• Polymer(Korea)
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• v.26 no.5
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• pp.634-643
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• 2002

Ultrathin film of polyamic acid having benzene and sulfonyloxyimide moieties was prepared using the Langmuir-Blodgett (LB) technique, and then photosensitive polyimide LB film was obtained by the thermal treatment of precursor polyamic acid multilayers at 200$\^{C}$ for 1 hr. The polyamic acid was synthesized by condensation polymerization under THF and pyridine cosolvent. All monomers and polymers were identified through elemental analysis, FT-IR and $^1$H-NMR spectroscopic measurements. The microarray patterning of photosensitive polyimide LB film on a gold substrate was generated with a deep UV lithography technique. The well-characterized monolayer of cytochrome c was immobilized on the microarray patterns using two different self-assembly processes. Physical and electrochemical properties of the self-assembled cytochrome c monolayer were investigated based on cyclic voltammetry and atomic force microscopy (AFM). Also, its application in bioelectronic device was examined.

• Journal of the Korean Vacuum Society
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• v.9 no.3
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• pp.221-226
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• 2000

After manufacturing the electrochromic device (structure: ITO glass/$WO_3$/electrolyte/$V_2O_5$/ITO;glass) by using of sol-gel process and evaporation, optical properties and migration effect were investigated. The result shows that electrochromic device with heat treated (at water vapor ambient, $500^{\circ}C$, 1 hour) sol-gel coated $WO_3$ and $V_2O_5$ films had the highest transmittance variance. Electrochromic devices are based on the reversible insertion of guest atoms into structure of the host solid. But after cyclic operation, we find that the tungsten in $WO_3$ film and the indium in ITO film were migrated with each other. For the purpose of blocking migration, tungsten barrier film is inserted between ITO and $WO_3$ film. The result of cyclic voltamogram and the Auger depth profile show that the peak separation of cyclic voltamogram is reduced to below 1/10 and we could effectively block the indium and tungsten migration that is caused by flow of Li ions.

• Korean Journal of Materials Research
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• v.6 no.8
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• pp.841-851
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• 1996

In a recent investigation, the formation of bainite phase in direct-quenched low carbon non heat-treated steel was reported. In this study the effects of bainite phase on the mechanical properties of direct-quenched microalloying steels were investigated. By isothermal transformation at $480^{\circ}C$ for 7 sec., volume fraction of bainite lath was 15~20%, and the UTS and impact energy were increased. In this case $B_{ll}$ and $B_{lll}$ type bainite was observed and the fractography of impact test specimen showed a ductile fracture tendency. Isothermal transformation for 100sec., yielded 30% volume fraction of granular bainite and the mechanical properties were decreased. The f ractography of impact test specimen showed a brittle fracture tendency. The addition of Mo was more effective than B for improving impact energy because amounts of boron aditions were restricted to considerably lower levels, typically 10~ 30ppm. From this study, it is predicted that 15~20% volume fraction of lath bainite on the direct quenching process is procduced by addition of Mo up to 1.2wt. % and controlling the finish forging proc¬ess at $1000^{\circ}C$ and using oil as direct quenching media. This will improve mechanical properties of the direct- quenched steel.

• Korean Journal of Materials Research
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• v.7 no.6
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• pp.505-509
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• 1997

FRAM(Ferroelectric Random Access memory)에의 응용을 위해 rf magnetron sputtering법을 이용하여 SrB $i_{2}$T $a_{2}$ $O_{9}$(SBT)박막을 증착하였다. 사용된 기판은 Pt/Ti/Si $o_{2}$Si이었으며 50$0^{\circ}C$에서 증착한 후 80$0^{\circ}C$의 산소 분위기 하에서 1시간 동안 열처리하였다. 증착시 증착 압력을 변화시켜 가면서 이에 따른 특성의 변화를 고찰하였다. 박막내의 Bi와 Sr의 부족을 보상하기 위해 20mole%의 Bi $O_{2}$와 30mole%의 SrC $O_{3}$를 과잉으로 넣어 타겟을 제조후 사용하였고 박막들의 두께는 300nm의 두께를 가지며 증착압력에 따라 다른 미세 구조르 보였다. 10mtorr에서 증착한 박막의 조성은 S $r_{0.6}$B $i_{3.8}$Ta/ sub 2.0/ $O_{9.0}$이었다. 이 SBT 박막의 잔류 분극(2 $P_{r}$)과 보전계(2 $E_{c}$)값은 각각 인가 전압 5V에서 18.5 $\mu%C/$\textrm{cm}^2$과 150kV/cm이었고, signal/noise비는 3V에서 4.6을 나타내었다. 5V의 bipolar pulse하에서 $10^{10}$cycle까지 피로 현상이 나타나지 않았으며, 누설 전류 밀도는 133kV/cm에서 약 1x$10^{-7A}$$\textrm{cm}^2$의 값을 보였다.을 보였다.

