• Journal of Adhesion and Interface
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• v.11 no.1
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• pp.26-34
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• 2010

We synthesized polyurethane adhesive having thermal characteristic could be debonded by heat treatment and made a dismantlable polyurethane adhesive including thermally expansive bead. We used dynamic mechanical thermal analyzer (DMA) to confirm thermal characteristic and investigated bond strength, dismantlement property of dismantlable polyurethane adhesive by content of thermally expansive bead, heating trigger and treatment conditions. The dismantlable polyurethane adhesive could be expanded by hot-air or microwave treatment and the dismantlement of the specimens became easier as the weight fraction of the thermally expansive bead increased. At the dismantlable polyurethane adhesive, the content of thermally expansive bead 40% was suitable for both bond strength and dismantlement, in case of using hot-air treatment as trigger for dismantlement, bonded joints were separated easily at $160^{\circ}C$ for 30 min and in case of using microwave as trigger, bonded joints were separated easily by irradiating microwave for 4 min.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.814-821
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• 2000

The physicochemical properties of microwave-roasted cocoa beans such as color, degree of browning, pH, titrable acidity, organic acid, and sugar content were determined and compared with those of conventionally-roasted beans. Microwave roasting temperatures were 110, 120, 130, 140 and $150^{\circ}C$. Roasting times were 0, 5, 10, 20, and 30 min. Conventional roasting was done at $120^{\circ}C$ and 15 min as a reference. The pH had no relations with roasting temperature or roasting time. As roasting time and roasting temperature were increased, the titrable acidity values of roasted cocoa beans became higher than those of raw bean. But there were no differences among each condition. Color, degree of browning, and sugar content changed as roasting temperature and roasting time increased. The organic acid content of roasted beans increased but the degree of increase was different from organic acid to organic acid. Roasting by microwaves resulted in higher inner temperature of samples than the surface temperature. To increase roasting efficiency, the other heat sources should be used together with microwave.

• Journal of the Korean Academy of Clinical Electrophysiology
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• v.8 no.1
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• pp.37-42
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• 2010

Purpose : This study will recognize about the influences that stretching exercise with ultrasound and microwave application has on a knee joint position sense after induction to muscle fatigue. Methods : The object by each ten people divided at random thirty physical healthy adult men to constant group 1, group 2, group 3 to the objects. Treadmill exercised for induction to muscle fatigue, and let an exercise intensity decided on 85% of the maximum heart beat number with the goal heart beat number, and you exercise. Goal heart beat number measured as used heat rate monitor, and measured a oneself at the scale in order to recognize own physical state after end treadmill exercise to all objects to criteria to evaluate an ability shown in case of sports. Knee joint position sense used a N-K table, and experimenter did so as adaptation got passively arbitrary three angle done, and to order an original position. The object carried in person out one angle that experimenter designated, and measured repeatedly an error along him to this three times after being so. Rear before induction to muscle fatigue a position sense and measured after stretching exercise application, and played. Stretching exercise after induction applied stretching exercise, stretching exercise with ultrasound, stretching exercise with microwave, and applied to each group 1, group 2 and group 3 to muscle fatigue. Results : The result each group the difference which considers does not come out it was not but, improvement of the position sense is the possibility of knowing was from group 1, group 2 and group 3. Conclusion : These findings stretching exercise and stretching exercise with ultrasound and microwave after induct ion give help to a position sense elevation, and execute stretching exercise, and be effective against damage prevention by physical insecurity to muscle fatigue, and look.

• Journal of Hydrogen and New Energy
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• v.24 no.2
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• pp.142-149
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• 2013

Carbon materials are mainly used as catalyst supports for polymer exchange membrane fuel cell (PEMFC). Catalyst supports are required specific characteristics of the carbon materials, such as large surface area and high electrical conductivity. Attempted were to improve electrical conductivity and to maintain high surface area of carbon materials using a microwave treatment. Microwave treatment, as a relatively new technique, takes short reaction time and reduce the consumption of the gases used for carbon treatment compared to a traditional heat treatment. Hybrid carbon (ACF/Graphene) as catalyst supports by microwave-irradiation method for PEMFC increase the cell performance because of increased electrical conductivity resulting in triple-phase contact and reduced the interfacial resistance. Scanning electron microscopy (SEM), transmission electron microscopy (TEM) and X-Ray Diffraction (XRD) were employed to analyze carbon materials. The performance of microwave-treated carbon materials was evaluated by measuring current-voltage (I-V) characteristics and electrode impedance.

