• Journal of the Korean Chemical Society
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• v.42 no.3
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• pp.315-322
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• 1998

A series of new dimesogenic compounds were prepared and their thermotropic and liquid crystalline properties were studied by differential scanning calorimetry and on a hot-stage of a polarizing microscope. These compounds, 1,10-bis[2,5-bis(4-substitutedphenoxycarbonyl)phenoxy]decanes, consist of two bis(ρ-substitutedphenoxy)terephthalate units interconnected through a oxydecamethyleneoxy spacer on the central terephthaloyl units resulting in the structure of "H-shaped" dimeric twin compounds. The terminal substitutent groups were changed; X=-F, -H, -I, -Cl, -Br, $-NO_2,\;-CF_3,\;-OC_4H_9,\;-CN\;and\;-C_6H_5.$ The compounds with X=$-OC_4H_9,\;-CN\;and\;-C_6H_5$ were monotropically nematic. In contrast, the compounds with $X=-F, -H, -I, -Cl, -Br, $-NO_2\;and\;-CF_3$ were non-liquid crystals. The nematic group efficiency of these compounds was in the order of -C_6H_5>-CN>-OC_4H_9.$

• Korean Journal of Materials Research
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• v.2 no.1
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• pp.35-42
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• 1992

Thermal behavior of residue and damaged layer formed by reactive ion etching (RIE) in $CHF_3/C_2F_6$ were investigated using X-ray photoelectron spectroscopy(XPS) and secondary ion mass spec-trometry(SIMS) techniques. Decomposition of polymer residue film begins at $200^{\circ}C$ and above $400^{\circ}C$ carbon compound as graphite mainly forms by in-situ resistive heating. It reveals that thermal decomposition of residue can be completed by rapid thermal anneal treatment above $800^{\circ}C$ under nitrogen atmosphere and out-diffusion of carbon and fluorine of damaged layer is observed.

• Proceedings of the Materials Research Society of Korea Conference
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• 2003.11a
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• pp.225-225
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• 2003

실리카글라스를 기초로 하는 PLC소자는 가격, 광 손실 성질과 광섬유와의 결합효율이 좋아 광통신에 응용되어지고 있으며 Ge 도핑된 실리카 글라스는 PLC소자의 코어물질로 널리 사용되고 있다. 소작제작을 위해서는 높은 식각률과 깨끗하고 적은 표면손상을 얻어야 하므로 유도결합플라즈마를 이용한 건식식각공정개발이 이루어 져야 한다. 본 연구에서는 Ge 도핑된 실리카글라스의 식각특성을 연구하기 위해 $C_2$F/6 와 NF$_3$가스를 사용하였고 ICP power, bias power, 압력, 플라즈마와 샘플간의 거리를 변화시키면서 식각속도, 표면거칠기, 메사수직도, 마스크선택도등 기본공정 조건을 연구하고 첨가가스(CH$_4$, $O_2$), 마스크 물질(Ni, Cr, PR) 도핑농도(0.3, 0.45, 0.7%)등을 변화시키면서 식각특성을 연구하였다. 그 결과 300nm/min, 정도의 식각속도를 가지고 수직한 메사각도(~89$^{\circ}$)와 미려한 표면(표면거 칠기 1.5nm 이하)를 갖는 결과를 얻었다.

• Korean Journal of Crystallography
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• v.8 no.2
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• pp.132-137
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• 1997

The crystal structure of N,N'-di-tert-butoxycabonyl-2,7-diazabicyclo[3.3.0]oct-4-ene has been determined from single crystal x-ray diffraction study; C16H26N2O4, Triclinic, P1, a=11.119(1) Å, b=13.638(1) Å, c=6.214(1) Å, α=92.14(1)°, β=103.49(1)°, γ=73.35(1)°, V=877.4(2)Å3, T=293(2)K, Z=2, CuKα(λ=1.5418Å). The structure was solved by direct method and refined by full-matrix least squares to a final R=5.38% for 2389 unique observed F0>4σ(F0) reflections and 225 parameters.

