벤젠 유기물 도입에 따른 실리카 기반 에어로겔의 소수성 및 기계적 특성 연구

WANG QI,이지훈,Rushikesh P. Dhavale,최하령,김태희,박형호 한국마이크로전자및패키징학회 2020 마이크로전자 및 패키징학회지 Vol.27 No.4

The silica aerogels with benzene-bridged were designed to have uniform network structure, ordered pore structure, improved mechanical properties and excellent textural properties. Adding organic to enhance the mechanical properties of silica aerogels is a common method, but textural properties of aerogels with organic are reduced due to the organic-inorganic phase separation. In this paper, we use a simple and low-cost method to increase mechanical properties while maintaining textural properties of SiO2 aerogels. Two types of benzene-bridged precursors were prepared to study the effect of the number of hydroxyl band on the textural and mechanical properties. The porous silica aerogel was prepared by a simple, cost effective and pollution-free sol-gel method. This method does not require additional silylating reagents. The benzene-bridged silica aerogel samples prepared had excellent textural properties, high specific surface area (1,326 m2/g), porous structure and hydrophobicity (>140°). The mechanical strength of 2T4 is more than 5 times that of pure silica aerogel. 실리카-벤젠 에어로겔은 균일하고 정렬된 네트워크 기공 구조, 개선된 기계적 특성을 갖도록 합성되었다. 실리카 에어로겔의 기계적 특성을 향상시키기 위해 유기물을 첨가하는 것이 일반적인 방법이지만, 기공 특성이 유-무기 상분리 현상으로 인해 감소한다. 본 연구에서는 실리카 기반 에어로겔의 기공 특성을 유지하면서 동시에 기계적 물성을 높이기 위해 간단하고 저렴한 방법을 사용하였다. 기공 및 기계적 특성에 대한 하이드록실 결합수의 영향을 연구하기 위해 두가지 유형의 벤젠 브리지 전구체를 사용하였다. 다공성 실리카 에어로겔은 간단하고 비용-효율적이며 무공해인 졸-겔방법으로 제조되었다. 최종적으로 제조된 실리카-벤젠 에어로겔은 추가적인 silylating reagents없이 우수한 기공 특성, 높은비 표면적(1,326 m2/g), 다공성 구조 및 소수성(>140°)을 가졌다. 일부 샘플(2T4)의 경우 기계적 강도는 순수 실리카 에어로겔의 5 배 이상을 보였다.

Effects of Mungbean Flour Level in Combination with Microbial Transglutaminase on Physicochemical and Textural Properties of Low-salt Pork Model Sausages

Lee, Hong Chul,Chin, Koo Bok Korean Society for Food Science of Animal Resource 2013 한국축산식품학회지 Vol.33 No.2

This study was performed to evaluate the effects of various levels of mungbean flour (MF) (0-2.4%) on the quality characteristics of pork model sausages (PMS) in experiment 1 and also select the optimum level of MF to enhance the water retention and gelling properties of low-salt PMS (LSPMS) with or without microbial transglutaminase (MTGase) in experiment 2. In experiment 1, the addition of MF did not affect pH, chemical compositions (fat and moisture contents), color values, and functional properties (expressible moisture, EM (%) and cooking yield, CY (%)) of PMS. However, the addition of MF increased the chewiness of PMS and hardness if the mungbean flour at the level of more than 1.2% was incorporated. Since the interaction between the microbial transglutaminase (MTGase) treatment and MF level was not significant (p>0.05), data were pooled by different factors (MTGase treatment and MF level) in experiment 2. MF improved the water binding ability and textural springiness of LSPMS. On the other hand, MTGase treatment decreased the pH and cooking yield (%) of LSPMS, but increased most textural properties. In conclusion, the addition of MF could enhance the water retention and textural properties of PMS and LSPMS, regardless of MTGase, when it was added to over 1.2%. Based on these results, mungbean protein may interact with MTGase on the low-salt comminuted meat systems. Therefore, further study might be needed to understand the mechanisms of interaction between MTGase and functional components induced from MF.

