• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1996.05a
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• pp.211-215
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• 1996

In this paper, the volume resistivity of transformer oil is made researches so that the electrical properties for transformer oil is investigated. The specimen is produced by the irradiation of electron beam classified into the low dose, such as 0.5[Mrad], 1[Mrad], 2[Mrad]. The effect of electron team irradiation is studied by investigating the electrical properties of dielectric liquid due to the difference of electron beam dose. To measure the physical properties of transformer oil, courier Transform-Infrared Spectroscopy is investigated. And the study far the electrical properties is made by measuring the volume resistivity of each specimen. By means of the result from this experiments, it is introduced that the movement of carrier to contribute to the volume resistivity on the electrical properties.

• Journal of Radiation Protection and Research
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• v.36 no.4
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• pp.190-194
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• 2011

After the first report that electrons with sub-ionization energy of DNA could cause single strand breaks or double strand breaks to DNA, there have been various studies to investigate the mechanisms of DNA damage by low-energy electrons. In this paper, we examined the possibility of using X-ray photoelectron spectroscopy (XPS) to analyze the dissociation patterns of the molecular bonds by electron irradiation on DNA thin films and tried to establish the method as a general tool for studying the radiation damage of biomolecules by low energ yelectrons. For the experiment, pBR322 plasmid DNA solution was formed into the films on tantalum plates by lyophilization and was irradiated by 5-eV electrons. Un-irradiated and irradiated DNA films were compared and analyzed using the XPS technique.

• Journal of Powder Materials
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• v.15 no.6
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• pp.466-470
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• 2008

Experiments with a URT-0.5 accelerator (0.5 MeV, 50 ns, 1 kW) generating a nanosecond electron beam for irradiation of silver nitrate in various liquid solutions (water and toluene) were performed with the aim of producing silver nanopowders. A radiochemical reaction allows making weakly agglomerated pure Ag powders with particles of 10-15 nm and 30-50 nm in size by irradiation in toluene and water respectively. The injection of the nanosecond electron beam energy to the solution is optimal. As the absorbed dose increases, the output of the radiochemical reaction does not grow, but more agglomerated powders are synthesized.

• Journal of Radiation Industry
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• v.4 no.3
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• pp.285-288
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• 2010

Polyimide films have excellent thermal stability, reliable mechanical properties and low dielectric constant. Therefore, this material is widely used in many industrial fields such as microelectronics, flexible circuits, semiconductor products and aerospace materials. In space applications, earth-orbiting hardware operates in environments that generally include neutral particles, charged particles such as trapped protons and electrons, solar protons, and cosmic rays. Under these conditions, polyimide films were changed in the optical, electrical and mechanical properties. Therefore, in this study, we evaluated the effects of electron beam irradiation on polyimide. The O-H functional groups were created on the polyimide film surface in the results of FT-IR spectra. And it was found that the dielectric constants were changed as a function of electron beam dose.

• Food Science and Preservation
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• v.20 no.1
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• pp.45-51
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• 2013

This study was conducted to evaluate the changes in the quality of rice wine (Makgeolli) treated with UV-C and electron beam (EB) irradiation during its storage at $4^{\circ}C$ for 15 days. The EB irradiation was found to be more effective than the UV-C irradiation for microbiological control. The pH tended to be increased by UV-C, EB irradiation, and storage period. Acidity was significantly higher in rice wine treated with EB irradiation than those of control and UV-C irradiation during storage period. The $L^*$-value of the samples treated with UV-C and EB irradiation tended to be proportionately higher than that of the control, but this was not consistent during storage period. The $a^*$-value of the sample treated with EB was higher than that of the others, but this was not consistent during the storage period. The reducing sugar content was higher in the control at day 0, but it rapidly decreased compared with the control during the storage. The results indicate that EB irradiation was more effective than UV-C irradiation in controlling microorganisms of rice wine. However, a further study is needed to minimize the rice wine quality deterioration caused by UV-C or EB irradiation during storage.