• Electronics and Telecommunications Trends
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• v.34 no.6
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• pp.156-163
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• 2019

As a primitive immersive video technology, a three degrees of freedom (3DoF) $360^{\circ}$ video can currently render viewport images that are dependent on the rotational movements of the viewer. However, rendering a flat $360^{\circ}$ video, that is supporting head rotations only, may generate visual discomfort especially when objects close to the viewer are rendered. 3DoF+ enables head movements for a seated person adding horizontal, vertical, and depth translations. The 3DoF+ $360^{\circ}$ video is positioned between 3DoF and six degrees of freedom, which can realize the motion parallax with relatively simple virtual reality software in head-mounted displays. This article introduces the standardization trends for the 3DoF+ video in the MPEG-I visual group.

• Korean Journal of Food Science and Technology
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• v.44 no.2
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• pp.207-215
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• 2012

Six different mashing types ((A) $koji$+purified enzyme, (B) $koji$+crude enzyme, (C) $koji$+$nuruk$, (D) $koji$+purified enzyme+$nuruk$, (E) $koji$+crude enzyme+$nuruk$, (F) purified enzyme+$nuruk$) had been established, according to fermentation agents and a mixing rate of rice $makgeolli$, in this study. The alcohol content was the highest in the mashing type (C), which was 13.6%, followed by (D) 13.5%, (A) 13.1%, (B) 12.9%, (E) 12.7% and (F) 12.1%. The reducing sugar content of (A) was the highest with 401.6 mg% and those of (B), (C), (D) and (F) were between 337.3- 380.9 mg%. The alcohol components were found and tended to increase during the fermentation. The oligo-saccharides content was the highest in (D) with 1251.3 mg%, which was followed by (E) 1,219.2 mg%, (C) 1,141.4 mg%, (A) 1,049.9 mg% and 973.8 mg% in (B). The total free amino acid was highest in (B) with 781.4 mg% and followed by (C) 703.2 mg%, (D) 702.6 mg%, (E) 678.7 mg%, (A) 630.4 mg% and (F) 328.7 mg% in order. There were 16 different types of volatile flavor components, in the mashing types (A) and (B), in addition to 15 different types of those in type (C), as well as 14 different types of those in (D), (E) and (F). There were significant differences in the overall preference between the type (A) and (C).

• Korean Journal of Crystallography
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• v.6 no.1
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• pp.36-42
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• 1995

Two types of single crystals of the title compound [6-(2-pyridyl)-3, 5-hexadiyn-ol, PyHxD] were obtained by solution of n-hexane/CH2C12 and n-hexane/Et2O, and their molecular conformations are proved identical in spite of different of space groups; C22H18N2O2 (I), Mr=343.70, Monoclinic, Pa, a=14.595(2), b=5.413(2), c=12.218(2)Å, β=96.86(1)°, V=958.3Å3, Z=2, Dx=1.19 Mgm-3, λ(MoKα)=0.71069Å, μ=0.072mm-1, F(000)=360.0, T=292K, R=0.104 for 756 unique observed reflections. An asymmetric unit contains a dimer connected by two N-H…O intermolecular hydrogen bonds. C11H9NO (II), Mr=171.85, Monoclinic, P21/a, a=14.611(2), b=5.423(6), c=12.191(2)Å, β=96.89(1)°, V=959.0Å3, Z=4, Dx=1.19 Mgm-3, λ(MoKα)=0.71069Å, μ=0.072mm-1, F(000)=360.0, T=293K, R=0.066 for 824 unique observed reflection. The structural asymmetric unit contains a molecule, but two N-H…O hydrogen bonds related by controsymmetry make the molecules form a dimer. In both structure, the dihedral angle between the planar pyridyl ring and the plane defined by C(10)-C(11)-O connected by linear diyne chain is approximately normal, and the molecules are stacked along b-axis with the unit repeat of b-axis.

