soft-lithograhy)를 이용하여 막의 표면에 45° 회전된 피라미드 패턴을 입히고, 크기가 다른 입자를 포함한 원수를 여과하면서 막오염 저감 효과를 비교해 보았다.

The purpose of this study is to find out the effect of particle size of sediment on adsorption of fluoride. Particle size is classified as sand, silt and clay. Adsorption equilibrium time, adsorption isotherms and the effect of pH were investigated through batch tests. The pHpzc of sand, silt, clay was respectively 6, 8, 4.5 and AEC (anion exchange capacity) was highest in silt, respectively 0.0095, 0.0224, 0.014 meq g-1. Adsorption of fluoride on the sediment was in equilibrium within 300 minutes from all particle size. The experimental data of isotherms at various pH were well explained by Freundlich equation. As the experimental results of the effect of pH, the adsorption efficiency of sand and silt were reduced after the pHpzc. However, the adsorption efficiency of clay was maintained after the pHpzc, and decreased rapidly higher than pH 12.

This study investigates the thermal shock property of a polycrystalline diamond compact (PDC) produced by a high-pressure, high-temperature (HPHT) sintering process. Three kinds of PDCs are manufactured by the HPHT sintering process using different particle sizes of the initial diamond powders: 8-16 μm (D50 = 4.3 μm), 10-20 μm (D50 = 6.92 μm), and 12-22 μm (D50 = 8.94 μm). The microstructure observation results for the manufactured PDCs reveal that elemental Co and W are present along the interface of the diamond particles. The fractions of Co and WC in the PDC increase as the initial particle size decreases. The manufactured PDCs are subjected to thermal shock tests at two temperatures of 780oC and 830oC. The results reveal that the PDC with a smaller particle size of diamond easily produces microscale thermal cracks. This is mainly because of the abundant presence of Co and WC phases along the diamond interface and the easy formation of Co-based (CoO, Co3O4) and W-based (WO2) oxides in the PDC using smaller diamond particles. The microstructural factors for controlling the thermal shock property of PDC material are also discussed.

본 연구에서는 입자크기가 다른 3가지 α-알루미나 분체로부터 주입성형법과 소결법을 혼용하여 튜브형 α-알루 미나 지지체를 제조하여 초기 α-알루미나 분체의 입자크기와 소결 온도가 지지체의 기공구조와 기체투과 특성에 미치는 영 향을 고찰하였다. 평균입경이 0.2, 0.5, 1.7 μm인 α-알루미나 분체를 사용했을 시 제조된 α-알루미나 지지체는 각각 약 80, 130, 200 nm의 평균 기공경을 가졌으며 평균 기공경은 소결 온도 보다는 초기 알루미나 분체의 입자크기에 의존하였다. 모 든 시편에서 소결 온도가 증가할수록 지지체의 부피 밀도는 증가하였고 겉보기 기공률은 감소하였다. He, N2, O2, CO2에 대 하여 30°C에서 단일기체 투과 특성을 평가한 결과, 기체 투과도는 기공경 제곱에 비례하여 증가하였고 기공률이 증가함에 따 라서 직선적으로 증가하였다. 이를 토대로 제조된 α-알루미나 지지체의 기체 투과는 점성유동(viscous flow)에 의하여 이루 어지며, α-알루미나 지지체의 기체 투과 특성은 초기 α-알루미나 분체의 입자크기와 소결온도를 제어함으로써 조절될 수 있 음을 확인할 수 있었다.

Magnetite particles were synthesized by co-precipitation of water-soluble 밀 스케일-derived precursor by various concentrations of (0.5, 0.67, 1, 2 N) NaOH and (0.6, 0.8, 1.2, 2.4 N) NH4OH. It is theoretically known that as the concentration of the alkaline additive used in iron oxide synthesis increases, the particle size distribution of that iron oxide decreases. This trend was observed in both kind of alkaline additive used, NaOH and NH4OH. In addition, the magnetite synthesized in NaOH showed a relatively smaller particle size distribution than magnetite synthesized in NH4OH. Crystalline phase of the synthesized magnetite were determined by X-ray diffraction spectroscopy(XRD). The particles were then used as an adsorbent for phosphate(P) removal. Phosphorus adsorption was found to be more efficient in NaOH-based synthesized magnetite than the NH4OH-based magnetite.

