Hydrogenation of Phenylacetylene to Styrene on Pre-C_xH_y- and C-Covered Cu(111) Single Crystal Catalysts

손영구,Wei Wei,John M. White 대한화학회 2011 Bulletin of the Korean Chemical Society Vol.32 No.5

Thermal hydrogenation of phenylacetylene (PA, C_8H_6) to styrene (C_8H_8) on pre-C_xH_y- and C-covered Cu(111)single crystal substrates has been studied using temperature-programmed desorption (TPD) mass spectrometry. Chemisorbed PA with an acetylene group has been proved to be associated with hydrogen of pre-adsorbed C_xH_y to form styrene (104 amu) on Cu surface. For the parent (PA) mass (102 amu) TPD profile, the TPD peaks at 360 K and 410 K are assigned to chemisorbed vertically aligned PA and flat-lying cross-bridged PA,respectively (J. Phys. Chem. C 2007, 111, 5101). The relative I_(360K)/I_(410K) TPD ratio dramatically increases with increasing pre-adsorbed C_xH_y before dosing PA, while the ratio does not increase for pre-C-covered surface. For PA on pre-C_xH_y-covered Cu(111) surface, styrene desorption is enhanced relative to the parent PA desorption, while styrene formation is dramatically quenched on pre-C-covered (lack of adsorbed hydrogen nearby) surface. It appears that only cross-bridged PA associates with adsorbed hydrogen to form styrene that promptly desorbs at 410 K, while vertically aligned PA is less likely to participate in forming styrene.

보리의 품종 및 저장방법별 저장특성에 관한 연구

손영구,손종록,김기종,김선림,백성범,이춘우,남중현 한국작물학회 2001 한국작물학회 학술발표대회 논문집 Vol.2001 No.1

Interfacial Electronic Structure of Electrodeposited Ag Nanoparticles on Iron Oxide Nanorice Particles

손영구 대한화학회 2016 Bulletin of the Korean Chemical Society Vol.37 No.12

보리 저장방법에 따른 주요 성분 및 발아력 변화

손영구,손종록,김선림,송진,백성범,김정곤,남중현 韓國作物學會 2002 한국작물학회지 Vol.47 No.3

보리의 저장중 품질변화 양태 및 그 요인을 구명하여 장기안전 저장기술을 확립하고자 겉보리, 쌀보리(메보리, 찰보리)를 조제형태별, 포장자재별, 저장온도별로 처리하여 16개월 동안 경시적으로 저장성을 조사한 결과는 다음과 같다. 1 보리저장 중 중량감모율은 정곡이 조곡에 비하여 켰으며, 품종별로는 올보리> 쌀보리 > 새쌀보리 순으로 올보리가 커서 16개월 저장 후의 정곡은 2.34%, 조곡은 1.34% 였다. 2. 지방산도는 조곡의 경우 큰 변화가 없었으나 정곡(보리쌀) 저장시는 증가폭이 커서 4.9-9.0 KOH mg/100g이던 것이 익년 11월(16개월 저장 후)에는 6.5-19.9g KOH mg/100g까지 증가되었으며 품종별로는 찰쌀보리가, 조제형태별로는 정곡이 증가폭이 크게 나타났다. 3. 보리조곡 저장 중 환원당 함량은 저장기간의 경과에 따라 증가되었는데 품종별로는 찰쌀보리>올보리(메보리)>새쌀보리(메보리)순으로 찰쌀보리의 환원당 함량이 높았으며, 발아율은 입고시 98.2-98.6% 이던 것이 16개월 저장 후인 익년 11월에는 상온 저장구는 56.4-68.4%까지 떨어진 반면 저온저장구는 80.6-83.6%로 발아율 감소폭이 적어서 보리 품질유지에 저온저장이 효과적임을 알 수 있었다. 4.보리 저장 중 식미에 있어서 조곡의 경우 1년 저장 후까지 양호한 편이었으나 정곡(보리쌀)의 상온 저장구에 있어서는 저장 익년 7월(1년 저장 후)에 묵은 보리쌀의 특유의 신 냄새가 발생되었다. This study was carried out to investigate storability and develop suitable storage method for barley. Rough and milled barley such as Olbori(covered barley), Ssalbori(naked barley) and Chalssalbori (waxy naked barley) were packaged in 3P bag and OPP film bag, respectively, and stored at ambient and low temperature warehouse conditions. The weight loss was higher in milled barley than that of rough barley during barley storage. Acid value, one of the most important factor for grain quality evaluation, was increased from 4.9-9.0 mg KOH/100g to 6.5-19.9mg KOH/100g in milled barley at 16 months after storage. Reducing sugar content was increased while germination and water absorption rates were decreased during barley storage period. In terms of penal taste of boiled barley, rough barley could be stored safely more than one year regardless of storage methods where-ase milled barley stored in ambient temperature ware-house produced nasty flavor at 8 to 10 months after storage

