• Proceedings of the Korea Technology Innovation Society Conference
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• 2017.05a
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• pp.651-685
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• 2017

This study examines how experience diversity of chief technology officer (CTO) drives radical innovation of the firm, and the moderation effect of group attributes of top management team. Using data of 148 firms in U.S. manufacturing industries, this study finds that a CTO's diverse functional experience increases a firm radicalness, and diverse industrial experience also increases the radicalness. This study also examined the moderating effect of top management team (TMT) characteristics such as TMT size, TMT tenure, and gender composition in TMT. The positive relationship of CTO knowledge diversity and firm radicalness is weakened as TMT size or TMT tenure increased while the relationship is strengthened as gender diversity in TMT increased. These results of the analysis of firm-level radicalness provide implications for both academics and practitioners.

• Korean journal of food and cookery science
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• v.20 no.2
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• pp.219-226
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• 2004

This study was performed to investigate the change of chemical components and antioxidant activities in Hizikia fusiformis(Harvey) OKAMURA with blanching times. For chemical composition, the contents of minerals (K, Ca, Na, Mg, Fe, Cu, Mn and Zn), vitamins (vitamin C, ${\beta}$-carotene and ${\alpha}$-tocopherol) and total polyphenol were analyzed. The antioxidant activity was determined through free radicals (DPPH radical, superoxide anion radical, hydroxyl radical and hydrogen peroxide) scavenging activity and linoleic acid peroxidation inhibitory activity. As the blanching time increased, the contents of all minerals, vitamin C and total polyphenol decreased. However ${\beta}$-carotene and ${\beta}$-tocopherol were not affected by the blanching time. In addition antioxidant activities decreased with increasing blanching time.

• Korean Journal of Plant Resources
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• v.11 no.1
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• pp.40-46
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• 1998

For the comparison of the urushiol composition and biological acitivity between the fresh sap and fire distilled sap of lacquer tree(Rhus vernicifera), we analysed the urushiol composition by HPLC and EI-MS, and investigated the antioxidative , antimicrobial and anticancer acitivities according to solvent fractionations. There was no difference in the urushiol composition between fresh and fire distilled saps of lacquer tree. The hexane frqctionsof two saps showed a strong DPPH radical scaverging activity (RC50 : 7.0-7.5$\mu\textrm{g}$). They also showed a strong antifungal activity onthe spore germination of Cladosporium herbarum(MIC : 8$\mu\textrm{g}$/ml), whereas they have no or low activity against the bacteria(BAcillus subtilis , Escherichia coli). In addition , hexane and butanol fractions of two saps showed a strong inhibitory activity against cultured tumour cell lines (GI50 : 0.35, 12.29$\mu\textrm{g}$/ml) in vitro. These results confirm that the fresh sap and fire distilled sap might have the similar urushiol compositions and biological activities.

• Journal of Welding and Joining
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• v.29 no.1
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• pp.99-106
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• 2011

Joint strength between a solder ball and a pad on a substrate is one of the major factors which have effects on electronic device reliability. The effort to improve solder joint strength via surface cleaning, heat treatment and solder composition change have been in progress. This paper will discuss the method of solder ball joint strength improvement using LF hydrogen radical cleaning treatment and focus on the effects of surface treatment condition on the solder ball shear strength and interfacial reactions. In the joint without radical cleaning, voids were observed at the interface. However, the specimens cleaned by hydrogen-radical didn't have voids at the interface regardless of cleaning time. The shear strength between the solder ball and the pad was increased over 120%(about 800gf) when compared to that without the radical treatment (680gf) under the same reflow condition. Especially, at the specimen treated for 5minutes, ball shear strength was considerably increased over 150%(1150gf). Through the observation of fracture surface and cross-section microstructure, the increase of joint strength resulted from the change of fracture mode, that is, from the solder ball fracture to IMC/Ni(P) interfacial fracture. The other cases like radical treated specimen for 1, 3, 7, 9min. showed IMC/solder interfacial fracture rather than fracture in the solder ball.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.860-866
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• 2010

