• Title/Summary/Keyword: functional properties

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In-situ rf treatment of multiwall carbon nanotube with various post techniques for enhanced field emission

  • Ahn, Kyoung-Soo;Kim, Jun-Sik;Kim, Ji-Hoon;Kim, Chae-Ok;Hong, Jin-Pyo
    • 한국정보디스플레이학회:학술대회논문집
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    • 2003.07a
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    • pp.859-862
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    • 2003
  • Well-aligned multiwall carbon nanotubes (MWCNTs) were prepared at low temperature of 400 $^{\circ}C$ by utilizing a radio frequency plasma-enhanced chemical vapor deposition (rf-PECVD) system. The MWCNTs were treated by an external rf plasma source and an ultra-violet laser in order to modify structural defect of carbon nanotube and to ablate possible contamination on carbon nanotube surface. Structural properties of carbon nanotubes were investigated by using a scanning electron microscopy (SEM), Raman spectroscopy, Fourier transformer Infrared spectroscopy (FTIR) and transmission electron microscope (TEM). In addition, the emission properties of the MWNTs were measured for the application of field emission display (FED) in near future. Various post treatments were found to improve the field emission property of carbon nanotubes.

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A Study on Development of Repairing Mortar Using Multi -functional Slag Aggregate (다기능성 슬래그 골재를 이용한 보수용 모르타르의 개발에 관한 연구)

  • Lee Dae Kyung;Lee Sang Uk;Cho Sung Hyun;Park Duk Jun;Bae Kee Sun;Oh Sang Keun
    • Proceedings of the Korea Concrete Institute Conference
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    • 2005.05b
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    • pp.281-284
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    • 2005
  • This research is a study on development of section restoration mortar by multi-functional slag aggregate. Compressive strength, flexural strength and other physical properties on five standards are measured to obtain optimal addition rate (of multi-functional aggregate) and to investigate applicability of multi-functional aggregate in developing repair mortar. As the study result, the properties of repair mortar, such as compressive strength and flexural strength etc. are improved by addition of multi-functional aggregate and confirmed reduction effect of air content.

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Monitoring of Roasting Conditions for the Functional Properties of Lateral Root of Red Ginseng (홍삼의 기능적 특성에 대한 볶음 조건 모니터링)

  • Jeon, Eun-Ju;Kim, Kyo-Yeon;Lee, Jeog-Eun;Waje, Catherine;Kwon, Joong-Ho
    • Food Science and Preservation
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    • v.15 no.3
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    • pp.396-404
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    • 2008
  • This study investigated the functional properties of lateral roots of red ginseng following roasting treatment The ten different conditions, based on the central composite design for roasting parameters, were pre-established according to roasting temperature($140{\sim}240^{\circ}C$) and time($5{\sim}25\;min$). The functional characteristics were monitored using response surface methodology, whereby polynomial equations and correlation coefficients were investigated between roasting conditions. The functional properties of the samples were affected more by roasting time than temperature. The optimal roasting condition ranges for maximizing the functional qualities of lateral roots of red ginseng were predicted to be a roasting temperature of $194.5-210.9^{\circ}C$, and a roasting time of 13.8-20.0 min.

Effect of Succinylation on Functional Properties of Aspergillus fumiagtus Cell Protein (숙시닐화가 Aspergillus fumiagtus 균체단백질의 기능적 특성에 미치는 영향)

  • Choi, Jong-Duck;Kim, Jeong-Gyun;Cho, Sung-Hwan
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.21 no.5
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    • pp.573-579
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    • 1992
  • The influence of succinylation on several functional properties of fungal protein (Aspergillus fumigatus) was investigated. Fungal protein was succinylated to 20.7 and 85.3% by addition of 2.5 and 10% succinic anhydride, respectively. Succinylated fungal protein decreased the absorbance at 260nm, nucleic acid and carbohydrate, but increased the proteinous nitrogen and protein extraction in fungal protein. Succinylation had an enhancing effect on the functional properties as much as the degree of it was increased. Oil retention of succinylated fungal protein was higher about from two to five times than those of milk casein. Nitrogen solubility of succinylated fungal protein was increased to 32 and 51% than that of milk casein and soy flour. Emulsifying activity and stability were increased in proportion to the succinylated degree of fungal protein. As the result of succinylation increase more than 80%, emulsifying activity increased about 8.4 times. In conclusion, succinylated fungal protein improved functional properties, compared with nonsuccinylated fungal protein, milk casein and soy flour.