Lanthanide (III) (La, Pr, Nd, Sm, Eu, Gd, Tb, Dy, Ho, Er, Tm, and Yb) Ions Loaded in CeO2 Support; Fundamental Natures, Hydrogen Reduction, and CO Oxidation Activities

손영구 한국진공학회 2019 Applied Science and Convergence Technology Vol.28 No.3

The introduction of guest metal ions significantly change the nature of bare support materials. In this study lanthanide, Ln, (La, Pr, Nd, Sm, Eu, Gd, Tb, Dy, Ho, Er, Tm, and Yb) ions were loaded into a cubic phase CeO2 support by a hydrothermal method. Their fundamental characteristics were examined by scanning electron microscopy, transmission electron microscopy, optical microscopy, X-ray diffraction crystallography, and Raman spectroscopy. Their CO oxidation performances temperature were measured by temperature-programmed reaction mass spectrometry. It was found that the fundamental natures of the Ln-loaded catalysts were all dependent on the ionic radii of guest lanthanide metal ions. Higher CO oxidation activities were obtained for lanthanide metal ions with ionic radii closer to that of the host Ce4+ ion. The present results highlight that defects, particles sizes and surface active sites were affected from the matching of the host and guest-guest ionic radii.

Continuous Reduced Graphene Oxide Film Prepared by Stitching of Nanosheets at the Interface of Two Immiscible Solutions

손영구,김석규,Bong-Ki Min 대한화학회 2011 Bulletin of the Korean Chemical Society Vol.32 No.2

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"찰보리쌀의 품질이 획기적으로 좋아지고 있다"

