• Journal of the Semiconductor & Display Technology
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• v.8 no.3
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• pp.19-23
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• 2009

We have studied dielectric characteristics of low-k interlayer dielectric materials was fabricated by plasma enhanced chemical vapor deposition (PECVD). BTMSM precursor was introduced with the flow rates from 24 sccm to 32 sccm by 2 sccm step in the constant flow rate of 60 sccm $O_2$. Then, SiOCH thin film deposited at room temperature was annealed at temperature of $400^{\circ}C$ and $500^{\circ}C$ for 30 minutes in vacuum. The vibrational groups of SiOCH thin films were analyzed by FT/IR absorption lines, and the dielectric constant of the low-k SiOCH thin films were obtained by measuring C-V characteristic curves. With the result that FTIR analysis, as BTMSM flow rate increase, relative carbon content of SiOCH thin film increased from 29.5% to 32.2%, and increased by 32.8% in 26 sccm specimen after $500^{\circ}C$ annealing. Dielectric constant was lowest by 2.32 in 26 sccm specimen, and decreased more by 2.05 after $500^{\circ}C$ annealing. Also, leakage current is lowest by $8.7{\times}10^{-9}A/cm^2$ in this specimen. In the result, shift phenomenon of chemical bond appeared in SiOCH thin film that BTMSM flow rate is deposited by 26 sccms, and relative carbon content was highest in this specimen and dielectric constant also was lowest value

• Journal of the East Asian Society of Dietary Life
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• v.17 no.5
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• pp.678-688
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• 2007

In this study, we investigated the effects of ripened tomato on the Baechukimchi fermentation, by measuring sensory, physicochemical, and microbiological properties during fermentation up to 28 days. The Baechukimchi, with various levels [0, 10, 20, 30%(w/v)] of ripened tomato, was fermented at $10^{\circ}C$. The product containing 20% ripened tomato showed the highest scores for overall acceptability, sour taste, texture, sour smell, and color. The intensity characteristic scores related to sour smell and sour taste were the highest in the control, and the texture score was highest in the 20% ripened tomato sample. During fermentation, total acidity increased while pH gradually decreased. The reducing sugar and total vitamin C contents of the experimental groups with added ripened tomato were higher than those of the control. Also, the time periods to reach maximum levels of lactic acid bacteria, by log numbers of cells and total viable cells, were more delayed in the experimental groups with added ripened tomato than in the control. Overall, the results indicate that a 20% addition of ripened tomato to Baechukimchi during fermentation can enhance sensory qualities and extended the palatable period of the product.

• Journal of the Korean Vacuum Society
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• v.6 no.2
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• pp.122-128
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• 1997

In this study, the PVDF organic thin films were fabricated by thermal evaporation deposition which is one of the dry-processing methods. The distance from heat source to substrate was 5 cm. The substrate temperature was maintained at $30 ^{\circ}C$ during deposition. The working pressure was about $2.0\times10^{-5}$Torr and the temperature of heat source was increased at the rate of 6 to $8^{\circ}C$/min. At $270^{\circ}C$, the shutter was opened and the deposition of PVDF has stared. As the electrical field intensity increased, $\alpha$ peaks such $530\textrm{cm}^{-1},795\textrm{cm}^{-1},1182\textrm{cm}^{-1}$ decreased, and $\beta$ peaks such as $510\textrm{cm}^{-1},1273\textrm{cm}^{-1}$ increased. The intensity of $530\textrm{cm}^{-1}$ peak was stronger than that of $510\textrm{cm}^{-1}$ peak velow the 71.4 kV/cm, intensity of electrical field. This result showed the characteristic of film mainly due to $\alpha$-mode. According to these results, the molecular structure of PVDF thin film is transformed from $\alpha$-mode with TGT or TG'T to $\beta$-mode with planar zigzag structure TT, as increasing of intensity of electrical field.