Mineral filler is used for resin compounds, because it increases the stiffness and thermal stability of a resin compound, and it also cuts down the cost. Calcium carbonate, silica, magnesium oxide, and others are used as filler materials in general, and the type of filler material, the size, and content can affect the physical properties of compounds. Those factors also influence the viscosity of resin mixtures and the workability, and should be adjusted by changing the contents of the filler, which depends on the size. In this study, five kinds of ground calcium carbonate, which were different in size, were used to produce polyester compounds ; the physical properties were compared with the filler size and contents. The mechanical properties were measured by bending strength and tensile strength, and the heat deflection temperature was obtained for thermal stability.

산화아연나노물질은 상업적으로 가장 폭넓게 사용되고 있는 물질 중 하나이다. 특히 식품산업에서 산화아연나노물 질은 아연에서 기인하는 세포생장과 면역증진 등의 효과를 나타낼 뿐 아니라 산화아연자체에 의한항균 기능성을 보유 하고 있어 건강보조식품, 식품첨가물 및 식품포장재 등에 다양하게 이용되고 있다. 이와 같이 식품산업에서 산화아연 나노물질의 사용이 증가함에 따라 나노물질에 대한 노출이 증가하고 있는데, 상대적으로 나노물질의 안전성에 대한 연구는 미흡한 편이다. 최근 들어 산화아연나노물질의 독성시험이 세포와 동물모델에서 이루어지고 있으나 나노물질 의 독성과 입자크기 및 체내 성상에 대한 상관관계는 명확히 규명되지 않은 실정이다. 따라서 본 연구에서는 산화아 연나노물질(nano ZnO)을 랫드에 14일 반복 경구 투여 후 차세대 염기서열분석기법(next generation sequencing, NGS)을 이용하여 간 조직에서의 전사체 발현양상을 분석하였으며, 입자크기와 이온화도에 따른 독성을 비교하기 위하여 벌크 크기의 산화아연(bulk ZnO)과 염화아연(ZnCl2)을 동일한 방법으로 비교 평가하였다. 그 결과 산화아연의 입자크기 및 이온화도에 따라 서로 다른 유전자 발현양상을 보였다. 특히 아연 이온 투여에 의한 전사체 발현 양상이 입자에 의한 양상과는 상이한 것으로 나타나 입자크기 및 체내 성상에 따라 잠재적 독성영향이 달라질 수 있음을 제시하였다. 본 연구결과는 산화아연나노물질의 잠재적 경구 독성의 평가와 독성메커니즘의 예측 자료로써 유용하게 활용될 수 있을 것으로 기대된다.

This study was conducted the comparative analysis on quality and rice bread process suitability properties by four particle size classification of dry-milled flours for four rice varieties. Dry-milled rice flours were prepared by dry milling and classified according to particle size using 100, 150, 200, and 250 mesh sieves. The mean particle size by four particle size classification of 60 ~ 100 mesh, 100 ~ 150 mesh, 150 ~ 200 mesh, 200 ~ 250 mesh exhibited 118.9 μm, 87.4 μm, 65.3 μm, 46.1 μm, respectively. The particle size of dry-milled rice flours was the finer, the damaged starch content was the higher (r = − 0.570*). The particle size also had significant negative correlation with the water absorption index (r = − 0.533*, r = − 0.593*), and water solubility index (r = − 0.857**, r = − 0.584*). Dry-milled rice flours with particle size of 60 ~ 70 μm, passed through 150 and 200 mesh sieves exhibited the highest specific volume of rice bread. Whereas, the dry-milled rice flour with finer particle size above 200 mesh showed the lowest specific volume of rice bread. These results will be applied as a quality standard to aid in the selection of the most suitable dry-milled rice flour for baking.