Effects of Mungbean Flour Level in Combination with Microbial Transglutaminase on Physicochemical and Textural Properties of Low-salt Pork Model Sausages

Hong Chul Lee,Koo Bok Chin 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.2

This study was performed to evaluate the effects of various levels of mungbean flour (MF) (0-2.4%) on the quality characteristics of pork model sausages (PMS) in experiment 1 and also select the optimum level of MF to enhance the water retention and gelling properties of low-salt PMS (LSPMS) with or without microbial transglutaminase (MTGase) in experiment 2. In experiment 1, the addition of MF did not affect pH, chemical compositions (fat and moisture contents), color values, and functional properties (expressible moisture, EM (%) and cooking yield, CY (%)) of PMS. However, the addition of MF increased the chewiness of PMS and hardness if the mungbean flour at the level of more than 1.2% was incorporated. Since the interaction between the microbial transglutaminase (MTGase) treatment and MF level was not significant (p>0.05), data were pooled by different factors (MTGase treatment and MF level) in experiment 2. MF improved the water binding ability and textural springiness of LSPMS. On the other hand, MTGase treatment decreased the pH and cooking yield (%) of LSPMS, but increased most textural properties. In conclusion, the addition of MF could enhance the water retention and textural properties of PMS and LSPMS, regardless of MTGase, when it was added to over 1.2%. Based on these results, mungbean protein may interact with MTGase on the low-salt comminuted meat systems. Therefore, further study might be needed to understand the mechanisms of interaction between MTGase and functional components induced from MF.

Effects of Mungbean Flour Level in Combination with Microbial Transglutaminase on Physicochemical and Textural Properties of Low-salt Pork Model Sausages

이홍철,진구복 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.2

This study was performed to evaluate the effects of various levels of mungbean flour (MF) (0-2.4%) on the quality char-acteristics of pork model sausages (PMS) in experiment 1 and also select the optimum level of MF to enhance the water retention and gelling properties of low-salt PMS (LSPMS) with or without microbial transglutaminase (MTGase) in exper-iment 2. In experiment 1, the addition of MF did not affect pH, chemical compositions (fat and moisture contents), color values, and functional properties (expressible moisture, EM (%) and cooking yield, CY (%)) of PMS. However, the addition of MF increased the chewiness of PMS and hardness if the mungbean flour at the level of more than 1.2% was incorporated. Since the interaction between the microbial transglutaminase (MTGase) treatment and MF level was not significant (p>0.05),data were pooled by different factors (MTGase treatment and MF level) in experiment 2. MF improved the water binding ability and textural springiness of LSPMS. On the other hand, MTGase treatment decreased the pH and cooking yield (%)of LSPMS, but increased most textural properties. In conclusion, the addition of MF could enhance the water retention and textural properties of PMS and LSPMS, regardless of MTGase, when it was added to over 1.2%. Based on these results,mungbean protein may interact with MTGase on the low-salt comminuted meat systems. Therefore, further study might be needed to understand the mechanisms of interaction between MTGase and functional components induced from MF.

Texture and microstructure evolution during the symmetric and asymmetric rolling of AZ31B magnesium alloys

Cho, J.-H.,Jeong, S.S.,Kim, H.-W.,Kang, S.-B. Elsevier Sequoia 2013 Materials science & engineering. properties, micro Vol.566 No.-

Differential speed warm-rolling (DSR) of AZ31B magnesium alloys was carried out, and the microstructure and tensile properties were systematically investigated at various working temperatures and reduction in area. Conventional rolling followed by DSR as a finishing pass revealed low basal intensity and effectively enhanced the mechanical properties. Asymmetric rolling resulted in lower basal intensity compared to symmetric rolling. The intensity of the basal texture decreased with an increase in the rolling temperature. During warm-rolling, fine and equiaxed grains created by dynamic recrystallization were observed. A shear band which formed during warm-rolling contained many twins and displayed an off-basal texture, with the overall grain size in this region smaller than that of other regions. The off-basal texturing and a fine grain size contributed to enhanced elongation. The double twinning strongly hindered the elongation of the AZ31B sheets.

