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Sock-Sung Yun,Sung Kwon Kang*,Hong-Ryol Suh,Hyung-Sock Suh,Eun Kwang Lee,Jae-Kyung Kim,Chong-Hyeak Kim 대한화학회 2005 Bulletin of the Korean Chemical Society Vol.26 No.8
The Ln(III) complexes with picrate ligand, [Sm(Pic)2(H2O)6]Pic•6H2O, 1, and [Ho(Pic)(H2O)7](Pic)2•3H2O, 2, have been synthesized and their crystal structures are analyzed by X-ray diffraction methods. Complex 1, crystallizes in the monoclinic P21/n space group and complex 2 in the triclinic P-1 space group. In complex 1, two picrate ligands coordinate to the Sm(III) ion, one of them in the bidentate fashion. There are one picrate anion and six water molecules in the crystal lattice. The nine-coordinated Sm(III) ion forms a slightly distorted tricapped trigonal prism. In complex 2, only one picrate ligand coordinates to the metal ion as a monodentate. There are two picrate anions and three water molecules in the crystal lattice. The eight-coordinated Ho(III) ion forms a distorted bicapped trigonal prism. Based on the results of the TG-DTG and DSC thermal analysis, it was analyzed that the lanthanide picrate complexes 1 and 2 are thermally decomposed in three distinctive stages, the dehydration, the picrate decomposition, and the formation of the metal oxide.
Yun, Sock-Sung,Kang, Sung-Kwon,Suh, Hong-Ryol,Suh, Hyung-Sock,Lee, Eun-Kwang,Kim, Jae-Kyung,Kim, Chong-Hyeak Korean Chemical Society 2005 Bulletin of the Korean Chemical Society Vol.26 No.8
The Ln(III) complexes with picrate ligand, $[Sm(Pic)_2(H_2O)_6]Pic{\cdot}6H_2O$, 1, and $[Ho(Pic)(H_2O)_7](Pic)_2{\cdot}3H_2O$, 2, have been synthesized and their crystal structures are analyzed by X-ray diffraction methods. Complex 1, crystallizes in the monoclinic $P2_1/n$ space group and complex 2 in the triclinic P-1 space group. In complex 1, two picrate ligands coordinate to the Sm(III) ion, one of them in the bidentate fashion. There are one picrate anion and six water molecules in the crystal lattice. The nine-coordinated Sm(III) ion forms a slightly distorted tricapped trigonal prism. In complex 2, only one picrate ligand coordinates to the metal ion as a monodentate. There are two picrate anions and three water molecules in the crystal lattice. The eight-coordinated Ho(III) ion forms a distorted bicapped trigonal prism. Based on the results of the TG-DTG and DSC thermal analysis, it was analyzed that the lanthanide picrate complexes 1 and 2 are thermally decomposed in three distinctive stages, the dehydration, the picrate decomposition, and the formation of the metal oxide.
Articles : Analysis and Operation of Cooling Water Flows in a Heat Exchangers Network
( Hyung Tak Lee ),( Bom Sock Lee ),( In Beum Lee ) 한국화학공학회 1997 Korean Journal of Chemical Engineering Vol.14 No.4
In general, the flow rates of cooling water flowing in a heat exchangers network should be measured for its operational purpose. However, it is difficult to install flow meters on every spot because of the financial and technical reasons. This work presents an explicit algorithm for determining the flow rates of cooling water flowing in the heat exchangers network in the chemical plant. An algorithm is also presented to obtain the desired flow rates of cooling water in each heat exchanger. In order to solve this problem, multivariable optimization techniques will be used to minimize the differences between the desired flow rates and the present cooling water flow rates which flows through the heat exchanger. The commercial computer program GAMS/MINOS which solves the nonlinear optimization problem is used. Numerical examples are presented to illustrate the scope of this work which can be handled with the formulation.