• Journal of electromagnetic engineering and science
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• v.14 no.3
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• pp.267-272
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• 2014

Hyperthermia is a form of cancer treatment in which affected human tissue is exposed to $>40^{\circ}C$ temperature. In this paper, our goal is to assess the efficacy of fullerene agents to reduce heating time for cancer treatment. Such agents can accelerate heating of cancer cells and improve hyperthermia treatment efficacy. Typically, in vitro testing involves cancer cell culturing, heating cell cultures in accordance to specifications, and recording cancer cell viability after hyperthermia. To heat cell cultures, we design and evaluate a 2.4-GHz microwave cavity with controllable temperature. The cavity is comprised of a polystyrene cell culture dish (diameter = 54 mm, height = 13.5 mm) and a printed monopole antenna placed within the cavity for microwave heating. The culture temperature can be controlled through the intensity and duration of the antenna's microwave radiation. Heating experiments were carried out to validate the cavity's performance for F-12K culture medium (Kaighn's F-12K medium, ATCC). Importantly, fullerene agents were shown to reduce heating time and improve hyperthermia treatment efficacy. The culture medium temperature increased, on average, from $24.0^{\circ}C$ to $50.9^{\circ}C$ (without fullerene) and from $24.0^{\circ}C$ to $56.8^{\circ}C$ (with 3 mg/mL fullerene) within 15 minutes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.278-282
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• 2012

The objectives of this study was to compare the physicochemical properties and antioxidant activities of raw, microwave-treated, steam-treated and high temperature and pressure-treated garlic. The hardness and strength of microwave-treated and steam-treated garlic decreased compared to raw garlic. The hardness and softness increased but strength decreased in dried garlic-treated at $60^{\circ}C$ for 48 hr. The reducing sugar content of raw garlic was 0.041 g/100 g, and reducing sugar content of high temperature and pressure-treated garlic increased temperature. Total polyphenol content of microwave-treated and steam-treated decreased compared to raw garlic, while that of high temperature and pressure-treated increased with increasing temperature. $IC_{50}$ value of the electron donating ability of raw garlic was 3.07 mg/mL, and the highest $IC_{50}$ value was 2.16 mg/mL for microwave-treated garlic at the 4 min. The ABTS radical scavenging activity of raw garlic was 40.94 mg AEAC/mL, and the highest AEAC value was 76.51 mg AEAC/mL with high temperature and pressure-treated garlic at $150^{\circ}C$ at the 2 hr.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.117-123
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• 2007

HPLC quantifications of fresh and cooked (steamed/microwaved) spinach, one of the most frequently consumed vegetables in foodservice operations, were carried out to determine carotenoids compositions. An S-3 $\mu$m C30 stationary phase for reversed-phase columns with diode-array detection was used to separate and quantify geometric isomers of provitamin A carotenoids in the fresh and cooked spinach. The carotenoids in fresh spinach were identified and quantified: Lutein (63.0%), $\beta$-carotene isomers (all-trans 29.6%, 9-cis 3.2%, 13-cis 1.8%, $\alpha$-carotene 0.4%, zeaxanthin 2.1%) and cryptoxanthin. Cryptoxanthin, detected in a trace amount in HPLC, was not quantified in this study. Lutein was little affected by cooking methods and frozen conditions. 9-cis and 13-cis-$\beta$-carotene isomers were major types formed during cooking. Cooking (steam/microwave) did not alter carotenoid profiles of the samples, but the amounts of carotenoids quantified were greater than those in the fresh samples. Heat treatment such as steaming increased total carotenoids contents, especially trans-$\beta$-carotene (p<0.05). The carotenoid contents of the frozen spinach increased even after the microwaved treatment (p<0.05). These increases were likely to result from the increased extraction efficiency and inactivation of enzymes capable of carotenoids degrading during the heat treatments.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1784-1791
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• 2016

