RISS 학술연구정보서비스

검색
다국어 입력

http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.

변환된 중국어를 복사하여 사용하시면 됩니다.

예시)
  • 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
  • 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
닫기
    인기검색어 순위 펼치기

    RISS 인기검색어

      검색결과 좁혀 보기

      • 좁혀본 항목

      • 좁혀본 항목 보기순서

        • 원문유무
        • 음성지원유무
          • 원문제공처
          • 등재정보
          • 학술지명
          • 주제분류
          • 발행연도
          • 작성언어
          • 저자

        오늘 본 자료

        • 오늘 본 자료가 없습니다.
        더보기
        • 무료
        • 기관 내 무료
        • 유료
        • KCI등재

          리튬 이온전지의 안전성을 구현하기 위한 난연성 전해액의 설계

          최남순,김성수,나루카와 사토시,신순철,차은희,Choi, Nam-Soon,Kim, Sung-Soo,Narukawa, Satoshi,Shin, Soon-Cheol,Cha, Eun-Hee 한국전기화학회 2009 한국전기화학회지 Vol.12 No.3

          전기자동차, 하이브리드 및 플러그 인 전기자동차 등과 같은 대용량 전력공급을 요하는 영역으로의 리튬 이온전지의 응용을 위해서는 우수한 전지 신뢰성 및 안전성이 요구되어진다. 이러한 요구에 부응하기 위해서는 전지 구성 성분들은 대전류가 흐르는 조건 하에서 불가피하게 발생되는 열에 대한 저항성이 있어야 한다. 그러나 리튬 염을 해리하는 기능을 갖는 카보네이트계 유기 용매는 휘발성이 높고, 가연성 물질이기 때문에 오용 조건에서 전지의 발화, 폭발 등과 같은 열폭주 현상을 억제하지 못하고 연료로 작용하기 때문에 전지의 안전성에 문제를 일으킬 수 있다. 최근 전지의 안전성을 향상시키기 수단으로 난연성 소재에 대한 관심도가 크게 증가하고 있다. 본 총설에서는 난연성 전해액을 설계하기 위한 최근 연구내용을 소개하고자 한다. 액체 전해액의 난연화는 유기용매 일부를 난연성 소재로 대체하는 것에 의해 이루어질 수 있으며 난연제, 불소화 유기용매 및 이온성 액체를 사용하는 접근방법을 통해 전지의 고안전성을 실현할 수 있을 것이다. The development of lithium-ion battery (LIB) technologies and their application in the field of large-scale power sources, such as electric vehicles (EVs), hybrid EVs, and plug-in EVs require enhanced reliability and superior safety. The main components of LIBs should withstand to the inevitable heating of batteries during high current flow. Carbonate solvents that contribute to the dissociation of lithium salts are volatile and potentially combustible and can lead to the thermal runaway of batteries at any abuse conditions. Recently, an interest in nonflammable materials is greatly growing as a means for improving battery safety. In this review paper, novel approaches are described for designing highly safe electrolytes in detail. Non-flammability of liquid electrolytes and battery safety can be achieved by replacing flammable organic solvents with thermally resistive materials such as flame-retardants, fluorinated organic solvents, and ionic liquids.

        • SCOPUSKCI등재
        • KCI등재

          한국 전통 음료의 문헌적 고찰 및 조리법 연구 -수정과(水正果)를 중심으로-

          최남순 ( Nam Soon Choi ) 한국식생활문화학회 2015 韓國食生活文化學會誌 Vol.30 No.1

          “Sujeonggwa” is a traditional korean beverage made from dried persimmon, cinnamon, and ginger and is often garnished with pine nuts. The purpose of this study was to investigate changes in the ingredients, recipes, and processing of “sujeonggwa” in Korean cookbooks published since 1400. The name sujeonggwa is derived from jeonggwa. In the early 1600s, sujeonggwa was used in ancestral rites and as a reception beverage, although we don``t know its cooking method. According to the literature of the early 1800s, sujeonggwa was made from various fruit ingredients such as pear and yuzu. But since the late 1800s, it has been mostly made from dried persimmon based on ginger and cinnamon boiled with water. Garyeon-sujeonggwa is made with lotus leaf while japkwa-sujeonggwa is made with pear and yuzu. Japkwa-sujeonggwa is similar to hwachae in terms of ingredients and cooking method.