• Journal of Digital Contents Society
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• v.15 no.1
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• pp.19-27
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• 2014

In order to estimate the life of 2,5 inch HDD which is adopted by PC environment, make the test plan which reflect the failure mode of market, make the test model of accelerated life test which reflect the stress of temperature. after an analysis of the environment of PC using, test procedure was decided that operation was write 50 % and read 50 %, and then access method was sequential 50 % and random 50%. The acceleration life test was executed on condition that temperature was $50^{\circ}C$ and $60^{\circ}C$, performance was 95 % in max performance, test time was 1000 hours. by the test of goodness of fit of anderson-darling of the failure data during test, it was confirmed that the distribution of failure fellow weibull. test for shape and scale was equal, and shape parameter was 0.7177, characteristic life was 429434 hours at normal user condition($30^{\circ}C$) by the analysis of weibull-arrhenius modeling. It made no difference about the statistics when equality test was executed. The activation energy was 0.2775eV. In analyzing between the failure samples of acceleration test and the samples of market return even though there is detail difference about the share of failure mode, the rank of share was almost same. This study suggest the test procedure of acceleration test of 2.5 inch HDD in PC using environment, and help the life estimation at manufacture and user.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.526-533
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• 2006

This study was carried out to investigate the efficacy of strong acidic electrolyzed acid water (SAEW; Strong acidic electrolyzed water, pH 2.76, ORP 1,128 mV, HClO 105.0 ppm) and low alkaline electrolyzed water (LAEW; Low alkaline electrolyzed water, pH 8.56, ORP 660 mV, HClO 73.8 ppm) as storing liquid for peeled lotus root. During storage at $5^{\circ}C$, it was showed that SAEW and LAEW inhibit growth of microorganisms until at least 5 days of storage. Total phenolic contents, polyphenol oxidase (PPO) activity, and color differences value $({\Delta}E)$ of peeled lotus roots stored in SAEW and LAEW were lower than that of one stored in TW (tap water). The hardness decrement of lotus roots stored in SAEW and LAEW were lower than that of lotus root stored in TW too. Contents of moisture crude protein crude fat, crude ash, crude fiber, and total sugars were gradually decreased during storage. Whereas vitamin C content of lotus root stored in 0.6% acetic acid was most rapidly decreased to 25% as compared with one of initial days of storage that of lotus roots stored in SAEW and LAEW was not decreased significantly as compared with one stored in TW. Sensory characteristic during storage was preferable on lotus root stored in SAEW to the other treatments.

• Restorative Dentistry and Endodontics
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• v.13 no.2
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• pp.221-235
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• 1988

The purpose of this study was to observe characteristic properties through the polarization curves and EMPA images from 4 different types of amalgam obtained by using the potentiostats (EG & G PARC) & EPMA (Jeol JSM-35), to investigate the degree of corrosion of each phase of amalgam on the oxidation peak, and to identify corrosion products from the corroded amalgam by use of X-ray diffractometer(Rigaku). After each amlgam alloy and Hg were triturated as the direction of the manufacturer by means of the mechanical amalgamator(Shofu), the triturated mass was inserted into the cylindrical metal mold which was 12mm in diameter and 10mm in height and was condensed by means of routine manner. The specimen was removed from the mold and stored at room temperature for about 7 days. The standard surface preparation was routinely carried out. Anodic polarization measurement was employed to compare the corrosion behaviours of the amalgams in 0.9% saline solution(pH6.8~7.0) and artificial saliva (pH6.8~7.0) at $37^{\circ}C$. The open circuit potential was determined after 30 minutes' immersion of specimen in electrolyte and the potential scan was begun at the potential of 100mV cathodic from the corrosion potential. The scan rate was 1mV/sec and the surface area of amalgam exposed to the solution was 0.64$cm^2$ for each specimen. All the potentials reported are with respect to a saturated calomel electrode (SCE). EPMA images on the determined oxidation peaks of each amalgam in artificial saliva were observed. X-ray diffraction patterns of each sample were recorded before and after polarization in artificial saliva (Aristaloy, Caulk Spherical, Dispersalloy and Tytin: at +770mV, +585mV, +8.10m V and +680m V respectively) by use of a recording diffractometer. Nickel filtered Cu $K_{{\alpha}_1}$ radiation was used and sample was scanned at $4^{\circ}(2{\theta})/min.$ from $25^{\circ}$ to $80^{\circ}$. The following results were obtained. 1. Oxidation peak potential in artificial saliva shifted to more anodic direction than that in saline solution. 2. The corrosion potential of high copper amalgam was more anodic than the potential of low copper amalgam. 3. The current density was lower in artificial saliva than in saline solution. 4. One of the corrosion products, AgCl was identified by X-ray diffraction analysis. 5. ${\gamma}_2$ phase was the most susceptible to corrosion and e phase was stable in low copper amalgam and ${\eta}$' phase and Ag-Cu eutectic were susceptible to corrosion in high copper amalgam.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.167-174
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• 1989

