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1-Silacyclopentadiene으로부터 Silylene을 합성하는데 대한 연구
공영건,주완철 成均館大學校 科學技術硏究所 1983 論文集 Vol.34 No.1
1-Spiro(tetraphenyl-1-silacyclopentadiene) was obtained from the reaction of 1, 2, 3, 4-tetraphenylbutadiene anion with tetrachlorosilane in ether. This spiro compound is treated with phenylacetylene at 350℃ in sealed tube. From this reaction, pentaphenylbenzene and polymer like silicon compound which are byproducts of silylene formation, are isolated. The reaction product which must be formed from the reaction of silylene and phenylacetylene, is now under investigation.
Cone calorimeter에 의한 섬유강화플라스킥의 연소특성
공영건,이두형 경기대학교 사회과학연구소 2005 경기대학교 기초과학논문집 Vol.18 No.1
The combustion characteristic of fiber reinforced plastic were investigated in accordance with cone calorimeter method which is using oxygen consumption principle. The time to ignition of flame retardant treated fiber reinforced plastic samples was longer than untreated sample by cone calorimeter. This means that flame retardant treatment delayed the ignition time of fiber reinforced plastics. The peck heat release rate was decreased 55~145kW/㎡ at 25kW/㎡ heat flux, 134~180kW/㎡ heat flux and 147~225 kW/㎡ at 50kW/㎡ heat flux. It was reviewed that flashover propensity of fiber reinforced plastic proposed by Petrella using time to ignition and heat release rate data.
문헌에 나타난 열무김치 및 열무물김치 제조 방법의 표준화
공창숙(Chang-Suk Kong),김도경(Do-Kyoung Kim),이숙희(Sook-Hee Rhee),노치웅(Chi-Woong Rho),황해준(Hae-Jun Hwang),최경락(Keyng-Lag Choi),박건영(Kun-Young Park) 한국식품영양과학회 2005 한국식품영양과학회지 Vol.34 No.1
조리서 및 문헌을 통해 열무김치 및 열무물김치의 재료배합비 및 제조방법을 표준화하였다. 열무김치의 표준화과정에서 열무 이외에 사용빈도수가 50%이상인 부재료는 파와 홍고추였으며, 양념류로는 고춧가루, 마늘, 생강, 젓갈이 이에 속했다. 또한 재료 및 양념의 배합비는 절인 열무 100 g에 대해 파 8.0±3.8, 마늘 2.9±1.3, 생강 1.6±0.7, 홍고추 7.0±1.7, 고춧가루 4.2±1.2, 젓갈 3.7±0.5로 나타났다. 열무물김치의 표준화과정의 경우, 사용빈도수가 50%이상인 부재료로는 풋고추, 홍고추, 파가, 양념류로는 마늘, 생강, 전분이 이에 속했으며, 열무물김치의 재료배합비의 표준화는 첨가된 물의 양을 기준으로 하였다. 즉, 물 100 mL에 대해 절인 열무 50.6±10.8, 파 3.3±1.3, 풋고추 3.3±1.9, 홍고추 2.4±1.3, 마늘 3.0±0.7, 생강 1.5±0, 전분 1.5±0.6의 비율로 나타났다. Manufacturing method and ingredient ratio for young radish kimchi (yulmoo kimchi) and young radish watery kimchi (yulmoo mool-kimchi) were standardized from literatures. Ingredients having frequency of use greater than 50% were only used in the standardization process. Green onion, red pepper, red pepper powder, garlic, ginger, and anchovy juice were included in young radish kimchi. Green pepper, red pepper, garlic, ginger, and starch were included in young radish watery kimchi. The standardized ingredients ratio of young radish kimchi (yulmoo kimchi) on young radish 100 g was as follows: green onion 8.0±3.8, crushed garlic 2.9±1.3, crushed ginger 1.6±0.7, red pepper 7.0±1.7, red pepper powder 4.2±1.2, and anchovy juice 3.7±0.5. The standardized ingredients ratio of young radish watery kimchi (yulmoo mool-kimchi) on added water 100 mL was as follows: young radish 50.6±10.8, crushed garlic 3.0±0.7, crushed ginger 1.5±0, green onion 3.3±1.3, green pepper 3.3±1.9, red pepper 2.4±1.3, and starch 1.5±0.6.
Radiation Grafting of Flame Retardant to Polyester/Cotton Blend
Kong, Young-Kun,Chang, Hun-Sun,Lee, Jong-Kwang,Park, Jai-Ho Korean Nuclear Society 1980 Nuclear Engineering and Technology Vol.12 No.1
The grafting studies were concentrated on working out the methodology for radiation of flame retardants to polyester/cotton (65/35) blend fabric. The Fyrol 76 was used as a flame retardant in develping methodology for localizing flame retardants on the surface of the blend fabric. By judicious control of the swelling conditions, time_of contact with the monomer, and dose rate, locating the graft in the fiber became possible. The yield of the graft polymerization was depended upon the total dose and the preswelling conditions. Oxygen Index was used to evaluate the effect of the location of Fyrol 76 and other flame retardants within the surface upon the flame retardance efficiencies. To get a better flame retardance efficiency by :the localized grafting of Fyrol 76 to polyester/cotton blend fabric, a technique of one step processing at room temperature was developed substituting the ordinary two-step processing at high temperature.
Bak, Soon-Sun,Kong, Chang-Suk,Rhee, Sook-Hee,Rho, Chi-Woong,Kim, Nak-Ku,Choi, Keyng-Lag,Park, Kun-Young The Korean Society of Food Science and Nutrition 2006 Preventive Nutrition and Food Science Vol.11 No.3
Young radishes (YR, yeolmu in Korean) were cultivated in soil with and without sulfur. Control YR-kimchi and sulfur YR-kimchi were prepared using the young radishes cultivated in the soil without and with 1,818 $g/m^3$ sulfur, respectively. Fermentation of the YR-kimchis were conducted at $5^{\circ}C$ for 6 weeks. The control and sulfur YR-kimchis were reached pH 4.39 and pH 4.31 with 0.98% and 1.04% acidity at 5 weeks, respectively. At a higher concentration of 20 ${\mu}L/assay$, the sulfur YR-kimchi juice exhibited higher inhibitory effects (84%) on the growth of HT-29 human colon cancer cells than the control YR-kimchi (57%). Methanol extract from the YR-kimchis also led to similar results to those of the juices. In the inhibition study by hematocytometer, YR-kimchis inhibited the growth of cells in a time-dependent manner. Sulfur YR-kimchi induced apoptosis as determined by 4,6-diamidino-2-phenylindole (DAPI) staining and decreased Bcl-2 expression of active anticancer compounds, when compared to the control YR-kimchi. These results suggested that preparing kimchi using YR cultivated in the presence of sulfur, which can help to synthesize active compounds, could increase the anti-cancer activity of sulfur YR-kimchi.