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Ink-jet 프린팅용 CoAl<sub>2</sub>O<sub>4</sub> 고화도 나노 무기 잉크 제조 및 프린팅 특성평가
이기찬,윤종원,김진호,황광택,한규성,Lee, Ki-Chan,Yoon, Jong-Won,Kim, Jin-Ho,Hwang, Kwang-Taek,Han, Kyu-Sung 한국재료학회 2014 한국재료학회지 Vol.24 No.2
Ink-jet printing technology has been widely attractive due to its facility for direct and fine printing on various substrates. Recent studies have focused on expanding the application of ink-jet printing technology from general consumer use and design companies to the prototype production of precision parts and parts manufacturing. The use of ink-jet printing technology in decorated tableware, tiles, and other ceramic products also has many advantages. The printing process is fast and can be adaptable to various kinds of objects because there is no direct contact point between the printer and the substrates to be printed. For application to ceramic product decoration, inks containing highly dispersed inorganic nano-pigments are required. Here we report the synthesis and characterization of blue $CoAl_2O_4$ nanopigment for ink-jet printing. Blue ceramic ink based on the obtained $CoAl_2O_4$ pigment was prepared by dissolving $CoAl_2O_4$ pigment in a mixed solution of ethylene glycol and ethanol with volume ratios of 7:3 and 8:2, respectively, to obtain the appropriate viscosity for ink-jet printing. The ink solution contained 15 wt% of $CoAl_2O_4$ pigment and Cetyltrimethyl ammonium bromide(CTAB) and Sodium dodecyl sulfate(SDS) as dispersive agents. The prepared blue ceramic ink was stably jetted and formed a sphere-shaped droplet from an ink-jet printer.
어트리션밀을 이용한 CoAl<sub>2</sub>O<sub>4</sub> 나노 무기 안료의 제조 및 특성 평가
이기찬,윤종원,김진호,황광택,한규성,Lee, Ki-Chan,Yoon, Jong-Won,Kim, Jin-Ho,Hwang, Kwang-Taek,Han, Kyu-Sung 한국결정성장학회 2013 한국결정성장학회지 Vol.23 No.5
Cobalt aluminate ($CoAl_2O_4$) is a highly stable pigment with excellent resistance to light, weather, etc., which has resulted in widespread use as a ceramic pigment. Due to the unique optical characteristics, $CoAl_2O_4$ is generally used as a coloring agent to decorate porcelain products, glass, paints and plastics. Here, $CoAl_2O_4$ pigments were synthesized by polymerized complex method and solid state reaction. Then $CoAl_2O_4$ pigment were grinded using the attrition milling with 1 mm size zirconia ball for 3 hours. The attrition milling process was performed at the constant speed of 800 rpm and ball to powder weight ratio (BPR) was 100 : 1. The characteristics of synthesized pigment were analyzed by X-ray diffraction (XRD), field emission scanning electron microscopy (FE-SEM), transmission electron microscopy (TEM), particle size analyser (PSA) and CIE $L^*a^*b^*$. The XRD patterns of $CoAl_2O_4$ show single phase spinel structure. The particle size of $CoAl_2O_4$ measured by FE-SEM, TEM and PSA analysis was in the range of 100~200 nm. The blue color of obtained $CoAl_2O_4$ pigments could be confirmed through CIE $L^*a^*b^*$ measurement. $CoAl_2O_4$는 열적 및 화학적으로 매우 안정한 물질이며 독특한 광학적 특성으로 인해 도자기 제품, 유리, 페인트, 플라스틱을 장식하는 세라믹 착색제로 사용되어져 왔다. 본 연구에서는 착체중합법(Polymerized complex method)과 고상합성법(Solid state reaction)을 이용하여 단상의 $CoAl_2O_4$ 청색 무기 안료를 합성하였고, 잉크젯 프린팅용 잉크로의 응용 시 노즐 막힘 및 분산안정성과 같은 문제점을 방지하기 위해 고에너지 밀링 공정 중 하나인 어트리션밀을 이용하여 입자를 미세화하였다. 밀링 공정은 직경 1 mm의 지르코니아 볼을 이용하여 BPR(Ball to powder weight ratio) 100 : 1, 800 rpm의 조건에서 3시간 동안 진행되었다. 합성된 안료는 XRD, FE-SEM, TEM, PSA, 그리고 CIE $L^*a^*b^*$ 측정을 통하여 어트리션밀링 전후의 특성을 분석하였다. XRD 측정 결과 단상의 $CoAl_2O_4$ 청색 무기 안료가 합성되었고, 고에너지 밀링 공정을 통하여 100~200 nm의 입자 크기를 가지는 청색 나노 무기 안료를 얻었다.