        • KCI등재

          연구논문 : 한식 간장의 이화학 및 관능적 특성 -대기업 시판 제품과 경기지역 소규모 농가 생산 제품의 비교-

          최남순 ( Nam Soon Choi ),정서진 ( Seo Jin Chung ),최지연 ( Ji Yeon Choi ),김혜원 ( Hye Won Kim ),조정주 ( Jung Joo Cho ) 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.3

          The core ingredient of traditional Korean style soy sauce is soy bean without any wheat or rice incorporated. National brands as well as regional micro-brewed companies constitute the soy sauce market in Korea. The present study investigated the physico-chemical and sensory properties of soy sauces produced by small-scale or mass-production. Additionally, the key physico-chemical parameters sufficiently representing the critical sensory characteristics have been identified. Ten types of soy sauce brewed by the Korean traditional method were selected for the study. Among these samples, seven types were brewed in small-scales in the Gyeonggi-do region whereas the other 3 types were mass-production products of major national brands. The total solid, reducing sugar, salinity, sugar content, amino nitrogen, CIELAB, acidity, and pH of soy sauce samples were measured for the physico-chemical analysis. A generic descriptive analysis was conducted to analyze the sensory characteristics of the samples using six trained panelists. The descriptive panel developed 21 sensory attributes. The data were statistically analyzed using ANOVA, PCA and PLSR. Overall, the micro-brewed products showed significantly higher value of salinity and acidity but lower content of reducing sugar than the mass-production products. The micro-brewed soy sauces elicited stronger fermented flavor, sourness, and bitterness whereas the national brand products elicited stronger alcoholic odor, sweetness and umami taste. Sugar content, acidity, and amino nitrogen showed strong relationships with fish sauce flavor, umami taste, and rich flavor. Salinity was closely related to the overall flavor intensity.

        • 포도 식초 첨가 건강음료 개발

          최남순(Nam-Soon Choi),박홍주(Hong Ju Park),전혜경(Hye Kyung Chun),김미정(Mi Jung Kim) 한국지역사회생활과학회 2002 한국지역사회생활과학회지 Vol.13 No.3

          To develop the processing methods of grape and increase the use of poor fruits, we researched the health drink made with them after making grape juice and vinegar. The grape heated at 80℃ during 30min was followed by filtration. Grape vinegar was prepared by alcohol and acetic acid fermentation of grape. Optimum initial alcohol concentration for acetic acid fermentation was 6-8%. Acetic acid fermentation of grape vinegar manufactured in onggi took 9 days and was faster than any other type of utensil. As the result of analysis of grape vinegar fermented in the various ratio of 'Campbell Early' and 'Kyoho' grape, the redness and total anthocyanin content and the score of sensory evaluation were higher in vinegar made with 100% 'Campbell Early'. The drink manufactured by adding grape vinegar was developed and adding 10% of grape vinegar to volume of grape juice and water mixture(1:1) was best in sensory evaluation. In this mixture, sugar content was 14°Bx.

        • KCI등재

          리튬 이차 전지용 실리콘 나노입자 음극의 고온 열안정성에 대한 Lithium bis(oxalato)borate첨가제의 효과

          김민정,최남순,김성수,Kim, Min-Jeong,Choi, Nam-Soon,Kim, Sung-Soo 한국전기화학회 2014 한국전기화학회지 Vol.17 No.2

          Silicon (Si) has been investigated as promising negative-electrode (anode) materials because its theoretical specific capacity of 4200 mAh/g for $Li_{4.4}Si$ is far higher than that of carbonaceous anodes in current commercial products. However, in practice, the application of Si to Li-ion batteries is still quite challenging because Si suffers from severe volume expansion and contraction and lead to a continuous solid electrolyte interphase (SEI)-filming process by cracking of Si. This process consumes the limited $Li^+$ source, builds up thick and unstable SEI layer on the Si active materials, and will eventually disable the cell. Since unstable SEI reduces electrochemical performance and thermal stability of the Si anode, the surface chemistry of the anode should be modified by using a functional additive. It is found that lithium bis(oxalato)borate (LiBOB) as an additive effectively protected the Si anode surface, improved capacity retention when stored at $60^{\circ}C$, and alleviated exothermic thermal reactions of fully lithiated Si anode. 리튬2차전지용 음극활물질로 연구되고 있는 실리콘은 흑연에 비하여 높은 이론용량 (4200mAh/g for $Li_{4.4}Si$)을 가지기 때문에 고용량 음극소재로 각광받고 있다. 이러한 실리콘 음극은 반복적인 충방전에 의해 활물질 입자의 심각한 부피변화와 균열에 의한 새로운 표면이 전해액에 계속적으로 노출되는 문제로 인하여 두껍고 불안정한 피막생성을 유도한다. 불안정한 구조의 피막은 실리콘 음극의 전기화학적 성능뿐만 아니라 고온 열안정성을 저해할 수 있기 때문에 본 연구에서는 실리콘의 열안정성 향상을 위해 전해액 첨가제를 도입하여 피막구조를 변경하고자 한다. 전해액 첨가제인 lithium bis(oxalato)borate (LiBOB)가 실리콘 음극표면에 피막을 효과적으로 형성하였으며, 만충전 상태의 실리콘 음극의 $60^{\circ}C$ 저장시 용량유지 특성을 개선하였으며 고온에서의 열안정성 크게 향상시켰다.

