• Electrical & Electronic Materials
• /
• v.8 no.3
• /
• pp.352-356
• /
• 1995

Native oxide layer on MCT (HgCdTe) has been grown uniformly in H$\_$2/O$\_$2/ electrolyte through anodic oxidation method. It has been determined that anodic oxidation of HgCdTe in H$\_$2/O$\_$2/ electrolyte proceeds immediately with the input of constant currents without any induction time required for anodic oxideation in KOH electrolyte. Oxide layer with the resistivity of 2*10$\^$10/.ohm.cm and the refractive index of 2.1 suggested the possibility of well matching combination layer with ZnS for MCT MIS device. XPS results indicated that the major components of oxide layer grown in H202 solution is TeO$\_$2/ with the possibility of small amounts of CdTeO$\_$3/.

• Korean Journal of Food Science and Technology
• /
• v.38 no.3
• /
• pp.385-391
• /
• 2006

Physicochemical properties of hydroxypropylated waxy rice starches were investigated to reduce steeping-time of yukwa (Korean oil-puffed rice snack) processing. Swelling power of hydroxypropylated waxy rice starch increased at relatively higher temperature $(60^{\circ}C)$ than native waxy rice starch $(70^{\circ}C)$. Solubility of hydroxypropylated waxy rice starches increased with increasing propylene oxide content. Pasting temperature $(66.3-66.9^{\circ}C)$ and peak viscosity (216-232 RVU) of hydroxypropylated waxy rice starch were higher than those of native starch (179 RVU) and increased with increasing propylene oxide content. DSC thermal transitions of hydroxypropylated waxy rice starches shifted toward higher temperature. Amylopectin melting enthalpy of hydroxypropylated waxy rice starch (8.4-9.2 J/g) was similar to native starch (9.0 J/g). X-ray diffraction patterns of native and hydroxypropylated waxy rice starches showed typical A-type pattern with no significant differences between them, suggesting hydroxypropylation only affected amorphous region. Results suggest hydroxypropylated waxy rice starch is not applicable for yukwa due to low puffing efficiency and dark color.

• Korean Journal of Soil Science and Fertilizer
• /
• v.30 no.3
• /
• pp.295-300
• /
• 1997

Flavor components of natively grown tea plant(Camellia sinensis O. kuntze) in Korea, collected from 12 locations, were analyzed by gas chromatograph and mass spectrometer. Seventy to eighty flavor components in tea leaves were separated by GC. Total 52 flavor components were identified by comparing gas chromatograhp retention time and mass spectral date. They were classified as 19 alcohols, 5 aldehydes, 2 hydrocarbons, 6 ketones, 4 esters, 3 lactones, 2 acids, 3 phenols, 4 pyrazines, and 4 nitrogenous compounds. Major compounds identified were geraniol, linalool oxide, 1-hexanol and ethanol.

• Korean Journal of Materials Research
• /
• v.8 no.5
• /
• pp.464-469
• /
• 1998

HF 세정후 자연 산화막의 존재가 급속 열처리 장비를 이용, 아르곤 분위기에서 열처리할 때 티타늄 실리사이드 형성을 관찰하였다. 고분해능 단면 투과 전자 현미경 관찰 결과 기판 온도가 상온일 때 자연산화막(native oxide)이 존재함을 확인하였으며 기판 온도가 40$0^{\circ}C$일 때는 실리콘 기판과 티타늄 박막의 계면 부위에서 자연산화막, 티타늄 및 실리콘이 혼합된 비정질층이 존재함을 확인하였다. 티타늄을 증착하는 동안 기판 온도를 40$0^{\circ}C$로 유지했을 때는 C54~$TiSi_2$상이 형성되는데 요구되는 급속 열처리(Rapid Thermal Annealing : RTA)온도가 기판 온도를 상오느로 유지 했을 때보다 $100^{\circ}C$정도 감소함을 확인하였다. 이 같은 결과는 산소불순물을 함유한 비정질 층이 핵생성 자리를 제공하여 이 상의 형성이 촉진된다는 사실을 말한다. 기판온도 $400^{\circ}C$에서 형성된 티타늄 실리사이드막의 경우 비저항 $\mu$$\Omega$cm임을 확인하였다.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.19 no.2
• /
• pp.75-80
• /
• 2013

The physicochemical properties of the hydroxypropylated mung bean, sweet potato and water chestnut starches were studied. The blue value and amylose content of mung bean starch were higher than those of sweet potato and water chestnut. Pasting temperature of hydroxypropylated starches were lower than those of native starch and decreased with increasing contents of propylene oxide. Peak viscosity increased with the increase of degree of hydroxypropylation. With increasing contents of propylene oxide, the clarity and swelling power of all starches were increased and those of mung bean were higher. Mung bean starch produced better hard capsules than sweet potato and water chestnut starch. Hydroxypropylated (>6% propylene oxide) water chestnut starch-based capsules completely dissolved, but hydroxypropylated (>12% propylene oxide) mung bean and sweet potato starch-based capsules were dissolved within 10 min. These results showed that hydroxypropylated starch-based capsules have potentials for pharmaceutical applications as a substitute for gelatin hard capsules.