AS a part of investigation to use anchovy more effectively as food source, this work was undertaken the processing conditions of extracts from rapid fermented anchovy sauce. To prepare rapid fermented products, the chopped anchovy was mixed with 50% water (w/w), and then hydrolyzed by autolysis or addition of koji under different conditions of hydrolysis. The optimal conditions for hydrolysis of chopped anchovy were revealed $50^{\circ}C$, 6 hours, pH 8.0 by autolysis, and ,$50^{\circ}C$, 6 hours, pH 7.0 by addition of 10% koji, respectively. But, pH control was not much beneficial in increasing yield. The effect of soybean protein isolote for improvement of bitter taste was also tested. The reasonable amount of added soybean protein isolate was revealed 5% on the weight basis of the chopped anchovy. The reaction mixture hydrolyzed under optimal conditions were added with 1% onion powder (w/w), 1% garlic powder(w/w) and 1% red pepper powder(w/w) for masking fishy odor, inactivated for 20 min at $100^{\circ}C$, and then centrifuged for 20 min at 4,000 rpm. The supernatant liquor was filtrated and evaporated to 50%(v/v). finally, table salt was added for bateriostatic effect and characteristic taste of rapid fermented products. the reasonable amount of added table salt was reversed 15% on the volume basis of the evaporated liquor. The hydrolysis ratio of product made by addition of water, product made by addition of koji and water, and product made by addition of soybean protein isolate, koji and water hydrolyzed under optimal conditions were 58.4%, 82.1% and 86.2%, respectively.

• Korean Journal of Materials Research
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• v.17 no.9
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• pp.484-488
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• 2007

Mo(Ti) alloy and pure Cu thin films were subsequently deposited on $SiO_2-coated$ Si wafers, resulting in $Cu/Mo(Ti)/SiO_2$ structures. The multi-structures have been annealed in vacuum at $100-600^{\circ}C$ for 30 min to investigate the outdiffusion of Ti to Cu surface. Annealing at high temperature allowed the outdiffusion of Ti from the Mo(Ti) alloy underlayer to the Cu surface and then forming $TiO_2$ on the surface, which protected the Cu surface against $SiH_4＋NH_3$ plasma during the deposition of $Si_3N_4$ on Cu. The formation of $TiO_2$ layer on the Cu surface was a strong function of annealing temperature and Ti concentration in Mo(Ti) underlayer. Significant outdiffusion of Ti started to occur at $400^{\circ}C$ when the Ti concentration in Mo(Ti) alloy was higher than 60 at.%. This resulted in the formation of $TiO_2/Cu/Mo(Ti)\;alloy/SiO_2$ structures. We have employed the as-deposited Cu/Mo(Ti) alloy and the $500^{\circ}C-annealed$ Cu/Mo(Ti) alloy as gate electrodes to fabricate TFT devices, and then measured the electrical characteristics. The $500^{\circ}C$ annealed Cu/Mo($Ti{\geq}60at.%$) gate electrode TFT showed the excellent electrical characteristics ($mobility\;=\;0.488\;-\;0.505\;cm^2/Vs$, on/off $ratio\;=\;2{\times}10^5-1.85{\times}10^6$, subthreshold = 0.733.1.13 V/decade), indicating that the use of Ti-rich($Ti{\geq}60at.%$) alloy underlayer effectively passivated the Cu surface as a result of the formation of $TiO_2$ on the Cu grain boundaries.