• Korean journal of food and cookery science
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• v.15 no.4
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• pp.370-376
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• 1999

The red pepper seeds(RPS), an industrial waste produced from red pepper powder industry, were investigated for its possible use as natural hot taste seasoning. The RPS was extracted with water with addition of salt, sugar, phosphate and citric acid at 70-100$^{\circ}C$ Effects of preheat treatments of steaming at 100$^{\circ}C$ and roasting at 215$^{\circ}C$ and 330$^{\circ}C$ were also studied on the flavor of the RPS extracts. The results showed that steaming and roasting increased the solid yield and reduced the turbidity. The hot flavor of RPS extracts was generally decreased by steaming and roasting. Extraction of RPS at the temperature range of 70-100$^{\circ}C$ for 10-60 minutes showed that solid yield were relatively high of 27% at 80$^{\circ}C$ for 30 minutes with the highest score of hot flavor. When the extraction was carried out with addition of NaCl, sucrose, Na$_2$HPO$_4$ and citric acid, the solid yield was little affected by their addition except a little increase by 0.5% NaCl and 0.2% Na$_2$HPO$_4$ and hot flavor was little affected.

• Korean journal of food and cookery science
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• v.12 no.2
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• pp.207-213
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• 1996

Effects of replacement of corn starch with Amylomaize Vll starch and addition of enzyme-resistant starch on texture characteristics of com bread (CON) were investigated. Amylomaize-substituted corn bread (AMZ) was made by replacing corn starch with Amylomaize Vll starch. 15% (RSl5) and 30％ (RS30) of butter, was replaced with enzyme-resistant starch (RS) from Amylomaife Vll starch, respectively. Textu,e describing terms were classified according to their physical properties. Result of sensory evaluation characteristics showed that the size of air cells increased as butter replacement level decreased and that hardness increased but springiness decreased as com starch was replaced with Amylomaize Vll starch. The results of Texture Profile Analysis with deformation of 30% and 50% showed that hardness inclosed but cohesiveness decreased as cooling time increased.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2004.07b
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• pp.817-820
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• 2004

The $Sr_{0.7}Bi_{2.6}Ta_2O_9$(SBT) thin films are deposited on Pt-coated electrode($Pt/TiO_2/SiO_2/Si$) using a RF magnetron sputtering method. The ferroelectric properties of SBT capacitors with annealing time were studied. In the SEM images, Bi-layered perovskite phase was crystallized at 10min and grains largely grew with annealing tune. SBT thin films are transformed from initial amorphous phase to the fully formed layer-structured perovskite. During the annealing process at $750^{\circ}C$, we found that an fluorite-like stage is formed after 3min. In the XRD pattern, the SBT thin films after 3min annealing time had (105) orientation. The ferroelectric properties of SBT capacitor with annealing time represent a favorable properties at 60 min. The maximum remanent polarization and the coercive electric field with 60 min are $12.40C/cm^2$ and 30kV/cm, respectively. The leakage current density with 60min is $6.81{\times}10^{-10}A/cm^2$.

• Composites Research
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• v.34 no.5
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• pp.277-282
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• 2021

Graphene oxide can be reduced to graphene under supercritical fluid condition even without using a specific reducing agent or applying a high thermal process. In this study, a process for converting graphene oxide into graphene was studied under supercritical fluid conditions in methanol and ethanol solvents. When the structure of asprepared graphene was analyzed by using FE-SEM and XRD, the reduction of graphene oxide in supercritical fluid condition was more affected by the change of solvent than other variables such as concentration of graphene oxide and reaction time. The use of ethanol showed better results for the reduction than the use of methanol. The graphene prepared in this study was mixed with epoxy resin up to 20 wt.% to make composites, and the thermal conductivity of the composites were analyzed. Thermal conductivity of the composite increased proportionally with graphene loadings. The graphene prepared in supercritical ethanol condition was more effective on the thermal conductivity of the composite.

• Journal of Convergence for Information Technology
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• v.9 no.3
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• pp.75-81
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• 2019

In this work, we investigated a low temperature polycrystalline silicon (LTPS) thin film transistors fabrication process on polymer layers. Dehydrogenation and activation processes were performed by a furnace annealing at a temperature of $430^{\circ}C$ for 2 hr. The crystallization of amorphous silicon films was formed by excimer laser annealing (ELA) method. The p-type device performance, fabricated by polycrystalline silicon (poly-Si) films, shows a very good performance with field effect mobility of $77cm^2/V{\cdot}s$ and on/off ratio current ratio > $10^7$. We believe that the poly-Si formed by a LTPS process may be well suited for fabrication of poly-Si TFTs for bendable panel displays such as AMOLED that require circuit integration.

• Food Engineering Progress
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• v.21 no.4
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• pp.332-340
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• 2017

This study investigated the changes in the physicochemical properties of soybean sprout, radish, and pork loin during frozen Bibimbab production. The qualities of soybean sprout were affected by the blanching, thawing, and cooking processes, with the blanching process particularly regarded as an important process to attribute the overall quality of the soybean sprouts in the final product. High weight loss of radish was found in the thawing and cooking processes, while the weight loss was relatively lower than that of soybean sprout. However, mixing with hot rice can be attributed for the steep decrease in shear force of the radish. For pork meat, normally thermal treatment such as mixing with hot rice and cooking manifested quality deterioration. Based on the results, mixing process appeared to be the most important process which affected the final quality of the materials. To improve the quality of final frozen Bibimbab, therefore, it was recommended to freeze the food ingredient separately from rice prior to packaging, which warranted the follow up exploration.