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Electrical and Luminescent Properties of OLEDs by Nickel Oxide Buffer Layer with Controlled Thickness (NiO 완충층 두께 조절에 의한 OLEDs 전기-광학적 특성)

  • Choi, Gyu-Chae;Chung, Kook-Chae;Kim, Young-Kuk;Cho, Young-Sang;Choi, Chul-Jin;Kim, Yang-Do
    • Korean Journal of Metals and Materials
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    • v.49 no.10
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    • pp.811-817
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    • 2011
  • In this study, we have investigated the role of a metal oxide hole injection layer (HIL) between an Indium Tin Oxide (ITO) electrode and an organic hole transporting layer (HTL) in organic light emitting diodes (OLEDs). Nickel Oxide films were deposited at different deposition times of 0 to 60 seconds, thus leading to a thickness from 0 to 15 nm on ITO/glass substrates. To study the influence of NiO film thickness on the properties of OLEDs, the relationships between NiO/ITO morphology and surface properties have been studied by UV-visible spectroscopy measurements and AFM microscopy. The dependences of the I-V-L properties on the thickness of the NiO layers were examined. Comparing these with devices without an NiO buffer layer, turn-on voltage and luminance have been obviously improved by using the NiO buffer layer with a thickness smaller than 10 nm in OLEDs. Moreover, the efficiency of the device ITO/NiO (< 5 nm)/NPB/$Alq_3$/ LiF/Al has increased two times at the same operation voltage (8V). Insertion of a thin NiO layer between the ITO and HTL enhances the hole injection, which can increase the device efficiency and decrease the turn-on voltage, while also decreasing the interface roughness.

A Study on the Physical Properties and the Handle of Silver Combined Knit (은사 혼합 편성물의 물성 및 태 연구)

  • Kwon, Do-Yeon;Kwon, Young-Ah
    • Fashion & Textile Research Journal
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    • v.11 no.4
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    • pp.641-647
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    • 2009
  • The purpose of this study was to evaluate the physical properties and handle of knitwears made with silver yarns. The four different knitted fabrics were made and compared: cotton(C), cotton/silver(CS), polyester(P), and polyester/silver(PS). If fabrics knitted with silver combined yarns, their electrical shield properties, UV-cut properties, anti-static properties, and air permeability were improved. As an additional effect this also improves the antibacterial properties of fabrics. It was found that overall physical properties and functional properties were improved by using silver yarn with cotton. The silver knitted fabric was found to be improved its softness and fullness hand for apparel.

Agronomic and Chemical Properties of a New Black Waxy Giant Embryo Mutant, Milyang 263, in Rice (Oryza sativa L.)