손영구 한국맥류산업발전연구원 2004 한국맥류연구회지 Vol.11 No.2

풋옥수수의 얼음 저장이 종실성분 변화에 미치는 영향

孫榮求,金聖烈,金善林,黃鍾珍 韓國作物學會 1997 한국작물학회지 Vol.42 No.1

우리나라에서 식용목적으로 생산되고 있는 단옥수수, 초당옥수수 및 찰옥수수의 수확후 품질관리와 고품질 선도유지 및 안전유통 방안 확립의 기초자료를 얻고자, 단옥 002, 초당옥 Cocktail 86 및 찰옥 001 옥수수를 수확직후 얼음처리후 0~2℃ 의 저온저장고에 저장하면서 일반상온 및 저온저장과 비교한 결과는 다음과 같다. 1. 풋옥수수를 수확후 상온 및 저온에 저장하면 15일후 낱알의 수분함량이 옥수수의 종류에 따라서 각각 22~24 및 7.4~8.2% 감소되어 품질이 크게 떨어졌으나 얼음처리 후 저온저장 한 것은 수분의 변화가 적었다. 2. 풋옥수수의 종류별 과피함량은 수확시 찰옥수수가 1.71%로 초당옥수수와 단옥수수의 0.81% 및 1.09%보다 높았으며, 15일 저장후에는 단옥수수의 경우 무예냉 상온 및 저온저장 구에서 13.25% 및 3.5%로 수확시보다 3~12배 증가되었으나, 얼음처리 저온저장구에서는 1.31%로 증가율이 아주 적었으며, 초당옥수수 및 찰옥수수도 단옥수수와 유사하였다. 3. 알코올 불용성 고형물 함량도 과피함량의 경우와 유사하여 얼음처리 저온저장 효과가 인정되었는데, 특히 찰옥수수에서 그 효과가 크게 나타났다. 4. 종류별 유리당함량은 단옥수수의 경우 sucrose, glucose, fructose 및 maltose 등 4종이 분리되었으나, 초당옥수수와 찰옥수수는 maltose가 검출되지 않았고, 유리당류의 구성 비율은 sucrose가 60~74%를 차지하여 주종을 이루고 있었으며, 저장중 당 종류별 손실율도 sucrose가 높았으나 얼음예냉 저온저장으로 저장 중 유리 당 손실을 최소화 할 수 있었다. 5. 종류별 유리 아미노산의 경우 단옥수수는 alanine 외 20종, 초당옥수수는 glutamic acid외 18종, 찰옥수수는 glutamic acid외 20종이 확인되었으며, 특히 성인병 예방에 효과가 있어 기능성 아미노산으로 알려진 λ -aminobutylic acid (GABA)가 3종류 모두에서 검출되었고, 15일 저장후 총 유리 아미노산함량으로 볼 때 얼음예냉 저온저장구가 품질 유지 효과가 큰 것으로 나타났다. This experiment was carried out to obtain the basic information necessary to establish suitable postharvest handling techniques and to keep high quality of the sweet(Danok 2), supersweet(Cooktail 86) and waxy(Chalok 1) corn which are mainly consumed as vegetable in Korea. Vegetable corns were cooled with ice fragments in the insulation box immediately after harvest and stored in low temperature warehouse at 0 to 2~circC . During the 15 days short-term storage, changes of chemical components were compared with those of uncooled corns. The losses of moisture in kernels were as high as 7.4 to 24.4% in uncooled corns while those of ice cooled corns increased 0.4 to 0.5% of their weight. The ratio of pericarp and alcohol insoluble solid(AIS) content increased as the storage days prolonged in all treatments but increasing rates were much higher in uncooled samples. On the other hand, the total sugar loss during storage was the least in supersweet corn when they were cooled with ice fragments in insulation box. After 5 days storage, the ice cooled samples showed the highest free amino acid contents compare to those of uncooled and stored at room temperature (25 to 30~circC ) or low temperature warehouse, and ~gamma -aminobutylic acid (GABA) which was known as a fuctional amino acid was detected in all three kinds of vegetable corns.

대두 품종별 메주품질 특성 및 품질 결정 요인

손영구,황종진,김선림,허한순,이용구 한국작물학회 1996 한국작물학회 학술발표대회 논문집 Vol.1996 No.2

맥주보리 품질평가 현황과 전망

손영구,서세정,백성범,이춘우,박문웅,한상익 韓國作物學會 2002 Korean journal of crop science Vol.47 No.S

With lower quality and three to four times higher price than those of imported malting barley, the competitiveness of domestic malting barley is decreasing. Although the causes can be found in that the domestic environments are much unfavorable to cultivate the malting barley compared with those of USA or Canada, it is mainly reasoned from poorer developments in variety of high quality malting barley as well as in cultivation technology. For assuring the competitiveness of domestic malting barley, therefore, not only the development of high quality malting barley suitable to the climatic environment of this country but also the political supports of the government are required. Also, in addition to the breeding of the good quality malting barley haying higher germinative energy, and heavier and larger kernels of good plumpness as well as lower protein content, the modification of quality inspection standards from the system relying only on the visual characteristics such as kernel size distribution rate, shrimped kernel rate, foreign materials and so on, to such system as those of developed countries haying quality criteria such as protein content for inspection is absolutely required for the quality improvement of domestic malting barley.