Garlic was subjected to eight different cooking methods (raw, boiling, steaming, microwave cooking, deep-frying, oven-roasting, pan-frying, and pan-roasting) utilized for typical Korean cuisine. Garlic was analyzed for antioxidant activities and physicochemical properties to elucidate effects of cooking. Garlic cooked at higher temperatures showed significantly lower lightness and higher yellowness (P<0.001). In particular, deep-frying and pan-frying resulted in lowest lightness and soluble solid content, indicating that non-enzymatic browning reactions were more facilitated. Compared with raw garlic, all cooked garlic tended to have lower thiosulfinates, presumably due to decomposition into polysulfides and/or leaching into cooking water and oil. Microwave cooking retained organic acids, total reducing capacity, and flavonoids, which can be attributed to low microwave intensity and shorter cooking time under which heat-labile bioactive components might have undergone less decomposition. Cooking significantly increased metal-chelating activity (P<0.001). In addition, oven-roasting and pan-roasting enhanced total reducing capacity and flavonoid content, indicating that thermal treatments increased the extractability of bioactive components from garlic. However, boiling, deep-frying, and pan-frying, in which garlic is in contact directly with a hot cooking medium, reduced antioxidant activities. Deep-frying resulted in largest reduction in DPPH radical scavenging activity of garlic, which correlated well with reduction of total reducing capacity and flavonoid content. The results show that the antioxidant activity of garlic could be affected by cooking method, particularly heat intensity and/or direct contact of the cooking medium.

• Journal of the Korean Ceramic Society
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• v.53 no.4
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• pp.456-462
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• 2016

$NaCaGd(MoO_4)_3:Ho^{3+}/Yb^{3+}$ ternary molybdates were successfully synthesized by microwave sol-gel method for the first time. Well-crystallized particles formed after heat-treatment at $900^{\circ}C$ for 16 h showed a fine and homogeneous morphology with particle sizes of $3-5{\mu}m$. Under excitation at 980 nm, the UC intensities of the doped samples exhibited strong yellow emissions based on the combination of strong emission bands at the 520-nm and 630-nm emission bands in the green and red spectral regions, respectively. The strong 520-nm emission band in the green region corresponds to the $^5S_2/^5F_4{\rightarrow}^5I_8$ transition of $Ho^{3+}$ ions, while the strong 630-nm emission band in the red region appears to be due to the $^5F_5{\rightarrow}^5I_8$ transition of the $Ho^{3+}$ ions. The optimal $Yb^{3+}:Ho^{3+}$ ratio was found at 9:1, as indicated by the composition-dependent quenching effect of $Ho^{3+}$ ions. The pump power dependence of the upconversion emission intensity and the Commission Internationale de L'Eclairage chromaticity coordinates of the phosphors were evaluated in detail.

• Journal of the Korean Ceramic Society
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• v.52 no.6
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• pp.514-520
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• 2015

$KY_{1-x}(WO_4)_2:Ho^{3+}/Yb^{3+}$ yellow phosphors with doping concentrations of $Ho^{3+}$ and $Yb^{3+}$ ($x=Ho^{3+}+Yb^{3+}$, $Ho^{3+}=0.05$, 0.1, 0.2 and $Yb^{3+}=0.2$, 0.45) were successfully prepared using the microwave-modified sol-gel method; their upconversion (UC) photoluminescence properties were investigated in detail. Well-crystallized particles, formed after heat-treatment at $900^{\circ}C$ for 16 h, showed a fine and homogeneous morphology with particle sizes of $2-5{\mu}m$. Under excitation at 980 nm, the UC $KY_{0.7}(WO_4)_2:Ho_{0.1}Yb_{0.2}$ and $KY_{0.5}(WO_4)_2Ho_{0.05}Yb_{0.45}$ particles exhibited excellent yellow emissions based on a strong 545-nm emission band in the green region and a very strong 655-nm emission band in the red region. Pump power dependence and Commission Internationale de L'Eclairage chromaticity of the UC emission intensity were evaluated. The spectroscopic properties were examined comparatively using Raman spectroscopy.