• Korean Journal of Medicinal Crop Science
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• v.25 no.6
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• pp.381-388
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• 2017

Background: This study was conducted to acquire basic information on the phenotypic and genotypic characteristics of the germplasm of Panax ginseng C. A. Meyer collected from China and Korea, and identify the variations that can be utilized in ginseng breeding programs. Methods and Results: Quantitative parameters were evaluated, and used to compare and analyze on genetic polymorphisms in the germplasm. The genetic characteristics and classifications were compared and analyzed for each character. Stem length followed a normal frequency distribution ranging from 15.5 cm to 40.5 cm, with showing approximately 40% having a stem length of 20 - 30 mm. Stem diameters ranged from 2.7 mm to 11.3 mm. Stem number per plant ranged from 1 to 3; approximately 50% had a single stem, and 45% had two stems. A non-normal frequency distribution was observed for petiole number, with approximately 60% of the germplasm having 3 - 5 petioles. Petiole length exhibited a normal frequency distribution, raging from 4.5 to 10.6. Petiole angle in the germplasm ranged from $28^{\circ}$ to $89^{\circ}$ and seedstalk length ranged from 5.6 cm to 27.3 cm. Conclusions: The genetic polymorphisms identified by complete linkage clustering based on the quantitative characteristics of Panax ginseng C. A. Meyer collected from Korea and China were classified to 6 groups, namely I, II, III, IV, V, and VI with frequencies of 6.7%, 20.0%, 31.7%, 8.3%, 6.7%, and 26.7%, respectively.

• Journal of the Korean Society of Radiology
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• v.8 no.4
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• pp.181-187
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• 2014

The purpose of this study were to analyze the characteristic of the glow curves in order to the glow temperature of the thermoluminescent dosimeters (TLDs) for the absorbed dose measurement of the radiation therapy. In this study, we was used the TLDs of the LiF:Mg${\cdot}$Ti, LiF:Mg${\cdot}$Cu${\cdot}$P, $CaF_2$:Dy, $CaF_2$:Mn (Thermo Fisher Scientific Inc., USA). The source-to-solid dry phantom (RW3 slab, IBA Dosmetry, Germany) surface distance was set at 100 cm, and the exposure dose of 100 MU (monitor unit) was used 6- and 15-MV X-rays, and 6- and 12-MeV electron beams in the reference depth, respectively. After the radiations exposure, we were to analyze the glow curves by using the TL reader (Hashaw 3500, Thermo Fisher Scientific Inc., USA) at the fixed heating rate of $15^{\circ}C/sec$ from $50^{\circ}C$ to $260^{\circ}C$. The glow peaks, the trapping level in the captured electrons and holes combined with the emitted light, were discovered the two or three peak. When the definite increasing the temperature of the TLDs, the maximum glow peak representing the glow temperature was follow as; $LiF:Mg{\cdot}Ti$: $185.5{\pm}1.3^{\circ}C$, $LiF:Mg{\cdot}Ti$: $135.0{\pm}5.1^{\circ}C$, $CaF_2$:Dy: $144.0{\pm}1.6^{\circ}C$, $CaF_2$:Mn: $294.3{\pm}3.8^{\circ}C$, respectively. Because the glow emission probability of the captured electrons depend on the heating temperature after the exposure radiation, TLDs by applying the fixed heating rate, the accuracy of measurement will be able to improve within the absorbed dose measurement of the radiation therapy.