• Food Science and Preservation
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• v.16 no.3
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• pp.385-391
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• 2009

Analytical electron spin resonance (ESR) parameters were investigated in irradiated seasonings after exposure to different radiation sources. Two commercial seasonings (SS-1 and SS-2) were irradiated with 0.20 kGy under ambient conditions using a $^{60}Co$ gamma-ray irradiator or an electron beam accelerator. Crystalline sugar-induced multi-component signals with g-values of 2.031, 2.021, 2.017, 2.009, 2.002, 1.990, and 1.980 were observed in both irradiated samples, whereas singlet signals were detected in non-irradiated materials, thereby distinguishing irradiated from control samples. Under the same analytical conditions, the ESR signal intensity of electron beam-irradiated samples was greater than that of gamma-irradiated materials. Determination coefficients (R2 values) between irradiation doses and corresponding ESR responses were 0.9916-0.9973 for all samples, and the magnetic field of specified g-values for irradiated samples remained constant. The predominant ESR signals of g2 (2.021), g4 (2.009), g5 (2.002), and g6 (1.990) showed high correlations with the corresponding irradiation doses (R2=0.8243 - 0.9929).

• Journal of the Korean Magnetic Resonance Society
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• v.14 no.2
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• pp.55-75
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• 2010

An ion-exchanged reaction of $MnCl_2$ with Al-incorporated solid core/mesoporous shell silica (AlSCMS) followed by calcinations generated manganese species, where average oxidation state of manganese ion is 3+, in the mesoporous materials. Dehydration results in the formation of $Mn^{2+}$ ion species, which can be characterized by electron spin resonance (ESR). The chemical environments of the manganese centers in Mn-AlSCMS were investigated by diffuse reflectance, UV-VIS and ESR spectroscopic methods. Upon drying at 323 K, part of manganese is oxidized to higher oxidation state ($Mn^{3+}$ and $Mn^{4+}$) and further increase in (average) oxidation state takes place upon calcinations at 823 K. It was found that the manganese species on the wall of the Mn-AlSCMS were transformed to tetrahedral $Mn^{3+}$ or $Mn^{4+}$ and further changed to square pyramid by additional coordination to water molecules upon hydration. The oxidized $Mn^{3+}$ or $Mn^{4+}$ species on the surfaces were reversibly reduced to $Mn^{2+}$ or $Mn^{3+}$ species or lower valances by thermal process. Mn(II) species I with a well resolved sextet was observed in calcined, hydrated Mn-AlSCMS, while Mn (II) species II with g = 5.1 and 3.2 observed in dehydrated Mn-AlSCMS. Both species I and II are considered to be non-framework Mn(II).

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.131-135
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• 2009

The identification characteristics of irradiated commercial Ramen soup were investigated depending on radiation sources and doses by electron spin resonance (ESR) spectroscopy. Two commercial powder soups (RS-1, RS-2) were irradiated at 0 to 20 kGy under ambient conditions by both a Co-60 gamma irradiator and an electron beam (EB) accelerator, respectively. Crystalline sugar-induced multi-component signals with g-values of 2.010/2.011, 2.006, 2.002 and 1.999 were detected in the irradiated Ramen soup (RS-1, RS-2), whereas $Mn^{2+}$ signals were observed in non-irradiated samples, thereby distinguishing each other. Under the same analytical conditions, the intensity of ESR signals was higher in EB-irradiated samples than the gamma-irradiated ones. Determination coefficients ($R^2$) between irradiation doses and corresponding ESR responses were above 0.9665 in all the samples, and the magnetic field of specified g-value remained constant. The predominant ESR signals of $g_2$ (2.010-2.011) and $g_3$ (2.002) increased with corresponding doses of irradiation ($R^2$= 0.9750-0.9981).

• Nuclear Engineering and Technology
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• v.32 no.3
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• pp.254-260
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• 2000

Electron spin resonance (ESR) spectroscopy was used to detect irradiated meat containing bones (chicken, pork and beef）, to investigate the effect of irradiation dose on the ESR signal intensity and to identify the stability of radicals under 9 weeks of storage. Chicken, pork and beef were irradiated with doses 0, 1, 3, 5 and 7 kGy at room temperature using a Co-60 irradiator. Bones were pieced and dried, which were placed in a quartz tube within an Electron paramagnetic resonance (EPR) spectrometer resonator cavity. The irradiated bone presented an asymmetric absorption in shape, different from that of a non-irradiated one. The signal intensity of smaller animals are lower than larger species. Variation was observed between samples of the same species depending on the calcification status of the bone. Moreover different irradiation doses produced different signal areas that make possible to estimate the absorbed dose of treated meat. The ESR signal stability after irradiation was stable in even after a 9 week storage at room temperature.