We have investigated the crystallization mechanism of the lithium disilicate (Li2O-2SiO2, LSO) glass particles with different sizes by isothermal and non-isothermal processes. The LSO glass was fabricated by rapid quenching of melt. X-ray diffraction and differential scanning calorimetry measurements were performed. Different crystallization models of Johnson- Mehl-Avrami, modified Ozawa and Arrhenius were adopted to analyze the thermal measurements. The activation energy E and the Avrami exponent n, which describe a crystallization mechanism, were obtained for three different glass particle sizes. Values of E and n for the glass particle with size under 45 μm, 75~106 μm, and 125~150 μm, were 2.28 eV, 2.21 eV, 2.19 eV, and ~1.5 for the isothermal process, respectively. Those values for the non-isothermal process were 2.4 eV, 2.3 eV, 2.2 eV, and ~1.3, for the isothermal process, respectively. The obtained values of the crystallization parameters indicate that the crystallization occurs through the decreasing nucleation rate with a diffusion controlled growth, irrespective to the particle sizes. It is also concluded that the smaller glass particles require the higher heat absorption to be crystallized.

건강기능성 물질을 함유하며 고유의 색과 향미를 가지는 유색감자 홍영 분말을 첨가한 반죽 및 면의 물리화학적 특성을 확인하였다. 홍영 미세 분말은 ball-milling을 통하여 제조하였으며, 매우 낮은 입자도로 인하여 감자의 세포 및 전분 구조가 파괴되어 손상 전분의 함량이 높았다. 이 같은 손상 전분은 낮은 온도에서 물을 흡수하고 팽창하는 성질이 높아 일반 분쇄를 통하여 얻은 분말로 제조한 반죽에 비하여 BM 분말을 반죽에 첨가하였을 때 탄성이 높고 자유수가 적은 반죽 및 면이 제조되었다. 입자 크기를 달리하여 분쇄한 홍영 분말의 경우 손상 전분이 아닌 첨가 분말의 표면적에 의하여 영향을 받으므로 입자 크기가 클수록 반죽 내의 자유수가 많아 열처리 시 더 많은 호화가 발생하였다. 홍영 분말을 첨가한 경우 홍영 특유의 붉은색이 증가함을 확인하였으며, 홍영 분말의 입자 크기가 커질수록 적색도가 감소하였다. 홍영 분말의 다양한 입자 크기에 따라 손상 전분의 발생 및 입자의 표면적에 의하여 서로 다른 호화 특성 및 면 반죽의 조직감을 나타내었다. 본 연구 결과를 통하여 미세 분말(BM)의 경우 손상 전분으로 인하여 생반죽의 탄성이 밀가루에 비하여 매우 높아 성형에 더 많은 힘이 필요함을 확인할 수 있었다. 따라서 미세 분말인 BM 분말과 다르게 생반죽의 성형이 용이하면서 홍영 특유의 붉은 색을 가장 잘 나타내며, 조리 이후 반죽의 탄성을 향상시키고 밀가루와 인장력에 유의차가 나타나지 않는 R1 및 R2 분말로 제조한 면이 우수한 품질을 나타냄을 확인하였다. 본 연구 결과는 전분을 함유하는 대체 분말을 이용한 제면 제품의 개발 시 입자 크기의 결정에 대한 기반이 될 수 있을 것으로 사료된다.

The effect of activated carbon particle diameter (i.e. US sieve No. 8×10 (dp ≈ 2.19 mm), 18×20 (dp ≈ 0.92 mm), 50×60 (dp ≈ 0.27 mm) and 170×200 (dp ≈ 0.081 mm)) on caffeine adsorption is investigated. BET surface area was increased with decreasing particle diameter (dp), and caffeine adsorption rates increased with decreasing dp. Moreover, pseudo-second order model is predicted the experimental data more accurately than pseudo-first order model, and the fastest rate constant (k2) was 1.7 g mg-1 min-1 when dp was 0.081 mm. Surface diffusion coefficient (Ds) was decreased with decreasing dp based on the minimum sum of square error (SSE). Practically, certain ranges of Ds are acceptable with high reliability (R2) and it is determined that the effect of dp on Ds is unclear. The effect of pH on caffeine adsorption indicated the dependency of m/L ratio (mass liquid ratio) and pHPZC. The pHPZC (i.e. 7.9 ± 0.2) was not affected by dp. The higher caffeine adsorption at pH 4 and pH 7 than at pH 10 is due to pHPZC, not pka of caffeine.

