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LiF-${Li_2}O-{B_2}{O_3}-{P_2}{O_5}$계 유리고체전해질에 관한 연구
박강석,강은태,김기원,한상목,Park, Gang-Seok,Gang, Eun-Tae,Kim, Gi-Won,Han, Sang-Mok 한국재료학회 1993 한국재료학회지 Vol.3 No.6
높은 알칼리량을 함유하는 LiF-$Li_{2}O-B_{2}O_{3}-P_{2}O_5$계 유리의 전기적 특성을 분석하였다. $Li_{+}$ 이온은 모두 전기전도에 기여하지 않으나 조성에 따른 전기전도도의 변동은 약전해질 모델을 따르지 않았다. 또한 이동이온의 농도를 구하는데 사용되는 승법칙(power law)의 적용이 가능하지 않았다. 이들 계에서 조성에 따른 전기전도도의 변동은 유리내에서의 이동 가능한 $Li^{+}$이온의 농도변화만으로 또는 이동도의 변화만으로는 설명할 수 없었다. 전도도의 향상은 $(B-O-P)^{o}$ 보다 $Li^{+}$이온의 확산에 부가적인 자리를 제공하는$(B-O-P)^-,di^-$, 및 metaborate가 형성된 것과 관련이 있었다. 전기전도성이 가장 좋은 조성의 $150^{\circ}C$에서의 전기전도도는 $2.43 \times 10^{-4}$S/cm였고 분해포텐샬은 5.94V, emf는 3.14V였고 에너지 밀도는 22Wh/Kg이었다. Electrical characteristics of LiF-$Li_{2}O-B_{2}O_{3}-P_{2}O_5$ glasses with fixed $Li_2O$ content have been investigated by using AC impedance spectroscopy. Part of the total lithium ions present in these glasses contributes to conduction, and the changes in electrical conductivity with composition was inconsistent with the weak electrolyte model. The power law could not be used to determine the hopping ion concentration in these glasses. Both mobile carrier density and mobility have been modified as Li were added in the form of LiF. The formation of $(B-O-P)^-,di^-$, and metaborate group gave additional available sites for Li+ diffusion causing the enhancement of conductivity. The observed maximum conductivity was $2.43 \times 10^{-4}$S/cm at $150^{\circ}C$ at the composition containing 8mol% LiF. The decomposion potential amounted to 5.94V. The Li/glass electrolyte/$TiS_2$ solid-state cell showed open circuit voltage of 3.14V and energy density of 22 Wh/Kg at $150^{\circ}C$.
쌀단백질 잔사발효물이 효모추출물의 맛특성에 미치는 영향
박강석 ( Gang Seok Park ),한귀정 ( Gwi Jung Han ),정하열 ( Ha Yull Chung ) 한국산업식품공학회 2011 산업 식품공학 Vol.15 No.4
For producing a high added-value natural seasoning ingredient, a yeast extract (Yx) was supplemented with a rice protein residue fermented with Bacillus licheniformis (Rfl) or with Bacillus subtilis (Rfs). A rice protein residue was obtained after enzymatic hydrolysis of rice protein which was used for preparing a yeast culture medium. Overall acceptabilities of the supplemented yeast extracts (YxRfl or YxRfs) were higher compared to pure yeast extract. Savory taste like umami was found to increase noticeably by adding a fermented rice protein residue to yeast extract, which was confirmed in taste sensor analysis and in sensory test. Beyond the presence of savory tasting amino acids such as Glu and Asp in a fermented rice protein residue, it is assumed that other soluble peptide fractions remained play an important role in enhancing taste of the supplemented yeast extracts. Thus, the yeast extract added with a fermented rice protein residue could be applied to manufacture a natural seasoning ingredient.