건축재료의 시각적 질감 속성에 관한 인지 특성 연구

창쩌위안,한정원 대한건축학회 2023 대한건축학회논문집 Vol.39 No.8

This study aims to discern the distinctive attributes of visual texture in architectural materials, and subsequently analyze the cognitive trendsin visual perception, distinguished by the target audience. Three distinct categories of texture attributes were extracted from various buildingmaterials, followed by a cognitive experiment involving 120 participants, accounting for both their academic majors and genders. The resultsindicated the vein image, referred to as I-V, a cognitive inclination emerged towards eliciting sensations of lightness, flexibility, naturalness,stability, universality, and comfort. Conversely, the grain image, referred to as I-G, exhibited a visual effect imbued with three-dimensionalityand an uneven surface, conveyed through the texture of the grains. When examining the vertical and horizontal pattern, referred to as I-P1,participants perceived a sense of stability and orderliness, while the diagonal pattern, referred to as I-P2, was characterized by a dynamic andfree-flowing essence. In terms of the cognitive attributes pertinent to distinct subject groups, a notable difference in cognitive perception wasdetected predominantly in the I-V category, more prominently attributed to variations in design majors rather than gender differences. Thisdistinction was particularly pronounced in the context of physical properties. For the I-G category, discernible cognitive biases were noticeableprimarily within the male design-major cohort, with minimal variations observed in other groups. Similarly, cognitive biases were evident inthe male design-major subset for I-P1, primarily within the realm of physical characteristics. In contrast, for I-P2, significant differences incognitive attributes arose based on design-major status, where cognitive variations of physical properties exceeded those related to materialexpressive properties. 본 연구는 공간의 디자인에서 재료의 시지각적 역할을 파악하는 것을 목적으로 진행되었으며, 이를 위해 건축재료 자체의 시각적 질감 속성이 어떠한 특성으로 인지되는지를 분석하고, 디자인 전공 및 성별로 구분된 대상자 집단에 따라 시각적 인지 경향이 어떻게 차별화되는지를 분석하였다. 건축재료는 공간 구축 및 표현 요소로서 인간이 공간을 이해하고 지각하는 과정에서 주요한 시각적 참고 요소이기도 하다. 재료에 의하여 공간 내 환경이 형성될 수 있으며, 공간 환경에서 인간의 지각 및 인지 과정에 무의식적인 영향을 야기시킬 수 있었다. 따라서 재료가 나타내는 시지각 특성은 주로 재료 질감의 시각적 표현 속성을 인지하는 과정이며, 이에 따라 다른 종류의 재료 질감에 의한 인식 및 인지 경향에 차이가 나타나는 것을 파악할 수 있었다. 본 연구의 결과는 공간의 디자인에서 재료의 시지각적 역할에 관한 정보를 제공하고 재료의 물질성 적용과 이를 활용한 계획방법을 모색하는데 도움이 되는 자료가 될 것이라고 판단된다.

Textural Properties of Processed Foods Produced from Newly Developed Non-Glutinous Rice Cultivars

Mi-Sun Ha,Yi-Woo Roh,Kwon-Pyo Hong,Yoon-Suk Kang,Dong-Chae Jung,Kwang-Ho Kim,Sang-Kyu Park,Sang-Do Ha,Dong-Ho Bae 한국식품과학회 2007 Food Science and Biotechnology Vol.16 No.5

This study was undertaken to investigate the producibility of processed foods utilizing 6 newly developed nonglutinous rice cultivars. First, cooked rice, cake, cookies, bread, and slender rice cake sticks were prepared with the newly developed cultivars; then their physicochemical and textural properties were evaluated. The rice samples had similar pasting temperatures and peak times, but different viscosities and other pasting properties. The textural analysis results suggested that ‘Chucheong’ was appropriate for cooked rice due to its low amylose content, hardness, and springiness; ‘Ilphumbyeo’ for rice cakes due to its high amylose content, moderate cohesiveness and adhesiveness, and low hardness; ‘Ilphumbyeo’ for cookies due to its high amount of protein, and low cohesiveness and adhesiveness; ‘Ilphumbyeo’ for bread due to its high amylose content, moderate hardness, and low consistency; and ‘Ilphumbyeo’ for the slender rice cake sticks due to its low hardness, moderate breakdown, paste viscosity, and setback.