The milling characteristics of rice using different milling methods (dry and wet) were investigated. Generally, average particle sizes of dry-milling flours were bigger than those of wet-milling flours due to low moisture content. Three theoretical models for milling, such as the Rittinger, Kick, and Bond model, were applied to characterize the milling process of rice. The wet-milling method showed higher value milling constants including Bond’s work index. Baeksulgi was used to study the effect of the milling method and particle size on rice flour’s physicochemical property (water content, color value, and texture). Moisture content and hardness of Baeksulgi were smaller as the particle size became smaller. L value of Baeksulgi was greater as the particle size became smaller. The energy requirement for the milling of grains to obtain a suitable size of particles was estimated by the grinding models. The results of our study might provide a systematic way to estimate the energy requirement to obtain a suitable particle size by milling

W-10vol.%ZrC composites reinforced by micrometric and nanosized ZrC particles were prepared by hot-pressing of 25 MPa for 2 h at 1900˚C. The effect of ZrC particle size on microstructure and mechanical properties at room temperature and elevated temperatures was investigated by X-ray diffraction analysis, scanning electron microscope and transmission electron microscope observations and the flexural strength test of the W-ZrC composite. Microstructural analysis of the W-ZrC composite revealed that nanosized ZrC particles were homogeneously dispersed in the W matrix inhibiting W grain growth compared to W specimen with micrometric ZrC particle. As a result, its flexural strength was significantly improved. The flexural strength at room temperature for W-ZrC composite using nanosized ZrC particle being 740 MPa increased by around 2 times than that of specimen using micrometric ZrC particle which was 377 MPa. The maximum strength of 935 MPa was tested at 1200˚C on the W composite specimen containing nanosized ZrC particle.

본 연구에서는 자포니카 타입 품종 중 하나인 설갱을3가지(100, 200, 300mesh)입도크기로 나눠 제분하여 글루텐 프리 쌀 식빵을 제조하고 빵의 부피, crumb의 경도, 색도, 외관형태를 통해 제빵 적성에 가장 적합한 입도를 결정하였다. 100mesh를 통과한 쌀가루로 제조한 쌀 식빵의경우 기공이 일정하지 않고 crust의 갈라짐 현상이 발생하였고, 300mesh를 통과한 쌀가루로 제조한 쌀 식빵의 경우반죽을 형성하기 위한 물에 의해 발효과정이 적절하지 않게 진행되어 반죽이 부풀지 못해 좋지 않은 품질의 빵이제조되었다. 200mesh 체를 통과하여 제조된 쌀 식빵의 경우 가장 큰 비체적과 낮은 crumb의 경도, 균일한 기공모양등 제빵 적성에 적합한 것으로 나타났다. 쌀은 밀에 비해쌀알의 경도가 높아 미세한 입자크기를 갖도록 제분할 때전분에 손상이 과하게 발생하는 단점이 있는데, 이와 달리설갱 품종은 일반 쌀 품종에 비해 쌀알의 경도가 낮아200mesh 체를 통과하는 미세한 쌀가루를 제조하는 과정에서도 전분의 손상도가 낮게 제분할 수 있는 특징을 보였다.이러한 연구결과를 통해 글루텐 프리 쌀 식빵을 제조하는데 있어 가장 적합한 쌀가루의 입도를 결정할 수 있다.

The effects of particle size of Li-Si alloy and LiCl-KCl addition as a binder phase for raw material of anode were investigated on the formability of the thermal battery anode. The formability was evaluated with respect to filling density, tap density, compaction density, spring-back and compressive strength. With increasing particle size of Li-Si alloy powder, densities increased while spring-back and compressive strength decreased. Since the small spring-back is beneficial to avoiding breakage of pressed compacts, larger particles might be more suitable for anode forming. The increasing amount of LiCl-KCl binder phase contributed to reducing spring-back, improving the formability of anode powder too. The control of particle size also seems to be helpful to get double pressed pellets, which consisted of two layer of anode and electrolyte.