This study was conducted to investigate the effects of dietary supplementation of garlic by-products on TBARS, WHC (water holding capacity), shear force, pH, total phenol content, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, meat color, sensory evaluation, and fatty acid composition of chicken meat. Broiler chicks were fed for 5 wk with experimental diets of 0% garlic by-product (Control), 1% garlic by-product (T1), 2% garlic by-product (T2), and 5% garlic by-product (T3). TBARS and pH were significantly decreased by the supplementation of garlic by-products compared to the control (p<0.05). Compared to the control diet, the total phenol content and DPPH radical scavenging activity were significantly increased by the supplementation of garlic by-products (p<0.05). The total phenol content and DPPH radical scavenging activity of treatment groups were higher than the control; in particular, T3 was significantly (p<0.05) more effective in improving freshness compared to other treatment groups. CIE $a^*$ value of treatment groups (especially T3) showed significantly higher values compared to the control; however, no difference in the CIE $L^*$ and $b^*$ values were observed among treatments. In its fatty acid composition, amounts of linoleic acid and linolenic acid in chicken meat was increased by the supplementation of garlic by-products, but amounts palmitic acid were decreased. In conclusion, supplementation with garlic by-products was effective in decreasing TBARS, pH, and saturated fatty acids, and in increasing total phenol content, DPPH radical scavenging activity, and unsaturated fatty acids.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.827-832
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• 2012

This study was conducted to develop HTHP ginseng (high temperature and high pressure ginseng) with improved antioxidative activity and phenolic acid composition by high temperature and high pressure process. The HTHP ginseng extract was analyzed for the total phenol content, DPPH radical scavenging activity and phenolic acid composition. The total phenol content was increased in HTHP ginseng (14.76 mg/g) compared to raw ginseng (3.59 mg/g) and red ginseng (3.93 mg/g). DPPH radical scavenging activities of HTHP ginseng, raw ginseng and red ginseng extracts were 4.8~78.4%, 1~47.4% and 1.8~56.5% at $1{\sim}100mg/m{\ell}$ concentration. Also ABTS radical scavenging activities of HTHP ginseng, raw ginseng and red ginseng extracts were 8.9~99.8%, 3.4~96% and 1.2~96.5% at $1{\sim}100mg/m{\ell}$ concentration. In HPLC analysis, amounts of measured phenolic acid of HTHP ginseng greatly increased than raw ginseng and red ginseng, but salicylic acid was not detected in HTHP ginseng. In addition, DPPH radical scavenging activity of phenolic acid from HTHP ginseng was increased. Consequently, we believe high temperature and high pressure process is better method than existing method to increase the bioactivity of ginseng.

• Food Science and Preservation
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• v.16 no.5
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• pp.765-771
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• 2009

Anti-oxidative activities of Heracleum moellendorffii Hance extracts were measured after extraction with 50% (v/v) ethanol or water (at $80^{\circ}C$ or $20^{\circ}C$). The total polyphenol content was highest (64.73 mg GAE/g) in extract from 50% ethanol extraction at $80^{\circ}C$. In extracts obtained by water extraction at $80^{\circ}C$ and $20^{\circ}C$, the total polyphenol contents were 39.78 mg GAE/g and 23.17 mg GAE/g, respectively. The antioxidant activities of the ethanol extract at $80^{\circ}C$ were highest, as assessed by DPPH radical scavenging activity (69.14% at 50 ppm), reducing power (OD 0.93), and $ABTS^+$ radical-scavenging activity (85.62% at 1,000 ppm). At $80^{\circ}C$, the antioxidant activity of the 50% (v/v) ethanol extract was 8-20% higher than that of the water extract. Also, the chemical composition of extract from ethanol extraction at $80^{\circ}C$ was analyzed. The levels of moisture, crude protein, crude fat, and crude ash were 6.38%, 4.35%, 0.67%, and 1.96%, (all w/w), respectively. The Na, K, Mg, Zn, Fe, Ca, and P contents of the extract were 53.41, 398.26, 5.80, 0.40, 5.27, 3.56, and 47.17 mg/100 g, respectively. The total levels of polyphenolic compounds and flavonoids in the ethanol extract were 64.73 mg GAE/g and 49.54 mg RE/g.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.499-506
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• 2008

