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We investigate the reassembly techniques for utilizing fine graphite particles, smaller than 5 µm, as high-efficiency, high-rate anode materials for lithium-ion batteries. Fine graphite particles of two sizes (0.4–1.2 µm and 5 µm) are utilized, and the mixing ratio of the two particles is varied to control the porosity of the assembled graphite. The packing characteristics of the assembled graphite change based on the mixing ratio of the two types of fine graphite particles, forming assembled graphite with varying porosities. The open porosity of the manufactured assembled graphite samples ranges from 0.94% to 3.55%, while the closed porosity ranges from 21.41% to 26.51%. All the assembled graphite shows improved electrochemical characteristics properties compared with anodes composed solely of fine graphite particles without granulation. The sample assembled by mixing 1.2 µm and 5 µm graphite at a 60:40 ratio exhibits the lowest total porosity (27.45%). Moreover, it exhibits a 92.3% initial Coulombic efficiency (a 4.7% improvement over fine graphite particles) and a capacity of 163.4 mAh/g at a 5C-rate (a 1.9-fold improvement over fine graphite particles). [ABSTRACT FROM AUTHOR]

Accurate cloud-masking procedures to distinguish cloud-free pixels from cloudy pixels are essential for optical satellite remote sensing. Many studies on satellite-based cloud-detection have been performed using the spectral characteristics of clouds in terms of reflectance and temperature. This study proposes a cloud-detection method using reflectance in four bands: 0.56 μm, 0.86 μm, 1.38 μm, and 1.61 μm. Methodologically, we present a conversion relationship between the normalized difference water index (NDWI) and the green band in the visible spectrum for thick cloud detection using moderate-resolution imaging spectroradiometer (MODIS) observations. NDWI consists of reflectance at the 0.56 and 0.86 μm bands. For thin cloud detection, the 1.38 and 1.61 μm bands were applied with empirically determined threshold values. Case study analyses for the four seasons from 2000 to 2019 were performed for the sea surface area of the Yellow Sea and Bohai Sea. In the case studies, the comparison of the proposed cloud-detection method with the MODIS cloud mask (CM) and Cloud-Aerosol Lidar and Infrared Pathfinder Satellite Observation data indicated a probability of detection of 0.933, a false-alarm ratio of 0.086, and a Heidke Skill Score of 0.753. Our method demonstrated an additional important benefit in distinguishing clouds from sea ice or yellow dust, compared to the MODIS CM products, which usually misidentify the latter as clouds. Consequently, our cloud-detection method could be applied to a variety of low-orbit and geostationary satellites with 0.56, 0.86, 1.38, and 1.61 μm bands. [ABSTRACT FROM AUTHOR]

Recently, kimchi has been recognized as a healthy food worldwide, prompting increased interest in its health benefits and quality characteristics. Although commercial kimchi is manufactured in various countries, little is known about quality differences between the kimchi from different countries. To clarify differences in quality characteristics, minerals, free sugars, organic acids, free amino acids, and volatile compounds, commercial kimchi manufactured in Korea, China, and the United States were investigated. The composition of the microbial community and antioxidant activity were compared. Mineral and free sugar contents were high in Korean commercial kimchi, while the organic acid content was relatively low. The free amino acid content was markedly higher in Korean kimchi than that in kimchi manufactured in China and the United States. In addition, the volatile compound content differed between the kimchi produced in different countries. Considering the microbial communities, Leuconostoc and Weissella were more abundant in commercial kimchi from Korea than that from China or the United States. Commercial kimchi in Korea showed the highest antioxidant activity. These results support the high quality and antioxidant activity of commercial kimchi manufactured in Korea, emphasizing its importance in the global kimchi industry. [ABSTRACT FROM AUTHOR]

Jeotgal containing abundant free amino acids plays an important role in the unique savory taste (umami) and flavor in kimchi. However, it is also responsible for the unpleasant fishy smell and high salt content of kimchi. Therefore, the present study aimed to identify alternative jeotgal sources and investigate the fermentation properties of jeotgal alternatives added to kimchi. The tomato hot-water extract (TH2) and dry-aged beef hot-water extract (DBH) were selected as jeotgal alternatives for kimchi preparation based on their glutamic acid contents. Characteristics of kimchi with TH2 alone (JA1) and TH2 and DBH in combination (1:1, JA2) were compared with kimchi prepared using commercially available anchovy fish sauce (CON). The pH of JA1 and JA2 was slightly decreased during fermentation, whereas the salinity was significantly lower than CON (p < 0.05). Notably, the most effective factor of the savory taste of kimchi, glutamic acid contents of JA1 and JA2 were significantly higher than that of CON (p < 0.05). In conclusion, JA1 showed slower fermentation with lower salinity and higher glutamic acid content than CON. Overall, this study showed that JA1 derived from TH2 could improve the taste and quality of kimchi by increasing glutamic acid content and decreasing the unpleasant flavor. [ABSTRACT FROM AUTHOR]