• Applied Biological Chemistry
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• v.40 no.1
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• pp.34-38
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• 1997

For the effective production of functional oligosaccharides(DP 3-5) from inulin in chicory extracts, the acid hydrolysis and enzymatic endo-inulinase reaction were compared. Acid hydrolysis was unfavorable ; the content of oligosacharides in total sugar increased to 26.0% for 12 min at $55^{\circ}C$ and 24.6% at 6 min at $65^{\circ}C$ and showed little change for 30 min. The content of high DP(DP 6) decreased from 83.5 to 49.5% and 23.0% for 30 min, repectively. Glucose, fructose and sucrose increased to 24.6% and 50.3%, respectively. Hydrolysis of chicory extracts with purified endo-inulinase from Arthrobacter sp. S37 was carried out at $40^{\circ}C$ and pH 7.5 for 44 hrs. The content of high DP($DP{\geq}6$) in total sugar decreased from 83.5 to 23.0% and that of inulobiose(F2) and DP 3-5 increased to 66.1%. Glucose, fructose and sucrose were not produced. The hydrolysis of chicory extracts without DP 1 and DP 2 with crude or with purified enzyme were also carried out. In contrast to the hydrolysate of crude enzyme, that of purified endo-inulinase did not contain glucose, fructose, sucrose, F2 and 1-kestose(GF2). The content of oligosaccharides in the hydrolysate of the purified endo-inulinase were 79.2%, composed mainly of inulotriose(F3), inulotetraose(F4) and inulopentaose(F5), which shows that the enzymatic hydrolysis using purified endo-inulinase from Arthrobacter sp. S37 is the best method for oligosaccharides production from inulin in chicory extracts.

• Journal of the Korean Ceramic Society
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• v.38 no.11
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• pp.1042-1045
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• 2001

Microwave dielectric properties of Ba(Zn$_{1}$3/Nb$_{2}$3/) $O_3$-Sr(Zn$_{1}$3/Nb$_{2}$3/) $O_3$(BZN-SZN) system were investigated as a function of sintering temperature and Zr $O_2$content. Density was increased and the temperature coefficient of resonant frequency (TCF, $\tau$$_{f}$) decreased with increasing sintering temperature. However dielectric constant (K) and Q$\times$f value did not change markedly with the sintering temperature. For the samples sintered at the same temperature, density, dielectric constant, and Q$\times$f value were increased and TCF was decreased with increasing Zr $O_2$concentration. Especially, the dielectric constant of the sample increased with x and exhibited the maximum value ($\varepsilon$$_{r}$=41) when x=0.6 at 1575$^{\circ}C$ sintered. TCF decreased with x and exhibited the minimum value ($\tau$$_{f}$=+0.8ppm/$^{\circ}C$) when x=1.0..0.

• Journal of Microbiology and Biotechnology
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• v.29 no.8
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• pp.1266-1272
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• 2019

A bacterial strain, labeled $UR11^T$, was isolated from green alga Ulva pertusa collected from Jeju Island, Korea. $UR11^T$ was identified as a gram-negative, rod-shaped, motile by gliding and aerobic bacterial strain with yellow colonies on R2A plates. The strain $UR11^T$ grew over at a temperature range of $10^{\circ}C$ to $30^{\circ}C$ (optimally at $25^{\circ}C$), a pH range of 6.0-11 (optimally at pH 7.0) and a Nacl range of 0.5-5% Nacl (w/v). Phylogenetic analysis based on 16S rRNA gene sequences revealed that strain $UR11^T$ was a member of the genus Flavobacterium. Strain $UR11^T$ shared close similarity with F. jejuensis $EC11^T$ (98.0%) F. jumunjinense $HME7102^T$ (96.1%), F. haoranii $LQY-7^T$ (95.3%), F. dongtanense $LW30^T$ (95.1%), and F. ahnfeltiae 10Alg $130^T$(94.9%). The major fatty acids (>5%) were $iso-C_{15:0}$ (33.9%), $iso-C_{15:1}$ G (12.4%), $iso-C_{17:0}$ 3-OH (9.0%), $isoC_{16:0}$ (7.0%) and $iso-C_{15:0}$ 3-OH (6.3%). The major polar lipids were phosphatidylethanolamine, seven unknown aminolipids, two unknown aminopolarlipids and two unknown lipids. DNA-DNA hybridization value was 58% at strain $UR11^T$ with F. jejuensis $EC11^T$. Based on phenotypic, chemotaxonomic and phylogenetic evidence, strain $UR11^T$ represents a novel species of the genus Flavobacterium, for which the name Flavobacterium jocheonensis sp. nov. is proposed. The type strain is Flavobacterium jocheonensis is $UR11^T$ (=KCTC $52377^T$ =JCM $31512^T$).