The nutritional composition of the white lotus(Nelumbo nucifera Gaertn) leaf are moisture($1.87{\pm}0.06%$), crude ash($9.57{\pm}0.07%$), crude protein($15.53{\pm}0.4%$) and crude lipid($2.42{\pm}0.1%$) per 100g. The highest mineral content was K and Ca. The principal free sugars in the white lotus leaf was sucrose, fructose and glucose. The total phenolics compounds evidenced maximal levels of $8,842.73{\pm}20.57\;g/100g$. DPPH and hydroxyl radical of scavenging ability of each sample tended to increase with increasing degrees of the sample concentration. The $IC_{50}$ values of the ethanol extract, n-hexane, chloroform, ethylacetate, butanol and water fraction from the white lotus leaf to DPPH radicals were 5.65, 8.5, 8.27, 2.03, 2.3 and $13.7\;{\mu}g/mL$ respectively. The $IC_{50}$ values of the hydroxyl radical scavenging ability of the ethanol extract, ethylacetate, butanol and water fraction were 390, 574, 327 and $378\;{\mu}g/mL$ respectively.

• Journal of Advanced Marine Engineering and Technology
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• v.30 no.8
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• pp.853-862
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• 2006

The present study is numerically investigated the flame structure of non-premixed counterflow jet flames using the laminar flamelet model Detailed flame structures with the fuel composition of 40% CO, 30% $H_2$. 30% $N_2$ and an oxidizer composition of 79% $N_2$ and 21% $O_2$ in a non-premixed counterflow flame are studied numerically. This study is aimed to investigate the effects of axial velocity gradient and combustion atmosphere pressure on flame structure. The results show that the role of axial velocity gradient on combustion processes is globally opposite to that of combustion atmosphere pressure. That is, chemical nonequilibrium effects become dominant with increasing axial velocity gradient, but are suppressed with increasing ambient pressure. Also, the flame strength is globally weakened by the increase of axial velocity gradient but is augmented by the increase of ambient pressure. However, flame extinction is described better on the basis of only chemical reaction and in this study axial velocity gradient and ambient pressure play a similar role conceptually such that the increase of axial velocity gradient and ambient pressure cause flame not to be extinguished and extend the extinction limit, respectively. Consequently it is suggested that a combustion process like flame extinction is mainly influenced by the competition between the radical formation reaction and the third-body recombination reaction.

• Transactions of the Korean hydrogen and new energy society
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• v.23 no.5
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• pp.493-502
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• 2012

Syngas laminar burning velocity measurements were carried out at atmospheric pressure and ambient temperature using the Bunsen flame configuration with nozzle burner as a fundamental study on flame stability of syngas fuel. Representative syngas mixture compositions ($H_2$:CO) such as 25:75%, 50:50% and 75:25% and equivalence ratios from 0.5 to 1.4 have been conducted. Average laminar burning velocities have been determined by the stabilized nozzle burner flames using the angle method, radical surface area method and compared with the data obtained from the other literatures. And the results of each experimental methodologies in the various composition ratios and equivalence ratios were coincided with the result of numerical simulation. Especially, it was confirmed that there was necessary to choice a more accurate measurement methodology even the same static flame method for the various composition ratios of syngas fuel including hydrogen. Also, it was reconfirmed that the laminar burning velocities gradually increased with the increasing of hydrogen content in a fuel mixture.