연구논문 : 근대 이후 조리서에 나타난 (전)煎의 변화 분석 및 문헌 고찰
조주형 ( Joo Hyung Cho ),장영은 ( Young Eun Chang ),김진숙 ( Jin Sock Kim ) 한국식생활문화학회 2012 韓國食生活文化學會誌 Vol.27 No.6
This study examined the historical changes in Jean. The Korean dictionary was analyzed to analyze the modern definition of Jeon. To investigate the change in the type and cooking methods of Jean, 36 cookbooks from the late 1800s to 1999 were analyzed. The cooking method for Jean, such as the ingredient, quantity and how to cooking were presented systematically since 1935. The main ingredients of jeon in modern cookbooks are seafood 36.0%, vegetables 30.2% and meat 20.3%. Jean made with seafood or vegetables, chopped meat put in each main ingredient or meatballs with minced meat, etc. meat was used to make Jean in a variety of ways. The cooking method for Jeon in a frying pan is the most basic method. After trimmed materials, adding flour, eggs and oil are the most common way, Making dough with grain flour or ground potatoes, green beans, legumes, etc., and mixing the ingredients in a pan-frying methods appeared to be under the influence of other countries recipes. Modern food culture, introducing new ingredients and cookware, has changed. As a result, jeon cooking methods and the application of the material have varied. The type of jean and cooking methods are expected to increase further and become more diverse.
Rapid Removal of Green Algae by the Magnetic Method
Lee, Huk-Hee,Suh, Hyung-Sock,Chang, Tae-Sun Korean Society of Environmental Engineers 2012 Environmental Engineering Research Vol.17 No.3
This research described the magnetic method for the rapid removal of green algae in water. We modified the pH, cation concentration, and magnetic powder concentration to discover the best removal performance. In order to rapidly remove green algae from water, we added magnetic powder and chitosan into algae water to make a magnetic substance and this was extracted by a strong neodymium magnet. The optimized conditions were pH of 6.5-7.5, chitosan concentration of 10 mg/L, and magnetite powder concentration of less than 0.05%. A higher removing rate was observed when a higher amount of magnetite or chitosan was used, but the total amounts of phosphorus or nitrogen were not decreased.
ANALYSIS AND OPERATION OF COOLING WATER FLOWS IN A HEAT EXCHANGERS NETWORK
Lee, In Beum,Lee, Hyung Tak,Lee, Bom Sock 한국화학공학회 1997 Korean Journal of Chemical Engineering Vol.14 No.4
In general, the flow rates of cooling water flowing in a heat exchangers network should be measured for its operational purpose. However, it is difficult to install flow meters on every spot because of the financial and technical reasons. This work presents an explicit algorithm for determining the flow rates of cooling water flowing in the heat exchangers network in the chemical plant. An algorithm is also presented to obtain the desired flow rates of cooling water in each heat exchanger. In order to solve this problem, multivariable optimization techniques will be used to minimize the differences between the desired flow rates and the present cooling water flow rates which flows through the heat exchanger. The commercial computer program GAMS/MINOS which solves the nonlinear optimization problem is used. Numerical examples are presented to illustrate the scope of this work which can be handled with the formulation.
Rapid Removal of Green Algae by the Magnetic Method
Huk Hee Lee,Hyung Sock Suh,Tae Sun Chang 대한환경공학회 2012 Environmental Engineering Research Vol.17 No.3
This research described the magnetic method for the rapid removal of green algae in water. We modified the pH, cation concentration, and magnetic powder concentration to discover the best removal performance. In order to rapidly remove green algae from water, we added magnetic powder and chitosan into algae water to make a magnetic substance and this was extracted by a strong neodymium magnet. The optimized conditions were pH of 6.5-7.5, chitosan concentration of 10 mg/L, and magnetite powder concentration of less than 0.05%. A higher removing rate was observed when a higher amount of magnetite or chitosan was used, but the total amounts of phosphorus or nitrogen were not decreased.