• Journal of the Korean Ceramic Society
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• v.48 no.3
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• pp.251-256
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• 2011

The luminescence properties of polycrystalline ZnO annealed in reducing ambience ($H_2/N_2$) have been studied. An effective quenching of green luminescence with enhanced UV emission from polycrystalline ZnO is observed for the reduced ZnO. The variations of the UV and green luminescence band upon reduction treatment are investigated as a function of temperature in the range between 20 and 300 K. Upon annealing treatment in reducing ambience, the optical quality of polycrystalline ZnO is improved. The UV to green intensity ratio of sintered ZnO approaches close to zero (~0.05). However, this ratio reaches more than 13 at room temperature for polycrystalline ZnO annealed at $800^{\circ}C$ in reducing ambience. Furthermore, the full width at half maximum (FWHM) of the UV band of polycrystalline ZnO is reduced compared to unannealed polycrystalline ZnO. Electron paramagnetic resonance (EPR) measurements clearly show that there is no direct correlation between the green luminescence and oxygen vacancy concentration for reduced polycrystalline ZnO.

• Journal of Magnetics
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• v.14 no.1
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• pp.1-6
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• 2009

The magnetic properties of ${Bi_x}{Ca_{1-x}}{MnO_3}$ for x = 0.12, 0.13, 0.14, 0.15, and 0.16 were examined by measuring magnetic susceptibility, resistivity and electron magnetic resonance at different temperatures. ${Bi_x}{Ca_{1-x}}{MnO_3}$ showed complicated magnetic structure that varies with temperature and composition, particularly around Bi composition x. 0.15. The aim of this study was to determine how the magnetic and physical properties of ${Bi_x}{Ca_{1-x}}{MnO_3}$ change in this region. In addition, first principles calculations of the magnetic phase of ${Bi_x}{Ca_{1-x}}{MnO_3}$ for x = 0, 0.125, 0.25 were carried out, and the spin state, electric and magnetic characteristics are discussed.

• Journal of the Korean Chemical Society
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• v.25 no.1
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• pp.13-20
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• 1981

Iminoxyl biradical may be useful biradical spin probe for the investigation of the dynamic distribution of the directors in some liquid crystal. The iminoxyl biradical has been synthesized by a new convenient method and the intermediate products of each step were identified by the measurement of melting point and spectroscopic methods such as IR, UV, NMR and Mass spectrometry. The final product, iminoxyl biradical, was identified by the electron paramagnetic resonance spectroscopy and the interaction between two spins of the radical was discussed based on the EPR peaks.

• Journal of the Korean Magnetic Resonance Society
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• v.16 no.1
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• pp.11-21
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• 2012

The line-width of carbon nanotubes (CNTs) was studied as a function of the temperature at a frequency of 9.49 GHz in the presence of external electromagnetic radiation. The relative frequency dependence of the absorption power is obtained with the projection operator technique (POT) proposed by Kawabata. The line-width increased as the temperature increased in the high-temperature region (T>200 K). The scattering is little affected in the low-temperature region (T<200 K) because there is no correlation between the resonance field and the Fermi-Dirac distribution function. Thus, the present technique is considered to be more convenient to explain the resonant system as in the case of other optical transition problems.

• Korean Journal of Food Science and Technology
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• v.44 no.5
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• pp.532-539
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• 2012

Electron spin resonance (ESR) spectroscopy of gamma-irradiated fresh broccoli and kimchi cabbage was conducted to identify their irradiation history. Different pretreatments, such as freeze-drying (FD), oven-drying (OD), alcoholic-drying (ALD), and water-washing and alcoholic-drying (WAD) were used to lower the moisture contents of the samples prior to ESR analysis. The non-irradiated samples exhibited a single central signal ($g_0$=2.0007) with clear effect of $Mn^{2+}$, especially in kimchi cabbage. Upon irradiation, there was an increase in the intensity of the central signal, and two side peaks, mutually spaced at 6 mT, were also observed. These side peaks with $g_1$ (left)=2.023 and $g_2$ (right)=1.985 were attributed to radiation-induced cellulose radicals. Leaf and stem in broccoli, and root and stem in kimchi cabbage provided good ESR signal responses upon irradiation. The signal noise was reduced in case of ALD and WAD pretreatments, particularly due to $Mn^{2+}$ signals. The ALD treatment was found most feasible to detect the improved ESR spectra in the irradiated samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1522-1528
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• 2004

Electron spin resonance (ESR) and hydrocarbon characteristics were analyzed to establish identification conditions for irradiated dried red pepper. The ESR spectroscopy for 4 different parts (powder, pericarp, seed, stem) of the samples showed that irradiated samples signaled (g=2.024, 2.006, 1.987) a pair of peaks from a cellulose radical at intervals of 6 mT, which were not found on the non-irradiated samples. The ESR signals increased in directly proportion to the irradiation doses, which were still detectable after 12 weeks of storage at room temperature. The GC-MS analysis of hydrocarbons after fat extraction and separation by florisil column chromatography revealed that hydrocarbons, such as 1-tetradecene (14:1), 1,7,10-hexadecatriene (16:3), 1,7-hexadecadiene (16:2), 1-hexadecene (16:1), 6,9-heptadecadiene (17:2), and 8-heptadecene (17:1), were detected only from the irradiated samples immediately after irradiation and 8 months of storage. They linearly increased with the dose of irradiation, suggesting them as radiation-induced markers for irradiated dried red pepper.