  • Park, Dong-Soo;Park, Soo-Kwon;Yi, Gihwan;Hwang, Un-Ha;Kim, Sang-Min;Han, Sang-Ik;Seo, Woo-Duck;Lee, Jong-Hee;Cho, Jun-Hyun;Song, You-Chun;Yeo, Un-Sang;Jang, Ki-Chang;Kwon, Taek-Min;Nam, Min-Hee;Park, Sung-Tae;Kang, Hang-Won
    • Korean Journal of Breeding Science
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    • v.42 no.5
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    • pp.463-469
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    • 2010
  • Rice is a staple food for more than 50% of the world's population. Embryo comprises only 2 to 3% of the weight distribution of the entire pericarp but has higher concentration of vitamins, proteins, and essential fatty acids than the other parts of grains. Moreover, ${\alpha}$-tocoperol, ${\gamma}$-oryzanol, phytic acid and ${\gamma}$-aminobutric acid that have nutraceutical value are abundant. Increasing the volume of embryo assures the fortification of nutritional value of rice grain. We developed new black waxy giant embryo rice, Milyang 263 by crossing Josaengheugchal, a black waxy rice variety, and $ge^t$, a giant embryo mutant generated by tissue culture. The nutrient contents and physical properties of Milyang 263 were compared with several giant embryo mutants and normal embryo rice varieties. Changes in the nutrient properties after germination were also observed. Results indicated that this new black waxy giant embryo rice, Milyang 263, offers a promising source for improving nutritional quality of rice especially anthocyanin, essential minerals, and GABA.

Evaluation of Fermented Sausages Manufactured with Reduced-fat and Functional Starter Cultures on Physicochemical, Functional and Flavor Characteristics

  • Kim, Young Joo;Park, Sung Yong;Lee, Hong Cheol;Yoo, Seung Seok;Oh, Se Jong;Kim, Hyeong Sang;Chin, Koo Bok
    • Food Science of Animal Resources
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    • v.34 no.3
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    • pp.346-354
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    • 2014
  • Fermented foods with probiotics having functional properties may provide beneficial effects on health. These effects are varied, depending on the type of lactic acid bacteria (LAB). Different probiotic LAB might have different functional properties. Thus, this study was performed to evaluate the quality of fermented sausages manufactured with functional starter cultures (Lactobacillus plantarum 115 and 167, and Pediococcus damnosus L12) and different fat levels, and to determine the optimum condition for the manufacture of these products. Medium-fat (~15%) fermented sausages reduced the drying time and cholesterol contents, as compared to regular-fat counterparts. In proximate analysis, the contents of moisture and protein of regular-fat products were lower than medium-fat with reduced fat content. The regular-fat products also had a lighter color and less redness, due to reduced fat content. Approximately 35 volatile compounds were identified in functional fermented sausages, and hexanal, trans-caryophyllene, and tetradecanal were the major volatile compounds. Selected mixed starter culture showed the potential possibility of replacing the commercial starter culture (LK30 plus) in flavor profiles. However, medium-fat fermented sausage containing selected mixed starter culture tended to be less acceptable than their high-fat counterparts, due to excess dry ring developed in the surface. These results indicate that the use of combinations of L. plantarum 115 and 167, and P. damnosus L12 as a starter culture, will prove useful for manufacturing the fermented sausage.

Studies of Cooking Quality with Various Functional Rice (특수미의 혼합취반 적성 검정)

  • Yoo, Kyung-A;Kang, Mi-Young
    • Journal of the Korean Society of Food Culture
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    • v.20 no.3
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    • pp.293-298
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    • 2005
  • This study was investigated to examine the physicochemical properties of functional rice and the adaptable food processing of the added functional rice. The functional rice are Sanghwang rice, Agaricus rice(fermented with basidiomycota), Tochukaso rice, fermented with Monascus rubber rice. Fermented with Monascus rubber rice contains more crude protein, curde lipid, moisture, and total dietary fiber. The cross sectional shapes of the functional rice show polygon shapes, the starch granules of those rice are transformed. In sensory evaluation, fermented with Monascus rubber rice was showed the lowest values for glossness, color, flavor, sweetness, harshness, overall acceptability. The textural properties for those ratios were also affected by the period of storage. After 48 hours, the lowest hardness level was 30% Tochukaso rice addition, and the highest hardness level was 10% Sangwhang rice addition case. In 30% Sangwhang rice, and 30% tochukaso rice case gumminess values were decreased after 48 hours. But in 30% Sangwhang rice, and 30% Tochukaso rice case, the chewiness values decreased. This result suggest that the most suitable addition ratio for the rice cooking condition is 10% functional rice addition.