해삼內臟젓갈 熟成中 蛋白質分解酵素의 活性과 아미노酸 組成의 變化
이기찬(Gi Chan Lee),조득문(Deuk Moon Cho),변대석(Dae Seok Byun),주현규(Hyen Kyu Joo),변재형(Jae Hyeung Pyeun) 한국식품영양과학회 1983 한국식품영양과학회지 Vol.12 No.4
水産名産品에 屬하는 해삼內臟젓갈의 食品營養學的인 評價 및 그 加工에 關한 基礎資料를 얻고자 본 연구를 착수하였으며, 해삼內臟 組織中에 分布하는 蛋白質分解 粗酵素를 抽出하여 그 活性條件과 젓갈 熟成中의 遊離아미노酸 및 蛋白質 構成 아미노酸의 組成變化에 關하여 分析 檢討한 結果를 要約하면 다음과 같다.<br/> 1. 해삼內臟 組織中에는 pH 3.1 50℃, pH 5.7 50℃ 그리고 pH 7.7 45℃에 各各 最適活性條件을 갖는 세 種類 以上의 蛋白質分解酵素의 存在가 確認되었다.<br/> 2. 이들 酵素中 pH 3.1 50℃, pH 7.7 45℃에 最適活性을 갖는 酵素들은 食鹽濃度 1%以上의 濃度에서 漸次 높은 阻害를 받았으며, pH 5.7 50℃에 最適活性條件을 갖는 酵素는 食鹽濃度 1%에서 賦活되었으며, 5%以上에서 阻害를 받았다.<br/> 3. 몇가지 鹽類이온에 의한 影響을 檢討한 結果 pH 3.1 50℃에서 最適條件을 보인 酵素는 實驗에 쓴 全 鹽類이온에 의하여 조금씩 阻害를 받았으며, pH 5.7 50℃에서 最適條件을 보인 酵素는 Cu^(2+)을 除外한 모든 鹽類이온에 의하여 賦活을 받았고, pH 7.7 45℃에서 最適條件을 보인 酵素는 Ca^(2+)과 Mn^(2+)에 의하여서는 賦活을 받았으며, Ba^(2+)에 의하여서는 影響이 없었고 Co^(2+), Mg^(2+)에 의하여서는 阻害를 받았다. 그리고 特히 이 酵素들은 Cu^(2+)에 의하여서는 甚한 阻害를 받았다.<br/> 4. 해삼內臟 組織에 分布하는 酵素들의 젓갈熟成日數의 經過에 따른 活性에 미치는 影響을 檢討한 結果, pH 3.1 50℃와 pH 7.7 45℃에서 活性最適條件을 보인 酵素들은 活性이 조금씩 弱化하여 갔으나, pH 5.7에서 活性最適條件을 보인 酵素는 熟成日數의 經過에도 影響이 없었다.<br/> 5. 해삼內臟젓갈 熟成 8日째일 때는 生 內臟中의 蛋白質 構成아미노酸의 大部分이 減少하였으며, 特히 두드러지게 減少한 아미노酸은 arginine, alanine, glutamic acid, glycine, serine, valine, threonine 및 lysine 等이었고, methionine와 histidine 및 isoleucine 等은 그 減少幅이 낮았다.<br/> 6. 遊離아미노酸 組成을 分析한 結果, 8日間 熟成한 試料中에는 glutamic acid, aspartic acid, leuine 및 lysine은 많은 量이 含有되어 있었고, histidine, methionine, proline 및 tyrosine 等은 그 含量이 낮았다. 그리고 젓갈 熟成過程中에는 大部分의 遊離아미노酸은 增加하였으며, 特히 lysine, histidine, threonine, glutamic acid, methionine, valine, leucine 等은 많은 增加를 보였다. This study was undertaken to ascertain food and nutritional evaluating data on the processing of fermented sea cucumber (Stichopus japonicus) entrails.<br/> In the experiment, the crude proteolytic enzyme from the entrails tissue of raw and fermented sea cucumber during the days of ripening was extracted. The optimal activity condition for the crude enzyme and the compositional changes of amino acid of the protein and free amino acid in the raw and fermented sample were also investigated.<br/> 1. Less than three kinds of proteolytic enzymes that each enzyme has optimal activity condition at pH 3.1 50℃(A-enzyme), pH 5.7 50℃(B-enzyme) and pH 7.7 45℃(C-enzyme), respectively were believed to be exist in the entrails tissue of sea cucumber.<br/> 2. A-enzyme and C-enzyme were strongly inhibited with the increase of the salt concentration, and B-enzyme was activated at the 1% salt concentration and was inhibited above the 5% salt concentration.<br/> 3. The result of the effect of several salt ions on the proteolytic activity showed that A-enzyme was slightly inhibited in the presence of all salt ions added, B-enzyme was activated in the presence of the all salt ions except Cu^(2+) and C-enzyme was activated in the presence of Ca^(2+) and Mn^(2+), and inhibited by Cu^(2+), Co^(2+) and Mg^(2+).<br/> 4. When the effects of the ripening days on the proteolytic activity of the crude enzymes were analysed, the activity of the A-enzyme was slightly weakened with the lapse of the fermentation days, whereas the B-enzyme was not influenced by the fermentation days.<br/> 5. In the analysis of amino acid composition of the protein of the samples, the 8 days fermented sea cucumber entrails showed the diminution of all kinds of amino acid. Apparently diminished amino acids were arginine, alanine, glutamic acid, glycine, serine, valine, threonine and lysine etc., and methionine, histidine and isoleucine were slightly decreased.<br/> 6. In the analysis of free amino acid composition of the 8 days fermented sample, glutamic acid, aspartic acid, leucine and lysine were rich, while histidine, methionine, proline and tyrosine were poor. The most of free amino acids were increased during the fermentation procedure and especially in lysine, histidine, threonine, glutamic acid, methionine, valine and leucine.