• Bulletin of the Korean Chemical Society
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• v.33 no.6
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• pp.1949-1954
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• 2012

We have developed a novel and eco-friendly synthetic route for the preparation of a two-dimensional layered zinc hydroxide with intercalated nitrate anions. The layered zinc hydroxide nitrate, called 'zinc basic salt', was, in general, successfully synthesized, using an electron beam irradiation technique. The 2-propanol solutions containing hydrated zinc nitrate were directly irradiated with an electron-beam at room temperature, under atmospheric conditions, without stabilizers or base molecules. Under electron beam irradiation, the reactive OH radicals were generated by radiolysis of water molecules in precursor metal salts. After further radiolytic processes, the hydroxyl anions might be formed by the reaction of solvated electrons and the OH radical. Finally, the $Zn_5(OH)_8(NO_3)_2{\cdot}2H_2O$ was precipitated by the reaction of zinc cation and hydroxyl anions. Structure and morphology of obtained compounds were characterized by powder X-ray diffraction (XRD), field emission scanning electron microscopy (FE-SEM), and high resolution transmission electron microscopy (HR-TEM). The chemical components of the products were determined by Fourier transform infrared spectroscopy (FT-IR) and elemental analysis (EA). The thermal behavior of products was studied by thermogravimetric (TG) and differential thermal analysis (DTA).

• Proceedings of the Korean Nuclear Society Conference
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• 1999.10a
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• pp.378.2-378
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• 1999

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.455-463
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• 2015

This study investigated the effects of low-dose electron beam irradiation treatment on the physicochemical and sensorial properties of imported navel oranges during storage at $20^{\circ}C$ for 12 days. The samples were irradiated at doses of 0.2, 0.4, 0.6, 0.8, and 1.0 kGy, after which changes in color value, hardness, Brix/acid ratio, total sugar contents, reducing sugar contents, vitamin C contents, and sensory evaluation were investigated. There were no significant differences between non-irradiated and irradiated samples in terms of color value, Brix/acid ratio, total sugar contents, total reducing sugar contents, and vitamin C contents. Hardness of irradiated samples significantly decreased in the early storage period in an irradiation dose-independent manner, and the difference between non-irradiated and irradiated samples decreased again at the end of storage. For the sensory evaluation, there was no significant difference between non-irradiated and irradiated samples up to 0.6 kGy, and all sensory item scores decreased at the end of the storage period regardless of irradiation. These results suggest that electron beam irradiation below 0.6 kGy does not affect physicochemical and sensory properties during storage at $20^{\circ}C$. Thus, electron beam irradiation up to 0.6 kGy applied to imported navel oranges is the optimum dose for minimizing quality changes and disinfestation treatment.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.746-750
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• 1999

The effects of electron-beam irradiation on the microbial and sensory qualities of pork loins were studied. The pork loins were aerobically packed in polyethylene films and exposed to absorbed doses of electron-beam at 0, 0.5, 1 and 2 kGy in ambient temperature. All samples were stored at $4{\pm}1^{\circ}C$. As an irradiation dose increased, decontaminating effects increased in terms of total microbial count, lactic acid bacteria and psychrotrophs during storage. All difference degrees in the triangle test were very low levels. In the descriptive analysis, Low dose irradiation did not affect aroma, off-flavor and acceptability in fresh and cooked meats.

• Polymer(Korea)
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• v.31 no.3
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• pp.269-272
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• 2007

In this study, we investigated the effects of electron beam irradiation on the rheological properties of PLA for enhancing processability. The electron beam was irradiated onto the pure PLA, chemically modified PLA by reactive extrusion, and PLA containing functional monomer. The complex viscosity and log G'vs. log G" plot among dynamic rheological properties were chosen for comparison. The complex viscosity of irradiated pure and chemically modified PLA decreased significantly due to de-gradation of PLA molecules with increasing the E-beam dosages. Complex viscosity of irradiated PLA with functional monomer showed maximum value at moderate dosage, while at high dosage the complex viscosity was decreased by a prolonged irradiation.