        • SCOPUSKCI등재
        • KCI등재

          볶음 조건에 따른 발효 콩의 이화학적 특성 연구

          유민정 ( Min Jung You ),최남순 ( Nam-soon Choi ) 한국식생활문화학회 2016 韓國食生活文化學會誌 Vol.31 No.6

          This study was investigated the difference in the quality characteristics of the fermented soybean roasted with different conditions for making chungyukjang. Roasted condition of soybean was decided by pre-test, which was on 140°C for 21 min, 180°C 9.5 min, and 220°C 6 min. Fermented soybean with different roasted condition and conventionally made cheonggukjang were measured for proximate composition, color, pH, amino nitrogen, ammonia nitrogen, free sugar and amino acids. The lightness and yellowness of soybean fermented by conventional method was higher than those of the fermented soybean with roasted soybean. The contents of free sugar of fermented soybean roasted on 220°C for 6 min (FS220) was the highest among the group and followed by fermented soybean roasted on 180°C for 9.5 min (FS180), 140°C 21 min (FS140) and conventional cheonggukjang (FS0). The contents of total free amino acid was highest on fermented soybean roasted on 140°C for 21 min (FS140) and followed by fermented soybean roasted on 180°C for 9.5 min (FS180), 220°C 6 min (FS220) and conventional cheonggukjang (FS0).

        • KCI등재후보

          식용꽃 추출물이 항산화 및 세포의 생리활성에 미치는 영향 - 유채꽃, 칡꽃, 장미꽃을 중심으로 -

          전혜경(Chun Hye Kyung),최남순(Choi Nam-Soon),박선영(Park Sun Young),유병선(Yoo Byung Sun) 한국지역사회생활과학회 2004 한국지역사회생활과학회지 Vol.15 No.1

          In order to promote the value of the flowers as new agricultural products, we investigated the biological activities of rape, arrowroot, and rose extracts. Biological activities investigated included antioxidant activity and the effects on 3T3-L1 fibroblast cells. When each flower was extracted with methanol, the antioxidant index and electron donating activity of roses was the highest (IC_(50) of rose extract was 17.6 ㎍/㎖). When 3T3-L1 fibroblast cells were treated with extracts made with hexane, ethyl acetate, and ether, the rape extracts had a cytotoxic effect on the cells. 12.2% of cells survived when treated with a 3㎎/㎖ ether extract while those treated with the same concentration of hexane and ethyl acetate had survival rates of 76.2% and 78.6% respectively. In contrast to rape, the ether extract of arrowroot and rose stimulated the growth of 3T3-L1 cells. The effect of rose extracts was much bigger than those of other extracts. Although every rose extract stimulated the growth of the 3T3-L1 cells, the ether extract stimulated growth up to 168.6% compared to the control at the concentration of 0.3㎎/㎖, and 148.3% at the concentration of 1㎎/㎖. The toxicity on cells treated with H₂O₂ of 450μM was decreased with the addition of rose extract. The survival rate after treatment with rose extract at the concentration of 100㎍/㎖ was increased to 71% compared to the 32% survival rate of control.<br/> From these results, it can be concluded that the extracts of arrowroot and rose seem to stimulate cells, whereas the extract of rape has a cytotoxic effect. Biological activities of ether extract were the strongest compared to those of other extracts at the tested concentrations.

        맨 위로 스크롤 이동