• Korean Journal of Materials Research
• /
• v.22 no.9
• /
• pp.459-464
• /
• 2012

We investigated cleaning effects using $NH_4OH$ solution on the surface of Cu film. A 20 nm Cu film was deposited on Ti / p-Si (100) by sputter deposition and was exposed to air for growth of the native Cu oxide. In order to remove the Cu native oxide, an $NH_4OH$ cleaning process with and without TS-40A pre-treatment was carried out. After the $NH_4OH$ cleaning without TS-40A pretreatment, the sheet resistance Rs of the Cu film and the surface morphology changed slightly(${\Delta}Rs:{\sim}10m{\Omega}/sq.$). On the other hand, after $NH_4OH$ cleaning with TS-40A pretreatment, the Rs of the Cu film changed abruptly (${\Delta}Rs:till{\sim}700m{\Omega}/sq.$); in addition, cracks showed on the surface of the Cu film. According to XPS results, Si ingredient was detected on the surface of all Cu films pretreated with TS-40A. This Si ingredient(a kind of silicate) may result from the TS-40A solution, because sodium metasilicate is included in TS-40A as an alkaline degreasing agent. Finally, we found that the $NH_4OH$ cleaning process without pretreatment using an alkaline cleanser containing a silicate ingredient is more useful at removing Cu oxides on Cu film. In addition, we found that in the $NH_4OH$ cleaning process, an alkaline cleanser like Metex TS-40A, containing sodium metasilicate, can cause cracks on the surface of Cu film.

• Proceedings of the Korean Vacuum Society Conference
• /
• 2016.02a
• /
• pp.143.1-143.1
• /
• 2016

Ge is a promising candidate to replace Si in MOSFET because of its superior carrier mobility, particular that of the hole. However Ge oxide is thermodynamically unstable. At elevated temperature, GeO is formed at the interface of Ge and GeO2, and its formation increases the interface defect density, degrading its device performance. In search for a method to surmount the problem, we investigated Ge oxidation through an inert capped oxide layer. For this work, we prepared low doped n-type Ge(100) wafer by removing native oxide and depositing a capping layer, and show that GeO2 interface can be successfully grown through the capping layer by thermal oxidation in a furnace. The thickness and quality of thus grown GeO2 interface was examined by ellipsometry, XPS, and AFM, along with I-V and C-V measurements performed at 100K to 300K. We will present the result of our investigation, and provide the discussion on the oxide growth rate, interface state density and electrical characteristics in comparison with other studies using the direct oxidation method.

• BMB Reports
• /
• v.46 no.3
• /
• pp.151-156
• /
• 2013

Phylogenetic and amino acid sequence analysis indicated that rice allene oxide synthase-1 (OsAOS1) is CYP74, and is clearly distinct from CYP74B, C and D subfamilies. Regio- and stereo-chemical analysis revealed the dual substrate specificity of OsAOS1 for (cis,trans)-configurational isomers of 13(S)- and 9(S)-hydroperoxyoctadecadienoic acid. GC-MS analysis showed that OsAOS1 converts 13(S)- and 9(S)-hydroperoxyoctadecadi(tri)enoic acid into their corresponding allene oxide. UV-Visible spectral analysis of native OsAOS1 revealed a Soret maximum at 393 nm, which shifted to 424 nm with several clean isobestic points upon binding of OsAOS1 to imidazole. The spectral shift induced by imidazole correlated with inhibition of OsAOS1 activity, implying that imidazole may coordinate to ferric heme iron, triggering a heme-iron transition from high spin state to low spin state. The implications and significance of a putative type II ligand-induced spin state transition in OsAOS1 are discussed.

• Food Engineering Progress
• /
• v.15 no.4
• /
• pp.332-337
• /
• 2011

Physicochemical properties of hydroxypropylated and cross-linked (HPCL) rice starch were investigated. Dual modification of rice starch was carried out by hydroxypropylation using propylene oxide (2, 6, and 12%) and then crosslinking using phosphorus oxychloride (0.005% and 0.02%). Swelling power of dual-modified rice starch increased at lower temperature (60$^{\circ}C$) than that of native rice starch (70$^{\circ}C$). HPCL rice starch showed slightly lower solubility (1.6-6.1%) than native rice starch (2.2-13.8%). Solubility and swelling power tended to gradually increase with increasing phosphorus oxychloride contents. RVA pasting temperature (66.2-70.8$^{\circ}C$) and peak viscosity (160.6- 171.1 RVU) of HPCL rice starch were lower than that of those of native starch (71.3$^{\circ}C$, 190.4 RVU) and decreased with increasing propylene oxide concentration. DSC thermal transitions of HPCL rice starches shifted to lower temperature and show less amylopectin melting enthalpy (11.8-9.8 J/g) than that of native rice starch (11.9 J/g). Overall, physicohemical properties of HPCL rice starches were highly dependent on hydroxypropylation rather than crosslinking.

• Food Engineering Progress
• /
• v.15 no.4
• /
• pp.382-387
• /
• 2011

Physicohemical properties of dual-modified rice starches, cross-linked (with $POCl_{3}$) and hydroxypropylated (with propylene oxide) rice starches, were studied. Rice starch was cross-linked using $POCl_{3}$ (0.005%, 0.02% (v/w)) at 45$^{\circ}C$ for 2 hr and then hydroxypropylated using propylene oxide (2%, 6%, 12% (v/w)) at 45$^{\circ}C$ for 24 hr, respectively. Swelling power, solubility, thermal properties (DSC) and pasting properties (RVA) of cross-linked and hydroxypropylated (CLHP) rice starches were determined. Swelling power of CLHP rice starch increased at relatively lower temperature than native rice starch. Solubility of CLHP rice starch was lower than that of native rice starch. Peak viscosity of CLHP rice starch was lower than that of native starch while holding strength and final viscosity were increased with modification. Breakdown value was lower and setback value was higher than native rice starch. DSC thermal transitions of CLHP rice starch shifted toward lower temperature. Amylopectin-melting enthalpy of CLHP rice starch decreased, whereas it was not affected by the amount of $POCl_{3}$.