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518 results on '"Kim, B.K."'

1. Status of LAMPS at RAON

Author

Hong, B., Ahn, D.S., Ahn, J.K., Bae, J., Bae, Y., Bok, J.S., Choi, S.W., Do, S., Heo, C., Huh, J., Hwang, J., Jang, Y., Kang, B., Kim, A., Kim, B.K., Kim, C., Kim, E.-J., Kim, G.W., Kim, G.Y., Kim, H.C., Kim, J.S., Kim, J.Y., Kim, S.H., Kim, Y., Kim, Y.J., Kim, Y.S., Kweon, M., Lee, C.S., Lee, H.I., Lee, H.J., Lee, H.S., Lee, J.H., Lee, J.S., Lee, J.-W., Lee, J.W., Lee, S.H., Lee, S.J., Lim, S.H., Moon, D.H., Nam, S.H., Park, J., Park, J.H., Seo, J., and Yang, H.M.

Published
2023
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27. Rheological, mechanical and thermal properties of propylene-ethylene block copolymer/polyalphaolefins blends

Author

Ha, H.S., Kang, M.C., Cho, H.H., and Kim, B.K.

Subjects
Polyolefins -- Mechanical properties -- Thermal properties -- Research, Polymers -- Rheology, Engineering and manufacturing industries, Science and technology, Thermal properties, Mechanical properties, Research
Abstract

The rheological, thermal, and mechanical properties of propylene-ethylene block copolymer (PPB) blends with predominantly atactic molecular structure of low molecular weight polypropylene and propylene copolymers with either ethylene or 1-butene (APAO) have been studied. It has been found that blend properties depend on comonomer type, content, and molecular weight of APAO as well as blend composition. APAO having ethylene comonomer showed better miscibility with PPB than the other ones, and high comonomer content of APAOs gave dramatic increase in impact strength over 30 wt%. It has been concluded that APAO can be used as an effective modifier of PPB. POLYM. ENG. SCI., 47:1905-1911, 2007. © 2007 Society of Plastics Engineers, INTRODUCTION Isotactic polypropylene (iPP) is widely used in many applications because of its outstanding properties such as high heat resistance, high mechanical strength, easy processability, and low price. However, its [...]

Published
2007

37. Mutation analysis of the PIG-A gene in Korean patients with paroxysmal nocturnal haemoglobinuria. (Original Article)

Author

Yoon, J.H., Cho, H.I., Park, S.S., Chang, Y.H., and Kim, B.K.

Subjects
Gene mutations -- Physiological aspects -- Research -- Genetic aspects, Hemoglobinopathy -- Research -- Genetic aspects, Human population genetics -- Research -- Genetic aspects -- Physiological aspects, Phosphatidylinositol -- Genetic aspects -- Physiological aspects -- Research, Health
Abstract

Aim: Paroxysmal nocturnal haemoglobinuria (PNH) is caused by deficient biosynthesis of the glycosylphosphatidylinositol (GPI) anchor in haemopoietic stem cells. Mutation of the phosphatidylinositol glycan class A (PIG-A) gene, an X [...]

Published
2002

47. Structural properties of ZnSe on GaAs grown by atomic layer epitaxy

Author

Lee, C.D., Kim, B.K., Kim, J.W., Chang, S.K., and Suh, S.H.

Subjects
Epitaxy -- Analysis, Crystals -- Growth, Gallium arsenide -- Analysis, Physics
Abstract

Structural analysis of ZnSe epilayers reveals that crystalline properties are degraded for layers grown beyond critical thickness. Atomic layer epitaxy facilitates the growth of the epilayers of GaAs (100) substrates. The elastic strain of the epilayers depends on layer depth near critical thickness.

Published
1994

48. Single-screw extrusion of defatted soy flour, corn starch and raw beef blends

Author

Park, J., Rhee, K.S., Kim, B.K., and Rhee, K.C.

Subjects
Beef -- Research, Cornstarch -- Research, Extrusion process -- Research, Food texture -- Analysis, Business, Food/cooking/nutrition
Abstract

The effect of raw material feed composition and processtemperature on the physical properties of defatted soy flour-beef blends extrudates was discussed. Response surface methodology was used to plot concavecurves of expansion ratio with moisture, of bulk density and shear-force (SF) with moisture and of SF with all of the extrusion variables. The relationship of the rheological and microstructural properties of the extrudates was established.

Published
1993

49. High-protein texturized products of defatted soy flour, corn starch and beef: shell life, physical and sensory properties

Author

Park, J., Rhee, K.S., Kim, B.K., and Rhee, K.C.

Subjects
Beef -- Sensory evaluation, Cornstarch -- Research, Business, Food/cooking/nutrition
Abstract

The shell life, sensory properties and the physical characteristics of high beef-low fat,low beef-low fat and high beef-high fat mixes of raw beef, defatted soy flour and corn starch were evaluated. The microstructure, texture attributes and lipid oxidation of the extrudates were the parameters in the evaluation. Results indicate the suitability of a high beef-low fat product as a snack foodbase product.

Published
1993

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