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Melting Characteristics of Asbestos Cement Slate on Basicity Control
윤진한(Yun, Jinhan),길상인(Keel, Sangin),민태진(Min, Taijin),이정규(Lee, Chungkyu),장두훈(Jang, Duhun) 한국신재생에너지학회 2010 한국신재생에너지학회 학술대회논문집 Vol.2010 No.11
Asbestos is the collective name for a group of naturally occurring minerals in their fibrous form and hydrous silicates of magnesium and a mineral fiber that has been used commonly in a variety of building construction materials for insulation and as a fire-retardant. Asbestos has been used for a wide range of manufactured goods, because of its fiber strength and heat resistant properties. Nevertheless harmful of asbestos is quite serious. Exposure to airborne friable asbestos may result in a potential health risk because persons breathing the air may breathe in asbestos fibers. Continued exposure can increase the amount of fibers that remain in the lung. Fibers embedded in lung tissue over time may cause serious lung diseases including asbestosis, lung cancer. In this paper, we carried out as fundamental study for dispose of asbestos cement slate safely and perfectly. Melting Temperature of asbestos need to more than 1,520?C and specially asbestos cement slate need more energy than that of pure asbestos. We need to decrease melting temperature of asbestos cement slate for economical efficiency. To the purpose, glass and bottom ash were chosen as additives for basicity control. we analyzed about properties of asbestos cements slate, melting characteristics on the additives ratio and temperature. We confirmed about harmlessness of melting slag through analysis of scanning electron microscope(SEM) and x-ray diffractometer(XRD).
Yun, Junsang,Song, Yongkwon,Cho, Ikjun,Ko, Yongmin,Kwon, Cheong Hoon,Cho, Jinhan The Royal Society of Chemistry 2019 Nanoscale Vol.11 No.38
<P>One of the most critical issues in electrochromic (EC) films based on transition metal oxides such as tungsten oxides (WOx) is their poor charge transfer property, which is closely related to EC performance. Herein, high-performance EC films with enhanced charge transport are prepared using small-molecule linkers and transparent/conductive nanoparticles (NPs). In this work, oleylamine (OAm)-stabilized WO2.72 nanorods (NRs) and OAm-stabilized indium tin oxide (ITO) NPs are layer-by-layer (LbL)-assembled with small-molecule linkers (tris(2-aminoethyl)amine, TREN) using a ligand-exchange reaction between bulky/insulating OAm ligands and TREN molecules. In this case, there is only one TREN layer between neighboring inorganic components (WO2.72 NRs and/or ITO NPs), resulting in a dramatic decrease in the separation distance. This minimized separation distance as well as the periodic insertion of transparent/conductive ITO NPs can significantly reduce the charge transfer resistance within WO2.72 NR-based EC films, which remarkably improves their EC performance. Compared to EC films without ITO NPs, the formed EC films with ITO NPs exhibit faster switching responses (4.1 times in coloration time and 3.5 times in bleaching time) and a maximum optical modulation of approximately 55.8%. These results suggest that electrochemical performance, including EC performance, can be significantly improved through structural/interfacial designing of nanocomposites.</P>
Effects of milk proteins and gums on quality of bread made from frozen dough
Shon, Jinhan,Yun, Young,Shin, Malshick,Chin, Koo Bok,Eun, Jong-Bang John Wiley Sons, Ltd. 2009 Journal of the Science of Food and Agriculture Vol.89 No.8
<P>BACKGROUND: Mixtures of milk proteins and gums incorporated into bread formulations may enhance the quality of bread and retard the deterioration of frozen dough. Our objective was to investigate the effects of mixtures of milk proteins (casein (C) and whey protein (W)) and gums (sodium alginate (A) and κ-carrageenan (K) on the quality of bread made from frozen dough. We hypothesized that bread containing milk proteins and gums would be of improved quality. Milk proteins improve texture, moisture retention and specific volume, and reduce the size of ice crystals, while gums incorporated into the bread improve moisture retention, control water mobility and prevent the growth of ice crystals, so we hypothesized milk proteins and gums would suppress the quality deterioration of bread during frozen storage.</P><P>RESULTS: We found that mixtures of milk proteins and gums proved effective with regard to the maintenance of the baking quality of frozen dough. Breads containing CA had a higher specific loaf volume than the control bread. The addition of WK enhanced crumb firmness during extended frozen storage. In sensory evaluation, the addition of WA and CA contributed to the improvement of baking quality, taste, texture and acceptability.</P><P>CONCLUSION: These findings are consistent with the hypothesis that mixtures of milk proteins and gums improved baking quality by reducing the deterioration of frozen dough. These results indicate that the addition of CA and WA improved the bread quality and WK could effectively be used as an anti-staling agent in bread. Copyright © 2009 Society of Chemical Industry</P>
신동윤(Dong-yun Shin),최창호(Chang-Ho Choi),홍순삼(Soon-Sam Hong),김진한(Jinhan Kim) 한국유체기계학회 2006 유체기계 연구개발 발표회 논문집 Vol.- No.-
Open channel type regenerative pump has been used in various industrial fields. It generates high pressure with low flow rate. However, it has low efficiency because of its complex flow pattern, We studied performance experiments and 3D numerical flow analysis of a regenerative pump. Through the numerical analysis, we could get the internal flow pattern and profile of a regenerative pump. Also, we examined leakage flow effects due to the gap between casing and impeller and stripper clearance. For the numerical analysis verification, we performed experiments and they had simmilar tendency at the design point.