분말 모합금 빌렛으로부터 제조된 Ni-W 합금테이프의 기계적 성질과 집합도

김민우,전병혁,지봉기,정규동,김찬중,Kim, Min-Woo,Jun, Byung-Hyuk,Ji, Bong-Ki,Jung, Kyu-Dong,Kim, Chan-Joong 한국분말야금학회 2007 한국분말재료학회지 (KPMI) Vol.14 No.1

The mother Ni-W (1-5 wt.%) alloy billets for coated conductor substrate were fabricated by powder metallurgy process. The tensile test results for the sintered Ni-W rods showed the increase of mechanical strength and decrease of ductility with increasing W content due to the solid solution hardening. All the fracture surfaces of the tested specimens showed the typical ductile fracture mode of dimple rupture due to the local necking. The Ni-W alloy billets were made into tape by cold rolling. After the appropriate heat treatment for recrystallization, the brass texture formed by the cold rolling was converted to the complete cube texture. The in-plane and out of plane texture of the tapes estimated by x-ray pole figure were smaller than 9 degree and 7 degree, respectively. The effect of the W addition on the texture development seems not to be significant.

직물 색채와 역학적 성질이 시질감에 미치는 영향 - 디지털 프린팅을 중심으로 -

이안례,이은주,Lee, An Rye,Yi, Eunjou The Korean Fiber Society 2015 한국섬유공학회지 Vol.52 No.1

The objective of this study was to investigate whether color variables, such as CIE values and hue/tone categories, and mechanical properties influence the visual texture of fabric, and to establish prediction models for the visual texture based on both mechanical properties and color variables. A digital textile printing system was used to color six different silk and cotton fabrics. The chromatic shade value for each color was identified using a $3{\times}3$ matrix of hue (red, yellow, and green) or tone (pale, vivid, and grayish), with gray as the neutral value. Mechanical properties of the fabric samples were measured using a Kawabata Evaluation System. Subjective perception of visual texture by human evaluators was obtained using modified magnitude estimation. The mechanical properties of the fabric samples were found to be the primary influence on variations in sensory descriptors of the visual texture. Furthermore, results showed that, while the visual texture was strongly dependent on the tones, chromatic shade, and gray, it was hardly affected by hue. Finally, these results were used to develop prediction models for visual texture based on both mechanical properties and color variables.

Processing Properties of Korean Rice Varieties in Relation to Rice Noodle Quality

한혜민,조준현,고봉경 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.5

The purpose of this study was to investigate the physicochemical and pasting properties of rice developed in Korea in relation to noodle quality. Two indica lines (Hanareumbyeo and Chenmaai) and 7 japonica lines (Jinsumi, Goamibyeo, Manmibyeo, Milyang261, Seolgaeng,Suweon517, and YR24088 Acp9) were wet milled followed by lyophilized and passed through a 115 mesh sieve. The amylose contents were varied from 10.1 to 32.1%. Among them, Milyang261 showed unique paste viscosity although its amylose content was very high as 32.1% with poor cooking properties. Except Milyang261 and Suweon517,the high amylose content lines of Chenmaai, Goamibyeo,and YR24088 Acp9 showed desirable cooking properties in cooking loss, tensile strength, and texture profile. No item was selected as a key factor for rice noodles. However,amylose content, paste viscosity, and damaged starch could be positive components for improvement of rice noodle quality. The high amylose line of Chenmaai, YR24088Acp9, and Goamibyeo showed the most appropriate properties for making extruded rice noodles with good cooking and textural properties. The paste properties,damaged starch, and high amylose content of the flour can be used as indicators of the rice noodle quality.